JPH02283246A - Gustatory-improving method of casein hydrolysate - Google Patents
Gustatory-improving method of casein hydrolysateInfo
- Publication number
- JPH02283246A JPH02283246A JP10177989A JP10177989A JPH02283246A JP H02283246 A JPH02283246 A JP H02283246A JP 10177989 A JP10177989 A JP 10177989A JP 10177989 A JP10177989 A JP 10177989A JP H02283246 A JPH02283246 A JP H02283246A
- Authority
- JP
- Japan
- Prior art keywords
- cyclodextrin
- casein
- casein hydrolysate
- gustatory
- casein hydrolyzate
- 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
- 238000000034 method Methods 0.000 title claims description 13
- 108010079058 casein hydrolysate Proteins 0.000 title abstract 3
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 18
- 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 claims abstract description 18
- 239000005018 casein Substances 0.000 claims description 28
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 28
- 235000021240 caseins Nutrition 0.000 claims description 28
- 235000019640 taste Nutrition 0.000 claims description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001339 gustatory effect Effects 0.000 abstract 1
- 102000011632 Caseins Human genes 0.000 description 28
- 108010076119 Caseins Proteins 0.000 description 28
- 239000000243 solution Substances 0.000 description 6
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 3
- 102000004142 Trypsin Human genes 0.000 description 3
- 108090000631 Trypsin Proteins 0.000 description 3
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-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)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 HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 3
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000012588 trypsin Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000006228 supernatant Substances 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、カゼイン加水分解物の呈味改良方法に関する
。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for improving the taste of a casein hydrolyzate.
（従来の技術）
カゼインは安価に人手できしかも栄養価が高いので、食
品としての利用価値は高い。(Prior Art) Casein can be produced manually at low cost and has high nutritional value, so it has high utility value as a food.
従来、カゼインの溶解性の改善方法として加水分解方法
がよく行われているが、該方法では苦み成分が生じると
いう問題点がある。そのため、加水分解カゼインの用途
が制限されているのが現状であり、加水分解カゼインの
苦みを改善する方法の開発が期待されている。Conventionally, a hydrolysis method has been commonly used as a method for improving the solubility of casein, but this method has the problem of producing bitter components. For this reason, the uses of hydrolyzed casein are currently limited, and the development of a method to improve the bitterness of hydrolyzed casein is expected.
（発明が解決しようとする課８）
本発明の目的は、カゼイン加水分解物の呈味を改善する
方法を提供することにある。(Problem 8 to be Solved by the Invention) An object of the present invention is to provide a method for improving the taste of casein hydrolyzate.
（課題を解決するための手段）
本発明者らは、上記現状に鑑み鋭意研究した結果、サイ
クロデキストリンを添加することにより、カゼイン分解
物の苦みが緩和されることを見い出し、本発明を完成す
るに至った。(Means for Solving the Problems) As a result of intensive research in view of the above-mentioned current situation, the present inventors have discovered that the bitterness of casein decomposition products can be alleviated by adding cyclodextrin, and have completed the present invention. reached.
即ち、本発明はカゼイン加水分解物にサイクロデキスト
リンを添加することを特徴とするカゼイン加水分解物の
呈味改良方法に関するものである。That is, the present invention relates to a method for improving the taste of a casein hydrolyzate, which is characterized by adding cyclodextrin to the casein hydrolyzate.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明の原料となるカゼイン加水分解物としては、化学
的に分解されたもの（例えば、アルカリ加水分解物、酸
加水分解物）、生物的に分解されたもの（例えば、酵素
加水分解物）など、通常の方法で加水分解されたものが
用いられる。Examples of the casein hydrolyzate used as a raw material for the present invention include chemically decomposed ones (e.g., alkaline hydrolysates, acid hydrolysates), biologically decomposed ones (e.g., enzymatic hydrolysates), etc. , which has been hydrolyzed by a conventional method.
本発明において用いられるサイクロデキストリンとして
は、α型、β型、γ型のいずれのサイクロデキストリン
でも良く、さらに、溶解性を向上させるためにマルトー
スを結合させたマルトシルαサイクロデキストリンから
選ばれる２種以上を併用しても構わない。The cyclodextrin used in the present invention may be any α-type, β-type, or γ-type cyclodextrin, and two or more types selected from maltosyl α-cyclodextrin bound with maltose to improve solubility. You may use them together.
カゼイン加水分解物へのサイクロデキストリンの添加方
法としては、加水分解後又は加水分解前にサイクロデキ
ストリンを反応系に溶解もしくは混合させた後、スプレ
ードライ等の方法でその溶液を乾燥させれば良い。添加
するサイクロデキストリンの量は、カゼイン加水分解物
に対して、０．１ｗｔ％以上が良い。As a method for adding cyclodextrin to casein hydrolyzate, cyclodextrin may be dissolved or mixed in the reaction system after or before hydrolysis, and then the solution may be dried by a method such as spray drying. The amount of cyclodextrin added is preferably 0.1 wt% or more based on the casein hydrolyzate.
（発明の効果）
本発明の方法によれば、カゼイン加水分解物を簡単な方
法で処理することにより、その苦みを緩和することがで
きる。また、サイクロデキストリンを加えることにより
、その乳化性、酸敗、風味が改良されることが期待でき
、更にカゼイン加水分解物を水に溶解させたときの透明
感をよくすることができ、その用途がより拡大するもの
と思われる。(Effects of the Invention) According to the method of the present invention, the bitterness of casein hydrolyzate can be alleviated by treating it with a simple method. In addition, by adding cyclodextrin, it is expected that the emulsifying property, rancidity, and flavor of the casein hydrolyzate will be improved, and the transparency of the casein hydrolyzate when dissolved in water will be improved, and its uses will be improved. It is expected that it will expand further.
（実施例）
以下実施例により本発明を更に詳細に説明するが本発明
はこれらの実施例のみに限定されるものではない。(Examples) The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples.
実施例１
１０％カゼイン、１０％カゼインナトリウム水溶液９０
０ ｍｌをそれぞれ調整し、トリプシン１ｇで加水分解
しカゼイン分解物水溶液を得た。これらの溶液に、サイ
クロデキストリン混合物（商品名：に−５０，塩水港製
糖製）１０ｇを添加したものと添加してないものをそれ
ぞれ用意しスプレードライした。得られたカゼイン加水
分解物の味を比較したところ、サイクロデキストリンを
添加したものは、未添加のものに比べて苦みはかなり少
なくなっていた。Example 1 10% casein, 10% sodium caseinate aqueous solution 90
0 ml of each was prepared and hydrolyzed with 1 g of trypsin to obtain an aqueous casein decomposition product solution. These solutions were prepared with and without 10 g of a cyclodextrin mixture (trade name: Ni-50, manufactured by Shimizu Minato Sugar Co., Ltd.) and spray-dried. When the taste of the obtained casein hydrolyzate was compared, the bitterness of the casein hydrolyzate to which cyclodextrin was added was significantly less than that to which no cyclodextrin was added.
実施例２
１０％カゼイン、１０％カゼインナトリウム水溶液９０
０ ｍｌをそれぞれ調整し、トリプシンＩｇで加水分解
しカゼイン分解物水溶液を得た。これらの溶液に、マル
トシルαサイクロデキストリン混合物（商品名：イソエ
リート、塩水港製糖製）１０ｇを添加したものと添加し
てないものをそれぞれ用意しスプレードライした。得ら
れたカゼイン加水分解物の味を比較したところ、サイク
ロデキストリンを添加したものは、未添加のものに比べ
て苦みはかなり少なくなっていた。Example 2 10% casein, 10% sodium caseinate aqueous solution 90
0 ml of each was prepared and hydrolyzed with trypsin Ig to obtain an aqueous casein decomposition product solution. These solutions were prepared with and without 10 g of maltosyl α-cyclodextrin mixture (trade name: Isoelite, manufactured by Shimizu Minato Sugar Co., Ltd.) and spray-dried. When the taste of the obtained casein hydrolyzate was compared, the bitterness of the casein hydrolyzate to which cyclodextrin was added was significantly less than that to which no cyclodextrin was added.
実施例３
水９００ ｍｌ中にカゼイン１００ｇ、水酸化カルシウ
ム４ｇ、マルトシルαサイクロデキストリン混合物商品
名；イソエリート、塩水港製糖製）１０ｇを加えた後、
トリプシン１ｇを添加し、３７℃で３時間反応を行った
。その後、８５℃で１５分間加熱し反応を終了させ、沈
澱物を除去し、上清を凍結乾燥した。Example 3 After adding 100 g of casein, 4 g of calcium hydroxide, and 10 g of maltosyl α-cyclodextrin mixture (trade name: Isoelite, manufactured by Shimizu Minato Sugar Co., Ltd.) to 900 ml of water,
1 g of trypsin was added and the reaction was carried out at 37° C. for 3 hours. Thereafter, the reaction was terminated by heating at 85° C. for 15 minutes, the precipitate was removed, and the supernatant was freeze-dried.
得られたカゼイン加水分解物の味を比較したところ、サ
イクロデキストリンを添加したものは未添加のものに比
べて苦味がかなり少なくなっていた。また、水に溶解さ
せたときの透明感も添加したものの方が優れていた。When the taste of the obtained casein hydrolyzate was compared, the bitterness of the casein hydrolyzate to which cyclodextrin was added was significantly less than that to which no cyclodextrin was added. In addition, the added solution had better transparency when dissolved in water.
Claims (1)
ことを特徴とするカゼイン加水分解物の呈味改良方法。A method for improving the taste of a casein hydrolyzate, which comprises adding cyclodextrin to the casein hydrolyzate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10177989A JPH02283246A (en) | 1989-04-24 | 1989-04-24 | Gustatory-improving method of casein hydrolysate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10177989A JPH02283246A (en) | 1989-04-24 | 1989-04-24 | Gustatory-improving method of casein hydrolysate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02283246A true JPH02283246A (en) | 1990-11-20 |
Family
ID=14309684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10177989A Pending JPH02283246A (en) | 1989-04-24 | 1989-04-24 | Gustatory-improving method of casein hydrolysate |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02283246A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019230013A1 (en) | 2018-06-01 | 2019-12-05 | 太陽化学株式会社 | Composition containing flavonoid-cyclodextrin clathrate compound |
-
1989
- 1989-04-24 JP JP10177989A patent/JPH02283246A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019230013A1 (en) | 2018-06-01 | 2019-12-05 | 太陽化学株式会社 | Composition containing flavonoid-cyclodextrin clathrate compound |
| US11446319B2 (en) | 2018-06-01 | 2022-09-20 | Taiyo Kagaku Co., Ltd. | Composition containing flavonoid-cyclodextrin clathrate compound |
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