JP3419955B2 - Pungency suppressant - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pungency inhibitor, and more particularly to a pungency inhibitor that effectively suppresses pungency when added to foods having pungency.

[0002]

2. Description of the Related Art Pungency is indispensable for foods as well as umami as a taste that brings a unique stimulus and flavor. Generally, spicy ingredients have the effect of delaying the deterioration of the quality of meat and seafood, such as the spicy ingredient of mustards, and the effect of preventing spoilage from foods. It is well known that it has effects such as enhancing appetite, raising body temperature, and enhancing physiological activity such as promoting sweating. Particularly, regarding the physiological phenomenon for pungency, for example, decrease of body fat due to ingestion of pungency component (Kawada, T., Watanabe,
T. , Iwai, K .; , Et al. J. Nutr
i. , 116, 1272, 1986, Shigeru Kimura, Food functions of spice ingredients, Koseikan, 165, 1989), Increased energy metabolism (Henry, CK and Emer.
y, B. , Hum. Num. Clin. Nutr. , 4
0c, 165, 1986) and many other studies have been reported. As described above, the spicy ingredient plays an important role in general food and human health maintenance. Further, in recent years, the westernization and diversification of eating habits have progressed, and the consumption of spicy ingredients has been increasing year by year with the increase in processed foods, and the use of spicy ingredients has expanded accordingly.

However, when a large amount of spicy ingredient is used for preferable flavoring, when a large amount of spicy ingredient is used in order to utilize the antiseptic effect of the spicy ingredient, or when physiological effects such as health management are exerted. When ingesting a large amount of a spicy ingredient for the purpose of enhancing it, strong irritation of the spicy ingredient itself becomes an obstacle in its use.

In order to control the spiciness of wasabi, mustard, etc., sugars, polyhydric alcohols, cyclodextrins,
Alternatively, a method using edible oil (Japanese Patent Publication No. 54-14657 and Japanese Patent Publication No. 5-82186) has been proposed. However, these substances generally have a small pungency-suppressing action, and especially sugars and the like change the taste of the food itself when added in an amount sufficient to exert its effect, and cyclodextrin and the like are originally pungency components. Problems such as flavoring, preservative, and weakening of physiologically active effect are caused.

[0005]

SUMMARY OF THE INVENTION Therefore, the object of the present invention is to add a large amount of a spicy ingredient to foods for the purpose of flavoring and preserving, and to ingest a large amount of a spicy ingredient for the purpose of health maintenance and management. To provide a pungent suppressor capable of suppressing the pungent taste without losing the characteristics such as flavoring, antiseptic, or bioactive effect of the pungent ingredient even in the case of making the food easy to eat. is there.

[0006]

Under such circumstances, the inventors of the present invention have conducted extensive studies, and as a result, found that an ester of a mono- or diglyceride and a polycarboxylic acid has a great effect on suppressing pungency, and the present invention has been made. It came to completion.

That is, the present invention provides a pungency inhibitor containing an ester of a mono- or diglyceride and a polycarboxylic acid. The present invention also provides a food containing the pungency suppressor.

The ester of a mono- or diglyceride and a polycarboxylic acid used in the present invention is produced, for example, by reacting a mono- or diglyceride with a polycarboxylic acid or its reactive derivative.

The fatty acid residue constituting the monoglyceride in the present invention is not particularly limited, but is preferably a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms, particularly preferably 12 to 18 carbon atoms.

The fatty acid residue constituting the diglyceride is not particularly limited, but the fatty acid residue constituting the above monoglyceride and one or a mixture of two or more of the polycarboxylic acid residues described below are used. Can be mentioned. Particularly preferred fatty acid residues of mono- or diglycerides include lauric acid, stearic acid, oleic acid, linoleic acid and linolenic acid. In the case of diglyceride, two kinds of the above fatty acid residues may be combined. The mono- or diglyceride may be a monoglyceride, a diglyceride or a mixture thereof,
It may also contain triglycerides.

The polycarboxylic acid in the present invention includes
Although not particularly limited, oxalic acid, malonic acid, succinic acid,
Saturated dicarboxylic acids such as glutaric acid, adipic acid, pimelic acid, suberic acid, and azelaic acid; unsaturated dicarboxylic acids such as maleic acid, methylmaleic acid, fumaric acid, and methylfumaric acid; hydroxypoly acids such as malic acid, tartaric acid, and citric acid. Carboxylic acid; Examples thereof include esterified polycarboxylic acids such as diacetyltartaric acid in which the hydroxyl groups of hydroxycarboxylic acid are wholly or partially esterified with the above-mentioned carboxylic acids such as acetic acid and oxalic acid.

The reactive derivative of polycarboxylic acid is preferably an acid anhydride, and the acid anhydride is preferably diacetyltartaric acid anhydride, maleic anhydride, phthalic anhydride or succinic anhydride, and particularly preferably anhydrous. Examples include diacetyl tartaric acid and succinic anhydride.

Mono- or diglycerides and polycarboxylic acids or their reactive derivatives (hereinafter referred to as polycarboxylic acids)
The esterification reaction with is not particularly limited, and a mono- or diglyceride and a polycarboxylic acid are mixed, and the temperature is 85 to 200 ° C.
The temperature may be 0.1 to 3 hours. Further, the ratio of mono- or diglyceride to polycarboxylic acid is such that the polycarboxylic acid is 0.1 to 10 with respect to 1 part of mono- or diglyceride.
It is preferably doubled (molar ratio). Further, when carrying out the esterification reaction, amines such as pyridine and a basic catalyst may be added. In this case, the reaction can be completed at a lower temperature and in a shorter time.

The ester obtained by the above reaction can be used as it is as a pungency inhibitor, and may contain both an ester of monoglyceride and polycarboxylic acid and an ester of diglyceride and polycarboxylic acid. The content ratio is also not particularly limited. Unreacted polycarboxylic acids and mono- or diglycerides may be further contained, but the content of components other than the ester of mono- or diglyceride and polycarboxylic acid in the reaction product is preferably 80% by weight or less. , More preferably 50% by weight or less, further preferably 30% by weight or less, particularly preferably 5% by weight or less.

As the purification method, a purification method using a hydrophobic adsorption column such as silica gel chromatography or a molecular weight fractionation column such as gel chromatography can be used.

The ester of mono- or diglyceride and polycarboxylic acid used in the present invention does not include its salt.

The above ester contained in the pungency suppressor of the present invention can be used as it is if the obtained ester is in powder form. If the obtained ester is a liquid ester, it can be used by pulverizing it by mixing with protein, starch, saccharides, high molecular weight cellulose and the like. Further, among the above-mentioned esters, when it has an unsaturated fatty acid residue, an antioxidant can be added for the purpose of preventing oxidation. Examples of the antioxidant include tocopherol acetate (trade name: Sankatol, manufactured by Taiyo Kagaku Co .; Sancanon, manufactured by Maruzen Kasei Co .; trade name: Sanmelin, Sanei Gen.
(Manufactured by AFI Co., Ltd.) and the like.

It is also possible to dissolve the above ester in edible oil (triglyceride) and use it, for example, soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, coconut oil,
Vegetable oils such as palm kernel oil, rice oil, sesame oil, safflower oil, high oleic safflower oil, sunflower oil and high oleic sunflower oil; animal oils and fats such as beef tallow, lard, fish oil, whale oil and milk fat; these Fractionated oils; also hydrogenated; and transesterified 1
A combination of two or more species can be used.

Further, when the above ester is used as a bitterness reducing agent, it can be used in combination with a surfactant. Examples of the surfactant include sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, Examples thereof include polyglycerin condensed ricinoleic acid ester, lecithin, polyoxyethylene hydrogenated castor oil, polyethylene glycol fatty acid ester, glycerin fatty acid ester, and polyoxyethylene nonionic surfactant.

The pungency suppressor of the present invention is added to a food having a pungency (a food having a pungency originally containing a pungency component or a food having a pungency imparted by adding a pungency component). , The spiciness can be suppressed. Pepper ingredients include red pepper (red, black, yellow), pepper, Japanese pepper, wasabi,
Examples include those extracted from onions, radish, green onions, garlic, ginger and the like. Specifically, capsaicin derived from pepper, piperine derived from pepper, shavicin, α-, β-sanshool derived from pepper, spilanthol,
Radish, black pepper, aryl mustard oil derived from Japanese pepper, cinnabar mustard oil derived from white mustard, crotonyl mustard oil derived from oilseed rape, haylolin derived from scented linseed, halirin from the netherlands, phenylethyl mustard oil derived from duckweed, and benzyl derived from pepper Mustard oil, erythrin derived from Ezo tinchiro, onion, garlic-derived diallyl disulfide, onion, garlic-derived propylallyl disulfide, onion-derived diallyl sulfide, onion-derived dipropyl disulfide, garlic-derived diallyl trisulfide, ginger-derived zingerone, Examples thereof include gingerol, gingerol derived from African ginger, paradol, and tadeonal derived from willow tree. Further, a spicy ingredient obtained by chemically synthesizing the above ingredients can be mentioned.

Examples of foods having a spiciness that originally contains the above spicy ingredients include solid (dry ground) spices such as mustard flour, wasabi powder, powdered pepper and pepper, and Pasty spices such as kneaded mustard, kneaded wasabi, kneaded ginger, and garlic paste, chimi pepper, curry powder, tabasco, salt-pepper, chili oil, pepper miso,
And spices such as toubanjang.

Examples of foods to which spiciness is added by adding the above-mentioned spicy ingredients include snacks, baked confectioneries, noodles (including instant noodles), soups including powdered soup, miso soup, and curry. Roux, roasted meat sauce, roasted meat, pickles such as mentaiko, kimchi, salted vegetables, candy, chewing gum, chocolate, candy, vegetable juice, coffee, cocoa, black tea, green tea, fermented tea, half-fermented tea, soft drink, Functional beverages, dressings, soy foods such as soy milk and tofu, soy foods such as mayonnaise, seafood processed products such as fish meat, surimi, grilled fish, sauces, miso, soy sauce, seasonings such as ketchup, cooked rice, cooking oil, bread, Examples thereof include cakes, pasta such as spaghetti, nuts such as peanuts, simmered foods such as oden, fermented foods and health foods. Pungency components contained in the food having the above-mentioned pungency are capsaicin, piperine, aryl mustard oil, α-sanshool, β-sanshool,
And preferably selected from the group consisting of shogaol.

Upon application, when the form of the food having a spicy taste is a liquid or paste such as an aqueous solution, suspension or emulsion, the spicy suppressor of the present invention is added and sufficiently stirred,
Dispersion methods can be used. When the form of the food having pungency is solid such as powder, a method of simply adding and mixing the pungency suppressor of the present invention can be used. Alternatively, a method of dispersing a pungency inhibitor in water or the like, mixing this with a food having a pungency in the form of a solid, homogenizing the mixture, and then dehydrating it may be used. In addition, when the food or the like having the above-mentioned pungency has a hardly-soluble pungency component in water, an organic solvent such as hexane or an alcohol such as ethanol is used to dissolve these components, and then the present invention is concerned. A pungency inhibitor can also be added.

The amount of the spicy suppressant of the present invention to be added is
It is preferably 0.01 to 10% by weight, particularly preferably 0.1.
01 to 5% by weight, more preferably 0.1 to 3% by weight; preferably 0.1 to 1000 parts by weight, particularly preferably 0.1 to 50 parts by weight, relative to 1 part by weight of the bitter component in food.
Parts by weight.

When the pungent suppressor of the present invention is used, in addition to the method of directly suppressing the pungent taste by adding it to the pungent food as described above, the present invention can be applied before, after or during eating of the pungent food. It is also possible to use a method of suppressing the pungency by containing the pungency suppressor of the invention in the mouth or chewing after containing it in the mouth. For example, it is possible to prepare a beverage containing a pungency suppressor and to reduce the pungency by removing the pungent taste in the mouth by including this in the mouth before, after, or during eating of the food having pungency.

Preferred forms of the pungency suppressor used in such cases are, for example, chewing gum, candy, candies, chocolates, soft drinks, juices,
Examples include fermented drinks, soups, and teas containing the spiciness suppressor of the present invention. The content of the spiciness suppressor in the food at this time may be the same as that described above. That is, the amount of the pungency suppressor compounded in the food is preferably 0.01 to 10% by weight, particularly preferably 0.0.
It is 1 to 5% by weight, more preferably 0.1 to 3% by weight. In addition, even when a large amount of a pungency component is ingested for the purpose of maintaining and managing health, the pungency inhibitor of the present invention can be mixed with the pungency component and used as a pungency substance. And the pungency inhibitor at this time can also be made into the above-mentioned content.

[0027]

The present invention will be described in more detail with reference to the following examples, which are merely examples and do not limit the present invention. In addition, the compounding amount indicates% by weight unless otherwise specified.

Reference Example 1 High-purity glyceryl monostearate (purity 93% or more,
Product name: EXCEL T-95, manufactured by Kao Corporation) and succinic anhydride are mixed at a ratio of 1: 1 (molar ratio), and the mixture is heated at 95 to 120 ° C.
The esterification is carried out while stirring for 1 hour under the temperature conditions of
Component A containing an ester of monoglyceride and succinic anhydride
Got

Reference Example 2 High-purity glyceryl dilaurate (purity 75%) and succinic anhydride were mixed at a ratio of 1: 1 (molar ratio), and esterification was carried out under stirring at 95 ° C. for 1 hour to give diglyceride. A component B containing an ester of succinic anhydride and was obtained.

Reference Example 3 Medium-purity glyceryl monostearate (purity of 50% or more,
Product name: Exel 150, manufactured by Kao Co., Ltd.) and succinic anhydride are mixed at a ratio of 1: 1 (molar ratio), and the mixture is esterified under a temperature condition of 95 ° C. for 1 hour while stirring to diglyceride and succinic anhydride. A component C containing an ester of an acid, a monoglyceride and an ester of succinic anhydride was obtained.

Example 1 Component A obtained in Reference Example 1 was added to an aqueous solution of capsaicin, which is a typical pungency component, to a final concentration of 0.3 to 1.0%, and the effect was evaluated. . As a comparative example,
Triacylglycerol (corn oil), which is a neutral lipid, was used.

[Evaluation Method] The evaluation was performed by sensory evaluation by 10 men and women in their twenties to forties using the strength of pungency as a test subject, and evaluated by the following six-stage criteria, and expressed as an average value. Pungency strength 6: I feel a strong pungency. Pungency 5: Feel a strong pungency. Pungency strength 4: Not strong, but feels spicy. Pungency strength 3: I feel a slight pungency. Pungency 2: Feels pungent. Pungency: No pungent taste. As a control example, the pungency intensity in the case where the component A was not added was also evaluated by the same method. The results are shown in Table 1 below.

[0033]

[Table 1]

From the results in Table 1 it is clear that the pungency can be reduced by using component A according to the invention.

Example 2 Pungency was evaluated in the same manner as in Example 1 except that a commercially available retort curry (dry) was used and the component B obtained in Reference Example 2 was used. In addition, as a control example, the pungency strength in the case where the component B was not added is also shown. The results are shown in Table 2.

[0036]

[Table 2]

From the results in Table 2 it is clear that the pungency can be reduced by using the component B according to the invention. The curry to which the component B was added had a reduced spiciness, but the perspiration effect felt after eating spicy food was the same as that of the curry to which the spiciness inhibitor was not added.

Example 3 To a commercially available Chinese soup, pungent pepper and pepper were added as spiciness ingredients, and the spiciness was evaluated when ingredient C was added to this. The evaluation method was the same as in Example 1. The results are shown in Table 3.

[0039]

[Table 3]

From the results in Table 3, it is clear that the pungency can be reduced by using the component C according to the invention. Normally, even a food that has too strong spiciness and cannot be eaten can be eaten with a moderate spiciness by adding a spiciness suppressor. The Chinese soup to which the component C was added had a reduced spiciness, but the sweating effect felt after eating the spicy food was the same as that of the Chinese soup to which the spiciness inhibitor was not added.

Example 4 When a dry curry was eaten, the component A was dispersed in water to a final concentration of 0.3% to remove a pungent taste in the mouth, to prepare a pungent suppressing liquid. The subjects were instructed to put two spicy curries into their mouths with a spoonful of spoon, taste them well, and then drink the spicy suppressant solution. As a result, the aftertaste was refreshing, there was no spiciness left behind, and the mouth was very refreshing. As a result of evaluation by the same method using water as a control, no improvement in aftertaste was observed and the spiciness could not be removed. The results are shown in Table 4.

[0042]

[Table 4]

Example 5 When a shrimp chili sauce, which is a representative of spicy Chinese food, is eaten, an aqueous solution in which the component A is dispersed to a final concentration of 1.0% is prepared as a drink, while drinking this. We ate chili sauce and evaluated the spiciness that remains in our mouth. As a result, the spiciness was remarkably suppressed. As a comparative example, when oolong tea was used, the effect of removing pungency was not recognized.

[0044]

The pungency suppressor according to the present invention exhibits an excellent pungency-suppressing action, and by using this, the spiciness can be suppressed to an appropriate level. Therefore, it becomes very easy to eat even if a large amount of spicy ingredient is added to the food. In addition, even if the spiciness is suppressed in this way, the flavor and antiseptic effect of the spicy ingredient itself are hardly reduced. Furthermore, by using the pungent inhibitor according to the present invention even when a large amount of pungent ingredients are ingested for the purpose of health maintenance, management, etc., the pungent taste can be moderately suppressed so that it is easy to drink, and in view of the sweating action. Also, the physiologically active effect of the spicy ingredient is not weakened.

Front Page Continuation (72) Inventor Kazuya Otsuji 20 Kaohsiung, Kasu-gun, Kashima-gun, Ibaraki 20 Kao Co., Ltd. (56) References JP 59-25644 (JP, A) JP 59-160523 (JP, JP, 160523) A) JP-A-5-236919 (JP, A) JP-A-59-45854 (JP, A) JP-A-60-6161 (JP, A) JP-A-61-152226 (JP, A) JP-A-58 -209937 (JP, A) JP-A 5-227893 (JP, A) JP-A 1-2210029 (JP, A) JP-A 62-262968 (JP, A) (58) Fields investigated (Int.Cl) . ^7, DB name) A23L 1/22 - 1/237 A23L 1/24

Claims (3)

(57) [Claims] 1. A pungency suppressor for use in foods other than soft candy, which comprises an ester of mono- or diglyceride and polycarboxylic acid. 2. The polycarboxylic acid is diacetyl tartaric acid,
The pungency suppressor according to claim 1, which is selected from maleic acid, phthalic acid, citric acid and succinic acid. 3. A fatty acid residue of mono- or diglyceride,
The pungency suppressor according to claim 1, which is one or more kinds of saturated or unsaturated fatty acid residues having 8 to 22 carbon atoms.