JP2022152999A - β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT - Google Patents
β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT Download PDFInfo
- Publication number
- JP2022152999A JP2022152999A JP2021055991A JP2021055991A JP2022152999A JP 2022152999 A JP2022152999 A JP 2022152999A JP 2021055991 A JP2021055991 A JP 2021055991A JP 2021055991 A JP2021055991 A JP 2021055991A JP 2022152999 A JP2022152999 A JP 2022152999A
- Authority
- JP
- Japan
- Prior art keywords
- sugar composition
- mass
- taste
- composition
- present
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 153
- 235000000346 sugar Nutrition 0.000 title claims abstract description 120
- 235000019640 taste Nutrition 0.000 title claims abstract description 55
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 37
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 26
- 239000008103 glucose Substances 0.000 claims abstract description 26
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims description 35
- AYRXSINWFIIFAE-UHFFFAOYSA-N O6-alpha-D-Galactopyranosyl-D-galactose Natural products OCC1OC(OCC(O)C(O)C(O)C(O)C=O)C(O)C(O)C1O AYRXSINWFIIFAE-UHFFFAOYSA-N 0.000 claims description 20
- DLRVVLDZNNYCBX-CQUJWQHSSA-N gentiobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-CQUJWQHSSA-N 0.000 claims description 20
- 108010047754 beta-Glucosidase Proteins 0.000 claims description 14
- 102000006995 beta-Glucosidase Human genes 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 150000002016 disaccharides Chemical class 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 4
- 239000007859 condensation product Substances 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 description 27
- 235000001727 glucose Nutrition 0.000 description 27
- 235000015067 sauces Nutrition 0.000 description 19
- 239000007787 solid Substances 0.000 description 16
- 230000000694 effects Effects 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 238000006482 condensation reaction Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000007795 chemical reaction product Substances 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 150000004044 tetrasaccharides Chemical class 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 150000004043 trisaccharides Chemical class 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000186655 Halobacillus halophilus Species 0.000 description 3
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 150000002304 glucoses Chemical class 0.000 description 3
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- QIGJYVCQYDKYDW-UHFFFAOYSA-N 3-O-alpha-D-mannopyranosyl-D-mannopyranose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(CO)OC(O)C1O QIGJYVCQYDKYDW-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound 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-CUHNMECISA-N 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- MUPFEKGTMRGPLJ-OBAJZVCXSA-N Gentianose Natural products O(C[C@@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@H](O)[C@@H](CO)O2)O1)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-OBAJZVCXSA-N 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 241001502129 Mullus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- HIWPGCMGAMJNRG-ACCAVRKYSA-N Sophorose Natural products O([C@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HIWPGCMGAMJNRG-ACCAVRKYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- HIWPGCMGAMJNRG-UHFFFAOYSA-N beta-sophorose Natural products OC1C(O)C(CO)OC(O)C1OC1C(O)C(O)C(O)C(CO)O1 HIWPGCMGAMJNRG-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000020303 café frappé Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000020448 caramel syrup Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020434 chocolate syrup Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- -1 for example Proteins 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010230 functional analysis Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- MUPFEKGTMRGPLJ-WSCXOGSTSA-N gentianose 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[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-WSCXOGSTSA-N 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- QIGJYVCQYDKYDW-LCOYTZNXSA-N laminarabiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@H](O)[C@@H](CO)OC(O)[C@@H]1O QIGJYVCQYDKYDW-LCOYTZNXSA-N 0.000 description 1
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000012029 potato salad Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- PZDOWFGHCNHPQD-VNNZMYODSA-N sophorose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PZDOWFGHCNHPQD-VNNZMYODSA-N 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000012461 sponges Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 150000008495 β-glucosides Chemical group 0.000 description 1
Abstract
Description
本発明はβ－グルコオリゴ糖含有糖組成物および呈味向上剤に関する。 The present invention relates to a β-glucooligosaccharide-containing sugar composition and a taste improver.
ゲンチオビオースは、２個のグルコースがβ－１，６－グルコシド結合したβ－グルコオリゴ糖である。ゲンチオビオースは、リンドウの根茎や根などに含まれており、特有の強い苦味を有することが知られている。ゲンチオビオースの製造方法としては、β－グルコシダーゼなどの酵素をグルコースに作用させて縮合反応により製造する手法が知られている（特許文献１）。また、当該製法で得られた糖質を食品に配合する手法も知られている（特許文献２）。 Gentiobiose is a β-glucooligosaccharide in which two glucoses are β-1,6-glucosidically linked. Gentiobiose is contained in the rhizomes and roots of gentian, and is known to have a peculiarly strong bitter taste. As a method for producing gentiobiose, a method is known in which an enzyme such as β-glucosidase is allowed to act on glucose to cause a condensation reaction (Patent Document 1). There is also known a method of blending saccharides obtained by the production method into foods (Patent Document 2).
ゲンチオビオースなどのゲンチオオリゴ糖は、腸内フローラ改善効果、カルシウム吸収促進効果などの生理機能を有することが報告されている。また、苦味を有するという独特の味質により、飲食品に添加することで呈味改善効果を発揮することが知られている。一方で、ゲンチオビオースの有する苦味は、飲食品の種類や添加量によっては苦味が強すぎるために飲食品の風味を損なう場合もあり、また、その味質にも更なる改良の余地があった。 Gentioligosaccharides such as gentiobiose have been reported to have physiological functions such as intestinal flora improving effect and calcium absorption promoting effect. In addition, it is known that it exhibits a taste improving effect by adding it to food and drink due to its unique taste quality of having a bitter taste. On the other hand, the bitterness of gentiobiose may be too strong depending on the type of food and the amount added, which may impair the flavor of the food and drink, and there is room for further improvement in the taste quality.
ゲンチオビオースの味質を改良する方法として、ゲンチオビオースに加え一定比率でイソマルトースを含有させる方法が挙げられる（特許文献３）。しかし、当該方法ではイソマルトースを含有させる必要があり、味質改良手段の選択肢を広げるためにも新たな味質改良手段を検討する必要があった。 As a method for improving the taste of gentiobiose, there is a method of adding isomaltose at a certain ratio in addition to gentiobiose (Patent Document 3). However, this method requires the inclusion of isomaltose, and it has been necessary to investigate new means for improving taste in order to expand options for means for improving taste.
本発明は、味質が改善された新規なβ－グルコオリゴ糖含有糖組成物を提供することを目的とする。本発明はまた、新規な呈味向上剤を提供することを目的とする。 An object of the present invention is to provide a novel β-glucooligosaccharide-containing sugar composition with improved taste. Another object of the present invention is to provide a novel taste improver.
本発明者らは、β－グルコオリゴ糖含有糖組成物において、グルコース含量、β－グルコ二糖含量、三糖含量および四糖含量を一定範囲に調整することで良好な味質を有するβ－グルコオリゴ糖含有糖組成物が得られることを見出した。本発明者らはまた、該糖組成物を飲食品に添加することで顕著な呈味向上効果が得られることを見出した。本発明はこれらの知見に基づくものである。 The present inventors found that β-glucooligosaccharides having good taste quality by adjusting the glucose content, β-glucodisaccharide content, trisaccharide content, and tetrasaccharide content in a β-glucooligosaccharide-containing sugar composition within certain ranges. It was found that a saccharide-containing saccharide composition was obtained. The present inventors also found that the addition of the sugar composition to food and drink significantly improves the taste. The present invention is based on these findings.
本発明によれば以下の発明が提供される。
［１］下記（１）～（４）を満たす、β－グルコオリゴ糖含有糖組成物：
（１）糖組成物中のグルコース含有量が４０～８５％である；
（２）糖組成物中のβ－グルコ二糖含有量が１２～３０質量％である；
（３）糖組成物中の重合度３の糖質含有量が５．４質量％以下である；および
（４）糖組成物中の重合度４の糖質含有量が１．０質量％以下である。
［２］下記（５）をさらに満たす、上記［１］に記載の糖組成物：
（５）二糖中のゲンチオビオースの含有量が６０％以上である。
［３］β－グルコオリゴ糖がβ－グルコシダーゼ縮合反応物である、上記［１］または［２］に記載の糖組成物。
［４］上記［１］～［３］のいずれかに記載の糖組成物を有効成分とする、呈味向上剤。
［５］上記［１］～［３］のいずれかに記載の糖組成物または上記［４］に記載の呈味向上剤を含有させてなる、飲食品。
［６］上記［１］～［３］のいずれかに記載の糖組成物または上記［４］に記載の呈味向上剤を飲食品またはその原材料に添加することを含んでなる、呈味が向上した飲食品の製造方法。
［７］上記［１］～［３］のいずれかに記載の糖組成物または上記［４］に記載の呈味向上剤を飲食品またはその原材料に添加することを含んでなる、飲食品の呈味向上方法。
According to the present invention, the following inventions are provided.
[1] A β-glucooligosaccharide-containing sugar composition that satisfies the following (1) to (4):
(1) the glucose content in the sugar composition is 40-85%;
(2) the β-glucodisaccharide content in the sugar composition is 12-30% by mass;
(3) the content of saccharides with a degree of polymerization of 3 in the saccharide composition is 5.4% by mass or less; and (4) the content of saccharides with a degree of polymerization of 4 in the saccharide composition is 1.0% by mass or less. is.
[2] The sugar composition according to [1] above, which further satisfies (5) below:
(5) The content of gentiobiose in the disaccharide is 60% or more.
[3] The sugar composition according to [1] or [2] above, wherein the β-glucooligosaccharide is a β-glucosidase condensation reaction product.
[4] A taste improver comprising the sugar composition according to any one of [1] to [3] above as an active ingredient.
[5] A food or drink containing the sugar composition according to any one of [1] to [3] above or the taste improver according to [4] above.
[6] The sugar composition according to any one of [1] to [3] above or the taste-improving agent according to [4] above is added to a food or drink or a raw material thereof, which has a good taste. Methods of making improved food and beverage products.
[7] A food or drink product comprising adding the sugar composition according to any one of [1] to [3] above or the taste improver according to [4] above to a food product or a raw material thereof. Method for improving taste.
本発明によれば、味質が改善された新規なβ－グルコオリゴ糖含有糖組成物が提供されるとともに、該糖組成物を有効成分とする呈味向上剤が提供される。 INDUSTRIAL APPLICABILITY According to the present invention, a novel β-glucooligosaccharide-containing saccharide composition with improved taste is provided, and a taste improver containing the saccharide composition as an active ingredient is provided.
本発明の糖組成物はβ－グルコオリゴ糖を含有する糖組成物である。β－グルコオリゴ糖は２個以上のグルコースがβ－グルコシド結合したオリゴ糖であり、グルコースのβ－グルコシダーゼ縮合反応物に由来するものとすることができる。グルコース縮合反応物はグルコース同士がβ－グルコシド結合したものであり、重合度（Degree of Polymerization、ＤＰ）が３を超えるものや、様々な結合様式（β－１，６－結合、β－１，３－結合など）のものが混在していることが知られている。したがって、本発明の糖組成物に含まれるβ－グルコオリゴ糖には重合度が３を超える糖質、すなわち、β－グルコ二糖以外のグルコオリゴ糖が含まれていてもよく、また、β－グルコ二糖にはゲンチオビオース（β－１，６－結合）以外のβ－グルコ二糖が含まれていてもよい。なお、β－グルコオリゴ糖の由来はグルコースのβ－グルコシダーゼ縮合反応物に限定されるものではなく、本発明の組成物の所定の組成を満たす限りその由来は限定されるものではない。 The sugar composition of the present invention is a sugar composition containing β-glucooligosaccharides. β-gluco-oligosaccharides are oligosaccharides in which two or more glucose units are β-glucosidically linked, and can be derived from a β-glucosidase condensation reaction product of glucose. Glucose condensation reaction products are β-glucosidic bonds between glucoses, and those with a degree of polymerization (DP) exceeding 3 and various bonding modes (β-1,6-bonds, β-1, 3-bonds, etc.) are known to be mixed. Therefore, the β-glucooligosaccharides contained in the sugar composition of the present invention may contain carbohydrates with a degree of polymerization exceeding 3, that is, glucooligosaccharides other than β-glucodisaccharides. Disaccharides may include β-glucodisaccharides other than gentiobiose (β-1,6-linked). The origin of β-glucooligosaccharide is not limited to the β-glucosidase condensation reaction product of glucose, and the origin is not limited as long as the composition of the present invention satisfies the predetermined composition.
本発明の糖組成物におけるβ－グルコ二糖の含有量は、例えば、その下限値（以上または超える）を１２質量％、１３質量％、１４質量％または１５質量％とすることができ、その上限値（以下または下回る）を３０質量％、２８質量％、２５質量％または２３質量％とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、本発明の糖組成物におけるβ－グルコ二糖の含有量の範囲は、例えば、１２～３０質量％、１３～２８質量％または１４～２５質量％とすることができる。なお、本明細書において、糖組成の比率に言及するときは、固形分当たりの各糖成分の含量（質量％）を意味する。 The content of β-glucodisaccharide in the sugar composition of the present invention can be, for example, the lower limit (or more or more) of 12% by mass, 13% by mass, 14% by mass or 15% by mass. The upper limit (below or below) can be 30% by weight, 28% by weight, 25% by weight or 23% by weight. These lower and upper limits can be arbitrarily combined, and the range of the β-glucodisaccharide content in the sugar composition of the present invention is, for example, 12-30% by mass, 13-28% by mass, or 14% by mass. It can be up to 25% by mass. In this specification, when referring to the sugar composition ratio, it means the content (% by mass) of each sugar component per solid content.
本発明の糖組成物の構成成分であるβ－グルコ二糖としては、ゲンチオビオース（β－１，６－グルコ二糖）、ソホロ―ス（β－１，２－グルコ二糖）、ラミナリビオース（β－１，３－グルコ二糖）、セロビオース（β－１，４－グルコ二糖）、イソトレハロース（β－１，１－グルコ二糖）が挙げられる。本発明の糖組成物に含まれるβ－グルコ二糖は、その組成に制限はなく、上記いずれかの二糖のみでも複数の二糖の混合物でもよいが、本発明の効果をよりよく発揮させるためにはゲンチオビオースを主成分とすることが好ましい。本発明の糖組成物における二糖中のゲンチオビオースの含有量は、例えば、その下限値（以上または超える）を６０質量％、７０質量％、７５質量％、８０質量％、８５質量％または９０質量％とすることができ、その上限値（以下または下回る）を１００質量％、９９質量％、９８質量％、９７質量％、９６質量％または９５質量％とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、本発明の糖組成物における二糖中のゲンチオビオースの含有量の範囲は、例えば、６０～１００質量％、６０～９９質量％とすることができる。 The β-glucodisaccharide, which is a component of the sugar composition of the present invention, includes gentiobiose (β-1,6-glucodisaccharide), sophorose (β-1,2-glucodisaccharide), and laminaribiose. (β-1,3-glucodisaccharide), cellobiose (β-1,4-glucodisaccharide), isotrehalose (β-1,1-glucodisaccharide). The β-glucodisaccharide contained in the sugar composition of the present invention is not limited in its composition, and may be any one of the above disaccharides alone or a mixture of a plurality of disaccharides. For this purpose, it is preferable to use gentiobiose as a main component. The content of gentiobiose in the disaccharide in the sugar composition of the present invention is, for example, 60% by mass, 70% by mass, 75% by mass, 80% by mass, 85% by mass, or 90% by mass (more than or equal to the lower limit). %, and the upper limit (below or below) can be 100% by weight, 99% by weight, 98% by weight, 97% by weight, 96% by weight or 95% by weight. These lower and upper limits can be combined arbitrarily, and the content range of gentiobiose in the disaccharide in the sugar composition of the present invention is, for example, 60 to 100% by mass and 60 to 99% by mass. be able to.
本発明の糖組成物におけるグルコースの含有量は、例えば、その下限値（以上または超える）を４０質量％、４５質量％、５０質量％、６０質量％、６５質量％または７０質量％とすることができ、その上限値（以下または下回る）を８５質量％、８３質量％または８２質量％とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、本発明の糖組成物におけるグルコースの含有量の範囲は、例えば、４０～８５質量％、４５～８５質量％または５０～８３質量％とすることができる。 The content of glucose in the sugar composition of the present invention is, for example, the lower limit (or more or more) of 40% by mass, 45% by mass, 50% by mass, 60% by mass, 65% by mass, or 70% by mass. and its upper limit (below or below) can be 85% by mass, 83% by mass or 82% by mass. These lower and upper limits can be combined arbitrarily, and the range of glucose content in the sugar composition of the present invention is, for example, 40 to 85% by mass, 45 to 85% by mass, or 50 to 83% by mass. can be
本発明の糖組成物はβ－グルコ二糖を含む重合度２の糖質（二糖）を構成成分とするものである。二糖は好ましくはβ－グルコ二糖からなる。β－グルコ二糖の含有量と組成は上述の通りである。 The saccharide composition of the present invention is composed of a saccharide (disaccharide) with a degree of polymerization of 2 containing β-glucodisaccharide. The disaccharide preferably consists of β-glucodisaccharide. The content and composition of β-glucodisaccharide are as described above.
本発明の糖組成物は重合度３の糖質（三糖）および重合度４の糖質（四糖）を構成成分として含んでいてもよい。三糖および四糖は、それぞれ３つのグルコースおよび４つのグルコースからなるグルコオリゴ糖である。その組成も特に制限はないが、β－グルコシド結合を有するグルコオリゴ糖（例えば、β－グルコオリゴ糖）であることが好ましい。 The sugar composition of the present invention may contain a saccharide with a degree of polymerization of 3 (trisaccharide) and a saccharide with a degree of polymerization of 4 (tetrasaccharide) as constituent components. Trisaccharides and tetrasaccharides are glucooligosaccharides composed of three and four glucoses, respectively. Its composition is also not particularly limited, but it is preferably a glucooligosaccharide having a β-glucoside bond (eg, β-glucooligosaccharide).
本発明の糖組成物における三糖の含有量は、例えば、その上限値（以下または下回る）を５．４質量％、５．３質量％、５．２質量％または５．１質量％とすることができ、その下限値（以上または超える）を０．１質量％、０．２質量％、０．５質量％または１．０質量％とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、本発明の糖組成物における三糖の含有量の範囲は、例えば、０．１～５．４質量％、０．１～５．３質量％とすることができる。 The trisaccharide content in the sugar composition of the present invention is, for example, the upper limit (below or below) of 5.4% by mass, 5.3% by mass, 5.2% by mass or 5.1% by mass. and the lower limit (at least or above) can be 0.1% by mass, 0.2% by mass, 0.5% by mass or 1.0% by mass. These lower and upper limits can be combined arbitrarily. It can be 3% by mass.
本発明の糖組成物における四糖の含有量は、例えば、その上限値（以下または下回る）を１．０質量％、０．９質量％または０．８質量％とすることができ、その下限値（以上または超える）を０．１質量％以上または０．２質量％とすることができる。これらの下限値および上限値はそれぞれ任意に組み合わせることができ、本発明の糖組成物における四糖の含有量の範囲は、例えば、０．１～１．０質量％、０．１～０．９質量％とすることができる。 The tetrasaccharide content in the sugar composition of the present invention can have, for example, an upper limit (below or below) of 1.0% by mass, 0.9% by mass, or 0.8% by mass, and a lower limit of The value (at least or above) can be 0.1 wt% or greater or 0.2 wt%. These lower and upper limits can be combined arbitrarily, and the range of the tetrasaccharide content in the sugar composition of the present invention is, for example, 0.1-1.0% by mass, 0.1-0. It can be 9% by mass.
本発明の糖組成物は重合度５以上の糖質を構成成分として含んでいてもよい。本発明の糖組成物における重合度５以上の糖質の含有量は特に制限はないが、例えば、５．０質量％以下とすることができ、３．０質量％以下、２．５質量％以下、２．０質量％以下または１．５質量％以下とすることができる。 The saccharide composition of the present invention may contain a saccharide having a degree of polymerization of 5 or more as a constituent component. The content of saccharides with a degree of polymerization of 5 or more in the saccharide composition of the present invention is not particularly limited, but can be, for example, 5.0% by mass or less, 3.0% by mass or less, and 2.5% by mass. Below, it can be 2.0% by mass or less or 1.5% by mass or less.
本発明の糖組成物は、所定の糖組成を満たす限りその製造方法に特に制限はなく、構成成分の各糖質を混合して製造してもよく、あるいは、原料糖質に酵素を作用させ、必要に応じてさらに糖質を添加することにより所望の組成を満たす糖組成物を製造してもよい。酵素反応により製造する手法としては、例えば、グルコース（グルコース水溶液）にβ－グルコシダーゼを作用させることによりグルコース分子を縮合させて製造することができる。すなわち、本発明の糖組成物の一態様として、グルコースのβ－グルコシダーゼ縮合反応物が挙げられる。β－グルコシダーゼ縮合反応物が本発明の糖組成物の所定の糖組成を有する場合は、そのまま本発明の糖組成物として用いることができ、必要に応じて膜分画、クロマト分画、沈殿分画などの分画処理や、微生物資化処理、酵素処理などの一般的手法で所定の糖組成に調整してもよい。β－グルコシダーゼは、例えば、ハロバチルス・ハロフィラス（Halobacillus halophilus）由来のβ－グルコシダーゼを用いることができる。上記以外にも、本発明の糖組成物は、ゲンチアノースの酸分解や、プスツランやラミナランなどの加水分解により製造することもできる。 The saccharide composition of the present invention is not particularly limited in its production method as long as it satisfies a predetermined saccharide composition. A sugar composition that satisfies the desired composition may be produced by further adding sugar as necessary. As a method of production by an enzymatic reaction, for example, glucose molecules can be condensed by allowing β-glucosidase to act on glucose (aqueous glucose solution). That is, one aspect of the sugar composition of the present invention is a β-glucosidase condensation reaction product of glucose. When the β-glucosidase condensation reaction product has the predetermined sugar composition of the sugar composition of the present invention, it can be used as it is as the sugar composition of the present invention. The sugar composition may be adjusted to a predetermined sugar composition by general methods such as fractionation treatment such as fractionation, microbial utilization treatment, and enzyme treatment. As β-glucosidase, for example, β-glucosidase derived from Halobacillus halophilus can be used. In addition to the above, the sugar composition of the present invention can also be produced by acidolysis of gentianose or hydrolysis of pustulan or laminaran.
本発明の糖組成物は、ゲンチオビオースに代表されるβ－グルコオリゴ糖（グルコースがβ－グルコシド結合したオリゴ糖）に加えてグルコースを所定の含有量で含有する糖組成物であり、本発明の効果を阻害しない範囲でイソマルトースなどのα－グルコオリゴ糖やフルクトースなどを含んでいてもよい。例えば、本発明の糖組成物がα－グルコ二糖を含有する場合は、その含有量を２０質量％以下、１５質量％以下、１０質量％以下、５質量％以下、３質量％以下とすることができる。 The saccharide composition of the present invention is a saccharide composition containing a predetermined content of glucose in addition to β-glucooligosaccharides (oligosaccharides in which glucose is β-glucoside-linked) typified by gentiobiose. may contain α-glucooligosaccharides such as isomaltose, fructose, etc., as long as it does not inhibit For example, when the sugar composition of the present invention contains α-glucodisaccharide, the content is 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, and 3% by mass or less. be able to.
本発明の糖組成物は、その性状に特に制限は無く、液状、粉末状のいずれでも提供することができる。液状であれば、混合調製が容易であり、液状輸送可能であり、飲食品へ添加する際も粉立ちが無いため作業性に優れるなどの利点がある。粉末状であれば、保存安定性が高く、水分が少ない分輸送コストを抑えることができ、種々の飲食品に添加することができるなどの利点がある。すなわち、本発明の糖組成物はその用途に応じて好適な性状を選択することができる。 The sugar composition of the present invention is not particularly limited in its properties, and can be provided in either liquid or powder form. If it is in a liquid form, it is easy to mix and prepare, can be transported in a liquid form, and has the advantage of being excellent in workability because it does not dust when added to food or drink. If it is in powder form, it has advantages such as high storage stability, low water content, which can reduce transportation costs, and can be added to various foods and drinks. That is, suitable properties of the sugar composition of the present invention can be selected according to its use.
本発明の糖組成物は良好な苦味（苦味の強さが適度であり、すっきりとして後を引かない苦味）を有している。以下の考察に拘束されるものではないが、本発明の糖組成物は、ゲンチオビオースなどのβ―グルコ二糖に由来する苦味の強さとグルコースの甘味のバランスが適度であるため、強すぎる苦味で味に悪影響を与えることがなく、かつ、弱すぎて苦味という特徴を失うことなく、適度な苦味を付与することができると考えられる。本発明の糖組成物はまた、三糖や四糖などの比較的分子量が大きい糖が少ないため、口の中で苦味が長く残り後を引くような不快感は生じにくいと考えられる。このように本発明の糖組成物はこれまで知られていない風味特性を有していることから、飲食品の呈味向上に好適である。 The sugar composition of the present invention has a good bitterness (bitterness is moderately strong, refreshing and does not leave an aftertaste). Although not bound by the following considerations, the saccharide composition of the present invention has a moderate balance between the strength of bitterness derived from β-glucodisaccharides such as gentiobiose and the sweetness of glucose. It is believed that a moderate bitterness can be imparted without adversely affecting the taste and without losing the characteristic of bitterness due to being too weak. Also, since the sugar composition of the present invention contains less sugars with relatively large molecular weights such as trisaccharides and tetrasaccharides, it is believed that the bitterness that remains in the mouth for a long time and the discomfort that lingers after is less likely to occur. Since the sugar composition of the present invention has hitherto unknown flavor characteristics, it is suitable for improving the taste of food and drink.
すなわち、本発明によれば、本発明の糖組成物を有効成分とする呈味向上剤が提供される。本発明によればまた、本発明の糖組成物または本発明の呈味向上剤を飲食品またはその原材料に添加することを含んでなる、飲食品の呈味向上方法が提供される。本発明の糖組成物は、呈味向上効果を有するゲンチオビオースをはじめとするβ－グルコ二糖を含んでいるところ、良好な苦味（苦味の強さが適度であり、すっきりとして後を引かない苦味）を有することから、本発明の糖組成物や本発明の呈味向上剤を飲食品に適用することにより、適用する飲食品の風味を害することなく、該飲食品の味にさらに厚みを加えることで特に優れた呈味向上効果を発揮することができる。 That is, according to the present invention, a taste improver containing the sugar composition of the present invention as an active ingredient is provided. According to the present invention, there is also provided a method for improving the taste of food and drink, comprising adding the sugar composition of the present invention or the taste improver of the present invention to food and drink or raw materials thereof. The sugar composition of the present invention contains β-glucodisaccharides such as gentiobiose, which has a taste-enhancing effect, and has a good bitterness (the strength of the bitterness is moderate, and the bitterness is refreshing and does not leave an aftertaste). ), by applying the sugar composition of the present invention and the taste improver of the present invention to food and drink, the taste of the food and drink is further enhanced without impairing the flavor of the food and drink to which it is applied. By doing so, a particularly excellent effect of improving taste can be exhibited.
ここで、「呈味向上」とは、飲食品により提供される甘味、塩味、酸味、苦味およびうま味の基本味と、辛味、渋味、刺激味、味の厚み、後味のキレ、コクなどの基本味の周辺の感覚のうちの１種または２種以上を向上することを意味し、特に、甘味、苦味、味の厚み、後味のキレのうちの１種または２種以上を向上することを意味する。また、「呈味向上」とは飲食品の基本味とその周辺の感覚のうち１種または２種以上を向上させることを含む意味で用いられる。また、「向上」とは前の状態よりもすぐれた状態になることを意味し、通常の状態や良好な状態をよりよくすることに加え、好ましくない状態や悪化した状態を少なくとも回復させることを含む意味で用いられる。なお、後者は本発明では「改善」ということがある。 Here, "improvement of taste" means the basic tastes of sweetness, saltiness, sourness, bitterness and umami provided by food and drink, as well as sharpness, astringency, pungent taste, depth of taste, sharpness of aftertaste, richness and the like. It means improving one or more of the peripheral sensations of the basic taste, especially improving one or more of sweetness, bitterness, depth of taste, and sharpness of aftertaste. means. In addition, the term "improved taste" is used in the sense of improving one or more of the basic taste of food and beverages and their surrounding sensations. In addition, "improvement" means to be in a better state than the previous state, and in addition to improving the normal or good state, at least restore the unfavorable or deteriorated state. Used in the sense of including. The latter is sometimes referred to as "improvement" in the present invention.
本発明の糖組成物は、呈味向上を目的として種々の飲食品に添加することができる。すなわち、本発明によれば、本発明の糖組成物または本発明の呈味向上剤を含有させてなる飲食品が提供される。本発明によればまた、本発明の糖組成物または本発明の呈味向上剤を配合することを含んでなる、呈味が向上した飲食品の製造方法が提供される。呈味が向上した飲食品の製造は、後記実施例に示される通り、本発明の糖組成物や本発明の呈味向上剤を飲食品またはその原材料に添加すること以外は、常法に従って行うことができる。 The sugar composition of the present invention can be added to various foods and drinks for the purpose of improving taste. That is, according to the present invention, food and drink products containing the sugar composition of the present invention or the taste improver of the present invention are provided. According to the present invention, there is also provided a method for producing food and drink with improved taste, which comprises blending the sugar composition of the present invention or the taste improver of the present invention. Food and drink with improved taste are produced in accordance with conventional methods, except that the sugar composition of the present invention and the taste improver of the present invention are added to the food and drink or raw materials thereof, as shown in the Examples below. be able to.
本発明の糖組成物を適用できる飲食品に限定は無く、例えば、以下のものが挙げられる。
・アルコール飲料（ビール、発泡酒、リキュール、チューハイ、清酒、ワイン、果実酒、カクテル、蒸留酒など）
・ノンアルコール飲料（果汁含有飲料、果汁ジュース、野菜ジュース、炭酸飲料、アイソトニック飲料、アミノ酸飲料、スポーツ飲料、コーヒー、カフェオレ、ココア飲料、茶系飲料、乳酸菌飲料、乳飲料、栄養ドリンク、ノンアルコールビール、ノンアルコールチューハイ、ノンアルコールカクテル、ニアウォーター、フレーバーウォーターなど）
・アイスクリーム、アイスキャンディー、シャーベット、かき氷、フラッペ、フローズンヨーグルト、ゼリー、プリン、ババロア、水羊羹などの冷菓類
・水飴、果実のシロップ漬、氷みつ、チョコレートシロップ、カラメルシロップなどのシロップ類
・フラワーペースト、ピーナッツペースト、フルーツペースト、バタークリーム、カスタードクリームなどのペースト類
・マーマレード、フルーツソース、ブルーベリージャム、苺ジャムなどのジャム類
・食パン、ロールパン、ブリオッシュ、蒸しパン、あんパン、クリームパンなどのパン類
・ビスケット、クラッカー、クッキー、ワッフル、マフィン、スポンジケーキ、パイなどの焼菓子類
・シュークリーム、ドーナツ、チョコレート、チューインガム、キャラメル、ヌガー、キャンディなどの洋菓子類
・せんべい、あられ、おこし、求肥、餅類、まんじゅう、大福、ういろう、餡類、錦玉、カステラ、飴玉などの和菓子類
・醤油、魚醤、味噌、ひしお、マヨネーズ、ドレッシング、三杯酢、天つゆ、麺つゆ、ウスターソース、オイスターソース、ケチャップ、焼き鳥のタレ、焼き肉のタレ、漬け込みタレ、甘味料、粉飴、食酢、すし酢、カレールウ、中華の素、シチューの素、スープの素、ダシの素、複合調味料、みりん、新みりん、テーブルソルト、テーブルシュガーなどの各種調味料類
・パスタソース、ミートソース、トマトソース、ホワイトソース、デミグラスソース、カレーソース、ハヤシソース、グレービーソース、ハンバーグソース、サルサソース、ステーキソースなどのソース類
・糠漬け、粕漬け、味噌漬け、福神漬け、べったら漬、奈良漬け、千枚漬、梅干しなどの漬物類
・たくわん漬の素、白菜漬の素、キムチの素などの漬物の素
・ハム、ベーコン、ソーセージ、ハンバーグ、ミートボールなどの畜肉製品類
・魚肉ハム、魚肉ソーセージ、カマボコ、チクワ、干物などの魚肉製品類
・塩ウニ、カラスミ、塩辛、なれずし、酢コンブ、さきするめ、田麩などの各種珍味類
・海苔、山菜、するめ、小魚、貝などで製造される佃煮類
・煮豆、煮魚、ポテトサラダ、コンブ巻などの惣菜食品
・乳製品、魚肉、畜肉、果実、野菜などの瓶詰類や缶詰類
・天ぷら、トンカツ、フリッター、唐揚げ、竜田揚げなどの揚げ物用衣類
・うどん、そば、中華麺、パスタ、春雨、ビーフン、餃子の皮、シューマイの皮などの麺類
・プリンミックス、ホットケーキミックス、即席ジュース、即席コーヒー、即席汁粉、即席スープなどの即席食品類
Foods and drinks to which the sugar composition of the present invention can be applied are not limited, and examples thereof include the following.
・Alcoholic beverages (beer, low-malt beer, liqueur, chuhai, sake, wine, fruit wine, cocktails, distilled spirits, etc.)
・Non-alcoholic drinks (fruit juice-containing drinks, fruit juices, vegetable juices, carbonated drinks, isotonic drinks, amino acid drinks, sports drinks, coffee, cafe au lait, cocoa drinks, tea-based drinks, lactic acid drinks, milk drinks, nutritional drinks, non-alcoholic drinks beer, non-alcoholic chuhai, non-alcoholic cocktails, near water, flavored water, etc.)
・Frozen desserts such as ice cream, popsicles, sherbet, shaved ice, frappe, frozen yogurt, jelly, pudding, bavarois, sweet bean jelly ・Syrups such as starch syrup, fruit syrup, ice syrup, chocolate syrup, caramel syrup ・Flowers Paste, peanut paste, fruit paste, butter cream, custard cream, etc. ・Jams such as marmalade, fruit sauce, blueberry jam, strawberry jam, etc. ・Bread, roll bread, brioche, steamed bread, red bean bread, cream bread, etc.・Baked sweets such as biscuits, crackers, cookies, waffles, muffins, sponge cakes, and pies ・Western confectionery such as cream puffs, donuts, chocolate, chewing gum, caramel, nougat, and candy , Manju, Daifuku, Uiro, Bean paste, Kingyoku, Castella, Japanese sweets such as hard candy ・Soy sauce, Fish sauce, Miso, Hishio, Mayonnaise, Dressing, Sanbaizu, Tentsuyu, Mentsuyu, Worcestershire sauce, Oyster sauce, Ketchup, Yakitori sauce, grilled meat sauce, marinated sauce, sweetener, powdered candy, vinegar, sushi vinegar, curry roux, Chinese ingredients, stew ingredients, soup ingredients, dashi ingredients, compound seasonings, mirin, new mirin, table salt , Various seasonings such as table sugar ・Pasta sauce, meat sauce, tomato sauce, white sauce, demi-glace sauce, curry sauce, hayashi sauce, gravy sauce, hamburger sauce, salsa sauce, steak sauce, etc. ・Nukazuke, sake lees pickles, miso Pickles such as pickles, Fukujin-zuke, Betta-zuke, Nara-zuke, Senmai-zuke, Umeboshi, etc. ・Takuwan-zuke base, Chinese cabbage-zuke base, kimchi base, etc. ・Ham, bacon, sausage, hamburger, meatballs, etc. Products ・Fish meat products such as fish ham, fish sausage, kamaboko, chikuwa, and dried fish ・Various delicacies such as salted sea urchin, dried mullet roe, salted fish, narezushi, vinegared kombu, dried squid, and rice bran ・Nori, wild plants, dried squid , Small fish, shellfish, etc. boiled in soy, boiled beans, boiled fish, potato salad, side dishes such as kelp rolls, dairy products, fish meat, livestock meat, fruits, vegetables and other bottled and canned foods, tempura, tonkatsu, Clothing for fried foods such as fritters, fried chicken, and Tatsutaage ・Noodles such as udon, soba, Chinese noodles, pasta, vermicelli, rice vermicelli, gyoza skin, shumai skin, etc. ・Pudding mix, pancake mix, instant Instant foods such as instant juice, instant coffee, instant sweet red bean soup, instant soup
本発明による呈味向上効果をより効果的に発揮させる観点から、本発明の糖組成物を、飲料類、冷菓類、シロップ類、ペースト類、ジャム類、焼き菓子類、洋菓子類、和菓子類、調味料類、ソース類に用いるのが好ましい。すなわち、本発明の糖組成物はゲンチオビオースをはじめとするβ－グルコ二糖を含有するところ、苦味の強さが適度であり、すっきりとして後を引かない苦味を有することから、乳類の後味のキレおよび／またはコクの改善効果、高甘味度甘味料の味質改善効果、果汁感増強効果、炭酸飲料における爽快感・止渇感付与効果、煮込みソースにおけるオニオンソテー風味の付与効果、塩味増強効果、カラメルの酸味抑制効果、エグミの低減効果、スパイス感増強効果などのゲンチオビオースが有する呈味向上効果（例えば、特開２００２－３３５９０３号公報、特開２０１１－２０６０３０号公報、特開２００１－９５５４１号公報、特開２０１５－８６８７号公報参照）をより効果的に発揮させることができる。 From the viewpoint of more effectively exhibiting the taste-improving effect of the present invention, the sugar composition of the present invention can be used in beverages, frozen desserts, syrups, pastes, jams, baked confectionery, Western confectionery, Japanese confectionery, It is preferably used for seasonings and sauces. That is, since the saccharide composition of the present invention contains β-glucodisaccharides including gentiobiose, it has moderately strong bitterness, and has a refreshing and non-lingering bitterness. Effect of improving sharpness and/or richness, effect of improving taste quality of high-intensity sweeteners, effect of enhancing fruit juice feeling, effect of imparting refreshing and thirst-quenching sensation in carbonated beverages, effect of imparting sautéed onion flavor in stewed sauce, effect of enhancing salty taste, Taste improvement effect of gentiobiose such as caramel sourness suppression effect, harshness reduction effect, spice feeling enhancement effect (for example, JP-A-2002-335903, JP-A-2011-206030, JP-A-2001-95541 , Japanese Patent Application Laid-Open No. 2015-8687) can be exhibited more effectively.
本発明の糖組成物および本発明の呈味剤を飲食品に含有させるときの含有量は、飲食品の種類に応じて適宜決定することができるが、飲食品全体に対する本発明の糖組成物の含有量（固形分換算質量）は、例えば、０．１～３０質量％とすることができ、好ましくは０．５～１５質量％である。本発明の糖組成物および本発明の呈味剤をアルコール飲料やノンアルコール飲料などの飲料に含有させるときは、飲料全体に対する本発明の糖組成物の含有量（固形分換算質量）は、例えば、０．１～５質量％とすることができ、好ましくは０．２～３質量％である。 When the sugar composition of the present invention and the flavoring agent of the present invention are contained in a food or drink, the contents thereof can be appropriately determined according to the type of the food or drink. The content (solid content equivalent mass) can be, for example, 0.1 to 30% by mass, preferably 0.5 to 15% by mass. When the sugar composition of the present invention and the flavoring agent of the present invention are contained in beverages such as alcoholic beverages and non-alcoholic beverages, the content of the sugar composition of the present invention (mass in terms of solid content) relative to the entire beverage is, for example, , 0.1 to 5% by weight, preferably 0.2 to 3% by weight.
以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。なお、本明細書において特に記載の無い場合は「％」は質量％を意味し、また「固形分」当たりの割合（含有量）や「固形分」の含有割合（濃度）に言及した場合には、固形成分の質量に基づいて定められた割合を意味するものとする。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. In this specification, unless otherwise specified, "%" means % by mass, and when referring to the ratio (content) per "solid content" or the content ratio (concentration) of "solid content" shall mean the proportion determined on the basis of the mass of the solid component.
例１：糖組成物の調製と官能評価試験
糖組成物１の調製
固形分濃度６５％のグルコース水溶液にアーモンド由来のβ－グルコシダーゼ（東洋紡社）を基質固形分１ｇ当たり１４ｍｇ添加し、ｐＨ６、６０℃の条件で７２時間保持することでゲンチオオリゴ糖組成物を製造し、常法により精製して糖組成物１を得た。
Example 1: Preparation of sugar composition and sensory evaluation test
Almond-derived β-glucosidase (Toyobo Co., Ltd.) was added in an amount of 14 mg per 1 g of the substrate solid content to an aqueous glucose solution having a solid content concentration of 65%, and the mixture was maintained at pH 6 and 60°C for 72 hours to obtain gentiooligosaccharides. A composition was produced and purified by a conventional method to obtain Sugar Composition 1.
糖組成物２の調製
固形分濃度６５％のグルコース水溶液にハロバチルス・ハロフィラス（Halobacillus
halophilus）由来のβ－グルコシダーゼ（２０１８年度日本農芸化学会大会講演要旨集、講演番号：２Ａ２６ｐ０５、「Halobacillus
halophilus由来β－１，６－グルコシダーゼの機能解析」、寺田真衣、磯野直人）を基質固形分１ｇ当たり７５ｍｇ添加し、ｐＨ６、６０℃の条件で７２時間保持することでゲンチオオリゴ糖組成物を製造し、常法により精製して糖組成物２を得た。
Preparation of sugar composition 2 β-glucosidase derived from Halobacillus halophilus (2018 Annual Meeting of Japan Society for Bioscience, Biotechnology and Agrochemistry, Lecture No.: 2A26p05, “β-glucosidase derived from Halobacillus halophilus ” was added to an aqueous glucose solution having a solid content concentration of 65%. Functional Analysis of 1,6-Glucosidase”, Mai Terada, Naoto Isono) was added at 75 mg per 1 g of the substrate solid content, and maintained at pH 6 and 60° C. for 72 hours to produce a gentio-oligosaccharide composition, followed by a conventional method. Sugar composition 2 was obtained after purification.
糖組成物３の調製
固形分濃度６５％のグルコース水溶液にβ－グルコシダーゼを含有するアスペルギルス・ニガー（Aspergillus
Niger）由来のセルラーゼ製剤を基質固形分１ｇ当たり４０ｍｇ添加し、ｐＨ５、６０℃の条件で７２時間保持することでゲンチオオリゴ糖組成物を製造し、常法により精製して糖組成物３を得た。
Preparation of Sugar Composition 3 40 mg of Aspergillus Niger -derived cellulase preparation containing β-glucosidase was added per 1 g of substrate solid content to an aqueous glucose solution having a solid content concentration of 65%. A gentio-oligosaccharide composition was produced by holding for a period of time, and purified by a conventional method to obtain a sugar composition 3.
糖組成物４の調製
糖組成物３に対し、ＲＯ膜分画処理により単糖を除去し、常法により精製して糖組成物４を得た。
Preparation of sugar composition 4 Sugar composition 4 was obtained by removing monosaccharides from sugar composition 3 by RO membrane fractionation and purifying sugar composition 4 by a conventional method.
糖組成物５～１２の調製
上記手順により得られた糖組成物１～４およびグルコース水溶液を下記配合で混合することで、糖組成物５～１２を調製した。なお、いずれも固形分濃度２０質量％の水溶液を調製して用いた。
糖組成物５：糖組成物２を８３％、グルコース水溶液を１７％
糖組成物６：糖組成物２を６０％、グルコース水溶液を４０％
糖組成物７：糖組成物１を７０％、糖組成物２を３０％
糖組成物８：糖組成物２を８０％、糖組成物４を２０％
糖組成物９：糖組成物２を９０％、糖組成物４を１０％
糖組成物１０：糖組成物４を５０％、グルコース水溶液を５０％
糖組成物１１：糖組成物１を２５％、糖組成物２を２０％、糖組成物４を２０％、グルコース水溶液を３５％
糖組成物１２：糖組成物４を７５％、グルコース水溶液を２５％
Preparation of Sugar Compositions 5 to 12 Sugar Compositions 5 to 12 were prepared by mixing Sugar Compositions 1 to 4 obtained by the above procedure and aqueous glucose solutions according to the following formulations. In each case, an aqueous solution having a solid concentration of 20% by mass was prepared and used.
Sugar composition 5: 83% sugar composition 2, 17% aqueous glucose solution
Sugar composition 6: 60% sugar composition 2, 40% aqueous glucose solution
Sugar Composition 7: 70% Sugar Composition 1 and 30% Sugar Composition 2
Sugar composition 8: 80% sugar composition 2, 20% sugar composition 4
Sugar Composition 9: 90% Sugar Composition 2 and 10% Sugar Composition 4
Sugar composition 10: 50% sugar composition 4, 50% aqueous glucose solution
Sugar composition 11: 25% sugar composition 1, 20% sugar composition 2, 20% sugar composition 4, 35% aqueous glucose solution
Sugar composition 12: 75% sugar composition 4, 25% aqueous glucose solution
糖組成分析
各糖組成物の固形分当たりの糖組成をＨＰＬＣ分析した。組成物中の各重合度含有量を分析する条件は以下の通りとした。
カラム：ＭＣＩ ＧＥＬ ＣＫ０４Ｓ（三菱ケミカル社）
カラム温度：７０℃
移動相：超純水
流速：０．４ｍｌ／分
検出器：示差屈折率検出器
Sugar composition analysis The sugar composition per solid content of each sugar composition was analyzed by HPLC. The conditions for analyzing each degree of polymerization content in the composition were as follows.
Column: MCI GEL CK04S (Mitsubishi Chemical Company)
Column temperature: 70°C
Mobile phase: Ultrapure water Flow rate: 0.4 ml/min Detector: Differential refractive index detector
重合度２の糖質中のα－グルコ２糖およびβ－グルコ２糖含有量を分析する条件は以下の通りとした。
カラム：ＵＬＴＲＯＮ ＰＳ－８０Ｎ．Ｌ（信和化工社）（２本連結）
カラム温度：５０℃
移動相：超純水
流速：０．５ｍｌ／分
検出器：示差屈折率検出器
The conditions for analyzing the contents of α-glucodisaccharide and β-glucodisaccharide in saccharides with a degree of polymerization of 2 were as follows.
Column: ULTRON PS-80N. L (Shinwa Kako Co., Ltd.) (two consolidated)
Column temperature: 50°C
Mobile phase: Ultrapure water Flow rate: 0.5 ml/min Detector: Differential refractive index detector
重合度２の糖質中のゲンチオビオース含有量を分析する条件は以下の通りとした。
カラム：ＨＩＬＩＣｐａｋ ＶＧ－５０ ４Ｅ（ｓｈｏｄｅｘ）
カラム温度：４０℃
移動相：８０ｖ／ｖ％アセトニトリル
流速：０．６ｍｌ／分
検出器：荷電化粒子検出器
The conditions for analyzing the content of gentiobiose in saccharides with a degree of polymerization of 2 were as follows.
Column: HILICpak VG-50 4E (shodex)
Column temperature: 40°C
Mobile phase: 80v/v% acetonitrile Flow rate: 0.6ml/min Detector: Charged particle detector
各糖組成物の味質評価
各糖組成物の５質量％水溶液を調製し、口に含んだ直後の苦味や甘味の強さ、飲み込んだ後の後味（口の中に残り後を引く苦味の強さ）、甘味と苦味のバランスを総合的に評価した。評価はよく訓練された３名のパネリストで実施し、パネリスト間で協議して評価結果を決定した。評価結果は「×：許容できない味質」「△：許容できる範囲だが改善の余地がある味質」「〇：適度な苦味で好ましい味質」の３段階とし、〇評価の試料を効果あり（良好な苦味を有する）とした。
Taste evaluation of each saccharide composition A 5% by mass aqueous solution of each saccharide composition was prepared, and the strength of bitterness and sweetness immediately after being put in the mouth, aftertaste after swallowing (bitterness remaining in the mouth). strength) and the balance between sweetness and bitterness were evaluated comprehensively. The evaluation was conducted by three well-trained panelists, and the evaluation results were determined through discussion among the panelists. The evaluation results are divided into three grades: "×: unacceptable taste quality", "△: acceptable taste quality with room for improvement", and "○: moderate bitterness and favorable taste quality". It has a good bitterness).
糖組成物１～１２の糖組成を表１に示し、官能評価結果を表２に示した。 Table 1 shows the sugar compositions of Sugar Compositions 1 to 12, and Table 2 shows the sensory evaluation results.
上記の通り、本発明の糖組成物の組成を満たす糖組成物（糖組成物２、５、７および９）は、すっきりとした苦味を有しておりかつ苦味が後を引くことなく甘味と苦味のバランスが良い、優れた味質を有していた。一方、β－グルコ二糖の含有量が３０質量％を超える試料（糖組成物４、１２）や、重合度３（ＤＰ３）や重合度４（ＤＰ４）の糖質を一定量以上含む試料（試料８および１０など）は、苦味が強く、さらに後を引く不快な苦味であった。 As described above, the sugar compositions satisfying the composition of the present invention (sugar compositions 2, 5, 7 and 9) had a clean bitter taste and were combined with sweetness without leaving bitterness behind. It had an excellent taste quality with a good balance of bitterness. On the other hand, samples containing more than 30% by mass of β-glucodisaccharide (sugar compositions 4 and 12) and samples containing more than a certain amount of saccharides with a degree of polymerization of 3 (DP3) or 4 (DP4) ( Samples 8 and 10, etc.) had a strong bitterness and a lingering unpleasant bitterness.
例２：果汁飲料への適用
例１で調製した糖組成物２および糖組成物３をそれぞれ固形分濃度７０％に濃縮し、市販の果汁飲料（トロピカーナ グレープフルーツ、キリンビバレッジ社）に０．２５質量％（固形分濃度）となるように添加し、果汁飲料を調製した。各試料を添加した果汁飲料について官能評価をした結果、糖組成物２添加区は無添加区と比較してトップからミドルのグレープフルーツの風味や苦みが強くなり、果汁感が向上した。また、エンドの甘味の切れが良好で、すっきりとした味質となった。糖組成物３添加区は無添加区と比較して果汁感の向上が確認されたが、糖組成物２添加区に比べ劣る評価であった。
Example 2: Application to fruit juice beverage Sugar composition 2 and sugar composition 3 prepared in Example 1 were each concentrated to a solid content concentration of 70%, and added to a commercially available fruit juice beverage (Tropicana Grapefruit, Kirin Beverage) by 0.25 mass. % (solid concentration) to prepare a fruit juice drink. As a result of sensory evaluation of fruit juice beverages to which each sample was added, the grapefruit flavor and bitterness from the top to the middle were stronger in the sugar composition 2 addition group than in the non-addition group, and the fruit juice feeling was improved. In addition, the sweetness of the end was cut well, and the taste was refreshing. The group with addition of sugar composition 3 was confirmed to have improved fruit juice feeling compared with the group with no addition, but the evaluation was inferior to that of the group with addition of sugar composition 2.
Claims (7)
（１）糖組成物中のグルコース含有量が４０～８５％である；
（２）糖組成物中のβ－グルコ二糖含有量が１２～３０質量％である；
（３）糖組成物中の重合度３の糖質含有量が５．４質量％以下である；および
（４）糖組成物中の重合度４の糖質含有量が１．０質量％以下である。 A β-glucooligosaccharide-containing sugar composition satisfying the following (1) to (4):
(1) the glucose content in the sugar composition is 40-85%;
(2) the β-glucodisaccharide content in the sugar composition is 12-30% by mass;
(3) the content of saccharides with a degree of polymerization of 3 in the saccharide composition is 5.4% by mass or less; and (4) the content of saccharides with a degree of polymerization of 4 in the saccharide composition is 1.0% by mass or less. is.
（５）二糖中のゲンチオビオースの含有量が６０％以上である。 The sugar composition according to claim 1, which further satisfies (5) below:
(5) The content of gentiobiose in the disaccharide is 60% or more.
A method for improving the taste of a food or drink, comprising adding the sugar composition according to any one of claims 1 to 3 or the taste improver according to claim 4 to the food or a raw material thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021055991A JP2022152999A (en) | 2021-03-29 | 2021-03-29 | β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021055991A JP2022152999A (en) | 2021-03-29 | 2021-03-29 | β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2022152999A true JP2022152999A (en) | 2022-10-12 |
Family
ID=83556320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021055991A Pending JP2022152999A (en) | 2021-03-29 | 2021-03-29 | β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2022152999A (en) |
-
2021
- 2021-03-29 JP JP2021055991A patent/JP2022152999A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3281534B1 (en) | Erythritol-containing sweetener composition | |
| JP2018075043A (en) | Method for approximating sweetness quality of sweetener to sweetness quality of sugar | |
| JP2012130336A (en) | Method for improving taste of sweetener having high sweetness | |
| JP4503402B2 (en) | Unpleasant taste reducing action and unpleasant odor reducing action | |
| JP3100139B2 (en) | Manufacturing method of food and drink | |
| JP2017158544A (en) | Taste improver of high-sweetness sweetener, and taste improving method | |
| JP4068924B2 (en) | Food and drink with reduced vinegar and its production method | |
| JP5066742B2 (en) | Taste and / or umami enhancement method from salt of food and drink | |
| JP4431195B2 (en) | Seasoning composition, method for producing the same, and food and drink with improved taste using the seasoning composition | |
| JP2022152999A (en) | β-GLUCOOLIGOSACCHARIDE-CONTAINING SUGAR COMPOSITION AND TASTE IMPROVING AGENT | |
| US20210261593A1 (en) | Terpene glycoside derivatives and uses thereof | |
| JP6181229B1 (en) | Gentiobiose-containing sugar composition and taste enhancer | |
| JP6896491B2 (en) | Indigestible glucan with a taste-enhancing effect | |
| KR20210068321A (en) | Terpene glycoside derivatives and uses thereof | |
| JP5318642B2 (en) | Sweetener composition containing high-intensity sweetener and malt extract | |
| JP2699470B2 (en) | Food preservative and method for producing the same | |
| JP5848083B2 (en) | Taste quality improver for high-intensity sweeteners | |
| JP6588071B2 (en) | β-D-glucopyranosyl- (1 → 1) -D-fructose and uses thereof | |
| JP2021193992A (en) | Taste improver | |
| JP2019201589A (en) | Taste improver | |
| JP2024007543A (en) | p-CRESOL GENERATION INHIBITOR | |
| JP6153778B2 (en) | Sucralose taste improving agent and taste improving method | |
| JP2022175880A (en) | Salty taste enhancing agent | |
| JPS5951256B2 (en) | Sweetening method | |
| JP2008253276A (en) | Method for improving residual sweet taste of sucralose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20240228 |