JPH11140092A - Highly active nucleic acid tastiness ingredient preservative and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject ingredient with high 5'-ribonucleotidase inhibitory activity and improved color tone, usable as an agent inhibiting the degradation of inosinic acid through addition to foods having 5'-ribonucleotidase activity such as various pickles, miso (fermented soybean paste), and karashimentaiko (salted cod roe with red pepper) and preserving their tastiness. SOLUTION: This pale-colored, highly active nucleic acid tastiness ingredient preservative or pale-colored, high-purity polyphenols are obtained by subjecting a plant containing such ingredient preservative or polyphenols like tea leaves to preliminary extraction with water and/or inorganic acid-contg. water followed by subjecting the remaining plant to further extraction with water, ethanol, acetone, aqueous ethanol solution and/or aqueous acetone solution.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention is effective in stabilizing umami components having a nucleic acid structure such as inosinic acid, which are originally contained in foods or added to foods containing a nucleic acid umami component degrading enzyme. Highly active, yet light-colored nucleic acid umami component retaining agent, high-purity polyphenols having various physiological activities, and a plant extract containing a high content of the polyphenols and having a low coloring degree, and production thereof About the method. More specifically, the nucleic acid umami ingredient retaining agent is meat, poultry, meat such as seafood and its dried fish, vegetables, and their processed products, pickles, surimi, miso, ham and sausage, mayonnaise, tarako and pepper. Inosinic acid (hereinafter referred to as IMP), which is a umami component derived from a nucleic acid seasoning that is originally contained in foods such as mentaiko, soybean protein-containing food, salted seafood, dried seafood, and the like. 5 ′ such as guanylic acid (hereinafter referred to as GMP)
By preventing ribonucleotides from being decomposed by 5 ′ ribonucleotidase, which is a nucleic acid umami component degrading enzyme,
It accumulates umami components in food and can prevent deterioration of taste. In addition, the polyphenols have a blood cholesterol concentration increase suppressing effect, an antitumor effect, a blood pressure lowering effect,
It has various physiological activities such as hypoglycemic action, antioxidant action, and antibacterial action. Further, the plant extract is a plant extract obtained from a plant such as tea having the polyphenols and having a high polyphenols content.

[0002]

2. Description of the Related Art Meat such as animal meat, poultry meat or seafood, vegetables, eggs, and their processed products such as ham and sausage, surimi, miso, soy sauce, pickles, spicy mentaiko, soy protein-containing foods, seafood 5 'which is a nucleic acid umami component in the processing of foods such as salted fish and dried seafood, or in these foods
When using a seasoning containing ribonucleotides,
The presence of 5 'ribonucleotidase activity hydrolyzes 5' ribonucleotides in seasonings or foods, resulting in taste deterioration. In order to prevent this, for example, as in the production of pickles, enzymes in vegetables are inactivated by heat treatment for the purpose of sterilization. However, when the heat treatment is performed, the flavor and the texture are reduced, so that the excessive heat treatment cannot be performed, and the 5 ′ ribonucleotidase activity remains. Heat treatment is not applied to pickled pickles and the like. Therefore, when 5 ′ ribonucleotide is added to pickles, 5 ′ ribonucleotides are degraded by the influence of 5 ′ ribonucleotidase derived from pickled vegetables and microorganisms, and the taste is lost. Therefore, if the 5 ′ ribonucleotidase activity is suppressed to prevent the degradation of 5 ′ ribonucleotide, it is possible to prevent the taste of these foods and seasonings from deteriorating.

[0003] As a method of suppressing the activity of 5 'ribonucleotidase to prevent the decomposition of 5' ribonucleotides, there is a method of suppressing the activity by keeping the temperature of the food low by freezing or refrigeration. Other than that, Tokiko 45-861
No. 9 discloses a method of treating with lead ethylenediaminetetraacetate or a polymer phosphate, and Japanese Patent Application Laid-Open No. 61-268129 discloses a method of treating with a polymerized phosphate and an edible organic acid salt. However, the method of keeping the temperature low by freezing and refrigeration of food requires capital investment for freezing and refrigeration, and has problems in cost, equipment area, and the like. In addition, some types of 5 'ribonucleotidase act even during refrigeration, and there is a problem that the food itself is deteriorated by freezing or refrigeration during storage. Further, the method using lead ethylenediaminetetraacetate or phosphate is complicated and cannot be said to be sufficiently satisfactory in practice.

[0004] On the other hand, many methods have been proposed in which a 5 'ribonucleotidase inhibitor is used to prevent the deterioration of these umami components. For example, Japanese Patent Publication No. 45-18263 discloses a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of guinea pig, to a food containing nucleoside-5'-phosphate esterase. Japanese Patent Publication No. 45-20542 discloses a method for producing a food stably containing nucleoside-5'-phosphate esters, characterized in that nucleoside-5'-phosphorus is stably contained. A nucleoside characterized by adding a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of Sangisoruba officinalis linne to a food containing an acid esterase, and uniformly dispersing the precipitate obtained by adding a non-hydrophilic organic solvent. Japanese Patent Publication No. 45-20544 discloses a method for producing a food containing -5'-phosphate esters stably. To food products containing the nucleoside -5, characterized in that to uniformly disperse by adding a precipitate obtained by adding a non-hydrophilic organic solvent to the hydrophilic organic solvent extract of lingonberry leaf '
Japanese Patent Publication No. 45-20545 discloses a method for producing a food stably containing a phosphate ester, which is disclosed in Japanese Patent Publication No. 45-20545, in which a food containing a nucleoside-5′-phosphate esterase is added to a hydrophilic product of Cinnammom Cassia Nice. Nucleoside-5'-, characterized in that a precipitate obtained by adding a non-hydrophilic organic solvent to the aqueous organic solvent extract is added and uniformly dispersed.
The production method of foods stably containing phosphates,
Japanese Patent Publication No. 45-20546 discloses a nucleoside-
To a food containing 5'-phosphate esterase, a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of leaves of Uncabillia gambir roxburgh is added and uniformly dispersed. A method for producing a food stably containing nucleoside-5'-phosphate esters is disclosed in Japanese Patent Publication No. 45-2047, which contains a nucleoside-5'-phosphate esterase. Nucleoside-5 ', characterized in that a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of areca seeds is added to the food and uniformly dispersed.
Japanese Patent Publication No. 45-20548 discloses a method for producing a food stably containing phosphates, which is disclosed in Japanese Patent Publication No. 45-20548, in which a food containing a nucleoside-5'-phosphate esterase is added to rheum palmateum linne parietas. A nucleoside-5'-phosphate ester characterized by adding a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of a rhizome of Tangteikum magsimowich and uniformly dispersing the precipitate; Each of the methods for producing foods stably containing the same is disclosed. Further, Japanese Unexamined Patent Application Publication No.
JP-A-84141 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of grape skin as an active ingredient.
No. 84148 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of Japanese cinnamon as an active ingredient.
No. 0 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of areca or kansou as an active ingredient, respectively. However, the technology for preventing the deterioration of the umami component by such a 5 'ribonucleotidase inhibitor has problems such as the fact that there is a problem that it is difficult to put into practical use due to the supply of the inhibitor, the price, the strength of the inhibitory activity and the like.

Accordingly, the present inventors have proposed that tea extract, peanut endothelial extract, onion peel extract, cedar extract, buckwheat hull extract, etc., which are inexpensive and can be supplied stably, are strong 5 'ribonucleotides. It has been found that it exhibits an inhibitory activity on the enzyme and is a retainer for nucleic acid umami components (JP-A-7-289197).
No.). The polyphenols in the present invention are a group of compounds having several phenolic hydroxyl groups in one molecule, such as catechin, tannin, flavone, and anthocyanin. The polyphenols contained therein have many physiological activities including an antioxidant effect. As a method for purifying the polyphenols, a method based on solvent fractionation after extraction with a hydrophilic solvent has been known for some time. In addition, a method based on adsorption / desorption to an organic resin is well known. . Here, the polyphenols contained in tea leaves are mainly epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate.

Further, the plant extract of the present invention is a polyphenol-containing extract obtained from a plant containing the above-mentioned polyphenols, and has conventionally been used for simple solvent extraction, solvent fractionation, adsorption / desorption with a resin, and the like. Had been purified by the method.

[0007]

The plant extract, which is a nucleic acid umami component retention agent, is generally not very active and has a problem in color tone when it is obtained by simply extracting with a solvent or the like as in the prior art. Become. For example, in the case of a tea extract, simply extracting tea leaves with hot water or an aqueous ethanol solution is too high in 5 ′.
It cannot be said that a substance having a ribonucleotidase inhibitory activity, that is, an effect of retaining a nucleic acid umami component can be obtained, and the color becomes deep yellow or reddish brown. Therefore, in order to exert a sufficient inhibitory effect on foods, the amount of the extract to be added increases depending on the target food, and the solubility, the degree of coloration, the complexity of preparing the food, the bulkiness during distribution, etc. are problematic. Therefore, it was desired to further increase the inhibitory activity per unit amount.
Furthermore, since it is originally colored, foods may be dyed in that color.For example, if a tea extract is added to pickles, pickled vegetables may turn reddish brown or vegetables may become darker,
There was a problem that the fresh color of vegetables was lost. When this problem occurs, when the pickles are viewed a few meters away, the pickles look like meat of poor color and their commercial value is reduced. Therefore, improvement in the tone of the tea extract has been desired. This color tone is measured by a color meter, a light-dark component L (light-to-dark color component, Br).
ightness), the a-value (red value is high when the a value is high), which is a red-green index, and the b value (yellow when the b value is high) can be evaluated with the yellow-blue index. Therefore, the L value is high and the hue (H
It is preferable that the a value and the b value, which are indicators of ue), are close to zero. Even more preferably, it has been desired to further improve the color tone by improving the color tone of the tea extract and reducing the amount of the nucleic acid umami component retaining agent added by improving the inhibitory activity.

As a method for removing such a discoloration-causing substance of the tea extract, various resins such as an inorganic coagulant and activated carbon have been proposed. However, when such a resin is used, the color tone is improved. In addition, the inhibitory active component is also adsorbed and removed at the same time. It is also conceivable to use a decolorizing agent, but it is not preferable from the viewpoint of safety because the decoloring agent remains. The same can be said for plant extracts other than tea extract.

On the other hand, an existing method for purifying polyphenols, which are considered to be responsible for most of the 5 'ribonucleotidase inhibitory activity, that is, the effect of retaining nucleic acid umami components, from plant extracts such as tea leaves is based on solvent fractionation. In such a case, there is a need for a large amount of equipment including a rectification column, complicated operation, the possibility of remaining a solvent, problems such as high cost, and in the case of purification with an organic resin, there are problems such as a resin tower. There have been problems such as necessity of a large amount of equipment, complicated operation, and high cost. This also means that the 5 ′ ribonucleotidase inhibitor has improved activity,
The same applies to the case of using a solvent fractionation and a purification method using an organic resin in order to reduce the degree of coloring. Also, polyphenol-containing plant extracts having a nucleic acid umami component retention effect and other physiological activities have the same problems as described above in the purification.

The present invention has been made in view of the above-mentioned conventional problems of improving 5 'ribonucleotidase inhibitory activity of extracts from plants such as tea leaves, ie, improving the effect of retaining nucleic acid umami components and improving color tone. 5 'ribonucleotidase inhibitory activity as a nucleic acid umami component retaining agent that inhibits the degradation of inosinic acid by adding to various foods having 5' ribonucleotidase activity, such as pickles, miso, and spicy mentaiko It is intended to provide a nucleic acid umami component-holding agent having a high taste and an improved color tone.

Further, the present invention provides simpler and more convenient polyphenols derived from plants such as tea, and plant extracts containing the polyphenols, which have been purified by a large amount of equipment, complicated formulations and high cost. An object of the present invention is to provide a high-purity polyphenol purified by a simple apparatus and low cost, and a plant extract containing the polyphenol in a high content.

[0012]

DISCLOSURE OF THE INVENTION The present invention relates to an improvement in 5 'ribonucleotidase inhibitory activity of an extract from a plant containing a nucleic acid umami component-retaining agent, such as tea leaves, and an extract from a plant containing polyphenols. In order to improve the purity of the extract and to improve the color tone of these extracts, the plants are pre-extracted with water, water containing an inorganic acid, or water and water containing an inorganic acid. , Acetone, an aqueous ethanol solution, or an aqueous acetone solution. Particularly preferred are, after pre-extraction with hydrochloric acid,
The hydrochloric acid is removed by washing with water and extracted with a 20 to 60% by volume, more preferably 30 to 50% by volume aqueous ethanol solution. In the case of pre-extraction using only water, it is preferable to add an organic acid, an inorganic acid, and a reducing agent to water, ethanol, acetone, an aqueous ethanol solution, or an aqueous acetone solution as an extraction solvent.

[0013] After extracting a plant such as tea leaves with a solvent, the resulting extract is treated with a silicic acid such as magnesium silicate, calcium silicate or aluminum silicate to remove impurities such as proteins. Caffeine is removed, the purity of polyphenols is improved, and the 5 'ribonucleotidase inhibitory activity is improved. Specifically, after extracting the plant body with a solvent, magnesium silicate, calcium silicate, or silicic acid such as aluminum silicate is added to the obtained extract, stirred for 1 to 2 hours, and then filtered,
Alternatively, the extract is poured into a place where the silicate is spread on filter paper or filter cloth of a filtration device and filtered.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Plants containing a nucleic acid umami component-retaining agent and plants containing polyphenols referred to in the present invention include tea leaves, peanut endothelium, onion skin, lobster, sage, buckwheat hull, genoshoko, grape Skin,
Examples include cinnamon, cinnamon, areca, and kanshu.

The tea leaves used in the present invention will be described.
In the present invention, any dried tea leaves can be used. For example, unfermented tea such as green tea such as bancha, roasted tea, semi-fermented tea such as oolong tea, or fermented tea such as black tea, or any desired mixture thereof can be used. Green tea is produced without oxidizing polyphenols in the tea leaves, and has a composition closest to natural tea leaves compared to oolong tea and black tea. Green tea typically has a yellow-green extract.

In oolong tea, the polyphenols in the tea leaves are oxidized by 13 to 30%, and the extract typically has a yellowish to orange color. The tea leaves are reddish green. In the black tea, the polyphenol in the tea leaf is oxidized by 80% or more, and the tea leaf has a dark red color.

Hue of the extract from these tea leaves (Hue)
Depends on the quality of the tea and the heating conditions during the drying of the tea leaves. The brightness of the extract also depends on the time of the extraction operation. Among them, green tea is particularly preferable because the polyphenols are not oxidized to a dark hue and are brighter than other tea extracts. In the present invention, powder and tea wastes produced in the process of producing tea leaves into products can also be used.

As the inorganic acid used for pre-extraction and extraction of plants in the present invention, hydrochloric acid, phosphoric acid, sulfurous acid, sulfuric acid and nitric acid are suitable. In particular, hydrochloric acid is removed by pre-extraction,
The drying operation is easy and particularly preferable. At the time of pre-extraction with tea leaves, in the case of pre-extraction with water, 3 to 50 times by weight of pre-extraction water at 0 to 80 ° C. is added to tea leaves. In the case of 50 times or more and 80 ° C. or more, the target active ingredient and polyphenols are extracted to some extent during the preliminary extraction, and the extraction yield of the target product in the subsequent main extraction is reduced. For plants other than tea leaves, substantially the same conditions are preferred for preliminary extraction with water. The pre-extraction water may be ordinary water alone, but it is more preferable to add an inorganic acid so that the pH of the pre-extraction solution is less than 3, and it is preferable that the pre-extraction solution contains 0.1 to 1% by weight. Thereafter, in order to adjust the pH after the pre-extraction to 3 or more, it is sufficiently washed with water.
In particular, in the case of tea leaves, if concentration is performed at a pH lower than 3 after completion of the extraction operation, there is a problem of corrosion in the process and there is a possibility that it is not preferable for the color tone. On the other hand, increasing the pH of the solution is not preferable because the number of times of washing with water increases and the amount of recovery decreases by washing. Therefore, the pH after washing is preferably adjusted to pH 3.0 to 5.0, more preferably to pH 3.0 to 4.0. The color tone can also be improved by removing the inorganic acid solution and neutralizing the acid with sodium hydroxide or arginine to reduce the amount of pre-extraction water, but the alkali locally polymerizes the tea component. And the performance may not be sufficiently improved. Next, gelation is generated to some extent in the course of concentration and to a certain temperature. In this case, if the gelation component is removed by filtration during concentration, the color tone is further improved. Here, the concentration to a certain degree is a concentration of 10 times or more, preferably 20 to 40 times, and a certain temperature is 50 ° C. or less, preferably 10 to 25 times.
° C.

In the present invention, it is not clear why the color tone of the extract is improved by the pre-extract containing the inorganic acid. However, plants such as tea leaves include aluminum, iron,
Heavy metals such as calcium are contained, heavy metals are solubilized under acidic conditions, and these heavy metals combine with polyphenols in plants such as catechins contained in tea leaves to form precipitates. Since the color tone is considered to be dark, it is considered that these heavy metals are solubilized by the inorganic acid and then removed by removing the inorganic acid solution and washing with water. As described above, it is considered that the pre-extraction with the inorganic acid removes heavy metals contained in the tea leaves, thereby improving the color tone of the extract.

In the present invention, it is not clear why the pre-extraction with an inorganic acid or water improves the 5 'ribonucleotidase inhibitory activity of the extract, that is, the effect of retaining nucleic acid umami components. However, it is considered that proteins, polysaccharides, inorganic substances and other water-soluble components having no inhibitory activity are removed from plants such as tea leaves by pre-extraction, and active components such as polyphenols are concentrated. In addition, when pre-extracting with an inorganic acid, it is considered that the amount of effective phenolic hydroxyl groups in the extract increases as a result of removal of heavy metals bonded to the phenolic hydroxyl groups of gallates.

In the present invention, the purity of the polyphenols obtained through the preliminary extraction with an inorganic acid and / or water has a purity of 80% or more. Although the reason why the purity of the polyphenols in the extract is increased is not clear, it is considered to be due to the same reason as described above. In the present invention, after the preliminary extraction, the remaining plants are further extracted. At this time, 5 to 30 times, preferably 8 to 15 times the amount of the extraction solvent is added to the plant body by weight. The extraction is usually performed for 5 minutes or more, preferably for 20 minutes to 1 minute.
The extraction is performed for 2 hours, but the extraction time can be shortened by adding auxiliary means such as stirring and shaking as necessary.

When water is used for the pre-extraction, the extraction solvent after the pre-extraction preferably contains an inorganic acid, an organic acid, and a reducing agent. Organic acids available here include acetic acid,
Examples thereof include citric acid, succinic acid, lactic acid, fumaric acid, malic acid, tartaric acid and their sodium and potassium salts. One kind of this organic acid may be used, or two or more kinds thereof may be mixed, but citric acid and its sodium salt are particularly preferred. The reducing agent that can be used in the present invention is not particularly limited as long as it can be used in foods.Ascorbic acid, erythronic acid, and ascorbic acid, at least one or more of sodium and potassium salts of erythronic acid are selected. Is preferred.

In the present invention, when the pre-extraction with water is performed without performing the pre-extraction with the inorganic acid and the extract is directly extracted from the remaining plants, a sample having a slightly reduced color tone but a high polyphenol content can be obtained. For the purpose of improving color tone, it is effective to extract with a solvent containing at least one of an inorganic acid, an organic acid and a reducing agent. Pre-extraction is not performed as in the present invention, hydrochloric acid, inorganic acids such as sulfuric acid, organic acids such as citric acid, ascorbic acid, sodium ascorbate, and extraction by adding a reducing agent such as sodium erythronate to a solvent, Although the color tone is improved, the performance such as 5 'ribonucleotidase inhibitory activity is not improved, which is not preferable. Therefore, in such a case, after washing with water, it is preferable to extract with a solvent containing at least one of an inorganic acid, an organic acid and a reducing agent. Further, a solvent to which an inorganic acid, an organic acid, and a reducing agent are added is more preferable because the performance is not sufficiently improved in the case of boiling water, whereas the performance is improved by performing aqueous alcohol extraction.

In the present invention, the color tone is improved by extracting with an extraction solvent containing an inorganic acid, an organic acid, and a reducing agent after extraction with water, because these components lower the pH at the time of extraction or cause tea extraction. It is considered that autoxidation accompanying the oxidation of the components is inhibited. In other words, it is presumed that autoxidation of polyphenols contained in the plant extract and Maillard reaction between amino acids and saccharides contained in the extract occur when the pH approaches neutrality. Therefore, by washing with water, soluble amino acids and saccharides are removed, and inorganic acids and organic acids slightly lower the pH of the extraction solvent, thereby oxidizing the extract,
It is thought to be inhibiting the Maillard reaction. Further, although the reducing agent also has a pH adjusting function, it is considered that the reducing agent inhibits the autoxidation reaction.

When water is used at the time of extraction after the pre-extraction, it is preferable to use hot water, preferably at a temperature of 80 ° C. or higher. When an aqueous ethanol solution or an aqueous acetone solution is used, 20% by volume to 60% by volume is used.
Is preferable, and an aqueous solution of alcohol or acetone is preferred, and an aqueous solution of 30 to 50% by volume is more preferred. Furthermore, when comparing hot water and an aqueous ethanol solution, an aqueous ethanol solution is more preferable because its performance is improved.

In the present invention, it is not clear why the extraction of tea leaves improves the performance by extracting with alcoholic water rather than with hot water. However, in alcoholic water extraction, the composition ratio of epicatechin gallate and epigallocatechin gallate contained in the extract increased as the alcohol concentration increased, and the inhibitory activity increased accordingly. Therefore, it is presumed that these gallates are involved in the inhibitory activity. 40% more than 1 hour hot water extraction
It is considered that the concentration of gallate is higher when extracted with alcoholic water for 4 hours, and that the gallates are more easily extracted by alcoholic water extraction.

Further, after extracting a plant such as tea leaves with a solvent, the obtained extract is treated with a silicic acid such as magnesium silicate, calcium silicate or aluminum silicate, so that the caffeine is extracted together with impurities such as proteins. In is removed,
It is considered that the reason why the purity of polyphenols is improved and the 5 'ribonucleotidase inhibitory activity is improved is that caffeine is selectively adsorbed to and removed from silicate. The effect of this silicate can be obtained by pre-extraction with water, acetone, ethanol, an aqueous ethanol solution, or an aqueous acetone solution without pre-extraction with water or water containing an inorganic acid. Is more effective. Specific examples of magnesium silicate, calcium silicate, and aluminum silicate include activated clay (manufactured by Nakarai Tesque Co., Ltd.) and magnesium silicate (trade name: Mizuka Life F; manufactured by Mizusawa Chemical Industry Co., Ltd.) Is mentioned.

The nucleic acid umami component retaining agent of the present invention can be used without limitation in foods having 5 'ribonucleotidase activity, and can suppress a change in color tone due to addition. Since the nucleic acid umami component-holding agent of the present invention has a lighter color tone than that of a normal extract, it can be used for foods that do not have a dark color as in the past. Uses of this food include:
Examples include pickles, miso, poppy mentaiko, meat, surimi, ham / sausage, mayonnaise, tarako, salted seafood, and soy protein foods. Pickles are made from vegetables (Chinese cabbage, eggplant, radish, cucumber, turnip, green ball, cucumber, ginger, plum, takana, etc.), fruits (melon), mushrooms, seaweed, etc., as salt, soy sauce, miso, lees, Koji, vinegar,
Rice bran, mustard, moromi, and other seasonings. Generally, it is divided according to the main seasoning used for pickling, and it is divided into salted pickles, soy sauce pickles, miso pickles, kasu pickles, koji pickles, vinegar pickles, bran pickles, moromi pickles, spice pickles, sugar pickles and the like. Among these pickles, the nucleic acid umami component-holding agent of the present invention can be preferably used in pickles containing pickle raw materials or 5 ′ ribonucleotidase derived from microorganisms. For example, pickled plums, dried plums, small plums, dried plums, dried pots, pickled nozawa, pickled vegetables, crispy plums, pickled eggplant, pickled fukugami, pickled shiba, pickled soy sauce, pickled cucumbers, pickled cucumbers, etc. Various vegetables soy sauce pickles, wild vegetable miso pickles, nara pickles, wasabi pickles, sankai pickles, betara pickles, senmai pickles, rakkyo pickles, ginger pickled vegetables,
Harizari pickles, old pickled takuan, new pickled takuan, cucumber moromi pickled, konasu moromi pickled, spiced pickled, sprinkled pickled pickled. Kimchi is a general term for pickles made by pickling vegetables in a seasoning mainly consisting of chili, and there are more than 100 kinds of them, but the typical Chinese cabbage kimchi, morambon, Nakagawa, and salted seafood are also widely used. Korean kimchi is included. Side dish-style pickles are pickles, but they contain cinnamon and jellyfish. In addition, sour crafts other than the above are also included in this category. Separately from the types of seasonings, depending on the number of days the pickles are made, pickled vegetables or other ingredients called overnight pickles or salted pickles, mix them with a seasoning solution, and sell them for food within a few days. There is an old pickle processed so that it can be served for several weeks to several months after production, but a nucleic acid umami component retaining agent can be used regardless of these.

Miso is a fermented product of soybeans and is roughly classified into raw miso and miso with dashi. The 5 'ribonucleotidase of miso is presumed to be decomposed by koji and microorganisms, but the nucleic acid umami component retaining agent of the present invention is applicable to such miso. A spicy mentaiko is made by dipping mentaiko into a seasoning mainly consisting of chili. Meat is livestock meat obtained from cattle, pork, rabbits, etc., poultry meat obtained from chickens, fish, shellfish, etc.

The surimi is formed by gelling fish meat protein by salting out and denaturing fish meat protein together with salt, and can be used for kamaboko or hampan. Ham is
Pork or the like is soaked in a seasoning solution containing salt, nitrite, sucrose, etc., seasoned, and then smoked and boiled. In addition, sausages are meats such as cows, pigs, sheep, and fish, which are crushed, seasoned, packed in casings, dried, and smoked.

Mayonnaise is obtained by mixing and emulsifying oils such as salad oil, vinegar and egg yolk. Tarako is obtained by seasoning Alaska pollack eggs with pigments, salt, seasonings and the like. Salted seafood is obtained by soaking or fermenting fish meat, internal organs, etc. together with seasonings such as salt and nucleic acid for a certain period of time.

The soybean protein-containing food is a food containing powdery or granular soybean protein, and includes side dishes such as gyoza and hamburger, frozen foods, and chilled foods. The nucleic acid umami component retaining agent of the present invention is used in an amount of 0.03 to 0.3 per final product.
6% by weight.
It is particularly preferred to add so as to be in% by weight. In the case of pickles, in the case of pickles, after pickling raw materials are salted by a conventional method, they may be dissolved when mixed with the seasoning liquid, and after the salting is completed, they are added at the stage until the seasoning liquid is added. Thereafter, it may be mixed with the seasoning liquid, or may be added both at the end of the salting and at the time of adding the seasoning liquid.

The nucleic acid umami component retaining agent of the present invention may further contain a color tone retaining agent, a performance auxiliary, a dissolution auxiliary and the like. The color tone preservative is an additive that prevents the color tone from gradually changing after the nucleic acid umami component is added to the food, and includes edible organic acids, inorganic acids, and reducing agents. The performance aid is an additive for adjusting the inhibitory activity, and includes tannic acid, tea leaves and other plant extracts obtained by other extraction methods. At this time, the performance auxiliary agent is preferably of a light color, for example, tannic acid or the like. The dissolution aid is an additive that increases the solubility of the tea extract, and includes trehalose, sorbitol, cyclodextrin, and the like. As the mixing ratio of the color tone preservative and the dissolution aid,
For 100 parts by weight of solid content of the extract of the present invention,
0.5 to 200 parts by weight may be added, and more preferably 1 to 50 parts by weight. Further, the mixing ratio of the performance auxiliary is 5 parts per 100 parts by weight in terms of solid content of the extract.
Up to 50 parts by weight may be added. Further, the nucleic acid umami component retaining agent of the present invention may contain sodium glutamate, inosinic acid, salt, saccharides, natural seasonings, coloring agents, phosphates, EDTA, and the like.

[0034]

According to the nucleic acid umami component retaining agent of the present invention,
When vegetables or marine products containing 5 'ribonucleotidase are treated as foods, nucleic acid umami components such as inosinic acid are stabilized, and this retainer is light in color, inexpensive, and can be used in pickles and miso. It is very effective for improving the taste of mentaiko. Further, according to the present invention, the nucleic acid umami component retaining agent and polyphenols which are generally said to have a blood cholesterol lowering action, a blood pressure increase suppressing action, a hypoglycemic action, an antioxidant action, and an antibacterial action Further, a plant extract containing the polyphenols at a high content can be obtained simply, inexpensively and with high purity.

[0035]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. (Example 1) As powdered tea leaves, Chinese powdered tea obtained as a waste in the tea leaf manufacturing process for beverages was used. 20 g of this powdered tea was placed in a stoppered Erlenmeyer flask (capacity: 500 ml), 200 ml of a dilute hydrochloric acid solution containing 6 g of concentrated hydrochloric acid was added, and the mixture was shaken for 10 minutes. Thereafter, the container was turned over to remove the diluted hydrochloric acid solution. Next, 200 ml of water was added to the tea leaves in the container, and 5
After shaking for a minute, the container was turned over to remove the liquid. This was repeated five times. Furthermore, the tea leaves in the container are 300 m
One liter of 40% ethanol water was added, and the mixture was shaken at room temperature for 1 hour to perform extraction. Immediately after the completion of the extraction, the solution was filtered under reduced pressure using a Nutsche, and the extract in the suction bottle after the filtration was transferred to an eggplant-shaped flask and concentrated by an evaporator. This was further dried in a vacuum dryer for about 20 hours. (Example 2) At the time of concentration by an evaporator in Example 1, after concentration by 20 times, the gel-like substance generated at 15 ° C. was removed by filtration, further concentrated, and then concentrated by a vacuum dryer to about 2 times.
Except for drying for 0 hour, the procedure was exactly the same as in Example 1. (Example 3) 20 containing 6 g of concentrated hydrochloric acid in Example 1
The procedure was exactly the same as in Example 1 except that the 0 ml dilute hydrochloric acid solution was changed to 200 ml of water. Example 4 10 g of the same raw tea leaves as in Example 1 were placed in a stoppered Erlenmeyer flask (capacity: 300 ml), 100 ml of water was added, and the mixture was shaken for 10 minutes. Thereafter, the container was turned over and the water was removed. Next, add 100 ml to the tea leaves in the container.
Was added and shaken for 5 minutes, the container was turned over, and the liquid was removed. This was repeated five times. Further, 150 ml of 80 ° C. hot water containing 0.08% by weight (0.12% by weight based on the tea leaves) of sodium ascorbate was added to the tea leaves in the container, and extracted for 1 hour. Immediately after the completion of the extraction, the mixture was filtered under reduced pressure using Nutsche. The extract in the suction bottle after filtration was transferred to an eggplant-shaped flask and concentrated by an evaporator. This was further dried in a vacuum dryer for about 20 hours. (Example 5) 10 g of the same raw tea leaves as in Example 1 were placed in a stoppered Erlenmeyer flask (capacity: 300 ml), 100 ml of water was added, and the mixture was shaken for 10 minutes. Thereafter, the container was turned over and the water was removed. Next, add 100 ml to the tea leaves in the container.
Was added and shaken for 5 minutes, the container was turned over, and the liquid was removed. This was repeated five times. Further, 150 ml of hot water at 80 ° C. was added to the tea leaves in the container and extracted for 1 hour.
Immediately after the completion of the extraction, the mixture was filtered under reduced pressure using Nutsche. The extract in the suction bottle after filtration was transferred to an eggplant-shaped flask and concentrated by an evaporator. This was further dried in a vacuum dryer for about 20 hours. (Comparative Example 1) 10 g of the same raw tea leaves as in Example 1 were placed in a stoppered Erlenmeyer flask (300 ml capacity), 300 ml of a 40% aqueous ethanol solution was added, and the mixture was extracted at room temperature for 1 hour. Immediately after the completion of the extraction, the mixture was filtered under reduced pressure using a Nutsche. The extract in the suction bottle after filtration was transferred to an eggplant-shaped flask and concentrated by an evaporator. This is further dried in a vacuum dryer for about 2
Dried for 0 hours. Comparative Example 2 10 g of the same raw tea leaves as in Example 1 were placed in a stoppered Erlenmeyer flask (capacity: 300 ml), and 300 ml of 80 ° C. hot water was added thereto, followed by extraction for 1 hour. Immediately after the completion of the extraction, the mixture was filtered under reduced pressure using a Nutsche. The extract in the suction bottle after filtration was transferred to an eggplant-shaped flask and concentrated by an evaporator. This was further dried in a vacuum dryer for about 20 hours.

With respect to the extracts obtained in Examples 1 to 5 and Comparative Examples 1 and 2, 5 ′
The ribonucleotidase inhibitory activity and the polyphenol content were measured, and the color tone was measured with a color difference meter. Table 1 shows the results.

[0037]

[Table 1]

(Measurement of 5 'ribonucleotidase inhibitory activity) The inhibitory activity was determined using a cabbage homogenate supernatant. That is, 50 g of water was added to 100 g of cabbage and homogenized, and this homogenate was used as an enzyme source of 5 ′ ribonucleotidase. Inhibition activity measurement
The remaining amount of disodium inosinate, one of the 5 'ribonucleotides, was determined by high performance liquid chromatography (HPL
It was calculated by quantification in C). That is, the sample 10m
g of ethanol was added to suspend the suspension, 1.5 g of the above cabbage homogenate was added, 440 μl of a 35 mM aqueous solution of disodium inosinate was added, and the mixture was reacted at 37 ° C. for 4 hours. Reaction was performed with 25% trichloroacetic acid 0.6
The reaction was stopped by adding ml and the reaction solution was centrifuged. The amount of inosinic acid in this supernatant was measured. The inhibitory activity was calculated as the inhibition rate (%) as follows. <Formula for calculating inhibitory activity> Inhibition rate (%) = 100− (X−A) / (B−A) × 10
0 A: Inosinic acid amount (μmol) after 0-hour reaction without addition of test sample B: Inosinic acid amount (μmol) after 4-hour reaction without addition of test sample X: 4 when addition of test sample Inosinic acid amount after time reaction (μmol) The HPLC conditions were as follows.

Column: COSMOSIL 5C18 Moving bed: 0.03 M Potassium phosphate: acetonitrile = 98: 2 (Measurement of polyphenol content) The polyphenol content was measured by epicatechin, epigallocatechin, epigallocatechin, and epicatechin detected by HPLC. It was calculated by calculating the ratio of the area value of catechin gallate and epigallocatechin gallate to the total peak area.

The HPLC conditions were as follows. Column: COSMOSIL 5C18 Moving bed: Solution A Water: acetonitrile = 95: 5 (85%
Phosphoric acid solution 0.05%) Solution B Water: acetonitrile = 5: 95 (Includes 85% phosphoric acid solution 0.05%) Solution A: solution B = 95: 5 first, lastly solution B 100
%. The HPLC chart of the extracts of Example 1 and Comparative Example 1 is shown in FIG. 1.

From the comparison between Examples 1 to 5 and Comparative Examples 1 and 2, tea leaves having little effect only by extracting the tea leaves with hot water or an aqueous ethanol solution have an inhibition rate of 40 to 70% by performing preliminary extraction. % Inhibitory activity.
Further, the relative area value of the polyphenol was from 52 to 55% to 64 to 85%. When water is used for preliminary extraction, the color tone is lower than that of the comparative example. On the other hand, when the preliminary extraction is performed using water containing hydrochloric acid (Example 1), the color tone is improved. In addition, it can be seen that in the case of pre-extraction with water, the decrease in color tone was suppressed when sodium ascorbate was added to the solvent at the time of extraction (Example 4). However, when sodium ascorbate was added, the inhibitory activity was slightly lower than that in the case where sodium ascorbate was not added, because the amount of polyphenol per unit weight was slightly reduced because sodium ascorbate was included.

As is apparent from FIG. 1, the extract of the present invention obtained by pre-extraction with water containing hydrochloric acid and then extraction is compared with the extract of the comparative example without pre-extraction. Thus, it can be seen that the caffeine content is low and the epigallocatechin gallate and epicatechin gallate contents are high. (Example 6) 68% by weight of common salt, sodium glutamate 23
67 g of a seasoning containing 5% by weight of sodium inosinate and 2% by weight of the extract of Example 1 was added to 500 parts of water.
and 1 kg of Chinese cabbage that had been salted in this seasoning liquid was immersed in accordance with the usual method for making pickles, and was kept in a cool and dark place for 4 days. When 13 panelists sampled (blind test) the pickles prepared in the same manner, all the panelists found that the pickles prepared using the seasoning solution containing the extract had better taste with inosinic acid. The pickles without the extract were perceived as having a salty and almost raw taste. The amount of inosinic acid contained in each Chinese cabbage was determined by HPL.
It was calculated by quantification with C. That is, about 5 g of the pickled Chinese cabbage was accurately weighed, 122 ml of city water was added thereto, homogenized, and 0.1 ml of a 25% trichloroacetic acid solution was added to 4.2 ml of the solution, followed by centrifugation. The supernatant was filtered and diluted 10-fold with water and measured by HPLC. As a result, when the extract was added, the amount of inosinic acid in the pickled Chinese cabbage was 506 μg / g, and when it was not added, it was 14 μg / g. (Example 7) A test was carried out in exactly the same manner as in Example 6, except that the extract added to the seasoning solution was replaced with the extract of Example 2, and all 13 panelists found that the extracted The pickled Chinese cabbage with the added ingredients was more delicious than the one without the additive. The amount of inosinic acid in the pickled Chinese cabbage to which the extract was added was 480 μg / g, and the amount without addition was 15 μg / g. (Example 8) A test was carried out in exactly the same manner as in Example 6 except that the extract added to the seasoning solution was replaced with the extract of Example 3, and all 13 panelists found that the extract The pickled Chinese cabbage with the added ingredients was more delicious than the one without the additive. The amount of inosinic acid in the pickled Chinese cabbage to which the extract was added was 412 μg / g, and was 14 μg / g without addition. Example 9 6 g of common salt, 20 g of sodium glutamate, 7 g of sodium inosinate, 700 g of light soy sauce, Example 1
2.4 g of the extract, 1.6 g of sorbic acid, and a trace amount of pigment were added to 600 ml of water to form a seasoning solution, and 1 kg of salted cucumbers was squeezed into this seasoning solution and immersed in a cold dark place in a dark place. After storage for days, pack in a bag, 80 ℃
After being sterilized by heating for 20 minutes, the pickles stored at room temperature for 2 months and the pickles prepared in exactly the same manner as the pickles except that the extract was removed were tasted (blind test) by 13 panelists. When I got it, all the panelists felt that the pickles made with the seasoning solution containing the extract were more delicious than inosinic acid, mellowness with less saltiness, and no extract was added The pickles felt salty and almost raw. In addition, the amount of inosinic acid contained in each pickled cucumber was calculated by quantifying by HPLC. That is, about 5 g of pickled cucumber is accurately weighed, 122 ml of city water is added thereto, homogenized, and then the liquid 4.2
After adding 0.1 ml of a 25% trichloroacetic acid solution to the ml, centrifugation was performed, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the pickled cucumber to which the extract was added was 431 μg / g, and was 20 μg / g without addition. (Example 10) 6 g of salt, 20 g of sodium glutamate,
7 g of sodium inosinate, 700 g of light-mouthed soy sauce, 2.4 g of the extract of Example 2, 1.6 g of sorbic acid, and a trace amount of pigment were added to 600 ml of water to form a seasoning solution, and 1 kg of salted cucumbers was squeezed into the seasoning solution. Pickles are made according to the usual method of making pickles, stored in a cool dark place for 2 days, packed in a bag,
Pickles preserved for 2 months at room temperature after heat sterilization at ℃ for 20 minutes,
Thirteen panelists tasted (blind test) a pickle prepared in exactly the same manner as the pickle except that the extract was removed, and all panelists found that a seasoning solution containing the extract The pickles prepared according to the above tasted more delicious than the taste of inosinic acid, the mellowness with less saltiness, and the pickles without added extract felt salty and almost like raw. The amount of inosinic acid contained in each pickled cucumber was calculated in the same manner as in Example 9. As a result, the amount of inosinic acid in the pickled cucumber to which the above extract was added was 416 μg / g, and 29 μg in the case of no addition.
/ G. (Example 11) 6 g of salt, 20 g of sodium glutamate,
7 g of sodium inosinate, 700 g of light-mouthed soy sauce, 2.4 g of the extract of Example 3, 1.6 g of sorbic acid, and a trace amount of a dye were added to 600 ml of water.
The squeezed Kg is pickled according to the usual method of pickle production, stored in a cool dark place for 2 days, packed in a bag, sterilized by heating at 80 ° C. for 20 minutes, and stored at room temperature for 2 months, and the extract is removed. When 13 panelists sampled (blind test) the pickles prepared in exactly the same way as the pickles described above, all the panelists found that the pickles prepared using the seasoning solution containing the extract It feels more delicious than the deliciousness of inosinic acid, the mildness with reduced saltiness,
The pickles without added extract felt salty and almost raw. The amount of inosinic acid contained in each pickled cucumber was calculated in the same manner as in Example 9. As a result, the amount of inosinic acid in the pickled cucumber to which the extract was added was 317.
μg / g, and 20 μg / g without addition. (Example 12) 172 g of guchi was ground to a surimi, and 13 g of starch, 3 g of soy protein, 3 g of salt, 5 g of sugar, 1.5 g of sodium glutamate, 200 mg of sodium inosinate, and 0.2 g of the extract of Example 1 were obtained. And mix well by cooling, shaping and shaping, leave at 25 ° C for 12 hours, put in steamer,
Steamed at 50 ° C. for 50 minutes and cooled, and a kamaboko made in exactly the same manner as the kamaboko except that the extract was removed was tasted (blind test) by 13 panelists. As a result, all the members felt that the Kamaboko containing the extract was more delicious than the case without the addition. (Example 13) A test was conducted by the exact same formulation as in Example 12, except that the extract used was replaced with the extract of Example 2, and all 13 panelists found that the extract of Example 2 was used. Those who added the product felt better than those without the addition. (Example 14) A test was conducted by the exact same formulation as in Example 12 except that the extract used was replaced with the extract of Example 3, and all 13 panelists found that the extract of Example 3 was used. Those who added the product felt better than those without the addition. (Example 15) 80 g of sodium chloride, 20 g of sodium malate, 8 g of sodium glutamate, 1.9 of sodium ascorbate
g, sodium inosinate 4 g, extract 2 of Example 1 above
g, and a small amount of red pepper with 80 ml of water added thereto, and then immersed in 1 kg of cod roe, reverted every hour, and pickled for 10 hours. Was left at room temperature for 1 week, and after 13 weeks of tasting (blind test) by 13 panelists,
All the panelists, the spicy mentaiko containing the extract,
The taste of sodium inosinate and the mellowness with reduced saltiness felt better than the case without the addition. (Example 16) A test was carried out in the same manner as in Example 15 except that the extract of Example 1 used was replaced with the extract of Example 2 above. As in the case where the extract of Example 1 was added, the mentaiko with the extract of Example 2 was more delicious than the case where no extract was added. (Example 17) A test was carried out in the same manner as in Example 15 except that the extract of Example 1 used was replaced with the extract of Example 3 above. As in the case where the extract of Example 1 was added, the mentaiko with the extract of Example 3 was more delicious than the case where the extract was not added. (Example 18) A solution obtained by dissolving and dispersing 400 mg of sodium inosinate and 0.3 g of the extract of Example 1 in 3 ml of water was added to 100 g of commercially available miso, mixed, and then packed in a bag. After leaving the miso prepared in exactly the same manner as the above-mentioned miso except that the extract was removed, and left for about one week, 13 panelists tasted the miso. Was more delicious than the case where no inosinic acid was added, due to the reduced mellowness of the taste and saltiness due to inosinic acid. (Example 19) A test was carried out in exactly the same manner as in Example 18 except that the extract used was replaced with the extract of Example 2, and all 13 panelists found that:
As in the case of the extract of Example 1, the miso to which the extract of Example 2 was added felt better than the case where no extract was added. (Example 20) A test was carried out in exactly the same manner as in Example 18 except that the extract used was replaced with the extract of Example 3, and all 13 panelists found that:
As in the case of the extract of Example 1, the miso to which the extract of Example 3 was added felt more delicious than the case of no addition. (Example 21) 2 g of common salt, 1.5 g of sodium phosphate, 0.5 g of sodium glutamate, 0.5 g of sodium inosinate,
0.2 g of the extract of Example 1, sugar, sodium nitrite,
The spices and a little spices were each added to water to make 50 ml, and the mixture was poured into 200 g of pork loin using a syringe, massage tumbled at 5 ° C for 3 days and night, dried at 80 ° C for 60 minutes, and packed with vinylidene chloride film. After that, the ham obtained by sterilizing by boiling at 80 ° C. for 60 minutes and cooling, and the ham prepared in exactly the same manner as the ham except that the extract was removed, were allowed to stand at 4 ° C. for 2 weeks, When 13 panelists sampled (blind test),
All the panelists felt that the ham containing the extract was more delicious than the non-added one due to the mellowness of the reduced taste and saltiness of sodium inosinate. (Example 22) A test was carried out in exactly the same manner as in Example 21 except that the extract used was replaced with the extract of Example 2, and all 13 panelists found that:
As in the case of the extract of Example 1, the ham to which the extract of Example 2 was added felt more delicious than the case without the addition. (Example 23) A test was carried out in exactly the same manner as in Example 21 except that the extract used was replaced with the extract of Example 3, and all 13 panelists found that:
As in the case of the extract of Example 1, the ham to which the extract of Example 3 was added felt more delicious than the case where no ham was added. (Example 24) 1.3 g of sodium chloride, 0.6 g of sodium phosphate,
0.4 g of sugar, 0.2 g of sodium glutamate, 0.1 g of sodium inosinate, 0.1 g of the extract of Example 1, and 0.03 g of sodium nitrite were added to a 25 ml solution obtained by adding water, 100 g of minced meat and homogenized one were packed with vinylidene chloride film, then aged at 5 ° C. for 5 days, boiled at 80 ° C. for 60 minutes, and sausage obtained except that the extract was removed The sausage prepared in exactly the same manner as above was left at 4 ° C. for 2 weeks and then tasted by 15 panelists (blind test)
All the panelists felt that the sausage to which the extract was added was more delicious than the case where no extract was added, due to the mellowness in which the taste and saltiness of the extract were reduced. (Example 25) A test was carried out in exactly the same manner as in Example 24 except that the extract used was replaced with the extract of Example 2, and all 15 panelists found that the extract of Example 1 was used. As in the case of the sausage, the sausage to which the extract of Example 2 was added felt better than the case without the addition. (Example 26) A test was carried out in exactly the same manner as in Example 24, except that the extract used was replaced with the extract of Example 3, and all 15 panelists found that the extract of Example 1 was used. As in the case of the sausage, the sausage to which the extract of Example 3 was added felt better than the case without the extract. (Example 27) 80 g of minced pork, 18 g of onions, 6 g of bread crumbs, 15 g of soy protein, 28 g of water, 0.6 g of salt, 1 g of egg white powder, 0.2 g of sodium glutamate, 0.1 g of sodium inosinate and the above examples Extract of 1 0.1
g was well blended with a mixer, allowed to stand at room temperature for 3 hours, and baked in a frying pan with rapeseed oil, and exactly the same as the hamburger except that the extract of Example 1 was removed. With the hamburger made,
When 15 panelists tasted (blind test), all the panelists found that the hamburger containing the extract was not added due to the mildness and the reduced taste and saltiness due to sodium inosinate. I felt better than. (Example 28) A test was carried out in the same manner as in Example 27, except that the extract used was replaced with the extract of Example 2, and all 15 panelists found that the extract of Example 1 was used. As before, the hamburger to which the extract of Example 2 was added felt more delicious than the case without the addition. (Example 29) A test was carried out in the same manner as in Example 27 except that the extract used was replaced with the extract of Example 3, and all 15 panelists found that the extract of Example 1 was used. As before, the hamburger to which the extract of Example 3 was added felt more delicious than the case without the addition. (Example 30) Flour 25g, salt 0.3g, sugar 1.
2g, 0.7g of yeast, 0.7g of shortening, 11g of water as a skin, 7g of minced pork, 1g of soybean protein,
1.7 g of water, 5.5 g of onions, 1 g of white onions, and Garlic 0.
1 g, soy sauce 1.4 g, mirin 1 g, sugar 0.4 g, salt 0.2 g, sesame oil 0.3 g, starch 0.2 g, sodium glutamate 0.05 g, sodium inosinate 0.05 g, and the extraction of Example 1 A mixture of 0.02 g of the mixture was left at room temperature for 1 hour, fermented at a temperature of 40 ° C. and a humidity of 20% for 40 minutes, and the meat extract obtained by steaming with a steamer for 20 minutes and the extract were removed. Except for the meat paste, the meat paste prepared in exactly the same manner as the meat paste was tasted (blind test) by 15 panelists. The taste and saltiness of acid soda were reduced, and the taste was mellow. (Example 31) A test was carried out in exactly the same manner as in Example 30, except that the extract used was replaced with the extract of Example 2, and all 15 panelists found that:
Similar to the extract of Example 1, the meat bun added with the extract of Example 2 felt more delicious than the case without the addition. (Example 32) A test was carried out in exactly the same manner as in Example 30, except that the extract used was replaced with the extract of Example 3, and all 15 panelists found that:
As in the case of the extract of Example 1, the meat bun added with the extract of Example 3 felt more delicious than the case without the addition. (Example 33) After the same preliminary extraction and extraction as in Example 1, during filtration under reduced pressure, 15 g of magnesium silicate (trade name: Mizuka Life F1; manufactured by Mizusawa Chemical Industry Co., Ltd.) was spread over the filter paper, and 300 ml of this was spread. The extract was poured, filtered, concentrated and dried. (Example 34) After extraction in the same manner as in Comparative Example 1, at the time of filtration under reduced pressure, 15 g of magnesium silicate (trade name: Mizuka Life F1; manufactured by Mizusawa Chemical Industry Co., Ltd.) was spread over the filter paper, and 300 ml of the extract was added thereto. After pouring and filtering,
Concentrated and dried. (Example 35) After extraction in the same manner as in Comparative Example 1, at the time of filtration under reduced pressure, 15 g of magnesium silicate (trade name: Mizuka Life F1; manufactured by Mizusawa Chemical Industry Co., Ltd.) was added to the extract, and after shaking for 1 hour, the pressure was reduced. Filtration, concentration and drying. (Example 36) After extraction in the same manner as in Comparative Example 2, at the time of filtration under reduced pressure, 15 g of magnesium silicate (trade name: Mizuka Life F1; manufactured by Mizusawa Chemical Industry Co., Ltd.) was spread over the filter paper, and 300 ml of the extract was added thereto. After pouring and filtering,
Concentrated and dried. (Example 37) After extraction in the same manner as in Comparative Example 1, at the time of filtration under reduced pressure, 15 g of activated clay (manufactured by Nacalai Tesque, Inc.) was spread on the filter paper, 300 ml of the extract was poured into this, filtered, concentrated, and then concentrated. Dried.

With respect to the extracts obtained in Examples 33 to 37, the 5 'ribonucleotidase inhibitory activity and the polyphenol content were measured by the methods described above, and the color tone was measured by a color difference meter. Table 2 shows the results.

[0044]

[Table 2]

As is clear from the comparison between Tables 1 and 2, by treating with silicate after extraction, the polyphenol content in the extract is increased and the 5 'ribonucleotidase inhibitory activity is also improved. You can see that.

[Brief description of the drawings]

FIG. 1: HPLC of the extracts of Example 1 and Comparative Example 1
It is a chart.

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/221 A23L 1/31 A 1/31 1/317 A 1/317 Z 1/325 101F 1/325 101 1/328 Z 1/328 1/48 1/48 A23B 4/00 H

Claims (59)

[Claims] 1. A plant containing a nucleic acid umami component retaining agent is selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution from water containing an inorganic acid and / or remaining plants pre-extracted with water. A highly active nucleic acid umami component retaining agent obtained by extraction with at least one solvent. 2. The highly active nucleic acid umami component-retaining agent according to claim 1, which is pre-extracted by using water containing inorganic acid and / or water in an amount of 3 to 50 times the weight of the plant. 3. The method according to claim 1, wherein the extraction is performed using a solvent in an amount of 5 to 30 times the weight of the remaining pre-extracted plant.
The highly active nucleic acid umami component retaining agent according to the above. 4. The highly active nucleic acid umami component retaining agent according to claim 1, which is obtained by preliminarily extracting with an inorganic acid, removing the inorganic acid by washing with water, and extracting with a 20 to 60% by volume aqueous solution of ethanol or acetone. 5. The inorganic acid concentration of water containing an inorganic acid is 0.1 to
The agent for retaining a highly active nucleic acid umami component according to claim 1 or 4, which is 1% by weight. 6. The highly active nucleic acid umami component retaining agent according to claim 1, which is preliminarily extracted with water at 0 to 80 ° C. 7. At least one selected from an inorganic acid, an organic acid, and a reducing agent from the remaining pre-extracted plants.
7. The highly active nucleic acid umami component retaining agent according to claim 6, which is extracted with a solvent containing a seed. 8. An inorganic acid, wherein the inorganic acid is hydrochloric acid, phosphoric acid, sulfurous acid, sulfuric acid,
8. The highly active nucleic acid umami component-retaining agent according to claim 1, which is at least one member selected from the group consisting of nitric acid and nitric acid. 9. The method according to claim 9, wherein the organic acid is acetic acid, citric acid, succinic acid,
The highly active nucleic acid umami component retaining agent according to claim 7, which is at least one selected from lactic acid, fumaric acid, malic acid, tartaric acid, and sodium and potassium salts of these organic acids. 10. The highly active nucleic acid umami component-retaining agent according to claim 7, wherein the reducing agent is at least one selected from ascorbic acid, erythronic acid, and salts thereof. 11. The plant body may be a tea leaf, a peanut endothelium, an onion skin, a shrimp rush, a cedar, a buckwheat hull, a genoshoco, a grape skin, a awning, a cinnamon, an areca,
2. The highly active nucleic acid umami component retaining agent according to claim 1, wherein the agent is at least one member selected from the group consisting of: 12. The plant according to claim 1, wherein the plant is at least one kind of tea leaf selected from green tea, oolong tea, and black tea.
2. The highly active nucleic acid umami component retaining agent according to 1. 13. A plant containing a nucleic acid umami component retaining agent is extracted with at least one solvent selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution, and further extracted with magnesium silicate, calcium silicate,
And at least one selected from aluminum silicate
A highly active nucleic acid umami component retainer obtained by treating with a kind of silicate. 14. A plant comprising a nucleic acid umami component-retaining agent,
Water, an inorganic acid, and / or the remaining plants pre-extracted with water are extracted with at least one solvent selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution, and further extracted with magnesium silicate; A highly active nucleic acid umami component retainer obtained by treating with at least one silicate selected from calcium silicate and aluminum silicate. 15. The highly active nucleic acid umami component-retaining agent according to claim 13, wherein the extract obtained by adding a silicate to the extract is stirred and filtered. 16. The extract is filtered by flowing silicate into a place where the silicate is spread on a filter medium of a filtration device.
The highly active nucleic acid umami component retaining agent according to claim 3 or 14. 17. A plant containing a polyphenol is selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution from water containing an inorganic acid and / or remaining plants preliminarily extracted with water. Polyphenols obtained by extraction with one kind of solvent. 18. The polyphenol according to claim 17, which is pre-extracted by using water containing inorganic acid and / or water in an amount of 3 to 50 times the weight of the plant. 19. The polyphenol according to claim 17, which is extracted using a solvent in an amount of 5 to 30 times the weight of the remaining pre-extracted plant. 20. The polyphenols according to claim 17, which is obtained by preliminarily extracting with an inorganic acid, washing and removing the inorganic acid with water, and extracting with a 20 to 60% by volume aqueous solution of ethanol or acetone. 21. An inorganic acid concentration of water containing an inorganic acid is 0.1.
21. The polyphenols according to claim 17 or 20, wherein the amount of the polyphenol is from 1 to 1% by weight. 22. The polyphenol according to claim 17, which is pre-extracted with water at 0 to 80 ° C. 23. At least one selected from an inorganic acid, an organic acid, and a reducing agent from the remaining pre-extracted plants.
23. The polyphenol according to claim 22, which is extracted with a solvent containing a seed. 24. The inorganic acid according to claim 17, wherein the inorganic acid is at least one selected from hydrochloric acid, phosphoric acid, sulfurous acid, sulfuric acid, and nitric acid.
Polyphenols as described. 25. The method according to claim 23, wherein the organic acid is at least one selected from acetic acid, citric acid, succinic acid, lactic acid, fumaric acid, malic acid, tartaric acid, and sodium and potassium salts of these organic acids. Polyphenols. 26. The polyphenol according to claim 23, wherein the reducing agent is at least one selected from ascorbic acid, erythronic acid, and salts thereof. 27. A plant comprising: tea leaves, peanut endothelium, onion skin, shrimp rush, oak, buckwheat hull, genoshoko, grape skin, cinnamon, areca,
The polyphenol according to claim 17, which is at least one member selected from the group consisting of: 28. The plant according to claim 2, wherein the plant is at least one kind of tea leaf selected from green tea, oolong tea, and black tea.
7. The polyphenols according to 7. 29. A plant comprising a polyphenol, wherein the plant comprises water,
Extracted with at least one solvent selected from ethanol, acetone, aqueous ethanol solution, and aqueous acetone solution, and further treated with at least one silicate selected from magnesium silicate, calcium silicate, and aluminum silicate. Polyphenols obtained by: 30. At least one selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution from water containing an inorganic acid and / or remaining plants preliminarily extracted with water from a plant containing a polyphenol. Polyphenols obtained by extracting with one kind of solvent and further treating with at least one kind of silicate selected from magnesium silicate, calcium silicate and aluminum silicate. 31. The polyphenol according to claim 29, wherein the extract is added with a silicate and the mixture is stirred and filtered. 32. The extract is filtered by pouring silicate onto a filter placed on a filter medium of a filtration device.
The polyphenols according to claim 9 or 30. 33. At least one selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution from water containing an inorganic acid and / or remaining plants preliminarily extracted with water from a plant containing a polyphenol. A plant extract obtained by extraction with one kind of solvent. 34. The plant extract according to claim 33, which is pre-extracted by using water containing inorganic acid and / or water in an amount of 3 to 50 times the weight of the plant body. 35. The plant extract according to claim 33, wherein the plant extract is extracted with a solvent in an amount of 5 to 30 times the weight of the remaining pre-extracted plant body. 36. The plant extract according to claim 33, wherein after pre-extraction with an inorganic acid, the inorganic acid is washed away with water and extracted with a 20 to 60% by volume aqueous solution of ethanol or acetone. 37. The inorganic acid concentration of water containing an inorganic acid is 0.1.
37. The plant extract according to claim 33 or 36, wherein the amount is from 1 to 1% by weight. 38. The plant extract according to claim 33, which is pre-extracted with water at 0 to 80 ° C. 39. At least one selected from an inorganic acid, an organic acid, and a reducing agent from the remaining pre-extracted plants.
The plant extract according to claim 38, wherein the plant extract is extracted with a solvent containing a seed. 40. The inorganic acid is at least one selected from hydrochloric acid, phosphoric acid, sulfurous acid, sulfuric acid, and nitric acid.
The plant extract as described. 41. The organic acid according to claim 39, wherein the organic acid is at least one selected from acetic acid, citric acid, succinic acid, lactic acid, fumaric acid, malic acid, tartaric acid, and sodium and potassium salts of these organic acids. Plant extract. 42. The plant extract according to claim 39, wherein the reducing agent is at least one selected from ascorbic acid, erythronic acid, and salts thereof. 43. The plant body is tea leaves, peanut endothelium, onion skin, shrimp rush, oak, buckwheat hull, genoshoko, grape skin, burberry, cinnamon, areca,
34. The plant extract according to claim 33, wherein the plant extract is at least one member selected from the group consisting of: 44. The plant body is at least one kind of tea leaf selected from green tea, oolong tea, and black tea.
3. The plant extract according to 3. 45. A plant comprising a polyphenol, wherein the plant comprises water.
Extracted with at least one solvent selected from ethanol, acetone, aqueous ethanol solution, and aqueous acetone solution, and further treated with at least one silicate selected from magnesium silicate, calcium silicate, and aluminum silicate. Plant extract obtained by 46. At least one selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution from water containing an inorganic acid and / or remaining plants preliminarily extracted with water from a plant containing a polyphenol. A plant extract obtained by extracting with one kind of solvent and further treating with at least one kind of silicate selected from magnesium silicate, calcium silicate and aluminum silicate. 47. The plant extract according to claim 45 or 46, wherein the extract obtained by adding silicate to the extract is stirred and filtered. 48. The extract is filtered by pouring silicate onto a filter placed on a filter medium of a filtration device.
The plant extract according to 5 or 46. 49. A food containing a nucleic acid umami component and the highly active nucleic acid umami component-retaining agent according to any one of claims 1 to 16. 50. At least one selected from meat, dried fish, processed poultry eggs, pickles, ham / sausage, mayonnaise, tarako, spicy mentaiko, surimi, soybean protein-containing food, seafood salted fish, and seafood dried fish 50. The food product according to claim 49. 51. A plant comprising the nucleic acid umami component-retaining agent,
After pre-extracting with water containing an inorganic acid and / or water and removing the pre-extracted solution, at least one solvent selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution is obtained from the remaining plants. A process for producing a highly active nucleic acid umami component-retaining agent, comprising extracting and separating the product with a high activity nucleic acid. 52. A plant containing a nucleic acid umami component-retaining agent is extracted and separated with at least one solvent selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution, and further extracted with magnesium silicate, calcium silicate, And a method for producing a highly active nucleic acid umami component-retaining agent, wherein the agent is treated with at least one silicate selected from aluminum and aluminum silicate. 53. A plant comprising the nucleic acid umami component-retaining agent,
After pre-extracting with water containing an inorganic acid and / or water and removing the pre-extracted solution, at least one solvent selected from water, ethanol, acetone, an aqueous ethanol solution, and an aqueous acetone solution is obtained from the remaining plants. Extraction and separation with
A method for producing a highly active nucleic acid umami component-retaining agent, which is further treated with at least one silicate selected from magnesium silicate, calcium silicate, and aluminum silicate. 54. A plant containing polyphenols is pre-extracted with water containing an inorganic acid and / or water, and after removing the pre-extracted solution, water, ethanol, acetone, and ethanol aqueous solution are obtained from the remaining plant. And a method for producing polyphenols by extraction and separation with at least one solvent selected from aqueous solutions of acetone and acetone. 55. A plant comprising a polyphenol, wherein the plant comprises water,
Ethanol, acetone, an aqueous ethanol solution, and extraction separation with at least one solvent selected from aqueous acetone solutions, and further magnesium silicate, calcium silicate,
And at least one selected from aluminum silicate
A method for producing polyphenols, comprising treating with a kind of silicate. 56. A plant containing a polyphenol is pre-extracted with water containing an inorganic acid and / or water, and after removing the pre-extracted solution, water, ethanol, acetone, and an aqueous ethanol solution are obtained from the remaining plant. And extraction separation with at least one solvent selected from acetone aqueous solution,
A method for producing polyphenols, further comprising treating with at least one silicate selected from magnesium silicate, calcium silicate, and aluminum silicate. 57. A plant containing polyphenols is pre-extracted with water containing an inorganic acid and / or water, and after removing the pre-extracted solution, water, ethanol, acetone, and ethanol aqueous solution are obtained from the remaining plant. And a method for producing a plant extract, comprising extracting and separating with at least one solvent selected from aqueous solutions of acetone and acetone. 58. A plant comprising a polyphenol, wherein the plant comprises water,
Ethanol, acetone, an aqueous ethanol solution, and extraction separation with at least one solvent selected from aqueous acetone solutions, and further magnesium silicate, calcium silicate,
And at least one selected from aluminum silicate
A method for producing a plant extract, comprising treating with a seed silicate. 59. A plant containing polyphenols is pre-extracted with water containing an inorganic acid and / or water, and after removing the pre-extracted solution, water, ethanol, acetone and aqueous ethanol solution are obtained from the remaining plant. And extraction separation with at least one solvent selected from acetone aqueous solution,
A method for producing a plant extract, further comprising treating with at least one silicate selected from magnesium silicate, calcium silicate, and aluminum silicate.