JP4287620B2 - Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. - Google Patents
Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. Download PDFInfo
- Publication number
- JP4287620B2 JP4287620B2 JP2002160861A JP2002160861A JP4287620B2 JP 4287620 B2 JP4287620 B2 JP 4287620B2 JP 2002160861 A JP2002160861 A JP 2002160861A JP 2002160861 A JP2002160861 A JP 2002160861A JP 4287620 B2 JP4287620 B2 JP 4287620B2
- Authority
- JP
- Japan
- Prior art keywords
- taste
- taste modifier
- modifier
- palatinose
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Saccharide Compounds (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
- Seasonings (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、パラチノースを140℃から200℃の温度まで加熱することにより得られるパラチノースの加熱物を有効成分とする呈味改質剤及びその呈味改質剤を用いた飲食品、エキス、医薬品並びに口腔用組成物に関するものである。
【0002】
【従来の技術】
飲食品は人の生命を維持する目的はもちろんではあるが、呈味を楽しむ(味わう)ものである。また、近年は飲食品の機能として人の健康を維持するものが注目されている。しかしながら、飲食品には人によっては好ましくない呈味をもったものも存在し、更に、機能・効能成分を濃縮したエキス、医薬品並びに口腔用組成物の多くは、その効能成分の呈味が好ましくないため摂取し難いものが多く存在している。そのため、これまでにこの好ましくない呈味を改善する試みが多く試されてきた。
【0003】
飲食品、エキス、医薬品並びに口腔用組成物の呈味を改善する試みは大きく二つに分類される。一つは、対象品に対し、より強い呈味をもった添加物(調味料・甘味料・香料等)を加え好ましくない呈味をマスキングする試みである。もう一つは、対象品に組織を改質する添加物(乳化剤・脂質・糖質・タンパク質・ペプチド等)を加える試みである。乳化剤は、好ましくない呈味の原因となる物質を乳化剤が形成するコロイド粒子の中に取り込み、人の感覚器官に直接接しないようにする働きがある。脂質は、乳化剤同様脂質の形成する脂質粒子中に好ましくない呈味の原因となる物質を取り込み、人の感覚器官に直接接しないようにする働きがある。多糖類をはじめとする糖質は、対象品の粘性を高め、好ましくない呈味の原因物質の運動性を低下させ人の感覚器官に接する確率を低下させ、またその原因物質の周辺に偏在し人の感覚器官と原因物質が接するのを妨げる効果がある。タンパク質・ペプチドは、糖質と同様な効果があるといわれている。
【0004】
しかしながら、乳化剤・脂質・糖質・タンパク質・ペプチド等の呈味改質剤は、それら自身に味・臭いがあること、また高価であること等から十分な効果を得るためには使用限度がある。
【0005】
また、パラチノースを加熱して得られる加工食品としては、キャンディやカラメルがあり、さらにパラチノースを加熱して得られる加熱物中に消臭効果をもった化合物の生成が認められ、ニンニク臭、アンモニア臭、たばこ臭等の好ましくない臭いに対し低減効果が確認されている(特開2001−521号公報)が、これらパラチノースの加熱物が呈味を改質することについてはこれまでに認められていない。
【0006】
さらに、カラメルにいたっては、そのもの自身の味・臭いが対象となる飲食品、エキス、医薬品並びに口腔用組成物に影響を及ぼしてしまう。
【0007】
【発明が解決しようとする課題】
そこで、本発明は上記問題点を解決し、安全で味・臭いの少ない、安価な呈味改質剤の開発及びその呈味改質剤を用いて飲食品、エキス、医薬品並びに口腔用組成物の呈味を改質することを目的としている。
【0008】
【課題を解決するための手段】
本発明者等は上記課題を解決するため鋭意検討を行った結果、パラチノースを140℃から200℃の温度まで加熱することにより得られるパラチノースの加熱物に呈味改質効果があることを見出した。
【0009】
本発明者等はまた、上記パラチノースの加熱物中の活性物質を特定した結果、下記構造式Iで表される5-[(α-D-グルコピラノシルオキシ)メチル]-2-フランカルボキサルデヒド:
【0010】
【化2】
に最も強い呈味改質効果があることを見出し、本発明を完成させた。
【0011】
即ち、本願の第1の発明は、パラチノースと、パラチノースに対して10〜30重量%の水とのみからなる水溶液を140℃〜200℃まで10分〜2時間煮詰めることにより得られるパラチノース熱分解物である、下記構造式Iで表される5−[(α−D−グルコピラノシルオキシ)メチル]−2−フランカルボキサルデヒド:
【化3】
を有効成分とする、苦味、渋み、収斂味、甘み、辛み、酸味、雑味、後味、魚の風味、アスパルテームの後味、糖アルコールの味質、チアミンの風味からなる味質に対しての、および舌に感じるタバコの刺激に対しての喫煙補助としての呈味改質剤であり、本願の第2の発明は、上記呈味改質剤を含有する植物エキスであり、また更に本願の第3の発明は上記呈味改質剤を含有する医薬品である。
【0012】
【発明の実施の形態】
本発明の呈味改質剤の原料はパラチノースである。パラチノースは他にイソマルチュロースとも呼ばれている。パラチノースはスクロースに転移酵素を作用させることにより生成する二糖である。スクロースはグルコースとフラクトースがα-1,2結合したものであり、この結合が酵素によりα-1,6結合に転移したものがパラチノースである。
【0013】
本発明の呈味改質剤の調製方法は、パラチノースを原料としたキャンディの製造方法と類似しているが、加熱処理条件が異なるため、キャンディ製造において本発明の温度範囲を適応させると着色してしまいキャンディとしての商品価値が低下する。したがってキャンディ製造では着色、更に糖の分解による甘味の減少を抑制するために低温で加熱処理を行うか、減圧加熱することにより更に低温で処理されている。また、カラメルにおいては、加熱処理の際、より高温で処理するとともにカラメル化を促進させるために触媒として酸・アルカリを加え調製される。
【0014】
本発明の呈味改質剤の加熱条件は、上記キャンディ製造条件(120℃〜140℃程度)とカラメル製造条件(200℃以上)の間に位置し、これまでに検討されたことが無い。呈味改善効果をもつ本発明の呈味改質剤の好ましい調製条件は、煮詰め仕上がり温度が常圧下で140℃から200℃の温度であるが、より好ましくは150℃から180℃である。尚、加圧、減圧、加熱時間等の組み合わせにより、常圧下で調製される本発明の呈味改質剤と同等の物質が得られればその調製条件はこの限りではない。
【0015】
本発明の呈味改質剤を調製する際に均一に加熱するためには、適当量の水が有効であり、加水しないと熱伝導効率が悪く均一な呈味改質剤を得ることが難しく、多量に加えると加熱時間が長くなり経済的でないため、パラチノースに対し30%から10%が好ましい。しかしながら、上記記載の加水量の条件範囲以外であっても、高効率、また均一に加熱処理することができる装置(減圧加熱釜、エクストルーダー等)を用いることにより本発明の呈味改質剤と同等の物質を得ることができれば、加水量はこの限りではない。
【0016】
加熱時間については、加熱温度、仕込量、加水量、圧力、火力等の組み合わせにより厳密には規定することは困難であるが、目的とするパラチノース加熱物が得られれば適宜選択することができ、比較的低温では長時間の加熱が必要となり、高温では短時間でパラチノース加熱物を調製することができる。好ましくは、10分から2時間の範囲で行なうことが良く、カラメル様味、臭いの生成が目立つようになる時間、すなわち2時間を越える時間では本発明の目的には適さない物質が生成する傾向となる。例えば、14Kgのパラチノースに3Kgの水を加えたものを常圧下で170℃まで煮詰める場合は、キャンディ調製用の直火式煮詰め装置を用いると約26分を必要とする。また、8Kgのパラチノースに1.7Kgの水を加えたものを常圧下で170℃まで煮詰める場合は、業務用ガスコンロを用いると約45分を必要とする。
【0017】
なお、本発明のパラチノースを加熱処理して得られる呈味改質剤については、これまでに報告・検討されていない。また、パラチノース加熱物中の活性物質を、各種精製手段、例えばカラムクロマトグラフィ、溶媒抽出等により、呈味改質成分を精製・濃縮して利用することも可能である。
【0018】
本発明者等は、パラチノースの加熱物に含まれている呈味改質活性を有する成分について研究をさらに進めたところ、化合物としてパラチノースの加熱分解物である5-[(α-D-グルコピラノシルオキシ)メチル]-2-フランカルボキサルデヒド(以下GMFと略す)が、強い呈味改質効果を有することを見出した。
【0019】
GMFは、高速液体クロマトグラフィにおいて以下の条件でパラチノースの加熱物を分析すると、20.63分に溶出される化合物である。
【0020】
高速液体クロマトグラフィ条件
カラム:Senshu Pak. PEGASIL ODS (4.6φ×250mm)
カラム温度:40℃
溶出液:水
溶出速度:0.5ml/min.
検出器:UV検出器(280nm)
化合物GMFの構造式、化学式および特徴的スペクトルデータを以下に示す。
【0021】
【化4】
化学式:C12H16O8
1H-NMRスペクトル(δ):9.49(1H, s),7.32(1H, d, J=3.6 Hz), 6.65(1H, d, J=3.6 Hz)
13C-NMRスペクトル(δ):179.6, 159.5, 154.2, 124.4, 113.0
MSスペクトル(CI-MS):289 m/z(M+1)
本発明のGMFは、上記したようにパラチノースを加熱し、液体クロマトグラフィにより調製することができるが、この方法にこだわることなくパラチノースを加熱する以外の他の方法によって調製されたGMFであっても何ら差し障りはない。
【0022】
本発明の呈味改質剤、すなわちパラチノースの加熱物、パラチノースの加熱物より呈味改質成分を精製・濃縮したもの、さらに化合物GMFは、そのまま直接使用してもよいが、一般には適当な液体担体に溶解するか若しくは分散させ、または適当な粉末或いは固体担体と混合するか若しくはこれに吸着、含浸させ、所要の場合にはさらにこれらに乳化剤、分散剤、懸濁剤、展着剤、浸透剤、湿潤剤、安定剤等を添加し、乳剤、油剤、水和剤、粉剤、錠剤、スプレー剤、固形剤等の製剤として使用される。
【0023】
また、本発明の呈味改質剤は、味・臭いがほとんど無いため、飲食品、エキス、医薬品並びに口腔用組成物に対し味・臭いを付与することなく、それらの青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等の好ましくない呈味を改善するという呈味の改質効果が得られる。また本発明の呈味改質剤は、食品本来の物性を損なうことなく対象となる飲食品、エキス、医薬品、並びに口腔用組成物に十分量添加することが可能である。
【0024】
上記本発明の呈味改質剤は、飲食品に用いることにより、その飲食品がもっている好ましくない呈味を改質することができる。例えば、紅茶飲料、ココア飲料、緑茶飲料、ほうじ茶飲料、コーヒー飲料、豆乳、青汁、野菜ジュース、果汁飲料、コラーゲン飲料、チューインガム、キャンディ、ビスケット、ケーキ、チョコレート、アイスクリーム、キムチ、ヨーグルト、納豆、米飯、ハンバーグ、魚、甲殻類、ワサビ、カラシ、唐辛子、餡、塩、食酢、糖アルコール、人工甘味料、乳化材、保存剤、着色料、香料等の好ましくない呈味を改質する効果がある。
【0025】
また、上記本発明の呈味改質剤は、一般食品、健康食品、医薬品等に配合されているエキスに用いることにより、そのエキスがもっている好ましくない呈味を改質することができる。例えば、朝鮮人参エキス、イチョウ葉エキス、ポリフェノールエキス等の好ましくない呈味を改質する効果がある。
【0026】
さらに、上記本発明の呈味改質剤は、医薬品に用いることにより、その医薬品がもっている好ましくない呈味を改質することができる。例えば、胃腸薬、カフェイン、タンニン酸、ナリンギン、アスコルビン酸、塩酸チアミン、グリシン等の好ましくない呈味を改質する効果がある。
【0027】
さらにまた、上記本発明の呈味改質剤は、口腔用組成物に用いることにより、その口腔用組成物がもっている好ましくない呈味を改質することができる。例えば、歯磨剤、洗口剤等の好ましくない呈味を改質する効果があり、喫煙補助剤として用いることにより煙草の呈味改質効果もある。
【0028】
【実施例】
本発明のパラチノースを加熱して得られる呈味改質剤及びそれを用いた飲食品、エキス、医薬品並びに口腔用組成物の実施例、比較例を以下に示すが、本発明はこれに限定されるものではない。
【0029】
〔実施例1〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が140℃になるまで22分間煮詰め呈味改質剤とした。
【0030】
〔実施例2〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が150℃になるまで24分間煮詰め呈味改質剤とした。
【0031】
〔実施例3〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が160℃になるまで25分間煮詰め呈味改質剤とした。
【0032】
〔実施例4〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が170℃になるまで26分間煮詰め呈味改質剤とした。
【0033】
〔実施例5〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が180℃になるまで27分間煮詰め呈味改質剤とした。
【0034】
〔実施例6〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が190℃になるまで28分間煮詰め呈味改質剤とした。
【0035】
〔実施例7〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が200℃になるまで29分間煮詰め呈味改質剤とした。
【0036】
〔比較例1〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が130℃になるまで20分間煮詰め呈味改質剤とした。
【0037】
〔比較例2〕
直火式煮詰め釜にパラチノース14kg、水3kgを入れ、温度が210℃になるまで30分間煮詰め呈味改質剤とした。
【0038】
〔実施例8〕
実施例4のパラチノース加熱物50gをシリカゲルカラムを使用してクロロホルム:メタノール=4:1の溶媒3000mlで溶出させ、さらに1:1の溶媒5000mlで溶出させ、後者の溶出液を濃縮してパラチノース加熱物粗精製物17gを得た。
【0039】
〔実施例9〕
実施例8のパラチノース加熱物粗精製物を水溶液とし、以下のHPLC分取条件で9.2分に溶出される化合物を分取し乾燥させて化合物GMFを得た。
【0040】
高速液体クロマトグラフィ条件
カラム:Senshu Pak. ODS 5251-SH (20φ×250mm)
カラム温度:室温
溶出液:20% メタノール水溶液
溶出速度:10.0ml/min.
検出器:UV検出器(280nm)
〔実施例10〕紅茶飲料
紅茶葉6gに沸騰水500mlを入れ3分間抽出したものに、実施例1〜7及び比較例1〜2記載の方法で処理した呈味改質剤をそれぞれ0.2%になるように加えパネラー10人で官能評価した。官能評価は以下の表1に示した方法で行った。結果を表2に示した。
【0041】
【表1】
【0042】
【表2】
仕上げ温度160〜180℃で調製された呈味改質剤は、紅茶に対し呈味の改質効果が認められた。仕上げ温度200℃を越える温度では呈味改質剤の風味が紅茶に影響を及ぼし高い評価は得られなかった。
【0043】
〔実施例11〕ココア飲料
ココアパウダーを沸騰水に4%になるように加え、実施例4の呈味改質剤を0.05、0.1、0.2、04、0.8%になるように加えココア飲料とし、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表3に示した。
【0044】
【表3】
実施例4の呈味改質剤の添加量0.1〜0.4%ではココア飲料の呈味改質効果が認められたが、0.8%添加ではココア自体の風味が減少し他の添加品に比べ評価が低くなった。
【0045】
〔実施例12〕緑茶飲料
緑茶葉6gに沸騰水500mlを入れ3分間抽出したものに、実施例4記載の呈味改質剤を0.2%になるように加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表4に示した。
【0046】
【表4】
実施例4の呈味改質剤は、緑茶飲料に対しその呈味改質効果が認められた。
【0047】
〔実施例13〕ほうじ茶飲料
ほうじ茶葉6gに沸騰水500mlを入れ3分間抽出したものに、実施例4記載の呈味改質剤を0.2%になるように加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表5に示した。
【0048】
【表5】
実施例4の呈味改質剤は、ほうじ茶飲料に対しその呈味改質効果が認められた。
【0049】
〔実施例14〕烏龍茶飲料
烏龍茶葉6gに沸騰水500mlを入れ3分間抽出したものに、実施例4記載の呈味改質剤を0.2%になるように加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表6に示した。
【0050】
【表6】
実施例4の呈味改質剤は、烏龍茶飲料に対しその呈味改質効果が認められた。
【0051】
〔実施例15〕コーヒー飲料
粉末レギュラーコーヒー10gを沸騰水500mlでドリップしコーヒー飲料とし、実施例4記載の呈味改質剤を0.2%になるように加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表7に示した。
【0052】
【表7】
実施例4の呈味改質剤は、コーヒー飲料に対しその呈味改質効果が認められた。
【0053】
〔実施例16〕豆乳
豆乳に実施例4の呈味改質剤を0.2%になるよう加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表8に示した。
【0054】
【表8】
実施例4の呈味改質剤は、豆乳に対しその呈味改質効果が認められた。
【0055】
〔実施例17〕青汁
市販青汁に実施例4の呈味改質剤を0.2%になるよう加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表9に示した。
【0056】
【表9】
実施例4の呈味改質剤は、青汁に対しその呈味改質効果が認められた。また、生セロリ、ゴーヤ50%ジュースにおいても同様の傾向が認められた。
【0057】
〔実施例18〕グレープフルーツ果汁飲料
生グレープフルーツより調製した100%グレープフルーツ果汁飲料に実施例4の呈味改質剤を0.2%になるよう加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表10に示した。
【0058】
【表10】
実施例4の呈味改質剤は、グレープフルーツ果汁飲料に対しその呈味改質効果が認められた。
【0059】
〔実施例19〕コラーゲン飲料
市販コラーゲンペプチドを0.5%になるように水に溶かし、実施例4の呈味改質剤を0.2%になるように加えコラーゲン飲料とした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表11に示した。
【0060】
【表11】
実施例4の呈味改質剤は、コラーゲン飲料に対しその呈味改質効果が認められた。
【0061】
〔実施例20〕濃縮還元オレンジジュース
市販の濃縮還元オレンジジュースに実施例4の呈味改質剤を0.2%になるように加えた。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表12に示した。
【0062】
【表12】
実施例4の呈味改質剤は、濃縮還元オレンジジュースに対しその呈味改質効果が認められた。
【0063】
〔実施例21〕チューインガム
砂糖60部、ガムベース17部、水飴10部、ブドウ糖10部、グリセリン2部、ミント香料1部に実施例4の呈味改質剤を0.2%になるように加えガムミキサーで混練しチューインガムとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表13に示した。
【0064】
【表13】
実施例4の呈味改質剤は、チューインガムに対しその呈味改質効果が認められた。
【0065】
〔実施例22〕シューガーレスハードキャンディ
マルチトール50部、水添デキストリン49.6部、水30部、香料0.2、実施例4の呈味改質剤0.2部を135℃まで煮詰めスタンピング成形によりハードキャンディとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表14に示した。
【0066】
【表14】
実施例4の呈味改質剤は、ハードキャンディに対しその呈味改質効果が認められた。また、キシリトール等他の糖アルコール及び糖質を主原料としたハードキャンディにおいても同様の効果が認められた。
【0067】
〔実施例23〕グミキャンディ
豚皮粉末ゼラチン25部に熱湯50部を加えゼラチン溶液を調製し、砂糖80部を実施例4の呈味改質剤が仕上がり固形分に足し0.2%になるようにした水溶液40部に溶解した後に水飴80部を加え116℃まで加熱攪拌し、70℃まで冷却した後にゼラチン溶液を加え、スターチモールドに分注し成形しグミキャンディとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表15に示した。
【0068】
【表15】
実施例4の呈味改質剤は、グミキャンディに対しその呈味改質効果が認められた。
【0069】
〔実施例24〕ハードビスケット
小麦粉(薄力粉)100部、砂糖25部、バター15部、実施例4の呈味改質剤2部、ソーダ0.5部、アンモニア0.5部、バニラ香料0.02部、水25部の配合で常法に従いハードビスケットとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表16に示した。
【0070】
【表16】
実施例4の呈味改質剤は、ハードビスケットに対しその呈味改質効果が認められた。
【0071】
〔実施例25〕スポンジケーキ
小麦粉(薄力粉)100部、卵100部、砂糖100部の配合で常法に従いスポンジケーキを調製した。実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表17に示した。
【0072】
【表17】
実施例4の呈味改質剤は、スポンジケーキに対しその呈味改質効果が認められた。
【0073】
〔実施例26〕チョコレート
カカオマス50部、ココアバター10部、砂糖40部、レシチン0.3部、バニラ0.1部に実施例4の呈味改質剤を0.2%になるように加え、常法に従いビターチョコレートとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表18に示した。
【0074】
【表18】
実施例4の呈味改質剤は、チョコレートに対し、その呈味改質効果が認められた。
【0075】
〔実施例27〕ラクトアイスクリーム
砂糖12部、植物性油脂5部、脱脂粉乳6部、水飴5部、増粘多糖類0.5部、乳化剤0.1部、バニラ香料0.1部、水75部に実施例4の呈味改質剤を0.2%になるように加え、常法に従いラクトアイスクリームとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表19に示した。
【0076】
【表19】
実施例4の呈味改質剤は、アイスクリームに対しその呈味改質効果が認められた。
【0077】
〔実施例28〕キムチ
市販のキムチに0.2%になるように実施例4の呈味改質剤を加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表20に示した。
【0078】
【表20】
実施例4の呈味改質剤は、キムチに対しその呈味改質効果が認められた。
【0079】
〔実施例29〕ヨーグルト
プレーンタイプヨーグルトに実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表21に示した。
【0080】
【表21】
実施例4の呈味改質剤は、ヨーグルトに対しその呈味改質効果が認められた。
【0081】
〔実施例30〕納豆
市販の納豆に実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表22に示した。
【0082】
【表22】
実施例4の呈味改質剤は、納豆に対しその呈味改質効果が認められた。
【0083】
〔実施例31〕米飯
研いでいない米400gに実施例4の呈味改質剤を2g加えた水600gを加え、20分間静置した後に家庭用炊飯器を用い炊飯し米飯とした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表23に示した。
【0084】
【表23】
実施例4の呈味改質剤は、米飯に対しその呈味改質効果が認められた。
【0085】
〔実施例32〕合い挽き肉ハンバーグ
合い挽き肉(牛:豚=1:1)50gに実施例4の呈味改質剤を0.2%になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し合い挽き肉ハンバーグとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表24に示した。
【0086】
【表24】
実施例4の呈味改質剤は、合い挽き肉ハンバーグに対しその呈味改質効果が認められた。
【0087】
〔実施例33〕鶏肉ハンバーグ
鳥挽き肉50gに実施例4の呈味改質剤を0.2%になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し鶏肉ハンバーグとした。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表25に示した。
【0088】
【表25】
実施例4の呈味改質剤は、鳥肉ハンバーグに対しその呈味改質効果が認められた。
【0089】
〔実施例34〕鰯ペースト
鰯の身50gに実施例4の呈味改質剤を0.2%になるように加え、包丁で細かく刻みペースト状とし、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表26に示した。
【0090】
【表26】
実施例4の呈味改質剤は、鰯ペーストに対しその呈味改質効果が認められた。
【0091】
〔実施例35〕エビペースト
冷凍剥きエビ50gに実施例4の呈味改質剤を0.2%になるように加え、粘りが出るまで包丁で刻みペースト状とし、ホットプレート上に薄く延ばし加熱し、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表27に示した。
【0092】
【表27】
実施例4の呈味改質剤は、エビペーストに対しその呈味改質効果が認められた。
【0093】
〔実施例36〕ワサビ
市販粉末ワサビを0.5%になるように水に溶かし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表28に示した。
【0094】
【表28】
実施例4の呈味改質剤は、ワサビに対しその呈味改質効果が認められた。
【0095】
〔実施例37〕カラシ
市販粉末カラシを0.5%になるように水に溶かし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表29に示した。
【0096】
【表29】
実施例4の呈味改質剤は、カラシに対しその呈味改質効果が認められた。
【0097】
〔実施例38〕唐辛子
市販唐辛子パウダー2gに水200mlを加え沸騰させることにより唐辛子エキスを調製し、本エキスを20倍に水で希釈し実施例4の呈味改質剤を0.1%になるように加えた。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表30に示した。
【0098】
【表30】
実施例4の呈味改質剤は、唐辛子に対しその呈味改質効果が認められた。
【0099】
〔実施例39〕餡
市販のこし餡に実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表31に示した。
【0100】
【表31】
実施例4の呈味改質剤は、餡に対しその呈味改質効果が認められた。
【0101】
〔実施例40〕食塩水
海水塩を3.5%水溶液にし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表32に示した。
【0102】
【表32】
実施例4の呈味改質剤は、食塩水に対しその呈味改質効果が認められた。
【0103】
〔実施例41〕食酢
食用米酢を5%水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表33に示した。
【0104】
【表33】
実施例4の呈味改質剤は、食酢に対しその呈味改質効果が認められた。
【0105】
〔実施例42〕糖アルコール
糖アルコール水溶液(5%キシリトール、10%ソルビトール、5%エリスリトール、5%マルチトール、10%トレハロース)に0.2%のなるように実施例4の呈味改質剤を加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表34に示した。
【0106】
【表34】
実施例4の呈味改質剤は、糖アルコールに対しその呈味改質効果が認められた。
【0107】
〔実施例43〕アスパルテーム
0.1%アスパルテーム水溶液に、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表35に示した。
【0108】
【表35】
実施例4の呈味改質剤は、アスパルテームに対しその呈味改質効果が認められた。また、他の人工甘味料ステビア、アセスルファムK、サッカリン(ナトリウム)、スクラロース、グリチルリチン等に対しても同様の効果が認められた。
【0109】
〔実施例44〕朝鮮人参エキス
濃縮朝鮮人参エキスを0.2%になるように水で希釈し朝鮮人参エキスとし、実施例4の呈味改質剤を0.2%になるように加え実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表36に示した。
【0110】
【表36】
実施例4の呈味改質剤は、朝鮮人参エキスに対しその呈味改質効果が認められた。
【0111】
〔実施例45〕イチョウ葉エキス
イチョウ葉エキスを0.1%になるように水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表37に示した。
【0112】
【表37】
実施例4の呈味改質剤は、イチョウ葉エキスに対しその呈味改質効果が認められた。
【0113】
〔実施例46〕胃腸薬
市販の胃腸薬に実施例4の呈味改質剤を0.2%加え水と一緒に摂取した。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表38に示した。
【0114】
【表38】
実施例4の呈味改質剤は、胃腸薬に対しその呈味改質効果が認められた。
【0115】
〔実施例47〕カフェイン
カフェインを0.05%になるように水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表39に示した。
【0116】
【表39】
実施例4の呈味改質剤は、カフェインに対しその呈味改質効果が認められた。
【0117】
〔実施例48〕タンニン酸
タンニン酸を0.05%になるように水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表40に示した。
【0118】
【表40】
実施例4の呈味改質剤は、タンニン酸に対しその呈味改質効果が認められた。
【0119】
〔実施例49〕ナリンギン
ナリンギンを0.02%水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表41に示した。
【0120】
【表41】
実施例4の呈味改質剤は、ナリンギンに対しその呈味改質効果が認められた。
【0121】
〔実施例50〕アスコルビン酸
アスコルビン酸を0.5%水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表42に示した。
【0122】
【表42】
実施例4の呈味改質剤はアスコルビン酸に対し、その呈味改質効果が認められた。また、クエン酸、リンゴ酸、酢酸、乳酸においても同様の効果が認められた。
【0123】
〔実施例51〕塩酸チアミン
塩酸チアミンを0.01%水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表43に示した。
【0124】
【表43】
実施例4の呈味改質剤は、塩酸チアミンに対しその呈味改質効果が認められた。
【0125】
〔実施例52〕グリシン
グリシンを0.032%水溶液とし、実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表44に示した。
【0126】
【表44】
実施例4の呈味改質剤は、グリシンに対しその呈味改質効果が認められた。
【0127】
〔実施例53〕歯磨剤
市販歯磨剤に実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表45に示した。
【0128】
【表45】
実施例4の呈味改質剤は、歯磨剤に対しその呈味改質効果が認められた。
【0129】
〔実施例54〕洗口剤
市販の洗口剤に実施例4の呈味改質剤を0.2%になるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表46に示した。
【0130】
【表46】
実施例4の呈味改質剤は、洗口剤に対しその呈味改質効果が認められた。
【0131】
〔実施例55〕喫煙補助剤
実施例4の呈味改質剤を予め口に含みゆっくり食しながら喫煙した。実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表47に示した。
【0132】
【表47】
実施例4の呈味改質剤は、煙草に対しその呈味改質効果が認められた。また、煙草のフィルター部に実施例4の呈味改質剤を挿入し喫煙しても同様な効果が認められた。
【0133】
〔実施例56〕GMFのキシリトール水溶液に対する呈味改質効果
キシリトールを5.0%水溶液とし、実施例9のGMFを100ppmとなるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表48に示した。
【0134】
【表48】
実施例9のGMFはキシリトール水溶液に対し、その呈味改質効果が認められた。
【0135】
〔実施例57〕GMFのクエン酸水溶液に対する呈味改質効果
クエン酸を0.2%水溶液とし、実施例9のGMFを100ppmとなるように加え、実施例10の表1記載の評価方法に従いパネラー10人で官能評価した。結果を表49に示した。
【0136】
【表49】
実施例9のGMFはクエン酸水溶液に対し、その呈味改質効果が認められた。
【0137】
【発明の効果】
本発明の呈味改質剤は、パラチノースを140℃から200℃の温度まで加熱することで製造できるので、安全で味・臭いが少なく、しかも簡単に安価に製造できる。また、本発明の呈味改質剤は、優れた呈味改質効果を有するので、これを飲食品、エキス、医薬品並びに口腔用組成物に添加することによりそれらのもっている好ましくない呈味(青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等)を改善することができる。[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)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
KR10-2003-0034877A KR100511636B1 (en) | 2002-05-31 | 2003-05-30 | Taste modifier and Food, Extract, Medicine and Dental composition using thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004002241A JP2004002241A (en) | 2004-01-08 |
JP4287620B2 true JP4287620B2 (en) | 2009-07-01 |
Family
ID=30430094
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2002160861A Expired - Fee Related JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP4287620B2 (en) |
KR (1) | KR100511636B1 (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4556072B2 (en) * | 2004-09-30 | 2010-10-06 | 小林製薬株式会社 | Deodorant composition and deodorant |
JP4630787B2 (en) * | 2004-12-27 | 2011-02-09 | 株式会社ロッテ | Collagen-containing food and drink |
JP4954918B2 (en) * | 2008-02-14 | 2012-06-20 | 三菱商事フードテック株式会社 | Odor reducing method, odor reducing composition and powder composition with reduced odor |
KR101314725B1 (en) * | 2012-01-02 | 2013-10-08 | (주)에스제이바이오텍 | Composition of red ginseng concentrate masking the bitter taste of red ginseng |
JP6422226B2 (en) * | 2014-03-26 | 2018-11-14 | 三井製糖株式会社 | Method for improving yield when meat is heated, agent for improving yield when meat is heated, method for producing meat with improved meat quality, and meat quality improving agent for meat |
WO2018109074A1 (en) * | 2016-12-16 | 2018-06-21 | Nestec Sa | Oligosaccharides for flavour generation |
JP7242039B2 (en) * | 2019-02-28 | 2023-03-20 | 株式会社ウエノフードテクノ | Food preservative, food preservation method and food |
JP7294598B2 (en) * | 2019-10-15 | 2023-06-20 | 昭和化学工業株式会社 | Cooked rice quality improver, cooked rice and method for producing cooked rice |
-
2002
- 2002-05-31 JP JP2002160861A patent/JP4287620B2/en not_active Expired - Fee Related
-
2003
- 2003-05-30 KR KR10-2003-0034877A patent/KR100511636B1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR20030094067A (en) | 2003-12-11 |
JP2004002241A (en) | 2004-01-08 |
KR100511636B1 (en) | 2005-08-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6292599B2 (en) | Composition containing sucralose and its application | |
RU2662770C2 (en) | Flavour composition and edible compositions containing same | |
JP4838669B2 (en) | Flavor improving agent, flavor improving method using the same, and food and drink | |
JP3843009B2 (en) | Oral material with improved taste, method for improving taste of oral material and method for using enzyme-treated ginkgo biloba extract | |
JP2009502153A (en) | Use of hesperetin to enhance sweetness | |
CN1937929A (en) | Use of gamma-aminobutanoic acid for masking or reducing an unpleasant flavor impression, and preparations containing gamma-aminobutanoic acid | |
TW200822867A (en) | Flavor improving agent, and food and drink containing the same | |
JP4504281B2 (en) | Taste improver for high-intensity sweeteners | |
JP2004073197A (en) | Sweetening composition and food containing the same | |
JP3701426B2 (en) | Method for improving taste quality of high-intensity sweetener, taste improver, and high-intensity sweetener composition | |
JP3934812B2 (en) | Taste improving food composition, taste improving method and taste improving agent | |
JP4287620B2 (en) | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. | |
JP5019659B1 (en) | Bitterness / Astringency Inhibitor | |
JP4037035B2 (en) | Flavor improver | |
JP4184581B2 (en) | Method for improving grain odor or paste odor of cereals or starch processed foods | |
CN107712807A (en) | A kind of preparation method of compound sweetener | |
JP2010279350A (en) | Method for ameliorating taste quality of high-sweetness sweetener | |
JP3902153B2 (en) | Bitter / astringent taste inhibitor | |
JP4800132B2 (en) | Fragrance composition for adzuki food addition, azuki food and method for improving flavor of azuki food | |
JP4456785B2 (en) | Moon peach leaf and stem extract composition, moon peach leaf and stem extract-containing food and drink, and method for improving taste of moon peach leaf and stem extract | |
JPH07250644A (en) | Flavor-increasing or improving agent for food or drink and method for increasing or improving flavor of food or drink | |
JP2852333B2 (en) | Arhat Jelly | |
JP5393367B2 (en) | Taste imparting agent | |
JP2011072289A (en) | Food ingredient having milk taste-enhancing action, production method thereof, and method of enhancing milk taste of food or seasoning | |
JP2002253164A (en) | Food and beverage containing phosphorylated oligosaccharide as flavor quality improver |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040521 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070402 |
|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20070622 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070628 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080220 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20080417 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20080422 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080517 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080806 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081001 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20090311 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20090327 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120403 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4287620 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150403 Year of fee payment: 6 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |