TWI723161B - 鹽味增強方法 - Google Patents
鹽味增強方法 Download PDFInfo
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- TWI723161B TWI723161B TW106115684A TW106115684A TWI723161B TW I723161 B TWI723161 B TW I723161B TW 106115684 A TW106115684 A TW 106115684A TW 106115684 A TW106115684 A TW 106115684A TW I723161 B TWI723161 B TW I723161B
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Abstract
減鹽加工飲食品因為鹽味淡,會讓人感覺有所不足。雖然為了提高滿足度常使用鹽味替代物質或香料,但有著其添加效果弱,或會改變原本食品的風味等問題。因此,本發明之課題係不賦予減鹽加工飲食品多餘之味道,且增強其鹽味。
本案發明者們為了解決上述課題進行深入研究之結果,發現藉由在包括減鹽加工飲食品之一般加工飲食品之中添加食物纖維,其中係以特定之比率含有葡聚糖及甘露聚糖之組成物,有增強自然之鹽味且不會感到突兀之效果。
Description
本發明係關於具有鹽味增強效果之組成物。詳細而言,係關於對於考慮健康等觀點而減少了鈉鹽之摻合量的飲食品,增強其經減低之鹽味的方法,改善了鹽味之飲食物,及具有鹽味增強效果之組成物。
食鹽(氯化鈉)雖然作為在食品調味時的基本調味料被廣泛地使用,但已知攝取過量的食鹽會導致高血壓、腦中風、心肌梗塞等成人疾病,因為近年的健康意識,有許多減鹽加工飲食品被提出並商品化。
然而,食鹽係味道之骨幹,故減低了食鹽量的食品,也就是減鹽加工飲食品有著食鹽不足導致就食品味道之觀點的滿足度也會降低之缺點,為了彌補該點至今有人提出各種食鹽替代物質或鹽味增強物質。
食鹽替代物質係本身可展現食鹽味之物質,已知有鉀鹽、銨鹽、鎂鹽、鹼性胺基酸、由鹼性胺基酸構成之肽等。然而,鉀鹽或鎂鹽有著在食鹽味外還具有苦味,帶有特別之後味的缺點。就抑制此等令人不快之呈味的技術而言,已
知有以特定之比率混合氯化鉀、氯化銨、乳酸鈣、L-天門冬胺酸鈉(sodium L-aspartate)、L-麩胺酸鹽(L-glutamate)及/或核酸系呈味物質而得之調味料組成物(專利文獻1)、組合有機酸之鈣鹽或鎂鹽之氯化鉀的苦味抑制方法(專利文獻2)等。此外,在專利文獻3中記載增強含有鈉鹽或鉀鹽之飲食品中的鹽味,且掩蓋鉀鹽之刺激味的方法。然而,其中仍然有鹽味以外之令人不快的呈味,鹽味強度低等理由,故還未達到符合消費者之需求的減鹽技術。
鹽味增強物質雖然無法替代食鹽,但為可藉由增強食鹽之鹽味來減低食鹽之使用量的物質。就鹽味增強物質之例而言,可列舉將分子量50,000道爾頓以下之膠原蛋白水解而得之肽(專利文獻4)、各種蛋白原料之蛋白水解物(專利文獻5)等。然而,考慮到即使為此等,其中的鹽味強度仍無法令人滿意之情事,或在蛋白水解時有副產生為致癌物質之氯丙醇類之虞,而在尋求更符合消費者需求的減鹽技術。
如同上述,就減鹽方法而言雖然有提出為數眾多之使用食鹽替代物質之方法,或使用食鹽味增強物質之方法,但考慮嗜好性、效果、經濟性、安全性等觀點,尚未開發出可滿足此等觀點之減鹽方法,而強烈期望有解決上述問題點之減鹽方法。
[先行技術文獻]
[專利文獻]
[專利文獻1] 日本特開平11-187841號公報
[專利文獻2] 日本特開平4-108358號公報
[專利文獻3] WO2012/017710
[專利文獻4] 日本特開昭63-3766號公報
[專利文獻5] 日本特開平7-289198號公報
經減鹽的加工飲食品因為鹽味淡,在吃的時候常感覺味道有所不足。為了提高滿足度常使用鹽味替代物質或香料,但有著其添加效果弱,或會改變原本食品之風味的問題。因此本發明之課題為不賦予減鹽加工飲食品多餘之味道,且充分地增強其鹽味。此外,此時所使用之物質期望為安全性高者。
本案發明者們為了解決上述課題深入研究之結果,發現藉由在減鹽加工飲食品等一般加工飲食品中添加食物纖維,其中係以特定之比率含有葡聚糖及甘露聚糖之組成物,有增強自然的鹽味且不會感到突兀的效果。
也就是說,本發明提供如下述者:
(1)一種鹽味增強用組成物,含有葡聚糖及甘露聚糖,其葡聚糖:甘露聚糖之組成比(重量比)為1:1.5~1:25。
(2)一種鹽味增強方法,於飲食品中添加如上述(1)之鹽味增強用組成物。
本發明之組成物只要少量添加至加工飲食品中,即可不賦予該飲食品異樣的風味且增強鹽味。本發明之組成物可使用作為飲食品之鹽味增強用組成物、鹽味增強劑。
[圖1]針對實施例1~3、比較例1、2的樣本,藉由味覺感測器Alpha M.O.S.Japan K.K.製電子味覺系統「Astree」)分析而得之結果。
本發明之組成物係含有葡聚糖及甘露聚糖之組成物,期望之葡聚糖:甘露聚糖之比率(重量比)為1:1.5~1:25,宜為1:1.5~1:20,更宜為1:1.5~1:18,進一步宜為1:1.5~1:14之組成物。本發明中使用之葡聚糖的種類沒有特別之限制。例如可使用來自酵母細胞壁、來自乳酸菌、來自植物等的葡聚糖。
本發明中使用之甘露聚糖的種類沒有特別之限制。例如可使用來自酵母細胞壁、蒟蒻芋等植物細胞壁的甘露聚糖。
本發明之組成物可混合前段示例之來源不同的葡聚糖與甘露聚糖,或亦可從相同來源萃取出葡聚糖及甘露聚糖。
從相同原料取得葡聚糖及甘露聚糖時,例如可從酵母之細胞壁成分取得。因為酵母萃取物萃取後的殘渣中含有大量酵母細胞壁成分,可有效率地獲得本發明之組成物。酵母萃取物萃取後的殘渣,具體而言,係對於食用酵母藉由使用熱水、鹼性溶液、機械性破碎、細胞壁溶解酵素、蛋白質分解酵素、核糖核酸酶、或去胺酶之任意一種以上來進行萃取處理,且除去酵母萃取物後的殘渣。如此之殘渣一般而言主要成分為含有葡聚糖、甘露聚糖的食物纖維或蛋白質、脂質。
就使葡聚糖及甘露聚糖成為本發明之組成物的方法而言,在將個別之葡聚糖及甘露聚糖進行混合的方法以外,還可舉例如將酵母萃取物殘渣進一步地以蛋白質分解酵素或核糖核酸酶進行處理,來取得細胞壁成分中大量含有的高分子成分的方法。具體而言,對於將酵母萃取物殘渣進行熱水萃取或聚葡萄糖酶處理而得之產物,實施蛋白酶處理及核糖核酸酶處理。將其以分級分子量13000之分離過濾膜分離後,回收分子量13000以上的過濾液而得。
從前段獲得之含有葡聚糖及/或甘露聚糖之組成物,或因應需求將此等混合並製備成為葡聚糖:甘露聚糖之組成比係1:1.5~1:25而得者,會成為本發明之鹽味增強用組成物。其中,本發明之組成物中的葡聚糖與甘露聚糖之含量及組成比係如以下方式進行測定。於樣本溶液中添加硫酸使其成為1N,以110℃加熱處理3.5hr。這段期間,細胞壁成分的多醣會分解為單糖。加熱處理後,以氫氧化鋇將其中和至添加硫酸前之樣本溶液的pH值。中和後,進行離心分離,將
獲得之上清液以0.45μm濾紙進行過濾,並藉由HPLC測定葡萄糖含量、甘露糖含量(A)。除此以外,對於將樣本溶液以0.45μm濾紙過濾而得者,藉由HPLC測定葡萄糖含量、甘露糖含量,作為空白值(B)。各別針對葡萄糖、甘露糖,基於從(A)減去(B)而得之值來計算樣本中葡聚糖含量及甘露聚糖含量,且從此等之值求得樣本中的葡聚糖與甘露聚糖的含量比。
<流程>
樣本
↓添加硫酸(添加至成為1N)
加熱處理(110℃,3.5hr)
↓(藉由酸水解將葡聚糖及甘露聚糖分解為單糖)
藉由氫氧化鋇來中和硫酸水解
↓
離心分離(8000rpm,5min)
↓
上清液
↓
0.45μm濾紙
↓
HPLC
↓
從檢測出之葡萄糖、甘露糖量來計算葡聚糖或甘露聚糖的含量
(葡聚糖或甘露聚糖)=(葡萄糖或甘露糖量)×162÷180
就可使用本發明之鹽味增強用組成物的飲食品而言,主要為減鹽加工飲食品,其種類沒有特別之限制。可舉例如味噌、醬油、醬油露、醬汁、醬料、沙拉醬、蛋黃醬等調味料、火腿、香腸等畜肉加工品、魚板、竹輪等水產加工品、醬菜、佃煮等農產加工品、湯等各種食品。
本發明品對於包括減鹽加工飲食品之一般加工飲食品的添加量,係因應增強鹽味的食品適當地調整。一般而言,添加使本發明品之葡聚糖、甘露聚糖的合計量相對於一般加工飲食品成為0.01~5重量%較為理想,更宜為0.02~0.1重量%。若是0.01~5重量%之範圍,可自然地增強包括減鹽加工飲食品之一般加工飲食品的鹽味。雖然會根據添加之食品而不相同,添加量比0.01重量%少則難以認為有增強鹽味的效果,此外,添加量比5重量%多有時會有鹽味以外之風味突出,或使味道被掩蓋的情況。
【實施例】
以下列舉實施例來詳細地說明本發明,但本發明並不僅限定於以下之態樣。
<製造例1>
將Candida utilis酵母的10重量%菌体懸浮液1000mL以10N硫酸調整至pH3.5,以60℃加熱處理30分鐘後,藉由離心分離來回收菌體。將該菌體以水清洗並除去多餘之萃取物。將本菌體以水懸浮調整為10重量%濃度後,以90℃加熱30分鐘使菌體內的酵素完全失活。將該菌體懸浮液調整至40℃、pH7.0,藉由加入細胞壁溶解酵素(大和化成(股)公司製「Tsunikaze」)使其反應4小時,萃取出
萃取物。將反應後之組成物調整至45℃、pH8.0,使蛋白質分解酵素(天野酵素(股)公司「PROTIN NY」、Nagase ChemteX Corporation.製「XPP488」)作用後,以90℃進行加熱使酵素失活。進一步地將該組成物調整至69℃、pH5.8,使核糖核酸酶(天野酵素(股)公司製「Nuclease Amano G」)作用後,以90℃進行加熱處理使酵素失活。將獲得之組成物溶液以分級分子量13000之分離過濾膜(旭化成(股)公司製「UF Lab Module ACP-1010D」)進行分離後,回收高分子側的過濾液。藉由冷凍乾燥使其成為粉末,取得葡聚糖與甘露聚糖之合計含量為97%,葡聚糖:甘露聚糖之含量(重量)比為1:2.5的組成物。
<製造例2>
將製造例1中調整至40℃、pH7.0,加入細胞壁溶解酵素(大和化成(股)公司製「Tsunikaze」)使其反應之步驟,除此以外以與和製造例1同樣方式來進行,取得葡聚糖與甘露聚糖之合計含量為87%,葡聚糖:甘露聚糖之含量(重量)比為1:18.1的組成物。
<比較製造例3>
將製造例2中冷凍乾燥前之過濾液(分子量13000以上之級分)調整至40℃、pH7.0,使細胞壁溶解酵素(大和化成(股)公司製「Tsunikaze」)作用,然後藉由冷凍乾燥使其成為粉末。獲得之組成物係葡聚糖與甘露聚糖之合計含量為67.5%,葡聚糖:甘露聚糖之含量(重量)比為1:37.4。
<比較製造例4>
在比較製造例3中,將進行冷凍乾燥前之溶液進一步地以分級分子量13000之分離過濾膜(旭化成(股)公司「UF Lab Module ACP-1010D」)進行分離後,回收高分子側的濾液。藉由冷凍乾燥使其成為粉末,取得葡聚糖與甘露聚糖之合計含量為75.5%,葡聚糖:甘露聚糖之含量(重量)比為1:31.8的組成物。
<實施例1>
於1.0重量%之食鹽水中,添加來自蒟蒻的食物纖維(清水化學(股)公司製「RHEOLEX」)(葡聚糖:甘露聚糖=1:1.6)0.026重量%並使其溶解。經實施官能評價,與1.0重量%之食鹽水相比,感覺鹽味增加。
<實施例2>
於1.0重量%之食鹽水中添加於製造例1中取得之組成物(葡聚糖:甘露聚糖=1:2.5)0.026重量%,使其溶解。
<實施例3>
在1.0重量%之食鹽水中添加於製造例2中取得之組成物(葡聚糖:甘露聚糖=1:18.1)0.026重量%,使其溶解。
<比較例1>
在1.0重量%之食鹽水中添加於比較製造例3中取得之組成物(葡聚糖:甘露聚糖=1:37.4)0.026重量%,使其溶解。
<比較例2>
在1.0重量%之食鹽水中添加於比較製造例4中取得之組成物(葡聚糖:甘露聚糖=1:31.8)0.026重量%,使其溶解。
藉由添加至1.0重量%食鹽水並實施官能評價之結果,實施例1、實施例2、實施例3之樣本,相較於與無添加之食鹽水,感覺到鹽味增加,其中實施例2、實施例3之樣本,鹽味增強效果明顯。反觀比較例1、比較例2之樣本,與無添加之食鹽水的味道相比則感覺不到差異。
此等之樣本藉由味覺感測器(Alpha M.O.S.Japan K.K.製電子味覺系統「Astree」)進行分析之結果表示於圖1。實施例2與實施例3之樣本展現顯著之鹽味增強效果,尤其是實施例3,顯示在接近1.3重量%之食鹽水的位置。如上述,本發明之鹽味增強用組成物以客觀之分析亦展現了鹽味增強效果。
<實施例4>
在如同表2所示來進行製備而得之起司湯中,添加於製造例2取得之組成物0.026重量%,使其溶解。藉由官能評價,比較添加了來自製造例2之組成物而得的湯與未添加者,前者感覺整體的味道濃,鹽味強。
Claims (1)
- 一種鹽味增強方法,於飲食品中添加含有葡聚糖及甘露聚糖之鹽味增強用組成物,該葡聚糖:甘露聚糖之組成比(重量比)為1:1.5~1:25,該葡聚糖係來自酵母細胞壁。
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