CN104336580A - Taste quality improving method for delicate flavour of drinks - Google Patents
Taste quality improving method for delicate flavour of drinks Download PDFInfo
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- CN104336580A CN104336580A CN201410355571.7A CN201410355571A CN104336580A CN 104336580 A CN104336580 A CN 104336580A CN 201410355571 A CN201410355571 A CN 201410355571A CN 104336580 A CN104336580 A CN 104336580A
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- delicate flavour
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Abstract
The invention relates to a taste quality improving method for delicate flavour of drinks. The issue of the invention is to provide a taste quality improving method for delicate flavour of drinks. A solving manner is to use the taste quality improving method. The method is characterized by allowing a delicate flavour components and D-amino acid or salts thereof to coexist in the drinks.
Description
Technical field
The present invention relates to the taste matter ameliorative way of the delicate flavour of diet product, more specifically, relate to the taste matter ameliorative way of the delicate flavour of diet product, it is characterized in that, D-amino acid or its salt and delicate flavour composition are coexisted.
Background technology
Delicate flavour is in diet product, become basic important taste, and the hobby to food such as its intensity, continuation etc. produces a very large impact (non-patent literature 1).Therefore, in order to improve the delicate flavour of food, carried out a lot of research, but most of method has laid stress on enhancing delicate flavour.Such as, Patent Document 1 discloses specific tetrapeptide and the delicate flavour composition combination of nucleic acid system and the delicate flavour of food continued and the composition strengthened.Patent Document 2 discloses by make the food containing inosinicacid contain method that neoculin strengthens the delicate flavour of inosinicacid.
But, in the requirement of the taste matter of various improvement food, greatly mainly with premised on the balance of taste not destroying food.Such as, for delicate flavour, be also desirably in when delicate flavour not being strengthened to more than necessary degree and give its continuation (delicate flavour later experienced).For such requirement, can't fully tackle in existing taste matter ameliorative way.
Prior art document
Non-patent literature
Non-patent literature 1: mountain pass stator, japanese food industry association magazine, 41 volumes, No. 3,241-248 page (1994)
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2010-90061 publication
Patent document 2: Japanese Unexamined Patent Publication 2012-175929 publication
Summary of the invention
One object of the present invention is, the taste matter ameliorative way providing a kind of delicate flavour of diet product, the method particularly improving the continuation of delicate flavour, the method manufacturing the diet product that the taste matter of delicate flavour has been enhanced, the taste matter improver of delicate flavour, the diet product with delicate flavour and delicate flavour preparation.
The present invention relates to the invention of following (1) ~ (10).
(1) a taste matter ameliorative way for the delicate flavour of diet product, is characterized in that, delicate flavour composition and D-amino acid or its salt are coexisted in diet product.
(2) the taste matter ameliorative way Gen Ju (1), delicate flavour composition is Pidolidone and/or nucleic acid system delicate flavour composition.
(3) according to (1) or the taste matter ameliorative way described in (2), D-amino acid is that it is one kind or two or more to be selected from D-PROLINE, D-Glu and D-Asp.
(4) according to the taste matter ameliorative way according to any one of (1) ~ (3), the taste matter of delicate flavour is improved as the continuation improving delicate flavour.
(5) a taste matter ameliorative way for the delicate flavour of delicate flavour composition, is characterized in that, delicate flavour composition and D-amino acid or its salt are coexisted.
(6) a taste matter improver for delicate flavour, its with D-amino acid or its salt for active ingredient.
(7) method for the diet product that the taste matter manufacturing delicate flavour has been enhanced, it comprises the operation that delicate flavour composition and D-amino acid or its salt are coexisted in diet product.
(8) a delicate flavour preparation, it contains Pidolidone and/or nucleic acid system delicate flavour composition and D-amino acid or its salt.
(9) have diet product for delicate flavour, it contains D-amino acid or its salt.
(10) diet product, the delicate flavour preparation that it contains described in (8).
According to the present invention, the taste matter ameliorative way that the delicate flavour of diet product can be provided, the method particularly improving the continuation of delicate flavour, the method manufacturing the diet product that the taste matter of delicate flavour has been enhanced, the taste matter improver of delicate flavour, the diet product with delicate flavour and delicate flavour preparation.
Accompanying drawing explanation
Fig. 1 represents for the control sample (MSG solution) containing L-sodium and the sample (MSG solution+D-Mix) of mixture that with the addition of D-PROLINE (D-Pro), D-Glu (D-Glu) and D-Asp (D-Asp), is evaluated the result of delicate flavour by TI method.
Fig. 2 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Pro (10ppm)) that with the addition of 10ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Fig. 3 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Glu (10ppm)) that with the addition of 10ppm D-Glu (D-Glu), is evaluated the result of delicate flavour by TI method.
Fig. 4 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Asp (10ppm)) that with the addition of 10ppm D-Asp (D-Asp), is evaluated the result of delicate flavour by TI method.
Fig. 5 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Pro (10ppm)) that with the addition of 10ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Fig. 6 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Pro (50ppm)) that with the addition of 50ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Fig. 7 represents for the control sample (MSG solution) containing L-sodium and the sample (adding D-Pro (100ppm)) that with the addition of 100ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Fig. 8 represents for the control sample (MSG solution+nucleic acid) containing L-sodium and nucleic acid system flavoring and the sample (adding D-Pro (10ppm)) that with the addition of 10ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Fig. 9 represents for the control sample (MSG solution+nucleic acid) containing L-sodium and nucleic acid system flavoring and the sample (adding D-Pro (50ppm)) that with the addition of 50ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Figure 10 represents for the control sample (MSG solution+nucleic acid) containing L-sodium and nucleic acid system flavoring and the sample (adding D-Pro (100ppm)) that with the addition of 100ppm D-PROLINE (D-Pro), is evaluated the result of delicate flavour by TI method.
Detailed description of the invention
the taste matter ameliorative way of delicate flavour
The taste matter ameliorative way of delicate flavour of the present invention, is characterized in that, D-amino acid or its salt and delicate flavour composition are coexisted in diet product.
In taste matter ameliorative way of the present invention, the D-amino acid coexisted with delicate flavour composition, if the taste matter with the delicate flavour of diet product improves effect, then can use, but can enumerate, such as, D-PROLINE, D-Glu, D-Asp, D-Orn, D-methionine, D-phenylalanine, D-Gln, D-His, D-Lys, D-trp, D-Asn, D-Thr, D-Val, D-Leu, D-alanine, D-Arg, D-Cys, D-Ile, D-Ser or D-Tyrosine, preferably enumerate D-PROLINE, D-Glu or D-Asp.
These D-amino acid both may be used singly or in combination of two or more.In the amino acid whose situation of two or more D-of combination, the D-amino acid of preferred neutrality and the acid amino acid whose combination of D-, more preferably the combination of the combination of D-PROLINE and D-Glu, the combination of D-PROLINE and D-Asp, D-Glu and D-Asp can be enumerated, or the combination of D-Glu, D-PROLINE and D-Asp.
Therefore, according to a preferred embodiment of the invention, a kind of taste matter ameliorative way of delicate flavour of diet product is provided, it is characterized in that, make to be selected from one kind or two or more D-amino acid in D-PROLINE, D-Glu and D-Asp and delicate flavour composition coexists.
According to another preferred embodiment of the present invention, a kind of method improving the continuation of delicate flavour is provided, it is characterized in that, D-PROLINE and D-Asp and delicate flavour composition are coexisted.
In the present invention, with regard to the amino acid whose salt of D-, if allow the salt added in diet product, be not particularly limited, can enumerate, acid-addition salts, slaine, ammonium salt, organic amine addition salts, amino acid addition salt etc.
In the present invention, as acid-addition salts, can enumerate, the inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, the acylates such as acetate, maleate, fumarate, citrate, malate, lactate, alpha-ketoglutarate, gluconate, caprylate.As slaine, can enumerate, the alkali metal salt such as sodium salt, sylvite, the alkali salt such as magnesium salts, calcium salt, aluminium salt, zinc salt etc.As ammonium salt, can enumerate, the salt of ammonium, tetramethyl-ammonium etc.As organic amine addition salts, can enumerate, the salt of morpholine, piperidines etc.As amino acid addition salt, can enumerate, the salt of glycine, phenylalanine, lysine, aspartic acid, glutamic acid etc.
In the present invention, can be used alone D-amino acid or its salt, but as mentioned above, also can combinationally use more than two kinds.When combinationally using more than two kinds, each D-amino acid or its salt combine in which way can.One or two or more kinds in the amino acid comprised in amino acid whose for D-combination and this amino acid whose salt can be replaced and combined, in addition, also can add this amino acid whose salt.
In the present invention, relative to the D-amino acid of diet product total amount or the quality ratio of its salt, be not particularly limited, suitably can determine according to the amount of the delicate flavour composition in diet product and kind, but, in order to the taste matter realizing delicate flavour is better improved, such as, more than 0.0001 quality % can be, be preferably 0.0001 ~ 1 quality %, be more preferably 0.0001 ~ 0.5 quality %, more preferably 0.0005 ~ 0.1 quality %, be further preferably 0.001 ~ 0.01 quality %.When delicate flavour composition is Pidolidone, above-mentioned concentration range, although the concentration of Pidolidone to be maintained the scope usually contained in diet product, advantageous particularly in the continuation raising making delicate flavour.
With regard to the delicate flavour composition used in the present invention, as long as have the drink food composition of delicate flavour, be not particularly limited.Can enumerate, such as, amino acid system delicate flavour composition, nucleic acid system delicate flavour composition, organic acid system delicate flavour composition etc.Be preferably amino acid system delicate flavour composition or nucleic acid system delicate flavour composition.
With regard to amino acid system of the present invention delicate flavour composition, as long as have the amino acid set member of delicate flavour, be not particularly limited, but can enumerate, Pidolidone, L-Aspartic acid, hydroxygultamic acid, Iibotenicacid, tricholomic acid or their salt, preferred Pidolidone or its salt.
In addition, with regard to nucleic acid system of the present invention delicate flavour composition, as long as have the nucleic acid set member of delicate flavour, be not particularly limited, but can enumerate, inosinicacid, guanylic acid or their salt.
In addition, with regard to organic acid system of the present invention delicate flavour composition (except amino acid system, nucleic acid system), as long as have the organic acid set member of delicate flavour, be not particularly limited, but can enumerate, butanedioic acid, citric acid, malic acid, tricholomic acid, Iibotenicacid or their salt, be preferably butanedioic acid or its salt.
In the present invention, the salt of delicate flavour composition, if allow the salt added in diet product, is then not particularly limited, can uses the salt same with the amino acid whose salt of aforementioned D-, but particular certain cancers.
In the present invention, relative to the quality ratio of the delicate flavour composition of diet product total amount, be not particularly limited, those skilled in the art suitably can determine according to the kind of diet product, character etc.Can illustrate, when Pidolidone or its salt, at more than 0.003 quality %, in the case of nucleic acids, at more than 0.0008 quality %.
In the present invention, relative to the amino acid whose quality ratio of the D-of delicate flavour composition, be not particularly limited, but, in order to the taste matter realizing delicate flavour is better improved, such as, be 0.01 ~ 500 quality % relative to the amino acid whose quality ratio of the D-of delicate flavour composition, be preferably 0.01 ~ 200 quality %, be more preferably 0.01 ~ 50 quality %, more preferably 0.05 ~ 1 quality %, is further preferably 0.08 ~ 0.8 quality %.Above-mentioned concentration range is particularly preferred when delicate flavour composition is Pidolidone.
In addition, in the present invention, when the taste matter multiple D-amino acid or its salt being used for delicate flavour is improved, the amino acid whose amount of D-represents the amino acid whose total amount of multiple D-.
According to the present invention, by said method, the diet product with delicate flavour containing D-amino acid or its salt can be provided.In addition, according to a preferred embodiment of the invention, above-mentioned diet product are diet product that the taste matter of delicate flavour containing D-amino acid or its salt and delicate flavour composition has been enhanced.
In the present invention, diet product can be any one forms in liquid, solid or semisolid.
In addition, in the present invention, the kind of diet product is not particularly limited, and as concrete example, can enumerate, meal class, Noodles, meat, fish and shellfish, greengrocery or soup class.
D-amino acid contained in diet product or the content of its salt; such as; phthalic aldehyde and N-isobutyryl-Cys, ACETYLCYSTEINE can be used the D-amino acid in diet product and L-amino acid or its salt chiral derivatization materialization, then use reversed-phase column by high-speed liquid chromatography by D-body and L-body separation and quantitative.
As the method containing D-amino acid or its salt, D-amino acid or its salt body can be added, but the food materials of the D-amino acid that also can add containing expectation or its salt or diet product.
With regard to the taste matter ameliorative way of delicate flavour of the present invention, also can use the delicate flavour preparation that will be described in detail below and make diet product contain D-amino acid or its salt.When making when using this delicate flavour preparation to contain D-amino acid or its salt in diet product, D-amino acid in diet product or the content of its salt are not particularly limited, but, such as, in diet product, as D-amino acid or its salt, be more than 0.0005 quality %, be preferably 0.0015 ~ 1 quality %, be more preferably 0.003 ~ 0.5 quality %, more preferably 0.005 ~ 0.1 quality %, is particularly preferably 0.015 ~ 0.1 quality %.In diet product, as D-amino acid or its salt, delicate flavour preparation described later can be added, thus reach such concentration.
In the taste matter ameliorative way of delicate flavour of the present invention, when diet product are the diet product containing Pidolidone and/or nucleic acid system delicate flavour composition, the content of this Pidolidone in diet product and/or nucleic acid system delicate flavour composition, be not particularly limited, can select can suitably for the content of diet product.
In the taste matter ameliorative way of delicate flavour of the present invention, " delicate flavour composition and D-amino acid or its salt are coexisted in diet product " to refer to, be included in any state under the state that D-amino acid in diet product or its salt and delicate flavour composition coexists, such as, delicate flavour composition (Pidolidone and/or nucleic acid system delicate flavour composition etc.) can be made to make this delicate flavour composition contain in diet product containing D-amino acid or its salt, or diet product can be made respectively directly containing this D-amino acid or its salt and delicate flavour composition.Therefore, according to a preferred embodiment of the invention, the feature of the taste matter ameliorative way of delicate flavour is, delicate flavour composition and D-amino acid or its salt are contained in diet product.In addition, in the taste matter ameliorative way of delicate flavour of the present invention, " containing D-amino acid or its salt " refers to, this D-amino acid or its salt can be added in diet product, also can add diet product in D-amino acid or its salt, or also can use the food materials containing D-amino acid or its salt and carry out same operation.Such as, the embodiment adding diet product in container that there is D-amino acid or its salt etc. is also included within.
In the taste matter ameliorative way of delicate flavour of the present invention, with regard to the period coexisted in diet product with regard to making D-amino acid or its salt, as long as realize effect of the present invention, then not limiting, can it be made to coexist any period in the manufacturing process of diet product.Such as, in the raw material of diet product, D-amino acid or its salt can be added in advance and manufacture diet product, also can it be made to contain D-amino acid or its salt in any operation in the manufacturing process of these diet product, or diet product also can be made after the fabrication to contain D-amino acid or its salt.In addition, when diet product are the diet product containing Pidolidone and/or nucleic acid system delicate flavour composition, also can the phase add Pidolidone and/or nucleic acid system delicate flavour composition and above-mentioned D-amino acid or its salt at the same time, also can add respectively any period in the manufacturing process of diet product.
As the method making D-amino acid or its salt and delicate flavour composition coexist in diet product, except the method containing D-amino acid or its salt body, also can be that D-amino acid contains by the method for chemistry or the method etc. of zymetology by L-amino acid in the manufacturing process of diet product, or also can add other the material that can change D-amino acid or its salt into and contain in diet product.
In the diet product that the taste matter ameliorative way of delicate flavour of the present invention uses, also can containing any material not damaging effect of the present invention, also the sodium glutamate of L body can be contained, glycine, the amino acidses such as alanine, potassium, the inorganic salts such as magnesium, ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, the acid of the carboxylic acids such as aliphatic acid etc., Sodium Inosinate, the nucleic acid such as sodium guanylate, sucrose, glucose, the carbohydrates such as lactose, the natural flavouring of protein hydrolysate etc., the extract classes such as poultry meat extract, perfumery, the spices such as vanilla class, dextrin, the additive that the excipient etc. such as various starch can use in diet product.
According to a preferred embodiment of the invention, the taste matter ameliorative way of the delicate flavour of a kind of Pidolidone and/or nucleic acid system delicate flavour composition is provided, it is characterized in that, containing the one kind or two or more D-amino acid be selected from D-Glu, D-PROLINE and D-Asp.
According to preferred embodiment of the present invention, provide a kind of method improving the continuation of the delicate flavour of Pidolidone and/or nucleic acid system delicate flavour composition, containing D-Glu, D-PROLINE and D-Asp.
In addition, as mentioned above, according to the present invention, by and the taste matter of delicate flavour can be improved with delicate flavour composition and D-amino acid or its salt.Therefore, according to a preferred embodiment of the invention, a kind of taste matter ameliorative way of delicate flavour is provided, it is characterized in that, and with delicate flavour composition and D-amino acid or its salt.
the method of the diet product that the taste matter manufacturing delicate flavour has been enhanced
According to the present invention, the method for the diet product providing a kind of taste matter manufacturing delicate flavour to be enhanced, it comprises the operation that D-amino acid or its salt are coexisted in the diet product with delicate flavour.In this manufacture method, the D-amino acid coexisted or its salt can be the D-amino acid that uses of the taste matter ameliorative way of the invention described above or its salt, in addition, the amount making D-amino acid or its salt coexist in diet product can be the amount identical with the amount of coexisting of the D-amino acid coexisted in the taste matter ameliorative way of the invention described above or its salt.The operation that D-amino acid or its salt are coexisted in diet product refers to, this D-amino acid or its salt can be added at diet product, also can add diet product in this D-amino acid or its salt, in addition, also can use the food materials containing this D-amino acid or its salt and carry out same operation.Such as, the embodiment adding diet product in container that there is this D-amino acid or its salt etc. is also included within.
With regard to the period coexisted in diet product with regard to making D-amino acid or its salt and delicate flavour composition, as long as realize effect of the present invention, then do not limit, can it be made to coexist any period in the manufacturing process of diet product.Such as, D-amino acid or its salt can be added in the feed in advance and manufacture diet product, also can it be made to contain D-amino acid or its salt in any operation in the manufacturing process of these diet product, in addition, diet product also can be made after the fabrication to contain D-amino acid or its salt.
In addition, when diet product are the diet product containing Pidolidone and/or nucleic acid system delicate flavour composition, can the phase add Pidolidone and/or nucleic acid system delicate flavour composition and above-mentioned D-amino acid or its salt at the same time, also can add respectively any period in the manufacturing process of diet product.
As the method making D-amino acid or its salt and delicate flavour composition coexist in diet product, except the method containing D-amino acid or its salt body, also can be that D-amino acid contains by the method for chemistry or the method etc. of zymetology by L-amino acid in the manufacturing process of diet product, also can add can changing the amino acid whose material of D-into and diet product being contained of other in addition.
In manufacture method of the present invention, the operation of the additive that can use in diet product that the taste matter ameliorative way that also can comprise the delicate flavour containing the invention described above uses.
the taste matter improver of delicate flavour
In the present invention, as mentioned above, D-amino acid or its salt can be used as the active ingredient of taste matter improving delicate flavour composition.Therefore, according to another implementation of the invention, provide a kind of taste matter improver of delicate flavour, it contains D-amino acid or its salt as active ingredient.In addition, according to another implementation of the invention, provide D-amino acid or its salt as the purposes of the taste matter improver of delicate flavour.In addition, according to another embodiment of the present invention, provide D-amino acid or the purposes of its salt in the taste matter improver manufacturing delicate flavour.In addition, according to of the present invention another preferred embodiment, the continuation improving agent of taste matter improver as delicate flavour of delicate flavour is provided.
In the present invention, the taste matter improver of the delicate flavour in diet product can be made up of D-amino acid or its salt, also can be containing D-amino acid or its salt composition as active ingredient.In addition, in the present invention, the taste matter improver of the delicate flavour in diet product, in the same manner as above-mentioned diet product, also can contain other composition of the diet product that can be applied to except D-amino acid or its salt and delicate flavour composition.
The taste matter improver of delicate flavour of the present invention can be used according to the above-mentioned contents of the method for the diet product be enhanced about the taste matter ameliorative way of delicate flavour, the taste matter of manufacture delicate flavour.That is, with regard to the taste matter improver of delicate flavour of the present invention, the kind of each composition and amount, the method that adds and period also can be identical with the method for the diet product that the taste matter ameliorative way of delicate flavour, the taste matter that manufactures delicate flavour have been enhanced.
delicate flavour preparation
According to the present invention, provide a kind of delicate flavour preparation, it contains Pidolidone and/or nucleic acid system delicate flavour composition and D-amino acid or its salt.By being joined in diet product by delicate flavour preparation of the present invention, delicate flavour composition and D-amino acid or its salt being coexisted in diet product, the taste matter of the delicate flavour of diet product can be improved.Preferably by joining in diet product by delicate flavour preparation of the present invention, the continuation of the delicate flavour of diet product can be improved.
D-amino acid contained by delicate flavour preparation of the present invention or its salt can be identical with the D-amino acid that the taste matter ameliorative way of delicate flavour uses or its salt.
D-amino acid contained by delicate flavour preparation of the present invention or the content of its salt, be not particularly limited, but, relative to Pidolidone contained in delicate flavour preparation and/or nucleic acid system delicate flavour composition, be such as 1 ~ 500 quality %, be preferably 5 ~ 200 quality %, be more preferably 50 ~ 100 quality %.
The content of the Pidolidone contained by delicate flavour preparation of the present invention and/or nucleic acid system delicate flavour composition, is not particularly limited, but, be such as 1 ~ 99 quality %, be preferably 10 ~ 99 quality %, be more preferably 50 ~ 99 quality %.
diet product
Delicate flavour preparation of the present invention can make it contain in diet product and use.That is, according to a preferred embodiment of the invention, provide a kind of diet product, it contains delicate flavour preparation of the present invention.
Diet product containing delicate flavour preparation of the present invention can be identical with the diet product that the taste matter ameliorative way of above-mentioned delicate flavour uses, but, also can be the diet product without delicate flavour.In addition, the D-amino acid in these diet product or the content of its salt, be not particularly limited, but also can be identical with the content of D-amino acid contained in the diet product that the taste matter ameliorative way of above-mentioned delicate flavour uses or its salt.
In delicate flavour preparation of the present invention, also the additive that can use in diet product used in the taste matter ameliorative way of above-mentioned delicate flavour of the present invention can be contained.
According to another implementation of the invention, provide a kind of diet product with delicate flavour, it contains D-amino acid or its salt.The diet product that should contain D-amino acid or its salt can be identical with the diet product used in the taste matter ameliorative way of above-mentioned delicate flavour.
According to another embodiment preferred of the present invention, there is provided a kind of diet product containing D-Glu, D-PROLINE and D-Asp and Pidolidone and/or nucleic acid system delicate flavour composition, it coexists by making D-Glu, D-PROLINE and D-Asp and Pidolidone and/or nucleic acid system delicate flavour composition and obtains.According to preferred embodiment of the present invention, above-mentioned diet product are diet product that the taste matter of delicate flavour has been enhanced.
According to another implementation of the invention, provide a kind of diet product, it contains above-mentioned delicate flavour preparation.
The following shows embodiments of the invention, but the present invention is not by the restriction of these embodiments.
Embodiment
embodiment 1
Modulate the Pidolidone sodium water solution of 1 quality %.Then, the sample (MSG solution+D-Mix) that with the addition of D-PROLINE (D-Pro), D-Glu (D-Glu) and D-Asp (D-Asp) with each 10ppm (0.001 quality %) in the above-mentioned aqueous solution has been modulated.Then, obtained sample is adjusted to 29 DEG C, is evaluated the delicate flavour of L-sodium in sample by TI method.
Here, as a kind of method of sensory evaluation TI method (see, time m-intensity method: new sense of food topical reference book, サ イ エ Application ス フ ォ ー ラ system, 420-421 page (1999)) be such method, evaluate through time flavour strength, record on a timeline taste intensity thus obtain curve (curve map), according to obtained curve, evaluate rheological parameters' change with time characteristic or the taste matter improved effect of the taste of sample.
TI method is carried out in the following order.(1) kept in the mouth by sample (20ml), start timing simultaneously, spued after (2) 5 seconds sample, (3) through time record delicate flavour intensity and curve plotting figure.In an embodiment of the present invention, the numerical value of delicate flavour intensity is larger, represents that delicate flavour is stronger.
In addition, undertaken by 3 professionals by the evaluation of TI method.Evaluation result is shown in Figure 1.
As shown in Figure 1, with the addition of D-PROLINE, D-Glu and D-Asp sample (MSG solution+D-Mix) with do not add compared with the amino acid whose control sample of these D-(MSG solution), the continuation of the delicate flavour of L-sodium improves.
embodiment 2
Modulate the Pidolidone sodium water solution of 1 quality %.Then, the sample (adding D-Pro (10ppm)) that with the addition of D-PROLINE (D-Pro) with 10ppm (0.001 quality %) in the above-mentioned aqueous solution has been modulated.In addition, by same method, modulate the sample (add D-Glu (10ppm), add D-Asp (10ppm)) that with the addition of D-Glu (D-Glu) and D-Asp (D-Asp) with each 10ppm (0.001 quality %).These samples obtained by above-mentioned modulation are adjusted to 29 DEG C, are evaluated the delicate flavour of L-sodium by TI method.
In addition, with regard to evaluation method, operate in mode similarly to Example 1, evaluated by 3 professionals.Evaluation result is shown in Fig. 2 ~ 4.
As shown in figs. 2 to 4, with the addition of respectively D-PROLINE, D-Glu and D-Asp sample (add D-Pro (10ppm), add D-Glu (10ppm), add D-Asp (10ppm)) with do not add compared with the amino acid whose control sample of these D-(MSG solution), the continuation of the delicate flavour of L-sodium improves.Particularly, in the sample that with the addition of D-PROLINE, for the continuation of the delicate flavour of L-sodium, improve effective.
embodiment 3
Modulate the Pidolidone sodium water solution of 1 quality %.Then, the sample (adding D-Pro (10ppm)) that with the addition of D-PROLINE (D-Pro) with 10ppm (0.001 quality %) in the above-mentioned aqueous solution has been modulated.By same method, modulate and with the addition of the sample (add D-Pro (50ppm)) of D-PROLINE (D-Pro) with 50ppm (0.005 quality %) and with the addition of the sample (adding D-Pro (100ppm)) of D-PROLINE (D-Pro) with 100ppm (0.01 quality %).Then, said sample is adjusted to 29 DEG C, is evaluated the delicate flavour of the L-sodium of each sample by TI method.
With regard to evaluation method, with method operation similarly to Example 1, evaluated by 3 professionals.Evaluation result is shown in Fig. 5 ~ 7.
As shown in Fig. 5 ~ 7, each sample that with the addition of D-PROLINE with 10 ~ 100ppm with do not add compared with the amino acid whose control sample of these D-(MSG solution), the continuation of the delicate flavour of L-sodium improves.
embodiment 4
Replace except the Pidolidone sodium water solution of 1 quality % of embodiment 3 except using the aqueous solution containing 1 quality %L-sodium glutamate and 0.2 quality % nucleic acid system flavoring, all the other make to use the same method, by TI method, evaluate the effect of D-amino acid to the delicate flavour of L-sodium and nucleic acid system flavoring by 3 professionals.Control sample also uses the aqueous solution (MSG solution+nucleic acid) containing 1 quality %L-sodium glutamate and 0.2 quality % nucleic acid system flavoring to replace MSG solution.
Nucleic acid system flavoring (5 '-sodium ribonucleotide) uses キ リ ン Association with the リ ボ タ イ De of フ ー ズ company (IMP and Sodium guanylate each about 50%).
Its result illustrates in figures 8-10.
As shown in figs. 8-10, in each sample that with the addition of 10 ~ 100ppm D-PROLINE, and do not add compared with the amino acid whose control sample of these D-(MSG solution+nucleic acid), the continuation of the delicate flavour of delicate flavour composition improves.
embodiment 5
Conventionally, make the buckwheat noodle soup using dry stripped tuna and sea tangle soup, with the addition of D-PROLINE with 0.005 quality %, result is compared with un-added, and the continuation of delicate flavour improves.
Claims (10)
1. a taste matter ameliorative way for the delicate flavour of diet product, is characterized in that, delicate flavour composition and D-amino acid or its salt are coexisted in diet product.
2. taste matter ameliorative way according to claim 1, delicate flavour composition is Pidolidone and/or nucleic acid system delicate flavour composition.
3. taste matter ameliorative way according to claim 1 and 2, D-amino acid is that it is one kind or two or more to be selected from D-PROLINE, D-Glu and D-Asp.
4. the taste matter ameliorative way according to any one of claims 1 to 3, the taste matter of delicate flavour is improved as the continuation improving delicate flavour.
5. a taste matter ameliorative way for the delicate flavour of delicate flavour composition, is characterized in that, delicate flavour composition and D-amino acid or its salt are coexisted.
6. a taste matter improver for delicate flavour, its with D-amino acid or its salt for active ingredient.
7. a method for the diet product that the taste matter manufacturing delicate flavour has been enhanced, it comprises the operation that delicate flavour composition and D-amino acid or its salt are coexisted in diet product.
8. a delicate flavour preparation, it contains Pidolidone and/or nucleic acid system delicate flavour composition and D-amino acid or its salt.
9. have diet product for delicate flavour, it contains D-amino acid or its salt.
10. diet product, it contains delicate flavour preparation according to claim 8.
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| JP2013-155907 | 2013-07-26 | ||
| JP2013155907A JP6576611B2 (en) | 2013-07-26 | 2013-07-26 | How to improve the umami taste of food and drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090559A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of delicate flavour dipeptides and its application as flavouring |
| CN112512335A (en) * | 2018-07-25 | 2021-03-16 | 奇华顿股份有限公司 | Herbal fragrance composition, use thereof and method for improving organoleptic properties |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP6669708B2 (en) * | 2017-11-13 | 2020-03-18 | 大洋香料株式会社 | Beverage flavor improver |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012005425A (en) * | 2010-06-25 | 2012-01-12 | Kansai Univ | Method for producing sake |
| CN103237463A (en) * | 2010-10-25 | 2013-08-07 | 麒麟协和食品株式会社 | Flavor-improving agent |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112512335A (en) * | 2018-07-25 | 2021-03-16 | 奇华顿股份有限公司 | Herbal fragrance composition, use thereof and method for improving organoleptic properties |
| CN109090559A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of delicate flavour dipeptides and its application as flavouring |
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| JP6576611B2 (en) | 2019-09-18 |
| JP2015023839A (en) | 2015-02-05 |
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