Method for producing miracle fruit powder

Abstract

To provide a method for producing high-purity miracle fruit powder.SOLUTION: The method for producing miracle fruit powder according to the present invention includes a slit step of making one or more cuts 1 on the surface of the miracle fruit MF, a pre-freezing step of pre-freezing the miracle fruit MF with cuts 1 made by the slit step in a drying chamber, a cooling step of cooling a cold trap that condenses and collects water vapor generated from the pre-frozen miracle fruit MF in the pre-freezing step, a drying step of vacuum freeze-drying the miracle fruit MF in the drying chamber after the cooling step, and a powder preparation step of grinding the vacuum freeze-dried miracle fruit MF from the drying step to prepare a powder.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing a powder using miracle fruit as a raw material. [Background technology]

[0002] Miracle fruit is a red fruit measuring approximately 20-30mm in length, and its scientific name is Synsepalum dulcificum. It is a plant of the genus Synsepalum, belonging to the Sapotaceae family, that grows wild mainly in the tropical rainforests of West Africa.

[0003] In recent years, various studies have been conducted on miracle fruit. For example, it is known that miraculin, a sweet protein found in miracle fruit, acts on the taste buds, temporarily making sour and bitter tastes appear sweet, and efforts are underway to elucidate the molecular mechanism of this taste-modifying effect. Clinical trials are also being conducted to investigate the possibility that components found in miracle fruit may be useful in improving the diets of patients undergoing cancer treatment. Miracle fruit is thus expected to have a wide range of applications in fields such as food engineering, medicine, and biology. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-143503 Summary of the Invention [Problem to be solved by the invention]

[0005] However, miracle fruit is rare and grows naturally only in its native West Africa and tropical regions. Furthermore, miracle fruit cultivation is difficult in other regions due to the climatic conditions and unique cultivation techniques, making it highly rare. Furthermore, miracle fruit powder is sometimes produced for various purposes, as mentioned above. Miracle fruit powder is typically produced by drying and powdering the fruit, but the fruit can burst during this process. Furthermore, the active ingredient, miraculin, is sensitive to heat and easily decomposes during the miracle fruit processing process. Therefore, the challenge in processing miracle fruit powder is to minimize yield loss while maintaining the content of the active ingredient, miraculin.

[0006] The present invention aims to provide a method for producing high purity miracle fruit powder. [Means for solving the problem]

[0007] In order to achieve the above object, the manufacturing method of the present invention comprises the following means.

[0008] (1) The manufacturing method of the present invention includes a slitting step of making one or more incisions on the surface of the miracle fruit; a pre-freezing step of pre-freezing the miracle fruit that has been slit by the slitting step and that has been placed in a drying chamber; a cooling step of cooling a cold trap that condenses and collects water vapor generated from the miracle fruit pre-frozen in the pre-freezing step; After the cooling process, a drying process is performed in which the miracle fruit in the drying chamber is vacuum freeze-dried; and a powder preparation step of pulverizing the miracle fruit vacuum freeze-dried in the drying step to prepare powder.

[0009] In this method, one or more cuts are made on the surface of the miracle fruit, which promotes evaporation of the moisture contained in the skin and makes the miracle fruit less likely to burst. This improves the drying efficiency and yield of the miracle fruit, allowing for the production of high-purity miracle fruit powder with a high concentration of the active ingredient, miraculin.

[0010] (2) During the drying process, the temperature of the shelves in the drying room on which the miracle fruits are placed is set to a range of 44°C to 46°C, and the drying is carried out for approximately 48 hours.

[0011] In this configuration, the shelf temperature in the drying chamber on which the miracle fruit is placed is set to a range of 44°C to 46°C, thereby maintaining the temperature of the miracle fruit at 50°C or below. This promotes the sublimation of water contained in the miracle fruit in the drying chamber. Maintaining the temperature of the miracle fruit at 50°C or below also prevents the decomposition of the miraculin contained in the miracle fruit. Furthermore, by drying the miracle fruit for approximately 48 hours, which is significantly longer than the drying time required for ordinary foods, it is possible to obtain a miracle fruit powder with a low water content while preventing the loss of miraculin.

[0012] (3) In the powder preparation process, the temperature of the grinding device used to grind the miracle fruit is adjusted so that the temperature does not exceed 60°C.

[0013] In this configuration, the temperature of the milling device is adjusted so that it does not exceed 60°C, thereby preventing the temperature of the miracle fruit being powdered from rising. Miraculin, the active ingredient in miracle fruit, is sensitive to high temperatures and will decompose at temperatures above 60°C. Therefore, by adjusting the temperature of the milling device so that it does not exceed 60°C, the temperature rise is prevented so that the temperature of the miracle fruit being powdered does not exceed 60°C, and loss of miraculin can be reduced.

[0014] (4) Miracle fruit is a mature fruit that is not fully ripe.

[0015] In this configuration, the miracle fruit used as the raw material is mature, but not fully ripe. Ripe miracle fruit is too soft throughout, making it prone to crumbling and juice leakage during the preparation or processing process. Furthermore, if the miracle fruit used as the raw material is immature, the content of the active ingredient, miraculin, decreases. Therefore, by selecting and using mature, but not fully ripe, miracle fruit as the raw material, the content of the active ingredient, miraculin, and the yield can be improved. [Effects of the Invention]

[0016] The present invention can produce miracle fruit powder with high purity. [Brief explanation of the drawings]

[0017] [Figure 1] This is a schematic diagram of Miracle Fruit MF with an incision made in it. [Figure 2] 1 is a flowchart illustrating an example of a method for producing miracle fruit powder according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0018] The method for producing miracle fruit powder according to the embodiment of the present invention will be described below, but the present invention is not limited to the following embodiment.

[0019] [Miracle Fruit] The miracle fruit of the present invention is typically an oval-shaped berry covered with a thin skin, approximately 20 mm long and 10 mm in diameter, and turns red when ripe. The flesh is milky white and contains one large seed, resulting in a small amount of flesh. The taste is not particularly distinctive, with only a faint sweetness. The seed is a slightly flattened oval, approximately 15 mm long, with a pointed tip, and the surface of the seed coat is brown, smooth, and shiny. In this embodiment, the fruit is basically used as is, including the seeds, but it is also possible to use only the fruit with the seeds removed.

[0020] As mentioned above, miracle fruit contains a sweet protein known as "miraculin." This miraculin has the ability to bind to taste receptors on the human tongue, causing people to perceive sour or bitter foods as sweet. Taking advantage of this property, miracle fruit tablets and capsules made from miracle fruit are commercially available as health foods.

[0021] The miracle fruit powder according to the embodiment of the present invention may be directly marketed as a health food, or may be processed into granules, tablets, or capsules.

[0022] [Preparation process] (Harvesting and selection) The miracle fruits of the present invention are individually hand-picked or mechanically picked from miracle fruit trees. When the processing step includes a drying step, as in the miracle fruit powder manufacturing method of the present invention, it is preferable to use mature, but not fully ripe, miracle fruits as raw materials. This is because fully ripe miracle fruits are too soft throughout, making them prone to crumbling and juice leakage during the preparation or processing steps. Furthermore, if the miracle fruits used as raw materials are unripe, the content of the active ingredient, miraculin, will be reduced.

[0023] Therefore, in the miracle fruit powder manufacturing method according to this embodiment, by selecting and using mature miracle fruit that is not fully ripe as the raw material, the content and yield of the active ingredient miraculin can be improved.

[0024] (Washing) Wash the picked miracle fruit twice with water. If there are any leaves or stems left on the miracle fruit, remove them.

[0025] (disinfection process) Disinfect the washed miracle fruit with a chlorine-based disinfectant such as sodium hypochlorite. If using sodium hypochlorite, immerse the miracle fruit in a 100 ppm solution for about 5 minutes.

[0026] (re-washing) The disinfected miracle fruits are washed again with water, and are inspected for any damage or deterioration.

[0027] [Miracle Fruit Powder Manufacturing Method] Fig. 1 is a schematic diagram of a miracle fruit MF with an incision made therein, and Fig. 2 is a flow chart showing an example of a method for producing miracle fruit powder according to an embodiment of the present invention.

[0028] The method for producing miracle fruit powder in this embodiment includes a slitting process in which one or more incisions are made in the surface of the miracle fruit, a pre-freezing process in which the miracle fruit that has been slit by the slitting process is pre-freezed after being placed in a drying chamber, a cooling process in which a cold trap that condenses and collects water vapor generated from the miracle fruit that has been pre-frozen by the pre-freezing process is cooled, a drying process in which the miracle fruit in the drying chamber is vacuum freeze-dried after the cooling process, and a powder preparation process in which the miracle fruit that has been vacuum freeze-dried by the drying process is pulverized and powdered.

[0029] The method for producing miracle fruit powder according to this embodiment uses a vacuum freeze dryer that includes at least a drying chamber of a predetermined volume equipped with shelves on which the material to be dried is placed, a collection chamber connected to the drying chamber and equipped with a cold trap that condenses and collects water vapor generated (sublimated) from the material to be dried, and a vacuum pump that evacuates the drying chamber and collection chamber to a predetermined pressure.

[0030] (Slitting process) One or more incisions 1 are made in the surface of the miracle fruit MF obtained through the preparation process (S101 in Figs. 1 and 2). The incision 1 is made in the skin of the miracle fruit MF in a substantially straight line along the length direction X. If the incision 1 is made too deep, there is a risk of juice leaking from the miracle fruit MF, so it is preferable to make the incision shallow enough to cut through the skin.

[0031] By making one or more cuts 1 on the surface of the miracle fruit MF, the evaporation of water contained in the fruit covered by the skin can be promoted and the miracle fruit MF becomes less likely to burst. This improves the drying efficiency and yield of the miracle fruit MF, making it possible to produce a high-purity miracle fruit powder with a high concentration of the active ingredient miraculin.

[0032] In order to efficiently promote evaporation of the water content of the Miracle Fruit MF while preventing the Miracle Fruit MF from bursting and the juice from leaking, the number of incisions 1 is preferably four. Furthermore, when multiple incisions 1 are made, making the incisions at approximately equal intervals around the circumference of the Miracle Fruit MF further promotes evaporation of the water content of the Miracle Fruit MF.

[0033] (Pre-freezing process) The miracle fruit MF with cut 1 is placed in a drying chamber, and pre-frozen at a temperature of approximately -40°C for approximately 24 hours in preparation for the subsequent drying process (S102 in Figure 2).

[0034] (cooling process) The cold trap is cooled to -50°C (S103 in Figure 2) to condense and collect the moisture (water vapor) sublimated from the frozen miracle fruit MF and promote the drying of the miracle fruit MF in the drying chamber.

[0035] (drying process) After the cooling process, the miracle fruit MF in the drying chamber is vacuum freeze-dried (S104 in Figure 2). At this time, to create an environment in which water can easily sublimate from the frozen miracle fruit MF, a vacuum pump is operated to reduce the pressure inside the drying chamber and create a vacuum. This lowers the boiling point of the miracle fruit MF, causing the water in the miracle fruit MF to sublimate as water vapor, which is then exhausted and moves to the cold trap.

[0036] Furthermore, the temperature of the shelves in the drying chamber on which the miracle fruit is placed is set to a range of 44°C to 46°C, and drying is carried out over a period of approximately 48 hours. By setting the temperature of the shelves in the drying chamber on which the miracle fruit is placed to a range of 44°C to 46°C, the temperature of the miracle fruit is maintained at 50°C or below. This promotes the sublimation of water contained in the miracle fruit in the drying chamber. Furthermore, by maintaining the temperature of the miracle fruit at 50°C or below, the decomposition of the miraculin contained in the miracle fruit can be suppressed. The setting of 50°C or below takes into account the long drying time and is the upper limit temperature setting in the drying process to suppress the decomposition (loss) of miraculin.

[0037] Furthermore, by drying for approximately 48 hours, which is significantly longer than the drying time required for ordinary foods, miracle fruit powder with a low water content can be obtained while preventing the loss of miraculin.

[0038] (Powder adjustment process) After sufficient drying is complete, the Miracle Fruit MF is crushed in a crusher to prepare a powder (S105 in Figure 2). At this time, the temperature of the crusher is adjusted so that it does not exceed 60°C, thereby preventing the temperature of the Miracle Fruit MF being prepared into powder from rising. Miraculin, the active ingredient in Miracle Fruit MF, is sensitive to high temperatures and will decompose at temperatures above 60°C. Therefore, by adjusting the temperature of the crusher so that it does not exceed 60°C, the temperature rise of the Miracle Fruit MF being prepared into powder is prevented, and the loss of miraculin is reduced.

[0039] The particle size of the Miracle Fruit MF to be pulverized in the powder preparation step is preferably in the range of 100 to 120 mesh.

[0040] After the above powder preparation process, the moisture content of 100 g of miracle fruit powder was 3.0%. The miracle fruit powder obtained in this manner was used as an example.

[0041] [Comparative Example: Manufacturing Method of Miracle Fruit Powder] The comparative example was a sample obtained after the preparation process in the example. The slitting process in the miracle fruit powder manufacturing process was omitted, meaning that no cuts were made in the sample miracle fruit. Furthermore, the drying process was performed for 24 hours, significantly shorter than in the example, and no special temperature setting was used for the drying chamber. In other words, the comparative example was a miracle fruit powder obtained by drying and powdering miracle fruit using vacuum freeze-drying, a common prior art technique. The moisture content of 100 g of the miracle fruit powder in this comparative example was measured and found to be 6.8%.

[0042] As can be seen from the results of the moisture content of miracle fruit powders in the Examples and Comparative Examples, the miracle fruit powder obtained by the manufacturing method of this embodiment has a significantly lower moisture content than miracle fruit powders obtained by general conventional techniques. In other words, the manufacturing method of this embodiment produces a high-purity miracle fruit powder with a higher concentration of the active ingredient miraculin.

[0043] Finally, the above-described embodiments should be considered to be illustrative in all respects and not restrictive. The scope of the present invention is defined not by the above-described embodiments but by the claims. Furthermore, the scope of the present invention is intended to include all modifications that are equivalent to the claims and fall within their scope. [Explanation of symbols]

[0044] 1...Notch MF...Miracle Fruit

Claims

1. a slitting step of making one or more incisions on the surface of the miracle fruit; a pre-freezing step of pre-freezing the miracle fruit that has been introduced into a drying chamber and has been cut by the slitting step; a cooling step of cooling a cold trap that condenses and collects water vapor generated from the miracle fruit pre-frozen in the pre-freezing step; After the cooling step, a drying step of vacuum freeze-drying the miracle fruit in the drying chamber; A powder preparation step of pulverizing the miracle fruit vacuum freeze-dried in the drying step to prepare a powder; A method for producing miracle fruit powder, comprising:

2. The method for producing miracle fruit powder as described in claim 1, characterized in that in the drying process, the temperature of the shelf in the drying chamber on which the miracle fruit is placed is set to a range of 44°C to 46°C, and drying is carried out for approximately 48 hours.

3. 3. The method for producing miracle fruit powder according to claim 1, wherein the temperature of the grinding device for grinding the miracle fruit is adjusted so that the temperature of the grinding device does not exceed 60°C in the powder preparation step.

4. 4. The method for producing miracle fruit powder according to claim 1, wherein the miracle fruit is mature but not fully ripe.

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