JP5033255B2 - Food and drink with unpleasant vitamin odor suppressed - Google Patents
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Description
本発明は不快なビタミン臭が抑制された飲食品並びにビタミン配合飲食品が有する不快なビタミン臭を抑制する方法に関するものである。 The present invention relates to a food and drink in which an unpleasant vitamin odor is suppressed and a method for suppressing an unpleasant vitamin odor possessed by a vitamin-containing food and drink.
近年の健康指向の高まりから、ビタミン類を含んだ各種の健康食品が市販されている。例えばビタミンＡ、ビタミンＢ類、ビタミンＣ、ビタミンＥ等種々のビタミン又はビタミン高含有の商品が上市され、各種の機能効能が謳われているが、そのビタミン臭に起因して、対象となる消費者は成人男子に偏る傾向がある。また近年のストレス社会において、栄養ドリンク剤などは、そのリフレッシュ効果により愛用されるものであるが、やはり成分として含まれるビタミン由来のビタミン臭が、消費拡大に至らない要因の一つと考えられる。 Due to the recent increase in health orientation, various health foods containing vitamins are commercially available. For example, various vitamins or vitamin-rich products such as vitamin A, vitamin B, vitamin C, and vitamin E are marketed and various functional effects are sought. Tend to be biased towards adult males. In recent stressed society, nutritional drinks and the like are used habitually due to their refreshing effect, but the vitamin odor derived from vitamins contained as a component is also considered to be one of the factors that do not lead to increased consumption.
このような食品や医薬品のビタミン臭は、その商品価値を低下させるため、ビタミン臭をマスキングする方法が研究されている。これらのビタミン臭のマスキング方法としては、例えば、没食子酸のような多価フェノール化合物を水溶性ビタミン含有水溶液に添加する方法（特許文献１）、トロピカル系香料を使用する方法（特許文献２）などが提案されている。しかしながら、上記方法では、ビタミン臭が完全には抑制されなかったり、食品や医薬品の味を変化させてしまうなどの問題点があり、更なる技術の向上が望まれていた。 In order to reduce the commercial value of such a food or pharmaceutical vitamin odor, methods for masking the vitamin odor have been studied. As a method for masking these vitamin odors, for example, a method of adding a polyhydric phenol compound such as gallic acid to a water-soluble vitamin-containing aqueous solution (Patent Document 1), a method of using a tropical flavor (Patent Document 2), etc. Has been proposed. However, the above method has problems such as that the vitamin odor is not completely suppressed and the taste of foods and medicines is changed, and further technical improvement has been desired.
本発明の目的は、不快なビタミン臭が抑制された飲食品を提供すること、並びに、ビタミン配合飲食品が有する不快なビタミン臭を効果的に抑制する方法を提供することである。 The objective of this invention is providing the food / beverage products by which the unpleasant vitamin odor was suppressed, and providing the method of suppressing the unpleasant vitamin odor which a vitamin-containing food / beverage product has effectively.
本発明者らは上記従来技術の問題点を解決すべく鋭意研究した結果、キナ酸あるいはキナ酸を含むコーヒー豆の加水分解物が、食品や医薬品の不快なビタミン臭を顕著に抑制することを見い出し、本発明を完成した。すなわち、本発明はキナ酸からなるビタミン臭抑制剤である。さらに本発明は、コーヒー豆を加水分解処理し、加水分解処理物を精製して得られるキナ酸を含むコーヒー豆加水分解物からなるビタミン臭抑制剤である。本発明のビタミン臭抑制剤は、コーヒー豆を酵素を用いて加水分解処理し、不溶物を除去した後、加水分解物を吸着剤と接触させて精製するか、あるいはコーヒー豆をアルカリ加水分解処理し、加水分解処理物を酸で中和した後イオン交換膜電気透析法により脱塩して精製することにより得られる。さらに本発明は、上記ビタミン臭抑制剤を含有することを特徴とする食品又は医薬品である。本発明者らは、前にキナ酸を含むコーヒー加水分解物の添加により有機酸を含有する飲食品の酸味を和らげ、渋味や苦味を改善する方法を提案したが（特開平９−９４０８０号公報）、キナ酸またはキナ酸を含むコーヒー豆加水分解物が飲食品の不快なビタミン臭を抑制することは知られていない。 As a result of diligent research to solve the above-described problems of the prior art, the present inventors have found that quinic acid or a hydrolyzate of coffee beans containing quinic acid significantly suppresses unpleasant vitamin odors in foods and pharmaceuticals. As a result, the present invention has been completed. That is, the present invention is a vitamin odor inhibitor made of quinic acid. Furthermore, the present invention is a vitamin odor inhibitor comprising a coffee bean hydrolyzate containing quinic acid obtained by hydrolyzing coffee beans and purifying the hydrolyzed product. The vitamin odor suppressor of the present invention is obtained by hydrolyzing coffee beans using an enzyme and removing insolubles, and then purifying the hydrolyzate by contacting with an adsorbent, or by subjecting coffee beans to an alkaline hydrolysis treatment. Then, the hydrolyzed product is neutralized with an acid, and then desalted and purified by an ion exchange membrane electrodialysis method. Furthermore, the present invention is a food or pharmaceutical product comprising the above-mentioned vitamin odor inhibitor. The present inventors have previously proposed a method for reducing the sourness and bitterness of foods and drinks containing organic acids by adding a coffee hydrolyzate containing quinic acid (Japanese Patent Laid-Open No. 9-94080). Gazette), quinic acid or coffee bean hydrolyzate containing quinic acid is not known to suppress unpleasant vitamin odor in food and drink.
本発明のビタミン臭抑制剤をビタミン臭を有する食品又は医薬品に添加することにより、不快なビタミン臭を抑制することができる。本発明のビタミン臭抑制剤は少量の添加で効果を奏するので食品や医薬品の味に影響を与えることなく不快なビタミン臭を抑制することができる。 An unpleasant vitamin odor can be suppressed by adding the vitamin odor inhibitor of the present invention to a food or medicine having a vitamin odor. Since the vitamin odor inhibitor of the present invention is effective when added in a small amount, it can suppress an unpleasant vitamin odor without affecting the taste of food or medicine.
以下に本発明を詳細に説明する。本発明において、ビタミン臭抑制剤としてキナ酸を用いる場合、キナ酸には特に限定はなく、市販のものが使用される。本発明において、ビタミン臭抑制剤としてコーヒー加水分解物を用いる場合、製造に供するコーヒー豆は、産地や品種などに制限されることなく任意の豆が用いられ、生であっても焙煎したものであってもよく、通常、粉砕して用いられる。本発明のビタミン臭抑制剤の調製に際して、酵素による加水分解を行う場合は、コーヒー豆を粉砕し、水又は水溶性溶媒により抽出し、抽出液に酵素を加えて加水分解処理するのが望ましい。 The present invention is described in detail below. In the present invention, when quinic acid is used as the vitamin odor inhibitor, quinic acid is not particularly limited, and a commercially available product is used. In the present invention, when using a coffee hydrolyzate as a vitamin odor suppressant, coffee beans to be used for production are not limited to the production area or variety, and any beans are used and roasted even if raw Ordinarily, it is used after being pulverized. In the preparation of the vitamin odor inhibitor of the present invention, when hydrolysis is performed with an enzyme, coffee beans are preferably pulverized and extracted with water or a water-soluble solvent, and the hydrolysis is performed by adding the enzyme to the extract.
水溶性溶媒としてはメタノール、エタノール、２−プロパノール、アセトン等の溶媒が例示され、これらの１種又は２種以上の混合物を用いることができ、必要に応じて水溶液の形で使用される。抽出法は一般に用いられる条件で可能であり、特に限定されるものではないが、抽出溶媒の量はコーヒー豆の１〜３０倍量が用いられ、好ましくは５〜２０倍量が用いられる。抽出の温度及び時間は任意に定めることができ、特に限定されるものではないが、５０〜１００℃にて１〜２４時間、好ましくは２〜８時間が適当である。 Examples of the water-soluble solvent include solvents such as methanol, ethanol, 2-propanol, and acetone. One or a mixture of two or more of these can be used, and they are used in the form of an aqueous solution as necessary. The extraction method can be performed under generally used conditions, and is not particularly limited, but the extraction solvent is used in an amount of 1 to 30 times, preferably 5 to 20 times that of coffee beans. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are suitable at 50 to 100 ° C. for 1 to 24 hours, preferably 2 to 8 hours.
抽出液は不溶物を除去した後、必要に応じて濃縮工程を経て、酵素分解される。得られた抽出液が水抽出液の場合はそのまま、水溶性溶媒を含む場合は濃縮等により水溶性溶媒の量を５％以下にした後、酵素処理を行うことが望ましい。酵素分解にはタンナーゼ又はクロロゲン酸エステラーゼが用いられる。利用できるタンナーゼの種類としては特に限定されるものではなく、麹菌などの糸状菌、酵母、細菌などの微生物、特に Aspergillus属や Penicillium属から産生されるタンナーゼを挙げることができるが、好ましくは Aspergillus属、特に好ましくはAspergillus oryze から産生されるタンナーゼが用いられる。利用できるクロロゲン酸エステラーゼの種類についても特に限定されるものではなく、Aspergillus属、Penicillium属、Botrytis属などの糸状菌により産生されるものを挙げることができるが、好ましくは Aspergillus属、特に好ましくは Aspergillus japonics や Aspergillus niger から産生されるクロロゲン酸エステラーゼが用いられる。これらの酵素は、キッコーマン株式会社より入手することもできる。また、これらの酵素は各種の固定化方法により固定化したものを使用することで、更に高い効率を得ることも可能となる。酵素分解の条件は特に限定されるものではないが、好ましくは３０〜５０℃で１〜４８時間、更に好ましくは３５〜４５℃で２〜２４時間が適当である。 The extract is subjected to enzymatic decomposition through a concentration step as necessary after removing insoluble matters. When the obtained extract is a water extract, it is desirable to carry out an enzyme treatment after reducing the amount of the water-soluble solvent to 5% or less by concentration or the like if it contains a water-soluble solvent. For enzymatic degradation, tannase or chlorogenic acid esterase is used. The type of tannase that can be used is not particularly limited, and examples thereof include filamentous fungi such as Neisseria gonorrhoeae, microorganisms such as yeast and bacteria, particularly tannase produced from the genus Aspergillus and Penicillium, preferably the genus Aspergillus. Particularly preferably, tannase produced from Aspergillus oryze is used. The type of chlorogenic acid esterase that can be used is not particularly limited, and examples thereof include those produced by filamentous fungi such as Aspergillus genus, Penicillium genus, Botrytis genus, preferably Aspergillus genus, particularly preferably Aspergillus. Chlorogenic acid esterase produced from japonics and Aspergillus niger is used. These enzymes can also be obtained from Kikkoman Corporation. In addition, it is possible to obtain higher efficiency by using these enzymes immobilized by various immobilization methods. The conditions for the enzymatic decomposition are not particularly limited, but it is preferably 1 to 48 hours at 30 to 50 ° C, more preferably 2 to 24 hours at 35 to 45 ° C.
酵素分解物は不溶物を濾過除去後、吸着剤に接触することにより、未反応のクロロゲン酸、副生成物のカフェー酸、或いはカフェイン等の夾雑物を除去することにより精製される。吸着剤の種類としては、高分子樹脂系吸着剤であれば特に限定されるものではなく、例えばアンバーライトＩＲ（オルガノ株式会社）のような陽イオン交換樹脂、スチレン−ジビニルベンゼン系合成吸着剤ダイヤイオンＨＰ（三菱化学株式会社）などが挙げられ、特に好ましくはダイヤイオンＨＰ−２０が用いられる。これら樹脂に接触させる方法はバッチ式、カラム式いずれでも良いが、生産規模ではカラム方式の方が一般的である。得られた液状組成物はそのままでビタミン臭抑制剤として使用できるが、好ましくは減圧濃縮、凍結乾燥などにより溶媒を除去し、粉末状として目的のビタミン臭抑制剤を得る。 The enzyme degradation product is purified by removing unreacted substances such as unreacted chlorogenic acid, by-product caffeic acid, or caffeine by contacting the adsorbent after removing insolubles by filtration. The type of adsorbent is not particularly limited as long as it is a polymer resin-based adsorbent. For example, a cation exchange resin such as Amberlite IR (Organo Corporation), a styrene-divinylbenzene-based synthetic adsorbent diamond Ion HP (Mitsubishi Chemical Corporation) etc. are mentioned, Especially preferably, Diaion HP-20 is used. The method of bringing into contact with these resins may be either a batch method or a column method, but the column method is more common on the production scale. The obtained liquid composition can be used as it is as a vitamin odor suppressor, but the solvent is preferably removed by concentration under reduced pressure, lyophilization or the like to obtain the desired vitamin odor suppressor in powder form.
本発明のビタミン臭抑制剤の調製に際して、アルカリ加水分解を行う場合は、コーヒー豆を微粉砕し、これにアルカリ水溶液を加えて６０〜９０℃で１０〜６０分間加熱攪拌す
る。アルカリ水溶液としては、水酸化カルシウム、水酸化ナトリウム、炭酸ナトリウムなどの水溶液が用いられ、好ましくは水酸化カルシウムが用いられる。加水分解後、反応液に、塩酸、硫酸、蓚酸、リン酸などの酸を加えて中和処理する。中和処理した加水分解液をイオン交換膜電気透析装置にかけ、中和により生成した塩を除去する。脱塩は陽イオン交換膜分画分子量１００、３００、好ましくは３００相当膜、あるいは陰イオン交換膜分画分子量１００、３００、好ましくは１００相当膜を用いて行うのが望ましい。得られた液状組成物はそのままでビタミン臭抑制剤として使用できるが、好ましくは減圧濃縮、凍結乾燥などにより水を除去し、粉末状として目的のビタミン臭抑制剤を得る。
When alkaline hydrolysis is performed in preparing the vitamin odor inhibitor of the present invention, coffee beans are pulverized, an aqueous alkali solution is added thereto, and the mixture is heated and stirred at 60 to 90 ° C. for 10 to 60 minutes. As the alkaline aqueous solution, an aqueous solution of calcium hydroxide, sodium hydroxide, sodium carbonate or the like is used, and calcium hydroxide is preferably used. After hydrolysis, the reaction solution is neutralized by adding an acid such as hydrochloric acid, sulfuric acid, succinic acid, or phosphoric acid. The neutralized hydrolyzed solution is applied to an ion exchange membrane electrodialyzer to remove salts generated by neutralization. Desalting is desirably performed using a cation exchange membrane fraction molecular weight of 100, 300, preferably a 300 equivalent membrane, or an anion exchange membrane fraction molecular weight of 100, 300, preferably a 100 equivalent membrane. The obtained liquid composition can be used as a vitamin odor inhibitor as it is, but preferably the water is removed by concentration under reduced pressure, lyophilization or the like to obtain the desired vitamin odor inhibitor as a powder.
かくして得られたビタミン臭抑制剤には、コーヒー豆に含有されていたクロロゲン酸の加水分解物であるキナ酸の他、単糖類、アミノ酸等が含まれており、キナ酸、単糖類の含有率はそれぞれ約３０〜５０重量％、２０〜４０重量％である。本発明のビタミン臭抑制剤は、キナ酸自体よりも、コーヒー加水分解物、特に酵素による加水分解物の効果が優れているが、これはキナ酸と他の成分の相乗効果によるものと考えられる。 In addition to quinic acid, which is a hydrolyzate of chlorogenic acid contained in coffee beans, the vitamin odor inhibitor thus obtained contains monosaccharides, amino acids, etc., and the content of quinic acid and monosaccharides Are about 30-50% by weight and 20-40% by weight, respectively. The vitamin odor suppressor of the present invention is superior to quinic acid itself in the effect of coffee hydrolyzate, particularly hydrolyzate by enzyme, which is considered to be due to the synergistic effect of quinic acid and other components. .
本発明のビタミン臭抑制剤は、ビタミン臭を有する食品又は医薬品に少量添加すれば、不快なビタミン臭を抑制することができる。本発明により抑制されるビタミン臭は、ビタミンＢ1、Ｂ2、Ｂ6、Ｂ12などのビタミンＢ群、ビタミンＣ、ニコチン酸、ニコチン酸アミド、ビオチンなどの不快な臭気である。これらのビタミン臭は、ビタミンＢ1自体の分解で生成した含硫化合物、あるいはビタミン類相互の反応で生じた化合物が原因であると言われている。 The vitamin odor inhibitor of the present invention can suppress an unpleasant vitamin odor by adding a small amount to a food or medicine having a vitamin odor. The vitamin odor suppressed by the present invention is an unpleasant odor such as vitamin B group such as vitamins B 1 , B 2 , B 6 , and B 12 , vitamin C, nicotinic acid, nicotinamide, and biotin. These vitamin odors are said to be caused by sulfur-containing compounds produced by the decomposition of vitamin B 1 itself or compounds produced by the mutual reaction of vitamins.
本発明のビタミン臭抑制剤は、上記ビタミン類が配合された飲食品や医薬品に適用され、その例としては、栄養補助食品としてのサプリメント、ニアウォーターのような飲料、クッキー、ビスケット、ゼリーなどに配合した栄養バランス食品、医薬部外品のドリンク剤、ビタミン剤、胃清涼剤等が挙げられる。 The vitamin odor suppressor of the present invention is applied to foods and drinks and pharmaceuticals containing the above vitamins. Examples thereof include supplements as dietary supplements, beverages such as near water, cookies, biscuits, and jelly. Examples include nutritional balanced foods, quasi-drug drinks, vitamins, and gastric fresheners.
本発明のビタミン臭抑制剤は直接または水、エタノールのような適当な溶剤に溶かして飲食品および医薬品に添加される。添加量には特に限定はないが、通常飲食品等に対し０.００００１〜０.０００５重量％、好ましくは０.００００３〜０.０００１重量％の添加量とすることが適当である。 The vitamin odor inhibitor of the present invention is added to foods and drinks and pharmaceuticals directly or dissolved in an appropriate solvent such as water or ethanol. The addition amount is not particularly limited, but it is appropriate that the addition amount is usually 0.0001 to 0.0005% by weight, preferably 0.00003 to 0.0001% by weight, based on food and drink.
以下に実施例を挙げて本発明を具体的に説明するが、本発明は実施例の記載に限定されるものではない EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.
[実施例１]
コーヒー生豆５００ｇを微粉砕した後、７０重量％エタノール水溶液５０００mlを加え、２時間加熱還流した。冷却後、遠心濾過器で固液分離し、濾過液をエタノール含量５重量％以下まで減圧濃縮し、タンナーゼ（キッコーマン社製）５０００単位（タンナーゼの１単位は３０℃の水中においてタンニン酸に含まれるエステル結合を１分間に１マイクロモル加水分解する酵素量である）を加え４０℃、３時間攪拌した。処理液を、遠心分離により不溶物を取り除き、合成吸着剤（ダイヤイオンＨＰ−２０）５００mlを添加し、１時間攪拌した。その後濾過により合成吸着剤を濾別し、濾液を凍結乾燥することにより、成分重量比：キナ酸３２％、グルコース１６％、フルクトース１５％からなるコーヒー豆加水分解物のビタミン臭抑制剤２９.９ｇを得た。
[Example 1]
After pulverizing 500 g of green coffee beans, 5000 ml of a 70 wt% aqueous ethanol solution was added and heated under reflux for 2 hours. After cooling, solid-liquid separation is performed with a centrifugal filter, and the filtrate is concentrated under reduced pressure to an ethanol content of 5% by weight or less. 5000 units of tannase (manufactured by Kikkoman Corp.) The amount of enzyme that hydrolyzes 1 micromole of ester bond per minute) was added, and the mixture was stirred at 40 ° C. for 3 hours. The treatment solution was centrifuged to remove insoluble matters, 500 ml of a synthetic adsorbent (Diaion HP-20) was added, and the mixture was stirred for 1 hour. Thereafter, the synthetic adsorbent is separated by filtration, and the filtrate is freeze-dried, whereby 29.9 g of a vitamin odor inhibitor of coffee bean hydrolyzate consisting of 32% quinic acid, 16% glucose and 15% fructose. Got.
[実施例２]
コーヒー生豆５００ｇを微粉砕した後、７０重量％エタノール水溶液５０００mlを加え、２時間加熱還流した。冷却後、遠心濾過器で固液分離し、濾過液をエタノール含量５重量％以下まで減圧濃縮し、クロロゲン酸エステラーゼ（キッコーマン社製）１０００単位
（クロロゲン酸エステラーゼの１単位は３０℃の水中において３−カフェオイルキナ酸を１分間に１マイクロモル加水分解する酵素量である）を加え４０℃、３時間攪拌した。処理液を、遠心分離により不溶物を取り除き、合成吸着剤（ダイヤイオンＨＰ−２０）１０００mlを充填したカラムに通導し、溶出してきた液を凍結乾燥することにより、成分重量比：キナ酸３２％、グルコース１６％、フルクトース１５％からなるコーヒー豆加水分解物のビタミン臭抑制剤２６.６ｇを得た。
[Example 2]
After pulverizing 500 g of green coffee beans, 5000 ml of a 70 wt% aqueous ethanol solution was added and heated under reflux for 2 hours. After cooling, solid-liquid separation is performed with a centrifugal filter, and the filtrate is concentrated under reduced pressure to an ethanol content of 5% by weight or less, and 1000 units of chlorogenic acid esterase (manufactured by Kikkoman Co., Ltd.) is obtained. -The amount of enzyme that hydrolyzes caffeoylquinic acid by 1 micromole per minute) was added and stirred at 40 ° C. for 3 hours. The insoluble matter was removed from the treatment liquid by centrifugation, the treatment liquid was introduced into a column packed with 1000 ml of a synthetic adsorbent (Diaion HP-20), and the eluted liquid was freeze-dried, whereby the component weight ratio: quinic acid 32 %, Glucose 16%, fructose 15%, 26.6 g of vitamin odor inhibitor of coffee bean hydrolyzate was obtained.
[実施例３]
コーヒー生豆１５０ｇを微粉砕した後、水酸化カルシウム４５ｇと水１５００ｇを加え、８０℃で３０分間加熱攪拌した。室温まで冷却後、固液分離して水溶液を得た。希塩酸を加えてｐＨを３に調製した後、活性炭脱色を行った。不溶物を濾過にて除去し、濾液を得た。この濾液をイオン交換膜電気透析装置（陽イオン交換膜分画分子量：３００、陰イオン交換膜分画分子量：１００）にて脱塩処理した後、減圧濃縮し、凍結乾燥することにより成分重量比：キナ酸３４％、庶糖２８％、単糖類１２％、灰分８％、その他からなるコーヒー豆加水分解物のビタミン臭抑制剤１３.５ｇを得た。
[Example 3]
After pulverizing 150 g of green coffee beans, 45 g of calcium hydroxide and 1500 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate was desalted with an ion exchange membrane electrodialyzer (cation exchange membrane fraction molecular weight: 300, anion exchange membrane fraction molecular weight: 100), concentrated under reduced pressure, and lyophilized to obtain a component weight ratio. : 34% quinic acid, 28% sucrose, 12% monosaccharide, 8% ash, and 13.5 g vitamin odor inhibitor of coffee bean hydrolyzate were obtained.
[試験例１]
下記組成を有する飲料用ビタミンミックス（理研ビタミン株式会社製）の０.０２重量％水溶液に、キナ酸（ナカライテスク社）を０.３２ppm添加した液を調製した。飲料用ビタミンミックスの０.０２重量％水溶液に、上記キナ酸添加液のキナ酸含量として同等となるよう、実施例１及び実施例２の加水分解物を１.０ppm、実施例３の加水分解物を０.９ppm加えた液を調製した。またビタミン臭抑制剤無添加の飲料用ビタミンミックス水溶液を対照液とした。各サンプルについて、訓練されたパネラー６名によりビタミン臭を評価項目として官能評価を行った。評価点は、対照液を４点、ビタミン臭を強く感じたものを７点、ビタミン臭を全く感じなかったものを１点とした。評価結果の平均値を表１に示した。
飲料用ビタミンミックスの組成（製品０.５ｇ当たりの含有量）：
ビタミンＡ １６６７ＩＵ
ビタミンＢ１ ０.５mg
ビタミンＢ２ ０.５７mg
ビタミンＢ６ ０.６７mg
ビタミンＢ１２ ２μg
ナイアシン ６.６７mg
葉酸 ０.１４mg
ビタミンＣ ２０mg
ビタミンＤ３ １３３ＩＵ
ビタミンＥ ６.７１mg
[Test Example 1]
A solution was prepared by adding 0.32 ppm of quinic acid (Nacalai Tesque) to a 0.02% by weight aqueous solution of a vitamin mix for beverages (manufactured by Riken Vitamin Co., Ltd.) having the following composition. 1.0 ppm of the hydrolyzate of Example 1 and Example 2 and the hydrolysis of Example 3 so that the quinic acid content of the quinic acid-added solution is equivalent to a 0.02% by weight aqueous solution of vitamin mix for beverages. The liquid which added 0.9ppm of the thing was prepared. Moreover, the vitamin mix aqueous solution for drinks without the addition of a vitamin odor inhibitor was used as a control solution. About each sample, sensory evaluation was performed by 6 trained panelists using vitamin odor as an evaluation item. The evaluation points were 4 points for the control solution, 7 points for the strong vitamin odor, and 1 point for no vitamin odor. The average value of the evaluation results is shown in Table 1.
Composition of vitamin mix for beverages (content per 0.5 g of product):
Vitamin A 1667 IU
Vitamin B1 0.5mg
Vitamin B2 0.57mg
Vitamin B6 0.67mg
Vitamin B12 2μg
Niacin 6.67mg
Folic acid 0.14mg
Vitamin C 20mg
Vitamin D3 133 IU
Vitamin E 6.71mg
表１の結果から、本発明のビタミン抑制剤はビタミン臭を顕著に低減することがわかった。また、本発明のビタミン臭抑制剤において、コーヒー豆加水分解物を用いた場合はキナ酸を用いた場合よりもさらに高い抑制効果が得られる。 From the results in Table 1, it was found that the vitamin inhibitor of the present invention significantly reduces the vitamin odor. Moreover, in the vitamin odor inhibitor of this invention, when a coffee bean hydrolyzate is used, a still higher inhibitory effect is acquired than the case where quinic acid is used.
[実施例４]
ドリンク剤
下記の処方のドリンク剤に、実施例１もしくは実施例２の加水分解物を５ppm、実施例３の加水分解物を４.５ppmまたはキナ酸を１.６ppm加えた液を調製した。またビタミン臭抑制剤無添加のドリンク剤を対照液とした。各サンプルについて、訓練されたパネラー６名によりビタミン臭を評価項目として官能評価を行った。評価点は、対照液を４点、ビタミン臭を強く感じたものを７点、ビタミン臭を全く感じなかったものを１点とした。評価結果の平均値を表２に示した。
処方：
グラニュー糖 １５０ｇ
ビタミンＣ ３
クエン酸 ２
カフェイン ０.１
ビタミンＢ6塩酸塩 ０.０７
ビタミンＢ2 ０.０３
炭酸水 ７５０
純水 適量
ドリンクフレーバー １
計 １０００ｇ
[Example 4]
A drink was prepared by adding 5 ppm of the hydrolyzate of Example 1 or Example 2, 4.5 ppm of the hydrolyzate of Example 3 or 1.6 ppm of quinic acid to the drink of the following formulation. In addition, a drink containing no vitamin odor inhibitor was used as a control solution. About each sample, sensory evaluation was performed by 6 trained panelists using vitamin odor as an evaluation item. The evaluation points were 4 points for the control solution, 7 points for the strong vitamin odor, and 1 point for no vitamin odor. The average value of the evaluation results is shown in Table 2.
Formula:
150g of granulated sugar
Vitamin C 3
Citric acid 2
Caffeine 0.1
Vitamin B 6 hydrochloride 0.07
Vitamin B 2 0.03
Carbonated water 750
Pure water appropriate amount Drink flavor 1
1000g in total
表２の結果から本発明の抑制剤はビタミン由来の不快臭が抑制され、また苦味、エグ味が改善された。 From the results shown in Table 2, the inhibitor of the present invention suppressed the unpleasant odor derived from vitamins, and improved bitterness and taste.
Claims (5)
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| JP2011152467A JP5033255B2 (en) | 2011-07-11 | 2011-07-11 | Food and drink with unpleasant vitamin odor suppressed |
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| JP2000136971A Division JP4921630B2 (en) | 2000-05-10 | 2000-05-10 | Vitamin odor suppressor |
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| JP2933417B2 (en) * | 1991-07-17 | 1999-08-16 | 長谷川香料株式会社 | Vitamin C stabilization method |
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| JP3347822B2 (en) * | 1993-06-28 | 2002-11-20 | 株式会社不二家 | Extraction and purification method of quinic acid |
| JP2889847B2 (en) * | 1995-10-02 | 1999-05-10 | 小川香料株式会社 | Taste improver consisting of coffee bean hydrolyzed extract |
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