JP7160567B2 - food and acidity improver - Google Patents
food and acidity improver Download PDFInfo
- Publication number
- JP7160567B2 JP7160567B2 JP2018107599A JP2018107599A JP7160567B2 JP 7160567 B2 JP7160567 B2 JP 7160567B2 JP 2018107599 A JP2018107599 A JP 2018107599A JP 2018107599 A JP2018107599 A JP 2018107599A JP 7160567 B2 JP7160567 B2 JP 7160567B2
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- Prior art keywords
- mass
- food
- acidity
- monoglucosylrutin
- present
- Prior art date
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、食品および有機酸由来の酸味を改善する酸味改善剤に関する。 TECHNICAL FIELD The present invention relates to a sour taste improver for improving the sour taste derived from foods and organic acids.
クエン酸に代表される有機酸には、例えば、血行改善、疲労回復等の健康機能性がある。有機酸を有効成分とする食品は健康食品として、例えば清涼飲料の分野において市場を拡大している。しかしながら有機酸をその効果が期待できる濃度で使用した場合、有機酸由来の異味、特に過剰に酸味が強い酸性食品となる。そのため、有機酸由来の酸味を低減し、摂取し易くするため技術の提案が従来よりなされている。 Organic acids typified by citric acid have health functions such as improving blood circulation and recovering from fatigue. Foods containing organic acids as active ingredients are expanding their market as health foods, for example, in the field of soft drinks. However, when the organic acid is used at a concentration at which its effect can be expected, the acidic food will have an offensive taste derived from the organic acid, particularly an excessively sour taste. Therefore, techniques have been proposed to reduce the sour taste derived from organic acids and to make it easier to ingest.
例えば、特許文献１では、コハク酸ナトリウム又はフマル酸ナトリウムを、また特許文献２では炭酸水素ナトリウムを、それぞれクエン酸とともに清涼飲料水に特定量配合することで、クエン酸が高濃度に含まれていても、そのクエン酸に由来する酸味を緩和できることが開示されている。 For example, in Patent Document 1, sodium succinate or sodium fumarate, and in Patent Document 2, sodium bicarbonate is added to soft drinks in specific amounts together with citric acid, so that citric acid is contained at a high concentration. However, it is disclosed that the acidity derived from the citric acid can be alleviated.
しかし、配合成分による食品の味覚への影響とともに、その効果はまだ満足できるものではなく、さらなる改善が求められている。したがって、本発明は、高濃度の有機酸を含有する酸性食品であるにも関わらず、有機酸由来の酸味が低減されて飲みやすい食品、有機酸由来の酸味を改善する酸味改善剤を提供することを目的とする。 However, the effect of the compounded ingredients on the taste of foods is still unsatisfactory, and further improvements are required. Therefore, the present invention provides an easy-to-drink food with reduced sourness derived from organic acids, and a sourness improver that improves sourness derived from organic acids, even though the food is an acidic food containing a high concentration of organic acids. for the purpose.
本発明者らは、ケルセチン配糖体が、高濃度の有機酸を含有する食品における有機酸由来の酸味を改善する作用を有することを見出し、本発明を完成させた。 The present inventors have found that quercetin glycosides have the effect of improving the sour taste derived from organic acids in foods containing high concentrations of organic acids, and have completed the present invention.
すなわち、本発明は以下の発明を提供する。
［１］有機酸およびケルセチン配糖体を含有し、ｐＨ２．０～７．０の範囲においてクエン酸相当酸度が０．１～１％である食品。
［２］ケルセチン配糖体がα－モノグルコシルルチンである［１］に記載の食品。
［３］ケルセチン配糖体を有効成分として含有する、有機酸由来の酸味を改善する酸味改善剤。
［４］ケルセチン配糖体がα－モノグルコシルルチンである［３］に記載の酸味改善剤。
That is, the present invention provides the following inventions.
[1] A food containing an organic acid and a quercetin glycoside and having an acidity equivalent to citric acid of 0.1 to 1% in a pH range of 2.0 to 7.0.
[2] The food according to [1], wherein the quercetin glycoside is α-monoglucosylrutin.
[3] A sour taste improver containing a quercetin glycoside as an active ingredient and improving sour taste derived from an organic acid.
[4] The acidity improving agent according to [3], wherein the quercetin glycoside is α-monoglucosylrutin.
本発明の食品は、ケルセチン配糖体を含有することにより、有機酸を多く含む食品であっても、有機酸由来の酸味が低減されて、健康機能性を有する上に嗜好性が高いものである。また、本発明の酸味改善剤は、ケルセチン配糖体を有効成分として含有することにより、有機酸由来の酸味を効果的に低減できる。有機酸を含有する食品に本発明の酸味改善剤を用いることにより、有機酸由来の酸味を低減して嗜好性を向上し、優れた健康機能性と嗜好性とを兼ね備えたものとすることができる。 Since the food of the present invention contains quercetin glycosides, even if the food contains a large amount of organic acid, the acidity derived from the organic acid is reduced, and the food has health functionality and high palatability. be. In addition, the sour taste improver of the present invention can effectively reduce sour taste derived from organic acids by containing quercetin glycoside as an active ingredient. By using the acidity improving agent of the present invention in foods containing organic acids, the sourness derived from the organic acids is reduced, palatability is improved, and excellent health functionality and palatability can be achieved. can.
本発明の食品は、有機酸およびケルセチン配糖体を含有し、ｐＨ２．０～７．０の範囲においてクエン酸相当酸度が０．１～１％であることを特徴とする。また、本発明の酸味改善剤は、ケルセチン配糖体を有効成分として含有する、有機酸由来の酸味を改善することを特徴とする。本発明の酸味改善剤は、有機酸を含有する食品に用いることが好ましく、特に飲料に用いることが好ましい。 The food of the present invention contains an organic acid and quercetin glycoside, and is characterized by having an acidity equivalent to citric acid of 0.1 to 1% in a pH range of 2.0 to 7.0. Further, the sour taste improver of the present invention is characterized by improving the sour taste derived from an organic acid, containing quercetin glycoside as an active ingredient. The acidity improver of the present invention is preferably used in foods containing organic acids, and particularly preferably in beverages.
＜有機酸＞
本発明における有機酸としては、例えば、クエン酸、乳酸、リンゴ酸、コハク酸、酒石酸およびグルコン酸等が挙げられ、これらの中でも、クエン酸が好ましい。有機酸は、１種を単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
<Organic acid>
Organic acids in the present invention include, for example, citric acid, lactic acid, malic acid, succinic acid, tartaric acid and gluconic acid, among which citric acid is preferred. An organic acid may be used individually by 1 type, and may be used in combination of 2 or more type.
有機酸は、市販されているものを入手し、使用することができるが、有機酸を含有する他の原材料（例えば、調味料）を使用することで有機酸の合計含有量を調整することもできる。 Commercially available organic acids can be obtained and used, but the total organic acid content can also be adjusted by using other raw materials containing organic acids (for example, seasonings). can.
本発明の食品における有機酸の含有量は、クエン酸相当酸度が０．１～１％であり、好ましくは０．２～０．８％、より好ましくは０．４～０．６％である。クエン酸相当酸度を０．１％以上とすることにより、有機酸の健康機能性における効果を期待できる。クエン酸相当酸度を１％以下とすることにより、有機酸由来の酸味の低減効果を有効に発揮することができる。 The organic acid content in the food of the present invention has a citric acid equivalent acidity of 0.1 to 1%, preferably 0.2 to 0.8%, more preferably 0.4 to 0.6%. . By setting the citric acid equivalent acidity to 0.1% or more, the effect of the organic acid on health functionality can be expected. By setting the acidity equivalent to citric acid to 1% or less, the effect of reducing the acidity derived from organic acids can be effectively exhibited.
本発明の酸味改善剤を用いる食品における有機酸の含有量は特に制限されないが、クエン酸相当酸度が０．１～１％であることが好ましく、より好ましくは０．２～０．８％、さらに好ましくは０．４～０．６％である。 The content of the organic acid in the food using the acidity improving agent of the present invention is not particularly limited, but the citric acid equivalent acidity is preferably 0.1 to 1%, more preferably 0.2 to 0.8%, More preferably 0.4 to 0.6%.
クエン酸相当酸度の測定は、滴定法により測定する電位差自動滴定装置ＡＴ－６１０（京都電子工業株式会社）を用い、クエン酸酸度メソッドにて測定する。手順としては２００ｍＬプラスチックビーカに、滴定量が１０～１１ｍｌになるように試料を量りとり、純水で約１６０ｍｌに希釈する。０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液を用いて滴定を行い、以下計算式でクエン酸相当酸度を算出する。
クエン酸相当酸度（クエン酸ｗ／ｗ％）＝ＥＰ１×Ｆ×Ｃｌ×Ｋ１／Ｓｉｚｅ
・ＥＰｌ：滴定量（ｍＬ）
・Ｆ：滴定液のファクター（１．００４２）
・Ｃｌ：濃度換算係数（６．４ｍｇ／ｍＬ）（０．１ｍｏ１／Ｌ ＮａＯＨ溶液１ｍＬ≡６．４ｍｇ クエン酸）
・Ｋｌ：単位換算係数（０．１）
・Ｓｉｚｅ：試料採取量（ｇ）
The citric acid equivalent acidity is measured by the citric acid acidity method using a potentiometric automatic titrator AT-610 (Kyoto Electronics Industry Co., Ltd.). As a procedure, a sample is weighed into a 200 mL plastic beaker so that the titration amount is 10 to 11 ml, and diluted to about 160 ml with pure water. Titration is performed using a 0.1 mol/L sodium hydroxide solution, and the citric acid equivalent acidity is calculated using the following formula.
Acidity equivalent to citric acid (citric acid w/w%) = EP1 x F x Cl x K1/Size
・EPl: Titration volume (mL)
・F: Titrant factor (1.0042)
・ Cl: concentration conversion factor (6.4 mg / mL) (0.1 mol / L NaOH solution 1 mL ≡ 6.4 mg citric acid)
・Kl: unit conversion factor (0.1)
・Size: Sample collection amount (g)
本発明の食品又は本発明の酸味改善剤を用いる食品における有機酸の含有量は、公知のガスクロマトグラフィー法により測定することができる。 The organic acid content in the food of the present invention or the food using the acidity improving agent of the present invention can be measured by a known gas chromatography method.
＜ケルセチン配糖体＞
本発明において、「ケルセチン配糖体」は、ポリフェノールの一種であるケルセチンの配糖体を示し、これは下式（Ｉ）で表される。
<Quercetin glycoside>
In the present invention, "quercetin glycoside" refers to a glycoside of quercetin, which is a kind of polyphenol, and is represented by the following formula (I).
式（Ｉ）中、（Ｘ）ｎは糖鎖を表し、ｎは１以上の整数である。 In formula (I), (X)n represents a sugar chain, and n is an integer of 1 or more.
ここで、ケルセチンにグリコシド結合で結合するＸで表される糖鎖を構成する糖としては、例えば、グルコース、ラムノース、ガラクトース、グルクロン酸等が挙げられ、特にグルコースおよびラムノースが好ましい。また、ｎは１以上であれば特に制限されないが、好ましくは１～１６、さらに好ましくは１～８である。ｎが２以上であるとき、Ｘ部分は１種類の糖鎖からなっていてもよく、複数の糖鎖からなっていてもよい。 Here, examples of the sugar constituting the sugar chain represented by X that binds to quercetin via a glycosidic bond include glucose, rhamnose, galactose, glucuronic acid, etc. Glucose and rhamnose are particularly preferred. In addition, n is not particularly limited as long as it is 1 or more, preferably 1-16, more preferably 1-8. When n is 2 or more, the X moiety may consist of one type of sugar chain, or may consist of a plurality of sugar chains.
ケルセチン配糖体には、既存のケルセチン配糖体を酵素などで処理して糖転移させたものも含まれる。ケルセチン配糖体としては、具体的には例えば、ルチン、グルコシルルチン、クエルシトリン、イソクエルシトリンが挙げられ、これらの中でもルチンが好ましい。 Quercetin glycosides also include those obtained by treating existing quercetin glycosides with an enzyme or the like to transglycosylate. Specific examples of quercetin glycosides include rutin, glucosylrutin, quercitrin, and isoquercitrin, and among these, rutin is preferred.
本発明の一態様においては、ケルセチン配糖体に包含される一の化合物を単独で用いてもよいし、複数の化合物を混合して用いてもよい。ケルセチン配糖体の由来については特に制限されず、例えば、ケルセチンまたはケルセチン配糖体を多く含む植物として、ソバ、エンジュ、ケッパー、リンゴ、茶、タマネギ、ブドウ、ブロッコリー、モロヘイヤ、ラズベリー、コケモモ、クランベリー、オプンティア、葉菜類、柑橘類等が挙げられる。 In one aspect of the present invention, one compound included in quercetin glycosides may be used alone, or a plurality of compounds may be mixed and used. The origin of quercetin glycosides is not particularly limited, and examples of quercetin or plants containing a large amount of quercetin glycosides include buckwheat, Japanese pagoda, capers, apples, tea, onions, grapes, broccoli, mulukhiya, raspberries, cowberries, and cranberries. , opuntia, leafy vegetables, citrus fruits, and the like.
また、ケルセチン配糖体は、天然由来の抽出物を、濃縮、精製糖の操作によってケルセチン配糖体濃度を高めたもの、例えば、ケルセチン配糖体含有抽出物の、濃縮物または精製物を用いることができる。濃縮方法または精製方法は、従来公知の方法を用いることができる。 In addition, quercetin glycosides are obtained by increasing the concentration of quercetin glycosides by concentrating and refining naturally occurring extracts by manipulating sugar, for example, using concentrated or purified quercetin glycoside-containing extracts. be able to. A conventionally known method can be used as a concentration method or a purification method.
本発明の一態様においては、ケルセチン配糖体として、α－グルコシルルチンを用いることが好ましい。α－グルコシルルチンは、「酵素処理ルチン」（「糖転移ルチン」と呼ばれることもある。）として知られている製品に主成分として含まれている化合物であって、下式（ＩＩ）で表される構造を有する化合物、すなわちルチンが有するルチノース残基中のグルコース残基に、α１→４結合により１または複数（２～２０程度）のグルコースが結合した化合物である。 In one aspect of the present invention, α-glucosylrutin is preferably used as the quercetin glycoside. α-Glucosylrutin is a compound contained as a main component in a product known as "enzyme-treated rutin" (sometimes called "glycosyltransferred rutin"), and is represented by the following formula (II). , that is, a compound in which one or more (approximately 2 to 20) glucoses are bound to the glucose residue in the rutinose residue of rutin through an α1→4 bond.
本明細書において、α－グルコシルルチンのうち、グルコースが１つだけ結合したものを「α－モノグルコシルルチン」と称し、グルコースが２つ以上結合したものを「α－ポリグルコシルルチン」と称する。 In the present specification, α-glucosylrutin in which only one glucose is bound is referred to as "α-monoglucosylrutin", and α-glucosylrutin in which two or more glucoses are linked is referred to as "α-polyglucosylrutin".
つまり、下式（ＩＩ）において、α－グルコシルルチンは一般的にｎが１～２０の化合物であり、α－モノグルコシルルチンはｎが１の化合物であり、α－ポリグルコシルルチンは一般的にｎが２～２０の化合物である。 That is, in the formula (II) below, α-glucosylrutin is generally a compound in which n is 1 to 20, α-monoglucosylrutin is a compound in which n is 1, and α-polyglucosylrutin is generally It is a compound in which n is 2-20.
α－モノグルコシルルチンであっても、本発明の食品または酸味改善剤による作用効果およびα－グルコシルルチンについての一般的な作用効果は問題なく発揮され、α－モノグルコシルルチンの分子量はα－ポリグルコシルルチンの分子量よりも小さいため、単位質量あたりの分子数はα－モノグルコシルルチンの方が多くなり、作用効果の上で有利であると考えられる。したがって、α－グルコシルルチンの一部または全部は、α－モノグルコシルルチンであることが好ましい。 Even with α-monoglucosylrutin, the effects of the food or acidity improving agent of the present invention and the general effects of α-glucosylrutin can be exhibited without problems, and the molecular weight of α-monoglucosylrutin is α-poly Since the molecular weight of α-monoglucosylrutin is smaller than that of glucosylrutin, the number of molecules per unit mass is larger for α-monoglucosylrutin, which is considered to be advantageous in terms of action and effect. Therefore, part or all of α-glucosylrutin is preferably α-monoglucosylrutin.
酵素処理ルチンは、α－グルコシル糖化合物（サイクロデキストリン、澱粉部分分解物など）の共存下で、ルチンに糖転移酵素（サイクロデキストリングルカノトランスフェラーゼ（ＣＧＴａｓｅ、ＥＣ２．４．１．１９）など、ルチンにグルコースを付加する機能を有する酵素）を作用させることにより得られる生成物（以下、第１酵素処理ルチンとも略す）である。 In the presence of α-glucosyl sugar compound (cyclodextrin, partial starch hydrolyzate, etc.), enzyme-treated rutin is converted to rutin by glycosyltransferase (cyclodextrin glucanotransferase (CGTase, EC 2.4.1.19), etc.). It is a product (hereinafter also abbreviated as first enzyme-treated rutin) obtained by the action of an enzyme having a function of adding glucose to ).
第１酵素処理ルチンは、結合したグルコースの個数が異なる様々なα－グルコシルルチン、すなわちα－モノグルコシルルチンおよびそれ以外のα－グルコシルルチンからなる集合体と、未反応物であるルチンとを含有する組成物である。必要に応じて、例えば多孔性合成吸着材と適切な溶出液を用いて、第１酵素処理ルチンを精製することにより、糖供与体およびその他の不純物を除去し、さらにルチンの含有量を減らし、α－グルコシルルチンの純度を高めた第１酵素処理ルチン（α－グルコシルルチン精製物）が得られる。 The first enzyme-treated rutin contains various α-glucosylrutins with different numbers of bound glucose, that is, aggregates consisting of α-monoglucosylrutin and other α-glucosylrutins, and unreacted rutin. It is a composition that If necessary, purifying the first enzyme-treated rutin using, for example, a porous synthetic adsorbent and an appropriate eluent to remove sugar donors and other impurities and further reduce the rutin content, A first-enzyme-treated rutin (purified α-glucosylrutin) with increased purity of α-glucosylrutin is obtained.
また、第１酵素処理ルチンを、α－１，４－グルコシド結合をグルコース単位で切断するグルコアミラーゼ活性を有する酵素、たとえばグルコアミラーゼ（ＥＣ３．２．１．３）で処理し、複数のグルコースが付加されたα－グルコシルルチンにおいて、ルチン自体の（ルチノース残基中の）グルコース残基に直接付加されたグルコース残基を１つだけ残してそれ以外のグルコース残基を切断することにより、α－モノグルコシルルチンを多く含有する酵素処理ルチン（以下、第２酵素処理ルチンとも略す。）を得ることができる。この酵素処理によって、ケルセチン骨格に直接結合しているルチノース残基中のグルコース残基が、ケルセチン骨格から切断されることはない。 Further, the first enzyme-treated rutin is treated with an enzyme having a glucoamylase activity that cleaves α-1,4-glucosidic bonds in units of glucose, such as glucoamylase (EC 3.2.1.3), and a plurality of glucoses are treated. In the added α-glucosylrutin, by cleaving the glucose residues other than one glucose residue directly attached to the glucose residue (in the rutinose residue) of rutin itself, α- An enzyme-treated rutin containing a large amount of monoglucosylrutin (hereinafter also abbreviated as second enzyme-treated rutin) can be obtained. This enzymatic treatment does not cleave the glucose residues in the rutinose residues that are directly attached to the quercetin backbone from the quercetin backbone.
α－グルコシルルチンは、例えば東洋精糖社製の商品名「αＧルチンＰＳ」、商品名「αＧルチンＰ」、商品名「αＧルチンＨ」などに主成分として含まれている。これら商品は、α－モノグルコシルルチンを１０～９０重量％含有する組成物である。 α-Glucosylrutin is contained as a main component in, for example, Toyo Sugar Refining Co., Ltd., under the trade names of "αG Rutin PS", "αG Rutin P", and "αG Rutin H". These products are compositions containing 10 to 90% by weight of α-monoglucosylrutin.
前記組成物は、（ｉ）上述した第１酵素処理ルチンを調製する、（ｉｉ）第１酵素処理ルチンを、グルコアミラーゼ活性を有する酵素で処理し、α－グルコシルルチンをほとんど全てα－モノグルコシルルチンに変換する、という手順により製造することができる。 The composition comprises (i) preparing the above-described first enzyme-treated rutin, (ii) treating the first enzyme-treated rutin with an enzyme having glucoamylase activity, and removing substantially all α-glucosylrutin from α-monoglucosyl It can be produced by a procedure of converting to rutin.
本発明の食品におけるケルセチン配糖体の含有量は、有機酸由来の酸味改善の観点から、好ましくは０．０１質量％以上であり、以下順に、より好ましくは０．０３質量％以上、０．０５質量％以上、０．０８質量％以上、０．１０質量％以上、０．１５質量％以上、０．２０質量％以上である。上限は特に制限されないが、ケルセチン配糖体の量が多すぎるとケルセチン配糖体由来の異味が問題となる場合があるため、０．４３質量％以下であることが好ましく、より好ましくは０．４０質量％以下である。 The content of quercetin glycosides in the food of the present invention is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and 0.03% by mass or more, in this order, from the viewpoint of improving the sourness derived from organic acids. 05% by mass or more, 0.08% by mass or more, 0.10% by mass or more, 0.15% by mass or more, and 0.20% by mass or more. The upper limit is not particularly limited, but if the amount of quercetin glycosides is too large, an unpleasant taste derived from quercetin glycosides may become a problem. It is 40% by mass or less.
具体的には例えば、ケルセチン配糖体がα－モノグルコシルルチンである場合、本発明の食品における含有量は、好ましくは０．００７５質量％以上であり、以下順に、より好ましくは０．０２２５質量％以上、０．０３７５質量％以上、０．０６質量％以上、０．０７５質量％以上、０．１１２５質量％以上、０．１５質量％以上である。上限は特に制限されないが、α－モノグルコシルルチン由来の異味の発現を抑制する点から、０．３２質量％以下であることが好ましく、より好ましくは０．３０質量％以下である。 Specifically, for example, when the quercetin glycoside is α-monoglucosylrutin, the content in the food of the present invention is preferably 0.0075% by mass or more, and more preferably 0.0225% by mass. % or more, 0.0375 mass % or more, 0.06 mass % or more, 0.075 mass % or more, 0.1125 mass % or more, and 0.15 mass % or more. Although the upper limit is not particularly limited, it is preferably 0.32% by mass or less, more preferably 0.30% by mass or less, from the viewpoint of suppressing the expression of offensive taste derived from α-monoglucosylrutin.
本発明の酸味改善剤は、食品の総重量に対し、ケルセチン配糖体の終濃度が０．０１質量％以上となるように配合することが好ましく、以下順に、より好ましくは０．０３質量％以上、０．０５質量％以上、０．０８質量％以上、０．１０質量％以上、０．１５質量％以上、０．２０質量％以上である。上限は特に制限されないが、ケルセチン配糖体の量が多すぎるとケルセチン配糖体由来の異味が問題となる場合があるため、０．４３質量％以下であることが好ましく、より好ましくは０．４０質量％以下である。 The sour taste improver of the present invention is preferably blended so that the final concentration of quercetin glycoside is 0.01% by mass or more relative to the total weight of the food, and more preferably 0.03% by mass. 0.05% by mass or more, 0.08% by mass or more, 0.10% by mass or more, 0.15% by mass or more, and 0.20% by mass or more. The upper limit is not particularly limited, but if the amount of quercetin glycosides is too large, an unpleasant taste derived from quercetin glycosides may become a problem. It is 40% by mass or less.
具体的には例えば、ケルセチン配糖体がα－モノグルコシルルチンである場合、本発明の酸味改善剤は、食品の総重量に対し、α－モノグルコシルルチンの終濃度が、好ましくは０．００７５質量％以上となるように配合することが好ましく、以下順に、０．０２２５質量％以上、０．０３７５質量％以上、０．０６質量％以上、０．０７５質量％以上、０．１１２５質量％以上、０．１５質量％以上となるように配合することがより好ましい。上限は特に制限されないが、α－モノグルコシルルチン由来の異味の発現を抑制する点から、０．３２質量％以下であることが好ましく、より好ましくは０．３０質量％以下である。 Specifically, for example, when the quercetin glycoside is α-monoglucosylrutin, the acidity improving agent of the present invention preferably has a final concentration of α-monoglucosylrutin of 0.0075 relative to the total weight of the food. It is preferable to blend so as to be 0.0225% by mass or more, 0.0375% by mass or more, 0.06% by mass or more, 0.075% by mass or more, 0.1125% by mass or more in the following order. , 0.15% by mass or more. Although the upper limit is not particularly limited, it is preferably 0.32% by mass or less, more preferably 0.30% by mass or less, from the viewpoint of suppressing the expression of offensive taste derived from α-monoglucosylrutin.
なお、本発明の食品又は本発明の酸味改善剤を用いる食品に含まれるα－モノグルコシルルチン等のケルセチン配糖体の成分は、ＨＰＬＣのクロマトグラムによって確認することができ、各成分の含有量、または特定の成分の純度はクロマトグラムのピーク面積から算出することができる。 The components of quercetin glycosides such as α-monoglucosylrutin contained in the food of the present invention or the food using the acidity improving agent of the present invention can be confirmed by HPLC chromatogram. , or the purity of a particular component can be calculated from the peak area of the chromatogram.
本発明の食品における有機酸とケルセチン配糖体の配合割合は、有機酸濃度に対して、ケルセチン配糖体濃度の比が好ましくは０．０１～８、より好ましくは０．０３～４、さらに好ましくは０．０６～２である。０．０１以上とすることにより、ケルセチン配糖体による有機酸由来の酸味改善効果が得られ易く、８以下とすることにより、ケルセチン配糖体由来の異味の発現を防ぐことができる。 Regarding the mixing ratio of organic acid and quercetin glycoside in the food of the present invention, the ratio of quercetin glycoside concentration to organic acid concentration is preferably 0.01 to 8, more preferably 0.03 to 4, and further It is preferably 0.06 to 2. When it is 0.01 or more, the quercetin glycosides are likely to improve the acidity derived from organic acids, and when it is 8 or less, it is possible to prevent offensive tastes derived from quercetin glycosides.
本発明の酸味改善剤は、食品に含まれる有機酸濃度に対して、ケルセチン配糖体濃度の比が好ましくは０．０１～８となるように配合することが好ましく、より好ましくは０．０３～４、さらに好ましくは０．０６～２となるように配合することが好ましい。０．０１以上とすることにより、ケルセチン配糖体による有機酸由来の酸味改善効果が得られ易く、８以下とすることにより、ケルセチン配糖体由来の異味の発現を防ぐことができる。 The sour taste improver of the present invention is preferably blended so that the ratio of the quercetin glycoside concentration to the organic acid concentration contained in the food is preferably 0.01 to 8, more preferably 0.03. to 4, more preferably 0.06 to 2. When it is 0.01 or more, the quercetin glycosides are likely to improve the acidity derived from organic acids, and when it is 8 or less, it is possible to prevent offensive tastes derived from quercetin glycosides.
本発明の食品または本発明の酸味改善剤を用いる食品は、ｐＨが２．０～７．０であり、好ましくは２．４～５．７、より好ましくは２．８～４．４である。本発明の食品または本発明の酸味改善剤を用いる食品には、有機酸以外にも他の酸性物質を含有してもよい。有機酸の抗疲労効果などの効果をより発揮させる為及び食品等の香味設計を容易にする観点から、他の酸性物質の含有量は、０．０１重量％以下とすることが好ましい。 The food of the present invention or the food using the acidity improving agent of the present invention has a pH of 2.0 to 7.0, preferably 2.4 to 5.7, more preferably 2.8 to 4.4. . The food of the present invention or the food using the sour taste improver of the present invention may contain other acidic substances in addition to the organic acid. The content of other acidic substances is preferably 0.01% by weight or less from the viewpoint of making the effects such as the anti-fatigue effect of the organic acid more effective and facilitating the flavor design of foods and the like.
本発明の食品または本発明の酸味改善剤を用いる食品としては、ジュース、清涼飲料、乳飲料、茶飲料、ゼリー飲料、粉末飲料、機能性飲料、栄養補助飲料及びノンアルコールビール等の各種飲料並びにビール及び発泡酒等のアルコール飲料などの飲料；サプリメント類；ゼリー、ヨーグルト及びプリンなどの各種菓子類；スープ、味噌汁及びお吸い物などの液状飲食品；ドレッシングなどの調味料などが挙げられる。これらの中でも特に飲料が好ましい。 The food of the present invention or the food using the acidity improving agent of the present invention includes various beverages such as juices, soft drinks, milk drinks, tea drinks, jelly drinks, powdered drinks, functional drinks, dietary supplement drinks and non-alcoholic beer. Beverages such as alcoholic beverages such as beer and low-malt beer; supplements; various sweets such as jelly, yogurt and pudding; liquid foods and drinks such as soup, miso soup and clear soup; Among these, beverages are particularly preferred.
本発明の食品および本発明の酸味改善剤を用いる食品の原料は、例えば、各種生薬類、ビタミン類、アミノ酸類、カフェイン、ロイヤルゼリー、高麗ニンジンエキス、ポリフェノール類、食物繊維などの生理機能が期待できる各種素材を、本発明の効果が発揮できる範囲であれば添加できる。また、例えば、果汁や野菜汁、更には茶抽出液なども添加できる。 Raw materials of the food of the present invention and the food using the acidity improving agent of the present invention include, for example, various herbal medicines, vitamins, amino acids, caffeine, royal jelly, ginseng extract, polyphenols, dietary fiber, etc., which have physiological functions. Various materials that can be expected can be added as long as the effects of the present invention can be exhibited. Also, for example, fruit juice, vegetable juice, tea extract, etc. can be added.
本発明の食品または本発明の酸味改善剤を用いる食品は、例えば、有機酸の健康機能を有する嗜好性酸性食品として提供することができる。本発明の食品および本発明の酸味改善剤を用いた食品は、有機酸とともに、ケルセチン配糖体を含有していることから、ケルセチン配糖体による血流改善作用等の健康機能も奏することができる。また、該食品に、更に別の健康機能成分を配合して、複数の健康機能を有する嗜好性食品として、提供することもできる。 The food of the present invention or the food using the sour taste improver of the present invention can be provided, for example, as a palatable acidic food having health functions of organic acids. Since the food of the present invention and the food using the sour taste improver of the present invention contain quercetin glycoside together with organic acid, the quercetin glycoside is expected to exhibit health functions such as improving blood flow. can. Further, the food can be blended with other health functional ingredients to provide a palatable food having multiple health functions.
本発明の食品および本発明の酸味改善剤を用いる食品においては、他に、通常の容器詰め食品に使用するような甘味料、香料、着色料などを用いることができる。使用する香料としては、有機酸の香味との相性の点で、レモン、グレープフルーツ、ゆず、オレンジなどの柑橘系香料が好ましい。 In the food of the present invention and the food using the sour taste improver of the present invention, sweeteners, flavoring agents, coloring agents, etc., which are used in ordinary container-packed foods, can also be used. Citrus flavors such as lemon, grapefruit, yuzu, and orange are preferable as the flavor to be used in terms of compatibility with the flavor of the organic acid.
また甘味料は、果糖ブドウ糖液糖やショ糖などの通常の甘味料のほか、アセスルファムＫ、スクラロース、アスパルテーム、ステビアなどの高甘味度甘味料を使用することができる。高甘味度甘味料を使用した、固形分濃度が比較的低い、例えば、０～５°Ｂｘの食品の場合には、有機酸由来の酸味をより感じやすくなるので、ケルセチン配糖体の添加、含有量を最適条件の範囲として、有機酸由来の酸味の低減効果を高めることが好ましい。 As for the sweetener, normal sweeteners such as fructose-glucose liquid sugar and sucrose, as well as high-intensity sweeteners such as acesulfame K, sucralose, aspartame and stevia can be used. In the case of foods with a relatively low solid content concentration, for example, 0 to 5 ° Bx, which use high-intensity sweeteners, the acidity derived from organic acids is more likely to be felt, so the addition of quercetin glycosides, It is preferable to increase the effect of reducing the sour taste derived from organic acids by setting the content within the range of the optimum conditions.
本発明の食品または本発明の酸味改善剤を用いる食品は、容器詰めして調製することができる。例えば、原料調合後、長期保存のために必要な加熱殺菌を行った上で、常法に従い、ＰＥＴボトルや缶などの容器に充填して、長期保存が可能である容器詰め食品にできる。容器詰め食品は、賞味期間内は、本発明の効果が持続して過剰な酸味などの異味が低減されているほか、香味の変化も少なく、また外観の面でも沈殿や濁りが発生せず、安定していることから、長期保存が可能な容器詰め食品としても有用である。 The food of the present invention or the food using the sour taste improver of the present invention can be prepared by packaging. For example, after preparing raw materials, heat sterilization necessary for long-term storage is performed, and according to a conventional method, containers such as PET bottles and cans are filled to produce packaged foods that can be stored for a long time. In the container-packed food, the effect of the present invention is maintained during the expiration period, and the offensive taste such as excessive acidity is reduced. Since it is stable, it is also useful as a container-packed food that can be stored for a long time.
容器詰め食品の製造方法としては、例えば、有機酸含有食品原料に、所定量のケルセチン配糖体を添加し、有機酸含有食品中の有機酸濃度がｐＨ２．０～７．０の範囲においてクエン酸相当酸度が０．１～１％である原料を調製し、該原料を所定の製造条件で処理した後、容器詰めすることによって製造することができる。該食品の製造は、本願発明で特定する、所定の原料の配合の点を除いて、その製造方法において、特に変わるところはない。 As a method for producing a container-packed food, for example, a predetermined amount of quercetin glycoside is added to an organic acid-containing food raw material, and quenching is performed when the organic acid concentration in the organic acid-containing food is in the range of pH 2.0 to 7.0. It can be produced by preparing a raw material having an acid equivalent acidity of 0.1 to 1%, treating the raw material under predetermined production conditions, and then packaging it in a container. There is no particular change in the manufacturing method of the food, except for the mixing of predetermined raw materials specified in the present invention.
以下、実施例を挙げて本発明を更に具体的に説明するが、本発明はこれらの実施例に制限されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples.
［実施例１］
（試験用飲料の調製）
ｐＨはいずれも３．６とし、クエン酸相当酸度が０．２％、０．４％、０．６％、０．８％または１％となる濃度でクエン酸をイオン交換水に添加したクエン酸緩衝液に、ケルセチン配糖体［東洋精糖社製αＧルチンＰＳ（商品名）、α－モノグルコシルルチン含有率７５％］を０．０６質量％、０．０８質量％、０．１６質量％または０．４０質量％を添加して飲料調合液を得た。得られた調合液を飲料試作用のガラス瓶に充填した後、パストライザーで殺菌し、試験用飲料とした。
[Example 1]
(Preparation of test beverage)
The pH was set to 3.6, and citric acid was added to ion-exchanged water at a concentration of 0.2%, 0.4%, 0.6%, 0.8% or 1% acidity equivalent to citric acid. 0.06 mass%, 0.08 mass%, and 0.16 mass% of quercetin glycoside [αG rutin PS (trade name) manufactured by Toyo Sugar Refining Co., Ltd., α-monoglucosylrutin content 75%] in acid buffer solution Alternatively, 0.40% by mass was added to obtain a beverage preparation. After filling the obtained liquid mixture into a glass bottle for drink trial production, it was sterilized with a pasteurizer to prepare a test drink.
（官能評価）
訓練を受けたパネリストを選定し、これらのパネリストに調製した試験飲料を提示して、「酸味」について評価した。パネリストの人数は、ケルセチン配糖体の添加量が０．０８質量％および０．１６質量％の場合については５人、ケルセチン配糖体の添加量が０．０６質量％および０．４０質量％の場合については３人とした。また、評価は、それぞれの（－）をコントロールとして表１に示す評価基準により５段階評価とした。結果を表２に示す。
(sensory evaluation)
Trained panelists were selected and presented with the test beverages prepared and evaluated for "sourness". The number of panelists was 5 when the amount of quercetin glycoside added was 0.08% by mass and 0.16% by mass, and the number of panelists was 5 when the amount of quercetin glycoside added was 0.06% by mass and 0.40% by mass. In the case of , 3 persons were used. In addition, the evaluation was made into 5 grades according to the evaluation criteria shown in Table 1, with each (-) as a control. Table 2 shows the results.
表２に示すように、ｐＨ３．６において、クエン酸相当酸度が０．２～１％相当の緩衝液において生じる酸味を、ケルセチン配糖体を０．０６～０．４０質量％添加することで改善できることがわかった。 As shown in Table 2, at pH 3.6, the acidity produced in a buffer having an acidity equivalent to citric acid of 0.2 to 1% was reduced by adding 0.06 to 0.40% by mass of quercetin glycosides. We found that it could be improved.
［実施例２］
（試験用飲料の調製）
クエン酸相当酸度が０．４％となる濃度でクエン酸をイオン交換水に添加した、ｐＨが異なる（ｐＨ２．８、ｐＨ３．２、ｐＨ３．６、ｐＨ４．０、ｐＨ４．４）クエン酸緩衝液に、ケルセチン配糖体［東洋精糖社製αＧルチンＰＳ（商品名）、α－モノグルコシルルチン含有率７５％］を０．０６質量％、０．０８質量％、０．１６質量％または０．４０質量％を添加して飲料調合液を得た。得られた調合液を飲料試作用のガラス瓶に充填した後、パストライザーで殺菌し、試験用飲料とした。
[Example 2]
(Preparation of test beverage)
Citric acid buffer with different pH (pH 2.8, pH 3.2, pH 3.6, pH 4.0, pH 4.4) in which citric acid was added to ion-exchanged water at a concentration of 0.4% acidity equivalent to citric acid 0.06% by mass, 0.08% by mass, 0.16% by mass or 0 .40% by weight was added to obtain a beverage preparation. After filling the obtained liquid mixture into a glass bottle for drink trial production, it was sterilized with a pasteurizer to prepare a test drink.
（官能評価）
訓練を受けたパネリストを選定し、これらのパネリストに調製した試験飲料を提示して、実施例１と同様にして「酸味」について評価した。パネリストの人数は、ケルセチン配糖体の添加量が０．０８質量％および０．１６質量％の場合については６人、ケルセチン配糖体の添加量が０．０６質量％および０．４０質量％の場合については３人とした。結果を表３に示す。
(sensory evaluation)
Trained panelists were selected, presented the prepared test beverages to these panelists, and evaluated for "acidity" in the same manner as in Example 1. The number of panelists was 6 when the added amount of quercetin glycoside was 0.08% by mass and 0.16% by mass, and when the added amount of quercetin glycoside was 0.06% by mass and 0.40% by mass. In the case of , 3 persons were used. Table 3 shows the results.
表３に示すように、ｐＨ２．８～ｐＨ４．４の範囲においてクエン酸相当酸度が０．４％である緩衝液で生じる酸味を、ケルセチン配糖体を０．０６～０．４０質量％添加することで改善できることがわかった。 As shown in Table 3, the acidity produced by a buffer having an acidity equivalent to citric acid of 0.4% in the range of pH 2.8 to pH 4.4 was obtained by adding 0.06 to 0.40% by mass of quercetin glycosides. It was found that it can be improved by
上記に示す結果から、ケルセチン配糖体を有効成分として、有機酸を含有する食品における有機酸由来の酸味を効果的に改善できることがわかった。 From the results shown above, it was found that quercetin glycosides as active ingredients can effectively improve the sour taste derived from organic acids in organic acid-containing foods.
本発明の食品によれば、有機酸を多く含む食品であっても、有機酸由来の酸味が低減されて、健康機能を有する嗜好性の高い有機酸高含有食品を提供することができる。また、本発明の酸味改善剤によれば、有機酸を多く含む食品であっても、有機酸由来の酸味が低減されて、健康機能を有する嗜好性の高い有機酸高含有食品を提供することができる。 According to the food of the present invention, even if the food contains a large amount of organic acid, the acidity derived from the organic acid is reduced, and it is possible to provide a highly palatable organic acid-rich food with health functions. In addition, according to the sour taste improver of the present invention, even if the food contains a large amount of organic acid, the sour taste derived from the organic acid is reduced, and it is possible to provide a highly palatable organic acid-rich food with health functions. can be done.
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| JPH0775536A (en) * | 1993-06-17 | 1995-03-20 | Oomiya Yakugyo Kk | Refreshing beverage containing qaercetin glucoside |
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