JP4227079B2 - Food / beverage products containing calcium-containing composition containing DFAIII and sugar - Google Patents
Food / beverage products containing calcium-containing composition containing DFAIII and sugar Download PDFInfo
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本発明は、DFA(ダイフルクトースアンハイドライド)及び砂糖を含有するカルシウム配合組成又は飲料に関する。 The present invention relates to a calcium-containing composition or beverage containing DFA (Difructose Anhydride) and sugar.
ダイフルクト−スアンハイドライド(以下DFAという)は、フルクトース2分子が環状で結合した構造を有する。1930年代より天然成分として見出されており、カラメルやローストチコリなどの食品中にも微量に存在することが確認されている希少性の高い難消化性糖類である。工業的にも生産できるようになってきた。 Difructos-anhydride (hereinafter referred to as DFA) has a structure in which two fructose molecules are linked in a cyclic manner. It has been found as a natural component since the 1930s, and is a highly indigestible saccharide that has been confirmed to be present in trace amounts in foods such as caramel and roast chicory. It has become possible to produce industrially.
難消化の性質を示すDFAは、現在までに血糖値に影響を与えないことが確認されており、 また、虫歯を誘発しないことが推察される。さらに、ヒト、実験動物においてカルシウム をはじめとするミネラルの吸収を促進することも確認されている。
DFAは、結晶性や溶解性に優れ、高純度の製品の製造が可能となり、近年工業的に生産されるようになって食品への応用研究が進められている。
DFAの甘味度はショ糖の約半分で、酸性条件下における熱安定性が高く、メイラード反応が起こりにい。このため、着色を嫌う食品への利用に適している。その他、吸湿性、保存安定性など優れた加工特性をもち、今後、新しい糖質としての利用が期待されている。本発明者等は、DFAの応用展開を各種鋭意検討し、研究を続けている。
本発明は、このような背景の下、DFAをカルシウム配合食品に添加して利用することを検討したが、DFAを単独でカルシウム配合食品、特にカルシウム配合飲料に添加すると、カルシウム由来の苦味、特にエグ味が助長され、食品として適切に摂取出来ないということが判明した。
It has been confirmed that DFA, which exhibits the indigestible nature, has no effect on blood glucose levels to date, and it is presumed that it does not induce caries. Furthermore, it has been confirmed that it promotes absorption of minerals including calcium in humans and experimental animals.
DFA is excellent in crystallinity and solubility and enables the production of high-purity products. In recent years, DFA has been industrially produced, and application research to foods is being promoted.
The sweetness of DFA is about half that of sucrose, and the heat stability under acidic conditions is high, and the Maillard reaction is unlikely to occur. Therefore, it is suitable for use in foods that dislike coloring. In addition, it has excellent processing characteristics such as hygroscopicity and storage stability, and is expected to be used as a new carbohydrate in the future. The inventors of the present invention have been diligently examining the application development of DFA and are continuing their research.
The present invention examined the use of DFA added to calcium-containing foods under such a background, but when DFA alone was added to calcium-containing foods, particularly calcium-containing beverages, the bitterness derived from calcium, particularly It became clear that the taste was promoted and could not be properly consumed as a food.
一方、DFAを低カロリーの甘味料として着目し利用する試みがなされている。この場合は、DFAの持つ特有の味質、――苦みが強い、後味に刺激味が残存、キシリトールやマンニトールよりも苦味、後味が強いなど――を改善する必要があるとされ、味質改良のためにDFAに対しメントールを加えたものや(例えば特許文献1)、ガラクトマンナン分解物との組み合わせによる方法(例えば特許文献2)が記載されている。これらは、いずれもDFAそのものに対しての味質改善に関する発明であり、上記カルシウム配合食品及び飲料に加えた場合のカルシウム由来の苦味やエグ味改善に関しての課題を解決するものではない。 On the other hand, attempts have been made to use DFA as a low calorie sweetener. In this case, it is necessary to improve DFA's peculiar taste quality-strong bitterness, lingering aftertaste, bitterness and stronger aftertaste than xylitol and mannitol. For this reason, menthol added to DFA (for example, Patent Document 1) and a method using a combination with a galactomannan degradation product (for example, Patent Document 2) are described. These are all inventions related to taste quality improvement with respect to DFA itself, and do not solve the problems related to the bitterness derived from calcium and the improvement in taste when added to the above calcium-containing food and beverage.
本発明の課題は、カルシウム配合食品及び飲料に対し、カルシウム由来の苦味やエグ味を改善できるようなDFA含有食品、飲料を提供することである。 The subject of this invention is providing the DFA containing foodstuff and drink which can improve the bitterness derived from calcium, and an egy taste with respect to a calcium mixing | blending foodstuff and a drink.
本発明者は、上述した問題点を解決するために鋭意研究を行った結果、カルシウム配合食品及び飲料に対しDFAと砂糖を併用することで、カルシウム由来の苦味やエグ味を改善することを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that calcium-derived foods and beverages are combined with DFA and sugar to improve calcium-derived bitterness and taste. The present invention has been completed.
(1)DFAIII(ダイフルクトースアンハイドライドIII)及び砂糖を含有するカルシウム配合組成物であって、砂糖1重量部に対しDFAIII0.75〜3.5重量部であるカルシウム配合組成物を含む食品。
(2)(1)記載のカルシウム配合組成物を含む飲料
(1) A food containing a calcium blending composition containing DFA III ( Difructose Anhydride III ) and sugar, wherein the composition is calcium 0.75 to 3.5 parts by weight with respect to 1 part by weight of sugar .
(2) A beverage comprising the calcium-containing composition according to (1)
DFAと砂糖を併用することにより、カルシウム由来の苦味やエグ味を改善することができた。特に特定の配合比によって、その効果は顕著であった。 By using DFA and sugar in combination, the bitterness and egg taste derived from calcium could be improved. The effect was particularly remarkable depending on the specific blending ratio.
本発明で使用するカルシウム配合食品中のカルシウムは、食用に供することが可能な天然物又は、食品添加物に指定されている種類、形態、品質を備えていれば良く、無機質、有機物、その形態等、特に制限はない。具体的に例を挙げれば、炭酸カルシウム、塩化カルシウム、L−グルタミン酸カルシウム、クエン酸カルシウム、燐酸一水素カルシウム、燐酸二水素カルシウム、燐酸三カルシウム、カルボキシメチルセルロースカルシウム、ピロ燐酸二水素カルシウム、エチレンジアミン四酢酸カルシウム二ナトリウム、グルコン酸カルシウム、グリセロリン酸カルシウム、水酸化カルシウム、乳酸カルシウム、パントテン酸カルシウム、プロピオン酸カルシウム、5’−リボヌクレオチドカルシウム、ステアロイル乳酸カルシウム、硫酸カルシウム等がある。その他、天然物としてカルシウムとマグネシウムをほぼ2:1の割合で含有するドロマイトも使用出来る。 Calcium in the calcium-containing food used in the present invention may be a natural product that can be used for food or a kind, form, and quality designated as a food additive, inorganic, organic, and its form There is no particular limitation. Specific examples include calcium carbonate, calcium chloride, calcium L-glutamate, calcium citrate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, carboxymethyl cellulose calcium, calcium dihydrogen pyrophosphate, ethylenediaminetetraacetic acid. Examples include calcium disodium, calcium gluconate, calcium glycerophosphate, calcium hydroxide, calcium lactate, calcium pantothenate, calcium propionate, 5′-ribonucleotide calcium, stearoyl calcium lactate, and calcium sulfate. In addition, dolomite containing calcium and magnesium in a ratio of approximately 2: 1 can be used as a natural product.
本発明で使用する砂糖成分は、主に「上白糖」と「グラニュー糖」と「三温糖」の3つを指す。さらに、これらをカラメル化(着色)したものも含まれる。いずれも、ショ糖純度が97%以上であり、官能的な差異は少ない。 The sugar components used in the present invention mainly refer to three types of “super white sugar”, “granulated sugar” and “trivalent sugar”. Furthermore, what caramelized (colored) these is also contained. In any case, the sucrose purity is 97% or more, and the sensory difference is small.
DFA(ダイフルクトースアンハイドライド)は、フルクトース2分子が環状で結合した構造を有する。1930年代より天然成分として見出されており、カラメルやローストチコリなどの食品中にも微量に存在することが確認されている希少性の高い難消化性糖類である。工業的にも生産が可能となっている。二分子のフラクトースの結合様式の差異により、誘導体が5種類存在し、それぞれ、DFAI、DFAII、DFAIII、DFAIV、DFAV と称される。本発明では、主に、工業的生産の効率、精製してからの安定性などが優れているDFAIII(di−D−fructofuranose−1,2’:2,3’ dianhydride)を使用する。
DFAは、砂糖と併用することによって、カルシウム由来の苦味やエグ味を改善することが実験の結果確認できた。その配合比は、砂糖1に対して0.1〜5.0が好ましい。さらに、0.75〜3.5がより好ましい。
DFA (Difructose Anhydride) has a structure in which two fructose molecules are linked in a cyclic manner. It has been found as a natural ingredient since the 1930s and is a highly rare and indigestible saccharide that has been confirmed to be present in trace amounts in foods such as caramel and roast chicory. Industrial production is also possible. There are five types of derivatives due to the difference in the binding mode of bimolecular fructose, which are referred to as DFAI, DFAII, DFAIII, DFAIV, and DFAV, respectively. In the present invention, DFAIII (di-D-fructofuranose-1, 2 ′: 2,3 ′ dianhydride), which is excellent in industrial production efficiency and stability after purification, is mainly used.
As a result of experiments, it was confirmed that DFA improves the bitterness and egg taste derived from calcium when used in combination with sugar. The blending ratio is preferably 0.1 to 5.0 with respect to sugar 1. Furthermore, 0.75-3.5 is more preferable.
他の成分として、好みに応じて、酸味料や果汁などを添加することができる。 As other components, acidulants and fruit juices can be added according to preference.
本発明のカルシウム配合組成物は、粉末状態、液体とすることができる。また、用途に応じて、缶や瓶及びPETボトルに詰めた飲料にすることもできる。 The calcium-containing composition of the present invention can be in a powder state and liquid. Moreover, it can also be set as the drink stuffed in the can, the bottle, and the PET bottle according to the use.
以下に実施例を挙げて、具体的に説明するが、本発明がこれに限定されるものではない。
表に示す処方で、カルシウム配合飲料を作製しエグ味と総合評価を行った。
グラニュー糖、DFAとしてDFAIII(商品名「ツイントース(登録商標)」株式会社ファンケル販売)を用いた。
添加指標として、重量を一定にする配合(試験方法1)と、甘みを一定にする配合(試験方法2)を用いた。
カルシウム濃度については、100g当り150mgを摂取できるように調整した。
評価点数については、−2、−1、0、1、2の5段階評価で、各評価基準は以下のとおりである。
2:評価項目について非常に良い点がある
1:評価項目についてやや良い点がある
0:評価項目について特に良い点も悪い点も認められない
-1:評価項目についてやや悪い点がある
-2:評価項目について非常に悪い点がある
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
With the formulation shown in the table, a calcium-containing beverage was prepared and evaluated for taste and comprehensive evaluation.
Granulated sugar, DFA III (trade name “Twin Toose (registered trademark)” sold by FANCL Corporation) was used as DFA.
As an addition index, a blend that makes the weight constant (Test Method 1) and a blend that makes the sweetness constant (Test Method 2) were used.
The calcium concentration was adjusted so that 150 mg per 100 g could be ingested.
About evaluation score, each evaluation criteria is as follows in 5-step evaluation of -2, -1, 0, 1, 2.
2: There is a very good point about the evaluation item 1: There is a little good point about the evaluation item 0: No particularly good point or bad point is recognized about the evaluation item
-1: Somewhat bad points regarding evaluation items
-2: There are very bad points regarding evaluation items
試験方法1:添加量5%試験、評価員8名
カルシウム配合飲料に対して5.5%の添加量になるように配合比を調整した例を表1及び表2に示す。表1はエグ味試験である。表2は旨味等を加味した、総合評価である。なお、「砂糖」はグラニュー糖を用いた。「ツイン」は、ツイントースの略称として表示(以下同様)した。なお、添加量5.5%は、飲料中の糖度をBx12.0前後になるために算出した値で、清涼飲料として標準的な含量である。
Test method 1: 5% addition test, 8 evaluators Tables 1 and 2 show examples in which the blending ratio was adjusted to 5.5% with respect to the calcium blended beverage. Table 1 shows the taste test. Table 2 is a comprehensive evaluation with umami and the like taken into account. “Sugar” used granulated sugar. “Twin” is indicated as an abbreviation for twin toe (hereinafter the same). The added amount 5.5% is a value calculated so that the sugar content in the beverage becomes around Bx12.0, and is a standard content as a soft drink.
飲料としての評価は総合評価の平均に着目し、次のように行った。
専門官能評価員により、上記評価基準にて評価し、その合計値に基づく下記判定を総合評価として示した。
評価結果の平均値に基づく判定は次のとおり。
◎ エグ味/旨味ともに良好 平均値が0.5以上
○ エグ味/旨味ともに問題ない 平均値が0以上0.5未満
△ エグ味/旨味にやや好ましくない点がある 平均値が-0.5以上0未満
× 飲料として適当でない 平均値が-0.5未満
Evaluation as a beverage was performed as follows, paying attention to the average of comprehensive evaluation.
Evaluation by the above-mentioned evaluation criteria was performed by a professional sensory evaluator, and the following determination based on the total value was shown as comprehensive evaluation.
Judgment based on the average value of the evaluation results is as follows.
◎ Good taste and umami Average value is 0.5 or more ○ No problem for both taste and umami Average value is 0 or more and less than 0.5 △ Some taste or taste is slightly unfavorable Average value is -0.5 or more and less than 0 × As a beverage Unsuitable Average value is less than -0.5
本試験方法1では、次のことがいえる。
表1からは、エグ味に着目すると、併用では、ツイントースの添加量に左右されず砂糖単独より良好であって、一方、ツイントースのみでは改良されないことが判明した。
表2からは、砂糖のみより、ツイントース2.5%、3.5%添加が全体の味の改善に寄与していることが判明した。ツイントース1.5%では評価員を個別に観察すると、2名がマイナス1評価であるが、他6名は0〜2まで分布しており、飲料として堪えうるものである。
表1及び表2から、ツイントースのみでは、エグ味も総合味でも改善しないことが分かる。
In the test method 1, the following can be said.
From Table 1, focusing on the taste, it has been found that the combined use is not influenced by the amount of twin-tose added and is better than the sugar alone, whereas the twin-tose alone is not improved.
From Table 2, it was found that the addition of 2.5% and 3.5% twin toose contributed to the overall taste improvement from sugar alone. In the case of Twin Toose 1.5%, when the evaluators are individually observed, 2 people have a negative 1 rating, but the other 6 people are distributed from 0 to 2 and can be enjoyed as a drink.
From Table 1 and Table 2, it can be seen that only twin toose does not improve both the taste and the overall taste.
試験方法2:甘味度を砂糖の5.5%相当に揃える配合
DFAIIIの甘味度は砂糖の半分であるので、砂糖換算で5.5%の分量を添加するように量を調整した。表3及び表4に示す。表3はエグ味試験である。表4は総合評価である。
Test method 2: Formulation with sweetness equal to 5.5% of sugar DFAIII has half the sweetness of sugar, so the amount was adjusted to add 5.5% in terms of sugar. It shows in Table 3 and Table 4. Table 3 shows the taste test. Table 4 is a comprehensive evaluation.
本試験方法2から次のことがいえる。
甘さをそろえるように砂糖とツイントースを併用すると、苦味及び総合いずれも砂糖よりも高い評価が得られる。ツイントースのみでは、砂糖よりも評価が低く、かつ飲料として不適な評価であった。
The following can be said from Test Method 2.
When both sugar and twin-tose are used together so that the sweetness is aligned, both bitterness and overall evaluation are higher than sugar. Only twin-tose has a lower evaluation than sugar and is inappropriate as a beverage.
試験方法1と試験方法2から次のことがいえる。
砂糖とツイントースを併用した場合に良好な結果が得られた。
特に、表2では、ツイントースの添加量が2.5%、3.5%において優れた評価が得られている。表4ではツイントース3%、5%、7%において優れた評価が得られている。これらは、砂糖1に対して、0.75〜3.5の比率になっている。
また、いずれの評価でも、ツイントースのみでは飲料として適しておらず、砂糖(グラニュー糖)を併用することにより、ツイントースのみよりもコーヒーの味を向上させ、特に、特定の配合比によって砂糖単独よりも飲料の旨味を引き出していることが判明した。
From Test Method 1 and Test Method 2, the following can be said.
Good results were obtained when sugar and twin-tose were used together.
In particular, in Table 2, excellent evaluation is obtained when the added amount of twin-tose is 2.5% and 3.5%. In Table 4, excellent evaluation was obtained at 3%, 5%, and 7% of twin toose. These are ratios of 0.75 to 3.5 with respect to sugar 1.
Moreover, in any evaluation, it is not suitable as a drink only with twin tose, and by using sugar (granulated sugar) in combination, the taste of coffee is improved more than with only twin tose. It turned out that the taste of a drink was pulled out.
ツイントース、グラニュー糖(砂糖)、ラカンカ(羅漢果)、乳酸Ca、クエン酸、りんご果汁、フレーバー、精製水を用いて表5の処方通りに調整した。
比較としてグラニュー糖(砂糖)のみ5.5%添加した処方例を併記した。飲用の評価としては、併用した本実施例よりも不評であった。
It adjusted according to the prescription of Table 5 using the twin toose, granulated sugar (sugar), Lacanka (Rakan fruit), Ca lactate, a citric acid, apple juice, flavor, and purified water.
As a comparison, a prescription example in which only 5.5% of granulated sugar (sugar) was added is also shown. As an evaluation of drinking, it was less popular than the combined example.
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