JP6758619B2 - Composition - Google Patents

Description

The present invention relates to compositions comprising silk peptides, water-soluble dietary fiber and sugars.

Sugar alcohols and oligosaccharides, which have a smaller increase in postprandial blood glucose level than sugar, are often used in foods as sugar substitutes. In addition, silk peptide, which is a peptide of silk protein, is known to have effects such as beauty and anti-obesity, and is used by being added to foods. However, these odors and tastes are not preferable, and attempts have been made to improve their tastes.

For example, Patent Document 1 describes that when a high-concentration aqueous solution or powder of erythritol is ingested as it is, a strong throat irritation such as a peculiar irritating taste or harsh taste is felt. is there. Patent Document 2 describes that sugar alcohols have an unfavorable aftertaste when eaten as compared with sugar. Patent Document 3 describes that the taste of sugar alcohol in an oral material, particularly the thickness of sweetness, is improved by adding sugar alcohol and enzyme-treated ginkgo biloba extract. Patent Document 4 describes a masking agent having a pungent taste that burns in the throat, which is peculiar to sugar alcohols containing xylitol. Patent Document 5 describes a method for improving an unpleasant taste derived from a sugar alcohol in an oral composition containing a sugar alcohol, which comprises adding clove oil. Further, Patent Document 6 describes that trehalose is added as a method for modifying the hygroscopicity, coloring property, odor and taste of silk peptide in the process of producing silk peptide derived from silk fiber.

JP-A-10-262599 WO2008 / 059623 Japanese Patent Application Laid-Open No. 2003-180288 JP 2001-046012 Japanese Patent Application Laid-Open No. 2013-075858 JP 2002-187900

Patent Documents 1 to 6 describe that the taste of silk peptides and sugar alcohols is not preferable, and improvement of the taste is being studied.

In addition, oligosaccharides are used in many foods and drinks due to their functionality, but when used, oligosaccharides have a unique flavor, and therefore, it is required to improve the flavor.

Furthermore, silk peptide has an unfavorable odor and taste, and it has been studied to combine it with a masking agent to improve it, but the use of silk peptide itself as a masking agent has not been studied so far. ..

As a result of diligent examination by the applicant, it was found that even if a masking agent such as a known water-soluble dietary fiber is combined with oligosaccharide or sugar alcohol, the taste improvement is not sufficient. However, it has been found that the taste of oligosaccharides and / or sugar alcohols is improved by adding silk peptides having an unfavorable taste by themselves.

The present invention has been completed based on the above findings, and an object of the present invention is to provide a composition containing a silk peptide, water-soluble dietary fiber and sugar. Another object is to provide a composition in which the taste of sugar is improved by containing silk peptide and water-soluble dietary fiber.

That is, the present invention relates to the following.
[1] A composition characterized by containing silk peptides, water-soluble dietary fiber and sugars.
[2] The composition of the above [1] is characterized in that the sugar is at least one selected from oligosaccharides and sugar alcohols.
[3] The composition of the above [1] or [2] is characterized by containing a silk peptide, water-soluble dietary fiber, oligosaccharide and sugar alcohol.
[4] The composition of [1] to [3] is characterized by containing silk peptide and water-soluble dietary fiber in a mass ratio in the range of 1: 5000 to 0.01.
[5] The composition of the above [1] to [4] is a packaged beverage or an instant powdered beverage.
[6] The composition according to the above [1] to [5], which is characterized in that the taste of sugar is improved.

Furthermore, the present invention relates to the following.
[7] A taste improving agent, which comprises silk peptide as an active ingredient.
[8] The taste improving agent according to the above [7], which further contains water-soluble dietary fiber.
[9] The taste improving agent according to the above [7] or [8], which is characterized by improving the taste of carbohydrates.
[10] The taste improving agent according to the above [7] to [9], wherein the sugar is at least one selected from oligosaccharides and sugar alcohols.
[11] The above-mentioned [7] to [10], wherein the taste improving agent contains a silk peptide and a water-soluble dietary fiber in a mass ratio in the range of 1: 5000 to 0.01. Taste improver.

According to the present invention, it is possible to provide a composition containing silk peptide, water-soluble dietary fiber and sugar, and an agent for improving the taste of sugar containing silk peptide as an active ingredient.

Hereinafter, the present invention will be described in more detail.

-Composition As described above , the composition according to the present invention comprises silk peptide, water-soluble dietary fiber, and sugar.

-Silk peptide The silk peptide of the present invention uses silk as a raw material (for example, derived from silkworm cocoon shell or silkworm thread) as a chemical or protein such as an alkaline substance, an acid, a neutral salt and a surfactant. Refers to those produced by hydrolysis with degrading enzymes. As the silk peptide used in the present invention, a commercially available silk peptide may be used, or the silk protein can be obtained by finely pulverizing the silk protein as it is, or hydrolyzed and then pulverized to adjust to a desired molecular weight. You may use the one. The average molecular weight thereof is preferably adjusted to 1 to 100,000, and the average molecular weight is more preferably 500 to 10,000.

-Water-soluble dietary fiber Also, the taste improving agent of the present invention may contain water-soluble dietary fiber. The water-soluble dietary fiber is not particularly limited, but for example, indigestible dextrin, pectin, guar bean enzymatic decomposition product, guar gum, agarose, glucomannan, polydextrose, alginic acid and its salts, β-glucan, inulin, carrageenan, fucoidan. , And derivatives thereof. Among these, indigestible dextrin can be preferably used as the water-soluble dietary fiber, as shown in Examples described later.

-Carbohydrate The sugar is not particularly limited, and examples thereof include sugar, oligosaccharides, sugar alcohols, sweeteners, high-sweetness sweeteners, and derivatives thereof. Among these, oligosaccharides and sugar alcohols are preferable as sugars.

· The oligosaccharide oligosaccharide is not particularly limited, for example sucrose, lactose, trehalose, maltose, turanose, cellobiose, raffinose, panose, maltotriose, melezitose, gentianose, acarbose, stachyose, galacto-oligosaccharide, fructo-oligosaccharide, mannan Examples thereof include oligosaccharides, isomaltooligosaccharides, xylooligosaccharides, soybean oligosaccharides, nigerooligosaccharides and lactose oligosaccharides. Among these, maltose and isomaltooligosaccharide can be preferably used as the oligosaccharide, as shown in Examples described later. Further, in the present invention, a commercially available product can be used.

-Sugar alcohol The sugar alcohol is not particularly limited, and examples thereof include xylitol, sorbitol, mannitol, maltitol, lactitol, oligosaccharide alcohol, erythritol, low saccharified reduced starch syrup, highly saccharified reduced starch syrup, and reduced maltose. Among these, as the sugar alcohol, erythritol and reduced maltose can be preferably used as shown in Examples described later.

The form of the food and drink composition of the present invention includes, for example, tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, solids, rounds, pastes. Examples thereof include a form, a cream, a capsule, a gel, a chewable, and a stick. Among these, the forms of tablets, capsules, powders, granules, and liquids are particularly preferable. Specifically, supplements, packaged beverages filled in PET bottles, cans, bottles, etc., instant powdered beverages for dissolving in water (hot water), milk, fruit juice, green juice, etc., and instant granule beverages. Can be exemplified. In particular, packaged beverages, instant powdered beverages, and instant granulated beverages are preferable because they are easy to drink at meal times and can enhance palatability.

The food and drink composition of the present invention is preferably a packaged beverage. The container to be used is not particularly limited, but a bottled beverage is preferable, and the volume thereof is preferably 25 to 500 ml, more preferably 30 to 250 ml, still more preferably 35 to 100 ml.

In the food and drink composition of the present invention, when the food and drink composition of the present invention is a packaged beverage, the content of the silk peptide is, for example, 0.0005% by mass with respect to the total mass of the food and drink composition. These are the above, preferably 0.001% by mass or more, and more preferably 0.005% by mass or more.

In the food and drink composition of the present invention, when the food and drink composition of the present invention is a packaged beverage, the content of the water-soluble dietary fiber is, for example, 0.001 with respect to the total mass of the food and drink composition. It is more than mass%, preferably 0.005% by mass or more, and more preferably 0.01% by mass or more.

In the food and drink composition of the present invention, when the food and drink composition of the present invention is a packaged beverage, the sugar content is, for example, 0.0001% by mass with respect to the total mass of the food and drink composition. It is preferably contained in an amount of 0.001% by mass or more, more preferably 0.01% by mass or more, and further preferably 0.01% by mass or more.

In the food and drink composition of the present invention, when the food and drink composition of the present invention is a packaged beverage, the oligosaccharide content is, for example, 0.0001% by mass with respect to the total mass of the food and drink composition. It is preferable that it is contained in an amount of 0.001% by mass or more, and it is more preferable that it is contained in an amount of 0.01% by mass or more.

In the food and drink composition of the present invention, when the food and drink composition of the present invention is a packaged beverage, the content of sugar alcohol is, for example, 0.001% by mass with respect to the total mass of the food and drink composition. It is preferably contained in an amount of 0.005% by mass or more, more preferably 0.05% by mass or more, and further preferably 0.05% by mass or more.

When the food and drink composition of the present invention is a packaged beverage, it is preferable that 0.0005 to 15% by mass of silk peptide and water-soluble dietary fiber is contained in the total mass of the food and drink composition. It is more preferably contained in an amount of 0.005 to 12.5% by mass, and further preferably contained in an amount of 0.05 to 10% by mass.

The food and drink composition of the present invention is preferably an instant powdered beverage (powder) or an instant granule beverage (granule). Although not limited, the volume per packet is preferably 10 to 300 g, more preferably 35 to 200 g, and even more preferably 50 to 150 g.

When the food or drink composition of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), the content of silk peptide is, for example, relative to the total mass of the food or drink composition. It is preferably contained in an amount of 0.0001 to 15% by mass, more preferably 0.0005 to 10% by mass, and even more preferably 0.001 to 5% by mass.

When the food or drink composition of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), the content of the water-soluble dietary fiber is, for example, the total mass of the food or drink composition. On the other hand, it is preferably contained in an amount of 0.001 to 80% by mass, more preferably 0.005 to 70% by mass, and even more preferably 0.1 to 60% by mass.

When the food and drink composition of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), the sugar content is, for example, 0, based on the total mass of the food or drink composition. It is preferably contained in an amount of 001 to 90% by mass, more preferably 0.01 to 80% by mass, and even more preferably 0.1 to 70% by mass.

When the food and drink composition of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), the content of oligosaccharide is, for example, 0, based on the total mass of the food or drink composition. It is preferably contained in an amount of 001 to 80% by mass, more preferably 0.01 to 60% by mass, and even more preferably 0.1 to 40% by mass.

When the food or drink composition of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), the content of sugar alcohol is, for example, relative to the total mass of the food or drink composition. It is preferably contained in an amount of 0.001 to 60% by mass, more preferably 0.005 to 40% by mass, and even more preferably 0.1 to 20% by mass.

When the taste improving agent of the present invention is an instant powdered beverage (powdered agent) or an instant granule beverage (granule), silk peptide and water-soluble dietary fiber are 0.001 to 50 in terms of dry mass. It is preferably contained in an amount of% by mass, more preferably 0.01 to 40% by mass, and even more preferably 0.1 to 30% by mass.

The food and drink composition according to the present invention has improved taste deterioration caused by oligosaccharides and / or sugar alcohols contained therein. Here, the taste deterioration refers to a state in which the taste of the entire food and drink composition is impaired by the unpleasant odor and taste of the oligosaccharide and / or the sugar alcohol itself. Therefore, the improvement of taste deterioration means the unpleasant odor and taste of oligosaccharides and / or sugar alcohols from the state in which the taste and flavor are deteriorated due to the unpleasant odor and taste of such oligosaccharides and / or sugar alcohols. Is not felt or is hard to be felt (masked), while the taste of the whole food and drink composition is more felt. That is, the improvement includes the case where the taste approaches the state before the deterioration, the state is restored to the previous state, and the taste is improved to what the consumer desires.

According to a preferred embodiment of the present invention, in the food and drink composition of the present invention, the blending ratio of the silk peptide and the oligosaccharide is in the range of 1: 1000 to 1, and more preferably in the range of 1: 800 to 1. It is even more preferably in the range of 1: 6000 to 1. When the blending ratio of the oligosaccharide and the silk peptide is within this range, the effect of improving the taste deterioration due to the oligosaccharide is further enhanced, which is desirable.

According to a preferred embodiment of the present invention, in the food and drink composition of the present invention, the blending ratio of the silk peptide and the sugar alcohol is preferably in the range of 1: 1000 to 0.01, and more preferably 1: It is in the range of 500 to 0.05, and even more preferably in the range of 1: 100 to 0.01. When the blending ratio of the sugar alcohol and the silk peptide is within this range, the effect of improving the taste deterioration due to the sugar alcohol is further enhanced, which is desirable.

-Other Ingredients In the present invention, in addition to silk peptides, antioxidants, fragrances, various esters, organic acids (salts), inorganic acids (salts), pigments, emulsifiers, preservatives, as required. , Sweeteners, acidulants, other seasonings such as salts, thickening stabilizers, oils, vitamins, amino acids, minerals, fruit juices, extracts, dietary fiber, cyclic oligosaccharides, pH adjusters, chelating agents or quality stabilizers, etc. Ingredients may be blended alone or in combination of two or more.

-Taste improver According to another aspect of the present invention, the present invention may take the form of a sugar taste improver containing a silk peptide as an active ingredient. Further, the taste improving agent of the present invention may take the form of a sugar taste improving agent containing silk peptide and water-soluble dietary fiber as active ingredients.

-Silk peptide and water-soluble dietary fiber As the silk peptide and water-soluble dietary fiber, the same ones as described in the description of the composition can be used.

By using a combination of carbohydrates and silk peptides, it is possible to improve the taste due to carbohydrates, specifically, the pungent taste and the aftertaste. Further, by using the sugar in combination with the silk peptide and the water-soluble dietary fiber, the taste due to the sugar, specifically, the pungent taste, the aftertaste and the like can be further improved.

Here, preferably, in the taste improving agent of the present invention, the silk peptide and the water-soluble dietary fiber are preferably used in a mass ratio in the range of 1: 5000 to 0.01. More preferably, this blending ratio is in the range of 1: 500 to 0.1, and even more preferably in the range of 1: 400 to 0.2.

The amount of the taste improving agent used is not particularly limited as long as the taste can be improved, but can be appropriately determined according to the amount of sugar in the composition or food to be used for improving the taste. In this case, for example, the total amount of the silk peptide and the water-soluble dietary fiber is preferably at least 0.1 times (mass equivalent) the amount of the sugar, and more preferably at least 0.2 times. , More preferably at least 0.3 times the amount is present.

-Method for improving taste As described above, the present invention provides a method for improving taste deterioration due to sugar, which is characterized by using sugar together with silk peptide. Preferably, a method for improving the taste deterioration due to the sugar is provided, which comprises using the sugar together with the silk peptide and the water-soluble dietary fiber. That is, it is a method for improving the taste of a food or drink composition containing sugar.

-Silk peptide and water-soluble dietary fiber As the silk peptide and water-soluble dietary fiber, the same ones as described in the description of the composition can be used.

According to a preferred embodiment of the present invention, the silk peptide and the water-soluble dietary fiber are preferably used in this method in a mass ratio in the range of 1: 10000: to 0.3.

According to another preferred embodiment of the present invention, in this method, the total amount of the silk peptide and the water-soluble dietary fiber is preferably at least 0.1 times the amount (mass equivalent) of the sugar.

According to still another preferred embodiment of the present invention, in this method, it is preferable to improve the taste deterioration due to sugar in the packaged beverage or the instant powdered beverage.

Hereinafter, the present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

(1) Production of food composition
As the material oligosaccharides, commercially available maltose and isomalt oligosaccharides were prepared.
Commercially available erythritol and reduced maltose were prepared as sugar alcohols.
As a water-soluble dietary fiber, a commercially available indigestible dextrin having a dietary fiber content of 85% or more was prepared.
Commercially available silk peptides were prepared.

Preparation Method Each of the above-mentioned materials was blended according to the blending ratios shown in Tables 1 to 4, and each food and drink composition was prepared.

(2) Sensory evaluation test (evaluation of taste improvement by combination of each component)
Test Method 15 g of each food and drink composition obtained in (1) above was dissolved in 150 ml of water to obtain a liquid composition for a sensory test.
The obtained liquid composition was sensory evaluated. Sensory evaluation was performed by tasting by 6 men and women in their 20s and 30s.
For evaluation, one is selected from a plurality of liquid compositions prepared for each test, and the evaluation panel compares the other remaining liquid compositions with the liquid composition as a reference sample, and the latter is compared with the former. A questionnaire was used to evaluate how each evaluation item of the following criteria was felt. At this time, the evaluation points of the reference were set to 5 points, the highest value when compared with the reference sample was set to 10 points, and the lowest value when compared with the reference sample was set to 0 points. The results of each of the obtained panels were averaged and used as the result of each liquid composition.

Example 1
When any of silk peptide, indigestible dextrin, and dextrin is combined with isomaltooligosaccharide and erythritol using each sample shown in Table 1, there is a difference in the appearance of the taste of isomaltooligosaccharide and erythritol. I checked if there was one.

Specifically, 1-1 was selected as a reference, and a sensory test was performed on 1-2 to 1-5 according to the above-mentioned sensory test method.

The results are as shown in Table 6 below. All the endpoints of 1-4 and 1-5 were superior to the other samples with respect to the standard 1-1. For example, there is a difference in taste from the viewpoint of improving the "astringency", "egg taste", "stimulating taste", etc. of isomaltooligosaccharide and erythritol, and bringing about "thickness", "richness", "mellowness", etc. Was done. In addition, 1-5 is superior to 1-4 in all items, and in particular, it not only improves the taste of isomaltooligosaccharide and erythritol, but also greatly increases the "taste thickness" and "richness". I understand. Furthermore, 1-2 and 1-3 are rated lower than 1-1, and even if isomaltooligosaccharide and erythritol are combined with indigestible dextrin or dextrin, not only the taste is not improved, but also "egg taste" and "egg taste" and " It was found that the evaluation such as "thickness of taste" became worse.
From the results, it was found that the combination of silk peptide with isomaltooligosaccharide and erythritol is suitable for improving the taste of isomaltooligosaccharide and erythritol. Furthermore, it was found that when the silk peptide and indigestible dextrin were used in combination with isomaltooligosaccharide and erythritol, it was most suitable for improving the taste of isomaltooligosaccharide and erythritol.

Example 2
When any of silk peptide, indigestible dextrin, and dextrin is combined with isomaltooligosaccharide and reduced maltose using each sample shown in Table 2, the taste of isomaltooligosaccharide and reduced maltose appears. I checked if there was a difference.

Specifically, 2-1 was selected as a reference, and a sensory test was performed on 2-2-2-5 according to the test method of Example 1.

The results are as shown in Table 7 below. In contrast to the standard 2-1 in 2-4 and 2-5, all the endpoints were superior to the other samples. For example, differences in taste were observed from the viewpoints of improving the "sweetness" and "egg taste" of isomaltooligosaccharide and reduced maltose to bring about "thickness of taste", "richness", "mellowness" and the like. In addition, 2-5 is superior to 2-4 in all items, and in particular, it not only improves the taste of isomaltooligosaccharide and reduced maltose, but also increases "taste thickness" and "richness". I understand. Furthermore, 2-2 and 2-3 are rated lower than 2-1 and even if isomaltooligosaccharide and reduced maltose are combined with indigestible dextrin or dextrin, not only the taste is not improved, but also the "taste thickness". It was found that the evaluation of "richness" and "mellowness" became worse.
From the results, it was found that the combination of silk peptide with isomaltooligosaccharide and reduced maltose is suitable for improving the taste of isomaltooligosaccharide and reduced maltose. Furthermore, it was found that when silk peptide and indigestible dextrin were used in combination with isomaltooligosaccharide and reduced maltose, it was most suitable for improving the taste of isomaltooligosaccharide and reduced maltose.

Example 3
When any of silk peptide, indigestible dextrin, and dextrin is combined with maltose and reduced maltose using each sample shown in Table 3, is there a difference in the appearance of the taste of maltose and reduced maltose? confirmed.

Specifically, 3-1 was selected as a reference, and a sensory test was performed on 3-2-3-5 according to the test method of Example 1.

The results are as shown in Table 8 below. In contrast to the standard 3-1 in 3-4 and 3-5, all the endpoints were superior to the other samples. For example, differences in taste were observed from the viewpoints of improving the "egg taste" of maltose and reduced maltose and bringing about "thickness of taste", "richness", "mellowness" and the like. In addition, it was found that 3-5 was superior to 3-4 in all items, and in particular, it improved the "egg taste" of maltose and reduced maltose, and increased the "taste thickness" and "richness". It was. Furthermore, 3-2 and 3-3 have a lower evaluation than 3-1. Even if maltose and reduced maltose are combined with indigestible dextrin or dextrin, not only the taste is not improved, but also "taste thickness" and "richness". It was found that the evaluations such as "" and "mellowness" became worse.
From the results, it was found that the combination of silk peptide with maltose and reduced maltose is suitable for improving the taste of maltose and reduced maltose. Furthermore, it was found that when silk peptide and indigestible dextrin were used in combination with maltose and reduced maltose, it was most suitable for improving the taste of maltose and reduced maltose.

Example 4
Using each sample shown in Table 4, it was confirmed whether there is a difference in the appearance of the taste of maltose and erythritol when any of silk peptide, indigestible dextrin, and dextrin is combined with maltose and erythritol. ..

Specifically, 4-1 was selected as a reference, and a sensory test was performed on 4-2 to 4-5 according to the test method of Example 1.

The results are as shown in Table 9 below. In contrast to the standard 4-1 in 4-4 and 4-5, all the endpoints were superior to the other samples. For example, differences in taste were observed from the viewpoints of improving the "egg taste" of maltose and reduced maltose and bringing about "thickness of taste", "richness", "mellowness" and the like. In addition, 4-5 is superior to 4-4 in all items, and in particular, it improves the "egg taste", "stimulating taste", "aftertaste", etc. of maltose and reduced maltose, and is referred to as "taste thickness". It turned out that "richness" etc. will increase. Furthermore, 4-2 and 4-3 have a lower evaluation than 4-1. Even if maltose and reduced maltose are combined with indigestible dextrin or dextrin, not only the taste is not improved, but also "taste thickness" and "richness". It was found that the evaluations such as "" and "mellowness" became worse.
From the results, it was found that the combination of silk peptide with maltose and reduced maltose is suitable for improving the taste of maltose and reduced maltose. Furthermore, it was found that when silk peptide and indigestible dextrin were used in combination with maltose and reduced maltose, it was most suitable for improving the taste of maltose and reduced maltose.

(3) Sensory evaluation test (evaluation of compounding ratio of silk peptide and water-soluble dietary fiber)

As with each material of the preparation method (1), commercially available maltose and isomaltooligosaccharide were prepared as oligosaccharides. Commercially available erythritol was prepared as a sugar alcohol. As a water-soluble dietary fiber, a commercially available indigestible dextrin having a dietary fiber content of 85% or more was prepared. Commercially available silk peptides were prepared.
Each of the above materials was blended according to the blending ratios shown in Tables 10 to 12 to prepare each food and drink composition.

Test Method 15 g of each food and drink composition obtained in (3) above was dissolved in 150 ml of water to obtain a liquid composition for a sensory test.
The obtained liquid composition was sensory evaluated. Sensory evaluation was performed by tasting by 6 men and women in their 20s and 30s.
For evaluation, one is selected from a plurality of liquid compositions prepared for each test, and the evaluation panel compares the other remaining liquid compositions with the liquid composition as a reference sample, and the latter is compared with the former. A questionnaire was taken as to whether it felt more delicious, comparable, or worse, and the results of each liquid composition were used.

Example 5
Using each sample shown in Table 10, how the mixing ratio of silk peptide and indigestible dextrin affects the taste of isomaltooligosaccharide and erythritol was examined.

Specifically, each food and drink composition was prepared by blending according to the blending ratio shown in Table 10 below. 5-3 was selected as a reference, and a sensory test was performed according to the above test method.

The results are as shown in Table 10 below. Table 10 shows the number of people who felt that the sample was tastier than the standard sample.
From the results, it was found that there is an appropriate compounding ratio of silk peptide and indigestible dextrin in improving the taste of isomaltooligosaccharide and erythritol. When the weight ratio of isomaltooligosaccharide and erythritol is 20:50, the compounding ratio of silk peptide and indigestible dextrin is preferably 1: 299 to 0.03, and the compounding ratio is 1: 29 to 0.03. It was found that it is preferably present, and particularly preferably 1:29 to 0.5.

Example 6
Using each sample shown in Table 11, it was examined how the mixing ratio of silk peptide and indigestible dextrin affects the taste of maltose.

Specifically, each food and drink composition was prepared by blending according to the blending ratio shown in Table 11 below. 6-3 was selected as a reference, and a sensory test was performed according to the test method of Example 5.

The results are as shown in Table 11 below. Table 11 shows the number of people who felt that the sample was tastier than the standard sample.
From the results, it was found that there is an appropriate compounding ratio of silk peptide and indigestible dextrin in improving the taste of maltose. When the amount of maltose is 50 parts by weight, the blending ratio of silk peptide and indigestible dextrin is preferably 1: 4999 to 1.5, and the blending ratio is preferably 1: 4999 to 4, particularly 1: It was found that 499-4 is preferable.

Example 7
Using each of the samples shown in Table 12, how the mixing ratio of silk peptide and indigestible dextrin affects the taste of erythritol was examined.

Specifically, each food and drink composition was prepared by blending according to the blending ratio shown in Table 12 below. 7-3 was selected as a reference, and a sensory test was performed according to the test method of Example 5.

The results are as shown in Table 12 below. Table 12 shows the number of people who felt that the sample was tastier than the standard sample.
From the results, it was found that there is an appropriate compounding ratio of silk peptide and indigestible dextrin in improving the taste of erythritol. When erythritol is 65 parts by weight, the blending ratio of silk peptide and indigestible dextrin is preferably 1:34 to 0.15, and more preferably 1: 6 to 0.15. It was found that the ratio was preferably 1: 6 to 0.4.

Manufacturing example 1
Raw materials were mixed according to the compounding ratio described in the following formulation example to produce a packaged beverage.
In the following formulation example, the compounding ratio of erythritol, isomaltooligosaccharide, indigestible dextrin and silk peptide is 6: 2: 2: 1, and erythritol and isomaltooligosaccharide are added to the mass (1 part by mass) of silk peptide. The total amount of was 8 times.

Manufacturing example 2
The raw materials were mixed according to the compounding ratio described in the following formulation example to produce an instant powdered beverage.
In the following formulation example, the blending ratio (blending ratio) of maltose, indigestible dextrin and silk peptide is 50:44: 1, and the blending amount of maltose with respect to the mass (1 part by mass) of silk peptide is 50 times. It was a quantity.

Claims (1)

It contains 0.001% by mass or more of silk peptide, further contains water-soluble dietary fiber and oligosaccharide, and the total amount of silk peptide and water-soluble dietary fiber is 0.1% by mass or more and 50% by mass or less, and silk peptide. And the ratio of water-soluble dietary fiber is 1: 499 to 4, the content of oligosaccharide is 0.01 to 50% by mass, and the total amount of silk peptide and water-soluble dietary fiber is at least to oligosaccharide. A silk peptide-containing food that is a powder or granule, which is characterized by a 1- fold amount.