JP6625417B2 - 飲食品の油味改善剤、飲食品の油味改善方法、及び飲食用組成物 - Google Patents
飲食品の油味改善剤、飲食品の油味改善方法、及び飲食用組成物 Download PDFInfo
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- JP6625417B2 JP6625417B2 JP2015235132A JP2015235132A JP6625417B2 JP 6625417 B2 JP6625417 B2 JP 6625417B2 JP 2015235132 A JP2015235132 A JP 2015235132A JP 2015235132 A JP2015235132 A JP 2015235132A JP 6625417 B2 JP6625417 B2 JP 6625417B2
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Landscapes
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Description
例えば、飲食品がDHA含有飲食品の場合、そのDHA含量1質量部に対してピセアタンノール含量が0.002質量部以上であることが好ましく、0.002〜1.0質量部であることがより好ましく、0.01〜0.4質量部であることが更により好ましく、0.2〜0.4質量部であることが特に好ましい。ピセアタンノール含量が上記範囲未満であるとDHAの油味を改善する効果に乏しく、上記範囲を超えるとピセアタンノール自体の油味、渋味、臭い等が強く出てしまうことがある。
例えば、飲食品がEPA含有飲食品の場合、そのEPA含量1質量部に対してピセアタンノール含量が0.002質量部以上であることが好ましく、0.002〜5.0質量部であることがより好ましく、0.01〜2.0質量部であることが更により好ましく、1.0〜2.0質量部であることが特に好ましい。ピセアタンノール含量が上記範囲未満であるとEPAの油味を改善する効果に乏しく、上記範囲を超えるとピセアタンノール自体の油味、渋味、臭い等が強く出てしまうことがある。
例えば、飲食品がカカオバター含有飲食品の場合、そのカカオバター含量1質量部に対してピセアタンノール含量が0.00002質量部以上であることが好ましく、0.00002〜0.5質量部であることがより好ましく、0.0001〜0.2質量部であることが更により好ましく、0.001〜0.1質量部であることが特に好ましい。ピセアタンノール含量が上記範囲未満であるとカカオバターの油味を改善する効果に乏しく、上記範囲を超えるとピセアタンノール自体の油味、渋味、臭い等が強く出てしまうことがある。
例えば、飲食品が米油含有飲食品の場合、その米油含量1質量部に対してピセアタンノール含量が0.0002質量部以上であることが好ましく、0.0002〜10質量部であることがより好ましく、0.001〜4.0質量部であることが更により好ましく、0.002〜2.0質量部であることが特に好ましい。ピセアタンノール含量が上記範囲未満であると米油の油味を改善する効果に乏しく、上記範囲を超えるとピセアタンノール自体の油味、渋味、臭い等が強く出てしまうことがある。
例えば、飲食品がなたね油含有飲食品の場合、そのなたね油含量1質量部に対してピセアタンノール含量が0.0002質量部以上であることが好ましく、0.0002〜10質量部であることがより好ましく、0.001〜4.0質量部であることが更により好ましく、0.002〜2.0質量部であることが特に好ましい。ピセアタンノール含量が上記範囲未満であるとなたね油の油味を改善する効果に乏しく、上記範囲を超えるとピセアタンノール自体の油味、渋味、臭い等が強く出てしまうことがある。
表2に示す濃度の組み合わせでDHA及びEPAとピセアタンノールとを水に添加し、ピセアタンノールを添加しない場合と比べた風味の変化を評価した。
表3に示す濃度の組み合わせで、カカオバターとピセアタンノールとを水に添加し、ピセアタンノールを添加しない場合と比べた風味の変化を評価した。
表4に示す濃度の組み合わせで、米油とピセアタンノールとを水に添加し、ピセアタンノールを添加しない場合と比べた風味の変化を評価した。
表5に示す濃度の組み合わせで、なたね油とピセアタンノールとを水に添加し、ピセアタンノールを添加しない場合と比べた風味の変化を評価した。
Claims (2)
- ピセアタンノールを有効成分とすることを特徴とする飲食品の油味改善剤であって、
前記飲食品が、DHA、EPA、カカオバター、米油、及びなたね油からなる群から選ばれた1種又は2種以上を含有する飲食品であり、
前記飲食品がDHA含有飲食品である場合には、そのDHA含量1質量部に対してピセアタンノール含量が0.2質量部以上となるように使用され、
前記飲食品がEPA含有飲食品である場合には、そのEPA含量1質量部に対してピセアタンノール含量が1.0質量部以上となるように使用され、
前記飲食品がカカオバター含有飲食品である場合には、そのカカオバター含量1質量部に対してピセアタンノール含量が0.001質量部以上となるように使用され、
前記飲食品が米油含有飲食品である場合には、その米油含量1質量部に対してピセアタンノール含量が0.002質量部以上となるように使用され、
前記飲食品がなたね油含有飲食品である場合には、そのなたね油含量1質量部に対してピセアタンノール含量が0.002質量部以上となるように使用される、該飲食品の油味改善剤。 - 油味を有する飲食品に、該飲食品の油味を改善するのに有効な量でピセアタンノールを添加することを特徴とする飲食品の油味改善方法であって、
前記飲食品が、DHA、EPA、カカオバター、米油、及びなたね油からなる群から選ばれた1種又は2種以上を含有する飲食品であり、
前記飲食品がDHA含有飲食品である場合には、そのDHA含量1質量部に対してピセアタンノール含量が0.2質量部以上となるようにピセアタンノールを添加し、
前記飲食品がEPA含有飲食品である場合には、そのEPA含量1質量部に対してピセアタンノール含量が1.0質量部以上となるようにピセアタンノールを添加し、
前記飲食品がカカオバター含有飲食品である場合には、そのカカオバター含量1質量部に対してピセアタンノール含量が0.001質量部以上となるようにピセアタンノールを添加し、
前記飲食品が米油含有飲食品である場合には、その米油含量1質量部に対してピセアタンノール含量が0.002質量部以上となるようにピセアタンノールを添加し、
前記飲食品がなたね油含有飲食品である場合には、そのなたね油含量1質量部に対してピセアタンノール含量が0.002質量部以上となるようにピセアタンノールを添加する、該飲食品の油味改善方法。
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