JPH02227044A - Seasoning containing high-purity miraculin and food containing same - Google Patents
Seasoning containing high-purity miraculin and food containing sameInfo
- Publication number
- JPH02227044A JPH02227044A JP63318442A JP31844288A JPH02227044A JP H02227044 A JPH02227044 A JP H02227044A JP 63318442 A JP63318442 A JP 63318442A JP 31844288 A JP31844288 A JP 31844288A JP H02227044 A JPH02227044 A JP H02227044A
- Authority
- JP
- Japan
- Prior art keywords
- miraculin
- purity
- food
- seasoning
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 101710084933 Miraculin Proteins 0.000 title claims abstract description 24
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 10
- 239000003094 microcapsule Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 238000012937 correction Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 239000011248 coating agent Substances 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 241000220220 Synsepalum dulcificum Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 229920000858 Cyclodextrin Polymers 0.000 description 5
- 240000007326 Thaumatococcus daniellii Species 0.000 description 5
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000001116 FEMA 4028 Substances 0.000 description 4
- 229960004853 betadex Drugs 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000011162 core material Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- ONEGZXHXCLCVRF-UHFFFAOYSA-N 2-[[2-[[1-(2-amino-3-methylbutanoyl)pyrrolidine-2-carbonyl]amino]-3-methylbutanoyl]amino]-4-methylpentanoic acid Chemical compound CC(C)CC(C(O)=O)NC(=O)C(C(C)C)NC(=O)C1CCCN1C(=O)C(N)C(C)C ONEGZXHXCLCVRF-UHFFFAOYSA-N 0.000 description 1
- RNHKOQHGYMTHFR-UBHSHLNASA-N Ala-Phe-Met Chemical compound CSCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](C)N)CC1=CC=CC=C1 RNHKOQHGYMTHFR-UBHSHLNASA-N 0.000 description 1
- IETUUAHKCHOQHP-KZVJFYERSA-N Ala-Thr-Val Chemical compound CC(C)[C@H](NC(=O)[C@@H](NC(=O)[C@H](C)N)[C@@H](C)O)C(O)=O IETUUAHKCHOQHP-KZVJFYERSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- HKRXJBBCQBAGIM-FXQIFTODSA-N Arg-Asp-Ser Chemical compound C(C[C@@H](C(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CO)C(=O)O)N)CN=C(N)N HKRXJBBCQBAGIM-FXQIFTODSA-N 0.000 description 1
- VIRHEUMYXXLCBF-WDSKDSINSA-N Asp-Gly-Glu Chemical compound [H]N[C@@H](CC(O)=O)C(=O)NCC(=O)N[C@@H](CCC(O)=O)C(O)=O VIRHEUMYXXLCBF-WDSKDSINSA-N 0.000 description 1
- CLUMZOKVGUWUFD-CIUDSAMLSA-N Asp-Leu-Asn Chemical compound OC(=O)C[C@H](N)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC(N)=O)C(O)=O CLUMZOKVGUWUFD-CIUDSAMLSA-N 0.000 description 1
- WMLFFCRUSPNENW-ZLUOBGJFSA-N Asp-Ser-Ala Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H](CO)C(=O)N[C@@H](C)C(O)=O WMLFFCRUSPNENW-ZLUOBGJFSA-N 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- VOUSELYGTNGEPB-NUMRIWBASA-N Gln-Thr-Asp Chemical compound [H]N[C@@H](CCC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(O)=O)C(O)=O VOUSELYGTNGEPB-NUMRIWBASA-N 0.000 description 1
- ZZWUYQXMIFTIIY-WEDXCCLWSA-N Gly-Thr-Leu Chemical compound [H]NCC(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(C)C)C(O)=O ZZWUYQXMIFTIIY-WEDXCCLWSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 238000012695 Interfacial polymerization Methods 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- CLVUXCBGKUECIT-HJGDQZAQSA-N Leu-Asp-Thr Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H]([C@@H](C)O)C(O)=O CLVUXCBGKUECIT-HJGDQZAQSA-N 0.000 description 1
- LLSUNJYOSCOOEB-GUBZILKMSA-N Lys-Glu-Asp Chemical compound NCCCC[C@H](N)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(O)=O)C(O)=O LLSUNJYOSCOOEB-GUBZILKMSA-N 0.000 description 1
- DUTMKEAPLLUGNO-JYJNAYRXSA-N Lys-Glu-Phe Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC1=CC=CC=C1)C(O)=O DUTMKEAPLLUGNO-JYJNAYRXSA-N 0.000 description 1
- OVAOHZIOUBEQCJ-IHRRRGAJSA-N Lys-Leu-Arg Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O OVAOHZIOUBEQCJ-IHRRRGAJSA-N 0.000 description 1
- JQOHKCDMINQZRV-WDSKDSINSA-N Pro-Asn Chemical compound NC(=O)C[C@@H](C([O-])=O)NC(=O)[C@@H]1CCC[NH2+]1 JQOHKCDMINQZRV-WDSKDSINSA-N 0.000 description 1
- KIPIKSXPPLABPN-CIUDSAMLSA-N Pro-Glu-Asn Chemical compound NC(=O)C[C@@H](C(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@@H]1CCCN1 KIPIKSXPPLABPN-CIUDSAMLSA-N 0.000 description 1
- MCWHYUWXVNRXFV-RWMBFGLXSA-N Pro-Leu-Pro Chemical compound CC(C)C[C@@H](C(=O)N1CCC[C@@H]1C(=O)O)NC(=O)[C@@H]2CCCN2 MCWHYUWXVNRXFV-RWMBFGLXSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- VYVBSMCZNHOZGD-RCWTZXSCSA-N Thr-Val-Val Chemical compound [H]N[C@@H]([C@@H](C)O)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](C(C)C)C(O)=O VYVBSMCZNHOZGD-RCWTZXSCSA-N 0.000 description 1
- ZQGPWORGSNRQLN-NHCYSSNCSA-N Val-Asp-His Chemical compound CC(C)[C@@H](C(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)N ZQGPWORGSNRQLN-NHCYSSNCSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 108010085325 histidylproline Proteins 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 108010044348 lysyl-glutamyl-aspartic acid Proteins 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 108010073025 phenylalanylphenylalanine Proteins 0.000 description 1
- 229920000447 polyanionic polymer Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 108010061238 threonyl-glycine Proteins 0.000 description 1
- 108010003137 tyrosyltyrosine Proteins 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、マイクロカプセル、コーティングあるいは包
接化合物の形態で高純度ミラクリンを内包することを特
徴とする矯味・調味料およびこれを含有する飲食品に関
する。Detailed Description of the Invention [Industrial Field of Application] The present invention relates to a flavor correction/seasoning characterized by encapsulating highly purified miraculin in the form of microcapsules, coatings, or clathrates, and food and beverages containing the same. Regarding products.
［従来の技術］
アーモンド入りチョコレート、あめ入りチューインガム
など、菓子の中に他の素材からなるセンターを入れるこ
とにより、食べるにしたがって経時的にその味が変化し
てゆくように構成し、−度で２回のおいしさを味わえる
ようにした食品がある。[Prior art] By inserting a center made of other materials into confectionery, such as chocolate with almonds or chewing gum with candy, confectionery is constructed so that its taste changes over time as it is eaten. There are foods that allow you to enjoy the deliciousness twice.
しかしながら、これらのセンター入り菓子においては、
口の中に入れ、すぐ噛んでしまうと、センターとこれを
包む菓子素材との味が混ざり合って、−様の味となって
しまうため、口の中でゆっくりと溶かすように舌でころ
がしながら食しなければ味の変化は楽しめない。したが
ってせっかちな人はとても辛抱できず、せっかくの味の
変化をつけるために構成した菓子の意図が十分生かしき
れなかった。However, in these center sweets,
If you put it in your mouth and chew it right away, the taste of the center and the confectionery material surrounding it will mix and create a negative taste, so roll it with your tongue so that it slowly dissolves in your mouth. If you don't eat it, you won't be able to enjoy the change in taste. Therefore, impatient people had a lot of patience and were unable to make full use of the purpose of the confectionery, which was designed to vary the taste.
本発明者は、口の中に入れてすぐに噛んでも味の変化が
十分楽しめるような飲食品について、鋭意研究を重ねて
きたところ、本発明者が長年研究に携わってきたミラク
ルフルーツのミラクリンをさらに高純度に精製した高純
度ミラクリンをマイクロカプセル、コーティングあるい
は包接化合物の形態で飲食品に使用すると、はじめ酸味
のものが経時的に甘味に変化してゆくことを見出し、本
発明を完成するに到った。The present inventor has been conducting extensive research into food and beverages that can be enjoyed with a change in taste even when chewed immediately after putting them in the mouth, and has discovered miraculin, a miracle fruit that the present inventor has been involved in researching for many years. Furthermore, they discovered that when highly purified miraculin is used in food and drink products in the form of microcapsules, coatings, or clathrate compounds, the initially sour taste changes to sweet over time, and the present invention was completed. reached.
本発明は、
（１）マイクロカプセル、コーティングあるいは包接化
合物の形態で高純度ミラクリンを内包することを特徴と
する矯味・調味料（２）上記（１）の矯味・調味料を含
有する飲食品を提供するものである。The present invention provides: (1) A flavoring/seasoning characterized by encapsulating high-purity miraculin in the form of microcapsules, coatings, or clathrates; (2) Food/beverage products containing the flavoring/seasoning described in (1) above. It provides:
西アフリカ原産のミラクルフルーツ（Ｒｉｃｈａｒｄｅ
ｌｌａＤｕｌｃｉｆｉｃａ）には、これを口にふくんで
から酸味のものを味わうと甘く感じるという性質がある
。Miracle fruit (Richard) native to West Africa
lla Dulcifica) has the property that if you put it in your mouth and then taste something sour, it will taste sweet.
ミラクルフルーツのこの味覚を変える活性成分（味覚変
性物質）は、分子量４５，０００前後の糖タンパク質で
あることがすでに知られている。It is already known that this taste-altering active ingredient (taste modifier) in miracle fruit is a glycoprotein with a molecular weight of around 45,000.
本発明は、ミラクルフルーツから甘味誘導活性を失うこ
となく、高純度でかつ高収率に甘味誘導物質を製造する
ことを試み、ついに新規な物質である高純度ミラクリン
を得るにいたった。The present invention attempts to produce a sweet taste-inducing substance from miracle fruit with high purity and high yield without losing sweetness-inducing activity, and finally obtained a novel substance, high-purity miraculin.
（この、高純度ミラクリンについては、既に、特許出願
をしている；特願昭６３−５７３７３号）したがって、
新規な高純度ミラクリンを内包するマイクロカプセル、
コーティングあるいは包接化合物の形態で矯味・調味料
とすること、およびこれを含有する飲食品は、本発明が
最初のものである。(A patent application has already been filed for this high-purity miraculin; Japanese Patent Application No. 63-57373) Therefore,
Microcapsules containing a new high-purity miraculin,
The present invention is the first to provide a flavor correction/seasoning agent in the form of a coating or an clathrate compound, and to provide food and drink products containing the same.
高純度ミラクリンは、ミラクルフルーツの果肉を洗液が
着色しなくなるまで水洗し、次に塩化ナトリウム溶液で
抽出し、さらにこの抽出物を精製することにより得られ
る。High purity miraculin is obtained by washing the pulp of miracle fruit with water until the washings are no longer colored, then extracting with a sodium chloride solution, and further purifying this extract.
この新規な高純度ミラクリンの理化学的性質は、次のと
おりのものである。The physicochemical properties of this new high-purity miraculin are as follows.
（１）アミノ酸組成：第１表 （２） Ｉ！ 組 成：第２表 （３）分 子 量：約２５．０００ （４） 等 電 点：約ｐＨ９，０ （本頁以下余白） 第１表 アミノ酸組成 アミノ酸 ％ネ Ａｓｐ Ｓｅｒ Ａｌａ Ａｓｐ Ｇｌｙ Ｇｌｕ Ｔｙｒ Ｔｙｒ １ｉｅ ｃｌｙ ｃｒｙ ｃｔｙ Ｐｒｏ Ａｓｎ Ｐｒ。(1) Amino acid composition: Table 1 (2) I! Group composition: Table 2 (3) Minute amount: approx. 25,000 (4) Isoelectric point: approximately pH 9.0 (Margins below this page) Table 1 Amino acid composition Amino acid % Asp Ser Ala Asp Gly Glu Tyr Tyr 1ie cry cry cty Pro Asn Pr.
Ｌｙｓ Ｌｅｕ Ａｒｇ
Ｖａｌ Ｐｒｏ Ｖａｌ
Ｌｅｕ Ｔｈｒ Ｖａｌ
Ｖａｌ Ｌｅｕ Ａｓｐ
Ｔｈｒ Ｇｌｙ Ｔｈｒ
Ｌｅｕ Ａｒｇ Ａｓｐ
Ｓｅｒ Ａｌａ Ｔｈｒ
Ｖａｌ Ｖａｌ Ｇｌｎ ＴｈｒＡｓｐ Ａｒ
ｇ Ｐｒｏ Ｌｅｕ
Ｐｒｏ Ｌｙｓ Ｇｌｕ Ａｓｐ
Ａｓｐ Ｌｅｕ Ａｓｎ Ｉｌｅ
ｒｇ
Ａｌａ
Ｖａｌ
５ｎ
Ｌｙｓ Ｇｌｕ
Ｐｈｅ Ｐｈｅ
Ｖａｔ Ａｒｇ
Ｐｈｅ ５ｅｒ
Ｖａｌ Ａｓｐ Ｈｉｓ
Ｐｒｏ Ｇｌｕ Ａｓｎ
Ｖａｌ Ｓｅｒ Ｔｈｒ
Ａｌａ Ｐｈｅ Ｍｅｔ
＊数値は全残基１００としたときのアミノ酸残基の相対
数を示す。Lys Leu Arg Val Pro Val Leu Thr Val Val Leu Asp Thr Gly Thr Leu Arg Asp Ser Ala Thr Val Val Gln ThrAsp Ar
g Pro Leu Pro Lys Glu Asp Asp Leu Asn Ile rg Ala Val 5n Lys Glu Phe Phe Vat Arg Phe 5er Val Asp His Pro Glu Asn Val Ser T hr Ala Phe Met *Numbers are based on amino acid residues when all residues are 100. Indicates a relative number.
第２表 ミラクリンのＩ！組成
傘マンノースを３．０とした時の値
ＨＯ
Ｐｈｅ
本発明のマイクロカプセルは、高純度ミラクリンを芯物
質とし、これにカプセル膜を形成させるもので、その製
法としては、オリフィス法、相分離法、界面重合法、液
中乾燥法、スプレードライ法、気中懸濁法など通常のマ
イクロカプセル化法のいずれでもよい。Table 2 Miraculin I! Value when the composition umbrella mannose is 3.0 HO Phe The microcapsule of the present invention uses high purity miraculin as a core material and forms a capsule membrane thereon.The manufacturing method thereof includes the orifice method and the phase separation method. Any of the usual microencapsulation methods such as interfacial polymerization, submerged drying, spray drying, and air suspension may be used.
コーティングは、高純度ミラクリンを芯物質とし、これ
にコーテイング材で被覆したものである。The coating uses high-purity miraculin as a core material and covers it with a coating material.
包接化合物は高純度ミラクリンをα、βあるいはＴ−サ
イクロデキストリンなどで包接させたものである。The clathrate compound is a compound in which highly purified miraculin is clathrated with α, β, or T-cyclodextrin.
本発明の飲食品とは、清涼飲料、乳酸飲食品、氷菓、菓
子類、缶詰、果実類などであり、なかでも飲食品中に有
機酸など酸味物質を含んでいるものが適当である。The foods and drinks of the present invention include soft drinks, lactic acid foods and drinks, frozen confections, confectionery, canned goods, fruits, and the like, and among them, foods and drinks containing sour substances such as organic acids are suitable.
本発明では、高純度ミラクリンを内包するマイクロカプ
セル、コーティングあるいは包接化合物を飲食品中に分
散させた状態にしてもよいし、特定部位に偏在させても
よいし、飲食品に応じ適宜選ぶことができる。In the present invention, microcapsules, coatings, or clathrate compounds containing high-purity miraculin may be dispersed in the food or drink, or may be unevenly distributed in specific areas, or may be selected as appropriate depending on the food or drink. Can be done.
本発明によれば、従来単一の味しか味わえなかった飲食
品が口に含んでいる途中で酸味から甘味へと経時的に変
化してゆくので、食する人に驚きと喜びを与え、新しい
食文化の創造ともいえる画期的な飲食品を提供すること
になる。According to the present invention, the taste of food and drink, which previously only had a single taste, changes over time from sour to sweet while in the mouth, giving the eater surprise and pleasure, and creating a new taste. The company will provide groundbreaking food and beverages that can be said to be the creation of food culture.
次に、本発明を実施例により詳細に説明する。 Next, the present invention will be explained in detail using examples.
実施例１
高純度ミラクリン１．０ｇ、でんぷん加水分解物５００
ｇを攪拌槽に入れ均一化するまで混合攪拌し、これを
内相液とした。−力説イオン水１０．３ｋｇに酸抽出豚
皮ゼラチン１００ ｇを入れ膨潤させた後、４５″Ｃ程
度に加熱しゼラチン水溶液を調整した。これに内相液を
添加し平均粒径が５００μｍになるように攪拌分散し、
ｐＨが４付近になるよう調整した、その後にポリアニオ
ンとしてヘキサメタリン酸ナトリウム４％水溶液を２５
０ｇ滴下して、複合コアセルベートを生成させた。これ
らを徐々に冷却し、１０″Ｃに達してから処理剤である
グルコノデルタラクトンの１０％水溶液２５ｇを添加し
硬化させた。Example 1 High purity miraculin 1.0g, starch hydrolyzate 500
g was placed in a stirring tank and mixed and stirred until homogenized, and this was used as an internal phase liquid. - Add 100 g of acid-extracted pork skin gelatin to 10.3 kg of ionized water and swell it, then heat to about 45"C to prepare an aqueous gelatin solution. Add the internal phase liquid to this to obtain an average particle size of 500 μm. Stir and disperse as shown.
The pH was adjusted to around 4, and then a 4% aqueous solution of sodium hexametaphosphate was added as a polyanion at 25%.
0 g was added dropwise to generate a composite coacervate. These were gradually cooled, and after reaching 10''C, 25 g of a 10% aqueous solution of glucono delta lactone as a processing agent was added and hardened.
−夜撹拌放置後、生成したマイクロカプセルを水で充分
洗浄した後分離乾燥した。- After stirring overnight, the microcapsules formed were thoroughly washed with water and then separated and dried.
実施例２
３０ｖｏ１％のエタノール水溶液１８００−にβ−シク
ロデキスト９７１０ｇを５０℃で強く振トウしながら溶
解し、このβ−シクロデキストリン溶液に高純度ミラク
リン０．１ｇを加えて、振トウを続けながら反応混合物
を徐々に放冷する。３８〜４０℃で結晶性の包接錯体が
析出してくる。振トウを４〜５時間続け、系が室温まで
冷却した後冷蔵庫内に放置する。翌日、結晶性のミラク
ラン−β−シクロデキストリン錯体を母液から遠心分離
し、生成物を最終的に恒量になるまで風乾する。収量８
．４ｇ実施例３（Ｌ−アスコルビン酸の酸味矯正）Ｌ−
アスコルビン酸（和光純薬製 特級）Ｉｇと上記ミラク
リソ−β−シクロデキストリン０． Ｉｇヲ１５０１ｄ
の水に溶解し、この水溶液について次の呈味テストを行
なった。Example 2 9710 g of β-cyclodextrin was dissolved in 1800 g of a 30 vol 1% ethanol aqueous solution at 50° C. while shaking vigorously, 0.1 g of high purity miraculin was added to this β-cyclodextrin solution, and the mixture was dissolved while continuing to shake. The reaction mixture is allowed to cool gradually. A crystalline inclusion complex begins to precipitate at 38-40°C. Shaking is continued for 4 to 5 hours, and after the system has cooled to room temperature, it is left in the refrigerator. The next day, the crystalline miraclan-β-cyclodextrin complex is centrifuged from the mother liquor and the product is air-dried to a final constant weight. Yield 8
．． 4g Example 3 (L-ascorbic acid acidity correction) L-
Ascorbic acid (special grade manufactured by Wako Pure Chemical Industries, Ltd.) Ig and the above Mirachryso-β-cyclodextrin 0. Igwo1501d
The following taste test was conducted on this aqueous solution.
■上記水溶液をそのまま味わう。■Taste the above aqueous solution as it is.
■高純度ミラクリン０．５■相当の希釈粉末（高純度ミ
ラクリンを乳糖で２００倍に希釈したもの）を口に含ん
だのち、上記水溶液を味わう。■ After putting in the mouth a diluted powder equivalent to 0.5 ■ of high purity miraculin (high purity miraculin diluted 200 times with lactose), taste the above aqueous solution.
その結果は次のとおりである。The results are as follows.
■の場合：甘味はないが、酸味はほとんど感じられない
。In the case of ■: There is no sweetness, but almost no sourness is felt.
■の場合：酸味は全くなく、かなり甘味を感じた。Case ■: There was no sourness at all, and the taste was quite sweet.
実施例４（ヨーグルトのシャーベット）ブレーンヨーグ
ルト２カツプにマイクロカプセル化した高純度ミラクリ
ンを添加し、よく混合し、冷凍庫で冷やす。２時間経過
後かたまった高純度ミラクリン入りブレーンヨーグルト
をとり出し、ヘラ状のものでかきたて、もう−度冷やす
。またかたまったら、ミキサーにかけ、裏ごしした缶詰
のあんずを１カップ加え、もう−度冷凍庫ｔかためる。Example 4 (Yogurt Sorbet) Add microencapsulated high purity miraculin to 2 cups of brain yogurt, mix well, and cool in the freezer. After 2 hours, take out the hardened brain yogurt containing high-purity miraculin, stir it with a spatula, and let it cool down another degree. Once it has hardened again, put it in a blender, add 1 cup of pureed canned apricots, and freeze it again.
すると酸味の緩和されたシャーベットができた。As a result, a sherbet with a less sour taste was created.
Claims (2)
合物の形態で高純度ミラクリンを内包することを特徴と
する矯味・調味料。(1) A flavor correction/seasoning characterized by encapsulating high-purity miraculin in the form of microcapsules, coatings, or clathrates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63318442A JPH02227044A (en) | 1988-11-07 | 1988-12-19 | Seasoning containing high-purity miraculin and food containing same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28077588 | 1988-11-07 | ||
| JP63-280775 | 1988-11-07 | ||
| JP63318442A JPH02227044A (en) | 1988-11-07 | 1988-12-19 | Seasoning containing high-purity miraculin and food containing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227044A true JPH02227044A (en) | 1990-09-10 |
Family
ID=26553910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63318442A Pending JPH02227044A (en) | 1988-11-07 | 1988-12-19 | Seasoning containing high-purity miraculin and food containing same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227044A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006127936A3 (en) * | 2005-05-23 | 2007-03-08 | Cadbury Adams Usa Llc | Taste potentiator compositions and edible confectionery and chewing gum products containing same |
| US9198448B2 (en) | 2005-02-07 | 2015-12-01 | Intercontinental Great Brands Llc | Stable tooth whitening gum with reactive ingredients |
| US9271904B2 (en) | 2003-11-21 | 2016-03-01 | Intercontinental Great Brands Llc | Controlled release oral delivery systems |
| US10532065B2 (en) | 2014-12-19 | 2020-01-14 | Nagasaki University | Bisphosphonic acid derivative and application for same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62242700A (en) * | 1986-04-14 | 1987-10-23 | Lion Corp | Production of miracline |
-
1988
- 1988-12-19 JP JP63318442A patent/JPH02227044A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62242700A (en) * | 1986-04-14 | 1987-10-23 | Lion Corp | Production of miracline |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9271904B2 (en) | 2003-11-21 | 2016-03-01 | Intercontinental Great Brands Llc | Controlled release oral delivery systems |
| US9198448B2 (en) | 2005-02-07 | 2015-12-01 | Intercontinental Great Brands Llc | Stable tooth whitening gum with reactive ingredients |
| WO2006127936A3 (en) * | 2005-05-23 | 2007-03-08 | Cadbury Adams Usa Llc | Taste potentiator compositions and edible confectionery and chewing gum products containing same |
| WO2006127934A3 (en) * | 2005-05-23 | 2007-03-08 | Cadbury Adams Usa Llc | Taste potentiator compositions and edible confectionery and chewing gum products containing same |
| JP2009505635A (en) * | 2005-05-23 | 2009-02-12 | キャドバリー アダムス ユーエスエー エルエルシー | Taste enhancing composition and edible confectionery products and chewing gum products containing the taste enhancing composition |
| JP2011067225A (en) * | 2005-05-23 | 2011-04-07 | Cadbury Adams Usa Llc | Taste potentiator composition, and edible confectionery and chewing gum products containing the same |
| JP4750184B2 (en) * | 2005-05-23 | 2011-08-17 | キャドバリー アダムス ユーエスエー エルエルシー | Taste enhancing composition and edible confectionery products and chewing gum products containing the taste enhancing composition |
| US10532065B2 (en) | 2014-12-19 | 2020-01-14 | Nagasaki University | Bisphosphonic acid derivative and application for same |
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