JP2007043941A - Amino acid-containing food and drink - Google Patents
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Abstract
Description
本発明は、Ｌ−アスコルビン酸、アルコールおよびアミノ酸を含有するアミノ酸含有飲食品に関する。 The present invention relates to an amino acid-containing food or drink containing L-ascorbic acid, alcohol and amino acid.
近年、アミノ酸の生体に対する効果が明らかになるにつれ、飲食品からアミノ酸を摂取するニーズが高まってきており、アミノ酸含有飲食品の開発が進められている。 In recent years, as the effects of amino acids on living bodies become clear, the need to ingest amino acids from foods and drinks has increased, and development of amino acid-containing foods and drinks has been promoted.
特許文献１には、酸味料で予めｐＨを３．０〜６．０に調整後、非還元糖、天然甘味料、人工甘味料で風味を整えた、アミノ酸含有飲食品が記載されている。同文献においては、生体のタンパク質を構成する２０種類のアミノ酸から任意に選択された１７種のアミノ酸すべてを混合してアミノ酸混合物を調製し、この混合物を溶解させて製造している。 Patent Document 1 describes an amino acid-containing food / beverage product in which the pH is adjusted to 3.0 to 6.0 in advance with an acidulant and then flavored with a non-reducing sugar, a natural sweetener, and an artificial sweetener. In the document, an amino acid mixture is prepared by mixing all 17 types of amino acids arbitrarily selected from 20 types of amino acids constituting a biological protein, and this mixture is dissolved to produce.
一方、特許文献２には、酸化防止剤としてＬ−アスコルビン酸（ビタミンＣ）が添加されたアミノ酸含有飲食品が記載されている。
しかしながら、特許文献１，２に記載のアミノ酸含有飲食品は、経時的に異臭が発生し風味が損なわれることが明らかになった。このような異臭の発生は、製品への信頼性を損なうものである。
本発明はこのような課題に鑑みてなされたものであり、アミノ酸含有飲食品において、経時的な異臭の発生を抑え風味の劣化を抑制することを目的とする。
However, it has been clarified that the amino acid-containing foods and drinks described in Patent Documents 1 and 2 generate a strange odor over time and impair the flavor. The generation of such an unpleasant odor impairs the reliability of the product.
This invention is made | formed in view of such a subject, and aims at suppressing generation | occurrence | production of a bad smell with time in amino acid containing food / beverage products, and suppressing deterioration of a flavor.
以上の目的を達成するために、本発明者らは、アミノ酸含有飲食品における異臭の発生のメカニズムを鋭意検討した。 In order to achieve the above object, the present inventors have intensively studied the mechanism of generation of off-flavors in amino acid-containing foods and drinks.
まず、本発明者らは、経時的に発生する異臭をマスキングするため、香料成分の添加または増量を検討した。しかしながら、異臭を改善するどころか、逆に異臭を強くする場合があった。本発明者らは、異臭を強くする原因は香料成分等の劣化の影響であると考え、香料成分等の劣化を防止すべく酸化防止剤であるＬ−アスコルビン酸の添加量を多くすることを試みたが、異臭が改善されるには至らなかった。 First, the present inventors examined the addition or increase in the amount of a fragrance component in order to mask off-flavors that occur over time. However, rather than improving the off-flavor, the off-flavor was sometimes strengthened. The present inventors consider that the cause of the strong odor is the effect of deterioration of the fragrance components, etc., and increase the amount of L-ascorbic acid, which is an antioxidant, to prevent the deterioration of the fragrance components. Attempts were made, but the odor was not improved.
本発明者らは、さらに検討したところ、経時的に発生する異臭の原因が香料成分中に極微量含まれるアルコールに起因するとの知見を得た。 Upon further examination, the present inventors have found that the cause of the off-flavor that occurs with time is due to the alcohol contained in a trace amount in the perfume component.
本発明者らは、このような知見に基づき、さらに鋭意検討した結果、アルコールと、特定のアミノ酸と、Ｌ−アスコルビン酸とが存在する場合において、経時的に異臭が発生することを見出した。具体的には、アミノ酸含有飲食品中において、リジン、プロリン、フェニルアラニン、ヒスチジンまたはメチオニンのいずれかのアミノ酸と、Ｌ−アスコルビン酸と、アルコールとの組合せにおいて、経時的に異臭が発生することを見出した。従来、Ｌ−アスコルビン酸と、アルコールとが存在する場合において、特定種類のアミノ酸が、経時的な異臭にどのように影響するかとの観点から検討された例はほとんど報告されていなかった。 As a result of further intensive studies based on such knowledge, the present inventors have found that an odor is generated over time when alcohol, a specific amino acid, and L-ascorbic acid are present. Specifically, in amino acid-containing foods and drinks, it has been found that an odor is generated over time in a combination of any of lysine, proline, phenylalanine, histidine or methionine amino acid, L-ascorbic acid and alcohol. It was. Heretofore, there have been hardly reported examples in which L-ascorbic acid and alcohol are examined from the viewpoint of how a specific type of amino acid affects an odor over time.
本発明は、このような新規な観点から検討し、Ｌ−アスコルビン酸と、アルコールと、特定種類のアミノ酸との組合せにより経時的な異臭の発生を抑制することを図ったものである。 The present invention has been studied from such a novel viewpoint, and aims to suppress the generation of off-flavor over time by a combination of L-ascorbic acid, an alcohol, and a specific type of amino acid.
すなわち、本発明に係るアミノ酸含有飲食品は、Ｌ−アスコルビン酸、アルコールおよび一種または二種以上のアミノ酸を含み、前記アミノ酸が、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを実質的に含まないことを特徴とする。 That is, the amino acid-containing food or drink according to the present invention contains L-ascorbic acid, alcohol and one or more amino acids, and the amino acid is substantially free of lysine, proline, phenylalanine, histidine and methionine. Features.
このようなアミノ酸含有飲食品によれば、経時的な異臭の発生が抑制される。つまり、本発明のアミノ酸含有飲食品は、輸送時に高温にさらされることにより経時的な異臭の発生が促進される場合や、所定期間保管される場合において、異臭の発生を抑え、風味の劣化が抑制されるため、製品の品質が安定するとともに製品への信頼性が向上する。 According to such an amino acid-containing food / beverage product, generation of a strange odor over time is suppressed. That is, the amino acid-containing food or drink of the present invention suppresses the generation of off-flavor when the generation of off-flavor over time is promoted by being exposed to high temperatures during transportation, or when it is stored for a predetermined period of time, resulting in deterioration of flavor. Therefore, the quality of the product is stabilized and the reliability of the product is improved.
また、前記アミノ酸が、アラニン、アルギニン、アスパラギン、アスパラギン酸、システイン、グルタミン、グルタミン酸、グリシン、イソロイシン、ロイシン、セリン、トレオニン、トリプトファン、チロシンおよびバリンからなる群から選択されることが好ましい。 The amino acid is preferably selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, isoleucine, leucine, serine, threonine, tryptophan, tyrosine and valine.
このようなアミノ酸含有飲食品においては、上記したアミノ酸から任意に選択して添加すれば経時的な異臭の発生を抑え、風味の劣化を抑制することができる。そのため、アミノ酸含有飲食品を製造する際に、上記したアミノ酸から選択すれば、アミノ酸と異臭の発生との関係を考慮することなく、品質の安定した製品を供給することができる。 In such an amino acid-containing food or drink, if it is arbitrarily selected from the above-mentioned amino acids and added, it is possible to suppress the generation of a strange odor over time and to suppress the deterioration of the flavor. Therefore, when producing an amino acid-containing food or drink, if the amino acid is selected from the above-described amino acids, a product with stable quality can be supplied without considering the relationship between the amino acid and the generation of off-flavor.
また、本発明に係るアミノ酸含有飲食品は、複数種類の前記アミノ酸を含むことが好ましい。
このようなアミノ酸含有飲食品によれば、上記したアミノ酸のうちから任意に複数種選択して添加されていても、経時的な異臭の発生が抑制される。そのため、アミノ酸含有飲食品において、上記アミノ酸の任意の組合せが可能となる。
Moreover, it is preferable that the amino acid containing food / beverage products which concern on this invention contain multiple types of said amino acid.
According to such an amino acid-containing food / beverage product, even if a plurality of amino acids are arbitrarily selected from the above-described amino acids and added, the generation of a strange odor over time is suppressed. Therefore, any combination of the above amino acids is possible in the amino acid-containing food or drink.
また、前記アルコールがエタノールであってもよい。
すなわち、本発明者らの検討によれば、アミノ酸含有飲食品にアルコールとしてエタノールが含有されていると、経時的に異臭が発生することが明らかとなったが、本発明のアミノ酸含有飲食品においては、エタノールが含有されていてもそのような問題は発生しない。そのため、アミノ酸含有飲食品を、エタノールを多く含有するアルコール飲料や栄養ドリンク剤に適用することができる。
Further, the alcohol may be ethanol.
That is, according to the study by the present inventors, it was clarified that when the amino acid-containing food / beverage product contains ethanol as an alcohol, an odor is generated over time. However, such a problem does not occur even if ethanol is contained. Therefore, the amino acid-containing food and drink can be applied to alcoholic beverages and nutritional drinks containing a large amount of ethanol.
さらに、前記アミノ酸含有飲食品１００ｍｌ中の前記Ｌ−アスコルビン酸の含有量が、
１ｍｇ以上であれば、栄養価の観点から好ましい。
Furthermore, the content of the L-ascorbic acid in 100 ml of the amino acid-containing food or drink is
If it is 1 mg or more, it is preferable from a viewpoint of nutritional value.
さらに、本発明によれば、栄養改善法によって「ビタミンＣ強化飲食品」とされている「飲料１００ｍｌあたり８ｍｇ以上のビタミンＣを含有しているもの」に該当するアミノ酸含有飲食品においても、経時的な異臭の発生を抑え風味の劣化が抑制されるため、製品の品質が安定するとともに製品への信頼性が向上する。 Furthermore, according to the present invention, even in an amino acid-containing food / beverage that falls under “Vitamin C-enhanced food / beverage” according to the nutritional improvement method, “food containing 8 mg or more of vitamin C per 100 ml of beverage” Therefore, the quality of the product is stabilized and the reliability of the product is improved.
従来のアミノ酸含有飲食品においても、栄養価が高く、さらに生体への効能が認められるＬ−アスコルビン酸の増量が検討されていた。しかしながら、Ｌ−アスコルビン酸の含有量を増加させると、経時的な異臭の発生がより顕著になり、風味がさらに劣化することがあった。これに対し、本願発明のアミノ酸含有飲食品によれば、特定のアミノ酸を含まないため経時的な異臭の発生を抑制することができる。そのため、Ｌ−アスコルビン酸の含有量を増加することができ、栄養価が高く、かつ生体への効能に優れたアミノ酸含有飲食品を提供することができる。 Even in conventional amino acid-containing foods and drinks, an increase in the amount of L-ascorbic acid, which has a high nutritional value and is recognized as having an effect on the living body, has been studied. However, when the content of L-ascorbic acid is increased, the generation of off-flavor over time becomes more prominent, and the flavor may be further deteriorated. On the other hand, according to the amino acid-containing food / beverage products of the present invention, since a specific amino acid is not included, generation of a bad odor over time can be suppressed. Therefore, the content of L-ascorbic acid can be increased, and an amino acid-containing food / beverage product having a high nutritional value and an excellent effect on a living body can be provided.
またさらに、前記アミノ酸含有飲食品１００ｍｌ中の前記アルコールの含有量が、１０ｍｇ以上であってもよい。 Furthermore, the content of the alcohol in 100 ml of the amino acid-containing food or drink may be 10 mg or more.
すなわち、アミノ酸含有飲食品にアルコールが含有されていると経時的に異臭が発生し、その含有量が所定値以上であると、経時的な異臭が特に顕著になることが明らかとなったが、本発明のアミノ酸含有飲食品においては、所定値以上のアルコールが含有されていてもそのような問題は発生しない。そのため、アミノ酸含有飲食品を、エタノールを多く含有するアルコール飲料や栄養ドリンク剤に適用することができる。 That is, when the amino acid-containing food / beverage product contains alcohol, an odor is generated over time, and when the content is a predetermined value or more, it is clear that the odor is particularly remarkable over time, In the amino acid-containing food / beverage products of the present invention, such a problem does not occur even if an alcohol having a predetermined value or more is contained. Therefore, the amino acid-containing food and drink can be applied to alcoholic beverages and nutritional drinks containing a large amount of ethanol.
本発明に係る容器入りアミノ酸含有飲食品は、上記のアミノ酸含有飲食品を容器に充填したものであって、前記容器が遮光性容器であることを特徴とする。 A container-containing amino acid-containing food or drink according to the present invention is obtained by filling the above-mentioned amino acid-containing food or drink into a container, wherein the container is a light-shielding container.
これによれば、アミノ酸含有飲食品において、経時的な臭気の発生を促進する紫外線等をカットすることができ、経時的な臭気の発生を効果的に抑制することができる。 According to this, in an amino acid-containing food or drink, ultraviolet rays or the like that promote the generation of odor over time can be cut, and the generation of odor over time can be effectively suppressed.
本発明に係るアミノ酸含有飲食品の異臭抑制方法は、アミノ酸と、Ｌ−アスコルビン酸と、アルコールとを含むアミノ酸含有飲食品において、
前記アミノ酸として、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを除くアミノ酸を用いることを特徴とする。
The method for inhibiting malodor of an amino acid-containing food or drink according to the present invention includes an amino acid, L-ascorbic acid, and an alcohol-containing food or drink containing alcohol.
As the amino acid, amino acids other than lysine, proline, phenylalanine, histidine and methionine are used.
本発明によれば、Ｌ−アスコルビン酸と、アルコールと、アミノ酸とを含むアミノ酸含有飲食品においても、経時的な異臭の発生を抑制することができる。そのため、風味の劣化が抑制されたアミノ酸含有飲食品を提供することができる。 According to this invention, generation | occurrence | production of the nasty smell with time can also be suppressed also in the amino acid containing food / beverage products containing L-ascorbic acid, alcohol, and an amino acid. Therefore, the amino acid containing food / beverage products by which the deterioration of the flavor was suppressed can be provided.
なお、本発明において、アミノ酸とは、α−アミノ酸を意味し、アミノ酸含有飲食品を製造する際に添加されるものである。 In addition, in this invention, an amino acid means alpha-amino acid and is added when manufacturing an amino acid containing food-drinks.
本発明によれば、異臭の発生を抑え、風味の劣化が抑制されたアミノ酸含有飲食品、およびアミノ酸含有飲食品において発生する異臭を抑制する方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of off-flavor can be suppressed and the method of suppressing the off-flavor generate | occur | produced in the amino acid containing food / beverage products by which deterioration of the flavor was suppressed, and amino acid containing food / beverage products can be provided.
本発明のアミノ酸含有飲食品は、アミノ酸と、Ｌ−アスコルビン酸と、アルコールとを含むアミノ酸含有飲食品である。
アミノ酸は、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを除くアミノ酸から１種または２種以上選択される。そのようなアミノ酸としては、具体的には、アラニン、アルギニン、アスパラギン、アスパラギン酸、システイン、グルタミン、グルタミン酸、グリシン、イソロイシン、ロイシン、セリン、トレオニン、トリプトファン、チロシン、バリンが挙げられ、これらから選択される１種または２種以上を組み合わせて用いることができる。アミノ酸は、天然物および合成物のいずれでもよく、ナトリウム塩、塩酸塩、酢酸塩等を用いてもよい。
The amino acid containing food / beverage products of this invention are amino acid containing food / beverage products containing an amino acid, L-ascorbic acid, and alcohol.
One or more amino acids are selected from amino acids excluding lysine, proline, phenylalanine, histidine and methionine. Specific examples of such amino acids include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, isoleucine, leucine, serine, threonine, tryptophan, tyrosine, and valine. These can be used alone or in combination. The amino acid may be a natural product or a synthetic product, and sodium salt, hydrochloride salt, acetate salt and the like may be used.
本発明において、Ｌ−アスコルビン酸（ビタミンＣ）は、香料成分等の劣化を防止するためや、栄養素等として含有される。Ｌ−アスコルビン酸を栄養素等として添加する場合、アミノ酸含有飲食品１００ｍｌ中に１ｍｇ以上、好ましくは８ｍｇ以上の量となるように添加される。特に、Ｌ−アスコルビン酸を８ｍｇ以上含有するアミノ酸含有飲食品は、栄養改善法によって「ビタミンＣ強化飲食品」に該当することとなるため好ましいが、経時的な臭気が発生するため製品化は困難であった。しかしながら、本発明のアミノ酸含有飲食品によれば、Ｌ−アスコルビン酸を所定量以上含有しても異臭の発生が抑制されるため、「ビタミンＣ強化飲食品」として製品化が可能となる。 In the present invention, L-ascorbic acid (vitamin C) is contained as a nutrient or the like in order to prevent deterioration of a fragrance component or the like. When L-ascorbic acid is added as a nutrient or the like, it is added in an amount of 1 mg or more, preferably 8 mg or more in 100 ml of an amino acid-containing food or drink. In particular, an amino acid-containing food or drink containing 8 mg or more of L-ascorbic acid is preferable because it falls under the “vitamin C-enhanced food and drink” according to the nutritional improvement method. Met. However, according to the amino acid-containing food / beverage product of the present invention, even if L-ascorbic acid is contained in a predetermined amount or more, the generation of a bad odor is suppressed, and thus it can be commercialized as a “vitamin C-reinforced food / beverage product”.
なお、Ｌ−アスコルビン酸の含有量の上限値は特に限定されないが、生体がアミノ酸含有飲食品からＬ−アスコルビン酸を効率的に摂取することができ、さらにＬ−アスコルビン酸の物性の観点から５００ｍｇ以下とすることができる。 In addition, although the upper limit of content of L-ascorbic acid is not specifically limited, The living body can ingest L-ascorbic acid efficiently from amino acid containing food-drinks, and also 500 mg from a viewpoint of the physical property of L-ascorbic acid. It can be as follows.
また、アミノ酸含有飲食品に含有されるアルコールとしては、飲食品に添加可能な、エタノールが挙げられる。 Moreover, as alcohol contained in amino acid containing food / beverage products, ethanol which can be added to food / beverage products is mentioned.
エタノールは、アルコール飲料等のように当初から含有されているものや、栄養ドリンク剤等のように効用を発揮させるために配合されるものや、さらに食品添加物を配合することにより不可避的に含有されてしまうものも含む。アルコールは、アミノ酸含有飲食品１００ｍｌ（固形、半固形の場合は１００ｇ）中に、前記１０ｍｇ以上の量で含まれていてもよい。なお、アミノ酸含有飲食品中のアルコールの含有量は、アルコール飲料のように多くてもよく、その上限値は特に限定されないが１００００ｍｇ以下とすることができる。 Ethanol is contained from the beginning, such as alcoholic beverages, blended to exert its effect, such as nutritional drinks, and inevitably contained by blending food additives Including those that would be. Alcohol may be contained in an amount of 10 mg or more in 100 ml of amino acid-containing food or drink (100 g in the case of solid or semi-solid). In addition, content of the alcohol in amino acid containing food / beverage products may be as large as an alcoholic beverage, The upper limit is not specifically limited, However It can be set to 10000 mg or less.
本願発明者らは、従来のアミノ酸含有飲食品に所定値以上のアルコールが含有されていると、経時的に異臭が発生し風味が損なわれることを見出した。しかしながら、本発明のアミノ酸含有飲食品においては、異臭の発生の原因となる特定のアミノ酸が含まれていないため、所定値以上のアルコールが含有されていても経時的な異臭の発生は抑えられ、風味が損なわれることはない。そのため、アミノ酸含有飲食品を、エタノールを多く含有するアルコール飲料や栄養ドリンク剤等に適用することができる。 The inventors of the present application have found that when a conventional amino acid-containing food or drink contains an alcohol having a predetermined value or more, an unpleasant odor is generated with time and the flavor is impaired. However, in the amino acid-containing food and drink of the present invention, because it does not contain a specific amino acid that causes the generation of off-flavors, the occurrence of off-flavor over time is suppressed even if alcohol of a predetermined value or more is contained, The flavor is not impaired. Therefore, amino acid-containing foods and drinks can be applied to alcoholic beverages and nutritional drinks containing a large amount of ethanol.
エタノールを含有する食品添加物としては、香料、色素製剤等が挙げられる。 Examples of food additives containing ethanol include fragrances and pigment preparations.
本発明におけるアミノ酸含有飲食品は、上記の原料、さらに一般的に用いられる食品添加物を適宜配合して、通常の方法により製造することができ、炭酸飲料、果汁飲料、茶類飲料、スポーツドリンク、アミノ酸含有清涼飲料水などの清涼飲料水、乳酸菌飲料、医薬用部外品である栄養ドリンク剤、アルコール飲料、ゼリー状食品などとして得られる。 The amino acid-containing food / beverage products in the present invention can be produced by appropriately blending the above-mentioned raw materials and further commonly used food additives, and can be produced by ordinary methods. Carbonated beverages, fruit juice beverages, tea beverages, sports drinks It can be obtained as soft drinks such as amino acid-containing soft drinks, lactic acid bacteria drinks, quasi-drug nutrition drinks, alcoholic drinks, jelly-like foods, and the like.
本発明のアミノ酸含有飲食品をアミノ酸含有清涼飲料水として用いる場合、上述のアミノ酸が０．００１重量％以上１重量％以下程度、Ｌ−アスコルビン酸が０．００１重量％以上０．５重量％以下程度、アルコールが０．０１重量％以上１０重量％以下程度の量で含有される。 When the amino acid-containing food / beverage product of the present invention is used as an amino acid-containing soft drink, the above-mentioned amino acid is about 0.001 wt% or more and 1 wt% or less, and L-ascorbic acid is 0.001 wt% or more and 0.5 wt% or less. The alcohol is contained in an amount of about 0.01 wt% to 10 wt%.
このようにして得られたアミノ酸含有飲食品を、さらに、プラスチック容器、ビン容器、紙容器、金属容器等に充填することにより製品化される。本発明においては、紫外線等をカットすることによりアミノ酸含有飲食品の経時的な臭気の発生を効果的に抑制する観点から、遮光性容器に充填することが好ましい。遮光性容器としては、上記した紙容器、金属容器や、容器の表面に遮光処理を施したプラスチック容器やビン容器等を用いることができる。
[実施例]
The amino acid-containing food / beverage product thus obtained is further commercialized by filling plastic containers, bottle containers, paper containers, metal containers and the like. In the present invention, it is preferable to fill the light-shielding container from the viewpoint of effectively suppressing the generation of odor over time of the amino acid-containing food or drink by cutting off ultraviolet rays or the like. As the light-shielding container, the above-described paper container, metal container, plastic container or bottle container in which the surface of the container is subjected to light-shielding treatment, and the like can be used.
[Example]
水５００ｍｌに、表１に示す各種アミノ酸１ｇ、エタノール０．３５ｇ、Ｌ−アスコルビン酸１．７５ｇを添加し混合溶解させた後、クエン酸でｐＨを４に調整し、アミノ酸水溶液を得た。このアミノ酸水溶液に１１３℃３０秒間加熱処理を行い、ＰＥＴ容器に充填した。なお、各種アミノ酸について、Ｌ−アスコルビン酸のみ添加（エタノール無添加）したアミノ酸水溶液、エタノールのみ添加（Ｌ−アスコルビン酸無添加）したアミノ酸水溶液を作成した。 1 g of various amino acids shown in Table 1, 0.35 g of ethanol, and 1.75 g of L-ascorbic acid were added to 500 ml of water and mixed and dissolved, and then the pH was adjusted to 4 with citric acid to obtain an aqueous amino acid solution. This amino acid aqueous solution was heat-treated at 113 ° C. for 30 seconds and filled into a PET container. In addition, about various amino acids, the amino acid aqueous solution which added only L-ascorbic acid (no ethanol addition), and the amino acid aqueous solution which added only ethanol (no L-ascorbic acid addition) were created.
各サンプルについて、パネラー３名により以下の基準に従い異臭を評価した。結果を表１に示す。
○：異臭は確認されなかった。
×：強い異臭が確認された。
○: No off-flavor was observed.
X: Strong off-flavor was confirmed.
表１〜表４に示すように、エタノールを添加しない場合（アミノ酸＋Ｌ−アスコルビン酸）、およびＬ−アスコルビン酸を添加しない場合（アミノ酸＋エタノール）は、異臭の発生はほとんど確認されなかった。一方、アミノ酸と、Ｌ−アスコルビン酸と、アルコールとを含むアミノ酸水溶液においては、アミノ酸としてリジン、プロリン、フェニルアラニン、メチオニン、ヒスチジンを用いた場合に、異臭の発生が確認された。 As shown in Tables 1 to 4, when no ethanol was added (amino acid + L-ascorbic acid) and when no L-ascorbic acid was added (amino acid + ethanol), generation of off-flavor was hardly confirmed. On the other hand, in an amino acid aqueous solution containing an amino acid, L-ascorbic acid, and alcohol, generation of off-flavor was confirmed when lysine, proline, phenylalanine, methionine, and histidine were used as amino acids.
このことから、アミノ酸と、Ｌ−アスコルビン酸と、アルコールとを含むアミノ酸含有飲食品において、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを除くアミノ酸から１種以上選択することにより、経時的に発生する異臭が抑えられ風味の劣化が抑制されることが確認された。そのため、本発明のアミノ酸含有飲食品は、輸送時に高温にさらされることにより経時的な異臭の発生が促進される場合や、所定期間保管される場合においても、異臭が発生することがなく製品の品質が安定することが明らかとなった。 From this, in an amino acid-containing food or drink containing an amino acid, L-ascorbic acid, and alcohol, by selecting one or more amino acids other than lysine, proline, phenylalanine, histidine, and methionine, an unpleasant odor that occurs over time It was confirmed that the deterioration of flavor was suppressed. Therefore, when the amino acid-containing food or drink of the present invention is exposed to a high temperature during transportation, the generation of a bad odor over time is promoted, or even when stored for a predetermined period, a bad odor does not occur. It became clear that the quality was stable.
Claims (8)
前記アミノ酸が、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを実質的に含まないことを特徴とするアミノ酸含有飲食品。 An amino acid-containing food or drink comprising L-ascorbic acid, alcohol and one or more amino acids,
An amino acid-containing food or drink characterized in that the amino acid does not substantially contain lysine, proline, phenylalanine, histidine and methionine.
前記アミノ酸が、アラニン、アルギニン、アスパラギン、アスパラギン酸、システイン、グルタミン、グルタミン酸、グリシン、イソロイシン、ロイシン、セリン、トレオニン、トリプトファン、チロシンおよびバリンからなる群から選択されるものであることを特徴とするアミノ酸含有飲食品。 The amino acid-containing food or drink according to claim 1,
The amino acid is selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, isoleucine, leucine, serine, threonine, tryptophan, tyrosine and valine. Contained food and drink.
複数種類の前記アミノ酸を含むことを特徴とするアミノ酸含有飲食品。 The amino acid-containing food or drink according to claim 1,
An amino acid-containing food or drink comprising a plurality of types of the amino acids.
前記アルコールがエタノールであることを特徴とするアミノ酸含有飲食品。 The amino acid-containing food or drink according to any one of claims 1 to 3,
An amino acid-containing food or drink, wherein the alcohol is ethanol.
前記アミノ酸含有飲食品１００ｍｌ中の前記Ｌ−アスコルビン酸の含有量が、１ｍｇ以上であることを特徴とするアミノ酸含有飲食品。 The amino acid-containing food or drink according to any one of claims 1 to 4,
Content of the said L- ascorbic acid in 100 ml of said amino acid containing food / beverage products is 1 mg or more, The amino acid containing food / beverage products characterized by the above-mentioned.
前記アミノ酸含有飲食品１００ｍｌ中の前記アルコールの含有量が、１０ｍｇ以上であることを特徴とするアミノ酸含有飲食品。 The amino acid-containing food or drink according to any one of claims 1 to 5,
Content of the said alcohol in 100 ml of said amino acid containing food / beverage products is 10 mg or more, The amino acid containing food / beverage products characterized by the above-mentioned.
前記容器が遮光性容器であることを特徴とする容器入りアミノ酸含有飲食品。 A container-containing amino acid-containing food or drink in which the amino acid-containing food or drink according to any one of claims 1 to 6 is filled in a container,
A container-containing amino acid-containing food or drink, wherein the container is a light-shielding container.
前記アミノ酸として、リジン、プロリン、フェニルアラニン、ヒスチジンおよびメチオニンを除くアミノ酸を用いることを特徴とするアミノ酸含有飲食品の異臭抑制方法。 A method for suppressing malodor of an amino acid-containing food or drink comprising L-ascorbic acid, an alcohol, and an amino acid,
An amino acid-excluding odor, lysine, proline, phenylalanine, histidine and methionine are used as the amino acid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008117786A1 (en) * | 2007-03-26 | 2008-10-02 | Ajinomoto Co., Inc. | Packaged food containing isoleucine |
| JP2019532627A (en) * | 2016-12-21 | 2019-11-14 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Amino acid beverage containing allulose |
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2005
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008117786A1 (en) * | 2007-03-26 | 2008-10-02 | Ajinomoto Co., Inc. | Packaged food containing isoleucine |
| JP2019532627A (en) * | 2016-12-21 | 2019-11-14 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Amino acid beverage containing allulose |
| US11812769B2 (en) | 2016-12-21 | 2023-11-14 | Cj Cheiljedang Corporation | Amino acid beverage containing allulose |
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| JP4440851B2 (en) | 2010-03-24 |
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