JP2013201970A - Body taste enhancer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a body taste enhancer for foods and drinks, and foods and drinks with enhanced body tastes.SOLUTION: A body taste enhancer includes three components, as effective components, of: (a) a gallate catechin; (b) collagen with an average molecular weight of 4,000 or more; and (c) a thickening stabilizer. The ratio of the contents [A], [B], and [C] (unit: mass%) of the components (a), (b), and (c) meets the expressions: 2.0≤([B]/[A])≤30.0; and 1.0≤([B]/[C])≤10.0.

Description

  The present invention relates to a body taste enhancer for food and drink. Moreover, this invention relates to the food / beverage products which added the said rich taste enhancer.

  In recent years, products that advocate “koku” in the beverage industry such as coffee and beer have been released one after another. “Body” is also expressed as “Body” in English, and expresses the richness, thickness, and depth of taste, and is an important factor for taste that is different from the basic tastes of sweetness, saltiness, acidity, bitterness, and umami. ing.

  Up to now, as the invention for imparting richness, a heated product of gelatin and tropomyosin (Patent Document 1), an O / W emulsion composition using natural cheese (Patent Document 2), a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound An amino-carbonyl reactant (Patent Document 3) and the like are known. However, Patent Documents 1 and 3 have strong umami and odor derived from proteins and peptides due to a heating reaction, and are limited to uses such as consomme soup. Moreover, in patent document 2, since a milk raw material is used and an application is limited, since it is necessary to maintain an O / W emulsified state, it is difficult to maintain an O / W emulsified state. The effect on food was not enough. In addition, a cream substitute food ingredient containing non-aggregating modified protein particles (Patent Document 4) and a composition having a smooth fat emulsion-like sensory property containing modified whey protein particles (Patent Document 5) For example, fat substitutes by the formation of fat globule-like fine particles have been proposed. These fat substitutes also make the fat globule-like body perceptible, but there are problems such as requiring a device that applies high shearing force to produce them and making it difficult to apply to foods with low moisture values. there were.

On the other hand, a taste improver for milk component-containing foods and drinks characterized by containing polyphenols has been proposed (Patent Document 6). In the said invention, aftertaste improves and the sharpness of a taste comes out by adding polyphenols, such as tea, to food-drinks. However, the said invention improves the taste which draws after the food-drinks which mix | blended the sweet taste ingredient, and improves it to the refreshing aftertaste, and does not give or enhance the rich taste.
By the way, catechins are known as one of the polyphenols. Among the catechins, gallate catechins having a galloyl group in the molecule such as epicatechin gallate (ECg), epigallocatechin gallate (EGCg), and catechin gallate (Cg) are astringent among catechins having a bitter taste. It has a unique astringency expressed as a taste, and has a bitterness two to three times stronger than epicatechin (EC) and catechin (C). Therefore, a method for reducing the bitter and astringent taste peculiar by changing the structure of gallate catechin by glycosylation or tannase treatment has been proposed (for example, Patent Documents 7 and 8). However, gallate-type catechins have high physiological activity against inactivation of human influenza virus, inhibition of oxidation of LDL cholesterol, etc., and the present inventors have also previously reported an action on vascular endothelial cells by oxidized LDL. Focusing on the lectin-like oxidized low-density lipoprotein receptor (LOX-1), which is a receptor that mediates ECs, it has been found that ECg and Cg have strong LOX-1 antagonist activity (Patent Document 9). Therefore, it is necessary to reduce bitterness and astringency while maintaining the structure of gallate-type catechin, which is expected to have a high bioactivity effect.

Japanese Patent No. 3509458 Japanese Patent No. 3569094 Japanese Patent No. 3623753 Japanese Patent No. 2647219 Japanese Patent No. 4637449 JP 2005-6503 A Japanese Patent No. 3557996 Japanese Patent No. 4739036 Japanese Patent Application No. 2011-236448

  The objective of this invention is providing the food / beverage products with which the rich taste enhancer of food / beverage products and the rich taste were enhanced.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive research and found that (a) gallate-type catechin, (b) collagen having an average molecular weight of 4,000 or more, and (c) a thickening stabilizer comprising three components. When added to the product, it was discovered that a rich taste was obtained, and the present invention was completed.

That is, the gist of the present invention is as follows.
[1] (a) Galate type catechin, (b) Collagen having an average molecular weight of 4,000 or more, (c) Thickening stabilizer containing three components as active ingredients, (a) component, (b) component, (C) A richness enhancer in which the ratio of the content [A], [B], [C] (unit: wt%) of the components is within the range of the following formula:
i) 2.0 ≦ ([B] / [A]) ≦ 30.0
ii) 1.0 ≦ ([B] / [C]) ≦ 10.0
[2] A method for producing a rich taste enhancer according to the above [1], comprising a step of mixing the following A1 and B2, or A2 and B1, or A2 and B2.
A1: Component (a) or an aqueous solution containing the same A2: An aqueous solution containing the (a) component and the (c) component B1: A component (b) or an aqueous solution containing the component B2: The component (b) and the component (c) An aqueous solution containing [3] the food and drink obtained by adding the richness enhancer of [1],
[4] The present invention relates to a candy obtained by adding the richness enhancer of [1].

  By adding the richness enhancer of the present invention to foods and drinks, the richness of foods and drinks is enhanced, and it is possible to substantially reduce milk components and lipids that produce rich tastes. The bitter and astringent taste of gallate-type catechin, which is a functional ingredient, is remarkably reduced and the unpleasant smell of collagen, a cosmetic ingredient, is reduced, which enhances the richness of food and drink and promotes high beauty and health while having high palatability An effect can also be obtained.

FIG. 1 is an image of a micrograph of the cloudy liquid 2 observed in Test Example 2.

Hereinafter, the present invention will be described in more detail.
The rich taste enhancer of the present invention is
It comprises three components as active ingredients: (a) gallate catechin, (b) collagen having an average molecular weight of 4,000 or more, and (c) a thickening stabilizer.

[(A) Galate type catechin]
Catechin is a kind of polyphenols that are abundant in teas of plants classified as Camellia, such as green tea, black tea or oolong tea, and is mainly epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), epigallocatechin gallate (EGCg), catechin (C), and catechin gallate (Cg) are generic names for flavan-3-ols. In the present invention, "gallate catechin" A catechin having a galloyl group, specifically, ECg, EGCg, Cg and the like. These may be refined products, crude products, natural products containing these products, or processed products thereof. Since it is preferable in terms of palatability such as flavor, it is possible to use a tea extract extracted from tea leaves with hot water or a water-soluble organic solvent and purified with a column or the like. preferable. As a commercial item, Taiyo Kagaku Co., Ltd. "Sunphenon", Mitsui Norin Co., Ltd. "Polyphenone" etc. are mentioned, for example.

[(B) Collagen with an average molecular weight of 4,000 or more]
Collagen is a major constituent protein in animal tissues and is known to exist throughout the skin, blood vessels, viscera, bones and the like. In addition to gelatin obtained by heating and denaturing collagen, collagen peptides obtained by hydrolyzing them with enzymes and the like are also referred to as water-soluble collagen.

  In the present invention, the water-soluble collagen can be used without any particular limitation with respect to the origin organism, the production method, and the jelly strength.

  In the present invention, the use of collagen having an average molecular weight of 4,000 or more can provide a rich taste enhancing effect and can effectively mask the bitter and astringent taste of gallate type catechins. Preferably, the average molecular weight is 5,000 or more. Information on the molecular weight of collagen is obtained by quantitative methods such as viscosity measurement, HPLC and gel filtration, and already known methods can be used. Here, the average molecular weight means the weight average molecular weight.

[(C) thickening stabilizer]
In the present invention, the thickening stabilizer is a thickening polysaccharide (gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, gati gum, alginic acid and its salt, soybean polysaccharide), polyglutamic acid and its salt, carboxymethylcellulose A food additive having a thickening effect such as Among them, gum arabic and soybean polysaccharide are preferable because of low viscosity and little influence on taste and physical property change to food. Gum arabic is also called acacia gum, gum arabic, or acacia dietary fiber, and is a polysaccharide collected from leguminous gum arabic (scientific name Acacia senegal) that grows in the tropics. Soy polysaccharide is a polysaccharide obtained from legume soybean seeds, also called soybean hemicellulose, and is composed of sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, glucose, etc., and galactan in the rhamnogalacturonic acid chain. And arabinan are combined.

In particular, the richness enhancer of the present invention comprises (a) the content of gallate catechin [A] (% by weight) and (b) the content of collagen having an average molecular weight of 4,000 or more [B] (% by weight). ) And the content [C] (% by weight) of the above-mentioned (c) thickening stabilizer can be adjusted within the range of the following formula to obtain a rich taste enhancing effect.
i) 2.0 ≦ ([B] / [A]) ≦ 30.0
ii) 1.0 ≦ ([B] / [C]) ≦ 10.0

With regard to i), if ([B] / [A]) is less than 2.0, the bitter and astringent masking derived from gallate-type catechin is insufficient and the effect of imparting richness is not sufficiently obtained. On the other hand, if ([B] / [A]) exceeds 30.0, disadvantageous phenomena such as gelation and viscosity increase occur, and the effect of imparting richness becomes insufficient. ([B] / [A]) is preferably 3.0 ≦ ([B] / [A]) ≦ 20.0.
Regarding (ii), when ([B] / [C]) is less than 1.0, a large amount of thickening stabilizer adversely affects the taste and physical properties of the food and drink. Further, if ([B] / [C]) exceeds 10.0, the gallate catechin and collagen will aggregate. ([B] / [C]) is preferably 2.0 ≦ ([B] / [C]) ≦ 8.0.
The (a) component, (b) component, and (c) component in the rich taste enhancer of the present invention may be mixed so as to satisfy the above weight ratio, and the range of the content of each component There is no particular limitation on.

[Optional ingredients]
The rich taste enhancer of the present invention may only contain the above three components, but if desired, sugar, fruit juice, vegetable juice, soy milk, dairy products, coffee, chocolates, alcohols, glycerin, acidulant, flavoring , Colorants, dietary fiber, vitamins, minerals, amino acids, proteins, oils and fats, emulsifiers, high-intensity sweeteners and the like. In addition, what is necessary is just to use the said arbitrary component in the range which does not have a bad influence on the palatability and physical stability of food-drinks.

  In the method for producing a rich taste enhancer of the present invention having the above-described configuration, when the component (a), the component (b) and the component (c) are mixed, the component (c) is previously converted to the component (a) and / or Alternatively, it is mixed and dissolved with the component (b) to form a solution. Moreover, what is necessary is just to add another arbitrary component at arbitrary processes.

That is, the rich taste enhancer of the present invention can be produced by the following step of mixing A1 and B2, or A2 and B1, or A2 and B2.
A1: Component (a) or an aqueous solution containing the same A2: An aqueous solution containing the (a) component and the (c) component B1: A component (b) or an aqueous solution containing the component B2: The component (b) and the component (c) Aqueous solution containing

  The conditions for mixing the above components are not particularly limited, but in order to prevent abrupt aggregation at the interface between the solutions to be mixed, they should be mixed in a dilute solution or mixed with stirring. It is preferable to mix in the state heated to 60 degreeC or more.

The rich taste enhancer of the present invention obtained as described above can enhance the rich taste of food and drink by adding it to the food and drink.
Although there is no limitation in particular as said food / beverage products, Juice, such as candy, soup dishes, dairy products, chocolate confectionery, etc. are mentioned.

  In particular, in the present invention, the richness in candy, which is considered difficult to impart richness with conventional seasonings, can be enhanced. The rich taste enhancer of the present invention may be added to knead dough and kneaded, for example, or added to a sugar coating liquid or other coating liquid, and these liquids may be coated on the candy surface.

  Although there is no limitation in particular as content of the said kokumi enhancer in the said food-drinks, if it is 1 weight% or more, a favorable kokumi enhance effect can be acquired.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples. In this example, “parts” and “%” are based on weight.

(Examples 1 and 2 and Comparative Examples 1 to 3) Preparation of Preparation Powders 1 to 5 120 parts of gelatin (trade name: APH-250, Nitta Gelatin Co., Ltd., average molecular weight of about 100,000) was added to 50 ° C. water 300 Aqueous solution in which 50 parts of soy polysaccharide (trade name: SM-1200, manufactured by Saneigen FFI Co., Ltd., hereinafter the same) is dissolved in 1000 parts of water at 50 ° C. Was prepared. An aqueous solution in which 20 parts of EGCg (trade name: Sanphenon EGCg, gallate type catechin content 96%, manufactured by Taiyo Kagaku Co., Ltd., hereinafter the same) is dissolved in 200 parts of water at 60 ° C. is added and mixed. A liquid was obtained. The obtained emulsion was immediately lyophilized and then pulverized to obtain Preparation Powder 1.
In the same manner as the preparation of the preparation powder 1, EGCg in the case of the preparation powder 1 is changed to other polyphenols (ECg, EGC, EC, grape skin extract, and preparation powders 2 to 5 are prepared as shown in Table 1. did.
Hereinafter, the prepared powders 1 to 5 were used as kokumi enhancers.

(Example 3) Addition to coffee beverage Dissolve 2.5 parts of the prepared powder 1 prepared above, 2 parts of instant coffee powder, 9 parts of granulated sugar and 0.02 part of milk flavor in 100 parts of water at 70 ° C. A coffee drink was prepared. The obtained coffee beverage was a rich coffee beverage without the bitter and astringent taste of gallate catechins and without the smell of collagen. The sensory test shown below was conducted using the coffee beverage as an added group and the coffee beverage without added powder as a control group. The results are shown in Table 2.

<Sensory evaluation test>
A sensory test was conducted by 10 panelists using a two-point comparison method between the additive group and the control group. Among the two points, the number of people selected that the additive group more “feels rich, rich, and thick taste” was rated as a rich taste (10 points maximum).

(Example 4 and Comparative Examples 4 to 6) Addition to Coffee Beverage In the same manner as in Example 3, coffee powders were prepared using Preparation Powders 2, 3, 4, and 5 instead of Preparation Powder 1 (each carried out) Example 4, comparative examples 4, 5, 6). The sensory test was conducted in the same manner as in Example 3 using the obtained coffee beverages as the addition group and the coffee beverage without the prepared powder as the control group. The results are shown in Table 2.

  From the results in Table 2, the coffee beverages obtained in Examples 3 and 4 are all excellent in the kokumi enhancing effect because the kokumi scores are higher than those of the coffee beverages obtained in Comparative Examples 4 to 6. I understand that. Further, the coffee beverages of Examples 3 and 4 did not generate anything even when allowed to cool to room temperature, whereas the coffee beverages of Comparative Examples 4 to 6 gelled when allowed to cool to room temperature.

(Examples 5 to 8, Comparative Example 7) Preparation of Preparation Solutions 1 to 5 Granulated sugar in the amounts shown in Table 2, gum arabic (trade name: Instant Gum AB, manufactured by Colloid Naturel Japan, the same shall apply hereinafter), 50 parts of water Was dissolved by heating at 100 ° C., and then an aqueous solution in which collagen was dissolved in 80 parts of water at 60 ° C. was added and mixed. And the aqueous solution which melt | dissolved the gallate type catechin containing formulation (EGCg, tea extract, green tea extract) shown in Table 3 here in 40 parts of water of 90 degreeC was added and mixed, and preparation liquid 1, 2, 3, 4, 5 (Examples 5, 6, 7, 8 and Comparative Example 7 respectively) were obtained.
Hereinafter, the preparation liquids 1-5 were used as a kokumi enhancer.

(Examples 9 to 12 and Comparative Example 8) Addition to sugar-coated candy 500 parts of paratinite are dissolved in water, cooked to 155 ° C. in a vacuum kettle, mixed with 4 parts of black tea powder and 0.4 parts of milk tea flavor. Then, a candy which was formed into a spherical shape of 2 g per grain by stamping to be a central layer was produced. Subsequently, 200 parts of granulated sugar is dissolved by heating in water, 50 parts of the above preparation liquids 1 to 5 are added, and further, 0.6% by weight of milk tea fragrance is added. Finally, Bx. The sugar coating liquid was prepared so that it might become 70 (solid content 70%). Subsequently, 400 parts of the candy prepared above was put into a sugar-coated bread and rotated at a rotation speed of 20 rotations / minute. The sugar-coating liquid was hung on the candy surface so as to be evenly and thinly, spread over the whole, and then blown to dry the whole so that it was completely dried. The step of applying the sugar-coating liquid was repeated, and a total of 300 parts of the sugar-coating liquid was applied to the candy of the center layer to produce a sugar-coating candy.
A sensory test was conducted in the same manner as in Example 3 except that the sugar-coated candy was added and the sugar-coated candy sugar-coated using a sugar-coating liquid not added with the preparation liquid was used as a control group. The results are shown in Table 4.

  From the results of Table 4, it can be seen that the sugar-coated candy obtained in Examples 9 to 12 is superior in the body taste enhancing effect because the sugar-coated candy of Comparative Example 8 has a higher score of body. Moreover, the sugar coating liquid of the comparative example 8 had high viscosity, and sugar coating was difficult, and the sugar coating surface was not smooth and smooth.

(Example 13) Addition to consomme soup 3 parts of the prepared powder 1 was added to and mixed with 100 parts of 80 ° C consomme soup, and a sensory test was conducted in the same manner as in Example 3. Consomme soup to which the prepared powder 1 was not added was used as a control group. The score was “10”.

(Example 14) Addition to hard candy Maltitol syrup (trade name: LYCASIN 75/77, manufactured by Rocket Japan Co., Ltd., Bx.75) 500 parts, fresh cream 25 parts, emulsifier 0.5 part, prepared powder 1 7 parts were added and mixed, cooked to 135 ° C. in a vacuum kettle, mixed with 0.3 part of milk flavor, and cast into an elliptical mold to prepare candy (4 g per grain). And the sensory test was done like Example 3. A candy to which 4.4 parts of gelatin powder (trade name: G fine powder, manufactured by Nitta Gelatin Co., Ltd., average molecular weight of about 100,000) was added instead of the prepared powder 1 was used as a control group. The score was “9”.

(Test Example 1) Particle size distribution measurement The prepared powder 1 and the prepared solution 1 were mixed with 20 times the amount of water, respectively, heated and uniformly dispersed to obtain cloudy liquids 1 and 2. Also, 100 parts of the sugar-coated candy of Example 9 was immersed in 100 parts of water for 1 minute to dissolve the sugar-coated layer, whereby a cloudy liquid 3 was obtained. About the obtained cloudy liquid, the particle size distribution was measured by the well-known method using the laser diffraction type particle size distribution measuring apparatus ("SALD-2000J", Shimadzu Corp. make). Specifically, water at 40 ° C. was added to the sample (white suspensions 1 to 3) while stirring, diluted to a measurable concentration, put into the sampler stirring tank, and the pump speed adjustment knob was adjusted to 6 The particle size distribution was measured while stirring at the position. As a distribution criterion, a volume criterion (how much volume a particle having a specific particle diameter occupies in the total volume of all particles) was used. The average particle size was calculated by software for the apparatus (WingSALD-2000J, manufactured by Shimadzu Corporation). As a result, the average particle diameters of the cloudy liquids 1 to 3 are 97.9 μm, 49.4 μm, and 36.1 μm, respectively, and these particle diameters in the mouth give a rich taste enhancing effect. it is conceivable that. Moreover, since there is no big difference in an average particle diameter with the cloudy liquids 2 and 3, it is thought that the body shape enhancer of this invention is maintaining the shape of particle | grains also in a sugar-coating layer.

(Test Example 2) Observation of particle shape Insoluble particles in the compositions of the cloudy liquids 1 to 3 were observed with an optical microscope ("BX41", manufactured by Olympus Corporation) at a magnification of 200 times. It has confirmed that it was substantially spherical similarly to. It is considered that the insoluble particles are perceived not as rough but as rich because they are substantially spherical. As an example, a photomicrograph of the cloudy liquid 2 is shown in FIG.

Claims (4)

(A) Galate type catechin, (b) Collagen having an average molecular weight of 4,000 or more, (c) Thickening stabilizer, containing three components as active ingredients, (a) component, (b) component, (c) A rich taste enhancer in which the ratio of component contents [A], [B], [C] (unit: wt%) is within the range of the following formula.
i) 2.0 ≦ ([B] / [A]) ≦ 30.0
ii) 1.0 ≦ ([B] / [C]) ≦ 10.0 The method for producing a kokumi enhancer according to claim 1, comprising a step of mixing the following A1 and B2, or A2 and B1, or A2 and B2.
A1: Component (a) or an aqueous solution containing the same A2: An aqueous solution containing the (a) component and the (c) component B1: A component (b) or an aqueous solution containing the component B2: The component (b) and the component (c) Aqueous solution containing   A food or drink comprising the kokumi enhancer according to claim 1 added thereto.   A candy obtained by adding the rich taste enhancer of claim 1.