JP5984210B2 - Loquat jelly and its production method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a jelly-like food using loquat seeds, which are food materials that have been discarded, and more particularly, to a loquat seed jelly processed to be easy to eat and a method for producing the same.

  Loquat is a plant belonging to the family Rosaceae, which is said to have originated in Japan and China. This loquat has been used for medicinal purposes since ancient times.

  Regardless of which part of loquat is used, it is said that it is effective against diseases. In particular, loquat seeds are said to have excellent medicinal effects and are called “Tenjin”.

  The amount of loquat discarded is said to be about 30% of the production, most of which is seeds, most of which is incinerated without being used. The seeds of loquat are said to contain amygdalin (vitamin B17) 2000 times as much as the leaves, and effective use of the loquat seeds, many of which have been discarded in the past, has been attempted. Amygdalin is characterized by destroying cancer cells. This is because a large amount of a degrading enzyme around cancer cells degrades the amygdalin into cyanide and benzaldehyde, and selectively destroys cancer cells by the synergistic toxic effect of this cyanide and benzaldehyde. is there.

  Therefore, in order to effectively use amygdalin, as a method for producing loquat seed powder that makes loquat seeds easy to use, an extraction process for extracting loquat pulp and extracting the seeds, and a seed extracted in the extraction process are predetermined. An application that includes a drying step of drying at a temperature lower than the temperature and a pulverization step of pulverizing the dried seeds at a predetermined temperature or lower has been published (see, for example, Patent Document 1).

JP 2004-222607 A (page 1-5, FIG. 1)

  Since the loquat seed powder uses a natural food material that is not toxic, it can be taken as it is without any side effects or adverse effects. In addition, because it is a powdery material that has both antibacterial function against food poisoning bacteria and food spoilage bacteria (fungi), it is added to other foods to prevent food poisoning and improve the quality of food. There is an advantage that it can be maintained for a long time. However, since it is in the form of a powder obtained by drying and pulverizing loquat seeds, it has to be taken using beverages such as tea and juice, which is difficult for the elderly to drink. In addition, there are powdered loquat seeds mixed with excipients to make tablets and easy to drink with water or the like. In either case, since the dried loquat species is ingested, there is a problem that it is difficult to eat, such as unpleasantness caused by sucking moisture in the oral cavity and frequently adhering to the inner wall of the oral cavity.

  The present invention has been made in view of the above points, and is easy to eat for the elderly, and can be stored for a long period of time. The jelly-like food used is intended to be provided.

  The loquat seed jelly of the food according to the present invention is obtained by pulverizing loquat seeds into a powder form, extracting the loquat seed extract using water or an organic solvent, filtering the extract, and adding liquid sugar together with the loquat juice. In addition to mixing the gelling agent and adjusting the water and stirring to make a jelly form, or using powdered loquat seed extract instead of loquat seed extract, liquid sugar with loquat juice In addition, the gelling agent is mixed, and the mixture is hydrated and stirred to form a jelly.

  According to the invention according to claim 1 or claim 2 having the above-described configuration, since the non-toxic natural food material is used, there is no side effect or harmful effect, and the beverage is used as it is like a candy. It is easy to eat without it, especially for the elderly without being caught in the throat. In addition, because it is a jelly-like food that has both mineral components of loquat species and antibacterial functions against food poisoning bacteria and food spoilage bacteria (fungi), it can be added to other foods to prevent food poisoning and improve food quality. It can be maintained for a long time.

  Moreover, according to the loquat species jelly according to claim 1, the highly sugary food rot of Wallemia spp. (Wallemia sebi), the phytopathogenic fungus (Fusarium oxysporum), Staphylococcus aureus and Escherichia coli ), And antibacterial function against Legionella pneumophila. Therefore, as a suitable anti-fungal agent for confectionery foods with high sugar content such as buns, it becomes an antibacterial agent against Staphylococcus aureus and Escherichia coli that cause food poisoning, and is therefore suitable for various foods. And can be mixed with food ingredients. Furthermore, since it has not only an antibacterial function against bacteria and fungi that cause food poisoning, but also an antibacterial function against Legionella bacteria, it can be directly sprayed on furniture around water to provide an antibacterial agent that exhibits the antibacterial function.

  The method for producing a loquat seed jelly according to claim 3 includes a step of crushing loquat seeds and extracting the loquat seed extract using water or an organic solvent, and a filtration step of filtering the extract to make it liquid. A step of sterilizing the liquid loquat seed extract, a step of adding loquat juice and liquid sugar to the sterilized loquat seed extract and mixing the gelling agent; The method for producing a loquat seed jelly according to claim 4 includes a step of crushing the loquat seeds to form a powder, Sterilizing, adding loquat juice and liquid sugar to the sterilized powdered loquat seeds, mixing the gelling agent, adjusting the water and stirring to make a jelly form, and adding a certain amount of loquat seed jelly liquid Cut out to make loquat jelly Characterized in that it comprises a degree.

  According to the invention which concerns on Claim 3 or Claim 4 which has said structure, it can manufacture easily from a comparatively few process.

  As described in claim 5, the gelling agent may be gelatin, pectin, agar, or carrageenan.

  As described above, according to the present invention, since a non-toxic natural food material is used, no side effects or adverse effects occur, and it is easy to eat without using a drink as it is like a candy. It can be eaten without being caught in the throat, especially for the elderly. In addition, it has an antibacterial function against the mineral content of loquat species and fungi and bacteria that become food poisoning bacteria or food spoilage bacteria, and can be used as an antibacterial agent by mixing with various foods and food materials.

It is a manufacturing-process figure which shows the Example of the manufacturing method of a loquat seed extract jelly. The result of the growth inhibitory test-1 which calculates | requires the antibacterial effect of a loquat kind is shown, (a) is a graph which shows a specific numerical value, (b) is a graph which shows a result. The result of the growth suppression test-2 which calculates | requires the antibacterial effect of a loquat kind is shown, (a) is a graph which shows a specific numerical value, (b) is a graph which shows a result. The result of the growth suppression test-3 which calculates | requires the antibacterial effect of a loquat kind is shown, (a) is a table | surface which shows a specific numerical value, (b) is a graph which shows a result. The antibacterial spectrum list using the paper disc method of the loquat species and loquat leaf extract according to the present invention is shown. The antibacterial spectrum list in the loquat seed water extraction using the direct addition method is shown. The temperature stability test results are shown, (a) is a chart showing specific numerical values, and (b) is a graph showing the results. The pH stability test results are shown, (a) is a chart showing specific numerical values, and (b) is a graph showing the results. The nutritional analysis results of loquat species are shown.

  Hereinafter, embodiments of the loquat seed jelly and the manufacturing method thereof according to the present invention will be described in detail with reference to the drawings.

  The loquat produced in Nagasaki Prefecture was used for the loquat seed and the flesh of the loquat which are the raw materials of the loquat jelly according to the present invention. This is because loquat is cultivated in a warm area, and most of it is from Kyushu in Japan.

Initially, the Example of the manufacturing method of the loquat seed | species jelly manufactured using the loquat seed extract is demonstrated.
Table 1 below is a blending table per 10 g of loquat jelly.

  The loquat seed extract is washed with water, air-dried, peeled, crushed with a rotating grinding cutter and pulverized into a powdered loquat seed so that the extract concentration is 300 mg / ml. Add to water and mix. In this state, the extract is extracted for 1 to 3 months, filtered and sterilized to produce a loquat seed extract. Sterilization is performed under reduced pressure and heat sterilization using an autoclave. In addition, loquat seed extract is extracted using marine mineral water instead of pure water, or extracted by shaking for 9 hours at room temperature using 70-90% ethanol, and separated into ethanol and other layers. A part of the ethanol layer can be evaporated to extract the loquat seed extract.

  As shown in the production process chart of FIG. 1, while reducing the maltose starch syrup, fructose glucose liquid sugar, and thickening polysaccharides 1 and 2 as gelling agents to the water in the steam kettle at a high speed with a kettle cutter at 1500 rpm, throw into. The thickening polysaccharide 1 is composed of peptin, damarind seed gum, taku gum, agar, and juran gum, and the thickening polysaccharide 2 is composed of xanthan gum and locust pin gum.

  Subsequently, weigh sodium citrate and loquat seed extract in appropriate amounts and put them in a steam kettle.

  In this state, the mixture is heated to 90 ° C., and when dissolution of the charged product is confirmed, it is cooled to 80 ° C.

  Here, an appropriate amount of 100% loquat juice produced by squeezing loquat fruit (fruit pulp) is weighed and put into a steam kettle.

  In addition, weigh each appropriate amount of citric acid and Asco Fresh and put them into a steam kettle.

  Rotate the stirring blade at 20 rpm for the raw material in the steam kettle. Stir to mix evenly. Adjust water at the same time. In this way, the loquat seed jelly liquid is produced.

  If there is a foreign substance contained in the loquat jelly liquid, it is adsorbed with a magnet and filtered with a mesh to eliminate it.

  After performing taste and color tests, transfer the amount to the storage tank.

  The storage tank is maintained at a filling temperature of 70 to 80 ° C., and 10 g is filled into the packaging bag by a Morno pump.

  As mentioned above, the thing which filled the packaging bag by 10g unit of loquat seed jelly is manufactured continuously.

  In the said Example, although loquat seed jelly was manufactured using the loquat seed extract, it can replace with loquat seed extract and powdery loquat seed | species can be used. In this case, powdered loquat seeds before extraction of the extract may be added instead of loquat seed extract in the above production process. Since other manufacturing methods are common to the case where loquat seed extract is used, description thereof is omitted. In the above examples, reduced maltose starch syrup, fructose glucose liquid sugar, and gelling agent used were peptin, damarind seed gum, taku gum, agar, julan gum, xanthan gum, locust pin gum, but gelatin, pectin, agar or Any carrageenan may be used, and sodium citrate, citric acid and Ascofresh can be omitted.

  Next, the nutritional components of loquat species will be described with reference to FIG.

  As is apparent from FIG. 9, even loquat species are rich in essential minerals such as calcium, potassium, magnesium, phosphorus, and iron. Therefore, it is clear that the essential minerals that have become difficult to ingest recently can be easily ingested by eating loquat powder.

  Next, regarding the antibacterial action of loquat seeds, the results of conducting a growth inhibition test of each bacterium using loquat seed extract, which is a pulverized powdery loquat seed extract extracted with water, and filtered. To do.

  Bacteria Staphylococcus aureus egaarak and Escherichia coli IFO3972 and fungi Fusarium oxysporum NBRC31631 were used as test bacteria in this test. In addition, for bacteria Staphylococcus aureus egaarak and Escherichia coli IFO3972, 0g, 5g, and 10g of ground mulberry seeds are added to 100ml of normal nutrient liquid medium (manufactured by Nippon Pharmaceutical Co., Ltd.) together with live bacteria. Then, shaking culture was performed at 70 rpm, and the viable cell count was examined over time by the colony counting method.

  For Fusarium oxysporum NBRC31631, which is a fungus, it is a loquat seed extract so that the concentration of loquat seed extract is 300, 100, 50, 10 mg / ml in 100 ml of modified zapek dox liquid medium A loquat seed extract was added, cultured at 25 ° C. with shaking at 70 rpm, and the amount of cells was examined by a gravimetric method.

  The modified zapek dox liquid medium was composed of 450 ml of ion-exchanged water, 1.35 g of NaNO3, 0.45 g of K2HPO4, 0.225 g of MgSO4 · 7H2O, 13.5 g of sucrose, 4.5 g of Bacto-peptone, and the final pH was 7.3. The adjusted one was used.

  FIG. 2 shows the results of a growth inhibition test using Staphylococcus aureus egaarak, which is a toxic strain of Staphylococcus aureus and one of food poisoning bacteria. FIG. 2A is a chart showing specific numerical values, and FIG. 2B is a graph showing the results.

  As is clear from FIG. 2, if no loquat powder is added, viable bacteria are growing, but if loquat powder is added, the amount added to 100 ml of liquid medium is 5 g. Regardless of 10 g, the viable cell count became 0 after 24 hours from the start of the culture, and the viable cell count could not be confirmed even after 96 hours.

  The above test reveals that the powder of loquat species suppresses the growth of Staphylococcus aureus egaarak, which is a staphylococcus aureus and toxin-type bacterium and is a food poisoning bacterium, and has a bactericidal effect.

  In other words, it became clear that loquat powder can be an effective antibacterial agent against food poisoning bacteria.

  Next, the growth suppression test results using Escherichia coli (IFO 3972), which is Escherichia coli to which O-157 belongs, using loquat powder will be described with reference to FIG. FIG. 3A is a chart showing specific numerical values, and FIG. 3B is a graph showing the results.

  According to the results of this test, the growth of viable bacteria was confirmed 24 hours after the start of the culture, but the viable cell count became 0 after 48 hours and remained 0 even after 120 hours of culture. Moreover, it was confirmed that the amount of powder of the loquat seed to be added has the same bactericidal effect regardless of whether it is 5 g or 10 g.

  From the above test, it becomes clear that loquat powder suppresses the growth of Escherichia coli (IFO 3972), which is E. coli, and has a bactericidal effect.

  In other words, it became clear that loquat powder could be an effective antibacterial agent against E. coli.

  FIG. 4 shows the results of the growth inhibition test against the fungus Fusarium oxysporum.

  FIG. 4A is a chart showing specific numerical values, and FIG. 4B is a graph showing the results.

  As can be seen from FIG. 4, when the extract concentration as the loquat seed extract was 300 mg / ml, the amount of cells was 0 even after 96 hours of culture. In the case of a concentration of 10 mg / ml, a small amount of microbial cells were detected instead of 0. However, it is clear that the growth of the bacteria is suppressed as compared with the one without the loquat seed extract (biwa seed extract) added.

  That is, it became clear that the extract of loquat seed powder (lox seed extract) can be an antibacterial (antifungal) food material effective against fungi.

  Next, the antibacterial activity test conducted using the loquat seed extract (biwa seed extract) will be described.

  This antibacterial activity test was performed using the paper disk method and the direct addition method. For the sample, loquat seeds and loquat leaves were pulverized, added to 100 ml of ion-exchanged water, and extracted by shaking at 25 ° C. for 24 hours at 100 rpm.

  Further, fungi and bacteria were used as test bacteria. For fungi, potato dextrose agar medium (manufactured by Nippon Pharmaceutical Co., Ltd.) was used, and for bacteria, ordinary nutrient agar medium (manufactured by Eiken Chemical Co., Ltd.) was used.

  Fungi, Aspergillus oryzae IFO30102, Mucor javanicus NBRC4507, Trichoderma viride NBRC31137, Wallemia sebi NBRC6668, Fusarium oxysporum NBRC31631, Cladosporium cladosporioides NBRC30314, Eurotium herbariorum NBRC33235, Penicillium camembertii NBRC3221, Penicillium chrysogenum NBRC4626, also as bacteria, Bacillus subtilis IFO3335, Salmonella typhimurium IFO13245, Escherichia coli IFO3972, Staphylococcus aureus egaarak, Pectobacterium carotovorum NBRC3380, and Legionella pneumophila were used.

  As a medium of the above Legionella pneumophila, ACES 10 g / 500 ml, KOH 2.8 g / 480 ml is adjusted to pH 6.9 ± 0.1, α-ketoglutaric acid 1 g, activated carbon 2 g, yeast extract 10 g, and agar 15 g are mixed and autoclaved. After the treatment, a mixture of 0.4 g / 10 ml L-cysteine and 0.25 g / 10 ml iron pyrophosphate was used.

  FIG. 5 shows the test result by the paper disk method, and FIG. 5 shows the test result by the direct addition method.

  FIG. 5 shows the antibacterial spectrum of the extract of loquat seed (loche seed extract), and the loquat powder was extracted with water or various organic solvents (for example, ethanol, acetone) and obtained. The MIC value for each bacterium is displayed using the above extract. The MIC value is the minimum inhibitory concentration, and indicates the minimum amount of the antibacterial agent for inhibiting the growth of the bacterium (not sterilization). That is, the smaller the MIC value, that is, the smaller the amount of antibacterial agent used, the stronger the antibacterial function of the antibacterial agent.

  From FIG. 5, the raw water extraction (the extract obtained by extracting the raw powder of loquat with water (the loquat seed extract)) showed an MIC value of 100 mg / ml for Escherichia coli IFO3972, and 100 mg / ml for Staphylococcus aureus egaarak. It can be seen that the MIC value of ml is shown. Further, it is shown that the extract obtained by extracting the raw powder of loquat with acetone has antibacterial activity with a MIC value of 300 mg / ml against Legionella pneumophila.

  Escherichia coli is a kind of coliform group, and O-157, which is well-known as pathogenic E. coli, also belongs to this coliform group. Therefore, the extract obtained by extracting the raw powder of loquat with water may have antibacterial properties against O-157. Since Staphylococcus aureus is Staphylococcus aureus as described above, it can be said that the extract obtained by extracting the raw powder of loquat with water has antibacterial activity against Staphylococcus aureus.

  In addition to antibacterial functions against bacteria and fungi that cause food poisoning, it also has antibacterial functions against Legionella bacteria, so it is possible to suppress the growth of Legionella bacteria that propagate in the water and directly into the furniture around the water An antibacterial agent that exhibits an antibacterial function by spraying can be obtained.

  From this test, the antibacterial effect was not detected with the loquat leaf extract (biwa seed extract). In addition, it was confirmed that the extract of loquat seeds (lochet seed extract) exhibits antibacterial functions not found in loquat leaves, so components other than chlorophyll may contribute to the antibacterial functions of loquat seeds It is highly effective as a new antibacterial agent.

  FIG. 6 shows the antibacterial spectrum of loquat seed water extracted by the direct addition method (extract obtained by extracting loquat raw seed powder with water (loche seed extract)). From this test result, the loquat species has an antimicrobial activity with an MIC value of 230 mg / ml against Escherichia coli IFO3972, an antimicrobial activity with an MIC value of 230 mg / ml against Staphylococcus aureus egaarak, and an MIC value of 10 mg against Wallemia sebi NBRC6668. It was revealed that the antibacterial property of / ml exhibited an antibacterial property with an MIC value of 50 mg / ml against Fusarium oxysporum NBRC31631.

  Further, this antibacterial spectrum is not wide, and it is a relatively narrow antibacterial spectrum that exhibits antibacterial properties against specific bacteria. Therefore, even if this loquat seed water extract is sprayed directly on crops, it does not sterilize useful microorganisms in the surrounding soil, and can be a very excellent Fusarium oxysporum antibacterial agent.

  As mentioned above, loquat water extract (biwa seed extract) is more antibacterial against fungi such as Wallemia sebi NBRC6668 and Fusarium oxysporum NBRC31631 than against bacteria such as Escherichia coli IFO3972 and Staphylococcus aureus egaarak Is higher.

  This is a characteristic function of loquat, and shows the possibility of exerting a great effect on foods that are easily spoiled and easily moldy.

  Next, the results of a temperature stability test for examining how antibacterial activity changes with temperature and a pH stability test for examining how antibacterial activity changes with pH will be described.

  In the temperature stability test, Fusarium oxysporum NBRC31631 is used as a test bacterium, and the loquat seed extract (biwa seed extract) is held in a warm bath at 4 ° C, 20 ° C, 40 ° C, 60 ° C, 80 ° C, 100 ° C for 60 minutes. Thereafter, the mixture was ice-cooled and the remaining antibacterial activity was measured by the direct addition method. Moreover, the same measurement was performed on the extract (biwa seed extract) that was autoclaved (121 ° C., 20 minutes). The determination of the antibacterial activity is expressed as a relative residual activity (%) with the MIC value held at 20 ° C. as 100, and the result is shown in FIG.

  FIG. 7A is a chart showing specific numerical values of the relative residual activity (%) at each temperature, and FIG. 7B is a graph showing the results.

  As can be seen from FIG. 7, the antibacterial activity is all 100% and stable within the range of 4 ° C. to 121 ° C. From this, it is determined that the antibacterial properties of the loquat seed extract can be stably maintained within the normal food processing temperature range. Therefore, the loquat seed extract can be used as a food material by being added to various foods.

  In the pH stability test, Fusarium oxysporum NBRC31631 was used as a test bacterium, 10 ml of a loquat seed extract, 10 ml of 0.1 M buffer (pH 3.0 to 5.0 was an acetate buffer, pH 6.0 to 8.0). Until then, a phosphate buffer (pH 9.0: carbonate buffer) was added, and the mixture was kept at 4 ° C. for 60 minutes. Thereafter, the pH was adjusted to 6.0 with hydrochloric acid or sodium hydroxide, and the remaining antibacterial activity was measured by a direct addition method. The determination of the antibacterial activity is expressed as a relative residual activity (%) with the MIC value when maintained at pH 6.0 as 100, and the result is shown in FIG.

  FIG. 8A is a chart showing specific numerical values of relative residual activity (%) at each pH, and FIG. 8B is a graph showing the results.

  As can be seen from FIG. 8, the antibacterial activity is 100% and stable at pH 3 to pH 9. From this, it is determined that the antibacterial properties of the loquat seed extract can be stably maintained in the normal processing pH range of food.

  As described above, the antibacterial function of loquat is stable without deterioration under the processing conditions within the pH range of pH 3 to pH 9 in the temperature range of 4 ° C. to 121 ° C. Therefore, by processing within this condition range, it becomes possible to obtain powdered or liquid antibacterial agents that can be mixed into various foods and food materials.

  Also, being strong in pH means that when ingested as a health food, it exhibits antibacterial activity even when passing through a stomach having a low pH or an intestine having a relatively high pH.

  As described above, the loquat jelly according to the present invention exhibits an antibacterial function against fungi and bacteria, particularly an antibacterial function against a plurality of food poisoning bacteria and food spoilage bacteria. Can be prevented. Furthermore, not only the antibacterial function but also various nutrients, especially essential minerals are abundantly included, so it becomes a highly functional food material. Therefore, it can be set as the food material which has high function and antibacterial property which can be mixed in various foods and food materials by making it into a powder form or liquid state.

  Therefore, it becomes possible to use antibacterial and antifungal agents in which loquat seed jelly is kneaded directly into food materials, or those extracted with water or an organic solvent can be directly sprayed on foods as antibacterial and antifungal agents. Furthermore, it is possible to apply loquat jelly on food and use it as a shelf life enhancer, or to spray loquat jelly directly on agricultural crops or mix loquat jelly with agricultural soil as a biological pesticide. Become.

  Since the loquat seed jelly according to the present invention is derived from a non-toxic natural plant, it does not cause side effects or adverse effects, and can be used as a health food that can be easily taken. Furthermore, by taking loquat jelly as an antibacterial agent after a normal meal, food poisoning can be prevented and essential minerals can be efficiently consumed.

Industrial application fields

  The present invention processes the loquat species having antibacterial properties to make it difficult to eat the loquat species by making it into a jelly form, and can prevent food poisoning due to the antibacterial action derived from the loquat species. Widespread use of functional foods that are excellent for elderly people with reduced strength.

Claims (5)

Crush the loquat seeds into powder, extract the loquat seed extract using water or an organic solvent, make the extract into a filtered liquid, add liquid sugar with loquat juice, mix the gelling agent, and adjust the hydration A method for producing a loquat jelly , which is then stirred to form a jelly. A method for producing a loquat seed jelly characterized in that, using powdered loquat seeds, liquid sugar is added together with loquat juice to mix the gelling agent, and the mixture is hydrated and stirred to form a jelly. Crushing loquat species, obtaining a row have extract extraction of loquat seed extract with water or an organic solvent, and filtration to obtain a loquat seed extract liquid by filtering the extract, the loquat seed extract a step of sterilizing, the inventors mixed a gelling agent added loquat juice and sugar syrup in the loquat seed extract were sterilized, and jelly stirred by hydrolysis adjustment, obtaining a loquat seed jelly solution, wherein A method for producing a loquat seed jelly, comprising a step of cutting a loquat seed jelly solution into a loquat seed jelly by a certain amount. Crushing and pulverizing loquat seeds to obtain powdered loquat seeds, sterilizing the powdered loquat seeds, adding loquat juice and liquid sugar to the sterilized powdered loquat seeds, and adding a gelling agent mixing while, in the jelly-like stirring add water adjusted, obtaining a loquat seed jelly solution, loquat species, comprising the step of the loquat seed jelly the loquat seed jelly solution cut by a fixed amount Jelly production method. The method for producing loquat jelly according to any one of claims 1 to 4, wherein the gelling agent is any one of gelatin, pectin, agar, and carrageenan.

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