JP4943116B2 - 苦味又は酸味低減剤及びそれを配合した飲食品 - Google Patents
苦味又は酸味低減剤及びそれを配合した飲食品 Download PDFInfo
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- JP4943116B2 JP4943116B2 JP2006293799A JP2006293799A JP4943116B2 JP 4943116 B2 JP4943116 B2 JP 4943116B2 JP 2006293799 A JP2006293799 A JP 2006293799A JP 2006293799 A JP2006293799 A JP 2006293799A JP 4943116 B2 JP4943116 B2 JP 4943116B2
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- galactomannan
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- glutamylethylamide
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- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical class C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 1
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- 235000004554 glutamine Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
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Description
本発明に用いられるグルタミン誘導体としては、例えば、グルタミルフェニルアラニン、グルタミルチロシンメチルエステル、グルタミルDOPA、グルタミルグルタミン等があげられ、好ましくは、ピログルタミン酸、γ−グルタミルエチルアミド、γ−グルタミルメチルアミドである。
分岐アミノ酸とは、側鎖が分岐・枝分かれしているバリン、ロイシン、イソロイシンの3種のことである。これらの苦味を低減する。
コーヒー由来の苦味を低減する。
ビール原料であるホップに由来する苦味を低減する。
果汁とは、たとえばグレープフルーツ、夏みかん、はっさく、スウィーティー、ブンタン、ライム、キウイフルーツ、リンゴなどの果物を絞って得られた液体である。これらの果汁由来の苦味もしくは酸味を低減する。
アセロラもしくはレモン由来の酸味を低減する。
炭酸飲料由来の苦味を低減する。
有機酸としては、クエン酸やリンゴ酸、酢酸、プロピオン酸、酪酸等があげられる。これらの有機酸由来の酸味を低減する。
サポニンとしては、茶サポニン、大豆サポニン、人参サポニン等があげられる。これらのサポニン由来の苦味を低減する。
ポリフェノールとしては、フラボノイド類であるカテキン、アントシアニン、イソフラボン、フラバン、フラバノン、フェノール類であるクロロゲン酸等があげられる。これらのポリフェノール由来の苦味を低減する。
カフェイン由来の苦味を低減する。
水900gに0.1N塩酸を加えてpH4.5に調整し、これにアスペルギルス属由来のβ−マンナナーゼ(NOVO社製)0.2gとグァーガム粉末(サティアン社製)100gを添加混合して40〜45℃で24時間酵素を作用させた。反応後90℃、15分間加熱して酵素を失活させた。濾過分離(吸引濾過)して、不溶物を除去して得られた透明な溶液を減圧濃縮(RE200型エバポレーター;Yamato製)した後(固形分20%)、噴霧乾燥(大川原化工機(株))し、ガラクトマンナン(平均分子量 約20,000)の粉末65gが得られた。この得られた粉末65gに石油エーテル1625mlを加え脱脂し、水不溶性成分を除去した水溶性画分62gを得た。この得られた水溶性画分62gに0.08mol/Lリン酸緩衝液500mlを加え完全に溶解し、そこに熱安定性α−アミラーゼ(Novo Nordisk社製)1.0mlを加え沸騰水浴中で30分間処理し、さらにアミログルコシダーゼ(Sigma社製)1.0ml加え60℃で30分間処理した後、処理物にエタノールを加え、80%エタノール濃度とした際に沈殿する80%エタノール不溶性糖質52gを得た。
0.3Mグルタミン及び1.5Mエチルアミンをホウ酸緩衝液(Na2B4O7−NaOH、pH11)中、0.3U/グルタミナーゼ(Pseudomonas属細菌由来)にて30℃、22時間反応させた。反応液1より225mmolのγ−グルタミルエチルアミドを得た。なお、副生成物のグルタミン酸は20mmolであった。なお、反応液からの精製は、反応液をDowex 50×8、Dowex 1×2カラムクロマトグラフィーにかけ、これをエタノール処理することにより行った。
表1の配合組成に従い、分岐アミノ酸であるバリン、ロイシン、イソロイシンを添加した飲料を調製した。A区分にはブランクとして何も添加せず、B区分にはガラクトマンナンを0.1重量%添加し、C区分にはガラクトマンナンを1.0重量%及びγ−グルタミルエチルアミドを0.01重量%添加した。これらの3区分について、AとB及びAとC、BとCの3グループに分け、男女合計22名のパネラーに、AとBもしくはAとC、BとCを比較した際に、いずれか苦味の強い方、飲みやすい方を選択させた。表2及び3、4に各区分を選択した人数を示す。
市販のレモン飲料(商品名:ポッカ100レモン、ポッカコーポレーション社製)に、A区分には何も添加せず、B区分にはガラクトマンナンを0.1重量%添加し、C区分にはガラクトマンナンを0.1重量%及びγ−グルタミルエチルアミドを0.01重量%添加した。これらの3区分について、AとB及びAとC、BとCの3グループに分け、男女合計22名のパネラーに、AとBもしくはAとC、BとCを比較した際に、いずれか苦味の強い方、飲みやすい方を選択させた。表18及び19、20に各区分を選択した人数を示す。
サポニンとして茶葉サポニン1.0重量%水溶液を調製した。この水溶液を最終濃度が0.1重量%となるように分配し、A区分には何も添加せず、B区分にはガラクトマンナンを0.1重量%添加し、C区分にはガラクトマンナンを0.1重量%及びγ−グルタミルエチルアミドを0.01重量%添加した。これらの3区分について、AとB及びAとC、BとCの3グループに分け、男女合計22名のパネラーに、AとBもしくはAとC、BとCを比較した際に、いずれか苦味の強い方、飲みやすい方を選択させた。表27及び28、29に各区分を選択した人数を示す。
カフェイン1.0重量%水溶液を調製し、この水溶液を最終濃度が0.1重量%となるように分配し、A区分には何も添加せず、B区分にはガラクトマンナンを0.1重量%添加し、C区分にはガラクトマンナンを0.1重量%及びγ−グルタミルエチルアミドを0.01重量%添加した。これらの3区分について、AとB及びAとC、BとCの3グループに分け、男女合計22名のパネラーに、AとBもしくはAとC、BとCを比較した際に、いずれか苦味の強い方、飲みやすい方を選択させた。表33及び34、35に各区分を選択した人数を示す。
Claims (2)
- グアーガム粉末水溶液をβ−マンナナーゼ処理して得られたガラクトマンナンから水不溶性成分を除去した水溶性画分をα−アミラーゼ処理、更にアミログルコシダーゼ処理した後、処理物にエタノールを加え80%エタノール濃度としたときに沈殿する80%エタノール不溶性糖質を含有することを特徴とする酸味低減剤。
- さらにγ−グルタミルエチルアミドを含有することを特徴とする請求項1記載の酸味低減剤。
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