JPH04255792A - Quality stabilizer - Google Patents

Abstract

PURPOSE:To enhance function of quality stabilizer as antioxidant and to use the quality stabilizer not only in the field of food but also in the field of general industries, cosmetic, medicine, etc., by including catechin having oxidation resistant ability with a cyclodextrin. CONSTITUTION:A tea extract (crude catechin) containing a catechin is included with cyclodextrin to give a quality stabilizer.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] The present invention relates to a quality stabilizer whose main component is a tea extract containing catechins.
More specifically, the present invention relates to a quality stabilizer whose antioxidant function is enhanced by including a tea extract containing catechins in cyclodextrin, and can be widely used mainly in the food field.

0002

[Prior art] Catechins are present in tea leaves in an amount of 10 to 20% (
(in dry matter) and (-) epicatechin (-EC)
, (-) epicatechin gallate (-ECg), (-) epigallocatechin (-EGC), and (-) epigallocatechin gallate (-EGCg) are the main catechins.

[0003] It has been proven through long-standing research and experiments that these catechins exhibit antioxidant effects;
Preparations containing catechins are used as antioxidants. Furthermore, it is known that catechin exhibits a synergistic effect with aliphatic hydroxycarboxylic acids and the like. (Unexamined Japanese Patent Publication No. 63-1354
No. 83, No. 63-135484, No. 63-291531). In addition to antioxidant effects, catechins are also known to have deodorizing, antibacterial, antitumor, and arteriosclerosis inhibiting effects.

0004

[Problems to be Solved by the Invention] Although the antioxidant effect and certain synergistic effects of catechins have been known, the enhancement of the antioxidant effect by the combination of catechins and cyclodextrin is completely unknown. There wasn't.

[0005]

[Means for Solving the Problems] The present invention aims to put into practical use a tea extract containing catechins extracted from tea leaves as a quality stabilizer, and has conducted extensive research to further enhance its antioxidant effect. As a result, the present invention was completed based on the discovery that the antioxidant effect of tea extracts containing catechins as a main component can be significantly enhanced by including catechins in cyclodextrin.

That is, the present invention provides a quality stabilizer characterized in that catechins are included in cyclodextrin. Catechins, which are the main components of the present invention, can be extracted by conventional methods such as water-soluble organic solvents such as methanol, ethanol, and acetone, water, or a mixed solvent thereof without particular limitation. Although it is possible, it is preferable to use catechins from which water-insoluble components have been removed.

[0007] The cyclodextrin used in the present invention is a cyclic oligosaccharide having several α-1, 4-linked molecules such as grape, and various types are known. For example, a substance containing 6 glucose is called α-cyclodextrin, a substance containing 7 glucose is called β-cyclodextrin, and a substance containing 8 glucose is called γ-cyclodextrin. Furthermore, there are branched cyclodextrins in which 1 to 4 glucose molecules are bonded to these cyclodextrins, and modified cyclodextrins in which methyl groups, ethyl groups, propyl groups, etc. are chemically bonded. When carrying out the present invention, these cyclodextrins may be used alone or in combination of two or more. Cyclodextrin exhibits lipophilicity on the inside of its cyclic structure and hydrophilicity on the outside, and therefore exhibits the effect of incorporating and stabilizing various oily substances. This is called inclusion effect. Cyclodextrins are used to stabilize volatile substances, prevent photodecomposition, and mask bad odors by utilizing this inclusion effect.

The present invention provides a quality stabilizer that synergistically enhances the antioxidant function of catechins by utilizing the inclusion function of cyclodextrin. This antioxidant theory can be inferred as follows. Catechins have many phenol groups, and these phenol groups are thought to act as hydrogen donors and stop the oxidation chain reaction. On the other hand, cyclodextrin has a hollow structure as described above, and the electron density is high inside. When there is no guest (partner), cyclodextrin contains two molecules of water in its cavity and is in an energetically unstable state. (The cyclic structure of cyclodextrin is distorted.) When a certain guest substance, in the present invention a component that is easily oxidized, approaches cyclodextrin in this state, the cyclodextrin incorporates the component and becomes energetically stable. It is thought that dipole-dipole forces, hydrogen bonds, van der Waals forces, hydrophobic bonds, charge transfer forces, etc. are involved in this uptake. Furthermore, the antioxidant effect is higher when catechins are included in cyclodextrin than when catechins and cyclodextrin, both of which have antioxidant functions, are used individually. Due to reasons.

[0009] Since catechins are included and stabilized by cyclodextrin, oxidation is less likely to occur. When antioxidants are mixed into food raw materials, the emulsifying effect of cyclodextrin causes guest catechins to be more uniformly dispersed in the raw materials.

[0010] A clathrate of catechins and cyclodextrin can be obtained by the following method. 1 to 80 parts by weight of catechins, preferably 5 to 20 parts by weight, and 100 to 100 parts of water per 100 parts by weight of cyclodextrin.
Add 1000 parts by weight, preferably 300 to 500 parts by weight, and homogenize. The homogenization condition is 50
00-10000 rpm, time is 10-15 minutes, and temperature is room temperature (12-25°C). The quality stabilizer aimed at in the present invention can be obtained by drying and powdering the obtained catechin-cyclodextrin clathrate emulsion by means such as spray drying.

[0011] The catechin-cyclodextrin clathrate obtained by this operation not only exhibits the antioxidant function which is the gist of the present invention, but also inhibits microbial growth to improve shelf life, vitamins, and pigments. stabilization of,
It also has other functions to stabilize food quality, such as deodorizing effects.

0012

[Examples] The present invention will be explained in more detail with reference to Examples and Reference Examples below, but the present invention is not limited thereto.

[Reference Example 1] Tea leaves were processed under the following conditions,
A catechin-containing material with a purity of 50% was obtained. Add 90 liters of methanol to 30 kg of kuzucha, a by-product of sencha production, and make approximately 60 kg of kuzucha.
After heating and extracting at °C for about 3 hours, it was filtered and the residue was washed with 30 liters of methanol to obtain about 90 liters of methanol extract. To this extract, 1.5 kg of soybean oil and 6.0 kg of water were added and mixed, methanol was distilled off at a vacuum degree of 80 mmHg, a bath temperature of 60°C, and a cooling water temperature of 10°C.
kg and 10.5 kg of aqueous phase were obtained. Vacuum the water phase to 20m
mHg, a bath temperature of 70°C, and a cooling water temperature of 10°C until the solid content was concentrated to about 80%, and then transferred to another container and vacuum-dried for about 18 hours at a vacuum degree of 0.5 mmHg and a shelf temperature of 60°C. . By pulverizing the obtained solid matter, 4.5 kg of tea leaf extract (crude catechin) was obtained.

[Reference Example 2] Preparation of crude catechin-cyclodextrin clathrate. First, a 30% solution of cyclodextrin having the composition shown below was prepared. To 9 parts by weight of this cyclodextrin solution, 1 part by weight of the crude catechin prepared in Reference Example 1 was added, and homogenized under the conditions of rotation speed: 1000 rpm, time: 15 minutes, temperature: room temperature,
A crude catechin-cyclodextrin inclusion solution was obtained. Next, this clathrate solution was spray-dried under the conditions of hot air inlet temperature: 180° C. and disk rotation speed: 20,000 rpm to obtain three types of powder type quality stabilizers.

The compositions of the three types of cyclodextrins used are as follows. S-100 α-cyclodextrin 45%,
β-cyclodextrin 50%, γ-cyclodextrin 5% K-100 α-cyclodextrin 60%,
30% β-cyclodextrin, 10% γ-cyclodextrin Iso-P Branched α-, β-, γ-cyclodextrin mixture 50% α-, β-, γ-cyclodextrin mixture 30%, oligosaccharides 20%.

[Example 1] Black hanpen was made using raw sardines at the following blending ratio. Mixing ratio Sardine surimi
61.8% Salt 1.8%
potato starch
12.4% Seasoning 1.9%
sugar
3.1% water 19.0
After blending the surimi for 5 minutes in a mixer, salt was added and blended for 15 minutes, and other ingredients were added and blended for 10 minutes. Next, the additives shown in the following test sections were added, stirred for 5 minutes, and heated in a 98°C water bath for 3 to 4 minutes to make black hanpen. The seasoning used was Ribotide powder (manufactured by Takeda Pharmaceutical Co., Ltd.). Test area (1) Aqueous crude catechin
0.15% (2) Oily crude catechin 0.15%
(3) Crude catechin-cyclodextrin (S-1
00) Inclusion
0.15%
(4) Peroxide value (meq/k) of the control (no additives) finished black hanpen
g) was measured. The measurement results are shown in Table 1.

Table 1 Peroxide value of black hanpen (sardine) (meq/kg)



6th day of refrigeration 8th day of refrigeration ─────────
──────────────────────────
Aqueous crude catechin
35.0 54.5
oily crude catechin
27.0 45.5
Crude catechin - cyclodextrin inclusion complex
15.0 16.0 Control
89.0 150.0.

As is clear from Table 1, crude catechin clathrated with cyclodextrin had the strongest antioxidant power.

[0019] In addition, when the fishy odor of the finished black hanpen was evaluated by a sensory test, the intensity of the odor was as follows:
In the order of (4)>(2)>(1)>(3), especially (3) was the weakest. From this, it can be said that the crude catechin-cyclodextrin clathrate also functions as a deodorant.

[Example 2] Black hanpen was produced using raw mackerel in the same manner as in Example 1. Mixing ratio Fish meat (mackerel) 10.
0kg potato starch 2.0kg
sugar
0.5kg salt 0.3
kg seasoning
0.3kg water
4.9 kg test area ■ Addition of 0.17% aqueous crude catechin to minced meat before the main cutting ■ Addition of 0.3% aqueous crude catechin after the completion of the main cutting ■ Crude catechin-S-100 clathrate 0.3 after the completion of the main cutting % addition ■ Crude catechin-K-100 clathrate 0.3 after completion of main cutting
% addition ■ 0.3% of crude catechin-iso-P inclusion after completion of main cutting
Addition ■ Addition of 0.3% S-100 after completion of main shearing ■ Addition of 0.3% K-100 after completion of main shearing ■ Addition of 0.3% of Iso-P after completion of main shearing ■ Control (no addition).

The peroxide value (meq/kg) of the finished black hanpen was measured on the 8th day of refrigeration. The measurement results are shown in Table 2.

Table 2 Peroxide value of black hanpen (mackerel) (meq/kg)


Test area
Peroxide value (meq/kg)
──────────────────────────
────────■
33.3
■
44.6 ■
20.9
■
31.2 ■
24.0
■
177.6 ■
150.4
■
129.0 ■
120.0.

As is clear from Table 2, the effect of the quality stabilizer consisting of the crude catechin-cyclodextrin clathrate in Test Groups ① to ② was the strongest. The antioxidant power of crude catechin alone is enhanced by its inclusion with cyclodextrin.
It can be said that there was a synergistic effect of about 35%.

[0024] When the center part was cut, the interior and surface colors of ■~■ were different, while the interior of ■~■, especially ■~■, was slightly reddish like the surface. It was gray in color and in good condition.

[0025] In addition, in terms of deodorizing effect, yellowing progressed over time and the fishy odor became stronger in samples ① to ②.
～■ has little change in color even after 6 days of refrigeration, especially ■～■
The color and taste were good, and the fishy odor was weak. In other words,■
It was confirmed that the crude catechin-cyclodextrin clathrates of ~■ have excellent antioxidant power and are effective as quality stabilizers.

[Method for Measuring Peroxide Value] Several tens of grams of a sample (black hanpen) is shaken, and lipids are extracted using cyclohexane. Concentrate the extract under reduced pressure to completely remove the solvent,
Use as test lipid. Accurately weigh 2 g of this lipid into a 300 ml Erlenmeyer flask, and add 25 ml of solvent (isopropyl alcohol:acetic acid 2:3 (v/v)).
Add l and mix gently. Next, 1 ml of saturated potassium iodide aqueous solution was added, stirred gently for 1 minute, and then left for 2 minutes. After 2 minutes, add 50 ml of water and stir vigorously to stop the reaction. Next, a small amount of starch solution is added to cause an iodo-starch reaction, which is titrated with N/100 sodium thiosulfate solution. Peroxide value (meq/kg) = N/100Na2
S2 O3 (ml) x f x 10
Weighed fats and oils (g)
f=N/100Na2 S2 O3
Normality coefficient of solution

[0027]

[Effects of the Invention] The quality stabilizer with enhanced antioxidant function obtained by the present invention is extremely advantageous in terms of performance and cost, so it can be used not only in the food field but also in general. It can be applied to industry, cosmetics, and medicine.

Claims (1)

[Claims] [Claim 1] Tea extract containing catechins (crude catechins)
A quality stabilizer characterized by inclusion of cyclodextrin in cyclodextrin.