JPH0284159A - Taste modifier spray - Google Patents

Abstract

PURPOSE:To provide the subject spray capable of readily and efficiently modifying taste simply by spraying on the top surface of a tongue by producing a taste modifier consisting essentially of curculin contained in a fruit of Curculigo.latifolia as an active ingredient and sealing the resultant taste modifier in a spray container. CONSTITUTION:A taste modifier spray produced by subjecting a fruit or dried fruit of Curculigo.latifolia which is a plant belonging to the genus Curculigo of the family Amaryllidaceae and contains curculin to crushing, conversion into a paste, etc., or extracting the contained curculin with a saline solution, etc., preparing a taste modifier containing a taste modifying substance containing the curculin as an active ingredient in the form of a paste or solution and sealing the resultant substance in a pump type spray. Thereby, the following effects can be produced. A feeling of acidity, bitterness, astringency, etc., is eliminated by spraying a small amount of the spray on the top surface of a tongue even when a food having the acidity, bitterness, astringency, etc., is eaten and excellent sweetness is felt.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to the cultivation of Curculigo latifolia (Curculigo latifolia).
The present invention relates to a taste modifier spray that can efficiently and easily ingest a taste modifier consisting of the fruit of Igo latifolia or a dried product thereof, or a component containing curtaline obtained therefrom, so as to obtain its effects.

[Prior Art] Substances that act on the receptor membrane of the tongue to change the taste of food (taste modifiers) have traditionally been used during the day, when a sweet substance is eaten, or when eaten together with a sweet substance. Gymnema sylvestre (G
Gymnemic acid contained in the leaves of Jujube (Ziziphus jujub)
It is known that didifin is contained in the leaves of a), and it is also known that the leaves of miracle fruit (Synsepulm
Miraculin, which is contained in the fruit of A. dulcificum, is known.

Also, Curculig.

Iatifolia) is a plant of the genus Iatifolia in the family Amaryllidaceae that grows naturally in West Malaysia, southern Thailand, etc., and its fruit is edible and is known to have an appetite-stimulating effect.

[Problem to be solved by the invention]

Although the above-mentioned miraculin has the above-mentioned taste-modifying function, it has stability problems and has not been put to practical use as a taste-modifying substance.

Furthermore, the fruits of Curculigo latifolia are not known to have any properties other than those mentioned above.

The present inventors found that when eating or drinking sour substances or water after eating the fruit of Curculigo latifolia, the sweet taste was felt.As a result of intensive research into the trigger substance, the fruit of Curculigo latifolia ( Fruit)
It has been discovered that a specific protein (named tartarin) contained in the fruit is an inducing substance that makes sweet taste confusing (Japanese Patent Application No. 153143/1983).

Furthermore, as a result of intensive research into the taste-modifying effect of tartarin, the present inventors found that it has a taste-modifying effect even when the fruit is eaten with sour substances or water, and that it has a taste-modifying effect only when eaten with sour substances or water. They have also found that it has the effect of making bitter substances, astringent substances, and bitter substances feel sweet.

However, even when fully ripe, the fruit of Curculigo latifolia is small, oval in shape with a protrusion at the top, with a diameter of ICI and a weight of about 11 g, making it extremely difficult to harvest in large quantities.

Therefore, in order to commercially utilize the fruit of Curculigo latifolia, its dried product, or a component containing curtalin obtained from them as a taste modifier, it is necessary to efficiently extract the taste modifier and use the amount It is desirable to have a means to suppress the amount of silver to a minimum.

The present inventors have conducted extensive research on the taste-modifying effects of taste-modifying substances consisting of fruits of Curculigo latifolia, their dried products, or ingredients containing tartarin obtained therefrom. It was found that this expression occurs on the surface of the skin. Furthermore, it has been found that the taste modulating effect described above can be obtained by simply applying a very small amount of the taste modulating substance to the upper surface of the tongue. Furthermore, the present inventors confirmed that 0.1 g of crushed fruit of Curculigo latifolia and 0.01 g of curculin extracted and purified from the fruit had the above-mentioned taste-modifying effects, respectively.

However, even if the absolute amount of the above taste modifier is suspended in water and used for taste modification, the taste modification effect cannot be obtained. Since the taste modulating activity is determined mainly by the concentration rather than the absolute amount of the substance, this method requires a considerably larger amount of the taste modifier than the method of rubbing the taste modifier directly onto the tongue with the fingers, and is inefficient. Furthermore, the method of administering the above taste modifiers directly into the oral cavity without suspending them in water and moving the tongue within the mouth to touch the upper surface of the tongue to modify the taste can also be done with fingertips because saliva interferes with the method. This method is inefficient compared to rubbing it directly onto the tongue. Furthermore, the method of rubbing the taste modifier directly onto the tongue with one's fingers is both cumbersome and unhygienic.
It is also difficult to perform in public.

Therefore, an object of the present invention is to provide a means for efficiently and conveniently ingesting a taste modifier consisting of fruits of Curculigo latifolia, dried products thereof, or components containing tartarin obtained therefrom, so as to obtain the effects thereof. It is about providing.

[Means to solve the problem]

As a result of intensive research to achieve the above-mentioned object, the present inventors have found that a spray contains a taste modifier containing a taste modifier consisting of the fruit of Curculigo latifolia or its dried product, or a component containing curtaline obtained from them. It has been found that by enclosing the agent and spraying it directly onto the tongue surface, the taste modifier can be uniformly brought into contact with the tongue surface in an appropriate amount.

The present invention was made based on the above findings, and includes a taste modifier containing a taste modifier made of Curculigo latifolia fruit or its dried product or a component containing tartarin obtained therefrom. It provides a chemical spray.

The present invention will be explained in detail below.

The type of spray that encloses the taste modifier is not particularly limited, but it is preferable to use one that obtains injection pressure from compressed carbon dioxide gas.This is not only safe, but also has the effect of carbon dioxide gas in taste modification. It's for a reason. Although the detailed principle is unknown, it is presumed that carbon dioxide gas acts to increase the effect of the taste modifier used in the present invention.

In addition, the taste modifiers may be in the form of a powdered taste modifier, a taste modifier dispersed in a curculin-insoluble liquid such as water, a thriller form of the taste modifier, and a powdered taste modifier. Examples include those in which a taste modifier is dissolved in a curtaline-soluble liquid such as a saline solution of .01M or more.

In addition, the content of the taste modifier in the taste modifier is usually
It is preferably 0.001 to 1% by weight as pure lucrin.

In addition, as for the fruit of Curculigo latifolia and its dried product constituting the taste modifier used in the present invention, the skin and seeds of the fruit do not contain tartarin.
It is preferable to use fruit from which the skin and seeds have been removed (pulp and dried pulp).

The drying method of the Curculigo latifolia fruit is not particularly limited, and examples include sun-dried products, hot air-dried products, and freeze-dried products such as freeze-dried bulbs.

The fruit of Curculigo latifolia and its dried product are not particularly limited in the form in which they are used, but are usually used after being appropriately crushed, crushed, or made into a paste.

In addition, ingredients containing curculin obtained from the fruit of Curculigo latifolia or its dried product include:
Examples include tartarin extracted from the fruit or its dried product, and residual aroma obtained by appropriately treating the fruit or its dried product to separate and remove components that do not contain tartarin. The above-mentioned tartarin extracted from the fruit or its dried product is not limited to the number of times it is purified, and in addition to being highly pure, it may contain a large amount of components other than curculin, or the extract may contain other components. It may also be a mixture of ingredients.

The extraction method of curculin above is not necessarily limited, but
It is preferable to extract the fruit of Curculigo latifolia or its dried product with an aqueous solution of salt with a concentration of 0.01 M or more, and the above salts include sodium, potassium, calcium, magnesium or ammonium hydrochloride, sodium, Potassium, magnesium or ammonium phosphates, sodium, potassium, magnesium or ammonium carbonates, sodium, magnesium, calcium or ammonium sulfates or sulfites, sodium or potassium nitrates or nitrites, sodium or calcium lactates. , alum, burnt alum, sodium acetate, sodium or potassium pyrophosphate, sodium or calcium propionate, sodium benzoate, sodium fumarate, sodium polyacrylate, and the like.

A typical example of a method for extracting curculin using an aqueous solution of the above salt is as follows.

After adding an aqueous solution of salt such as table salt to the fruit of Curculigo latifolia or its dried product and homogenizing it, filtration,
It can be extracted by centrifugation, etc., but since tartarin is contained in the water-insoluble part of the fruit pulp of Curculigo latifolia, add water to the fruit or its dried product, homogenize it, and wash thoroughly with water to make it soluble in water. It is preferable to extract tartarin from the residual aroma with an aqueous solution of the above-mentioned salt after removing the remaining odor, as this allows tartarin to be obtained in high purity.

If the aqueous salt solution used for extraction has a concentration of less than 0.01M, tartarin cannot be extracted sufficiently, so an aqueous salt solution with a concentration of 0.01M or more is required.

On the other hand, if the concentration is too high, desalting after extraction takes time and effort, so an aqueous salt solution with a concentration of 0.1 to 1.0 M is preferable from the standpoint of extraction efficiency and time and effort required for purification after extraction.

By desalting and drying the extract using an aqueous solution of the above-mentioned salt, a substance containing curculin that can be used for practical purposes can be obtained, but the extract must be further purified by ion exchange using CM-Sepharose and II PLC using a gel column. Purity can be increased by this process, and then pure luculin can be obtained by desalting and drying. Of course, in addition to the above-mentioned purification methods, the purity of curculin can also be increased by fractionating the extract by salting out, solvent precipitation, or other known protein purification methods.

Specific examples of curculin obtained in this way include:
A protein with a molecular weight of about 12,500 daltons, a number of amino acid residues of 97, and an isoelectric point of 7.1 is mentioned, and this protein has a molecular weight of about 26,000 daltons.
It exists as a dimer.

The amino acid composition of the protein is shown in Table 1 below, and the protein contains relatively large amounts of aspartic acid, leucine, and glycine.

Table 1 Amino acid composition (Example) EXAMPLES The present invention will be specifically explained below with reference to Examples.

Example 1 Remove the skin and seeds from the fruit of Curculigo latifaria, add 4 times the amount of water to the remaining pulp, and boil for 10,000 r.
Homogenization was carried out while cooling with water for 2 hours at p and s (using Excel Auto Homogenizer DX-3 manufactured by Nippon Seiki Co., Ltd.). Next, this was centrifuged at 10,000 G for 30 minutes to remove the precipitate. This precipitate was freeze-dried, and the dried product was further ground thoroughly in a mortar to obtain a taste modifier.

301 d of water was added to 50 g of this taste modifier and thoroughly kneaded in a mortar to obtain a slurry of the taste modifier. This taste modifier was sealed in a pump sprayer to obtain the taste modifier spray of the present invention. When the pump part of this spray was pressed, approximately 0.1 g of the taste modifier was stably ejected each time.

After pressing this spray towards the upper surface of the tongue, 0.02
When the M citric acid aqueous solution was put in the mouth of 5af, it had a slight sour taste and good sweetness.

Example 2 0.005 g of pure tartarin obtained by the method described below was dissolved in 100 d of 0.5 M saline to obtain a taste modifier.

This taste modifier was sealed in a spray together with carbon dioxide gas to obtain injection pressure. The injection amount of this spray is almost stable from 0.9g per second to 1.0g per second. It's in Og. After spraying this spray on the upper surface of the tongue for 1 second and drinking water, it tasted sweet.

[Manufacture of pure tartarin]

Curculigo latifolia (Curculigo 1a)
tif.

Add 6001d of water to 30g of freeze-dried fruit bulb in item a), homogenize with a mixer for 2 minutes, and then
Centrifugation was performed for 30 minutes at 00r,p,m. After removing the supernatant (colored), 600 d of water was added to the residual aroma, and homogenization, centrifugation, and removal of the supernatant were repeated four times until the supernatant was no longer colored to obtain a residual aroma.

Next, add 0.5 MllaC + aqueous solution 250 to this residual fragrance.
．． d was added and homogenized for 2 minutes using a mixer, followed by suction filtration. After separating the filtrate, add 0.5M NaC to the residual aroma.
1 aqueous solution was added, homogenization and suction filtration were performed, and the filtrate was collected.

Next, after combining the filtrates, 30000 r, p, a+,
The mixture was centrifuged for 1 hour to obtain a supernatant (crude curculin extract).

This curculin crude extract 500- was subjected to ultrafiltration to
After concentrating to 0ml, add 0.0ml to this concentrated solution. OIM phosphate buffer (p) 16.8) Add 70%, 100%
ad! CM-Sepharose column chromatography was performed using the closed sample as a sample [CM-Sepharose CL-6B, 0. O1M Phosphate Puffer (pH
6, 8),]. Head volume +3
The sample solution was poured into a column with a head height of 17 cm and 0.0 m, and after washing with 0.01 M phosphate buffer (pH 6, 8). Elution was performed with a gradient end of OMNaCI/0°01M phosphate buffer (pH 6,8), and active fractions were collected.

After concentrating this active fraction by ultrafiltration, 11
PLC and 0.01 M phosphoric acid pamphor (p
It was eluted with H16,8).

Curculin was eluted as one sharp peak with strong activity.

This active fraction was desalted and lyophilized to obtain pure tartarin.

〔Effect of the invention〕

According to the taste modifier spray of the present invention, by spraying the taste modifier directly toward the upper surface of the tongue, the taste modifier consisting of Curculigo latifolia fruit or its dried product or a component containing curculin obtained from them can be produced. , it can be taken efficiently and easily so that its effects can be obtained.

Claims (1)

[Claims] A taste modifier spray containing a taste modifier containing a taste modifier made of fruits of Curculigo latifolia, dried products thereof, or components containing curculin obtained therefrom.