JP2007189946A - Method for reinforcing richness and/or thick feeling of beverage containing milk raw material and polyphenol - Google Patents
Method for reinforcing richness and/or thick feeling of beverage containing milk raw material and polyphenol Download PDFInfo
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本発明は、食品分野、特に乳原料を含有する飲料分野に属する。 The present invention belongs to the field of foods, particularly the field of beverages containing dairy ingredients.
飲食品の開発においては、課題となる飲食品に対して、目的とする効果を発現させるため、種々の検討がなされているが、ある種の飲食品に有効な物質や方法が、他の飲食品にそのまま適応できる場合とそうでない場合とがある。また、これらの検討中に、目的とする効果とは全く異なる新たな効果を発見する場合もある。 In the development of foods and drinks, various studies have been made to develop the desired effects on the foods and drinks that are the subject, but substances and methods effective for certain types of foods and drinks are not available. There are cases where it can be adapted to the product as it is and cases where it is not. In addition, during these studies, a new effect that is completely different from the intended effect may be discovered.
ガンマー・ポリグルタミン酸の飲食品への利用研究に関しては、「ポリフェノール類含有飲料、その品質改良法および品質改良剤」(特許文献１)、「易吸収性ミネラル含有組成物及びそれを含有する飲食品」（特許文献２）や「新規ガンマー・ポリグルタミン酸、その製造方法及びこれを含有する飲料用剤」（特許文献３）などが知られている。 Regarding research on the use of gamma-polyglutamic acid in foods and drinks, "Polyphenols-containing beverage, its quality improving method and quality improving agent" (Patent Document 1), "Easily absorbable mineral-containing composition and food and drink containing the same (Patent Document 2), “Novel Gamma-Polyglutamic acid, production method thereof, and beverage preparation containing the same” (Patent Document 3), and the like are known.
特許文献１には、ポリグルタミン酸またはその可食性塩を配合してなるポリフェノール類含有飲料が開示され、コーヒーなどに０．００１〜１重量％添加することにより、長期間保存しても濁りや沈殿を与えない効果があり、味には影響を与えないことが記載されている。 Patent Document 1 discloses a polyphenol-containing beverage obtained by blending polyglutamic acid or an edible salt thereof. Addition of 0.001 to 1% by weight to coffee or the like causes turbidity and precipitation even when stored for a long period of time. It is described that it has an effect of not giving taste and does not affect the taste.
特許文献２には、納豆拈質物から抽出され又はバチルス属の菌体外に分泌され、かつ、低角度レーザー光散乱計で測定した分子量が３×１０５を超えるポリ−γ−グルタミン酸を、酸又は酵素により、該測定法による分子量が１×１０４〜３×１０５にまで分解した物を含有してなるミネラル強化組成物が開示されており、該組成物は、コーヒー、紅茶、ブドウ酒などに由来するポリフェノールを含まない飲食品に適用した時に、食品にまろやかな味を付与し、ミネラル強化のため添加したミネラルのえぐ味、渋味、から味をマスクすることを報告している。 Patent Document 2 discloses poly-γ-glutamic acid that is extracted from natto fermented matter or secreted outside the cells of the genus Bacillus and has a molecular weight measured by a low-angle laser light scatterometer exceeding 3 × 10 5 , Or the mineral reinforcement | strengthening composition containing the thing which the molecular weight by this measuring method decomposed | disassembled to 1 * 10 < 4 > -3 * 10 < 5 > by an enzyme is disclosed, This composition is coffee, tea, wine It has been reported that when applied to foods and drinks that do not contain polyphenols derived from the above, it gives a mild taste to foods and masks the taste of the added minerals for the enhancement of minerals.
また、特許文献３には、構成アミノ酸がグルタミン酸であり、全グルタミン酸中のL-グルタミン酸含有率が９０％以上であり、平均分子量が５千〜１００万である新規ガンマー・ポリグルタミン酸とその製造方法、さらに該ガンマー・ポリグルタミン酸またはその塩を含有すること特徴とする飲料用剤が開示されている。添加の効果は、粘性、口当たりの良さ、酸味及び飲みやすさとあるが、該特許文献でいう飲料用剤とは、果汁飲料、スポーツドリンク、乳製品（含むヨーグルト）等の清涼飲料水、アルコール飲料またはスープ等に添加する物であるとの記載はあるが、実施例ではレモンジュースと市販スポーツドリンクへの添加効果のみで、乳系飲食品への添加の例は開示されていない。本発明は、ガンマー・ポリグルタミン酸の食品の分散性への影響を検討している中で、飲料、特にミルク等乳原料とポリフェノールを含有するコーヒー、紅茶、ココア等の飲料に対し添加した時に、これまでに知られていない驚くべきコク及び／又は濃厚感の増強効果を見出したものである。 Patent Document 3 discloses a novel gamma-polyglutamic acid having a constituent amino acid of glutamic acid, an L-glutamic acid content in total glutamic acid of 90% or more, and an average molecular weight of 5,000 to 1,000,000, and a method for producing the same. Further, a beverage preparation containing the gamma-polyglutamic acid or a salt thereof is disclosed. The effects of addition are viscosity, good mouthfeel, sourness and ease of drinking, but the beverage agents referred to in the patent document include fruit drinks, sports drinks, soft drinks such as dairy products (including yogurt), and alcoholic drinks. Or although there is description that it is a thing added to soup etc., in the Example, only the addition effect to lemon juice and a commercially available sports drink is mentioned, and the example of addition to milk-type food / beverage products is not disclosed. The present invention, while examining the effect of gamma-polyglutamic acid on the dispersibility of food, when added to beverages, especially milk materials such as milk and beverages such as coffee, tea, cocoa containing polyphenols, The present inventors have found a surprising richness and / or richness enhancement effect that has not been known so far.
本発明は、乳原料とポリフェノールを含有する飲料のコク及び／又は濃厚感の増強方法と該方法を用いた飲料及びコク及び／又は濃厚感増強剤を提供することである。 The present invention is to provide a method for enhancing the richness and / or richness of a beverage containing a milk raw material and polyphenol, and a beverage and a richness and / or richness enhancing agent using the method.
本発明者らは、上記課題解決のため鋭意研究した結果、乳原料とポリフェノールを含有する飲料においては、ガンマー・ポリグルタミン酸を液量に対し少量添加した時に、従来知られているまろやかさや口当たりの良さ、粘性とは明らかに異なるコク及び／又は濃厚感の増強効果が認められ、嗜好性も向上することを見出し、本発明を完成した。すなわち、本発明は、（１）ガンマー・ポリグルタミン酸を０．００１〜０．５重量％と乳原料とポリフェノールを含有する飲料のコク及び／又は濃厚感の増強方法であり、（２）飲料が、ココア、コーヒー、紅茶である（１）記載のコク及び／又は濃厚感の増強方法であり、（３）乳原料が生乳、全脂粉乳、脱脂粉乳、発酵乳であることを特徴とする（１）記載のコク及び／又は濃厚感の増強方法であり、（４）ガンマー・ポリグルタミン酸を０．００１〜０．５重量％含む、コク及び／又は濃厚感が増強された乳原料とポリフェノールを含有する飲料であり、また、（５）ガンマー・ポリグルタミン酸と乳原料とポリフェノールを含有する飲料用のコク及び／又は濃厚感増強剤に関わるものである。 As a result of diligent research to solve the above problems, the present inventors have found that when beverages containing dairy ingredients and polyphenols are added with a small amount of gamma-polyglutamic acid relative to the amount of liquid, conventionally known mellowness and mouthfeel It has been found that a body and / or richness enhancing effect clearly different from goodness and viscosity is recognized, and that palatability is also improved, and the present invention has been completed. That is, the present invention is (1) a method for enhancing the richness and / or richness of a beverage containing 0.001 to 0.5% by weight of gamma-polyglutamic acid and a milk raw material and polyphenol, and (2) (3) The method for enhancing richness and / or richness of cocoa, coffee, and tea, and (3) characterized in that the milk material is raw milk, whole milk powder, skim milk powder, or fermented milk ( 1) A method for enhancing richness and / or richness as described in the above, and (4) a milk raw material and polyphenol with enhanced richness and / or richness, containing 0.001 to 0.5% by weight of gamma-polyglutamic acid. (5) It relates to a richness and / or richness enhancer for beverages containing gamma-polyglutamic acid, milk raw material and polyphenol.
本発明によれば、乳原料とポリフェノールを含有する飲料にガンマー・ポリグルタミン酸を０．００１〜０．５重量％添加することにより、容易にコク及び／又は濃厚感を増強し嗜好性を高めた飲料が製造できる。 According to the present invention, by adding 0.001 to 0.5% by weight of gamma-polyglutamic acid to a beverage containing dairy ingredients and polyphenols, the richness and / or richness is easily enhanced and the palatability is enhanced. Beverages can be manufactured.
以下、本発明を詳細に説明する。本発明で用いるガンマー・ポリグルタミン酸は、納豆の粘質物中のガンマー・ポリグルタミン酸を抽出して用いてもよく、納豆菌等のバチリス属の菌体外に分泌するガンマー・ポリグルタミン酸を用いてもよい。また、納豆粘質物中の、あるいは納豆菌が同時に分泌するレバンを含んでいても何ら支障がない。また、低分子化したガンマー・ポリグルタミン酸も使用することが出来、この場合は、目的とする分子量より大きいガンマー・ポリグルタミン酸を酸あるいはガンマー結合を分解する腸内には存在しない特殊な酵素により低分子化する方法とがある。本発明で使用されるガンマー・ポリグルタミン酸は、従来知られているものは全て使用可能であり、その分子量は、菌体、培養方法、培養液からの精製方法によって差があり、数千〜数百万のものまで知られている。市販品としては例えば味の素(株)製「カルテイク」がある。 Hereinafter, the present invention will be described in detail. The gamma-polyglutamic acid used in the present invention may be used by extracting gamma-polyglutamic acid from the natto mucilage, or using gamma-polyglutamic acid secreted outside the cells of the genus Bacillus such as Bacillus natto. Good. Moreover, there is no problem even if it contains levan in natto mucilage or secreted by natto bacteria at the same time. Alternatively, low molecular weight gamma-polyglutamic acid can also be used. In this case, gamma-polyglutamic acid having a molecular weight higher than the target molecular weight is reduced by a special enzyme that does not exist in the intestine that degrades the acid or gamma bond. There is a method of molecularization. As the gamma-polyglutamic acid used in the present invention, any conventionally known gamma-polyglutamic acid can be used, and the molecular weight varies depending on the cells, the culture method, and the purification method from the culture solution. Even millions are known. An example of a commercially available product is “Karutake” manufactured by Ajinomoto Co., Inc.
本発明でいう乳原料とは、生乳をはじめ全脂粉乳、脱脂粉乳、はっ酵乳等の乳タンパク原料を含有し、水溶液として利用可能であればよく、液状、粉末状を問わない。また、豆乳、大豆タンパクなど乳タンパクと類似した官能特性や物性特性を呈する原料も本発明には有効である。飲料に添加される乳原料の量は特に限定されず、適宜目的とする濃度に設定すればよい。通常、乳原料の固形分が飲料に対して１〜５０重量％が好ましい。乳原料とポリフェノールを含有しない飲料では、本発明の効果は期待できない。 The milk raw material referred to in the present invention may be any liquid or powder form as long as it contains raw protein, milk protein raw materials such as whole milk powder, skim milk powder, and fermented milk. In addition, raw materials exhibiting sensory characteristics and physical properties similar to milk protein such as soy milk and soybean protein are also effective in the present invention. The amount of the milk raw material added to the beverage is not particularly limited, and may be set to a desired concentration as appropriate. Usually, the solid content of the milk raw material is preferably 1 to 50% by weight with respect to the beverage. The effect of the present invention cannot be expected in beverages that do not contain milk ingredients and polyphenols.
本発明でいうポリフェノールを含有する飲料とは、コーヒー、紅茶、ココア等をさす。
これらポリフェノール含有飲料は、それぞれの、通常の方法により製造できる。コーヒーやココアなど、乾燥した粉末品を使うことも出来る。その他呈味料や賦形剤等が入っているものも使用できる。本発明の飲料中のポリフェノールの含量は、特に限定されない。更に、市販のミルクココア、ミルクコーヒー、ミルクティ及びこれらと同等の製品は、これらにガンマー・ポリグルタミン酸が添加されれば当然本発明の範疇に入るものである。ポリフェノールと乳製品を含有しない飲料では、本発明の効果は期待できない。
The beverage containing polyphenol referred to in the present invention refers to coffee, tea, cocoa and the like.
These polyphenol-containing beverages can be produced by conventional methods. You can also use dry powder products such as coffee and cocoa. In addition, those containing a flavoring agent or an excipient can also be used. The polyphenol content in the beverage of the present invention is not particularly limited. Furthermore, commercially available milk cocoa, milk coffee, milk tea and their equivalent products naturally fall within the scope of the present invention if gamma polyglutamic acid is added thereto. The effects of the present invention cannot be expected with beverages that do not contain polyphenols and dairy products.
本発明を実施するには、ガンマー・ポリグルタミン酸を、粉末又は水溶液にして規定量を原料に添加するだけで、特別の操作は不要である。すなわち、最終製品の液量に対し、ガンマー・ポリグルタミン酸の濃度が、０．００１〜０．５、好ましくは、０．００１〜０．１重量％になるよう添加すればよい。原料に対する添加の順序、時期は一切問わない。また、各原料は、全体が液状または粉末状で混合されても良いし、一部が液体、一部が粉体であっても構わない。ガンマー・ポリグルタミン酸は、乳原料やその他呈味料などと予め混合されていてもよく、この場合は、ガンマー・ポリグルタミン酸を含有する、乳原料とポリフェノールを含有する飲料用コク及び／又は濃厚感増強剤ということが出来る。製品が最終段階で加熱殺菌されるものであれば、各原料の殺菌は不要であるが、各原料を無菌的に混合するような場合は、予め、それぞれを適宜殺菌しておく必要がある。また、本発明は、最終製品が液状のものだけではなく、水またはお湯に溶かして飲用する、例えばインスタントコーヒーとミルク、砂糖などが混合された粉末状の製品にも適用可能である。 In order to carry out the present invention, the gamma-polyglutamic acid is made into a powder or an aqueous solution and a predetermined amount is added to the raw material, and no special operation is required. That is, it may be added such that the concentration of gamma-polyglutamic acid is 0.001 to 0.5, preferably 0.001 to 0.1% by weight with respect to the liquid amount of the final product. There is no limitation on the order and timing of addition to the raw materials. Each raw material may be mixed in the form of liquid or powder as a whole, or part thereof may be liquid and part may be powder. Gamma-polyglutamic acid may be pre-mixed with dairy ingredients and other flavoring agents. In this case, the richness and / or richness of beverages containing dairy ingredients and polyphenols containing gamma-polyglutamic acid. It can be called an enhancer. If the product is heat-sterilized at the final stage, the sterilization of each raw material is not necessary. However, when the raw materials are mixed aseptically, it is necessary to sterilize each of them in advance. Further, the present invention is applicable not only to liquid products but also to powdered products in which instant coffee, milk, sugar, and the like are mixed, for example, by drinking in water or hot water.
製品に対する添加量は前述の通りであるが、０．００１重量％以下では求める効果が十分発現せず、０．５重量％以上では、目的とする効果とは逆に、風味を弱めたり異味が発現したりしてかえって飲料としての嗜好性を低下させてしまう。添加量は各飲料により異なるが、当業者であれば簡単な予備実験により、最適量を求めることが出来る。以下、実施例で更に説明する。 The amount added to the product is as described above, but the desired effect is not sufficiently manifested at 0.001% by weight or less, and at 0.5% by weight or more, contrary to the intended effect, the flavor is weakened or has a different taste. On the contrary, the taste as a beverage is reduced. The amount added varies depending on the beverage, but those skilled in the art can determine the optimum amount by a simple preliminary experiment. In the following, further description will be given in Examples.
（ココアでの評価）１）飲料の調製：「牛乳に溶かすココア」（森永乳業（株）商品名）を用い、本粉末１２ｇを牛乳１５０ｇに溶解、ガンマー・ポリグルタミン酸粉末（味の素（株）製品）をココア粉末に対し、０．１及び１．０％(以下％はすべて重量％)添加し、液量に対しては０．００７４及び０．０７４％のココア飲料を調製した。 (Evaluation with cocoa) 1) Beverage preparation: Using “cocoa dissolved in milk” (trade name of Morinaga Milk Industry Co., Ltd.), 12 g of this powder was dissolved in 150 g of milk, gamma-polyglutamic acid powder (Ajinomoto Co., Inc. product) ) Was added to the cocoa powder in an amount of 0.1 and 1.0% (hereinafter all% are by weight), and 0.0074 and 0.074% cocoa beverages were prepared for the liquid volume.
２）官能評価：パネル５名により、無添加品と比べての差の大きさを−３（悪い）〜＋３(良い)の７段階で評価した（評点は０．１刻み）。結果を表１に示した。 2) Sensory evaluation: Five panel members evaluated the magnitude of the difference compared to the additive-free product in seven stages from -3 (bad) to +3 (good) (the score is in increments of 0.1). The results are shown in Table 1.
表１から明らかなように、添加品では無添加品に比べ、まろやかさは殆んど変化ないが、コク及び／又は濃厚感が強く発現した。 As is apparent from Table 1, the added product showed almost no change in mellowness compared to the additive-free product, but the richness and / or richness was strongly expressed.
（ミルクティーでの評価）１）飲料の調製：「午後の紅茶 ミルクティ」(キリンビバレッジ（株）商品名)を用い、これにガンマー・ポリグルタミン酸粉末（味の素(株)製品）を、０．０１％及び０．１％となるよう添加、溶解した。 (Evaluation with milk tea) 1) Beverage preparation: “Afternoon tea milk tea” (trade name of Kirin Beverage Co., Ltd.), and gamma-polyglutamic acid powder (product of Ajinomoto Co., Inc.) to 0.01 % And 0.1% were added and dissolved.
２）官能評価：実施例１に準じた。結果を表２に示した。 2) Sensory evaluation: According to Example 1. The results are shown in Table 2.
表２から明らかなように、コク及び／又は濃厚感が強く発現した。 As apparent from Table 2, a rich and / or rich feeling was strongly expressed.
（ミルクコーヒーでの評価）１）飲料の調製：「FIRE マサムネ」（キリンビバレッジ(株)商品名）を用い、これに実施例２と同様、ガンマー・ポリグルタミン酸粉末（味の素(株)製品）を０．０１％及び０．１％となるよう添加、溶解した。官能評価は実施例１に準じて行い、結果を表３に示した。 (Evaluation with milk coffee) 1) Beverage preparation: “FIRE Masamune” (trade name of Kirin Beverage Co., Ltd.) was used, and as in Example 2, gamma-polyglutamic acid powder (Ajinomoto Co., Inc. product) was used. Added and dissolved to 0.01% and 0.1%. The sensory evaluation was performed according to Example 1, and the results are shown in Table 3.
表３から明らかなように、０．０１％添加ではやや弱まったコク及び／又は濃厚感が、０．１％添加では強まった。
［参考例］
As can be seen from Table 3, the body and / or richness slightly weakened with the addition of 0.01%, but increased with the addition of 0.1%.
[Reference example]
（スキムミルクでの評価） １）飲料の調製：「スキムミルク」(森永乳業(株)商品名)粉末２４ｇを水２００ｇに溶解し、これにガンマー・ポリグルタミン酸粉末（味の素(株)製品）を０．０１％及び０．１％となるよう添加、溶解した。官能評価は実施例１に準じて行い、結果を表４に示した。 (Evaluation with skim milk) 1) Beverage preparation: 24 g of “Skim milk” (Morinaga Milk Industry Co., Ltd.) powder was dissolved in 200 g of water, and then gamma-polyglutamic acid powder (Ajinomoto Co., Ltd. product) was added to 0. Added and dissolved to 01% and 0.1%. The sensory evaluation was performed according to Example 1, and the results are shown in Table 4.
スキムミルクはポリフェノールを含有する飲料ではないが、０．０１％添加でまろやかさでは無添加品と差はないが、ミルク風味は増強されていた。しかし、０．１％添加では、ミルク風味、濃厚感が極端に抑制されていた。 Although skim milk is not a beverage containing polyphenols, the milk flavor was enhanced, although the addition of 0.01% is not different from the additive-free product in mellowness. However, when 0.1% was added, milk flavor and richness were extremely suppressed.
本発明によれは、容易に乳原料とポリフェノールを含有する飲料のコク及び／又は濃厚感の増強が可能となる。 According to the present invention, it is possible to easily enhance the richness and / or richness of a beverage containing a milk raw material and a polyphenol.
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006011214A Pending JP2007189946A (en) | 2006-01-19 | 2006-01-19 | Method for reinforcing richness and/or thick feeling of beverage containing milk raw material and polyphenol |
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| JP (1) | JP2007189946A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013220055A (en) * | 2012-04-16 | 2013-10-28 | Kirin Beverage Corp | Lactobacillus-containing black tea beverage |
| JP2021093964A (en) * | 2019-12-18 | 2021-06-24 | アサヒ飲料株式会社 | Cocoa-flavored beverage and method for enhancing cocoa flavor of beverage |
| CN113796443A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of coffee decoction pieces |
| CN113796442A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of healthy coffee powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165357A (en) * | 1987-12-18 | 1989-06-29 | Takeda Chem Ind Ltd | Drink containing polyphenols, quality improvement and quality improver thereof |
| JPH0347087A (en) * | 1989-03-23 | 1991-02-28 | Ajinomoto Co Inc | New gamma-polyglutamic acid, production thereof and drink agent containing the same |
-
2006
- 2006-01-19 JP JP2006011214A patent/JP2007189946A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165357A (en) * | 1987-12-18 | 1989-06-29 | Takeda Chem Ind Ltd | Drink containing polyphenols, quality improvement and quality improver thereof |
| JPH0347087A (en) * | 1989-03-23 | 1991-02-28 | Ajinomoto Co Inc | New gamma-polyglutamic acid, production thereof and drink agent containing the same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013220055A (en) * | 2012-04-16 | 2013-10-28 | Kirin Beverage Corp | Lactobacillus-containing black tea beverage |
| JP2021093964A (en) * | 2019-12-18 | 2021-06-24 | アサヒ飲料株式会社 | Cocoa-flavored beverage and method for enhancing cocoa flavor of beverage |
| JP7469038B2 (en) | 2019-12-18 | 2024-04-16 | アサヒ飲料株式会社 | Cocoa-flavored beverages and methods for enhancing the cocoa flavor of beverages |
| CN113796443A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of coffee decoction pieces |
| CN113796442A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of healthy coffee powder |
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