JPS6258961A - Method for masking bitter and irritant taste and odor of monoglyceride - Google Patents
Method for masking bitter and irritant taste and odor of monoglycerideInfo
- Publication number
- JPS6258961A JPS6258961A JP60198648A JP19864885A JPS6258961A JP S6258961 A JPS6258961 A JP S6258961A JP 60198648 A JP60198648 A JP 60198648A JP 19864885 A JP19864885 A JP 19864885A JP S6258961 A JPS6258961 A JP S6258961A
- Authority
- JP
- Japan
- Prior art keywords
- monoglyceride
- yeast extract
- odor
- masking
- yeast
- 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
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はモノグリセラードの苦味、刺激味および臭気を
マスキングする方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for masking the bitter taste, pungent taste and odor of monoglycerade.
更に詳しくはモノグリセラードを食品の分野において、
乳化剤として用いるに際し、酵母エキスをモノグリセラ
ードに対し０．１〜１０倍の範囲内で添加することを特
徴とするものである。For more details, see monoglycerade in the food field.
When used as an emulsifier, yeast extract is added in an amount of 0.1 to 10 times the amount of monoglyceride.
現在、モノグリセラードは食品加工の分野において乳化
剤として利用されているが、主な用途としてはビスケッ
ト類、アイスクリーム、マーガリン、魚肉練製品などに
用いられている。Currently, monoglycerade is used as an emulsifier in the food processing field, and its main uses include biscuits, ice cream, margarine, and fish paste products.
しかしながらモノグリセラードには通常、苦味。 However, monoglycerade usually has a bitter taste.
刺激味および独特の臭気がある為に大きな欠点となって
いて、その使用量および利用分野が大きく制限されてい
るのが実情である。The fact is that they have major drawbacks due to their pungent taste and unique odor, which greatly limits their usage and fields of use.
本発明者等はこの苦味、刺激味および臭気のマスキング
方法について鋭意検討した結果、酵母エキスに極めて大
きなマスキング効果があることを見出した。The inventors of the present invention have conducted intensive studies on methods for masking bitterness, pungent taste, and odor, and have discovered that yeast extract has an extremely large masking effect.
本発明者等はモノグリセラードの苦味、刺激味および臭
気のマスキング方法として、呈味性のアミノ酸類、例え
ばグルタミン酸ナトリウム、グリシン、アラニン、プロ
リンなどやイノシン酸ナトリウムの如き核酸呈味料など
の単体或いは混合物を用いて検討したが、その様な方法
ではマスキング効果は極めて小さく、僅かな効果が認め
られる場合でも二次的に与えられる味が付いて了い、マ
スキング剤として適していないことが明らかとなった。The present inventors have proposed a method for masking the bitterness, pungent taste, and odor of monoglycerides by using simple substances such as taste-producing amino acids, such as monosodium glutamate, glycine, alanine, and proline, and nucleic acid flavoring agents such as sodium inosinate. Alternatively, we investigated using a mixture, but the masking effect in such a method is extremely small, and even if a slight effect is observed, a secondary taste is added, and it is clear that it is not suitable as a masking agent. It became.
一方、各種アミノ酸を多く含む酵母エキスに就いてテス
トした処、極めて大きなマスキング効果があることを見
出した。この効果の要因に就いては、酵母エキスには遊
離アミノ酸の他にオリゴペプタイドが含まれているが、
このオリゴペプタイドがこの効果に大きく寄与している
ことが考えられる。On the other hand, when we tested yeast extract containing a large amount of various amino acids, we found that it had an extremely large masking effect. The reason for this effect is that yeast extract contains oligopeptides in addition to free amino acids.
It is thought that this oligopeptide greatly contributes to this effect.
通常の酵母エキスの場合、自己消化またはプロテアーゼ
の添加によって遊離アミノ酸の含有量が１３〜２０％に
なる様に製造される。In the case of a normal yeast extract, it is produced by autolysis or addition of protease so that the content of free amino acids is 13 to 20%.
しかし自己消化またはプロテアーゼの作用を抑えて遊離
アミノ酸の含有量を１３％以下になる様に製造した酵母
エキスの場合、通常の酵母エキスに比ベオリゴペプタイ
ドの含有量が高くなりマスキング効果も大きいことを見
出した。However, yeast extracts produced with free amino acid content of 13% or less by suppressing the action of autolysis or proteases have a higher content of veoligopeptides than regular yeast extracts and have a greater masking effect. I found it.
更に各種オリゴペプタイドの効果について検討した処、
含硫アミノ酸であるシスティンを含むトリペプチドであ
るグルタチオンにマスキング効果が大きいことを見出し
た。そこで１本発明者等は通常のパン酵母より得られる
酵母エキスと、その変異株であるグルタチオン高含有酵
母から得られる酵母エキスとを比較した処、明らかに後
者の方がマスキング効果に優れていることが判明した。Furthermore, after examining the effects of various oligopeptides,
We found that glutathione, a tripeptide containing cysteine, a sulfur-containing amino acid, has a large masking effect. Therefore, the present inventors compared the yeast extract obtained from normal baker's yeast and the yeast extract obtained from its mutant strain, glutathione-rich yeast, and found that the latter clearly has a superior masking effect. It has been found.
変異によりグルタチオン高含有酵母を得る実用的方法は
既に種々知られており、（例えば特開昭５３−９４０８
９ 、特開昭４９−１４６８０．特公昭５６−４６８２
６等）なおグルタチオン高含有酵母とは菌体酵母に対し
てグルタチオン含有１％以上のものをいう。Various practical methods for obtaining yeast with high glutathione content through mutation are already known (for example, Japanese Patent Application Laid-open No. 53-9408
9, Japanese Patent Publication No. 49-14680. Tokuko Sho 56-4682
6 etc.) Note that glutathione-rich yeast refers to yeast containing 1% or more of glutathione based on the yeast cells.
オリゴペプタイドとしてグルタチオン（酸化型も含む）
を多く含む酵母エキスをマスキング剤として利用するこ
とは極めて有用な方法である。Glutathione as an oligopeptide (including oxidized form)
It is an extremely useful method to use yeast extract containing a large amount of as a masking agent.
以下、本発明の実施例を示す。 Examples of the present invention will be shown below.
実施例１
次の４種の（Ａ−Ｄ）の配合例に就いての味質試験の結
果は次の通りである（パネラ−七名共評価は一致）。Example 1 The results of the taste test for the following four combination examples (A-D) are as follows (all seven panelists gave the same evaluation).
以下余白
実施例２
次の５種の（Ｅ−Ｉ）の配合例に就いての味質試験の結
果は次の通りである（パネラ−七名共評価は一致）。Below is a margin Example 2 The results of the taste test for the following five combination examples of (E-I) are as follows (all seven panelists evaluated in agreement).
以下余白Below margin
Claims (1)
母エキスをモノグリセラードの０．１〜１０倍量添加す
ることを特徴とするモノグリセラードの苦味、刺激味お
よび臭気をマスキングする方法。 ２ 酵母エキスが遊離アミノ酸含有量１３％以下である
特許請求の範囲第１項に記載のモノグリセラードの苦味
、刺激味および臭気をマスキングする方法。 ３ 酵母エキスがグルタチオン高含有酵母から得られた
酵母エキスである特許請求の範囲第１項に記載のモノグ
リセラードの苦味、刺激味および臭気をマスキングする
方法。 ４ 酵母エキスが０．５〜５％のグルタチオンを添加さ
れた酵母エキスである特許請求の範囲第１項に記載のモ
ノグリセラードの苦味、刺激味および臭気をマスキング
する方法。[Claims] 1. Masking the bitterness, pungent taste, and odor of monoglycerade, which is characterized by adding yeast extract in an amount of 0.1 to 10 times the amount of monoglyceride when monoglyceride is used as an emulsifier. how to. 2. The method for masking the bitterness, pungent taste and odor of monoglyceride according to claim 1, wherein the yeast extract has a free amino acid content of 13% or less. 3. The method for masking the bitterness, pungent taste, and odor of monoglycerade according to claim 1, wherein the yeast extract is a yeast extract obtained from yeast containing high glutathione content. 4. The method for masking the bitterness, pungent taste and odor of monoglycerade according to claim 1, wherein the yeast extract is a yeast extract to which 0.5 to 5% glutathione has been added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60198648A JPS6258961A (en) | 1985-09-10 | 1985-09-10 | Method for masking bitter and irritant taste and odor of monoglyceride |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60198648A JPS6258961A (en) | 1985-09-10 | 1985-09-10 | Method for masking bitter and irritant taste and odor of monoglyceride |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6258961A true JPS6258961A (en) | 1987-03-14 |
| JPS6355905B2 JPS6355905B2 (en) | 1988-11-04 |
Family
ID=16394707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60198648A Granted JPS6258961A (en) | 1985-09-10 | 1985-09-10 | Method for masking bitter and irritant taste and odor of monoglyceride |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6258961A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01152706U (en) * | 1988-04-13 | 1989-10-20 | ||
| JPH02233301A (en) * | 1988-11-01 | 1990-09-14 | Tetra Pak Holdings & Finance Sa | Deaeration method of liquid charger and apparatus |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5141468A (en) * | 1974-10-01 | 1976-04-07 | Nippi Inc | |
| JPS5379034A (en) * | 1976-12-22 | 1978-07-13 | Marukin Shoyu Kk | Deodorant |
| JPS5934899A (en) * | 1982-08-19 | 1984-02-25 | Kyowa Hakko Kogyo Co Ltd | Preparation of glutathione |
| JPS59129064A (en) * | 1983-01-10 | 1984-07-25 | 日本化薬株式会社 | Aromatic deodorant |
-
1985
- 1985-09-10 JP JP60198648A patent/JPS6258961A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5141468A (en) * | 1974-10-01 | 1976-04-07 | Nippi Inc | |
| JPS5379034A (en) * | 1976-12-22 | 1978-07-13 | Marukin Shoyu Kk | Deodorant |
| JPS5934899A (en) * | 1982-08-19 | 1984-02-25 | Kyowa Hakko Kogyo Co Ltd | Preparation of glutathione |
| JPS59129064A (en) * | 1983-01-10 | 1984-07-25 | 日本化薬株式会社 | Aromatic deodorant |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01152706U (en) * | 1988-04-13 | 1989-10-20 | ||
| JPH02233301A (en) * | 1988-11-01 | 1990-09-14 | Tetra Pak Holdings & Finance Sa | Deaeration method of liquid charger and apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6355905B2 (en) | 1988-11-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |