JP2005336067A - Taste improving peptide and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a taste improving material for reducing bad tastes such as bitterness, harsh taste, etc., contained in a beverage and to provide a method for producing the same. <P>SOLUTION: Egg white is enzymatically hydrolyzed to give a peptide as an effective taste-improving component, which is added to a beverage. Preferably the molecular weight distribution of the peptide is ≥70 mass% of a part having 200-20,000 molecular weight. Any one of papain, ficin, bromelain and protease derived from Aspergillus oryjae is used as the hydrolase and the peptide having the objective molecular weight distribution is obtained by controlling an enzyme concentration and a hydrolysis time. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to reducing the taste of taste by adding it to a beverage having a taste of bitterness or bitterness.

Various kinds of health preferences such as soy milk, tomato juice, vegetable juice represented by ginseng juice, western herbal drinks using ginkgo biloba extract, herbal medicines such as ginseng extract and chlorophyll drinks such as green juice Various types of health drinks are produced, but such health drinks have unique flavors such as savory and bitter tastes, and some are difficult to drink.

Furthermore, beverages in plastic bottles or cans have a bad taste such as a plastic odor or metal odor during storage or a retort odor derived from the manufacturing process.

Various attempts have been made to solve these problems. For example, in patent document 1, the high boiling point part of citrus cold press oil is made into the active ingredient of a taste improving agent, and patent document 2 makes sterols the active ingredient of a taste improving agent. In any case, however, consumers have recently become more conscious of additives, and natural ingredients that are easy to imagine for safety and are taken daily are required.

Moreover, in patent document 3, although the taste improvement peptide is produced | generated from the bonito extract residue, since the peptide content in solid content is 30 to 50% (w / w), it contains many components other than a peptide, Has a unique flavor. Therefore, although it is good when used for foods with a strong taste, it is inappropriate when used for foods and drinks with a light taste.
JP 2003-299459 A JP 2003-219832 A JP2002-255994A

Provided is a taste-improving peptide that is derived from a natural product and has few contaminants as a material for reducing such unpleasant flavor in beverages having a bitter taste, bitter taste, and the like.

As a result of diligent studies to achieve the above object, the present inventors have selected as a material to be used an egg white that is a natural product and is composed of proteins of 90% or more and contains few contaminants. In addition, by using any one of papain, ficin, bromelain, and Aspergillus gonococcus protease as a hydrolase, egg white peptides can reduce unpleasant flavors such as gummy taste in beverages having a unique flavor. I found.

That is, the taste improving peptide of the present invention is characterized by containing a peptide obtained by hydrolyzing egg white as an active ingredient.

Moreover, the taste improving peptide of the present invention is preferably composed mainly of a peptide having a molecular weight of 200 to 20000.

Furthermore, the taste improving peptide of the present invention preferably contains 90% by mass or more of peptide, 0 to 5% by mass of sugar, 0 to 1% by mass of amino acid, and 0 to 5% by mass of other amino acids in the solid content.

And the taste improvement peptide of this invention is characterized by reducing the unpleasant taste by adding to the drink which has unpleasant tastes, such as a gummy taste and a bitter taste.

  In addition, the method for producing a taste improving peptide of the present invention is characterized in that any of papain, ficin, bromelain, Aspergillus oryzae-derived protease, or a combination thereof is used as an enzyme that hydrolyzes egg white.

  Furthermore, the food / beverage products which reduced the unpleasant taste which is another one of this invention are characterized by adding the said taste improvement peptide.

  According to the present invention, it is possible to improve the flavor of foods and drinks having tastes such as savory taste and bitterness.

According to the taste-improving peptide of the present invention, or food and drink to which this is added, the flavor of the food and drink can be improved by reducing taste and bitterness of the food and drink, enhancing the flavor of the material of the food and drink, etc. In addition to enriching eating habits, it is easy to ingest foods and drinks that are difficult to ingest due to the “taste”, and thus contribute to the promotion of health.

The egg white in the present invention may be egg white contained in a bird's egg, and examples thereof include eggs such as chicken, quail, duck, and goose. In the present invention, egg whites of chicken eggs that can be easily obtained in large quantities are preferred as frozen egg white liquid or egg white powder.

The taste improving peptide of the present invention can be prepared by acid hydrolysis or enzymatic degradation of the above egg white, but an enzyme hydrolysis method is preferred to obtain a product having stable properties on the production scale.

  For example, when acid hydrolysis is performed, it is preferable to dissolve 1 to 80 parts by mass of egg white in 1000 parts by mass of water and hydrolyze at an acid concentration of 0.1 N or less and 90 to 120 ° C. for 1 to 12 hours. In addition, since excessive hydrolysis causes a fall and disappearance of taste, in the case of heating at least 100 ° C. or more, it is necessary to be within 6 hours. As the acid, hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid and the like can be used.

Examples of the proteolytic enzyme used for the preparation of a taste improving peptide include papain (EC 3.4.22.2) and ficin (EC 3.4) which have protease activity or carboxypeptidase activity and can be used for food production. 4.12), bromelain (EC 3.4.4.44), protease derived from Aspergillus spp. (Trade name “Orientase” manufactured by Hibiai Co., Ltd., trade name “Flebazyme” manufactured by Novozyme, etc.) and the like. . Any of these or a combination thereof can be used. The concentration of the protein hydrolase varies appropriately depending on the enzyme used, but the mass ratio of the enzyme to egg white is preferably from 1:20 to 1: 1000. The enzyme reaction temperature and reaction time vary depending on the enzyme used, but 1 to 300 parts by weight of dried egg white is dispersed in 1000 parts by weight of water and subjected to hydrolysis at pH 7 to 9 and 40 to 70 ° C. for 30 minutes to 12 hours. Is preferred. If the reaction time is too long or too short, the taste of the resulting hydrolyzate is adversely affected.

The composition of the egg white hydrolyzate obtained as described above is preferably 90% by mass or more of peptide, 0 to 5% by mass of sugar, 0 to 1% by mass of amino acid, and 0 to 5% by mass of other amino acids in the solid content. .

Moreover, as for the molecular weight distribution of a peptide, it is preferable that the part of molecular weight 200-20000 may occupy 70 mass% or more. When the molecular weight distribution is out of the above range, allergenicity becomes high or taste is liable to decrease. However, as long as the distribution satisfies the above range, 10 to 20% by mass of undegraded egg white protein may remain.

  The above egg white hydrolyzate can be used after desalting as appropriate. Moreover, you may refine | purify and fractionate with an ultrafiltration membrane, gel filtration, various column chromatography, a membrane filter, etc., and may use.

The taste improving peptide of the present invention contains the above peptide as an active ingredient. There is no restriction | limiting in particular in the form of a taste improving peptide, A solution, powder, etc. can be selected according to a use. As a pulverization method, hot air drying, spray drying, freeze drying, or a general known pulverization method can be adopted.

The pH of the taste improving peptide of the present invention is not particularly limited, but is preferably 2 or more and 9 or less in terms of water solubility and flavor.

The method for adding the taste improving peptide of the present invention to a food or drink varies depending on the form or cooking method of the food or drink and is not particularly limited. In addition, the taste-improving peptide of the present invention is not particularly limited in the timing of addition to food and drink, but is added to food after cooking, added to food during cooking, and added to food before cooking. It can be added at any time, such as by adding to a part of food before cooking or during cooking.

The beverage to which the taste improving peptide of the present invention is added is not particularly limited, but the taste improving peptide of the present invention includes soybeans, carrots, celery, watercress, parsley, pumpkin, spinach, lettuce, cabbage, peppers, broccoli and the like. Vegetable juices made from vegetables, aloe, green aloe vera, aloe vera, ginkgo biloba extract, western herbal beverages such as echinacea, cat's claw, devils claw, juare, ginseng extract, turmeric, garcinia, kinako, gymnema, salacia It works more effectively on beverages with unique tastes, such as herbal beverages, green juice, chlorella, barley, kumazasa, kale, rush and other chlorophyll beverages.

Add to normal beverages such as seasonings such as sugar, salt, chemical seasonings and various preservatives, pigments, fragrances, emulsifiers, acidulants, pH adjusters, antioxidants, etc. There is no problem in the function of the taste improving peptide even if it is present.

Although the addition amount of the taste improving peptide in the food and drink of the present invention is not particularly limited, it is preferably 0.25 to 2% by mass or more. When the amount is less than 0.25% by mass, the taste is hardly exhibited, and when it is 2% by mass or more, a taste peculiar to a peptide appears, which is not preferable.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not particularly limited thereto.

(Enzymatic hydrolysis)
After adding 800 ml of water to 200 g of dried egg white and suspending uniformly, 2 g of papain (trade name “Papain 300”, manufactured by Nippon Biocon Co., Ltd.) was added, and the enzyme reaction was carried out at 50 ° C. for 3 hours. Thereafter, heat treatment was performed at 90 ° C. for 10 minutes to deactivate the enzyme, and spray drying was performed to obtain 160 g of egg white hydrolyzate.

The egg white decomposition product obtained in Example 1 was analyzed for molecular weight by high performance liquid chromatography under the following conditions.

Column: YMC-Pack Dio1200 (6.0 × 300mm) (trade name, YMC)
Eluent: 0.2M potassium phosphate buffer (pH 6.7)
Flow rate: 0.7 ml / min Detection wavelength: 215 nm

As a result, the egg white hydrolyzate of Example 1 had a peak between 200 and 20000 in molecular weight.

Addition of 2 g of egg white hydrolyzate obtained in Example 1 to 100 ml of raw soymilk (Example 2-1) and 1 g of addition (Example 2) -2), 500 mg added (Example 2-3) and 250 mg added (Example 2-4) were prepared and subjected to sensory evaluation.

In sensory evaluation, bitterness, gummy taste and blue odor were evaluated by 10 evaluators according to the following criteria, and the results were averaged.
The evaluation method is much stronger than the control example: +2
Strong: +1
Same: 0
Weak: -1
Very weak: -2

The results are shown in Table 1.

Example 2-1 is considered to be the result of the bitterness peculiar to the peptide appearing because the addition amount is large. In Example 2-4, there were many opinions that the addition amount was small and there was no difference from the control example. In Examples 2-2 and 2-3, there was an opinion that both bitterness and savory taste were weak, and it became easy to drink a monitor that is not good at soy milk.

Addition of 2 g of egg white hydrolyzate obtained in Example 1 to 100 ml of green juice (Example 3-1) and 1 g of addition (Example 3) -2), 500 mg added (Example 3-3) and 250 mg added (Example 3-4) were prepared and subjected to sensory evaluation. Sensory evaluation was implemented by said method about bitterness and blue odor. The results are shown in Table 2.

In Example 3-1, the effect of reducing the blue odor was greatly observed, but the bitterness was not reduced. In Examples 3-2 and 3-3, the effect of reducing both bitterness and blue odor was observed. In Example 3-4, there was no difference from the control example. From the above results, it can be said that it is appropriate to add 1 g of the egg white hydrolyzate of Example 1 to 100 ml of green juice.

The taste-improving peptide of the present invention can suppress bad taste such as gummy taste and bitterness, so that it has been difficult to drink soy milk, tomato juice, carrot juice typified by ginseng juice, Western ginger using ginkgo biloba extract, etc. It can be added to various health-preferred beverages such as herbal beverages, herbal medicines such as ginseng extract, and chlorophyll beverages such as green juice.

Claims (6)

A taste-improving peptide comprising a peptide obtained by hydrolyzing egg white as an active ingredient. The taste-improving peptide according to claim 1, comprising a peptide having a molecular weight of 200 to 20000 as a main component. The taste-improving peptide according to claim 1 or 2, comprising 90% by mass or more of the peptide, 0 to 5% by mass of the sugar, 0 to 1% by mass of the amino acid, and 0 to 5% by mass of the other in the solid content. The taste-improving peptide according to any one of claims 1 to 3, wherein the taste is reduced by adding to a beverage having a taste such as a bitter taste or a bitter taste. The method for producing a taste improving peptide according to any one of claims 1 to 4, wherein any one of papain, ficin, bromelain, Aspergillus oryzae-derived protease, or a combination thereof is used as an enzyme that hydrolyzes egg white. . The food / beverage products which added the taste improvement peptide in any one of Claims 1-4, and reduced dislike.