Title:
玉ネギエキスの製造方法及び当該方法で製造された玉ネギエキス
Document Type and Number:
Japanese Patent JP6642923
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide methods of producing, by heat extraction at high temperature in a short time, onion extract in which quercetin and cycloalliin as functional components having antiplatelet effect and the like are enhanced.SOLUTION: A method of producing onion extract comprises the steps of: cutting a whole onion including the outer skins, or the upper end and lower end of onion which are discarded as non-edible part; and heating the onion at 110 to 130°C for a short time of 10 to 20 minutes, thereby obtaining onion extract containing the high concentration of a functional component expected to have lifestyle disease preventive effect while maintaining the flavor of onion. The present invention also provides a functional food material, excellent in health maintenance and lifestyle disease preventive effect which contains the extract.SELECTED DRAWING: Figure 1
Inventors:
Nobuya Yanagiuchi
Shigenobu Shioya
Takanori Suzuki
Shigenobu Shioya
Takanori Suzuki
Application Number:
JP2015188217A
Publication Date:
February 12, 2020
Filing Date:
September 25, 2015
Export Citation:
Assignee:
Tokai Bussan Co., Ltd.
International Classes:
A61K36/8962; A23L35/00; A61K31/352; A61K31/54; A61P3/04; A61P3/06; A61P7/02; A61P9/10; A61P35/00; A61P39/06
Domestic Patent References:
| JP2011182756A | ||||
| JP2004008167A | ||||
| JP2006333836A | ||||
| JP11018717A |
Foreign References:
| WO1999008548A1 |
Other References:
NHKテレビテキスト きょうの料理,2012年,56(4),65
食品と科学,1997年,39(12),39
Food Sci Technol Res,2004年,10(4),405-409
食品と科学,1997年,39(12),39
Food Sci Technol Res,2004年,10(4),405-409
Attorney, Agent or Firm:
Yu Koyama