JPH10150949A - Production of caramel having antioxidant property - Google Patents
Production of caramel having antioxidant propertyInfo
- Publication number
- JPH10150949A JPH10150949A JP8312224A JP31222496A JPH10150949A JP H10150949 A JPH10150949 A JP H10150949A JP 8312224 A JP8312224 A JP 8312224A JP 31222496 A JP31222496 A JP 31222496A JP H10150949 A JPH10150949 A JP H10150949A
- Authority
- JP
- Japan
- Prior art keywords
- caramel
- monosaccharide
- reaction
- alkali metal
- weight
- 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
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 25
- 235000013736 caramel Nutrition 0.000 title claims abstract description 24
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 229930091371 Fructose Natural products 0.000 claims abstract description 4
- 239000005715 Fructose Substances 0.000 claims abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 4
- 150000002402 hexoses Chemical class 0.000 claims abstract description 4
- 150000002972 pentoses Chemical class 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims abstract description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229930182830 galactose Natural products 0.000 claims abstract description 3
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 150000007514 bases Chemical class 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- -1 alkali metal bicarbonates Chemical class 0.000 claims description 5
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical class [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052783 alkali metal Inorganic materials 0.000 claims description 3
- 229910000288 alkali metal carbonate Inorganic materials 0.000 claims description 3
- 150000008041 alkali metal carbonates Chemical class 0.000 claims description 3
- 239000000908 ammonium hydroxide Chemical class 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 235000005985 organic acids Nutrition 0.000 claims description 3
- 150000008044 alkali metal hydroxides Chemical class 0.000 claims description 2
- 150000003863 ammonium salts Chemical class 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 14
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 239000008256 whipped cream Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000035484 reaction time Effects 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 235000011181 potassium carbonates Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- XLKXNJNNSSGPLG-YZJMRIMCSA-L C([O-])([O-])=O.[Na+].O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.[Na+] Chemical compound C([O-])([O-])=O.[Na+].O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.[Na+] XLKXNJNNSSGPLG-YZJMRIMCSA-L 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- VQUJTLFRQQYHQW-OVNWPFPBSA-K trisodium 2-hydroxypropane-1,2,3-tricarboxylate (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal Chemical compound [Na+].[Na+].[Na+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O VQUJTLFRQQYHQW-OVNWPFPBSA-K 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、抗酸化性を有する
カラメルの製造方法に関する。The present invention relates to a method for producing caramel having antioxidant properties.
【０００２】[0002]
【従来の技術】食品、またはその着色剤として使用され
るカラメルは、砂糖、ぶどう糖、水飴などの一般に食品
に用いられている糖類を、１００〜２００℃に加熱して
製造される。加熱の際に、微量のクエン酸、酢酸、塩酸
等の酸や、重炭酸ナトリウム、水酸化ナトリウム等のア
ルカリ性物質が使用されることもある。しかし、従来の
方法で製造されたカラメルは、抗酸化性の発現が一定で
なく、むしろ抗酸化性が殆んどないのが現状であり、油
脂を含有するクリームのような乳化型食品などに使用し
ても、抗酸化性を期待することはできなかった。2. Description of the Related Art Caramel used as a food or a coloring agent thereof is produced by heating sugars generally used in foods such as sugar, glucose and starch syrup to 100 to 200 ° C. At the time of heating, a trace amount of an acid such as citric acid, acetic acid, or hydrochloric acid, or an alkaline substance such as sodium bicarbonate or sodium hydroxide may be used. However, caramels produced by the conventional method have a variable antioxidant expression, and at present have little antioxidant properties, and are present in emulsion-type foods such as creams containing fats and oils. Even when used, antioxidant properties could not be expected.
【０００３】[0003]
【発明が解決しようとする課題】従って、本発明は、抗
酸化性を有するカラメルの製造方法を提供することであ
る。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing caramel having antioxidant properties.
【０００４】[0004]
【課題を解決するための手段】本発明の目的は、ペント
ース及びヘキソースからなる群から選ばれる単糖の水溶
液を、塩基性化合物の存在下、１２０〜１５０℃で１〜
１０時間加熱処理することを特徴とする抗酸化性を有す
るカラメルの製造方法により達成される。An object of the present invention is to prepare an aqueous solution of a monosaccharide selected from the group consisting of pentose and hexose at 120 to 150 ° C. in the presence of a basic compound.
This is achieved by a method for producing caramel having antioxidant properties, which is characterized by performing a heat treatment for 10 hours.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳細に説明する。本
発明に使用される、ペントース及びヘキソースからなる
群から選ばれる単糖の代表的な例としては、グルコー
ス、ガラクトース、キシロース、及びフラクトースが挙
げられるが、安価で入手が容易であることから、グルコ
ースが最も好ましい。本発明に使用される塩基性化合物
としては、水酸化ナトリウム、水酸化カリウム等のアル
カリ金属水酸化物、炭酸ナトリウム、炭酸カリウム等の
アルカリ金属炭酸塩、炭酸水素ナトリウム、炭酸水素カ
リウム等のアルカリ金属炭酸水素塩、酢酸やクエン酸等
の有機酸のアルカリ金属塩（例えば、ナトリウム塩、カ
リウム塩）またはアンモニウム塩、及び水酸化アンモニ
ウムが挙げられる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. Representative examples of monosaccharides selected from the group consisting of pentoses and hexoses used in the present invention include glucose, galactose, xylose, and fructose. Is most preferred. Examples of the basic compound used in the present invention include alkali metal hydroxides such as sodium hydroxide and potassium hydroxide, alkali metal carbonates such as sodium carbonate and potassium carbonate, alkali metal carbonates such as sodium hydrogen carbonate and potassium hydrogen carbonate. Examples include hydrogen carbonate, alkali metal salts (eg, sodium salt, potassium salt) or ammonium salts of organic acids such as acetic acid and citric acid, and ammonium hydroxide.
【０００６】本発明の方法は、単糖５０〜９９重量部、
塩基性化合物１〜１０重量部を水０〜５０重量部に溶解
し、１２０〜１５０℃、好ましくは１２５〜１３５℃で
１〜１０時間、好ましくは３〜４時間加熱処理すること
を特徴とする。この際、加熱処理前の水溶液のｐＨは、
好ましくは７以上、さらに好ましくは８以上、最も好ま
しくは９以上である。反応温度（加熱処理温度）が１２
０℃より低いと反応が充分に進行しない。また１５０℃
より高いと反応系が固化・炭化するおそれが大きくなる
だけでなく、得られたカラメルの抗酸化性が低くなるの
で好ましくない。好ましい反応温度は１２５〜１３５℃
であり、最も好ましい反応温度は１３０℃前後である。
また、塩基性化合物の量が１重量部より少ないと反応が
充分に進行しない。すなわち、抗酸化性を有するカラメ
ルが得られない。また１０重量部より多いと、反応が激
しく進行し、気泡が多量にしかも短時間に発生し、反応
容器からふきこぼれる恐れがあるなど危険性が生じる。
反応時間が１時間未満では反応が充分に進行しない。ま
た反応時間が長くなるにつれて、反応が進行して徐々に
粘性が増加する。一般に５時間を超えると粘性が高くな
りすぎて作業性が低下するので、反応時間は２〜５時間
程度が適当である。The method of the present invention comprises the steps of:
Dissolving 1 to 10 parts by weight of a basic compound in 0 to 50 parts by weight of water and heating at 120 to 150 ° C., preferably 125 to 135 ° C. for 1 to 10 hours, preferably 3 to 4 hours. . At this time, the pH of the aqueous solution before the heat treatment is:
It is preferably 7 or more, more preferably 8 or more, and most preferably 9 or more. Reaction temperature (heat treatment temperature) of 12
If the temperature is lower than 0 ° C., the reaction does not proceed sufficiently. 150 ° C
If it is higher, not only the possibility that the reaction system is solidified and carbonized increases, but also the obtained caramel has a low antioxidant property, which is not preferable. Preferred reaction temperature is 125-135 ° C
The most preferred reaction temperature is around 130 ° C.
If the amount of the basic compound is less than 1 part by weight, the reaction does not proceed sufficiently. That is, caramel having antioxidant properties cannot be obtained. On the other hand, if the amount is more than 10 parts by weight, the reaction proceeds vigorously, a large amount of bubbles are generated in a short time, and there is a risk that the bubbles may be spilled out of the reaction vessel.
If the reaction time is less than 1 hour, the reaction does not proceed sufficiently. Further, as the reaction time becomes longer, the reaction proceeds and the viscosity gradually increases. In general, if the time exceeds 5 hours, the viscosity becomes too high and the workability deteriorates. Therefore, the reaction time is suitably about 2 to 5 hours.
【０００７】本発明において、カラメルの抗酸化性は、
カラメルと１，１−ジフェニル−２−ピクリルヒドラジ
ル（ＤＰＰＨ）との反応性により評価する。すなわち、
適量のカラメルをエタノールに溶解し、これに０．５mM
ＤＰＰＨエタノール溶液を加え、３７℃で３０分間保
持した後、５１７nmの吸光度を測定し、カラメル１mg当
たりの吸光度の減少量を求め、これをカラメルの抗酸化
性の評価基準とする。この数値が大きいほど、抗酸化性
が優れており、０．７以上であれば、実用的な抗酸化性
を有するということができる。なお、この方法により、
市販されているカラメル製品（１６点）の抗酸化性を測
定したところ、０．６０の製品が１点あった他は、いず
れも、０．２６以下であった。In the present invention, caramel has an antioxidant property
It is evaluated by the reactivity of caramel with 1,1-diphenyl-2-picrylhydrazyl (DPPH). That is,
Dissolve an appropriate amount of caramel in ethanol, add 0.5 mM
After adding a DPPH ethanol solution and keeping the mixture at 37 ° C. for 30 minutes, the absorbance at 517 nm is measured, and the decrease in absorbance per 1 mg of caramel is determined, and this is used as an evaluation standard of caramel's antioxidant properties. The larger the value is, the more excellent the antioxidant property is, and if it is 0.7 or more, it can be said that it has practical antioxidant property. In addition, by this method,
When the antioxidant properties of the commercially available caramel products (16 points) were measured, they were all 0.26 or less, except for one point of 0.60 product.
【０００８】[0008]
【発明の効果】本発明の方法により製造されるカラメル
は、優れた抗酸化性を有しており、ホイップクリーム、
バタークリームなど着色されて作られる、水と油脂を含
有する食品等の用途に特に適している。The caramel produced by the method of the present invention has excellent antioxidant properties,
It is particularly suitable for uses such as foods containing water and oils and fats which are made by coloring, such as butter cream.
【０００９】以下、実施例を示し、本発明をさらに詳細
に説明する。 実施例１〜４及び比較例１及び２ 糖類（６４重量部）、塩基性化合物（４重量部）及び水
（３２重量部）を混合し、１３０℃で所定時間反応さ
せ、得られたカラメルの抗酸化性を測定した。結果を表
１に示す。Hereinafter, the present invention will be described in more detail with reference to Examples. Examples 1 to 4 and Comparative Examples 1 and 2 A saccharide (64 parts by weight), a basic compound (4 parts by weight) and water (32 parts by weight) were mixed and reacted at 130 ° C. for a predetermined time. The antioxidant properties were measured. Table 1 shows the results.
【００１０】[0010]
【表１】 表１ 糖類 塩基性化合物 水溶液のｐＨ 反応前 反応後 実施例 １ グルコース クエン酸ナトリウム 7.4 4.0 ２ グルコース 炭酸ナトリウム 9.9 4.1 ３ キシロース 炭酸ナトリウム 9.8 3.5 ４ フラクトース 炭酸ナトリウム 10.0 4.2 比較例 １ 砂糖 炭酸ナトリウム 10.5 10.1 ２ ソルビット 炭酸ナトリウム 10.9 11.8 Table 1 Table 1 Saccharide Basic compound Before pH reaction of aqueous solution After reaction Example 1 Glucose Sodium citrate 7.4 4.0 2 Glucose sodium carbonate 9.9 4.1 3 Xylose sodium carbonate 9.8 3.5 4 Fructose sodium carbonate 10.0 4.2 Comparative example 1 Sugar sodium carbonate 10.5 10.1 2 Sorbit Sodium carbonate 10.9 11.8
【００１１】[0011]
【表２】 表１（続き） カラメルの抗酸化性（吸光度減少量）反応時間（時間） 0.5 １ ２ ３ ４ ５ 実施例 １ − 0.066 0.432 0.777 1.099 − ２ 0.0614 0.925 1.405 1.562 1.520 固化 ３ − 0.562 1.029 1.166 1.308 − ４ − − − − 1.548 − 比較例 １ 微量 微量 微量 微量 微量 − ２ − 微量 微量 微量 − − 表中「−」はカラメルの抗酸化性を測定していないことを示す。[Table 2] Table 1 (continued) Reaction time (hour) of antioxidant (decrease in absorbance) of caramel 0.5 1 2 3 4 5 Example 1-0.066 0.432 0.777 1.099-2 0.0614 0.925 1.405 1.562 1.520 Solidification 3-0.562 1.029 1.166 1.308 - 4 - - - - 1.548 - Comparative example 1 trace trace trace trace trace - 2 - trace trace trace - - in the table, "-" indicates not measured antioxidant properties of caramel.
【００１２】表１から、二糖類（砂糖）（比較例１）や
糖アルコール（ソルビット）（比較例２）を使用した場
合には、抗酸化性を有するカラメルが得られないこと、
反応時間は、１時間以上が好ましいことがわかる。From Table 1, it can be seen that when disaccharide (sugar) (Comparative Example 1) or sugar alcohol (Sorbit) (Comparative Example 2) is used, caramel having antioxidant properties cannot be obtained.
It is understood that the reaction time is preferably 1 hour or more.
【００１３】比較例３及び４ グルコース（６４重量部）、炭酸ナトリウム（４重量
部）及び水（３２重量部）を混合し、１１０℃または１
６０℃で所定時間反応させ、得られたカラメルの抗酸化
性を測定した。結果を表２に示す。Comparative Examples 3 and 4 Glucose (64 parts by weight), sodium carbonate (4 parts by weight) and water (32 parts by weight) were mixed at 110 ° C. or 1
The reaction was carried out at 60 ° C. for a predetermined time, and the antioxidant property of the obtained caramel was measured. Table 2 shows the results.
【００１４】[0014]
【表３】 表２ カラメルの抗酸化性（吸光度減少量）反応時間（時間） 0.5 １ ２ ３ ４ ５ 比較例 反応温度（℃） ３ １１０ − 0.304 0.401 0.584 0.661 − ４ １６０ 0.024 固化 − − − Table 2 Table 2 Antioxidant properties of caramel (decrease in absorbance) Reaction time (hour) 0.5 1 2 3 4 5 Comparative example Reaction temperature (° C) 3 110-0.304 0.401 0.584 0.661-4 160 0.024 Solidification ---
【００１５】表２から、反応温度が１２０〜１５０℃の
範囲外の場合には、得られたカラメルの抗酸化性が低い
ことがわかる。[0015] Table 2 shows that when the reaction temperature is out of the range of 120 to 150 ° C, the caramel obtained has low antioxidant properties.
【００１６】実施例５〜１１及び比較例５〜７ ５０重量％グルコース水溶液５０mlに、種々の添加物を
３ｇ加えて、オートクレーブ中、１２３℃で４時間加熱
し、得られたカラメルの抗酸化性を評価した。結果を表
３に示す。Examples 5 to 11 and Comparative Examples 5 to 7 To 50 ml of a 50% by weight aqueous solution of glucose, 3 g of various additives were added, and the mixture was heated in an autoclave at 123 ° C. for 4 hours. Was evaluated. Table 3 shows the results.
【００１７】[0017]
【表４】 表３ 添加物 水溶液のｐＨ ＤＰＰＨ吸光度減少 反応前 反応後 実施例 ５ 酢酸ナトリウム 8.0 4.6 0.797 ６ 水酸化アンモニウム 9.9 4.7 1.155 ７ クエン酸ナトリウム 7.7 4.4 0.764 ８ 炭酸カリウム 10.1 4.8 0.974 ９ 水酸化カリウム 12.0 5.0 0.850 １０ 水酸化ナトリウム 12.3 5.2 0.902 １１ 炭酸ナトリウム 10.2 4.9 0.900 比較例 ４ 無添加 6.7 3.7 0.049 ５ 塩化カルシウム 6.6 2.8 0.248 ６ 酢酸 2.1 2.5 0.291 Table 3 pH of additive aqueous solution pH DPPH Absorbance decrease Before reaction After reaction Example 5 Sodium acetate 8.0 4.6 0.797 6 Ammonium hydroxide 9.9 4.7 1.155 7 Sodium citrate 7.7 4.4 0.764 8 Potassium carbonate 10.1 4.8 0.974 9 Potassium hydroxide 12.0 5.0 0.850 10 Sodium hydroxide 12.3 5.2 0.902 11 Sodium carbonate 10.2 4.9 0.900 Comparative example 4 No addition 6.7 3.7 0.049 5 Calcium chloride 6.6 2.8 0.248 6 Acetic acid 2.1 2.5 0.291
【００１８】表３から、水溶液の反応前のｐＨが７より
低いと、抗酸化性を揺するカラメルが得られないことが
わかる。From Table 3, it can be seen that, if the pH of the aqueous solution before the reaction is lower than 7, caramel which degrades the antioxidant properties cannot be obtained.
Claims (4)
ら選ばれる単糖の水溶液を、塩基性化合物の存在下、１
２０〜１５０℃で１〜１０時間加熱処理することを特徴
とする抗酸化性を有するカラメルの製造方法。1. An aqueous solution of a monosaccharide selected from the group consisting of pentoses and hexoses,
A method for producing caramel having antioxidant properties, wherein the caramel is heat-treated at 20 to 150 ° C for 1 to 10 hours.
シロース、またはフラクトースである請求項１記載の方
法。2. The method according to claim 1, wherein the monosaccharide is glucose, galactose, xylose, or fructose.
物、アルカリ金属炭酸塩、アルカリ金属炭酸水素塩、有
機酸のアルカリ金属塩、有機酸のアンモニウム塩及び水
酸化アンモニウムからなる群から選ばれる請求項１また
は２記載の方法。3. The basic compound is selected from the group consisting of alkali metal hydroxides, alkali metal carbonates, alkali metal bicarbonates, alkali metal salts of organic acids, ammonium salts of organic acids, and ammonium hydroxide. Item 3. The method according to Item 1 or 2.
対して１〜１０重量％である請求項１〜３のいずれか１
項記載の方法。4. The method according to claim 1, wherein the amount of the basic compound added is 1 to 10% by weight based on the weight of the monosaccharide.
The method described in the section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31222496A JP3541109B2 (en) | 1996-11-22 | 1996-11-22 | Method for producing caramel having antioxidant properties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31222496A JP3541109B2 (en) | 1996-11-22 | 1996-11-22 | Method for producing caramel having antioxidant properties |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10150949A true JPH10150949A (en) | 1998-06-09 |
| JP3541109B2 JP3541109B2 (en) | 2004-07-07 |
Family
ID=18026686
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP31222496A Expired - Lifetime JP3541109B2 (en) | 1996-11-22 | 1996-11-22 | Method for producing caramel having antioxidant properties |
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| Country | Link |
|---|---|
| JP (1) | JP3541109B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014138564A (en) * | 2013-01-21 | 2014-07-31 | Taiyo Yushi Kk | Pet food, and additive for pet food and method of producing the same |
| KR101426802B1 (en) * | 2012-12-21 | 2014-08-05 | 대상 주식회사 | Manufacturing method of caramel coloring with reduced content of 4-methylimidazole |
| WO2018108438A1 (en) | 2016-12-16 | 2018-06-21 | Unilever N.V. | Composition containing vegetable oil |
| US11019830B2 (en) | 2015-06-30 | 2021-06-01 | Conopco Inc. | Composition containing vegetable oil, caramel and phenolic compounds |
| CN113397018A (en) * | 2021-06-21 | 2021-09-17 | 千禾味业食品股份有限公司 | Process for improving oxidation resistance of caramel color by using common method |
Families Citing this family (1)
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|---|---|---|---|---|
| KR102122070B1 (en) * | 2018-07-26 | 2020-06-12 | 동국대학교 산학협력단 | Manufacturing method of class ⅲ caramel color and class ⅲ caramel color therefrom |
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1996
- 1996-11-22 JP JP31222496A patent/JP3541109B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101426802B1 (en) * | 2012-12-21 | 2014-08-05 | 대상 주식회사 | Manufacturing method of caramel coloring with reduced content of 4-methylimidazole |
| JP2014138564A (en) * | 2013-01-21 | 2014-07-31 | Taiyo Yushi Kk | Pet food, and additive for pet food and method of producing the same |
| US11019830B2 (en) | 2015-06-30 | 2021-06-01 | Conopco Inc. | Composition containing vegetable oil, caramel and phenolic compounds |
| US20210235715A1 (en) * | 2015-06-30 | 2021-08-05 | Conopco Inc., D/B/A Unilever | Composition containing vegetable oil, caramel and phenolic compounds |
| US11602155B2 (en) | 2015-06-30 | 2023-03-14 | Conopco Inc. | Composition containing vegetable oil, caramel and phenolic compounds |
| WO2018108438A1 (en) | 2016-12-16 | 2018-06-21 | Unilever N.V. | Composition containing vegetable oil |
| CN113397018A (en) * | 2021-06-21 | 2021-09-17 | 千禾味业食品股份有限公司 | Process for improving oxidation resistance of caramel color by using common method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3541109B2 (en) | 2004-07-07 |
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