ゲル化剤を含む生薬オリゴドリンクの特性について(第4報)

• 錦 萬代

• 安藤 ふぢえ

• 田畑 武夫

書誌事項

タイトル別名

• The Characteristics of Crude Drug Oligo Drink Containing a Gelling Agent (Part 4)

抄録

Carrageenan is an lrish moss extract with excellent gelling ability, is a polysaccharide like agar, and is used as a gelling agent in the food industry. Locust bean gum is a polysaccharide extracted from Ceratonia siliqua seed and is used as a thickening agent in the food industry. The gel becomes more elastic after mixing locust bean gum with carrageenan, and this mixed gel gives a similar mouth-feeling to that from gelatin gel. Usually, a mixture of both carrageenan and locust bean gum is used as a gelling agent to make jellies. In this study, a crude drug oligo drink was prepared using 10 kinds of crude drugs, soybean oligosaccharide extract, carrageenan and locust bean gum. The mixing ratio of carrageenan and locust bean gum was used 7 : 3,and these gelling agents were added 0.5-1.0% to the oligo drink. The crude drugs (Kizitsu, Inyoukaku and Gokahi) with bitter taste were treated with debitter enzyme, naringinase. Naringinase is used for industrial production of canned citrus Natsudaidai, because it can hydrolyze a bitter components, naringin (4', 5,7-trihydroxy flavanone-7-rhamnoglucoside) containing in Natsudaidai and convert to none bitter substances. In order to debitter more effectively the bitter substances in crude drugs, the naringinase under various conditions were tested. These products characteristics such as preservability and sensory taste were mutually discussed. The results are described below. The adequate amount of gelling agent to the oligo drink was 0.75%. As for sensory taste, Ougi, ketsumeishi and kukoshi oligo drink showed a high palatability, but the kizitsu, Gokahi and lnyoukaku oligo drink with bitter taste was not palatable. The oligo drinks containing a kizitsu and lnyoukaku which treated with naringinase showed a high palatability, indicating no notable difference from that of Ougi and ketsumeishi oligo drink, while the Gokahi oligo drink could not be take off the bitterness with enzymic treatment. These results was considered that the glycoside in the bitter crude drugs was hydrolyzed to none bitter aglycon with enzymic treatment, and sweet compounds such as glucose and lamunose and liberated from the glycoside, as the result, sweetness in oligo drink was increased.

収録刊行物

• 研究紀要

  研究紀要 6 81-89, 1994-12-20

  東九州短期大学

キーワード

• ゲル化剤
• カラギーナン
• ローカストビーンガム
• 生薬
• オリゴドリンク
• 脱苦味酵素
• ナリンギナーゼ
• 嗜好性

詳細情報

• CRID: 1570854176808565504
• NII論文ID: 110000483066
• NII書誌ID: AN10457950
• ISSN: 0918323X
• 本文言語コード: ja
• データソース種別:
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