JP4922740B2 - A method for reducing the strength of aftertaste and / or egg strength of soy milk. - Google Patents
A method for reducing the strength of aftertaste and / or egg strength of soy milk. Download PDFInfo
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- JP4922740B2 JP4922740B2 JP2006318482A JP2006318482A JP4922740B2 JP 4922740 B2 JP4922740 B2 JP 4922740B2 JP 2006318482 A JP2006318482 A JP 2006318482A JP 2006318482 A JP2006318482 A JP 2006318482A JP 4922740 B2 JP4922740 B2 JP 4922740B2
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- 238000000034 method Methods 0.000 title claims description 20
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Description
本発明は、低糖化還元水飴の添加により、豆乳の後味、エグ味を低減することを特徴とする、豆乳および豆乳含有飲食物の風味改善方法に関するものである。 The present invention relates to a method for improving the flavor of soy milk and soy milk-containing foods and drinks, characterized in that the aftertaste and sour taste of soymilk are reduced by the addition of reduced saccharified reduced starch syrup.
近年、健康意識の高まりから、生活習慣病予防効果があるような機能性素材を使った食品や飲料が数多く商品化されている。中でも豆乳はイソフラボンや大豆ペプチドなど多くの機能性成分を含んでいる優れた機能性素材であるが、独特の後味、エグ味を有するという味質的な問題点がある。こうした点を補うため、特許文献１〜２のように乳酸菌発酵を行う方法、特許文献３のように酵素処理を行う方法、特許文献４〜５のように、各種食品素材を添加することにより、風味を改善する方法などが提案されている。 In recent years, due to increased health awareness, many foods and beverages using functional materials that are effective in preventing lifestyle-related diseases have been commercialized. Among them, soy milk is an excellent functional material containing many functional ingredients such as isoflavones and soy peptides, but has a taste problem that it has a unique aftertaste and egg taste. In order to compensate for this point, by adding lactic acid bacteria fermentation as in Patent Documents 1-2, a method of performing enzyme treatment as in Patent Document 3, and adding various food materials as in Patent Documents 4-5, A method for improving the flavor has been proposed.
特許文献１、２は乳酸菌で発酵することにより後味、エグ味を改善する方法であるが、発酵により酸味が生じてしまうといった問題点があった。特許文献３は酵素（ジグリコシダーゼ）で処理することにより後味、エグ味を改善する方法であるが、加熱処理などにより酵素を失活する必要があり、失活した酵素が製品中に残存してしまうという問題点があった。特許文献４はリン酸化糖ミネラル結合物、特許文献５はパラチノースを添加することにより、後味、エグ味を改善する方法であるが、改善効果が十分とは言い難く、また、添加量によっては添加素材の風味を感じてしまうという問題点があった。 Patent Documents 1 and 2 are methods for improving aftertaste and egg taste by fermenting with lactic acid bacteria, but there is a problem that acidity is produced by fermentation. Patent Document 3 is a method for improving aftertaste and taste by treating with an enzyme (diglycosidase), but it is necessary to deactivate the enzyme by heat treatment or the like, and the deactivated enzyme remains in the product. There was a problem of end. Patent document 4 is a method for improving aftertaste and taste by adding phosphorylated saccharide mineral conjugates and patent document 5 is adding palatinose, but it is difficult to say that the improvement effect is sufficient, and depending on the amount added There was a problem that the flavor of the material was felt.
本発明は、豆乳および豆乳を含有する飲食物において、固形分当たりの糖組成が、５糖類以上が５０重量％以上である低糖化還元水飴を添加することにより、豆乳の後味、エグ味を低減することを特徴とする、豆乳および豆乳含有飲食物の風味改善方法に関する。特に、５糖類以上が５０重量％以上且つ７糖類以上が３５重量％以下の低糖化還元水飴を、豆乳１００重量部に対し、１〜２０重量部添加することにより、豆乳の後味、エグ味を低減することを特徴とする、豆乳および豆乳含有飲食物の風味改善方法に関する。 The present invention reduces the aftertaste and sour taste of soymilk by adding low glycated reduced starch syrup having a sugar composition per solid content of 50% by weight or more in soymilk and foods and drinks containing soymilk. The present invention relates to a method for improving flavor of soymilk and soymilk-containing foods. In particular, by adding 1 to 20 parts by weight of low glycated reduced starch syrup having 50% or more of 5 saccharides and 35% or less of 7 or more saccharides to 100 parts by weight of soymilk, The present invention relates to a method for improving the flavor of soymilk and soymilk-containing foods and drinks, characterized in that it is reduced.
本発明は、豆乳および豆乳を含有する飲食物に、特定の糖組成の低糖化還元水飴を添加することを特徴とし、これによって豆乳の後味、エグ味を低減し、良好な風味を持った豆乳および豆乳含有飲食物を提供できる。 The present invention is characterized by adding soy milk and reduced glycated reduced starch syrup having a specific sugar composition to foods and drinks containing soy milk, thereby reducing the aftertaste and sour taste of soymilk, and having a good flavor And soymilk-containing foods and drinks.
還元水飴は糖アルコールの一種で、デンプンを酸や酵素等を用いて加水分解して得られた水飴を水素添加して製造するのが一般的である。デンプンをＤＥ４０以下の低糖化水飴まで分解し水素添加したものを低糖化還元水飴と呼ぶことが多い。 Reduced starch syrup is a kind of sugar alcohol, and is generally produced by hydrogenating starch syrup obtained by hydrolyzing starch with an acid or enzyme. A starch obtained by degrading starch to a DE 40 or less low saccharified starch syrup and hydrogenating it is often called a low saccharified and reduced starch syrup.
低糖化還元水飴は甘味のキレが遅く後引きがあるが、この特有の甘味質により豆乳の後味、エグ味を低減できる。甘味の後引きにより豆乳の後味、エグ味がマスキングされるため、甘味のキレが速くなるほど豆乳の後味、エグ味改善効果は小さくなる。また、低糖化還元水飴は甘味度（甘味の強さ）が低い（砂糖の１〜３割程度）ため、豆乳への添加量が多くなった場合でも糖質の甘味を感じにくい。 Low saccharified reduced starch syrup has a slow sweetness and has an aftertaste, but this unique sweetness can reduce the aftertaste and sour taste of soy milk. Since the aftertaste and sour taste of soy milk are masked by the sweetening aftertaste, the effect of improving the aftertaste and sour taste of soymilk becomes smaller as the sweetness becomes faster. In addition, low saccharified reduced starch syrup has a low sweetness (intensity of sweetness) (about 10 to 30% of sugar), so even if the amount added to soy milk increases, it is difficult to feel the sweetness of carbohydrates.
本発明における還元水飴は、前記の一般的な製造方法以外にどのような方法で調製しても良い。例として、別に調製した２種類以上の水飴や糖類を混合した混合物を水素添加したものでも良く、また、別に調製した２種類以上の糖アルコールや還元水飴を混合したものでも良い。さらには、調製した水飴をクロマト分離等で分画したものを水素添加したものでも良く、また、調製した還元水飴を、クロマト分離等で分画したものでも良い。また、本発明に使用する低糖化還元水飴は液状でも粉末でも良い。粉末還元水飴としては、還元水飴を粉末化したものであればどのようなものでも良く、還元水飴を乾燥して得られたガラス状（アモルファス）粉末でも良い。還元水飴の粉末化についてはどのような方法を用いても良い。 The reduced starch syrup in the present invention may be prepared by any method other than the above general production method. As an example, a mixture obtained by mixing two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatography separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like. Further, the low saccharification / reduction starch syrup used in the present invention may be liquid or powder. The powdered reduced starch syrup may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup. Any method may be used for pulverizing the reduced starch syrup.
本発明で用いる低糖化還元水飴とは、固形分当たりの糖組成が、５糖類以上が５０重量％以上であるものであればどのようなものでもよい。固形分あたりの１〜４糖類が５０重量％以上になると、甘味の後引きが少なくなるため豆乳の後味、エグ味の低減効果が小さくなる。ただし、７糖類以上が３５重量％を超えた場合、豆乳の後味、エグ味は低減されるが、高分子糖アルコールがもつ糊っぽいような雑味が出てくるため、豆乳や豆乳含有飲食物の風味を低下させてしまう場合がある。そのため、固形分当たりの糖組成が、５糖類以上が５０重量％以上且つ７糖類以上が３５重量％以下であるものが好ましい。 The low saccharification-reduced starch syrup used in the present invention may be any sugar composition as long as the sugar composition per solid content is 50% by weight or more of pentasaccharides or more. When the amount of 1 to 4 saccharides per solid content is 50% by weight or more, the aftertaste of soy milk and the effect of reducing the taste of the soy milk are reduced because the sweetness is reduced. However, when 7 saccharides or more exceed 35% by weight, the aftertaste and sour taste of soy milk are reduced, but since the high-quality sugary alcohol-like taste appears, soy milk and soy milk-containing food and drink The flavor of things may be reduced. Therefore, it is preferable that the sugar composition per solid content is 50% by weight or more of 5 saccharides or more and 35% by weight or less of 7 saccharides or more.
低糖化還元水飴の添加量が、豆乳１００重量部に対し１重量部未満の場合、豆乳の後味、エグ味低減効果が少ないため、低糖化還元水飴の添加量は、豆乳１００重量部に対し１重量部以上が好ましい。但し、低糖化還元水飴の添加量が、豆乳１００重量部に対し２０重量部を越えると、味に対する低糖化還元水飴の甘味の影響が大きくなり、豆乳に余計な甘味がついてしまうことや、粘度が付与されてしまい製品の物性への影響が大きくなることなどから、低糖化還元水飴の添加量は、豆乳１００重量部に対し２０重量部以下が好ましい。 When the amount of low saccharified reduced starch syrup is less than 1 part by weight with respect to 100 parts by weight of soy milk, the effect of reducing the aftertaste and sour taste of soy milk is small. Part by weight or more is preferable. However, if the addition amount of low saccharified reduced starch syrup exceeds 20 parts by weight with respect to 100 parts by weight of soy milk, the influence of the sweetness of low saccharified reduced starch syrup increases on taste, soy milk may have an extra sweetness, and viscosity. Is added, and the amount of low saccharified reduced starch syrup is preferably 20 parts by weight or less with respect to 100 parts by weight of soy milk.
本発明の豆乳風味改善方法は、豆乳や発酵豆乳の他、豆乳を含有している飲料（ココア飲料、コーヒー飲料、紅茶飲料など）、冷菓（アイスクリーム、アイスミルク、ラクトアイス、氷菓など）、ヨーグルト、プリン、和洋菓子、焼き菓子、チョコレート、キャンディ、パン、麺類（ラーメン、そば、うどんなど）、米飯加工品（雑炊、粥など）、惣菜、鍋、スープ、調味料、健康食品など、豆乳が含まれる飲食物であればどのようなものにも適用できる。本発明の豆乳風味改善方法により風味が改善された飲食物には、豆乳と低糖化還元水飴以外に、水や各種食品素材、食品添加物などを配合できる。 The soymilk flavor improving method of the present invention includes soymilk and fermented soymilk, beverages containing soymilk (cocoa beverages, coffee beverages, tea beverages, etc.), frozen desserts (ice cream, iced milk, lacto ice, ice confections, etc.), yogurt , Pudding, Japanese and Western confectionery, baked confectionery, chocolate, candy, bread, noodles (ramen, buckwheat, udon), cooked rice products (cooked rice, rice cakes, etc.), side dish, hot pot, soup, seasoning, health food, soy milk Any food and drink can be applied. In addition to soymilk and reduced saccharified reduced starch syrup, water, various food materials, food additives, and the like can be blended in the food and drink whose flavor has been improved by the soymilk flavor improving method of the present invention.
以下、本発明の実施例を示し、本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.
成分無調整の豆乳１００重量部に対し、各種糖質を固形分で３．５重量部の割合で添加し豆乳飲料を調製した。糖質として低糖化還元水飴（固形分中の糖組成は５糖類以上が６０重量％、７糖類以上が２２重量％）、中糖化還元水飴（固形分中の糖組成は５糖類以上が１０％）、砂糖（グラニュー糖）、パラチノース、低糖化水飴（固形分中の糖組成は５糖類以上が６５％、７糖類以上が３０％）を使用した。調製後、パネラー１０人で官能検査を行った。豆乳の後味、エグ味について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加区が最も豆乳の後味、エグ味が弱かった。 Various sugars were added at a ratio of 3.5 parts by weight as a solid content to 100 parts by weight of soy milk with no component adjustment to prepare a soy milk drink. Low saccharified reduced starch syrup (60% by weight of 5 saccharides or more, 22% by weight of 7 saccharides or more), medium saccharified and reduced starch syrup (10% of sugar composition in solids by 5% or more sugar) ), Sugar (granulated sugar), palatinose, and low saccharified starch syrup (the sugar composition in the solid content is 65% for saccharides of 65% or more and 30% for 7 saccharides or more). After the preparation, ten panelists performed a sensory test. For the aftertaste and sour taste of soymilk, no scoring was added, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very When the sensory test was conducted, the aftertaste and sour taste of the soy milk were the weakest in the low saccharified reduced starch syrup added section.
成分無調整の豆乳１００重量部に対し、各種低糖化還元水飴を固形分で５重量部の割合で添加し豆乳飲料を調製した。低糖化還元水飴として、固形分あたりの５糖類以上の含量が４５重量％且つ７糖類以上の含量が３０重量％のもの（低糖化還元水飴Ａ）、固形分あたりの５糖類以上の含量が５０重量％且つ７糖類以上の含量が３５重量％のもの（低糖化還元水飴Ｂ）、固形分あたりの５糖類以上の含量が５５重量％且つ７糖類以上の含量が４０重量％のもの（低糖化還元水飴Ｃ）、固形分あたりの５糖類以上の含量が８０重量％且つ７糖類以上の含量が５５重量％のもの（低糖化還元水飴Ｄ）を用いた。調製後、パネラー１０人で官能検査を行った。豆乳の後味、エグ味と雑味（糊っぽさ）について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行った。固形分あたりの５糖類以上が５０％以上で後味、エグ味の低減効果が高く、また７糖類以上が３５％以下で雑味（糊っぽさ）を感じなかった。 Various low saccharified and reduced starch syrups were added at a ratio of 5 parts by weight as solids to 100 parts by weight of soy milk with no ingredients adjusted to prepare a soy milk drink. Low saccharified reduced starch syrup having a content of 5 saccharides or more per solid content of 45% by weight and a content of 7 saccharides or more of 30% by weight (low saccharified reduced starch syrup A), and a content of 5 saccharides or more per solid content of 50%. 5% by weight and a content of 7 saccharides or more is 35% by weight (low saccharified reduced starch syrup B), a content of 5 saccharides or more per solid content is 55% by weight and a content of 7 saccharides or more is 40% by weight (low saccharification) Reduced starch syrup C), a content of 5 or more saccharides per solid content of 80% by weight and a content of 7 or more saccharides of 55% by weight (low saccharified reduced starch syrup D) was used. After the preparation, ten panelists performed a sensory test. For the aftertaste, soy milk taste, and miscellaneous taste (pasteiness), no saccharide was added, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly The sensory test was performed at (strong, +2: strong, +3: very strong). More than 5 saccharides per solid content was 50% or more, and the effect of reducing aftertaste and egg taste was high, and more than 7 saccharides was 35% or less, and no harsh taste (pasteiness) was felt.
表３の配合にて豆乳飲料を調製した。豆乳として成分無調整の豆乳を用いた。低糖化還元水飴として、スイートＮＴ（日研化成社製、固形分中の糖組成は５糖類以上が５８％、７糖類以上が２３％）を用いた。調製後、パネラー１０人で官能検査を行った。後味、エグ味と甘味のくどさついて、低糖化還元水飴無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行った。また、好みについて順位法（最も好きな配合を５点、２番目に好きな配合を４点、３番目に好きな配合を３点、４番目に好きな配合を２点、５番目に好きな配合を１点、６番目に好きな配合を０点）にて官能検査を行った。豆乳１００重量部に対して低糖化還元水飴が１重量部未満の場合には後味、エグ味の改善効果が低く、また、好みの順位も低かった。また、豆乳１００重量部に対して低糖化還元水飴が２０重量部よりも多くなると、甘味がくどくなり、また、好みの順位も低かった。 A soy milk beverage was prepared according to the formulation shown in Table 3. As the soy milk, soy milk having no ingredients was used. Sweet NT (manufactured by Nikken Kasei Co., Ltd., the sugar composition in the solid content is 58% or more of saccharides and 23% of 7 or more saccharides) was used as the low saccharification and reduction starch syrup. After the preparation, ten panelists performed a sensory test. With respect to the aftertaste, taste and sweetness, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: The sensory test was performed at (strong, +3: very strong). Also, the ranking method (5 points for the most favorite combination, 4 points for the second favorite combination, 3 points for the third favorite combination, 2 points for the 4th favorite combination, 5 points for the liking The sensory test was conducted at 1 point for the blending and 0 points for the sixth favorite blending. When the amount of reduced saccharified reduced starch syrup was less than 1 part by weight with respect to 100 parts by weight of soymilk, the effect of improving aftertaste and egg taste was low, and the preference ranking was also low. Moreover, when the amount of reduced saccharified reduced starch syrup was greater than 20 parts by weight with respect to 100 parts by weight of soymilk, sweetness became worse and the preference ranking was also low.
表４の配合にて豆乳ラクトアイスを調製した。低糖化還元水飴としてスイートＮＴ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。豆乳の後味、エグ味について、低糖化還元水飴無添加のものを０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加のものの方が豆乳の後味、エグ味が弱かった。また、スイートＮＴ無添加品と添加品のどちらを好むかを聞いたところ、全員が低糖化還元水飴添加品の方を好むと回答した。 Soymilk lacto ice was prepared according to the formulation shown in Table 4. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About the aftertaste and sour taste of soymilk, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong) , +3: very strong), the sensory test was performed, and the aftertaste and sour taste of soy milk were weaker in the case of the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.
表５の配合にて豆乳鍋スープを調製した。低糖化還元水飴としてスイートＮＴ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。豆乳の後味、エグ味について、低糖化還元水飴無添加のものを０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加のものの方が豆乳の後味、エグ味が弱かった。また、スイートＮＴ無添加品と添加品のどちらを好むかを聞いたところ、全員が低糖化還元水飴添加品の方を好むと回答した。 A soy milk pot soup was prepared according to the formulation shown in Table 5. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About the aftertaste and sour taste of soymilk, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong) , +3: very strong), the sensory test was performed, and the aftertaste and sour taste of soy milk were weaker in the case of the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.
豆乳および豆乳を含有する飲食物に、低糖化還元水飴を添加することにより豆乳の後味、エグ味の低減効果を示す。この豆乳の後味、エグ味低減効果により、良好な風味を有する豆乳および豆乳含有飲食物を提供することができる。 Addition of low-saccharified reduced starch syrup to soymilk and foods and drinks containing soymilk shows the effect of reducing the aftertaste and sour taste of soymilk. Due to the effect of reducing the aftertaste and egg taste of this soymilk, soymilk and soymilk-containing food and drink having a good flavor can be provided.
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