MANUFACTURING METHOD OF MANDARIN ORANGE EXTRACT WITH HIGH CONTENT OF -CRYPTOXANTHIN

• Main Authors: SHIBUYA KOJI, NAKASUGI TORU, MURAKAWA TAKUSHI
• Format: Patent
• Language: English
• Published: 21.08.2014
• Subjects: 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

PROBLEM TO BE SOLVED: To provide a method for manufacturing an extract with higher content of -cryptoxanthin (ester) with use of an extraction solvent having no health risk to human body.SOLUTION: The manufacturing method of a mandarin orange extract including -cryptoxanthin (ester) includes: a step (1) of adsorbing mandarin orange fruit juice as extract raw material on diatomaceous earth; a step (2) of washing the fruit juice-adsorbed diatomaceous earth with less than 85% of ethanol, preferably with 50% of ethanol; a step (3) of extracting from the obtained diatomaceous earth after washing with use of 85% or more, preferably 95% or more, of ethanol; (4) a step of condensing by removing ethanol from the obtained extract; (5) suspending the obtained concentrate in more than 50% and less than 85% of ethanol, preferably in 60 to 70% of ethanol, (6) leaving the obtained suspension liquid standing at 5°C or lower for 3 hours or more; and (7) separating and collecting the sediment by centrifugal separation.