JP3439564B2 - Pungency enhancer and pungency enhancement method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a pungency enhancer and a pungency enhancing method. More specifically, adding a spiciness enhancer consisting of sucralose and this sucralose to products used in the mouth or ingestible products such as foods, feeds, pet foods, pharmaceuticals and quasi drugs. The present invention relates to a pungency enhancing method for enhancing the pungency of pungency components contained in these foods and the like.

[0002]

BACKGROUND OF THE INVENTION Sucralose is known as a high-quality sweetener having a sweetness very similar to that of sucrose and having a sweetness about 650 times that of sucrose. Various studies have been made on its usefulness. For example, Japanese Patent Laid-Open No. 52-0872
Japanese Patent Application Laid-Open No. 57-1 / 1975 discloses a sweetener for food and drink.
No. 86459 discloses a chewing gum, a beverage, a toothpaste, a mouthwash, a pie filling and the like.
No. 1-132153 is used for frozen desserts, confectionery, etc., and Japanese Unexamined Patent Publication No. 02-62887 discloses baked products
It is described that it is used for snacks, beverages, frozen foods, candy and other food compositions, and that it is used in combination with polydextrose in JP-A-5-15337. However, it is not known that sucralose can enhance pungency in products containing pungency ingredients.

On the other hand, the pungency such as the pungency component contained in the products used in the mouth such as foods, feeds, pet foods, pharmaceuticals, quasi-drugs or the products that can be taken orally depends on the raw material used. There are cases where it is derived and cases where it is artificially given. Pungency derived from raw materials includes volatile components such as pungent ingredients such as bunny ketone, piperine isomer, alkyl sulfide, and allyl isothioate, capsaicin, tadeonal, ginger oil, mustard oil, onion extract, garlic oleoresin, Ginger containing non-volatile components such as wasabi oil, green onions, onions,
Examples include vegetables such as garlic, spices such as Japanese pepper, willow twig, and herbs such as pepper, wasabi, mustard, nutmeg, and mace.

The artificially imparted pungency includes those obtained by extracting or fermenting the pungency component contained in naturally occurring vegetables, spices, herbs and the like. Specific products that have been imparted with spiciness by containing the above spicy ingredients include, as examples of foods, kneaded wasabi, kneaded mustard, curry, rice crackers, grated ginger, pea soy sauce, kimchi, ginger sugar, and ham. , Dressing, curry, borchichi, sour craft, bread, cookie, stew, soup, tomato sauce, pizza, sausage, muniel, barbecue, spaghetti, mint tasty, candy, yakitori, tan stew, hayashi rice, baked pork,
Examples of quasi-drugs include toothpaste, mouthwash, and the like.

Many of the above-mentioned pungency components are highly volatile and substances that are unstable to heat, and deterioration due to volatilization, decomposition, etc. occurs due to heating or processing of foods, etc., and the desired pungency cannot be obtained. It was Therefore, in order to obtain a desired level of spiciness, the amount of the spicy ingredient added is increased or other spicy ingredients with less deterioration have been added. In addition, in order to stabilize by preventing volatilization and decomposition of the above components,
There has been proposed a method of encapsulating a spicy ingredient with cyclodextrin, or encapsulating it with gum arabic, gelatin, or the like.

However, these methods have not been fundamentally improved because the off-flavors and off-flavors are generated due to the deterioration of the pungency component or the flavor is changed by the addition of other pungency components. Therefore, there has been a demand for a method of enhancing the pungency with good taste without changing the liquidity or physicochemical properties of foods.

The present invention includes sucralose as a pungency ingredient in products used in the oral cavity such as foods, feeds, pet foods, pharmaceuticals, and quasi-drugs, or ingestible products. The purpose is to develop a new product application that emphasizes the spicy ingredients.

[0008]

As a result of intensive studies to solve the above-mentioned problems, the present inventors have unexpectedly found that sucralose is a product used in the oral cavity containing a pungent ingredient or ingested. It was found that the pungency is enhanced by adding it to a product capable of improving the pungency without suppressing their pungency and without changing the pH and physicochemical properties, thus completing the present invention. Came to.

According to the present invention, there is provided a pungency enhancer comprising sucralose. Also provided is a pungency enhancing method in which sucralose is added to a product containing a pungency component used in the oral cavity or an orally ingestible product in a pungency enhancing effective amount. In the present invention, sucralose means 4,
1 ', 6'-Trichloro-4,1', 6'-trideoxy-galacto-sucrose or 1 ', 6'-dichloro-1', 6'-dideoxy-β-D-fructofuranosyl 4-chloro-4 Known as -deoxy-α-D-galactopyranoside, it is a non-metabolic, non-caloric, high-potency sweetener that is about 650 times sweeter than sucrose.

In the present invention, a product containing a pungent ingredient used in the oral cavity or an ingestible product is a volatile ingredient such as bunny ketone, piperine isomer, alkyl sulfide or allyl isothioate which is a pungent ingredient. Ingredients and capsaicin, Tadeonal, non-volatile components such as ginger oil, mustard oil, onion extract, garlic oleoresin, wasabi oil, or naturally occurring onions,
All onion ingredients extracted from vegetables and plants such as onions, garlic, Japanese pepper, willow tree, pepper, wasabi, mustard, nutmeg, mace, or products used in the oral cavity containing these vegetables and plants themselves or It includes products that can be taken orally. These products may have a pungent taste in the oral cavity, or may have no or little pungent taste.
In the present invention, when a product used in the oral cavity or an ingestible product has a pungency, it acts to further enhance the pungency, and when no or almost no pungency is felt, the pungency is Acts to make you feel more. A product used in the oral cavity or a product that can be taken orally means a product that is used in the oral cavity and is discharged from the mouth after use, used in the oral cavity, and partially ingested after use. Available products or products that can be taken orally.

As the product containing the pungent ingredient used in the oral cavity or the product which can be ingested, liquid, semi-solid or solid foods, pharmaceuticals, cosmetics, which are non-toxic to the human body and contain the pungent ingredient, In addition to quasi-drugs, they include feeds for animals, livestock, and poultry. Specifically, the food is not limited to the following, for example, kneaded wasabi, kneaded mustard, curry, rice cracker, ginger, soybean plate soy sauce, kimchi, ginger sugar, ham, dressing, curry, Borhiti, sour craft, bread, cookies, stew, soup, tomato sauce, pizza, sausage, muniel, barbecue, spaghetti, mint tay,
Candy, yakitori, tan stew, hayashi rice,
Examples include grilled pork, grilled ginger, grilled eel and the like.
Examples of the medicinal product include nutritional and tonic nutritional supplements, mouthwashes and buccal tablets. Examples of the cosmetics and quasi drugs include toothpaste, medicated toothpaste, mouthwash, mouthwash, lip balm and the like. In addition, examples of the feed include feed such as a compound feed for breeding pig breeds, pet food for small dogs, and the like.

The pungency-enhancing effective amount in the present invention means an amount capable of enhancing pungency by adding sucralose to a product containing the above-mentioned pungency component, that is, sucralose exhibits a pungency-enhancing effect. The concentration range in which the sweetness of sucralose is lost or the pungency enhancing effect disappears due to the expression of sucralose, or the taste of the product is reduced. it can. For example, 0.0001 to 0.1 part by weight is preferable, and more preferably 0.001 to 0.05 part by weight, based on 100 parts by weight of the product used in the oral cavity or the product that can be taken orally. 0.000
When the amount is 1 part by weight or less, sufficient effect for enhancing the pungency component cannot be obtained. On the other hand, when 0.1 part by weight or more is used, sweetness due to sucralose appears and it is difficult to determine the enhancement of the spicy component. If the type and amount of the spicy ingredient contained in the product are known in advance or can be measured by an appropriate method, sucralose can be added depending on the amount of the spicy ingredient. , 100 to 100 parts by weight of the spicy ingredient, 0.1 to 1000
About 0 parts by weight is preferable. Specifically, when the pungency component is allyl isothiocyanate, it is preferable to add 0.1 to 1000 parts by weight to 100 parts by weight of allyl isothiocyanate, and when the pungency component is capsaicin, 100 parts by weight of capsaicin. 10 to 1 for part
It is preferable to add 0000 parts by weight.

The concentration of sucralose showing the pungency enhancing effect is hardly affected by the change in the concentration of the pungency component. Normally, when different tastes are mixed, each taste is suppressed, but this relationship does not hold between the pungency component and the spicy taste enhancing effect of sucralose. This suggests that the pungency-enhancing effect of sucralose is not due to the sweetness of sucralose but a completely different mechanism of action.

The pungency enhancer of the present invention contains sucralose as an active ingredient, and may be used alone, or a liquid or solid excipient or diluent,
Furthermore, it can be used as a preparation optionally containing one or more kinds of suitable additives. Examples of the liquid excipient or diluent include water, alcohols such as ethanol, oryzanol and octacosanol; oligosaccharides such as liquid sugar, homooligosaccharide and heterooligosaccharide; sugar syrup such as starch syrup and starch degradation product; sorbit, multi Sugar alcohols such as tol, erythritol, reduced palatinose, reduced xylooligosaccharides, reduced gentiooligosaccharides and reduced lactose; polyhydric alcohols such as glycerin and propylene glycol; polyhydric alcohols such as glycerin and propylene glycol. Examples thereof include fatty acid esters such as glycerin, polyglycerin, sorbitan, polyoxyethylene, propylene glycol and sucrose; and emulsifiers such as lecithin and hydrophilic organic solvents such as acetone. Examples of solid excipients or diluents include starch, corn starch, lactose and the like. When using these liquid or solid excipients or diluents,
About 2 to 10000 times by weight of the excipient or diluent can be added to sucralose.

In the present invention, the method for adding sucralose to a product containing a pungent ingredient used in the oral cavity or a product which can be taken orally is not particularly limited. As a stage of addition, it may be added as it is in a liquid or solid state together with the main raw material and the auxiliary raw material when the target product is produced, or may be added, mixed or dissolved in the finished product.

[0016]

EXAMPLES Next, the present invention will be further described by showing experimental examples and examples. Experimental Example 1 Capsaicin, which is a pungent ingredient, has 0.00002% and 0.
By varying the amount of sucralose added to 001%, the effect of sucralose on the pungency enhancing effect on the change in the concentration of the pungency component was investigated. The results are shown in Table 1.

[0017]

[Table 1]

As is clear from Table 1, the sweetness threshold of sucralose was increased due to the strong spiciness when capsaicin was 0.001%, but no change was observed in the pungency enhancing effect.

Experimental Example 2 To 0.001% of allyl isotianate which is a spicy ingredient,
The following various sweetener aqueous solutions were prepared and added. As a control, 0.001% of allyl isotianate and 5 parts of sucrose
% Solution was used to perform sensory evaluation by 20 panelists, and the strength and weakness of pungency were determined. The results are shown in Table 2.
Shown in.

[0020]

[Table 2]

Experimental Example 3 Each concentration (weight, hereinafter the same) of each pungency component was placed in a beaker having a capacity of 500 ml, and sucralose, aspartame, and acesulfame potassium were added to 0.00001,
0.0001, 0.001, 0.01, 0.1, 0.4
Parts, and 100 parts of hot water at 50-60 ° C.,
Sensory evaluation was conducted by 20 panelists to confirm the degree of pungency enhancement. The results are shown in Tables 3 to 5.

[0022]

[Table 3]

[0023]

[Table 4]

[0024]

[Table 5]

Remarks In order to show the effect of enhancing the pungency, evaluation was made by the number of +. ±: Does not change. 0% increase rate. +: Increased. Considered to be equivalent to 2.5%. ++: Will be enhanced. 2.5 × 2 = 5% equivalent was enhanced. +++: Increased. 2.5 × 3 = 7.5% equivalent was enhanced. ++++: Will be enhanced. 2.5 × 4 = 10% equivalent was enhanced.

As is clear from the above table, aspartame and acesulfame potassium did not show any change with respect to the pungency component, but sucralose contained pepper, wasabi, mustard, mace, etc. An enhancing effect was observed for certain vegetables or spicy ingredients.

Example 1 30 parts of pepper, 5 parts of bay laurel, 10 parts of smoke powder, 0.05 part of spice mix, 0.1 part of sucralose, 1 part of salt, 5 parts of nutmeg, 40 parts of dextrin.
Parts, 10 parts of animal protein hydrolyzate, 0.2 parts of sodium glutamate, and 0.2 parts of beef seasoning, a seasoning mixture for ham was prepared by spray drying, and the scent of pepper was good, A compounded product having an enhanced spiciness was obtained.

Example 2 Salt 24 parts, sodium glutamate 8 parts, nucleic acid seasoning 0.3 part, sodium succinate 0.3 part, pork extract powder 20 parts, chicken extract powder 4 parts, vegetable protein hydrolyzate 4 parts, powder soy sauce 4 parts, Chinese cabbage extract powder 2 parts, green onion extract powder 2 parts, dried sardine extract powder 1 part, green onion flakes 1 part, white roasted sesame seeds 7 parts,
When 3.8 parts of spices (pepper, ginger, etc.), 0.1 part of sucralose and 17.6 parts of lactose were prepared and 300 parts of hot water were dissolved in 15 parts of this powder, a good ramen soup was obtained, Enhances the good pungency of green onions, pepper and ginger.

Example 3 22 parts of salt, 15 parts of glucose, 15 parts of lactose, 0.05 part of sucralose, 10 parts of yeast, 6 parts of sodium glutamate, 10 parts of maltodecyltrin, 3 parts of corn starch, 3 parts of wheat flour, tomato powder 1. 3 parts, autolyzed yeast extract 6 parts, onion powder 5 parts, garlic powder 2 parts, chili pepper 1.5 parts, paprika 2.
5 parts, celery, cumin, cloves, allspice,
0.5 parts of a mixture of cinnamon, black pepper and red pepper, 0.7 parts citric acid, 1 smoked flavor
Parts, 0.4 parts of paprika oleoresin, and 0.1 parts of a mixture of sodium inosinate and sodium guanylate were mixed to prepare a seasoning for barbecue. When 6 parts of this seasoning were adhered to the surface of 100 parts of potato chips and eaten, good seasoning with improved spiciness of spices was obtained.

Example 4 30 parts of vegetable broth, 12 parts of concentrated soy sauce, 3 parts of pineapple juice, 0.3 parts of complex seasoning, 0.4 carrot extract
Part, garlic extract 0.3 parts, ginger extract 0.
3 parts, 5 parts fermentation seasoning, 0.5 parts beef extract, 2 starches
Part, 20 parts glucose dextrose sugar, 0.3 parts pepper powder, 0.05 parts sucralose, 26 parts water are heated at 85 ° C for 20 minutes to prepare a viscous solution to prepare roasted meat (vegetable flavor) ) Got. When 30 parts of this roasted meat sauce was used for 100 parts of beef and cooked by heat, a sauce with enhanced spiciness of spice was obtained.

Example 5 45 parts of calcium phosphate dihydrate, 2 parts of silicic acid anhydride, 10 parts of glycerin, 10 parts of sorbitol, 1 part of carboxymethyl cellulose, 0.3 part of carrageenan, 1.8 parts of sodium lauryl sulfate, purified water, A toothpaste is prepared using 28.9 parts, 1 part menthol and 0.02 part sucralose. Carboxymethyl cellulose and carrageenan are added to purified water, swelled and dissolved. Other components are added to this solution and mixed uniformly, then degassed and filled in a tube container. The obtained paste toothpaste had enhanced pungent property of menthol and a fresh feeling.

[0032]

EFFECTS OF THE INVENTION According to the present invention, the pungency of a product used in the oral cavity or an orally ingestible product can be prevented without impairing the original taste of the taste substance having a pungency contained in the raw material thereof. In addition, it can be enhanced without changing its liquid properties and physicochemical properties. Moreover, the amount of pungency used can be reduced by it.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kaoru Okuno 5-40 Shikinada, Higashiuneno, Kawanishi City, Hyogo Prefecture (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/23 A23L 1/03 JSTPlus (JOIS)

Claims (6)

(57) [Claims] 1. A spicy taste enhancer comprising sucralose. 2. Sucralose is added to a product containing a pungent ingredient to be used in the mouth or an ingestible product,
A method for enhancing pungency, which comprises adding an effective amount for enhancing pungency. 3. The pungency enhancing method according to claim 2, wherein the pungency enhancing effective amount is 0.0001 to 0.1 part by weight based on 100 parts by weight of the product used in the oral cavity or the ingestible product. . 4. The pungency enhancing method according to claim 2, wherein the pungency component is allyl isothiocyanate or capsaicin. 5. The pungency enhancing method according to claim 4, wherein sucralose is added in an amount of 0.1 to 1000 parts by weight based on 100 parts by weight of allyl isothiocyanate. 6. Sucralose is capsaicin 100.
The pungency enhancing method according to claim 4, which comprises adding 10 to 10,000 parts by weight to parts by weight.