Fenugreek seed having reduced bitter taste, and method for production thereof
A manufacturing method and technology of fenugreek, applied in the directions of food preparation, application, food science, etc., can solve the problems of not mentioning the maintenance of plants or plants, unable to remove the bitterness of fenugreek seeds, etc.
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Embodiment 1
[0066] Debittering of seeds by heating and determination of the amount of 4-OH-isoleucine
[0067] (Making of Bitterness Reducing Seeds)
[0068]After boiling 120 g of water in a pot, 20 g of fenugreek seeds (produced in India) were added, and after heating in boiling water for 5 minutes, the amount of water was slightly adjusted so that the weight of the heated mixture was 69 g. After adding water, 1.9 ml of SPEZYME CP (Genencor Concorde) was added. After adding SPEZYMECP, incubate for 3 hours in a constant temperature water bath at 35°C. The contents were stirred with a spatula for 1 hour during the incubation. After incubation, heat the seeds removed from the soaking solution in an autoclave at 90°C for 15 minutes to inactivate SPEZYME CP, then cool and dry with hot air at 60°C for 2.5 hours.
[0069] (water absorption of seeds)
[0070] During this operation, the seeds absorbed 80% of the water added.
[0071] (Sensory Evaluation of Bitterness)
[0072] Add 10 g (d...
Embodiment 2
[0081] Remove the bitterness of the seeds
[0082] (making of seeds with reduced bitterness)
[0083] Two samples were prepared with 20 g of seeds added to 58 ml of tap water. Add 1.9ml of SPEZYME CP to one portion.
[0084] Stir with a spatula and dip in a constant temperature tank at 25°C. After 47 hours of immersion, the seeds absorbed 80% of the added water.
[0085] (Sensory Evaluation of Bitterness)
[0086] The same soaked seeds without adding enzymes were used as a comparison, and three soaked seeds were taken into the mouth, and the bitterness of the treated area was evaluated. There are 10 judges, considering the order effect, 5 of them start to check from the contrast, and the remaining 5 start from the enzyme treatment. Evaluate the intensity of bitterness in the treatment area relative to the bitterness of the contrast, using the two-point comparison method, and take the bitterness intensity significantly reduced when the critical coefficient is 5% compared...
Embodiment 3
[0088] Confirmation of saponin dissolution during immersion
[0089] Prepare 2 parts of 20g of fenugreek seeds, one part as enzyme treatment area, add 4.1ml of distilled water and then add and mix 1.9ml of enzyme SPEZYME CP. The other part was used as the enzyme-untreated area, and 6ml of distilled water was added. Thereafter, each sample was left to stand at 35° C., and after 45 minutes, a sample was taken from each sample, and the degree of elution of saponin was confirmed by sensory organs and TLC. Here, for confirmation by TLC, 1 μl of a test solution containing furansterol-type saponins was spotted on a TLC plate (Silica gel 60F245, Merck 1.05715), and stained with Ehrlich reagent. Ehrlich's reagent was prepared by adding 80 ml of methanol to 20 ml of 12N hydrochloric acid and adding 2 g of dimethylaminobenzaldehyde. This reagent stains furansterol-type saponins in red, and does not stain when the above-mentioned saponins are decomposed and reduced by β-glucosidase. ...
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