CN105533618A - 利用花椒提取物的高甜度甜味料的呈味改善剂 - Google Patents
利用花椒提取物的高甜度甜味料的呈味改善剂 Download PDFInfo
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- CN105533618A CN105533618A CN201510705373.3A CN201510705373A CN105533618A CN 105533618 A CN105533618 A CN 105533618A CN 201510705373 A CN201510705373 A CN 201510705373A CN 105533618 A CN105533618 A CN 105533618A
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- intensity sweeteners
- prickly ash
- chinese prickly
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Landscapes
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- Seasonings (AREA)
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- Medicinal Preparation (AREA)
Abstract
本发明提供利用花椒提取物的高甜度甜味料的呈味改善剂,其为以极少的添加量有效抑制高甜度甜味料特有的令人不快的后味和呈味的高甜度甜味料的呈味改善剂。所述高甜度甜味料的呈味改善剂以通过超临界流体提取花椒而得到的提取物为有效成分。
Description
技术领域
本发明涉及一种高甜度甜味料的呈味改善剂。详细而言,涉及一种改善高甜度甜味料的令人不快的后味,即减少令人不快的甜味的余味的呈味改善剂。
背景技术
由于近年来的健康要求提高和对减肥的关心,使用阿司帕坦、甜叶菊、乙酰舒泛钾、三氯蔗糖、纽甜等低卡路里的高甜度甜味料的饮食品和口腔卫生品增加。
这样的高甜度甜味料具备具有蔗糖的数十倍到数千倍的甜度这样的优异的性能,但存在以下缺陷:在饮食时产生令人不快的苦味、辣味(エグ味)及涩味,此外,由于甜味持续时间长而造成味道阻断差,结果,呈味品质比蔗糖差,给消费者带来令人不快的甜味感。
因此,在将用作低卡路里的高甜度甜味料广泛应用于各种饮食物时,这样的呈味的改善成为最大的课题。
特别是甜味持续时间长的甜味的后味、余味的问题比苦味和辣味更难解决,如以下例示,提出了各种技术,但均未带来充分的改善效果。
为了消除高甜度甜味料的甜味的残存性的难点,提出有使用葡糖酸或苹果酸等有机酸或其盐的方法(专利文献1)、组合高甜度甜味料和芦丁、橙皮苷等天然物的方法(专利文献2、3)、将半乳甘露聚糖分解物、甜菜低聚糖等糖类用于高甜度甜味料的呈味改善的方法(专利文献4、5)、将源自甘蔗的蔗渣提取物或酶处理的银杏叶提取物等源自植物的提取物配合于高甜度甜味料的方法(专利文献6、7)、使用奎尼酸作为甜味改善剂的方法(专利文献8)、组合溶剂提取后的花椒提取物等感官刺激物质、奎尼酸和香草多酚这三种成分的呈味改善剂(专利文献9)等各种方法。
然而,在这样的以往的方法中,为了减少高甜度甜味料的令人不快的后味,需要大量添加改善剂,结果,由改善剂产生的味道或香味反而会损害饮食品原本的香味,为了防止该问题,存在需要添加其它添加剂的问题。
然而,鉴于当前食品安全的潮流,一般消费者一定不希望简单地增加食品添加剂的量和数目。
现有技术文献
专利文献
专利文献1:日本特开2003-210147号公报
专利文献2:日本特开平10-146165号公报
专利文献3:日本特开平8-256725号公报
专利文献4:日本特开平9-19268号公报
专利文献5:日本特开2000-197462号公报
专利文献6:日本特开2000-217540号公报
专利文献7:日本特开2003-180288号公报
专利文献8:日本特开2001-321115号公报
专利文献9:日本特开2012-175930号公报
发明内容
发明要解决的课题
本发明是鉴于上述情况而完成的,其课题在于,提供一种在不改变饮食品或口腔卫生制品本来的风味的情况下,通过1种添加剂以极少量的添加量有效抑制高甜度甜味料特有的令人不快的后味和呈味的高甜度甜味料的呈味改善剂。
解决课题的手段
本发明人等为了解决上述课题进行了潜心研究,结果发现,通过超临界流体提取花椒而得到的提取物能够以较少的添加量有效抑制高甜度甜味料的令人不快的后味和呈味,至此完成了本发明。
即,本发明的主旨如下所述。
(1)一种高甜度甜味料的呈味改善剂,其以通过超临界流体提取花椒而得到的提取物为有效成分。
(2)根据上述的呈味改善剂,其中,超临界流体为压力7.4~60MPa、温度20~100℃区域的超临界状态二氧化碳,超临界流体的使用量为花椒的1~20倍体积,提取时间为1~6小时。
(3)根据上述的呈味改善剂,其中,超临界流体提取时,以花椒的0.05~2倍体积的量使浓度为5~99.5(w/w)%的乙醇水溶液共存。
(4)根据上述的呈味改善剂,其中,花椒为花椒的干燥果实。
(5)根据上述的呈味改善剂,其中,高甜度甜味料为阿司帕坦、甜叶菊、三氯蔗糖、乙酰舒泛钾或纽甜。
(6)一种香料组合物,其含有通过超临界流体提取花椒而得到的提取物。
(7)根据上述的香料组合物,其中,相对于香料组合物100质量份,含有0.0005~10质量份的花椒的超临界流体提取物。
(8)一种高甜度甜味料的呈味改善方法,其中,相对于高甜度甜味料100质量份,添加0.001~10质量份的花椒的超临界流体提取物。
(9)根据上述的呈味改善方法,其中,呈味改善减少饮食高甜度甜味料后的令人不快的甜味的余味。
(10)一种含有高甜度甜味料的组合物,其含有高甜度甜味料和上述呈味改善剂。
(11)一种含有高甜度甜味料的组合物,其含有高甜度甜味料和上述的香料组合物。
(12)根据上述的含有高甜度甜味料的组合物,其中,高甜度甜味料为选自阿司帕坦、甜叶菊、三氯蔗糖、乙酰舒泛钾及纽甜中的1种或2种以上。
(13)一种饮食品或口腔卫生制品,其含有上述的呈味改善剂、上述的香料组合物或上述的含有高甜度甜味料的组合物。
发明效果
本发明的高甜度甜味料的呈味改善剂能够以极小量的添加量有效抑制高甜度甜味料所特有的令人不快的后味和呈味,因此,呈味改善剂不会改变饮食品或口腔卫生制品本来的风味。
因此,应用的范围扩大,这在扩大迄今为止在味觉方面应用范围存在界限的高甜度甜味料的应用对象方面具有重大意义。
另外,本发明的呈味改善剂从以自古以来供于食用的花椒为原料方面、以及不残留提取溶剂的超临界流体(特别是二氧化碳无味、无臭、无害)的方面考虑,安全性也优异。
具体实施方式
[1]呈味改善剂
(1)呈味改善剂的原料
本发明的呈味改善剂如上所述,作为呈味改善的有效成分,含有花椒的通过超临界流体得到的提取物。
花椒(山椒;Japanesepepper;学名Zanthoxylumpiperitum)为属于芸香科花椒属的落叶灌木,存在多个品种。本发明中使用的花椒的品种没有特别限定。
花椒的嫩芽和叶用于日本料理或香辛料,干燥的果实用作辣味香辛料或中草药(健胃和驱虫)。在本发明中,花椒的植物体中的任一部分均可用作原料,但干燥的果实从提取效率优异方面考虑,特别优选。
(2)呈味改善剂的制造方法、剂型等
本发明的呈味改善剂可通过使用超临界流体提取花椒而得到。
通过超临界流体的提取是指利用加压下为液态的气体、亚临界或超临界状态下的流体进行的提取,作为优选的形态,可举出利用液态二氧化碳进行的提取、利用亚临界或超临界状态的二氧化碳进行的提取,特别优选利用超临界状态的二氧化碳进行的提取。
更具体而言,超临界流体优选为压力7.4~60MPa、特别优选8~20.5MPa,温度为20~100℃、特别优选30~80℃区域的超临界状态二氧化碳。
另外,超临界流体的使用量优选为花椒植物体、特别是干燥的花椒果实的1~20倍体积,特别优选1~15倍体积。另外,提取时间优选1~6小时,特别优选1.5~3小时。
进而,为了提高提取效率,优选在上述超临界流体提取时使夹带剂(助溶剂)共存。作为这样的夹带剂,从可用于食品的观点考虑,优选乙醇水溶液。该乙醇浓度为5~99.5(w/w)%,优选为30~70(w/w)%。另外,夹带剂的使用量为原料的花椒植物体、特别是干燥的花椒果实的0.05~2倍,优选为0.5~1.5倍量。
提取后,也可将固液分离粗提取液而得到的提取原液直接用作呈味改善剂,也可以根据需要进一步进行过滤等精制而去除杂质。
另外,在要降低本发明的超临界流体花椒提取物的成分浓度的情况下,也可以采用将提取原液用溶剂稀释形态的液体剂。作为此时的溶剂,例如可举出:乙醇、甘油、丙二醇、三乙酸甘油酯、中链脂肪酸甘油三酯、苄醇等。
上述的花椒提取物单独存在的液体剂型态的呈味改善剂为本发明的优选方式的一例,但并不限定于此,可在不脱离本发明主旨的范围内添加附加成分或与其它有效成分组合而制成合剂等进行各种变形来实施。
例如可例示与公知的各种天然香料或合成香料组合而制成香料组合物。
另外,也可用作与抗氧化剂(维生素C、维生素E等)或糖类、甜味料、清凉剂、乳化增粘稳定剂、pH调节剂组合而成的组合物。
进而,本发明的呈味改善剂也可用作液体剂以外的剂型,例如可以进行冷冻干燥或加热干燥等处理而用作固体剂。进而,可以添加赋形剂(糊精等)并通过喷雾干燥而制成粉末状或颗粒状、以及片剂,可根据用途采用各种剂型。
作为制成香料组合物时所组合的香料成分,例如可举出:苯乙酮、苯甲醛、苯基乙醛、肉桂醛、茴香醛、紫罗兰酮、异戊酸异戊酯、异戊酸乙酯、乙酰乙酸乙酯、乙酰丙酸乙酯、丙酮酸乙酯、吲哚、壬内酯、癸内酯、十一内酯、十二内酯、乙基香兰素、麦芽糖醇、乙基麦芽糖醇、二甲羟基呋喃酮、葫芦巴内酯、蒎烯、柠檬烯、月桂烯、异松油烯、芳樟醇、香叶醇、香茅醇、薄荷醇、桉树脑、薄荷呋喃、柠檬烯氧化物、蒎烯氧化物、芳樟醇氧化物、柠檬醛、薄荷酮、香芹酮、胡薄荷酮、胡椒酮、乙酸芳樟酯、乙酸薄荷酯、乙酸萜品酯等化学香料;柑橘等水果类精油;苹果、菠萝、葡萄等回收香精;牛奶、黄油、奶酪、酸奶等乳系香料;八角、茴香、多香果、黄春菊、薄荷尾、豆蔻、甘草、枯茗、丁香、葛缕子、香菜、香薄荷、丹参、紫苏、肉桂、姜、芹菜、绿薄荷、百里香、龙蒿、莳萝、苦艾、胡萝卜、罗勒、海索草、薰衣草、柠檬草、迷迭香、月桂树等香辛料的精油或提取物等。
作为含有香料成分的香料组合物中的花椒超临界流体提取物的配合量,相对于香料组合物100质量份,花椒超临界流体提取物的质量优选为0.0005~10质量份,特别优选为0.001~4质量份,最优选为0.003~3.0质量份(香料组合物中为30~30000ppm)。
在香料组合物中,由于只含有极微量的花椒超临界流体提取物,因此,不会对香料组合物中的香料成分的香味造成不良影响,这是本发明的优点。
作为可在制备呈味改善剂组合物时使用的乳化增粘稳定剂,例如可举出:琼脂、海藻酸、鹿角菜胶、瓜尔胶、果胶、黄原胶、结冷胶等。另外,作为pH调节剂,例如可举出:盐酸、氢氧化钠、柠檬酸、柠檬酸钠、苹果酸、苹果酸钠、乳酸、乳酸钠、酒石酸、酒石酸钠等。
[2]高甜度甜味料
作为本发明呈味改善剂的改善对象的高甜度甜味料是指具有蔗糖的数百倍~数千倍的高甜味的天然物来源或合成的甜味料,可例示甜叶菊(Stevia)、甘草提取物、祝马丁(Thaumatin)、甘草甜素、甘草甜酸二钠、甘草酸铵、糖精、糖精钠、阿司帕坦、乙酰舒泛钾(AcesulfameK)、三氯蔗糖(Sucralose)、阿利坦(Alitame)、纽甜(Neotame)等。
对于本发明的呈味改善剂来说,高甜度甜味料的种类没有限制,均可使用,但从可表现出自然的甜味质的观点考虑,特别优选用于阿司帕坦、甜叶菊、三氯蔗糖、乙酰舒泛钾、纽甜的呈味改善。
本发明的呈味改善剂通过少量添加于高甜度甜味料,可作为有效抑制高甜度甜味料所特有的令人不快的后味和呈味的含有高甜度甜味料的组合物提供。
在制成含有高甜度甜味料的组合物的情况下,除高甜度甜味料及本发明的呈味改善剂以外,还可以适宜含有各种糖类、有机酸、淀粉、糊精等通常使用的分散剂、赋形剂等。
在将本发明的呈味改善剂添加于高甜度甜味料时,相对于高甜度甜味料100质量份,花椒超临界提取物通常为0.001~10质量份,优选为0.005~5质量份,更优选为0.023~2.3质量份。
另外,本发明的呈味改善剂通过少量添加于含有高甜度甜味料的饮食品或口腔卫生制品,可抑制高甜度甜味料所特有的令人不快的后味和呈味,也可以改善饮食品或口腔卫生制品的呈味。
可添加本发明呈味改善剂的饮食品或口腔卫生制品没有特别限定。作为饮食品,例如可举出咖啡、红茶、运动饮料、乳饮料等饮料;糖果、片状糕点、口香糖等糕点类,果冻、冷冻甜点等冷食品、酸奶等乳制品等。另外,宠物食品等宠物饲料也包括在饮食品中。
另外,作为口腔卫生制品,例如可举出牙膏、漱口水、口腔清新剂、片状膜等。
另外,在将本发明的呈味改善剂添加于含有高甜度甜味料的饮食品或口腔卫生制品中时,根据饮食品或口腔卫生制品的种类或剂型的不同而不同,但作为该饮食品或口腔卫生制品中的呈味改善成分的含量,通常为0.0001~5质量%,优选0.001~2质量%。
实施例
以下,通过实施例和比较例进一步详细地说明本发明,但本发明并不受它们的任何限定。
[制造例1](花椒的水提取物)
在花椒干燥果实50g中加入水250g,在室温下提取1小时,然后将提取液固液分离,得到175g(Brix2.0)的提取液。
[制造例2](花椒的超临界二氧化碳提取物)
在花椒干燥果实180g中添加50(w/w)%乙醇180g,在搅拌混合后立即装入提取槽,连续地供给压力10MPa、温度40℃的超临界二氧化碳2小时半来进行提取。
相对于作为原料的花椒干燥果实,使用7.1倍体积的超临界二氧化碳。
将从提取槽流出的含有提取物的超临界二氧化碳移至保持为压力4MPa、温度25℃的分离槽中,将提取物从二氧化碳中分离,得到74g的提取液。
将得到的提取液在-5℃下静置过夜,然后,进行硅藻土过滤,得到本发明的呈味改善剂。
得到的本发明的呈味改善剂为花椒特有的花香少的溶液。
[分析例1]
在气相色谱(GC)用小玻璃瓶中精密称量花椒的水提取物和花椒的超临界二氧化碳提取物各0.2g,向其中添加5μL内标物质(2-辛醇。0.405w/v%的乙醇溶液),在下述条件下进行GC-MS分析,分别对显示花香的代表性香味成分和花椒素的含量进行定量。
改善高甜度甜味料的令人不快的后味的呈味改善剂期望没有改善剂本身特有的香味,影响呈味的花椒素等成分多。
因此,作为特有的香味,测定有助于花椒特有的花香的香茅醛、乙酸香茅酯、乙酸香叶酯。
另外,作为对呈味造成影响的成分,测定花椒素和羟基花椒素(hydroxylsanshool)。
<分析条件>
GC-MS:
仪器:Agilent7890B&5977A
注射体积:1.0μL
载气:He(1.0mL/分钟)
注入口温度:250℃,狭缝比例:30:1
柱子:DB-1(0.25㎜i.d.×30m×膜厚0.25μm)
烘箱温度:80℃-260℃,3℃/分钟
[表1]花椒提取物的分析结果
由以上分析结果可知,通过超临界二氧化碳提取花椒时,与以往使用的水提取物相比,花香的香味成分的含量少,提取出大量的花椒素等感觉呈味的成分。
[无糖口香糖]
混合香糖胶基25质量份、木糖醇38.7~39.0质量份、麦芽糖醇18.7质量份、还原帕拉金糖15质量份、阿司帕坦1.2质量份、乙酰舒泛钾0.1质量份,添加薄荷香料1质量份及各原材料,通过辊均匀地捏合。然后,根据常规方法进行压展成形,制备片状的无糖口香糖。
[表2]无糖口香糖的配方
在通过表2的配方制备的无糖口香糖中分别添加奎尼酸(NakalaiTesque公司制)、花椒的水提取物(制造例1)、花椒的超临界二氧化碳提取物(制造例2),制备实施例1~4、比较例1~3这7种样品。
7种样品中,关于花椒水提取物的添加物、以及花椒超临界二氧化碳提取物的添加物,根据分析例1,进行花香的香味成分(香茅醛、乙酸香茅酯、乙酸香叶酯)和影响呈味的成分(花椒素及羟基花椒素)的含量的定量分析。其结果示于表2。
关于上述的7种样品,由10名评价员进行关于呈味改善效果的感官评价。
感官评价使用以下的评价基准,以分数来评价比较例及实施例的关于令人不快的甜味的余味、嗜好性的各项目,将各评价员的评价分数平均。结果示于表3。
<评价基准>
(令人不快的甜味的余味)
(嗜好性)
[表3]无糖口香糖的感官评价
令人不快的甜味的余味 | 嗜好性 | |
实施例1 | 4.8 | 3.5 |
实施例2 | 3.7 | 4.5 |
实施例3 | 3.8 | 4.4 |
实施例4 | 3.8 | 3.2 |
比较例1 | 4.9 | 3.5 |
比较例2 | 4.5 | 4.0 |
比较例3 | 4.6 | 3.2 |
添加了花椒超临界二氧化碳提取物的无糖口香糖与添加奎尼酸相比,令人不快的甜味的余味弱,嗜好性高。
[无糖糖果]
制备表4的无糖糖果。
在锅中放入还原麦芽糖糖浆400质量份、水30质量份、乙酰舒泛钾0.15质量份、三氯蔗糖0.05质量份,慢慢加热使其完全溶解,根据常规方法将其熬煮至155℃。
向比较例4中加入柠檬香料0.3质量份,向比较例5中加入柠檬香料0.3质量份以及花椒水提取物(制造例1)0.1质量份,向实施例5中加入柠檬香料0.3质量份以及花椒超临界二氧化碳提取物(制造例2)0.001质量份,混合后通过沉积成型糖果。
[表4]无糖糖果的配方
比较例4 | 比较例5 | 实施例5 | |
还原麦芽糖糖浆 | 400.000 | 400.000 | 400.000 |
水 | 30.000 | 29.900 | 29.999 |
乙酰舒泛钾 | 0.150 | 0.150 | 0.150 |
三氯蔗糖 | 0.050 | 0.050 | 0.050 |
柠檬香料 | 0.300 | 0.300 | 0.300 |
花椒水提取物 | - | 0.100 | - |
花椒超临界CO2提取物 | - | - | 0.001 |
合计(g) | 430.500 | 430.500 | 430.500 |
煮好(g) | 300.000 | 300.000 | 300.000 |
由10名评价员通过与无糖口香糖的情况同样的评价基准进行感官评价。将感官评价的结果示于表5。
[表5]无糖糖果的感官评价
令人不快的甜味的余味 | 嗜好性 | |
比较例4 | 4.3 | 4.1 |
比较例5 | 4.2 | 3.8 |
实施例5 | 3.9 | 4.4 |
添加了花椒超临界二氧化碳提取物的实施例5的无糖糖果的令人不快的甜味的余味弱,嗜好性高。
另一方面,未添加花椒超临界二氧化碳提取物的比较例4及5的无糖糖果的令人不快的甜味的余味强,嗜好性低。
产业实用性
本发明的呈味改善剂可广泛用作能够在不改变饮食品或口腔卫生制品原本的风味的情况下有效抑制高甜度甜味料特有的令人不快的后味和呈味的呈味改善剂。
Claims (13)
1.高甜度甜味料的呈味改善剂,其以通过超临界流体提取花椒而得到的提取物为有效成分。
2.权利要求1所述的呈味改善剂,其中,超临界流体为压力7.4~60MPa、温度20~100℃区域的超临界状态二氧化碳,超临界流体的使用量为花椒的1~20倍体积,提取时间为1~6小时。
3.权利要求1或2所述的呈味改善剂,其中,超临界流体提取时,以花椒的0.05~2倍体积的量使浓度为5~99.5w/w%的乙醇水溶液共存。
4.权利要求1~3任一项所述的呈味改善剂,其中,花椒为花椒的干燥果实。
5.权利要求1~4任一项所述的呈味改善剂,其中,高甜度甜味料为阿司帕坦、甜叶菊、三氯蔗糖、乙酰舒泛钾或纽甜。
6.高甜度甜味料的呈味改善用的香料组合物,其含有通过超临界流体提取花椒而得到的提取物。
7.权利要求6所述的高甜度甜味料的呈味改善用的香料组合物,其中,相对于香料组合物100质量份,含有0.0005~10质量份的花椒的超临界流体提取物。
8.高甜度甜味料的呈味改善方法,其中,相对于高甜度甜味料100质量份,添加0.001~10质量份的花椒的超临界流体提取物。
9.权利要求8所述的方法,其中,呈味改善减少饮食高甜度甜味料后的令人不快的甜味的余味。
10.含有高甜度甜味料的组合物,其含有高甜度甜味料和权利要求1~5任一项所述的呈味改善剂。
11.含有高甜度甜味料的组合物,其含有高甜度甜味料和权利要求6或7所述的香料组合物。
12.权利要求10或11所述的含有高甜度甜味料的组合物,其中,高甜度甜味料为选自阿司帕坦、甜叶菊、三氯蔗糖、乙酰舒泛钾及纽甜中的1种或2种以上。
13.饮食品或口腔卫生制品,其含有权利要求1~4任一项所述的呈味改善剂、权利要求6~7任一项所述的香料组合物或权利要求10~12任一项所述的含有高甜度甜味料的组合物。
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