Method for extracting food extracts and food extracts

Abstract

To provide an extraction method of a food material extract capable increasing and decreasing depending on a use object of anyone of desired amino acids contained in the food extract, and, the food extract.SOLUTION: An extraction method of a food extract that changes a concentration of desired amino acids contained in the food extract by changing the pH value of the extraction solvent according to the purpose of use when the food material extract is extracted by adding an extraction solvent to the food material, and a food extract extracted by an extraction method of the food extract are provided.SELECTED DRAWING: None

Claims

1. When extracting food extracts by adding an extraction solvent to food ingredients, A method for extracting food extracts, wherein the concentration of desired amino acids contained in the food extract is modified by changing the pH value of the extraction solvent according to the purpose of use, The amino acids are at least one selected from free amino acids and peptides, the free amino acids are at least one selected from isoleucine, leucine, valine, histidine, lysine, methionine, tryptophan, phenylalanine, threonine, asparagine, aspartic acid, alanine, arginine, cysteine, cystine, glutamine, glutamic acid, glycine, proline, serine, tyrosine, theanine, ornithine, citrulline, taurine, and gamma-aminobutyric acid, and the peptides are at least one selected from dipeptides, tripeptides, and tetrapeptides. A method for extracting food extracts, wherein the extraction solvent is a solvent containing at least one selected from phosphoric acid, citric acid, and gluconic acid.

2. The method for extracting an ingredient extract according to claim 1, wherein the type of compound contained in the extraction solvent is changed to modify the concentration of the amino acids contained in the ingredient extract.

3. The method for extracting an extract from an ingredient according to claim 1 or 2, wherein the ingredient is a fig fruit and the extraction solvent is a solvent containing gluconic acid.

4. The method for extracting food extracts according to claim 3, wherein the pH value of the extraction solvent is 3.1 or less.

5. The method for extracting food extracts according to claim 4, wherein the amino acids are at least one of free amino acids and peptides.

6. The method for extracting food extracts according to claim 5, wherein the free amino acid is at least one of lysine, arginine, phenylalanine, leucine, isoleucine, and glutamic acid.

7. The method for extracting food extracts according to claim 5 or 6, wherein the peptide is glutathione.

8. The method for extracting an extract from an ingredient according to claim 1 or 2, wherein the ingredient is shiitake mushrooms and the extraction solvent is a solvent containing either phosphoric acid or citric acid.

9. The method for extracting food extracts according to claim 8, wherein the pH value of the extraction solvent is 6 or higher.

10. The method for extracting food extracts according to claim 9, wherein the amino acids are free amino acids, and the free amino acids are at least one of arginine, phenylalanine, and leucine.

11. The method for extracting food extracts according to claim 8, wherein the pH value of the extraction solvent is 7 or higher.

12. The method for extracting food extracts according to claim 11, wherein the amino acids are free amino acids, and the free amino acids are at least one of lysine, arginine, phenylalanine, and leucine.

13. The method for extracting food extracts according to claim 8, wherein the pH value of the extraction solvent is 5 or less.

14. The method for extracting food extracts according to claim 13, wherein the amino acids are free amino acids, and the free amino acids are at least one of lysine, arginine, phenylalanine, and leucine.

15. The method for extracting food extracts according to claim 1, wherein the extraction solvent is a buffer solution.

16. The method for extracting an extract from an ingredient according to claim 15, wherein the ingredient is shiitake mushrooms and the buffer solution is Britton-Robinson buffer solution.

17. The method for extracting food extracts according to claim 15 or 16, wherein the pH value of the buffer solution is 6 or higher.

18. The method for extracting food extracts according to claim 17, wherein the amino acids are free amino acids, and the free amino acids are alanine.

19. The method for extracting food extracts according to claim 15 or 16, wherein the pH value of the buffer solution is 7 or higher.

20. The method for extracting food extracts according to claim 19, wherein the amino acids are free amino acids, and the free amino acids are at least one of lysine, phenylalanine, leucine, isoleucine, threonine, valine, methionine, tryptophan, histidine, proline, serine, arginine, glutamic acid, and aspartic acid.

21. The method for extracting food extracts according to claim 15 or 16, wherein the pH value of the buffer solution is 5 to 7.

22. The method for extracting food extracts according to claim 21, wherein the amino acids are free amino acids, and the free amino acids are gamma-aminobutyric acid (GABA).

23. The method for extracting food extracts according to claim 15 or 16, wherein the pH value of the buffer solution is 9.

24. The method for extracting food extracts according to claim 23, wherein the amino acids are peptides, and the peptide is glutathione.

25. The method for extracting food extracts according to claim 15 or 16, wherein the pH value of the buffer solution is 6 or less.

26. The method for extracting food extracts according to claim 25, wherein the amino acids are free amino acids, and the free amino acids are at least one of lysine, phenylalanine, leucine, isoleucine, valine, methionine, tryptophan, histidine, and arginine.

27. The method for extracting food extracts according to claim 20, wherein the amino acids are free amino acids, and the free amino acids have at least one of the following characteristics: they do not have a carbamoyl group in their molecular structure, and their isoelectric point is not on the acidic side.

28. The method for extracting food extracts according to claim 27, wherein the amino acids are peptides and the free amino acids are included as constituent amino acids.

29. An ingredient extract obtained by the method for extracting ingredient extracts described in any one of claims 1 to 28.

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