JP6906346B2 - Aroma component retention agent and aroma component retention method for food and drink - Google Patents

Description

The present invention relates to an aroma component preservative. More specifically, the present invention relates to an aroma component retaining agent containing a starch decomposition product satisfying a predetermined property as an active ingredient, and a method for retaining an aroma component of foods and drinks.

In the food sector, there is a wide range of needs for improving the flavor of foods. For example, powdered flavors and the like are used to improve the flavor of foods. In the manufacturing process of powdered fragrances, methods such as spray drying are generally used to remove water, but in this drying process, volatilization of aroma components is unavoidable, and there is a problem of lowering the titer. there were.

Conventionally, starch decomposition products such as dextrin have been widely used as a base material for powdered flavors. For example, Patent Document 1 states that dextrin, lactose, trehalose, maltose, cellobiose, cyclodextrin, starch, processed starch, arabic gum, starch decomposition products, reduced starch saccharified product, etc. Techniques using particulate tricalcium phosphate, particulate silicon dioxide, and the like are disclosed.

Highly branched cyclic dextrin, which is a kind of dextrin, is known to have an effect of retaining aroma components. For example, in Patent Document 2, a perfume component or a mixture containing a perfume component is mixed with 10 to 10,000 parts by weight of highly branched cyclic dextrin and 10 to 10,000 parts by weight of an excipient. Discloses a technique capable of producing an excellent powdered fragrance having almost the same titer and aroma balance as before drying regardless of the type of aroma component contained therein.

Further, in Patent Document 3, by blending a predetermined amount of a novel cyclic starch (highly branched cyclic dextrin) and drying it, the powder seasoning is prepared without significantly changing the original flavor or lowering the solubility. Techniques for improving hygroscopicity are disclosed.

Japanese Unexamined Patent Publication No. 2016-37537 Japanese Unexamined Patent Publication No. 2004-67962 Japanese Unexamined Patent Publication No. 2003-47430

As described above, starch decomposition products such as dextrin are widely used as a base material for powdered fragrances, but the fact is that there is no existing dextrin that can sufficiently prevent the volatilization and emission of aroma components. .. In addition, highly branched cyclic dextrin, which is known to have the effect of retaining aroma components, has a high viscosity and it is difficult to dissolve the raw material. Therefore, it is necessary to reduce the concentration of the stock solution during spray drying, resulting in poor spray drying efficiency. There are problems in terms of handling in the manufacturing process.

Further, in foods and drinks containing an aroma component, particularly in foods and drinks in which the form is a solution, a technique for retaining the aroma component is still in the process of development, and further development is desired.

Therefore, it is a main object of the present invention to provide a technique for retaining an aroma component during production or storage of a food or drink containing an aroma component.

As a result of diligent research on a technique for suppressing volatilization and emission of aroma components during production and storage of foods and drinks containing aroma components, the inventors of the present application have used starch decomposition products having a specific structure. The present invention has been completed by finding that the volatilization and emission of aroma components during production and storage can be suppressed predominantly.

That is, the present invention provides an aroma component preservative containing a starch decomposition product containing a branched sugar composed of a main chain and a branched chain satisfying the following (1) and (2) as an active ingredient.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
In the aroma component preserving agent according to the present invention, the x may satisfy the following (1').
(1') 8 ≤ x
In the aroma component preserving agent according to the present invention, the y may satisfy the following (2').
(2') 35 ≤ y ≤ 60
In the starch decomposition product used for the aroma component-retaining agent according to the present invention, at least one of the branched sugars having a branched chain having a glucose polymerization degree (DP) of 8 to 9 is included in the fraction having a molecular weight of 14,000 to 80,000. The part may be included.

The present invention also provides a method for retaining aroma components in foods and drinks.
Provided is a method for retaining an aroma component of a food or drink, which comprises a step of adding a starch decomposition product containing a branched sugar composed of a main chain and a branched chain satisfying the following (1) and (2) to the food.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.

According to the present invention, by using a starch decomposition product classified as a food, volatilization and emission of the aroma component during production and storage of the food or drink containing the aroma component are predominantly prevented, and the aroma in the food or drink is prevented. It is possible to retain the ingredients.

The starch decomposition product of Example 7 and the starch decomposition product of Example 7 will be described later in "b. DP8-9 or DP3-7 in the debranching enzyme-treated product of the starch decomposition product in a state where the branched chain is cut. 3 is a drawing-substituting graph showing a chart analyzed by gel filtration chromatography under the conditions shown in Table 1 for an enzyme-treated product treated with a debranching enzyme by the method of "Measuring the content of a certain sugar chain".

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Starch decomposition product>
First, the starch decomposition product used in the present invention will be described. The aroma component preservative according to the present invention contains the starch decomposition product described below as an active ingredient. Further, the method for retaining the aroma component of a food or drink according to the present invention is a method including a step of adding a starch decomposition product described below to the food or drink.

By using the starch decomposition products described below for foods and drinks containing aroma components, volatilization and emission of the aroma components during the manufacture and storage of the foods and drinks are predominantly prevented, and the aroma components in the foods and drinks can be prevented. It is possible to hold. Further, since the starch decomposition product described below has a reduced so-called starch odor as compared with the conventional starch decomposition product, when it is used for foods and drinks having an aroma component, it is emitted from the aroma component. There is almost no effect on the flavor that is produced.

The starch decomposition product used in the present invention contains a branched sugar composed of a main chain and a branched chain. The content (% by mass) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is characterized by satisfying the following (1).
(1) 7 ≦ x

The content (% by mass) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is the content of the sugar chain having DP 8 to 9 contained in the starch decomposition product. The content of sugar chains, which are DP8-9, in the starch decomposition product debranching enzyme-treated product in a state where the branched chains are cut by treating the starch decomposition product with a debranching enzyme such as isoamylase or pullulanase. It can be determined by measuring and calculating the amount of sugar chains having DP8 to 9 increased by the treatment with pullulanase.

Further, the starch decomposition product used in the present invention is characterized in that the content (mass%) y of the fraction having a molecular weight of 14,000 to 80,000 satisfies the following (2).
(2) 31 ≤ y ≤ 60

The starch decomposition product used in the present invention has a content (mass%) x in the starch decomposition product of a branched chain having a glucose polymerization degree (DP) of 8 to 9, and starch decomposition of a fraction having a molecular weight of 14,000 to 80,000. The content (% by mass) y in the product is characterized by satisfying both (1) and (2) above. As shown in Examples described later, by satisfying these two conditions at the same time, the volatilization and emission of the aroma component during the manufacture and storage of the food and drink are predominantly prevented, and the aroma component in the food and drink is retained. It is possible.

If the starch decomposition product used in the present invention satisfies the above (1) and (2), it is possible to prevent volatilization and emission of aroma components during the production and storage of foods and drinks. It is preferable to satisfy the following (1'). When the x satisfies the following (1'), the aroma component retaining effect can be further improved.
(1') 8 ≤ x

Further, it is preferable that the y satisfies the following (2'). When the y satisfies the following (2'), the effect of retaining the aroma component at the time of manufacturing or storing the food or drink can be further improved.
(2') 35 ≤ y ≤ 60

In the starch decomposition product used in the present invention, even if the fraction having a molecular weight of 14,000 to 80,000 contains at least a part of branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9. good. That is, a part or all of the branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 may be contained in the fraction having a molecular weight of 14,000 to 80,000, and the glucose polymerization degree (DP) may be contained. ) May be contained in a fraction other than the fraction having a molecular weight of 14,000 to 80,000.

Further, in the starch decomposition product used in the present invention, the content (% by mass) z of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 3 to 7 preferably satisfies the following (3).
(3) z ≦ 15

By setting the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 3 to 7 in the starch decomposition product to 15% by mass or less, the effect of retaining the aroma component during the production and storage of foods and drinks can be obtained. It can be further improved.

The content (% by mass) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 3 to 7 is the content (mass%) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 8 to 9. Content (% by mass) x, the content of sugar chains that are DP3 to 7 contained in the starch decomposition product, and the starch decomposition product are branched by treating with a debranching enzyme such as isoamylase or pullulanase. The content of sugar chains having DP3 to 7 in the debranched enzyme-treated product of the starch decomposition product in the state where the chains were cut was measured, and the amount of sugar chains having DP3 to 7 increased by the debranching enzyme treatment was measured. Can be obtained by calculating.

<Manufacturing method of starch decomposition products>
The starch decomposition product used in the present invention has a novel composition itself, and the method for obtaining the starch decomposition product is not particularly limited. For example, the starch raw material can be obtained by appropriately combining predetermined operations such as treatment with a general acid or enzyme, various chromatographys, membrane separation, ethanol precipitation and the like.

As the starch raw material that can be used as a raw material for obtaining the starch decomposition product used in the present invention, one or more starch raw materials that can be a known raw material for the starch decomposition product can be freely selected and used. Examples thereof include starches such as cornstarch, rice starch and wheat starch (aboveground starch), and starches derived from underground stems or roots such as potatoes, cassava and sweet potatoes (underground starch).

As a method for efficiently obtaining the starch decomposition product used in the present invention, there is a method in which a starch raw material is liquefied with an acid or α-amylase and then a branching enzyme is allowed to act on it. When liquefied with an acid, the type of acid that can be used for producing the starch decomposition product used in the present invention is not particularly limited, and if the acid is capable of acid liquefying starch, one known acid or one is used. Two or more types can be freely selected and used. For example, hydrochloric acid, oxalic acid and the like can be used.

It is also possible to freely combine treatments with other degrading enzymes (for example, α-amylase) before and after acid liquefaction of the starch raw material and before and after the action of the branching enzyme. For example, it is also possible to adopt a method in which a starch raw material is liquefied with an acid, then a branching enzyme is allowed to act on the starch raw material, and then the starch raw material is further treated with another degrading enzyme (for example, α-amylase). As described above, by allowing the decomposing enzyme to act after the action by the acid liquefaction and the branching enzyme, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the starch decomposition product used in the present invention, the starch raw material is not acidified, but the starch raw material is liquefied using a decomposing enzyme such as α-amylase, and then treated with a branching enzyme, and then further. It can also be produced by degrading with a degrading enzyme such as α-amylase.

Here, the branching enzyme acts on a linear glucan linked by an α-1,4-glucoside bond to cleave the α-1,4-glucoside bond and α-1,6- It is a general term for enzymes that have the function of forming branches by glucosidic bonds. When a branching enzyme is used in the production of the starch decomposition product used in the present invention, the type thereof is not particularly limited, and one or more known branching enzymes can be freely selected and used. For example, those purified from animals, bacteria and the like, or those purified from plants such as potatoes, rice seeds and corn seeds can be used.

As described above, the method for producing the starch decomposition product used in the present invention is not particularly limited, but a method in which the starch raw material is liquefied with an acid or an enzyme and then subjected to a branching enzyme treatment is preferable. By using this method, the content of branched chains having a glucose polymerization degree (DP) of 8 to 9 can be easily adjusted to a desired range. Therefore, when the starch decomposition product used in the present invention is inexpensively and industrially produced. Suitable. Further, a method of performing α-amylase treatment before and after liquefaction of the starch raw material and before and after the action of the branching enzyme is preferable. By using this method, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the present invention, it is possible to remove impurities by performing various treatments so as to obtain the desired starch decomposition product, and then performing activated carbon decolorization, ion purification and the like, and it is preferable to remove impurities.

Further, it can be used as an aroma component preservative in a powdered state by concentrating to a solid content of 30 to 80% to make it liquid, or dehydrating and drying it by vacuum drying or spray drying.

<Aroma component preservative>
The aroma component preserving agent according to the present invention is characterized by containing the above-mentioned starch decomposition product as an active ingredient. In addition, the aroma component preservative according to the present invention has less unpleasant flavor peculiar to starch decomposition products, and can sufficiently retain the aroma component during the production and storage of foods and drinks containing the aroma component. It can be used in various fields such as the food field and the medical field.

The aroma component-retaining agent according to the present invention may be composed of only the above-mentioned starch decomposition product as long as it contains the above-mentioned starch decomposition product as an active ingredient, or other as long as the effect of the present invention is not impaired. It is also possible to freely select and contain one kind or two or more kinds of components. As other components, for example, components such as excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, etc., which are usually used for formulation, can be used. Furthermore, components having known or future functions can be used in combination as appropriate according to the purpose. Since the starch decomposition product described above is classified as a food product, the aroma component preservative according to the present invention can be treated as a food product depending on the selection of components other than the starch decomposition product.

<How to retain the aroma components of food and drink>
The method for retaining the aroma component of a food or drink according to the present invention is a method including a step of adding the starch decomposition product described above to the food or drink. The method of addition is not particularly limited, and by adding the starch decomposition product described above to a known food or drink, it is possible to prevent volatilization and emission of the aroma component contained in the food or drink, and it can be added to the raw material of the food or drink. By mixing the above-mentioned starch decomposition products to produce a new food or drink, it is possible to produce a food or drink having a high retention of aroma components.

The food or drink to which the aroma component retaining method according to the present invention can be applied is not particularly limited as long as it is a food or drink containing an aroma component. The method for retaining aroma components according to the present invention is capable of predominantly retaining aroma components in semi-solid or liquid foods and drinks as well as solid foods and drinks.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Experimental example 1>
In Experimental Example 1, how the specific sugar composition of the starch decomposition product affects the volatilization and emission of the aroma component was examined.

(1) Test method [branch-making enzyme]
In this experimental example, an enzyme derived from Rhodothermus obamensis (hereinafter referred to as "branching enzyme") purified according to the method of WO00 / 58445 was used as an example of the branching enzyme.

The activity of the branching enzyme was measured by the following method.
As the substrate solution, an amylose solution prepared by dissolving 0.1% by mass of amylose (manufactured by Sigma, A0512) in 0.1 M acetic acid buffer (pH 5.2) was used.
Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution). In addition, the reaction was stopped. As a blank solution, a solution to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. The enzyme activity amount of 1 unit of the branching enzyme was defined as the enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[DE]
It was calculated according to the Raineinon method of "Starch sugar-related industrial analysis method" (edited by the starch sugar technology subcommittee).

[Contents of fractions having a molecular weight of 14,000 to 80,000 of starch decomposition products]
The analysis was performed by gel filtration chromatography under the conditions shown in Table 1 below. Standard P-82 (manufactured by Showa Denko KK) for Shodex standard GFC (water-based GPC) columns is used as the molecular weight standard, and the decomposition product of starch is based on the calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight. The content of the fraction having a molecular weight of 14,000 to 80,000 was calculated.

[Content of branched chain having DP8-9 or branched chain having DP3-7 in starch decomposition product]
a. Measurement of sugar chain content of DP8-9 or DP3-7 in untreated starch decomposition product The starch decomposition product solution adjusted to Brix 1% was analyzed by liquid chromatography under the conditions shown in Table 2 below. , The content of DP8-9 or DP3-7 was measured based on the retention time.

b. Measurement of sugar chain content of DP8-9 or DP3-7 in the debranched enzyme-treated product of starch decomposition product with branched chains 1M acetate buffer in 200 μL of starch decomposition product solution adjusted to Brix 5% 2 μL of solution (pH 5.0), isoamylase (derived from Pseudomonas sp., Made by Megazyme) 125 units per solid content (g), and plulanase (derived from Klebsiella starch, manufactured by Megazyme) 800 units per solid content (g). , The total amount was adjusted to 400 μL with water. This was enzymatically reacted at 40 ° C. for 24 hours, and then the reaction was stopped by boiling. 600 μL of water was added thereto, and centrifugation was performed at 12000 rpm for 5 minutes. After desalting and filtering 900 μL of the supernatant, analysis was performed by liquid chromatography under the conditions shown in Table 2, and the content of DP8-9 or DP3-7 was measured based on the retention time.

c. Calculation of the content of branched chains that are DP8-9 or DP3-7 in the starch decomposition product Starch decomposition by subtracting the content of DP8-9 determined in a from the content of DP8-9 determined in b above. The content of branched chains with DP8-9 in the substance was calculated. Similarly, the content of the branched chain which is DP3 to 7 in the starch decomposition product was calculated by subtracting the content of DP3 to 7 determined in a from the content of DP3 to 7 determined in b.

[Evaluation method]
A. Residual rate of aroma components (%)
The analysis was performed by gel filtration chromatography under the conditions shown in Table 1.

(A) Residual rate (%) of aroma components after spray drying
For Examples 1 to 4, 6, 7 or Comparative Examples 1 to 7, 400 g of a starch decomposition product was added and dissolved in 550 g of water while heating at 50 ° C. After cooling to room temperature, 50 g of ethyl acetate was added as an example of the aroma component, mixed uniformly, and spray-dried with a spray dryer.
In Example 5, 800 g of a starch decomposition product was added and dissolved in 150 g of water at room temperature. As an example of the aroma component, 50 g of ethyl acetate was added, mixed uniformly, and spray-dried with a spray dryer.
Each 1 g of each sample spray-dried above was dissolved in 19 g of water, and gel filtration chromatography analysis under the conditions shown in Table 1 was performed. When the peak area of ethyl acetate before spray drying was set to 100%, the ratio of the peak area in the sample after spray drying was calculated as the residual ratio.

(B) Residual rate (%) of aroma components in storage test
For Examples 1 to 4, 6, 7 or Comparative Examples 1 to 7, 100 g of the starch decomposition product was added and dissolved in 390 g of water while heating at 50 ° C. After cooling to room temperature, 10 g of ethyl acetate was added as an example of the aroma component, and the mixture was uniformly mixed.
In Example 5, 200 g of a starch decomposition product was added and dissolved in 290 g of water at room temperature. As an example of the aroma component, 10 g of ethyl acetate was added and mixed uniformly.
20 mL of each of the mixed solutions prepared above was dispensed into a test tube without a lid, placed in an incubator at 25 ° C., and stored for 6 hours. The method for measuring the residual rate of the aroma component is the same as in (a) above, and when the peak area of ethyl acetate in the sample before storage is set to 100%, the ratio of the peak area in the sample after storage for 6 hours is set. , Calculated as the survival rate.

B. Evaluation of Effect of Starch Odor on Flavor Add the starch decomposition product of Example or Comparative Example to water to prepare a 1000 g aqueous solution so that the solid content of the starch decomposition product is 10% by mass, and dissolve 1 g of commercially available peppermint essence. did. This solution was ingested and the effect of starch odor on flavor was evaluated based on the following evaluation criteria. The evaluation was based on the average score of 10 specialized panels.
5: No starch odor is felt and no effect on flavor 4: Almost no starch odor is felt and almost no effect on flavor 3: Slight starch odor is felt but allowable range 2: Starch odor is present , Affects flavor 1: Strong starch odor and adverse effect on flavor

(2) Production method of Examples / Comparative Examples [Example 1]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Termamyl SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), and a jet cooker was added. It was liquefied at (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE12 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 600 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 1.

[Example 2]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE5 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with 10% by mass slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added. , 0.02% by mass per solid content (g) was added, the reaction was carried out at 95 ° C., DE was measured over time, and when DE became 9, the pH was adjusted to 4.0 with 10% hydrochloric acid. , The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 1100 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. Further, α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and the DE was measured over time to bring the DE to 15. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 60% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 2.

[Example 3]
To 20% by mass of waxy cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g). It was liquefied with a jet cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 20 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 3.

[Example 4]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE7 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 50 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 4.

[Example 5]
Α-Amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 700 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 30 hours. Further, α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and the DE was measured over time to bring the DE to 8. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass to obtain the starch decomposition product of Example 5.

[Example 6]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 50 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 6.

[Example 7]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE4 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with 10% by mass of slaked lime was adjusted to 5.8, and then α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added. , 0.02% by mass per solid content (g) was added, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 8, the pH was adjusted to 4.0 with 10% hydrochloric acid. , The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 45 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 7.

[Comparative Example 1]
Paindex # 1 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

[Comparative Example 2]
Paindex # 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

[Comparative Example 3]
BLD-8 (manufactured by Sanmatsu Kogyo Co., Ltd.) was used.

[Comparative Example 4]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Termamyl SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), and a jet cooker was added. It was liquefied at (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE17 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 60% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 4.

[Comparative Example 5]
Cluster dextrin (manufactured by Ezaki Glico Co., Ltd.) was used.

[Comparative Example 6]
A 30% by mass tapioca starch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE3 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with 10% by mass slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added. , 0.02% by mass per solid content (g) was added, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 14, the pH was adjusted to 4.0 with 10% hydrochloric acid. , The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 700 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 6.

[Comparative Example 7]
After adjusting the starch decomposition product of Example 7 to 30% by mass and adjusting the pH to 6.0, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to 0.02% by mass per solid content (g). % Was added, the reaction was carried out at 80 ° C., DE was measured over time, and when DE reached 19, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 60% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 7.

(3) Measurement For Examples 1 to 7 and Comparative Examples 1 to 7 obtained above, the content of the branched chains having DE and DP8 to 9 in the starch decomposition product and the fraction having a molecular weight of 14,000 to 80,000, respectively. The content was measured by the method described above. In addition, the residual rate of ethyl acetate as the residual rate (%) of the aroma component was evaluated by the method described above. The results are shown in Table 3 below.

As shown in Table 3, Examples 1 to 7 in which the content of the branched chain of DP8 to 9 is 7% by mass or more and the content of the fraction having a molecular weight of 14,000 to 80,000 is 31 to 60% by mass are Comparative Example 1. The residual rate of ethyl acetate was higher than that of ~ 7. That is, it was found that when the aroma component retaining agent according to the present invention is used, a higher aroma component retaining effect is exhibited as compared with the case where a conventional starch decomposition product is used. Further, regarding the evaluation of the influence of the starch odor on the flavor, only Comparative Example 7 had a good result, but Examples 1 to 7 had a better result than the other Comparative Examples 1 to 6.

On the other hand, in Comparative Examples 2, 4 and 6 in which the content of the branched chains of DP8 to 9 was less than 7% by mass and the content of the fraction having a molecular weight of 14,000 to 80,000 was less than 31% by mass, the ethyl acetate residual ratio and In the evaluation of the influence of the starch odor on the flavor, the result was very inferior to that of Examples 1 to 7. Further, in Comparative Example 7 in which the content of the branched chain of DP8 to 9 was 7% by mass but the content of the fraction having a molecular weight of 14,000 to 80,000 was less than 31% by mass, the value of the ethyl acetate residual ratio was carried out. The result was very low as compared with Examples 1 to 7. Further, with respect to Comparative Examples 1 and 5 in which the content of the branched chain of DP8 to 9 is less than 7% by mass even if the content of the fraction having a molecular weight of 14,000 to 80,000 is in the range of 31 to 60% by mass. The ethyl acetate residual ratio in the spray drying test remained slightly lower than that in Examples 1 to 7, but the effect evaluation of the ethyl acetate residual ratio and the starch odor on the flavor in the solution test was carried out in Example 1. The result was very inferior to that of ~ 7.

Further, in Comparative Example 3, the content of the branched chain of DP8-9 is 7% by mass or more, and the content of the fraction having a molecular weight of 14,000 to 80000 is 29.6% by mass, which is slightly less than the range of the present invention. However, since the content of the branched chains of DP3 to 7 exceeds 15% by mass, the residual ethyl acetate residual rate in the spray drying test remained slightly lower than that of Examples 1 to 7. The evaluation of the residual ratio of ethyl acetate and the effect of the starch odor on the flavor in the solution test was very inferior to that of Examples 1 to 7.

Comparing within the examples, in Examples 4 and 6 in which the contents of the fractions having a molecular weight of 14,000 to 80000 are almost the same, in Example 6 in which the content of the branched chains of DP8 to 9 is 8% by mass or more. , Ethyl acetate residual rate and the effect of starch odor on flavor were evaluated as good results. Further, in Examples 2 and 5 in which the contents of the branched chains of DP8 to 9 are almost the same, in Example 5 in which the content of the fraction having a molecular weight of 14,000 to 80000 is 35% by mass or more, the residual rate of ethyl acetate remains. In addition, good results were obtained in the evaluation of the effect of the starch odor on the flavor.

As an example, the starch decomposition product of Example 7 and the starch decomposition product of Example 7 are used as DP8-9 or DP8-9 in the debranching enzyme-treated product of the starch decomposition product in the state where the branched chain is cut. FIG. 1 shows a chart of the enzyme-treated product treated with the debranching enzyme by the method in "Measurement of sugar chain content of DP3 to 7" analyzed by gel filtration chromatography under the conditions shown in Table 1 above. The elution time of the fraction having a molecular weight of 14,000 to 80,000 calculated based on the elution time of the molecular weight standard is about 16 to 19 minutes. As shown in FIG. 1, it was found that the fractions having a molecular weight of 14,000 to 80,000 of the starch decomposition products were transferred to the low molecular weight fractions by the debranching enzyme treatment. From this result, it was confirmed that the fraction of the starch decomposition product having a molecular weight of 14,000 to 80,000 contained a branched sugar chain having a branched chain of DP8-9.

<Experimental example 2>
In Experimental Example 2, a sensory evaluation was performed on the aroma component-retaining effect when the starch decomposition product produced in Experimental Example 1 was applied to an actual food or drink.

[Evaluation method]
The strength of the flavor that passed through the nose when ingesting foods and drinks using the starch decomposition products of Examples or Comparative Examples was evaluated based on the following evaluation criteria. The evaluation was based on the average score of 10 specialized panels.
5: The target aroma component is strongly felt 4: The target aroma component is slightly strongly felt 3: The target aroma component is felt 2: The target aroma component is not felt so much 1: The target aroma component is felt do not have

(1) Test Example 1: Powdered black tea A. Production of powdered black tea 30 g of commercially available black tea leaves was added to 1000 g of boiling water, extracted for 3 minutes, and then filtered through No. 5C filter paper. 100 g of the decomposition products of the starches of Examples 3, 4, 7 or Comparative Examples 1 and 4 were added and dissolved in this black tea extract, and then spray-dried with a spray dryer to obtain powdered black tea.

B. Evaluation A panel of 10 people conducted a sensory evaluation of 6 g of powdered black tea produced above, which was dissolved by adding 200 g of hot water at 80 ° C. to see the retention of the aroma component of black tea felt when ingested. went.

C. Results The results are shown in Table 4 below.

As shown in Table 4, the powdered black tea using Examples 3, 4 and 7 strongly felt the strength of the aroma component of black tea and had a better sensory evaluation than the powdered black tea using Comparative Examples 1 and 4. there were.

(2) Test Example 2: Powdered shiitake mushroom soup stock A. Production of powdered shiitake soup stock 60 g of dried shiitake mushrooms were immersed in 1000 g of water and allowed to stand in an incubator at 4 ° C. for 15 hours for extraction. This shiitake soup stock is No. The mixture was filtered through a filter paper of 5C, and 200 g of the starch decomposition products of Examples 2 and 6 or Comparative Examples 3, 5 and 6 was added and dissolved. This was spray-dried using a spray dryer to obtain powdered shiitake mushroom broth.

B. Evaluation About 10 g of powdered shiitake soup stock produced above and 90 g of hot water at 90 ° C. added and dissolved, sensory analysis was performed by a panel of 10 people to see the retention status of the aroma component of the shiitake mushroom soup stock felt when ingested. Evaluation was performed.

C. Results The results are shown in Table 5 below.

As shown in Table 5, the powdered shiitake mushroom soup stock using Examples 2 and 6 strongly felt the intensity of the aroma component of the shiitake mushroom soup stock as compared with the powdered shiitake mushroom soup stock using Comparative Examples 3, 5 and 6, and the sensory evaluation was performed. Was good.

(3) Test Example 3: Alcoholic beverage containing fruit juice A. Production of alcoholic beverage containing fruit juice For Examples 1 and 7 or Comparative Examples 2 and 7, 70 g of starch decomposition product, 150 g of fructose-glucose liquid sugar, 80 g of orange 6-fold concentrated fruit juice, 1 g of citric acid, and 25% alcohol content were added to 650 g of water. 200 g of the shell-shaped shochu was added and dissolved. This was heated, and after reaching 93 ° C., it was hot-filled to produce an alcoholic beverage containing fruit juice.
In Example 5, 140 g of a starch decomposition product, 150 g of fructose-glucose liquid sugar, 80 g of orange 6-fold concentrated fruit juice, 1 g of citric acid, and 200 g of shellfish shochu having an alcohol content of 25% were added and dissolved in 580 g of water. This was heated, and after reaching 93 ° C., it was hot-filled to produce an alcoholic beverage containing fruit juice.

B. Evaluation The alcoholic beverage produced above is dispensed into a glass container, placed in an incubator at 25 ° C in an open system, stored for 12 hours, and then ingested to see the retention of the orange aroma component. Sensory evaluation was performed on a panel of 10 people.

C. Results The results are shown in Table 6 below.

As shown in Table 6, the alcoholic beverage containing fruit juice using Examples 1, 5 and 7 strongly felt the intensity of the aroma component of orange and was more sensory than the alcoholic beverage containing fruit juice using Comparative Examples 2 and 7. The evaluation was good.

(4) Test Example 4: Apple cider vinegar drink A. Production of apple cider vinegar drink To 160 g of water, 20 g of commercially available apple cider vinegar, 10 g of sugar, and 10 g of decomposition products of starches of Examples 4 and 7 or Comparative Examples 1 and 5 were added and dissolved. This was heated, and after reaching 93 ° C., it was hot-filled to produce an apple cider vinegar drink.

B. Evaluation To see the retention of the aroma component of apple cider vinegar that is felt when the apple cider vinegar drink produced above is dispensed into a glass container, placed in an open system at a temperature of 25 ° C, stored for 18 hours, and then ingested. In addition, a panel of 10 people performed a sensory evaluation.

C. Results The results are shown in Table 7 below.

As shown in Table 7, the apple cider vinegar drinks using Examples 4 and 7 strongly felt the strength of the aroma component of apple cider vinegar and had a better sensory evaluation than the apple cider vinegar drinks using Comparative Examples 1 and 5. Met.

Claims (5)

The active ingredient is a starch decomposition product containing a branched sugar consisting of a main chain and a branched chain that satisfy the following (1) and (2) .
The starch decomposition product is obtained by treating a starch raw material liquefied with an acid or α-amylase with a branching enzyme that cleaves an α-1,4-glucoside bond to form a branch by an α-1,6-glucoside bond. Aroma component preservative obtained in.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000. The aroma component preserving agent according to claim 1, wherein x satisfies the following (1').
(1') 8 ≤ x The aroma component preserving agent according to claim 1 or 2, wherein y satisfies the following (2').
(2') 35 ≤ y ≤ 60 Any of claims 1 to 3, wherein the fraction having a molecular weight of 14,000 to 80,000 of the starch decomposition product contains at least a part of a branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9. The aroma component preservative according to item 1. A method of retaining aroma components in food and drink,
A starch decomposition product consisting of a main chain and a branched chain satisfying the following (1) and (2), which is a starch raw material liquefied with an acid or α-amylase, is cleaved with an α-1,4-glucoside bond to α. A method for retaining an aroma component of a food or drink, which comprises a step of adding a starch decomposition product obtained by treating with a branching enzyme that forms a branch by a -1,6-glucosidic bond to the food or drink.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.

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