JP4328490B2 - Flavor improving agent for food and drink, food to which this is added, and method for improving flavor of food and drink - Google Patents
Flavor improving agent for food and drink, food to which this is added, and method for improving flavor of food and drink Download PDFInfo
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- JP4328490B2 JP4328490B2 JP2002055181A JP2002055181A JP4328490B2 JP 4328490 B2 JP4328490 B2 JP 4328490B2 JP 2002055181 A JP2002055181 A JP 2002055181A JP 2002055181 A JP2002055181 A JP 2002055181A JP 4328490 B2 JP4328490 B2 JP 4328490B2
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、飲食品の風味改善剤、風味改善方法などに関し、詳細には、α−結合ガラクトオリゴ糖を含有する飲食品の風味改善剤及びこれが添加された飲食品並びに飲食品の風味改善方法に関する。
【０００２】
【従来の技術】
今日、食生活の多様化や健康志向の高まりと相俟って様々な飲食品が提供されている。
飲食品は、果汁飲料や野菜ジュースなどの飲食品の素材をそのまま用いたものや、ハム、ウインナー、ジャム、ビール、ワイン、缶詰など飲食品の素材を加工したものや、あるいは野菜の煮物、卵焼き、野菜炒め、ピラフなど飲食品の素材を調理したものなど様々なものがある。そして、これら飲食品の中には、味にいわゆる「くせ」があり、人々の嗜好が多様化しているというものの、多くの人に好ましくないと思われる「くせのある味」を有するものがある。このような「くせのある味」として、例えば、飲食品の酸味、苦味、渋味、えぐ味などがあり、これらが人々の飲食品に対する摂取意欲を減退させることがある。一方、飽食の時代でもある今日、人々の美食に対する欲求はますます高まりつつあり、飲食品にいわゆる「旨みのある味」が求められるようになってきている。このような飲食品の「旨みのある味」は、例えば、飲食品の素材自体の風味、なめらかさ、コク味などを増強させることにより得ることができる。
【０００３】
かかる事情の下、従来より様々な風味改善方法や風味改善剤が提供されている。特許第３２０８１１３号公報には、ヘスペリジン配糖体またはヘスペリジン配糖体とヘスペリジンとの混合物を、野菜飲料の青臭み、酸味、苦味の低減、生薬含有飲食品に苦味、渋味、薬臭の低減などを行う風味改善方法及び風味改善剤が提供されている。また、特開平９−１１７２６２号公報には、青臭み、酸味等の強い野菜・果物類を原料とする飲食品の製造において、エリスリトールを添加する野菜・果物類の青臭み、酸味等の抑制方法が提供されている。
【０００４】
【発明が解決しようとする課題】
しかしながら、従来のいずれの風味改善方法や風味改善剤においても、ビフィズス菌の選択増殖活性などに優れ、飲食品素材や医薬品素材などとして注目されるα−結合ガラクトオリゴ糖が飲食品の風味を改善することについて想到し得たものは存しない。
そこで、本発明は、新たな風味改善剤、風味が改善された飲食品及び風味改善方法を提供することを課題とする。
【０００５】
【課題を解決するための手段】
上記課題を解決するため、本発明者らはα−結合ガラクトオリゴ糖を様々な飲食品に添加して研究を重ねた結果、本発明に想到した。
すなわち、本発明は、飲食品の風味の改善が、（１）果汁飲料の酸味、苦味、渋味、えぐ味を各々低減すること、（２）卵焼きの卵の風味を増強すること、（３）野菜の煮物の野菜の風味を増強すること、（４）野菜入りケーキの野菜の風味を増強すること、（５）リンゴ入りケーキの酸味を低減し、風味を増強すること、（６）コーヒーの苦みを低減すること、（７）ジャムの素材の風味を増強すること又は（８）ビールのなめらかさ、コク味を各々増強し苦みを低減すること、であるアスペルギルス・ニガー（Aspergillus niger）APC-9319株（FERM BP-7680）の生産するα−ガラクトシダーゼによりガラクトースを基質として合成されるα−（Gal）ｎ（Ｇａｌ：ガラクトース、ｎは２〜１０の整数）で示されるオリゴ糖が混在したα−結合ガラクトオリゴ糖を含有する飲食品の風味改善剤を要旨とする。
【０００６】
また、本発明は、上記のα−結合ガラクトオリゴ糖を含有する飲食品の風味改善剤を添加されてなる飲食品を要旨とする。
【０００７】
また、本発明は、飲食品の風味の改善が、（１）果汁飲料の酸味、苦味、渋味、えぐ味を各々低減すること、（２）卵焼きの卵の風味を増強すること、（３）野菜の煮物の野菜の風味を増強すること、（４）野菜入りケーキの野菜の風味を増強すること、（５）リンゴ入りケーキの酸味を低減し、風味を増強すること、（６）コーヒーの苦みを低減すること、（７）ジャムの素材の風味を増強すること又は（８）ビールのなめらかさ、コク味を各々増強し苦みを低減すること、であるアスペルギルス・ニガー（Aspergillus niger）APC-9319株（FERM BP-7680）の生産するα−ガラクトシダーゼによりガラクトースを基質として合成されるα−（Gal）ｎ（Ｇａｌ：ガラクトース、ｎは２〜１０の整数）で示されるオリゴ糖が混在したα−結合ガラクトオリゴ糖を含有する飲食品の風味改善剤を添加する、飲食品の風味改善方法を要旨とする。
【０００８】
【発明の実施の形態】
本発明の飲食品の風味改善剤は、α−結合ガラクトオリゴ糖を含有するものである。α−結合ガラクトオリゴ糖は、α−ガラクトシル基を有するオリゴ糖で、メリビオース、マンニノトリオース、ラフィノース、スタキオースも含まれ、これらはビートや大豆オリゴ糖から製造することができる。また、これらのα−結合ガラクトオリゴ糖は、市販されているのでこれらを用いることもできる。
【０００９】
また、α−結合ガラクトオリゴ糖は、酵素により合成したものを用いることもできる。
酵素による合成は、α−ガラクトシダーゼの脱水縮合反応を利用してガラクトースあるいはガラクトースを含む物質の加水分解物を基質として行うことができる。ガラクトースを基質として合成することにより、一般的にα−（Ｇａｌ）ｎ（Ｇａｌ：ガラクトース、ｎは２〜１０の整数）で示されるα−ガラクトビオース、α−ガラクトトリオース、α−ガラクトテトラオース以上のオリゴ糖が混在したα−結合ガラクトオリゴ糖が得られる。
また、ガラクトースとグルコースを基質として合成することにより、一般的にα−（Ｇａｌ）ｎＧｌｃ（Ｇｌｃ：グルコース、ｎは１〜９）で示されるα−ガラクトシルグルコースとα−ガラクトビオースなどガラクトースのみからなるオリゴ糖が混在したα−結合ガラクトオリゴ糖が得られる。なお、ガラクトースを含む物質の加水分解物とは、例えば、乳糖にβ−ガラクトシダーゼを作用させて得られるガラクトースとグルコースの混合物は勿論のこと、ガラクトースに別途グルコースを混合して基質とする場合をも包含する。
α−ガラクトシダーゼは、ガラクトースあるいはガラクトースを含む物質の加水分解物を基質としてα−結合ガラクトオリゴ糖を合成できるものであれば起源などは特に限定されないが、収率などの観点からアスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）が生産するものが好ましく、アスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）ＡＰＣ−９３１９株（ＦＥＲＭ ＢＰ−７６８０）の生産するものがより好ましい。
【００１０】
また、本発明の飲食品の風味改善剤は、α−結合ガラクトオリゴ糖の風味改善効果を減弱させないようなα−結合ガラクトオリゴ糖以外の成分、例えば他の風味改善剤などを含んでも良いが、α−結合ガラクトオリゴ糖を単独で用いることもできる。また、α−結合ガラクトオリゴ糖は、甘味を有するが、スクロースほどの強い甘味ではないので、甘過ぎることが好まれない飲食品に添加して用いることもできる。
【００１１】
本発明の飲食品の風味改善剤による風味の改善は、飲食品の好ましくないいわゆる「くせのある味」の低減に広く用いることができる。飲食品の「くせのある味」とは、飲食品の酸味、苦味、渋味、えぐ味は勿論のこと、いがらっぽさ、生臭さ、乳臭さ、青臭さ、特異臭など様々なものを挙げることができる。これらの味を呈する飲食品であれば特に限定されず本発明の風味改善剤を用いることができ、酸味のある飲食品としてリンゴジュース、オレンジジュースなどの果汁飲料を挙げることができ、苦味や渋味のある飲食品としてコーヒー、お茶、紅茶などの飲食品を挙げることができる。また、えぐ味のある飲食品として、グレープフルーツジュースやハチミツなどを挙げることができ、生臭さのある飲食品として魚介類加工食品などを挙げることができる。その他、野菜ジュースの青臭さ、牛乳、乳製品の乳臭さなどを挙げることができる。
【００１２】
また、本発明の飲食品の風味改善剤による飲食品のいわゆる「旨みのある味」の増強は、本来有する飲食品の素材の「味」を調理や加工をしても保持させることにより行うことができ、野菜の煮物における「野菜の味」や卵焼きにおける「卵の味」を増強させることなどを挙げることができる。また、コク味や味のなめらかさを増強させることにより行うこともでき、例えば、ビールなどでよく言われるなめらかでこくがある味を代表例として挙げることができる。
【００１３】
飲食品の風味を改善するための飲食品の風味改善剤の添加量は、飲食品に対してα−結合ガラクトオリゴ糖を０．１〜８０重量％の割合で添加することが好ましく、より好ましくは１〜７０重量％である。０．１重量％より少ないと十分な風味改善効果を期待できないからであり、８０重量％より多くしてもコスト面で無駄となるからである。
【００１４】
【実施例】
次いで、本発明を実施例を挙げて説明するが、本発明は以下の実施例に限定されるものではない。
【００１５】
〔実施例１〕（リンゴジュースの風味改善：酸味の低減）
１００％リンゴ果汁ジュースを同重量ずつ２区分に分配した。Ａ区分にはブランクとして何も添加せず、Ｂ区分には１０％（ｗ／ｖ）となるようにα−結合ガラクトオリゴ糖（以下、α−ＧＯＳと略す）を添加混合した。これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれか酸味の強い方、甘味の強い方及び飲み易い方を選択させた。表１に各区分を選択した人数を示した。α−ＧＯＳは、ガラクトースにアスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）ＡＰＣ−９３１９株（ＦＥＲＭ ＢＰ−７６８０）が生産するα−ガラクトシダーゼを作用させて合成したものを試験に供した。 以下の各実施例においても同様である。
【００１６】
【表１】
表１から明らかなように、α−ＧＯＳを添加したＢ区分は、酸味が和らぎ、甘味が増し、飲み易くなっているとの評価であった。また、甘味に関しては、甘過ぎず程良い甘味との評価であった。
【００１８】
〔実施例２〕（オレンジジュースの風味改善：酸味、苦味の低減）
１００％オレンジ果汁ジュースを同重量ずつ２区分に分配した。Ａ区分にはブランクとして何も添加せず、Ｂ区分には１０％（ｗ／ｖ）となるようにα−ＧＯＳを添加混合した。これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれか酸味の強い方、苦味の強い方、甘味の強い方及び飲み易い方を選択させた。表２に各区分を選択した人数を示した。
【００１９】
【表２】
表２から明らかなように、α−ＧＯＳを添加したＢ区分は、酸味が弱く、苦味が消え、甘味が増し、飲み易くなっているとの評価であった。また、甘味に関しては、甘過ぎず程良い甘味との評価であった。
【００２１】
〔実施例３〕（ぶどうジュースの風味改善：渋味の低減）
１００％ぶどう果汁ジュースを同重量ずつ２区分に分配した。Ａ区分にはブランクとして何も添加せず、Ｂ区分には１０％（ｗ／ｖ）となるようにα−ＧＯＳを添加混合した。
これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれか渋味の強い方、甘味の強い方及び飲み易い方を選択させた。表３に各区分を選択した人数を示した。
【００２２】
【表３】
表３から明らかなように、α−ＧＯＳを添加したＢ区分は、渋味が消え、甘味が増し、飲み易くなっているとの評価であった。また、甘味に関しては、甘過ぎず程良い甘味との評価であった。
【００２４】
〔実施例４〕（グレープフルーツジュースの風味改善：酸味、えぐ味の低減）
１００％グレープフルーツ果汁ジュースを同重量ずつ２区分に分配した。Ａ区分にはブランクとして何も添加せず、Ｂ区分には１０％（ｗ／ｖ）となるようにα−ＧＯＳを添加混合した。これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれか酸味の強い方、えぐ味の強い方、甘味の強い方及び飲み易い方を選択させた。表４に各区分を選択した人数を示した。
【００２５】
【表４】
表４から明らかなように、α−ＧＯＳを添加したＢ区分は、酸味、えぐ味が消え、甘味が増し、飲み易くなっているとの評価であった。また、甘味に関しては、甘過ぎず程良い甘味との評価であった。
【００２７】
〔実施例５〕（卵焼きの風味改善）
下記表５の配合にて卵焼きを試作した。これらを２区分に分け、１０人の専門パネラーによって評価したところ、α−ＧＯＳを添加したＢ区分の方が、甘味は弱いが卵の風味そのものが引き立つとの評価であった。
【００２８】
【表５】
〔実施例６〕（野菜の煮物の風味改善）
下記表６の配合にてゴマ油で野菜類を炒め、だし汁を入れて５分間煮た。その後、調味料を入れ煎りつけた。これらを２区分に分け、１０人の専門パネラーによって評価したところ、α−ＧＯＳを添加したＢ区分の方が、甘味は弱いが野菜の味が引き立ち美味しいとの評価であった。
【００３０】
【表６】
〔実施例７〕（野菜入りケーキの風味改善）
材料は下記表７の通りである。カボチャの皮を剥いて、レンジで１０分間加熱し、熱いうちにつぶした。上白糖溶液又はα−ＧＯＳ溶液を添加し、混合した。更に、卵黄、作製したメレンゲをそれぞれ順に添加混合した。最後に、薄力粉とベーキングパウダーを篩にかけながら添加し、１８０℃、４０分間加熱した。これらを２区分に分け、１０人の専門のパネラーによって評価したところ、α−ＧＯＳを添加したＢ区分の方が、甘味が抑えられ、カボチャの味が生きて美味しいとの評価であった。
【００３２】
【表７】
〔実施例８〕（果物あるいは果汁入りケーキの風味改善）
材料は下記表８の通りである。リンゴの皮を剥いて、すりつぶした。上白糖溶液又はα−ＧＯＳ溶液を添加し、混合した。さらに卵黄、作製したメレンゲをそれぞれ順に添加混合した。最後に薄力粉とベーキングパウダーを篩にかけながら添加し、１８０℃４０分加熱した。これら２区分について、１０人の専門パネラーによって評価したところ、α−ＧＯＳを添加したＢ区分の方が、酸味が抑えられ、リンゴの味が生きて美味しいとの評価であった。
【００３４】
【表８】
〔実施例９〕（アイスコーヒーの風味改善：苦味の低減）
市販のガムシロップと同等の甘味度となるように、下記表９の配合にて混合し、加温溶解してガムシロップを試作した。無糖アイスコーヒー（１５０ｍｌ）に市販のガムシロップ（１２ｇ）を添加したもの（Ａ区）と試作品ガムシロップを添加したもの（Ｂ区）を作製した。
【００３６】
【表９】
これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれか苦味の強い方及び甘味の強い方を選択させた。表１０に各区分を選択した人数を示した。
【００３８】
【表１０】
表１０から明らかなように、α−ＧＯＳを添加したＢ区分が、苦みが弱まっているとの評価であった。また、甘味度はほぼ同等との評価であった。
【００４０】
〔実施例１０〕（ジャムの風味改善）
下記表１１の配合にてイチゴジャムを試作し、官能試験を行った。なお、ペクチン液はＬＭペクチン４．２６ｇを湯（８０℃）９６．２６ｇに振りまくように入れ撹拌したものである。これらの２区分について、１０人の専門パネラーによって評価したところ、α−ＧＯＳを添加したＢ区分の方が、甘味は弱いが、酸味はやや薄らぎ、イチゴの風味そのものが引き立つ感じであるとの評価であった。
【００４１】
【表１１】
〔実施例１１〕（ビールの風味改善：なめらかさ、こく味の増強、苦味の低減）
市販生ビールに１．０重量％となるようにα−ＧＯＳを添加した（Ｂ区分）。また、無添加区をＡ区分とした。これら２区分について、２０〜４０才代の男女２０人（男１１人、女９人）に、Ａ、Ｂいずれかなめらかさ、コク味及び苦味の強い方を選択させた。表１２に各区分を選択した人数を示した。
【００４３】
【表１２】
表１２から明らかなように、α−ＧＯＳを添加したＢ区分が、なめらかさ、コク味が増し、苦味が低減されたとの評価であった。
【００４５】
【発明の効果】
本発明の飲食品の風味改善剤、これが添加された食品あるいは風味改善方法によれば、飲食品の酸味、苦味、渋味、えぐ味の低減、飲食品の素材の風味、なめらかさ、コク味の増強などにより飲食品の風味を改善できるので、食生活を豊かにできるばかりか、「味」にくせがあり摂取しにくかった飲食品の摂取も容易となり、ひいては健康の増進に資することも可能となる。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a flavor improving agent for foods and beverages, a flavor improving method, and the like, and in particular, relates to a flavor improving agent for foods and beverages containing α-linked galactooligosaccharide, a food and beverage to which this is added, and a method for improving flavors of foods and beverages. .
[0002]
[Prior art]
Today, various foods and drinks are offered in combination with diversification of eating habits and increasing health-consciousness.
Foods and beverages are made from raw materials such as fruit juices and vegetable juices, processed foods such as ham, wiener, jam, beer, wine, canned foods, stewed vegetables, and fried eggs There are a variety of foods such as stir-fried vegetables and pilaf. And among these foods and drinks, there are so-called “skins” in the taste, and there are those having a “skinned taste” that seems to be unfavorable to many people, although the tastes of people are diversified. . Examples of such “smoky taste” include acidity, bitterness, astringency, and savory taste of foods and drinks, which may reduce people's appetite for food and drinks. On the other hand, today, which is also an age of satiation, people's desire for gastronomy is increasing, and so-called “savory taste” is required for foods and drinks. Such “taste with taste” of food and drink can be obtained, for example, by enhancing the flavor, smoothness, richness and the like of the material of the food and drink.
[0003]
Under such circumstances, various flavor improving methods and flavor improving agents have been provided. In Japanese Patent No. 3208113, hesperidin glycoside or a mixture of hesperidin glycoside and hesperidin is used to reduce the blue odor, sourness and bitterness of vegetable beverages, and to reduce bitterness, astringency and medicinal odor in herbal medicine-containing foods and drinks. A flavor improving method and a flavor improving agent are provided. Japanese Patent Application Laid-Open No. 9-117262 discloses a method for suppressing the blue odor and sourness of vegetables and fruits to which erythritol is added in the production of foods and drinks made from vegetables and fruits with strong blue odor and sourness. Is provided.
[0004]
[Problems to be solved by the invention]
However, in any of the conventional flavor improving methods and flavor improving agents, α-bonded galactooligosaccharides that are excellent in selective growth activity of bifidobacteria, and attract attention as food materials and pharmaceutical materials improve food and beverage flavors. There is nothing I could have thought about.
Then, this invention makes it a subject to provide the new flavor improvement agent, the food-drinks in which flavor was improved, and the flavor improvement method.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have come up with the present invention as a result of repeated studies by adding α-linked galactooligosaccharides to various foods and drinks.
That is, the present invention has the following aspects: (1) reducing the sourness, bitterness, astringency, and gummy taste of fruit juice beverages; (2) enhancing the flavor of fried eggs; ) To enhance the flavor of the vegetables in the stewed vegetables, (4) To enhance the flavor of the vegetables in the cake with vegetables, (5) To reduce the acidity of the cake with apples and enhance the flavor, (6) Coffee Aspergillus niger APC, which is to reduce the bitterness of (7), to enhance the flavor of the jam material, or (8) to increase the smoothness and richness of beer, respectively, to reduce the bitterness -9319 strain (FERM BP-7680) produced by α-galactosidase produced by using α- (Gal) n (Gal: galactose, where n is an integer of 2 to 10) synthesized with galactose as a substrate α-bonded galacto The gist of the flavor improving agent of food or drink that contains the rubber sugar.
[0006]
Moreover, this invention makes the summary the food / beverage products to which the flavor improving agent of the food / beverage products containing said alpha-bonded galactooligosaccharide is added.
[0007]
Moreover, this invention is that the improvement of the flavor of food / beverage products is (1) reducing the acidity, bitterness, astringency, and gummy taste of fruit juice beverages respectively, (2) enhancing the flavor of fried eggs, (3 ) To enhance the flavor of the vegetables in the stewed vegetables, (4) To enhance the flavor of the vegetables in the cake with vegetables, (5) To reduce the acidity of the cake with apples and enhance the flavor, (6) Coffee Aspergillus niger APC, which is to reduce the bitterness of (7), to enhance the flavor of the jam material, or (8) to increase the smoothness and richness of beer, respectively, to reduce the bitterness -9319 strain (FERM BP-7680) produced by α-galactosidase produced by using α- (Gal) n (Gal: galactose, where n is an integer of 2 to 10) synthesized with galactose as a substrate α-linked galactooligo Adding food and drink of the flavor improving agent containing, and gist the flavor improving method of the food or drink.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The flavor improving agent for foods and beverages of the present invention contains α-linked galactooligosaccharide. The α-linked galacto-oligosaccharide is an oligosaccharide having an α-galactosyl group and includes melibiose, manninotriose, raffinose and stachyose, which can be produced from beet or soybean oligosaccharide. In addition, since these α-linked galactooligosaccharides are commercially available, they can also be used.
[0009]
Moreover, what was synthesize | combined with the enzyme can also be used for alpha-bonded galactooligosaccharide.
Enzymatic synthesis can be carried out using galactose or a hydrolyzate of a substance containing galactose as a substrate by utilizing a dehydration condensation reaction of α-galactosidase. By synthesizing galactose as a substrate, α-galactobiose, α-galactotriose, α-galactotetra, generally represented by α- (Gal) n (Gal: galactose, n is an integer of 2 to 10) An α-linked galacto-oligosaccharide in which oligosaccharides of ose or higher are mixed is obtained.
In addition, by synthesizing galactose and glucose as substrates, α- (Gal) nGlc (Glc: glucose, n is 1 to 9) generally represented by only galactose such as α-galactosylglucose and α-galactobiose The α-linked galactooligosaccharide mixed with the oligosaccharide is obtained. In addition, the hydrolyzate of a substance containing galactose includes, for example, a mixture of galactose and glucose obtained by allowing β-galactosidase to act on lactose, as well as a case where galactose is separately mixed with glucose as a substrate. Include.
The origin of α-galactosidase is not particularly limited as long as it can synthesize α-linked galactooligosaccharides using galactose or a hydrolyzate of a substance containing galactose as a substrate, but Aspergillus niger from the viewpoint of yield and the like. ) Are preferable, and those produced by Aspergillus niger APC-9319 strain (FERM BP-7680) are more preferable.
[0010]
In addition, the flavor improving agent for foods and beverages of the present invention may contain components other than α-linked galactooligosaccharide such as other flavor improving agents that do not diminish the flavor improving effect of α-linked galactooligosaccharide, -A conjugated galactooligosaccharide can also be used alone. In addition, α-linked galactooligosaccharide has sweetness but is not as strong as sucrose, so it can be added to foods and beverages that are not preferred to be too sweet.
[0011]
The improvement of the flavor by the flavor improving agent of the food / beverage products of this invention can be widely used for reduction of the unpreferable so-called “skinned taste” of the food / beverage products. The “spicy taste” of foods and drinks includes not only the acidity, bitterness, astringency, and savory taste of foods and drinks, but also various flavors such as garlic, raw odor, milky odor, blue odor and peculiar odor. Can be mentioned. If it is food / beverage products which exhibit these tastes, it will not specifically limit, The flavor improving agent of this invention can be used, Fruit juice drinks, such as apple juice and orange juice, can be mentioned as food / beverage products with acidity, bitterness and astringency Foods and beverages such as coffee, tea, and tea can be listed as tasteful foods and beverages. Moreover, grapefruit juice, honey, etc. can be mentioned as food / beverage products with a pungent taste, and seafood processed foods etc. can be mentioned as food / beverage products with a raw smell. Other examples include the blue odor of vegetable juice, the milky odor of milk and dairy products.
[0012]
In addition, enhancement of the so-called “taste with taste” of the food and drink by the flavor improver of the food and drink of the present invention is carried out by retaining the “taste” of the material of the food and drink originally possessed even after cooking or processing. And “enhancing the taste of vegetables” in boiled vegetables and “egg taste” in fried eggs. Moreover, it can also carry out by enhancing the richness and smoothness of a taste, for example, the smooth and rich taste often said by beer etc. can be mentioned as a representative example.
[0013]
The addition amount of the flavor improving agent for food and drink for improving the flavor of the food and drink is preferably 0.1 to 80% by weight of α-linked galactooligosaccharide, and more preferably. 1 to 70% by weight. This is because if the amount is less than 0.1% by weight, a sufficient flavor improving effect cannot be expected, and if it exceeds 80% by weight, the cost is wasted.
[0014]
【Example】
EXAMPLES Next, although an Example is given and this invention is demonstrated, this invention is not limited to a following example.
[0015]
[Example 1] (Flavor improvement of apple juice: Reduction of acidity)
100% apple juice juice was divided into two sections by the same weight. Nothing was added as a blank to the A section, and α-linked galactooligosaccharide (hereinafter abbreviated as α-GOS) was added and mixed so as to be 10% (w / v) in the B section. For these two categories, 20 men and women in their 20s to 40s (11 men and 9 women) were allowed to select either A or B, one with strong acidity, one with strong sweetness, and one that was easy to drink. Table 1 shows the number of people who selected each category. α-GOS was synthesized by allowing α-galactosidase produced by Aspergillus niger APC-9319 strain (FERM BP-7680) to act on galactose. The same applies to the following embodiments.
[0016]
[Table 1]
As is clear from Table 1, the B category to which α-GOS was added was evaluated that the acidity was softened, the sweetness was increased, and it was easy to drink. Moreover, regarding sweetness, it was evaluation with moderate sweetness without being too sweet.
[0018]
[Example 2] (Orange juice flavor improvement: reduction of acidity and bitterness)
100% orange juice juice was divided into two sections each with the same weight. Nothing was added as a blank to the A section, and α-GOS was added and mixed to the B section so as to be 10% (w / v). For these two categories, 20 males and females in their 20s to 40s (11 males and 9 females) choose either A or B, one with strong acidity, one with strong bitterness, one with strong sweetness, and one that is easy to drink I let you. Table 2 shows the number of people who selected each category.
[0019]
[Table 2]
As is clear from Table 2, the B category to which α-GOS was added was evaluated as having weak acidity, disappearing bitterness, increasing sweetness, and being easy to drink. Moreover, regarding sweetness, it was evaluation with moderate sweetness without being too sweet.
[0021]
[Example 3] (Improvement of grape juice flavor: reduction of astringency)
100% grape juice juice was divided into two sections with the same weight. Nothing was added as a blank to the A section, and α-GOS was added and mixed to the B section so as to be 10% (w / v).
For these two categories, 20 men and women in their 20s to 40s (11 men and 9 women) were allowed to select one of A and B, which has a strong astringency, a strong sweetness, or an easy to drink. Table 3 shows the number of people who selected each category.
[0022]
[Table 3]
As is clear from Table 3, the B category to which α-GOS was added was evaluated that the astringency disappeared, the sweetness increased, and it was easy to drink. Moreover, regarding sweetness, it was evaluation with moderate sweetness without being too sweet.
[0024]
[Example 4] (Flavor improvement of grapefruit juice: reduction of acidity and gummy taste)
100% grapefruit juice juice was divided into two sections of the same weight. Nothing was added as a blank to the A section, and α-GOS was added and mixed to the B section so as to be 10% (w / v). For these two categories, 20 men and women in their 20s to 40s (11 men, 9 women) who have a strong acidity, one with a strong taste, one with a strong taste, one with a strong sweet taste, and one that is easy to drink I was allowed to choose. Table 4 shows the number of people who selected each category.
[0025]
[Table 4]
As is clear from Table 4, the B category to which α-GOS was added was evaluated that the sourness and gummy taste disappeared, the sweetness increased, and it was easy to drink. Moreover, regarding sweetness, it was evaluation with moderate sweetness without being too sweet.
[0027]
[Example 5] (Improved fried egg flavor)
A fried egg was made with the composition shown in Table 5 below. When these were divided into two categories and evaluated by 10 expert panelists, the category B to which α-GOS was added had an evaluation that the flavor of the eggs was more pronounced although the sweetness was weaker.
[0028]
[Table 5]
[Example 6] (Improvement of the flavor of boiled vegetables)
Vegetables were fried with sesame oil according to the formulation shown in Table 6 below, and the broth was added and boiled for 5 minutes. After that, seasoning was added and roasted. When these were divided into two categories and evaluated by 10 expert panelists, it was evaluated that the category B to which α-GOS was added was weaker in sweetness but more delicious.
[0030]
[Table 6]
[Example 7] (Improvement of flavor of cake with vegetables)
The materials are as shown in Table 7 below. The pumpkin was peeled off, heated in the range for 10 minutes and crushed while hot. The sucrose solution or α-GOS solution was added and mixed. Furthermore, egg yolk and the prepared meringue were added and mixed in order. Finally, the flour and baking powder were added while sieving and heated at 180 ° C. for 40 minutes. When these were divided into two categories and evaluated by 10 expert panelists, the category B to which α-GOS was added was evaluated as having a lower sweetness and having a delicious pumpkin taste.
[0032]
[Table 7]
[Example 8] (Flavor improvement of fruit or fruit cake cake)
The materials are as shown in Table 8 below. The apple was peeled and ground. The sucrose solution or α-GOS solution was added and mixed. Furthermore, egg yolk and the prepared meringue were added and mixed in order. Finally, the weak flour and baking powder were added while sieving and heated at 180 ° C. for 40 minutes. When these two categories were evaluated by 10 expert panelists, the category B to which α-GOS was added was evaluated as having a better acidity and having a delicious apple taste.
[0034]
[Table 8]
[Example 9] (Ice coffee flavor improvement: bitterness reduction)
Gum syrup was made as a trial product by mixing with the blending shown in Table 9 below and dissolving by heating to obtain a sweetness equivalent to that of a commercially available gum syrup. Sugar-free ice coffee (150 ml) with commercially available gum syrup (12 g) added (A section) and prototype gum syrup added (B section) were prepared.
[0036]
[Table 9]
For these two categories, 20 men and women in their 20s to 40s (11 men and 9 women) were allowed to select either A or B, which had a stronger bitterness or a stronger sweetness. Table 10 shows the number of people who selected each category.
[0038]
[Table 10]
As is clear from Table 10, the B category to which α-GOS was added was an evaluation that the bitterness was weakened. Moreover, the sweetness degree was evaluated to be almost equivalent.
[0040]
[Example 10] (Improvement of jam flavor)
Strawberry jam was prototyped with the formulation shown in Table 11 below, and a sensory test was performed. The pectin solution was prepared by adding 4.26 g of LM pectin to 96.26 g of hot water (80 ° C.) and stirring. When these two categories were evaluated by 10 expert panelists, the category B to which α-GOS was added had a weaker sweetness, but the acidity was slightly lighter, and the strawberry flavor itself was more attractive. Met.
[0041]
[Table 11]
[Example 11] (Improvement of beer flavor: smoothness, enhanced kokumi, reduced bitterness)
Α-GOS was added to commercial draft beer so as to be 1.0% by weight (B category). In addition, the additive-free zone was classified as A category. For these two categories, 20 men and women in their 20s to 40s (11 men and 9 women) were allowed to select either A or B, which had a smoothness, richness and bitterness. Table 12 shows the number of people who selected each category.
[0043]
[Table 12]
As is clear from Table 12, the B category to which α-GOS was added was evaluated that the smoothness, richness increased, and the bitterness was reduced.
[0045]
【The invention's effect】
According to the flavor improving agent for foods and beverages of the present invention, foods or flavor improving methods to which the foods are added, the sourness, bitterness, astringency, and savory taste of foods and beverages, the flavors of food and beverage materials, smoothness, and richness The flavor of foods and drinks can be improved by strengthening food, etc., so that not only can the food life be enriched, but the intake of foods and drinks that are difficult to consume due to the “taste” can be facilitated, which in turn can contribute to the promotion of health. It becomes.
Claims (5)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002055181A JP4328490B2 (en) | 2002-03-01 | 2002-03-01 | Flavor improving agent for food and drink, food to which this is added, and method for improving flavor of food and drink |
| PCT/JP2003/002089 WO2003073868A1 (en) | 2002-03-01 | 2003-02-25 | Flavor improving agents for foods or drinks, foods containing the same and method of improving the flavor of food or drink |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2002055181A JP4328490B2 (en) | 2002-03-01 | 2002-03-01 | Flavor improving agent for food and drink, food to which this is added, and method for improving flavor of food and drink |
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| JP2003250486A JP2003250486A (en) | 2003-09-09 |
| JP4328490B2 true JP4328490B2 (en) | 2009-09-09 |
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| WO (1) | WO2003073868A1 (en) |
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| EP1698240B1 (en) | 2003-12-25 | 2014-06-11 | Kao Corporation | Vegetable drink composition |
| US20090104338A1 (en) * | 2005-06-24 | 2009-04-23 | Kao Corporation | Vegetable and/or fruit beverage composition |
| WO2008054193A1 (en) * | 2006-11-02 | 2008-05-08 | N.V. Nutricia | Nutritional products that comprise saccharide oligomers |
| SG11201500758YA (en) * | 2012-09-05 | 2015-03-30 | Yakult Honsha Kk | Noodles containing green leaves of gramineous plant and oligosaccharide |
| JP6300154B2 (en) * | 2014-03-14 | 2018-03-28 | ハウスウェルネスフーズ株式会社 | Beverage containing star anise extract |
| JP6075345B2 (en) * | 2014-09-24 | 2017-02-08 | 株式会社東洋新薬 | Chondroitin preparation |
| TWI729143B (en) | 2016-05-31 | 2021-06-01 | 日商三得利控股股份有限公司 | Composition containing caffeine and cyprofenol, its production method, method for inhibiting the bitter taste of caffeine in the composition, and method for inhibiting the astringent taste of cypromethamine in the composition |
| JPWO2018079848A1 (en) * | 2016-10-31 | 2019-09-19 | 不二製油グループ本社株式会社 | Flavor enhancer |
| FR3083054B1 (en) | 2018-06-27 | 2021-09-03 | Oenotropic Innovation | AROMA DEVELOPER COMPRISING AN EXTRACT OF PINEAPPLE AND A SULFUR COMPOUND FOR PREPARATIONS CONTAINING AROMATIC PRECURSORS |
| JP6919081B1 (en) * | 2021-01-08 | 2021-08-11 | サントリーホールディングス株式会社 | Beverages containing galactooligosaccharides |
| KR102425440B1 (en) * | 2021-03-25 | 2022-07-27 | 베베양조 주식회사 | A method of manufacturing beer with improved body and flavor |
| CN115005423A (en) * | 2022-07-11 | 2022-09-06 | 广西果天下食品科技有限公司 | Bitter taste improver and preparation method and application thereof |
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| JPS6363366A (en) * | 1986-09-03 | 1988-03-19 | Iwatani & Co | Healthy food for promoting control of intestinal function |
| JP2633633B2 (en) * | 1987-07-21 | 1997-07-23 | 武田薬品工業株式会社 | Seasoning preparation and method for producing the same |
| JPH0824592B2 (en) * | 1988-07-29 | 1996-03-13 | 株式会社ホーネンコーポレーション | Process for producing oligosaccharide or glycoside containing α-galactosyl group |
| JP3028258B2 (en) * | 1991-11-26 | 2000-04-04 | 株式会社ホーネンコーポレーション | α-galacto-oligosaccharide composition |
| JP2952439B2 (en) * | 1991-11-26 | 1999-09-27 | 株式会社ホーネンコーポレーション | New food and drink ingredients |
| JPH10210945A (en) * | 1997-01-31 | 1998-08-11 | Fuji Oil Co Ltd | Working method for soybean hypocotyl and worked soybean hypocotyl material |
| JP2000083607A (en) * | 1998-09-07 | 2000-03-28 | Nisshin Sugar Mfg Co Ltd | Boiled rice modifier and rice-boiling method |
| JP2000342214A (en) * | 1999-06-01 | 2000-12-12 | Sanei Gen Ffi Inc | Sour agent with improved taste |
| JP2001045993A (en) * | 1999-08-10 | 2001-02-20 | Nippon Beet Sugar Mfg Co Ltd | Method for preparing cooked rice |
| JP2001097868A (en) * | 1999-09-30 | 2001-04-10 | Nippon Beet Sugar Mfg Co Ltd | Defecation promoting composition |
| JP3510552B2 (en) * | 1999-12-29 | 2004-03-29 | 高砂香料工業株式会社 | Method for producing powdered flavor and food containing powdered flavor |
| JP2002204669A (en) * | 2001-01-11 | 2002-07-23 | Toyo Shinyaku:Kk | Constipation ameliorative food containing kale processed product |
| JP2002306125A (en) * | 2001-04-12 | 2002-10-22 | Morinaga Milk Ind Co Ltd | Probiotic-containing nutrient composition for infant in packed container |
| ATE423475T1 (en) * | 2001-11-12 | 2009-03-15 | Mars Inc | FOOD FOR CATS AND DOGS |
| JP3915090B2 (en) * | 2001-11-15 | 2007-05-16 | 株式会社大和化成研究所 | Dietary supplement or beverage composition |
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| WO2003073868A1 (en) | 2003-09-12 |
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