JP2022160721A - Allium plant extract composition - Google Patents

Abstract

To provide an allium plant extraction composition improved in foreign taste and foreign odor such as bitterness, pungency and a pungent odor that hits the nose derived from the allium plant, its manufacturing method, and a method of improving the foreign taste and foreign odor of the allium plant extracted matter.SOLUTION: An allium plant extract is made to contain lactic acid and D-amino acids by addition or fermentation. This makes it possible to provide an allium plant extract composition with improved pungent taste and offensive odor, a method for producing the extract composition, and a method for improving pungent taste and pungent odor of an allium plant extract.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an allium plant extract composition, a method for producing the same, and a method for improving the flavor of an allium plant extract.

In recent years, toward the realization of a sustainable society, utilization of unused resources generated in the food manufacturing process is desired.

Plants of the genus Allium are plants that are widely used as raw materials for raw food or processed products, and edible parts such as bulbs, scales, leaves, and pseudostems are preferably used depending on the type. At the site of manufacturing foods and drinks using allium plants, most of the liquid or slurry composition generated when crushing, shredding, and squeezing allium plants, that is, allium plant extracts, is discarded. , it is difficult to say that they are being used effectively. However, the amount of Allium genus plants processed at the site of food and drink production is very large, and a large amount of Allium genus plant extracts are also generated as unused resources.

Therefore, as a simple method of effectively utilizing the allium genus plant extract that occurs in large quantities, use as food and drink can be mentioned. The off-flavour, ie, bitterness, pungency, and irritating odor of pungent odor have become a problem, and since it is unsuitable as food or drink as it is, various studies have been made.

As an example of utilizing an onion extract among allium plant extracts, the onion bulb is heat-treated to deactivate the enzyme, and then the bulb is pulverized, and the liquid portion of the resulting pulverized product is concentrated. and containing cycloalliin and ascorbic acid in an amount of 0.5 to 2.0% by weight based on the total amount of the beverage (see Patent Document 1). However, since the onion beverage composition disclosed here is made by squeezing heat-treated onions, it is necessary to go through a step of deactivating the enzymes by heating, which increases the time and effort of the treatment. In addition, since it involves a heating process, it is not suitable as a method for treating onion juice generated during processing of raw Allium plants.

Similarly, in order to reduce the spiciness of onion extracts, a method for producing onions with extremely weak spiciness and lachrymatory properties has been disclosed (see Patent Document 2). It is an onion suppressed to less than /50, and it is not a method applicable to anything other than the onion extract generated from the onion in which the gene expression is suppressed.

Furthermore, as another method for reducing the offensive taste and odor of onion extracts, disclosed is an onion composition containing onion extracts and one or more selected from citrus, cocoa, wasabi, fish and herb vegetables. (See Patent Document 3), but this is intended to reduce the offensive taste and offensive odor of the sulfur-containing compounds themselves that occur when the sulfur-containing compounds contained in onions are ingested efficiently. Metabolism/decomposition and volatilization of sulfur-containing compounds by the enzymes contained in are not desirable. For this reason, rather than raw onions, onions whose metabolic enzymes have been deactivated by heating are preferably used as raw materials.

On the other hand, methods using acetic acid, lactic acid, citric acid, etc. as acidulants for improving taste are widely known, but it is not preferable to use a large amount of these acids because the taste is affected.

Furthermore, a method for producing sake is disclosed, which is characterized by adding 0.005 mmol/liter to 0.025 mmol/liter of D-Ala among D-amino acids, and sake with strong umami can be easily produced. It is possible (see Patent Document 4). However, there is no description regarding an allium plant extract composition.

JP 2012-143162 A International Publication No. 2014/178420 pamphlet JP 2018-085936 A JP 2012-005425 A

An object of the present invention is to provide an allium plant-extracted composition that is improved in offensive tastes and odors such as bitterness and pungency derived from allium plants and pungent odors.

The present inventors have made intensive studies to solve the above problems, and surprisingly, by adding lactic acid and D-amino acids to the allium plant extract, the bitterness and irritating odor are suppressed. The present inventors have found that a certain allium plant extract composition can be produced, and have completed the present invention.

That is, the solutions of the present invention are as follows.
First, 0.3 to 3% by weight of lactic acid, D-tyrosine (hereinafter referred to as D-Tyr), D-methionine (hereinafter referred to as D-Met), D-aspartic acid (hereinafter referred to as D-Asp ), D-asparagine (hereinafter referred to as D-Asn), D-arginine (hereinafter referred to as D-Arg), D-alanine (hereinafter referred to as D-Ala), D-valine (hereinafter referred to as D -Val) and D-isoleucine (hereinafter referred to as D-Ile) containing 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of It is an allium plant extract composition.
Secondly, the allium genus plant extract composition according to the first above, wherein the D-amino acid is D-Ala.
Thirdly, the composition according to any one of the first and second above, wherein the allium plant extract composition is a lactic acid fermentation product of allium plant.
Fourthly, a food or drink containing the allium extract composition according to any one of the above first to third.
Fifth, a step of including 0.3 to 3% by weight of lactic acid in the allium plant extract, and D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D -Containing 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of Ala, D-Val and D-Ile. A method for producing a composition.
Sixthly, the method for producing the Allium extract composition according to the fifth above, wherein the D-amino acid is D-Ala.
Seventh, the step of adding lactic acid or D-Ala is a fermentation step of the allium plant extract with lactic acid bacteria belonging to the genus Lactobacillus or Leuconostoc. The manufacturing method according to any one of the above.
Eighth, the allium plant extract composition contains 0.3 to 3% by weight of lactic acid, D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D- A method for improving the flavor of the allium plant extract composition, characterized by coexisting 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of Val and D-Ile be.
Ninth, the method for improving the flavor of the Allium extract composition according to claim 8, wherein the D-amino acid is D-Ala.

According to the present invention, by adding lactic acid and D-amino acid to an allium plant extract, it is possible to provide an allium plant extract composition with a fruity feeling, in which bitterness and irritating odor are suppressed. .

It is the result of sensory evaluation of the onion extract added with D-Ala or lactic acid. It is the result of the sensory evaluation of the lactic acid-fermented product and the unfermented product.

In the present invention, the allium genus plant is not particularly limited as long as it is a plant belonging to the genus Allium that is generally available for food and drink. Examples include onions, green onions, and garlic, with onions being more preferred.

The Allium plant extract in the present invention includes an extract obtained by extracting Allium plant with an aqueous solvent. The parts of the allium plant used for extraction include bulb parts, scales, leaves and pseudostems, among which edible parts are more preferable. A liquid or slurry generated during processing such as cutting, shredding, grinding, and squeezing of Allium plants may also be used. The allium genus plant extract can also utilize a commercial thing.

The Allium plant used in the present invention may be one that has been heat-treated in advance, or one that has not been heat-treated.

The aqueous solvent used in the extraction operation is not particularly limited as long as it is water or a solvent miscible with water at any ratio, but water, ethanol, or a mixture of water and ethanol at any ratio is preferred. Normally, extracts of allium plants with aqueous solvents have offensive tastes and offensive odors such as bitterness, pungent taste and irritating odor, but by applying the present invention, these offensive tastes and offensive odors are mitigated, In some cases, the sweetness (also referred to as fruit juice feeling in the present invention) can be felt, so the method and conditions at the time of extraction are determined according to the purpose of use of the allium plant extract composition of the present invention. It may be selected as appropriate, and as long as the extraction is achieved, it may or may not be heated during the extraction.

An allium plant extract containing lactic acid and D-amino acids can be used as the allium plant extract composition of the present invention.

The content of lactic acid is preferably 0.1 to 4% by weight, more preferably 0.3 to 3% by weight.

D-amino acids include one or more D-amino acids selected from the group consisting of D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D-Val and D-Ile is preferred, and more preferred D-amino acids include D-Ala. The content is preferably 0.0025 to 0.2% by weight, more preferably 0.003 to 0.1% by weight, in the allium plant extract composition.

As a method for incorporating lactic acid and D-amino acids into the allium plant extract of the present invention, a necessary amount of lactic acid or D-amino acid may be added to the allium plant extract. may be contained by culturing microorganisms capable of producing these components as a medium and producing them.

When adding a required amount of lactic acid or D-amino acid to an allium plant extract, there are no particular restrictions on its origin or production method as long as it is used in general food and drink. It may be a mixture or added as a salt.

When a microorganism is used to contain lactic acid or D-amino acid, it is not particularly limited as long as it is a microorganism commonly used for the production of food and drink. Lactic acid bacteria belonging to the genera Lactobacillus, Enterococcus, Lactococcus, Pediococcus, Leuconostoc, Streptococcus, and Bifidobacterium are more preferred, and lactic acid bacteria belonging to the genera Lactobacillus and Leuconostoc are even more preferred. In addition, one type of the lactic acid bacteria listed above may be used alone, or a plurality of types may be used in combination.

A lactic acid bacterium as a starter can be prepared by culturing in a conventional manner using a known medium containing yeast extract, peptone, and the like. In fermentation using lactic acid bacteria, lactic acid bacteria as a starter may be inoculated in a single dose or in multiple doses at 0.1 to 2% relative to the volume of the Allium plant extract.

If necessary, other ingredients may be added to the Allium plant extract used for fermenting lactic acid bacteria as long as they do not inhibit the effects of the invention, such as yeast extract, protein enzymatic decomposition products, inorganic salts, sugars, Vitamins and minerals may be added.

Fermentation conditions for the Allium plant extract are not particularly limited as long as they are conditions that allow the desired concentration of lactic acid or D-amino acids in the Allium plant extract, and can be set as appropriate. For example, in stationary culture, the fermentation temperature is 15 to 40°C, preferably 35 to 38°C. The fermentation time is 12 hours to 96 hours, preferably 16 hours to 72 hours, more preferably 24 hours to 48 hours.

Lactic acid may be analyzed according to a general quantitative analysis method, and one of known quantitative analysis methods is analysis by capillary electrophoresis.

In addition, several methods for quantitative analysis of D-amino acids are known, and any method may be used as long as it can quantify D-amino acids. be able to. Unless otherwise specified, the D-amino acid content in the present invention refers to the quantitative value obtained by the OPA-IPLC method.

The end point of fermentation can be set based on the content of lactic acid or D-amino acid, pH, number of viable bacteria, and the like.

After fermentation, the Allium plant extract may be used as the Allium plant extract composition of the present invention as it is for food and drink, or the cells may be separated by a general technique such as filtration. It may also be used for food and drink after being subjected to concentration, dilution, drying, and sterilization processes.

In addition, lactic acid and D-amino acid may be added as necessary to adjust the content.

As the food or drink in which the allium plant extract composition of the present invention can be used, any food or drink may be used as long as it is a normal food or drink. Examples thereof include general dishes such as beverages, seasonings, and side dishes that can use Allium plants or Allium plant extracts as raw materials. There are no restrictions on the method of use, and it can be used in the same manner as the Allium plant extract in general cooking in terms of the timing and amount of use.

As described above, the allium plant extract composition contains 0.3 to 3% by weight of lactic acid, D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D- By adding 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of Val and D-Ile, the flavor of the allium plant extract composition can be improved. That is, the allium plant extract composition contains 0.3 to 3% by weight of lactic acid, and D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D-Val and A method of adding one or more D-amino acids selected from the group consisting of D-Ile to 0.003 to 0.1% by weight is a method for improving the flavor of an allium plant extract composition, preferably allium It can be used as a method for reducing the irritating odor of the plant extract composition or as a method for improving the feeling of fruit juice.

EXAMPLES The present invention will be specifically described below by showing examples and comparative examples, but the present invention is not limited to the following examples.

Commercially available onion juice was used as the allium plant extract in Examples and Comparative Examples. Lactic acid and D-amino acids were commercially available.

[Confirmation test of the effect of external addition]
An onion extract (Comparative Example 1) was prepared by diluting commercially available onion juice 10 times with water. Next, a sample of Comparative Example 2 was prepared by adding D-Ala to 0.05% by weight of the onion extract. A sample of Comparative Example 3 was prepared by adding 0.6% by weight of lactic acid to the onion extract. A sample of Example 1 was prepared by adding 0.05% by weight of D-Ala and 0.6% by weight of lactic acid to the onion extract. Table 1 shows the correspondence between each test plot and the contents of lactic acid and D-Ala. The numerical values in the table indicate the contents of D-Ala and lactic acid in the onion extract in % by weight.

[Evaluation method]
The prepared samples were evaluated for each item of "feeling of fruit juice", "bitterness", and "irritating odor". Specifically, a panel of eight people evaluated Comparative Example 1 as a standard (4 points), and evaluated Example 1, Comparative Examples 2 and 3 as follows: 1: very weak, 2: weak, 3: slightly weak, 4 : Equivalent, 5: Slightly strong, 6: Strong, 7: Very strong. In addition, the standard deviation was determined for the average evaluation values, and the significance of the difference was determined by a t-test (two-tailed). "* (: p<0.005)" is added to the significant difference between Example 1 and Comparative Examples 1 to 3.

[result]
The evaluation results are shown in FIG. The sample of Example 1 had significantly less irritating odor and bitterness than the samples of Comparative Examples 1-3. In particular, a synergistic effect of lactic acid and D-amino acids was observed in the item of irritating odor.

[Confirmation test of the effect of fermentation]
A lactic acid bacteria starter belonging to the genus Lactobacillus was seeded in the onion extract at 0.1% of the liquid volume of the onion extract, incubated for 24 hours, and heat-sterilized at 85°C for 10 minutes. A fermented product (Example 2) was obtained. In addition, an unfermented product (Comparative Example 4) was obtained by performing the same operation except for the inoculation of lactic acid bacteria. The samples of Example 2 and Comparative Example 4 were analyzed, and lactic acid and D-amino acids were quantified.

[Evaluation method]
The prepared samples were evaluated for each item of "irritating odor", "bitterness" and "feeling of fruit juice". Specifically, a panel of three people used Comparative Example 4 as a standard (4 points) and evaluated Example 2 as follows: 1: very weak, 2: weak, 3: slightly weak, 4: equivalent, 5: slightly 6: strong, 7: very strong, and the scores were averaged. In addition, the standard error was calculated for the average evaluation value, and the significance of the difference was determined by a t-test (two-tailed). "$ (: p<0.05)" was added to those with a significant difference compared to Comparative Example 4.

[result]
Table 2 shows the quantitative results of lactic acid and D-amino acids. Each numerical value indicates the percentage by weight of each component in the sample. In addition, "nd" in the table indicates less than the lower limit of quantification. D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, and D-Ala were detected as D-amino acids contained in Example 2, and the total amount was 0.0125%.

The evaluation results are shown in FIG. Compared with Comparative Example 4, it was found that Example 2 significantly reduced the pungent odor and bitterness, and significantly increased the fruit juice feeling.

Claims (9)

0.3-3% by weight of lactic acid, D-tyrosine (D-Tyr), D-methionine (D-Met), D-aspartic acid (D-Asp), D-asparagine (D-Asn), D-arginine (D-Arg), D-alanine (D-Ala), D-valine (D-Val) and one or more D-amino acids selected from the group consisting of D-isoleucine (D-Ile) 0.003-0 .1% by weight of an allium plant extract composition. The allium plant extract composition according to claim 1, wherein the D-amino acid is D-Ala. 3. The composition according to claim 1, wherein the allium plant extract composition is a lactic acid fermentation product of allium plant. A food or drink containing the allium extract composition according to any one of claims 1 to 3. A step of including 0.3 to 3% by weight of lactic acid in the allium plant extract, D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D -Containing 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of Val and D-Ile. Method. 6. The method for producing an Allium extract composition according to claim 5, wherein the D-amino acid is D-Ala. 7. The method according to any one of claims 5 and 6, wherein the step of adding lactic acid or D-Ala is a fermentation step of the Allium plant extract with lactic acid bacteria belonging to the genus Lactobacillus or Leuconostoc. Production method. In the allium plant extract composition, 0.3 to 3% by weight of lactic acid, D-Tyr, D-Met, D-Asp, D-Asn, D-Arg, D-Ala, D-Val and D- A method for improving the flavor of the allium plant extract composition, characterized by coexisting 0.003 to 0.1% by weight of one or more D-amino acids selected from the group consisting of Ile. The method for improving the flavor of the Allium extract composition according to claim 8, wherein the D-amino acid is D-Ala.

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