JPS6353983B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a combination composition containing an amino acid and a saccharide, and in particular to an amino acid-saccharide combination composition that exhibits little browning or quality change due to the so-called Maillard reaction between the amino acid and the saccharide. The present invention relates to a composition. A mixture containing amino acids and saccharides can be used for pharmaceutical purposes, for example.
Widely used in fields such as food and feed. However, this amino acid-saccharide-containing agent becomes brown due to the Maillard reaction between the amino acid and the saccharide during its storage, resulting in the generation of caramel odor, decrease in solubility, increase in reducing value, and carbonization. This causes problems such as generation of carbon, decrease in amino acids, and decrease in nutritional value, resulting in a decrease or loss of commercial value. The Maylert reaction is known for its use in, for example, the production of instant coffee and the process of browning bread, meat, etc. However, little is known about the method of suppressing the Maillard reaction in amino acid-saccharide mixtures. An object of the present invention is to provide an amino acid mixture composition that exhibits less browning and quality changes due to the Maillard reaction. The amino acid mixture composition of the present invention covers the surface of the amino acid in the mixture containing amino acids and saccharides by weight.
It is characterized by being coated with 0.1 to 30% water-soluble polymer material. There are no particular limitations on the amino acids and saccharides used in the composition of the present invention, and all amino acids and saccharides that exhibit a Maylert reaction can be used in the composition of the present invention. For example, amino acids include glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, cystine, methionine, aspartic acid,
These include daltamic acid, lysine, arginine, phenylalanine, tyrosine, histidine, tryptophan, proline, oxyproline, anthranilic acid, m-aminobenzoic acid, p-aminobenzoic acid, and the like. In addition, examples of sugars include D-, L- and DL-glucose,
Monosaccharides such as erythrose, threose, ribose, arabinose, lyxose, mannose, altrose, allose, gyulose, idose, galactose, talose, xylose, and lactose produced by the above monosaccharides through decomposition;
It includes polysaccharides such as sugar rose and raffinose, starch, glycogen, cellulose, and the like. There is no particular limitation on the blending ratio of amino acids and sugars, and they may be mixed in any ratio. Water-soluble polymeric substances used to coat the amino acids in the composition of the present invention include gum arabic, gum arabinogalactan, gum tragacanth, gum karaya, guar gum, locust bean gum, tara gum, carrageenan alginate, fur-celan, and agar. , pectin, starch, xanthan gas, gelatin, casein, pullulan, dextrin and other animal and plant polysaccharides, soluble starch, carboxymethyl cellulose (CMC), sodium alginate, alginate propylene glycol ester and other derivatives, sodium polyacrylate, polyvinyl alcohol Water-soluble synthetic resins such as All of these compounds are permitted to be added to foods and drinks as food additives, and do not interfere with the wide range of uses of the amino acid-saccharide mixture. The water-soluble polymeric substance used as a coloring inhibitor in the composition of the present invention is based on the weight of amino acids.
It is used in amounts of 0.1-30%, preferably 0.5-5%. If the amount of water-soluble polymer substance used is less than 0.1%, the effect of suppressing coloring will be insufficient, and
If the amount exceeds 30%, not only will the effect of suppressing coloration not be particularly improved, but it will also have a negative impact on the taste of humans and animals, and although storage stability will be improved, there will be disadvantages such as loss of commercial value. The composition of the present invention contains, in addition to the above amino acid-saccharide mixture and water-soluble polymeric substance, other additives, such as sodium citrate as a buffer, sodium chloride and/or potassium chloride as an electrolyte regulator, and other amino acids. - Depending on the intended use of the saccharide mixture, it may contain various substances such as fragrances, colorants, flavoring agents, and preservatives. The water-soluble polymeric substance of the present invention can be easily coated using various known surface coating methods, such as pan coating, fluid coating, dry coating, etc., depending on the desired particle size of the amino acid particles to be coated. The surface of amino acid particles can be coated. The present invention not only significantly improves the shelf life of existing amino acid-saccharide mixtures and increases their commercial value, but also brings amino acid-saccharide mixtures to practical use, which has been impossible until now. The industrial usefulness is immeasurable, such as making it possible to The present invention will be explained below using typical examples, but these are merely illustrative and it goes without saying that the present invention is not limited to these. Example 1 560 g of powdered glucose, coated with glycine using 3% (7 g) of dextrin as coating agent
242 g was thoroughly mixed in a glass container to prepare a mixture. The whiteness of this mixture immediately after mixing was 81. After storing this mixture at room temperature and 50℃ for 30 days,
When the whiteness was measured, it was 80, and no coloration was observed. The whiteness W (B, Y) was calculated from the blue reflectance B and the luminous reflectance Y using the following formula. W(B, Y)=4B-3Y Comparative Example 1 The same experiment as in Example 1 above was repeated. However, it was not coated with dextrin. The whiteness change of the mixture was as follows. Immediately after mixing 83 After 30 days of storage at room temperature 25 (significant browning) After 4 days of storage at 50°C 63 (obvious browning) Example 2 The same procedure as in Example 1 was carried out. However, 1.51 gelatin was used as the coating agent. The whiteness was as follows. Immediately after mixing 81 30 days later 81 No coloration was observed. Comparative Example 2 An experiment similar to Example 2 was conducted. However, it was not coated with gelatin. The whiteness was as follows: Immediately after mixing 82 After 30 days of storage at room temperature 23 (significant browning) 50°C After 4 days 64 (obvious browning) Example 3 An experiment similar to Example 1 was conducted. However, 1.5% gum arabic was used as the coating material. Also, 165g
of sodium chloride and 40 g of potassium chloride were added. The whiteness was as follows. Immediately after mixing 82 After 30 days 81 (no coloring) Comparative Example 3 An experiment similar to Example 3 was conducted. However, it was not covered with gum arabic. The changes in whiteness are as follows. Immediately after mixing 81 After 30 days of storage at room temperature 21 (significant browning) After 4 days of storage at 50°C 64 (obvious browning) Examples 4 to 15 The results of experiments similar to those in Example 1 using coating materials of various compositions are shown in the table below. Shown below. 【table】

Claims (1)

[Claims] 1. In a combination composition containing amino acids and saccharides,
An amino acid mixture composition in which the surface of amino acids is coated with a water-soluble polymer substance.