JP2004002241A - Taste-modifying agent and food, drink, extract, medicine and oral cavity composition using the same - Google Patents
Taste-modifying agent and food, drink, extract, medicine and oral cavity composition using the same Download PDFInfo
- Publication number
- JP2004002241A JP2004002241A JP2002160861A JP2002160861A JP2004002241A JP 2004002241 A JP2004002241 A JP 2004002241A JP 2002160861 A JP2002160861 A JP 2002160861A JP 2002160861 A JP2002160861 A JP 2002160861A JP 2004002241 A JP2004002241 A JP 2004002241A
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- Prior art keywords
- taste
- added
- modifier
- modifying agent
- palatinose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000021067 refined food Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
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- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、パラチノースを１４０℃から２００℃の温度まで加熱することにより得られるパラチノースの加熱物を有効成分とする呈味改質剤及びその呈味改質剤を用いた飲食品、エキス、医薬品並びに口腔用組成物に関するものである。
【０００２】
【従来の技術】
飲食品は人の生命を維持する目的はもちろんではあるが、呈味を楽しむ（味わう）ものである。また、近年は飲食品の機能として人の健康を維持するものが注目されている。しかしながら、飲食品には人によっては好ましくない呈味をもったものも存在し、更に、機能・効能成分を濃縮したエキス、医薬品並びに口腔用組成物の多くは、その効能成分の呈味が好ましくないため摂取し難いものが多く存在している。そのため、これまでにこの好ましくない呈味を改善する試みが多く試されてきた。
【０００３】
飲食品、エキス、医薬品並びに口腔用組成物の呈味を改善する試みは大きく二つに分類される。一つは、対象品に対し、より強い呈味をもった添加物（調味料・甘味料・香料等）を加え好ましくない呈味をマスキングする試みである。もう一つは、対象品に組織を改質する添加物（乳化剤・脂質・糖質・タンパク質・ペプチド等）を加える試みである。乳化剤は、好ましくない呈味の原因となる物質を乳化剤が形成するコロイド粒子の中に取り込み、人の感覚器官に直接接しないようにする働きがある。脂質は、乳化剤同様脂質の形成する脂質粒子中に好ましくない呈味の原因となる物質を取り込み、人の感覚器官に直接接しないようにする働きがある。多糖類をはじめとする糖質は、対象品の粘性を高め、好ましくない呈味の原因物質の運動性を低下させ人の感覚器官に接する確率を低下させ、またその原因物質の周辺に偏在し人の感覚器官と原因物質が接するのを妨げる効果がある。タンパク質・ペプチドは、糖質と同様な効果があるといわれている。
【０００４】
しかしながら、乳化剤・脂質・糖質・タンパク質・ペプチド等の呈味改質剤は、それら自身に味・臭いがあること、また高価であること等から十分な効果を得るためには使用限度がある。
【０００５】
また、パラチノースを加熱して得られる加工食品としては、キャンディやカラメルがあり、さらにパラチノースを加熱して得られる加熱物中に消臭効果をもった化合物の生成が認められ、ニンニク臭、アンモニア臭、たばこ臭等の好ましくない臭いに対し低減効果が確認されている（特開２００１−５２１号公報）が、これらパラチノースの加熱物が呈味を改質することについてはこれまでに認められていない。
【０００６】
さらに、カラメルにいたっては、そのもの自身の味・臭いが対象となる飲食品、エキス、医薬品並びに口腔用組成物に影響を及ぼしてしまう。
【０００７】
【発明が解決しようとする課題】
そこで、本発明は上記問題点を解決し、安全で味・臭いの少ない、安価な呈味改質剤の開発及びその呈味改質剤を用いて飲食品、エキス、医薬品並びに口腔用組成物の呈味を改質することを目的としている。
【０００８】
【課題を解決するための手段】
本発明者等は上記課題を解決するため鋭意検討を行った結果、パラチノースを１４０℃から２００℃の温度まで加熱することにより得られるパラチノースの加熱物に呈味改質効果があることを見出した。
【０００９】
本発明者等はまた、上記パラチノースの加熱物中の活性物質を特定した結果、下記構造式Ｉで表される５−［（α−Ｄ−グルコピラノシルオキシ）メチル］−２−フランカルボキサルデヒド：
【００１０】
【化２】
【００１１】
即ち、本願の第１の発明は、パラチノースを１４０℃から２００℃の温度まで加熱することにより得られるパラチノースの加熱物を有効成分とする呈味改質剤であり、本願の第２の発明は、上記パラチノースの加熱物中の活性物質として特定した５−［（α−Ｄ−グルコピラノシルオキシ）メチル］−２−フランカルボキサルデヒドを有効成分とする呈味改質剤であり、また本願の第３の発明は、上記呈味改質剤を用いた飲食品であり、また本願の第４の発明は、上記呈味改質剤を用いたエキスであり、また更に本願の第５の発明は上記呈味改質剤を用いた医薬品であり、また更に本願の第６の発明は、上記呈味改質剤を用いた口腔用組成物である。
【００１２】
【発明の実施の形態】
本発明の呈味改質剤の原料はパラチノースである。パラチノースは他にイソマルチュロースとも呼ばれている。パラチノースはスクロースに転移酵素を作用させることにより生成する二糖である。スクロースはグルコースとフラクトースがα−１，２結合したものであり、この結合が酵素によりα−１，６結合に転移したものがパラチノースである。
【００１３】
本発明の呈味改質剤の調製方法は、パラチノースを原料としたキャンディの製造方法と類似しているが、加熱処理条件が異なるため、キャンディ製造において本発明の温度範囲を適応させると着色してしまいキャンディとしての商品価値が低下する。したがってキャンディ製造では着色、更に糖の分解による甘味の減少を抑制するために低温で加熱処理を行うか、減圧加熱することにより更に低温で処理されている。また、カラメルにおいては、加熱処理の際、より高温で処理するとともにカラメル化を促進させるために触媒として酸・アルカリを加え調製される。
【００１４】
本発明の呈味改質剤の加熱条件は、上記キャンディ製造条件（１２０℃〜１４０℃程度）とカラメル製造条件（２００℃以上）の間に位置し、これまでに検討されたことが無い。呈味改善効果をもつ本発明の呈味改質剤の好ましい調製条件は、煮詰め仕上がり温度が常圧下で１４０℃から２００℃の温度であるが、より好ましくは１５０℃から１８０℃である。尚、加圧、減圧、加熱時間等の組み合わせにより、常圧下で調製される本発明の呈味改質剤と同等の物質が得られればその調製条件はこの限りではない。
【００１５】
本発明の呈味改質剤を調製する際に均一に加熱するためには、適当量の水が有効であり、加水しないと熱伝導効率が悪く均一な呈味改質剤を得ることが難しく、多量に加えると加熱時間が長くなり経済的でないため、パラチノースに対し３０％から１０％が好ましい。しかしながら、上記記載の加水量の条件範囲以外であっても、高効率、また均一に加熱処理することができる装置（減圧加熱釜、エクストルーダー等）を用いることにより本発明の呈味改質剤と同等の物質を得ることができれば、加水量はこの限りではない。
【００１６】
加熱時間については、加熱温度、仕込量、加水量、圧力、火力等の組み合わせにより厳密には規定することは困難であるが、目的とするパラチノース加熱物が得られれば適宜選択することができ、比較的低温では長時間の加熱が必要となり、高温では短時間でパラチノース加熱物を調製することができる。好ましくは、１０分から２時間の範囲で行なうことが良く、カラメル様味、臭いの生成が目立つようになる時間、すなわち２時間を越える時間では本発明の目的には適さない物質が生成する傾向となる。例えば、１４Ｋｇのパラチノースに３Ｋｇの水を加えたものを常圧下で１７０℃まで煮詰める場合は、キャンディ調製用の直火式煮詰め装置を用いると約２６分を必要とする。また、８Ｋｇのパラチノースに１．７Ｋｇの水を加えたものを常圧下で１７０℃まで煮詰める場合は、業務用ガスコンロを用いると約４５分を必要とする。
【００１７】
なお、本発明のパラチノースを加熱処理して得られる呈味改質剤については、これまでに報告・検討されていない。また、パラチノース加熱物中の活性物質を、各種精製手段、例えばカラムクロマトグラフィ、溶媒抽出等により、呈味改質成分を精製・濃縮して利用することも可能である。
【００１８】
本発明者等は、パラチノースの加熱物に含まれている呈味改質活性を有する成分について研究をさらに進めたところ、化合物としてパラチノースの加熱分解物である５−［（α−Ｄ−グルコピラノシルオキシ）メチル］−２−フランカルボキサルデヒド（以下ＧＭＦと略す）が、強い呈味改質効果を有することを見出した。
【００１９】
ＧＭＦは、高速液体クロマトグラフィにおいて以下の条件でパラチノースの加熱物を分析すると、２０．６３分に溶出される化合物である。
【００２０】
高速液体クロマトグラフィ条件
カラム：Ｓｅｎｓｈｕ Ｐａｋ． ＰＥＧＡＳＩＬ ＯＤＳ （４．６φ×２５０ｍｍ）
カラム温度：４０℃
溶出液：水
溶出速度：０．５ｍｌ／ｍｉｎ．
検出器：ＵＶ検出器（２８０ｎｍ）
化合物ＧＭＦの構造式、化学式および特徴的スペクトルデータを以下に示す。
【００２１】
【化３】
１Ｈ−ＮＭＲスペクトル（δ）：９．４９（１Ｈ， ｓ），７．３２（１Ｈ， ｄ， Ｊ＝３．６ Ｈｚ）， ６．６５（１Ｈ， ｄ， Ｊ＝３．６ Ｈｚ）
１３Ｃ−ＮＭＲスペクトル（δ）：１７９．６， １５９．５， １５４．２， １２４．４， １１３．０
ＭＳスペクトル（ＣＩ−ＭＳ）：２８９ ｍ／ｚ（Ｍ＋１）
本発明のＧＭＦは、上記したようにパラチノースを加熱し、液体クロマトグラフィにより調製することができるが、この方法にこだわることなくパラチノースを加熱する以外の他の方法によって調製されたＧＭＦであっても何ら差し障りはない。
【００２２】
本発明の呈味改質剤、すなわちパラチノースの加熱物、パラチノースの加熱物より呈味改質成分を精製・濃縮したもの、さらに化合物ＧＭＦは、そのまま直接使用してもよいが、一般には適当な液体担体に溶解するか若しくは分散させ、または適当な粉末或いは固体担体と混合するか若しくはこれに吸着、含浸させ、所要の場合にはさらにこれらに乳化剤、分散剤、懸濁剤、展着剤、浸透剤、湿潤剤、安定剤等を添加し、乳剤、油剤、水和剤、粉剤、錠剤、スプレー剤、固形剤等の製剤として使用される。
【００２３】
また、本発明の呈味改質剤は、味・臭いがほとんど無いため、飲食品、エキス、医薬品並びに口腔用組成物に対し味・臭いを付与することなく、それらの青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等の好ましくない呈味を改善するという呈味の改質効果が得られる。また本発明の呈味改質剤は、食品本来の物性を損なうことなく対象となる飲食品、エキス、医薬品、並びに口腔用組成物に十分量添加することが可能である。
【００２４】
上記本発明の呈味改質剤は、飲食品に用いることにより、その飲食品がもっている好ましくない呈味を改質することができる。例えば、紅茶飲料、ココア飲料、緑茶飲料、ほうじ茶飲料、コーヒー飲料、豆乳、青汁、野菜ジュース、果汁飲料、コラーゲン飲料、チューインガム、キャンディ、ビスケット、ケーキ、チョコレート、アイスクリーム、キムチ、ヨーグルト、納豆、米飯、ハンバーグ、魚、甲殻類、ワサビ、カラシ、唐辛子、餡、塩、食酢、糖アルコール、人工甘味料、乳化材、保存剤、着色料、香料等の好ましくない呈味を改質する効果がある。
【００２５】
また、上記本発明の呈味改質剤は、一般食品、健康食品、医薬品等に配合されているエキスに用いることにより、そのエキスがもっている好ましくない呈味を改質することができる。例えば、朝鮮人参エキス、イチョウ葉エキス、ポリフェノールエキス等の好ましくない呈味を改質する効果がある。
【００２６】
さらに、上記本発明の呈味改質剤は、医薬品に用いることにより、その医薬品がもっている好ましくない呈味を改質することができる。例えば、胃腸薬、カフェイン、タンニン酸、ナリンギン、アスコルビン酸、塩酸チアミン、グリシン等の好ましくない呈味を改質する効果がある。
【００２７】
さらにまた、上記本発明の呈味改質剤は、口腔用組成物に用いることにより、その口腔用組成物がもっている好ましくない呈味を改質することができる。例えば、歯磨剤、洗口剤等の好ましくない呈味を改質する効果があり、喫煙補助剤として用いることにより煙草の呈味改質効果もある。
【００２８】
【実施例】
本発明のパラチノースを加熱して得られる呈味改質剤及びそれを用いた飲食品、エキス、医薬品並びに口腔用組成物の実施例、比較例を以下に示すが、本発明はこれに限定されるものではない。
【００２９】
〔実施例１〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１４０℃になるまで２２分間煮詰め呈味改質剤とした。
【００３０】
〔実施例２〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１５０℃になるまで２４分間煮詰め呈味改質剤とした。
【００３１】
〔実施例３〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１６０℃になるまで２５分間煮詰め呈味改質剤とした。
【００３２】
〔実施例４〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１７０℃になるまで２６分間煮詰め呈味改質剤とした。
【００３３】
〔実施例５〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１８０℃になるまで２７分間煮詰め呈味改質剤とした。
【００３４】
〔実施例６〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１９０℃になるまで２８分間煮詰め呈味改質剤とした。
【００３５】
〔実施例７〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が２００℃になるまで２９分間煮詰め呈味改質剤とした。
【００３６】
〔比較例１〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が１３０℃になるまで２０分間煮詰め呈味改質剤とした。
【００３７】
〔比較例２〕
直火式煮詰め釜にパラチノース１４ｋｇ、水３ｋｇを入れ、温度が２１０℃になるまで３０分間煮詰め呈味改質剤とした。
【００３８】
〔実施例８〕
実施例４のパラチノース加熱物５０ｇをシリカゲルカラムを使用してクロロホルム：メタノール＝４：１の溶媒３０００ｍｌで溶出させ、さらに１：１の溶媒５０００ｍｌで溶出させ、後者の溶出液を濃縮してパラチノース加熱物粗精製物１７ｇを得た。
【００３９】
〔実施例９〕
実施例８のパラチノース加熱物粗精製物を水溶液とし、以下のＨＰＬＣ分取条件で９．２分に溶出される化合物を分取し乾燥させて化合物ＧＭＦを得た。
【００４０】
高速液体クロマトグラフィ条件
カラム：Ｓｅｎｓｈｕ Ｐａｋ． ＯＤＳ ５２５１−ＳＨ （２０φ×２５０ｍｍ）
カラム温度：室温
溶出液：２０％メタノール水溶液
溶出速度：１０．０ｍｌ／ｍｉｎ．
検出器：ＵＶ検出器（２８０ｎｍ）
〔実施例１０〕紅茶飲料
紅茶葉６ｇに沸騰水５００ｍｌを入れ３分間抽出したものに、実施例１〜７及び比較例１〜２記載の方法で処理した呈味改質剤をそれぞれ０．２％になるように加えパネラー１０人で官能評価した。官能評価は以下の表１に示した方法で行った。結果を表２に示した。
【００４１】
【表１】
【表２】
【００４３】
〔実施例１１〕ココア飲料
ココアパウダーを沸騰水に４％になるように加え、実施例４の呈味改質剤を０．０５、０．１、０．２、０４、０．８％になるように加えココア飲料とし、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３に示した。
【００４４】
【表３】
【００４５】
〔実施例１２〕緑茶飲料
緑茶葉６ｇに沸騰水５００ｍｌを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４に示した。
【００４６】
【表４】
【００４７】
〔実施例１３〕ほうじ茶飲料
ほうじ茶葉６ｇに沸騰水５００ｍｌを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表５に示した。
【００４８】
【表５】
【００４９】
〔実施例１４〕烏龍茶飲料
烏龍茶葉６ｇに沸騰水５００ｍｌを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表６に示した。
【００５０】
【表６】
【００５１】
〔実施例１５〕コーヒー飲料
粉末レギュラーコーヒー１０ｇを沸騰水５００ｍｌでドリップしコーヒー飲料とし、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表７に示した。
【００５２】
【表７】
【００５３】
〔実施例１６〕豆乳
豆乳に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表８に示した。
【００５４】
【表８】
【００５５】
〔実施例１７〕青汁
市販青汁に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表９に示した。
【００５６】
【表９】
【００５７】
〔実施例１８〕グレープフルーツ果汁飲料
生グレープフルーツより調製した１００％グレープフルーツ果汁飲料に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１０に示した。
【００５８】
【表１０】
【００５９】
〔実施例１９〕コラーゲン飲料
市販コラーゲンペプチドを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加えコラーゲン飲料とした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１１に示した。
【００６０】
【表１１】
【００６１】
〔実施例２０〕濃縮還元オレンジジュース
市販の濃縮還元オレンジジュースに実施例４の呈味改質剤を０．２％になるように加えた。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１２に示した。
【００６２】
【表１２】
【００６３】
〔実施例２１〕チューインガム
砂糖６０部、ガムベース１７部、水飴１０部、ブドウ糖１０部、グリセリン２部、ミント香料１部に実施例４の呈味改質剤を０．２％になるように加えガムミキサーで混練しチューインガムとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１３に示した。
【００６４】
【表１３】
【００６５】
〔実施例２２〕シューガーレスハードキャンディ
マルチトール５０部、水添デキストリン４９．６部、水３０部、香料０．２、実施例４の呈味改質剤０．２部を１３５℃まで煮詰めスタンピング成形によりハードキャンディとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１４に示した。
【００６６】
【表１４】
【００６７】
〔実施例２３〕グミキャンディ
豚皮粉末ゼラチン２５部に熱湯５０部を加えゼラチン溶液を調製し、砂糖８０部を実施例４の呈味改質剤が仕上がり固形分に足し０．２％になるようにした水溶液４０部に溶解した後に水飴８０部を加え１１６℃まで加熱攪拌し、７０℃まで冷却した後にゼラチン溶液を加え、スターチモールドに分注し成形しグミキャンディとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１５に示した。
【００６８】
【表１５】
【００６９】
〔実施例２４〕ハードビスケット
小麦粉（薄力粉）１００部、砂糖２５部、バター１５部、実施例４の呈味改質剤２部、ソーダ０．５部、アンモニア０．５部、バニラ香料０．０２部、水２５部の配合で常法に従いハードビスケットとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１６に示した。
【００７０】
【表１６】
【００７１】
〔実施例２５〕スポンジケーキ
小麦粉（薄力粉）１００部、卵１００部、砂糖１００部の配合で常法に従いスポンジケーキを調製した。実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１７に示した。
【００７２】
【表１７】
【００７３】
〔実施例２６〕チョコレート
カカオマス５０部、ココアバター１０部、砂糖４０部、レシチン０．３部、バニラ０．１部に実施例４の呈味改質剤を０．２％になるように加え、常法に従いビターチョコレートとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１８に示した。
【００７４】
【表１８】
【００７５】
〔実施例２７〕ラクトアイスクリーム
砂糖１２部、植物性油脂５部、脱脂粉乳６部、水飴５部、増粘多糖類０．５部、乳化剤０．１部、バニラ香料０．１部、水７５部に実施例４の呈味改質剤を０．２％になるように加え、常法に従いラクトアイスクリームとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１９に示した。
【００７６】
【表１９】
【００７７】
〔実施例２８〕キムチ
市販のキムチに０．２％になるように実施例４の呈味改質剤を加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２０に示した。
【００７８】
【表２０】
【００７９】
〔実施例２９〕ヨーグルト
プレーンタイプヨーグルトに実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２１に示した。
【００８０】
【表２１】
【００８１】
〔実施例３０〕納豆
市販の納豆に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２２に示した。
【００８２】
【表２２】
【００８３】
〔実施例３１〕米飯
研いでいない米４００ｇに実施例４の呈味改質剤を２ｇ加えた水６００ｇを加え、２０分間静置した後に家庭用炊飯器を用い炊飯し米飯とした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２３に示した。
【００８４】
【表２３】
【００８５】
〔実施例３２〕合い挽き肉ハンバーグ
合い挽き肉（牛：豚＝１：１）５０ｇに実施例４の呈味改質剤を０．２％になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し合い挽き肉ハンバーグとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２４に示した。
【００８６】
【表２４】
【００８７】
〔実施例３３〕鶏肉ハンバーグ
鳥挽き肉５０ｇに実施例４の呈味改質剤を０．２％になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し鶏肉ハンバーグとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２５に示した。
【００８８】
【表２５】
【００８９】
〔実施例３４〕鰯ペースト
鰯の身５０ｇに実施例４の呈味改質剤を０．２％になるように加え、包丁で細かく刻みペースト状とし、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２６に示した。
【００９０】
【表２６】
【００９１】
〔実施例３５〕エビペースト
冷凍剥きエビ５０ｇに実施例４の呈味改質剤を０．２％になるように加え、粘りが出るまで包丁で刻みペースト状とし、ホットプレート上に薄く延ばし加熱し、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２７に示した。
【００９２】
【表２７】
【００９３】
〔実施例３６〕ワサビ
市販粉末ワサビを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２８に示した。
【００９４】
【表２８】
【００９５】
〔実施例３７〕カラシ
市販粉末カラシを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２９に示した。
【００９６】
【表２９】
【００９７】
〔実施例３８〕唐辛子
市販唐辛子パウダー２ｇに水２００ｍｌを加え沸騰させることにより唐辛子エキスを調製し、本エキスを２０倍に水で希釈し実施例４の呈味改質剤を０．１％になるように加えた。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３０に示した。
【００９８】
【表３０】
【００９９】
〔実施例３９〕餡
市販のこし餡に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３１に示した。
【０１００】
【表３１】
【０１０１】
〔実施例４０〕食塩水
海水塩を３．５％水溶液にし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３２に示した。
【０１０２】
【表３２】
【０１０３】
〔実施例４１〕食酢
食用米酢を５％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３３に示した。
【０１０４】
【表３３】
【０１０５】
〔実施例４２〕糖アルコール
糖アルコール水溶液（５％キシリトール、１０％ソルビトール、５％エリスリトール、５％マルチトール、１０％トレハロース）に０．２％のなるように実施例４の呈味改質剤を加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３４に示した。
【０１０６】
【表３４】
【０１０７】
〔実施例４３〕アスパルテーム
０．１％アスパルテーム水溶液に、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３５に示した。
【０１０８】
【表３５】
【０１０９】
〔実施例４４〕朝鮮人参エキス
濃縮朝鮮人参エキスを０．２％になるように水で希釈し朝鮮人参エキスとし、実施例４の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３６に示した。
【０１１０】
【表３６】
【０１１１】
〔実施例４５〕イチョウ葉エキス
イチョウ葉エキスを０．１％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３７に示した。
【０１１２】
【表３７】
【０１１３】
〔実施例４６〕胃腸薬
市販の胃腸薬に実施例４の呈味改質剤を０．２％加え水と一緒に摂取した。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３８に示した。
【０１１４】
【表３８】
【０１１５】
〔実施例４７〕カフェイン
カフェインを０．０５％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３９に示した。
【０１１６】
【表３９】
【０１１７】
〔実施例４８〕タンニン酸
タンニン酸を０．０５％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４０に示した。
【０１１８】
【表４０】
【０１１９】
〔実施例４９〕ナリンギン
ナリンギンを０．０２％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４１に示した。
【０１２０】
【表４１】
【０１２１】
〔実施例５０〕アスコルビン酸
アスコルビン酸を０．５％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４２に示した。
【０１２２】
【表４２】
【０１２３】
〔実施例５１〕塩酸チアミン
塩酸チアミンを０．０１％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４３に示した。
【０１２４】
【表４３】
【０１２５】
〔実施例５２〕グリシン
グリシンを０．０３２％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４４に示した。
【０１２６】
【表４４】
【０１２７】
〔実施例５３〕歯磨剤
市販歯磨剤に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４５に示した。
【０１２８】
【表４５】
【０１２９】
〔実施例５４〕洗口剤
市販の洗口剤に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４６に示した。
【０１３０】
【表４６】
【０１３１】
〔実施例５５〕喫煙補助剤
実施例４の呈味改質剤を予め口に含みゆっくり食しながら喫煙した。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４７に示した。
【０１３２】
【表４７】
【０１３３】
〔実施例５６〕ＧＭＦのキシリトール水溶液に対する呈味改質効果
キシリトールを５．０％水溶液とし、実施例９のＧＭＦを１００ｐｐｍとなるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４８に示した。
【０１３４】
【表４８】
【０１３５】
〔実施例５７〕ＧＭＦのクエン酸水溶液に対する呈味改質効果
クエン酸を０．２％水溶液とし、実施例９のＧＭＦを１００ｐｐｍとなるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４９に示した。
【０１３６】
【表４９】
【０１３７】
【発明の効果】
本発明の呈味改質剤は、パラチノースを１４０℃から２００℃の温度まで加熱することで製造できるので、安全で味・臭いが少なく、しかも簡単に安価に製造できる。また、本発明の呈味改質剤は、優れた呈味改質効果を有するので、これを飲食品、エキス、医薬品並びに口腔用組成物に添加することによりそれらのもっている好ましくない呈味（青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等）を改善することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a taste modifier containing a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C. as an active ingredient, and a food, beverage, extract, or pharmaceutical product using the taste modifier. And a composition for oral cavity.
[0002]
[Prior art]
Foods and drinks not only have the purpose of maintaining human life, but also enjoy the taste. In recent years, foods and drinks that maintain human health have attracted attention. However, some foods and drinks have an unpleasant taste depending on the person.Moreover, many concentrated extracts of functions and active ingredients, pharmaceuticals and oral compositions have a favorable taste of the active ingredient. There are many things that are difficult to take because they are not available. For this reason, many attempts have been made to improve this undesirable taste.
[0003]
Attempts to improve the taste of foods and drinks, extracts, pharmaceuticals, and oral compositions fall into two broad categories. One is an attempt to mask an undesired taste by adding an additive (a seasoning, a sweetener, a flavor, etc.) having a stronger taste to the target product. The other is an attempt to add a tissue modifying additive (emulsifier, lipid, carbohydrate, protein, peptide, etc.) to the target product. The emulsifier has a function of incorporating a substance causing an unpleasant taste into the colloid particles formed by the emulsifier and preventing direct contact with human sensory organs. Lipids, like emulsifiers, have the function of incorporating substances that cause undesired taste into lipid particles formed by the lipids so as not to come into direct contact with human sensory organs. Polysaccharides and other carbohydrates increase the viscosity of the target product, decrease the motility of the causative agent of unpleasant taste, reduce the probability of contact with human sensory organs, and are unevenly distributed around the causative agent It has the effect of preventing human sensory organs from coming into contact with the causative substance. It is said that proteins and peptides have the same effect as carbohydrates.
[0004]
However, taste modifiers such as emulsifiers, lipids, carbohydrates, proteins, peptides, etc., have their own taste and smell, and are expensive, so there is a limit to use to obtain sufficient effects. .
[0005]
In addition, processed foods obtained by heating palatinose include candy and caramel, and the formation of a compound having a deodorizing effect is observed in the heated product obtained by heating palatinose. The effect of reducing unpleasant odors such as tobacco odor has been confirmed (Japanese Patent Application Laid-Open No. 2001-521), but it has not been previously recognized that the heated palatinose improves taste. .
[0006]
In addition, caramel itself has its own taste and odor affecting the target foods and drinks, extracts, pharmaceuticals, and oral compositions.
[0007]
[Problems to be solved by the invention]
Therefore, the present invention solves the above problems, develops a safe, low-tasting, low-odor taste-improving agent, and uses the taste-improving agent to provide foods, drinks, extracts, pharmaceuticals, and oral compositions. The purpose is to improve the taste of the rice.
[0008]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above problems, and as a result, have found that a heated product of palatinose obtained by heating palatinose from 140 ° C to 200 ° C has a taste modifying effect. .
[0009]
The present inventors have also identified the active substance in the above-mentioned heated product of palatinose, and as a result, 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarbo represented by the following structural formula I: Kisaldehyde:
[0010]
Embedded image
[0011]
That is, the first invention of the present application is a taste modifier containing a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C. as an active ingredient. A 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarboxaldehyde specified as an active substance in the heated product of palatinose as a taste modifier, The third invention of the present application is a food or drink using the above-mentioned taste modifier, and the fourth invention of the present application is an extract using the above-mentioned taste modifier, and furthermore, the fifth invention of the present application. The invention of the present application is a pharmaceutical product using the above taste modifier, and the sixth invention of the present application is an oral composition using the above taste modifier.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
The raw material of the taste modifier of the present invention is palatinose. Palatinose is also called isomaltulose. Palatinose is a disaccharide produced by reacting sucrose with a transferase. Sucrose is a mixture of glucose and fructose in an α-1,2 bond, and palatinose transfers this bond to an α-1,6 bond by an enzyme.
[0013]
The method for preparing the taste modifier of the present invention is similar to the method for producing candy using palatinose as a raw material, but since the heat treatment conditions are different, when the temperature range of the present invention is adapted to the production of candy, the taste is colored. As a result, the commercial value of the candy decreases. Therefore, in the production of candy, heat treatment is performed at a low temperature in order to suppress the reduction of sweetness due to coloring and further decomposition of sugar, or the candy is further processed at a lower temperature by heating under reduced pressure. In addition, caramel is prepared by adding an acid or alkali as a catalyst in order to promote caramelization while treating at a higher temperature during heat treatment.
[0014]
The heating conditions of the taste modifier of the present invention are located between the above candy production conditions (about 120 ° C. to 140 ° C.) and caramel production conditions (200 ° C. or higher), and have not been studied so far. Preferred conditions for preparing the taste improver of the present invention having a taste improving effect are those in which the boiled finish temperature is 140 ° C to 200 ° C under normal pressure, and more preferably 150 ° C to 180 ° C. The preparation conditions are not limited as long as a substance equivalent to the taste modifier of the present invention prepared under normal pressure can be obtained by a combination of pressurization, decompression, heating time and the like.
[0015]
In order to heat uniformly when preparing the taste modifier of the present invention, an appropriate amount of water is effective, and it is difficult to obtain a uniform taste modifier with poor heat conduction efficiency without water. If it is added in a large amount, the heating time becomes long and it is not economical, so that it is preferably 30% to 10% with respect to palatinose. However, even if the amount of water added is out of the above-mentioned condition range, the taste modifier of the present invention can be obtained by using a device capable of performing heat treatment with high efficiency and uniformity (a reduced pressure heating pot, an extruder, etc.). The amount of water is not limited as long as a substance equivalent to can be obtained.
[0016]
The heating time, it is difficult to strictly define the heating temperature, the amount of charge, the amount of water added, the pressure, the combination of heat, etc., but can be appropriately selected as long as the desired heated palatinose is obtained, At a relatively low temperature, long-time heating is required, and at a high temperature, a heated palatinose product can be prepared in a short time. Preferably, it is carried out in the range of 10 minutes to 2 hours, and when the caramel-like taste and odor generation become noticeable, that is, when the time exceeds 2 hours, there is a tendency that a substance not suitable for the purpose of the present invention is formed. Become. For example, to boil 14 kg of palatinose and 3 kg of water to 170 ° C. under normal pressure, it takes about 26 minutes to use a direct fire boiler for preparing candy. In addition, in a case where a mixture of 8 kg of palatinose and 1.7 kg of water is boiled down to 170 ° C. under normal pressure, it takes about 45 minutes using a commercial gas stove.
[0017]
The taste modifier obtained by heat-treating palatinose of the present invention has not been reported or studied so far. In addition, the active substance in the heated palatinose can be used by purifying and concentrating the taste-modifying component by various purification means, for example, column chromatography, solvent extraction and the like.
[0018]
The present inventors have further researched on a component having a taste-modifying activity contained in a heated product of palatinose, and as a compound, 5-[(α-D-glucopyra), which is a thermally decomposed product of palatinose. Nosyloxy) methyl] -2-furancarboxaldehyde (hereinafter abbreviated as GMF) was found to have a strong taste modifying effect.
[0019]
GMF is a compound eluted at 20.63 minutes when high-performance liquid chromatography analyzes the heated product of palatinose under the following conditions.
[0020]
High performance liquid chromatography conditions
Column: Senshu @ Pak. PEGASIL ODS (4.6φ × 250mm)
Column temperature: 40 ° C
Eluent: water
Elution rate: 0.5 ml / min.
Detector: UV detector (280 nm)
The structural formula, chemical formula and characteristic spectrum data of the compound GMF are shown below.
[0021]
Embedded image
1H-NMR spectrum (δ): 9.49 (1H, s), 7.32 (1H, d, J = 3.6 Hz), 6.65 (1H, d, J = 3.6 Hz)
13C-NMR spectrum (δ): 179.6, 159.5, 154.2, 124.4, 113.0.
MS spectrum (CI-MS): 289 @ m / z (M + 1)
The GMF of the present invention can be prepared by liquid chromatography by heating palatinose as described above. However, GMF prepared by other methods other than heating palatinose without being limited to this method can be used. There is no trouble.
[0022]
The taste modifier of the present invention, that is, a heated product of palatinose, a product obtained by purifying and concentrating a taste-modifying component from a heated product of palatinose, and the compound GMF may be used directly as they are, but generally, it is suitable. Dissolved or dispersed in a liquid carrier, or mixed with a suitable powder or solid carrier, or adsorbed and impregnated with the carrier, if necessary, further containing an emulsifier, dispersant, suspending agent, spreading agent, A penetrant, wetting agent, stabilizer and the like are added, and the composition is used as an emulsion, oil, wettable powder, powder, tablet, spray, solid preparation and the like.
[0023]
In addition, since the taste modifier of the present invention has almost no taste or odor, it does not impart taste or odor to foods and drinks, extracts, pharmaceuticals and oral compositions, and has a blue odor, bitterness, and astringency. The effect of improving taste, that is, improving undesirable taste such as taste, astringent taste, protein smell, and powderiness can be obtained. In addition, the taste modifier of the present invention can be added in a sufficient amount to target foods and drinks, extracts, pharmaceuticals, and oral compositions without impairing the physical properties of the food.
[0024]
By using the taste modifier of the present invention in foods and drinks, it is possible to modify the undesirable tastes of the foods and drinks. For example, tea drink, cocoa drink, green tea drink, roasted tea drink, coffee drink, soy milk, green juice, vegetable juice, fruit juice drink, collagen drink, chewing gum, candy, biscuit, cake, chocolate, ice cream, kimchi, yogurt, natto, Effective in modifying undesirable tastes of cooked rice, hamburgers, fish, crustaceans, wasabi, mustard, pepper, bean paste, salt, vinegar, sugar alcohol, artificial sweeteners, emulsifiers, preservatives, coloring agents, flavors, etc. is there.
[0025]
In addition, by using the taste modifier of the present invention in an extract incorporated in general foods, health foods, pharmaceuticals, and the like, it is possible to modify the undesirable taste of the extract. For example, it has the effect of modifying undesirable tastes such as ginseng extract, ginkgo biloba extract and polyphenol extract.
[0026]
Further, the taste modifier of the present invention can be used for pharmaceuticals to modify the undesirable taste of the pharmaceuticals. For example, it has the effect of modifying undesirable tastes of gastrointestinal drugs, caffeine, tannic acid, naringin, ascorbic acid, thiamine hydrochloride, glycine and the like.
[0027]
Furthermore, by using the taste modifier of the present invention in an oral composition, it is possible to modify the unpleasant taste of the oral composition. For example, it has the effect of modifying the undesirable taste of dentifrices, mouthwashes, etc., and also has the effect of improving the taste of cigarettes when used as a smoking aid.
[0028]
【Example】
Examples of taste modifier obtained by heating palatinose of the present invention and foods and drinks, extracts, pharmaceuticals and oral compositions using the same, and comparative examples are shown below, but the present invention is not limited thereto. Not something.
[0029]
[Example 1]
14 kg of palatinose and 3 kg of water were put into a direct-fired boiling pot, and the mixture was boiled down to a temperature of 140 ° C. for 22 minutes to obtain a taste improving agent.
[0030]
[Example 2]
14 kg of palatinose and 3 kg of water were put into a direct-fired boiling pot, and the mixture was boiled down to 150 ° C. for 24 minutes to obtain a taste improving agent.
[0031]
[Example 3]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiling pot, and the mixture was boiled down to a temperature of 160 ° C. for 25 minutes to obtain a taste improving agent.
[0032]
[Example 4]
14 kg of palatinose and 3 kg of water were put in a direct-fired boiling pot, and the mixture was boiled down to a temperature of 170 ° C. for 26 minutes to obtain a taste modifier.
[0033]
[Example 5]
14 kg of palatinose and 3 kg of water were placed in a direct-fire boiler, and the mixture was boiled for 27 minutes until the temperature reached 180 ° C. to obtain a taste modifier.
[0034]
[Example 6]
14 kg of palatinose and 3 kg of water were put into a direct-fired boiling pot, and the taste modifier was boiled down for 28 minutes until the temperature reached 190 ° C.
[0035]
[Example 7]
14 kg of palatinose and 3 kg of water were put into a direct-fired boiling pot, and the mixture was boiled down to a temperature of 200 ° C. for 29 minutes to obtain a taste improving agent.
[0036]
[Comparative Example 1]
14 kg of palatinose and 3 kg of water were put into a direct-fired boiling pot, and the flavor was improved by boiling for 20 minutes until the temperature reached 130 ° C.
[0037]
[Comparative Example 2]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiling pot, and the mixture was boiled down for 30 minutes until the temperature reached 210 ° C. to obtain a taste modifier.
[0038]
Example 8
Using a silica gel column, 50 g of the heated palatinose product of Example 4 was eluted with 3000 ml of a chloroform: methanol = 4: 1 solvent, and further eluted with 5000 ml of a 1: 1 solvent. 17 g of a crude product was obtained.
[0039]
[Example 9]
Using the crudely purified product of palatinose heated product of Example 8 as an aqueous solution, the compound eluted at 9.2 minutes under the following HPLC fractionation conditions was fractionated and dried to obtain compound GMF.
[0040]
High performance liquid chromatography conditions
Column: Senshu @ Pak. ODS 5251-SH (20φ × 250mm)
Column temperature: room temperature
Eluent: 20% methanol aqueous solution
Elution rate: 10.0 ml / min.
Detector: UV detector (280 nm)
Example 10 Black Tea Drink
To 6 g of black tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, and the taste modifier treated by the method described in Examples 1 to 7 and Comparative Examples 1 and 2 was added to each of 0.2% to give a paneler. Sensory evaluation was performed by 10 persons. The sensory evaluation was performed by the method shown in Table 1 below. The results are shown in Table 2.
[0041]
[Table 1]
[Table 2]
[0043]
[Example 11] Cocoa drink
Cocoa powder is added to the boiling water so as to be 4%, and the taste modifier of Example 4 is added so as to be 0.05, 0.1, 0.2, 04 and 0.8% to obtain a cocoa drink. According to the evaluation method described in Table 1 of Example 10, sensory evaluation was conducted by 10 panelists. The results are shown in Table 3.
[0044]
[Table 3]
[0045]
[Example 12] Green tea beverage
To 6 g of green tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, the taste modifier described in Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10. The sensory evaluation was. The results are shown in Table 4.
[0046]
[Table 4]
[0047]
[Example 13] Hoji tea beverage
To 6 g of roasted tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, the taste modifier described in Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10. The sensory evaluation was. Table 5 shows the results.
[0048]
[Table 5]
[0049]
[Example 14] Oolong tea beverage
To 6 g of oolong tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, the taste modifier described in Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10. The sensory evaluation was. The results are shown in Table 6.
[0050]
[Table 6]
[0051]
Example 15 Coffee Beverage
10 g of powdered regular coffee was dripped with 500 ml of boiling water to make a coffee drink, and the taste modifier described in Example 4 was added to 0.2% to give a taste of 0.2%. Sensory evaluation was performed. The results are shown in Table 7.
[0052]
[Table 7]
[0053]
Example 16 Soymilk
The taste modifier of Example 4 was added to soy milk to a concentration of 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. Table 8 shows the results.
[0054]
[Table 8]
[0055]
[Example 17] Green juice
To the commercially available green juice, the taste modifier of Example 4 was added to a concentration of 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 9.
[0056]
[Table 9]
[0057]
Example 18 Grapefruit Juice Drink
To a 100% grapefruit juice beverage prepared from fresh grapefruit, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 10.
[0058]
[Table 10]
[0059]
[Example 19] Collagen beverage
A commercially available collagen peptide was dissolved in water to 0.5%, and the taste modifier of Example 4 was added to 0.2% to prepare a collagen beverage. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 11.
[0060]
[Table 11]
[0061]
[Example 20] Concentrated reduced orange juice
The taste modifier of Example 4 was added to a commercially available concentrated and reduced orange juice to a concentration of 0.2%. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 12.
[0062]
[Table 12]
[0063]
[Example 21] Chewing gum
To 60 parts of sugar, 17 parts of a gum base, 10 parts of starch syrup, 10 parts of glucose, 2 parts of glycerin, and 1 part of mint flavor, the taste modifier of Example 4 was added to a concentration of 0.2% and kneaded with a gum mixer to chewing gum. And Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 13.
[0064]
[Table 13]
[0065]
[Example 22] Sugarless hard candy
50 parts of maltitol, 49.6 parts of hydrogenated dextrin, 30 parts of water, 0.2 fragrance, and 0.2 part of the taste modifier of Example 4 were boiled down to 135 ° C. to obtain a hard candy by stamping molding. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 14.
[0066]
[Table 14]
[0067]
[Example 23] Gummy candy
50 parts of hot water was added to 25 parts of pigskin powder gelatin to prepare a gelatin solution, and 80 parts of sugar was added to 40 parts of an aqueous solution in which the taste modifier of Example 4 was added to the finished solid to give a solid content of 0.2%. After dissolution, 80 parts of starch syrup was added, and the mixture was heated and stirred to 116 ° C., and cooled to 70 ° C., and then a gelatin solution was added. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 15.
[0068]
[Table 15]
[0069]
[Example 24] Hard biscuit
100 parts of flour (light flour), 25 parts of sugar, 15 parts of butter, 2 parts of the taste modifier of Example 4, 0.5 part of soda, 0.5 part of ammonia, 0.02 part of vanilla flavor, 25 parts of water Hard biscuits were blended according to a conventional method. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 16.
[0070]
[Table 16]
[0071]
[Example 25] Sponge cake
A sponge cake was prepared according to a conventional method by mixing 100 parts of flour (soft flour), 100 parts of eggs and 100 parts of sugar. The taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 17.
[0072]
[Table 17]
[0073]
[Example 26] Chocolate
To 50 parts of cacao mass, 10 parts of cocoa butter, 40 parts of sugar, 0.3 part of lecithin and 0.1 part of vanilla, add the taste modifier of Example 4 to 0.2%, and add bitter chocolate according to a conventional method. And Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 18.
[0074]
[Table 18]
[0075]
[Example 27] Lacto ice cream
12 parts of sugar, 5 parts of vegetable oil and fat, 6 parts of skim milk powder, 5 parts of starch syrup, 0.5 part of thickening polysaccharide, 0.1 part of emulsifier, 0.1 part of vanilla flavor, 75 parts of water, and the presentation of Example 4 A taste modifier was added to a concentration of 0.2%, and a lacto ice cream was prepared according to a conventional method. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 19.
[0076]
[Table 19]
[0077]
[Example 28] Kimchi
The taste modifier of Example 4 was added to commercially available kimchi so as to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 20.
[0078]
[Table 20]
[0079]
[Example 29] Yogurt
The taste modifying agent of Example 4 was added to plain yogurt so as to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 21.
[0080]
[Table 21]
[0081]
[Example 30] Natto
To a commercially available natto, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 22.
[0082]
[Table 22]
[0083]
[Example 31] Cooked rice
600 g of water obtained by adding 2 g of the taste modifier of Example 4 to 400 g of unsharpened rice was added, and the mixture was allowed to stand for 20 minutes, and then cooked using a domestic rice cooker to obtain cooked rice. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 23.
[0084]
[Table 23]
[0085]
[Example 32] Minced meat hamburger
The taste modifier of Example 4 was added to 50 g of the minced meat (cow: pig = 1: 1) to a concentration of 0.2%, and the mixture was kneaded by hand until the mixture became sticky, and formed into a spherical shape. Next, it was spread thinly on a hot plate and heated to obtain a ground meat hamburger. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 24.
[0086]
[Table 24]
[0087]
[Example 33] Chicken hamburger steak
The taste modifying agent of Example 4 was added to 50 g of ground chicken meat to a concentration of 0.2%, and the mixture was manually kneaded and shaped into a spherical shape until it became sticky. Next, it was spread thinly on a hot plate and heated to prepare a chicken hamburger steak. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 25.
[0088]
[Table 25]
[0089]
[Example 34] Sardine paste
To 50 g of sardine meat, the taste modifier of Example 4 was added to a concentration of 0.2%, finely chopped with a kitchen knife, and subjected to sensory evaluation by 10 panelists according to the evaluation method described in Table 1 of Example 10. did. The results are shown in Table 26.
[0090]
[Table 26]
[0091]
[Example 35] Shrimp paste
The taste modifier of Example 4 was added to 50 g of frozen peeled shrimp so that the concentration became 0.2%, cut into a paste form with a kitchen knife until stickiness appeared, spread thinly on a hot plate, and heated. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in 1. The results are shown in Table 27.
[0092]
[Table 27]
[0093]
[Example 36] Wasabi
A commercially available powdered wasabi was dissolved in water to 0.5%, the taste modifier of Example 4 was added to 0.2%, and 10 panelists were evaluated according to the evaluation method described in Table 1 of Example 10. The sensory evaluation was. The results are shown in Table 28.
[0094]
[Table 28]
[0095]
[Example 37] mustard
Commercial powder mustard was dissolved in water to 0.5%, and the taste modifier of Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10. The sensory evaluation was. The results are shown in Table 29.
[0096]
[Table 29]
[0097]
Example 38 Pepper
A pepper extract was prepared by adding 200 ml of water to 2 g of a commercially available pepper powder and boiling. The extract was diluted 20-fold with water, and the taste modifier of Example 4 was added to 0.1%. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 30.
[0098]
[Table 30]
[0099]
[Example 39] Bean paste
The taste modifier of Example 4 was added to a commercially available sashimi bean paste so as to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 31.
[0100]
[Table 31]
[0101]
(Example 40) Salt solution
A 3.5% aqueous solution of seawater salt was added, and the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 32.
[0102]
[Table 32]
[0103]
[Example 41] Vinegar
Edible rice vinegar was made into a 5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 33.
[0104]
[Table 33]
[0105]
[Example 42] Sugar alcohol
To the sugar alcohol aqueous solution (5% xylitol, 10% sorbitol, 5% erythritol, 5% maltitol, 10% trehalose) was added the taste modifier of Example 4 so that the concentration became 0.2%. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1. The results are shown in Table 34.
[0106]
[Table 34]
[0107]
[Example 43] Aspartame
To the 0.1% aspartame aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 35.
[0108]
[Table 35]
[0109]
[Example 44] Ginseng extract
The concentrated ginseng extract was diluted with water to 0.2% to give a ginseng extract, the taste modifier of Example 4 was added to 0.2%, and the evaluation described in Table 1 of Example 10 was made. Sensory evaluation was conducted by 10 panelists according to the method. The results are shown in Table 36.
[0110]
[Table 36]
[0111]
[Example 45] Ginkgo biloba leaf extract
The ginkgo biloba extract was made into an aqueous solution so as to have a concentration of 0.1%, the taste modifier of Example 4 was added so as to have a concentration of 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10. Sensory evaluation was performed. The results are shown in Table 37.
[0112]
[Table 37]
[0113]
Example 46 Gastrointestinal Drug
0.2% of the taste modifier of Example 4 was added to a commercially available gastrointestinal drug, and taken together with water. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 38.
[0114]
[Table 38]
[0115]
[Example 47] Caffeine
Caffeine was made into an aqueous solution so as to have a concentration of 0.05%, and the taste modifier of Example 4 was added so as to have a concentration of 0.2%. According to the evaluation method described in Table 1 of Example 10, sensory evaluation was conducted by 10 panelists. evaluated. The results are shown in Table 39.
[0116]
[Table 39]
[0117]
[Example 48] Tannic acid
Tannic acid was made into an aqueous solution so as to have a concentration of 0.05%, and the taste modifier of Example 4 was added so as to have a concentration of 0.2%. evaluated. The results are shown in Table 40.
[0118]
[Table 40]
[0119]
Example 49 Naringin
Naringin was made into a 0.02% aqueous solution, the taste modifier of Example 4 was added to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 41.
[0120]
[Table 41]
[0121]
[Example 50] Ascorbic acid
A 0.5% aqueous solution of ascorbic acid was added, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 42.
[0122]
[Table 42]
[0123]
Example 51 Thiamine hydrochloride
A 0.01% aqueous solution of thiamine hydrochloride was added, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 43.
[0124]
[Table 43]
[0125]
Example 52 Glycine
Glycine was made into a 0.032% aqueous solution, the taste modifier of Example 4 was added to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 44.
[0126]
[Table 44]
[0127]
[Example 53] Dentifrice
The taste modifier of Example 4 was added to a commercially available dentifrice so as to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 45.
[0128]
[Table 45]
[0129]
Example 54 Mouthwash
The taste modifier of Example 4 was added to a commercially available mouthwash so as to be 0.2%, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 46.
[0130]
[Table 46]
[0131]
[Example 55] Smoking aid
The taste modifier of Example 4 was smoked while being eaten slowly in the mouth. Sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 47.
[0132]
[Table 47]
[0133]
[Example 56] Effect of modifying taste of GMF on aqueous xylitol solution
Xylitol was made into a 5.0% aqueous solution, GMF of Example 9 was added to 100 ppm, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 48.
[0134]
[Table 48]
[0135]
[Example 57] Effect of modifying taste of GMF on aqueous citric acid solution
Citric acid was made into a 0.2% aqueous solution, GMF of Example 9 was added to 100 ppm, and sensory evaluation was conducted by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 49.
[0136]
[Table 49]
[0137]
【The invention's effect】
The taste modifier of the present invention can be produced by heating palatinose from 140 ° C. to 200 ° C., so it is safe, has little taste and odor, and can be produced easily and inexpensively. In addition, since the taste modifier of the present invention has an excellent taste modifying effect, by adding it to foods and drinks, extracts, pharmaceuticals and oral compositions, the undesirable taste ( Blue odor, bitterness, astringency, astringency, protein odor, powderiness, etc.) can be improved.
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
| KR10-2003-0034877A KR100511636B1 (en) | 2002-05-31 | 2003-05-30 | Taste modifier and Food, Extract, Medicine and Dental composition using thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
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| JP2004002241A true JP2004002241A (en) | 2004-01-08 |
| JP4287620B2 JP4287620B2 (en) | 2009-07-01 |
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| JP (1) | JP4287620B2 (en) |
| KR (1) | KR100511636B1 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006001103A1 (en) * | 2004-09-30 | 2006-01-05 | Kobayashi Pharmaceutical Co., Ltd. | Composition for deodorization and deodorant |
| JP2006204287A (en) * | 2004-12-27 | 2006-08-10 | Lotte Co Ltd | Collagen-containing food/drink |
| JP2009189287A (en) * | 2008-02-14 | 2009-08-27 | Mitsubishi Shoji Foodtech Co Ltd | Odor reducing method, odor reducing composition and powder composition with reduced odor |
| JP2015181470A (en) * | 2014-03-26 | 2015-10-22 | 三井製糖株式会社 | Method for improving yield upon heating of meat, agent for improving yield upon heating of meat and meat internal quality improving agent |
| WO2018109074A1 (en) * | 2016-12-16 | 2018-06-21 | Nestec Sa | Oligosaccharides for flavour generation |
| JP2020137452A (en) * | 2019-02-28 | 2020-09-03 | 株式会社ウエノフードテクノ | Food preservatives, food preservation methods and foods |
| JP2021061788A (en) * | 2019-10-15 | 2021-04-22 | 昭和化学工業株式会社 | Rice quality improver, rice and method for producing rice |
| JP2022108722A (en) * | 2021-01-13 | 2022-07-26 | 大正製薬株式会社 | gel oral composition |
| JP2022150936A (en) * | 2021-03-26 | 2022-10-07 | 株式会社日清製粉グループ本社 | Food and beverage, and method for producing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101314725B1 (en) * | 2012-01-02 | 2013-10-08 | (주)에스제이바이오텍 | Composition of red ginseng concentrate masking the bitter taste of red ginseng |
-
2002
- 2002-05-31 JP JP2002160861A patent/JP4287620B2/en not_active Expired - Fee Related
-
2003
- 2003-05-30 KR KR10-2003-0034877A patent/KR100511636B1/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006001103A1 (en) * | 2004-09-30 | 2006-01-05 | Kobayashi Pharmaceutical Co., Ltd. | Composition for deodorization and deodorant |
| JP2006101921A (en) * | 2004-09-30 | 2006-04-20 | Kobayashi Pharmaceut Co Ltd | Composition for deodorization and deodorant |
| JP2006204287A (en) * | 2004-12-27 | 2006-08-10 | Lotte Co Ltd | Collagen-containing food/drink |
| JP2009189287A (en) * | 2008-02-14 | 2009-08-27 | Mitsubishi Shoji Foodtech Co Ltd | Odor reducing method, odor reducing composition and powder composition with reduced odor |
| JP2015181470A (en) * | 2014-03-26 | 2015-10-22 | 三井製糖株式会社 | Method for improving yield upon heating of meat, agent for improving yield upon heating of meat and meat internal quality improving agent |
| CN109982582A (en) * | 2016-12-16 | 2019-07-05 | 雀巢产品技术援助有限公司 | For generating the oligosaccharide of flavor |
| WO2018109074A1 (en) * | 2016-12-16 | 2018-06-21 | Nestec Sa | Oligosaccharides for flavour generation |
| RU2765752C2 (en) * | 2016-12-16 | 2022-02-02 | Сосьете Де Продюи Нестле С.А. | Oligosaccharides for creating flavoring properties |
| JP2020137452A (en) * | 2019-02-28 | 2020-09-03 | 株式会社ウエノフードテクノ | Food preservatives, food preservation methods and foods |
| JP7242039B2 (en) | 2019-02-28 | 2023-03-20 | 株式会社ウエノフードテクノ | Food preservative, food preservation method and food |
| JP2021061788A (en) * | 2019-10-15 | 2021-04-22 | 昭和化学工業株式会社 | Rice quality improver, rice and method for producing rice |
| JP7294598B2 (en) | 2019-10-15 | 2023-06-20 | 昭和化学工業株式会社 | Cooked rice quality improver, cooked rice and method for producing cooked rice |
| JP2022108722A (en) * | 2021-01-13 | 2022-07-26 | 大正製薬株式会社 | gel oral composition |
| JP2022150936A (en) * | 2021-03-26 | 2022-10-07 | 株式会社日清製粉グループ本社 | Food and beverage, and method for producing the same |
| JP7708569B2 (en) | 2021-03-26 | 2025-07-15 | 株式会社日清製粉グループ本社 | Food and drink and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4287620B2 (en) | 2009-07-01 |
| KR100511636B1 (en) | 2005-08-31 |
| KR20030094067A (en) | 2003-12-11 |
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