WO2013061972A1 - Composition d'aliment - Google Patents

Composition d'aliment Download PDF

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Publication number
WO2013061972A1
WO2013061972A1 PCT/JP2012/077371 JP2012077371W WO2013061972A1 WO 2013061972 A1 WO2013061972 A1 WO 2013061972A1 JP 2012077371 W JP2012077371 W JP 2012077371W WO 2013061972 A1 WO2013061972 A1 WO 2013061972A1
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WO
WIPO (PCT)
Prior art keywords
creamer
composition
weight
glutamylvalylglycine
food
Prior art date
Application number
PCT/JP2012/077371
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English (en)
Japanese (ja)
Inventor
首一 徐
房孝 剱持
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2013061972A1 publication Critical patent/WO2013061972A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a creamer composition containing ⁇ -glutamyl valylglycine, and further to a composition for food and drink containing the creamer composition.
  • Creamers (sometimes referred to as whiteners and creams) are generally used to reduce the bitterness and sourness of coffee and other foods and drinks, and to enhance the aroma.
  • interest in low-calorie, low-fat products has been increasing due to diversifying consumer needs and increasing health-consciousness.
  • reducing creamers leads to cost reductions and benefits for manufacturers.
  • creamers are reduced in beverages such as coffee, the milk flavor and the fat-like richness of milk, which are creamer functions, are reduced, leading to a reduction in commercial value.
  • creamers are extremely deteriorated in quality due to oxidation, and long-term storage is difficult.
  • the flavor of the oxidized creamer deteriorates, and the use of the creamer may cause the food and drink itself to have an unfavorable taste.
  • antioxidants such as vitamin D are mainly used.
  • the creamer is often filled in a highly light-shielding container such as a brown bottle, and the inside of the container is sealed with an aluminum lid.
  • the creamer gradually oxidizes due to the ingress of external air, and after a certain amount of time, even if antioxidants are added, its flavor is greatly impaired. is there.
  • the use of individual packaging for single use using a small container is also seen, but there is a problem that the manufacturing cost of packaging materials and the like is generated. There have been few reports on effective improvement means other than the above.
  • ⁇ -glutamylvalylglycine is an existing peptide in which glutamic acid, valine and glycine are bound, and is known to be an agonist of calcium receptor together with other structurally similar peptides (Patent Document 6).
  • ⁇ -glutamylvalylglycine has a rich taste imparting activity through activation of a calcium receptor (Patent Document 6).
  • ⁇ -glutamylvalylglycine has an effect of improving the quality of sweetness of sweet substances such as aspartame and sucralose (Patent Document 7).
  • Patent Document 8 It has also been reported that ⁇ -glutamylvalylglycine imparts a fat-like rich feeling to low-fat foods. However, there has been no report on the effect that a specific composition containing ⁇ -glutamylvalylglycine improves the deterioration of quality due to oxidation of the creamer.
  • An object of the present invention is to provide a creamer composition in which the function of the creamer is enhanced and quality deterioration due to oxidation is effectively improved, and further to provide a food or drink containing the creamer composition.
  • the present inventors have found that, by adding a thickening polysaccharide to ⁇ -glutamylvalylglycine and adding it to the creamer, the effect of enhancing the function of the creamer and the oxidation of the creamer The effect of improving the quality deterioration was obtained, and furthermore, the addition of calcium salts together found that these effects were further improved, and the present invention was completed.
  • the present invention relates to the following.
  • a step of blending ⁇ -glutamylvalylglycine or a salt thereof to be 0.00001 to 0.005 wt%, and a thickening polysaccharide to be 0.012 to 1.6 wt% The manufacturing method of creamer containing food-drinks including the process to do.
  • [2] Compounding of ⁇ -glutamylvalylglycine or a salt thereof and a thickening polysaccharide is carried out by adding a ⁇ -glutamylvalylglycine-containing composition, and the ⁇ -glutamylvalylglycine-containing composition has the following (1) ) And (2), the production method according to [1]: (1) 0.0006 to 29.5% by weight of ⁇ -glutamylvalylglycine or a salt thereof, (2) 70.5 to 99.9% by weight thickening polysaccharide.
  • a method for producing a creamer-containing food or drink comprising a step of blending the calcium salt to 0.02 to 0.07% by weight.
  • [4] ⁇ -glutamylvalylglycine or a salt thereof, a thickening polysaccharide, and a calcium salt are blended by adding the ⁇ -glutamylvalylglycine-containing composition, and the ⁇ -glutamylvalylglycine-containing composition is The production method according to [3], comprising the following (1) to (3): (1) 0.0006 to 13.5% by weight of ⁇ -glutamylvalylglycine or a salt thereof, (2) 13.8 to 98.7% by weight thickening polysaccharide, (3) 1.2-85.4% by weight of calcium salt.
  • the thickening polysaccharide contains maltodextrin and xanthan gum, and the blending ratio of maltodextrin and xanthan gum is 1: 0.0013 to 1:10 as a weight ratio, according to [1] to [4] The method according to any one.
  • the method according to [1] further including a step of blending a calcium salt so that the calcium salt is 0.02 to 0.07% by weight.
  • the creamer-containing food or drink is a beverage selected from a coffee beverage, a cocoa beverage, a tea beverage, and a matcha beverage.
  • a composition for food and drink comprising 2 to 99.8% by weight of the creamer composition according to any one of [11] to [16].
  • a creamer-containing food or drink comprising 5 to 50% by weight of the composition for food or drink according to [17].
  • the creamer-containing food / beverage product according to [18], wherein the creamer-containing food / beverage product is a beverage selected from a coffee beverage, a cocoa beverage, a tea beverage, and a matcha beverage.
  • the creamer-containing food or drink according to [18] wherein the creamer-containing food or drink is soup or sauce.
  • the function of the creamer (influence on the taste, flavor and texture) is effectively improved.
  • the blending amount of the creamer raw material in the food and drink can be reduced, and the production cost of the creamer can be suppressed.
  • the present invention provides a creamer composition containing 0.02 to 99.9% by weight of a ⁇ -glutamylvalylglycine-containing composition.
  • the ⁇ -glutamylvalylglycine-containing composition comprises (1) ⁇ - It contains glutamyl valylglycine or a salt thereof and (2) a thickening polysaccharide.
  • the creamer composition of the present invention can enhance the function of the creamer and improve the deterioration of the creamer quality due to oxidation.
  • the function of the creamer means the effect of the creamer on the taste, flavor, and texture given to the food and drink containing the creamer. Specifically, the milk flavor and milk given to the food and drink The fat-like rich feeling and the like.
  • “degradation of creamer quality due to oxidation” means that the creamer's taste and flavor are reduced as the creamer is oxidized, or in addition to this, an undesirable taste or flavor is imparted to the creamer. means. Both can be confirmed by sensory evaluation as shown in the examples described later.
  • creamer refers to those that can be added to food and drink (eg, coffee, tea, soup, sauce, etc.) to impart milk flavor and creaminess, and mainly contain fat and protein. Cream. Specific examples thereof include coffee whitener, coffee cream, table cream, light cream, clotted cream, creaming powder and the like. The creamer is sometimes called a whitener or cream.
  • the “creamer composition” means a composition containing the creamer and a ⁇ -glutamylvalylglycine-containing composition ( ⁇ -glutamylvalylglycine or a salt thereof, a thickening polysaccharide, and optionally a calcium salt). Means a thing.
  • the creamer normally used for food-drinks can be used as it is.
  • the creamer used in the present invention contains, for example, milk fat or vegetable fat, usually about 5 to 99.9% by weight, preferably about 15 to 75% by weight, more preferably 30 to 60% by weight. , Protein, milk components, carbohydrates and the like.
  • the said creamer can contain the additive which can be used for normal creamers, such as an emulsifier, a thickener, a buffering agent, a stabilizer, a pH adjuster, and a fragrance
  • the kind and content of the additive can be appropriately set according to the purpose of use.
  • the form of the creamer contained in the creamer composition of the present invention is not particularly limited, but a liquid or powder creamer can be used.
  • a liquid or powder creamer can be used as the liquid creamer.
  • those forming an oil-in-water (O / W) type or W / O / W type emulsion can be used.
  • the powdered creamer can be obtained by drying a solution containing various constituents. Examples of the drying method include spray drying (spray drying), drum drying (drum drying), and vacuum. Freeze drying (freeze drying) and the like can be mentioned. Whether the said creamer is a liquid form or a powder form, it can be manufactured using a method well-known to those skilled in the art.
  • ⁇ -Glutamylvalylglycine used in the creamer composition of the present invention is an existing peptide in which three kinds of amino acids of glutamic acid, valine and glycine are bound. Specifically, it is a peptide in which the amino group of valine has a peptide bond to the carboxyl group at the ⁇ -position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of valine, and is arranged in the order of glutamic acid, valine, and glycine. . Its structural formula is shown as follows. In the present invention, ⁇ -glutamylvalylglycine includes any optical isomer.
  • ⁇ -Glutamylvalylglycine in the present invention is a known peptide, for example, by appropriately using a known method such as (1) a method of chemical synthesis or (2) a method of synthesis by enzymatic reaction. Can be acquired.
  • ⁇ -glutamylvalylglycine in the present invention can also be produced according to the method described in International Publication No. 2007/055393 pamphlet.
  • ⁇ -Glutamylvalylglycine in the present invention may be in the form of a salt.
  • the salt of ⁇ -glutamylvalylglycine is not particularly limited as long as it is an edible salt or a pharmacologically acceptable salt.
  • an acidic group such as a carboxyl group, sodium, potassium, etc.
  • salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid , Salts with organic carboxylic acids such as succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, deoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid; methanesulfonic acid, benzene Examples thereof include salts with organic sulfonic acids such as sulfonic acid and p-toluenesulfonic acid.
  • the above-mentioned ⁇ -glutamylvalylglycine or a salt thereof can be combined with a thickening polysaccharide to constitute a ⁇ -glutamylvalylglycine-containing composition in the present invention.
  • the content of ⁇ -glutamylvalylglycine or a salt thereof in the composition is 0.0006 to 33.3% by weight, preferably 0.006 to 29.5% by weight, more preferably 0.006 to 2.5% by weight.
  • the thickening polysaccharide in the present invention is used for imparting viscosity to the ⁇ -glutamylvalylglycine-containing composition, and is not particularly limited as long as it is a polysaccharide having such an action.
  • the thickening polysaccharide in the present invention is preferably a group (thickening polysaccharide) that is preferably contained in food and drink at a high concentration (usually 0.01 to 1.5% by weight, preferably 0.015 to 0.3% by weight). Saccharide A) and a group (thickening polysaccharide B) that is preferably contained in food and drink at a low concentration (usually 0.002 to 0.1% by weight, preferably 0.0045 to 0.006% by weight) Can be classified.
  • thickening polysaccharide A examples include starch and starch degradation products, and specific examples include corn starch, esterified starch, etherified starch, crosslinked starch, oxidized starch, maltodextrin, and powdered candy. Can be mentioned. Of these, starch degradation products are preferred, maltodextrins and powdered candy are more preferred, and maltodextrins are particularly preferred from the viewpoints of enhancing the function of creamers and improving the reduction in quality due to creamer oxidation.
  • the thickening polysaccharide B is a polysaccharide capable of imparting viscosity even when added at a low concentration.
  • xanthan gum examples thereof include xanthan gum, curdlan, carrageenan, guar gum, roast bean gum, tamarind gum, pectin, and alginic acid. be able to.
  • xanthan gum is preferable from the viewpoint of enhancing the function of the creamer and improving the quality deterioration due to the oxidation of the creamer.
  • one of thickening polysaccharides A and B can be used alone or in combination of two or more.
  • the thickening polysaccharide in the present invention is preferably a starch degradation product or xanthan gum from the viewpoint of enhancing the function of the creamer and improving the quality deterioration due to the oxidation of the creamer.
  • any 1 type may be used for a starch degradation product and a xanthan gum, it is especially preferable to use combining these.
  • the content of the thickening polysaccharide in the ⁇ -glutamylvalylglycine-containing composition is usually 13.8 to 99.9% by weight, preferably 20.2 to 99.9% by weight, more preferably 66 0.7 to 99.9% by weight, particularly preferably 70.5% to 99.9% by weight.
  • an appropriate viscosity can be imparted to the ⁇ -glutamylvalylglycine-containing composition, and further, the creamer function is enhanced and the quality of the creamer is deteriorated due to oxidation. Can be effectively improved.
  • the content of the thickening polysaccharide is less than 13.8% by weight, the effect tends to be hardly recognized.
  • the content exceeds 99.9% by weight it becomes a gummy sticky texture when eating and drinking. , There is a tendency to feel uncomfortable.
  • the content of the thickening polysaccharide A in the ⁇ -glutamylvalylglycine-containing composition is usually 7.6 to 99. 9 wt%, preferably 8.6 to 99.9 wt%, more preferably 12.5 to 99.4 wt%, and the content of thickening polysaccharide B is usually 0.13 to 90.9 wt% %, Preferably 0.28 to 37.5% by weight.
  • the blending ratio of the thickening polysaccharide A and the thickening polysaccharide B is usually 1: 0.0013 to 1:10 as a weight ratio. Yes, preferably 1: 0.15 to 1: 3.7.
  • the mixing ratio of ⁇ -glutamylvalylglycine or a salt thereof and a thickening polysaccharide in the ⁇ -glutamylvalylglycine-containing composition is usually 1 as a weight ratio. : 2 to 1: 1160,000, preferably 1: 8 to 1: 16650.
  • the content of starch degradation product in the ⁇ -glutamylvalylglycine-containing composition is usually 7.6 to 99. 9.9 wt%, preferably 8.6 to 99.9 wt%, more preferably 12.5 to 99.4 wt%, and the xanthan gum content is usually 0.13 to 90.9 wt% It is preferably 0.28 to 37.5% by weight.
  • the blending ratio of starch degradation product and xanthan gum starch degradation product (preferably maltodextrin): xanthan gum) is usually 1: 0.0013 to 1:10, preferably 1: 0. 15 to 1: 3.7.
  • the ⁇ -glutamylvalylglycine-containing composition in the present invention can further contain a calcium salt.
  • a calcium salt By containing the calcium salt together, it becomes possible to more effectively improve the function of the creamer and improve the quality deterioration due to the oxidation of the creamer.
  • Specific examples of the calcium salt include calcium lactate, calcium carbonate, calcium chloride, calcium gluconate, calcium citrate and the like, and these can be used alone or in combination of two or more.
  • calcium lactate is preferable from the viewpoint of enhancement of the function of the creamer and improvement effect of quality deterioration due to oxidation of the creamer.
  • the content of the calcium salt in the composition is usually 1.2 to 85.4% by weight, preferably 2.7 to 82.1% by weight.
  • the mixing ratio of (A) ⁇ -glutamylvalylglycine or a salt thereof, (B) thickening polysaccharide, and (C) calcium salt in the composition is (A + B): C. Usually, it is 1: 0.012 to 1: 5.9, preferably 1: 0.015 to 1: 2.9.
  • a calcium salt is contained, the content of ⁇ -glutamylvalylglycine or a salt thereof in the composition is usually 0.0006 to 13.5% by weight, and the content of the thickening polysaccharide is usually 13 0.8 to 98.7% by weight.
  • the content of the calcium salt is less than 1.2% by weight, the effect tends to be hardly recognized, and when it exceeds 85.4% by weight, an unfavorable bitterness tends to appear at the time of eating and drinking.
  • the blending ratio of ⁇ -glutamylvalylglycine or a salt thereof and a calcium salt in the ⁇ -glutamylvalylglycine-containing composition is usually 1: 4 to 1: 7000, preferably 1: 150 to 1: 550, as a weight ratio.
  • the ⁇ -glutamylvalylglycine-containing composition according to the present invention further contains ⁇ -glutamylvalylglycine or a salt thereof, a thickening polysaccharide, and, if necessary, a calcium salt and other additives (such as a pH adjuster). You can also The kind and content of the additive can be appropriately set according to the purpose of use.
  • the ⁇ -glutamylvalylglycine-containing composition in the present invention can be produced by mixing the various components described above using a method known per se.
  • the ⁇ -glutamylvalylglycine-containing composition as described above is generally 0.02 to 99.9% by weight, preferably 0.022 to 83.8% by weight, more preferably 0.8% in the creamer composition of the present invention. 024 to 35.3% by weight is contained.
  • the ⁇ -glutamylvalylglycine-containing composition within the above range, it is possible to enhance the function of the creamer and effectively improve the deterioration in quality due to the oxidation of the creamer.
  • the content of the ⁇ -glutamylvalylglycine-containing composition is less than 0.02% by weight, the effect tends to be hardly recognized, and when it exceeds 99.9% by weight, the balance of the overall taste during eating and drinking Tends to break down, the texture becomes gum-like, and an unpleasant bitterness tends to appear.
  • the creamer content in the creamer composition of the present invention is usually 0.1 to 99.98% by weight, preferably 16.2 to 99.98% by weight, more preferably 64.7 to 99.98%. % By weight.
  • the creamer composition of the present invention can appropriately contain various additives that can be usually used for creamers, in addition to the above-mentioned ⁇ -glutamylvalylglycine-containing composition and creamer.
  • the kind of the additive is the same as that shown above.
  • the content of the additive is also appropriately set according to the purpose of use. For example, when various additives are already blended in the creamer, they may not necessarily be contained in the creamer composition of the present invention, and can be added as necessary.
  • the creamer composition of the present invention can be produced by mixing the above-mentioned ⁇ -glutamylvalylglycine-containing composition, creamer, and various components such as additives as necessary using a method known per se.
  • the creamer composition of the present invention can be added to food and drink as described later.
  • the creamer composition of the present invention has a concentration of ⁇ -glutamylvalylglycine or a salt thereof in a food or drink during eating or drinking of 0.00001 to 0.006% by weight (more preferably 0.00001 to 0.005% by weight, particularly It is preferably for addition to food and drink so that it is preferably 0.0001 to 0.0003 wt%.
  • the creamer composition of the present invention is such that the concentration of the thickening polysaccharide in the food and drink during the eating and drinking is 0.012 to 1.6% by weight (more preferably 0.019 to 0.306% by weight). It is preferable that it is for adding to food-drinks.
  • the creamer composition of the present invention has a concentration of the thickening polysaccharide A in the food or drink at the time of eating and drinking of 0.01 to 1.5% by weight ( More preferably 0.015 to 0.3% by weight) for addition to food and drink, and when the thickening polysaccharide contains the thickening polysaccharide B,
  • the concentration of the thickening polysaccharide B in the food or drink during eating or drinking is 0.002 to 0.1% by weight (more preferably 0.0045 to 0.006% by weight). In addition, it is preferably for addition to food and drink.
  • the concentration of the calcium salt in the food and drink at the time of eating and drinking is 0.02 to 0.07% by weight (more preferably 0.045 to 0.055% by weight). It is preferable that it is for adding to food-drinks so that it may become.
  • the creamer composition of the present invention can be further contained in a composition for food and drink.
  • a composition for food and drink means a composition used for food and drink, and as one aspect thereof, for example, a powder or a concentrate used by dissolving or diluting in hot water or water.
  • a composition for food and drink can usually be used by being contained in a food and drink (including water and the like), but can itself be used as a food and drink.
  • the content of the creamer composition in the composition for food and drink according to the present invention is usually 2 to 99.98% by weight, preferably 40 to 99.5% by weight.
  • the flavor of a creamer can be provided to the composition for food-drinks in a more preferable state.
  • the content of the creamer composition is less than 2% by weight, the effect of the composition containing ⁇ -glutamylvalylglycine on the enhancement of the creamer function and the improvement of the quality deterioration due to the oxidation of the creamer tends to be hardly recognized.
  • it exceeds 99.98% by weight the taste and flavor of the composition for food and beverage itself tend to be hardly felt during eating and drinking.
  • the composition for food and beverage of the present invention can be used for food and beverage, and can be preferably used for various beverages such as coffee beverages, cocoa beverages, tea beverages and matcha tea beverages, sauces and soups.
  • a coffee drink means the drink containing the coffee part extracted or eluted from the coffee bean.
  • the cocoa beverage means a beverage made mainly from cocoa or a beverage seasoned with cocoa.
  • the black tea beverage means a beverage containing a tea leaf extracted or leached or a concentrated or powdered tea.
  • the matcha drink means a drink mainly made of matcha or a drink seasoned with matcha.
  • the sauce means a liquid or paste-like seasoning containing milk-based materials (eg, milk, butter, cheese, skim milk powder, milk protein, etc.).
  • milk-based materials eg, milk, butter, cheese, skim milk powder, milk protein, etc.
  • specific examples of the source include white sauce and bechamel sauce.
  • Soup means a fluid food or drink containing milk-based materials (eg, milk, butter, cheese, skim milk powder, milk protein, etc.).
  • Specific examples of the soup include potage soup, clam chowder soup, cream stew, corn cream soup and the like.
  • the composition for food and drink of the present invention can contain raw materials (components) that can be usually used for food and drink together with the creamer composition of the present invention.
  • Specific examples of the composition for food and drink of the present invention can include instant coffee, instant cocoa, instant tea, instant matcha, powder sauce, instant powder soup, etc., all of which are dissolved or dissolved in hot water or water, for example. It can be of the powder or concentrated type used by diluting, or the foaming type.
  • the composition for food and drink of the present invention is, for example, a powder type instant coffee
  • the present invention includes various components such as powdered coffee, sugar, emulsifier, thickener, buffer, stabilizer, pH adjuster, and fragrance. Can be added to the creamer composition.
  • the kind and content of various components can be appropriately set according to the purpose of use of the composition for food or beverage of the present invention.
  • composition for food and drink of the present invention can be produced by mixing raw materials that can be used for various foods and drinks as described above and the creamer composition of the present invention using a method known per se.
  • the composition for food or drink of the present invention can be contained in food or drink as described above. Therefore, the present invention can provide a food or drink comprising the above composition for food or drink (that is, a composition containing ⁇ -glutamylvalylglycine and a creamer).
  • the food / beverage products of this invention are the food / beverage products (creamer containing food / beverage products) containing a creamer.
  • the content of the above-mentioned composition for food or drink in the food or drink of the present invention is usually 5 to 50% by weight, preferably 8 to 20% by weight, more preferably 10 to 15% by weight.
  • the concentration of ⁇ -glutamylvalylglycine or a salt thereof in the food or drink at the time of eating or drinking is usually 0.00001 to 0.006% by weight, preferably 0.00001 to 0.005% by weight. Furthermore, it can also be contained in the food / beverage products of the present invention so as to be 0.0001 to 0.0003 wt%.
  • the calcium salt is used so that the concentration in the food or drink is usually 0.012 to 1.6% by weight, preferably 0.019 to 0.306% by weight.
  • a starch degradation product preferably maltodextrin
  • the concentration in the food or drink is usually 0.01 to 1.5% by weight, preferably 0.015 to 0.00.
  • the concentration in food and drink is usually 0.002 to 0.1% by weight, preferably 0.0045 to 0.006% by weight
  • the said food-drinks composition can be contained in food-drinks. Since the above concentration range is an embodiment at the time of eating and drinking, the ⁇ -glutamyl valylglycine-containing composition, creamer composition and composition for food and drink in the present invention have various components within the above concentration range at the time of eating and drinking. Can be used as such.
  • “at the time of eating and drinking” means the time when the food or drink as the final form is consumed, and the ⁇ -glutamylvalylglycine-containing composition and creamer composition which are also intermediate products in the production of food and drink are used. It is not included when eating or drinking.
  • the food / beverage products of the present invention include not only the above-mentioned composition for food / beverage products, but also the ⁇ -glutamylvalylglycine-containing composition and creamer composition of the present invention so that various components fall within the above-mentioned concentration range. Can be included in the product.
  • the food / beverage products of this invention may be manufactured by blending the above components themselves contained in various compositions in the above concentration range.
  • various drinks such as a coffee drink, a cocoa drink, a tea drink, a green tea drink, sauces (eg, white sauce, bechamel sauce, etc.), soup (eg, potage soup, Clam chowder soup, cream stew, corn cream soup, etc.).
  • the food / beverage products of this invention can contain the raw material (component) which can be normally used for food / beverage products other than the said composition. The kind and content of the raw material can be appropriately set according to the purpose of the food or drink.
  • the food / beverage product of the present invention is added to the food / beverage product composition (or ⁇ -glutamylvalylglycine-containing composition or creamer composition) using a method known per se and mixed with raw materials that can be usually used for food / beverage products. Can be manufactured.
  • the food / beverage product of the present invention can be produced by mixing ⁇ -glutamylvalylglycine or a salt thereof, a thickening polysaccharide, and if necessary, a calcium salt and a raw material that can be usually used in the food / beverage product. .
  • the present invention also provides an agent for improving the function of a creamer and improving the deterioration of quality due to the oxidation of the creamer, which contains a ⁇ -glutamylvalylglycine-containing composition as an active ingredient.
  • a ⁇ -glutamylvalylglycine-containing composition as described above.
  • the agent for enhancing the function of the creamer of the present invention and improving the deterioration of quality due to the oxidation of the creamer is not particularly limited, but is preferably used for food and drink use, and is usually used in the food and drink field as necessary for formulation.
  • Possible carriers for example, excipients, binders, thickeners, buffers, emulsifiers, stabilizers, pH adjusters, preservatives, fragrances, etc. are appropriately blended and formulated using methods known per se can do.
  • the type and content of the carrier can be appropriately set according to the purpose.
  • the agent for enhancing the function of the creamer of the present invention and improving the quality deterioration due to the oxidation of the creamer does not use the above-mentioned carrier, and only the composition containing ⁇ -glutamylvalylglycine is used to enhance the function of the creamer, and to oxidize the creamer. It can also be used as an agent for improving quality deterioration.
  • the content of the ⁇ -glutamylvalylglycine-containing composition in the agent for improving the function of the creamer of the present invention and improving the deterioration of quality due to the oxidation of the creamer is usually 0.02 to 100% by weight. There is no particular limitation as long as the effect is achieved.
  • the agent for enhancing the function of the creamer of the present invention and improving the deterioration of the quality due to the oxidation of the creamer has been described in the above-mentioned food and drink of the present invention when various components contained in the ⁇ -glutamylvalylglycine-containing composition are consumed. It can be used to be in a concentration range.
  • compositions, foods and drinks, and creamer function enhancement in the present invention can all be in any form.
  • the form include solid (including powder, granule and the like), liquid (including slurry and the like), gel, and paste.
  • those external appearances are not particularly limited, and any external appearance such as transparency and cloudiness can be appropriately selected.
  • composition A ⁇ -glutamylvalylglycine-containing composition 0.28 g of ⁇ -glutamylvalylglycine, 23.55 g of maltodextrin (manufactured by Cargill) and 6.93 g of xanthan gum (manufactured by CPKelco)
  • the composition was introduced into Thomas Scientific Instruments Machine Co., Ltd. (AT-12S), and various components were mixed to prepare a ⁇ -glutamylvalylglycine-containing composition (Composition A) containing no calcium lactate.
  • composition A A blend of 3% reduced creamer in model coffee beverages (instant coffee powder (Ajinomoto General Foods) 1.25 g / dl, sugar 5.3 g / dl, creamer (Ajinomoto General Foods) 5.3 g / dl) (3 .7 g / dl) of composition B so that composition A has a concentration of 0.0074, 0.0148, 0.0222, 0.0888, 0.3552, 1.4208 g / dl.
  • the degree of enhancement of the creamer function was evaluated when mixed so as to have concentrations of 0.0181, 0.0361, 0.0722, 0.1444, 0.5776, and 1.1552 g / dl.
  • the creamer is composed of 30% by weight of vegetable oil and fat, 60% by weight of carbohydrates, and 10% by weight of proteins and the like.
  • milk flavor and fat-like richness of milk were evaluated.
  • the sensory rating of the degree of enhancement of the creamer function 2 to 6 expert panelists, negative control (creamer 30% reduction model coffee drink) 0 points, positive control (creamer non-reduction model coffee drinks) 3 points
  • negative control creamer 30% reduction model coffee drink
  • positive control creamer non-reduction model coffee drinks
  • composition A 0.0148, 0.0222, 0.0888, 0.3552 g / dl
  • the sample in which the concentration of the composition B is 0.0722 g / dl are all creamer functions. Increased.
  • Table 1 shows the results of the most effective samples (composition A: 0.0222 g / dl, composition B: 0.0722 g / dl).
  • a sample to which only the same concentration of ⁇ -glutamylvalylglycine as that contained in Composition A and Composition B at the above concentrations was added was also evaluated.
  • Enhancement of creamer function for white sauce The enhancement of creamer function by the composition containing ⁇ -glutamylvalylglycine in white sauce was examined by a quantitative sensory evaluation test.
  • the quantitative sensory evaluation test was performed as follows. When the composition B was mixed with the model white sauce having the composition shown in Table 14 so as to have a concentration of 0.0722 g / dl (see Table 15), the degree of enhancement of the creamer function was evaluated.
  • the model white sauce (negative control) having the composition shown in Table 14 is obtained by reducing the creamer by 30% from the model white sauce (positive control) having the composition shown in Table 13.
  • the creamer is composed of 30% by weight of vegetable oil and fat, 60% by weight of carbohydrates, and 10% by weight of proteins and the like.
  • Enhancement of creamer function for potage soup The enhancement of creamer function by the composition containing ⁇ -glutamylvalylglycine in potage soup was examined by a quantitative sensory evaluation test.
  • the quantitative sensory evaluation test was performed as follows. When the composition B was mixed with the model potage soup having the composition shown in Table 17 to a concentration of 0.0722 g / dl (see Table 18), the degree of enhancement of the creamer function was evaluated.
  • the model potage soup (negative control) having the composition shown in Table 17 is obtained by reducing the creamer by 30% from the model potage soup (positive control) having the composition shown in Table 16.
  • the creamer composition is 30% by weight of vegetable oils, 60% by weight of carbohydrates, and 10% by weight of proteins and the like.
  • composition B is 0.0181, 0.0361, 0.0722, 0. .1444, 0.5776, 1.1552 g / dl were mixed to evaluate the degree of improvement in quality degradation due to oxidation of the creamer.
  • Creamer Aljinomoto General Foods Co., Ltd.
  • oxidation-promoted product is shaken with a constant temperature shaker (Thomas Scientific Instruments Co., Ltd., AT12S) at 44 ° C., 160 times / minute for 1 week. It is a thing.
  • the deterioration of the quality due to the oxidation of the creamer As the deterioration of the quality due to the oxidation of the creamer, the deterioration of the original taste and flavor of the creamer (as a coffee whitener) accompanying the promotion of oxidation and the expression of the unfavorable taste and flavor for the creamer were evaluated.
  • the sensory rating of the degree of quality degradation due to creamer oxidation is 2 to 6 expert panelists, with positive control (creamer non-promoting product) as 0 points and negative control (creamer oxidation-promoting product) as 3 points. The rating of various samples was carried out in the same manner as described above.
  • the samples with the composition A concentration of 0.0074 g / dl and the samples with the composition B concentrations of 0.0181 and 0.0361 g / dl have almost no improvement effect on quality deterioration due to the oxidation of the creamer. There wasn't.
  • the sample having a composition A concentration of 1.4208 g / dl had an effect of improving quality deterioration due to oxidation of the creamer, but the texture became gum-like and uncomfortable.
  • the samples with the composition B concentrations of 0.1444, 0.5776, and 1.1552 g / dl also had an unfavorable bitterness although they had an effect of improving the quality deterioration due to the oxidation of the creamer.
  • composition A 0.0148, 0.0222, 0.0888, 0.3552 g / dl
  • the sample with the composition B concentration of 0.0722 g / dl are all uncomfortable. It showed an improvement effect of quality deterioration due to creamer oxidation without imparting a certain texture or unpleasant bitterness.
  • Table 4 shows the results of the most effective samples (composition A: 0.0222 g / dl, composition B: 0.0722 g / dl).
  • a sample to which only the same concentration of ⁇ -glutamylvalylglycine as that contained in Composition A and Composition B at the above concentrations was added was also evaluated.
  • the composition of the creamer (manufactured by Ajinomoto General Foods Co., Ltd.) is 30% by weight for vegetable oil and fat, 60% by weight for carbohydrates, and 10% by weight for proteins and the like.
  • As the function of the creamer milk flavor and fat-like richness of milk were evaluated.
  • the upper limit of the amount of each material added was set to a concentration before the manifestation of characteristics (unfavorable taste, flavor, etc.) different from the enhancement of the creamer function, and the lower limit was set to a concentration at which the addition effect was hardly recognized.
  • the sensory evaluation is in accordance with the above-mentioned three criteria, “ ⁇ ” when there is an effect of enhancing the function of the creamer, “No” when there is no effect of enhancing the function of the creamer, or when there is a feature different from the enhancement of the function of the creamer. ”Was evaluated and evaluated by five specialist panelists, and the final decision was made by discussion among all panelists. The results are shown in Tables 7 and 8. In addition, it was confirmed that the effective concentration range of each raw material shown in Table 7 and Table 8 is also effective in improving quality deterioration due to oxidation of the creamer.
  • a coffee drink having the composition shown in Table 9 below was prepared according to a conventional method.
  • a coffee drink having the composition shown in Table 10 below was prepared according to a conventional method.
  • a coffee drink having the composition shown in Table 11 below was prepared according to a conventional method. “Coffee (liquid)” in the table contains 3.7 g of creamer in 99.9278 g.
  • a coffee drink having the composition shown in Table 12 below was prepared according to a conventional method. “Coffee (Liquid)” in the table contains 3.7 g of creamer in 99.9778 g.
  • White sauces having the compositions shown in Tables 13 to 15 below were prepared according to a conventional method.
  • the white sauce having the composition shown in Table 13 is a positive control in the above Example 2-2
  • the white sauce having the composition shown in Table 14 is a negative control in the above Example 2-2.
  • the white sauce having the composition shown in Table 15 is obtained by mixing the composition B with the negative control in Example 2-2 described above.
  • Potage soups having the compositions shown in Tables 16 to 18 below were prepared according to a conventional method.
  • the potage soup having the composition shown in Table 16 is a positive control in the above-described Example 2-3
  • the potage soup having the composition shown in Table 17 is a negative control in the above-described Example 2-3
  • the potage soup having the composition shown in Table 18 is obtained by mixing the composition B with the negative control in Example 2-3 described above.
  • the function of the creamer is enhanced and the deterioration of the quality of the creamer due to oxidation is effectively improved, the function of the creamer equivalent to that before the reduction can be achieved even in foods and drinks that have reduced a certain amount of creamer.
  • the creamer composition obtained and suitable for long-term storage can be provided.
  • the creamer composition provided by the present invention is useful in food and drink.
  • the present invention is based on Japanese Patent Application No. 2011-238001 filed in Japan, the contents of which are incorporated in full herein.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'objectif de la présente invention est de fournir : une composition de crème qui a une fonction de crème améliorée, tout en étant efficacement améliorée du point de vue de la détérioration de la qualité liée à l'oxydation ; et un produit alimentaire ou une boisson qui contient la composition de crème. La présente invention concerne une composition de crème caractérisée en ce qu'elle contient une composition de γ-glutamyl-valyl-glycine, qui contient (1) de la γ-glutamyl-valyl-glycine ou un de ses sels et (2) un épaississant à base de polysaccharide en une quantité située dans la plage allant de 0,02 à 99,9 % en poids.
PCT/JP2012/077371 2011-10-28 2012-10-23 Composition d'aliment WO2013061972A1 (fr)

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JP2011238001 2011-10-28
JP2011-238001 2011-10-28

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
WO2016146430A1 (fr) * 2015-03-19 2016-09-22 Nestec S.A. Compositions de colorant à café

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62201541A (ja) * 1985-12-20 1987-09-05 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ 顆粒状クリ−マ−／増粘剤およびその製造方法
JP2006055041A (ja) * 2004-08-18 2006-03-02 Sanei Gen Ffi Inc 水中油型乳化組成物
WO2008139945A1 (fr) * 2007-05-08 2008-11-20 Ajinomoto Co., Inc. Aliment à faible teneur en matières grasses
JP2009514791A (ja) * 2005-11-09 2009-04-09 味の素株式会社 コク味付与剤
JP2010075071A (ja) * 2008-09-24 2010-04-08 Adeka Corp 起泡性水中油型乳化油脂組成物

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62201541A (ja) * 1985-12-20 1987-09-05 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ 顆粒状クリ−マ−／増粘剤およびその製造方法
JP2006055041A (ja) * 2004-08-18 2006-03-02 Sanei Gen Ffi Inc 水中油型乳化組成物
JP2009514791A (ja) * 2005-11-09 2009-04-09 味の素株式会社 コク味付与剤
WO2008139945A1 (fr) * 2007-05-08 2008-11-20 Ajinomoto Co., Inc. Aliment à faible teneur en matières grasses
JP2010075071A (ja) * 2008-09-24 2010-04-08 Adeka Corp 起泡性水中油型乳化油脂組成物

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
WO2016146430A1 (fr) * 2015-03-19 2016-09-22 Nestec S.A. Compositions de colorant à café
CN107404920A (zh) * 2015-03-19 2017-11-28 雀巢产品技术援助有限公司 奶精组合物
US10687548B2 (en) 2015-03-19 2020-06-23 Societe Des Produits Nestle S.A. Creamer compositions

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