JP4287620B2 - Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a taste modifier comprising a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C., and a food / beverage product, extract, and pharmaceutical product using the taste modifier. In addition, the present invention relates to an oral composition.
[0002]
[Prior art]
The food and drink are not only for the purpose of maintaining the lives of human beings but also for enjoying (tasting) the taste. In recent years, attention has been focused on what maintains human health as a function of food and drink. However, some foods and drinks have a taste that is not preferable for some people, and in addition, many extracts, pharmaceuticals, and oral compositions in which functional / effective ingredients are concentrated are preferred to taste the active ingredients. There are many things that are difficult to take because they are not. For this reason, many attempts have been made to improve this undesirable taste.
[0003]
Attempts to improve the taste of foods and drinks, extracts, pharmaceuticals, and oral compositions are roughly classified into two. One is an attempt to mask an unfavorable taste by adding an additive (condiment, sweetener, flavor, etc.) having a stronger taste to the target product. The other is an attempt to add an additive (emulsifier, lipid, carbohydrate, protein, peptide, etc.) for modifying the tissue to the target product. Emulsifiers have a function of incorporating substances that cause undesirable taste into colloidal particles formed by the emulsifier so that they do not come into direct contact with human sensory organs. Lipids, like emulsifiers, have the function of incorporating substances that cause undesirable taste into lipid particles formed by lipids so that they do not come into direct contact with human sensory organs. Carbohydrates such as polysaccharides increase the viscosity of the target product, decrease the mobility of the causative agent of unfavorable taste, reduce the probability of contact with human sensory organs, and are unevenly distributed around the causative agent. It has the effect of preventing contact between human sensory organs and causative substances. Proteins and peptides are said to have the same effects as carbohydrates.
[0004]
However, taste modifiers such as emulsifiers, lipids, carbohydrates, proteins, peptides, etc. have limits in use in order to obtain sufficient effects due to their own taste, smell and cost. .
[0005]
Processed foods obtained by heating palatinose include candy and caramel, and the formation of a compound having a deodorizing effect is observed in the heated product obtained by heating palatinose. However, although a reduction effect has been confirmed against unpleasant odors such as tobacco odor (Japanese Patent Laid-Open No. 2001-521), it has not been recognized so far that the heated product of these palatinoses improves the taste. .
[0006]
Furthermore, in the case of caramel, the taste and smell of the caramel itself affects the foods, drinks, extracts, pharmaceuticals and oral compositions.
[0007]
[Problems to be solved by the invention]
Accordingly, the present invention solves the above-mentioned problems, develops a safe and less taste and odor, inexpensive taste modifier, and uses the taste modifier to produce foods, drinks, extracts, pharmaceuticals, and oral compositions. The purpose is to improve the taste.
[0008]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C. has a taste modification effect. .
[0009]
The present inventors also identified an active substance in the heated product of palatinose, and as a result, 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarbox represented by the following structural formula I: Kisardehide:
[0010]
[Chemical formula 2]
Was found to have the strongest taste-modifying effect, and the present invention was completed.
[0011]
  That is, the first invention of the present application is a palatinose pyrolyzate obtained by boiling an aqueous solution consisting only of palatinose and 10-30 wt% water with respect to palatinose from 140 ° C. to 200 ° C. for 10 minutes to 2 hours. 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarboxaldehyde represented by the following structural formula I:
[Chemical 3]
As an active ingredient, bitterness, astringency, astringent taste, sweetness, spiciness, acidity, miscellaneous taste, aftertaste, fish flavor, aspartame aftertaste, sugar alcohol taste quality,ThiamineIt is a taste modifier as a smoking aid for the taste quality consisting of flavor and the stimulation of tobacco felt on the tongue, and the second invention of the present application contains the taste modifier. Further, the third invention of the present application is a pharmaceutical product containing the taste modifier.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The raw material of the taste modifier of the present invention is palatinose. Palatinose is also called isomaltulose. Palatinose is a disaccharide produced by the action of a transferase on sucrose. Sucrose is an α-1,2 bond between glucose and fructose, and palatinose is a transfer of this bond to an α-1,6 bond by an enzyme.
[0013]
The method for preparing the taste modifier of the present invention is similar to the method for manufacturing candy using palatinose as a raw material. However, since the heat treatment conditions are different, coloring is performed when the temperature range of the present invention is applied in candy manufacturing. As a result, the commercial value as a candy is reduced. Therefore, in candy production, heat treatment is performed at a low temperature in order to suppress coloring and further a decrease in sweetness due to decomposition of sugar, or it is processed at a lower temperature by heating under reduced pressure. In addition, caramel is prepared by adding acid / alkali as a catalyst in order to treat at a higher temperature and promote caramelization during the heat treatment.
[0014]
The heating condition of the taste modifier of the present invention is located between the candy production conditions (about 120 ° C. to 140 ° C.) and the caramel production conditions (200 ° C. or higher), and has not been studied so far. Preferable preparation conditions for the taste modifier of the present invention having a taste improving effect are a boiled finishing temperature of 140 ° C. to 200 ° C. under normal pressure, more preferably 150 ° C. to 180 ° C. In addition, if the substance equivalent to the taste modifier of this invention prepared under a normal pressure is obtained by combinations, such as pressurization, pressure reduction, and heating time, the preparation conditions will not be this limitation.
[0015]
In order to heat uniformly when preparing the taste modifier of the present invention, an appropriate amount of water is effective, and it is difficult to obtain a uniform taste modifier with poor heat conduction efficiency unless it is hydrated. If added in a large amount, the heating time becomes longer and it is not economical, so 30% to 10% with respect to palatinose is preferable. However, the taste modifier of the present invention can be obtained by using a device (such as a reduced-pressure heating kettle or an extruder) that can perform heat treatment uniformly and efficiently even if it is outside the above-mentioned range of water content. The amount of water added is not limited as long as a substance equivalent to the above can be obtained.
[0016]
About the heating time, it is difficult to strictly define by a combination of heating temperature, amount charged, amount of water added, pressure, heating power, etc., but can be appropriately selected if the desired palatinose heated product is obtained, Heating for a long time is required at relatively low temperatures, and heated palatinose can be prepared in a short time at high temperatures. Preferably, it is carried out in the range of 10 minutes to 2 hours, and the time when the production of caramel-like taste and odor becomes conspicuous, that is, the time exceeding 2 hours tends to produce a substance unsuitable for the purpose of the present invention. Become. For example, in the case where 14 kg of palatinose and 3 kg of water are boiled to 170 ° C. under normal pressure, it takes about 26 minutes when using a direct-fired boiler for preparing candy. In addition, in the case where 8 kg of palatinose added with 1.7 kg of water is boiled to 170 ° C. under normal pressure, it takes about 45 minutes using a commercial gas stove.
[0017]
In addition, about the taste modifier obtained by heat-processing the palatinose of this invention, it has not been reported and examined until now. Further, the active substance in the heated palatinose can be used by purifying and concentrating the taste-modifying component by various purification means such as column chromatography, solvent extraction and the like.
[0018]
The inventors of the present invention further researched on a component having taste-modifying activity contained in a heated product of palatinose, and as a compound, 5-[(α-D-glucopyra, which is a thermal decomposition product of palatinose. Nosyloxy) methyl] -2-furancarboxaldehyde (hereinafter abbreviated as GMF) was found to have a strong taste-modifying effect.
[0019]
GMF is a compound that elutes at 20.63 minutes when a heated palatinose is analyzed under the following conditions in high performance liquid chromatography.
[0020]
High performance liquid chromatography conditions
Column: Senshu Pak. PEGASIL ODS (4.6φ × 250mm)
Column temperature: 40 ° C
Eluent: Water
Elution rate: 0.5 ml / min.
Detector: UV detector (280nm)
The structural formula, chemical formula and characteristic spectral data of the compound GMF are shown below.
[0021]
[Formula 4]
    Chemical formula: C₁₂H₁₆O₈
    ¹H-NMR spectrum (δ): 9.49 (1H, s), 7.32 (1H, d, J = 3.6 Hz), 6.65 (1H, d, J = 3.6 Hz)
    ¹³C-NMR spectrum (δ): 179.6, 159.5, 154.2, 124.4, 113.0
    MS spectrum (CI-MS): 289 m / z (M + 1)
  The GMF of the present invention can be prepared by heating palatinose and liquid chromatography as described above, but any GMF prepared by other methods other than heating palatinose without sticking to this method can be used. There is no hindrance.
[0022]
The taste modifier of the present invention, that is, a heated product of palatinose, a product obtained by purifying and concentrating a taste modifying component from a heated product of palatinose, and the compound GMF may be used directly as they are. Dissolved or dispersed in a liquid carrier, or mixed or adsorbed or impregnated with a suitable powder or solid carrier, and if necessary further emulsifiers, dispersants, suspending agents, spreading agents, Add penetrants, wetting agents, stabilizers, etc., and use as preparations such as emulsions, oils, wettable powders, powders, tablets, sprays, solids and the like.
[0023]
In addition, since the taste modifier of the present invention has almost no taste / odor, it does not impart taste / odor to food / beverage products, extracts, pharmaceuticals and oral compositions, and has a blue odor, bitterness, astringency. A taste modification effect of improving unfavorable tastes such as taste, astringency, protein smell, and powderiness can be obtained. In addition, the taste modifier of the present invention can be added in a sufficient amount to target foods, beverages, extracts, pharmaceuticals, and oral compositions without impairing the original physical properties of the food.
[0024]
When the taste modifier of the present invention is used in a food or drink, it can modify an undesirable taste that the food or drink has. For example, tea drink, cocoa drink, green tea drink, hojicha drink, coffee drink, soy milk, green juice, vegetable juice, fruit juice drink, collagen drink, chewing gum, candy, biscuit, cake, chocolate, ice cream, kimchi, yogurt, natto, It has the effect of modifying undesirable tastes such as cooked rice, hamburger, fish, crustacean, wasabi, mustard, chili, salmon, salt, vinegar, sugar alcohol, artificial sweeteners, emulsifying agents, preservatives, coloring agents, and flavorings. is there.
[0025]
Moreover, the taste modifier of the said invention can modify the unpleasant taste which the extract has by using for the extract mix | blended with a general food, health food, a pharmaceutical, etc. For example, there is an effect of modifying undesirable tastes such as ginseng extract, ginkgo biloba extract, polyphenol extract and the like.
[0026]
Furthermore, when the taste modifier of the present invention is used in a pharmaceutical product, it can modify an unfavorable taste of the pharmaceutical product. For example, there is an effect of modifying undesirable tastes such as gastrointestinal drugs, caffeine, tannic acid, naringin, ascorbic acid, thiamine hydrochloride, glycine and the like.
[0027]
Furthermore, when the taste modifier of the present invention is used in an oral composition, it can modify an unfavorable taste of the oral composition. For example, it has the effect of modifying undesirable tastes such as dentifrices and mouthwashes, and also has a taste modification effect of tobacco when used as a smoking aid.
[0028]
【Example】
Examples of the taste modifier obtained by heating the palatinose of the present invention and food / beverage products, extracts, pharmaceuticals, and oral compositions using the same, and comparative examples are shown below, but the present invention is not limited thereto. It is not something.
[0029]
[Example 1]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 22 minutes until the temperature reached 140 ° C.
[0030]
[Example 2]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 24 minutes until the temperature reached 150 ° C.
[0031]
Example 3
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 25 minutes until the temperature reached 160 ° C. to obtain a taste modifier.
[0032]
Example 4
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle, and boiled for 26 minutes until the temperature reached 170 ° C. as a taste modifier.
[0033]
Example 5
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 27 minutes until the temperature reached 180 ° C.
[0034]
Example 6
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 28 minutes until the temperature reached 190 ° C., and used as a taste modifier.
[0035]
Example 7
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 29 minutes until the temperature reached 200 ° C. to obtain a taste modifier.
[0036]
[Comparative Example 1]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 20 minutes until the temperature reached 130 ° C. to obtain a taste modifier.
[0037]
[Comparative Example 2]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 30 minutes until the temperature reached 210 ° C. to obtain a taste modifier.
[0038]
Example 8
Using a silica gel column, 50 g of the heated palatinose of Example 4 was eluted with 3000 ml of chloroform: methanol = 4: 1, and further eluted with 5000 ml of 1: 1 solvent. The latter eluate was concentrated and heated with palatinose. 17 g of a crude product was obtained.
[0039]
Example 9
The crude product of the heated palatinose of Example 8 was used as an aqueous solution, and the compound eluted at 9.2 minutes under the following HPLC preparative conditions was collected and dried to obtain Compound GMF.
[0040]
High performance liquid chromatography conditions
Column: Senshu Pak. ODS 5251-SH (20φ × 250mm)
Column temperature: room temperature
Eluent: 20% aqueous methanol solution
Elution rate: 10.0 ml / min.
Detector: UV detector (280nm)
[Example 10] Black tea beverage
To 6 g of tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, and then the taste modifiers treated by the methods described in Examples 1 to 7 and Comparative Examples 1 and 2 were added to 0.2%, respectively. Sensory evaluation was performed by 10 people. Sensory evaluation was performed by the method shown in Table 1 below. The results are shown in Table 2.
[0041]
[Table 1]
[0042]
[Table 2]
The taste modifier prepared at a finishing temperature of 160 to 180 ° C. has a taste-modifying effect on black tea. At temperatures exceeding the finishing temperature of 200 ° C., the flavor of the taste modifier had an effect on black tea, and high evaluation was not obtained.
[0043]
[Example 11] Cocoa beverage
Add cocoa powder to boiling water to 4% and add the taste modifier of Example 4 to 0.05, 0.1, 0.2, 04, 0.8% to make a cocoa beverage. According to the evaluation method described in Table 1 of Example 10, sensory evaluation was performed by 10 panelists. The results are shown in Table 3.
[0044]
[Table 3]
When the addition amount of the taste modifier of Example 4 was 0.1 to 0.4%, the taste-modifying effect of the cocoa beverage was observed. Evaluation was lower than additive products.
[0045]
[Example 12] Green tea beverage
10 panelists were added according to the evaluation method described in Table 1 of Example 10 by adding the taste modifier described in Example 4 to 0.2% and adding 500 ml of boiling water to 6 g of green tea leaves and extracting for 3 minutes. And sensory evaluation. The results are shown in Table 4.
[0046]
[Table 4]
The taste modifier of Example 4 was found to have a taste modifying effect on green tea beverages.
[0047]
[Example 13] Hojicha drink
10 panelists according to the evaluation method described in Table 1 of Example 10 were added to 6 g of roasted tea leaves with 500 ml of boiling water and extracted for 3 minutes to add the taste modifier described in Example 4 to 0.2%. And sensory evaluation. The results are shown in Table 5.
[0048]
[Table 5]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the hoji tea drink.
[0049]
[Example 14] Oolong tea beverage
Ten panelists according to the evaluation method described in Table 1 of Example 10 were added to 6 g of Oolong tea leaves with 500 ml of boiling water extracted for 3 minutes, and the taste modifier described in Example 4 was added to 0.2%. And sensory evaluation. The results are shown in Table 6.
[0050]
[Table 6]
The taste modifier of Example 4 was found to have a taste-modifying effect on Oolong tea beverage.
[0051]
[Example 15] Coffee drink
10 g of powdered regular coffee is drip with 500 ml of boiling water to make a coffee drink, and the taste modifier described in Example 4 is added to 0.2%, and 10 panelists follow the evaluation method described in Table 1 of Example 10. Sensory evaluation was performed. The results are shown in Table 7.
[0052]
[Table 7]
The taste modifier of Example 4 was found to have a taste modifying effect on the coffee beverage.
[0053]
[Example 16] Soy milk
The taste modifier of Example 4 was added to soy milk so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 8.
[0054]
[Table 8]
The taste modifier of Example 4 was found to have a taste modifying effect on soy milk.
[0055]
[Example 17] Aojiru
The taste modifier of Example 4 was added to commercially available green juice so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 9.
[0056]
[Table 9]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to green juice. The same tendency was also observed in fresh celery and 50% bitter gourd juice.
[0057]
[Example 18] Grapefruit juice drink
The taste modifier of Example 4 was added to 100% grapefruit juice drink prepared from fresh grapefruit so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 10.
[0058]
[Table 10]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the grapefruit juice drink.
[0059]
[Example 19] Collagen beverage
A commercially available collagen peptide was dissolved in water to 0.5%, and the taste modifier of Example 4 was added to 0.2% to obtain a collagen beverage. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 11.
[0060]
[Table 11]
The taste modifier of Example 4 was found to have a taste modifying effect on the collagen beverage.
[0061]
[Example 20] Concentrated reduced orange juice
To the commercially available concentrated reduced orange juice, the taste modifier of Example 4 was added to 0.2%. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 12.
[0062]
[Table 12]
The taste modifier of Example 4 was recognized to have a taste modifying effect on the concentrated reduced orange juice.
[0063]
[Example 21] Chewing gum
Chewing gum with 60 parts of sugar, 17 parts of gum base, 10 parts of starch syrup, 10 parts of glucose, 2 parts of glycerin and 1 part of mint flavor added to the taste modifier of Example 4 to 0.2% and kneaded with a gum mixer. It was. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 13.
[0064]
[Table 13]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to chewing gum.
[0065]
[Example 22] Sugarless hard candy
50 parts of maltitol, 49.6 parts of hydrogenated dextrin, 30 parts of water, fragrance 0.2, and 0.2 part of the taste modifier of Example 4 were boiled to 135 ° C. to obtain a hard candy by stamping molding. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 14.
[0066]
[Table 14]
The taste modifier of Example 4 was found to have a taste modifying effect on hard candy. Moreover, the same effect was recognized also in the hard candy which made other sugar alcohols and sugars, such as xylitol, the main raw material.
[0067]
[Example 23] Gummy candy
A gelatin solution is prepared by adding 50 parts of hot water to 25 parts of pig skin powder gelatin, and 40 parts of an aqueous solution in which 80 parts of sugar is added to the solid content of the taste modifier of Example 4 so as to be 0.2%. After dissolution, 80 parts of waterpox was added and heated and stirred to 116 ° C., and after cooling to 70 ° C., a gelatin solution was added, dispensed into a starch mold and molded into a gummy candy. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 15.
[0068]
[Table 15]
The taste modifier of Example 4 was found to have a taste modifying effect on gummy candy.
[0069]
[Example 24] Hard biscuit
100 parts of wheat flour (soft flour), 25 parts of sugar, 15 parts of butter, 2 parts of taste modifier of Example 4, 0.5 part of soda, 0.5 part of ammonia, 0.02 part of vanilla flavor, 25 parts of water Hard biscuits were formulated according to conventional methods. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 16.
[0070]
[Table 16]
The taste modifier of Example 4 was found to have a taste modifying effect on hard biscuits.
[0071]
[Example 25] Sponge cake
A sponge cake was prepared according to a conventional method by blending 100 parts of wheat flour (weak flour), 100 parts of egg and 100 parts of sugar. The taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 17.
[0072]
[Table 17]
The taste modifier of Example 4 was found to have a taste modifying effect on the sponge cake.
[0073]
[Example 26] Chocolate
Add bitterness modifier of Example 4 to 50 parts of cacao mass, 10 parts of cocoa butter, 40 parts of sugar, 0.3 part of lecithin and 0.1 part of vanilla to 0.2%, and bitter chocolate according to a conventional method. It was. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 18.
[0074]
[Table 18]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to chocolate.
[0075]
[Example 27] Lact ice cream
Exhibit of Example 4 in 12 parts of sugar, 5 parts of vegetable oil and fat, 6 parts of skim milk powder, 5 parts of starch syrup, 0.5 part of thickening polysaccharide, 0.1 part of emulsifier, 0.1 part of vanilla fragrance and 75 parts of water A taste modifier was added so that it might become 0.2%, and it was set as the lact ice cream according to the conventional method. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 19.
[0076]
[Table 19]
The taste modifier of Example 4 was found to have a taste modifying effect on ice cream.
[0077]
[Example 28] Kimchi
The taste modifier of Example 4 was added to 0.2% of commercially available kimchi, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 20.
[0078]
[Table 20]
The taste modifier of Example 4 was found to have a taste modifying effect on kimchi.
[0079]
[Example 29] Yogurt
The taste modifier of Example 4 was added to plain type yogurt so that it might become 0.2%, and sensory evaluation was carried out by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 21.
[0080]
[Table 21]
The taste modifier of Example 4 was found to have a taste modifying effect on yogurt.
[0081]
[Example 30] Natto
The taste modifier of Example 4 was added to commercially available natto so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 22.
[0082]
[Table 22]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to natto.
[0083]
[Example 31] Cooked rice
After adding 600 g of water obtained by adding 2 g of the taste modifier of Example 4 to 400 g of unpolished rice, the mixture was allowed to stand for 20 minutes and then cooked using a household rice cooker to obtain cooked rice. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 23.
[0084]
[Table 23]
The taste modifier of Example 4 was recognized to have a taste modifying effect on cooked rice.
[0085]
[Example 32] Minced meat hamburger
The taste modifier of Example 4 was added to 50 g of minced meat (cow: pig = 1: 1) so that it became 0.2%, and kneaded by hand until it became sticky. Next, it was thinly spread on a hot plate and heated to obtain a ground hamburger. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 24.
[0086]
[Table 24]
The taste modifier of Example 4 was recognized to have a taste-modifying effect on the ground meat hamburger.
[0087]
[Example 33] Chicken hamburger
The taste modifier of Example 4 was added to 50 g of ground chicken meat so as to be 0.2%, and kneaded by hand until it became sticky. Next, it was thinly spread on a hot plate and heated to obtain chicken hamburger. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 25.
[0088]
[Table 25]
The taste modifier of Example 4 was found to have a taste modifying effect on chicken hamburger.
[0089]
[Example 34] Straw paste
The taste modifier of Example 4 was added to 50 g of salmon so as to be 0.2%, and it was finely chopped with a knife to make a paste, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. did. The results are shown in Table 26.
[0090]
[Table 26]
The taste modifier of Example 4 was found to have a taste modifying effect on the candy paste.
[0091]
[Example 35] Shrimp paste
Add the taste modifier of Example 4 to 0.2% to 50 g of frozen peeled shrimp, cut into a paste with a knife until it becomes sticky, heat it thinly on a hot plate, and heat. Table of Example 10 According to the evaluation method described in 1, sensory evaluation was performed by 10 panelists. The results are shown in Table 27.
[0092]
[Table 27]
The taste modifier of Example 4 was recognized for its taste modification effect on shrimp paste.
[0093]
[Example 36] Wasabi
Commercial powder wasabi was dissolved in water to 0.5%, the taste modifier of Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 And sensory evaluation. The results are shown in Table 28.
[0094]
[Table 28]
The taste modifier of Example 4 was found to have a taste modifying effect on wasabi.
[0095]
[Example 37] Mustard
Commercial powder mustard is dissolved in water to 0.5%, the taste modifier of Example 4 is added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 And sensory evaluation. The results are shown in Table 29.
[0096]
[Table 29]
The taste modifier of Example 4 was found to have a taste modifying effect on mustard.
[0097]
[Example 38] Chili
A pepper extract was prepared by adding 200 ml of water to 2 g of commercially available pepper powder and boiled. The extract was diluted 20 times with water, and the taste modifier of Example 4 was added to 0.1%. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 30.
[0098]
[Table 30]
The taste modifier of Example 4 was recognized to have a taste modifying effect on chili.
[0099]
Example 39
The taste modifier of Example 4 was added to a commercially available strainer so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 31.
[0100]
[Table 31]
The taste modifier of Example 4 was found to have a taste-modifying effect on the candy.
[0101]
[Example 40] Saline
The sea salt was changed to a 3.5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 32.
[0102]
[Table 32]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the salt solution.
[0103]
[Example 41] Vinegar
Edible rice vinegar was made into a 5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 33.
[0104]
[Table 33]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to vinegar.
[0105]
[Example 42] Sugar alcohol
The taste modifier of Example 4 was added to a sugar alcohol aqueous solution (5% xylitol, 10% sorbitol, 5% erythritol, 5% maltitol, 10% trehalose) so as to be 0.2%. According to the evaluation method described in Table 1, sensory evaluation was performed by 10 panelists. The results are shown in Table 34.
[0106]
[Table 34]
The taste modifier of Example 4 was found to have a taste modifying effect on the sugar alcohol.
[0107]
[Example 43] Aspartame
To the 0.1% aspartame aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 35.
[0108]
[Table 35]
The taste modifier of Example 4 was found to have a taste modifying effect on aspartame. Similar effects were also observed for other artificial sweeteners, stevia, acesulfame K, saccharin (sodium), sucralose, glycyrrhizin and the like.
[0109]
[Example 44] Ginseng extract
The concentrated ginseng extract is diluted with water to 0.2% to obtain ginseng extract, and the taste modifier of Example 4 is added to 0.2% and the evaluation described in Table 1 of Example 10 is performed. Sensory evaluation was performed by 10 panelists according to the method. The results are shown in Table 36.
[0110]
[Table 36]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the ginseng extract.
[0111]
[Example 45] Ginkgo biloba extract
The ginkgo biloba extract was made into an aqueous solution so as to be 0.1%, the taste modifier of Example 4 was added so as to become 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 Sensory evaluation was performed. The results are shown in Table 37.
[0112]
[Table 37]
The taste modifier of Example 4 was found to have a taste modifying effect on the ginkgo biloba extract.
[0113]
[Example 46] Gastrointestinal
0.2% of the taste modifier of Example 4 was added to a commercially available gastrointestinal drug and taken with water. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 38.
[0114]
[Table 38]
The taste modifier of Example 4 was found to have a taste modifying effect on gastrointestinal drugs.
[0115]
[Example 47] Caffeine
Caffeine was made into an aqueous solution so as to be 0.05%, the taste modifier of Example 4 was added so as to become 0.2%, and the panelists of 10 persons were able to perform sensory functions according to the evaluation method described in Table 1 of Example 10. evaluated. The results are shown in Table 39.
[0116]
[Table 39]
The taste modifier of Example 4 was found to have a taste modifying effect on caffeine.
[0117]
[Example 48] Tannic acid
The tannic acid was made into an aqueous solution so as to be 0.05%, the taste modifier of Example 4 was added so as to become 0.2%, and it was functionalized by 10 panelists according to the evaluation method described in Table 1 of Example 10. evaluated. The results are shown in Table 40.
[0118]
[Table 40]
The taste modifier of Example 4 was recognized to have a taste modifying effect on tannic acid.
[0119]
Example 49 Naringin
Naringin was made into a 0.02% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 41.
[0120]
[Table 41]
The taste modifier of Example 4 was found to have a taste modifying effect on naringin.
[0121]
[Example 50] Ascorbic acid
Ascorbic acid was used as a 0.5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 42.
[0122]
[Table 42]
The taste modifier of Example 4 was found to have a taste modifying effect on ascorbic acid. Similar effects were also observed with citric acid, malic acid, acetic acid, and lactic acid.
[0123]
[Example 51] Thiamine hydrochloride
Thiamine hydrochloride was used as a 0.01% aqueous solution, and the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 43.
[0124]
[Table 43]
The taste modifier of Example 4 was found to have a taste modifying effect on thiamine hydrochloride.
[0125]
[Example 52] Glycine
Glycine was used as a 0.032% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 44.
[0126]
[Table 44]
The taste modifier of Example 4 was found to have a taste modifying effect on glycine.
[0127]
[Example 53] Dentifrice
The taste modifier of Example 4 was added to a commercially available dentifrice so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 45.
[0128]
[Table 45]
The taste modifier of Example 4 was found to have a taste-modifying effect on the dentifrice.
[0129]
[Example 54] Mouthwash
The taste modifier of Example 4 was added to a commercially available mouthwash so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 46.
[0130]
[Table 46]
The taste modifier of Example 4 was found to have a taste modifying effect on the mouthwash.
[0131]
[Example 55] Smoking adjuvant
The taste modifier of Example 4 was previously contained in the mouth and smoked while eating slowly. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 47.
[0132]
[Table 47]
The taste modifier of Example 4 was found to have a taste modifying effect on tobacco. Moreover, the same effect was recognized even if it smoked by inserting the taste modifier of Example 4 in the tobacco filter part.
[0133]
[Example 56] Taste-modifying effect of GMF on xylitol aqueous solution
Xylitol was made into a 5.0% aqueous solution, GMF of Example 9 was added so as to be 100 ppm, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 48.
[0134]
[Table 48]
The taste-modifying effect of GMF of Example 9 was recognized with respect to the aqueous xylitol solution.
[0135]
[Example 57] Effect of taste modification of GMF on citric acid aqueous solution
Citric acid was used as a 0.2% aqueous solution, GMF of Example 9 was added to 100 ppm, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 49.
[0136]
[Table 49]
The taste-modifying effect of GMF of Example 9 was recognized with respect to the citric acid aqueous solution.
[0137]
【The invention's effect】
Since the taste modifier of the present invention can be produced by heating palatinose from 140 ° C. to 200 ° C., it is safe, has little taste and smell, and can be produced easily and inexpensively. In addition, since the taste modifier of the present invention has an excellent taste modification effect, adding this to foods and drinks, extracts, pharmaceuticals and oral compositions results in undesirable taste ( Blue odor, bitterness, astringency, astringency, protein odor, powderiness, etc.).

Claims (3)

It is represented by the following structural formula I, which is a palatinose pyrolyzate obtained by simmering an aqueous solution consisting only of palatinose and 10-30 wt% water with respect to palatinose from 140 ° C. to 200 ° C. for 10 minutes to 2 hours. 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarboxaldehyde:
For active ingredients, bitter, astringent, astringent, sweet, spicy, sour, miscellaneous, aftertaste, fish flavor, aspartame aftertaste, sugar alcohol taste, thiamine flavor, and Taste modifier as a smoking aid against tobacco stimulation on the tongue.   A plant extract containing the taste modifier according to claim 1.   A pharmaceutical comprising the taste modifier according to claim 1.