JP3386549B2 - Taste modifier - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a taste modifier, and more particularly to a taste modifier which removes unpleasantness such as bitterness of food and imparts a good flavor.

[0002]

2. Description of the Related Art When ingesting foods, in addition to nutritional intake, which is the original purpose, a certain degree of satisfaction due to sweetness and umami is required, and discomfort due to bitterness There is a desire to avoid it. Not only in daily life but also in certain patients, the intake of sugar or amino acid is limited, and the increase in bitterness due to a decrease in sweetness affects the content of diet, and mental distress is severe. There is one.

In the food industry, great efforts have been made to alleviate or reduce bitterness. Regarding the method of removing bitterness in food without impairing the original flavor of food, neutralization removal by dipping, washing with water or mild alkaline treatment, etc. can be performed as seen in the means such as "removing" when cooking food. Much done. Industrially, for example, a removal method using an adsorbent typified by silica gel (Japanese Patent Application Laid-Open No. 60-91969) used for removing fruit juice bitterness of citrus fruits, or a method of entrapping bitterness components by adding cyclodextrin (special Kaihei 2
No. 283246) or bitter components such as glycosides and peptides by enzymatic treatment (JP-A-2
No. 207768) has been proposed.

Conventionally, sweeteners and flavors have been added to alleviate the bitterness of foods, but the bitterness of foods with strong bitterness has not been sufficiently obtained. It is known that moderate sweetness gives humans a certain feeling of satisfaction and rest, and imparts a good condition to the oral cavity to which they are added, and also reduces and alleviates the bitterness mentioned above. It is known that the above is effective to some extent by the contrast effect. However, the addition of an excessive amount of sweet sugar causes unfavorable results such as excessive intake of calories and induction of tooth decay. Therefore, various low-calorie strong sweeteners have been developed and used in part as sugar substitutes.

Further, in the modification of taste by using a taste-imparting agent or a masking agent, a substance that modifies the taste-receptive tissue has been reported (Chemistry and Biology Vol. 27, No. 6).
No. p350). For example, gymnemic acid contained in the leaves of certain plants of the family Potatoe and didifin contained in the leaves of jujuba are triterpene glycosides and are known to have an inhibitory effect on bitterness. It has been found that miraculin obtained from a certain miracle fruit or curculin contained in a plant of the family Rhamnaceae has a sweetening effect by drinking sour or untasted water after it has been taken in the mouth (JP-A-2- 84158). However, these are the supply amount, separation and purification,
There is a problem in terms of chemical stability and price, and it is not used effectively in industry. That is, in taste modification such as enhancement of sweetness or suppression of bitterness, any of the methods can be applied only to a limited taste quality or a limited bitter substance, and lacks its usefulness industrially. There was a problem.
Therefore, an object of the present invention is to provide a taste improving agent that is easy to mass-produce, can be provided at low cost, is safe for oral ingestion, and has a bitterness suppressing effect and a sweetness and umami enhancing effect. is there.

[0006]

[Means for Solving the Problems] The present inventors have focused their efforts on the taste-modifying effect by paying attention to the taste-receptive mechanism and the interaction between taste substances and lipid structures, which are carried out in the taste tracts of the oral cavity. As a result, the protein-lipid complex according to the present invention has (1) a high affinity with a hydrophobic substance, particularly adsorbing a bitter substance to reduce the concentration of the bitter substance in the system, (2) At the same time or independently, it was found that the taste receptors are adsorbed to the taste receptor sites of taste cells on the tongue to modify the taste receptors, and the present invention has been completed. That is, the present invention relates to phospholipids, lysophospholipids, sugars.
Lipids, sterol lipids, polyol fatty acid esters and
One or more lipids selected from fatty acids , and milk protein
Quality, one protein selected from soybean-derived protein and egg protein, or
The above object is achieved by providing a taste modifier comprising a protein-lipid complex obtained from two or more kinds of proteins.

[0007]

[Operation] The basic five tastes of human taste are received and recognized by different mechanisms. In general, a bitter tastant has a hydrophobic group, and permeates bitterness by binding to the lipid layer of the taste receptor. Therefore, it has the characteristic of being a substance that strongly binds to lipids. It is known that when a liposome composed of phospholipids or the like is added to a bitter substance using this characteristic, the bitter substance is adsorbed and the taste cells cannot be stimulated. On the other hand, the acceptance of sweetness and umami is carried out via a taste receptor composed of protein. Therefore, it has been reported that the sensitivity to these taste qualities is lowered by the protease treatment and the denaturing action of the surfactant.

[0008] However, lipid structures represented by liposomes and the like have been studied for use as drug delivery systems containing a drug in view of their hydrophobicity on the surface and affinity for biological membranes. No positive use is known for the associated taste modification. In addition, the preparation of liposomes has practical difficulties. That is, when using a phospholipid, an emulsification and dispersion step is required, and it is also difficult to make it stably exist in the product.

On the other hand, proteins in the present invention - lipid complexes, it is possible to increase the dispersibility in water of the lipid, it can be used as an effective taste modifiers. Moreover, the protein-lipid complex has a high affinity with the hydrophobic substance due to the taste-receptive mechanism performed in the taste tract in the oral cavity and the interaction between the taste substance and the lipid structure, and particularly adsorbs the bitter substance. It has the effect of reducing the concentration of bitter substances in the mouth and adsorbing to the taste receptor site of taste cells on the tongue at the same time or independently and modifying the taste receptor. Therefore, the protein-lipid complex has the effect of suppressing the bitterness and sweetening, and enhancing the umami, so that the effects of suppressing the bitterness of the food, reducing the unpleasant taste of the food and enhancing the rich taste, and the like can be obtained. Since it is in the form of liquid, powder or fine particles, it has excellent operability and can be used as it is by mixing it with the target raw material or product, or it can be used by dispersing it in water. In addition, it is safe for the living body and can be easily mass-produced.

The taste improver of the present invention will be described in detail below. The taste improving agent according to the present invention contains a lipid and a protein.
And a protein-lipid complex obtained from Protein - lipid complex protein is the preparation ingredient is preferably water-soluble protein, milk protein, soy protein, is one or more selected from egg protein. Further, it is desirable to contain β-lactoglobulin in an amount of 30% by weight or more based on the total amount of protein components, and if it is less than this range, it becomes difficult to obtain good results.

[0011] The protein - lipid complex lipids of the phospholipid,
Lysophospholipids, glycolipids, sterol lipids, polyol fatty acid esters, fatty acid. Phospholipids and / or lysophospholipids are preferably used, and in that case, animal or vegetable extract lecithin such as soybean or egg yolk, and / or purified lecithin or processed lecithin by enzymatic treatment or the like can be used. Specific phospholipids and / or lysophospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, sphingomyelin, lysophosphatidic acid, lysophosphatidylcholine, and one of these or It is desirable to use two or more kinds.

Further, phospholipids and / or lysophospholipids chemically synthesized and / or synthesized using an enzyme can be used. Specific synthetic methods include phosphoric acid esterification of diglyceride, monoglyceride phosphoric acid ester, fatty acid esterification of glycerophosphoric acid, and the like,
Phospholipids and / or lysophospholipids, which are reaction products generated by these synthetic methods, can be used.
Specifically, monoacyl glyceromonophosphate,
Examples thereof include monoacyl glycero diphosphate, diacyl glycero monophosphate, bisphosphatidic acid and the like. Furthermore, hydrogenated phospholipids and / or hydrogenated lysophospholipids and the like can be mentioned.

The protein-lipid complex is obtained as a powdery or granular composition by uniformly emulsifying and dispersing the protein and the lipid by mechanical means and / or ultrasonic treatment and then dehydrating the mixture. be able to. The mixing ratio of the protein and the lipid for producing the protein-lipid complex is preferably 0.05 to 50 parts (weight) of lipid to 1 part of protein, and more preferably 1 part of protein to 0.1 part of lipid. 4 to 3 parts. At the above ratio, 1 part protein to 0.05 parts lipid
If the amount is less than the range, the effect of modifying the taste cannot be obtained. or,
When the amount of lipid is more than 50 parts with respect to 1 part of protein, the dispersibility in water is lowered and the preparation work is not effective, and it is difficult to use.

When the protein and the lipid are mixed in the above ratio and dispersed in water to obtain an emulsion, the mixing ratio of water to the protein-lipid mixture is 0.5 part of water to 1 part of the mixture of protein and lipid. ˜100 parts is preferable, and more preferably 1 part to 10 parts of water to 1 part of the mixture of protein and lipid.
If the water content of the mixture is below the above range, homogenization of the protein and the lipid will be hindered, and if it exceeds the above range, the load of the dehydration step will increase and it will be impractical.

When the protein and the lipid are mixed, the protein and the lipid are mixed in advance and dispersed and emulsified in a predetermined amount of water, or a uniform aqueous protein solution is prepared and the lipid is dispersed and emulsified. However, either method is acceptable. Upon dispersing and emulsifying these, a homogenizing device or an emulsifying device, an ultrasonic treatment device, or the like can be used. Regarding the emulsified state of the emulsified composition, the oil-in-water type (O / W type), the water-in-oil type (W / O type), or the oil-in-water-in-oil type (O / W / O) is used.
Examples thereof include a multi-phase emulsion type such as (type) and the like, and the implementation thereof is not particularly limited. The particle size of the emulsified composition is 0.1 to 10
0 μm is preferable, and 0.5 to 10 μm is particularly preferable.

The temperature at the time of mixing the protein and the lipid or dispersing them in water is not limited, but the lipid or the like is deteriorated at a high temperature. The dehydration treatment method is not particularly limited and known methods can be used, for example, reduced pressure drying, spray drying,
Alternatively, a means such as freeze-drying may be mentioned, and contamination of microorganisms,
Alternatively, a method that allows rapid dehydration without causing deterioration of protein and lipid is desirable. The water content after drying is 20% by weight or less, preferably 12% by weight or less,
More preferably, it is 10% by weight or less. The shape of the protein-lipid complex depends on the water content and the lipid content, and may be powder, granule, or paste. Considering the convenience in use for the shape and size, There is no particular limitation except for things that are inconvenient to handle.

When the protein-lipid complex thus obtained is used as a taste modifier, the fields of application of aqueous solutions and solids include foods, beverages and their raw materials. The amount of the taste modifier of the present invention to be added varies depending on the product to which it can be applied, and a generally preferable amount is from 0.05 to 10.
It is 0% by weight, especially 0.1 to 3.0% by weight. Also,
The taste modifier of the present invention may be used in combination with a raw material containing an aroma component such as flavor, spice or flavor oil.

[0018]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. The parts in the examples are based on weight. (Example 1) Whey protein concentrated powder (trade name Sanlacto N
-2: 100g of Taiyo Kagaku Co., Ltd. and 40g of soybean lecithin (trade name Nisshin DX: Nisshin Oil Co., Ltd.) were kneaded,
After being dispersed in 1 liter of water, a TK homomixer manufactured by Tokushu Kika Co., Ltd. was given a rotation speed of 9000 rpm to homogenize for 15 minutes. The obtained emulsion is 40 ° C. and 0.1 Torr
Then, the water content in the solid was dehydrated under reduced pressure to 9.8%.
The obtained lumpy composition was pulverized and sieved with a 20-mesh sieve to obtain 136 g of the taste modifier of the present invention (hereinafter, abbreviated as Example Sample 1).

Using the above-mentioned practical sample 1, the taste-modifying effect on five basic tastes was tested by the equivalent concentration method. The equivalent concentration method is a method in which the strength of taste of a test solution is compared with several standard solutions to obtain the same strength of taste. A solution of each tastant was prepared at the concentration shown in Table 1, and the practical sample 1 was added so as to have a concentration of 0.1%. As shown in the results of FIG. 1 and FIG. 2, enhancement was observed for sweetness and umami, and as shown in FIG. 3, it showed an inhibitory effect on bitterness. Further, as shown in FIGS. 4 and 5, the sourness and saltiness were hardly affected.

[0020]

[Table 1]

Example 2 and Comparative Example 1 100 g of whey protein concentrated powder and 40 g of soybean lecithin used in Example 1
Were kneaded, 1 liter of distilled water was added, and dispersion and emulsification were performed in the same manner as in Example 1 to obtain a suspension (Comparative Sample 1). Further, this was dried using a freeze dryer until the water content in the solid became 7.8%, and passed through a 20-mesh sieve to obtain a powder (working sample 2). Using these samples, the test solutions shown in Table 1 were used to test the effect on taste by an equivalent concentration test. At the same time, whey protein concentrate,
Soy lecithin was tested for its effect on taste (Table 2). From this result (Table 2), dehydration treatment was performed on protein-
For the production of lipid complex (whey protein-soy lecithin),
It is also understood that it is important for the manifestation of effects.

[0022]

[Table 2]

(Example 3) Example 1 obtained in Example 1
To 0.3% of sucrose aqueous solution prepared at a concentration of 0-0.6%
%, And the effect on sweetness was determined by measuring the stimulation threshold. The threshold was determined by randomly selecting the one containing the sucrose aqueous solution of each concentration in the mouth and feeling the sweetness, and selecting the minimum concentration of the thresholds. As can be seen from the results in Table 3, in the system to which the practical sample 1 is added, the threshold value is lowered and the sweetness is easily felt.

[0024]

[Table 3]

(Example 4) Example 2 obtained in Example 2
Was added to commercially available milk to which sucrose was added at a concentration of 1.875% so as to be 0.1%, and milk containing sucrose at each concentration was used as a standard solution in the same manner as in Example 1, As a result of the equivalent concentration test, the recognized concentration was 2.25%, and it was found that the practical sample 2 exhibited the effect even in milk. (Example 5) 100 g of whey protein concentrated powder (trade name: Sanlacto N-5: Taiyo Kagaku Co., Ltd.) was dissolved in 1 liter of distilled water, and 90% with a TK homomixer manufactured by Tokushu Kika Co., Ltd.
20 g of soybean lecithin (manufactured by Ajinomoto Co., Inc.) was added little by little with stirring at 00 rpm, and the mixture was emulsified and dispersed at room temperature. This dispersion was freeze-dried until the water content in the solid became 6.5% to obtain 108 g of a solid. This was ground with a metal spatula to obtain a powdery composition (Example 3).
The equivalent concentrations of a 1.0% sucrose aqueous solution and a 0.00070% theobromine (a bitter ingredient of cocoa) aqueous solution to which this composition was added at a concentration of 0.1% were 1.25% and 0.0, respectively.
It was 0058%. Further, the following evaluation experiment was performed using the practical sample 3.

[Experimental Example 1] With respect to the practical sample 3 obtained in Example 5, the effect was examined in a bitterness response system using a model biological membrane. A single-layer liposome of azolectin was prepared according to a conventional method, and the adsorption of theobromine (a bitter component of cocoa) on the liposome was performed by a method such as Kumazawa (Biochemisty).
The 27 Vol P1239 1988 years), using a membrane potential sensitive dye diS-C ₃ (5) (manufactured by Nippon Kanko Shikiso Laboratory), the change in the fluorescence intensity was measured as a change in membrane potential. The result is as shown in FIG. It was presumed that the practical sample 3 acts on the film to suppress the bitterness.

[Experimental Example 2] The adsorption capacity of the hydrophobic substance of practical sample 3 obtained in Example 5 was examined by partitioning into two phases of organic solvent-water (Oil Chemistry Vol . 30, Vol . 11 , No. 11).
No., 942). 0.02M potassium phosphate buffer (pH
7.0) 30 ml to which Working Sample 3 was added at a concentration of 3%, and n-octanol, n-decanol, n-
10 ml each of 0.1% n-heptane solutions of dodecanol, δ-decalactone and δ-dodecalactone were overlaid. The aqueous phase was slowly stirred with a magnetic stirrer, and after 6 hours, the concentration of each substance in the n-heptane layer was measured by gas chromatography. As a control, prepared was one in which nothing was added to the water phase side, and similarly after 6 hours, n-
Assuming that the substance concentration of the heptane layer is C _n and the substance concentration of the _n -heptane layer of the sample addition system is C _s , the distribution amount of the substance to the water layer in each experimental system is W _n = (1-C _n / 0.
1) and W _s = (1−C _s /0.1). Therefore, the adsorption amount of each substance with respect to the sample is expressed as the difference (W _s −W _n ) × 100 (%) of the water layer distribution amount. The amount of each substance adsorbed is summarized in Table 4. It was shown that the complexation increases the adsorption of the fat-soluble substance, and one of the mechanisms for suppressing the bitterness is the adsorption of the bitter substance by the protein-lipid complex.
For comparison, the whey protein used to prepare Example 3 instead of Example 3 was added, only soybean lecithin was added, and the whey protein and soybean lecithin used to prepare Example 3 were compared. A kneaded product obtained by kneading was added to produce a product similar to the above.

[0028]

[Table 4]

[Experimental Example 3] The taste response to sweetness and bitterness of the practical sample 3 obtained in Example 5 was examined by the stimulation response of the rat chorda tympani nervous system. The lower jaw of the rat was incised to expose the nerve bundle, and after contact with a silver bulb, the electrical signal generated by the taste stimulus was guided to an amplifier and recorded. Implementation sample 4 is 0
0.5 mM theobromine and 1 contained at a concentration of 0.5%
The M sucrose aqueous solution was refluxed in the oral cavity of the rat, and the response potential was recorded. The results are shown in FIGS. 7 and 8. It can be seen that the protein-lipid complex of the present invention acts at the level of taste acceptance.

(Example 6) 80 g of soybean lecithin (trade name Epicron 200: manufactured by Lucasmeyer) was dispersed in 1 liter of distilled water by ultrasonication, and milk whey concentrated powder (trade name Milk Pro-H: Sanei Chemical Co., Ltd. )
100 g) was added and stirred. The obtained emulsified dispersion was freeze-dried to adjust the water content in the solid to 6.8%. This was passed through a 20-mesh sieve to obtain 167 g of powder (Example 4). A whipped cream was produced according to the following formulation and production method, and cream flavors were compared.

[0031]   <Compound>   (Oil phase) -Rapeseed hydrogenated oil (melting point 32.8 ° C) 20 parts (parts by weight) ・ Cured palm oil (melting point 34.5 ° C) 6 parts ・ Butter fat (melting point 32.4 ° C) 14 parts ・ Lecithin 0.28 parts   (Water phase) ・ Water 54.5 copies ・ Skim milk powder 4 parts ・ Sucrose fatty acid ester (HLB11) 0.2 parts ・ Hexametaphosphoric acid 0.1 part ・ Working sample 4 0.5 parts

<Manufacturing Method> After preparation by dissolving or dispersing each of the oil phase and the water phase, pre-emulsification, high-pressure homogenization and sterilization treatment were carried out to obtain a creamy fat composition. 80 g of granulated sugar was mixed with 1 liter of this composition and whipped to obtain a whipped cream. For comparison, the sample of Example 4 was not added, the sample of Example 4 was replaced with only 0.5 part of the whey protein used for the preparation of Example 4, and the sample of whey used for the preparation of Example 4 was prepared. A mixture containing 0.5 parts of a kneaded product obtained by kneading and soybean lecithin was produced in the same manner as above. A sensory evaluation of the cream flavor was performed using the cream to which Example 4 was not added as a control. The results are shown in Table 5. The product added with the execution sample 4 was a cream with a strong milk flavor, richness, and no off-taste such as bitterness and astringency.

[0033]

[Table 5] (The numbers in the table are the average scores of 20 professional panelists ranked. ・ The control is better -1 point, ・ The control is slightly better -0.5 point, ・ The same as the control 0 point, ・(Slightly better than the control +0.5 point, better than the control +1 point.)

[Experimental Example 4] As a method for easily quantifying a complex of a lipid and a protein, it was confirmed that the amount of the lipid extracted into n-hexane was decreased by forming the complex of the lipid and the protein. I paid attention.
A 2 g sample of the lipid-protein complex composition was weighed in an Erlenmeyer flask with a sealed stopper, and 15 ml of pure water and n-hexane were added,
After stirring at 20 ° C. for 15 minutes and allowing to stand, 10 ml of the upper layer (n-hexane layer) is collected, hexane is distilled off, and the solid weight is precisely weighed. From the obtained weight of n-hexane-soluble matter, the free lipid ratio (%) = (weight of n-hexane-soluble matter × 1.5) / (weight of lipid in 2 g of sample) is defined. The free lipid percentage was measured on three samples, a kneaded product obtained by kneading soybean lecithin as a raw material of Example 4 and concentrated milk whey powder, an emulsion obtained by dispersing in water and homogenized, and Example 3 of Example 4. . The results are shown in Table 6.

[0035]

[Table 6]

(Example 7) 80 g of soybean lecithin (trade name Epicron 200: manufactured by Lucasmeyer) was dispersed in 1 liter of distilled water by ultrasonication, and milk whey concentrated powder (trade name: Milbro H: Sanei Chemical Co., Ltd.) was dispersed therein. Made)
40 g and sodium caseinate (manufactured by Sanei Chemical Co., Ltd.) 60
g and stir. The obtained emulsified dispersion was freeze-dried until the water content in the solid became 6.8%, and sieved with a 20-mesh sieve to obtain 170 g of powder (Example 5). Example 5 was added to the whipped cream prepared in the same manner as in Example 6, and the effect on flavor was examined by sensory evaluation. The results are shown in Table 7, and a product having a good flavor was obtained compared with the product without addition.

[0037]

[Table 7] (The numerical evaluation in the table is the same as in Table 5.)

(Example 8) 80 g of soybean lecithin (trade name: Epicuron 200) was dispersed in 1 liter of distilled water by ultrasonic treatment to obtain 100 skimmed milk powder (Snow Brand Milk Products Co., Ltd.).
g were mixed with stirring. The obtained emulsified dispersion is freeze-dried,
The water content in the solid was 6.5%. This was passed through a 20-mesh sieve to obtain 165 g of powder (Example 6).

[Experimental Example 5] The protein preparations used in Examples 6, 7 and 8 were treated with SDS (sodium dodecyl sulfate) and mercaptan and subjected to SDS-polyacrylamide gel electrophoresis. The electrophoresis results were analyzed with a densitometer to quantify each protein component.
The results are shown in Table 8. In order to obtain a product having a good flavor, it is preferable that the β-lactoglobulin content is 30% or more.

[0040]

[Table 8]

[0041]

EFFECTS OF THE INVENTION The taste modifier according to the present invention is excellent in reducing bitterness, can be applied in powder form and liquid form, and is safe for living bodies.

[Brief description of drawings]

FIG. 1 is a bar graph showing the sweetness enhancing effect of the taste improving agent of the present example.

FIG. 2 is a bar graph showing the umami taste enhancing effect of the taste improving agent of the present example.

FIG. 3 is a bar graph showing the bitterness suppressing effect of the taste improving agent of the present example.

FIG. 4 is a bar graph showing the effect of sourness on taste by the taste improver of this example.

FIG. 5 is a bar graph showing the salty taste effect of the taste improving agent of the present example.

FIG. 6 is a bar graph showing that the taste improving agent of the present example influences the change in membrane potential of theobromine.

FIG. 7 is a characteristic diagram of rat chorda tympani nervous system stimulation response when the taste improving agent of the present example is added to theobromine.

FIG. 8 is a characteristic diagram of the stimulation response of the chorda tympani nervous system of rats when the taste improving agent of the present example is added to sucrose.

Front page continued (72) Inventor Norihisa Katsuragi 1-8762-23, Doaihoncho, Hasaki-cho, Kashima-gun, Ibaraki Kao Dogo Dormitory (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/00-1 / 03 A23J 7/00

Claims (7)

(57) [Claims] 1. A phospholipid, a lysophospholipid, a glycolipid, a starch
From roll lipids, polyol fatty acid esters and fatty acids
One or more selected lipids , milk protein, soybean
A taste modifier comprising a protein-lipid complex obtained from one or more proteins selected from conventional proteins and egg proteins . 2. The taste modifier according to claim 1, wherein the protein is a water-soluble protein. 3. A taste modifier as claimed in claim 1 or 2 wherein the protein protein containing unmodified β over lactoglobulin 30% by weight or more. 4. The taste modifier according to claim 1, wherein the lipid is lecithin of animal / plant origin. 5. The protein-lipid complex is obtained by uniformly emulsifying and dispersing a protein and a lipid by mechanical means and / or ultrasonic treatment, and then performing dehydration treatment. Taste modifier. 6. A food containing the taste modifier according to any one of claims 1 to 5 . 7. A beverage comprising the taste modifier according to any one of claims 1 to 5 .