JP4939788B2 - 苦味、渋味が低減されたペプチド含有飲食品およびその製造方法 - Google Patents
苦味、渋味が低減されたペプチド含有飲食品およびその製造方法 Download PDFInfo
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- JP4939788B2 JP4939788B2 JP2005291053A JP2005291053A JP4939788B2 JP 4939788 B2 JP4939788 B2 JP 4939788B2 JP 2005291053 A JP2005291053 A JP 2005291053A JP 2005291053 A JP2005291053 A JP 2005291053A JP 4939788 B2 JP4939788 B2 JP 4939788B2
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Description
(オリゴ糖wt%)≧0.0268(ペプチドwt%)2+0.0485(ペプチドwt%)+0.0580
[式中、オリゴ糖wt%とは飲食品中のオリゴ糖の含有量を重量パーセントで表した値であり、ペプチドwt%とは飲食品中のペプチドの含有量を重量パーセントで表した値である]
である。さらに、好ましい大豆ペプチドに対するオリゴ糖の添加量は、
(オリゴ糖wt%)≧0.0431(ペプチドwt%)2+0.0707(ペプチドwt%)+0.2990
である。
(オリゴ糖wt%)≧0.0268(ペプチドwt%)2+0.0485(ペプチドwt%)+0.0580
であり、さらに、好ましくは、
(オリゴ糖wt%)≧0.0431(ペプチドwt%)2+0.0707(ペプチドwt%)+0.2990
である。[式中、オリゴ糖wt%とは飲食品中のオリゴ糖の含有量を重量パーセントで表した値であり、ペプチドwt%とは飲食品中のペプチドの含有量を重量パーセントで表した値である。]
大豆ペプチド(不二製油株式会社/商品名ハイニュートDC7)、マルトシルトレハロース(株式会社林原商事/商品名ハローデックス)、グラニュ糖(北海道糖業株式会社)、70°りんご透明果汁(三菱商事株式会社)、L−カルニチン(三栄源エフ・エフ・アイ株式会社)、アスパルテーム(味の素株式会社)、スクラロース(三栄源エフ・エフ・アイ株式会社)、DLリンゴ酸(三栄源エフ・エフ・アイ株式会社)、クエン酸(三栄源エフ・エフ・アイ株式会社)、クエン酸ナトリウム(三栄源エフ・エフ・アイ株式会社)、香料を含む溶液を、表1に従い、100kg調製した。この溶液を95℃で加熱殺菌し、85℃で350mLのペットボトルに充填した。これに蓋をし、速やかに巻締めた後、冷却し、これをサンプル1として試飲に供した。
サンプル1とサンプル2の風味評価を統計的に解析するために、2点比較法により官能評価を行った。官能評価に使用したパネルとしては、あらかじめ官能に対する試験を実施し、その感度が高いと認められたパネル30名を選定した。官能評価を実施した部屋は、室温23℃、湿度66%に制御されており、官能評価は各々独立したブースの中で実施された。サンプル1とサンプル2は、9℃でパネルに提示した。評価項目については、「全体の風味」、「甘みの強さ」、「甘みの好ましさ」、「酸味の強さ」、「渋み」、「苦味」、「味の濃さ」、「すっきり感」、「後味のよさ」とし、評点は、−2、−1、0、+1、+2で与えた。解析は、分散分析によって行った。P<0.001で「高度に有意差あり」、P<0.05で「有意差あり」、P<0.10で「傾向あり」と評価した。その結果を、表2に示す。
大豆ペプチド(ハイニュートDC)量を変化させて、それぞれの量において苦味が十分許容されるために必要なマルトシルトレハロース(ハローデックス)の配合量を求めた。実施例1と同様にして、種々の濃度の大豆ペプチドおよびマルトシルトレハロースを含むサンプルを調製し、5名のパネルにより風味評価した。各々の大豆ペプチドの配合量に対して効果的に苦味を抑える(風味評価:−)ためのマルトシルトレハロースの最少配合量を求めた。結果を表3のサンプル6〜10に示す。
(オリゴ糖wt%)≧0.0431(ペプチドwt%)2+0.0707(ペプチドwt%)+0.2990
の式を得た。また、風味評価±レベルの配合量について、
(オリゴ糖wt%)≧0.0268(ペプチドwt%)2+0.0485(ペプチドwt%)+0.0580
の式を得た。
配合成分が少なく、かつ大豆ペプチドの配合量が高い飲料を調製し、オリゴ糖を添加してその風味を評価した。その結果を表5に示す。高濃度の大豆ペプチドを含む場合でも、マルトシルトレハロースの配合量を高くするにつれて、苦味、渋味を低減することができた。この時、±となる評価は、大豆ペプチド9.6wt%に対してマルトシルトレハロース2wt%以上[(B)/(A)×100で31以上]の配合程度でその効果は発揮された。
Claims (4)
- 大豆タンパク質由来のペプチドを含有する飲料であって、オリゴ糖が添加されており、ここで、ペプチドの含有量は0.2wt%〜10wt%であり、オリゴ糖はマルトシルトレハロースであり、オリゴ糖の添加量は0.2wt%〜10wt%であり、ペプチドに対するオリゴ糖の添加量は、
(オリゴ糖wt%)≧0.0431(ペプチドwt%) 2 +0.0707(ペプチドwt%)+0.2990
[ペプチドwt%とは飲食品中のペプチドの含有量を重量パーセントで表した値であり、オリゴ糖wt%とは飲食品中のオリゴ糖の含有量を重量パーセントで表した値である]
である
ことを特徴とする飲料。 - さらに、二糖が添加されていることを特徴とする請求項1に記載の飲料。
- 苦味および/または渋味が低減されたペプチド含有飲料を製造する方法であって、大豆タンパク質由来のペプチド含有飲料にオリゴ糖を添加することを含み、ここで、ペプチドの含有量は0.2wt%〜10wt%であり、オリゴ糖はマルトシルトレハロースであり、オリゴ糖の添加量は0.2wt%〜10wt%であり、ペプチドに対するオリゴ糖の添加量は、
(オリゴ糖wt%)≧0.0431(ペプチドwt%) 2 +0.0707(ペプチドwt%)+0.2990
[ペプチドwt%とは飲食品中のペプチドの含有量を重量パーセントで表した値であり、オリゴ糖wt%とは飲食品中のオリゴ糖の含有量を重量パーセントで表した値である]
であることを特徴とするペプチド含有飲料の製造方法。 - さらに、飲料に二糖を添加することを含む、請求項3に記載のペプチド含有飲料の製造方法。
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