Fig Fruit Extraction Method

Abstract

To provide an extraction method of fig fruits capable of increasing or decreasing, according to an object of use, any of desired amino acids contained in a fig fruit extract, and, a fig fruit extract.SOLUTION: An extraction method of fig fruit characterized in that when adding an extraction solvent containing gluconic acid to a fig fruit to extract a fig fruit extract, by changing a concentration of gluconic acid contained in the extraction solvent according to the purpose of use, a concentration of desired amino acids contained in the fig fruit extract is changed, and a fig fruit extract extracted by an extraction method of the fig fruit are provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for extracting fig fruit, in which an extraction solvent is added to fig fruit to extract a fig fruit extract, and to a fig fruit extract. [Background technology]

[0002] Conventionally, in order to efficiently utilize the nutritional and functional components contained in food materials, extracts (food material extracts) extracted with an extraction solvent have been used. If conditions for eliminating unnecessary components such as impurities are applied during the extraction process of the food material extract, the food material extract can be used in a state in which the unnecessary components have been removed as much as possible.

[0003] For example, Patent Document 1 discloses that a cocoa bean extract is obtained by adding one or a mixture of two or more organic solvents, such as water, a lower alcohol, or ethyl acetate, to cocoa beans, and that an amino acid composition (angiotensin I-converting enzyme inhibitor) is obtained from the extract.

[0004] Patent Document 2 discloses the total amount of free amino acids in the solid content of an extract obtained by extracting migratory fish with hot water.

[0005] Patent Document 3 discloses that dried Tamogi mushrooms are boiled in hot water to extract nutritional components, including free amino acids, contained in the dried Tamogi mushrooms as Tamogi mushroom extract.

[0006] Patent Document 4 discloses that by mixing at least one extracting material selected from the group consisting of fruits, herbs, spices, teas, grains, and vegetables with an extracting solvent such as water or ethanol, it is possible to produce a high-potency extract with reduced loss of extracted components without going through complicated processes. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-19228 [Patent Document 2] Japanese Patent Application Laid-Open No. 2007-228963 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-34121 [Patent Document 4] Japanese Patent Application Publication No. 2019-129718 Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, food extracts are prepared from various food ingredients and used for purposes such as seasonings and nutritional enrichment. Examples of the components contained in food extracts include free amino acids and peptides (hereinafter referred to as amino acids). These include essential amino acids (e.g., phenylalanine, lysine, leucine, isoleucine), which are nutrients that cannot be synthesized in the body; taste components (e.g., umami: glutamic acid, aspartic acid; sweet: proline, asparagine); branched-chain amino acids (e.g., leucine, isoleucine), which are believed to contribute to exercise endurance and muscle maintenance; and glutathione, which exhibits antioxidant and detoxifying effects.

[0009] On the other hand, some nutrients have undesirable properties in some cases, such as those that have a bitter taste (lysine, arginine, phenylalanine, leucine, isoleucine, etc.) and those that react with sugars to easily produce advanced glycation end products (AGEs) that are harmful to the human body (lysine and arginine).

[0010] Patent Documents 1 to 4 disclose that adding an extraction solvent containing water (hot water) or an organic solvent such as ethanol to a food material results in an extract containing amino acids such as free amino acids. However, none of these technologies allows the concentration of desired amino acids contained in the food material extract to be increased or decreased depending on the intended use.

[0011] Fig (Ficus carica L.) fruit is known to contain nutrients such as carbohydrates, minerals, folic acid, and dietary fiber, as well as several functional components such as anthocyanins and plant sterols. In addition to being eaten raw, fig fruit is also used in a variety of processed products, including dried fruit and jam. Both fresh and processed figs contain many amino acids.

[0012] Therefore, if it were possible to extract the desired amino acids contained in fig fruit extracts extracted with an extraction solvent so that the amount can be increased or decreased depending on the intended use, without affecting the concentrations of the above nutrients and functional components, or the taste, as much as possible, it is believed that the uses of fig fruit would be expanded.

[0013] Therefore, an object of the present invention is to provide a method for extracting fig fruit, and a fig fruit extract, which can increase or decrease the amount of any of the desired amino acids contained in the fig fruit extract depending on the purpose of use. [Means for solving the problem]

[0014] The method for extracting fig fruit according to the present invention for achieving the above object The law When an extracting solvent containing gluconic acid is added to fig fruits to extract a fig fruit extract, the concentration of gluconic acid contained in the extracting solvent is changed depending on the intended use, thereby changing the concentration of desired amino acids contained in the fig fruit extract. A first characteristic feature of the method for extracting fig fruit is that the amino acids are at least one of free amino acids and peptides, the free amino acids are at least one of lysine, arginine, phenylalanine, leucine, isoleucine, and glutamic acid, the peptide is glutathione, and the concentration of gluconic acid is 0.1 to 10% (V / V). It's at the point.

[0015] In this configuration, for example, if it is desired to increase the concentration of a certain amino acid for a certain purpose of use, the concentration of gluconic acid contained in the extraction solvent can be set high (or low) and the extraction process can be performed. Also, in this configuration, if it is desired to decrease the concentration of a certain amino acid for another purpose of use, the concentration of gluconic acid contained in the extraction solvent can be set low (or high) and the extraction process can be performed.

[0016] According to this configuration, when extracting a fig fruit extract, the concentration of gluconic acid contained in the extraction solvent can be adjusted depending on the intended use, thereby modifying the concentration of desired amino acids contained in the fig fruit extract to the desired concentration depending on the intended use. According to this configuration, the amino acids are at least one of free amino acids and peptides, so the content of at least one of free amino acids and peptides in the fig fruit extract can be modified to a desired concentration depending on the purpose of use. Furthermore, in this configuration, the free amino acids are at least one of lysine, arginine, phenylalanine, leucine, isoleucine, and glutamic acid, so that the concentration of essential amino acids (lysine, phenylalanine, leucine, and isoleucine) in the fig fruit extract can be modified to a desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, in this configuration, the concentration of branched-chain amino acids (leucine, isoleucine) in the fig fruit extract, which are believed to contribute to endurance during exercise and muscle maintenance, can be modified to a desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, in this configuration, the concentration of bitter components (lysine, arginine, phenylalanine, leucine, isoleucine) in the fig fruit extract can be modified to a desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, in this configuration, the concentration of the umami component (glutamic acid) in the fig fruit extract can be modified to a desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, in this configuration, the concentration of amino acids (lysine, arginine) in the fig fruit extract that easily react with sugar to produce advanced glycation end products (AGEs), which are harmful to the human body, can be modified to a desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Therefore, this configuration provides an extraction method that can modify (increase or decrease) the concentration of the above-mentioned free amino acids contained in a fig fruit extract to a desired concentration depending on the purpose of use, depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, in this configuration, since the peptide is glutathione, the concentration of glutathione, which exhibits antioxidant and detoxifying effects in fig fruit extract, can be modified (increased or decreased) to the desired concentration depending on the concentration of gluconic acid contained in the extraction solvent. Furthermore, as shown in Example 1 below, when the concentration of gluconic acid contained in the extraction solvent is 0.1 to 10% (V / V), the concentration of amino acids (lysine, arginine, phenylalanine, leucine, isoleucine, glutamic acid, glutathione) contained in the fig fruit extract can be modified to the desired concentration depending on the concentration of gluconic acid contained in the extraction solvent.

[0030] The method for extracting fig fruit according to the present invention Second characteristic configuration The advantage is that the concentration of gluconic acid is set to 0.5 to 5% (V / V).

[0031] As shown in Example 2 below, it was found that if the concentration of gluconic acid contained in the extraction solvent is 0.5% (V / V) or more, the pH value can be lowered, the heating conditions for the sterilization treatment can be relaxed as much as possible, and the impact on the taste is small. Also, as shown in Example 3 below, it was found that if the concentration of gluconic acid contained in the extraction solvent is 5% (V / V) or less, the fig fruit extract has almost no sourness or only a weak sourness that does not interfere with eating. [Brief explanation of the drawings]

[0034] [Figure 1] 1 is a graph showing the results of an analysis of an amino acid (lysine) contained in a fig fruit extract. [Figure 2] 1 is a graph showing the results of an analysis of amino acids (arginine) contained in a fig fruit extract. [Figure 3] 1 is a graph showing the results of an analysis of amino acids (phenylalanine) contained in a fig fruit extract. [Figure 4] 1 is a graph showing the results of an analysis of an amino acid (leucine) contained in a fig fruit extract. [Figure 5] 1 is a graph showing the results of an analysis of an amino acid (isoleucine) contained in a fig fruit extract. [Figure 6] 1 is a graph showing the results of an analysis of amino acids (glutamic acid) contained in a fig fruit extract. [Figure 7] 1 is a graph showing the results of an analysis of amino acids (glutathione) contained in a fig fruit extract. [Figure 8] 1 is a graph showing the results of an analysis of amino acids (asparagine, aspartic acid, glutamine, proline) contained in a fig fruit extract. DETAILED DESCRIPTION OF THE INVENTION

[0035] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. In the fig fruit extraction method of the present invention, when an extraction solvent containing gluconic acid is added to fig fruit to extract a fig fruit extract, the concentration of gluconic acid contained in the extraction solvent is changed depending on the intended use, thereby adjusting the concentration of amino acids contained in the fig fruit extract to the desired concentration.

[0036] Furthermore, the fig fruit extract of the present invention is a fig fruit extract extracted by the fig fruit extraction method described below.

[0037] Figs are plants of the genus Ficus in the family Moraceae, and in this embodiment, the use of Ficus carica L. is described. Figs are preferably, but not limited to, the Masui Dauphine and Horai persimmon varieties, which are major cultivars in Japan.

[0038] The present invention utilizes fig fruits. The fruits may be fresh fruits (harvested fruits that have not been treated by drying, freezing, heating, etc.), dried fruits, frozen fruits, or heated fruits, but are not limited to these. The drying, freezing, and heating treatments may be carried out by known methods.

[0039] Fresh fruit may be subjected to pretreatment (pretreatment step) such as peeling and slicing, freeze-dried at -80°C (freeze-drying step), and then crushed into powder using a known crusher (crushing step). The extractant described below may then be added to the fruit for extraction (extraction step), but this is not intended to be limiting. In addition to the above steps, an adsorbent treatment (adsorption step) may be performed, in which an adsorbent is added to the extract obtained by the extraction step. Examples of the adsorbent that can be used include, but are not limited to, silica, diatomaceous earth, activated carbon, PVPP (polyvinylpolypyrrolidone), and bentonite.

[0040] The extraction solvent is water, hot water, or aqueous ethanol (a mixture of ethanol and water) containing gluconic acid.

[0041] The water that can be used may be tap water, purified water, ultrapure water, or the like, but is not limited to these embodiments. The temperature of the hot water and the ethanol concentration of the aqueous ethanol are not particularly limited. The temperature of the hot water is preferably 70 to 100°C, and the ethanol concentration of the aqueous ethanol is 95% (v / v) or less, preferably 30 to 60% (v / v). A solvent using a lower alcohol other than ethanol (methanol, n-propanol, etc.) may also be used. When hot water is not used, a heat treatment may be performed in the extraction step. The heating temperature at this time is not particularly limited.

[0042] The concentration of gluconic acid in the extraction solvent is preferably 0.1% (V / V) or higher. Because a gluconic acid concentration above 10% (V / V) can impart a strong sour taste to the fig fruit extract, potentially affecting palatability, it is recommended to keep the concentration below 10% (V / V). In other words, a gluconic acid concentration of 0.1-10% (V / V) can alter the concentrations of these amino acids in the fig fruit extract in a gluconic acid concentration-dependent manner without significantly affecting palatability. The preferred range of gluconic acid in the extraction solvent is 0.5-5% (V / V), with 0.5-1% (V / V) being more preferred.

[0043] Processed foods that contain a lot of moisture require sterilization treatment, primarily through heating, to ensure safety. The lower the pH value, the more lenient the heating conditions (temperature and time). To minimize the impact on the quality of processed foods (taste, color, and aroma), it is desirable to minimize the heating conditions.

[0044] Fig fruit has a mild taste, and considering the possibility of further concentrating the extract, it is desirable to use an acid with a weak acidity when adding it to the extraction solvent. Furthermore, among the acids that can be added to food, gluconic acid has a weak acidity, so it has little effect on the taste and is thought to be able to maintain a low pH.

[0045] That is, if the concentration of gluconic acid contained in the extraction solvent is 0.5% (V / V) or higher, the pH value can be lowered, making the heating conditions as relaxed as possible, and the impact on taste is thought to be minimal. Furthermore, even if the concentration of gluconic acid contained in the extraction solvent is 5% (V / V), it is thought that there will be no problem with eating it, as it will only taste slightly sour. Furthermore, because the rate of change in the concentration of amino acids becomes small when the concentration of gluconic acid contained in the extraction solvent is 0.5% (V / V) or higher, the upper limit of the concentration of gluconic acid to be added can be set at 1% (V / V).

[0046] The amino acids are not particularly limited as long as they are contained in fig fruit, including essential amino acids (isoleucine, leucine, valine, histidine, lysine, methionine, tryptophan, phenylalanine, and threonine), non-essential amino acids (asparagine, aspartic acid, alanine, arginine, cysteine, cystine, glutamine, glutamic acid, glycine, proline, serine, and tyrosine), free amino acids (non-proteinogenic amino acids such as theanine, ornithine, citrulline, and taurine), and peptides (dipeptides, tripeptides, and tetrapeptides).

[0047] In this embodiment, the amino acids are described as at least one of free amino acids and peptides. Among the free amino acids, at least one of lysine, arginine, phenylalanine, leucine, isoleucine, and glutamic acid is particularly preferred. Among the peptides, glutathione, a tripeptide consisting of three amino acids (glutamic acid, cysteine, and glycine), is particularly preferred.

[0048] Lysine, phenylalanine, leucine, and isoleucine are classified as essential amino acids. By increasing the concentrations of these amino acids in a fig fruit extract using the fig fruit extraction method of the present invention, the resulting fig fruit extract can be used as a food ingredient that allows efficient intake of essential amino acids.

[0049] Leucine and isoleucine are classified as branched-chain amino acids that are believed to contribute to exercise endurance and muscle maintenance. By increasing the extract concentrations of these amino acids in a fig fruit extract using the fig fruit extraction method of the present invention, the fig fruit extract obtained can be used as a food ingredient that allows efficient intake of branched-chain amino acids that are believed to contribute to exercise endurance and muscle maintenance.

[0050] Lysine, arginine, phenylalanine, leucine, and isoleucine are classified as bitter amino acids. By increasing (or decreasing) the concentrations of these amino acids in a fig fruit extract using the fig fruit extraction method of the present invention, the fig fruit extract obtained can be consumed as a food ingredient with a strong (or weak) bitter taste.

[0051] Glutamic acid is classified as an amino acid that imparts umami flavor. By increasing the concentration of this amino acid in a fig fruit extract using the fig fruit extraction method of the present invention, the resulting fig fruit extract can be consumed as a food ingredient with a rich umami flavor.

[0052] Lysine and arginine are classified as amino acids that easily react with sugar to produce advanced glycation end products (AGEs), which are harmful to the human body. AGEs are difficult to break down, and their accumulation in biological tissues is said to cause aging and various diseases (diabetes, high blood pressure, cancer, etc.). Since fruit extracts containing sugar can promote the production of AGEs during the concentration process, the fig fruit extract can be made into a food ingredient that can suppress the intake of AGEs and their production in the body by reducing the extraction concentrations of these amino acids using the fig fruit extraction method of the present invention.

[0053] Glutathione is classified as a peptide that exhibits antioxidant and detoxifying effects. By increasing the concentration of this peptide in a fig fruit extract using the fig fruit extraction method of the present invention, the resulting fig fruit extract can be consumed as a food ingredient with excellent antioxidant and detoxifying effects.

[0054] In the fig fruit extraction method of the present invention, for example, if it is desired to increase the concentration of a certain amino acid for a certain purpose of use, the concentration of gluconic acid contained in the extraction solvent can be set high (or low) during extraction treatment. On the other hand, if it is desired to decrease the concentration of a certain amino acid for another purpose of use, the concentration of gluconic acid contained in the extraction solvent can be set low (or high) during extraction treatment.

[0055] In this specification, the term "purpose of use" refers to, for example, the production of seasonings, supplements, medicines, feed, food additives, etc., but is not limited to these.

[0056] According to this configuration, when extracting a fig fruit extract, the concentration of gluconic acid contained in the extraction solvent can be changed depending on the intended use, thereby allowing the concentration of desired amino acids contained in the fig fruit extract to be modified to the desired concentration depending on the intended use. [Example]

[0057] Example 1 The method for extracting the fig fruit extract of the present invention will be described below. Fig fruits were harvested from the "Masui Dauphine" variety grown at the Oriental Food Research Institute's farm. The harvested fig fruits were peeled and thinly sliced ​​(pre-processing step), and the pulp pieces were frozen at -80°C. They were then freeze-dried for approximately 24 hours in a freeze-dryer (FDU-2100: Tokyo Rikakikai Co., Ltd.) (freeze-drying step).

[0058] The freeze-dried fig fruits were crushed into powder using a food mill (IFM-720G, manufactured by Iwatani Corporation) (crushing process).

[0059] The extraction solvent used was water (ultrapure water: Milli-Q water) to which gluconic acid (Fujifilm Wako Pure Chemical Industries, Ltd.) was added. Seven different concentrations of gluconic acid (0, 0.01, 0.1, 0.5, 1, 5, and 10% (V / V)) were prepared.

[0060] 1.0 g of fruit powder and 35 mL of extraction solvent were placed in a stoppered Erlenmeyer flask and stirred at 120 rpm for 5 minutes at room temperature, then allowed to stand at low temperature (4°C) for 24 hours for extraction. The entire extraction solution was transferred to a stoppered 50 mL measuring cylinder, the inside of the Erlenmeyer flask was washed with the extraction solvent, and the solution was transferred to the measuring cylinder to make a final volume of 50 mL. The extraction solution was filtered through a 0.45 μm membrane filter (extraction process). This extraction process was performed using each extraction solvent.

[0061] The amino acids contained in the extract (fig fruit extract) obtained by the above treatment were analyzed using a liquid chromatograph-quadrupole time-of-flight mass spectrometer (LC-Q-TOF / MS).

[0062] The LC system used was an LC-20AD XR system (Shimadzu Corporation), and the column was a Scherzo SS-C18 150 mm x 2 mm, 3 μm particle size (Intact Corporation). The column temperature was 45°C, and the mobile phase was a mixture of formic acid / acetic acid / water (0.2 / 0.2 / 99.6 V / V) and 200 mM ammonium acetate / methanol (50 / 50 V / V). The flow rate was 0.3 mL / min, and the gradient conditions for the ratio of B solution were as follows: from the start of analysis to 1 min: 0%, 5 min: 2%, 25 min: 40%, 26-35 min: 100%, and 35.01-45 min: 0%.

[0063] The MS device used was a micrOTOF QII (Bruker Japan Co., Ltd.). The analytical conditions were as follows: Ionization method: ESI (positive mode) Measurement range: m / z 50-1000 Capillary voltage: -4500V Nebulizer gas: N2 (1.6 Bar) Drying gas: N2 (8 L / min, 200 °C)

[0064] The mass calibration standard was 5 mM sodium formate (water / isopropyl alcohol = 50 / 50 (V / V)). The sample was diluted 2-fold with water, and 10 μL was injected. Quantitation was performed using the extracted ion chromatogram of the molecular ion m / z of each component, corrected for the peak area of ​​anthranilic acid (137.14 ng / 10 μL) added as an internal standard. A calibration curve was created using the standard sample, and quantitation was performed. Compass Data Analysis (Bruker Japan) was used for analysis. The results are shown in Figures 1 to 8.

[0065] The m / z of each molecular ion is as follows (error range: ±0.05): Lysine: 147.11 Arginine: 175.11 Phenylalanine: 166.08 Leucine & Isoleucine: 132.10 Glutamic acid: 148.06 Glutathione: 308.09 Asparagine: 133.06 Aspartic acid: 134.04 Glutamine: 147.07 Proline: 116.07

[0066] The peak area value of lysine (Fig. 1) when the gluconic acid concentration is 0.1% (V / V) is about 29% (approximately 11,000) compared to the peak area value (approximately 38,000) when the gluconic acid concentration is 0%. When the concentration is 0.5% (V / V), the peak area value (about 4700) is about 13%, When the concentration is 1% (V / V), the peak area value (about 4000) is about 11%, When the concentration is 5% (V / V), the peak area value (about 2800) is about 7%, When the concentration was 10% (V / V), it was not detected.

[0067] The peak area value of arginine (Figure 2) when the concentration of gluconic acid is 0.1% (V / V) is about 40% (approximately 71,000) compared to the peak area value (approximately 180,000) when the concentration is 0%. The peak area value (about 45,000) when the concentration is 0.5% (V / V) is about 26%, The peak area value (approximately 37,000) when the concentration is 1% (V / V) is approximately 21%, The peak area value (approximately 28,000) when the concentration is 5% (V / V) is approximately 16%. When the concentration was 10% (V / V), the peak area value (approximately 23,000) was approximately 13%.

[0068] Phenylalanine (FIG. 3) has a peak area value (approximately 22,000) when the gluconic acid concentration is 0% (V / V), which is approximately 33% larger than the peak area value (approximately 66,000) when the gluconic acid concentration is 0%. The peak area value (approximately 15,000) when the concentration is 0.5% (V / V) is approximately 23%, The peak area value (approximately 11000) when the concentration is 1% (V / V) is approximately 17%, The peak area value (about 7900) when the concentration is 5% (V / V) is about 12%, When the concentration was 10% (V / V), the peak area value (approximately 6700) was approximately 10%.

[0069] The peak area value of leucine (Figure 4) when the gluconic acid concentration is 0.1% (V / V) is about 41% (approximately 18,000) compared to the peak area value (approximately 43,000) when the gluconic acid concentration is 0%. The peak area value (approximately 12000) when the concentration is 0.5% (V / V) is approximately 29%, The peak area value (approximately 12000) when the concentration is 1% (V / V) is approximately 28%, The peak area value (approximately 7000) when the concentration is 5% (V / V) is approximately 17%. When the concentration was 10% (V / V), it was not detected.

[0070] The peak area value of isoleucine (FIG. 5) when the gluconic acid concentration is 0.1% (V / V) is about 45% higher (about 7500) than the peak area value (about 17000) when the gluconic acid concentration is 0%. When the concentration is 0.5% (V / V), the peak area value (approximately 5000) is approximately 30%; The peak area value (about 5000) when the concentration is 1% (V / V) is about 30%, When the concentration is 5% (V / V), the peak area value (about 4200) is about 26%, When the concentration was 10% (V / V), the peak area value was not detected.

[0071] These results indicate that the extraction amounts of lysine, arginine, phenylalanine, leucine, and isoleucine decreased with increasing gluconic acid concentration (the extraction amount increased with decreasing gluconic acid concentration). This indicates that the concentrations of these amino acids in fig fruit extracts can be modified in a gluconic acid concentration-dependent manner when the gluconic acid concentration is 0.1-10% (V / V). Furthermore, the rate of change in the concentrations of these amino acids decreased when the gluconic acid concentration in the extraction solvent was 0.5% (V / V) or higher. It was also found that when the gluconic acid concentration was 0.5-5% (V / V), the concentrations of these amino acids in fig fruit extracts were 30% or less compared to when no gluconic acid was added.

[0072] On the other hand, the peak area value (approximately 165,000) of glutamic acid (FIG. 6) at a concentration of 5% (V / V) is approximately 94% of the peak area value (176,000) of gluconic acid at a concentration of 10%. The peak area value (approximately 170,000) when the concentration is 1% (V / V) is approximately 98%. When the concentration is 0.5% (V / V), the peak area value (approximately 169,000) is approximately 96%. When the concentration is 0.1% (V / V), the peak area value (approximately 74,000) is approximately 42%. When the concentration was 0.01 and 0% (V / V), the peak area value was not detected.

[0073] For glutathione (Figure 7), the peak area value (approximately 125,000) at a gluconic acid concentration of 0.1% (V / V) is approximately 55% of the peak area value (approximately 230,000) at gluconic acid concentrations of 0.5, 1, 5, and 10%. When the concentration was 0.01.0 (V / V), the peak area value (about 25,000) was about 11%.

[0074] These results indicate that the amount of glutamic acid and glutathione extracted decreases with decreasing gluconic acid concentration (and increases with increasing gluconic acid concentration). This indicates that the concentrations of these amino acids in fig fruit extracts can be modified in a gluconic acid concentration-dependent manner when the gluconic acid concentration is between 0.1 and 10% (V / V). Furthermore, the rate of change in the concentrations of these amino acids became smaller when the gluconic acid concentration in the extraction solvent was 0.5% (V / V) or higher. It was also found that when the gluconic acid concentration was between 0.5 and 5% (V / V), the concentrations of these amino acids in fig fruit extracts were more than 10-fold higher than when no gluconic acid was added.

[0075] On the other hand, in the case of asparagine, aspartic acid, glutamine, and proline (Figure 8), it was found that the concentrations of these amino acids in fig fruit extract did not significantly increase or decrease even when the concentration of gluconic acid increased.

[0076] Example 2 The pH of the extract (fig fruit extract) obtained by the above treatment was measured. The pH was measured using a compact pH meter LAQUAtwin (manufactured by Horiba, Ltd.) The pH of each prepared extract is shown in Table 1.

[0077] [Table 1]

[0078] When no gluconic acid was added (0%), the pH was 5.9, but when the gluconic acid addition rate was 0.5% (V / V) or more, the pH became less than 4.0.

[0079] At pH 5.9, the fig fruit extract needs to be heated at 120°C for at least 4 minutes, but at a pH below 4.0 (with gluconic acid added at a rate of 0.5% (V / V) or more), this can be reduced to approximately 10 minutes at 65°C. In other words, if the concentration of gluconic acid contained in the extraction solvent is 0.5% (V / V) or more, the pH value can be lowered to relax the heating conditions as much as possible, and the impact on taste is thought to be minimal.

[0080] Example 3 Fig fruit extracts extracted with gluconic acid added to the extraction solvent were evaluated for their taste. Taste evaluation was performed by two panelists using a scale method.

[0081] Fig fruit extracts containing 1% (V / V) gluconic acid in the extraction solvent have almost no sour taste, and even at a 5% (V / V) concentration, only a slight sour taste is perceived, making them suitable for consumption. Therefore, it is recommended that the concentration of gluconic acid in the extraction solvent be 5% (V / V) or less. Furthermore, it has been found that when the concentration of gluconic acid in the extraction solvent exceeds 10% (V / V), a strong sour taste is perceived, affecting palatability.

[0082] From the above, it was determined that a gluconic acid concentration of 10% (V / V) or less is appropriate from the viewpoint of the effect on taste of adding gluconic acid to the extraction solvent to lower the pH, and from the viewpoint of mitigating microbial control and sterilization heating conditions. [Industrial Applicability]

[0083] The present invention can be used in a method for extracting fig fruit, in which an extraction solvent is added to fig fruit to extract a fig fruit extract.

Claims

1. When extracting a fig fruit extract by adding an extracting solvent containing gluconic acid to fig fruit, A method for extracting fig fruit, which changes the concentration of desired amino acids contained in the fig fruit extract by changing the concentration of gluconic acid contained in the extraction solvent depending on the intended use, the amino acids are at least one of free amino acids and peptides, the free amino acid is at least one of lysine, arginine, phenylalanine, leucine, isoleucine, and glutamic acid; the peptide is glutathione, The method for extracting fig fruit, wherein the concentration of gluconic acid is 0.1 to 10% (V / V).

2. 2. The method for extracting fig fruit according to claim 1, wherein the concentration of gluconic acid is 0.5 to 5% (V / V).

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