JP2015073501A - Agent for improving aftertaste feeling of sweetness of sweetener having high degree of sweetness and method for improving aftertaste feeling of sweetness - Google Patents
Agent for improving aftertaste feeling of sweetness of sweetener having high degree of sweetness and method for improving aftertaste feeling of sweetness Download PDFInfo
- Publication number
- JP2015073501A JP2015073501A JP2013213019A JP2013213019A JP2015073501A JP 2015073501 A JP2015073501 A JP 2015073501A JP 2013213019 A JP2013213019 A JP 2013213019A JP 2013213019 A JP2013213019 A JP 2013213019A JP 2015073501 A JP2015073501 A JP 2015073501A
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- JP
- Japan
- Prior art keywords
- sweetness
- fermented cellulose
- sucralose
- sweetener
- improving
- 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.)
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Abstract
Description
本発明は、高甘味度甘味料の甘味の後引き感の改善剤、及び甘味の後引き感の改善方法に関する。詳細には、高甘味度甘味料と発酵セルロースとを含有する高甘味度甘味料の甘味の後引き感の改善剤、及び高甘味度甘味料に対して、発酵セルロースを添加する高甘味度甘味料の甘味の後引き感の改善方法に関する。
さらに、本発明は、高甘味度甘味料及び発酵セルロースを含有する冷菓に関する。
The present invention relates to an agent for improving the aftertaste of sweetness and a method for improving the aftertaste of sweetness. In detail, the sweetness aftertaste improvement agent of the high sweetness degree sweetener containing a high sweetness degree sweetener and fermented cellulose, and the high sweetness sweetness which adds fermented cellulose with respect to a high sweetness degree sweetener The present invention relates to a method for improving the aftertaste of sweetness of a material.
Furthermore, this invention relates to the frozen confectionery containing a high sweetness degree sweetener and fermented cellulose.
従来、食品、医薬品等の経口組成物に用いる甘味料として、砂糖(ショ糖)が、良質な甘味とボディー感(コク感)を有し、保湿性、粘度の付与等の特性も優れていることから、広く利用されている。
しかし、ショ糖は良質な甘味とボディー感を有するものの、最近の健康志向や低カロリー志向から、肥満や虫歯の原因となり、敬遠されるようになってきている。
特に、飲料や菓子などの嗜好品においては、低カロリー化が進んでおり、これらについて、ショ糖と同等の良質な甘味を有し、かつ、低カロリー化できる甘味料が望まれている。
Conventionally, sugar (sucrose) as a sweetener used in oral compositions such as foods and pharmaceuticals has good sweetness and body feeling (bright feeling), and has excellent properties such as moisturizing properties and imparting viscosity. Therefore, it is widely used.
However, although sucrose has good quality sweetness and body feeling, it has become a cause of obesity and caries due to its recent health-oriented and low-calorie-oriented attitudes.
In particular, preference products such as beverages and confectionery have been reduced in calories, and there is a demand for sweeteners having good quality sweetness equivalent to sucrose and capable of reducing calories.
このような要望に応えるショ糖に代わる甘味料として、いわゆる高甘味度甘味料があり、これらはショ糖より強い甘味を有するため、少ない使用量で甘味を付与することができる低カロリー甘味料としての特徴を持っている。
しかし、高甘味度甘味料は、ショ糖と同等の良質な甘味やボディー感を有しているものが少なく、甘味が後を引く、独特の苦味や渋味を有している、甘味の立ち上がりが遅れる等といった欠点を持つものが多い。
その中でも、スクラロースは、それらの欠点の少ない、砂糖に近い甘味質を有する高甘味度甘味料である。また、スクラロースは甘味質が優れているだけでなく、レトルト殺菌やUHT殺菌のような食品の加熱殺菌工程中でも安定であり、長期保存や缶コーヒー等の保温販売などにおける保存安定性にきわめて優れていることにより、加工食品の甘味付与に最も優れた甘味料の一種であり、広く用いられている。
しかしながら、スクラロースの味質においても、甘味の後引き感が少なからず違和感を与えることがあり、その改善が求められている。
As sweeteners that can replace such sucrose, there are so-called high-sweetness sweeteners. Since these sweeteners have a higher sweetness than sucrose, they are used as low-calorie sweeteners that can give sweetness with a small amount of use. It has the characteristics of
However, there are few high-quality sweeteners that have the same high-quality sweetness and body feeling as sucrose, and the sweetness rises and has a unique bitter and astringent taste. Many of them have drawbacks such as being delayed.
Among them, sucralose is a high-intensity sweetener having a sweetness similar to sugar and having few of these drawbacks. Sucralose is not only excellent in sweetness, but also stable during food sterilization processes such as retort sterilization and UHT sterilization, and is extremely excellent in storage stability during long-term storage and thermal insulation sales such as canned coffee. Therefore, it is one of the best sweeteners for sweetening processed foods and is widely used.
However, even in the taste quality of sucralose, there is a considerable sense of discomfort after sweetness, and there is a need for improvement.
スクラロースなどの高甘味度甘味料の味質を改善する方法として、種々の提案がされている。
例えば、特許文献1では、スクラロースにクエン酸やリンゴ酸などの有機酸又はその塩を添加して、甘味の後引き感を調整する方法が開示されている。
また、スクラロースなどの高甘味度甘味料の味質を改善する方法として、ヘスペリジン(特許文献2)、ガラクトマンナン(特許文献3)、ルチン(特許文献4)、ニゲロオリゴ糖(特許文献5)、アミノ酸(L-アスパラギン酸など、特許文献6)、キナ酸(特許文献7)などを使用する方法も提案されている。
さらに、特許文献8では、ポリ−γ−グルタミン酸又はその塩を添加することで、スクラロースなどの高甘味度甘味料の後甘味を抑制することが記載され、特許文献9には、グルタミン酸ナトリウムに、アスパルテームやステビアなどの高甘味度甘味料の後味特性を改良できることが記載されている。
Various proposals have been made as methods for improving the taste quality of high-intensity sweeteners such as sucralose.
For example, Patent Document 1 discloses a method of adjusting the sweet feeling aftertaste by adding an organic acid such as citric acid or malic acid or a salt thereof to sucralose.
Moreover, hesperidin (patent document 2), galactomannan (patent document 3), rutin (patent document 4), nigero-oligosaccharide (patent document 5), amino acid as a method for improving the taste of high-intensity sweeteners such as sucralose A method using L-aspartic acid (Patent Document 6), quinic acid (Patent Document 7), or the like has also been proposed.
Furthermore, Patent Document 8 describes that poly-γ-glutamic acid or a salt thereof is added to suppress post-sweetness of a high-intensity sweetener such as sucralose, and Patent Document 9 describes sodium glutamate. It describes that the aftertaste properties of high intensity sweeteners such as aspartame and stevia can be improved.
一方、発酵セルロースは、種々の飲食品や、化粧品などに使用されている。
特許文献10には、冷菓用安定化剤に発酵セルロースを増粘剤として使用されることが記載され、特許文献11には、発酵セルロースを含有するソフトクリームミックス用の安定化組成物が記載されている。
さらに、特許文献12には、発酵セルロースがビタミンB1の不快な臭気や苦味を抑制することが記載されている。
特許文献10の冷菓用安定化剤には、糖質としてスクラロースなどの高甘味度甘味料も使用できることが記載されているが、発酵セルロースとスクラロースなどの高甘味度甘味料を併用した冷菓は、両者の配合量など具体的には全く記載されていない。
また、これらのいずれの特許文献にも、発酵セルロースが、スクラロースなどの高甘味度甘味料の甘味の後引き感を改善することは、記載も示唆もされていない。
On the other hand, fermented cellulose is used for various foods and drinks, cosmetics and the like.
Patent Document 10 describes that fermented cellulose is used as a thickener as a stabilizer for frozen desserts, and Patent Document 11 describes a stabilized composition for soft cream mix containing fermented cellulose. ing.
Furthermore, Patent Document 12 describes that fermented cellulose suppresses the unpleasant odor and bitterness of vitamin B1.
Patent Document 10 describes that the stabilizer for frozen desserts can use high-sweetness sweeteners such as sucralose as sugar, but the frozen desserts using high-sweetness sweeteners such as fermented cellulose and sucralose are There is no specific description of the blending amount of both.
Also, none of these patent documents describe or suggest that fermented cellulose improves the aftertaste of sweetness of high-intensity sweeteners such as sucralose.
上記の特許文献1〜9に記載の方法では、スクラロースなどの高甘味度甘味料の甘味の後引き感を十分に改善することができず、必ずしも好ましいものではなかった。 The methods described in Patent Documents 1 to 9 above are not necessarily preferable because the aftertaste of sweetness of high-intensity sweeteners such as sucralose cannot be sufficiently improved.
本発明者らは、上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、発酵セルロースを、スクラロースなどの高甘味度甘味料に添加することにより、甘味の後引き感が改善されることを見出した。 In light of the above-described problems of the prior art, the present inventors have conducted extensive research. By adding fermented cellulose to high-intensity sweeteners such as sucralose, the aftertaste of sweetness is improved. I found out.
すなわち、本発明は下記に掲げる高甘味度甘味料の甘味の後引き感の改善剤、及び甘味の後引き感の改善方法に関するものである。
項1.高甘味度甘味料と発酵セルロースとを含有することを特徴とする、高甘味度甘味料の甘味の後引き感の改善剤。
項2.高甘味度甘味料が、スクラロース、アスパルテーム又はステビア抽出物である、項1記載の高甘味度甘味料の甘味の後引き感の改善剤。
項3.高甘味度甘味料に対して、発酵セルロースを添加することを特徴とする、高甘味度甘味料の甘味の後引き感の改善方法。
項4.高甘味度甘味料が、スクラロース、アスパルテーム又はステビア抽出物である、項3記載の高甘味度甘味料の甘味の後引き感の改善方法。
さらに本発明は下記に掲げる高甘味度甘味料及び発酵セルロースを含有する冷菓に関するものである。
項5.高甘味度甘味料1質量部に対して、発酵セルロースを0.1〜2.5質量部含有することを特徴とする冷菓。
項6.高甘味度甘味料がスクラロースである、項5記載の冷菓。
That is, the present invention relates to an agent for improving the aftertaste of sweetness and a method for improving the aftertaste of sweetness as described below.
Item 1. An agent for improving the aftertaste of sweetness of a high-intensity sweetener, comprising a high-intensity sweetener and fermented cellulose.
Item 2. Item 2. The agent for improving the aftertaste of sweetness of the high-intensity sweetener according to Item 1, wherein the high-intensity sweetener is sucralose, aspartame, or stevia extract.
Item 3. A method for improving the aftertaste of sweetness of a high-intensity sweetener, comprising adding fermented cellulose to a high-intensity sweetener.
Item 4. Item 5. The method for improving the aftertaste of sweetness of the high-intensity sweetener according to Item 3, wherein the high-intensity sweetener is sucralose, aspartame, or stevia extract.
Furthermore, this invention relates to the cold sweets containing the high sweetness degree sweetener and fermented cellulose which are hung up below.
Item 5. A frozen dessert comprising 0.1 to 2.5 parts by mass of fermented cellulose with respect to 1 part by mass of a high-intensity sweetener.
Item 6. Item 6. The frozen dessert according to item 5, wherein the high-intensity sweetener is sucralose.
従来、スクラロースなどの高甘味度甘味料の味質において、甘味の後引き感が少なからず違和感を与えるという問題点があったが、発酵セルロースを含有、添加することにより、甘味の後引き感が改善され、砂糖に近いような甘味の後切れの良さを実現することができる。 Conventionally, in the taste of high-intensity sweeteners such as sucralose, there has been a problem that the feeling of after-effects of sweetness is not a little unnatural, but by adding and adding fermented cellulose, the feeling of after-effects of sweetness is reduced. It is improved and can achieve a good post-sweetness like sugar.
本発明は、高甘味度甘味料と発酵セルロースとを含有することを特徴とする、高甘味度甘味料の甘味の後引き感の改善剤、及び高甘味度甘味料に発酵セルロースを添加することを特徴とする、高甘味度甘味料の甘味の後引き感の改善方法に関するものである。 The present invention comprises a high sweetness sweetener and a fermented cellulose, and an agent for improving the sweetness aftertaste of the high sweetness sweetener, and adding the fermented cellulose to the high sweetness sweetener. The present invention relates to a method for improving the aftertaste of sweetness of a high-intensity sweetener.
本発明の対象となる高甘味度甘味料としては、スクラロース、アセスルファムカリウム、アスパルテーム、ステビア抽出物、ソーマチン、グリチルリチン、ネオテーム、ラカンカ(羅漢果)抽出物、サッカリン、サッカリンナトリウム、アドバンテームなどを例示することができるが、スクラロース、アスパルテーム及びステビア抽出物を用いた場合に、その甘味の後引き感の改善効果が顕著に認められるために好ましく、スクラロースを用いた場合に特に好ましい。
本発明に用いられるステビア抽出物は、南米原産のキク科多年生植物であるステビアレバウディアナ・ベルトニの葉や茎等から、水又は有機溶媒で抽出、精製されたものであり、ステビオサイド及びレバウディオサイドAを、甘味の主成分として含有するものである。
さらに、ステビア抽出物には、α−グルコシルトランスフェラーゼ等を用いて、上記ステビア抽出物にグルコースやフルクトース等の糖を転移した酵素処理ステビアも含まれる。
また、ラカンカ抽出物は、中国南部の高冷地で栽培されているウリ科の果実の生又は乾燥したものからエタノールなどで抽出されるもので、モグロシドVを甘味の主成分として含有するものである。
本発明に用いられるスクラロースは、1−α−D−ガラクトピラノシル−2−β−D−フルクトフラノシド分子(D−ガラクトースとD−フルクトースとが還元基どうしで互いにグリコシド結合した非還元性二糖分子)内のフルクトース残基の1、6位およびガラクトース残基の4位の三つの水酸基が塩素分子で置換された構造の高甘味度甘味料で、砂糖の約600倍の甘味を有する。
スクラロースは、商業的に入手することができ、例えば、三栄源エフ・エフ・アイ株式会社製のサンスイートSU−100等を挙げることができる。
Examples of the high-intensity sweetener targeted by the present invention include sucralose, acesulfame potassium, aspartame, stevia extract, thaumatin, glycyrrhizin, neotame, rakanka extract, saccharin, saccharin sodium, and advantame. However, when sucralose, aspartame, and stevia extract are used, it is preferable because the effect of improving the aftertaste of sweetness is noticeable, and particularly preferable when sucralose is used.
The stevia extract used in the present invention is extracted and purified with water or an organic solvent from leaves and stems of Stevia rebaudiana Bertoni, which is a perennial asteraceae plant native to South America, and stevioside and rebau. Dioside A is contained as a main component of sweetness.
Furthermore, the stevia extract includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase and the like.
Lacanka extract is extracted from raw or dried cucurbitaceae fruits cultivated in a cold area in southern China with ethanol or the like, and contains mogroside V as a main component of sweetness. is there.
Sucralose used in the present invention is a 1-α-D-galactopyranosyl-2-β-D-fructofuranoside molecule (non-reduced in which D-galactose and D-fructose are glycosidically bonded to each other through reducing groups. Is a high-intensity sweetener with a structure in which the three hydroxyl groups at the 1- and 6-positions of the fructose residues and the 4-position of the galactose residues are substituted with chlorine molecules. Have.
Sucralose can be obtained commercially, and examples thereof include Sun Sweet SU-100 manufactured by Saneigen FFI Co., Ltd.
本発明に用いられる発酵セルロースは、セルロース生産菌が生産するセルロースであれば特に限定されない。通常、セルロース生産菌を既知の方法、例えば特開昭61−212295号公報、特開平3−157402号公報又は特開平9−121787号公報に記載される方法に従って培養し、得られる発酵セルロースを所望に応じて適宜精製することによって製造することができる。
セルロース生産菌としては、アセトバクター属、シュードモナス属、アグロバクテリウム属等に属する細菌が挙げられるが、好適にはアセトバクター属である。発酵セルロースを生産するアセトバクター属の細菌として、より具体的には、アセトバクター・パスツリアヌス株(例えば、ATCC10245等)、アセトバクター・エスピーDA株(例えば、FERMP−12924等)、アセトバクター・キシリナム株(例えば、ATCC23768、ATCC23769、ATCC10821、ATCC1306−21等)を挙げることができる。好ましくは、アセトバクター・キシリナム株である。
かかるセルロース生産菌を培養する培地及び条件としては、特に限定されず、常法に従うことができる。例えば、培地は、基本的に窒素源、炭素源、水、酸素及びその他の必要な栄養素を含有しており、上記微生物が増殖して目的の発酵セルロースを産生することができるものであればよく、例えばHestrin−Schramm培地を挙げることができる。なお、セルロースの生産性を向上させるために、培地中にセルロースの部分分解物、イノシトール、フィチン酸等を添加することもできる(特開昭56−46759号公報、特開平5−1718号公報)。培養条件としては、例えばpH5〜9、培養温度20〜40℃の範囲が採用され、発酵セルロースが十分産生されるまで培養が続けられる。培養方法は、静置培養、攪拌培養、通気培養のいずれでもよいが、好適には通気攪拌培養である。
The fermented cellulose used in the present invention is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, a cellulose-producing bacterium is cultured according to a known method, for example, the method described in JP-A-61-212295, JP-A-3-157402 or JP-A-9-121787, and the obtained fermented cellulose is desired. It can manufacture by refine | purifying suitably according to.
Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERMP-12924), and an Acetobacter xylinum strain (For example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.
The medium and conditions for culturing such cellulose-producing bacteria are not particularly limited, and can be according to conventional methods. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. For example, mention may be made of Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (Japanese Patent Laid-Open Nos. 56-46759 and 5-1718). . As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.
発酵セルロースを大量生産するためには、多段階接種法が好ましい。この場合、通常、2段階の予備接種プロセス、一次接種発酵プロセス、二次接種発酵プロセス及び最終発酵プロセスからなる5段階の発酵プロセスが採用され、各プロセスで増殖された細菌について細胞の形態およびグラム陰性であることを確認しながら、次プロセスの発酵器に継代される。
発酵後、産生された発酵セルロースは培地から分離処理され、洗浄されて、適宜精製される。精製方法は特に限定されないが、通常、培地から回収した発酵セルロースを洗浄後、脱水し、再度水でスラリー化した後に、アルカリ処理によって微生物を除去し、次いで該アルカリ処理によって生じた溶解物を除去する方法が用いられる。具体的には、次の方法が例示される。
まず、微生物の培養によって得られる培養物を脱水し、固形分約20%のケーキとした後、このケーキを水で再スラリー化して固形分を1〜3%にする。これにアルカリ溶液を加えて、pH13程度にして攪拌しながら数時間、系を65℃に加熱して、微生物を溶解する。次いで、酸性溶液でpHを6〜8に調整し、該スラリーを脱水して再度水でスラリー化し、かかる脱水・スラリー化を数回繰り返す。精製された発酵セルロースは、必要に応じて乾燥処理を施すことができる。乾燥処理としては特に制限されることなく、自然乾燥、熱風乾燥、凍結乾燥、スプレードライ、ドラムドライ等の公知の方法を用いることができる。好ましくはスプレードライ法、ドラムドライ法である。
かくして得られる発酵セルロースは、白色から黄褐色の物質であり、水に急速に分散できる非常に繊細な繊維性粒子からなる。なお、本発明で用いられる発酵セルロースは、上記方法で調製される発酵セルロースと同一若しくは類似の性質を有し、本発明の目的を達成しえるものであれば、その調製方法によって限定されるものではない。
In order to mass-produce fermented cellulose, a multistage inoculation method is preferable. In this case, usually a five-stage fermentation process consisting of a two-stage pre-inoculation process, a primary inoculation fermentation process, a secondary inoculation fermentation process and a final fermentation process is employed, and the cell morphology and grams for the bacteria grown in each process Passing to the next process fermentor while confirming negative.
After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually the fermented cellulose recovered from the medium is washed, dehydrated and slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate produced by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.
First, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the cake is reslurried with water to make the solid content 1 to 3%. An alkaline solution is added to this, and the pH is set to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve microorganisms. Next, the pH is adjusted to 6 to 8 with an acidic solution, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times. The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited, and known methods such as natural drying, hot air drying, freeze drying, spray drying, and drum drying can be used. A spray drying method and a drum drying method are preferable.
The fermented cellulose thus obtained is a white to tan substance and consists of very delicate fibrous particles that can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method and is limited by the preparation method as long as the object of the present invention can be achieved. is not.
本発明の発酵セルロースは、更に高分子物質と複合化されていることが好ましい。ここで、上記高分子物質と発酵セルロースを複合化させる方法としては、特開平9−121787号公報に記載される2種類の方法が挙げられる。第一の方法は、微生物を培養して発酵セルロースを産生させるにあたり、培地中に高分子物質を添加して培養を行い、発酵セルロースと高分子物質とが複合化した発酵セルロース複合化物として得る方法である。
第二の方法は、微生物の培養によって生産された発酵セルロースのゲルを高分子物質の溶液に浸漬して、高分子物質を発酵セルロースのゲルに含浸させて複合化する方法である。発酵セルロースのゲルは、そのままか、あるいは常法により均一化処理を行ったのちに高分子物質の溶液に浸漬する。均一化処理は、公知の方法で行えばよく、例えばブレンダー処理や500kg/cm2で40回程度の高圧ホモジナイザー処理、1000kg/cm2で3回程度のナノマイザー処理などを用いた機械的解離処理が有効である。浸漬時間は30分以上24時間程度、好ましくは1夜であり、浸漬終了後は遠心分離や濾過などの方法で浸漬液を除去することが望ましい。さらに、水洗いなどの処理を行って過剰の高分子物質を除去することにより、発酵セルロースと高分子物質の比率が一定になり、複合化に利用されないで残存する高分子物質の影響を抑えることができるため好ましい。
It is preferable that the fermented cellulose of the present invention is further complexed with a polymer substance. Here, as a method of combining the polymer substance and fermented cellulose, there are two types of methods described in JP-A-9-121787. The first method is a method of culturing microorganisms to produce fermented cellulose, adding a polymer substance to the medium, culturing, and obtaining a fermented cellulose composite that is a composite of fermented cellulose and polymer substance It is.
The second method is a method in which a fermented cellulose gel produced by culturing microorganisms is immersed in a polymer material solution, and the polymer material is impregnated in the fermented cellulose gel to form a composite. The gel of the fermented cellulose is immersed as it is or after being homogenized by a conventional method, it is immersed in a polymer solution. The homogenization treatment may be performed by a known method. For example, a mechanical dissociation treatment using a blender treatment, a high-pressure homogenizer treatment of about 40 times at 500 kg / cm 2, or a nanomizer treatment of about 3 times at 1000 kg / cm 2 is effective. is there. The immersion time is about 30 minutes to 24 hours, preferably one night, and it is desirable to remove the immersion liquid by a method such as centrifugation or filtration after completion of the immersion. Furthermore, by removing the excess polymer material by performing a treatment such as washing with water, the ratio of the fermented cellulose to the polymer material becomes constant, and the influence of the remaining polymer material that is not used for complexation can be suppressed. This is preferable because it is possible.
発酵セルロースとの複合化に使用される高分子物質としては、特に限定されず、例として、キサンタンガム、ガラクトマンナン(グァーガム、ローカストビーンガム、タラガム等)、カラギナン、カシアガム、グルコマンナン、ネイティブ型ジェランガム、脱アシル型ジェランガム、タマリンドシードガム、ペクチン、サイリウムシードガム、ゼラチン、トラガントガム、カラヤガム、アラビアガム、ガティガム、マクロホモプシスガム、寒天、アルギン酸類(アルギン酸、アルギン酸塩)、カードラン、プルラン、メチルセルロース(MC)、ヒドロキシプロピルメチルセルロース(HPMC)、カルボキシメチルセルロース(CMC)ナトリウム、ヒドロキシプロピルセルロース(HPC)、ヒドロキシエチルセルロース(HEC)等のセルロース誘導体、水溶性ヘミセルロース、大豆多糖類、加工・化工でん粉、未加工でん粉(生でん粉)といった各種高分子物質を挙げることができる。
本発明で使用される発酵セルロースは、キサンタンガム、グァーガム、カルボキシメチルセルロースおよびその塩から選ばれる1種又は2種以上の高分子物質によって複合化された発酵セルロース複合体を用いることが好ましく、キサンタンガムとカルボキシメチルセルロースナトリウム、もしくは、グァーガムとカルボキシメチルセルロースナトリウムの組み合わせによって複合化された発酵セルロースを用いることがさらに好ましい。
上記複合化物は商業上入手可能であり、例えば、三栄源エフ・エフ・アイ株式会社製のサンアーティスト[商標]PN(キサンタンガムとカルボキシメチルセルロースナトリウムによって複合化された発酵セルロース)、サンアーティスト[商標]PG(グァーガムとカルボキシメチルセルロースナトリウムによって複合化された発酵セルロース)などが挙げられる。
The polymer substance used for complexing with fermented cellulose is not particularly limited. Examples include xanthan gum, galactomannan (guar gum, locust bean gum, tara gum, etc.), carrageenan, cassia gum, glucomannan, native gellan gum, Deacylated gellan gum, tamarind seed gum, pectin, psyllium seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, gati gum, macrohomopsis gum, agar, alginic acids (alginic acid, alginate), curdlan, pullulan, methylcellulose (MC) , Hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), etc. Cellulose derivatives, water-soluble hemicellulose, soybean polysaccharides, processed and modified starch can include various polymeric materials such as raw starch (raw starch).
The fermented cellulose used in the present invention is preferably a fermented cellulose complex that is complexed with one or more polymer substances selected from xanthan gum, guar gum, carboxymethylcellulose and salts thereof. It is more preferable to use fermented cellulose complexed with sodium methylcellulose or a combination of guar gum and sodium carboxymethylcellulose.
The composite product is commercially available, for example, Sun Artist [trademark] PN (fermented cellulose composited with xanthan gum and sodium carboxymethylcellulose), Sun Artist [trademark] manufactured by San-Ei Gen FFI Co., Ltd. PG (fermented cellulose combined with guar gum and sodium carboxymethyl cellulose) and the like.
高甘味度甘味料の甘味の後引き感を改善するために添加する発酵セルロースの割合は、使用する高甘味度甘味料の種類や、適用される製品の種類などによって異なるが、例えば、スクラロースであれば1質量部に対し、発酵セルロースを0.01〜15質量部、好ましくは0.03〜5質量部、さらに好ましくは0.1〜2.5質量部である。
スクラロース1質量部に対して、発酵セルロース添加量が0.01質量部より少ないと、スクラロースの甘味の後引き感の改善効果が十分ではなく、逆に15質量部より多いと、発酵セルロース自体の味が強まり、スクラロースのバランスの取れた本来の味質が損なわれるので、いずれも好ましくない。
同様の効果を得るために、スクラロース以外の高甘味度甘味料では、例えば、上記スクラロースに対する発酵セルロースの割合を基準として、その高甘味度甘味料の甘味倍率に応じた発酵セルロースの量を添加、配合すれば良い。
即ち、アスパルテームであれば、スクラロースへの発酵セルロース添加量の1/3倍量、ステビア抽出物であれば2/5倍量である。
The proportion of fermented cellulose added to improve the sweetness aftertaste of high-intensity sweeteners varies depending on the type of high-intensity sweetener used, the type of product applied, etc. If there exists, it is 0.01-15 mass parts with respect to 1 mass part, Preferably it is 0.03-5 mass parts, More preferably, it is 0.1-2.5 mass parts.
When the added amount of fermented cellulose is less than 0.01 parts by weight with respect to 1 part by weight of sucralose, the effect of improving the aftertaste of sweetness of sucralose is not sufficient. Neither is preferred because the flavor is enhanced and the original balanced taste of sucralose is impaired.
In order to obtain the same effect, in the high-intensity sweetener other than sucralose, for example, based on the ratio of the fermented cellulose to the sucralose, the amount of fermented cellulose according to the sweetness factor of the high-intensity sweetener is added, What is necessary is just to mix | blend.
That is, aspartame is 1/3 times the amount of fermented cellulose added to sucralose, and 2/5 times the amount of stevia extract.
高甘味度甘味料と発酵セルロースの配合の時期や順序には特に制限はなく、必ずしも同一の飲食品中に、高甘味度甘味料と発酵セルロースが添加配合されている必要もなく、異なる食品にそれぞれ別々に含まれる場合であっても、食する時点において高甘味度甘味料と発酵セルロースが共存していれば足りる。 There is no particular limitation on the timing and order of blending the high-sweetness sweetener and the fermented cellulose, and it is not always necessary to add the high-sweetness sweetener and the fermented cellulose to the same food and drink. Even if each is contained separately, it is sufficient if the high-intensity sweetener and the fermented cellulose coexist at the time of eating.
また、本発明において、高甘味度甘味料、例えばスクラロースであれば、1質量部に対し、発酵セルロースを、0.01〜15質量部、好ましくは0.03〜5質量部、さらに好ましくは0.1〜2.5質量部含有する味質改善剤(組成物)とすることができる。この味質改善剤(組成物)は、高甘味度甘味料と、発酵セルロースとが上記割合で添加されていればよく、粉末状、顆粒状、固形状、液状といった剤型を問わず、また、一剤であるか二剤であるかも問わない。 Moreover, in this invention, if it is a high sweetness degree sweetener, for example, sucralose, it is 0.01-15 mass parts with respect to 1 mass part, Preferably it is 0.03-5 mass parts, More preferably, it is 0. 0.1 to 2.5 parts by mass of a taste improver (composition). The taste improver (composition) is only required to contain a high-intensity sweetener and fermented cellulose in the above proportions, regardless of the dosage form such as powder, granule, solid, liquid, It does not matter whether it is one or two agents.
この味質改善剤(組成物)は、高甘味度甘味料と発酵セルロースとを粉体混合したものでもよく、また高甘味度甘味料の溶液を発酵セルロースの粉末に噴霧したものでもよく、逆に高甘味度甘味料の粉末に発酵セルロースの溶液を噴霧して得られたものでもよい。また、高甘味度甘味料の溶液と発酵セルロース溶液とを混合した後、乾燥させて得られたものでもよい。乾燥の方法にも特に制限はなく、スプレードライ、凍結乾燥など種々の方法を使用できる。この味質改善剤(組成物)には、本発明の効果を阻害しない限度において、香料、色素、酸化防止剤、保存料、ビタミン類、カルシウム類、ミネラル類など、その他の食品添加物類を含むこともできる。
この味質改善剤(組成物)によれば、高甘味度甘味料が持つ甘味の後引き感による違和感という欠点を改善することができる。
This taste improver (composition) may be a powder mixture of a high-intensity sweetener and fermented cellulose, or a solution in which a high-intensity sweetener solution is sprayed on the fermented cellulose powder. Alternatively, it may be obtained by spraying a fermented cellulose solution onto a powder of a high-intensity sweetener. Further, it may be obtained by mixing a high-intensity sweetener solution and a fermented cellulose solution and then drying them. The drying method is not particularly limited, and various methods such as spray drying and freeze drying can be used. To this taste improver (composition), other food additives such as fragrances, pigments, antioxidants, preservatives, vitamins, calciums, minerals, etc. are added as long as the effects of the present invention are not impaired. It can also be included.
According to this taste improving agent (composition), it is possible to improve the disadvantage of a sense of incongruity due to a post-sweet feeling of sweetness of a high-intensity sweetener.
本発明の高甘味度甘味料の味質改善剤(組成物)、及び高甘味度甘味料の味質改善方法が適用される経口組成物は、経口摂取される製品(可食製品)並びに口腔内利用される製品であり、例えば、飲食品やシロップ剤等の医薬品、口内清涼剤、うがい剤、歯磨き等の医薬部外品を挙げることができる。
本発明の対象となる飲食品としては、特に制限はされないが、好適には、柑橘果汁や野菜果汁等を含む果実飲料又は野菜ジュース、コーラやジンジャエール又はサイダー等の炭酸飲料、スポーツドリンク、ニアウォーター等の清涼飲料水、コーヒー、紅茶や抹茶等の茶系飲料、ココアや乳酸菌飲料等の乳飲料などの飲料一般;ヨーグルト、ゼリー、プディング及びムース等のデザート類;ケーキ、クラッカー、ビスケット、パイや饅頭等といった洋菓子及び和菓子を含む焼菓子や蒸菓子等の菓子類;米菓、スナック類;アイスクリーム、アイスミルク、ラクトアイス、ソフトクリームやシャーベット等の冷菓並びに氷菓;チューインガム、ハードキャンディ、ヌガーキャンデー、ゼリービーンズ等を含む糖菓一般;果実フレーバーソースやチョコレートソースを含むソース類;バタークリーム、フラワーペーストやホイップクリーム等のクリーム類;イチゴジャムやマーマレード等のジャム;菓子パン等を含むパン;焼き肉、焼き鳥、鰻蒲焼き等に用いられるタレ、トマトケチャップ、ソース、麺つゆ等の調味料一般;蒲鉾等の魚肉練り製品、ソーセージ等の食肉加工品、レトルト食品、漬け物、佃煮、珍味、惣菜並びに冷凍食品等を含む農畜水産加工品を広く例示することができる。
これらの飲食品中に高甘味度甘味料は、通常1〜5000ppm含有されており、発酵セルロースは、高甘味度甘味料に対する前述の割合で含有されることにより、本発明の効果が発揮される。
An oral composition to which the taste improving agent (composition) of a high-intensity sweetener of the present invention and a method for improving the taste of a high-intensity sweetener are applied are a product (edible product) taken orally and an oral cavity. For example, pharmaceutical products such as foods and drinks and syrups, quasi-drugs such as mouth fresheners, gargles, and toothpastes can be used.
Although it does not restrict | limit especially as food-drinks used as the object of this invention, Preferably, it is a fruit drink or vegetable juice containing citrus fruit juice, vegetable juice, etc., carbonated drinks, such as a cola, a ginger ale, or a cider, a sports drink, a near water. Beverages such as soft drinks such as coffee, tea-based drinks such as tea, tea and matcha, milk drinks such as cocoa and lactic acid bacteria drinks; desserts such as yogurt, jelly, pudding and mousse; cakes, crackers, biscuits, pies Confectionery such as baked confectionery and steamed confectionery including Western confectionery such as buns and Japanese confectionery; rice confectionery, snacks; ice confectionery such as ice cream, ice milk, lact ice, soft ice cream and sorbet; ice confectionery; chewing gum, hard candy, nougat candy Confectionery in general including jelly beans; fruit flavor sauces and chi Sauces including collate sauce; creams such as butter cream, flower paste and whipped cream; jams such as strawberry jam and marmalade; bread including confectionery bread; sauce, tomato ketchup, sauce used for grilled meat, yakitori, salmon roast Seasonings such as noodle soup, etc .; fish paste products such as salmon, processed meat products such as sausages, retort foods, pickles, boiled fish, delicacies, side dishes and frozen foods can be widely exemplified .
In these foods and drinks, a high-intensity sweetener is usually contained in an amount of 1 to 5000 ppm, and the fermented cellulose is contained in the above-mentioned proportion with respect to the high-intensity sweetener, whereby the effect of the present invention is exhibited. .
さらに、本発明は、下記に掲げる高甘味度甘味料及び発酵セルロースを含有する冷菓に関するものである。
上記の飲食品のうち、スクラロースなどの高甘味度甘味料を含有するアイスクリーム(JAS規格にて乳固形分15%以上、乳脂肪分8%以上)、アイスミルク(同乳固形分8%以上、乳脂肪分3%以上)、ラクトアイス(同乳固形分3%以上、乳脂肪分規定なし)や、ソフトクリーム等の冷菓において、発酵セルロースによる甘味の後引き感の改善効果が顕著に認められる。
上記効果を奏するためには、冷菓において、高甘味度甘味料1質量部に対して、発酵セルロースを0.5〜10質量部含有することが好ましい。
そして、高甘味度甘味料としては、スクラロースを用いることが好ましい。
本発明の冷菓は常法により製造されるが、製造に際して、発酵セルロースは加熱処理工程の前に添加することが好ましい。
スクラロースなどの高甘味度甘味料は、冷却固化させるまでのどの工程に添加しても良い。
Furthermore, this invention relates to the cold sweets containing the high sweetness degree sweetener and fermented cellulose which are hung up below.
Among the above-mentioned foods and drinks, ice cream containing high-intensity sweeteners such as sucralose (15% or more of milk solids, 8% or more of milk fat according to JAS standards), ice milk (8% or more of the same milk solids) , Milk fat content 3% or higher), lacto ice (same milk solid content 3% or higher, milk fat content not specified), and ice cream confectionery such as soft cream, the effect of improving the sweetness aftertaste with fermented cellulose is noticeably observed .
In order to achieve the above effects, the frozen dessert preferably contains 0.5 to 10 parts by mass of fermented cellulose with respect to 1 part by mass of the high-intensity sweetener.
And as a high sweetness degree sweetener, it is preferable to use sucralose.
The frozen dessert of the present invention is produced by a conventional method, and it is preferable to add the fermented cellulose before the heat treatment step during the production.
A high-intensity sweetener such as sucralose may be added to any step before cooling and solidifying.
以下、本発明の内容を以下の実施例を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。
なお、以下の記載において、「%」は質量%を、「部」は質量部をそれぞれ示し、「*」は三栄源エフ・エフ・アイ株式会社製を、「※」は三栄源エフ・エフ・アイ株式会社の登録商標をそれぞれ示す。
Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following description, “%” represents mass%, “part” represents mass part, “*” represents Saneigen FFI Co., Ltd., and “*” represents Saneigen FF.・ Registered trademarks of i Corporation.
実施例1
表1の処方に基づき、1、3及び水の混液を撹拌しながら2、4、7、8、10を粉体混合したものを添加し、80℃まで加熱撹拌した。
次いで、5、6を添加し、温度を保持したまま10分間加熱撹拌し、溶解させた。
ホモゲナイザーにて均質化し、5℃まで冷却させた。
9を添加した後、氷管にて硬化させて、バニラバー(アイスミルク)を調製した。
官能にて、以下の基準で無添加区と比較して、発酵セルロースによるスクラロースの味質改善効果を評価し、結果を表2に示した。
×:無添加区と比べて効果が無い、又は異味がある
△:やや味質が改善している、又はやや異味がある
○:味質が改善している
◎:非常に味質が改善している
Example 1
Based on the formulation of Table 1, the powder mixture of 2, 4, 7, 8, and 10 was added while stirring the mixed solution of 1, 3 and water, and the mixture was heated and stirred to 80 ° C.
Next, 5 and 6 were added and dissolved by heating and stirring for 10 minutes while maintaining the temperature.
Homogenized with a homogenizer and cooled to 5 ° C.
After 9 was added, it was cured in an ice tube to prepare vanilla bar (ice milk).
In terms of sensory evaluation, the effect of improving the taste quality of sucralose by fermented cellulose was evaluated in comparison with the non-additive group according to the following criteria.
×: Not effective compared to the additive-free zone, or has a different taste △: Slightly improved in taste or slightly tasted ○: Improved in taste quality ◎: Very improved in taste quality ing
(注) 発酵セルロース添加量は、表2記載の発酵セルロース製剤添加量の20%である。 以下、実施例2及び3においても同様
(Note) The added amount of fermented cellulose is 20% of the added amount of fermented cellulose preparation shown in Table 2. The same applies to Examples 2 and 3 below.
上記の結果から、発酵セルロースに、スクラロースの甘味の後引き感を減少させる効果が認められることがわかる。 From the above results, it can be seen that fermented cellulose has an effect of reducing the aftertaste of sweetness of sucralose.
実施例2
表3の処方に基づき、実施例1と同様にして、バニラバー(アイスミルク)を調製した。
各高甘味度甘味料は、甘味がスクラロースと同程度になるような量を添加した。
官能にて、実施例1と同様の基準で無添加区と比較して、発酵セルロースによる各高甘味度甘味料の甘味の後引き感の改善効果を評価し、結果を表4に示した。
Example 2
Based on the formulation in Table 3, vanilla bar (ice milk) was prepared in the same manner as in Example 1.
Each high-intensity sweetener was added in an amount such that the sweetness was comparable to that of sucralose.
In terms of sensory evaluation, the effect of improving the aftertaste of sweetness of each high-intensity sweetener by fermented cellulose was evaluated by the same criteria as in Example 1, and the results are shown in Table 4.
(*3):守田化学工業(株)の「レバウディオJ-100」を使用
(* 3): Using “Rebaudio J-100” from Morita Chemical Co., Ltd.
上記の結果から、発酵セルロースによる高甘味度甘味料の甘味の後引き感の改善効果は、特にスクラロース、アスパルテーム及びステビアについて認められ、スクラロースで顕著に認められることがわかる。 From the above results, it can be seen that the effect of improving the sweetness aftertaste of high-intensity sweeteners by fermented cellulose is observed particularly for sucralose, aspartame, and stevia, and is markedly observed with sucralose.
実施例3
表5の処方に基づき、実施例1と同様にして、バニラバー(アイスミルク)を調製した。
各多糖類は、実施例1で使用した発酵セルロース製剤(*1)の発酵セルロース含有量と同じになるような量を添加した。
官能にて、実施例1と同様の基準で無添加区と比較して、各多糖類によるスクラロースの甘味の後引き感の改善効果を評価し、結果を表6に示した。
Example 3
Based on the formulation in Table 5, vanilla bar (ice milk) was prepared in the same manner as in Example 1.
Each polysaccharide was added in an amount so as to be the same as the fermented cellulose content of the fermented cellulose preparation (* 1) used in Example 1.
In terms of sensory evaluation, the effect of improving the aftertaste of sweetness of sucralose by each polysaccharide was evaluated based on the same criteria as in Example 1, and the results are shown in Table 6.
(*5):セロゲン FSB(第一工業製薬(株))
(*6):セオラス RC-N30(旭化成ケミカルズ(株))
(*7):サンエース※C*
(*8):ケルコゲルLT-100(CP KELCO JAPAN APS)
(* 5): Serogen FSB (Daiichi Kogyo Seiyaku Co., Ltd.)
(* 6): Theolas RC-N30 (Asahi Kasei Chemicals Corporation)
(* 7): SAN ACE * C *
(* 8): Kelcogel LT-100 (CP KELCO JAPAN APS)
上記の結果から、スクラロースの甘味の後引き感を減少させる効果は、発酵セルロースにおいて顕著に認められるが、他の多糖類ではほとんど認められないことがわかる。 From the above results, it can be seen that the effect of reducing the sweetness aftertaste of sucralose is significantly observed in fermented cellulose, but is hardly observed in other polysaccharides.
本発明により、スクラロースなどの高甘味度甘味料の甘味の後引き感が改善されるので、高甘味度甘味料のさらなる使用が促進され、食品工業において特に有用である。
The present invention improves the aftertaste of sweetness of high-intensity sweeteners such as sucralose, which facilitates further use of high-intensity sweeteners and is particularly useful in the food industry.
Claims (6)
The frozen dessert according to claim 5, wherein the high-intensity sweetener is sucralose.
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JP2020025516A (en) * | 2018-08-15 | 2020-02-20 | 有限会社ユウアイ | Edible composition and food |
WO2020196341A1 (en) | 2019-03-22 | 2020-10-01 | 株式会社Mizkan Holdings | Food structure-strengthening agent, food material containing structure-strengthening agent, food prepared by hardening food material, and method for improving taste and physical properties of food |
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