JP2002253164A - Food and beverage containing phosphorylated oligosaccharide as flavor quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food having an improved flavor in which the flavor is improved by bettering a vanilla feeling, a milk fat feeling and a yolk feeling, reducing sour taste, bitterness, smell, harsh taste, added flavor and smell of unripe fruit and ameliorating aftertaste of sweetness, a flavor quality and a poor feeling when swallowed. SOLUTION: A partially phosphorylated oligosaccharide derived from potato and or its mineral compound is used to give the objective food and beverage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the flavor and texture of food, and an improved food and drink.

[0002]

[Prior art]

[0003] Some foods have a high nutritional value due to the inherent nature of food ingredients and the bitterness, sourness, astringency, irritation, burntness, blue odor, etc. produced during the processing. Some foods are not preferred. For vegetable juices, natural juice drinks, and the like, those skilled in the art have been spending a great deal of effort to enhance their palatability because the flavor of the ingredients is greatly reflected in the products. For example, the smell of carrots and soybeans, the bitterness of grapefruits, the smell of green juice and the like. In addition, there are also large problems in taste, such as sourness of black vinegar, astringency of soy milk, and astringency, which are often used in health drinks. Furthermore, in sports drinks, the amount of intake is restricted due to bitterness and harshness of proteins, peptides, or branched-chain amino acids, and efforts are being made to increase palatability. Therefore, in order to reduce bitterness, sourness, astringency, irritation, burnt odor, blue odor, etc., remove the causative substances and purify the raw materials, or use fragrances and other taste substances for masking Was required to be added in a large amount. However, the method of purifying raw materials not only increases the product price but also frequently removes other useful components.

[0004]

The object of the present invention is to provide a food and a foodstuff which are originally possessed by food ingredients or produced in the course of processing by adding a natural product material which consumers strongly desire. An object of the present invention is to suitably improve foods that are hardly preferred due to bitterness, acidity, astringency, irritation, burnt odor, blue odor, and the like. Therefore, it has been strongly desired to reduce bitterness, acidity, astringency, irritation, burnt odor, blue odor and the like. In particular, natural foods, natural juice drinks, vegetable drinks,
In health foods, sports drinks, sports foods, etc., the bitterness, sourness, astringency, irritation, burntness,
Blue odor has often been a problem. In addition, artificial sweeteners are often used for diet and the like, but often have a problem because they have a harsh taste and a poor aftertaste compared to sugar.

[0005] The potato-derived phosphorylated saccharide referred to in the present invention, which will be described later, is bitter, sour, astringent, irritable, burnt, and greenish, which many humans originally have in foods. It is an important task to reduce or improve the taste and odor of the food, etc. to expand the use and nutritional value of the food.

[0006]

Means for Solving the Problems The present inventors focused on phosphorylated saccharides derived from potato, and the phosphorylated saccharides derived from potato solubilized calcium and minerals contained in foods to improve the absorbability into the body. It has been discovered that it can be improved and the invention has already been completed as a calcium or mineral absorption promoter (Japanese Patent Application Laid-Open No.
-104696). In other words, in JP-A-8-104696, a phosphorylated saccharide derived from potato is added to food, and the coexisting calcium is dissolved in the intestine to improve the absorbability. As a result of intensive research under such circumstances,
The present invention is a further development of JP-A-8-104696. In other words, by adding a potato-derived phosphorylated saccharide, not only the addition of a mineral-enhancing and absorption-promoting function of calcium and the like to the added food, but also a completely new effect of reducing unpleasant odors and tastes was found. The present invention has been completed. The phosphorylated sugar mineral conjugate derived from potato is
When added to various feeds, foods, beverages or health foods, not only does it have a negative effect on taste quality, but it is unacceptable to humans, bitterness, acidity, astringency, irritation, burnt smell, The taste quality and smell such as blue smell were reduced or improved. In other words, phosphorylated saccharides derived from potato and phosphorylated saccharide minerals derived from potato are effective as taste improvers,
It is considered very important to solve the above problems. Hereinafter, the present invention will be described in detail.

[0007] The phosphorylated sugar derived from potato referred to in the present invention is, in particular, a sugar in which at least one phosphate group is bound to glucan bound to two or more molecules of glucose prepared by the method described in JP-A-8-104696. Say. The same applies to the substance referred to as phosphorylated oligosaccharide in the present application. As a saccharide which is a raw material for production, a starch having a large number of phosphate groups derived from potato is preferably suitable, but a purified product may be used. The phosphorylated sugar mineral conjugate derived from potato refers to a substance in which calcium, potassium, magnesium, sodium, and iron are bound to at least one phosphate group in a phosphorylated sugar molecule.

For the enzymatic degradation of starch or the like as a raw material, amylolytic enzymes α-amylase (EC 3.2.1.1), β-amylase (EC 3.2.1.2) and glucoamylase (EC 3.2.1.
3), isoamylase (EC 3.2.1.68), pullulanase (EC 3.2.1.41), neo pullulanase (Kuriki et al.,
Journal of Bacteriology, 170, 1554-1559, 19
1988, Journal of Bacteriology, 369-374, 1989
) Or one or more cyclodextrin glucanotransferases (EC 2.4.1.19; hereinafter abbreviated as CGTase) acting as glycosyltransferases, or one or more of them and α
-Use glucosidase (EC3.2.1.20) together.

After completion of the reaction of each enzyme, there is no particular need to deactivate the enzyme. However, the enzyme may be deactivated by a conventional method such as holding at 100 ° C. for 10 minutes. Further, insolubles may be separated and removed by a conventional method such as centrifugation or membrane filtration.

After the completion of the above reaction, an anion exchange resin can be used for purification of the saccharide mixture containing phosphorylated saccharide. The type of resin is not particularly limited, but is available from Chitopearl BCW2501 type (manufactured by Fuji Spinning), Amberlite IRA
Type (manufactured by Organo), DEAE-cellulose (manufactured by Whatman), DEAE-Sephadex, QAE-Sephadex (manufactured by Pharmacia), QAE-cellulose (manufactured by Bio-Rad) and the like can be suitably used. The resin is equilibrated with a buffer adjusted to an appropriate pH so that the exchange capacity can be obtained, and a sample is prepared. By subjecting this to fractionation of a sugar mixture containing phosphorylated sugar,
The phosphorylated sugar is adsorbed on the resin. After washing the column to remove neutral sugars, the adsorbed phosphorylated sugars are eluted using an alkaline solution or a salt solution.

The thus-obtained solution of the phosphorylated saccharide derived from potato, the phosphorylated saccharide derived from potato or the precipitation method of the phosphorylated saccharide and its metal compound, such as hot air drying, fluidized bed drying, etc. , A potato-derived phosphorylated saccharide or a potato-derived phosphorylated saccharide-mineral conjugate which can be used for eating or drinking, for example, by performing a method such as vacuum drying or concentrating or powdering.

Phosphorylation derived from potato, which is a sugar in which glucose is α-1,4-linked (polymerization degree is 2 or more and 15 or less) by reacting α-amylase and glucoamylase, isoamylase or pullulanase on potato starch. You can get sugar. As a result of further studies, the obtained phosphorylated saccharide was obtained by the purification method using an anion exchange resin described above, in which one phosphoric acid group per molecule was bonded to two or more phosphoric acid groups. It was clarified that two types of phosphorylated saccharides were obtained although they were bound.

The phosphorylated saccharide derived from potato according to the present invention has the following properties. The phosphate group bonded to the oligosaccharide has high affinity for minerals such as calcium, and can solubilize those minerals. The phosphate group bonded to the oligosaccharide has a high affinity for minerals such as calcium, and can suppress the precipitation of these minerals. The phosphate group bonded to the oligosaccharide has a high affinity for minerals such as calcium, and by binding to these, the phosphorylated saccharide itself becomes a mineral enhancer. It has the effect of promoting the absorption of calcium into the body. (5) Non-cariogenic sugar that is not assimilated by the mutans bacteria that cause caries and does not produce glucan. (6) To round off the sweetness of artificial sweeteners and to reduce back-drawing. (7) bitterness, sourness, astringency, irritation, burnt smell,
Reduces taste and smell such as blue odor. (8) Increase vanilla feeling, milk fat feeling and salty taste.

The phosphorylated saccharide derived from potato and the phosphorylated saccharide-mineral conjugate derived from potato of the present invention can be used in almost all compositions for eating and drinking or compositions for food additives. The composition for eating and drinking generally refers to human food, feed for animals or fish farming, and pet food. That is, coffee, black tea, Japanese tea, oolong tea,
Juice, processed milk, raw milk, milk, soy milk, near water, sports drinks, liquid and powdered drinks such as vegetable juices, green juices, energy drinks, and sake, bread, cookies, crackers, biscuits, cakes, pizzas, pies, etc. Bakery, spaghetti, pasta such as macaroni, noodles such as udon, buckwheat, ramen, confectionery such as caramel, gum, chocolate, snacks such as oysters, potato chips, snacks, and frozen desserts such as ice cream, sherbet Dairy products such as cream, cheese, powdered milk, condensed milk, milk drinks, Western confectionery such as jelly, pudding, mousse, yogurt, Japanese confectionery such as buns, uro, mochi, rice balls, soy sauce, sauce, noodle soup, sauce, Dashi stock, stew stock, soup stock, complex seasonings, curry stock, mayonnaise, ketchup Seasonings, curry, stew, soup, broiled broiled retort or sardines, boiled mackerel, canned foods such as sea chicken, grilled meat, ham, hamburger, meatballs, croquettes, dumplings, pilaf, rice balls and other frozen foods It can also be effectively used for refrigerated foods, processed seafood such as chikuwa and kamaboko, fermented foods such as natto, pickles, and miso, rice for lunches, rice such as sushi, crude drugs, and herbal medicines. Furthermore, it can be used for infant milk, baby food, baby food, pet food, animal feed, sports food, nutritional supplement, health food, elderly food, etc. by utilizing the high calcium absorption.

The effect of improving the taste quality by the phosphorylated saccharide derived from potato and the phosphorylated saccharide-mineral conjugate derived from potato will be described below. When a potato-derived phosphorylated saccharide and a potato-derived phosphorylated saccharide mineral conjugate are added to a composition for eating and drinking or a composition for a food additive, and the taste is improved, the composition for food or a food or a food additive is used. The effect can be exerted even when added at any stage in the composition production process. Furthermore, the addition concentration is also the concentration of causative substances such as bitterness, sourness, astringency, irritation, burnt smell, taste and smell such as blue odor in the composition for food or drink or the composition for food additive. While relevant, a range of 0.001 to 5% is usually appropriate. In addition, by using the present invention, conventionally, the amount of food and drink and crude drugs, the amount of addition has been limited in Chinese herbs and the like due to bitterness, sourness, astringency, irritability, burnt smell, blue smell, etc. Nutrition ingredients, functional ingredients,
It is also possible to increase the amount of the oral composition, pharmaceutical and quasi-drug added. Examples of improving the taste of a food or drink composition or a food additive composition to which a potato-derived phosphorylated saccharide is added are described below.

Example 1 (Preparation of soymilk) 1.2% of a phosphorylated saccharide calcium saccharide derived from potato was added to a commercially available soymilk (manufactured by Kibun Food Chemifa) so that the calcium concentration became 100 mg / dl. After adjustment, the mixture was sterilized by heating and stored at 4 ° C. for one month. After storage for one month, changes in taste and smell were judged by a panel of nine experienced sensory evaluation personnel. As a result, it was evaluated that the odor was significantly reduced (risk ratio: 5%) as compared with the non-added soymilk, and the soymilk was easy to drink.

Example 2 (Preparation of milk) To a commercially available milk (Kajiwara Dairy Co., Ltd.) was added 1.2% of a phosphorylated saccharide calcium conjugate derived from potato, and the calcium concentration was adjusted to 200 mg / dl. Then at 130 ° C 2
The solution was heat-sterilized for 2 seconds and stored at 4 ° C for 1 week. After storage for one week, changes in taste and smell were determined by a sensory evaluation paneler of nine skilled persons. As a result, it was confirmed that the feeling of milk was enhanced as compared with the milk without additive.

Example 3 (Preparation of Fruit Juice) A beverage consisting of pear juice and peach juice (fruit juice concentration: 20%) was prepared, and a phosphorylated saccharide calcium conjugate derived from potato was prepared.
After adding 0% and adjusting the calcium concentration to 160 mg / dl, the mixture was sterilized by heating and stored at 4 ° C. for one month. After storage for one month, changes in taste and smell were judged by a panel of nine experienced sensory evaluation personnel. As a result, it was evaluated that the acidity was significantly reduced (risk rate: 5%) as compared with the non-added beverage, and that the beverage became easier to drink.

Example 4 (Preparation of Coffee Beverage) A coffee beverage was prepared from deep coffee beans having a degree of burning odor, and 4.0% of a phosphorylated saccharide calcium conjugate derived from potato was added, and the calcium concentration was 160 mg. /
dl and then sterilized by heating, and then stored at 4 ° C for one month. After storage for one month, changes in taste and burnt odor were judged by a panel of nine experienced sensory evaluation personnel. As a result, it was evaluated that bitterness and burnt odor became easier to drink significantly (risk rate: 5%) than that of the non-added coffee beverage.

Example 5 (Preparation of Lemon Juice Beverage) A lemon juice beverage was prepared from a lemon juice concentrate, and 5.0% of a phosphorylated saccharide calcium conjugate derived from potato was added. The calcium concentration was 200 mg / dl. After being adjusted so as to be sterilized by heating, it was stored at 4 ° C. for one month. After storage for one month, the change in taste was judged by a sensory evaluation paneler of nine skilled persons. As a result, it was evaluated that the acidity was significantly suppressed (risk rate: 5%) as compared to the lemon juice beverage without additives, the acidity became mild, and the drink became easy to drink.

Example 6 (Preparation of Grapefruit Juice Beverage) A grapefruit juice beverage was prepared from a grapefruit concentrate, and 5.0% of a phosphorylated saccharide calcium conjugate derived from potato was added, and the calcium concentration was 200 mg / d.
After adjusting to be 1 l, the mixture was sterilized by heating and stored at 4 ° C for 1 month. After storage for one month, the change in taste was judged by a sensory evaluation paneler of nine skilled persons. As a result, it was evaluated that bitterness and sourness were significantly reduced (risk rate: 5%) as compared with the grapefruit juice drink without additives, and the beverage became mild and easy to drink.

Example 7 (Preparation of a naringin solution) To a 0.005% or 0.02% solution of naringin (manufactured by Fluka, product No. 71160), which is considered to be the main component of grapefruit bitter, a phosphorylated saccharide calcium derived from potato 1.0% of the conjugate was added and subjected to a sensory test in the same manner. Was determined by a panel of nine experienced sensory evaluation panelists. As a result, it was evaluated that bitterness and harshness were significantly suppressed (mildness: 5%) as compared with the naringin solution to which no additive was added, mild, and easy to drink.

Example 8 (Preparation of carrot juice) To a commercially available carrot juice (manufactured by Kagome Co., Ltd.) was added 1.0% of a phosphorylated saccharide calcium conjugate derived from potato, and the calcium concentration was adjusted to 60 mg / dl. Then, after heat sterilization, it was stored at 4 ° C. for one month. After storage for one month, the change in taste was judged by a sensory evaluation paneler of nine skilled persons. As a result, it was evaluated that the carrot odor was significantly suppressed (risk rate: 5%) compared to the non-added carrot juice, mild, and easy to drink.

Example 9 (Preparation of sports drink) Sugar, glucose, citric acid, vitamin C, niacin,
Vitamins composed of vitamin E, vitamin B1, and vitamin B6, and magnesium, calcium, sodium, potassium, and iron conjugates of phosphorylated saccharides derived from potato were dissolved to prepare sports drink-type soft drinks. The above mineral concentration is 100 mg / dl (magnesium is 10 mg / d
l) was adjusted. After heat sterilization, it was stored at 4 ° C. for one month. After storage for one month, no precipitate was observed when the beverage was observed. Furthermore, the bitterness derived from magnesium was also reduced.

Example 10 (Preparation of sports nutrition beverage) Sugar, glucose, citric acid, proline, lysine, glycine, tyrosine, threonine, leucine, phenylalanine, arginine, isoleucine, alanine, glutamic acid, tryptophan, histidine, serine methionine, asparagine Amino acids composed of acids and phosphorylated saccharides of magnesium, calcium, sodium, potassium and iron derived from potato were dissolved to prepare a sports nutritional beverage type beverage. The above mineral concentration is 100 mg /
dl (magnesium was 10 mg / dl). After heat sterilization, it was stored at 4 ° C. for one month. After storage for one month, when the beverage was observed, no precipitate derived from minerals was observed. In addition, the unique dislike of amino acids was reduced, resulting in a refreshing taste.

Example 11 (Preparation of Black Vinegar Beverage) To a 10% black vinegar solution, 0.5% of a phosphorylated saccharide calcium conjugate derived from potato was added, and nine people who were skilled in changing the taste quality It was determined by an evaluation paneller. The sample to which the phosphorylated saccharide calcium conjugate derived from potato was added had a milder acidity than the control.

Example 12 (Effect on Artificial Sweeteners) Potato-derived phosphorylated calcium saccharide was added to each solution containing 0.02% sucralose, 0.02% stevia or 0.02% enzyme-treated stevia. 0.5 body
%, And the change in taste quality was determined by a panel of nine experienced sensory evaluation panelists. All the samples to which the phosphorylated saccharide calcium conjugate derived from potato was added had a clearer sweetness than the control, and the aftertaste after sweetening and the aftertaste were also improved.

Example 13 (Effect on Artificial Sweetener) To each of the solutions containing 10% of erythritol, 0.5% of a sodium phosphatized saccharide derived from potato or a calcium phosphated saccharide derived from potato was added. Then, the change in taste quality was determined by a sensory evaluation paneler of nine skilled persons. In the sample to which the phosphorylated saccharide calcium conjugate derived from potato was added, the astringency disappeared compared to the control, and the sample became clear and sweet.

Example 14 (Effect on Artificial Sweetener) To each of the solutions containing 2% thaumatin, 0.5% of a phosphorylated saccharide calcium conjugate derived from potato was added, and the change in taste quality was proficient. The judgment was made by nine sensory evaluation panelists. The sample to which the phosphorylated saccharide calcium conjugate derived from potato was added had a clearer aftertaste than the control.

Example 15 (Effect on Magnesium Chloride) To a solution containing 0.1% of magnesium chloride, 0.5% of a phosphorylated saccharide calcium conjugate derived from potato was added, and the change in taste quality was proficient. The judgment was made by nine sensory evaluation panelists. In the sample to which the phosphorylated saccharide calcium conjugate derived from potato was added, the bitterness and unpleasantness of magnesium were reduced in the control.

Example 16 (Preparation of green juice) 30 parts of moroheiya, 10 parts of spinach, 3 parts of celery, 0.5 part of spice, 15 parts of fructose dextrose liquid sugar and 41.5 parts of water are made into a liquid with a mixer, so-called green juice. Was prepared. A potato-derived sodium phosphate conjugate or a potato-derived calcium phosphate saccharide was added in an amount of 0.5 to 1.0%, and the change in taste was determined by a panel of nine skilled panelists. As a result, the green odor was significantly reduced (risk rate: 5%) at an addition rate of 0.5% as compared with the non-added green juice,
Further, the bitterness was significantly reduced (risk rate 5%) at an addition rate of 0.5%. At an addition rate of 1.0%, all the members judged that both the blue odor and the bitterness were within an acceptable range.

Example 17 (Preparation of cocoa mass) Malaysian beans, which are cocoa beans with strong sourness and astringency, are roughly pulverized, roasted at 120 ° C. for 30 minutes, and then made into a paste with a three-stage roll. Malaysian bean cocoa mass was prepared. When the temperature was raised to 60 ° C. to form a paste, 2.5% of a potato-derived phosphorylated saccharide was added to prepare cocoa mass. Add hot water to this and mix well to 10%
Was prepared. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, the acidity was reduced, and the bitterness was also significantly reduced (risk rate: 5%), as compared to the cacao mass without addition.

Example 18 (Preparation of Cocoa) The contents of one cocoa (cream-rich) made by Ezaki Glico were sufficiently dissolved in 110 ml of hot water according to the method of preparation. At this time, a phosphorylated saccharide calcium-binding substance derived from potato was added to a concentration of 1%. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the bitter feeling was reduced and the cream feeling was enhanced as compared with the case where no additive was added.

Example 19 (Preparation of Sand Cream for Wafer) 100 parts of shortening were mixed with a mixer for 2 minutes.
To 40 parts of maltitol, 60 parts of erythritol, 30 parts of eggshell calcium, and 60 parts of sugar, 2.5% of a sodium phosphatized saccharide-derived saccharide derived from potato or a calcium phosphatized saccharide-derived from potato is added to the mixture. And three more
Mix for minutes. Finally, a vanilla flavor was added and mixed for 1 minute to prepare a sand cream for wafers. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, the rashiness and astringency were reduced as compared with the non-added sand cream. In addition, all panels rated the aftertaste significantly improved.

Example 20 (Preparation of honey sauce) 100 parts of pure honey, 0.5 part of maple sugar fragrance and 0.3 part of caramel were mixed to prepare a honey sauce, to which a sodium-phosphorylated saccharide derived from potato was added. Alternatively, 3.0 parts of a potato-derived phosphorylated saccharide calcium conjugate was added. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, as a result, the nastyness and the astringency were reduced as compared with the honey sauce without additives. In addition, all panels rated the aftertaste significantly improved.

Example 21 (Preparation of Ramen) 3.0 parts of a phosphorylated saccharide calcium derivative derived from potato was added to 100 parts of flour exclusively for ramen (wheat flour containing kansai).
Was added. To this was added 160 parts of water and mixed.
This was noodle-produced with a home noodle-making machine (manufactured by Sanyo Electric Co., Ltd.) to obtain a potato-derived ramen with phosphorylated saccharide. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was evaluated that the noodles were stronger than the noodles without additives. Per 100g of ramen,
Approximately 100 mg of calcium was fortified.

Example 22 (Preparation of Udon) To 250 parts of strong flour and 250 parts of soft flour, 15 parts of sodium chloride was added, and the phosphorylated saccharide calcium saccharide derived from potato was added to 3.0 parts.
Was added. To this, 270 parts of water was added and mixed for 15 minutes with a home rice cake making machine (PFC-20AM manufactured by Toshiba). The dough was allowed to lie at room temperature for about 1.5 hours. The dough was rolled to a thickness of about 2 mm on a chopped board. After this was cut into a width of about 2 mm, it was boiled in plenty of hot water for about 10 minutes until the core disappeared. After being boiled, they were crispy, washed with water, and slicked to obtain a potato-derived phosphorylated saccharide-added udon. Skilled in changing the taste 9
It was determined by a human sensory evaluation panel. As a result, it was evaluated that the noodles had a strong waist as compared to the non-added udon.

Example 23 (Preparation of sticky rice) Using 3 cups (420 g) of glutinous rice, 3.3 g of a phosphorylated saccharide calcium saccharide derived from potato was added. A potato-derived phosphorylated sugar was added using a home rice cake making machine (PFC-20AM manufactured by Toshiba). The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was evaluated that there was no difference in texture and taste as compared with the non-added rice cake.

Example 24 (Preparation of Pretzel) A pretzel was prepared by a conventional method by adding 100 parts of flour, 10 parts of margarine, 10 parts of sugar, 10 parts of fructose, 3 parts of yeast and 1 part of salt to 27 parts of water. . Three parts of a potato-derived phosphorylated saccharide calcium conjugate was added. After fermentation at 30 ° C. for 4 hours, molding and baking were performed to obtain a potato-derived phosphorylated saccharide-added pretzel. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. as a result,
It was evaluated that the crispy property was increased as compared to the pretzel without addition.

Example 25 (Preparation of cracker) 25 parts of water was added to 100 parts of flour, 15 parts of margarine, 3 parts of sugar, 1.5 parts of isose fructose, 3 parts of yeast and 1 part of salt, and the cracker was prepared in a conventional manner. Created. 3 parts of a phosphorylated saccharide calcium-binding substance derived from potato was added and mixed. 30 ° C
After fermentation for 4 hours, the mixture was molded and baked to obtain a potato-derived phosphorylated saccharide-added cracker. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. as a result,
Crispy feeling was greatly improved as compared with the conventional one.

Example 26 (Preparation of Kanten) 4 parts of agar (using Ina Foods Inc.) was added to 500 parts of water and dissolved sufficiently with heating. Was added and mixed. The mixture was poured into a mold, the fruit was added, and the mixture was refrigerated and solidified to complete a phosphorylated sugar-added Kankan. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that the chewability was better and the sweetness was refreshed as compared with the case where no additive was added.

Example 27 (Preparation of tablet) 150 parts of glucose, 100 parts of sorbitol, Avicel 4
0 parts, ascorbic acid 20 parts, eggshell calcium 100
, And 10 parts of a potato-derived phosphorylated saccharide calcium conjugate was added and mixed. Tableting was performed to prepare a potato-derived phosphorylated sugar-added tablet. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that the sweetness was lighter than that of the non-added one.

Example 28 (Preparation of Tofu) 1000 parts of cooled soymilk and 4 parts of calcium sulfate as a bittern or 30 parts of a potato-derived phosphorylated saccharide calcium conjugate were added and mixed. It was added to a plastic cup and sealed. This was heated at 85 ° C. for 40 minutes to coagulate to prepare tofu. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. as a result,
The tofu was evaluated to be rich in tofu with a richer tofu flavor than the one without the additive.

Example 29 (Preparation of Isoflavone Solution) A 2% solution of soya flavone RS containing a high concentration of isoflavones manufactured by Fuji Oil was added with 1% of a calcium phosphate-bound saccharide-bound substance derived from potato. And mixed.
The change in the taste quality was judged by a panel of nine skilled sensory evaluations. It was evaluated that the bean odor, bitterness and off-flavor were improved as compared with those without additives.

Example 30 (Preparation of Chocolate) 350 parts of cacao mass, 100 parts of cocoa butter, 100 parts of vegetable oil and fat, 45 parts of sugar, and 18 parts of a potato-derived phosphorylated calcium phosphate conjugate were added and mixed. It was completely dissolved at 60 ° C, kept in constant temperature water at 40 ° C, hand-tempered, and cooled at 10 ° C. Setting was performed at 20 ° C. for 5 days to obtain chocolate. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that the sweetness was lighter than that of the non-added one. The chocolate was subjected to a fat bloom resistance test by subjecting the chocolate to 10 cycles of 32 ° C. for 12 hours and 20 ° C. for 12 hours. As a result, a little bit of potato-derived chocolate containing phosphorylated saccharide showed resistance.

Example 31 (Preparation of Bread) 250 parts of flour, 5 parts of yeast, 30 parts of sugar, 12 parts of skim milk, 2 parts of salt, 25 parts of butter, 150 parts of water, 10 parts of a phosphorylated saccharide calcium-binding substance derived from potato And mixed. Home baking machine (Toshiba PFC-20AM)
To obtain a dough. The dough was frozen, thawed, shaped and baked to obtain a potato-derived phosphorylated sugar-containing bread. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. as a result,
Higher evaluation was obtained in the group added with the potato-derived phosphorylated saccharide in terms of the physical properties of the dough, the specific volume, and the texture as compared with those without the addition.

Example 32 (Preparation of Rice Confectionery) 200 parts of polished rice was washed with water, immersed in immersion water, drained, crushed with a mill, and mixed with 10 parts of a potato-derived calcium phosphate calcium conjugate. did. Steaming, rolling, shaping, drying, and baking were performed by a standard method for producing rice confection to obtain rice confections added with phosphorylated sugar derived from potato. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, compared to the additive-free one,
It was evaluated that there was no difference in both texture and taste.

Example 33 (Preparation of Ginger) Gourd skin was prepared by adding 100 parts of flour, 1 part of salt, 35 parts of water, and 5 parts of a conjugated substance of phosphorylated saccharide calcium phosphate derived from potato. An ingredient prepared by adding and mixing 5 parts of a potato-derived phosphorylated saccharide calcium-binding substance was encapsulated, molded, steamed, and baked to obtain a potato-derived phosphorylated saccharide-added gyoza. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that there was no difference in texture and taste as compared with the case where no additive was added.

Example 34 (Preparation of cooked rice) 140 parts of rice was washed with water, and 5 parts of 1.5 parts of water was added with and mixed with 5 parts of a calcium phosphate-phosphorylated conjugate derived from potato, and the mixture was cooked (Zojirushi pressure cooker). Boiled rice with phosphorylated sugar derived from potato was obtained. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that there was no difference in texture and taste as compared with the case where no additive was added.

Example 35 (Preparation of Ice Cream) 200 parts of whipped cream is foamed firmly. In another container, 50 parts of eggs, 50 parts of sugar, and 9 parts of a potato-derived phosphorylated saccharide calcium conjugate are mixed and foamed. The whipped cream was combined, placed in a container, and frozen to obtain a potato-derived ice cream with added phosphorylated sugar. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was evaluated that the milky feeling was improved, the flavor changed to a rich flavor, and the sweetness was refreshed as compared with the case where no additive was added.

Example 36 (Providing Thickness to Lactic Ice) Commercial Lactic Ice (Vanilla Ice Cream; Snow Brand)
Then, a potato-derived phosphorylated saccharide calcium conjugate was added to a concentration of 1%. Changes in taste and texture were judged by a sensory evaluation panel of nine skilled persons. As a result, it was confirmed that the richness of the vanilla and milky feelings was enhanced as compared with the case where no additive was added, and it was confirmed that the milk fat content was enhanced to the same level as that of a product having a normal milk cream milk fat content.

Example 37 (Saline-reducing action) A potato-derived phosphorylated calcium-sugar conjugate was added to a concentration of 1%, which was not found in commercially available reduced-salt soy sauce (maru soybean reduced-salt soy sauce, manufactured by Kikkoman). . The change in the salty taste was determined by a panel of nine experienced sensory evaluation personnel. As a result, the salty taste is enhanced compared to the additive-free one,
It felt more than normal soy sauce, and it was confirmed that it had a salty taste-enhancing effect on reduced salt.

Example 38 (Preparation of Mayonnaise) Mayonnaise was prepared according to a standard method using 1 egg yolk, 1 teaspoon mustard, 1 teaspoon salt, a little pepper, 1 tablespoon herb vinegar, and 1 cup salad oil. There,
Potassium-derived phosphorylated saccharide calcium conjugate was added to a concentration of 1%. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the acidity became round and the egg yolk sensation was enhanced as compared with the case where no additive was added.

Example 39 (Addition to whey protein) A 2% solution of whey protein WPI (BIOZATE-5; manufactured by DAVISCO) was prepared, and sugar was added to this solution so that the concentration became 1%. The phosphorylated saccharide calcium-binding substance derived from potato was added so that The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the bitterness was reduced, the milky feeling was enhanced, and the flavor was changed to a rich flavor as compared with the case where no additive was added.

Example 40 (Addition to ketchup) A potato-derived phosphorylated calcium phosphate conjugate was added to a kagome ketchup at a concentration of 1%. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the acidity was reduced as compared with the case where no additive was added.

Example 41 (Addition to Sauce) A potato-derived calcium phosphate-sugar conjugate was added to a worcester sauce made of Ikari at a concentration of 1%. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the acidity was reduced and the taste was round as compared with the case where no additive was added.

Example 42 (Addition to White Chocolate) Commercially available white chocolate was dissolved, and a potato-derived phosphorylated saccharide calcium conjugate was added to a concentration of 1%. Thereafter, it was molded and refrigerated. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that milky feeling and vanilla feeling were increased, richness was obtained, and the white chocolate was changed to sharp sharpness as compared with the non-added one.

Example 43 (Addition to Vegetable Milk Powder) To a commercially available vegetable milk powder, a phosphorylated saccharide calcium conjugate derived from potato was added to a concentration of 1%. The change in the taste quality was judged by a panel of nine experienced sensory evaluations. As a result, it was confirmed that the milky feeling was increased and the milky milk was changed to a rich milky milk, as compared with the non-added milky milk, and the milky milky milk was close in flavor to animal milky milk.

[Effects] In the present invention, a bitter, sour, astringent, or blue taste which foods have conventionally has been obtained by adding a trace amount of a phosphorylated saccharide derived from potato or a phosphorylated saccharide mineral derived from potato, which is readily soluble in water. We found an effect to reduce odor and irritation. As a result, the nutritional aspect and palatability of foods are improved, thereby expanding applications and improving the nutrition of the people.

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Kenji Too 3-10 Calm Sakuragaoka, Kita-Showadai-cho, Takatsuki-shi, Osaka 406 (72) Inventor Takashi Kuriki 8-C-512, Mayugaoka-higashi No. 8 C-512 (72) Inventor Shigetaka Okada 3-207-269 Higashi Ikoma, Ikoma City, Nara Prefecture (72) Inventor Reichiro Sakamoto 3-71, Eikunidai, Tsuchiura City, Ibaraki Prefecture (72) Inventor Toshiyuki Kimura 4-7 Tatsumidai Higashi, Ichihara City, Chiba Prefecture Tatsumi Dormitory 312 (72) Inventor Nobuo Uozu 2-11-1 Azushidai, Sakae-cho, Inba-gun, Chiba F-term (reference) 4B047 LF01 LF02 LF03 LF05 LF07 LF08 LF09 LF10 LG21 LG39

Claims (22)

[Claims] (1) A food or drink having improved flavor by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food or drink. 2. A method for improving the flavor of a food or drink by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food or drink. (3) adding a phosphorylated saccharide derived from potato or a mineral compound thereof to a food containing vanilla;
How to improve vanilla feeling. 4. A method according to claim 1, wherein the phosphorylated saccharide derived from potato or a mineral compound thereof is added to a food containing milk fat.
How to improve the feeling of milk fat. 5. A method for reducing the acidity of a food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food. 6. A method for mildly acidifying a food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a food containing vinegar. 7. A method of adding a phosphorylated sugar derived from potato or a mineral compound thereof to a food containing citrus fruits,
Method to reduce citrus-derived sourness. 8. A method of adding a phosphorylated sugar derived from potato or a mineral compound thereof to a food containing citrus fruits,
A method to reduce the taste of citrus-derived garlic. 9. A method of adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a citrus-containing food,
A method to reduce the bitter taste of citrus-derived naringin. 10. A method comprising adding a phosphorylated saccharide derived from potato or a mineral compound thereof to a food containing vegetables,
A method to reduce vegetable-derived odors, harshness and pincers. 11. A method comprising adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a food containing vegetables,
A method to reduce carrot-derived odor, harshness, and pinching. 12. A method for reducing the blue odor, harshness, pinching, and bitterness derived from soy milk by adding a phosphorylated saccharide derived from potato or a mineral compound thereof to soy milk. 13. A method for reducing the flavone, isoflavone-derived green odor, astringency, pinching and bitterness of soymilk-derived flavone or isoflavone by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to soymilk. 14. A method for improving the milky feeling by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a beverage or food containing milk and / or milk powder. 15. A method of adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a food containing white chocolate, milk caramel, milk candy, fresh cream, milk drink, stew, soup, ice cream, lacto ice, ice milk. Method to improve milky feeling. 16. A method for improving the yolk sensation by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a food containing eggs. 17. A method for improving the sweetness taste and after-drawing by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to a food containing an artificial sweetener. 18. A phosphorylated saccharide derived from potato or a mineral compound thereof is added to a food containing one or more sweeteners selected from sucralose, stevia, enzyme-treated stevia, erythritol, thaumatin, palatinose and palatinit. How to improve the sweetness and the aftertaste. 19. A method for reducing the acidity of a food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food. 20. A method for reducing the astringency of food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food. 21. A method for reducing the blue smell of food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food. 22. A method for improving poor throat of a food by adding a potato-derived phosphorylated saccharide or a mineral compound thereof to the food.