JP4772748B2 - Method of suppressing heat deterioration odor - Google Patents

Description

  The present invention relates to a method for suppressing the heat deterioration odor of food and drink or pharmaceutical products. More specifically, the present invention relates to a technique for suppressing a heat-deteriorating odor of the food or drink or medicine by including a sugar composition having specific physical properties in the food or drink or medicine containing a sulfur-containing amino acid and / or an unsaturated fatty acid.

  Milk and dairy products contain proteins, fats, vitamins, minerals and the like and are nutritionally balanced foods, and are widely used as processed foods as main ingredients or as auxiliary ingredients.

  The heat treatment in the process of producing processed foods or pharmaceuticals using the milk and the dairy product is a very important process from the viewpoint of safety and quality maintenance. Safety and stable quality are ensured by heat treatment to prevent microbial contamination and inactivate enzymes.

  For example, the heat sterilization method of milk includes a low temperature sterilization method (62 to 65 ° C. for 30 minutes), a high temperature short time sterilization (72 ° C. for 15 seconds or 80 ° C. for 10 to 15 seconds), and a super high temperature short time sterilization. Heat sterilization treatment such as a method (120 to 130 ° C. for 2 seconds) and an ultra-high temperature sterilization method (135 to 150 ° C. for 1 to 4 seconds) is performed.

  On the other hand, it is also known that the flavor may be changed depending on the sterilization method, and excessive heat treatment may produce a flavor (heating deterioration odor) which is not preferable as a food, and may cause a deterioration in quality.

  The occurrence of this heat-degraded odor is (1) a sulfide compound such as dimethyl sulfide or dimethyl disulfide, which is generated from an amino acid having a —SH group (sulfur-containing amino acid such as cystine or cysteine) in the polypeptide chain of milk protein. 2) It is thought to be caused by aldehydes, ketones, alcohols, organic acids such as formic acid, etc. produced by oxidation and decomposition of milk fat.

  It is considered that the generation mechanism of the sulfide compound in the heat treatment of processed food or medicine using milk and dairy products is as follows.

  That is, (1) milk protein undergoes heat denaturation, the disulfide bond of the sulfur-containing amino acid residue in the polypeptide chain is cleaved, and the —SH group is exposed. (2) The dissolved oxygen reacts with the unsaturated fatty acid in milk fat to generate radicalized lipid peroxide. (3) The -SH group in the polypeptide chain in milk protein reacts with radicalized lipid peroxide to produce a sulfide compound.

  For this reason, especially in dairy products with a high fat content, a large amount of radicalized lipid peroxide is likely to be generated, so that the amount of sulfur compound generated is increased and a heat-deteriorating odor is likely to occur.

  In addition to sulfur-containing compounds, ketones (2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone), etc. are also heated and deteriorated by heat treatment of milk and processed foods or pharmaceuticals using dairy products. Known as a causative component of odor.

  As a method for suppressing the heat-degrading odor of milk and the like, a method of replacing dissolved oxygen such as milk with nitrogen gas and suppressing the production of dimethyl sulfide and dimethyl disulfide in the heat sterilization process is known. Requires equipment.

  On the other hand, there is known a method for suppressing a heat deterioration odor by adding a saccharide, particularly a low-molecular non-reducing saccharide, to milk and dairy products. For example, Patent Document 1 discloses a method for suppressing the production of a heated odor of milk, characterized in that α-glycosyl trehalose is contained in milk or a dairy product. In Patent Document 2, sugar alcohol is added to milk and dairy products, and free sulfhydryl of milk proteins is blocked to prevent heat denaturation of the proteins. A prevention method is disclosed.

On the other hand, the example of patent document 3 or 4 is disclosed about the addition to the milk and dairy products of the polysaccharide which mainly has dextrin with high DP value, but the use is adjustment of flavor or provision of freezing tolerance. However, the effect of suppressing the heat deterioration odor of milk and dairy products by adding dextrin is not disclosed.
JP 2006-094856 A. Japanese Patent Laid-Open No. 11-46683. Japanese Patent Application Laid-Open No. 2004-337166. Japanese Patent Laid-Open No. 2006-34284.

  The above-mentioned method for suppressing the heat deterioration odor of milk and dairy products using the low molecular weight non-reducing sugar can be simplified without requiring a special machine for replacing dissolved oxygen in milk with inert nitrogen gas. There are advantages in terms. However, in addition to the possibility of inducing diarrhea by ingesting a large amount of the low-molecular non-reducing sugar, it has a demerit that the amount added to foods and beverages and pharmaceuticals and the usable food or pharmaceutical field is limited because it exhibits sweetness. There is.

  Therefore, the main object of the present invention is to provide a method that can easily suppress the heat-deteriorating odor of foods and drinks or pharmaceuticals that contain a sulfur-containing amino acid and / or an unsaturated fatty acid and undergo heat treatment.

  As a result of intensive studies on a method for suppressing the heat-deteriorating odor of foods and drinks or pharmaceuticals, the present inventors have found a novel method that can easily suppress the heat-deteriorating odor by using a sugar composition having specific physical properties. .

That is, the present invention is a method for suppressing the heat deterioration odor of foods and drinks or pharmaceuticals containing milk or milk components , wherein (1) starch is enzymatically and / or chemically decomposed into the foods or drinks or pharmaceuticals. The obtained saccharide composition contains 30% or more of a saccharide component having a glucose polymerization degree (DP) of 10 or more , and (2) does not form a gel when a 30% by weight aqueous solution is stored at 4 ° C for 1 day Provided is a method for suppressing a heat deterioration odor that suppresses a heat deterioration odor of food and drink or a medicine by containing a sugar composition having the characteristics of (1) and (2).
In the method for suppressing a heat deterioration odor according to the present invention, the food or drink or medicine contains the sugar composition so that the solid content of the sugar component relative to the food or drink or medicine is 0.5% by weight or more. If so, it is possible to more reliably suppress the heat deterioration odor.
The method for suppressing heat deterioration odor according to the present invention suppresses the heat deterioration odor by suppressing the production of odorous compounds by heating the food or drink or the pharmaceutical product.
In addition, in the method for suppressing a heat deterioration odor according to the present invention, the odorous compound generated by heating is not particularly limited, and examples thereof include a sulfide compound and / or a ketone. Furthermore, examples of the sulfur compound include dimethyl sulfide and / or dimethyl disulfide, and examples of the ketone include 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and the like. It is done.

  Here, technical terms relating to the present invention will be described. “Odorous compound” means a compound having an odor, and includes all compounds having an odor.

  ADVANTAGE OF THE INVENTION According to this invention, the heat-degraded odor of the food / beverage or pharmaceutical which contains a sulfur-containing amino acid and / or unsaturated fatty acid, and heat-processes can be suppressed easily.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

  First, foods and drinks and pharmaceuticals that can use the method for suppressing a heat deterioration odor according to the present invention will be described.

  The food and drink that can be used in the method for suppressing a heat deterioration odor according to the present invention is not particularly limited as long as it contains a sulfur-containing amino acid and / or an unsaturated fatty acid and is subjected to heat treatment. For example, milk, juice, sports drinks, beverages such as tea, coffee, tea, seasonings such as soy sauce, soups, creams, various dairy products, ice cream and other frozen desserts, various powdered foods (including beverages), It can be used for all foods and beverages such as processed foods such as foods for preservation, frozen foods, breads and confectionery. Moreover, it can also be used for health functional foods (including specific health functional foods, nutritional functional foods and beverages), so-called health foods (including beverages), concentrated nutrients, liquid foods, infant and infant foods.

  Furthermore, the method for suppressing a heat deterioration odor according to the present invention can be applied to feed for mammals for livestock such as cattle, horses and pigs, poultry such as chickens and quails, pets such as reptiles, birds and small mammals, and feeds such as cultured fish. It is possible to use.

  The kind of the pharmaceutical that can use the method for suppressing heat deterioration odor according to the present invention is not particularly limited as long as it contains a sulfur-containing amino acid and / or an unsaturated fatty acid and is subjected to heat treatment. For example, it can be used for tablets, powders, granules, enteral nutrients containing carbohydrate sources, etc., which often use excipients for forming dosage forms.

  Next, the sugar composition used in the method for suppressing a heat deterioration odor according to the present invention will be described.

  The sugar composition used in the present invention contains a sugar component of DP10 or more, and is characterized in that no gel is formed when a 30 wt% aqueous solution is stored at 4 ° C. for 1 day.

  The method for producing the sugar composition is not particularly limited. For example, the sugar composition is obtained by enzymatically and / or chemically decomposing starch or polysaccharide, and combining enzymes such as amylase and branching enzyme as necessary. be able to. As another example, the sugar component of DP10 or higher may be concentrated by combining chromatography, separation by a fractionation membrane, and fractionation using an organic solvent such as ethanol or methanol. Furthermore, what reduced the sugar composition based on this invention can also be used. For example, a metal catalyst such as a nickel catalyst may be used for the sugar composition according to the present invention, and hydrogen may be reacted under high temperature and high pressure to be used as a non-reducing carbohydrate.

  Here, a sugar composition that forms a gel when a 30% by weight aqueous solution is stored at 4 ° C. for 1 day has a low effect of suppressing the heat deterioration odor of food and drink, and changes in physical properties after low-temperature storage (for example, a sugar composition) Since the high molecular weight components of the food and beverage are associated with each other and the aging phenomenon such as turbidity and water separation is large, there is a risk that the quality of food and drinks and pharmaceuticals that need to be maintained at low temperatures may be reduced.

  On the other hand, the sugar composition used in the present invention does not form a gel when a 30% by weight aqueous solution is stored at 4 ° C. for 1 day, so that the physical properties are stable even at low temperature storage, It can also be suitably used in pharmaceutical products.

  The saccharide component of DP10 or more in the saccharide composition of the present invention is an active ingredient that suppresses the generation of a heat-degraded odor, but has low sweetness, high stability at high temperatures, and a Maillard reaction is relatively unlikely to occur. It can be contained in the sugar composition at a high concentration. In addition, the reduction-treated product has higher stability and does not cause Maillard reaction.

  The content of the sugar component of DP10 or more in the sugar composition according to the present invention is not particularly limited, but is preferably 30% by weight or more in consideration of suitability for a wide range of food fields and pharmaceutical fields.

  The effective addition amount of the sugar composition according to the present invention to foods and drinks or pharmaceuticals is not particularly limited, but in order to exert a higher effect of suppressing heat deterioration odor, preferably a sugar component of DP10 or higher is added to the food or drink. Or it is good to make it contain 0.5 weight% or more with solid content with respect to a pharmaceutical, More preferably, it is 1 weight% or more with solid content.

  The upper limit of addition varies greatly depending on the content of the sugar component of DP10 or more and the type of food or drink or medicine, but it can be added to the extent that the basic physical properties of the food or drink to be used are not significantly hindered.

  In addition, the property of a sugar composition is not specifically limited, A liquid thing or a powder thing can be selected according to the food-drinks or pharmaceutical which are going to suppress a heat deterioration odor. In the case of powder, the powder shape such as granulation can be processed so as to be easily dissolved.

  In addition, the sugar composition according to the present invention can contain other auxiliary materials other than carbohydrates. Other auxiliary materials include, but are not limited to, pH adjusting agents such as acetic acid, lactic acid, citric acid, gluconic acid and tartaric acid, salts such as sodium chloride, calcium chloride, magnesium chloride and phosphate, erythritol, sorbitol, Non-reducing sugars such as tall, trehalose and glycosyl trehalose, and various seasonings, emulsifiers, stabilizers, fragrances and the like can be used in combination as necessary.

  In the method for suppressing heat deterioration odor according to the present invention, the method of adding a liquid or powdered sugar composition or a sugar composition to which other auxiliary materials are added to a food or drink or a medicine is not particularly limited, and the food or drink to be added Alternatively, either a method of adding before the heat treatment or a method of adding after the heat treatment can be selected depending on the medicine. The method of adding after heat treatment also has an effect of suppressing the heat deterioration odor, but the effect of suppressing the heat deterioration odor is higher when added before the heat treatment.

  The sugar composition according to the method for suppressing a heat deterioration odor of the present invention is preferably present as uniformly as possible because the effect of suppressing a heat deterioration odor can be stably obtained. For example, when the food or drink or the drug is liquid or pasty, it can be uniformly present by adding and stirring the powdered or liquid sugar composition.

  Next, the mechanism of the heating deterioration odor suppressing method according to the present invention will be described below.

  The method for suppressing a heat deterioration odor according to the present invention suppresses a heat deterioration odor by suppressing generation of a compound having a smell (hereinafter referred to as “heat deterioration odor compound”) by heating food or drink or a pharmaceutical product. To do. It is presumed that the effect of suppressing such a heat-degraded odor is due to the sugar composition protecting food components from the heat at the molecular level (protective action). Furthermore, even if the saccharide composition of the present invention is added after heat treatment, the heat-deteriorating odor can be suppressed. Therefore, there is a possibility that volatilization is suppressed by the interaction with the heat-deteriorating odorous compound.

  The relationship between the gel-forming property of the sugar composition and the method for suppressing heat deterioration odor is presumed as follows. A sugar composition containing a sugar component of DP10 or higher and forming a gel has a stronger intermolecular interaction between the macromolecules of the sugar composition than the food component's protection against heat (because gel formation is strong) It is considered that the effect of suppressing heat deterioration is relatively low. On the other hand, in a saccharide composition that contains a saccharide composition of DP10 or higher and does not form a gel, the intermolecular interaction between polymers is weaker than that of a saccharide composition that forms a gel. Therefore, compared with the intermolecular interaction between the polymers, the protective action against heat of the food component is strengthened, so that the effect of suppressing the heat deterioration is enhanced. Moreover, although the sugar component of less than DP10 does not form a gel, the protective effect against heat of the food component is weakened, so that the effect of suppressing the heat deterioration becomes low.

  Although the heat deterioration odorous compound which can suppress a production | generation by the heat deterioration odor suppression method which concerns on this invention is not specifically limited, For example, a sulfide compound and / or a ketone are mentioned.

  The sulfide compound is not particularly limited, and examples thereof include dimethyl sulfide and / or dimethyl disulfide. Moreover, although it does not specifically limit about the said ketone, As an example, 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, etc. are mentioned.

  As shown in the above, the food and drink and the medicine that can be used for the method for suppressing the heat deterioration odor according to the present invention are not particularly limited, but can be used particularly suitably for those containing milk or milk components. In foods and drinks and pharmaceuticals containing milk or milk components with a high fat content, a large amount of radicalized lipid peroxide is likely to be generated, so that the amount of sulfurized compound is increased and a heat-deteriorating odor is likely to occur. Therefore, by using the heating deterioration odor suppressing method according to the present invention, the heating deterioration odor can be effectively suppressed.

  The food or drink containing the milk or milk component is not particularly limited. For example, raw milk, special milk, partially skimmed milk, skimmed milk, processed milk, fermented milk, lactic acid bacteria beverage, milk beverage, cheese, ice cream, concentrated Examples thereof include milk, defatted concentrated milk, condensed milk, whole powdered milk, defatted powdered milk, sweetened powdered milk, adjusted powdered milk, concentrated whey, and whey powder. In addition, it can be used for all foods and drinks using the aforementioned milk and milk ingredients as raw materials. For example, soft drinks including fermented milk and dairy products, carbonated drinks, alcoholic drinks, fruit juice drinks, jelly, mousse, bavaroa Examples include pudding, creams, white sauce and the like.

  Although the said milk or the pharmaceutical containing milk components is not specifically limited, For example, the pharmaceutical containing milk-derived protein, milk-derived lipid, milk-derived calcium, milk-derived bifidobacteria, etc. are mentioned. Moreover, the heat deterioration odor suppression method according to the present invention can be suitably used not only for suppressing the heat deterioration odor of the final pharmaceutical product but also for suppressing the heat deterioration odor at the production stage.

  Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.

  In Example 1, various sugar compositions were prepared and the physical properties of the various sugar compositions were analyzed.

<Preparation of sugar composition>
(1) Sugar composition 1
To 30 wt starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, α-amylase (Termamyl (registered trademark), manufactured by Novozymes Japan Co., Ltd.) with a solid content of 0.2% was added, and jet cooker ( Liquefaction at a temperature of 110 ° C. Α-Amylase was added to the liquefied solution at a solid content of 0.1%, and DE (dextrose equivalent) was measured over time. When DE reached about 25, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. A sugar composition 1 was prepared by spray drying a saccharified solution having a DE of about 25.
(2) Sugar composition 2
The saccharified solution having a DE of about 25 obtained in the preparation step of the sugar composition 1 was concentrated after activated carbon / ion purification, and subjected to fractionation by using a chromatographic separator. Fractionated fractions were analyzed by high-speed chromatography, and the fractions were mixed and spray-dried so that the sugar component of DP10 or higher was about 70% by weight to prepare sugar composition 2.
(3) Sugar composition 3
In the same manner as in sugar composition 2, fractions were mixed and spray-dried so that the sugar component of DP10 or higher was about 80% by weight to prepare sugar composition 3.
(4) Sugar composition 3 ′
The sugar composition 3 obtained above was dissolved at a concentration of 50% by weight, and reduced in the presence of a Raney nickel catalyst with a solid content of 4% at a hydrogen pressure of 50 kg / cm 2 and a temperature of 110 ° C. for a reaction time of 90 minutes. The reduced solution was concentrated after activated carbon / ion purification. The concentrated solution was spray-dried to prepare a sugar composition 3 ′.
(5) Sugar composition 4
A saccharified solution having a DE of about 10 was prepared in the same manner as in saccharide composition 1, and this was spray-dried to prepare saccharide composition 4.
(6) Sugar composition 5
A saccharified solution having a DE of about 8 was prepared in the same manner as in the sugar composition 1, and this was spray-dried to prepare a sugar composition.

<Measurement of sugar composition>
The content of sugar components of DP10 or more in the prepared various sugar compositions 1 to 5 is separated by a high performance liquid chromatography column MCI GEL CK04S (manufactured by Mitsubishi Chemical Industries), and then detected by a differential refractometer. Measured by a graphy system. Water was used as an elution solvent, and analysis was performed at a flow rate of 0.35 ml / min and a column temperature of 60 ° C.

<Evaluation of gel-forming property of sugar composition>
About each prepared sugar composition 1-5, 20 weight% and a 30 weight% solution are prepared, this is poured into a metal frame with a diameter of 5 cm and a height of 2.5 cm, sealed so as not to release moisture, and 4 ° C And stored for 1 day. A sample stored for 1 day was placed on a plate inclined at 30 degrees, and a state where gel did not flow for 30 seconds even when the metal frame was removed.

Table 1 shows the gel-forming properties and DP10 or more contents of various sugar compositions 1-5. The gel-forming property was evaluated as ◯ for those that did not gel and x for those that gelled.

  In Example 2, the various sugar compositions 1 to 5 prepared in Example 1 were contained in food and drink, and the effect of suppressing the heat deterioration odor was examined by sensory evaluation. Milk was used as an example of food and drink.

<Preparation of milk beverage>
Various sugar compositions 1 to 5 prepared in Example 1 were added to and dissolved in commercially available milk so as to be 2% by weight, and sealed. Milk in which various sugar compositions 1-5 were dissolved was heat-treated at 80 ° C. for 40 minutes to prepare milk drinks 1-5. The prepared milk beverages 1 to 5 were stored at 4 ° C. until sensory evaluation. A control group was prepared by using sugar instead of various sugar compositions.

<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation is performed by 10 panelists, and compared with the control group 1 to which 2% by weight of sugar is added, the three-stage evaluation that the heat deterioration odor is suppressed, slightly suppressed, or not suppressed Carried out. Comprehensive evaluation was evaluated as “◯” when more than half answered “suppressed” or “slightly suppressed”, and × when less than half.

The results of sensory evaluation are shown in Table 2.

  As shown in Table 2, the milk beverages 1, 2, and 3 using sugar compositions 1, 2, and 3 that contain a sugar component of DP10 or more and that do not form a gel when a 30 wt% aqueous solution is stored at 4 ° C for 1 day. The effect of suppressing the heat odor was high. In addition, when 20% by weight aqueous solution is stored at 4 ° C. for 1 day, gel formation does not occur, but when 30% by weight aqueous solution is stored at 4 ° C. for 1 day, dairy beverage 4 using a sugar composition 4 that undergoes gel formation deteriorates by heating. The inhibitory effect was low.

  In Example 2, it was found that the odor caused by heat deterioration was suppressed by containing in the food or drink a sugar composition that contains a sugar component of DP10 or higher and does not form a gel. In addition, it was confirmed that the index for gel formation should be based on a 30% by weight aqueous solution stored at 4 ° C. for 1 day.

  In Example 3, the suitable content of the saccharide | sugar composition in the heating deterioration odor suppression method which concerns on this invention was examined.

<Preparation of milk beverages / Suppression effect of heat odor (sensory evaluation)>
Specifically, using the saccharide composition 3 prepared in Example 1, according to the method shown in Example 2, the amount of saccharide components of DP10 or more with respect to milk is 0.2, 0.5, 1.0, The amount of sugar composition 3 added was changed to 2.0, 5.0, and 10.0% by weight. And the milk drink containing the sugar composition 3 was heat-processed, and the milk drink was prepared. Then, sensory evaluation was performed according to the method shown in Example 2.

The results of sensory evaluation are shown in Table 3.

  As shown in Table 3, a milk beverage to which a sugar composition is added so that the sugar component of DP10 is 0.5% by weight or more has an effect of suppressing a heat deterioration odor, and a milk beverage having 3% by weight or more (3 In -3 to 3-6), the result that it was suppressed by more than half was obtained.

  In Example 3, in the method for suppressing the heat deterioration odor according to the present invention, in order to more effectively suppress the heat deterioration odor, the sugar component of DP10 with respect to food and drink is set to 0.5% by weight or more. It has been found that the composition may be contained.

  In Example 4, the difference in the effect by the timing of addition of the sugar composition was confirmed.

<Preparation of formula>
Specifically, using the sugar composition 3 prepared in Example 1 and commercially available milk, it is divided into no addition (control group 2), addition after heating and cooling (test group 1), and addition before heating (test group 2). And compared. The amount added was 2 and 5% by weight in test group 1 and 2% by weight in test group 2. The heating conditions were 80 ° C. for 40 minutes, and all were stored at 4 ° C. until sensory evaluation.

<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation was performed by 10 panelists, and compared with the additive-free (control group 2), a three-stage evaluation was carried out: the heat-deteriorating odor was suppressed, somewhat suppressed, and not suppressed. . Comprehensive evaluation made the case where more than half answered that it was "suppressed" or "it is suppressed somewhat" (circle), and the case where it was less than half made x.

The results of sensory evaluation are shown in Table 4.

  As shown in Table 4, the effect of the test group 2 added before heating was higher than that of the test group 1 added after heating and cooling. However, it has been found that a certain degree of heating suppression effect can be obtained by increasing the amount added even after the heat treatment.

  In Example 4, it was found that in the method for suppressing the heat deterioration odor according to the present invention, it is preferable to add the sugar composition before the heat treatment in order to suppress the heat deterioration odor more effectively.

  In Example 5, mass spectrometry of the heat-degraded odorous compound was performed on the milk beverages of the control group 2 and the test group 2 of Example 4, and the mechanism of the method for suppressing the heat-degraded odor according to the present invention was investigated.

  Specifically, gas chromatographic mass spectrometry of sulfur compounds (dimethyl sulfide, dimethyl disulfide) and ketones (2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone), which are odorous compounds that deteriorate due to heat, are performed. went.

<Gas chromatograph mass spectrometry>
Gas chromatograph mass spectrometry was performed according to the following procedure.
(1) Pretreatment by a solid phase micro extraction method (Solid Phase Micro Extraction, hereinafter referred to as “SPME”) was performed. In the SPME method, first, 10 ml of the heat-treated milk beverage prepared is put into a 20 ml vial (supplied by SUPELCO), and sealed with a septum cap (supplied by SUPELCO, Teflon (registered trademark)), 60 ° C., Preheated for 30 minutes. Next, SPME fiber was put into the head space portion of the vial for 30 minutes to extract volatile components. As the SPME fiber, a Carboxen / PDMS (polydimethylcycloxan) fiber (SUPELCO) having a thickness of 75 μm was used.

  (2) Next, analysis by a gas chromatograph mass spectrometer was performed. The SPME fiber containing the extracted component was put into the sample inlet of the analyzer, and each heat-deteriorated odor component was quantified. As the gas chromatograph mass spectrometer, GCMS-GP5050A (manufactured by Shimadzu Corporation) was used. As the capillary column, TC-FFAP (manufactured by GL Science Co., Ltd.) was used. Helium gas was used as the carrier gas, and the flow rate was set to 1 ml / min. The temperature of the sample inlet was set to 250 ° C., and the column temperature was raised to 200 ° C. at 5 ° C./min after 2 minutes at 40 ° C. and maintained at 200 ° C. for 4 minutes. The extraction component was introduced into the capillary column by the splitless method. Mass spectrometry was performed in the range of 30 to 400 m / z.

  The results are shown in FIG. As shown in FIG. 1, the heat-treated milk beverage in test group 2 is dimethyl sulfide, dimethyl disulfide, 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2 -Tridecanone was suppressed by 31, 50, 30, 21, 54, 32 and 17%, respectively. In particular, dimethyl disulfide and 2-nonanone have been shown to have a large inhibitory effect.

  In Example 5, it turned out that the sugar composition of this invention has the effect of reducing the said various heat deterioration odor compound which exists in the state which can volatilize in food and drink.

  In Example 6, the effectiveness of the heating deterioration suppressing effect according to the present invention was confirmed using ice cream as a model.

<Preparation of ice cream prototype>
An ice cream prototype was prepared with the formulation shown in Table 5. Specifically, materials other than unsalted butter were combined, heated to 70 ° C. with stirring, and dissolved. The sugar composition 3 prepared in Example 1 was used, and the control group 3 used Marutrich manufactured by Showa Sangyo Co., Ltd. instead of the sugar composition according to the present invention. Unsalted butter dissolved in a hot water bath was added to a slurry in which materials other than unsalted butter were dissolved, and the temperature was raised to 85 ° C. while stirring. After maintaining at 85 ° C. for 1 hour, it was cooled to room temperature with running water and pre-emulsified with a TK homomixer at 8000 rpm for 5 minutes. After pre-emulsification, the weight was measured, the moisture reduced by heating was replenished, and the mixture was homogenized at 15 MPa using a high-pressure homogenizer. The homogenized slurry stored at 4 ° C. overnight was supplied to an ice cream making machine to prepare an ice cream prototype.

<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation was performed by 10 panelists, and an ice cream prototype stored at −40 ° C. for 3 days was used. The sensory evaluation followed the method of Example 2.

The results of sensory evaluation are shown in Table 6.

  As shown in Table 6, in the test group 3 using the heating deterioration odor suppressing method according to the present invention, a result that the milk heating deterioration odor was significantly suppressed as compared with the control group 3 was obtained.

  In Example 6, it turned out that the heat deterioration odor of ice cream can be suppressed by using the heat deterioration odor suppression method which concerns on this invention.

  In Example 7, the effectiveness of the heat deterioration suppressing effect according to the present invention was confirmed using a milk drink (milk tea) as a model.

<Preparation of milk drink (milk tea)>
Milk tea prototypes were prepared with the formulations listed in Table 7. In test group 4, sugar composition 3 ′ was used, and in control group, maltitol (Niken Chemical Co., Ltd., Malbit (registered trademark)) was used in place of this sugar composition. Specifically, the materials listed in Table 7 were mixed and homogenized, and sodium bicarbonate was added to adjust the pH to 6.8. This solution was filled in a can and sealed, and then autoclaved (121 ° C., 20 minutes) to prepare a milk tea prototype.

<Effect of suppressing heat odor (sensory evaluation)>
Sensory evaluation was carried out by 10 panelists. The method of sensory evaluation followed the method of Example 1.

The results of sensory evaluation are shown in Table 8.

  As shown in Table 8, in the test group 4 using the heating deterioration odor suppressing method according to the present invention, a result that the milk heating deterioration odor was significantly suppressed as compared with the control group 4 was obtained.

  In Example 7, it turned out that the heat deterioration odor of milk beverage (milk tea) can be suppressed by using the heat deterioration odor suppression method which concerns on this invention.

  INDUSTRIAL APPLICATION This invention is useful as a technique which suppresses the heat deterioration odor produced by the heat processing of food and drink and a pharmaceutical. By using the heat deterioration odor suppression method according to the present invention, the heat deterioration odor of food and drink and pharmaceutical products subjected to heat treatment can be suppressed by a simple method.

  In addition, the method for suppressing a heat deterioration odor according to the present invention is a simple method that only includes a sugar composition exhibiting specific physical properties, and therefore is not limited to foods and drinks and pharmaceuticals unless adverse effects are caused by the corresponding composition. Wide application in the cosmetics field is also possible.

It is a graph of the gas chromatograph mass spectrometry result which concerns on Example 4 of this invention.

Claims (6)

A method for suppressing the heat deterioration odor of foods and drinks or pharmaceuticals containing milk or milk components ,
A method for suppressing a heat deterioration odor that suppresses a heat deterioration odor of a food or drink or a medicine by containing the sugar composition having the following characteristics in the food or food or the medicine.
(1) A sugar composition obtained by enzymatically and / or chemically decomposing starch, comprising 30% or more of a sugar component having a glucose polymerization degree (DP) of 10 or more .
(2) No gel is formed when a 30 wt% aqueous solution is stored at 4 ° C for 1 day.   The heating according to claim 1, wherein the sugar composition is contained in the food or drink so that the solid content of the sugar component with respect to the food or drink or the medicine is 0.5% by weight or more. Deterioration odor control method.   The method for suppressing a heat deterioration odor according to claim 1 or 2, wherein generation of an odorous compound due to heating of the food or drink or medicine is suppressed.   The method for suppressing a heat deterioration odor according to claim 3, wherein the odorous compound is a sulfurized compound and / or a ketone.   The method for suppressing a heat deterioration odor according to claim 4, wherein the sulfurized compound is dimethyl sulfide and / or dimethyl disulfide.   The method according to claim 4, wherein the ketone is one or more compounds selected from 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and 2-tridecanone.