JP7410654B2 - Amino acid component-containing food and beverage composition, unpleasant taste masking agent for amino acid components, and method for improving unpleasant taste derived from amino acid components - Google Patents
Amino acid component-containing food and beverage composition, unpleasant taste masking agent for amino acid components, and method for improving unpleasant taste derived from amino acid components Download PDFInfo
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- JP7410654B2 JP7410654B2 JP2019094095A JP2019094095A JP7410654B2 JP 7410654 B2 JP7410654 B2 JP 7410654B2 JP 2019094095 A JP2019094095 A JP 2019094095A JP 2019094095 A JP2019094095 A JP 2019094095A JP 7410654 B2 JP7410654 B2 JP 7410654B2
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- amino acid
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Description
本発明は、アミノ酸成分含有飲食組成物、アミノ酸成分の不快味マスキング剤及びアミノ酸成分に由来する不快味を改善する方法に関する。 The present invention relates to a food and drink composition containing an amino acid component, an unpleasant taste masking agent for the amino acid component, and a method for improving the unpleasant taste derived from the amino acid component.
アミノ酸やアミノ酸代謝産物は、健康志向性の飲食品等の飲食品、医薬部外品、医薬品、化粧品、飼料に配合されている。アミノ酸やアミノ酸代謝産物は、苦味等の不快味を呈するため、アミノ酸やアミノ酸代謝産物を含む飲食品等においては、この不快味が嗜好の妨げとなる。このため、これまでにアミノ酸やアミノ酸代謝産物に由来する不快味の抑制について種々の検討がなされてきた。 Amino acids and amino acid metabolites are incorporated into health-oriented foods and drinks, quasi-drugs, pharmaceuticals, cosmetics, and feed. Amino acids and amino acid metabolites exhibit unpleasant tastes such as bitterness, and this unpleasant taste hinders taste in foods and drinks containing amino acids and amino acid metabolites. For this reason, various studies have been made to suppress unpleasant tastes derived from amino acids and amino acid metabolites.
例えば、アミノ酸の苦味の低減させる方法として、酸味料で予めｐＨを３．０～６．０へ調整後、非還元糖、天然甘味料及び／又は人工甘味料で風味を整える技術や、トレハロースを含有させる技術が開示されている（特許文献１及び特許文献２参照）。 For example, as a method to reduce the bitterness of amino acids, there are techniques that adjust the pH in advance to 3.0 to 6.0 with an acidulant and then adjust the flavor with non-reducing sugars, natural sweeteners and/or artificial sweeteners, or the use of trehalose. A technique for containing it has been disclosed (see Patent Document 1 and Patent Document 2).
しかしながら、特許文献１の技術では、酸味料でｐＨを３．０～６．０に調整することが必要であるため、適用できる飲食品が酸性飲料等に限定されてしまう。また、特許文献２の技術では、アミノ酸に対して５倍量以上のトレハロースを配合する必要があるため、他の味質への影響が懸念され、食品の味を損なう恐れがある。
したがって、アミノ酸やアミノ酸代謝産物に由来する不快味を抑制できるその他の技術が望まれる。
However, with the technique of Patent Document 1, it is necessary to adjust the pH to 3.0 to 6.0 using an acidulant, so the food and drink products to which it can be applied are limited to acidic drinks and the like. Furthermore, in the technique of Patent Document 2, since it is necessary to blend trehalose in an amount of five times or more to the amino acid, there is a concern that other taste qualities may be affected, and the taste of the food may be impaired.
Therefore, other techniques that can suppress the unpleasant taste derived from amino acids and amino acid metabolites are desired.
本発明は、以上の実情に鑑みてなされたものであり、アミノ酸やアミノ酸代謝産物に由来する不快味が抑制されたアミノ酸成分含有飲食組成物、アミノ酸成分の不快味マスキング剤及びアミノ酸成分に由来する不快味を改善する方法を提供することを目的とする。 The present invention has been made in view of the above circumstances, and provides an amino acid ingredient-containing food and beverage composition in which unpleasant taste derived from amino acids and amino acid metabolites is suppressed, an unpleasant taste masking agent derived from the amino acid ingredient, and an unpleasant taste masking agent derived from the amino acid ingredient. The purpose is to provide a method to improve unpleasant taste.
本発明者らは、アミノ酸やアミノ酸代謝産物を含むアミノ酸成分含有飲食組成物に対し、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンを添加することで、アミノ酸やアミノ酸代謝産物に由来する不快味をマスキングして、不快味を抑制することができることを見出し、本発明に至った。本発明は、より具体的には、以下のものを提供する。 The present inventors used sugar carboxylic acids with oxidized aldehyde groups on the reducing end side of starch decomposition products or transfer reactants with a degree of polymerization of 2 or more for amino acid ingredient-containing food and drink compositions containing amino acids and amino acid metabolites. It has been discovered that by adding salts and their lactones, the unpleasant taste derived from amino acids and amino acid metabolites can be masked and suppressed, leading to the present invention. More specifically, the present invention provides the following.
（１） アミノ酸及びアミノ酸代謝産物からなる群から選択される少なくとも一種のアミノ酸成分を含む、アミノ酸成分含有飲食組成物であって、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含む、アミノ酸成分含有飲食組成物。 (1) An amino acid component-containing food/drink composition containing at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites, which has a starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more on the reducing terminal side. An amino acid component-containing food and beverage composition comprising at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids with oxidized aldehyde groups, salts thereof, and lactones thereof.
（２） 組成物全体における、前記アミノ酸成分の含有量（Ｂ）に対する、前記糖カルボン酸成分の含有量（Ａ）の比（Ａ／Ｂ）が、質量基準で、０．０１～１００である、上記（１）に記載のアミノ酸成分含有飲食組成物。 (2) The ratio (A/B) of the content (A) of the sugar carboxylic acid component to the content (B) of the amino acid component in the entire composition is 0.01 to 100 on a mass basis. , the amino acid component-containing food and drink composition according to (1) above.
（３） 前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、及びセロビオン酸からなる群から選択される少なくとも一種である、上記（１）又は（２）に記載のアミノ酸成分含有飲食組成物。 (3) The sugar carboxylic acid is at least one selected from the group consisting of maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, and cellobionic acid. , the amino acid component-containing food and drink composition according to (1) or (2) above.
（４） 前記糖カルボン酸が、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態である、上記（１）～（３）のいずれか１つに記載のアミノ酸成分含有飲食組成物。 (4) Any one of (1) to (3) above, wherein the sugar carboxylic acid is in the form of a maltooligosaccharide oxide, a branched oligosaccharide oxide, a starch syrup oxide, a powdered candy oxide, or a dextrin oxide. An amino acid component-containing food and beverage composition as described in .
（５） 飲食組成物に含まれるアミノ酸及びアミノ酸代謝産物の少なくとも一方に由来する不快味をマスキングする、アミノ酸成分の不快味マスキング剤であって、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分からなる、アミノ酸成分の不快味マスキング剤。 (5) An unpleasant taste masking agent for amino acid components that masks unpleasant tastes derived from at least one of amino acids and amino acid metabolites contained in food and drink compositions, which are starch decomposition products or transfer reaction products with a degree of polymerization of 2 or more. An unpleasant taste masking agent for an amino acid component, comprising at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids with oxidized aldehyde groups on the reducing terminal side, salts thereof, and lactones thereof.
（６） アミノ酸及びアミノ酸代謝産物からなる群から選択される少なくとも一種のアミノ酸成分を含むアミノ酸成分含有飲食組成物の、前記アミノ酸成分に由来する不快味を改善する方法であって、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分をアミノ酸成分含有飲食組成物に配合する工程を有する、方法。 (6) A method for improving the unpleasant taste derived from the amino acid component of an amino acid component-containing food or drink composition containing at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites, the method comprising: having a degree of polymerization of 2 or more; At least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product is oxidized, into an amino acid component-containing food and drink composition. A method comprising the step of blending.
本発明によれば、アミノ酸やアミノ酸代謝産物に由来する不快味が抑制されたアミノ酸成分含有飲食組成物、アミノ酸成分の不快味マスキング剤及びアミノ酸成分に由来する不快味を改善する方法を提供することができる。 According to the present invention, there is provided an amino acid component-containing food and beverage composition in which unpleasant taste derived from amino acids and amino acid metabolites is suppressed, an unpleasant taste masking agent for amino acid components, and a method for improving unpleasant taste derived from amino acid components. I can do it.
以下、本発明の具体的な実施形態について詳細に説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。なお、説明が重複する箇所については、適宜説明を省略する場合があるが、発明の要旨を限定するものではない。 Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and may be implemented with appropriate changes within the scope of the purpose of the present invention. I can do it. Note that the description may be omitted as appropriate for parts where the description overlaps, but this does not limit the gist of the invention.
＜アミノ酸成分含有飲食組成物＞
本発明のアミノ酸成分含有飲食組成物は、アミノ酸及びアミノ酸代謝産物からなる群から選択される少なくとも一種のアミノ酸成分を含む。そして、本発明のアミノ酸成分含有飲食組成物は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含む。なお、本明細書において、「ｗｔ（％）」は、全体に対する対象成分の含有量（質量）の百分率を意味する。
<Amino acid component-containing food and drink composition>
The amino acid component-containing food and drink composition of the present invention contains at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites. The amino acid component-containing food and drink composition of the present invention is selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product with a degree of polymerization of 2 or more is oxidized, salts thereof, and lactones thereof. contains at least one sugar carboxylic acid component. In addition, in this specification, "wt (%)" means the percentage of content (mass) of a target component with respect to the whole.
本発明のアミノ酸成分含有飲食組成物は、アミノ酸成分を含む飲食用の組成物であり、その形状は特に限定されず、例えば、固体状（ゼリー等の半固体状態の物も含む）、ペースト状、液状のいずれでもよい。 The amino acid component-containing food and drink composition of the present invention is a food and drink composition containing an amino acid component, and its shape is not particularly limited, such as solid (including semi-solids such as jelly), paste , liquid may be used.
アミノ酸成分含有飲食組成物としては、醤油、ソース、ドレッシング、味噌、めんつゆ、マヨネーズ、タルタルソース、ケチャップ、デミグラスソース、パスタソース等の調味料類、中華スープ、コンソメスープ、スープカレー、味噌汁、コーンスープ、ポタージュ、ラーメンスープ、鍋スープ等のスープ類、ハンバーグ、ソーセージ、ハム等の畜肉加工品、チーズ、ホワイトソース等の乳加工食品、煮魚、塩辛、魚肉ソーセージ、かまぼこ、缶詰等の水産加工品、卵焼き、だし巻卵、煮卵、厚焼き玉子等、オムレツ、スクランブルエッグ等の卵加工品、漬物、キムチ、ピクルス等の漬物類、酢豚、タンドリーチキン、佃煮、肉じゃが、揚げ物等の惣菜類、アイス、ゼリー等の冷菓類、クッキー、スナック、キャンディー、キャラメル、グミ、ラムネ、焼き菓子、生菓子などの菓子類、清涼飲料、炭酸飲料、高甘味度甘味料入り乳飲料、混合飲料、アルコール飲料、スポーツドリンク、栄養ドリンク、機能性飲料等の飲料類、タブレット、粉末、顆粒、錠剤、カプセル等の健康食品や医薬部外品等が挙げられる。 Food and beverage compositions containing amino acid components include soy sauce, sauces, dressings, miso, mentsuyu, mayonnaise, tartar sauce, ketchup, demi-glace sauce, pasta sauce and other seasonings, Chinese soup, consommé soup, soup curry, miso soup, corn soup, Soups such as potage, ramen soup, and hot pot soup; processed meat products such as hamburgers, sausages, and ham; processed milk products such as cheese and white sauce; processed seafood products such as boiled fish, salted fish, fish sausages, kamaboko, and canned goods; Egg processed products such as tamagoyaki, dashimaki tamago, boiled omelet, thickly baked omelet, etc., omelets, scrambled eggs, pickled vegetables such as pickles, kimchi, pickles, etc., side dishes such as sweet and sour pork, tandoori chicken, tsukudani, meat and potatoes, fried foods, and ice cream. , frozen desserts such as jelly, cookies, snacks, candies, caramels, gummies, ramune, baked goods, confectionery such as fresh sweets, soft drinks, carbonated drinks, milk drinks with high intensity sweeteners, mixed drinks, alcoholic drinks, sports Examples include beverages such as drinks, energy drinks, and functional drinks, health foods such as tablets, powders, granules, tablets, and capsules, and quasi-drugs.
本発明のアミノ酸成分含有飲食組成物が含むアミノ酸成分は、アミノ酸及びアミノ酸代謝産物からなる群から選択される少なくとも一種である。代表的なアミノ酸として、アルギニン、リジン、ヒスチジン、ロイシン、イソロシン、バリン、メチオニン、フェニルアラニン、トリプトファン、トレオニン、グリシン、チロシン、アラニン、セリン、プロリン、アスパラギン、システイン、グルタミン、アスパラギン酸、グルタミン酸の２０種類が挙げられる。アミノ酸代謝産物としては、これらアミノ酸の代謝産物、主にクエン酸回路であるピルビン酸、２－オキソグルタル酸、スクシニルＣｏＡ、フマル酸、オキサロ酢酸、アセチルＣｏＡ、アセト酢酸などに分解転換された物質が挙げられ、例えばオルチニチン、α－ケトイソカプロン酸、α－ケトイソ吉草酸、γ－アミノ酪酸、タウリン、テアニン、β－ヒドロキシ－β－メチル酪酸などが挙げられる。アミノ酸成分は、１種でも、２種以上を併用してもよい。 The amino acid component contained in the amino acid component-containing food and drink composition of the present invention is at least one selected from the group consisting of amino acids and amino acid metabolites. There are 20 typical amino acids: arginine, lysine, histidine, leucine, isorosine, valine, methionine, phenylalanine, tryptophan, threonine, glycine, tyrosine, alanine, serine, proline, asparagine, cysteine, glutamine, aspartic acid, and glutamic acid. Can be mentioned. Amino acid metabolites include metabolites of these amino acids, mainly substances that are decomposed and converted into pyruvic acid, 2-oxoglutaric acid, succinyl-CoA, fumaric acid, oxaloacetate, acetyl-CoA, acetoacetic acid, etc. in the citric acid cycle. Examples include orthinithine, α-ketoisocaproic acid, α-ketoisovaleric acid, γ-aminobutyric acid, taurine, theanine, β-hydroxy-β-methylbutyric acid, and the like. The amino acid components may be used alone or in combination of two or more.
アミノ酸やアミノ酸代謝産物は、不快味を呈する。本明細書において、「不快味」とは、アミノ酸やアミノ酸代謝産物に由来する、苦み、エグ味、土臭さ、雑味（飲食物本来の味を損なう味）、渋味及び臭味（独特の匂い）から選択される少なくとも一つである。
例えば、塩基性アミノ酸であるアルギニンや、疎水性アミノ酸であるバリン、ロイシン、イソロシンは、特有の苦味を呈する。また、アミノ酸代謝産物であるβ－ヒドロキシ－β－メチル酪酸（３－ヒドロキシイソ吉草酸）は、土臭さを感じる物質である。
本発明においては、後述する実施例に示すように、このようなアミノ酸やアミノ酸代謝産物に由来する不快味を抑制することができる。
Amino acids and amino acid metabolites exhibit unpleasant tastes. In this specification, "unpleasant taste" refers to bitterness, harshness, earthy odor, off-taste (taste that impairs the original taste of food and drink), astringency, and odor (unique taste) derived from amino acids and amino acid metabolites. odor).
For example, the basic amino acid arginine and the hydrophobic amino acids valine, leucine, and isorosine exhibit a unique bitter taste. Furthermore, β-hydroxy-β-methylbutyric acid (3-hydroxyisovaleric acid), which is an amino acid metabolite, has an earthy odor.
In the present invention, as shown in the Examples described later, it is possible to suppress the unpleasant taste derived from such amino acids and amino acid metabolites.
本発明のアミノ酸成分含有飲食組成物に含まれるアミノ酸成分の形態は、特に限定されない。例えば、アミノ酸やアミノ酸代謝産物は、遊離状態でもよく、塩を形成した状態でもよく、これらの混合物でもよく、また、カルシノン、アンセリンやシスチンなどのジペプチドや、トリペプチド等のペプチド結合した形態でもよい。また、アミノ酸成分は、酵母エキス等の天然物由来のものでも、人工的に合成されたものでもよい。 The form of the amino acid component contained in the amino acid component-containing food and drink composition of the present invention is not particularly limited. For example, amino acids and amino acid metabolites may be in a free state, in the form of a salt, in a mixture thereof, or in a peptide-bonded form such as a dipeptide such as carcinone, anserine, or cystine, or a tripeptide. . Furthermore, the amino acid component may be derived from natural products such as yeast extract, or may be artificially synthesized.
本発明のアミノ酸成分含有飲食組成物が含む糖カルボン酸成分は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸（以下単に）「糖カルボン酸」とも記載する）、その塩類及びそのラクトンからなる群から選択される少なくとも一種である。
糖カルボン酸は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化されたものであれば、特に限定されない。澱粉分解物又は転移反応物の重合度は、例えば、２～１００等であってもよい。糖カルボン酸としては、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、パノース酸化物等が挙げられる。これらのうち、アミノ酸やアミノ酸代謝産物に由来する不快味を抑制する効果が高い点で、マルトビオン酸、マルトトリオン酸が好ましく、マルトビオン酸がより好ましい。
また、糖カルボン酸成分は、上記糖カルボン酸（すなわち遊離の酸）であってもよいが、糖カルボン酸の塩類や、糖カルボン酸のラクトンであってもよい。
糖カルボン酸の塩類としては、上記糖カルボン酸の塩、具体的には、上記糖カルボン酸の、ナトリウム塩、カリウム塩、カルシウム塩や、マグネシウム塩等が挙げられる。
糖カルボン酸のラクトンとしては、上記糖カルボン酸に脱水操作を施して得られるラクトンが挙げられる。
糖カルボン酸の塩類や、糖カルボン酸のラクトンは、水に溶かすと速やかにマルトビオン酸等の糖カルボン酸となる。
これら糖カルボン酸成分は、１種で使用してもよく、２種以上を併用してもよい。
また、糖カルボン酸成分は、どのような形態でアミノ酸成分含有飲食組成物に含まれてもよく、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物又はデキストリン酸化物の形態でアミノ酸成分含有飲食組成物に含まれてもよい。また、液体（シロップ等）であっても粉末であってもよい。
The sugar carboxylic acid component contained in the amino acid component-containing food and drink composition of the present invention is a sugar carboxylic acid (hereinafter simply referred to as "sugar carboxylic acid") in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. (also referred to as "acid"), salts thereof, and lactones thereof.
The sugar carboxylic acid is not particularly limited as long as the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. The degree of polymerization of the starch decomposition product or the transfer reaction product may be, for example, 2 to 100. Examples of sugar carboxylic acids include maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, and panose oxide. Among these, maltobionic acid and maltotrionic acid are preferred, and maltobionic acid is more preferred, since they are highly effective in suppressing unpleasant tastes derived from amino acids and amino acid metabolites.
Further, the sugar carboxylic acid component may be the above-mentioned sugar carboxylic acid (ie, free acid), but may also be a sugar carboxylic acid salt or a sugar carboxylic acid lactone.
Examples of the sugar carboxylic acid salts include the above-mentioned sugar carboxylic acid salts, specifically, the sodium salt, potassium salt, calcium salt, magnesium salt, etc. of the above-mentioned sugar carboxylic acid.
Examples of lactones of sugar carboxylic acids include lactones obtained by subjecting the above sugar carboxylic acids to a dehydration operation.
Salts of sugar carboxylic acids and lactones of sugar carboxylic acids quickly turn into sugar carboxylic acids such as maltobionic acid when dissolved in water.
These sugar carboxylic acid components may be used alone or in combination of two or more.
In addition, the sugar carboxylic acid component may be included in the amino acid component-containing food and drink composition in any form, such as maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide, powdered candy oxide, or dextrin oxide. It may be included in the amino acid component-containing food and beverage composition in the form of Moreover, it may be a liquid (syrup etc.) or a powder.
本発明のアミノ酸成分含有飲食組成物は、このような糖カルボン酸成分を含むため、アミノ酸やアミノ酸代謝産物に由来する不快味を抑制することができる。そのため、アミノ酸成分含有飲食組成物の呈味を改善することができる。糖カルボン酸は、一つのカルボキシル基と複数の水酸基を有しており、これら官能基がアミノ酸やアミノ酸代謝産物と相互作用することで、アミノ酸やアミノ酸代謝産物特有の苦味やエグ味などの不快味をマスキングしていると考えられる。
また、糖カルボン酸成分は、アミノ酸成分に由来する不快味以外の味に悪影響を与え難い。したがって、本発明においては、糖カルボン酸成分を含まない従来のアミノ酸成分含有飲食組成物の味の良さを維持しつつ、アミノ酸成分に由来する不快味を抑制することができる。
Since the amino acid component-containing food and drink composition of the present invention contains such a sugar carboxylic acid component, it is possible to suppress unpleasant tastes derived from amino acids and amino acid metabolites. Therefore, the taste of the food and beverage composition containing amino acid components can be improved. Sugar carboxylic acids have one carboxyl group and multiple hydroxyl groups, and when these functional groups interact with amino acids and amino acid metabolites, they produce unpleasant tastes such as bitterness and acrid taste that are characteristic of amino acids and amino acid metabolites. It is thought that it is masking.
Moreover, the sugar carboxylic acid component is unlikely to have an adverse effect on taste other than the unpleasant taste derived from the amino acid component. Therefore, in the present invention, the unpleasant taste derived from the amino acid component can be suppressed while maintaining the good taste of conventional amino acid component-containing food and drink compositions that do not contain sugar carboxylic acid components.
本発明のアミノ酸成分含有飲食組成物におけるアミノ酸成分の含有量は特に限定されないが、例えば０．０１～５０ｗｔ（％）であり、好ましくは０．１～１０ｗｔ（％）であり、より好ましくは０．５～５ｗｔ（％）である。アミノ酸成分は、アミノ酸及びアミノ酸代謝産物の合計である。
また、本発明のアミノ酸成分含有飲食組成物における糖カルボン酸成分の含有量は特に限定されないが、例えば０．１～９０ｗｔ（％）であり、好ましくは０．２５～３０ｗｔ（％）であり、より好ましくは０．５～１０ｗｔ（％）である。糖カルボン酸成分は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンの合計である。
The content of the amino acid component in the amino acid component-containing food and drink composition of the present invention is not particularly limited, but is, for example, 0.01 to 50 wt (%), preferably 0.1 to 10 wt (%), more preferably 0. It is .5 to 5 wt (%). The amino acid component is the sum of amino acids and amino acid metabolites.
Further, the content of the sugar carboxylic acid component in the amino acid component-containing food and beverage composition of the present invention is not particularly limited, but is, for example, 0.1 to 90 wt (%), preferably 0.25 to 30 wt (%), More preferably, it is 0.5 to 10 wt (%). The sugar carboxylic acid component is the sum of a sugar carboxylic acid obtained by oxidizing the aldehyde group on the reducing end side of a starch decomposition product or a transfer reaction product having a degree of polymerization of 2 or higher, salts thereof, and lactones thereof.
アミノ酸成分含有飲食組成物において、アミノ酸成分の含有量（Ｂ）に対する、糖カルボン酸成分の含有量（Ａ）の比（Ａ／Ｂ）は、質量基準で、０．０１～１００であることが好ましく、０．０５～５０であることがより好ましく、０．１～１０であることがさらに好ましい。
上記比（Ａ／Ｂ）が、０．０１未満の場合、アミノ酸成分含有飲食組成物の不快味抑制効果による呈味改善を感じにくい場合があり、個人差が生じやすい。また、上記比（Ａ／Ｂ）が１００超の場合、アミノ酸成分含有飲食組成物の粘度が上昇し、アミノ酸成分含有飲食組成物の食感そのものが異質なものとなる場合がある。
In the food and drink composition containing amino acid components, the ratio (A/B) of the content (A) of the sugar carboxylic acid component to the content (B) of the amino acid component is 0.01 to 100 on a mass basis. It is preferably from 0.05 to 50, even more preferably from 0.1 to 10.
When the above ratio (A/B) is less than 0.01, it may be difficult to feel the taste improvement due to the unpleasant taste suppressing effect of the amino acid ingredient-containing food and drink composition, and individual differences are likely to occur. Moreover, when the ratio (A/B) is more than 100, the viscosity of the amino acid component-containing food and drink composition increases, and the texture of the amino acid component-containing food and drink composition itself may become foreign.
なお、アミノ酸成分含有飲食組成物中の糖カルボン酸の含有量は、ＨＰＡＥＤ－ＰＡＤ法（パルスドアンペロメトリー検出器、ＣａｒｂｏＰａｃ ＰＡ１カラム）により測定することができる。測定は、溶出：３５℃、１．０ｍｌ／ｍｉｎ、水酸化ナトリウム濃度：１００ｍＭ、酢酸ナトリウム濃度：０分～５分までは０ｍＭ、５分～５５分までは０ｍＭから４０ｍＭまでグラジエントの条件で行う。 The content of sugar carboxylic acid in the amino acid ingredient-containing food and drink composition can be measured by the HPAED-PAD method (pulsed amperometry detector, CarboPac PA1 column). The measurement is carried out under the conditions of elution: 35°C, 1.0 ml/min, sodium hydroxide concentration: 100 mM, sodium acetate concentration: 0 mM from 0 minutes to 5 minutes, and a gradient from 0 mM to 40 mM from 5 minutes to 55 minutes. .
本発明のアミノ酸成分含有飲食組成物のｐＨは限定されず、例えば、ｐＨ２．０～１０である。該ｐＨは３．０未満であってもよく、また、６．０超え、さらには７．０以上、８．０以上、９．０以上や１０．０以上であってもよい。 The pH of the amino acid component-containing food and beverage composition of the present invention is not limited, and is, for example, pH 2.0 to 10. The pH may be less than 3.0, or more than 6.0, or more than 7.0, more than 8.0, more than 9.0, or more than 10.0.
また、本発明のアミノ酸成分含有飲食組成物は、上記アミノ酸成分やカルボン酸成分以外の従来公知の成分を含んでいてもよく、含んでいなくてもよい。アミノ酸成分含有飲食組成物が含んでいてもよい成分としては、例えば、水、香料、増粘剤、甘味料（砂糖、異性化糖、ぶどう糖、果糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖、はちみつ、水飴、粉飴、マルトデキストリン、ソルビトール、マルチトール、還元水飴、マルトース、トレハロース、黒糖等）、食物繊維、たんぱく質（乳、豆、ビーフエキス、チキンエキス、ポークエキス、魚肉エキス、ゼラチン等）、酸味料（クエン酸、酢酸、乳酸、リンゴ酸、酒石酸等の有機酸）、ミネラル類（カルシウム、マグネシウム、鉄、カリウム、亜鉛、銅等）、アミノ酸類（アルギニン、バリン、ロイシン、イソロイシン等）、香辛料（ニンニク、ショウガ、ごま、唐辛子、わさび、山椒、ミョウガなど）、乳化剤、酵素、機能性成分、保存料、安定剤、酸化防止剤、ビタミン類等が挙げられる。これらの成分の添加量は、得ようとする効果に応じて適宜調整できる。
また、アミノ酸成分含有飲食組成物は、果実、野菜、種子等、従来公知の固形物やその粉砕物（粉末を含む）を含んでいてもよい。
Furthermore, the amino acid component-containing food and drink composition of the present invention may or may not contain conventionally known components other than the above-mentioned amino acid components and carboxylic acid components. Components that may be included in the amino acid component-containing food and beverage composition include, for example, water, fragrance, thickener, sweetener (sugar, high fructose sugar, glucose, fructose, high fructose corn syrup, high fructose corn syrup, honey) , starch syrup, powdered candy, maltodextrin, sorbitol, maltitol, reduced starch syrup, maltose, trehalose, brown sugar, etc.), dietary fiber, protein (milk, beans, beef extract, chicken extract, pork extract, fish extract, gelatin, etc.), acidity ingredients (organic acids such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid, etc.), minerals (calcium, magnesium, iron, potassium, zinc, copper, etc.), amino acids (arginine, valine, leucine, isoleucine, etc.), spices (garlic, ginger, sesame, chili pepper, wasabi, Japanese pepper, Japanese ginger, etc.), emulsifiers, enzymes, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, etc. The amount of these components added can be adjusted as appropriate depending on the desired effect.
Furthermore, the amino acid component-containing food and drink composition may contain conventionally known solids such as fruits, vegetables, seeds, and pulverized products (including powders) thereof.
本発明のアミノ酸成分含有飲食組成物を製造する方法は特に限定されず、例えば、アミノ酸成分及び糖カルボン酸成分、必要に応じて含有させるその他の成分、固形物、粉砕物等を混合して製造することができる。 The method for producing the amino acid component-containing food and drink composition of the present invention is not particularly limited, and can be produced by, for example, mixing the amino acid component, the sugar carboxylic acid component, other components to be included as necessary, solid matter, pulverized material, etc. can do.
なお、糖カルボン酸成分の製造方法は、特に限定されず、常法に従って製造することができる。市販されている糖カルボン酸成分を用いてもよい。
例えば、糖カルボン酸は、澱粉分解物又は転移反応物を化学的な酸化反応により酸化する方法や、澱粉分解物又は転移反応物にオリゴ糖酸化能を有する微生物、又は酸化酵素を作用させる反応により製造することができる。酵素反応による製造方法としては、例えば、Ａｃｒｅｍｏｎｉｕｍ ｃｈｒｙｓｏｇｅｎｕｍ等の、オリゴ糖酸化能を有する微生物から酸化酵素を抽出し作用させる方法が挙げられる。
Note that the method for producing the sugar carboxylic acid component is not particularly limited, and can be produced according to a conventional method. A commercially available sugar carboxylic acid component may be used.
For example, sugar carboxylic acids can be produced by oxidizing starch decomposition products or transfer reaction products through a chemical oxidation reaction, or by reacting a starch decomposition product or transfer reaction product with microorganisms or oxidizing enzymes capable of oxidizing oligosaccharides. can be manufactured. Examples of the production method using an enzymatic reaction include a method in which an oxidizing enzyme is extracted from a microorganism capable of oxidizing oligosaccharides, such as Acremonium chrysogenum, and allowed to act thereon.
また、糖カルボン酸の塩類の製造方法も、特に限定されず、常法に従って製造することができる。例えば、マルトビオン酸に塩類を添加することで、マルトビオン酸塩を調製可能である。例えば、マルトビオン酸カルシウムを製造するには、マルトビオン酸溶液に炭酸カルシウム等のカルシウム源を２：１のモル比となるように添加し、溶解させることで、マルトビオン酸カルシウムを調製することができる。この際に使用されるカルシウム源は、可食性のカルシウムであれば特に限定されず、例えば、卵殻粉末、サンゴ粉末、骨粉末、貝殻粉末等の天然素材、或いは、炭酸カルシウム、塩化カルシウム等の化学合成品等が挙げられる。なお、塩類は、食品組成物中で許容される限り特に限定されないが、具体的には、ナトリウム塩、カリウム塩、カルシウム塩、マグネシウム塩等が挙げられる。 Furthermore, the method for producing salts of sugar carboxylic acids is not particularly limited, and can be produced according to conventional methods. For example, maltobionic acid salts can be prepared by adding salts to maltobionic acid. For example, to produce calcium maltobionic acid, calcium maltobionic acid can be prepared by adding a calcium source such as calcium carbonate to a maltobionic acid solution at a molar ratio of 2:1 and dissolving it. The calcium source used in this case is not particularly limited as long as it is edible calcium, and examples include natural materials such as eggshell powder, coral powder, bone powder, and shell powder, or chemical sources such as calcium carbonate and calcium chloride. Examples include synthetic products. Note that the salts are not particularly limited as long as they are allowed in the food composition, and specific examples thereof include sodium salts, potassium salts, calcium salts, magnesium salts, and the like.
糖カルボン酸のラクトンの製造方法も、特に限定されず、常法に従って製造することができる。公知の脱水操作により調製することができ、例えばマルトビオン酸を脱水操作することで、マルトビオノラクトンを調製することができる。 The method for producing sugar carboxylic acid lactone is not particularly limited either, and can be produced according to a conventional method. It can be prepared by a known dehydration operation, for example, maltobionolactone can be prepared by dehydrating maltobionic acid.
各飲食品組成物の製造工程の実情に適した製造方法を採用することができ、例えば、糖カルボン酸成分を、糖カルボン酸成分以外のアミノ酸成分飲食組成物の成分の原料に対して初めから混合してもよく、アミノ酸成分飲食組成物の製造工程中に添加してもよく、市販のアミノ酸成分含有飲食組成物に糖カルボン酸成分を添加することで製造してもよい。
また、アミノ酸成分飲食組成物の製造において、殺菌等するために加熱する場合は、糖カルボン酸成分の混合は、加熱の前でも後でもよい。
本発明のアミノ酸成分飲食組成物は、容器詰めのアミノ酸成分飲食組成物でもよい。アミノ酸成分飲食組成物を充填する容器としては、ポリエチレンテレフタラート（ＰＥＴ）等のレトルトパウチ容器、プラスチックボトル、スチールやアルミ等の金属缶、紙パック等が挙げられる。アミノ酸成分飲食組成物を容器詰めした後に、加熱殺菌し、常温で長期保存可能なようにしてもよい。
A manufacturing method suitable for the actual manufacturing process of each food/beverage composition can be adopted, for example, sugar carboxylic acid components can be added to amino acid components other than the sugar carboxylic acid components from the beginning to It may be mixed, it may be added during the manufacturing process of the amino acid component-containing food and drink composition, or it may be manufactured by adding the sugar carboxylic acid component to a commercially available amino acid component-containing food and drink composition.
Furthermore, in the production of an amino acid component food/drink composition, when heating is performed for sterilization or the like, the sugar carboxylic acid component may be mixed before or after heating.
The amino acid component food and drink composition of the present invention may be a containerized amino acid component food and drink composition. Examples of containers to be filled with the amino acid component food and drink composition include retort pouch containers such as polyethylene terephthalate (PET), plastic bottles, metal cans such as steel and aluminum, and paper packs. After the amino acid component food and beverage composition is packaged in a container, it may be heat sterilized so that it can be stored for a long period of time at room temperature.
＜アミノ酸成分の不快味マスキング剤＞
本発明のアミノ酸成分の不快味マスキング剤は、飲食組成物に含まれるアミノ酸及びアミノ酸代謝産物の少なくとも一方に由来する不快味をマスキングするものである。そして、本発明のアミノ酸成分の不快味マスキング剤は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分からなる。
このように、本発明のアミノ酸成分の不快味マスキング剤は、糖カルボン酸成分を含むため、アミノ酸やアミノ酸代謝産物に由来する不快味をマスキングすることができ、アミノ酸やアミノ酸代謝産物に由来する不快味を抑制することができる。
<Unpleasant taste masking agent based on amino acid ingredients>
The unpleasant taste masking agent for amino acid components of the present invention masks the unpleasant taste derived from at least one of amino acids and amino acid metabolites contained in food and drink compositions. The unpleasant taste masking agent of the amino acid component of the present invention is selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. It consists of at least one selected sugar carboxylic acid component.
As described above, since the unpleasant taste masking agent of the amino acid component of the present invention contains a sugar carboxylic acid component, it can mask the unpleasant taste derived from amino acids and amino acid metabolites, and can mask the unpleasant taste derived from amino acids and amino acid metabolites. Taste can be suppressed.
本発明のアミノ酸成分の不快味マスキング剤におけるアミノ酸成分や糖カルボン酸成分等は、上記＜アミノ酸成分含有飲食組成物＞と同じであるため、その説明は省略する。 The amino acid component, sugar carboxylic acid component, etc. in the unpleasant taste masking agent for the amino acid component of the present invention are the same as those in <Amino acid component-containing food/drink composition> above, and therefore their explanation will be omitted.
本発明のアミノ酸成分の不快味マスキング剤は、マスキング対象のアミノ酸成分含有飲食組成物に、アミノ酸成分の量に対して、糖カルボン酸成分の量の比（（糖カルボン酸成分の量）／（アミノ酸成分の量））が、質量基準で、０．０１～１００となる量で添加することが好ましく、０．０５～５０となる量で添加することがより好ましく、０．１～１０となる量で添加することがさらに好ましい。 The unpleasant taste masking agent for amino acid components of the present invention is applied to an amino acid component-containing food/drink composition to be masked at a ratio of the amount of sugar carboxylic acid component to the amount of amino acid component ((amount of sugar carboxylic acid component)/( The amount of amino acid component) is preferably added in an amount of 0.01 to 100, more preferably 0.05 to 50, and more preferably 0.1 to 10, based on mass. More preferably, it is added in a certain amount.
＜アミノ酸成分に由来する不快味を改善する方法＞
本発明のアミノ酸成分に由来する不快味を改善する方法は、アミノ酸及びアミノ酸代謝産物からなる群から選択される少なくとも一種のアミノ酸成分を含むアミノ酸成分含有飲食組成物の、アミノ酸成分に由来する不快味を改善する方法である。そして、本発明のアミノ酸成分に由来する不快味を改善する方法は、重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分をアミノ酸成分含有飲食組成物に配合する工程を有する。
このように、アミノ酸成分に由来する不快味を改善する方法は、糖カルボン酸成分をアミノ酸成分含有飲食組成物に配合する工程を有するため、アミノ酸やアミノ酸代謝産物に由来する不快味をマスキングすることができ、アミノ酸やアミノ酸代謝産物に由来する不快味を抑制して改善することができる。
<Method to improve unpleasant taste derived from amino acid components>
The method of improving the unpleasant taste derived from amino acid components of the present invention includes the unpleasant taste derived from the amino acid components of an amino acid component-containing food and beverage composition containing at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites. This is a way to improve. The method of improving the unpleasant taste derived from the amino acid component of the present invention is based on sugar carboxylic acids, salts thereof, and lactoses thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized. The method includes the step of blending at least one sugar carboxylic acid component selected from the group consisting of into an amino acid component-containing food and drink composition.
In this way, the method for improving the unpleasant taste derived from amino acid components includes the step of blending the sugar carboxylic acid component into the amino acid component-containing food and drink composition, thereby masking the unpleasant taste derived from amino acids and amino acid metabolites. It is possible to suppress and improve the unpleasant taste derived from amino acids and amino acid metabolites.
本発明のアミノ酸成分に由来する不快味を改善する方法における、アミノ酸成分や糖カルボン酸成分等は、上記＜アミノ酸成分含有飲食組成物＞と同じであるため、その説明は省略する。 The amino acid component, sugar carboxylic acid component, etc. in the method of improving the unpleasant taste derived from the amino acid component of the present invention are the same as those in <Amino acid component-containing food/beverage composition>, so their explanation will be omitted.
本発明のアミノ酸成分に由来する不快味を改善する方法において、不快味を改善する対象のアミノ酸成分含有飲食組成物に、アミノ酸成分の量に対して、糖カルボン酸成分の量の比（（糖カルボン酸成分の量）／（アミノ酸成分の量））が、質量基準で、０．０１～１００となる量で添加することが好ましく、０．０５～５０となる量で添加することがより好ましく、０．１～１０となる量で添加することがさらに好ましい。 In the method of improving unpleasant taste derived from amino acid components of the present invention, the ratio of the amount of sugar carboxylic acid component to the amount of amino acid component ((sugar The ratio (amount of carboxylic acid component)/(amount of amino acid component)) is preferably added in an amount of 0.01 to 100, more preferably 0.05 to 50, based on mass. , more preferably in an amount of 0.1 to 10.
以下、実施例を示し、本発明をさらに具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、実施例１３は参考例と読み替えるものとする。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. Note that Example 13 shall be read as a reference example.
（糖カルボン酸試験物質）
以下の評価試験では、マルトビオン酸水溶液（７０ｗｔ％）、マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製、商品名サワーオリゴ）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴＣ）、ＤＥ１９のデキストリン（サンエイ糖化株式会社製、商品名ＮＳＤ７００）酸化物（粉末）を用いた。なお、マルトオリゴ糖酸化物シロップのＨＰＬＣ法で測定される固形分中には、マルトビオン酸７０ｗｔ％に加えて、グルコン酸１ｗｔ％、マルトトリオン酸１５ｗｔ％及びマルトテトラオン酸（重合度４）以上のマルトオリゴ糖酸１４ｗｔ％を含む。マルトオリゴ糖酸化カルシウムは、前述のマルトオリゴ糖酸化物と同組成の糖質成分と、カルシウム４．１ｗｔ％を含む。
(sugar carboxylic acid test substance)
In the following evaluation tests, maltobionic acid aqueous solution (70 wt%), maltooligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Saccharification Co., Ltd., trade name: Sour Oligo), maltooligosaccharide calcium oxide (powder) (manufactured by Sanei Saccharification Co., Ltd., Sour Oligo C (trade name) and DE19 dextrin (manufactured by Sanei Toka Co., Ltd., trade name NSD700) oxide (powder) were used. In addition, the solid content of the malto-oligosaccharide oxide syrup measured by the HPLC method contains, in addition to 70 wt% maltobionic acid, 1 wt% gluconic acid, 15 wt% maltotrionic acid, and maltotetraonic acid (degree of polymerization 4) or higher. Contains 14 wt% maltooligosaccharide acid. Maltooligosaccharide calcium oxide contains a carbohydrate component having the same composition as the above-mentioned maltooligosaccharide oxide and 4.1 wt% of calcium.
従って、これら糖カルボン酸試験物質中の糖カルボン酸成分の含有量（ｇ）を求めると、例えばマルトオリゴ糖酸化物シロップ（７０ｗｔ％）が１００ｇの場合は、糖質成分（固形分）が７０ｇと算出され、糖カルボン酸成分の含有量（ｇ）は、糖質成分から単糖であるグルコン酸を除いた、二糖類以上の糖カルボン酸の合計量（ｇ）であるため、６９ｇと算出される。
また、マルトオリゴ糖酸化カルシウムが１００ｇの場合は、糖カルボン酸成分の含有量（ｇ）は、糖質成分から単糖であるグルコン酸を除いた、二糖類以上の糖カルボン酸の合計量（ｇ）であるため、９９ｇと算出される。
Therefore, when determining the content (g) of sugar carboxylic acid components in these sugar carboxylic acid test substances, for example, if maltooligosaccharide oxide syrup (70 wt%) is 100 g, the sugar component (solid content) is 70 g. The content (g) of the sugar carboxylic acid component was calculated to be 69 g because it is the total amount (g) of sugar carboxylic acids of disaccharide or higher, excluding gluconic acid, which is a monosaccharide, from the carbohydrate component. Ru.
In addition, when malto-oligosaccharide calcium oxide is 100 g, the content (g) of sugar carboxylic acid components is the total amount of sugar carboxylic acids (g) of disaccharides or higher, excluding gluconic acid, which is a monosaccharide, from the carbohydrate components (g). ), it is calculated as 99g.
また、組成物の評価では、味覚について熟練した８人の官能評価パネラによって評価し、共通する味覚評価を採用した。 In addition, the composition was evaluated by a panel of eight sensory evaluation experts who were experts in taste, and a common taste evaluation was adopted.
＜アミノ酸の不快味改善効果＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、Ｌ－ロイシン（富士フイルム和光純薬株式会社製）、グルコン酸（５０ｗｔ％）（扶桑化学工業製）を用い、下記の表１に示す処方（配合）にて試験液（比較例１～３および実施例１～４）を調製し、その味質を評価した。官能評価において、比較例１と比べてアミノ酸由来の不快味が抑えられているものを○、より効果の高いものを◎、比較例１と同等またはより不快味が強い場合を×とした。表１には、評価結果に加え、組成物中の糖カルボン酸成分の含有量をＡ（ｇ）、組成物中のアミノ酸成分の含有量をＢ（ｇ）とし、その質量比（Ａ／Ｂ）を併せて示している。なお、表１以降も同様である。
<Unpleasant taste improvement effect of amino acids>
Using maltooligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), L-leucine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), and gluconic acid (50 wt%) (manufactured by Fuso Chemical Industry Co., Ltd.), the following Table 1 was prepared. Test liquids (Comparative Examples 1 to 3 and Examples 1 to 4) were prepared using the formulations (mixtures) shown in and their taste qualities were evaluated. In the sensory evaluation, cases in which the unpleasant taste derived from amino acids was suppressed compared to Comparative Example 1 were rated as ○, cases in which the effect was higher were ◎, and cases in which the unpleasant taste was equal to or stronger than Comparative Example 1 were rated as ×. In addition to the evaluation results, Table 1 shows the content of the sugar carboxylic acid component in the composition as A (g), the content of the amino acid component in the composition as B (g), and the mass ratio (A/B ) are also shown. Note that the same applies to Table 1 and subsequent tables.
単糖であるグルコン酸を用いた場合は、不快味のマスキング効果は得られなかったが、糖カルボン酸成分を添加することでアミノ酸特有の不快味をマスキングする効果が確認された。 When gluconic acid, a monosaccharide, was used, no unpleasant taste masking effect was obtained, but the addition of a sugar carboxylic acid component was confirmed to be effective in masking the unpleasant taste peculiar to amino acids.
＜糖カルボン酸の種類の違い＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、マルトビオン酸水溶液（７０ｗｔ％）（サンエイ糖化株式会社製）、デキストリン酸化物（粉末）（サンエイ糖化株式会社製）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴＣ）、Ｌ－ロイシン（富士フイルム和光純薬株式会社製）を用い、下記の表２に示す処方にて試験液（実施例５～７）を調製し、その味質を評価した。官能評価において、比較例１よりもアミノ酸由来の不快味が抑えられているものを○、より効果の高いものを◎、比較例１と同等またはより不快味が強い場合を×とした。表２に、比較例１及び実施例３についても記載する。
<Differences in types of sugar carboxylic acids>
Maltooligosaccharide oxide syrup (70wt%) (manufactured by Sanei Toka Co., Ltd.), maltobionic acid aqueous solution (70wt%) (manufactured by Sanei Tokaka Co., Ltd.), dextrin oxide (powder) (manufactured by Sanei Tokaka Co., Ltd.), maltooligosaccharide calcium oxide (Powder) (manufactured by Sanei Toka Co., Ltd., trade name: Sour Oligo C) and L-leucine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were used as test solutions (Examples 5 to 7) according to the formulation shown in Table 2 below. ) was prepared and its taste quality was evaluated. In the sensory evaluation, cases in which the unpleasant taste derived from amino acids was suppressed compared to Comparative Example 1 were rated as ○, cases in which the effect was higher were ◎, and cases in which the unpleasant taste was equal to or stronger than Comparative Example 1 were rated as ×. Table 2 also describes Comparative Example 1 and Example 3.
分子量の異なる糖カルボン酸成分を用いた場合にも、アミノ酸の不快味をマスキングする効果が確認された。 Even when sugar carboxylic acid components with different molecular weights were used, the effect of masking the unpleasant taste of amino acids was confirmed.
＜各種アミノ酸での比較＞
マルトオリゴ糖酸酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、デキストリン酸化物（粉末）（サンエイ糖化株式会社製）、マルトオリゴ糖酸化カルシウム（粉末）（サンエイ糖化株式会社製、商品名サワーオリゴＣ）、Ｌ－アルギニン（関東化学株式会社製）、Ｌ－バリン（関東化学株式会社製）、Ｌ－イソロイシン（関東化学株式会社製）、Ｌ－リジン塩酸塩（富士フイルム和光純薬株式会社製）を用い、下記の表３、４に示す処方にて試験液（比較例４～８および実施例８～１８）を調製し、その味質を評価した。官能評価において、対応する比較例よりもアミノ酸由来の不快味が抑えられているものを○、より効果の高いものを◎、対応する比較例と同等またはより不快味が強い場合を×とした。なお、対応する比較例は、実施例８～１２、１４、１５の場合は比較例４、実施例１３の場合は比較例５、実施例１６の場合は比較例６、実施例１７の場合は比較例７、実施例１８の場合は比較例８である。
<Comparison of various amino acids>
Maltooligosaccharide acid oxide syrup (70wt%) (manufactured by Sanei Toka Co., Ltd.), dextrin oxide (powder) (manufactured by Sanei Toka Co., Ltd.), maltooligosaccharide calcium oxide (powder) (manufactured by Sanei Toka Co., Ltd., product name: Sour Oligo) C), L-arginine (manufactured by Kanto Kagaku Co., Ltd.), L-valine (manufactured by Kanto Kagaku Co., Ltd.), L-isoleucine (manufactured by Kanto Kagaku Co., Ltd.), L-lysine hydrochloride (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) ), test liquids (Comparative Examples 4 to 8 and Examples 8 to 18) were prepared according to the formulations shown in Tables 3 and 4 below, and the taste quality thereof was evaluated. In the sensory evaluation, cases in which the unpleasant taste derived from amino acids was suppressed compared to the corresponding comparative example were marked as ○, cases in which the effect was higher were marked as ◎, and cases in which the unpleasant taste was equal to or stronger than the corresponding comparative example were marked as ×. The corresponding comparative examples are Comparative Example 4 for Examples 8 to 12, 14, and 15, Comparative Example 5 for Example 13, Comparative Example 6 for Example 16, and Comparative Example 6 for Example 17. Comparative Example 7 and Example 18 are Comparative Example 8.
種々アミノ酸においても、糖カルボン酸成分を添加することにより不快味を改善することができることを確認した。 It was confirmed that the unpleasant taste of various amino acids can be improved by adding sugar carboxylic acid components.
＜アミノ酸含有飲料＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、ぶどう糖（サンエイ糖化株式会社製）、Ｌ－アルギニン（関東化学株式会社製）、Ｌ－バリン（関東化学株式会社製）、Ｌ－ロイシン（富士フイルム和光純薬株式会社製）、Ｌ－イソロイシン（関東化学株式会社製）、クエン酸（扶桑化学工業株式会社製）を用い、下記の表５に示す処方にて試験液（比較例９、１０、実施例１９）を調製し、その味質を評価した。官能評価において、比較例９よりもアミノ酸由来の不快味が抑えられ且つ味のバランスも良いものを○、より効果の高いものを◎、後味に不快味が残り且つ味のバランスが悪いものを△、比較例７と同等またはより不快味が強い場合を×とした。
<Amino acid-containing beverage>
Maltooligosaccharide oxide syrup (70wt%) (manufactured by Sanei Toka Co., Ltd.), glucose (manufactured by Sanei Toka Kagaku Co., Ltd.), L-arginine (manufactured by Kanto Kagaku Co., Ltd.), L-valine (manufactured by Kanto Kagaku Co., Ltd.), L- Using leucine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), L-isoleucine (manufactured by Kanto Chemical Co., Ltd.), and citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), a test solution (comparative example) was prepared with the formulation shown in Table 5 below. 9, 10, and Example 19) were prepared and their taste quality was evaluated. In the sensory evaluation, those with less unpleasant taste derived from amino acids and better balance of taste than Comparative Example 9 were ○, those with higher effect were ◎, and those with unpleasant aftertaste and poor taste balance were △. , cases where the unpleasant taste was equal to or stronger than that of Comparative Example 7 were rated as ×.
複数のアミノ酸を組み合わせた場合にも、糖カルボン酸成分によるアミノ酸成分由来の不快味を改善する効果が発揮されることが確認された。また、糖カルボン酸成分の使用は、クエン酸等の有機酸を使用した場合よりも呈味性の優れたアミノ酸含有飲料が調製できることが確認された。 It was confirmed that even when a plurality of amino acids are combined, the sugar carboxylic acid component is effective in improving the unpleasant taste derived from the amino acid component. It was also confirmed that the use of a sugar carboxylic acid component allows the preparation of an amino acid-containing beverage with better taste than when using an organic acid such as citric acid.
＜アミノ酸代謝産物（ＨＭＢＣａ）含有飲料＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、ＨＭＢＣａ（兼松ケミカル株式会社製）、クエン酸（扶桑化学工業株式会社製）を用い、下記の表６に示す処方にて試験液（比較例１１～１３および実施例２０～２３）を調製し、その味質を評価した。官能評価において、対応する比較例よりもアミノ酸代謝産物由来の不快味が抑えられているものを○、より効果の高いものを◎、対応する比較例と同等またはより不快味が強い場合を×とした。なお、対応する比較例は、実施例２０の場合は比較例１１、実施例２１、２２の場合は比較例１２、実施例２３の場合は比較例１３である。
<Beverages containing amino acid metabolites (HMBCa)>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), HMBCa (manufactured by Kanematsu Chemical Co., Ltd.), and citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), a test solution was prepared with the formulation shown in Table 6 below. (Comparative Examples 11 to 13 and Examples 20 to 23) were prepared and their taste quality was evaluated. In the sensory evaluation, ○ indicates that the unpleasant taste derived from amino acid metabolites is suppressed compared to the corresponding comparative example, ◎ indicates that the effect is higher, and × indicates that the unpleasant taste is equal to or stronger than the corresponding comparative example. did. Note that the corresponding comparative examples are Comparative Example 11 for Example 20, Comparative Example 12 for Examples 21 and 22, and Comparative Example 13 for Example 23.
糖カルボン酸成分は、アミノ酸代謝産物に対しても不快味マスキング効果があることが確認された。また、糖カルボン酸成分は、加熱によるクエン酸カルシウムの析出を抑制する効果があることも確認された。これらから、糖カルボン酸成分は、アミノ酸代謝産物のカルシウム塩やクエン酸等の有機酸と組み合わせて用いることができ、不快味のマスキングだけではなく、物性面でも良好な効果を発揮することが示された。 It was confirmed that the sugar carboxylic acid component also has an unpleasant taste masking effect on amino acid metabolites. It was also confirmed that the sugar carboxylic acid component has the effect of suppressing precipitation of calcium citrate due to heating. These findings indicate that sugar carboxylic acid components can be used in combination with calcium salts of amino acid metabolites and organic acids such as citric acid, and are effective not only in masking unpleasant tastes but also in terms of physical properties. It was done.
＜アミノ酸代謝産物（ＨＭＢＣａ）含有ゼリー＞
マルトオリゴ糖酸化物シロップ（７０ｗｔ％）（サンエイ糖化株式会社製）、ＨＭＢＣａ（兼松ケミカル株式会社製）、クエン酸（扶桑化学工業株式会社製）を用い、下記の表７に示す処方にて試験液（比較例１４および実施例２４）を調製し、その味質を評価した。官能評価において、比較例１４と比べアミノ酸代謝産物由来の不快味が抑えられているものを○、より効果の高いものを◎、比較例１４と同等またはより不快味が強い場合を×とした。
<Amino acid metabolite (HMBCa)-containing jelly>
Using malto-oligosaccharide oxide syrup (70 wt%) (manufactured by Sanei Toka Co., Ltd.), HMBCa (manufactured by Kanematsu Chemical Co., Ltd.), and citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), a test solution was prepared according to the formulation shown in Table 7 below. (Comparative Example 14 and Example 24) were prepared and their taste quality was evaluated. In the sensory evaluation, cases where the unpleasant taste derived from amino acid metabolites was suppressed compared to Comparative Example 14 were rated as ○, cases with higher effect were ◎, and cases where the unpleasant taste was equal to or stronger than Comparative Example 14 were rated as ×.
糖カルボン酸を用いることで、不快味がマスキングされた濁りのないゼリーを調製することができ、飲料等の液状食品だけでなく、固形または半固形状食品においても不快味マスキングおよび物性面への良好な効果を発揮することが示された。
By using sugar carboxylic acids, it is possible to prepare jelly with no turbidity that masks unpleasant tastes, and is useful for masking unpleasant tastes and improving physical properties not only for liquid foods such as drinks, but also for solid or semi-solid foods. It was shown to have good effects.
Claims (3)
前記アミノ酸が、アルギニン、ヒスチジン、ロイシン、イソロイシン、バリン、メチオニン、フェニルアラニン、トリプトファン、トレオニン、チロシン、セリン、アスパラギン、システイン及びアスパラギン酸から選択される少なくとも一種であり、
前記アミノ酸代謝産物が、β－ヒドロキシ－β－メチル酪酸又はその塩であり、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を含み、
前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種であり、
組成物全体における、前記アミノ酸成分の含有量（Ｂ）に対する、前記糖カルボン酸成分の含有量（Ａ）の比（Ａ／Ｂ）が、質量基準で、０．０１～６．９０である、アミノ酸成分含有飲食組成物（ただし、ベーカリー製品及び卵加工品飲食品組成物を除く）。 An amino acid component-containing food and drink composition comprising at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites,
The amino acid is at least one selected from arginine, histidine, leucine, isoleucine, valine, methionine, phenylalanine, tryptophan, threonine, tyrosine, serine, asparagine, cysteine, and aspartic acid,
the amino acid metabolite is β-hydroxy-β-methylbutyric acid or a salt thereof,
Contains at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized,
The sugar carboxylic acid is maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide , at least one selected from the group consisting of powdered candy oxide and dextrin oxide,
The ratio (A/B) of the content (A) of the sugar carboxylic acid component to the content (B) of the amino acid component in the entire composition is from 0.01 to 6.90 on a mass basis. Food and beverage compositions containing amino acid components (excluding bakery products and egg-processed food and beverage compositions) .
前記アミノ酸が、アルギニン、ヒスチジン、ロイシン、イソロイシン、バリン、メチオニン、フェニルアラニン、トリプトファン、トレオニン、チロシン、セリン、アスパラギン、システイン及びアスパラギン酸から選択される少なくとも一種であり、
前記アミノ酸代謝産物が、β－ヒドロキシ－β－メチル酪酸又はその塩であり、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分からなり、
前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種である、アミノ酸成分の不快味マスキング剤。 An unpleasant taste masking agent for amino acid components that masks unpleasant taste derived from at least one of amino acids and amino acid metabolites contained in a food and beverage composition,
The amino acid is at least one selected from arginine, histidine, leucine, isoleucine, valine, methionine, phenylalanine, tryptophan, threonine, tyrosine, serine, asparagine, cysteine, and aspartic acid,
the amino acid metabolite is β-hydroxy-β-methylbutyric acid or a salt thereof,
consisting of at least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized,
The sugar carboxylic acid is maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide , a powdered candy oxide, and a dextrin oxide.
前記アミノ酸が、アルギニン、ヒスチジン、ロイシン、イソロイシン、バリン、メチオニン、フェニルアラニン、トリプトファン、トレオニン、チロシン、セリン、アスパラギン、システイン及びアスパラギン酸から選択される少なくとも一種であり、
前記アミノ酸代謝産物が、β－ヒドロキシ－β－メチル酪酸又はその塩であり、
重合度２以上の澱粉分解物又は転移反応物の還元末端側のアルデヒド基が酸化された糖カルボン酸、その塩類及びそのラクトンからなる群から選択される少なくとも一種の糖カルボン酸成分を、組成物全体における、前記アミノ酸成分の含有量（Ｂ）に対する、前記糖カルボン酸成分の含有量（Ａ）の比（Ａ／Ｂ）が、質量基準で、０．０１～６．９０となる量で、アミノ酸成分含有飲食組成物に配合する工程を有し、
前記糖カルボン酸が、マルトビオン酸、イソマルトビオン酸、マルトトリオン酸、イソマルトトリオン酸、マルトテトラオン酸、マルトヘキサオン酸、セロビオン酸、マルトオリゴ糖酸化物、分岐オリゴ糖酸化物、水飴酸化物、粉飴酸化物及びデキストリン酸化物からなる群から選択される少なくとも一種である、方法。 Discomfort caused by the amino acid component of an amino acid component-containing food and drink composition (excluding bakery products and egg processed food and drink compositions) containing at least one amino acid component selected from the group consisting of amino acids and amino acid metabolites. A method for improving taste,
The amino acid is at least one selected from arginine, histidine, leucine, isoleucine, valine, methionine, phenylalanine, tryptophan, threonine, tyrosine, serine, asparagine, cysteine, and aspartic acid,
the amino acid metabolite is β-hydroxy-β-methylbutyric acid or a salt thereof,
At least one sugar carboxylic acid component selected from the group consisting of sugar carboxylic acids, salts thereof, and lactones thereof, in which the aldehyde group on the reducing end side of the starch decomposition product or transfer reaction product having a degree of polymerization of 2 or more is oxidized, is added to the composition. An amount such that the ratio (A/B) of the content (A) of the sugar carboxylic acid component to the content (B) of the amino acid component in the whole is 0.01 to 6.90 on a mass basis, It has a step of blending it into an amino acid component-containing food and drink composition,
The sugar carboxylic acid is maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, maltooligosaccharide oxide, branched oligosaccharide oxide, starch syrup oxide , at least one selected from the group consisting of powdered candy oxide and dextrin oxide.
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