JP4955813B2 - 飲食品の呈味向上剤 - Google Patents
飲食品の呈味向上剤 Download PDFInfo
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- JP4955813B2 JP4955813B2 JP2010519670A JP2010519670A JP4955813B2 JP 4955813 B2 JP4955813 B2 JP 4955813B2 JP 2010519670 A JP2010519670 A JP 2010519670A JP 2010519670 A JP2010519670 A JP 2010519670A JP 4955813 B2 JP4955813 B2 JP 4955813B2
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- sterol
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/005—Condensed milk; Sugared condensed milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/08—Addition of flavouring ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C2240/10—Dairy products containing sterols or sterol derivatives
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Description
また、特開平11-89513に記載のヒト乳脂肪に近似する合成脂質組成物には、アラキドン酸を含む長鎖n-6高度不飽和脂肪酸がトリグリセリドを構成する脂肪酸の一種として使用されている。
さらに、特開平10-70992及び特開平10-191886にはアラキドン酸をトリグリセリドの形で豊富に含有する微生物由来の食用油脂が記載されており、この好適用途として、未熟児用調製乳、乳児用調製乳、幼児用食品、及び妊婦用食品等が挙げられている。
また特許第3220155号には、乳脂肪以外の脂肪酸等の酸化によって得ることができる香味料組成物が開示されている。
これらはいずれも糖とアミノ酸とアラキドン酸の3種の加熱反応物が人工的なチキン様の臭いを発現するものある。
WO2005/004634には、長鎖高度不飽和脂肪酸及び/又はそのエステル体を分解しその分解物、及びその分解物の抽出物を食品に添加した場合に、食品のコク味が増す効果が得られることを見出している。
WO2005/046653では、長鎖高度不飽和脂肪酸及び/又はそのエステル体を食品に添加することでコク味増強の他に、食品の味又は風味を向上させる様々な機能があることを見出している。
WO2005/046354では、長鎖高度不飽和脂肪酸及び/又はそのエステル体にコク味向上成分(α-トコフェロール、鉄分)を含むことで、コク味が一層向上することが示されている。
例えば、上記の特開平10-70992及び特開平10-191886に記載されたアラキドン酸をトリグリセリドの形で豊富に含有する微生物由来の食用油脂を使用することが出来る。2種以上の長鎖高度不飽和脂肪酸又は異なる原料から得られた同種の脂肪酸を適宜混合して使用することも可能である。
評価記号は、-:効果なし、+:+の数が多いほど高い効果あり
実施例、比較例の評価実験では以下を用いた。
・コーン油:(株)J-オイルミルズ製
・アラキドン酸トリグリセリド(以下、AATG):サントリー(株)製「SUNTGA40S」(微生物由来アラキドン酸、以下AA 純度40〜45%)
・希釈AATG:AATGを0.5%濃度(重量%)になるようにコーン油で希釈したもの
・希釈ステロールエステル:植物ステロール((株)八代製 ステロールエステル含量92%
フリーステロール濃度として56%)を0.5%濃度(重量%)になるようにコーン油で希釈したもの。
・希釈酸化AA:AATGを120℃3時間酸化処理したものを、0.5%濃度(重量%)になるようにコーン油で希釈したもの。
・使用原料
大豆、菜種のスカム(86.14:13.86で混合)
・総ステロール量13%(大豆スカム 総ステロール量12.1%、菜種18.5%)
以上を、(株)八代が酵素エステル交換によりステロールエステルを得て、それを分子蒸留したもの
・(株)八代製のステロールエステルのステロールエステル組成(※カッコ内はフリーステロール)
Brassicsterol 5.3% (3.0%)
Campesterol 26.5% (14.9%)
Stigmasterol 18.9% (10.7%)
β-Sitosterol 49.2% (27.7%)
砂糖溶液での評価(甘味料に対するAATG並びにステロールエステルの添加効果)
比較例1 コーン油のみ(コントロール)
比較例2 希釈ステロールエステル
比較例3 希釈AATG
実施例1 希釈ステロールエステル+希釈AATG
チョコレートスプレッドでの評価(AATG並びにステロールエステルの添加効果)
比較例4 コーン油のみ(コントロール)
比較例5 希釈ステロールエステル
比較例6 希釈AATG
実施例2 希釈ステロールエステル+希釈AATG
チョコレートスプレッド:明治乳業製(株)製 チョコレートクリーム
加糖練乳での評価(AATG並びにステロールエステルの添加効果)
比較例7 コーン油のみ(コントロール)
比較例8 希釈ステロールエステル
比較例9 希釈AATG
実施例3 希釈ステロールエステル+希釈AATG
加糖練乳:雪印乳業製株)製 雪印北海道コンデンスミルク
コーンクリームスープでの評価(AATG並びにステロールエステルの添加効果)
比較例10 コーン油のみ(コントロール)
比較例11 希釈ステロールエステル
比較例12 希釈AATG
実施例4 希釈ステロールエステル+希釈AATG
コーンクリームスープ粉末:味の素(株)クノールカップスープ コーンクリーム
食塩溶液での評価(ステロールエステルの種類と添加効果の確認)
比較例13 コーン油のみ(コントロール)
比較例14 希釈ステロールエステル
比較例15 希釈ライステロールエステル
比較例16 希釈AATG
実施例5 希釈ステロールエステル+希釈AATG
実施例6 希釈ライステロールエステル+希釈AATG
希釈ライステロールエステル:ライステロールTM エステル 築野食品工業(株)製を0.5%濃度(重量%)になるようにコーン油で希釈したもの。
・米糠及び米胚芽より得られる、植物ステロール及びトリテルペンアルコールとの脂肪酸エステルからなる混合物
・ステロールエステル含量(82.3%)、フリーステロール濃度として50.8%程度、ステロール組成を表9に示す。
鶏がらスープでの評価(AATG並びにステロールエステルの添加効果)
比較例17 コーン油のみ(コントロール)
比較例18 希釈ステロールエステル
比較例19 希釈AATG
実施例7 希釈ステロールエステル+希釈AATG
スープの素:味の素(株)丸鶏がらスープの素
マーガリンでの評価(AATG並びにステロールエステルの添加効果)
比較例20 コーン油のみ(コントロール)
比較例21 希釈ステロールエステル
比較例22 希釈AATG
実施例8 希釈ステロールエステル+希釈AATG
マーガリン(ファットスプレッド):雪印乳業(株)ネオソフト
表14に示すように、比較例20〜22、実施例8と、マーガリンを計量し、よく混合した後、味覚パネラー5人で官能評価を実施した。結果は表15に示す。
酢溶液での評価(穀物酢に対するAATG並びにステロールエステルの添加効果)
比較例23 コーン油のみ(コントロール)
比較例24 希釈ステロールエステル
比較例25 希釈AATG
実施例9 希釈ステロールエステル+希釈AATG
穀物酢:(株)ミツカン製
トマトケチャップでの評価(AATG並びにステロールエステルの添加効果)
比較例26 コーン油のみ(コントロール)
比較例27 希釈ステロールエステル
比較例28 希釈AATG
実施例10 希釈ステロールエステル+希釈AATG
トマトケチャップ:カゴメ(株)製
中濃ソースでの評価(AATG並びにステロールエステルの添加効果)
比較例29 コーン油のみ(コントロール)
比較例30 希釈ステロールエステル
比較例31 希釈AATG
実施例11 希釈ステロールエステル+希釈AATG
中濃ソース:ブルドックソース(株) 製
食塩溶液での評価(AATG酸化処理の効果確認)
比較例32 コーン油のみ(コントロール)
比較例33 希釈ステロールエステル
比較例34 希釈AATG
比較例35 希釈酸化AA
実施例12 希釈ステロールエステル+希釈AATG
実施例13 希釈ステロールエステル+希釈酸化AA
コク味増強剤の呈味増強効果、減コク味向上剤でのコク味の維持効果
<官能検査による評価法>
以下に行う官能検査での官能評価において「コク味が増強される」とは各表中の評価項目にある「風味の強さ」、「味の強さ」及び「後味の強さ」がそれぞれの「風味の好ましさ」、「味の好ましさ」及び「後味の好ましさ」を向上させる若しくは損なうことなく増大させることである。評価記号の意味は以下の通りである。
×:コントロールより弱い又は好ましくない;△:コントロールと同等;〇:コントロールより強い又は好ましい;◎コントロールより明らかに強い又は好ましい
表24の組成で長鎖高度不飽和脂肪酸及び/又はそのエステル体及びステロールエステルと植物油脂(コーン油)を混合しコク味向上剤を調製した。
Claims (6)
- 酸化処理されている長鎖高度不飽和脂肪酸及び/又はそのエステル体並びにステロール及び/又はステロールエステルから成る飲食品の呈味向上剤。
- n-6系長鎖高度不飽和脂肪酸及び/又はそのエステル体並びにステロール及び/又はステロールエステルから成る飲食品の呈味向上剤。
- アラキドン酸及び/又はそのエステル体並びにステロール及び/又はステロールエステルから成る飲食品の呈味向上剤。
- 長鎖高度不飽和脂肪酸が微生物由来である請求項1〜3のいずれかに記載の呈味向上剤。
- 請求項1〜4のいずれかに記載の呈味向上剤を添加することを特徴とする飲食品の呈味向上方法。
- 請求項5に記載の方法を用いてなる呈味の向上した飲食品。
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US20190090524A1 (en) * | 2016-03-02 | 2019-03-28 | International Flavors & Fragrances Inc. | Novel compositions for flavor enhancement |
ITUA20162713A1 (it) * | 2016-04-19 | 2017-10-19 | Univ Degli Studi Di Perugia | Uso di acidi grassi insaturi come esaltatori del gusto nei prodotti alimentari. |
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BRPI0412373A (pt) | 2003-07-09 | 2006-09-05 | J Oil Mills Inc | intensificador de gosto encorpado, e, alimento |
TWI356681B (en) | 2003-11-12 | 2012-01-21 | J Oil Mills Inc | Body taste improver comprising long-chain highly u |
KR100552649B1 (ko) | 2003-11-17 | 2006-02-20 | 아이큐어 주식회사 | 펠비낙 함유 소염진통용 플라스터 |
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2009
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- 2009-03-16 RU RU2011104719/13A patent/RU2011104719A/ru not_active Application Discontinuation
- 2009-03-16 EP EP09794231A patent/EP2311326A1/en not_active Withdrawn
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- 2009-03-16 WO PCT/JP2009/055017 patent/WO2010004784A1/ja active Application Filing
- 2009-03-16 AU AU2009269433A patent/AU2009269433A1/en not_active Abandoned
- 2009-03-16 JP JP2010519670A patent/JP4955813B2/ja active Active
- 2009-04-20 TW TW098112956A patent/TW201002215A/zh unknown
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Also Published As
Publication number | Publication date |
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MY155505A (en) | 2015-10-30 |
CA2730076A1 (en) | 2010-01-14 |
JPWO2010004784A1 (ja) | 2011-12-22 |
MX2011000202A (es) | 2011-03-24 |
BRPI0915472A2 (pt) | 2015-08-04 |
KR20110036058A (ko) | 2011-04-06 |
CN102088869B (zh) | 2013-10-30 |
EP2311326A1 (en) | 2011-04-20 |
RU2011104719A (ru) | 2012-08-20 |
US20110117262A1 (en) | 2011-05-19 |
AU2009269433A1 (en) | 2010-01-14 |
WO2010004784A1 (ja) | 2010-01-14 |
CN102088869A (zh) | 2011-06-08 |
TW201002215A (en) | 2010-01-16 |
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