JP2014150752A - Glycine-based sweet seasoning allowing for visual observation of sweetness concentration - Google Patents
Glycine-based sweet seasoning allowing for visual observation of sweetness concentration Download PDFInfo
- Publication number
- JP2014150752A JP2014150752A JP2013021827A JP2013021827A JP2014150752A JP 2014150752 A JP2014150752 A JP 2014150752A JP 2013021827 A JP2013021827 A JP 2013021827A JP 2013021827 A JP2013021827 A JP 2013021827A JP 2014150752 A JP2014150752 A JP 2014150752A
- Authority
- JP
- Japan
- Prior art keywords
- glycine
- ganoderma
- sweetness
- charcoal powder
- sweet seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 title claims abstract description 167
- 239000004471 Glycine Substances 0.000 title claims abstract description 84
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 230000000007 visual effect Effects 0.000 title abstract description 4
- 239000003610 charcoal Substances 0.000 claims abstract description 56
- 239000000843 powder Substances 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 241000222336 Ganoderma Species 0.000 claims description 45
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 230000009967 tasteless effect Effects 0.000 abstract description 2
- 240000008397 Ganoderma lucidum Species 0.000 abstract 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 description 36
- 208000024891 symptom Diseases 0.000 description 11
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 244000269722 Thea sinensis Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000003765 sweetening agent Substances 0.000 description 9
- 241000723377 Coffea Species 0.000 description 8
- 235000016213 coffee Nutrition 0.000 description 8
- 235000013353 coffee beverage Nutrition 0.000 description 8
- 235000003599 food sweetener Nutrition 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 7
- 235000020279 black tea Nutrition 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 230000037406 food intake Effects 0.000 description 6
- 230000035807 sensation Effects 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 230000003340 mental effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000005779 cell damage Effects 0.000 description 2
- 208000037887 cell injury Diseases 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036252 glycation Effects 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 210000003556 vascular endothelial cell Anatomy 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000751068 Allotropa virgata Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 108091005996 glycated proteins Proteins 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、甘味濃度や甘味感覚を目視でき、糖分を含まないグリシンを含有するグリシン系甘味調味料に関する。 The present invention relates to a glycine-based sweet seasoning that contains a glycine that contains a glycine that does not contain any sugar and that can visually observe a sweetness concentration and a sweetness sensation.
グリシンは、ＣＨ2(ＮＨ2)ＣＯＯＨという最も簡単な構造の非必須アミノ酸であり、グリシンは食品添加物としても認められているアミノ酸であり、多くの食品に含まれている。例えば、飲料には品質の保存を目的に添加されており、その含量は最大５０ｍｇ／１００ｍｌ程度である。
また、グリシンは蒲鉾などの練り製品にも含まれている。グリシンの公知の機能として、一日あたり０.１ｇを摂取することで記憶や注意力を向上させることが挙げられる（非特許文献１）。また、美容食品の構成成分として（特許文献１）、サポニンの苦味やえぐみを軽減するための添加剤として（特許文献２）、さらに、食品の変質防止剤としてマルトースと共にグリシンを添加することが熟眠障害改善剤として公知である（特許文献３）。
しかし、どの甘味料も同化してあり目視で量を推測確認できるものはないのが現状である。ところが、グリシンも大量に摂取すると、ＬＤ−５０は、２６００mg／kg以上の摂取は人体にとって有害であるとされている。
Glycine is a non-essential amino acid with the simplest structure called CH 2 (NH 2 ) COOH, and glycine is an amino acid recognized as a food additive and is contained in many foods. For example, beverages are added for the purpose of preserving quality, and the content is about 50 mg / 100 ml at the maximum.
Glycine is also contained in kneaded products such as koji. A known function of glycine is to improve memory and attention by ingesting 0.1 g per day (Non-patent Document 1). In addition, as a component of beauty food (Patent Document 1), as an additive for reducing the bitterness and puffiness of saponin (Patent Document 2), and further, adding glycine together with maltose as a food alteration inhibitor It is known as a disorder improving agent (Patent Document 3).
However, at present, none of the sweeteners is assimilated and there is nothing that can be estimated and confirmed visually. However, when glycine is also ingested in large quantities, LD-50 is considered to be harmful to the human body if ingested at 2600 mg / kg or more.
従来より、旨味調味料としてグルタミン酸ナトリウムが広く使われている。同じアミノ酸の一つであるグリシンは甘味を有しており、蟹等の甲殻類のエキスに多く含まれ、それを食したときのほのかな甘味の元となっているが、単独で甘味料として使用できる程のレベルではない。
このため、食品に甘味を付与するには、通常、砂糖やソルビトール等のような糖類が主として用いられ、ステビオサイドやグリチルリチンのようなトリテルペン系のグルコシッド、アスパルテーム、ソーマチンのようなペプチドが用いられているが、グリシンの甘味の積極的な利用は行われてないのが現状である。
従って、グリシンは、通常、グルタミン酸ナトリウムを主成分とする複合調味料やエキス系調味料の補助成分として使用されているに過ぎない。
Conventionally, sodium glutamate has been widely used as an umami seasoning. Glycine, one of the same amino acids, has sweetness and is contained in many shellfish extracts such as salmon and is a source of subtle sweetness when it is eaten. It is not a level that can be used.
For this reason, in order to impart sweetness to foods, sugars such as sugar and sorbitol are usually used, and peptides such as triterpene glucosids such as stevioside and glycyrrhizin, aspartame, and thaumatin are used. However, there is no active use of the sweetness of glycine.
Therefore, glycine is usually only used as an auxiliary component of complex seasonings and extract seasonings mainly composed of sodium glutamate.
本発明の課題は、従来にない形態のグリシン含有甘味調味料を提供し、霊芝炭粉末を配合することによって、グリシンが蔗糖の約０.７倍の甘味倍数を持ちながら糖分を含まないことに着目し、使用に際して糖分過剰摂取を抑制し適正な摂取になるようにし、グリシン自体の摂取料も制御可能にした甘味調味料を提供することを目的とする。 An object of the present invention is to provide a glycine-containing sweet seasoning in an unconventional form, and by adding ganoderma charcoal powder, glycine has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar. In view of the above, an object is to provide a sweet seasoning that suppresses excessive intake of sugar during use so that the intake becomes appropriate and that the intake of glycine itself can also be controlled.
本発明者は、高血糖症特有の糖分過剰摂取を抑制するために、鋭意研究してグリシンの甘味成分と霊芝炭粉末を利用することで、上記課題を解決し、新たな機能を発現し得ることを見出し、以下のような本発明を完成した。
すなわち、本発明は、グリシンの粉末と霊芝炭粉末を所定比率で配合し、使用時に水に浮く黒色の度合でグリシンによる甘味濃度を目視可能として経口的に摂取することを特徴とするグリシン系甘味調味料であり、前記所定比率は、前記霊芝炭粉末を前記グリシン重量に対して０.１重量％から１.０重量％で配合したことが好ましく、より好ましくは、前記霊芝炭粉末を前記グリシン重量に対して０.５重量％で配合したグリシン系甘味調味料である。
また、前記グリシン系甘味調味料には、炭水化物を全く含まないグリシン系甘味調味料である。
In order to suppress excessive sugar intake peculiar to hyperglycemia, the present inventor has intensively researched and used the sweetener component of glycine and ganoderma charcoal powder to solve the above problems and develop a new function. As a result, the present invention was completed as follows.
That is, the present invention is a glycine system characterized in that glycine powder and ganoderma charcoal powder are blended at a predetermined ratio, and the sweetness concentration due to glycine is ingested orally in the degree of black floating in water at the time of use. It is a sweet seasoning, and the predetermined ratio is preferably 0.1 to 1.0% by weight of the ganoderma charcoal powder based on the weight of the glycine, more preferably the ganoderma charcoal powder. Is a glycine-based sweet seasoning blended at 0.5% by weight with respect to the glycine weight.
The glycine-based sweet seasoning is a glycine-based sweet seasoning that does not contain any carbohydrates.
本発明の炭水化物を全く含まないグリシン系甘味調味料は、甘味としてグリシンを用いたので、蔗糖の約０.７倍の甘味倍数を持ちながら糖分を含まないため、高血糖値症状の者が摂取してもＡＧＥ過剰に陥らないようにし、更に、グリシンに霊芝炭粉末を混合することにより甘味濃度を、浮遊する霊芝炭粉末の黒色によって目視させることにより高血糖値症状を持つ者への甘味に対する量の軽減が容易に判断可能で、過剰なグリシンの摂取を抑制できるようにしたものである。 Since the glycine-based sweet seasoning containing no carbohydrates of the present invention uses glycine as a sweet taste, it has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar. Even if it does not fall into AGE excessively, and further, by mixing the glycine with ganoderma charcoal powder, the sweetness concentration is made visible by the black color of the floating ganoderma charcoal powder. The amount of sweetness can be easily reduced, and excessive glycine intake can be suppressed.
このように、本発明のグリシン系甘味調味料は、グリシンに霊芝炭粉末を少量配合することにより、後述の実施例で支持される如く、高血糖値症状を持つ者の甘味欲求による精神的ストレスを解消するだけでは無く、通常の甘味料のように味覚によって確認するようなことはなく、甘味調味料の使用量を目視することにより過剰摂取を避けることが出来る。即ち、高血糖値症状を持つ者の甘味に対する欲求を満たすだけではなくＡＧＥ症状を抑制ことが可能になり、高血糖値症状を持つ者であっても飲料・食品素材の甘味摂取量を考慮することなく目視で調整でき飲用することができる。 As described above, the glycine-based sweet seasoning of the present invention contains a small amount of ganoderma charcoal powder in glycine, and as supported by the examples described later, the mental sensation caused by the sweet desire of a person with high blood sugar level symptoms. In addition to relieving stress, there is no such thing as confirming by taste unlike ordinary sweeteners, and overuse can be avoided by visually observing the amount of sweetener used. In other words, it is possible not only to satisfy the sweetness desire of people with high blood sugar level symptoms, but also to suppress AGE symptoms, and even those who have high blood sugar level symptoms consider the sweetness intake of beverages and food materials It can be adjusted visually without drinking.
したがって、グリシンに霊芝炭粉末を配合した甘味調味料の摂取により、糖分摂取と同感覚の満足感が得られるとともに、糖分の過剰摂取を抑制させるために霊芝炭粉末の浮遊による使用量の目視によって確認でき、その摂取量が確認でき、自己制御作用が働くことが期待できる。 Therefore, ingestion of a sweet seasoning blended with glycine and ganoderma charcoal powder can provide the same level of satisfaction as sugar ingestion, and the use of floating ganoderma charcoal powder in order to suppress excessive sugar intake. It can be confirmed visually, its intake can be confirmed, and self-control action can be expected.
本発明は、高血糖値症状を持つ者は、糖分を摂取する欲求を持つが、糖分摂取によるＡＧＥ過剰に陥り、更なる血流や血管内皮細胞の障害を発症させる要因になるが、高血糖値症状の者が摂取してもＡＧＥ過剰に陥らず、且つ、的確に甘味に対する量の軽減が容易に判断可能で、過剰なグリシンの摂取を抑制できるかを鋭意研究した。
この研究結果を説明すると、高血糖値状態ではたんぱく質が糖と反応し（たんぱく質の糖化）、その結果として最終的にできる糖化たんぱく質（終末糖化産物。AGE）が過剰になり動脈硬化の原因物質になることが最近の研究で明らかになっている。動脈硬化は心臓及び脳血管障害の主因になり糖分の摂取量を制限され、それが、糖分要求の精神的ストレスを持つことになる。そして、高血糖値症状を持つ者は、糖分を摂取する欲求を持つが、糖分摂取によるＡＧＥ過剰に陥り、更なる血流や血管内皮細胞の障害を発症させる要因になる。
In the present invention, a person with a hyperglycemic symptom has a desire to ingest sugar, but it falls into AGE excess due to ingestion of sugar and causes further blood flow and vascular endothelial cell damage. Even if a person with a value symptom ingested, it did not fall into AGE excess, and it was possible to easily judge the reduction of the amount for sweetness accurately, and earnestly researched whether excessive glycine intake could be suppressed.
Explaining the results of this study, proteins react with sugars (glycation of proteins) in the state of hyperglycemia, and as a result, the resulting glycated protein (terminal glycation product, AGE) becomes excessive and becomes a causative agent of arteriosclerosis. It has become clear in a recent study. Atherosclerosis is a major cause of heart and cerebrovascular disorders, limiting sugar intake, which has the mental stress of sugar demand. A person with a high blood sugar level symptom has a desire to ingest sugar, but falls into AGE excess due to ingestion of sugar and causes further blood flow and vascular endothelial cell damage.
これに対して、グリシンは蔗糖の約０.７倍の甘味倍数を持ちながら糖分を含まないため、高血糖値症状の者が摂取してもＡＧＥ過剰に陥らない。しかし、例えば、このグリシンをコーヒー等の調味料として使用しても、グリシンが無色透明で、水溶性であるので、どの程度カップに投入したのか判らない。
したがって、糖分過剰摂取を抑制し適正な摂取になったか否かも判らない。そこで、グリシンの濃度に比例した着色物質として適したものを探求して、霊芝炭粉末が最適であることを見出した。
On the other hand, glycine has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar, so even if ingested by a person with a high blood sugar level, it does not fall into excess AGE. However, for example, even if this glycine is used as a seasoning for coffee or the like, it is not known how much the glycine has been added to the cup because it is colorless and transparent and water-soluble.
Therefore, it is not known whether or not the excessive intake of sugar is suppressed and the intake is appropriate. Therefore, we searched for a suitable coloring substance proportional to the concentration of glycine, and found that ganoderma charcoal powder was optimal.
霊芝炭粉末は、多少臭いが残る木炭等とは異なり、炭化した霊芝は無味無臭並びに無害であり、体内に吸収されないため口内摂取しても体内への影響はない。更に、木材などの炭と相違しポーラス（孔）が少なく、木炭等は沈殿するが、水に投入しても水分を吸着しない霊芝炭粉末は浮遊する。
これを以下に数値的に説明する。
[比重] 木炭(黒)・・・・・・・・・・０.６３
木炭(白)・・・・・・・・・・１.７４
霊芝炭粉末(本実施例：登録商標「麗姿」)・・０.１２
[臭い]（揮発成分の質量によって）
外国の木炭は、臭いがきつく使用不可。
中でも中国製は臭いがきつく使用不可。
中国製(１級〜２級) ・・・４.８〜２０重量％
外国製 ・・・２〜３重量％
国内：備長炭 ・・・２〜３重量％
霊芝炭粉末(本実施例：登録商標「麗姿」)
・・・０重量％
以上のように、霊芝炭粉末(登録商標「麗姿」)は、他の木炭に比べて比重が軽く・匂わない。
Ganoderma charcoal powder is different from charcoal, etc., which has a slight odor, and carbonized ganoderma is tasteless, odorless and harmless and is not absorbed into the body, so even if it is taken in the mouth, there is no effect on the body. Furthermore, unlike charcoal such as wood, there are few porous (holes), charcoal and the like are precipitated, but ganoderma charcoal powder that does not adsorb moisture even if it is put into water floats.
This will be described numerically below.
[Specific gravity] Charcoal (black) …… 0.63
Charcoal (white) ... 1.74
Ganoderma charcoal powder (this example: registered trademark “Rei”) ・ ・ 0.12
[Odor] (depending on the mass of volatile components)
Foreign charcoal can not be used because it smells stiff.
Above all, the product made in China cannot be used because it smells stiff.
Made in China (1st to 2nd class) ・ ・ ・ 4.8 to 20% by weight
Made in foreign countries ... 2 to 3 wt%
Domestic: Bincho charcoal ... 2-3% by weight
Ganoderma charcoal powder (Example: Registered trademark “Rei”)
... 0% by weight
As described above, Ganoderma charcoal powder (registered trademark “Rei”) has a lighter specific gravity and does not smell than other charcoal.
グリシンへ霊芝炭粉末をグリシン重量に対して０.１重量％から1重量％配合することにより、好ましくは０.３重量％から1重量％配合することにより、飲料物への甘味料として使用した場合、木材などの炭と相違しポーラス（孔）が少ないので、そのため水分を吸着しない霊芝炭粉末は浮遊し、炭特有の黒色の浮遊物となって目視できる。グリシン重量に対して霊芝炭が０.３重量％以下だと黒色の色が薄く濃淡の差が明瞭でなく、このように、霊芝炭の添加量が過小では添加効果（目視）を奏し難い。これに対して、１重量％以上だと浮遊物が黒くなりすぎて濃淡の差が判断が困難であり、霊芝炭粉末の浮遊率が多く飲料・食欲を低減させ素材の視覚に悪影響を与える。これらの理由で、霊芝炭を前記グリシン重量に対して０.５重量％で配合したことが最も好ましい。 Used as a sweetener for beverages by adding 0.1 to 1% by weight, preferably 0.3 to 1% by weight of Ganoderma charcoal powder to glycine. In this case, unlike charcoal such as wood, there are few porous (holes). Therefore, the ganoderma charcoal powder that does not adsorb moisture floats and can be visually observed as a black floating substance peculiar to charcoal. If the amount of Ganoderma charcoal is less than 0.3% by weight with respect to the weight of glycine, the black color will be thin and the difference in light and shade will not be clear. hard. On the other hand, if the amount is 1% by weight or more, the suspended matter becomes too black and it is difficult to judge the difference in light and shade. . For these reasons, it is most preferable that Ganoderma charcoal is blended at 0.5% by weight with respect to the glycine weight.
グリシンのメッシュ構造は２０メッシュであるが、２５〜３０メッシュが最適であり、混合する霊芝炭粉末もグリシンと同メッシュサイズにして、粉砕混合することが可能である。
霊芝炭粉末は対象物に対して着色する際に色素のようにイオン化して水溶性の性質を持たないため、主に浮遊し、一部沈殿するので対象物そのものを着色するものではない。
こうして配合した本発明のグリシン系甘味調味料は、料理、飲料に直接混入して使用することで、そのグリシンの濃度が判別できる。
食品、飲料としては、特に限定されないが、加糖して飲用及び食する飲用・食品の、例えば、紅茶、コーヒー、清涼等に使用することが、本発明のグリシン系甘味調味料の効果（甘味作用）が顕現し易く望ましい。
The mesh structure of glycine is 20 mesh, but 25-30 mesh is optimal, and the ganoderma charcoal powder to be mixed can be pulverized and mixed with the same mesh size as glycine.
Ganoderma charcoal powder is ionized like a pigment and does not have water-soluble properties when coloring an object, so it mainly floats and partially precipitates, so it does not color the object itself.
The glycine-based sweet seasoning of the present invention blended in this way can be discriminated in the concentration of glycine by directly mixing it with dishes and beverages.
Foods and beverages are not particularly limited, but can be used for drinks and foods that are sweetened and consumed, for example, tea, coffee, refreshing, etc. The effect of the glycine-based sweet seasoning of the present invention (sweetness action) ) Is easy to manifest and desirable.
以下、本発明のグリシン系甘味調味料の実施例に沿って本発明の内容を具体的に説明する。
[実施例]
実施例としては、図１に示すように、食品添加物用のグリシン粉末１００ｇに霊芝炭粉末０.５ｇの０.５重量％を混合し、２０メッシュパスに粉砕した混合粉末を調製したものを実施例とした。
実験は、上記の実施例を各種の一般の飲料に加えて、グリシンの濃度の判定と、甘味感覚の程度を調べた。
Hereinafter, the content of the present invention will be specifically described along with examples of the glycine-based sweet seasoning of the present invention.
[Example]
As an example, as shown in FIG. 1, a mixed powder prepared by mixing 0.5 g by weight of 0.5 g of ganoderma charcoal powder with 100 g of glycine powder for food additives and grinding to 20 mesh pass was prepared. Was taken as an example.
In the experiment, the above examples were added to various general beverages, and the concentration of glycine and the degree of sweetness sensation were examined.
[使用結果１]
各々市販のブレンド紅茶のティーバッグを用意し、これに所定量（150ｍｌ）の熱湯を加えて１分間抽出し、粉末のグリシンに霊芝炭粉末を配合した実施例の粉末の１ｇを添加したものと添加しないもの１ｇを用意した。
抽出したブレンド紅茶を５名の被験者が飲用した。グリシン粉末に霊芝炭粉末を配合したものと添加しない場合と比較したときの、グリシン粉末に霊芝炭粉末を配合したもに添加したものについての甘味感覚を被験者からコメントを得た。試験した３種類全てのブレンド紅茶について、過半数の被験者が甘味感覚を確認し、その大部分が好ましい満足感を得た。
この場合は、図２のような状態にあり、グリシンの量は上部に浮いた霊芝炭粉末の量で確認と推測ができた。なお、自主的に摂取し、本人の自由意志によってコメントした結果をまとめたものである。
なお、図４に、直径８ｃｍのビーカーに１５０ｍｌの水を注ぎ、本実施例を３ｇ(市販のスティック１本に相当)、６ｇ(市販のスティック２本に相当)、９ｇ(市販のスティック３本に相当)を溶かした場合の液体表面の色見本であるが、図に示すように、濃度の差が、明瞭にグレーの濃淡の差として目視によって認識できる。
[Use result 1]
A commercially available tea bag of blended black tea was prepared, and a predetermined amount (150 ml) of hot water was added to the tea bag, extracted for 1 minute, and 1 g of the powder of the example in which Ganoderma charcoal powder was blended with powdered glycine was added. 1 g of what was not added was prepared.
Five subjects drank the extracted blended black tea. Comments were obtained from the subjects about the sweetness sensation of the glycine powder added to the glycine powder added with the ganoderma charcoal powder compared to the case where the glycine powder was added to the glycine powder. For all three types of blended black teas tested, the majority of the subjects confirmed the sweetness sensation, and the majority obtained favorable satisfaction.
In this case, the state was as shown in FIG. 2, and the amount of glycine could be confirmed and estimated by the amount of ganoderma charcoal powder floating above. In addition, it is a summary of the results that were voluntarily ingested and commented on their own free will.
In FIG. 4, 150 ml of water is poured into a beaker having a diameter of 8 cm, and 3 g (corresponding to one commercially available stick), 6 g (corresponding to two commercially available sticks) and 9 g (three commercially available sticks) of this example. Is a color sample on the surface of the liquid in the case of dissolving the same, as shown in the figure, the density difference can be clearly recognized visually as the gray density difference.
[使用結果２]
被験者である日本在住の日本人（男性、５２歳、体重７２ｋｇ、血糖値１３０）が市販顆粒飲用コーヒーを所定量（150ｍｌ）の熱湯を加えて溶解させ、市販コーヒー用スティックシュガー４ｇとグリシン粉末に霊芝炭粉末を配合したもの２ｇを用意した。
市販顆粒飲用コーヒーを被験者が飲用したところ、グリシン粉末に霊芝炭粉末を配合したものは市販コーヒー用スティックシュガーの２分の１の使用量であるにも関わらず、甘味感覚に関しては同等の満足感を得た。
[Use result 2]
A Japanese resident (male, 52 years old, weight 72 kg, blood sugar level 130) in Japan who is the subject dissolves commercially available granulated coffee by adding a predetermined amount (150 ml) of hot water to 4 g of commercially available coffee stick sugar and glycine powder. Two grams of ganoderma charcoal powder was prepared.
When subjects drank commercial granulated coffee, the glycine powder blended with ganoderma charcoal powder was equivalent to the same level of sweetness sensation, even though it was half the consumption of commercial sugar stick sugar. I got a feeling.
[使用結果３]
各々市販のブレンド紅茶のティーバッグを用意し、これに所定量（150ｍｌ）の熱湯を加えて１分間抽出し、粉末のグリシンに粉末の霊芝炭を配合したものを用意した。抽出したブレンド紅茶を５名の被験者に粉末のグリシンに霊芝炭を配合したものを砂糖の代替甘味料として１ｇの軽量スプーンを用意して自由摂取させ飲用した。粉末の霊芝炭の浮遊物が多量にブレンド紅茶の液面を黒色に覆い、飲用欲を減少させた。
[Use Result 3]
A commercially available tea bag of blended black tea was prepared, and a predetermined amount (150 ml) of hot water was added thereto, followed by extraction for 1 minute, and a mixture of powdered glycine and powdered ganoderma charcoal was prepared. The extracted blended black tea was prepared by using 5 subjects with 1 g of a light-weight spoon as a sugar substitute sweetener blended with powdered glycine and ganoderma charcoal and allowed to drink. A large amount of powdered ganoderma charcoal covered the liquid surface of the blended black tea, reducing the desire to drink.
[使用結果４]
被験者５０人（男性２４〜６５歳２３名、女性２２〜５２歳２７名）がドリップ式市販飲用コーヒーを所定量（150ｍｌ）の熱湯から抽出させ、市販スティックシュガー３ｇとグリシンに霊芝炭粉末を配合したもの１.５ｇを用意した。
両方のドリップ式市販飲用コーヒーを被験者が飲用したところ、図３に示すような結果が得られたが、グリシン粉末に霊芝炭粉末を配合したものは市販スティックシュガーの２分の１の使用量であるにも拘わらず、市販スティックシュガーよりも満足感を得たのは９０％に達した。また、被験者のすべてがドリップ式市販飲用コーヒーの表面にグリシンに霊芝炭粉末を配合したものが目視で確認できた。
[Use Result 4]
50 subjects (male 24 to 65 years old, 23 women 22 to 52 years old 27 people) drip-type commercial drinking coffee was extracted from a predetermined amount (150 ml) of hot water, and 3 g of commercially available stick sugar and glycine powdered ganoderma charcoal powder. 1.5 g of the blend was prepared.
When the subjects drank both drip-type commercial drinking coffees, the results shown in FIG. 3 were obtained, but the glycine powder blended with ganoderma charcoal powder was used in half the amount of commercial stick sugar. In spite of this, 90% have achieved satisfaction compared to commercially available stick sugar. Moreover, all of the test subjects could visually confirm that the surface of the drip-type commercial drinking coffee was blended with glycine and ganoderma charcoal powder.
以上のことから、本発明の実施例によれば、甘味としてグリシンを用いたので、蔗糖の約０.７倍の甘味倍数を持ちながら糖分や炭水化物を全く含まないため、高血糖値症状の者が摂取してもＡＧＥ過剰に陥らないようにし、更に、グリシンに霊芝炭粉末を混合することにより甘味濃度を、浮遊する霊芝炭粉末の黒色によって目視させることにより高血糖値症状を持つ者への甘味に対する量の軽減が容易に判断可能で、過剰なグリシンの摂取を抑制できる。
本実施例のグリシン系甘味調味料の栄養成分の試験検査結果を図５の表に示すが、炭水化物は、タンパク質９９.６ｇ／１００ｇに対して炭水化物は０ｇ／１００ｇであって全く炭水化物を含まないことが判る。なお、灰分の０.４ｇ／１００ｇは霊芝炭粉末である。
From the above, according to the embodiment of the present invention, since glycine was used as a sweet taste, it has a sweetness multiple of about 0.7 times that of sucrose and does not contain any sugar or carbohydrates. Who have high blood sugar level by making glycine mixed with ganoderma charcoal powder and allowing the sweetness concentration to be observed with the black color of floating ganoderma charcoal powder. It is possible to easily determine the reduction in the amount of sweetness to the food, and to suppress excessive glycine intake.
The test results of the nutritional components of the glycine-based sweet seasoning of this example are shown in the table of FIG. 5. The carbohydrates are 99.6 g / 100 g of protein and 0 g / 100 g of carbohydrates and contain no carbohydrates. I understand that. In addition, 0.4 g / 100 g of ash content is ganoderma charcoal powder.
このように、本発明の実施例のグリシン系甘味調味料は、グリシンに霊芝炭粉末を少量配合することにより、高血糖値症状を持つ者の甘味欲求による精神的ストレスを解消するだけでは無く、通常の甘味料のように味覚によって確認するようなことはなく、甘味調味料の使用量を目視することにより過剰摂取を避けることが出来る。即ち、高血糖値症状を持つ者の甘味に対する欲求を満たすだけではなくＡＧＥ症状を抑制ことが可能になり、高血糖値症状を持つ者であっても飲料・食品素材の甘味摂取量を考慮することなく目視で調整でき飲用することができる。 As described above, the glycine-based sweet seasoning of the embodiment of the present invention not only eliminates mental stress due to the sweetness desire of a person with high blood sugar level symptoms by blending a small amount of ganoderma charcoal powder with glycine. In addition, it is not confirmed by taste like a normal sweetener, and an excessive intake can be avoided by visually checking the amount of the sweetener used. In other words, it is possible not only to satisfy the sweetness desire of people with high blood sugar level symptoms, but also to suppress AGE symptoms, and even those who have high blood sugar level symptoms consider the sweetness intake of beverages and food materials It can be adjusted visually without drinking.
したがって、グリシンに霊芝炭粉末を配合した甘味調味料の摂取により、糖分摂取と同感覚の満足感が得られるとともに、糖分の過剰摂取を抑制させるために霊芝炭粉末の浮遊による使用量の目視によって確認でき自己制御作用が働くことが期待できる。
なお、本発明の特徴を損なうものでなければ、上記実施例に限定されるものでないことは勿論である。
Therefore, ingestion of a sweet seasoning blended with glycine and ganoderma charcoal powder can provide the same level of satisfaction as sugar ingestion, and the use of floating ganoderma charcoal powder in order to suppress excessive sugar intake. It can be confirmed by visual observation and expected to have a self-control action.
Needless to say, the present invention is not limited to the above-described embodiments as long as the features of the present invention are not impaired.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013021827A JP6071126B2 (en) | 2013-02-06 | 2013-02-06 | Glycine sweet seasoning with a sweetness level visible |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013021827A JP6071126B2 (en) | 2013-02-06 | 2013-02-06 | Glycine sweet seasoning with a sweetness level visible |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014150752A true JP2014150752A (en) | 2014-08-25 |
| JP6071126B2 JP6071126B2 (en) | 2017-02-01 |
Family
ID=51573275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013021827A Active JP6071126B2 (en) | 2013-02-06 | 2013-02-06 | Glycine sweet seasoning with a sweetness level visible |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6071126B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021116251A (en) * | 2020-01-24 | 2021-08-10 | Tdk株式会社 | Anti-glycation agent and anti-glycation food composition |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61124354A (en) * | 1984-11-19 | 1986-06-12 | Ajinomoto Co Inc | Sweetening method |
| JPS61177963A (en) * | 1985-01-31 | 1986-08-09 | Ajinomoto Co Inc | Sweetness imparter |
| JPS62239055A (en) * | 1986-04-04 | 1987-10-19 | マイルス・インコーポレーテッド | Test composition displaying hue change controlled and testing tool |
| JPH10206428A (en) * | 1996-10-30 | 1998-08-07 | Sekisui Chem Co Ltd | Colored latex |
| JP2001131019A (en) * | 1999-11-09 | 2001-05-15 | Bisho Junkan Kenkyusho Kk | Carbonized matter of ganoderma lucidum and its use |
| JP2010144205A (en) * | 2008-12-18 | 2010-07-01 | Autonetworks Technologies Ltd | Rust-preventive agent and surface-treated metal material |
-
2013
- 2013-02-06 JP JP2013021827A patent/JP6071126B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61124354A (en) * | 1984-11-19 | 1986-06-12 | Ajinomoto Co Inc | Sweetening method |
| JPS61177963A (en) * | 1985-01-31 | 1986-08-09 | Ajinomoto Co Inc | Sweetness imparter |
| JPS62239055A (en) * | 1986-04-04 | 1987-10-19 | マイルス・インコーポレーテッド | Test composition displaying hue change controlled and testing tool |
| JPH10206428A (en) * | 1996-10-30 | 1998-08-07 | Sekisui Chem Co Ltd | Colored latex |
| JP2001131019A (en) * | 1999-11-09 | 2001-05-15 | Bisho Junkan Kenkyusho Kk | Carbonized matter of ganoderma lucidum and its use |
| JP2010144205A (en) * | 2008-12-18 | 2010-07-01 | Autonetworks Technologies Ltd | Rust-preventive agent and surface-treated metal material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021116251A (en) * | 2020-01-24 | 2021-08-10 | Tdk株式会社 | Anti-glycation agent and anti-glycation food composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6071126B2 (en) | 2017-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102218096B (en) | Composition for relieving the effects of alcohol and preventing hangover and disintoxicating drink having the composition | |
| WO2018186352A1 (en) | Method for reducing lingering sweet aftertaste | |
| JP2011254783A (en) | Sweetness intensifier, food or beverage, and method of intensifying sweetness | |
| JPWO2012005349A1 (en) | Carbonated drink containing caffeine | |
| JP6071126B2 (en) | Glycine sweet seasoning with a sweetness level visible | |
| JP2013169204A (en) | Sugar substitute sweetener | |
| KR101212706B1 (en) | Production method of anti-obesity beverage using seaweed extracts | |
| JP2010275288A (en) | Functional composition for preventing and improving hangover, food and food additive containing the same | |
| JP2019176882A (en) | Beverage | |
| KR101904448B1 (en) | Honey Black Food | |
| JP2019000101A (en) | Seasoning liquid, meat rice bowl source, method for producing seasoning liquid, and method for producing meat rice bowl source | |
| US6787178B2 (en) | Health drink and method for production thereof | |
| JP2019176865A (en) | Low-calorie beverage composition | |
| CN106262370A (en) | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof | |
| JP2000189123A (en) | Coffee-like food and drink composition and its production | |
| JP5620628B2 (en) | Salivary secretion promoter | |
| JP2004229528A (en) | Citrus fruit extraction composition | |
| JP2014236680A (en) | Carbonated drink containing momordica grosvenori extract | |
| CN109198319A (en) | A kind of sour jujube fruit flesh and jujube kernel compound solid beverage and preparation method thereof | |
| JP6100987B2 (en) | Low calorie tea drink with milk | |
| CN106262360A (en) | A kind of Passifolra edulis fruit jam and preparation method thereof | |
| CN106235214A (en) | A kind of Fructus Fortunellae Margaritae fruit jam and preparation method thereof | |
| JP6758619B2 (en) | Composition | |
| JP2009028021A (en) | Sweetener for cooking | |
| CN110477353A (en) | High sugariness compound sweetener of a kind of low in calories or empty calory and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20151225 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20161031 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20161108 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161205 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20161205 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20161226 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20161226 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6071126 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |