JP6173262B2 - Flavor improving method and flavor improving composition containing N-acetylglucosamine - Google Patents

Description

  The present invention relates to a method for improving the flavor of proteoglycan characterized by containing N-acetylglucosamine. Furthermore, the present invention relates to a proteoglycan flavor improving composition comprising N-acetylglucosamine.

  In recent years, pharmaceuticals, quasi-drugs, cosmetics, foods and drinks for various effects have been developed as awareness of health and beauty increases. Proteoglycans are substances in which proteins and polysaccharides are combined, and are formulated into a variety of products to create products that appeal to various beauty and efficacy.

  However, since proteoglycan has a peculiar smell and taste (flavor), if it is blended as it is in food, it causes deterioration of the flavor of the food. For example, as a method for improving the flavor of foods using collagen, masking has been attempted by using the flavor of fruits such as peach and orange, but since the flavor is highly palatable, If the flavor is limited to a specific flavor such as a fruit flavor, the original flavor of the food or drink is impaired, and the target person of the product is likely to be squeezed unintentionally. In addition, a method for improving the flavor of the proteoglycan itself has not yet been found, and there has been a demand for a method for improving the deterioration of the flavor accompanying the blending of proteoglycan without changing the flavor of the main ingredient of the food.

  For example, Patent Document 1 describes a flavor improvement of a nutritional composition by a flavor of tomato flavor, but does not describe or suggest improvement of the flavor of proteoglycan.

JP 2009-34018 A

  The present inventors have unexpectedly found that, when preparing a food / beverage composition containing proteoglycan, the flavor deterioration associated with the use of proteoglycan can be significantly improved by adding N-acetylglucosamine. It was. That is, the present inventors succeeded in significantly improving the deterioration of flavor caused by proteoglycan by using N-acetylglucosamine with respect to proteoglycan. Moreover, it discovered that the odor peculiar to proteoglycan can be improved by using N-acetylglucosamine with a specific compounding ratio with respect to proteoglycan at this time. The present invention is based on these findings.

  The object of the present invention is to provide a method for improving the flavor of proteoglycan using N-acetylglucosamine and a composition for improving the flavor of proteoglycan using N-acetylglucosamine.

  That is, according to the present invention, the following inventions are provided.

<1> A method for improving the flavor of proteoglycan, comprising N-acetylglucosamine.

<2> The flavor improving method according to <1>, wherein the flavor to be improved is a characteristic odor derived from proteoglycan.

<3> A composition for improving the flavor of proteoglycan, comprising N-acetylglucosamine.

<4> The flavor improving composition according to <3>, wherein the flavor to be improved is a characteristic odor derived from proteoglycan.

  According to the present invention, flavor deterioration due to proteoglycan can be improved without using a flavor masking agent such as fruit flavor. Moreover, when using for various food-drinks, deterioration of the flavor of proteoglycan can be improved, without impairing the flavor of a main raw material.

  Hereinafter, embodiments of the present invention will be described.

<N-acetylglucosamine>
N-acetylglucosamine is a structural unit (monomer) of chitin contained in crustaceans such as shrimps and crabs, insect jackets such as beetles and crickets, and cell walls of fungi, and is a kind of monosaccharide. . N-acetylglucosamine, for example, is a polysaccharide chitin prepared from shells of crustaceans such as crabs and shrimps, which is partially hydrolyzed with an acid and further reacted with an enzyme such as chitinase. By decomposing, N-acetylglucosamine can be prepared. In the present invention, commercially available N-acetylglucosamine can be used.

<Proteoglycan>
Proteoglycans are complex polysaccharides in which glycosaminoglycans such as chondroitin sulfate and dermatan sulfate are covalently bound with a protein as a core, and abundantly exist in animal tissues, particularly cartilage tissues. Proteoglycans are also known to exist in vivo with a structure in which a core protein is further bound to hyaluronic acid, and its molecular weight is as high as tens of thousands to tens of millions. A commercial item can be used for the food-drinks composition obtained with the flavor improvement method of this invention.

<Taste improvement method>
In the present invention, as described above, there is provided a method for improving flavor deterioration caused by proteoglycan, which comprises using proteoglycan together with N-acetylglucosamine. That is, it is a method for improving the flavor of a food or beverage composition containing proteoglycan. In the present invention, in order to improve the flavor of proteoglycan, N-acetylglucosamine, which is a material having a function of improving flavor, may be blended with a certain amount of proteoglycan, which is a material that causes flavor deterioration.

  According to a preferred embodiment of the present invention, in this method, N-acetylglucosamine may be blended 0.1 times or more with respect to proteoglycan, preferably 1 to 1000 times, more preferably 1 to 500 times. By blending N-acetylglucosamine, the odor peculiar to proteoglycans can be effectively improved without using additives such as fragrances.

<Flavor improving composition>
According to another aspect of the present invention, there is provided a proteoglycan flavor improving composition comprising N-acetylglucosamine. That is, according to the flavor renewal composition of the present invention, the use of N-acetylglucosamine can improve the flavor caused by proteoglycan, specifically the deterioration of the flavor. In the present invention, the proteoglycan flavor improving composition may contain a certain amount or more of N-acetylglucosamine with respect to proteoglycan that is a material that causes flavor deterioration.

  Here, preferably, in the flavor improving composition of the present invention, N-acetylglucosamine may be blended 0.1 times or more, preferably 1 to 1000 times, and more preferably 1 to 500 times with respect to proteoglycan. . By blending N-acetylglucosamine, the odor peculiar to proteoglycans can be effectively improved without using additives such as fragrances.

  The flavor improvement method of this invention can be used for arbitrary food-drinks compositions.

  As the form of the food and drink composition obtained by the flavor improving method of the present invention, a form suitable for oral intake such as food and drink, for example, powder, granular, granular, tablet, rod, plate, block, Solid, round, liquid, bowl, paste, cream, capsule like hard capsule or soft capsule, caplet, gel, jelly, gummy, wafer, biscuit, cookie, chewable, Various forms such as a syrup can be mentioned. In particular, powder, granule, granule, plate, block, liquid, candy, paste, cream, gel, jelly, gummy, wafer, biscuit with easy-to-understand taste of the main ingredients when ingested , Cookie, chewable, syrup and the like are preferred because the flavor of the proteoglycan can be improved without impairing the flavor of the main ingredient. When the food composition is in a solid form, it can be mixed with water and taken orally, for example, by drinking the liquid. May be. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt and the like may be used. When mixed with water, etc. and dissolved or suspended, it is preferably in the form of powder, granules or granules from the viewpoint of solubility in water, etc. Since it is hard to become, it is more preferable that it is granular or granular. The food / beverage product composition obtained by the flavor improving method of the present invention may be used as a nutritionally functional food, a food for specified health use, or a food for specified health use with reduced disease risk.

  The food / beverage product composition obtained by the flavor improving method of the present invention has improved flavor deterioration caused by the proteoglycan contained therein. Here, flavor deterioration refers to a state in which the original flavor of the main component of the food / drink composition is impaired (deteriorated) due to the smell and taste of the proteoglycan itself. Therefore, the improvement of flavor deterioration means that the odor and taste of the proteoglycan cannot be felt or is not easily felt (masked) from the state in which the flavor due to the smell or taste of the proteoglycan is deteriorated. The state where the flavor of the main component of the composition is more felt. That is, the improvement includes a case where the state approaches the state before the flavor is deteriorated, the state is restored to the previous state, or a case where the flavor is improved to what the consumer desires.

  Arbitrary components can be further added to the food and beverage composition obtained by the flavor improving method of the present invention. There are no particular limitations on such components that can be blended, but components that are usually blended in foods and drinks, sweeteners, acidulants, fragrances, dietary fibers, pH adjusters, excipients, acidity adjusters, coloring A preservative, a preservative, etc. can be mix | blended and vitamins, such as matcha powder and vitamin C, etc. can be mix | blended for the purpose of the further improvement of palatability and functionality.

  In the following, the present invention will be described in detail by the following examples, but the present invention is not limited thereto.

(1) Preparation of sample Commercially available N-acetylglucosamine and proteoglycan were blended according to the blending ratio shown in Table 1 to obtain a sample.

(2) Sensory evaluation test <Test method>
Sensory evaluation was performed about each sample obtained by said (1). Sensory evaluation was performed by tasting the powder by five evaluators.
Evaluation was performed on the evaluation items described in Table 2. Select one of the samples prepared for the test, and the evaluator will compare the sample (reference sample) with the other remaining samples, and the latter will be compared to the former (reference sample). The evaluation method was evaluated using the Visual Analogue Scale method (VAS). At this time, the evaluation score of the reference sample was 5 points, the highest value when it was good compared to the reference sample was 10 points, and the lowest value when bad compared to the reference sample was 0 points. The average of the obtained results was taken as the result of each sample. After the comparison of each item, the samples were arranged and ranked in the order that they were easy to eat, and this was regarded as a comprehensive evaluation. The sample intake at the time of evaluation was about one cup of earpick per sample.

Example 1 (Examination of blending amount of proteoglycan and N-acetylglucosamine)
In order to verify the compounding amount of N-acetylglucosamine with respect to proteoglycan, a sensory test was performed on the sample obtained above. The reference sample was No. It was set to 1.

  The results were as shown in the table below. No. which is the standard. It turned out that a favorable result is obtained when N-acetylglucosamine is mix | blended with proteoglycan in all the evaluations of sweetness, richness, smell, and throat of other samples with respect to one sample. In particular, it was found that the odor peculiar to proteoglycan can be effectively improved by blending N-acetylglucosamine at least 1 time with respect to proteoglycan. It was found that the other items (sweetness, richness, and throat) tend to improve as the content of N-acetylglucosamine increases.

(3) Manufacture of food composition The food composition which can be improved by the flavor improvement of this invention was manufactured according to the following prescription.

Example 2 (Production of a composition for green juice)
The raw material was prepared according to the compounding ratio as described in the following prescription example, and the composition for green juice was manufactured.
In the following formulation examples, the mass of N-acetylglucosamine was 5.28 times the mass of proteoglycan (1 part by mass). When 1.6 g of the obtained composition for green juice was suspended in 100 mL of water and evaluated for flavor, there was no odor peculiar to proteoglycan, and the flavor of young barley leaves as the main raw material was felt.

Example 3 (Production of composition for green juice)
The raw material was prepared according to the compounding ratio as described in the following prescription example, and the composition for green juice was manufactured.
In the following formulation examples, the mass of N-acetylglucosamine was 100 times the mass of proteoglycan (1 part by mass). When 1.6 g of the obtained composition for green juice was suspended in 100 mL of water and evaluated for flavor, there was no odor peculiar to proteoglycan, and the flavor of young barley leaves as the main raw material was felt.

Example 4 (Manufacture of tablets)
After preparing the raw materials according to the blending ratio described in the following formulation examples, tablets were produced using a tableting machine.
In addition, in the following prescription example, the mass of N-acetylglucosamine with respect to the mass (1 mass part) of proteoglycan was 1 time amount. When the flavor was evaluated, it was found that there was no odor peculiar to proteoglycan, the sweetness of the reduced maltose was felt, and the flavor deterioration due to proteoglycan was improved.

Example 5 (Production of powdered beverage)
The raw material was prepared according to the compounding ratio as described in the following prescription examples, and the composition for powder drinks was manufactured.
In addition, in the following prescription example, the mass of N-acetylglucosamine with respect to the mass (1 mass part) of proteoglycan was 1 time amount. When 3.0 g of the obtained powdered beverage composition was dissolved in 100 mL of water and evaluated for flavor, there was no proteoglycan-specific odor, the sweetness of reduced maltose was felt, and deterioration of flavor due to proteoglycan was improved Met.

Claims (1)

A composition comprising 1-500 times N-acetylglucosamine with respect to proteoglycan, and further comprising barley young leaves.