WO2011118481A1 - Method for reducing unpleasant taste - Google Patents
Method for reducing unpleasant taste Download PDFInfo
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- WO2011118481A1 WO2011118481A1 PCT/JP2011/056325 JP2011056325W WO2011118481A1 WO 2011118481 A1 WO2011118481 A1 WO 2011118481A1 JP 2011056325 W JP2011056325 W JP 2011056325W WO 2011118481 A1 WO2011118481 A1 WO 2011118481A1
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- WIPO (PCT)
- Prior art keywords
- unpleasant taste
- gluten
- unpleasant
- water
- substance
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/67—Piperaceae (Pepper family), e.g. Jamaican pepper or kava
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2022—Organic macromolecular compounds
- A61K9/2063—Proteins, e.g. gelatin
Definitions
- the present invention relates to a method for reducing unpleasant taste of an unpleasant taste substance. Specifically, the present invention relates to a method for reducing an unpleasant taste obtained when it is included in the mouth by mixing an unpleasant taste substance with gluten material in water or hydrous alcohol.
- Each food has a complex and unique taste.
- tastes such as bitterness and astringency are indispensable.
- excessive taste significantly disturbs the harmony of the flavor of the food, resulting in an unpleasant taste and an unpleasant odor.
- components such as glycosides, peptides, and amino acids, which are generally cited as bitter components in foods, have physiological functions that are useful for the human body and are required to be actively consumed. The use of is often a matter of preference.
- glycosides such as soybean saponin have been reported to have antioxidant activity, lipid metabolism improvement activity, sugar absorption inhibition activity, etc., and have been attracting attention in recent years and used in health foods, but cannot be used frequently due to flavor problems. There was a drawback.
- Patent Document 1 a method of decomposing unpleasant taste components by enzyme treatment or fermentation treatment with microorganisms
- Patent Document 2 a method of removing components having unpleasant taste by an adsorption resin
- Patent Documents 3, 4, 5 methods for reducing unpleasant taste using sweet sugars or sugar alcohols
- Patent Documents 6, 7, 5 methods for reducing unpleasant taste using amino acids and bitter taste masking peptides
- Patent Documents 6, 7, 5 Non-Patent Document 1
- Patent Document 8 a method for reducing the unpleasant taste of soy milk using cyclodextrin
- cyclodextrin is not sufficiently satisfactory for use in general foods while reducing bitterness components because the inclusion process is complicated and the price of cyclodextrin itself is expensive. It was.
- Non-patent Document 2 Gluten forms a skeleton in water and is hardly dispersed in a normal pH range, but dissolves under acidic conditions of pH 4 or lower and basic conditions of pH 10 or higher. Further, it is disclosed that dispersion of gluten is promoted by adding pectin to gluten (Patent Document 9) or by adding water-soluble soybean polysaccharide (Patent Document 10). However, there is no indication of the effect that dispersed gluten has on unpleasant tasting substances.
- an edible substance having a peculiar unpleasant taste such as a functional ingredient useful for the human body, was made to obtain a simple and inexpensive method for reducing the unpleasant taste.
- the present inventor mixed an unpleasant substance with a dispersion of a gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution.
- the inventors found that the unpleasant taste was reduced and completed the present invention. That is, the present invention (1) A method for reducing an unpleasant taste of an unpleasant taste substance, wherein a gluten material dispersed in a liquid is mixed with the unpleasant taste substance.
- the unpleasant taste of various edible substances having an unpleasant taste can be reduced.
- various functional components having an unpleasant taste can be ingested without being influenced by the taste.
- the unpleasant taste in the present invention includes, in a broad sense, astringency, bitterness, puffy taste, astringent taste, pungent taste, and further an off-flavor and off-flavor, and in a narrow sense, astringency and bitterness.
- An unpleasant tasting substance is a substance exhibiting the above unpleasant taste, edible, glycosides such as saponins and isoflavones, polyphenols such as aglycone, tannin and catechin, alkaloids such as caffeine,
- substances including components having unpleasant taste such as astringency and bitter taste such as peptides and bitter amino acids, natural products exhibiting unpleasant taste, and crude extracts extracted from natural products are also selected from these 1 More than a seed.
- Bitter amino acids include phenylalanine, histidine, arginine, isoleucine, valine, leucine, methionine, and tryptophan.
- natural products exhibiting an unpleasant taste include green herb powder and green juice, and crude extracts include various extracts such as guava leaf extract and hihatu extract, which are called health foods, and herbal medicine ingredients such as licorice extract, Herbal medicine can be exemplified.
- the gluten material in the present invention includes gluten protein mainly composed of glutenin and gliadin, which are proteins derived from grains such as wheat, rye and rice. Either crude or purified, wet gluten, or dry powdered gluten (active gluten) can be used.
- the drying method can also be prepared by flash drying, spray drying, vacuum drying, freeze drying, or the like.
- the grain containing gluten protein for example, the flour prepared from wheat, can also be used.
- the gluten material preferably contains 20% by weight or more of gluten protein, and more preferably 50% by weight or more.
- the galacturonic acid-containing water-soluble polysaccharide refers to an acidic polysaccharide in which the main uronic acid is galacturonic acid.
- the galacturonic acid-containing water-soluble polysaccharide refers to an acidic polysaccharide in which the main uronic acid is galacturonic acid.
- various pectins such as pectin extracted from root vegetables such as beet and potato, and pectin extracted from citrus fruits such as lemon and lime.
- pectin extracted from root vegetables such as beet and potato
- pectin extracted from citrus fruits such as lemon and lime.
- the same aqueous solution or a gluten dispersion described later is preferable because of its low viscosity.
- the water-soluble soybean polysaccharide is a water-soluble acidic polysaccharide having galacturonic acid in the main chain, which is extracted at a temperature exceeding 100 ° C. under weak acidity from okara.
- the hydrated alcohol is a hydrated product of water-soluble alcohols having one or more alcoholic hydroxyl groups in the molecule.
- water-soluble alcohols include methanol, ethanol, n-propanol, and iso-propanol. Those that are edible and have less off-flavors are preferred, with ethanol being most preferred.
- the saccharide includes sugar alcohols such as ethylene glycol, propylene glycol, glycerin, erythritol, sorbitol, and oligosaccharides such as glucose, fructose, galactose, arabinose, sucrose, maltose, and lactose sugar.
- sugar alcohols such as ethylene glycol, propylene glycol, glycerin, erythritol, sorbitol, and oligosaccharides
- glucose, fructose, galactose, arabinose, sucrose, maltose, and lactose sugar Those that are edible and have little off-flavor are preferred, with glycerin, maltose, and sucrose being most preferred.
- These water-soluble alcohols and saccharides are in a liquid form, and it is necessary to contain moisture necessary for the gluten material to be dispersed in a uniform slurry.
- the water content is preferably about 5 to 30% by weight, and in the case of an aqueous solution of sucrose at 20 ° C., the water content is preferably about 33 to 95% by weight. Also, a plurality of alcohols and saccharides can be used simultaneously.
- the dispersion in the present invention is a galacturonic acid-containing water-soluble polysaccharide, in which the gluten material is made into a uniform slurry state in an aqueous system, or the gluten material is made into a uniform slurry state in a hydrous alcohol or an aqueous saccharide solution. It is a thing. At this time, various dispersibility improvers may be used in combination. Since an aqueous dispersion having an extremely low or high pH is imparted with a unique flavor, a dispersion having a pH of 5 to 9 is preferred.
- the amount of the galacturonic acid-containing water-soluble polysaccharide used in the dispersion is preferably 0.03% to 20% by weight, more preferably 0.1% to 10% by weight, based on the gluten protein solid content in the gluten material. Is more preferable, and 0.5 to 5% by weight is most preferable.
- the crude protein content of a gluten material can be regarded as gluten protein solids.
- the substance and gluten protein which contain an unpleasant taste component should just disperse
- the degree of unpleasant taste such as the purity of unpleasant taste substances, for example, in the case of peptides and purified saponins, 0.2 parts by weight to 100 parts by weight of gluten material as the gluten protein solid content with respect to 1 part by weight of the unpleasant taste substance It is preferably mixed with the dispersion liquid, more preferably 0.5 to 10 parts by weight.
- the amount of gluten protein used can be reduced.
- the gluten material is preferably dispersed in a liquid of 3 to 150 parts by weight with respect to 1 part by weight of gluten protein solids, and more preferably 5 to 100 parts by weight. If the amount of liquid is small, gluten may not be uniformly dispersed, and the intended effect may not be obtained. If the amount of liquid is too large, the solution becomes diluted and the practicality becomes low.
- a dispersion obtained by directly adding a galacturonic acid-containing water-soluble polysaccharide to a gluten material aggregated in water a dispersion obtained by mixing a galacturonic acid-containing water-soluble polysaccharide aqueous solution prepared in advance, or a galacturon An unpleasant tasting substance may be added to the acid mixture obtained by adding water to a mixture of an acid-containing water-soluble polysaccharide and a gluten material.
- the unpleasant taste substance may be added previously to the water which dissolves the gluten raw material mentioned above, or the water which dissolves galacturonic acid containing water-soluble polysaccharide.
- the galacturonic acid-containing water-soluble polysaccharide dried product and gluten material dried product or a mixture thereof may be added with an unpleasant substance and then added with water.
- the unpleasant tasting substance can be mixed with the galacturonic acid-containing water-soluble polysaccharide before addition of the gluten material in the form of a powder or an aqueous solution.
- hydrous alcohols for example, a dispersion obtained by directly adding alcohols or hydrous alcohols to a gluten material that is agglomerated in water, a dispersion obtained by mixing gluten materials with hydrous alcohols, or alcohols
- An unpleasant tasting substance may be added to the dispersion which has been added to the mixture of gluten and gluten. Or you may add an unpleasant taste substance beforehand to the water mixed with alcohol. Or in order to disperse an unpleasant taste substance effectively, an unpleasant taste substance can also be mixed with hydrous alcohol before gluten material addition.
- a saccharide aqueous solution for example, a dispersion obtained by directly adding a saccharide or an aqueous saccharide solution to a gluten material that has become agglomerated in water, a dispersion obtained by mixing a gluten material in an aqueous saccharide solution, or a mixture of a saccharide and a gluten material.
- An unpleasant tasting substance may be added to the dispersion liquid.
- the unpleasant substance may be added in advance to the water mixed with the saccharide, or the unpleasant substance may be added to each or mixture of the saccharide and the dried gluten material and then added with water.
- an unpleasant taste substance can also be mixed with the sugar solution before gluten material addition.
- any general food drying method can be used.
- freeze drying, spray drying, vacuum drying and the like can be mentioned.
- the effects of the present invention can be obtained by simply mixing unpleasant substances, galacturonic acid-containing water-soluble polysaccharides and gluten materials, or by simply mixing unpleasant substances, alcohols, sugars, and gluten materials in a dry state. I can't.
- Gluten material complex The mixture of an unpleasant substance prepared as described above, particularly an unpleasant substance with various physiological functions, and a dispersed gluten material is used as a gluten material complex for various uses in the food and beverage and pharmaceutical fields. Available.
- These can be prepared or processed into pellets, tablets, gels, sols, etc., or topped or added to various foods and beverages. It is also possible to take the dried product by dissolving it again in water or beverage.
- these unpleasant tastes can be reduced by mixing and uniformly dispersing a gluten material and a galacturonic acid-containing water-soluble polysaccharide in a beverage having an unpleasant taste such as green juice.
- a beverage having an unpleasant taste such as green juice.
- various functional materials having an unpleasant taste such as saponin or isoflavone can be dripped into a commercial beverage and ingested.
- the other materials mixed with the unpleasant substance are not particularly limited as long as they do not particularly affect the purpose of the present invention.
- carbohydrates, amino acids, organic acids, inorganic acids and the like are generally used as ingredients in foods, but are not limited thereto, and can be mixed as appropriate.
- Example 1 Freeze-dried active gluten (Hokkaido Food Co., Ltd. Vital Gluten: Crude protein content 74% by weight (as-is)) 10g water-soluble soybean polysaccharide (Fuji Oil Co., Ltd. Soya Five-S) 0.1g Gluten 1.4% by weight) was added and mixed to obtain a gluten mixture.
- the gluten mixture was put into a beaker and stirred with a magnetic stirrer, the gluten mixture was added and mixed for 1 minute to prepare a dispersion.
- 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed to obtain a gluten material complex.
- the prepared gluten material complex dispersion was freeze-dried to obtain a powder product, which was designated as Example 1.
- Example 2 In Example 1, the conditions were the same except that the amount of water added was 160 g of gluten.
- Example 3 Example 5
- the active gluten was changed to flash dry gluten (A-glu G), alkali dispersible spray dry gluten (A-glu K), acid dispersible spray dry gluten (A-glu SS) Co., Ltd .: Crude protein content 74% by weight (as-is)), and Example 3, Example 4, and Example 5, respectively.
- Example 6 In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of weak flour (Nisshin Flour Milling Co., Ltd. Violet: crude protein content 8 wt% (as-is)).
- Example 7 In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of strong flour (Eagle manufactured by Nippon Flour Milling Co., Ltd .: crude protein content 12% by weight (as-is)).
- Example 2 In Example 2, the same conditions were used except that the active gluten was replaced with powdered separated soybean protein (Fuji Pro-E manufactured by Fuji Oil Co., Ltd.).
- the dried gluten material complex in which gluten and unpleasant substances are dispersed in water clearly reduces unpleasant taste as compared with the case where gluten and unpleasant substances are mixed with powder. It was. In addition, when powdered soy protein was used as the protein, no unpleasant taste reduction effect was obtained.
- Example 3 Examination of various unpleasant tasting substances (Examples 8 to 9) In Example 3, the same conditions were used except that the high-purity soybean saponin was soybean peptide (Fuji Oil Co., Ltd. High Newt D1 and High Newt DC-6). Evaluation was performed in the same manner as in Example 1.
- Example 10 In Example 3, the same conditions were used except that the high-purity soybean saponin was 1 g and 5 g of guava leaf extract powder (guava leaf extract powder-s manufactured by PHS Co., Ltd.). The guava leaf extract has an unpleasant taste derived from tannin.
- Example 12 In Example 3, the same conditions were used except that the high-purity soybean saponin was changed to 1 g and 5 g of catechin (Sunphenon 90S manufactured by Taiyo Kagaku Co., Ltd.).
- Example 14 In Example 3, the same conditions were used except that 1 g and 5 g of high-purity soybean saponin were used as Hihatsu Extract (Hihatsu Extract Powder MF manufactured by Maruzen Pharmaceutical Co., Ltd.). In addition, a hihatsu extract has the unpleasant taste accompanied by the pungent taste derived from piperine (alkaloid).
- Example 16 In Example 3, the same conditions were used except that high-purity soybean saponin was changed to 1 g of green herb powder (Green Herb Powder manufactured by Taiyo Fragrance Co., Ltd.). Green herbs have an unpleasant taste peculiar to a blue odor.
- green herb powder Green Herb Powder manufactured by Taiyo Fragrance Co., Ltd.
- Example 17 -Examination of protein species (Example 17) Add 3 g of Aojiru powder (Sankyodo Kampo Aojiru 100%) to the cup, 1 g of A-glu G, 0.01 g of water-soluble soybean polysaccharide (Soya Five-S, Fuji Oil Co., Ltd.), and 100 g of water. Was mixed with a spoonful for 1 minute to obtain a green juice liquid. Sensory evaluation was performed according to the criteria in Table 1. The green juice powder has an unpleasant taste peculiar to a blue odor.
- Example 18 In Example 17, the same conditions were used except that A-glu G was 3 g.
- Example 19 10g of active gluten (Vital gluten manufactured by Glico Nutrition Foods Co., Ltd .: crude protein content 74% by weight (as-is)) and 0.1g of water-soluble soybean polysaccharide (Soya Five-S manufactured by Fuji Oil Co., Ltd.) 1.4% by weight) and mixed to obtain a gluten mixture. 160 g of water was put into a beaker, and the mixed gluten mixture was put into a place stirred with a magnetic stirrer and stirred for 1 minute to prepare a gluten dispersion.
- active gluten Vital gluten manufactured by Glico Nutrition Foods Co., Ltd .: crude protein content 74% by weight (as-is)
- Soya Five-S manufactured by Fuji Oil Co., Ltd. 1.4% by weight
- Example 20 9 g of the gluten material composite powder product prepared in Example 2 was maltitol (powder mabit 50M manufactured by Hayashibara Shoji Co., Ltd.), 44 g of lactose granules (manufactured by Freund Sangyo Co., Ltd.), sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) A tablet was prepared with a tableting machine by mixing with 3 g of DK Ester F-20W (manufactured by Co., Ltd.). Sensory evaluation was performed according to the criteria in Table 1.
- Example 20 which is a gluten material composite in which gluten and saponin were dispersed in water, greatly reduced unpleasant taste.
- Example 21 Examination with hydrous ethanol (Example 21) 70 g of 70% by volume ethanol was added to 10 g of freeze-dried active gluten (Vital Gluten manufactured by Hokugoku Food Co., Ltd.), and a dispersion was prepared by mixing in a beaker with a magnetic stirrer for 1 minute. Further, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed. The prepared dispersion was dried to obtain a powder product, which was designated as Example 21. In the same manner as in Examples 1 to 7, the evaluation method was sensory evaluation according to the criteria in Table 1.
- Example 22 Examination with aqueous saccharide solution A mixed solution was obtained under the same conditions as in Example 21 except that 70% by volume ethanol was changed to a 70% by weight glycerin solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
- Example 7 In the same manner as in Example 21, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
- Example 23 A mixed solution was obtained under the same conditions as in Example 21, except that 70% ethanol was changed to a 65% by weight sucrose solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
- Example 8 In the same manner as in Example 23, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
Abstract
Disclosed is an easy and less expensive method for reducing an unpleasant taste of a material, which has a characteristic unpleasant taste and is useful for the human body, such as a functional component.
A material having an unpleasant taste is mixed with a liquid dispersion of a gluten material having been dispersed using a water-soluble polysaccharide containing galacturonic acid, or a liquid dispersion of a gluten material having been dispersed using an aqueous alcohol or an aqueous saccharide solution, to form a complex of the gluten material. Thus, the unpleasant taste can be reduced. According to the aforesaid method, various functional components having unpleasant taste can be taken, merely by conducting a less expensive treatment, without being affected by the taste.
Description
本発明は、不快味物質が有する不快味の低減方法に関する。詳しくは、不快味物質をグルテン素材と、水または含水アルコール類中で混合させることによって、口に含んだ際に得られる不快味を低減させる方法に関する。
The present invention relates to a method for reducing unpleasant taste of an unpleasant taste substance. Specifically, the present invention relates to a method for reducing an unpleasant taste obtained when it is included in the mouth by mixing an unpleasant taste substance with gluten material in water or hydrous alcohol.
食品はそれぞれ複雑で固有の味を有している。食品の嗜好性において、苦味，渋味といった味は欠かせないものであるが、過度の味は食品の風味の調和を著しく乱し、不快味，不快臭となる。一般に食品の苦味成分としてあげられる配糖体やペプチド、アミノ酸といった成分は、概して人体に有用な生理機能を有しており、積極的な摂取が求められるが、一方で、その不快味から食品への利用については嗜好上問題とされることが多い。
Each food has a complex and unique taste. In the palatability of food, tastes such as bitterness and astringency are indispensable. However, excessive taste significantly disturbs the harmony of the flavor of the food, resulting in an unpleasant taste and an unpleasant odor. In general, components such as glycosides, peptides, and amino acids, which are generally cited as bitter components in foods, have physiological functions that are useful for the human body and are required to be actively consumed. The use of is often a matter of preference.
特に大豆サポニンなどの配糖体は、抗酸化作用や脂質代謝改善作用、糖吸収抑制作用なども報告されており、近年注目され健康食品などに利用されているが、風味上の問題から多用できないという欠点があった。
In particular, glycosides such as soybean saponin have been reported to have antioxidant activity, lipid metabolism improvement activity, sugar absorption inhibition activity, etc., and have been attracting attention in recent years and used in health foods, but cannot be used frequently due to flavor problems. There was a drawback.
食品の不快味を低減する方法としては、例えば酵素処理や微生物による発酵処理などで不快味成分を分解する方法（特許文献１）、不快味を有する成分を吸着樹脂によって除去する方法（特許文献２）などが知られているが、分解や除去により有益な成分が変化するといった弊害がある。
As a method for reducing the unpleasant taste of food, for example, a method of decomposing unpleasant taste components by enzyme treatment or fermentation treatment with microorganisms (Patent Document 1), a method of removing components having unpleasant taste by an adsorption resin (Patent Document 2) However, there is an adverse effect that beneficial components change due to decomposition or removal.
また、甘味を有する糖類や糖アルコールなどを用いて不快味を低減する方法（特許文献３，４，５）、アミノ酸や苦味遮蔽ペプチドを用いて不快味を低減する方法（特許文献６，７，非特許文献１）、サイクロデキストリンを用いて豆乳の不快味を低減させる方法（特許文献８）、などが知られているが、糖類やアミノ酸，ペプチド自体の味が影響する可能性が大きい。また、サイクロデキストリンは、包接工程が煩雑であり、サイクロデキストリン自体の価格が高価であることから、苦味成分を低減しつつ一般の食品へ利用するには、十分には満足しうるものではなかった。
In addition, methods for reducing unpleasant taste using sweet sugars or sugar alcohols (Patent Documents 3, 4, 5), methods for reducing unpleasant taste using amino acids and bitter taste masking peptides (Patent Documents 6, 7, 5) Non-Patent Document 1), a method for reducing the unpleasant taste of soy milk using cyclodextrin (Patent Document 8), and the like are known, but the taste of sugars, amino acids, and peptides themselves is likely to be affected. In addition, cyclodextrin is not sufficiently satisfactory for use in general foods while reducing bitterness components because the inclusion process is complicated and the price of cyclodextrin itself is expensive. It was.
In addition, methods for reducing unpleasant taste using sweet sugars or sugar alcohols (Patent Documents 3, 4, 5), methods for reducing unpleasant taste using amino acids and bitter taste masking peptides (Patent Documents 6, 7, 5) Non-Patent Document 1), a method for reducing the unpleasant taste of soy milk using cyclodextrin (Patent Document 8), and the like are known, but the taste of sugars, amino acids, and peptides themselves is likely to be affected. In addition, cyclodextrin is not sufficiently satisfactory for use in general foods while reducing bitterness components because the inclusion process is complicated and the price of cyclodextrin itself is expensive. It was.
グルテンは、水中では骨格を形成し、通常のpH域では分散され難いが、pH４以下の酸性やpH10以上の塩基性条件では溶解する（非特許文献２）。また、グルテンにペクチンを加えることで（特許文献９）、あるいは水溶性大豆多糖類を加える事で（特許文献１０）グルテンの分散を促すことが開示されている。しかし、分散したグルテンが不快味物質に与える効果については、何ら示されていない。
Gluten forms a skeleton in water and is hardly dispersed in a normal pH range, but dissolves under acidic conditions of pH 4 or lower and basic conditions of pH 10 or higher (Non-patent Document 2). Further, it is disclosed that dispersion of gluten is promoted by adding pectin to gluten (Patent Document 9) or by adding water-soluble soybean polysaccharide (Patent Document 10). However, there is no indication of the effect that dispersed gluten has on unpleasant tasting substances.
例えば人体に有用な機能性成分等の、特有の不快味を有する可食物質について、その不快味を低減する、簡易的で安価な方法を得ることを課題とした。
For example, an edible substance having a peculiar unpleasant taste, such as a functional ingredient useful for the human body, was made to obtain a simple and inexpensive method for reducing the unpleasant taste.
本発明者は、不快味物質に対し、ガラクツロン酸含有水溶性多糖類により水系に分散したグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液を混合させることにより、その不快味が低減されることを見出し、本発明を完成させた。
すなわち本発明は、
（１）不快味物質に対し、液中に分散されたグルテン素材を混合することを特徴とする、不快味物質の不快味の低減方法。
（２）不快味物質に対し、ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材を混合することを特徴とする、（１）に記載の不快味物質の不快味の低減方法。
（３）グルテン素材中のグルテン蛋白質固形分に対し、ガラクツロン酸含有水溶性多糖類を0.03～20重量%用いる、（２）に記載の不快味物質の不快味の低減方法。
（４）不快味物質に対し、含水アルコール類もしくは糖類水溶液に分散されたグルテン素材を混合することを特徴とする（１）に記載の不快味物質の不快味の低減方法。
（５）不快味物質１重量部に対し、グルテン素材をグルテン蛋白質固形分として、0.2～100重量部用いる、（１）に記載の不快味物質の不快味の低減方法。
（６）不快味物質が、ポリフェノール類，フラボノイド類，サポニン類，アルカロイド類，苦味アミノ酸またはペプチドから選ばれる１種以上である、（１）に記載の不快味物質の不快味の低減方法。
（７）ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することを特徴とする、グルテン素材複合体の製造方法。
（８）ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することで調製した、グルテン素材複合体。
（９）（８）のグルテン素材複合体を含んだ飲食品または医薬品。
である。 The present inventor mixed an unpleasant substance with a dispersion of a gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution. The inventors found that the unpleasant taste was reduced and completed the present invention.
That is, the present invention
(1) A method for reducing an unpleasant taste of an unpleasant taste substance, wherein a gluten material dispersed in a liquid is mixed with the unpleasant taste substance.
(2) The method for reducing the unpleasant taste of the unpleasant taste substance according to (1), wherein a gluten material dispersed in an aqueous system with a galacturonic acid-containing water-soluble polysaccharide is mixed with the unpleasant taste substance.
(3) The method for reducing unpleasant taste of an unpleasant taste substance according to (2), wherein 0.03 to 20% by weight of a galacturonic acid-containing water-soluble polysaccharide is used with respect to the solid content of gluten protein in the gluten material.
(4) The method for reducing an unpleasant taste of an unpleasant taste substance according to (1), wherein a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution is mixed with the unpleasant taste substance.
(5) The method for reducing an unpleasant taste of an unpleasant taste substance according to (1), wherein 0.2 to 100 parts by weight of the gluten material as a gluten protein solid content is used with respect to 1 part by weight of the unpleasant taste substance.
(6) The method for reducing the unpleasant taste of the unpleasant taste substance according to (1), wherein the unpleasant taste substance is at least one selected from polyphenols, flavonoids, saponins, alkaloids, bitter amino acids or peptides.
(7) A gluten material dispersion dispersed in water with a galacturonic acid-containing water-soluble polysaccharide, or a gluten material dispersion dispersed in a hydrous alcohol or an aqueous saccharide solution, and an unpleasant substance are mixed. A method for producing a gluten material composite.
(8) Prepared by mixing an unpleasant substance with a dispersion of a gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution. , Gluten material complex.
(9) A food or drink or pharmaceutical comprising the gluten material complex according to (8).
It is.
すなわち本発明は、
（１）不快味物質に対し、液中に分散されたグルテン素材を混合することを特徴とする、不快味物質の不快味の低減方法。
（２）不快味物質に対し、ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材を混合することを特徴とする、（１）に記載の不快味物質の不快味の低減方法。
（３）グルテン素材中のグルテン蛋白質固形分に対し、ガラクツロン酸含有水溶性多糖類を0.03～20重量%用いる、（２）に記載の不快味物質の不快味の低減方法。
（４）不快味物質に対し、含水アルコール類もしくは糖類水溶液に分散されたグルテン素材を混合することを特徴とする（１）に記載の不快味物質の不快味の低減方法。
（５）不快味物質１重量部に対し、グルテン素材をグルテン蛋白質固形分として、0.2～100重量部用いる、（１）に記載の不快味物質の不快味の低減方法。
（６）不快味物質が、ポリフェノール類，フラボノイド類，サポニン類，アルカロイド類，苦味アミノ酸またはペプチドから選ばれる１種以上である、（１）に記載の不快味物質の不快味の低減方法。
（７）ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することを特徴とする、グルテン素材複合体の製造方法。
（８）ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することで調製した、グルテン素材複合体。
（９）（８）のグルテン素材複合体を含んだ飲食品または医薬品。
である。 The present inventor mixed an unpleasant substance with a dispersion of a gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution. The inventors found that the unpleasant taste was reduced and completed the present invention.
That is, the present invention
(1) A method for reducing an unpleasant taste of an unpleasant taste substance, wherein a gluten material dispersed in a liquid is mixed with the unpleasant taste substance.
(2) The method for reducing the unpleasant taste of the unpleasant taste substance according to (1), wherein a gluten material dispersed in an aqueous system with a galacturonic acid-containing water-soluble polysaccharide is mixed with the unpleasant taste substance.
(3) The method for reducing unpleasant taste of an unpleasant taste substance according to (2), wherein 0.03 to 20% by weight of a galacturonic acid-containing water-soluble polysaccharide is used with respect to the solid content of gluten protein in the gluten material.
(4) The method for reducing an unpleasant taste of an unpleasant taste substance according to (1), wherein a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution is mixed with the unpleasant taste substance.
(5) The method for reducing an unpleasant taste of an unpleasant taste substance according to (1), wherein 0.2 to 100 parts by weight of the gluten material as a gluten protein solid content is used with respect to 1 part by weight of the unpleasant taste substance.
(6) The method for reducing the unpleasant taste of the unpleasant taste substance according to (1), wherein the unpleasant taste substance is at least one selected from polyphenols, flavonoids, saponins, alkaloids, bitter amino acids or peptides.
(7) A gluten material dispersion dispersed in water with a galacturonic acid-containing water-soluble polysaccharide, or a gluten material dispersion dispersed in a hydrous alcohol or an aqueous saccharide solution, and an unpleasant substance are mixed. A method for producing a gluten material composite.
(8) Prepared by mixing an unpleasant substance with a dispersion of a gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution. , Gluten material complex.
(9) A food or drink or pharmaceutical comprising the gluten material complex according to (8).
It is.
本発明によれば、不快味を持つ種々の可食物質の不快味を低減させることができる。これにより安価な操作を行うことで、不快味を伴う種々の機能性成分等を、味に影響されることなく摂取することができるようになる。
According to the present invention, the unpleasant taste of various edible substances having an unpleasant taste can be reduced. Thus, by performing an inexpensive operation, various functional components having an unpleasant taste can be ingested without being influenced by the taste.
（不快味物質）
本発明における不快味とは、広義には渋み，苦味，えぐ味，収斂味，辛味、更には、異味，異臭を含むものであり、狭義には、渋味，苦味である。不快味物質とは、上記の不快味を呈する物質であり、可食物であって、サポニン類，イソフラボン類などの配糖体やアグリコン、タンニン，カテキンなどのポリフェノール類、カフェインなどのアルカロイド類、並びにペプチド，苦味アミノ酸などの、渋みや苦味等の不快味を有する成分を含む物質、更には不快味を呈する天然物や、天然物から抽出された粗抽出物等も含む、これらから選ばれる１種以上のものである。尚、苦味アミノ酸には、フェニルアラニン，ヒスチジン，アルギニン，イソロイシン，バリン，ロイシン，メチオニン，トリプトファンが含まれる。また、不快味を呈する天然物にはグリーンハーブ末や青汁等が例示でき、粗抽出物には、健康食品といわれるグァバ葉エキス，ヒハツエキスなど各種のエキス類や、甘草エキス等の漢方薬成分や生薬等が例示できる。 (Unpleasant taste substance)
The unpleasant taste in the present invention includes, in a broad sense, astringency, bitterness, puffy taste, astringent taste, pungent taste, and further an off-flavor and off-flavor, and in a narrow sense, astringency and bitterness. An unpleasant tasting substance is a substance exhibiting the above unpleasant taste, edible, glycosides such as saponins and isoflavones, polyphenols such as aglycone, tannin and catechin, alkaloids such as caffeine, In addition, substances including components having unpleasant taste such as astringency and bitter taste such as peptides and bitter amino acids, natural products exhibiting unpleasant taste, and crude extracts extracted from natural products are also selected from these 1 More than a seed. Bitter amino acids include phenylalanine, histidine, arginine, isoleucine, valine, leucine, methionine, and tryptophan. Examples of natural products exhibiting an unpleasant taste include green herb powder and green juice, and crude extracts include various extracts such as guava leaf extract and hihatu extract, which are called health foods, and herbal medicine ingredients such as licorice extract, Herbal medicine can be exemplified.
本発明における不快味とは、広義には渋み，苦味，えぐ味，収斂味，辛味、更には、異味，異臭を含むものであり、狭義には、渋味，苦味である。不快味物質とは、上記の不快味を呈する物質であり、可食物であって、サポニン類，イソフラボン類などの配糖体やアグリコン、タンニン，カテキンなどのポリフェノール類、カフェインなどのアルカロイド類、並びにペプチド，苦味アミノ酸などの、渋みや苦味等の不快味を有する成分を含む物質、更には不快味を呈する天然物や、天然物から抽出された粗抽出物等も含む、これらから選ばれる１種以上のものである。尚、苦味アミノ酸には、フェニルアラニン，ヒスチジン，アルギニン，イソロイシン，バリン，ロイシン，メチオニン，トリプトファンが含まれる。また、不快味を呈する天然物にはグリーンハーブ末や青汁等が例示でき、粗抽出物には、健康食品といわれるグァバ葉エキス，ヒハツエキスなど各種のエキス類や、甘草エキス等の漢方薬成分や生薬等が例示できる。 (Unpleasant taste substance)
The unpleasant taste in the present invention includes, in a broad sense, astringency, bitterness, puffy taste, astringent taste, pungent taste, and further an off-flavor and off-flavor, and in a narrow sense, astringency and bitterness. An unpleasant tasting substance is a substance exhibiting the above unpleasant taste, edible, glycosides such as saponins and isoflavones, polyphenols such as aglycone, tannin and catechin, alkaloids such as caffeine, In addition, substances including components having unpleasant taste such as astringency and bitter taste such as peptides and bitter amino acids, natural products exhibiting unpleasant taste, and crude extracts extracted from natural products are also selected from these 1 More than a seed. Bitter amino acids include phenylalanine, histidine, arginine, isoleucine, valine, leucine, methionine, and tryptophan. Examples of natural products exhibiting an unpleasant taste include green herb powder and green juice, and crude extracts include various extracts such as guava leaf extract and hihatu extract, which are called health foods, and herbal medicine ingredients such as licorice extract, Herbal medicine can be exemplified.
（グルテン素材）
本発明におけるグルテン素材とは、小麦，ライ麦，米などの穀物由来の蛋白質であるグルテニンとグリアジンを主成分とする、グルテン蛋白質を含んだものである。粗精製のものでも精製されたものでも、ウェットグルテンでも乾燥した粉末状のグルテン（活性グルテン）でも用いることができる。また、その乾燥方法については、フラッシュドライ，噴霧乾燥，真空乾燥，凍結乾燥などにより調製することもできる。また、グルテン蛋白質を含有する穀物、例えば小麦から調製された小麦粉も使用することができる。グルテン素材中に、グルテン蛋白質が20重量%以上存在するものが好ましく、50重量%以上存在するとさらに好ましい。 (Gluten material)
The gluten material in the present invention includes gluten protein mainly composed of glutenin and gliadin, which are proteins derived from grains such as wheat, rye and rice. Either crude or purified, wet gluten, or dry powdered gluten (active gluten) can be used. The drying method can also be prepared by flash drying, spray drying, vacuum drying, freeze drying, or the like. Moreover, the grain containing gluten protein, for example, the flour prepared from wheat, can also be used. The gluten material preferably contains 20% by weight or more of gluten protein, and more preferably 50% by weight or more.
本発明におけるグルテン素材とは、小麦，ライ麦，米などの穀物由来の蛋白質であるグルテニンとグリアジンを主成分とする、グルテン蛋白質を含んだものである。粗精製のものでも精製されたものでも、ウェットグルテンでも乾燥した粉末状のグルテン（活性グルテン）でも用いることができる。また、その乾燥方法については、フラッシュドライ，噴霧乾燥，真空乾燥，凍結乾燥などにより調製することもできる。また、グルテン蛋白質を含有する穀物、例えば小麦から調製された小麦粉も使用することができる。グルテン素材中に、グルテン蛋白質が20重量%以上存在するものが好ましく、50重量%以上存在するとさらに好ましい。 (Gluten material)
The gluten material in the present invention includes gluten protein mainly composed of glutenin and gliadin, which are proteins derived from grains such as wheat, rye and rice. Either crude or purified, wet gluten, or dry powdered gluten (active gluten) can be used. The drying method can also be prepared by flash drying, spray drying, vacuum drying, freeze drying, or the like. Moreover, the grain containing gluten protein, for example, the flour prepared from wheat, can also be used. The gluten material preferably contains 20% by weight or more of gluten protein, and more preferably 50% by weight or more.
（ガラクツロン酸含有水溶性多糖類）
本発明においてガラクツロン酸含有水溶性多糖類とは、酸性多糖類であって、主たるウロン酸がガラクツロン酸であるものを指す。具体的には大豆由来の水溶性大豆多糖類並びに、各種ペクチン、例えばビートや馬鈴薯などの根菜類から抽出したペクチンや、レモンやライムなどの柑橘類から抽出したペクチンなどがある。特に水溶性大豆多糖類を用いた場合、同水溶液または後述するグルテン分散液が、低粘度であり好ましい。尚、水溶性大豆多糖類とは、オカラより弱酸性下、100℃を超える温度で抽出をした、ガラクツロン酸を主鎖に持つ水溶性の酸性多糖類である。 (Galacturonic acid-containing water-soluble polysaccharide)
In the present invention, the galacturonic acid-containing water-soluble polysaccharide refers to an acidic polysaccharide in which the main uronic acid is galacturonic acid. Specifically, there are water-soluble soybean polysaccharides derived from soybeans, various pectins such as pectin extracted from root vegetables such as beet and potato, and pectin extracted from citrus fruits such as lemon and lime. In particular, when a water-soluble soybean polysaccharide is used, the same aqueous solution or a gluten dispersion described later is preferable because of its low viscosity. The water-soluble soybean polysaccharide is a water-soluble acidic polysaccharide having galacturonic acid in the main chain, which is extracted at a temperature exceeding 100 ° C. under weak acidity from okara.
本発明においてガラクツロン酸含有水溶性多糖類とは、酸性多糖類であって、主たるウロン酸がガラクツロン酸であるものを指す。具体的には大豆由来の水溶性大豆多糖類並びに、各種ペクチン、例えばビートや馬鈴薯などの根菜類から抽出したペクチンや、レモンやライムなどの柑橘類から抽出したペクチンなどがある。特に水溶性大豆多糖類を用いた場合、同水溶液または後述するグルテン分散液が、低粘度であり好ましい。尚、水溶性大豆多糖類とは、オカラより弱酸性下、100℃を超える温度で抽出をした、ガラクツロン酸を主鎖に持つ水溶性の酸性多糖類である。 (Galacturonic acid-containing water-soluble polysaccharide)
In the present invention, the galacturonic acid-containing water-soluble polysaccharide refers to an acidic polysaccharide in which the main uronic acid is galacturonic acid. Specifically, there are water-soluble soybean polysaccharides derived from soybeans, various pectins such as pectin extracted from root vegetables such as beet and potato, and pectin extracted from citrus fruits such as lemon and lime. In particular, when a water-soluble soybean polysaccharide is used, the same aqueous solution or a gluten dispersion described later is preferable because of its low viscosity. The water-soluble soybean polysaccharide is a water-soluble acidic polysaccharide having galacturonic acid in the main chain, which is extracted at a temperature exceeding 100 ° C. under weak acidity from okara.
（含水アルコール類）
本発明において含水アルコール類とは、分子中にアルコール性水酸基を１基以上有する水溶性アルコール類の、含水物のことである。水溶性アルコール類としては、メタノール，エタノール，n-プロパノール，iso-プロパノール等が挙げられる。可食性であり異臭が少ないものが好ましく、エタノールが最も好ましい。 (Hydrous alcohol)
In the present invention, the hydrated alcohol is a hydrated product of water-soluble alcohols having one or more alcoholic hydroxyl groups in the molecule. Examples of water-soluble alcohols include methanol, ethanol, n-propanol, and iso-propanol. Those that are edible and have less off-flavors are preferred, with ethanol being most preferred.
本発明において含水アルコール類とは、分子中にアルコール性水酸基を１基以上有する水溶性アルコール類の、含水物のことである。水溶性アルコール類としては、メタノール，エタノール，n-プロパノール，iso-プロパノール等が挙げられる。可食性であり異臭が少ないものが好ましく、エタノールが最も好ましい。 (Hydrous alcohol)
In the present invention, the hydrated alcohol is a hydrated product of water-soluble alcohols having one or more alcoholic hydroxyl groups in the molecule. Examples of water-soluble alcohols include methanol, ethanol, n-propanol, and iso-propanol. Those that are edible and have less off-flavors are preferred, with ethanol being most preferred.
（糖類水溶液）
本発明において、糖類とは、エチレングリコール，プロピレングリコール，グリセリン，エリスリトール，ソルビトール等の糖アルコール類、グルコース，フルクトース，ガラクトース，アラビノース，ショ糖，マルトース，ラクトース糖の少糖類が挙げられる。可食性であり異臭が少ないものが好ましく、グリセリン，麦芽糖，ショ糖が最も好ましい。
これら水溶性アルコール類や糖類は、液状の形態となり、その中にグルテン素材が均一なスラリー状に分散するに必要な水分を含むことが必要である。エタノールの場合、水分は５～30重量%程度が好ましく、20℃のショ糖の水溶液の場合、水分は33～95重量%程度が好ましい。また、複数のアルコール類や糖類を同時に使用することもできる。 (Sugar solution)
In the present invention, the saccharide includes sugar alcohols such as ethylene glycol, propylene glycol, glycerin, erythritol, sorbitol, and oligosaccharides such as glucose, fructose, galactose, arabinose, sucrose, maltose, and lactose sugar. Those that are edible and have little off-flavor are preferred, with glycerin, maltose, and sucrose being most preferred.
These water-soluble alcohols and saccharides are in a liquid form, and it is necessary to contain moisture necessary for the gluten material to be dispersed in a uniform slurry. In the case of ethanol, the water content is preferably about 5 to 30% by weight, and in the case of an aqueous solution of sucrose at 20 ° C., the water content is preferably about 33 to 95% by weight. Also, a plurality of alcohols and saccharides can be used simultaneously.
本発明において、糖類とは、エチレングリコール，プロピレングリコール，グリセリン，エリスリトール，ソルビトール等の糖アルコール類、グルコース，フルクトース，ガラクトース，アラビノース，ショ糖，マルトース，ラクトース糖の少糖類が挙げられる。可食性であり異臭が少ないものが好ましく、グリセリン，麦芽糖，ショ糖が最も好ましい。
これら水溶性アルコール類や糖類は、液状の形態となり、その中にグルテン素材が均一なスラリー状に分散するに必要な水分を含むことが必要である。エタノールの場合、水分は５～30重量%程度が好ましく、20℃のショ糖の水溶液の場合、水分は33～95重量%程度が好ましい。また、複数のアルコール類や糖類を同時に使用することもできる。 (Sugar solution)
In the present invention, the saccharide includes sugar alcohols such as ethylene glycol, propylene glycol, glycerin, erythritol, sorbitol, and oligosaccharides such as glucose, fructose, galactose, arabinose, sucrose, maltose, and lactose sugar. Those that are edible and have little off-flavor are preferred, with glycerin, maltose, and sucrose being most preferred.
These water-soluble alcohols and saccharides are in a liquid form, and it is necessary to contain moisture necessary for the gluten material to be dispersed in a uniform slurry. In the case of ethanol, the water content is preferably about 5 to 30% by weight, and in the case of an aqueous solution of sucrose at 20 ° C., the water content is preferably about 33 to 95% by weight. Also, a plurality of alcohols and saccharides can be used simultaneously.
（グルテン素材分散液）
本発明における分散液とは、ガラクツロン酸含有水溶性多糖類を用い、水系にてグルテン素材を均一なスラリー状態としたもの、または含水アルコール類もしくは糖類水溶液中にてグルテン素材を均一なスラリー状態としたものである。この際、各種分散性改良剤を併用してもよい。極端にpHの低いまたは高い水系の分散液は、独特の風味が付与されるために、pH５～９の分散液が好ましい。 (Gluten material dispersion)
The dispersion in the present invention is a galacturonic acid-containing water-soluble polysaccharide, in which the gluten material is made into a uniform slurry state in an aqueous system, or the gluten material is made into a uniform slurry state in a hydrous alcohol or an aqueous saccharide solution. It is a thing. At this time, various dispersibility improvers may be used in combination. Since an aqueous dispersion having an extremely low or high pH is imparted with a unique flavor, a dispersion having a pH of 5 to 9 is preferred.
本発明における分散液とは、ガラクツロン酸含有水溶性多糖類を用い、水系にてグルテン素材を均一なスラリー状態としたもの、または含水アルコール類もしくは糖類水溶液中にてグルテン素材を均一なスラリー状態としたものである。この際、各種分散性改良剤を併用してもよい。極端にpHの低いまたは高い水系の分散液は、独特の風味が付与されるために、pH５～９の分散液が好ましい。 (Gluten material dispersion)
The dispersion in the present invention is a galacturonic acid-containing water-soluble polysaccharide, in which the gluten material is made into a uniform slurry state in an aqueous system, or the gluten material is made into a uniform slurry state in a hydrous alcohol or an aqueous saccharide solution. It is a thing. At this time, various dispersibility improvers may be used in combination. Since an aqueous dispersion having an extremely low or high pH is imparted with a unique flavor, a dispersion having a pH of 5 to 9 is preferred.
本発明における、ガラクツロン酸含有水溶性多糖類の分散液への使用量は、グルテン素材中のグルテン蛋白質固形分に対して0.03重量%～20重量%の添加が好ましく、0.1重量%～10重量%がより好ましく、0.5重量%～５重量%が最も好ましい。通常はグルテン素材の粗蛋白質含量を、グルテン蛋白質固形分とみなすことができる。
In the present invention, the amount of the galacturonic acid-containing water-soluble polysaccharide used in the dispersion is preferably 0.03% to 20% by weight, more preferably 0.1% to 10% by weight, based on the gluten protein solid content in the gluten material. Is more preferable, and 0.5 to 5% by weight is most preferable. Usually, the crude protein content of a gluten material can be regarded as gluten protein solids.
不快味物質に対するグルテン素材の使用量については、不快味成分を含む物質とグルテン蛋白質が液中で分散し、不快味が低減する条件であればよい。不快味物質の純度等、不快味の程度によるが、例えば、ペプチドや精製サポニンの場合、不快味物質１重量部に対し、グルテン素材をグルテン蛋白質固形分として0.2重量部～100重量部となるように分散液に混合することが好ましく、0.5重量部～10重量部となることが更に好ましい。精製度が低い等、不快味が弱い不快味物質の場合は、グルテン蛋白質の使用量は少なくできる。
グルテン素材は、グルテン蛋白質固形分１重量部に対して３重量部～150重量部の液で分散させることが好ましく、５重量部～100重量部がより好ましい。液量が少ないとグルテンが均一に分散せず、目的の効果が得られないことがあり、液量が多すぎると、溶液が希薄となり、実用性が低くなる。 About the usage-amount of the gluten raw material with respect to an unpleasant taste substance, the substance and gluten protein which contain an unpleasant taste component should just disperse | distribute in a liquid, and should just be the conditions which an unpleasant taste reduces. Depending on the degree of unpleasant taste, such as the purity of unpleasant taste substances, for example, in the case of peptides and purified saponins, 0.2 parts by weight to 100 parts by weight of gluten material as the gluten protein solid content with respect to 1 part by weight of the unpleasant taste substance It is preferably mixed with the dispersion liquid, more preferably 0.5 to 10 parts by weight. In the case of an unpleasant tasting substance with a weak unpleasant taste such as a low degree of purification, the amount of gluten protein used can be reduced.
The gluten material is preferably dispersed in a liquid of 3 to 150 parts by weight with respect to 1 part by weight of gluten protein solids, and more preferably 5 to 100 parts by weight. If the amount of liquid is small, gluten may not be uniformly dispersed, and the intended effect may not be obtained. If the amount of liquid is too large, the solution becomes diluted and the practicality becomes low.
グルテン素材は、グルテン蛋白質固形分１重量部に対して３重量部～150重量部の液で分散させることが好ましく、５重量部～100重量部がより好ましい。液量が少ないとグルテンが均一に分散せず、目的の効果が得られないことがあり、液量が多すぎると、溶液が希薄となり、実用性が低くなる。 About the usage-amount of the gluten raw material with respect to an unpleasant taste substance, the substance and gluten protein which contain an unpleasant taste component should just disperse | distribute in a liquid, and should just be the conditions which an unpleasant taste reduces. Depending on the degree of unpleasant taste, such as the purity of unpleasant taste substances, for example, in the case of peptides and purified saponins, 0.2 parts by weight to 100 parts by weight of gluten material as the gluten protein solid content with respect to 1 part by weight of the unpleasant taste substance It is preferably mixed with the dispersion liquid, more preferably 0.5 to 10 parts by weight. In the case of an unpleasant tasting substance with a weak unpleasant taste such as a low degree of purification, the amount of gluten protein used can be reduced.
The gluten material is preferably dispersed in a liquid of 3 to 150 parts by weight with respect to 1 part by weight of gluten protein solids, and more preferably 5 to 100 parts by weight. If the amount of liquid is small, gluten may not be uniformly dispersed, and the intended effect may not be obtained. If the amount of liquid is too large, the solution becomes diluted and the practicality becomes low.
（調製法・ガラクツロン酸含有水溶性多糖類）
本発明において、分散液の調製方法については種々の方法を用いることができる。例えば、水中で塊状となったグルテン素材に対してガラクツロン酸含有水溶性多糖類を直接添加した分散液や、あらかじめ調製したガラクツロン酸含有水溶性多糖類水溶液にグルテン素材を混合した分散液、またはガラクツロン酸含有水溶性多糖類とグルテン素材の混合物に加水した分酸液に、不快味物質を添加してもよい。
あるいは不快味物質を、前述したグルテン素材を溶解させる水、またはガラクツロン酸含有水溶性多糖類を溶解させる水に、予め添加しても良い。ガラクツロン酸含有水溶性多糖類乾燥物およびグルテン素材乾燥物の各々または混合物に、不快味物質を添加した上で加水しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前のガラクツロン酸含有水溶性多糖類と、粉体または水溶液の状態で、不快味物質を混合しておくこともできる。 (Preparation method, galacturonic acid-containing water-soluble polysaccharide)
In the present invention, various methods can be used for preparing the dispersion. For example, a dispersion obtained by directly adding a galacturonic acid-containing water-soluble polysaccharide to a gluten material aggregated in water, a dispersion obtained by mixing a galacturonic acid-containing water-soluble polysaccharide aqueous solution prepared in advance, or a galacturon An unpleasant tasting substance may be added to the acid mixture obtained by adding water to a mixture of an acid-containing water-soluble polysaccharide and a gluten material.
Or you may add an unpleasant taste substance previously to the water which dissolves the gluten raw material mentioned above, or the water which dissolves galacturonic acid containing water-soluble polysaccharide. The galacturonic acid-containing water-soluble polysaccharide dried product and gluten material dried product or a mixture thereof may be added with an unpleasant substance and then added with water.
Alternatively, in order to effectively disperse the unpleasant tasting substance, the unpleasant tasting substance can be mixed with the galacturonic acid-containing water-soluble polysaccharide before addition of the gluten material in the form of a powder or an aqueous solution.
本発明において、分散液の調製方法については種々の方法を用いることができる。例えば、水中で塊状となったグルテン素材に対してガラクツロン酸含有水溶性多糖類を直接添加した分散液や、あらかじめ調製したガラクツロン酸含有水溶性多糖類水溶液にグルテン素材を混合した分散液、またはガラクツロン酸含有水溶性多糖類とグルテン素材の混合物に加水した分酸液に、不快味物質を添加してもよい。
あるいは不快味物質を、前述したグルテン素材を溶解させる水、またはガラクツロン酸含有水溶性多糖類を溶解させる水に、予め添加しても良い。ガラクツロン酸含有水溶性多糖類乾燥物およびグルテン素材乾燥物の各々または混合物に、不快味物質を添加した上で加水しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前のガラクツロン酸含有水溶性多糖類と、粉体または水溶液の状態で、不快味物質を混合しておくこともできる。 (Preparation method, galacturonic acid-containing water-soluble polysaccharide)
In the present invention, various methods can be used for preparing the dispersion. For example, a dispersion obtained by directly adding a galacturonic acid-containing water-soluble polysaccharide to a gluten material aggregated in water, a dispersion obtained by mixing a galacturonic acid-containing water-soluble polysaccharide aqueous solution prepared in advance, or a galacturon An unpleasant tasting substance may be added to the acid mixture obtained by adding water to a mixture of an acid-containing water-soluble polysaccharide and a gluten material.
Or you may add an unpleasant taste substance previously to the water which dissolves the gluten raw material mentioned above, or the water which dissolves galacturonic acid containing water-soluble polysaccharide. The galacturonic acid-containing water-soluble polysaccharide dried product and gluten material dried product or a mixture thereof may be added with an unpleasant substance and then added with water.
Alternatively, in order to effectively disperse the unpleasant tasting substance, the unpleasant tasting substance can be mixed with the galacturonic acid-containing water-soluble polysaccharide before addition of the gluten material in the form of a powder or an aqueous solution.
（調製法・含水アルコール類）
含水アルコール類を用いる場合は、例えば、水中で塊状となったグルテン素材に対してアルコール類や含水アルコール類を直接添加した分散液や、含水アルコール類にグルテン素材を混合した分散液、またはアルコール類とグルテン素材の混合物に加水した分散液に、不快味物質を添加してもよい。
あるいは不快味物質を、アルコール類に混合する水に予め添加しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前の含水アルコール類に、不快味物質を混合しておくこともできる。 (Preparation method, hydrous alcohols)
In the case of using hydrous alcohols, for example, a dispersion obtained by directly adding alcohols or hydrous alcohols to a gluten material that is agglomerated in water, a dispersion obtained by mixing gluten materials with hydrous alcohols, or alcohols An unpleasant tasting substance may be added to the dispersion which has been added to the mixture of gluten and gluten.
Or you may add an unpleasant taste substance beforehand to the water mixed with alcohol.
Or in order to disperse an unpleasant taste substance effectively, an unpleasant taste substance can also be mixed with hydrous alcohol before gluten material addition.
含水アルコール類を用いる場合は、例えば、水中で塊状となったグルテン素材に対してアルコール類や含水アルコール類を直接添加した分散液や、含水アルコール類にグルテン素材を混合した分散液、またはアルコール類とグルテン素材の混合物に加水した分散液に、不快味物質を添加してもよい。
あるいは不快味物質を、アルコール類に混合する水に予め添加しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前の含水アルコール類に、不快味物質を混合しておくこともできる。 (Preparation method, hydrous alcohols)
In the case of using hydrous alcohols, for example, a dispersion obtained by directly adding alcohols or hydrous alcohols to a gluten material that is agglomerated in water, a dispersion obtained by mixing gluten materials with hydrous alcohols, or alcohols An unpleasant tasting substance may be added to the dispersion which has been added to the mixture of gluten and gluten.
Or you may add an unpleasant taste substance beforehand to the water mixed with alcohol.
Or in order to disperse an unpleasant taste substance effectively, an unpleasant taste substance can also be mixed with hydrous alcohol before gluten material addition.
（調製法・糖類水溶液）
糖類水溶液を用いる場合は、例えば、水中で塊状となったグルテン素材に対して糖類や糖類水溶液を直接添加した分散液や、糖類水溶液にグルテン素材を混合した分散液、または糖類とグルテン素材の混合物に加水した分散液に、不快味物質を添加してもよい。
あるいは不快味物質を、糖類に混合する水に予め添加しても良いし、糖類およびグルテン素材乾燥物の各々または混合物に、不快味物質を添加した上で加水しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前の糖類水溶液に、不快味物質を混合しておくこともできる。 (Preparation method, sugar solution)
When using a saccharide aqueous solution, for example, a dispersion obtained by directly adding a saccharide or an aqueous saccharide solution to a gluten material that has become agglomerated in water, a dispersion obtained by mixing a gluten material in an aqueous saccharide solution, or a mixture of a saccharide and a gluten material. An unpleasant tasting substance may be added to the dispersion liquid.
Alternatively, the unpleasant substance may be added in advance to the water mixed with the saccharide, or the unpleasant substance may be added to each or mixture of the saccharide and the dried gluten material and then added with water.
Or in order to disperse an unpleasant taste substance effectively, an unpleasant taste substance can also be mixed with the sugar solution before gluten material addition.
糖類水溶液を用いる場合は、例えば、水中で塊状となったグルテン素材に対して糖類や糖類水溶液を直接添加した分散液や、糖類水溶液にグルテン素材を混合した分散液、または糖類とグルテン素材の混合物に加水した分散液に、不快味物質を添加してもよい。
あるいは不快味物質を、糖類に混合する水に予め添加しても良いし、糖類およびグルテン素材乾燥物の各々または混合物に、不快味物質を添加した上で加水しても良い。
あるいは、不快味物質を効果的に分散させる為に、グルテン素材添加前の糖類水溶液に、不快味物質を混合しておくこともできる。 (Preparation method, sugar solution)
When using a saccharide aqueous solution, for example, a dispersion obtained by directly adding a saccharide or an aqueous saccharide solution to a gluten material that has become agglomerated in water, a dispersion obtained by mixing a gluten material in an aqueous saccharide solution, or a mixture of a saccharide and a gluten material. An unpleasant tasting substance may be added to the dispersion liquid.
Alternatively, the unpleasant substance may be added in advance to the water mixed with the saccharide, or the unpleasant substance may be added to each or mixture of the saccharide and the dried gluten material and then added with water.
Or in order to disperse an unpleasant taste substance effectively, an unpleasant taste substance can also be mixed with the sugar solution before gluten material addition.
不快味物質の性状によって分散しがたい場合には、他の分散剤等を併用して用いることも可能である。また、攪拌力の強い高速分散攪拌機などの使用も可能である。
If it is difficult to disperse due to the properties of the unpleasant tasting substance, other dispersants can be used in combination. In addition, a high-speed dispersion stirrer having a strong stirring force can be used.
分散液の乾燥を行っても、本発明の不快味低減の効果は維持される。乾燥方法については、一般的な食品の乾燥方法であれば利用できる。例えば、凍結乾燥，噴霧乾燥、真空乾燥などがあげられる。尚、不快味物質，ガラクツロン酸含有水溶性多糖類，グルテン素材を、あるいは、不快味物質，アルコール類もしくは糖類,グルテン素材を、乾燥状態のまま単純に混合しても、本発明の効果を得ることができない。
Even if the dispersion is dried, the effect of reducing unpleasant taste of the present invention is maintained. As a drying method, any general food drying method can be used. For example, freeze drying, spray drying, vacuum drying and the like can be mentioned. The effects of the present invention can be obtained by simply mixing unpleasant substances, galacturonic acid-containing water-soluble polysaccharides and gluten materials, or by simply mixing unpleasant substances, alcohols, sugars, and gluten materials in a dry state. I can't.
（グルテン素材複合体）
以上のように調製された、不快味物質、特に種々の生理機能を伴った不快味物質と、分散したグルテン素材との混合物は、グルテン素材複合体として、飲食品や医薬品分野で様々な用途に利用できる。すなわち、不快味成分，ガラクツロン酸含有水溶性多糖類，グルテン素材を混合したグルテン素材複合体を、あるいは、不快味物質，アルコール類もしくは糖類,グルテン素材を、水溶液や分散液、またはその乾燥物に調製し、またはこれらをペレットやタブレット，ゲル，ゾル等に加工し、あるいは種々の食品や飲料にトッピングしたり、添加混合したりすることもできる。乾燥物を水や飲料に再溶解して摂取することも良い。
具体例としては、青汁などの不快味を有する飲料に、グルテン素材とガラクツロン酸含有水溶性多糖類を混合し均一に分散させることで、これらの不快味を低減することができる。あるいは、サポニンやイソフラボンなどの、不快味を持つ種々の機能性素材について、その不快味を低減したものを市販飲料に滴下し、摂取することも出来る。 (Gluten material complex)
The mixture of an unpleasant substance prepared as described above, particularly an unpleasant substance with various physiological functions, and a dispersed gluten material is used as a gluten material complex for various uses in the food and beverage and pharmaceutical fields. Available. In other words, an unpleasant tasting ingredient, a galacturonic acid-containing water-soluble polysaccharide, a gluten material complex mixed with a gluten material, or an unpleasant tasting substance, alcohols, saccharides, gluten material into an aqueous solution, dispersion, or dried product thereof. These can be prepared or processed into pellets, tablets, gels, sols, etc., or topped or added to various foods and beverages. It is also possible to take the dried product by dissolving it again in water or beverage.
As a specific example, these unpleasant tastes can be reduced by mixing and uniformly dispersing a gluten material and a galacturonic acid-containing water-soluble polysaccharide in a beverage having an unpleasant taste such as green juice. Alternatively, various functional materials having an unpleasant taste such as saponin or isoflavone can be dripped into a commercial beverage and ingested.
以上のように調製された、不快味物質、特に種々の生理機能を伴った不快味物質と、分散したグルテン素材との混合物は、グルテン素材複合体として、飲食品や医薬品分野で様々な用途に利用できる。すなわち、不快味成分，ガラクツロン酸含有水溶性多糖類，グルテン素材を混合したグルテン素材複合体を、あるいは、不快味物質，アルコール類もしくは糖類,グルテン素材を、水溶液や分散液、またはその乾燥物に調製し、またはこれらをペレットやタブレット，ゲル，ゾル等に加工し、あるいは種々の食品や飲料にトッピングしたり、添加混合したりすることもできる。乾燥物を水や飲料に再溶解して摂取することも良い。
具体例としては、青汁などの不快味を有する飲料に、グルテン素材とガラクツロン酸含有水溶性多糖類を混合し均一に分散させることで、これらの不快味を低減することができる。あるいは、サポニンやイソフラボンなどの、不快味を持つ種々の機能性素材について、その不快味を低減したものを市販飲料に滴下し、摂取することも出来る。 (Gluten material complex)
The mixture of an unpleasant substance prepared as described above, particularly an unpleasant substance with various physiological functions, and a dispersed gluten material is used as a gluten material complex for various uses in the food and beverage and pharmaceutical fields. Available. In other words, an unpleasant tasting ingredient, a galacturonic acid-containing water-soluble polysaccharide, a gluten material complex mixed with a gluten material, or an unpleasant tasting substance, alcohols, saccharides, gluten material into an aqueous solution, dispersion, or dried product thereof. These can be prepared or processed into pellets, tablets, gels, sols, etc., or topped or added to various foods and beverages. It is also possible to take the dried product by dissolving it again in water or beverage.
As a specific example, these unpleasant tastes can be reduced by mixing and uniformly dispersing a gluten material and a galacturonic acid-containing water-soluble polysaccharide in a beverage having an unpleasant taste such as green juice. Alternatively, various functional materials having an unpleasant taste such as saponin or isoflavone can be dripped into a commercial beverage and ingested.
本発明において、不快味物質とともに混合される他の素材については、特に本発明の目的に大きく影響するものでなければその種類は問わない。例えば、一般的に食品に利用される成分として、糖質，アミノ酸，有機酸，無機酸などが挙げられるが、それに限らず適宜混合することが可能である。
In the present invention, the other materials mixed with the unpleasant substance are not particularly limited as long as they do not particularly affect the purpose of the present invention. For example, carbohydrates, amino acids, organic acids, inorganic acids and the like are generally used as ingredients in foods, but are not limited thereto, and can be mixed as appropriate.
以下に実施例を記載する。
Examples are described below.
○グルテン種の検討（ガラクツロン酸含有水溶性多糖類の検討）
（実施例１）
フリーズドライ活性グルテン（北国フード（株）製 バイタルグルテン：粗蛋白質含量74重量%（as-is））10gに水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐S）を0.1g（対グルテン1.4重量％）加え混合し、グルテン混合物とした。ビーカーに70gの水を入れ、マグネティックスターラーにて攪拌したところに、グルテン混合物を投入し、１分間混合し分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散させグルテン素材複合体とした。調製したグルテン素材複合体分散液を凍結乾燥し、粉末品を得て実施例１とした。 -Examination of gluten species (examination of water-soluble polysaccharides containing galacturonic acid)
Example 1
Freeze-dried active gluten (Hokkaido Food Co., Ltd. Vital Gluten: Crude protein content 74% by weight (as-is)) 10g water-soluble soybean polysaccharide (Fuji Oil Co., Ltd. Soya Five-S) 0.1g Gluten 1.4% by weight) was added and mixed to obtain a gluten mixture. When 70 g of water was put into a beaker and stirred with a magnetic stirrer, the gluten mixture was added and mixed for 1 minute to prepare a dispersion. Furthermore, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed to obtain a gluten material complex. The prepared gluten material complex dispersion was freeze-dried to obtain a powder product, which was designated as Example 1.
（実施例１）
フリーズドライ活性グルテン（北国フード（株）製 バイタルグルテン：粗蛋白質含量74重量%（as-is））10gに水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐S）を0.1g（対グルテン1.4重量％）加え混合し、グルテン混合物とした。ビーカーに70gの水を入れ、マグネティックスターラーにて攪拌したところに、グルテン混合物を投入し、１分間混合し分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散させグルテン素材複合体とした。調製したグルテン素材複合体分散液を凍結乾燥し、粉末品を得て実施例１とした。 -Examination of gluten species (examination of water-soluble polysaccharides containing galacturonic acid)
Example 1
Freeze-dried active gluten (Hokkaido Food Co., Ltd. Vital Gluten: Crude protein content 74% by weight (as-is)) 10g water-soluble soybean polysaccharide (Fuji Oil Co., Ltd. Soya Five-S) 0.1g Gluten 1.4% by weight) was added and mixed to obtain a gluten mixture. When 70 g of water was put into a beaker and stirred with a magnetic stirrer, the gluten mixture was added and mixed for 1 minute to prepare a dispersion. Furthermore, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed to obtain a gluten material complex. The prepared gluten material complex dispersion was freeze-dried to obtain a powder product, which was designated as Example 1.
（実施例２）
実施例１において、加水量を対グルテン160gにする以外は同様の条件とした。 (Example 2)
In Example 1, the conditions were the same except that the amount of water added was 160 g of gluten.
実施例１において、加水量を対グルテン160gにする以外は同様の条件とした。 (Example 2)
In Example 1, the conditions were the same except that the amount of water added was 160 g of gluten.
（実施例３～５）
実施例２において活性グルテンを、フラッシュドライグルテン（A‐グルG），アルカリ分散性スプレードライグルテン（A‐グルK），酸分散性スプレードライグルテン（A-グルSS）（以上、グリコ栄養食品（株）製：粗蛋白質含量74重量%（as-is））とし、それぞれ実施例３，実施例４，実施例５とした。 (Examples 3 to 5)
In Example 2, the active gluten was changed to flash dry gluten (A-glu G), alkali dispersible spray dry gluten (A-glu K), acid dispersible spray dry gluten (A-glu SS) Co., Ltd .: Crude protein content 74% by weight (as-is)), and Example 3, Example 4, and Example 5, respectively.
実施例２において活性グルテンを、フラッシュドライグルテン（A‐グルG），アルカリ分散性スプレードライグルテン（A‐グルK），酸分散性スプレードライグルテン（A-グルSS）（以上、グリコ栄養食品（株）製：粗蛋白質含量74重量%（as-is））とし、それぞれ実施例３，実施例４，実施例５とした。 (Examples 3 to 5)
In Example 2, the active gluten was changed to flash dry gluten (A-glu G), alkali dispersible spray dry gluten (A-glu K), acid dispersible spray dry gluten (A-glu SS) Co., Ltd .: Crude protein content 74% by weight (as-is)), and Example 3, Example 4, and Example 5, respectively.
（実施例６）
実施例２において、活性グルテン10gを薄力粉（日清製粉（株）製 バイオレット：粗蛋白質含量８重量%（as-is））50gとする以外は同様の条件とした。 (Example 6)
In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of weak flour (Nisshin Flour Milling Co., Ltd. Violet: crude protein content 8 wt% (as-is)).
実施例２において、活性グルテン10gを薄力粉（日清製粉（株）製 バイオレット：粗蛋白質含量８重量%（as-is））50gとする以外は同様の条件とした。 (Example 6)
In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of weak flour (Nisshin Flour Milling Co., Ltd. Violet: crude protein content 8 wt% (as-is)).
（実施例７）
実施例２において、活性グルテン10gを強力粉（日本製粉（株）製 イーグル：粗蛋白質含量12重量%（as-is））50gとする以外は同様の条件とした。 (Example 7)
In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of strong flour (Eagle manufactured by Nippon Flour Milling Co., Ltd .: crude protein content 12% by weight (as-is)).
実施例２において、活性グルテン10gを強力粉（日本製粉（株）製 イーグル：粗蛋白質含量12重量%（as-is））50gとする以外は同様の条件とした。 (Example 7)
In Example 2, the same conditions were used except that 10 g of active gluten was changed to 50 g of strong flour (Eagle manufactured by Nippon Flour Milling Co., Ltd .: crude protein content 12% by weight (as-is)).
（比較例１）
実施例２において、活性グルテンを粉末状分離大豆たん白（不二製油（株）製 フジプロ‐Ｅ）と置き換える以外は同様の条件とした。 (Comparative Example 1)
In Example 2, the same conditions were used except that the active gluten was replaced with powdered separated soybean protein (Fuji Pro-E manufactured by Fuji Oil Co., Ltd.).
実施例２において、活性グルテンを粉末状分離大豆たん白（不二製油（株）製 フジプロ‐Ｅ）と置き換える以外は同様の条件とした。 (Comparative Example 1)
In Example 2, the same conditions were used except that the active gluten was replaced with powdered separated soybean protein (Fuji Pro-E manufactured by Fuji Oil Co., Ltd.).
○評価方法
各条件で得られたグルテン素材複合体粉末品を0.2gずつ食し、官能評価を行った。また、水分散させず同配合で粉体混合した粉末品をコントロールとし、その評価点との差1.0以上を合格とした。 ○ Evaluation method 0.2 g of each gluten material composite powder product obtained under each condition was eaten and subjected to sensory evaluation. In addition, a powder product in which powder was mixed with the same composition without being dispersed in water was used as a control, and a difference of 1.0 or more from the evaluation score was accepted.
各条件で得られたグルテン素材複合体粉末品を0.2gずつ食し、官能評価を行った。また、水分散させず同配合で粉体混合した粉末品をコントロールとし、その評価点との差1.0以上を合格とした。 ○ Evaluation method 0.2 g of each gluten material composite powder product obtained under each condition was eaten and subjected to sensory evaluation. In addition, a powder product in which powder was mixed with the same composition without being dispersed in water was used as a control, and a difference of 1.0 or more from the evaluation score was accepted.
○表１ 官能評価・評価表
○ Table 1 Sensory evaluation and evaluation table
○表２ グルテン種の検討（パネラー５人での平均点、粉体混合品との差）
○ Table 2 Examination of gluten species (average score of 5 panelists, difference from powder mixture)
表２に示したように、グルテンと不快味物質を水中にて分散させたグルテン素材複合体の乾燥物は、グルテンと不快味物質を粉体で混合したときよりも明らかに不快味を低減していた。また、蛋白質として粉末状分離大豆たん白を用いた場合は、不快味低減効果は得られなかった。
As shown in Table 2, the dried gluten material complex in which gluten and unpleasant substances are dispersed in water clearly reduces unpleasant taste as compared with the case where gluten and unpleasant substances are mixed with powder. It was. In addition, when powdered soy protein was used as the protein, no unpleasant taste reduction effect was obtained.
○各種不快味物質の検討
（実施例８～９）
実施例３において、高純度大豆サポニンを大豆ペプチド（不二製油（株）製 ハイニュートD1 および ハイニュートDC-6）とする以外は同様の条件とし、それぞれ実施例８，実施例９とした。評価は実施例１と同様に行った。 ○ Examination of various unpleasant tasting substances (Examples 8 to 9)
In Example 3, the same conditions were used except that the high-purity soybean saponin was soybean peptide (Fuji Oil Co., Ltd. High Newt D1 and High Newt DC-6). Evaluation was performed in the same manner as in Example 1.
（実施例８～９）
実施例３において、高純度大豆サポニンを大豆ペプチド（不二製油（株）製 ハイニュートD1 および ハイニュートDC-6）とする以外は同様の条件とし、それぞれ実施例８，実施例９とした。評価は実施例１と同様に行った。 ○ Examination of various unpleasant tasting substances (Examples 8 to 9)
In Example 3, the same conditions were used except that the high-purity soybean saponin was soybean peptide (Fuji Oil Co., Ltd. High Newt D1 and High Newt DC-6). Evaluation was performed in the same manner as in Example 1.
（実施例１０～１１）
実施例３において、高純度大豆サポニンをグァバ葉エキス粉末（ピーエイチエス社製 グァバ葉エキス末-ｓ）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１０，実施例１１とした。尚、グァバ葉エキスはタンニンに由来する不快味を有する。 (Examples 10 to 11)
In Example 3, the same conditions were used except that the high-purity soybean saponin was 1 g and 5 g of guava leaf extract powder (guava leaf extract powder-s manufactured by PHS Co., Ltd.). The guava leaf extract has an unpleasant taste derived from tannin.
実施例３において、高純度大豆サポニンをグァバ葉エキス粉末（ピーエイチエス社製 グァバ葉エキス末-ｓ）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１０，実施例１１とした。尚、グァバ葉エキスはタンニンに由来する不快味を有する。 (Examples 10 to 11)
In Example 3, the same conditions were used except that the high-purity soybean saponin was 1 g and 5 g of guava leaf extract powder (guava leaf extract powder-s manufactured by PHS Co., Ltd.). The guava leaf extract has an unpleasant taste derived from tannin.
（実施例１２～１３）
実施例３において、高純度大豆サポニンをカテキン（太陽化学（株）製 サンフェノン90S）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１２，実施例１３とした。 (Examples 12 to 13)
In Example 3, the same conditions were used except that the high-purity soybean saponin was changed to 1 g and 5 g of catechin (Sunphenon 90S manufactured by Taiyo Kagaku Co., Ltd.).
実施例３において、高純度大豆サポニンをカテキン（太陽化学（株）製 サンフェノン90S）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１２，実施例１３とした。 (Examples 12 to 13)
In Example 3, the same conditions were used except that the high-purity soybean saponin was changed to 1 g and 5 g of catechin (Sunphenon 90S manufactured by Taiyo Kagaku Co., Ltd.).
（実施例１４～１５）
実施例３において、高純度大豆サポニンをヒハツエキス（丸善製薬（株）製 ヒハツエキスパウダーMF）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１４，実施例１５とした。尚、ヒハツエキスはピペリン（アルカロイド）に由来する、辛味を伴った不快味を有する。 (Examples 14 to 15)
In Example 3, the same conditions were used except that 1 g and 5 g of high-purity soybean saponin were used as Hihatsu Extract (Hihatsu Extract Powder MF manufactured by Maruzen Pharmaceutical Co., Ltd.). In addition, a hihatsu extract has the unpleasant taste accompanied by the pungent taste derived from piperine (alkaloid).
実施例３において、高純度大豆サポニンをヒハツエキス（丸善製薬（株）製 ヒハツエキスパウダーMF）１gおよび５gとする以外は同様の条件とし、それぞれ実施例１４，実施例１５とした。尚、ヒハツエキスはピペリン（アルカロイド）に由来する、辛味を伴った不快味を有する。 (Examples 14 to 15)
In Example 3, the same conditions were used except that 1 g and 5 g of high-purity soybean saponin were used as Hihatsu Extract (Hihatsu Extract Powder MF manufactured by Maruzen Pharmaceutical Co., Ltd.). In addition, a hihatsu extract has the unpleasant taste accompanied by the pungent taste derived from piperine (alkaloid).
（実施例１６）
実施例３において、高純度大豆サポニンをグリーンハーブ末（大洋香料（株）製 グリーンハーブパウダー）１gとする以外は同様の条件とした。尚、グリーンハーブは青臭い特有の不快味を有する。 (Example 16)
In Example 3, the same conditions were used except that high-purity soybean saponin was changed to 1 g of green herb powder (Green Herb Powder manufactured by Taiyo Fragrance Co., Ltd.). Green herbs have an unpleasant taste peculiar to a blue odor.
実施例３において、高純度大豆サポニンをグリーンハーブ末（大洋香料（株）製 グリーンハーブパウダー）１gとする以外は同様の条件とした。尚、グリーンハーブは青臭い特有の不快味を有する。 (Example 16)
In Example 3, the same conditions were used except that high-purity soybean saponin was changed to 1 g of green herb powder (Green Herb Powder manufactured by Taiyo Fragrance Co., Ltd.). Green herbs have an unpleasant taste peculiar to a blue odor.
○表３ 各種不快味物質の検討（パネラー５人での平均点、粉混合品との差）
○ Table 3 Examination of various unpleasant tasting substances (average score among 5 panelists, difference from powder mixture)
以上より、ペプチド，サポニン，カテキン，タンニン等を含む種々の不快味物質について、これらをグルテンとともに水中にて分散させたグルテン素材複合体は、処理により不快味が低減されていることが確認できた。
From the above, it was confirmed that the unpleasant taste of various unpleasant substances including peptides, saponins, catechins, tannins, etc. dispersed in water together with gluten was reduced by treatment. .
○蛋白質種の検討
（実施例１７）
カップに青汁粉末（（株）三共堂漢方 青汁100%）３g、A‐グルGを１g、水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐S）を0.01g加え、水100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。表１の基準に従い、官能評価を行った。尚、青汁粉末は青臭い特有の不快味を有する。 -Examination of protein species (Example 17)
Add 3 g of Aojiru powder (Sankyodo Kampo Aojiru 100%) to the cup, 1 g of A-glu G, 0.01 g of water-soluble soybean polysaccharide (Soya Five-S, Fuji Oil Co., Ltd.), and 100 g of water. Was mixed with a spoonful for 1 minute to obtain a green juice liquid. Sensory evaluation was performed according to the criteria in Table 1. The green juice powder has an unpleasant taste peculiar to a blue odor.
（実施例１７）
カップに青汁粉末（（株）三共堂漢方 青汁100%）３g、A‐グルGを１g、水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐S）を0.01g加え、水100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。表１の基準に従い、官能評価を行った。尚、青汁粉末は青臭い特有の不快味を有する。 -Examination of protein species (Example 17)
Add 3 g of Aojiru powder (Sankyodo Kampo Aojiru 100%) to the cup, 1 g of A-glu G, 0.01 g of water-soluble soybean polysaccharide (Soya Five-S, Fuji Oil Co., Ltd.), and 100 g of water. Was mixed with a spoonful for 1 minute to obtain a green juice liquid. Sensory evaluation was performed according to the criteria in Table 1. The green juice powder has an unpleasant taste peculiar to a blue odor.
（実施例１８）
実施例１７において、A‐グルＧを３gとする以外は同様の条件とした。 (Example 18)
In Example 17, the same conditions were used except that A-glu G was 3 g.
実施例１７において、A‐グルＧを３gとする以外は同様の条件とした。 (Example 18)
In Example 17, the same conditions were used except that A-glu G was 3 g.
（比較例２）
カップに青汁粉末（同）３g、水100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。 (Comparative Example 2)
3 g of green juice powder (same as above) and 100 g of water were placed in a cup and mixed with a spoonful for 1 minute to obtain a green juice liquid.
カップに青汁粉末（同）３g、水100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。 (Comparative Example 2)
3 g of green juice powder (same as above) and 100 g of water were placed in a cup and mixed with a spoonful for 1 minute to obtain a green juice liquid.
（比較例３）
カップに青汁粉末（同）３g、牛乳100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。 (Comparative Example 3)
3 g of green juice powder (same as above) and 100 g of milk were placed in a cup and mixed with a spoonful for 1 minute to obtain a green juice liquid.
カップに青汁粉末（同）３g、牛乳100gを入れ薬さじで１分間攪拌混合し、青汁液を得た。 (Comparative Example 3)
3 g of green juice powder (same as above) and 100 g of milk were placed in a cup and mixed with a spoonful for 1 minute to obtain a green juice liquid.
（比較例４）
カップに青汁粉末（同）３g、粉末状分離大豆たん白（不二製油（株） フジプロ‐Ｅ）を３g加え、水100gを入れ薬さじで1分間攪拌混合し、青汁液を得た。 (Comparative Example 4)
3 g of green juice powder (same as above) and 3 g of powdered separated soybean protein (Fuji Oil Co., Ltd., Fujipro-E) were added to the cup, and 100 g of water was added and stirred and mixed for 1 minute with a spoonful to obtain a green juice solution.
カップに青汁粉末（同）３g、粉末状分離大豆たん白（不二製油（株） フジプロ‐Ｅ）を３g加え、水100gを入れ薬さじで1分間攪拌混合し、青汁液を得た。 (Comparative Example 4)
3 g of green juice powder (same as above) and 3 g of powdered separated soybean protein (Fuji Oil Co., Ltd., Fujipro-E) were added to the cup, and 100 g of water was added and stirred and mixed for 1 minute with a spoonful to obtain a green juice solution.
○表４ 蛋白質種の検討（パネラー５名の平均点 ４点以上を合格）
○ Table 4 Examination of protein species (average score of 4 panelists passed 4 points or more)
以上により、種々の蛋白質の中でもグルテン蛋白質にのみ、本発明の効果が得られることが確認できた。
From the above, it was confirmed that the effects of the present invention can be obtained only for gluten protein among various proteins.
○紅茶への応用
（実施例１９）
活性グルテン（グリコ栄養食品（株）製 バイタルグルテン：粗蛋白質含量74重量%（as-is））10gに水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐Ｓ）を0.1g（対グルテン1.4重量％）加え混合し、グルテン混合物とした。ビーカーに160gの水を入れ、マグネティックスターラーにて攪拌したところに混合したグルテン混合物を入れ、１分間攪拌混合しグルテン分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散物を調製しグルテン素材複合体とした。得られたグルテン素材複合体分散液を紅茶50gに3.5g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。表１の基準に従い、官能評価を行った。 ○ Application to black tea (Example 19)
10g of active gluten (Vital gluten manufactured by Glico Nutrition Foods Co., Ltd .: crude protein content 74% by weight (as-is)) and 0.1g of water-soluble soybean polysaccharide (Soya Five-S manufactured by Fuji Oil Co., Ltd.) 1.4% by weight) and mixed to obtain a gluten mixture. 160 g of water was put into a beaker, and the mixed gluten mixture was put into a place stirred with a magnetic stirrer and stirred for 1 minute to prepare a gluten dispersion. Further, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd., Soy Health SA) was added and mixed for 1 minute to prepare a dispersion to obtain a gluten material complex. 3.5 g of the obtained gluten material complex dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution. Sensory evaluation was performed according to the criteria in Table 1.
（実施例１９）
活性グルテン（グリコ栄養食品（株）製 バイタルグルテン：粗蛋白質含量74重量%（as-is））10gに水溶性大豆多糖類（不二製油（株）製 ソヤファイブ‐Ｓ）を0.1g（対グルテン1.4重量％）加え混合し、グルテン混合物とした。ビーカーに160gの水を入れ、マグネティックスターラーにて攪拌したところに混合したグルテン混合物を入れ、１分間攪拌混合しグルテン分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散物を調製しグルテン素材複合体とした。得られたグルテン素材複合体分散液を紅茶50gに3.5g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。表１の基準に従い、官能評価を行った。 ○ Application to black tea (Example 19)
10g of active gluten (Vital gluten manufactured by Glico Nutrition Foods Co., Ltd .: crude protein content 74% by weight (as-is)) and 0.1g of water-soluble soybean polysaccharide (Soya Five-S manufactured by Fuji Oil Co., Ltd.) 1.4% by weight) and mixed to obtain a gluten mixture. 160 g of water was put into a beaker, and the mixed gluten mixture was put into a place stirred with a magnetic stirrer and stirred for 1 minute to prepare a gluten dispersion. Further, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd., Soy Health SA) was added and mixed for 1 minute to prepare a dispersion to obtain a gluten material complex. 3.5 g of the obtained gluten material complex dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution. Sensory evaluation was performed according to the criteria in Table 1.
（比較例５）
実施例１９と同じ紅茶50gに高純度大豆サポニン2.9%溶液を3.5g滴下して（紅茶中のソイヘルスSA含量約100mg）紅茶溶液を作成した。 (Comparative Example 5)
3.5 g of a high-purity soybean saponin 2.9% solution was dropped into 50 g of the same black tea as in Example 19 (soy health SA content in black tea was about 100 mg) to prepare a black tea solution.
実施例１９と同じ紅茶50gに高純度大豆サポニン2.9%溶液を3.5g滴下して（紅茶中のソイヘルスSA含量約100mg）紅茶溶液を作成した。 (Comparative Example 5)
3.5 g of a high-purity soybean saponin 2.9% solution was dropped into 50 g of the same black tea as in Example 19 (soy health SA content in black tea was about 100 mg) to prepare a black tea solution.
○表５ 紅茶への応用（パネラー５名の平均点 ４点以上を合格）
○ Table 5 Application to black tea (average of 5 panelists passed 4 points or more)
紅茶にサポニン類を加えただけでは（比較例５）渋味は残存したが、サポニン類と共に分散されたグルテン素材複合体を加えると、渋味は大きく改善された。
Just by adding saponins to black tea (Comparative Example 5), the astringency remained, but when the gluten composites dispersed together with the saponins were added, the astringency was greatly improved.
○タブレットへの応用
（実施例２０）
実施例２にて調製したグルテン素材複合体粉末品９gをマルチトール（林原商事（株）製 粉末マビット50M）、乳糖顆粒（フロイント産業（株）製）44g、ショ糖脂肪酸エステル（第一工業製薬（株）製 DKエステルF-20W）３gとともに混合し、打錠機にてタブレットを作成した。表１の基準に従い、官能評価を行った。 -Application to tablets (Example 20)
9 g of the gluten material composite powder product prepared in Example 2 was maltitol (powder mabit 50M manufactured by Hayashibara Shoji Co., Ltd.), 44 g of lactose granules (manufactured by Freund Sangyo Co., Ltd.), sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) A tablet was prepared with a tableting machine by mixing with 3 g of DK Ester F-20W (manufactured by Co., Ltd.). Sensory evaluation was performed according to the criteria in Table 1.
（実施例２０）
実施例２にて調製したグルテン素材複合体粉末品９gをマルチトール（林原商事（株）製 粉末マビット50M）、乳糖顆粒（フロイント産業（株）製）44g、ショ糖脂肪酸エステル（第一工業製薬（株）製 DKエステルF-20W）３gとともに混合し、打錠機にてタブレットを作成した。表１の基準に従い、官能評価を行った。 -Application to tablets (Example 20)
9 g of the gluten material composite powder product prepared in Example 2 was maltitol (powder mabit 50M manufactured by Hayashibara Shoji Co., Ltd.), 44 g of lactose granules (manufactured by Freund Sangyo Co., Ltd.), sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) A tablet was prepared with a tableting machine by mixing with 3 g of DK Ester F-20W (manufactured by Co., Ltd.). Sensory evaluation was performed according to the criteria in Table 1.
（比較例６）
水分散させず同配合で粉体混合した粉末品をコントロールとし、実施例２と同配合を水分散させず同配合で粉体混合した粉末混合品９gを用いて、実施例２０と同様にタブレットを作成し評価した。 (Comparative Example 6)
Tablets were prepared in the same manner as in Example 20 using 9 g of the powder mixture obtained by mixing the powder in the same composition as in Example 2 without dispersing in water and using the same powder in the same composition as in Example 2. Was created and evaluated.
水分散させず同配合で粉体混合した粉末品をコントロールとし、実施例２と同配合を水分散させず同配合で粉体混合した粉末混合品９gを用いて、実施例２０と同様にタブレットを作成し評価した。 (Comparative Example 6)
Tablets were prepared in the same manner as in Example 20 using 9 g of the powder mixture obtained by mixing the powder in the same composition as in Example 2 without dispersing in water and using the same powder in the same composition as in Example 2. Was created and evaluated.
○表６ タブレットへの応用（パネラー５名の平均点 ４点以上を合格）
○ Table 6 Application to tablets (average score of 4 panelists passed 4 points or more)
グルテンおよび高純度大豆サポニンに糖類と乳化剤を単純に混合した比較例６に比べ、グルテンとサポニンを水中で分散させたグルテン素材複合体である実施例２０は、不快味が大きく低減した。
Compared with Comparative Example 6 in which saccharide and emulsifier were simply mixed with gluten and high-purity soybean saponin, Example 20, which is a gluten material composite in which gluten and saponin were dispersed in water, greatly reduced unpleasant taste.
○含水エタノールによる検討
（実施例２１）
フリーズドライ活性グルテン（北国フード（株）製 バイタルグルテン）10gに70容量%エタノールを70g加え、ビーカー中で、マグネティックスターラーにて１分間混合し分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散させた。調製した分散液を乾燥し、粉末品を得て実施例２１とした。評価方法は実施例１～７と同様に、表１の基準に従い官能評価を行った。 ○ Examination with hydrous ethanol (Example 21)
70 g of 70% by volume ethanol was added to 10 g of freeze-dried active gluten (Vital Gluten manufactured by Hokugoku Food Co., Ltd.), and a dispersion was prepared by mixing in a beaker with a magnetic stirrer for 1 minute. Further, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed. The prepared dispersion was dried to obtain a powder product, which was designated as Example 21. In the same manner as in Examples 1 to 7, the evaluation method was sensory evaluation according to the criteria in Table 1.
（実施例２１）
フリーズドライ活性グルテン（北国フード（株）製 バイタルグルテン）10gに70容量%エタノールを70g加え、ビーカー中で、マグネティックスターラーにて１分間混合し分散液を作成した。さらに高純度大豆サポニン（不二製油（株） ソイヘルスSA）を５g加え、１分間混合し、分散させた。調製した分散液を乾燥し、粉末品を得て実施例２１とした。評価方法は実施例１～７と同様に、表１の基準に従い官能評価を行った。 ○ Examination with hydrous ethanol (Example 21)
70 g of 70% by volume ethanol was added to 10 g of freeze-dried active gluten (Vital Gluten manufactured by Hokugoku Food Co., Ltd.), and a dispersion was prepared by mixing in a beaker with a magnetic stirrer for 1 minute. Further, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soy Health SA) was added, mixed for 1 minute, and dispersed. The prepared dispersion was dried to obtain a powder product, which was designated as Example 21. In the same manner as in Examples 1 to 7, the evaluation method was sensory evaluation according to the criteria in Table 1.
○表７ 実施例２１の評価結果（パネラー５人での平均点、粉混合品との差）
○ Table 7 Evaluation results of Example 21 (average score of 5 panelists, difference from powder mixture)
（実施例２２）
○糖類水溶液による検討
実施例２１において、70容量%エタノールを70重量%グリセリン溶液にする以外は同様の条件とし混合液を得た。得られた分散液を紅茶50gに1.8 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Example 22)
Examination with aqueous saccharide solution A mixed solution was obtained under the same conditions as in Example 21 except that 70% by volume ethanol was changed to a 70% by weight glycerin solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
○糖類水溶液による検討
実施例２１において、70容量%エタノールを70重量%グリセリン溶液にする以外は同様の条件とし混合液を得た。得られた分散液を紅茶50gに1.8 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Example 22)
Examination with aqueous saccharide solution A mixed solution was obtained under the same conditions as in Example 21 except that 70% by volume ethanol was changed to a 70% by weight glycerin solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
（比較例７）
実施例２１と同様にして、グルテンを添加せず分散液を得た。得られた分散液を紅茶50gに1.5 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Comparative Example 7)
In the same manner as in Example 21, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
実施例２１と同様にして、グルテンを添加せず分散液を得た。得られた分散液を紅茶50gに1.5 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Comparative Example 7)
In the same manner as in Example 21, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
（実施例２３）
実施例２１において、70容量%エタノールを65重量%ショ糖溶液にする以外は同様の条件とし混合液を得た。得られた分散液を紅茶50gに1.8 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Example 23)
A mixed solution was obtained under the same conditions as in Example 21, except that 70% ethanol was changed to a 65% by weight sucrose solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
実施例２１において、70容量%エタノールを65重量%ショ糖溶液にする以外は同様の条件とし混合液を得た。得られた分散液を紅茶50gに1.8 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した。 (Example 23)
A mixed solution was obtained under the same conditions as in Example 21, except that 70% ethanol was changed to a 65% by weight sucrose solution. 1.8 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
（比較例８）
実施例２３と同様にして、グルテンを添加せず分散液を得た。得られた分散液を紅茶50gに1.5 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した (Comparative Example 8)
In the same manner as in Example 23, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
実施例２３と同様にして、グルテンを添加せず分散液を得た。得られた分散液を紅茶50gに1.5 g滴下して（紅茶中のソイヘルスSAの含量約100mg）紅茶溶液を作成した (Comparative Example 8)
In the same manner as in Example 23, a dispersion was obtained without adding gluten. 1.5 g of the obtained dispersion was dropped into 50 g of black tea (the content of Soy Health SA in black tea was about 100 mg) to prepare a black tea solution.
○表８ 紅茶への応用（パネラー５名の平均点 ４点以上を合格）
○ Table 8 Application to black tea (average score of 4 panelists passed 4 points or more)
表７，８に示したように、グルテンと不快味物質を液中にて分散させた分散液、またはそれを乾燥させた乾燥物は、グルテンと不快味物質を粉体で混合したときや、単独の分散液よりも明らかに不快味が低減していた。
As shown in Tables 7 and 8, a dispersion obtained by dispersing gluten and an unpleasant substance in the liquid, or a dried product obtained by drying the gluten and the unpleasant substance is mixed with the powder, The unpleasant taste was clearly reduced compared to the single dispersion.
Claims (9)
- 不快味物質に対し、液中に分散されたグルテン素材を混合することを特徴とする、不快味物質の不快味の低減方法。 A method for reducing an unpleasant taste of an unpleasant taste substance, comprising mixing a gluten material dispersed in a liquid with the unpleasant taste substance.
- 不快味物質に対し、ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材を混合することを特徴とする、請求項１に記載の不快味物質の不快味の低減方法。 The method for reducing an unpleasant taste of an unpleasant taste substance according to claim 1, wherein a gluten material dispersed in an aqueous system with a galacturonic acid-containing water-soluble polysaccharide is mixed with the unpleasant taste substance.
- グルテン素材中のグルテン蛋白質固形分に対し、ガラクツロン酸含有水溶性多糖類を0.03～20重量%用いる、請求項２に記載の不快味物質の不快味の低減方法。 The method for reducing unpleasant taste of an unpleasant taste substance according to claim 2, wherein 0.03 to 20% by weight of the galacturonic acid-containing water-soluble polysaccharide is used with respect to the gluten protein solid content in the gluten material.
- 不快味物質に対し、含水アルコール類もしくは糖類水溶液に分散されたグルテン素材を混合することを特徴とする、請求項１に記載の不快味物質の不快味の低減方法。 The method for reducing unpleasant taste of an unpleasant taste substance according to claim 1, wherein a gluten material dispersed in a hydrous alcohol or an aqueous saccharide solution is mixed with the unpleasant taste substance.
- 不快味物質１重量部に対し、グルテン素材をグルテン蛋白質固形分として、0.2～100重量部用いる、請求項１に記載の不快味物質の不快味の低減方法。 The method for reducing the unpleasant taste of an unpleasant taste substance according to claim 1, wherein 0.2 to 100 parts by weight of the gluten material as a gluten protein solid content is used per 1 part by weight of the unpleasant taste substance.
- 不快味物質が、ポリフェノール類，フラボノイド類，サポニン類，アルカロイド類，苦味アミノ酸またはペプチドから選ばれる１種以上である、請求項１に記載の不快味物質の不快味の低減方法。 The method for reducing an unpleasant taste of an unpleasant taste substance according to claim 1, wherein the unpleasant taste substance is at least one selected from polyphenols, flavonoids, saponins, alkaloids, bitter amino acids or peptides.
- ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することを特徴とする、グルテン素材複合体の製造方法。 A gluten material dispersed in an aqueous system with a water-soluble polysaccharide containing galacturonic acid, or a gluten material dispersion dispersed in a hydrous alcohol or an aqueous saccharide solution, and an unpleasant substance are mixed. A method for producing a composite material.
- ガラクツロン酸含有水溶性多糖類により水系に分散されたグルテン素材の分散液、または含水アルコール類もしくは糖類水溶液中に分散したグルテン素材の分散液と、不快味物質を混合することで調製した、グルテン素材複合体。 Gluten material prepared by mixing a dispersion of gluten material dispersed in water with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of gluten material dispersed in water-containing alcohols or aqueous saccharides, and an unpleasant substance Complex.
- 請求項８のグルテン素材複合体を含んだ飲食品または医薬品。 A food or drink or pharmaceutical comprising the gluten material complex according to claim 8.
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| WO2016116436A1 (en) * | 2015-01-22 | 2016-07-28 | Unilever Plc | Improved beverage comprising tea polyphenols |
| EP2997831A4 (en) * | 2013-05-01 | 2016-12-07 | Fuji Oil Holdings Inc | Gluten dispersibility improver and gluten dispersion |
| JP2020114263A (en) * | 2014-11-27 | 2020-07-30 | 大正製薬株式会社 | Aqueous liquid beverage |
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| CN117618581B (en) * | 2023-12-07 | 2024-04-09 | 广州金叶健康科技有限公司 | Flavoring agent for traditional Chinese medicine oral liquid, and preparation method and application thereof |
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| WO1996034538A1 (en) * | 1995-05-02 | 1996-11-07 | Opta Food Ingredients, Inc. | Gluten-derived colloidal dispersions and edible coatings therefrom |
| CA2167662A1 (en) * | 1996-01-19 | 1997-07-20 | Frederick K. Chaundy | Process for solubilizing gluten that normally is capable of absorbing water without dissolution |
| US5738805A (en) * | 1994-12-23 | 1998-04-14 | Basf Corporation | Process for solubilizing gluten that normally is capable of absorbing water without dissolution |
| JPH11313658A (en) * | 1998-05-08 | 1999-11-16 | Nof Corp | Granulating and coating composition for food, granulated and coated food and its production |
| JP2004161701A (en) * | 2002-11-14 | 2004-06-10 | Kobayashi Pharmaceut Co Ltd | Composition in which bitterness and odor of cysteines are reduced |
| JP2005027651A (en) * | 2002-11-29 | 2005-02-03 | Freunt Ind Co Ltd | Aqueous shellac coating, method for producing the coating, coated food, method for producing the food, coated pharmaceutical, and method for producing the pharmaceutical |
| WO2009011253A1 (en) * | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH077476U (en) * | 1993-06-29 | 1995-02-03 | 株式会社福寿園 | Green tea powder coating green tea |
| US20070098746A1 (en) * | 2005-11-02 | 2007-05-03 | Nichols William M | Multi-layered coating technology for taste masking |
| CA2732655A1 (en) * | 2008-07-31 | 2010-02-04 | Feyecon B.V. | Microencapsulate and process for the manufacture thereof |
-
2011
- 2011-03-17 KR KR1020127022347A patent/KR101841950B1/en active IP Right Grant
- 2011-03-17 WO PCT/JP2011/056325 patent/WO2011118481A1/en active Application Filing
- 2011-03-17 JP JP2012506964A patent/JP6024899B2/en not_active Expired - Fee Related
- 2011-03-17 CN CN201180012163.6A patent/CN102802438B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05201855A (en) * | 1992-01-29 | 1993-08-10 | Ss Pharmaceut Co Ltd | Granule |
| US5738805A (en) * | 1994-12-23 | 1998-04-14 | Basf Corporation | Process for solubilizing gluten that normally is capable of absorbing water without dissolution |
| WO1996034538A1 (en) * | 1995-05-02 | 1996-11-07 | Opta Food Ingredients, Inc. | Gluten-derived colloidal dispersions and edible coatings therefrom |
| CA2167662A1 (en) * | 1996-01-19 | 1997-07-20 | Frederick K. Chaundy | Process for solubilizing gluten that normally is capable of absorbing water without dissolution |
| JPH11313658A (en) * | 1998-05-08 | 1999-11-16 | Nof Corp | Granulating and coating composition for food, granulated and coated food and its production |
| JP2004161701A (en) * | 2002-11-14 | 2004-06-10 | Kobayashi Pharmaceut Co Ltd | Composition in which bitterness and odor of cysteines are reduced |
| JP2005027651A (en) * | 2002-11-29 | 2005-02-03 | Freunt Ind Co Ltd | Aqueous shellac coating, method for producing the coating, coated food, method for producing the food, coated pharmaceutical, and method for producing the pharmaceutical |
| WO2009011253A1 (en) * | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2997831A4 (en) * | 2013-05-01 | 2016-12-07 | Fuji Oil Holdings Inc | Gluten dispersibility improver and gluten dispersion |
| JPWO2014178321A1 (en) * | 2013-05-01 | 2017-02-23 | 不二製油株式会社 | Gluten dispersion improver and gluten dispersion |
| JP2020114263A (en) * | 2014-11-27 | 2020-07-30 | 大正製薬株式会社 | Aqueous liquid beverage |
| WO2016116436A1 (en) * | 2015-01-22 | 2016-07-28 | Unilever Plc | Improved beverage comprising tea polyphenols |
| EA033917B1 (en) * | 2015-01-22 | 2019-12-10 | Юнилевер Н.В. | Improved beverage comprising tea polyphenols |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102802438A (en) | 2012-11-28 |
| KR101841950B1 (en) | 2018-03-26 |
| KR20130018659A (en) | 2013-02-25 |
| JP6024899B2 (en) | 2016-11-16 |
| CN102802438B (en) | 2014-08-20 |
| JPWO2011118481A1 (en) | 2013-07-04 |
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