JP2019170345A - Milk-containing food/drink composition, umami-taste improver for milk-containing food/drink composition, and method for improving umami-taste of milk-containing food/drink composition - Google Patents
Milk-containing food/drink composition, umami-taste improver for milk-containing food/drink composition, and method for improving umami-taste of milk-containing food/drink composition Download PDFInfo
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- JP2019170345A JP2019170345A JP2018065788A JP2018065788A JP2019170345A JP 2019170345 A JP2019170345 A JP 2019170345A JP 2018065788 A JP2018065788 A JP 2018065788A JP 2018065788 A JP2018065788 A JP 2018065788A JP 2019170345 A JP2019170345 A JP 2019170345A
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Landscapes
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Abstract
Description
本発明は、乳含有飲食品組成物、乳含有飲食品組成物の呈味改善剤、乳含有飲食品組成物の呈味改善方法に関する。 The present invention relates to a milk-containing food / beverage product composition, a taste improving agent for a milk-containing food / beverage product composition, and a method for improving the taste of a milk-containing food / beverage product composition.
乳は広く食品に用いられるが、加熱等の加工工程において、本来の風味が損なわれることがある。また、近年の健康志向の高まりから脂肪分カット製品への需要も高まっているが、乳脂肪分を減らすことにより乳風味やボディ感が弱くなり、食品にとって最も重要な美味しさが損なわれる恐れがある。乳含有飲食品の呈味改善は食品業界における課題の１つであり、課題解決のため種々検討がなされてきた。 Milk is widely used in foods, but the original flavor may be impaired in processing steps such as heating. In addition, the demand for fat cut products has increased due to the recent increase in health consciousness, but reducing the milk fat content may weaken the milk flavor and body feeling, and may damage the most important taste for food. is there. Improving the taste of milk-containing foods and drinks is one of the problems in the food industry, and various studies have been made to solve the problems.
乳含有飲食品の呈味を改善する方法としては、例えば、スクラロースを有効成分とする乳感向上剤 (特許文献１)や、食用植物油脂と酵母エキス粉末の混合物を粉末状態で加熱して調製される調味料を配合するチーズ風味および/又は乳感増強剤(特許文献２)、リン酸化オリゴ糖を添加することによる呈味改善方法 (特許文献３)等が開示されている。 As a method for improving the taste of milk-containing foods and beverages, for example, a milk feeling improving agent containing sucralose as an active ingredient (Patent Document 1) or a mixture of edible vegetable oil and yeast extract powder is heated in a powder state. A cheese flavor and / or milkiness enhancer (Patent Document 2) containing a seasoning to be added, a taste improvement method by adding a phosphorylated oligosaccharide (Patent Document 3), and the like are disclosed.
しかしながら、特許文献１においては、高甘味度甘味料自体がえぐみや甘味の後引きといった不快味を呈するため、食品に添加した際に味を損なう恐れがある。また、特許文献２で用いられる酵母エキスは原料として不安定であるため、最終商品の味にばらつきが出る恐れがある。さらに、特許文献１〜３において、乳含有食品への呈味改善効果は単に乳風味を向上させるに留まっており、乳含有飲食品に対して新たな風味特性を付与するに至っていない。 However, in Patent Document 1, since the high-intensity sweetener itself exhibits an unpleasant taste such as succulentness or after-sweetening, there is a possibility that the taste may be impaired when added to food. Moreover, since the yeast extract used by patent document 2 is unstable as a raw material, there exists a possibility that variation may appear in the taste of a final product. Furthermore, in Patent Documents 1 to 3, the effect of improving the taste of milk-containing foods is merely to improve the milk flavor, and it has not led to imparting new flavor characteristics to milk-containing foods and drinks.
本発明は、以上の実情に鑑みてなされたものであり、乳含有飲食品の呈味改善効果に優れた新規な呈味改善剤、及び、このような呈味改善剤により呈味が改善された乳含有飲食品組成物、及び、乳含有飲食品組成物の呈味を改善する方法の提供を目的とする。 The present invention has been made in view of the above circumstances, and the taste is improved by a novel taste improver excellent in the taste improving effect of milk-containing foods and beverages, and such a taste improver. It aims at providing the method of improving the taste of the milk-containing food-drinks composition and the milk-containing food-drinks composition.
本発明者らは、乳含有飲食品組成物に対し、重合度２以上の澱粉分解物または転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸を添加することで、乳由来のたんぱく質独特の臭味等をマスキングし、乳風味の濃厚さ向上や、乳含有飲食品組成物の総合的な風味を引き上げることにより、乳含有飲食品組成物の呈味を改善できることを見出し、本発明に至った。より具体的には、本発明は以下のようなものを提供する。 The present inventors have added a sugar carboxylic acid in which the aldehyde group on the reducing end side of the starch degradation product or the transfer reaction product having a polymerization degree of 2 or more is added to the milk-containing food or drink composition, thereby deriving from milk. It has been found that the taste of milk-containing food and beverage composition can be improved by masking protein-specific odors, improving the richness of milk flavor, and raising the overall flavor of milk-containing food and beverage composition. Invented. More specifically, the present invention provides the following.
（１） 乳含有飲食品組成物のタンパク質の含量が０．０１〜１５ｗｔ（％）であり、かつ重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上の成分を含有する乳含有飲食品組成物。 (1) A sugar in which the aldehyde group on the reducing end side of a starch degradation product or transfer reaction product having a protein content of 0.01 to 15 wt (%) in a milk-containing food or beverage composition and having a polymerization degree of 2 or more is oxidized A milk-containing food or beverage composition containing at least one component selected from the group consisting of carboxylic acids, salts thereof and lactones thereof.
（２） 組成物中の前記成分の含量（Ａ）と前記タンパク質含量（Ｂ）の質量比（Ａ／Ｂ）が０．００１〜４０である（１）に記載の乳含有飲食品組成物。 (2) The milk-containing food / beverage product composition according to (1), wherein the mass ratio (A / B) of the content (A) of the component to the protein content (B) in the composition is 0.001 to 40.
（３） 果汁または野菜汁をさらに含み、が、０．１〜５０ｗｔ（％）である、（１）又は（２）に記載の乳含有飲食品組成物。 (3) The milk-containing food / beverage product composition according to (1) or (2), which further comprises fruit juice or vegetable juice, but is 0.1 to 50 wt (%).
（４） 前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、及びセロビオン酸からなる群から選択される少なくとも１つ以上を含む、（１）から（３）のいずれかに記載の乳含有飲食品組成物。 (4) The sugar carboxylic acid is at least one or more selected from the group consisting of maltobionic acid, isomaltobionic acid, maltotriionic acid, isomaltorionic acid, maltotetraionic acid, maltohexanoic acid, and cellobionic acid. The milk-containing food-drinks composition in any one of (1) to (3) containing this.
（５） 前記糖カルボン酸が、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態で含まれる、（１）から（４）のいずれかに記載の乳含有飲食品組成物。 (5) The sugar carboxylic acid according to any one of (1) to (4), wherein the sugar carboxylic acid is contained in the form of malto-oligosaccharide oxide, branched oligosaccharide oxide, starch syrup, powder candy oxide, or dextrin oxide. The milk-containing food and drink composition.
（６） 重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上の成分からなる乳含有飲食品組成物の呈味改善剤。 (6) Consists of at least one component selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more is oxidized, salts thereof and lactones thereof. Taste improving agent for milk-containing food and beverage composition.
（７） 乳含有飲食品組成物において重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上の成分を用いて、乳含有飲食品組成物の呈味を改善する方法。 (7) At least selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing terminal side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more, its salts, and its lactones in the milk-containing food or drink composition The method of improving the taste of milk-containing food-drinks composition using one or more components.
本発明によれば、乳含有飲食品組成物の呈味改善効果に優れた新規な呈味改善剤、及び、このような呈味改善剤により呈味が改善された乳含有飲食品組成物及び、乳含有飲食品組成物の呈味を改善する方法を提供することができる。 According to the present invention, a novel taste improver excellent in the taste improving effect of a milk-containing food and beverage composition, and a milk-containing food and beverage composition whose taste is improved by such a taste improver and The method of improving the taste of the milk-containing food / beverage product composition can be provided.
以下、本発明の具体的な実施形態について詳細に説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。なお、説明が重複する箇所については、適宜説明を省略する場合があるが、発明の要旨を限定するものではない。 Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. Can do. In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the summary of invention is not limited.
＜乳含有飲食品組成物＞
本発明の乳含有飲食品組成物は、組成物中のタンパク質の含有量が０．０１〜１５ｗｔ（％）であり、かつ重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分（以下、単に「糖カルボン酸」と称する場合がある）を含む。なお、本明細書において、「ｗｔ（％）」は、全体に対する対象成分の含有量（質量）の百分率を意味する。
<Milk-containing food and beverage composition>
The milk-containing food / beverage composition of the present invention has a protein content in the composition of 0.01 to 15 wt (%), and an aldehyde on the reducing end side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more. A component comprising at least one selected from the group consisting of an oxidized sugar carboxylic acid, a salt thereof, and a lactone thereof (hereinafter sometimes simply referred to as “sugar carboxylic acid”). In the present specification, “wt (%)” means a percentage of the content (mass) of the target component with respect to the whole.
本発明の乳含有飲食品組成物によれば、糖カルボン酸を添加することにより呈味を改善することができる。乳含有飲食品組成物の美味しさは、乳及び乳製品に含まれる様々な成分が関与しており、乳糖・乳脂肪・タンパク質が甘味やコク、他の微量成分が塩味、酸味、苦味を呈することで乳特有の濃厚な風味が表現される。これら乳及び乳製品を構成する種々成分の中で、糖カルボン酸は特に乳清やカゼイン等のタンパク質との相性が良く、糖カルボン酸の持つ穏やかで持続する酸味が乳の風味を引き上げるとともに、たんぱく質独特の臭味等をマスキングすることで乳含有飲食品組成物全体の風味向上を可能とする。 According to the milk-containing food / beverage product composition of the present invention, the taste can be improved by adding a sugar carboxylic acid. Various ingredients contained in milk and dairy products are involved in the deliciousness of milk-containing food and beverage compositions. Lactose, milk fat, and protein are sweet and rich, and other trace components are salty, sour, and bitter. This expresses the rich flavor unique to milk. Among the various components that make up these milk and dairy products, sugar carboxylic acid is particularly compatible with proteins such as whey and casein, and the mild and lasting acidity of sugar carboxylic acid raises the flavor of milk, Masking protein-specific odors and the like enables the flavor of the entire milk-containing food or beverage composition to be improved.
糖カルボン酸は塩類として用いた場合にも呈味改善効果を発揮するが、一般的に、カルシウム等の塩類は素材自体の不快味が強いのに対し、糖カルボン酸の塩類は不快味が弱く、乳含有飲食品に使用した場合には不快味ではなくコクとして感じられるため、より濃厚な風味を付与することができる。 Sugar carboxylic acids also exhibit a taste-improving effect when used as salts, but in general, salts such as calcium have a strong unpleasant taste of the material itself, whereas sugar carboxylic acid salts have a weak unpleasant taste. When it is used for milk-containing foods and drinks, it feels rich and not unpleasant, so a richer flavor can be imparted.
また、糖カルボン酸は乳風味を向上させるだけでなく、乳風味と果汁等のその他フレーバーとを調和させる効果が高く、乳含有飲食品組成物において、総合的な呈味改善が可能となる。 In addition, the sugar carboxylic acid not only improves milk flavor, but also has a high effect of harmonizing milk flavor and other flavors such as fruit juice, so that comprehensive taste improvement is possible in the milk-containing food and drink composition.
本発明において、乳含有飲食品組成物とは、乳及び乳製品を含有する飲食用の組成物のことを指す。食品組成物の形状は特に限定されず、例えば、固体状(ゼリー等の半固体状態の物も含む)、ペースト状、液状であっても良い。 In the present invention, the milk-containing food / beverage composition refers to a composition for food and drink containing milk and dairy products. The shape of the food composition is not particularly limited, and may be, for example, solid (including semi-solid materials such as jelly), paste, and liquid.
乳及び乳製品とは、乳及び乳製品の成分規格に関する省令(昭和２６年１２月２７日厚生省令第５２号)に規定される乳及び乳製品を含み、具体的には、乳として、生乳、牛乳、特別牛乳、生山羊乳、殺菌生山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳、及び加工乳を、乳製品として、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、たんぱく質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、はっ酵乳、乳酸菌飲料、及び乳飲料を含む。また、乳及び乳製品には、植物質の原料等を用いて上記に列挙したものに近づけた食品、即ち疑似乳(豆乳等)や疑似乳製品(チーズアナログ等)を含む。 Milk and dairy products include milk and dairy products stipulated in the ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on the component standards of milk and milk products. Specifically, as milk, raw milk Milk, special milk, raw goat milk, pasteurized raw goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk as dairy products, cream, butter, butter oil, cheese, concentrated Whey, ice cream, concentrated milk, defatted concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, Includes sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria beverages, and milk beverages. Milk and dairy products include foods that are close to those listed above using plant-based raw materials, that is, pseudo milk (soy milk, etc.) and pseudo dairy products (cheese analog, etc.).
乳含有飲食品組成物中のタンパク質含量は、燃焼法により窒素量（ｇ）を求めた後、その窒素量（ｇ）に換算係数を乗じることで、タンパク質含量（ｇ）として算出することが出来る。ここで、換算係数は、６．３として算出する。 The protein content in the milk-containing food / beverage composition can be calculated as the protein content (g) by determining the nitrogen amount (g) by the combustion method and then multiplying the nitrogen amount (g) by the conversion factor. . Here, the conversion coefficient is calculated as 6.3.
乳含有飲食品組成物中のタンパク質含量は、乳含有飲食品組成物あたり０．０１〜１５ｗｔ（％）であり、０．０５〜８ｗｔ（％）がより好ましく、０．１〜５ｗｔ（％）であることがさらに好ましい。 The protein content in the milk-containing food or drink composition is 0.01 to 15 wt (%) per milk-containing food or drink composition, more preferably 0.05 to 8 wt (%), and 0.1 to 5 wt (%). More preferably.
乳含有飲食品組成物としては、アイスクリーム、アイスミルク、ラクトアイス、氷菓、ジェラート、シャーベット、プリン、ゼリー、ムース、ヨーグルト等のデザート類、キャラメル、チョコレート等の菓子類、ホイップクリーム、カスタードクリーム、練乳、ホワイトソース、サワークリーム等のソース、クリーム類、チーズ、チーズソース、チーズケーキ等チーズ加工品、乳酸菌飲料等の乳性飲料、豆乳飲料等が例示できる。 Examples of milk-containing food and beverage composition include ice cream, ice milk, lact ice, ice confectionery, gelato, sorbet, pudding, jelly, mousse, yogurt and other desserts, caramel, chocolate and other confectionery, whipped cream, custard cream, condensed milk Examples thereof include sauces such as white sauce and sour cream, cream products, processed cheese products such as cheese, cheese sauce and cheesecake, dairy beverages such as lactic acid bacteria beverages, and soy milk beverages.
本発明の乳含有飲食品組成物は、重合度２以上の澱粉分解物又は転移反応の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分を含有する。 The milk-containing food or beverage composition of the present invention is at least selected from the group consisting of a starch degradation product having a polymerization degree of 2 or more, or a sugar carboxylic acid in which the aldehyde group on the reducing end side of the transfer reaction is oxidized, its salts, and its lactone. Contains one or more components.
（糖カルボン酸）
糖カルボン酸は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化されたものであれば、特に限定されない。澱粉分解物又は転移反応物の重合度は、例えば、２〜１００等であってもよい。より具体的には、糖カルボン酸は、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、パノース酸化物等が挙げられる。これらのうち、乳含有飲食品組成物の呈味改善効果が高い点で、マルトビオン酸、マルトトリオン酸が好ましく、マルトビオン酸がより好ましい。これらは、単独で使用してよく、２種以上を併用してもよい。
また、糖カルボン酸は、遊離の酸であってもよく、その塩類及びラクトンであってもよい。
(Sugar carboxylic acid)
The sugar carboxylic acid is not particularly limited as long as the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a polymerization degree of 2 or more is oxidized. The degree of polymerization of the starch decomposition product or transfer reaction product may be, for example, 2 to 100. More specifically, examples of the sugar carboxylic acid include maltobionic acid, isomaltobionic acid, maltotriionic acid, isomaltorionic acid, maltotetraionic acid, maltohexanoic acid, cellobionic acid, panose oxide, and the like. Of these, maltobionic acid and maltotriionic acid are preferable, and maltobionic acid is more preferable in that the taste-improving effect of the milk-containing food / beverage product composition is high. These may be used alone or in combination of two or more.
In addition, the sugar carboxylic acid may be a free acid, or a salt or lactone thereof.
乳含有飲食品組成物中の上記成分（重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分）の含量（Ａ）とタンパク質含量（Ｂ）の質量比（Ａ／Ｂ）は、０．００１〜４０であることが好ましく、０．０１〜２０であることがより好ましく、０．０５〜１５であることが更により好ましい。質量比（Ａ／Ｂ）は、０超０．００１未満の場合、組成物に呈味改善を感じにくく、個人差が生じやすい。また、質量比（Ａ／Ｂ）が４０超の場合、粘度が上昇し、組成物の食感そのものが異質なものとなり、商品としてふさわしくない。 In the milk-containing food / beverage product composition, selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more, its salts and lactones are oxidized The mass ratio (A / B) of the content (A) of at least one component) and the protein content (B) is preferably 0.001 to 40, more preferably 0.01 to 20. Preferably, it is 0.05-15. When the mass ratio (A / B) is more than 0 and less than 0.001, it is difficult to feel the taste improvement in the composition, and individual differences are likely to occur. Moreover, when mass ratio (A / B) exceeds 40, a viscosity will rise and the texture itself of a composition will become heterogeneous, and it is not suitable as goods.
また、上記成分（重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分）の含有量は、乳含有飲食品組成物の目的、用途に応じて適宜設定しても良く、例えば、飲食品組成物が、アイス、プリン等のデザート等であるときは、Ａ／Ｂが０．００１〜１５（典型的には、下限は０．００５又は０．０１であり、上限は１０又は５であってよい）であることが好ましく、飲料等であるときは０．０１〜３０（典型的には、下限は０．０５又は０．１であり、上限は２５又は２０であってよい）であることが好ましく、ソース等であるときは０．０１〜２０（典型的には、下限は０．０５又は０．１であり、上限は１５又は１０であってよい）であることが好ましい。 Further, the above component (consisting of at least one selected from the group consisting of a sugar carboxylic acid in which the aldehyde group on the reducing terminal side of the starch decomposition product or transfer reaction product having a polymerization degree of 2 or more is oxidized, a salt thereof, and a lactone thereof) The content of the component) may be appropriately set according to the purpose and use of the milk-containing food / beverage composition. For example, when the food / beverage composition is a dessert such as ice or pudding, A / B Is preferably 0.001 to 15 (typically, the lower limit is 0.005 or 0.01, and the upper limit may be 10 or 5). 30 (typically the lower limit may be 0.05 or 0.1 and the upper limit may be 25 or 20), and 0.01-20 (typically The lower limit is 0.05 or 0.1, and the upper limit is Is preferably 5 is or from 10).
糖カルボン酸の含有量は、ＨＰＡＥＤ−ＰＡＤ法（パルスドアンペロメトリー検出器、ＣａｒｂｏＰａｃ ＰＡ１カラム）により測定する。測定は、溶出：３５℃、１．０ｍｌ／ｍｉｎ、水酸化ナトリウム濃度：１００ｍＭ、酢酸ナトリウム濃度：０分−０ｍＭ、５分−０ｍＭ、５５分−４０ｍＭの条件で行う。 The sugar carboxylic acid content is measured by the HPAED-PAD method (pulsed amperometry detector, CarboPac PA1 column). The measurement is performed under the conditions of elution: 35 ° C., 1.0 ml / min, sodium hydroxide concentration: 100 mM, sodium acetate concentration: 0 min-0 mM, 5 min-0 mM, 55 min-40 mM.
糖カルボン酸は、どのような形態で含まれてもよく、例えば、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態で含まれてもよい。また、液体（シロップ等）であっても粉末であってもよい。 The sugar carboxylic acid may be included in any form, and may be included, for example, in the form of malto-oligosaccharide oxide, branched oligosaccharide oxide, starch oxide, powdered oxide, or dextrin oxide. Further, it may be liquid (syrup or the like) or powder.
糖カルボン酸は、常法に従って製造することができる。例えば、澱粉分解物又は転移反応物を化学的な酸化反応により酸化する方法や、澱粉分解物又は転移反応物にオリゴ糖酸化能を有する微生物、又は酸化酵素を作用させる反応により製造することができる。 Sugar carboxylic acid can be manufactured in accordance with a conventional method. For example, it can be produced by a method in which a starch degradation product or transfer reaction product is oxidized by a chemical oxidation reaction, a microorganism having an ability to oxidize oligosaccharides, or a reaction in which an oxidase acts on the starch decomposition product or transfer reaction product. .
化学的な酸化反応としては、例えばパラジウム、白金、ビスマス等を活性炭に担持させた酸化触媒の存在下で、マルトース等の重合度２以上のアルドースと酸素をアルカリ雰囲気下で接触酸化させることにより、糖カルボン酸を製造することができる。以下に、化学的な酸化反応によるマルトビオン酸の製造方法について、より具体的な一例を説明する。 As the chemical oxidation reaction, for example, in the presence of an oxidation catalyst in which palladium, platinum, bismuth or the like is supported on activated carbon, aldose having a polymerization degree of 2 or more such as maltose and oxygen are contact-oxidized in an alkaline atmosphere, Sugar carboxylic acids can be produced. Below, a more specific example is demonstrated about the manufacturing method of maltobionic acid by a chemical oxidation reaction.
まず、５０℃に保持した２０％マルトース溶液１００ｍｌに白金−活性炭触媒３ｇを加え、１００ｍＬ／ｍｉｎで酸素を吹き込みながら６００ｒｐｍで攪拌する。反応ｐＨは、１０Ｎ水酸化ナトリウム溶液を滴下することによって、ｐＨ９．０に維持する。そして、反応開始から５時間後、遠心分離とメンブレンフィルターろ過により触媒を取り除いて、マルトビオン酸ナトリウム溶液を得ることができる。得られたマルトビオン酸ナトリウム溶液をカチオン交換樹脂又は電気透析により脱塩することで、マルトビオン酸を得ることができる。 First, 3 g of a platinum-activated carbon catalyst is added to 100 ml of a 20% maltose solution maintained at 50 ° C., and stirred at 600 rpm while blowing oxygen at 100 mL / min. The reaction pH is maintained at pH 9.0 by dropwise addition of 10N sodium hydroxide solution. Then, 5 hours after the start of the reaction, the catalyst can be removed by centrifugation and membrane filter filtration to obtain a sodium maltobionate solution. Maltobionic acid can be obtained by desalting the obtained sodium maltobionate solution with a cation exchange resin or electrodialysis.
なお、糖カルボン酸は、オリゴ糖酸化能を有する微生物を用いて製造することもできる。オリゴ糖酸化能を有する微生物を用いた方法としては、例えば、アシネトバクター属、ブルクホルデリア属、アセトバクター属、グルコノバクター属等を用いた微生物変換・発酵法により糖カルボン酸を製造することができる。 In addition, sugar carboxylic acid can also be manufactured using the microorganisms which have oligosaccharide oxidation ability. As a method using a microorganism having an oligosaccharide oxidizing ability, for example, a sugar carboxylic acid can be produced by a microbial conversion / fermentation method using Acinetobacter, Burkholderia, Acetobacter, Gluconobacter, etc. it can.
酵素反応による製造方法としては、例えば、Ａｃｒｅｍｏｎｉｕｍ ｃｈｒｙｓｏｇｅｎｕｍ等の、オリゴ糖酸化能を有する微生物から酸化酵素を抽出し作用させる方法により製造することができる。 As a production method by an enzymatic reaction, for example, it can be produced by a method of extracting and acting an oxidase from a microorganism having an oligosaccharide oxidizing ability, such as Acremonium chrysogenum.
（糖カルボン酸の塩類）
マルトビオン酸に塩類を添加することで、マルトビオン酸塩を調製可能である。例えば、マルトビオン酸カルシウムを製造するには、上記の方法で得られたマルトビオン酸溶液に炭酸カルシウム等のカルシウム源を２：１のモル比となるように添加し、溶解させることで、マルトビオン酸カルシウムを調製することができる。この際に使用されるカルシウム源は、可食性のカルシウムであれば特に限定されず、例えば、卵殻粉末、サンゴ粉末、骨粉末、貝殻粉末等の天然素材、或いは、炭酸カルシウム、塩化カルシウム等の化学合成品等が挙げられる。なお、塩類は、食品組成物中で許容される限り特に限定されないが、鉄よりもイオン化傾向の強い元素の塩が好ましく、具体的には、ナトリウム塩、カリウム塩、カルシウム塩、マグネシウム塩等が挙げられる。
(Sugar carboxylic acid salts)
Maltobionate can be prepared by adding salts to maltobionic acid. For example, in order to produce calcium maltobionate, a calcium source such as calcium carbonate is added to the maltobionic acid solution obtained by the above method so as to have a molar ratio of 2: 1 and dissolved, whereby calcium maltobionate is obtained. Can be prepared. The calcium source used in this case is not particularly limited as long as it is edible calcium. For example, natural materials such as eggshell powder, coral powder, bone powder, and shell powder, or chemicals such as calcium carbonate and calcium chloride are used. Examples include synthetic products. The salt is not particularly limited as long as it is allowed in the food composition, but a salt of an element having a stronger ionization tendency than iron is preferable, and specifically, sodium salt, potassium salt, calcium salt, magnesium salt, and the like. Can be mentioned.
（糖カルボン酸のラクトン）
糖カルボン酸のラクトンを調製する方法は、特に限定されない。公知の脱水操作により調製することができ、例えばマルトビオン酸を脱水操作することで、マルトビオノラクトンを調製することができる。また、マルトビオノラクトン等のラクトンは、水に溶かすと速やかにマルトビオン酸等の糖カルボン酸となる。
(Sugar lactone lactone)
The method for preparing the sugar carboxylic acid lactone is not particularly limited. For example, maltoviolonolactone can be prepared by dehydrating maltobionic acid. Also, lactones such as maltobionolactone quickly become sugar carboxylic acids such as maltobionic acid when dissolved in water.
（果汁又は野菜汁）
また、本発明の乳含有飲食品組成物は、果汁又は野菜汁を加えてもよく、加えなくてもよい。果汁又は野菜汁としては、例えば、リンゴ、バナナ、トマト、セロリ、赤ピーマン、ブドウ、ストロベリー、ブルーベリー、ラズベリー、ミカン、オレンジ、グレープフルーツ、パイナップル、レモン、ウメ、アンズ、モモ、キウイフルーツ、イチジク、ザクロ、アセロラ、サクランボ、シークワーサー、マンゴー等の果汁又は野菜汁〔果汁又は野菜汁そのもの｛果汁又は野菜汁（濃縮果汁及び野菜汁、並びに濃縮還元果汁及び野菜汁でない）、濃縮果汁又は野菜汁、濃縮還元果汁又は野菜汁｝を含む〕が挙げられるが、これらに限定されるものではない。これらは単独で使用してもよく、２種類以上を併用してもよい。果汁又は野菜汁の含有量は、乳含有飲食品組成物あたり０．１〜５０ｗｔ（％）であり、０．５〜２５ｗｔ（％）がより好ましく、１〜１０ｗｔ（％）であることが好ましい。
(Fruit juice or vegetable juice)
Moreover, the milk-containing food-drinks composition of this invention may add fruit juice or vegetable juice, and does not need to add it. Examples of fruit juice or vegetable juice include apple, banana, tomato, celery, red pepper, grape, strawberry, blueberry, raspberry, mandarin orange, grapefruit, pineapple, lemon, plum, apricot, peach, kiwifruit, fig, pomegranate , Acerola, cherry, seeker, mango and other fruit juices or vegetable juices [fruit juices or vegetable juices themselves {fruit juices or vegetable juices (not concentrated juices and vegetable juices, and concentrated reduced juices or vegetable juices), concentrated juices or vegetable juices, concentrated reductions Fruit juice or vegetable juice}], but is not limited thereto. These may be used alone or in combination of two or more. The content of fruit juice or vegetable juice is 0.1 to 50 wt (%) per milk-containing food or beverage composition, more preferably 0.5 to 25 wt (%), and preferably 1 to 10 wt (%). .
（他の成分）
また、本発明の乳含有飲食品組成物は、上記以外の従来公知のいずれの成分を加えてもよく、加えなくてもよい。このような成分としては、例えば、水、香料、増粘剤、甘味料（砂糖、異性化糖、ぶどう糖、果糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖、はちみつ、水飴、粉飴、マルトデキストリン、ソルビトール、マルチトール、還元水飴、マルトース、トレハロース、黒糖等）、乳及び豆由来以外のたんぱく質（粉ゼラチン等）、酸味料（クエン酸、酢酸、乳酸、リンゴ酸、酒石酸等の有機酸）、ミネラル類（カルシウム、マグネシウム、鉄、カリウム、亜鉛、銅等）、乳化剤、機能性成分、保存料、安定剤、酸化防止剤、ビタミン類等が挙げられる。これらの成分の添加量は、得ようとする効果に応じて適宜調整できる。
また、果実、野菜、種子等、従来公知の固形物やその粉砕物（粉末を含む）を加えてもよい。
(Other ingredients)
Moreover, the milk-containing food-drinks composition of this invention may add the conventionally well-known components other than the above, and does not need to add it. Such ingredients include, for example, water, flavorings, thickeners, sweeteners (sugar, isomerized sugar, glucose, fructose, fructose glucose liquid sugar, glucose fructose liquid sugar, honey, starch syrup, flour koji, maltodextrin, Sorbitol, maltitol, reduced starch syrup, maltose, trehalose, brown sugar, etc.) Proteins other than milk and beans (eg, powdered gelatin), acidulants (organic acids such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid), minerals (Calcium, magnesium, iron, potassium, zinc, copper, etc.), emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins and the like. The addition amount of these components can be suitably adjusted according to the effect to be obtained.
Moreover, you may add conventionally well-known solid substances, such as a fruit, vegetables, a seed, and its ground material (a powder is included).
（乳含有飲食品組成物の構成と製造方法）
本願の乳含有飲食品組成物は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上の成分を含む、乳含有飲食品組成物であり、タンパク質の含有量が０．０１〜１５ｗｔ（％）のものである。そして、乳含有飲食品組成物は、上述した果汁又は野菜汁や、上述した他の成分を含んでよいものである。ここで、乳含有飲食品組成物の好ましい態様としては、上記成分（Ａ）とタンパク質含有量（Ｂ）との質量比（Ａ／Ｂ）が、０．００１〜４０である。
(Configuration and production method of milk-containing food and beverage composition)
The milk-containing food or drink composition of the present application is at least selected from the group consisting of a sugar carboxylic acid in which the aldehyde group on the reducing terminal side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more, its salt and its lactone are oxidized. It is a milk-containing food / beverage product composition containing one or more components, and has a protein content of 0.01 to 15 wt (%). And a milk-containing food-drinks composition may contain the fruit juice or vegetable juice mentioned above, and the other component mentioned above. Here, as a preferable aspect of the milk-containing food / beverage product composition, the mass ratio (A / B) between the component (A) and the protein content (B) is 0.001 to 40.
例えば、デザートの１つ、アイスクリームやラクトアイスのようなアイスの場合、（Ａ／Ｂ）は０．００５〜１０が望ましい。なお、アイスが含みうる他の成分としては、果実・果汁、野菜・野菜汁、乾燥果実・野菜、チョコレート、チーズ、キャラメル、ナッツ、抹茶、ヨーグルト、はちみつ、コーヒー、ココア等が挙げられる。このうち、アイスが特に果汁を含む場合、（Ａ／Ｂ）は０．０１〜５が特に好ましく、アイス中の果汁含量は０．１〜５０ｗｔ（％）が好ましい。 For example, in the case of one of desserts such as ice cream or lacto ice, (A / B) is preferably 0.005 to 10. Examples of other components that ice can contain include fruit / fruit juice, vegetables / vegetable juice, dried fruits / vegetables, chocolate, cheese, caramel, nuts, matcha, yogurt, honey, coffee, cocoa, and the like. Among these, when ice contains especially fruit juice, (A / B) has especially preferable 0.01-5, and 0.1-50 wt (%) of the fruit juice content in ice is preferable.
本発明の乳含有飲食品組成物の製法は、特に限定されないが、各飲食品組成物の製造工程の実情に適した添加方法を採用することができ、例えば、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分を、乳含有飲食品組成物の原料に対して初めから混合してもよく、製造工程中に添加してもよい。また、乳含有飲食品組成物に対して、各種成分を混合する際、各種成分を加熱混合後に添加してもよいし、容器詰めした後加熱殺菌し、常温で長期保存可能なようにしてもよい。例えば、容器としては、ポリエチレンテレフタラート（ＰＥＴ）等のレトルトパウチ容器、プラスチックボトル、スチールやアルミ等の金属缶、紙パック等が挙げられる。 Although the manufacturing method of the milk-containing food / beverage product composition of this invention is not specifically limited, The addition method suitable for the actual condition of the manufacturing process of each food / beverage product composition can be employ | adopted, for example, the starch decomposition product of polymerization degree 2 or more Alternatively, a component comprising at least one selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the transfer reaction product is oxidized, salts thereof, and lactones thereof is used as a raw material for the milk-containing food and beverage composition. They may be mixed from the beginning or added during the manufacturing process. In addition, when mixing various components to the milk-containing food / beverage product composition, the various components may be added after heating and mixing, or sterilized by heating after being packed in a container so that it can be stored at room temperature for a long period of time. Good. Examples of containers include retort pouch containers such as polyethylene terephthalate (PET), plastic bottles, metal cans such as steel and aluminum, and paper packs.
＜乳含有飲食品組成物の呈味改善剤＞
本発明の乳含有飲食品組成物の呈味改善剤は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上の成分からなる、乳含有飲食品組成物における呈味改善剤である。
<Taste improving agent for milk-containing food and beverage composition>
The taste improver of the milk-containing food / beverage product composition of the present invention comprises a sugar carboxylic acid in which the aldehyde group on the reducing end side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more, its salt, and its lactone. It is a taste improving agent in a milk-containing food / beverage product composition comprising at least one component selected from the group.
本発明の乳含有飲食品組成物の呈味改善剤によれば、糖カルボン酸を用いることにより、乳含有飲食品組成物の呈味改善が可能となる。 According to the taste improving agent of the milk-containing food / beverage product composition of the present invention, the taste improvement of the milk-containing food / beverage product composition can be achieved by using a sugar carboxylic acid.
なお、上記乳含有飲食品組成物の呈味改善剤の糖カルボン酸は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化されたものであれば、特に限定されず、上述の乳含有飲食品組成物における糖カルボン酸と同様のものを例示できるが、澱粉分解物又は転移反応物の重合度は、例えば、２〜１００等であってもよい。より具体的には、糖カルボン酸は、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、パノース酸化物等が挙げられる。これらは、単独で使用してよく、２種以上を併用してもよい。また、糖カルボン酸は、遊離の酸であってもよく、その塩類及びラクトンであってもよい。 In addition, the sugar carboxylic acid of the taste improver of the milk-containing food or drink composition is particularly limited as long as the aldehyde group on the reducing end side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more is oxidized. However, although the thing similar to the sugar carboxylic acid in the above-mentioned milk-containing food-drinks composition can be illustrated, the degree of polymerization of a starch decomposition product or a transfer reaction product may be 2-100, for example. More specifically, examples of the sugar carboxylic acid include maltobionic acid, isomaltobionic acid, maltotriionic acid, isomaltorionic acid, maltotetraionic acid, maltohexanoic acid, cellobionic acid, panose oxide, and the like. These may be used alone or in combination of two or more. In addition, the sugar carboxylic acid may be a free acid, or a salt or lactone thereof.
＜乳含有飲食品組成物の呈味を改善する方法＞
本発明の乳含有飲食品組成物の呈味を改善する方法は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも１つ以上からなる成分を用いることによって、乳含有飲食品組成物の呈味を改善する方法である。
<Method of improving taste of milk-containing food / beverage product composition>
The method for improving the taste of the milk-containing food / beverage product composition of the present invention comprises: a sugar carboxylic acid in which the aldehyde group on the reducing end side of a starch degradation product or transfer reaction product having a polymerization degree of 2 or more, its salt, and its lactone It is the method of improving the taste of milk-containing food-drinks composition by using the component which consists of at least 1 or more selected from the group which consists of.
本発明の乳含有飲食品組成物の呈味改善剤によれば、糖カルボン酸を用いることにより、乳含有飲食品組成物の呈味改善が可能となる。 According to the taste improving agent of the milk-containing food / beverage product composition of the present invention, the taste improvement of the milk-containing food / beverage product composition can be achieved by using a sugar carboxylic acid.
なお、上記乳含有飲食品組成物の呈味改善方法の糖カルボン酸は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化されたものであれば、特に限定されず、上述の乳含有飲食品組成物における糖カルボン酸と同様のものを例示できるが、澱粉分解物又は転移反応物の重合度は、例えば、２〜１００等であってもよい。より具体的には、糖カルボン酸は、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、パノース酸化物等が挙げられる。これらは、単独で使用してよく、２種以上を併用してもよい。また、糖カルボン酸は、遊離の酸であってもよく、その塩類及びラクトンであってもよい。 The sugar carboxylic acid in the method for improving the taste of the milk-containing food / beverage product composition is particularly limited as long as the aldehyde group on the reducing terminal side of the starch degradation product or transfer reaction product having a polymerization degree of 2 or more is oxidized. However, although the thing similar to the sugar carboxylic acid in the above-mentioned milk-containing food-drinks composition can be illustrated, the degree of polymerization of a starch decomposition product or a transfer reaction product may be 2-100, for example. More specifically, examples of the sugar carboxylic acid include maltobionic acid, isomaltobionic acid, maltotriionic acid, isomaltorionic acid, maltotetraionic acid, maltohexanoic acid, cellobionic acid, panose oxide, and the like. These may be used alone or in combination of two or more. In addition, the sugar carboxylic acid may be a free acid, or a salt or lactone thereof.
（糖カルボン酸試験物質）
以下の評価試験では、マルトビオン酸水溶液（７０ｗｔ％）、マルトオリゴ糖酸化物シロップ（７０ｗｔ％）、マルトオリゴ糖酸化カルシウム（粉末）、ＤＥ１９のデキストリン（サンエイ糖化株式会社製、商品名ＮＳＤ７００)酸化物（粉末）を用いた。なお、マルトオリゴ糖酸化物シロップ中（ＨＰＬＣ法；固形分換算）には、マルトビオン酸７０ｗｔ％に加えて、グルコン酸１ｗｔ％、マルトトリオン酸１５ｗｔ％及びマルトテトラオン酸（重合度４）以上のマルトオリゴ糖酸１４ｗｔ％を含む。マルトオリゴ糖酸化カルシウムは、前述のマルトオリゴ糖酸化物の糖質成分に対し、カルシウム４．１ｗｔ％を含む。
(Sugar carboxylic acid test substance)
In the following evaluation test, maltobionic acid aqueous solution (70 wt%), maltooligosaccharide oxide syrup (70 wt%), maltooligosaccharide calcium oxide (powder), DE19 dextrin (trade name NSD700, manufactured by Sanei Saccharification Co., Ltd.) oxide (powder) ) Was used. In the malto-oligosaccharide oxide syrup (HPLC method; solid content conversion), in addition to maltobionic acid 70 wt%, malto oligo having 1 wt% gluconic acid, 15 wt% maltotriionic acid and maltotetraonic acid (degree of polymerization 4) or more. Contains 14 wt% sugar acid. Maltooligosaccharide calcium oxide contains 4.1 wt% of calcium with respect to the carbohydrate component of the aforementioned maltooligosaccharide oxide.
従って、これら糖カルボン酸試験物質中の糖カルボン酸、その塩類及びそのラクトンの成分の総含有量（ｇ）は、例えばマルトビオン酸水溶液（７０ｗｔ％）が１００ｇの場合は、６９ｇと算出される。
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）が１００ｇの場合は、含まれるグルコン酸を除いて、マルトビオン酸糖カルボン酸及びそのラクトンの成分の総含有量（ｇ）は６９ｇと算出される。
マルトオリゴ糖酸化カルシウムが１００ｇの場合は、糖カルボン酸、その塩類及びそのラクトンの成分の総含有量（ｇ）は１００ｇと算出される。
Therefore, the total content (g) of the components of sugar carboxylic acid, salts thereof and lactone in these sugar carboxylic acid test substances is calculated as 69 g when the maltobionic acid aqueous solution (70 wt%) is 100 g, for example.
When malto-oligosaccharide oxide syrup (70 wt%) is 100 g, the total content (g) of maltobionic acid sugar carboxylic acid and its lactone components is calculated to be 69 g, excluding gluconic acid.
When malto-oligosaccharide calcium oxide is 100 g, the total content (g) of sugar carboxylic acid, its salts and its lactone components is calculated as 100 g.
なお糖カルボン酸試験物質中の糖カルボン酸、その塩類及びそのラクトンの成分の総含有量（ｇ）は、定量分析によって測定することもでき、例えば、ＨＰＡＥＤ−ＰＡＤ法（パルスドアンペロメトリー検出器、ＣａｒｂｏＰａｃ ＰＡ１カラム）により、溶出：３５℃、１．０ｍｌ／ｍｉｎ、水酸化ナトリウム濃度：１００ｍＭ、酢酸ナトリウム濃度：０分−０ｍＭ、５分−０ｍＭ、５５分−４０ｍＭの条件で測定すれば、マルトビオン酸を定量することが可能である。 The total content (g) of sugar carboxylic acid, its salts, and its lactone components in the sugar carboxylic acid test substance can also be measured by quantitative analysis, for example, HPAED-PAD method (pulsed amperometry detector). , CarboPac PA1 column), elution: 35 ° C., 1.0 ml / min, sodium hydroxide concentration: 100 mM, sodium acetate concentration: 0 min-0 mM, 5 min-0 mM, 55 min-40 mM, It is possible to quantify maltobionic acid.
また、以下の評価試験では、乳及び乳製品として、乳清タンパク質（７５ｇ）、カゼイン（８８ｇ）、牛乳（３．３ｇ）、生クリーム（２．０ｇ）、植物性クリーム（１．２ｇ）、クリームチーズ（８．２ｇ）、乳製品乳酸菌飲料濃縮液（１．５ｇ）、無調整豆乳（３．６ｇ）、加糖練乳（６．８ｇ）サワークリーム（２ｇ）、ヨーグルト（３．６ｇ）から１つ又は複数選択して用いている。なお、上記括弧内の数値は、１００ｇ中に含まれるタンパク質含量（ｇ）を指す。 In the following evaluation tests, milk and dairy products include whey protein (75 g), casein (88 g), milk (3.3 g), fresh cream (2.0 g), vegetable cream (1.2 g), One from cream cheese (8.2g), dairy lactic acid bacteria beverage concentrate (1.5g), unadjusted soymilk (3.6g), sweetened condensed milk (6.8g) sour cream (2g), yogurt (3.6g) Or, multiple selections are used. In addition, the numerical value in the said parenthesis points out the protein content (g) contained in 100g.
また、組成物の評価では、味覚について熟練した８人の官能評価パネラによって評価し、共通する味覚評価を採用した。 Moreover, in evaluation of a composition, it evaluated by eight sensory evaluation panelists skilled about taste, and the common taste evaluation was employ | adopted.
＜乳清タンパク＞
マルトビオン酸（サンエイ糖化株式会社製）、クエン酸（扶桑化学工業株式会社製）、乳清タンパク（協同乳業株式会社製）を用い、下記の表１に示す処方にて試験飲料（比較例１〜４および実施例１〜３）を調製し、その味覚を評価した。表１には、評価結果に加え、組成物中の糖カルボン酸、その塩類及びそのラクトンの成分の総含有量（ｇ）をＡ（ｇ）、組成物中のタンパク質含量（ｇ）をＢ（ｇ）として、示している（表２〜１２についても同様）。
<Whey protein>
Test beverages (Comparative Examples 1 to 2) using maltobionic acid (manufactured by Sanei Saccharification Co., Ltd.), citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), and whey protein (manufactured by Kyodo Dairies Co., Ltd.) 4 and Examples 1-3) were prepared and their taste was evaluated. In Table 1, in addition to the evaluation results, the total content (g) of the components of the sugar carboxylic acid, its salts and its lactone in the composition is A (g), and the protein content (g) in the composition is B ( g) (the same applies to Tables 2 to 12).
マルトビオン酸を添加することにより、乳清タンパクの臭味がマスキングされると共に、乳風味が引き立つことが確認された。 By adding maltobionic acid, it was confirmed that the taste of whey protein was masked and the milk flavor was enhanced.
＜カゼイン＞
マルトビオン酸（サンエイ糖化株式会社製）、クエン酸（扶桑化学工業株式会社製）、カゼイン（日本新薬株式会社製）を用い、下記の表２に示す処方にて試験飲料（比較例５、６および実施例４）を調製した。
<Casein>
Test beverages (Comparative Examples 5 and 6) and maltbionic acid (manufactured by Sanei Saccharification Co., Ltd.), citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), and casein (manufactured by Nippon Shinyaku Co., Ltd.) were used as shown in Table 2 below. Example 4) was prepared.
マルトビオン酸を添加することにより、カゼインの臭味がマスキングされると共に、乳風味が引き立つことが確認された。 By adding maltobionic acid, it was confirmed that the taste of casein was masked and the milk flavor was enhanced.
＜アイスクリーム＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）、マルトオリゴ糖酸カルシウム(サンエイ糖化株式会社製)、クエン酸（扶桑化学工業株式会社製)を用い、下記の表３に示す処方にてアイスクリーム（比較例７、８および実施例５、６）を調製した。
卵黄と砂糖を混合して良く擦り混ぜ、温めた牛乳を加えて撹拌した後、鍋に移して約２/３の重量になるまで煮詰めて氷水で冷却。十分に冷した後、泡立てた生クリームを加えて混合し、冷凍庫で冷やし固めることによってアイスクリームを得た。なお、マルトオリゴ糖酸化カルシウムは砂糖と一緒に加え、クエン酸やマルトオリゴ糖酸化物シロップは、生クリームと一緒に加えた。
<Ice cream>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), calcium maltooligosaccharide (manufactured by Sanei Saccharification Co., Ltd.), and citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), the ice cream ( Comparative Examples 7 and 8 and Examples 5 and 6) were prepared.
Mix egg yolk and sugar, mix well, add warm milk, stir, transfer to pan and boil until about 2/3 weight, cool with ice water. After sufficiently cooled, ice cream was obtained by adding and mixing the whipped cream and cooling and solidifying in a freezer. In addition, maltooligosaccharide calcium oxide was added together with sugar, and citric acid and maltooligosaccharide oxide syrup were added together with fresh cream.
マルトオリゴ糖酸化物シロップを添加することにより、チーズ様の風味となってコクが向上し、また、マルトオリゴ糖酸化カルシウムを添加することにより後味の厚みが増し、乳風味が向上してより好ましい風味となることが確認された。 By adding malto-oligosaccharide oxide syrup, it becomes a cheese-like flavor and the richness is improved, and by adding malto-oligosaccharide calcium oxide, the thickness of the aftertaste is increased, and the milk flavor is improved and more preferable flavor is obtained. It was confirmed that
＜ラクトアイス＞
マルトオリゴ糖酸カルシウム(サンエイ糖化株式会社製)を用い、下記の表４に示す処方にてラクトアイス（比較例９および実施例７）を調製した。
卵黄、砂糖、マルトオリゴ糖酸化カルシウムを混合して良く擦り混ぜ、温めた牛乳を加えて撹拌した後、鍋に移して約２/３の重量になるまで煮詰めて氷水で冷却。十分に冷した後、泡立てた植物性クリームを加えて混合し、冷凍庫で冷やし固めることによってラクトアイスを得た。
生クリームを使用したアイスクリームの比較例７と比較した。
<Lact ice>
Using malto-oligosaccharide calcium (manufactured by Sanei Saccharification Co., Ltd.), lacto ice (Comparative Example 9 and Example 7) was prepared according to the formulation shown in Table 4 below.
Mix egg yolk, sugar, and malto-oligosaccharide calcium oxide, mix well, add warmed milk, stir, transfer to a pan, boil until about 2/3 weight, and cool with ice water. After cooling sufficiently, whipped vegetable cream was added and mixed, and then cooled and solidified in a freezer to obtain lacto ice.
Comparison was made with Comparative Example 7 of ice cream using fresh cream.
ラクトアイス処方においても、マルトオリゴ糖酸化カルシウムを添加することでボディ感とコクが強くなり、風味向上効果が確認された。 Also in the lacto ice formulation, adding malto-oligosaccharide calcium oxide strengthened the body feeling and richness, confirming the flavor improving effect.
＜ラクトアイス イチゴ風味＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）、を用い、下記の表５に示す処方にてラクトアイス（比較例１０、１１および実施例８〜１３）を調製した。
卵黄と砂糖を混合して良く擦り混ぜ、温めた牛乳を加えて撹拌した後、鍋に移して約２/３の重量になるまで煮詰めて氷水で冷却。十分に冷した後、泡立てた植物性クリーム、イチゴ果汁、マルトオリゴ糖酸化物シロップを加えて混合し、冷凍庫で冷やし固めることによってラクトアイスを得た。
<Lact iced strawberry flavor>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), lacto ice (Comparative Examples 10 and 11 and Examples 8 to 13) was prepared according to the formulation shown in Table 5 below.
Mix egg yolk and sugar, mix well, add warm milk, stir, transfer to pan and boil until about 2/3 weight, cool with ice water. After cooling sufficiently, whipped vegetable cream, strawberry juice and maltooligosaccharide oxide syrup were added and mixed, and cooled and solidified in a freezer to obtain lacto ice.
比較例１０のアイスは乳及びイチゴの風味が弱い。果汁量を増やした比較例１１はややイチゴの風味が強くなるものの、果汁由来の甘さも強くなり、乳風味も低減した。
一方、比較例１０に対し、マルトオリゴ糖酸化物シロップを上乗せ添加した実施例８は、果汁を増やした比較例１１よりもイチゴの風味が引き立ち、後味にフレッシュな果汁感を強く感じた。また、比較例１０、１１に対し、果汁の一部をマルトオリゴ糖酸化物シロップで置き換えた実施例１０は、比較例１０、１１よりも果汁含量が少ないにも関わらず、イチゴの風味後引き立ち、後味にフレッシュな果汁感が持続し、先味の乳風味とのバランス良かった。以上より、マルトオリゴ糖酸化物シロップは果実等のフレーバーを付けたアイスにおいても風味向上効果を発揮することが確認された。
The ice of Comparative Example 10 has a weak milk and strawberry flavor. In Comparative Example 11 in which the amount of fruit juice was increased, the strawberry flavor was slightly stronger, but the sweetness derived from the fruit juice was also stronger, and the milk flavor was also reduced.
On the other hand, in Example 8, in which malto-oligosaccharide oxide syrup was added to Comparative Example 10, the flavor of strawberries was more pronounced than Comparative Example 11 in which the fruit juice was increased, and the feeling of fresh fruit juice was strongly felt in the aftertaste. Further, in comparison with Comparative Examples 10 and 11, Example 10 in which part of the fruit juice was replaced with malto-oligosaccharide oxide syrup stands out after the strawberry flavor despite the fact that the juice content is lower than Comparative Examples 10 and 11. The feeling of fresh fruit juice persisted in the aftertaste, and the balance with the milk flavor of the taste was good. From the above, it was confirmed that malto-oligosaccharide oxide syrup exhibits a flavor improving effect even in ice with flavors such as fruits.
＜プリン＞
マルトオリゴ糖酸化カルシウム（サンエイ糖化株式会社製）を用い、下記の表６に示す処方にて、全ての材料を混合し、５０ｍｌビーカーに３０ｇずつ分注したものを、スチームコンベクションオーブン（ＴＳＣＯ−４ＥＢＮ３、タニコー株式会社製）スチームモードにて８５℃、２０分間処理を行うことで、プリン（比較例１２および実施例１４、１５）を調製し、官能評価を実施した。
<Pudding>
Using malto-oligosaccharide calcium oxide (manufactured by Sanei Saccharification Co., Ltd.), all ingredients were mixed according to the formulation shown in Table 6 below, and 30 g each was dispensed into a 50 ml beaker. A steam convection oven (TSCO-4EBN3, Purine (Comparative Example 12 and Examples 14 and 15) was prepared by performing treatment at 85 ° C. for 20 minutes in a steam mode (produced by TANIKO CORPORATION), and sensory evaluation was performed.
マルトオリゴ糖酸化カルシウムを添加することにより、より滑らかな食感となり、卵臭が軽減され、ミルク感の向上したプリンとなった。 By adding malto-oligosaccharide calcium oxide, the pudding has a smoother texture, reduced egg odor, and improved milk feeling.
＜レアチーズケーキ＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）を用い、下記の表７に示すレアチーズケーキ（比較１３、１４および実施例１６）を調製した。良く練ったクリームチーズに砂糖を加えて泡立て器で混ぜ、生クリーム、レモン汁、或はクエン酸、或はマルトオリゴ糖酸化物シロップを加えて良く混ぜる。粉ゼラチンを冷水でふやかしてから湯煎で溶かしたものを加え混ぜ、型に流して冷蔵庫で冷やし固めることでレアチーズケーキを得た。
<Rare cheesecake>
Rare cheesecakes (Comparative 13, 14 and Example 16) shown in Table 7 below were prepared using malto-oligosaccharide oxide syrup (manufactured by Sanei Sugar Chemical Co., Ltd.). Add sugar to well-kneaded cream cheese and mix with a whisk. Add fresh cream, lemon juice, citric acid, or maltooligosaccharide oxide syrup and mix well. The powdered gelatin was softened with cold water, then melted in a hot water bath, added, mixed, poured into a mold, cooled in a refrigerator and hardened to obtain a rare cheesecake.
レモン果汁やクエン酸を用いた場合には添加した素材その物の風味が目立ちチーズ風味が低減してしまったが、マルトオリゴ糖酸化物シロップでは、よりチーズ風味が引き立ったレアチーズケーキとなった。 When lemon juice or citric acid was used, the flavor of the added material was conspicuous and the cheese flavor was reduced, but malto-oligosaccharide oxide syrup resulted in a rare cheesecake with a more pronounced cheese flavor.
＜乳酸菌飲料＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）、を用い、下記の表８に従って、乳製品乳酸菌飲料濃縮液(アサヒ飲料製)に添加し、乳酸菌飲料（比較例１５、１６および実施例１７）を調製した。
<Lactic acid bacteria beverage>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), it was added to a dairy product lactic acid bacteria beverage concentrate (manufactured by Asahi Beverage) according to Table 8 below, and lactic acid bacteria beverages (Comparative Examples 15 and 16 and Example 17). Was prepared.
乳製品乳酸菌飲料にマルトオリゴ糖酸化物シロップを添加することにより、乳風味が引き立つとともに、ボディ感が付与されて濃厚感が増した風味となった。 By adding malto-oligosaccharide oxide syrup to the dairy lactic acid bacteria beverage, the milk flavor was enhanced and the body feeling was imparted, resulting in a richer flavor.
＜豆乳飲料＞
デキストリン酸化物（サンエイ糖化株式会社製)、マルトオリゴ糖酸カルシウム（サンエイ糖化株式会社製)、乳酸カルシウム（扶桑化学工業株式会社製）を用い、下記の表９に従って、無調整豆乳（キッコーマン製）に添加し、豆乳飲料（比較例１７、１８および実施例１８〜２０）を調製した。
<Soy milk drink>
Using dextrin oxide (manufactured by Sanei Saccharification Co., Ltd.), calcium malto-oligosaccharide (manufactured by Sanei Saccharification Co., Ltd.), calcium lactate (manufactured by Fuso Chemical Industry Co., Ltd.), according to Table 9 below, unadjusted soymilk (manufactured by Kikkoman) The soymilk beverage (Comparative Examples 17 and 18 and Examples 18 to 20) was prepared.
市販無調整豆乳に乳酸カルシウムを添加すると不快味が増したのに対して、デキストリン酸化物、マルトオリゴ糖酸化カルシウムを添加することにより、豆乳の豆臭さがマスキングされて飲みやすさが向上した。以上より、オリゴ糖酸は動物性の乳製品だけでなく、豆乳等の植物性原料素材と組み合わせた場合にも呈味改善効果を発揮することが確認された。 When calcium lactate was added to commercially available non-adjusted soymilk, the unpleasant taste increased, but by adding dextrin oxide and malto-oligosaccharide calcium oxide, the bean odor of soymilk was masked and the ease of drinking was improved. From the above, it was confirmed that oligosaccharide acid exerts a taste improving effect not only in animal dairy products but also in combination with plant raw materials such as soy milk.
＜練乳ソース＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）を用い、下記の表１０に従って全ての材料を混合し、練乳ソース（比較例１９および実施例２１）を調製した。
<Condensed milk source>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), all ingredients were mixed according to Table 10 below to prepare condensed milk sauce (Comparative Example 19 and Example 21).
練乳とマルトオリゴ糖酸化物シロップを組み合わせることにより、さわやかな酸味が付与され、フルーツ風味の呈味が向上した練乳ソースを作成することができた。 By combining condensed milk and maltooligosaccharide oxide syrup, it was possible to create a condensed milk sauce with a refreshing acidity and improved fruit flavor.
＜ディップソース＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）を用い、下記の表１１に従って潰したアボカドとすべての材料を混合し、ディップソース（比較例２０および実施例２２、２３）を調製した。
<Dip sauce>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), crushed avocado and all materials were mixed according to Table 11 below to prepare dip sauce (Comparative Example 20 and Examples 22, 23).
マルトオリゴ糖酸化物シロップを用いることにより、サワークリームの酸味やアボカドのコクが引き立って味のバランスが整ったディップソースとなった。 By using malto-oligosaccharide oxide syrup, the sour cream sour cream and avocado richness complemented the taste balance.
＜ラッシー＞
マルトオリゴ糖酸化物シロップ（サンエイ糖化株式会社製）を用い、下記の表１２に従ってすべての材料を混合し、ラッシー（比較例２１および実施例２４、２５）を調製した。
<Lassi>
Using malto-oligosaccharide oxide syrup (manufactured by Sanei Saccharification Co., Ltd.), all ingredients were mixed according to Table 12 below to prepare Lassi (Comparative Example 21 and Examples 24 and 25).
マルトオリゴ糖酸化物シロップを用いることにより、ヨーグルトやハチミツの風味が引き立ったラッシーとなった。 By using malto-oligosaccharide oxide syrup, it became a lassy with the flavor of yogurt and honey.
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| JP2009143883A (en) * | 2007-12-18 | 2009-07-02 | San-Ei Sucrochemical Co Ltd | Use of composition containing maltobionic acid, its salt, or maltobiono delta lactone |
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