JPH0630721A - Flavor-improving agent, flavor-improved beverage or food, and production of the beverage or food - Google Patents

Flavor-improving agent, flavor-improved beverage or food, and production of the beverage or food

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Publication number
JPH0630721A
JPH0630721A JP4210805A JP21080592A JPH0630721A JP H0630721 A JPH0630721 A JP H0630721A JP 4210805 A JP4210805 A JP 4210805A JP 21080592 A JP21080592 A JP 21080592A JP H0630721 A JPH0630721 A JP H0630721A
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JP
Japan
Prior art keywords
flavor
mannose
food
foods
beverage
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.)
Granted
Application number
JP4210805A
Other languages
Japanese (ja)
Other versions
JP3227214B2 (en
Inventor
Kenichi Hirano
賢一 平野
Ryuichi Oya
隆一 大矢
Yoshiyuki Takasaki
義幸 高崎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Amano Enzyme Inc
Original Assignee
Amano Pharmaceutical Co Ltd
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Filing date
Publication date
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Priority to JP21080592A priority Critical patent/JP3227214B2/en
Publication of JPH0630721A publication Critical patent/JPH0630721A/en
Application granted granted Critical
Publication of JP3227214B2 publication Critical patent/JP3227214B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

PURPOSE:To provide the flavor-improving agent for beverages or foods, the method for improving the flavors of the beverages or foods, and the beverage or food improved in its flavor by the addition of the improving agent. CONSTITUTION:A flavor-improving agent containing mannose as an active ingredient is added to various beverages or foods such as breads, soy sauces, stocks, sweat sake, soups, coffee, black tea, juices or galenicals, thereby permitting to moderate the irritative tastes, acidic tastes, etc., of the foods, etc., and to mellow the tastes.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、飲食物の風味改良剤、
風味改良飲食物及び当該飲食物の製造法に関する。更に
詳細には、マンノースを有効成分とする風味改良剤、そ
れを用いた風味の改良された飲食物および当該改良剤を
含有せしめた飲食物の製造法に関する。
FIELD OF THE INVENTION The present invention relates to a flavor improver for food and drink,
The present invention relates to a flavor-improved food and drink and a method for producing the food and drink. More specifically, the present invention relates to a flavor improver containing mannose as an active ingredient, a food or drink with improved flavor using the same, and a method for producing a food or drink containing the improver.

【0002】[0002]

【従来の技術】人の味覚では、甘味・酸味・から味・苦
味が基本感覚とされ、物質の種類・濃度・温度・刺激時
間・接触部位や面積等に応じてそれらが複合的に関与し
てさまざまな感覚(いわゆる風味)を生ずるとされてい
る。飲食物には本来備わっている風味があるが、古来よ
り、各種飲食物に更により風味を付与するため、椎茸、
鰹節、昆布等が用いられ、さらにこれらの風味成分を抽
出して風味増強剤としてイノシン酸やグルタミン酸ソー
ダなどが市販されている。
2. Description of the Related Art In human taste, sweetness, sourness, dry taste, and bitterness are the basic sensations, and they are involved in a complex manner depending on the type, concentration, temperature, stimulation time, contact area, area, etc. of a substance. Are said to produce various sensations (so-called flavors). Although food and drink have an inherent flavor, since ancient times, in order to add a flavor to various foods and drinks, shiitake mushrooms,
Katsuobushi, kelp, etc. are used, and inosinic acid and sodium glutamate are commercially available as flavor enhancers by extracting these flavor components.

【0003】風味改良剤、風味増強剤及び各種食品に対
しての食感や風味を改良する方法としては、各種食品に
対してL−フェニルアラニン(特公昭51-58712号)、担
子菌の菌糸体培養液(特開平2-283260号)、フマール酸
(特開平4-58870号)、小麦粉に対してα化デンプン
(特公平4-24030号)、粉末レシチンに対してヘキサン
(特開昭61-257142号)、魚肉に対して血清又は血漿
(特開昭63-56269号)などが報告されている。
As a flavor improver, a flavor enhancer and a method for improving the texture and flavor of various foods, L-phenylalanine (Japanese Patent Publication No. 51-58712) and basidiomycete mycelium are used for various foods. Culture solution (JP-A-2-283260), fumaric acid (JP-A-4-58870), pregelatinized starch for wheat flour (JP-B4-224030), hexane for powdered lecithin (JP-A-61-2 257142), serum or plasma for fish meat (JP-A-63-56269), and the like.

【0004】[0004]

【発明が解決しようとする課題】飲食物に対する嗜好は
人それぞれであり、飲食物に求められる風味も様々であ
る。従来の風味改良剤では適応できる飲食物範囲が比較
的狭く、満足できる結果を得ることはできなかった。即
ち、従来にない風味改良剤であり、且つ、各種飲食物に
簡単に応用でき、安全性に問題のない風味改良剤の開発
が望まれていた。
The taste for food and drink varies from person to person, and the flavors required for food and drink also vary. With conventional flavor improvers, the range of foods and drinks that can be applied is relatively narrow, and satisfactory results could not be obtained. That is, there has been a demand for the development of a flavor improving agent which is a flavor improving agent which has not been heretofore available, can be easily applied to various foods and drinks, and has no safety problem.

【0005】[0005]

【課題を解決するための手段】本発明者らは、上記のよ
うな現状に鑑み鋭意研究を重ねた結果、意想外にもマン
ノースに飲食物の風味を改良する作用があることを見い
だして本発明を完成した。即ち、本発明は、マンノース
を含有してなる飲食物の風味改良剤、風味改良飲食物及
び当該改良剤を含有せしめることを特徴とする風味改良
飲食物の製造法を提供する。
[Means for Solving the Problems] As a result of intensive studies conducted by the present inventors in view of the above-mentioned situation, it was unexpectedly found that mannose has an action of improving the flavor of food and drink. Completed the invention. That is, the present invention provides a flavor improving agent for food and drink containing mannose, a flavor improving food and drink, and a method for producing a flavor improving food and drink characterized by containing the improving agent.

【0006】マンノース(mannose)は別名セミノース
(seminose)或いはカルビノース(carubinose)と称さ
れ、180.16の分子量を有するヘキソースの一種で、天然
にはマンノースからなるホモ多糖として、ゾウゲヤシや
その他の植物由来のβ−1,4−マンナン、酵母やアオ
カビ等に由来するα−1,6−マンナン、またヘテロ多
糖としては、糸状菌や大豆種皮のガラクトマンナン、コ
ンニャクのマンナン等が知られているが、遊離の形では
自然界に見いだされていない。
[0006] Mannose (mannose) is also known as seminose or carbininose, and is a kind of hexose having a molecular weight of 180.16. It is a homopolysaccharide consisting of mannose, which is naturally derived from elephant palm and other plants. β-1,4-mannan, α-1,6-mannan derived from yeasts and molds, and heteropolysaccharides include galactomannan of filamentous fungi and soybean seed coat, mannan of konjac, etc. Is not found in nature in the form of.

【0007】マンノースを製造するためには、上記の各
種マンナンを加水分解して製造することができる。例え
ば、ゾウゲヤシハイ乳である植物ゾウゲの削りくずを酸
で加水分解し、中和後エタノールで分別し、エタノール
から晶出させるか、結晶し易いメチルマンノシドとして
分離し、のちに加水分解する方法がある。
In order to produce mannose, the above-mentioned various mannans can be hydrolyzed and produced. For example, there is a method of hydrolyzing shavings of a plant elephant, which is elephant's hay high milk, with an acid, neutralizing and fractionating with ethanol, crystallizing from ethanol, or separating as methylmannoside which is easily crystallized, and then hydrolyzing.

【0008】さらに、D−グルコースの転位、D−アラ
ビノースからの組み上げによっても得ることができる。
より有利にはマンノースイソメラーゼ(EC 5.3.1.7)を
使用してフラクトースより製造する方法がある。
Further, it can be obtained by rearrangement of D-glucose or assembling from D-arabinose.
More advantageously, there is a method of producing from fructose using mannose isomerase (EC 5.3.1.7).

【0009】マンノースイソメラーゼは、1956年、Pall
eroniとDoudoroffらにより、遊離六炭糖異性化酵素の最
初の酵素として、シュードモナス・サッカロフィラ(Ps
eudomonas saccharophila)に見い出された〔J. Biol.
Chem.、218巻、535頁(1956)〕。その後、土壌中から
分離し、キサントモナス・ルブリリネアンス(Xanthomo
nas ruburilineans)と同定した細菌がマンノースイソ
メラーゼを生産すること〔日本農芸化学会誌、37巻、52
4〜528頁(1963)、Agric. Biol. Chem.、28巻、601〜6
04頁(1964)〕。また、ストレプトマイセス・アエロコ
ロリゲネス(Streptomyces aerocolorigenes)にも同酵
素の存在を認めた〔工業技術院発酵研究所報告、28巻、
89〜94頁(1966)〕。さらにこれらの酵素よりも熱安定
性に優れたシュードモナス属由来のマンノースイソメラ
ーゼ(特願平3-77388号)が開発され、工業的に効率よ
くマンノースを製造することが可能となった。
Mannose isomerase was introduced by Pall in 1956.
According to Eroni and Doudoroff et al., Pseudomonas saccharophila (Ps
eudomonas saccharophila) [J. Biol.
Chem., 218, p. 535 (1956)]. After that, it was separated from the soil and the Xanthomonas rubrinlineans (Xanthomo
nas ruburilineans) produces mannose isomerase [Journal of the Japanese Society of Agricultural Chemistry, 37, 52]
4 to 528 (1963), Agric. Biol. Chem., 28, 601-1.
04 (1964)]. In addition, the presence of the same enzyme was also found in Streptomyces aerocolorigenes [Report of the Institute of Industrial Technology, Fermentation Research Institute, Vol. 28,
89-94 (1966)]. Furthermore, a mannose isomerase derived from Pseudomonas genus (Japanese Patent Application No. 3-77388), which is more thermostable than these enzymes, was developed, and it has become possible to industrially and efficiently produce mannose.

【0010】本発明に使用できるマンノースは上記のい
ずれの方法によって得られたものであってもよく、飲食
物に適用できる程度に精製されていればよく、もちろん
結晶にまで高度に精製されていてもよい。また、飲食物
の風味の改善を阻害するような物質が混在していないこ
とが望ましい。
The mannose which can be used in the present invention may be one obtained by any of the above-mentioned methods, as long as it is purified to the extent that it can be applied to food and drink, and of course, it is highly purified even to crystals. Good. Further, it is desirable that a substance that hinders the improvement of the flavor of food or drink is not mixed.

【0011】マンノースを有効成分とする風味改良剤は
そのままで使用したり、適当な賦形剤で賦形したり、液
状、粉末状、顆粒状、細粒状等いずれの形態でも使用で
きる。
The flavor improving agent containing mannose as an active ingredient may be used as it is, or may be shaped with an appropriate excipient, and may be used in any form such as liquid, powder, granule and fine granule.

【0012】当該風味改良剤の各種飲食物への添加方法
は、その原材料に添加したり、その製造工程中で添加し
たり、調理中に添加したり、喫食時に添加するなど、そ
の添加時期・方法等は問わない。
The method of adding the flavor improver to various foods and drinks is as follows: addition to the raw material, addition during the manufacturing process, addition during cooking, addition during eating, etc. The method etc. does not matter.

【0013】また添加量は対象とする飲食物や嗜好によ
って変動するが、通常0.05〜20%で好ましくは0.2〜5
%である。多量に過ぎるとその飲食物そのものの味を損
なうこともある。しかしながら、適用する飲食物によっ
ては上記の好ましい添加量を逸脱した使用も可能であ
り、その飲食物に応じてその使用量は適宜変更すること
ができる。
The amount added varies depending on the intended food and drink and taste, but is usually 0.05 to 20%, preferably 0.2 to 5%.
%. If too much, the taste of the food or drink itself may be impaired. However, depending on the food or drink to be applied, it is possible to use the product in a amount deviating from the above preferable addition amount, and the usage amount can be appropriately changed depending on the food or drink.

【0014】適用できる飲食物としては、経口摂取する
飲食物であれば、いずれにも適用できる。即ち、農産食
品、醗酵食品、畜産食品、水産食品、各種医薬品、嗜好
品等全ての飲食物が対象である。もちろん、摂取する対
象はヒトに限らず、家畜、ペット等も含まれる。
As the applicable food and drink, any food and drink taken orally can be applied. That is, all foods and drinks such as agricultural foods, fermented foods, livestock foods, marine foods, various medicines and favorite foods are targeted. Of course, the subject to be ingested is not limited to humans, and livestock, pets and the like are also included.

【0015】農産食品としては、米、大麦、小麦、大
豆、野菜等を原料としたパン類(パン、カステラ等)、
麺類(うどん、そば等)、菓子類(ケーキ、クッキー、
ビスケット、せんべい等)、大豆蛋白食品類(豆乳
等)、ペースト類(トマトケチャップ等)、ジュース類
(トマトジュース、野菜ジュース等)等が挙げられる。
Agricultural foods include breads (bread, castella, etc.) made from rice, barley, wheat, soybeans, vegetables and the like,
Noodles (udon, soba, etc.), confectionery (cakes, cookies,
Biscuits, rice crackers, etc., soy protein foods (soy milk, etc.), pastes (tomato ketchup, etc.), juices (tomato juice, vegetable juice, etc.) and the like.

【0016】醗酵食品としては、酒類(清酒、みりん、
果実酒、リキュール、ビール等)、食酢類、醤油類、ソ
ース類、味噌類、納豆類、漬物類等が挙げられる。
As fermented foods, alcoholic beverages (sake, mirin,
Fruit wine, liqueur, beer, etc.), vinegar, soy sauce, sauces, miso, natto, pickles and the like.

【0017】畜産食品としては、乳製品(練乳、粉乳、
バター、チーズ、ヨーグルト、アイスクリーム等)、肉
製品類(ハム、ソーセージ、ベーコン等)、マヨネーズ
類等が挙げられる。
Livestock foods include dairy products (condensed milk, powdered milk,
Butter, cheese, yogurt, ice cream, etc., meat products (ham, sausage, bacon, etc.), mayonnaise, etc.

【0018】水産食品としては、水産練製品類、エキス
類、魚粉類(だし等)等が挙げられる。
Examples of marine products include fish paste products, extracts, fish meals (dashi, etc.), and the like.

【0019】各種医薬品としては、経口服用する医薬品
(合成医薬品、生薬等)に適用でき、服用する際のその
特有な風味を改良し、服用に伴う嫌悪感を軽減すること
が可能である。
As various medicines, it can be applied to medicines to be taken orally (synthetic medicines, crude medicines, etc.), and it is possible to improve the peculiar flavor at the time of taking the medicine and reduce the aversion to it.

【0020】その他に、これら上記に述べた各種飲食物
の一次製品、二次製品なども対象とすることができる。
即ち、てんぷらの衣、味噌汁、吸物、調味料としての各
種調味液、だし、つゆ等、飲料としのコーヒー、紅茶、
ウーロン茶、清涼飲料水等に適用できる。
In addition, primary products, secondary products, etc. of the various foods and drinks described above can also be targeted.
That is, tempura batter, miso soup, soup, various seasoning liquids as seasoning, soup, soup, coffee as beverage, tea,
It can be applied to oolong tea, soft drinks, etc.

【0021】以下、実施例により本発明の詳細を説明す
る。なお、実施例に用いたマンノースは試薬として市販
されている試薬マンノース(和光純薬工業製)および以
下のようにして調製したマンノース含有液を用いた。
The present invention will be described in detail below with reference to examples. As the mannose used in the examples, a commercially available reagent mannose (manufactured by Wako Pure Chemical Industries) as a reagent and a mannose-containing liquid prepared as described below were used.

【0022】シュードモナス・エスピー AM−958
2(微工研菌条寄第3207号)を栄養培地で培養し、
得られた酵素液より得られたマンノースイソメラーゼを
用い、フラクトースと作用させ、さらに樹脂を用いて精
製してマンノース含有液を調製した(固形分75.3%、マ
ンノース純度81.1%)。
Pseudomonas SP AM-958
2 (Microtechnology Research Institute, strain No. 3207) was cultured in a nutrient medium,
Mannose isomerase obtained from the obtained enzyme solution was used to react with fructose, and further purified using a resin to prepare a mannose-containing solution (solid content 75.3%, mannose purity 81.1%).

【0023】[0023]

【実施例】【Example】

実施例1 マンノースの各種食品への添加と風味の改良 評価に使用した各種食品は以下の通りである。 1.醤油(本醸造:キッコーマン)10倍希釈 2.ヨーグルト(ブルガリヤヨーグルト LB51・プレー
ン:明治製菓) 3.いりこだし(味の素)1g/150ml 4.かにすきのつゆ(イチビキ)3倍希釈 5.ほんだし(かつお風味:味の素)1g/150ml 6.紅茶(午後の紅茶・ストレートティ:キリン) 7.トマトジュース(食塩無添加:カゴメ) 8.コーヒー(ネスカフェ・エクセラ:ネッスル)2g/
140ml 9.パルスイート(味の素)2包/160ml 添加量としてはマンノース含有液として1.0%(マンノ
ース換算量として約0.61%)とした。
Example 1 Addition of mannose to various foods and improvement of flavor Various foods used for evaluation are as follows. 1. Soy sauce (hon brewing: Kikkoman) diluted 10 times 2. Yogurt (Bulgaria Yogurt LB51 / Plain: Meiji Seika) 3. Iriko dashi (Ajinomoto) 1g / 150ml 4. Three-fold dilution of crab sukino soup (Ichibiki) 5. Hondashi (bonito flavor: Ajinomoto) 1g / 150ml 6. Black tea (afternoon tea, straight tea: Kirin) 7. Tomato juice (no salt added: Kagome) 8. Coffee (Nescafe Excella: Nessle) 2g /
140 ml 9. 2 packets of pal sweet (Ajinomoto) / 160 ml The amount added was 1.0% as a mannose-containing liquid (about 0.61% as a mannose equivalent amount).

【0024】パネラーによりマンノースを添加した食品
の風味と無添加の食品とを比較した。その結果を表1に
示す。
A panelist compared the flavor of foods containing mannose with the food without additives. The results are shown in Table 1.

【0025】[0025]

【表1】 [Table 1]

【0026】この結果から、本発明のマンノース含有液
を添加した各種食品は添加しない食品と比較して明らか
に風味が改良されていることが判る。即ち、刺激的な味
や酸味が減少して味がまろやかになる効果や、魚味が減
少する効果があり全体として食品の風味が改良されてい
ることが判る。
From these results, it can be seen that the various foods to which the mannose-containing liquid of the present invention has been added have a distinctly improved flavor compared to foods to which it has not been added. That is, it can be seen that the flavor of the food is improved as a whole because it has the effect of reducing the stimulating taste and sourness to make the taste mellow and the effect of reducing the fish taste.

【0027】実施例2 調味液に対するマンノースの添
加効果 各種の調味液〔酵母エキス(味の素)、魚蛋白の分解液
(マリナージM-15:三菱ガス化学製)〕にマンノース含
有液または試薬マンノースを添加した。添加量としては
いずれもマンノース含量として1%とした。その結果、
いずれも刺激的な味が減少し、味がまろやかになった。
Example 2 Effect of Addition of Mannose to Seasoning Solution Various types of seasoning solution [yeast extract (Ajinomoto), fish protein decomposition solution (Marinage M-15: manufactured by Mitsubishi Gas Chemical Co., Inc.)] were added with a mannose-containing solution or a reagent mannose. did. The amount added was 1% as the mannose content. as a result,
In each case, the stimulating taste was reduced and the taste became mellow.

【0028】実施例3 マンノースの醤油及びかにすき
つゆへの添加量とその効果 実施例1と同様にマンノース含有液の添加量を変えてそ
の風味の変化を見た。その結果を表2に示す。表中で添
加量の欄の括弧内はマンノースとしての添加量を示す。
Example 3 Addition amount of mannose to soy sauce and kani sukitsuyu and its effect In the same manner as in Example 1, the addition amount of the mannose-containing liquid was changed and its flavor was observed. The results are shown in Table 2. In the table, the amount in the parentheses in the addition amount column indicates the addition amount as mannose.

【0029】[0029]

【表2】 [Table 2]

【0030】この結果から、本発明のマンノースの添加
量は約0.5%以上で効果を表すが、添加量による効果は
食品によって多少変化するものと考えられる。
From these results, it is considered that the effect of addition of mannose of the present invention is about 0.5% or more, but the effect depending on the amount of addition varies depending on the food.

【0031】実施例4 マンノースとゲンノース、マル
チトール、フラクトオリゴ糖の比較 試薬マンノース(結晶:和光純薬工業製)を用いて実施
例1と同様にして各種食品に添加してその風味改良効果
を評価した。その結果、実施例1とほぼ同様に風味の改
良効果が見られた。
Example 4 Comparison of mannose with genose, maltitol and fructooligosaccharide A mannose reagent (crystal: manufactured by Wako Pure Chemical Industries, Ltd.) was added to various foods in the same manner as in Example 1 and its flavor improving effect was evaluated. did. As a result, the effect of improving the flavor was observed almost as in Example 1.

【0032】比較としてゲンノース、マルチトール、フ
ラクトオリゴ糖を用いて同様に食品の風味改良効果を評
価したが、マルチトール、フラクトオリゴ糖は全ての食
品で甘味が増すのみであり、またゲンノースは苦みを強
く感じるのみでありいずれにも風味の改良効果は見られ
なかった。尚、添加量は各々0.5%とした。
For comparison, the effect of improving the flavor of foods was similarly evaluated using genose, maltitol and fructooligosaccharide. Maltitol and fructooligosaccharide only increase the sweetness of all foods, and genose has a strong bitterness. It was only felt, and none of them had the effect of improving the flavor. The added amount was 0.5%.

【0033】実施例5 グルコース、フラクトース、ガ
ラクトースとマンノースの比較 いりこだし及びかつおだしを使用してグルコース、フラ
クトース、ガラクトースの風味改良効果を評価した。そ
の結果、グルコース及びフラクトースには僅かに魚味を
減少させる効果があるが、非常に強い甘味を呈し、各調
味料の風味を損なった。また、ガラクトースにはほとん
ど効果がみられなかった。
Example 5 Comparison of glucose, fructose, galactose and mannose Using sardine broth and bonito dashi, the effect of improving the flavor of glucose, fructose and galactose was evaluated. As a result, glucose and fructose had the effect of slightly reducing the fish taste, but exhibited a very strong sweetness, impairing the flavor of each seasoning. Also, galactose showed almost no effect.

【0034】実施例6 マンノースを添加したパンの風
味改良効果 小麦粉(強力粉)300g、塩5g、砂糖15g、スキムミ
ルク6g、バター15g、ドライイースト3g及び水200m
lを用いて調製した生地に、マンノース含有液または試
薬マンノースをマンノースとして1%添加し、自動パン
焼機(東芝製)で焼き上げた。比較としてマンノースを
含有しないパンを同様にして焼き上げ、実施例1と同様
にして官能試験に付した。
Example 6 Flavor Improving Effect of Bread with Mannose 300 g wheat flour (strong flour), 5 g salt, 15 g sugar, 6 g skimmed milk, 15 g butter, 3 g dry yeast and 200 m water.
1% of a mannose-containing liquid or a reagent mannose was added to the dough prepared by using 1 as mannose, and the dough was baked with an automatic bread baking machine (manufactured by Toshiba). For comparison, bread containing no mannose was similarly baked and subjected to a sensory test in the same manner as in Example 1.

【0035】その結果、マンノースを含有するパンは含
有しないパンと比べ明らかに風味が改良され、後味も顕
著に改善されていた。
As a result, the bread containing mannose was clearly improved in flavor and the aftertaste was significantly improved as compared with the bread not containing mannose.

【0036】実施例7 マンノースを添加したクッキー
の風味改良効果 バター100g、砂糖100g、小麦粉(薄力粉)200g、卵
1個、ベーキングパウダー2g、バニラエッセンス適量
を用いて調製した生地に、マンノース含有液または試薬
マンノースをマンノースとして5%添加し、オーブンで
170℃、20分焼き上げた。比較としてマンノースを含有
しないクッキーを同様にして焼き上げ、実施例1と同様
にして官能試験に付した。
Example 7 Flavor Improving Effect of Cookies Added with Mannose 100 g of butter, 100 g of sugar, 200 g of wheat flour (soft flour), 1 egg, 2 g of baking powder, 2 g of vanilla essence, a mannose-containing solution or Add 5% reagent mannose as mannose and put in oven
Bake at 170 ℃ for 20 minutes. For comparison, a cookie containing no mannose was baked in the same manner and subjected to a sensory test in the same manner as in Example 1.

【0037】その結果、マンノースを含有するクッキー
は含有しないクッキーと比べ明らかに風味が改良されて
いた。
As a result, the cookie containing mannose was clearly improved in flavor as compared with the cookie containing no mannose.

【0038】実施例8 マンノースを添加したオウバク
エキス、センブリエキスの風味改良効果 オウバク軟エキス(アルプス薬品工業製)を0.4%濃度
となるように水に溶解した。この溶液にマンノース含有
液を1%添加した。この溶液について実施例1と同様に
して官能試験を行ったところ、明らかに生薬特有の味が
低減し、味がまろやかになり、服用が容易になった。
Example 8 Flavor-improving effect of mannose-added oat extract and senburi extract Oat soft extract (manufactured by Alps Chemical Co., Ltd.) was dissolved in water to a concentration of 0.4%. A 1% mannose-containing solution was added to this solution. When a sensory test was conducted on this solution in the same manner as in Example 1, the taste peculiar to the crude drug was obviously reduced, the taste was mellow, and the administration was easy.

【0039】同様にしてセンブリエキス−A(アルプス
薬品工業製)について試験を行った。その結果、オウバ
クエキスと同様に苦みが減少し、味がまろやかとなり、
服用がより容易になった。
In the same manner, a test was carried out on assembly extract A (manufactured by Alps Chemical Industry). As a result, the bitterness is reduced and the taste is mellow, as with the psyllium extract,
It is easier to take.

【0040】[0040]

【発明の効果】本発明により、各種飲食物に簡単に応用
でき、且つ安全性に問題のない風味改良剤および風味の
改良された飲食物が提供される。
INDUSTRIAL APPLICABILITY The present invention provides a flavor improver which can be easily applied to various foods and drinks and has no safety problem, and foods and drinks with improved tastes.

Claims (3)

【特許請求の範囲】[Claims] 【請求項1】マンノースを含有してなる風味改良剤。1. A flavor improving agent comprising mannose. 【請求項2】マンノースを含有せしめた風味改良飲食
物。
2. A flavor-improved food or drink containing mannose.
【請求項3】マンノースを含有せしめることを特徴とす
る風味改良飲食物の製造法。
3. A method for producing a flavor-improved food or drink, which comprises the addition of mannose.
JP21080592A 1992-07-15 1992-07-15 Flavor improving agent, flavor improving food and drink, and method for producing the food and drink Expired - Fee Related JP3227214B2 (en)

Priority Applications (1)

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Related Child Applications (2)

Application Number Title Priority Date Filing Date
JP2001142647A Division JP2002000180A (en) 2001-05-14 2001-05-14 Coffee flavor modifier, flavor modified coffee and method for producing the same
JP2001142648A Division JP2002010748A (en) 2001-05-14 2001-05-14 Flavor improver for black tea or palsweet (r), flavor- improved black tea or palsweet (r), flavor-improved black tea or palsweet (r), and method for producing the black tea or palsweet (r)

Publications (2)

Publication Number Publication Date
JPH0630721A true JPH0630721A (en) 1994-02-08
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Country Link
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215793A (en) 1997-02-12 1998-08-18 Sanei Gen F F I Inc Masking method for acidity
JP2006042624A (en) * 2004-08-02 2006-02-16 Ajinomoto General Foods Inc Chlorogenic acid-containing beverage
JP2006169135A (en) * 2004-12-14 2006-06-29 Ajinomoto General Foods Inc Anti-allergen composition containing mannooligosaccharide
JP2009165498A (en) * 2009-05-07 2009-07-30 Ajinomoto General Foods Inc Beverage containing chlorogenic acid

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215793A (en) 1997-02-12 1998-08-18 Sanei Gen F F I Inc Masking method for acidity
JP2006042624A (en) * 2004-08-02 2006-02-16 Ajinomoto General Foods Inc Chlorogenic acid-containing beverage
JP2006169135A (en) * 2004-12-14 2006-06-29 Ajinomoto General Foods Inc Anti-allergen composition containing mannooligosaccharide
JP2009165498A (en) * 2009-05-07 2009-07-30 Ajinomoto General Foods Inc Beverage containing chlorogenic acid
JP4667514B2 (en) * 2009-05-07 2011-04-13 味の素ゼネラルフーヅ株式会社 Chlorogenic acid-containing beverage

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JP3227214B2 (en) 2001-11-12

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