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

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

Detailed Description of the Invention

[0001]

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]

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.

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]

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]

[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] 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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

As fermented foods, alcoholic beverages (sake, mirin,
Fruit wine, liqueur, beer, etc.), vinegar, soy sauce, sauces, miso, natto, pickles and the like.

Livestock foods include dairy products (condensed milk, powdered milk,
Butter, cheese, yogurt, ice cream, etc., meat products (ham, sausage, bacon, etc.), mayonnaise, etc.

Examples of marine products include fish paste products, extracts, fish meals (dashi, etc.), and the like.

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.

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.

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.

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]

【Example】

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).

A panelist compared the flavor of foods containing mannose with the food without additives. The results are shown in Table 1.

[0025]

[Table 1]

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.

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.

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]

[Table 2]

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.

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.

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%.

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.

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.

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.

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.

As a result, the cookie containing mannose was clearly improved in flavor as compared with the cookie containing no mannose.

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.

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]

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)

[Claims] 1. A flavor improving agent comprising mannose. 2. A flavor-improved food or drink containing mannose. 3. A method for producing a flavor-improved food or drink, which comprises the addition of mannose.