CN102341001A - Bitterness reducing agent - Google Patents
Bitterness reducing agent Download PDFInfo
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- CN102341001A CN102341001A CN2010800109678A CN201080010967A CN102341001A CN 102341001 A CN102341001 A CN 102341001A CN 2010800109678 A CN2010800109678 A CN 2010800109678A CN 201080010967 A CN201080010967 A CN 201080010967A CN 102341001 A CN102341001 A CN 102341001A
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- Prior art keywords
- bitter taste
- amino
- potassium chloride
- powder
- soup
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
Abstract
Disclosed is an agent for reducing bitterness of an inorganic salt. Also disclosed is a method for reducing bitterness of an inorganic salt. Specifically disclosed is an agent for reducing bitterness of an inorganic salt such as potassium chloride, magnesium chloride and a phosphoric acid salt of calcium chloride, which is characterized by comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound, preferably an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound. Also specifically disclosed is a method for reducing bitterness of a composition containing an inorganic salt, which is characterized by adding the agent for reducing bitterness of an inorganic salt to the composition.
Description
Technical field
The present invention relates to bitter inhibitor and bitter taste inhibition method.
Background technology
Inorganic salts such as potassium chloride, magnesium chloride, calcium chloride phosphate are used in the numerous food processing industry, for example can as the salt substitute in the salt-poor diet, when making bean curd as the tofu coagulation agent of solidifying soya-bean milk, as the buck of the mouthfeel that embodies Chinese noodle, local flavor, as the binding agent of the tissue of improvement ham, sausage etc.
But according to the kind of the diet article that used inorganic salts, the use amount of inorganic salts, inorganic salts are sometimes because bitter taste that originally has or astringent taste and significantly damage the original local flavor of food.Therefore; As the method that suppresses or cover bitter taste; For example developed the method (with reference to patent documentation 1) of using the hay bacillus culture, the method (with reference to patent documentation 2) of use autolysing yeast extract itself etc., but, required the method for better effects if for fear of the influence of additive to local flavor.
Patent documentation 1: japanese kokai publication hei 2-150251
Patent documentation 2: japanese kokai publication sho 56-55177
Summary of the invention
The object of the present invention is to provide the bitter taste inhibition method of the bitter inhibitor and the inorganic salts of inorganic salts.
The present invention relates to following (1)～(5).
(1) a kind of bitter inhibitor of inorganic salts is characterized in that, contains the amino-carbonyl reaction thing of peptide and carbonyls.
(2) like the preparation of above-mentioned (1), wherein, amino-carbonyl reaction thing is the peptide of molecular weight 1000～5000 and the amino of carbonyls-carbonyl reaction thing.
(3) a kind of bitter taste inhibition method that contains the composition of inorganic salts is characterized in that, in the composition that contains inorganic salts, adds the amino-carbonyl reaction thing of peptide and carbonyls.
(4) like the method for above-mentioned (3), wherein, amino-carbonyl reaction thing is the peptide of molecular weight 1000～5000 and the amino of carbonyls-carbonyl reaction thing.
(5) a kind of bitter taste inhibition method that contains the composition of inorganic salts is characterized in that, in the composition that contains inorganic salts, adds the bitter inhibitor of above-mentioned (1) or (2).
The application requires Japanese patent application 2009-62291 number priority of on March 16th, 2009 application, and comprises the content that the specification of this patent application is put down in writing.
The invention effect
According to the present invention, the bitter taste inhibition method of the bitter inhibitor and the inorganic salts of inorganic salts can be provided.
According to the present invention, can significantly suppress to become bitter taste reason, that bring by inorganic salts such as potassium chloride of the original local flavor of infringement food as salt substitute etc.
The specific embodiment
Being used to prepare the peptide of the amino-carbonyl reaction thing (below, also only be called amino-carbonyl reaction thing) of peptide used in the present invention and carbonyls, can be the peptide that is synthesized into through peptide; The protein hydrolysate that also can be to use proteolytic enzyme, acid etc. to make proteolysis and obtain; From this protein hydrolysate, separate component that contains peptide of obtaining etc. through ultrafiltration, gel filtration equimolecular quantity stage division and contain peptide thing etc.
As the component that contains peptide, for example can use the component of component more than 500 of the molecular weight that the protolysate classification obtained as index with molecular weight, preferred molecular weight 1000～20000, more preferably component, the further component of preferred molecular weight 1000～5000 of molecular weight 1000～10000.
Protein hydrolysate can use commercially available products such as animal protein hydrolysate (HAP, EAP etc.), phytoprotein hydrolysate (HVP, EVP etc.), yeast extract; Also can use the protein hydrolysate that obtains through the following protein of hydrolysis process; Said protein comprises: vegetable proteins such as soybean protein, wheat gluten, zein; Lactoprotein such as lactalbumin, casein, egg proteins such as ovalbumin, livetin, blood proteins such as plasma protein, hyperglobulinemia; Animal proteins such as meat albumen, fish protein are from the protein of yeast thalline.As protein, can use Separation of Proteins contained in the thalline of yeast such as brewer's yeast, Saccharomyces cerevisiae, torula and the thalline, purifying and in the protein that obtains any one from the yeast thalline.
As protein, can use the protein after above-mentioned protein enforcement chemical treatment, enzyme processing, the physical treatment etc., for example can use gelatin, plakalbumin, albuminate, proteose, peptone etc.As gelatin, can use the gelatin (A type) that obtains by acid treatment and the gelatin (Type B) that obtains by alkali treatment in any one.
Protein can be in the above-mentioned protein any one, but preferably uses soybean protein, wheat gluten, lactalbumin, casein, plasma protein, ovalbumin, gelatin or from the protein of yeast thalline.
As proteolytic enzyme, can enumerate endopeptidase (being also referred to as protease) and exopeptidase, but preferably use endopeptidase.As endopeptidase, preferred use also has the active endopeptidase of exopeptidase.Under the situation of using the low endopeptidase of exopeptidase activity, also can mix exopeptidase separately and use.
As endopeptidase; Can enumerate for example serine proteases such as trypsase, chymotrypsin, subtilopeptidase A; Thiol proteases such as papain, bromelain, ficin, carboxyl proteases such as pepsin, renin, metalloproteinases such as thermolysin etc.As commercially available endopeptidase, can enumerate for example trypsase, chymotrypsin, pepsin, ス ミ チ one system LP (new Japanese chemical manufactured), PVC オ プ ラ one ゼ (Na ガ セ ケ system テ Star Network ス manufactured), ア Le カ ラ one ゼ (ノ ボ ザ イ system ズ ジ ヤ パ Application manufactured) etc.
As having the active endopeptidase of exopeptidase, can enumerate for example ウ マ ミ ザ イ system (day wild エ Application ザ イ system manufactured), ア Network チ Na one ゼ (scientific research Off ア Le マ manufactured) etc.
The use amount of proteolytic enzyme according to the kind of employed enzyme, protein etc. and different, therefore has no particular limits, but is 0.05～10 weight portion with respect to protein 100 weight portions of hydrolysis process usually.
The pH of the hydrolysis process of protein, reaction temperature are as long as suitably adopt the optimum condition or the approaching with it condition of employed proteolytic enzyme.PH can regulate through adding the alkali of being allowed in the diet article such as the acid of being allowed in the diet article such as hydrochloric acid, acetic acid, lactic acid, citric acid, phosphoric acid or NaOH, potassium hydroxide, calcium hydroxide.
The hydrolysis process time of protein, according to the kind of employed proteolytic enzyme, its use amount, temperature, pH condition etc. and different, preferred 1～100 hour usually, more preferably 6～72 hours.
When making proteolysis through acid, in the presence of organic acids such as inorganic acid such as the hydrochloric acid of 0.1～1mol/l, sulfuric acid, nitric acid or citric acid, with protein in 70～100 ℃ of following heat treated 0.5 hour～24 hours, preferred heat treated 1 hour～5 hours.
After the hydrolysis process of protein, reactant liquor can directly supply in follow-up processing, under the situation of using proteolytic enzyme, also can after making enzyme deactivation through heat treated, acid treatment etc., supply in follow-up processing.
As with the carbonyls of peptide coexistence, then all can use so long as have the organic compound of carbonyl, but preferably use reduced sugar, carbonyls that the oxidation through lipid generates, especially preferably use reduced sugar.
As reduced sugar, the above polysaccharide sugar of disaccharides that can enumerate monose, have reproducibility.
As monose, can enumerate out triose, tetrose, pentose, hexose, heptose etc., preferably use pentose or hexose.
As pentose, can enumerate L-arabinose, D-wood sugar, D-ribose, D-2-deoxyribose etc., preferably use D-wood sugar or D-ribose.
As hexose, can enumerate D-glucose, D-fructose, D-galactolipin, D-mannose etc., preferably use D-glucose or D-fructose.In addition, can also use hexuronic acid, can enumerate glucuronic acid, galacturonic acid etc., preferably use galacturonic acid.
The above polysaccharide of disaccharides with reduced sugar; Be meant the polysaccharide with carbonyl of plural monose be combined into; And the polysaccharide of reduction Fehling solution can be enumerated for example maltose, lactose, isomaltose, maltotriose, maltotetraose, dextrin etc. under alkaline environment.
As the carbonyls that the oxidation through lipid generates, can enumerate aldehyde compounds such as the saturated aldehyde that generates after the hydrogen peroxide decomposes that the oxidation through lipid generates, unsaturated aldehyde etc.
As saturated aldehyde, can enumerate propionic aldehyde, hexanal, octanal, aldehyde C-9 etc., preferably use hexanal or aldehyde C-9.
As unsaturated aldehyde, can enumerate 2-crotonaldehyde (crotonaldehyde), 2-hexenoic aldehyde, 2-decenal, 2-undecenal, 2,4-heptadienal, 2,4-decadienals etc. preferably use 2-crotonaldehyde or 2-hexenoic aldehyde.
The preparation method of following illustration amino of the present invention-carbonyl reaction thing.
At water or be in main component and the solvent that also contains other compositions such as ethanol, amino acid, metal ion for example with water; The dissolving peptide so that its concentration be 1～60% (w/v), be preferably 1～10% (w/v); And; Dissolve carbonyls so that its concentration is 0.001～30% (w/v), is preferably 0.01～10% (w/v), prepare the mixed aqueous solution of peptide and carbonyls.
This mixed aqueous solution is adjusted to pH=3～9, preferred pH=5～7, under 30～180 ℃, preferred 60～120 ℃, reacts 1 hour to several months, preferred 1～6 hour, thereby can prepare the solution that contains the amino-carbonyl reaction thing that uses among the present invention.
The solution that contains the amino-carbonyl reaction thing of gained can directly be used to prepare the bitter inhibitor (following only be called bitter inhibitor of the present invention) of inorganic salts of the present invention; Also can be as required; The separation and purification treatment of chromatography, film separation etc., the processing such as concentration of adopting that decompression concentrates etc. are handled, are adopted in decolouring through adopting active carbon, ultrafiltration etc.; Liquid such as preparation destainer, refined solution, concentrate are used it for preparation bitter inhibitor of the present invention again; Also can be with gained liquid further through processing such as dried such as drying under reduced pressure, spray-dryings, solids such as preparation solid content, powder are used it for preparation bitter inhibitor of the present invention again.
In addition; In the preparation of above-mentioned amino-carbonyl reaction thing, also can behind the pH of the mixed aqueous solution of regulating peptide and carbonyls, carry out dried such as freeze drying, spray-drying etc. to it; Then the gained dried powder is adjusted to relative humidity 50～90%, preferred 60～80%; And under 30～180 ℃, preferably under 60～120 ℃, make its stoichiometric number hour to several months, preferred 3～10 days, obtain amino-carbonyl reaction thing thus.
Bitter inhibitor of the present invention; Can directly use amino-carbonyl reaction thing, also can contain the additive that can use in the following diet article as required, said additive comprises: inorganic salts such as sodium chloride, potassium chloride; Amino acid such as sodium glutamate, glycine, alanine; Nucleic acid such as Sodium Inosinate, sodium guanylate, sugar such as sucrose, glucose, lactose, natural flavourings such as soy sauce, salty sauce, poultry meat extract, poultry extract, seafood extract, yeast extract, protein hydrolysate; Spices such as perfumery, medicinal herbs class, excipient such as dextrin, various starch etc.
Though contain that potassium chloride etc. has bitter taste but the bitter inhibitor of the present invention that also has the inorganic salts of saline taste replaces agent can be preferably used as the salt that has suppressed bitter taste.
Bitter inhibitor of the present invention can be solid, shaped such as powder, plastochondria, powder body, any one form during solution etc. are liquid.
As bitter taste inhibition method of the present invention, can enumerate method that bitter inhibitor of the present invention is added as the part of raw materials of said composition and the method for when using said composition, adding etc. when manufacturing contains the composition of inorganic salts.Addition is as long as suitably set.
As the inorganic salts among the present invention, can preferably enumerate inorganic salts with bitter taste.As inorganic salts, can enumerate potassium chloride, magnesium chloride, chlorination calcium phosphate salt カ Le シ ウ system リ Application acid salt with bitter taste) etc., preferably enumerate potassium chloride or magnesium chloride, more preferably enumerate potassium chloride.
As the composition that contains inorganic salts, can preferably enumerate the diet article that contain inorganic salts, also can be to contain inorganic salts and the preparation of the pharmacological component that contains as required etc. contains any one compositions of inorganic salts.
As the diet article that contain inorganic salts, so long as contain the diet article of inorganic salts, then any one diet article all can, can preferably enumerate the diet article that contain inorganic salts with purposes such as salt substitute, coagulating agent, binding agents.For example can enumerate out soy sauce; Noodle soup; Soup juice; Prepare food and use baste; Salted vegetables is used baste; Chinese style soup; Flavoring; Salty sauce; Big dip; Hand-pulled noodles soup (soy sauce hand-pulled noodles soup; Salty sauce hand-pulled noodles soup etc.); Cured fish meat; Breaded fish stick; Aquatic products such as bamboo wheel slurry processed goods; Ham; Poultry such as sausage meat processed goods; Japanese dish; Roasting ground rice sheet; Dried plum; The sweet seafood delights of cooking; Various noodles; Sports drink; Cream; Dairy products such as butter; Clear soup; Soup such as thick soup; Catsup; Palm fibre sauce (brown sauce); Western-style dip (demi-glace sauce); Western-style baste such as pasta sauce; Various poultry meat extracts; French dip (fond); French meat soup (bouillon); The meat of Japanese/Western-style/Chinese style; Vegetables dish etc.
Embodiment
Below, through embodiment the present invention is more specifically explained.But the present invention does not receive the restriction of these embodiment.
(embodiment 1)
Separation skimmed soybean protein hydrolysate (consonance fermented food manufactured) and the n-hexyl aldehyde of 0.12g that 5g is obtained with proteolysis enzyme hydrolysis separation skimmed soybean protein are distributed in the 100ml water, behind the pH to 6 of regulator solution, heat 4 hours down at 90 ℃.After making the solution cooling, freeze drying obtains powder 1.
In addition, use processing, prepare the big dip that sodium chloride concentration is 1.18 weight % (less salt type) (only being designated as " big dip " in the table 1) through conventional method with yellow bean sauce and water.
In this big dip (less salt type) 100ml, add respectively according to the amount of table 1 and to separate skimmed soybean protein hydrolysate and powder 1 and as the potassium chloride of the substitute of the sodium chloride of decrement (below identical).
By 7 trained judging panels the bitter taste of these big dips has been carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems; Particularly: the bitter taste of the big dip that does not add potassium chloride was made as 3 fens; The bitter taste of the big dip that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 judging panels' scoring is as shown in table 1.
[table 1]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 1, for having added the big dip that makes the powder 1 that the hydrolysate that separates skimmed soybean protein obtains with n-hexyl aldehyde generation amino-carbonyl reaction, the bitter taste that potassium chloride produced that is used as the salt substitute has obtained inhibition.
(embodiment 2)
Except that the hydrolysate that uses gelatin (pig source) (the fermented food manufactured of coordinating) replaces separating the skimmed soybean protein, carry out the operation same with embodiment 1, obtain powder 2.
In addition, use thick soy sauce, soup juice, granulated sugar, chicken soup, ginger, garlic, water etc., prepare the soy sauce hand-pulled noodles soup (less salt type) that sodium chloride concentration is 0.96 weight % (only being designated as " soy sauce hand-pulled noodles soup " in the table 2) through conventional method.
In this soy sauce hand-pulled noodles soup (less salt type) 100ml, add potassium chloride, gelatin hydrolysied matter and powder 2 respectively according to the amount of table 2.
By 7 trained judging panels the bitter taste of these soy sauce hand-pulled noodles soup has been carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems; Particularly: the bitter taste of the soy sauce hand-pulled noodles soup that does not add potassium chloride was made as 3 fens; The bitter taste of the soy sauce hand-pulled noodles soup that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 judging panels' scoring is as shown in table 2.
[table 2]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 2, for the soy sauce hand-pulled noodles soup of the powder 2 that has obtained with regard to having added the hydrolysate that makes gelatin and n-hexyl aldehyde generation amino-carbonyl reaction, obtained inhibition as the bitter taste that potassium chloride produced of salt substitute.
(embodiment 3)
Except that using the 4g yeast extract to replace 5g to separate the skimmed soybean protein hydrolysate and using 1g glucose to replace the 0.12g n-hexyl aldehyde, carry out the operation same with embodiment 1, obtain powder 3.
In addition, use thick soy sauce, soup juice, granulated sugar, brewage flavoring, stripped tuna extract, Thallus Laminariae (Thallus Eckloniae) extract, water etc., prepare the noodle soup that sodium chloride is 0.93 weight % (less salt type) (only being designated as " noodle soup " in the table 3) through conventional method.
In this noodle soup (less salt type) 100ml, add potassium chloride, yeast extract and powder 3 according to the amount shown in the table 3.
By 7 trained judging panels the bitter taste of these noodle soup has been carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems, particularly: the bitter taste of the noodle soup that does not add potassium chloride was made as 3 fens, the bitter taste of the noodle soup that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 judging panels' scoring is as shown in table 3.
[table 3]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 3, for the noodle soup that has added the powder 3 that makes yeast extract and glucose generation amino-carbonyl reaction and obtain, obtained inhibition as the bitter taste that potassium chloride produced of salt substitute.
(embodiment 4)
Separation skimmed soybean protein 200g is distributed among the water 1800ml, adds 4ml ア Le カ ラ one ゼ (ノ ボ ザ イ system ズ manufactured), under 50 ℃, make its reaction 30 minutes.When using NaOH to maintain pH to be 8, under 50 ℃, make its reaction 20 hours again.
After reaction finished, heating made enzyme deactivation in 20 minutes under 85～90 ℃, carried out centrifugal then.The gained supernatant is filtered, filtrating is carried out ultrafiltration (using molecular cut off is 1000～5000 milipore filter), obtain molecular weight and be 1000～5000 component.Obtained component is carried out freeze drying, obtain powder.
This powder 4g is dissolved among the aqueous solution 100ml that contains the 0.8g wood sugar, it was reacted 4 hours down at 95 ℃.
The gained reactant liquor is carried out ultrafiltration (the use molecular cut off is 1000 milipore filter), and obtaining molecular weight is the component more than 1000.With this component freeze drying, obtain the powder 4 of about 2g.
In addition, potassium chloride is dissolved in the water, prepares the potassium chloride solution of 1.5 weight %.
In this aqueous solution, add powder and powder 4 that the component freeze drying of molecular weight 1000～5000 is obtained, so that they reach 0.2 weight % respectively.
By 7 trained judging panels the bitter taste of each solution of gained is carried out sensory evaluation.
Evaluate root descends index to carry out through evaluation in 7 fens according to this, tries to achieve the mean value of each judging panel's evaluation.
The result is as shown in table 4.
7 minutes: feel very undesirable bitter taste
6 minutes: feel undesirable bitter taste
5 minutes: feel stronger bitter taste
4 minutes: feel bitter taste
3 minutes: feel a little bitter taste
2 minutes: feel slightly bitter taste
1 minute: do not feel bitter taste fully
[table 4]
As shown in table 4, for having added the potassium chloride solution that makes the powder 4 that obtains from the component of the molecular weight 1000～5000 that separates skimmed soybean protein and wood sugar generation amino-carbonyl reaction, bitter taste has obtained inhibition.
(embodiment 5)
Among big dip (less salt type) (only be designated as in the table 5 " big the dip ") 100ml of preparation in embodiment 1, add the powder and the powder 4 that will obtain of preparation among potassium chloride, the embodiment 4 respectively according to the amount of table 5 from the component freeze drying of the molecular weight 1000～5000 that separates skimmed soybean protein.
By 7 trained judging panels the bitter taste of these big dips is carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems; Particularly: the bitter taste of the big dip that does not add potassium chloride was made as 3 fens; The bitter taste of the big dip that has added potassium chloride was made as 5 fens, will feel that bitter taste was made as 1 fen fully, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 expert judging panels' scoring is as shown in table 5.
[table 5]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 5, for having added the big dip that makes the powder 4 that the component from the molecular weight 1000～5000 that separates skimmed soybean protein obtains with wood sugar generation amino-carbonyl reaction, the bitter taste that potassium chloride produced that is used as the salt substitute has obtained inhibition.
(embodiment 6)
In embodiment 2 among soy sauce hand-pulled noodles soup (less salt type) (only being designated as " soy sauce hand-pulled noodles soup " in the table 6) 100ml of preparation, add among potassium chloride, the embodiment 4 powder and the powder 4 that will obtain of preparation respectively according to the amount of table 6 from the component freeze drying of the molecular weight 1000～5000 that separates skimmed soybean protein.
By 7 trained judging panels the bitter taste of these soy sauce hand-pulled noodles soup has been carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems; Particularly: the bitter taste of the soy sauce hand-pulled noodles soup that does not add potassium chloride was made as 3 fens; The bitter taste of the soy sauce hand-pulled noodles soup that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 judging panels' scoring is as shown in table 6.
[table 6]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 6; For having added the soy sauce hand-pulled noodles soup that makes the powder 4 that the component from the molecular weight 1000～5000 that separates skimmed soybean protein obtains with wood sugar generation amino-carbonyl reaction, the bitter taste that potassium chloride produced that is used as the salt substitute has obtained inhibition.
(embodiment 7)
In embodiment 3 among the noodle soup 100ml of preparation, add among potassium chloride, the embodiment 4 the powder and the powder 4 that the component freeze drying of molecular weight 1000～5000 is obtained of preparation respectively according to the amount of table 7.
By 7 trained judging panels the bitter taste of these noodle soup has been carried out sensory evaluation.
Evaluation is carried out through 7 fens point systems, particularly: the bitter taste of the noodle soup that does not add potassium chloride was made as 3 fens, the bitter taste of the noodle soup that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 judging panels' scoring is as shown in table 7.
[table 7]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 7, for having added the noodle soup that makes the powder 4 that the component from the molecular weight 1000～5000 that separates skimmed soybean protein obtains with wood sugar generation amino-carbonyl reaction, the bitter taste that potassium chloride produced that is used as the salt substitute has obtained inhibition.
(embodiment 8)
The powder 4g from the component of the molecular weight 1000～5000 that separates skimmed soybean protein that obtains among the embodiment 4 is dissolved into contains among the 0.8g galacturonic aqueous acid 100ml, make it 95 ℃ of reactions 4 hours down.The gained reactant liquor is carried out ultrafiltration (using the milipore filter of molecular cut off 1000), and obtaining molecular weight is the component more than 1000.This component is carried out freeze drying, obtain the powder 5 of about 2g.
In addition, use chickens' extract, chicken fat, garlic, onion powder, white pepper powder, salt, berry sugar etc., prepare the Clear chicken soup powder through conventional method.
4.2g is dissolved among the hot water 150ml with this Clear chicken soup powder, preparation Clear chicken soup, and the powder and the powder 5 that add potassium chloride respectively, the component freeze drying of molecular weight 1000～5000 is obtained according to the amount of table 8.
By 7 trained judging panels the bitter taste of these Clear chicken soup is carried out sensory evaluation.
Evaluation is carried out through 7 fens evaluation assessments; Particularly: the bitter taste that will not add the Clear chicken soup of potassium chloride was made as 3 fens; The bitter taste of the Clear chicken soup that has added potassium chloride was made as 5 fens, will be not able to appreciate bitter taste fully and be made as 1 fen, will feel that the strongest bitter taste was made as 7 fens.
The mean value of 7 expert judging panels' scoring is as shown in table 8.
[table 8]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 8; For having added the Clear chicken soup that makes the powder 5 that the component from the molecular weight 1000～5000 that separates skimmed soybean protein obtains with galacturonic acid generation amino-carbonyl reaction, the bitter taste that potassium chloride produced that is used as the salt substitute has obtained inhibition.
(embodiment 9)
The powder 4g from the component of the molecular weight 1000～5000 that separates skimmed soybean protein that obtains among the embodiment 4 is dissolved into contains 0.8g dextrin (パ イ Application デ Star Network ス #4: among aqueous solution 100ml Song Gu chemical company), make it 95 ℃ of reactions 4 hours down.The gained reactant liquor is carried out ultrafiltration (the use molecular cut off is 1000 milipore filter), and obtaining as molecular weight is amino-carbonyl reaction thing 6 of about 2g of the component more than 1000.
In embodiment 3 among noodle soup (less salt type) 100ml of preparation, the powder and the amino-carbonyl reaction thing 6 that add potassium chloride respectively, the component freeze drying of molecular weight 1000～5000 is obtained according to the amount shown in the table 9.
By 4 trained judging panels the bitter taste of these noodle soup has been carried out sensory evaluation.
Evaluation is carried out through 5 fens point systems, particularly: the bitter taste of the noodle soup that does not add potassium chloride was made as 3 fens, the bitter taste of the noodle soup that has added potassium chloride was made as 5 fens.The mean value of 4 judging panels' scoring is as shown in table 9.
[table 9]
*: with respect to trial zone 2, significance is below 5%, to have significant difference
As shown in table 9, for having added the noodle soup that makes the amino-carbonyl reaction thing 6 that obtains from the component of the molecular weight 1000～5000 that separates skimmed soybean protein and dextrin generation amino-carbonyl reaction, the bitter taste that potassium chloride produced has obtained inhibition.
Utilizability on the industry
The present invention can be used in the food processing field of inorganic salts such as potassium chloride as salt substitute, tofu coagulation agent, buck, binding agent.
Whole publications, patent and the patent application of quoting in this specification are all directly taken in this specification as a reference.
Claims (5)
1. the bitter inhibitor of inorganic salts is characterized in that, contains the amino-carbonyl reaction thing of peptide and carbonyls.
2. preparation as claimed in claim 1, wherein, amino-carbonyl reaction thing is the peptide of molecular weight 1000～5000 and the amino of carbonyls-carbonyl reaction thing.
3. a bitter taste inhibition method that contains the composition of inorganic salts is characterized in that, in the composition that contains inorganic salts, adds the amino-carbonyl reaction thing of peptide and carbonyls.
4. method as claimed in claim 3, wherein, amino-carbonyl reaction thing is the peptide of molecular weight 1000～5000 and the amino of carbonyls-carbonyl reaction thing.
5. a bitter taste inhibition method that contains the composition of inorganic salts is characterized in that, in the composition that contains inorganic salts, adds claim 1 or 2 described bitter inhibitors.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009062291 | 2009-03-16 | ||
| JP2009-062291 | 2009-03-16 | ||
| PCT/JP2010/054415 WO2010107019A1 (en) | 2009-03-16 | 2010-03-16 | Bitterness reducing agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102341001A true CN102341001A (en) | 2012-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010800109678A Pending CN102341001A (en) | 2009-03-16 | 2010-03-16 | Bitterness reducing agent |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5759366B2 (en) |
| CN (1) | CN102341001A (en) |
| WO (1) | WO2010107019A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785939A (en) * | 2017-12-13 | 2021-12-14 | 日清食品控股株式会社 | Method for preparing instant noodles |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5019659B1 (en) * | 2012-01-16 | 2012-09-05 | 長谷川香料株式会社 | Bitterness / Astringency Inhibitor |
| JP7111462B2 (en) * | 2017-12-13 | 2022-08-02 | 日清食品ホールディングス株式会社 | Noodle strings for producing instant noodles and method for producing instant noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817198A (en) * | 2001-05-14 | 2006-08-16 | 协和发酵工业株式会社 | Seasoning |
| JP2007202492A (en) * | 2006-02-02 | 2007-08-16 | Kyowa Hakko Foods Kk | Method for enhancing milk feeling |
| JP2007319110A (en) * | 2006-06-02 | 2007-12-13 | Kyowa Hakko Foods Kk | Pungency-enhancing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006325447A (en) * | 2005-05-24 | 2006-12-07 | Nisshin Pharma Inc | Anti-helicobacter pylori food and drink |
| EP1900293A1 (en) * | 2006-08-31 | 2008-03-19 | Nestec S.A. | A cooking aid composition obtained through thermal processing |
-
2010
- 2010-03-16 WO PCT/JP2010/054415 patent/WO2010107019A1/en active Application Filing
- 2010-03-16 JP JP2011504843A patent/JP5759366B2/en active Active
- 2010-03-16 CN CN2010800109678A patent/CN102341001A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817198A (en) * | 2001-05-14 | 2006-08-16 | 协和发酵工业株式会社 | Seasoning |
| JP2007202492A (en) * | 2006-02-02 | 2007-08-16 | Kyowa Hakko Foods Kk | Method for enhancing milk feeling |
| JP2007319110A (en) * | 2006-06-02 | 2007-12-13 | Kyowa Hakko Foods Kk | Pungency-enhancing method |
Non-Patent Citations (1)
| Title |
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| 张开诚: "苦味机理与苦味抑制技术研究概况", 《中国调味品》, no. 11, 30 November 2004 (2004-11-30) * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785939A (en) * | 2017-12-13 | 2021-12-14 | 日清食品控股株式会社 | Method for preparing instant noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5759366B2 (en) | 2015-08-05 |
| WO2010107019A1 (en) | 2010-09-23 |
| JPWO2010107019A1 (en) | 2012-09-20 |
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