METHOD FOR PRODUCING PRENCSO-CONTAINING MATERIAL

PROBLEM TO BE SOLVED: To provide a new method capable of easily and effectively obtaining PRENCSO from onion.SOLUTION: There is provided a method for producing an onion-processed product having suppressed activity of alliinase and LFS (lachrymatory factor synthase) and containing a high content of P...

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Hauptverfasser:	KAMOI TAKAHIRO, AOYANAGI MORIHIRO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a new method capable of easily and effectively obtaining PRENCSO from onion.SOLUTION: There is provided a method for producing an onion-processed product having suppressed activity of alliinase and LFS (lachrymatory factor synthase) and containing a high content of PRENCSO, the method comprising heating raw onion at a predetermined pH and temperature condition to reduce or eliminate the activity of alliinase and lachrymatory factor synthase.SELECTED DRAWING: None 【課題】本発明は、タマネギよりＰＲＥＮＣＳＯを簡便かつ効率的に取得することを可能とする新たな手法を提供することを目的とする。【解決手段】生のタマネギを、所定のｐＨ、温度条件下にて加熱し、アリイナーゼ及び催涙因子合成酵素の活性を低減又消失させる工程を含む、アリイナーゼ及びＬＦＳの活性が抑制され、かつＰＲＥＮＣＳＯ含有量の高いタマネギ加工品の製造方法。【選択図】なし