JP2008099681A - Method for masking unfavorable taste of composition containing dietary fiber and/or dextrin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for masking unfavorable taste of a composition containing dietary fiber and/or dextrin enabling production of the composition containing dietary fiber and/or dextrin easy to take while being excellent in functionality. <P>SOLUTION: The method for masking unfavorable taste of a composition containing dietary fiber and/or dextrin comprises adding sucralose to the composition containing dietary fiber and/or dextrine. The sucralose is added at 0.0005-0.5 wt.% based on the dietary fiber and/or the dextrine. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for masking the unpleasant taste of a dietary fiber and / or dextrin-containing composition.

  Dietary fiber is recognized as important for the maintenance and promotion of health as the sixth nutrient along with the five major nutrients (protein, lipid, sugar, vitamins and minerals). (Patent Documents 1 and 2).

  On the other hand, dextrin, which is a kind of starch degradation product, is produced by hydrolyzing raw starch using acid or enzyme, and its use, tube nutrition, sports drink carbohydrate source, powder food drying aid, It is used in many foods such as bulking and diluting agents, beverages, desserts and confectionery. Among dextrins, cyclodextrins such as α, β, and γ-cyclodextrin are also used as masking agents because they can contain various substances in the cyclic structure.

For example, Patent Document 3 can provide an energy-supplemented beverage having a high gastric emptying rate by including a highly branched cyclic dextrin. Patent Document 4 discloses that a curcumin raw material is composed of water and β-cyclodextrin or γ-cyclodextrin. It is disclosed to mask the bitter taste of the curcumin raw material by treating in the presence. In addition, γ-dextrin increases solubility in poorly water-soluble water such as CoQ10 (Patent Document 5), and indigestible dextrin is added as a dietary fiber to a composition having an effect of improving constipation (Patent Document) 6)
Etc. are also disclosed.

  However, although various dietary fibers and dextrins are used in various foods and drinks due to their high functionality, the dietary fibers and dextrins themselves have tastes such as bitterness and miscellaneous taste, It is a cause of damage. In particular, when dextrin is used as a glazing agent, the amount added to the food or drink is large, and therefore the influence on the final food or drink is great. In addition, cyclodextrin is often added to foods and drinks in the form of powder or liquid because it is difficult to form into tablets, and still has a problem that it is difficult to ingest. Similarly, dietary fiber is often added to beverages from the viewpoint of improving bowel movements, and has the problem that it is difficult to ingest as in the case of cyclodextrins. In addition, when the dextrin raw material starch has a high protein or lipid content, there is a problem that the flavor of the produced starch degradation product is affected and the field of usable food is limited.

JP-A-7-147935 JP-A-11-32728 JP 2003-169642 A JP 2006-111534 A Japanese translation of PCT publication No. 2003-520827 JP 2005-179316 A

  The present invention is intended to solve the above-mentioned problems, and suppresses unpleasant tastes such as bitterness and miscellaneous taste peculiar to dietary fiber and dextrin, and contains dietary fiber and / or dextrin that is easy to ingest while having excellent functionality An object is to provide a composition.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. By adding sucralose to a dietary fiber and / or dextrin-containing composition, the composition having a high dietary fiber and / or dextrin content. The present invention has also found that an unpleasant taste peculiar to dextrin can be remarkably suppressed in foods and a dietary fiber and / or dextrin-containing composition that is excellent in functionality but easy to ingest can be provided.

The present invention relates to a method for masking the unpleasant taste of a dietary fiber and / or dextrin-containing composition having the following aspects;
Item 1. A method for masking unpleasant taste of a composition containing dietary fiber and / or dextrin, which comprises adding sucralose.
Item 2. Item 2. The method for masking a dietary fiber and / or dextrin-containing composition according to Item 1, wherein 0.0005% by weight to 0.5% by weight of sucralose is added to the dietary fiber and / or dextrin.

  According to the present invention, even a composition having a high content of dietary fiber and / or dextrin can remarkably suppress unpleasant tastes such as bitterness and miscellaneous taste peculiar to dietary fiber and / or dextrin, and is ingested while having excellent functionality. It is possible to provide a composition containing dietary fiber and / or dextrin.

  The method for masking the unpleasant taste of the dietary fiber and / or dextrin-containing composition of the present invention is characterized by adding sucralose.

  In the present invention, sucralose has a structure in which three hydroxyl groups at the 1- and 6-positions of fructose residues and the 4-position of glucose residues in a sucrose molecule are substituted with chlorine molecules, which is about 600 times that of sucrose. It is a high-intensity sweetener that exhibits good quality sweetness. In addition, the sucralose used by this invention is commercially available, for example, the sun sweet series by San-Ei Gen FFI Co., Ltd. etc. can be mentioned.

  The dietary fiber as used in the field of this invention refers to various dietary fiber irrespective of a water-soluble dietary fiber and a water-insoluble dietary fiber. Specifically, celluloses such as cellulose, hemicellulose, hydroxypropyl cellulose, gums such as gum arabic, carrageenan, guar gum, konjac mannan, seaweed polysaccharides such as sodium alginate, low molecular weight sodium alginate, carrageenan, pectin, apple pectin And various fibers and fibers such as vegetable dietary fibers such as sugar beet pectin. In addition, insoluble dietary fiber such as lignin, chitin, chitosan, arabinoxylan, arabinan, galactan, xyloglucan, dietary fiber derived from psyllium seed coat, galactomannan, wheat bran, polydextrose, struts, kectin, melanoidin, fructan, fructamine, inulin fiber And various dietary fibers such as apple fiber, pea fiber, oat fiber, corn fiber, beet fiber, apple fiber, pea fiber, lactitol, grape seed extract, porphyran, fucoidan and laminan.

  On the other hand, the dextrin as used in the present invention is not particularly limited to the derived starch, DE value and the like, and broadly refers to a starch degradation product. For example, as the derived starch, the starch used as a raw material includes various starches such as potato, corn, potato, sweet potato, wheat, rice, sago, tapioca, and specific examples of dextrin include dextrin, aminodextrin, and erythrocyte. Examples include, but are not limited to, trodextrins, acrodextrins, maltodextrins, (α, β, γ) -cyclodextrins, indigestible dextrins, maltodextrins, stunt maltodextrins, cluster dextrins, etc. Can do.

  The dietary fiber and / or dextrin-containing composition referred to in the present invention is not particularly limited as long as it contains dietary fiber and / or dextrin, and includes various foods, pharmaceuticals, and quasi drugs. These products may be in liquid, semi-solid or solid form when ingested or used.

  The method for masking a dietary fiber and / or dextrin-containing composition of the present invention is characterized by adding sucralose, and the addition amount is the content of dietary fiber and / or dextrin in the blended composition. It can be appropriately adjusted depending on the type and cannot be generally specified, but as a suitable example, 0.0005 to 0.5% by weight, preferably 0.001 to 0.3% by weight, based on dietary fiber and / or dextrin Can be mentioned. In addition, since the sweetness of sucralose itself is clearly felt with a composition of about 0.606% by weight or more, when it is desired to express sweetness also as a sweetener, it should be used at a higher concentration, or sweetness should be refrained In this case, it is sufficient that the amount used is less than the concentration, and such an amount can be arbitrarily adjusted by those skilled in the art based on the normal ability.

  Moreover, although it is a sucralose addition time and addition form in the masking method of the present invention, it suffices as long as the final product contains sucralose, and the sucralose addition time and order are not limited. The addition method of sucralose is not particularly limited, and solid sucralose such as powder or granules may be added, or sucralose in a solution state may be added. And, by using the masking method according to the present invention, even a composition having a high content of dietary fiber and / or dextrin can remarkably suppress unpleasant tastes such as bitterness and miscellaneous taste peculiar to dietary fiber and / or dextrin. It is possible to provide a dietary fiber and / or dextrin-containing composition that is excellent in functionality but easy to ingest. Furthermore, by using the masking method of the present invention, the unpleasant taste of the dietary fiber and / or dextrin can be markedly masked even in a composition produced under severe heating conditions such as a heat sterilization step, and The masking effect has an excellent effect over a long period of time.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Corporation.

Experimental Example 1: Preparation of cookies (1)
A dietary fiber-containing cookie was prepared according to the formulation in Table 1 below. Specifically, margarine and butter flavor were weighed in a bowl and mixed using a beater. Furthermore, after mixing sugar, maltitol, polydextrose (water-soluble dietary fiber), and sucralose, egg yolk was added little by little. The powder mixture of the weak flour, baking powder, and soy dietary fiber which were prepared separately was added there, and it mixed gently, and let it stand for 30 minutes in the refrigerator. The neglected dough was rolled to a thickness of 5 mm, die-cut, and two top plates were stacked in an oven and baked for 15 minutes at 170 ° C. at the top and bottom to prepare a dietary fiber-containing cookie (Example 1). On the other hand, what removed sucralose from Example 1 was replaced with Comparative Example 1 and replaced with sugar instead of sucralose and maltitol so as to have a solid content and sweetness similar to Example 1, as Comparative Example 2, A dietary fiber-containing cookie was prepared in the same manner as in Example 1.

Note 1) “Amarty MR-50”; manufactured by Towa Kasei Kogyo Co., Ltd. Note 2) “Lightes”; Danisco Japan Co., Ltd.
Note 3) “SM-700 *”
Note 4) "Sunover * O-62 *"
Note 5) “Butter oil No. 2431 *”

The unpleasant taste and butter flavor of the prepared cookies (Example 1, Comparative Examples 1 and 2) were evaluated (evaluation was made in 5 steps, with 5 being a strong unpleasant taste and 5 having a strong butter flavor, and 1 being a weak one). . The evaluation results are shown in Table 2.

Example 2: Preparation of Matcha Cookie Dietary fiber-containing Matcha cookie was prepared according to the formulation in Table 3. Specifically, margarine, matcha flavor, and butter flavor were weighed in a bowl and mixed using a beater. Further, maltitol and polydextrose (water-soluble dietary fiber) were added and mixed while dissolving sucralose and pigment, and then egg yolk was added little by little. To this was added separately prepared flour mixture, powdered green tea, baking powder, and soy dietary fiber powder mixture, mixed gently, and left in a refrigerator for 30 minutes. The neglected dough was rolled to a thickness of 5 mm, die-cut, and two top plates were stacked in an oven and baked at 170 ° C. for 15 minutes at the top and bottom to prepare dietary fiber-containing matcha cookies (Example 2).

Note 6) “Lightes Ultra”; Danisco Japan Co., Ltd.
Note 7) "Powder Sun Green * No. 1739 *"
Note 8) “Matcher Oil No. 83128 *”
Note 9) “Cooked butter oil No. 83130 *”

Although the sucralose-containing dietary fiber-containing cookie prepared in Example 2 contained a large amount of dietary fiber, tastes such as bitterness and miscellaneous taste peculiar to dietary fiber were remarkably suppressed, and the matcha flavor was outstanding. It became a cookie.

Example 3 Low Calorie Drink Jelly A dextrin-containing low calorie drink jelly was prepared according to the formulation shown in Table 4. Specifically, while stirring water, a powder mixture of a preparation containing dextrin, erythritol, trisodium citrate, gellan gum, xanthan gum and locust bean gum was added and dissolved by stirring at 90 ° C. for 10 minutes. In addition, mango puree, sucralose, calcium lactate, citric acid (anhydrous), carotene pigment, mango flavor, weight correction, filling into a container, sterilization at 85 ° C. for 30 minutes to produce a mango-flavored low-calorie drink jelly Prepared.

Note 10) “Gel-up * K-S *”
Note 11) “Gel-up * SA-3C *”
Note 12) “Carotene base No. 80-SV *”
Note 13) “Mango Flavor No. 76358 *”

The prepared low-calorie drink jelly significantly reduced the bitterness and miscellaneous taste characteristic of dextrin, brought out a mango flavor, and became a drink jelly that was easy to ingest.

  ADVANTAGE OF THE INVENTION By this invention, the dietary fiber and / or dextrin containing composition which is easy to ingest while being excellent in functionality can be provided.

Claims (2)

A method for masking unpleasant taste of a composition containing dietary fiber and / or dextrin, which comprises adding sucralose. Sucralose is 0.0005% to 0.5% based on dietary fiber and / or dextrin.
The method for masking a dietary fiber and / or dextrin-containing composition according to claim 1, wherein the composition is added by weight%.