WO2022211038A1 - Masking agent - Google Patents
Masking agent Download PDFInfo
- Publication number
- WO2022211038A1 WO2022211038A1 PCT/JP2022/016574 JP2022016574W WO2022211038A1 WO 2022211038 A1 WO2022211038 A1 WO 2022211038A1 JP 2022016574 W JP2022016574 W JP 2022016574W WO 2022211038 A1 WO2022211038 A1 WO 2022211038A1
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- WO
- WIPO (PCT)
- Prior art keywords
- protein
- composition
- odor
- weight
- masking agent
- Prior art date
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- 230000000052 comparative effect Effects 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
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- 239000011976 maleic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
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- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
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- 239000000419 plant extract Substances 0.000 description 1
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- 238000011085 pressure filtration Methods 0.000 description 1
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- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
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- 235000019204 saccharin Nutrition 0.000 description 1
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- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- 238000001179 sorption measurement Methods 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
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- 239000003826 tablet Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
-
- 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
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
Definitions
- the present disclosure relates to a protein masking agent and a composition containing the masking agent. By adding this to available products, it is possible to improve offensive tastes and peculiar odors of products and enable effective ingestion.
- a method of adding low-calorie sweeteners such as sugar alcohols such as erythritol, xylitol, maltitol, and reduced starch syrup, high-intensity sweeteners such as sucralose, acesulfame K, aspartame, and general stevia in order not to increase calories. is also conceivable. Examples of such a method include the methods described in Patent Documents 1 and 2. However, some of these have not been sufficiently effective.
- Stevia extract is also known to have the effect of masking the odor of collagen (Patent Document 3).
- a sweetening composition comprising a stevia extract and sucralose has the effect of masking the unpleasant odor of protein (Patent Document 4).
- One of the purposes of the present invention is to provide an effective masking agent against protein odor.
- a further object of the present invention is to provide a product that contains a composition having a protein odor at a high concentration and has a good flavor, such as food and drink, pharmaceuticals, quasi-drugs, cosmetics, etc., which can be taken orally or used in the mouth. is.
- a protein odor masking agent comprising at least a stevia extract and a fermented grain extract.
- the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative.
- the protein odor masking agent according to any one of the above.
- An oral composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein smell.
- the oral composition of [6] above, wherein the protein is whey protein and/or casein protein.
- the composition for oral use according to [6] or [7] above, wherein the composition for oral use contains 1 to 1000 ppm of the stevia extract as steviol glycosides with respect to 1% by weight of protein. thing.
- An external composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein odor.
- a method for masking the protein odor of a composition containing protein and having a protein odor comprising: adding a stevia extract and a fermented grain extract to the composition having a protein odor, The above method, wherein the stevia extract is added so as to contain 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of the protein.
- unpleasant protein odors can be effectively masked.
- the protein odor of the composition can be reduced and natural sweetness can be imparted. can be improved.
- the performance of the protein can be exhibited as expected, and it can contribute to health promotion.
- the masking agent of the present invention is highly safe because it is derived from nature.
- An embodiment of the present invention is a protein odor masking agent characterized by containing at least a stevia extract and a fermented grain extract.
- the stevia extract that can be used is extracted from the leaves of the Asteraceae plant stevia, and contains stevioside and rebaudioside A as main components of sweetness. is not limited by origin or species.
- the extraction conditions conventionally applied methods for obtaining stevia sweetening components can be used, and the extraction can be performed with water, hot water, or organic solvents such as water-containing or anhydrous methanol and ethanol.
- the pH may be adjusted to about 10 with lime or the like in order to effectively extract the sweet component.
- these adjuvant agents there are no particular restrictions on the use of these adjuvant agents.
- the stevia extract obtained by the above method is used after the extraction is completed and the residue is separated and removed from the extract.
- a method for separating this residue can be appropriately selected from natural sedimentation separation, forced filtration, and the like, but when priority is given to efficiency, pressure filtration is preferable.
- the extract from which the residue has been separated and removed can be used as it is, but it is used after being concentrated or dried as necessary.
- the adsorption method for example, those obtained by removing impurities using an ion exchange resin, or high porous polymers (for example, Amberlite XAD-2, Organo (manufactured by Co., Ltd.) column, eluted with a hydrophilic solvent and concentrated, or dried.
- ion exchange resin for example, Amberlite XAD-2, Organo (manufactured by Co., Ltd.) column
- eluted with a hydrophilic solvent and concentrated or dried.
- Stevia extracts that are approved and sold as stevia sweeteners can also be used.
- the stevia extract (sweetener) preferably contains 50 to 95% by weight of rebaudioside A, and 60 to 95% by weight of the total amount of the stevia extract. More preferably, 65 to 95% by weight is more preferable.
- stevioside is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 40% by weight, and more preferably 5 to 30% by weight, based on the total amount of the stevia extract.
- the mixture of rebaudioside A and stevioside is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70% by weight, based on the total amount of stevia extract. ⁇ 100% by weight is more preferred.
- rebaudioside A + stevioside + other components extracted from stevia 100% by weight
- the stevia extract is saccharified, such as those obtained by transferring sugars using ⁇ -glucosyl glycosyltransferase using an ⁇ -glucosylated sugar compound as a sugar donor, and An ⁇ -glucosylated stevia extract produced by adjusting the number of added sugars with amylase or the like can be used. Specific manufacturing methods are described in Japanese Patent Publication No. 5-22498 and Japanese Patent Publication No. 57-18779.
- the ⁇ -glucosylated stevia extract produced by an enzymatic reaction can be used either as unpurified without removing sugar donors such as dextrin, or as purified with a resin or the like.
- those approved and sold as stevia sweeteners can also be used.
- Such an ⁇ -glucosylated stevia extract contains a sweetening component to which 1 to 15 to 20 ⁇ -glucosyl groups are added, and the average number of ⁇ -glucosyl additions is as described in Japanese Examined Patent Publication No. 5-22498 and Monthly Food. Chemical January 1995 p. 36, it is obtained by the following equation (1).
- Rebaudioside A derivatives (rebaudioside A and modified products thereof) contained in such ⁇ -glucosylated stevia extract are preferably contained in the range of 50 to 95% by weight, and 50 to 90% by weight. % by weight is more preferred, and 60 to 90% by weight is more preferred.
- the stevioside derivative (stevioside and modified products thereof) is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 30% by weight, and more preferably 5 to 20% by weight.
- (Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract 100% by weight.)
- the mixture of rebaudioside A derivative and stevioside derivative is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70 to 100% by weight. 100% by weight is more preferred.
- Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract 100% by weight.
- the ⁇ -glucosylated stevia extract may be formulated by mixing with, for example, dextrin, lactose, and other commonly used dispersing agents. Its form may be any form such as tablet, powder, syrup and the like. When a mixed formulation with a dispersing agent is used for one or more purposes of the present invention, the amount to be added may be determined in consideration of the intensity of sweetness in the formulation.
- the fermented grain extract to be used is, for example, a natural product produced by fermenting, maturing, and extracting grains using microorganisms such as koji mold, yeast, and lactic acid bacteria, by a method known per se. Besides being able to be manufactured, commercially available ones may also be used. Fermented grain extracts include fermented rice extract, fermented malt extract, and fermented soybean extract.
- Such a fermented grain extract has a protein content of 1.0% by weight in an oral composition or a composition for external use, and the fermented grain extract is at a ratio of 0.1% to 3.0% by weight. It is preferably included, more preferably 0.5% to 1.5% by weight. If the amount of the fermented grain extract added is less than 0.1% by weight, the masking effect may not be exhibited. On the other hand, when it is more than 1.5% by weight, it tends to become excessive and the synergistic effect with the stevia extract becomes difficult to manifest.
- the mixture of rebaudioside A derivative and stevioside derivative (stevia extract + fermented grain extract) has a protein content of 0.1% relative to 1.0% by weight in the oral composition and external composition.
- % wt % to 4.0 wt % more preferably 0.1 wt % to 2.0 wt %, even more preferably 0.5 wt % to 1.5 wt %.
- composition odor means a peculiar and unpleasant odor and off-taste of a product containing protein (composition containing protein).
- the subject masking agent is a composition having a protein odor.
- compositions having a protein odor include, for example, whey protein, casein protein, and the like.
- the powdered food and drink contains powdered protein (protein) will be described as an example.
- the powdered protein includes, for example, whey protein, casein protein, milk protein containing whey protein and casein protein at a predetermined ratio, soybean protein, pea protein, and egg. It may contain protein.
- powder protein may include forms such as protein hydrolysates, polypeptides, and peptides.
- the powdered food and drink may contain, for example, carbohydrates and BCAAs (branched-chain amino acids) in addition to the powdered protein.
- BCAAs branched-chain amino acids
- protein materials include powdered milk protein having a "casein smell” and powdered soy protein having a "soybean smell”.
- the masking agent which is one embodiment of the present invention, to a composition having a protein odor, it can be used as various compositions such as oral compositions and external compositions.
- oral compositions and external compositions include products that can be taken orally or used in the mouth, such as foods and drinks, pharmaceuticals, quasi-drugs, and cosmetics.
- the food and drink referred to in the present disclosure may be powder, solid, semi-solid, or liquid.
- Pharmaceuticals and quasi-drugs include various products that can be taken orally and used in the mouth.
- the dosage form is not particularly limited, and includes solid formulations such as powders, liquid formulations such as syrups, and the like.
- the application site is also not particularly limited, and is not particularly limited as long as it is used for the outer skin and oral cavity including the face, such as lotion, mouthwash, and toothpaste.
- the content of protein in the composition having a protein odor is not particularly limited as long as it exhibits the intended function.
- the solid content is 0.001% by weight or more, and particularly preferably 0.001 to 30% by weight. Among them, it is preferably 0.01 to 20.00% by weight.
- the protein content in the composition having a protein odor is less than 0.001% by weight relative to the entire composition, it is difficult to sufficiently exhibit the health-promoting effect, which is undesirable. Even if the amount exceeds 30% by weight, there is a tendency that the enhancement of the above effects cannot be expected commensurate with the increase in the amount of compounding, and in terms of taste, an offensive taste and peculiar odor become noticeable and ingestion. It may cause problems such as difficulty in
- Stevia extracts and the like that can be used in the embodiments of the present invention are natural sweeteners contained in natural products, are widely used as sweeteners for various foods, and are extremely safe. Therefore, there are no restrictions on its use. Therefore, the amount added to the oral composition or the external composition is not particularly limited as long as it is an amount that masks the specific odor / unpleasant odor and offensive taste of the protein contained, but the protein content in the composition is Sufficient effects can be obtained if the amount of steviol glycoside is 1 ppm or more as 1% by weight. Although there is no particular upper limit to the amount to be added, it is preferably 1% by weight or less in consideration of economic efficiency, effect of addition, and influence on original flavor.
- the content of the masking agent in the oral composition or topical composition that is another embodiment of the present invention is It is preferable to add steviol glycoside at a ratio of 1 ppm to 1000 ppm. More preferably, the concentration is 10 ppm to 40 ppm, at which sweetness is hardly felt.
- a masking agent may be added to a composition having a protein odor at 50 ppm or more as a steviol glycoside. In this case, the protein odor masking effect and sweetness are added. can also The sweetness imparted is natural and does not cause discomfort.
- the lower limit is not particularly limited, but if the amount added as steviol glycoside is less than 1 ppm, the masking effect may not be exhibited. On the other hand, if it is more than 1000 ppm, the masking function tends to saturate, making it difficult to expect an effect commensurate with the increase in amount. It is possible.
- the composition that is the embodiment of the present invention may contain additives such as general foods, pharmaceutical raw materials, inorganic acids, organic acids, sweeteners, and flavoring agents as auxiliary materials.
- inorganic acids include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid, with carbonic acid, hydrochloric acid, phosphoric acid, and the like being particularly preferred.
- organic acids include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, L-glutamic acid hydrochloride and the like.
- Citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid and the like are preferred.
- sweeteners examples include: Sugars/oligosaccharides such as sugar, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, and fructo-oligosaccharides; mannitol, erythritol, sorbitol, and xylitol.
- sugar alcohols such as maltitol
- synthetic sweeteners such as aspartame, saccharin, sodium saccharin, acesulfame K, and sucralose
- natural sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate.
- natural sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate. high-intensity sweeteners, and the like.
- the masking agent and the composition having a protein odor are mixed with a dissolving tank having a stirring blade, a high-pressure homogenizer, a kneader, etc., during the production of food, beverages, pharmaceuticals, quasi-drugs, and cosmetics. It can be done using commonly used equipment.
- any manufacturing agents and raw materials that can be normally used for foods, drinks, pharmaceuticals, quasi-drugs, and cosmetics may be included.
- the masking agent may be added to the composition at any stage of the process, and may be appropriately selected in consideration of workability.
- Table 1 shows the results.
- the units for the contents of Maskit EX and SK-GRA are % (W/W) and ppm (W/W).
Abstract
The present invention addresses the problem of providing: a masking agent that is effective against protein smell; and a product that contains a high concentration of a composition having protein smell and that can be ingested orally or used in the mouth, such as good-flavor food and drink, pharmaceutical products, quasi-pharmaceutical products, and cosmetic products. This masking agent is for a protein smell, and is characterized by containing at least a stevia extract and a fermented cereal extract. One preferable embodiment of the present invention pertains to a masking agent characterized by containing an α-glycosylated stevia extract that comprises a rebaudioside A derivative and a stevioside derivative in ranges of 50-95 wt% and 5-50 wt%, respectively.
Description
本開示は、プロテインのマスキング剤及び前記マスキング剤を含む組成物に関するものであり、異味・特異臭を有する天然由来素材を含有する飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品にこれを添加することにより、製品の異味・特異臭を改善し、効果的な摂取を可能にするものである。
The present disclosure relates to a protein masking agent and a composition containing the masking agent. By adding this to available products, it is possible to improve offensive tastes and peculiar odors of products and enable effective ingestion.
近年、健康および美容に関する意識は向上しており、健康維持、栄養補給、ストレスや加齢によるトラブルの緩和、また美容を期待して、各種の機能性素材を含有する製品が望まれ、提供されている。例えば各種動植物エキス、アミノ酸、ペプチド、ポリフェノール類、ビタミン類、ミネラル類、食物繊維や機能性糖質などを含有する医薬品類、医薬部外品類、飲食物、生体材料等がそれである。
In recent years, awareness of health and beauty has increased, and products containing various functional ingredients are desired and provided for health maintenance, nutritional supplementation, alleviation of stress and aging troubles, and beauty. ing. Examples include various animal and plant extracts, amino acids, peptides, polyphenols, vitamins, minerals, pharmaceuticals, quasi-drugs, foods and beverages, biomaterials containing dietary fiber and functional saccharides.
また、テレビでの筋肉体操番組の大ヒットにともない筋トレがブームから一般化するとともに、コロナ禍によりマラソンや他競技の大会がなくなりアスリートが自宅でできるトレーニングに切り替え、ジム通いや家トレをする人口が急増している。それにより筋肉に効果的なプロテインの愛用者も増加している。
In addition, muscle training became popular from a boom due to the big hit of muscle gymnastics programs on TV, and there were no marathons or other competitions due to the corona pandemic, and athletes switched to training that they can do at home, going to the gym or doing home training. Population is booming. As a result, the number of loyal users of protein, which is effective for muscle building, is increasing.
しかし、プロテイン製品は特有の臭いや味のために連用する際の妨げとなることもあり、かかるプロテインを多量に配合する飲食品では、濃厚な味付けを行う等してプロテイン臭をマスキングする必要がある。
However, the peculiar odor and taste of protein products may interfere with continuous use, and food and drink that contain a large amount of such protein must be heavily seasoned to mask the protein odor. be.
プロテイン臭への対策としては、一般に、香料等の添加により改良する方法や、砂糖や異性化糖などの糖類を用いて甘味を付与するとともに異味・特異臭をマスキングする方法、調味料や無機酸・有機酸を添加する方法などが採られている。
As countermeasures against protein odors, there are generally methods of improving by adding flavorings, etc., methods of adding sweetness using sugars such as sugar and isomerized sugar and masking offensive tastes and peculiar odors, seasonings and inorganic acids.・Methods such as adding an organic acid are adopted.
しかし、香料の添加のみではプロテイン製品の不快なプロテイン臭を十分に改善することは困難で、かつ過剰の添加はかえって製品全体の風味を損なわせる恐れがある。
However, it is difficult to sufficiently ameliorate the unpleasant protein smell of protein products only by adding flavorings, and excessive addition may rather impair the overall flavor of the product.
また糖類での甘味付けにより改善する方法においては、プロテインの異味・特異臭を抑制するには効果が低いばかりか、過剰の添加は製品の味わいのバランスを損ないやすく、特に糖類の場合はカロリーが付与されるので、近年の低カロリー志向にそぐわないばかりか、虫歯の誘発等の好ましくない結果を招く。
In addition, in the method of improving by sweetening with sugars, not only is it less effective in suppressing the offensive taste and peculiar smell of protein, but excessive addition tends to impair the balance of the taste of the product, and especially in the case of sugars, calories are high. Since it is added, not only is it not suitable for the recent low-calorie trend, but it also invites undesirable results such as the induction of tooth decay.
カロリーを上昇させないために、低カロリー甘味料、例えばエリスリトール、キシリトール、マルチトール、還元水飴等の糖アルコール類、スクラロース、アセスルファムＫ、アスパルテーム、一般的なステビア等の高甘味度甘味料を添加する方法も考えられる。このような方法としては例えば、特許文献１、２に記載されている方法が挙げられる。しかし、これらのなかには効果は十分とはいえないものであった。また、ステビア抽出物には、コラーゲン臭をマスキングする効果も知られている（特許文献３）。さらにステビア抽出物とスクラロースからなる甘味組成物がタンパク質の不快臭をマスキングする効果も知られている（特許文献４）。しかしながら、少量の添加ではマスキング効果が必ずしも十分ではなく、他方、多量に添加するとそれらの異質または人工的な甘味質が強く感じられるようになり必ずしも好ましいとは言えないという意見も一部から聞かれたため、従来品と異なる選択肢の提供など、更なる改善の余地があった。
A method of adding low-calorie sweeteners such as sugar alcohols such as erythritol, xylitol, maltitol, and reduced starch syrup, high-intensity sweeteners such as sucralose, acesulfame K, aspartame, and general stevia in order not to increase calories. is also conceivable. Examples of such a method include the methods described in Patent Documents 1 and 2. However, some of these have not been sufficiently effective. Stevia extract is also known to have the effect of masking the odor of collagen (Patent Document 3). Furthermore, it is also known that a sweetening composition comprising a stevia extract and sucralose has the effect of masking the unpleasant odor of protein (Patent Document 4). However, some people have expressed the opinion that the addition of a small amount does not always have a sufficient masking effect, while the addition of a large amount is not necessarily desirable because the foreign or artificial sweetness is perceived strongly. Therefore, there was room for further improvement, such as providing options that differed from conventional products.
本発明の目的の１つは、プロテイン臭に対して効果的なマスキング剤を提供することにある。本発明の更なる目的は、プロテイン臭を有する組成物を高濃度含有し、しかも風味の良好な飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品を提供することである。
One of the purposes of the present invention is to provide an effective masking agent against protein odor. A further object of the present invention is to provide a product that contains a composition having a protein odor at a high concentration and has a good flavor, such as food and drink, pharmaceuticals, quasi-drugs, cosmetics, etc., which can be taken orally or used in the mouth. is.
本発明者らは、上記課題に対して鋭意検討した結果、ステビア抽出物および穀物発酵エキスの併用が、プロテイン臭を効果的にマスキングできることを見出し、かかる知見に基づいてさらに研究を進めることによって本発明を完成するに至った。なお、本開示中に提示される発明は、多面的にいくつかの態様として把握することができ、課題を解決するための手段として、例えば、下記のように具現化された態様を含みうる。なお、本開示中に提示される発明のことを「本発明」ともいう。
As a result of intensive studies on the above problem, the present inventors found that the combined use of stevia extract and fermented grain extract can effectively mask the protein odor. I have perfected my invention. It should be noted that the invention presented in the present disclosure can be multifacetedly grasped as several aspects, and means for solving the problem may include aspects embodied as follows, for example. In addition, the invention presented in this disclosure is also referred to as the “present invention”.
すなわち本発明は、以下の〔１〕～〔１２〕のような態様でありうる。
〔１〕 ステビア抽出物及び穀物発酵エキスを少なくとも含有することを特徴とするプロテイン臭のマスキング剤。
〔２〕 前記穀物発酵エキスが、米発酵エキスであることを特徴とする、上記〔１〕に記載のプロテイン臭のマスキング剤。
〔３〕 前記ステビア抽出物が、α－グリコシル化ステビア抽出物であることを特徴とする、上記〔１〕または〔２〕に記載のプロテイン臭のマスキング剤。
〔４〕 前記ステビア抽出物が、レバウディオサイドＡ誘導体を５０～９５重量％、ステビオサイド誘導体を５～５０重量％の範囲で含有することを特徴とする、上記〔１〕～〔３〕のいずれか一項に記載のプロテイン臭のマスキング剤。
〔５〕 前記プロテイン臭が、ホエイプロテイン及び／又はカゼインプロテイン由来であることを特徴とする、上記〔１〕～〔４〕のいずれか一項に記載のプロテイン臭のマスキング剤。
〔６〕 上記〔１〕～〔５〕のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする経口用組成物。
〔７〕 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、上記〔６〕に記載の経口用組成物。
〔８〕 該経口用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、上記〔６〕または〔７〕に記載の経口用組成物。
〔９〕 上記〔１〕～〔５〕のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする外用組成物。
〔１０〕 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、上記〔９〕に記載の外用組成物。
〔１１〕 該外用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、上記〔９〕または〔１０〕に記載の外用組成物。
〔１２〕 プロテインを含みプロテイン臭を有する組成物のプロテイン臭をマスキングする方法であって、
前記プロテイン臭を有する組成物に、ステビア抽出物及び穀物発酵エキスを添加することを含み、
前記ステビア抽出物は、前記プロテイン１重量％に対し、ステビオール配糖体として１～１０００ｐｐｍ含まれるように添加する、前記方法。 That is, the present invention can be in the following aspects [1] to [12].
[1] A protein odor masking agent comprising at least a stevia extract and a fermented grain extract.
[2] The protein odor masking agent according to [1] above, wherein the fermented grain extract is a fermented rice extract.
[3] The protein smell masking agent according to [1] or [2] above, wherein the stevia extract is an α-glycosylated stevia extract.
[4] The above [1] to [3], wherein the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative. The protein odor masking agent according to any one of the above.
[5] The protein odor masking agent according to any one of [1] to [4] above, wherein the protein odor is derived from whey protein and/or casein protein.
[6] An oral composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein smell.
[7] The oral composition of [6] above, wherein the protein is whey protein and/or casein protein.
[8] The composition for oral use according to [6] or [7] above, wherein the composition for oral use contains 1 to 1000 ppm of the stevia extract as steviol glycosides with respect to 1% by weight of protein. thing.
[9] An external composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein odor.
[10] The external composition of [9] above, wherein the protein is whey protein and/or casein protein.
[11] The topical composition according to [9] or [10] above, wherein the stevia extract is contained at a ratio of 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of protein.
[12] A method for masking the protein odor of a composition containing protein and having a protein odor, comprising:
adding a stevia extract and a fermented grain extract to the composition having a protein odor,
The above method, wherein the stevia extract is added so as to contain 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of the protein.
〔１〕 ステビア抽出物及び穀物発酵エキスを少なくとも含有することを特徴とするプロテイン臭のマスキング剤。
〔２〕 前記穀物発酵エキスが、米発酵エキスであることを特徴とする、上記〔１〕に記載のプロテイン臭のマスキング剤。
〔３〕 前記ステビア抽出物が、α－グリコシル化ステビア抽出物であることを特徴とする、上記〔１〕または〔２〕に記載のプロテイン臭のマスキング剤。
〔４〕 前記ステビア抽出物が、レバウディオサイドＡ誘導体を５０～９５重量％、ステビオサイド誘導体を５～５０重量％の範囲で含有することを特徴とする、上記〔１〕～〔３〕のいずれか一項に記載のプロテイン臭のマスキング剤。
〔５〕 前記プロテイン臭が、ホエイプロテイン及び／又はカゼインプロテイン由来であることを特徴とする、上記〔１〕～〔４〕のいずれか一項に記載のプロテイン臭のマスキング剤。
〔６〕 上記〔１〕～〔５〕のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする経口用組成物。
〔７〕 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、上記〔６〕に記載の経口用組成物。
〔８〕 該経口用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、上記〔６〕または〔７〕に記載の経口用組成物。
〔９〕 上記〔１〕～〔５〕のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする外用組成物。
〔１０〕 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、上記〔９〕に記載の外用組成物。
〔１１〕 該外用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、上記〔９〕または〔１０〕に記載の外用組成物。
〔１２〕 プロテインを含みプロテイン臭を有する組成物のプロテイン臭をマスキングする方法であって、
前記プロテイン臭を有する組成物に、ステビア抽出物及び穀物発酵エキスを添加することを含み、
前記ステビア抽出物は、前記プロテイン１重量％に対し、ステビオール配糖体として１～１０００ｐｐｍ含まれるように添加する、前記方法。 That is, the present invention can be in the following aspects [1] to [12].
[1] A protein odor masking agent comprising at least a stevia extract and a fermented grain extract.
[2] The protein odor masking agent according to [1] above, wherein the fermented grain extract is a fermented rice extract.
[3] The protein smell masking agent according to [1] or [2] above, wherein the stevia extract is an α-glycosylated stevia extract.
[4] The above [1] to [3], wherein the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative. The protein odor masking agent according to any one of the above.
[5] The protein odor masking agent according to any one of [1] to [4] above, wherein the protein odor is derived from whey protein and/or casein protein.
[6] An oral composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein smell.
[7] The oral composition of [6] above, wherein the protein is whey protein and/or casein protein.
[8] The composition for oral use according to [6] or [7] above, wherein the composition for oral use contains 1 to 1000 ppm of the stevia extract as steviol glycosides with respect to 1% by weight of protein. thing.
[9] An external composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein odor.
[10] The external composition of [9] above, wherein the protein is whey protein and/or casein protein.
[11] The topical composition according to [9] or [10] above, wherein the stevia extract is contained at a ratio of 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of protein.
[12] A method for masking the protein odor of a composition containing protein and having a protein odor, comprising:
adding a stevia extract and a fermented grain extract to the composition having a protein odor,
The above method, wherein the stevia extract is added so as to contain 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of the protein.
本発明の一又は複数の態様によれば、不快なプロテイン臭を効果的にマスキングできる。また、本発明の一または複数の態様によれば、プロテイン臭を高濃度含有する各種組成物に含有することにより、組成物のプロテイン臭を低減させるとともに、自然な甘味を付与することができ風味を良好にすることができる。結果としてプロテインの性能を期待通り発揮させることができ、健康増進に貢献できる。そして、本発明のマスキング剤は、天然由来であるため安全性が高い。
According to one or more aspects of the present invention, unpleasant protein odors can be effectively masked. In addition, according to one or more aspects of the present invention, by including protein odor in various compositions containing a high concentration of protein odor, the protein odor of the composition can be reduced and natural sweetness can be imparted. can be improved. As a result, the performance of the protein can be exhibited as expected, and it can contribute to health promotion. Moreover, the masking agent of the present invention is highly safe because it is derived from nature.
以下に本発明の実施形態について詳細に説明する。
なお、本開示において、特に断らない限り、数値範囲に関し、「ＡＡ～ＢＢ」という記載は、「ＡＡ以上ＢＢ以下」を示すこととする（ここで、「ＡＡ」および「ＢＢ」は任意の数値を示す）。また、下限および上限の単位は、特に断りない限り、後者（すなわち、ここでは「ＢＢ」）の直後に付された単位と同じである。また、本開示において、「Ｘおよび／またはＹ」との表現は、ＸおよびＹの双方、またはこれらのうちのいずれか一方のことを意味する。 Embodiments of the present invention will be described in detail below.
In the present disclosure, unless otherwise specified, the description "AA to BB" with respect to the numerical range indicates "AA or more and BB or less" (here, "AA" and "BB" are arbitrary numerical values ). In addition, the units for the lower and upper limits are the same as the units immediately following the latter (that is, "BB" here) unless otherwise specified. Also, in this disclosure, the expression "X and/or Y" means both X and Y or either one of them.
なお、本開示において、特に断らない限り、数値範囲に関し、「ＡＡ～ＢＢ」という記載は、「ＡＡ以上ＢＢ以下」を示すこととする（ここで、「ＡＡ」および「ＢＢ」は任意の数値を示す）。また、下限および上限の単位は、特に断りない限り、後者（すなわち、ここでは「ＢＢ」）の直後に付された単位と同じである。また、本開示において、「Ｘおよび／またはＹ」との表現は、ＸおよびＹの双方、またはこれらのうちのいずれか一方のことを意味する。 Embodiments of the present invention will be described in detail below.
In the present disclosure, unless otherwise specified, the description "AA to BB" with respect to the numerical range indicates "AA or more and BB or less" (here, "AA" and "BB" are arbitrary numerical values ). In addition, the units for the lower and upper limits are the same as the units immediately following the latter (that is, "BB" here) unless otherwise specified. Also, in this disclosure, the expression "X and/or Y" means both X and Y or either one of them.
本発明の一実施形態は、ステビア抽出物および穀物発酵エキスを少なくとも含有することを特徴とするプロテイン臭のマスキング剤である。
An embodiment of the present invention is a protein odor masking agent characterized by containing at least a stevia extract and a fermented grain extract.
＜ステビア抽出物＞
本発明の実施形態において、使用しうるステビア抽出物は、キク科植物ステビアの葉部から抽出されるもので、ステビオサイド及びレバウディオサイドＡを甘味の主成分として含有するものであり、ステビアに関しては産地や種に限定されることはない。抽出条件としては従来適応されてきたステビア甘味成分を取得する方法で良く、水、熱水、もしくは含水あるいは無水のメタノール、エタノールなどの有機溶媒にて抽出可能である。特には、抽出温度５～１００℃、抽出時間１～２４時間の範囲の条件で行うのが好ましい。また、特開昭５１－２３３００号公報に記載されているように、水あるいは熱水抽出時に、甘味成分の抽出を効果的に行うために、石灰等でｐＨを１０程度に調整することがあるが、これらの補助薬剤の使用については、特に制限はない。 <Stevia extract>
In an embodiment of the present invention, the stevia extract that can be used is extracted from the leaves of the Asteraceae plant stevia, and contains stevioside and rebaudioside A as main components of sweetness. is not limited by origin or species. As the extraction conditions, conventionally applied methods for obtaining stevia sweetening components can be used, and the extraction can be performed with water, hot water, or organic solvents such as water-containing or anhydrous methanol and ethanol. In particular, it is preferable to perform the extraction under the conditions of an extraction temperature of 5 to 100° C. and an extraction time of 1 to 24 hours. In addition, as described in Japanese Patent Application Laid-Open No. 51-23300, during water or hot water extraction, the pH may be adjusted to about 10 with lime or the like in order to effectively extract the sweet component. However, there are no particular restrictions on the use of these adjuvant agents.
本発明の実施形態において、使用しうるステビア抽出物は、キク科植物ステビアの葉部から抽出されるもので、ステビオサイド及びレバウディオサイドＡを甘味の主成分として含有するものであり、ステビアに関しては産地や種に限定されることはない。抽出条件としては従来適応されてきたステビア甘味成分を取得する方法で良く、水、熱水、もしくは含水あるいは無水のメタノール、エタノールなどの有機溶媒にて抽出可能である。特には、抽出温度５～１００℃、抽出時間１～２４時間の範囲の条件で行うのが好ましい。また、特開昭５１－２３３００号公報に記載されているように、水あるいは熱水抽出時に、甘味成分の抽出を効果的に行うために、石灰等でｐＨを１０程度に調整することがあるが、これらの補助薬剤の使用については、特に制限はない。 <Stevia extract>
In an embodiment of the present invention, the stevia extract that can be used is extracted from the leaves of the Asteraceae plant stevia, and contains stevioside and rebaudioside A as main components of sweetness. is not limited by origin or species. As the extraction conditions, conventionally applied methods for obtaining stevia sweetening components can be used, and the extraction can be performed with water, hot water, or organic solvents such as water-containing or anhydrous methanol and ethanol. In particular, it is preferable to perform the extraction under the conditions of an extraction temperature of 5 to 100° C. and an extraction time of 1 to 24 hours. In addition, as described in Japanese Patent Application Laid-Open No. 51-23300, during water or hot water extraction, the pH may be adjusted to about 10 with lime or the like in order to effectively extract the sweet component. However, there are no particular restrictions on the use of these adjuvant agents.
上記方法にて取得したステビア抽出物は、抽出終了後、抽出液から残渣を分離除去したものを用いる。この残渣を分離する方法としては、自然沈降分離あるいは強制ろ過等から適宜選択できるが、効率を優先する場合には、加圧ろ過が好適である。残渣を分離除去した抽出液はこのままでも利用可能であるが、必要に応じて濃縮あるいは乾燥させて用いる。また、この濃縮液を水で希釈あるいは乾燥物を水に再溶解した後、吸着法、例えばイオン交換樹脂を用いて不純物を除去したものや、ハイポーラスポリマー（例えば、アンバーライトＸＡＤ－２、オルガノ社製）のカラムに吸着させた後、親水性溶媒で溶出し濃縮したもの、あるいはこれらを乾燥させたものも使用できる。また、ステビア抽出物はステビア甘味料としてとして認可、販売されているものでも利用可能である。
The stevia extract obtained by the above method is used after the extraction is completed and the residue is separated and removed from the extract. A method for separating this residue can be appropriately selected from natural sedimentation separation, forced filtration, and the like, but when priority is given to efficiency, pressure filtration is preferable. The extract from which the residue has been separated and removed can be used as it is, but it is used after being concentrated or dried as necessary. In addition, after diluting the concentrate with water or redissolving the dried product in water, the adsorption method, for example, those obtained by removing impurities using an ion exchange resin, or high porous polymers (for example, Amberlite XAD-2, Organo (manufactured by Co., Ltd.) column, eluted with a hydrophilic solvent and concentrated, or dried. Stevia extracts that are approved and sold as stevia sweeteners can also be used.
本発明の一実施形態において、ステビア抽出物（甘味料）は、ステビア抽出物全量に対し、レバウディオサイドＡが５０～９５重量％の範囲で含まれることが好ましく、６０～９５重量％がさらに好ましく、６５～９５重量％がより好ましい。
In one embodiment of the present invention, the stevia extract (sweetener) preferably contains 50 to 95% by weight of rebaudioside A, and 60 to 95% by weight of the total amount of the stevia extract. More preferably, 65 to 95% by weight is more preferable.
またステビア抽出物全量に対し、ステビオサイドが５～５０重量％の範囲で含まれることが好ましく、５～４０重量％がさらに好ましく、５～３０重量％がより好ましい。
Also, stevioside is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 40% by weight, and more preferably 5 to 30% by weight, based on the total amount of the stevia extract.
またステビア抽出物全量に対し、レバウディオサイドＡ及びステビオサイドの混合物（レバウディオサイドＡ＋ステビオサイド）が５０～１００重量％の範囲で含まれることが好ましく、６０～１００重量％がさらに好ましく、７０～１００重量％がより好ましい。（なお、レバウディオサイドＡ＋ステビオサイド＋その他ステビア抽出成分＝１００重量％とする）レバウディオサイドＡとステビオサイドが上記範囲にあることで、本発明の一または複数の効果をより効果的に得ることができる。
Also, the mixture of rebaudioside A and stevioside (rebaudioside A + stevioside) is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70% by weight, based on the total amount of stevia extract. ~100% by weight is more preferred. (Note that rebaudioside A + stevioside + other components extracted from stevia = 100% by weight) When rebaudioside A and stevioside are in the above ranges, one or more effects of the present invention can be obtained more effectively. be able to.
さらに、ステビア抽出物が糖変性されていることが好ましく、そのような物としてはα－グルコシル化糖化合物を糖供与体として、α－グルコシル糖転移酵素を用いて糖を転移させたもの、及び付加した糖数をアミラーゼなどにより調節して製造したα－グルコシル化ステビア抽出物を用いることができる。具体的な製法については、特公平５－２２４９８号公報、特公昭５７－１８７７９号公報に記載されている。酵素反応にて製造したα－グルコシル化ステビア抽出物は、デキストリンなどの糖供与体を除去しない未精製のものでも樹脂等によってこれらを精製したものでも利用可能である。また、ステビア甘味料として認可、販売されているものでも利用可能である。
Furthermore, it is preferable that the stevia extract is saccharified, such as those obtained by transferring sugars using α-glucosyl glycosyltransferase using an α-glucosylated sugar compound as a sugar donor, and An α-glucosylated stevia extract produced by adjusting the number of added sugars with amylase or the like can be used. Specific manufacturing methods are described in Japanese Patent Publication No. 5-22498 and Japanese Patent Publication No. 57-18779. The α-glucosylated stevia extract produced by an enzymatic reaction can be used either as unpurified without removing sugar donors such as dextrin, or as purified with a resin or the like. In addition, those approved and sold as stevia sweeteners can also be used.
その様なα－グルコシル化ステビア抽出物には、α－グルコシル基が１から１５～２０個程度付加した甘味成分が存在し、α－グルコシル平均付加数は特公平５－２２４９８号公報や月刊フードケミカル１９９５年１月ｐ．３６に開示されているように次式（１）で求められる。
Such an α-glucosylated stevia extract contains a sweetening component to which 1 to 15 to 20 α-glucosyl groups are added, and the average number of α-glucosyl additions is as described in Japanese Examined Patent Publication No. 5-22498 and Monthly Food. Chemical January 1995 p. 36, it is obtained by the following equation (1).
その様なα－グルコシル化ステビア抽出物に含まれる、レバウディオサイドＡ誘導体（レバウディオサイドＡ及びその変性物）は、５０～９５重量％の範囲で含まれることが好ましく、５０～９０重量％がさらに好ましく、６０～９０重量％がより好ましい。
Rebaudioside A derivatives (rebaudioside A and modified products thereof) contained in such α-glucosylated stevia extract are preferably contained in the range of 50 to 95% by weight, and 50 to 90% by weight. % by weight is more preferred, and 60 to 90% by weight is more preferred.
またステビオサイド誘導体（ステビオサイド及びその変性物）は、５～５０重量％の範囲で含まれることが好ましく、５～３０重量％がさらに好ましく、５～２０重量％がより好ましい。（なお、レバウディオサイドＡ誘導体＋ステビオサイド誘導体＋その他ステビア抽出成分の誘導体＝１００重量％とする。）
The stevioside derivative (stevioside and modified products thereof) is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 30% by weight, and more preferably 5 to 20% by weight. (Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract = 100% by weight.)
またレバウディオサイドＡ誘導体及びステビオサイド誘導体の混合物（レバウディオサイドＡ誘導体＋ステビオサイド誘導体）は、５０～１００重量％の範囲で含まれることが好ましく、６０～１００重量％がさらに好ましく、７０～１００重量％がより好ましい。（なお、レバウディオサイドＡ誘導体＋ステビオサイド誘導体＋その他ステビア抽出成分の誘導体＝１００重量％とする。）
The mixture of rebaudioside A derivative and stevioside derivative (rebaudioside A derivative + stevioside derivative) is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70 to 100% by weight. 100% by weight is more preferred. (Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract = 100% by weight.)
さらに、α－グルコシル化ステビア抽出物は、例えば、デキストリン、乳糖、その他一般に使用される倍散剤と混合し製剤化してもよい。その形態は、錠剤、粉末、シロップなど、いかなる形状でもかまわない。倍散剤との混合製剤を本発明の一又は複数の目的に使用するときは、製剤中の甘味強度を考慮して添加量を決めればよい。
Furthermore, the α-glucosylated stevia extract may be formulated by mixing with, for example, dextrin, lactose, and other commonly used dispersing agents. Its form may be any form such as tablet, powder, syrup and the like. When a mixed formulation with a dispersing agent is used for one or more purposes of the present invention, the amount to be added may be determined in consideration of the intensity of sweetness in the formulation.
本発明の実施形態において、用いられる穀物発酵エキスは、例えば、穀物を原料に麹菌、酵母、乳酸菌などの微生物を用いて発酵、熟成、抽出することによって作られる天然物で、自体公知の方法により製造できるほか、市販のものを用いてもよい。穀物発酵エキスとしては、米発酵エキス、麦芽発酵エキス、大豆発酵エキスなどがあげられる。
In the embodiment of the present invention, the fermented grain extract to be used is, for example, a natural product produced by fermenting, maturing, and extracting grains using microorganisms such as koji mold, yeast, and lactic acid bacteria, by a method known per se. Besides being able to be manufactured, commercially available ones may also be used. Fermented grain extracts include fermented rice extract, fermented malt extract, and fermented soybean extract.
その様な穀物発酵エキスは、経口用組成物や外用組成物中のプロテインの含有量が１．０重量％に対して、穀物発酵エキスは０．１重量％～３．０重量％の割合で含まれることが好ましく、０.５重量％～１．５重量％がさらに好ましい。穀物発酵エキスとしての添加量が０．１重量％より少ないと、マスキング効果を発揮しない可能性がある。また、１．５重量％より多いと、過剰になってステビア抽出物との相乗効果が発現しにくくなる傾向が現れてくる。
Such a fermented grain extract has a protein content of 1.0% by weight in an oral composition or a composition for external use, and the fermented grain extract is at a ratio of 0.1% to 3.0% by weight. It is preferably included, more preferably 0.5% to 1.5% by weight. If the amount of the fermented grain extract added is less than 0.1% by weight, the masking effect may not be exhibited. On the other hand, when it is more than 1.5% by weight, it tends to become excessive and the synergistic effect with the stevia extract becomes difficult to manifest.
またレバウディオサイドＡ誘導体及びステビオサイド誘導体の混合物（ステビア抽出物＋穀物発酵エキス）は、経口用組成物や外用組成物中のプロテインの含有量が１．０重量％に対して、０．１％重量％～４．０重量％含まれることが好ましく、０．１重量％～２．０重量％がより好ましく、０．５重量％～１．５重量％がさらに好ましい。
In addition, the mixture of rebaudioside A derivative and stevioside derivative (stevia extract + fermented grain extract) has a protein content of 0.1% relative to 1.0% by weight in the oral composition and external composition. % wt % to 4.0 wt %, more preferably 0.1 wt % to 2.0 wt %, even more preferably 0.5 wt % to 1.5 wt %.
本開示において、「プロテイン臭」とは、プロテインを含む製品（プロテインを含む組成物）が有する特異で且つ不快な臭い及び異味のことを意味する。本開示において、マスキング剤の対象は、プロテイン臭を有する組成物である。プロテイン臭を有する組成物例として、例えば、ホエイタンパク質、カゼインタンパク質などが挙げられる。以下においては、粉末飲食物が粉末状プロテイン（タンパク質）を含む場合を例に説明する。粉末飲食物がプロテイン飲料に用いられる場合、粉末状のタンパク質として、たとえば、ホエイタンパク質、カゼインタンパク質、ホエイタンパク質とカゼインタンパク質とが所定の割合で配合されたミルクプロテイン、大豆タンパク質、ピータンパク質、および卵タンパク質を含んでいてもよい。これらは粉末飲食物中に単独で含まれてもよいし、複数組み合わせて用いられていてもよい。本開示において、粉末プロテインという場合、蛋白分解物、ポリペプチド、ペプチドなどの形態も含まれうる。また、粉末飲食物は、粉末状プロテインの他に、たとえば炭水化物やＢＣＡＡ（分岐鎖を有するアミノ酸）を含んでいてもよい。
かかるプロテイン素材の一例としては、例えば、「カゼイン臭」を有する粉末化乳タンパク質、「大豆臭」を有する粉末化大豆タンパク質等が挙げられる。 In the present disclosure, "protein odor" means a peculiar and unpleasant odor and off-taste of a product containing protein (composition containing protein). In the present disclosure, the subject masking agent is a composition having a protein odor. Examples of compositions having a protein odor include, for example, whey protein, casein protein, and the like. In the following, a case where the powdered food and drink contains powdered protein (protein) will be described as an example. When a powdered food or drink is used for a protein drink, the powdered protein includes, for example, whey protein, casein protein, milk protein containing whey protein and casein protein at a predetermined ratio, soybean protein, pea protein, and egg. It may contain protein. These may be contained singly in the powdered food or drink, or may be used in combination. In the present disclosure, the term powder protein may include forms such as protein hydrolysates, polypeptides, and peptides. Moreover, the powdered food and drink may contain, for example, carbohydrates and BCAAs (branched-chain amino acids) in addition to the powdered protein.
Examples of such protein materials include powdered milk protein having a "casein smell" and powdered soy protein having a "soybean smell".
かかるプロテイン素材の一例としては、例えば、「カゼイン臭」を有する粉末化乳タンパク質、「大豆臭」を有する粉末化大豆タンパク質等が挙げられる。 In the present disclosure, "protein odor" means a peculiar and unpleasant odor and off-taste of a product containing protein (composition containing protein). In the present disclosure, the subject masking agent is a composition having a protein odor. Examples of compositions having a protein odor include, for example, whey protein, casein protein, and the like. In the following, a case where the powdered food and drink contains powdered protein (protein) will be described as an example. When a powdered food or drink is used for a protein drink, the powdered protein includes, for example, whey protein, casein protein, milk protein containing whey protein and casein protein at a predetermined ratio, soybean protein, pea protein, and egg. It may contain protein. These may be contained singly in the powdered food or drink, or may be used in combination. In the present disclosure, the term powder protein may include forms such as protein hydrolysates, polypeptides, and peptides. Moreover, the powdered food and drink may contain, for example, carbohydrates and BCAAs (branched-chain amino acids) in addition to the powdered protein.
Examples of such protein materials include powdered milk protein having a "casein smell" and powdered soy protein having a "soybean smell".
本発明の一実施形態であるマスキング剤は、プロテイン臭を有する組成物に適用することにより、各種の組成物、例えば経口用組成物、外用組成物として利用することができる。経口用組成物、外用組成物として具体的には、例えば、飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品が挙げられる。
By applying the masking agent, which is one embodiment of the present invention, to a composition having a protein odor, it can be used as various compositions such as oral compositions and external compositions. Specific examples of oral compositions and external compositions include products that can be taken orally or used in the mouth, such as foods and drinks, pharmaceuticals, quasi-drugs, and cosmetics.
本開示でいう飲食物は、粉末、固形状、半固形状、液状いずれの形状をとるものであってかまわない。また医薬品および医薬部外品は、各種の経口摂取、口内利用可能な製品を挙げることができる。その剤形としては、粉末などの固形製剤、シロップ等の液状製剤等特に限定されない。また適用部位についても特に限定されず、化粧水、マウスウォッシュ、歯磨き等顔面をはじめとする外皮・口腔などに用いられるものであれば特に限定されることはない。
The food and drink referred to in the present disclosure may be powder, solid, semi-solid, or liquid. Pharmaceuticals and quasi-drugs include various products that can be taken orally and used in the mouth. The dosage form is not particularly limited, and includes solid formulations such as powders, liquid formulations such as syrups, and the like. The application site is also not particularly limited, and is not particularly limited as long as it is used for the outer skin and oral cavity including the face, such as lotion, mouthwash, and toothpaste.
プロテイン臭を有する組成物中のプロテインの含有量は、特に限定されるものではなく目的とする機能を発揮する量であればよい。例えば、応用剤型の種類、使用法、期待する作用の程度によって多少異なるが、通常、固形分として０．００１重量％以上であることが好ましく、特に好ましくは同０．００１～３０重量％、中でも好ましくは０．０１～２０．００重量％である。
The content of protein in the composition having a protein odor is not particularly limited as long as it exhibits the intended function. For example, although it varies somewhat depending on the type of application form, method of use, and degree of expected action, it is generally preferred that the solid content is 0.001% by weight or more, and particularly preferably 0.001 to 30% by weight. Among them, it is preferably 0.01 to 20.00% by weight.
プロテイン臭を有する組成物中のプロテインの含有量が、当該組成物全体に対して０．００１重量％未満であると、健康増進作用を十分に発揮することが困難であり好ましくなく、逆に、同３０重量％を超えて配合しても、配合量の増加に見合った、前記効果の増強を見込めなくなる傾向がみられるようになり、また呈味の点で異味・特異臭が顕著になり摂取が困難になる等の問題を生じることがある。
If the protein content in the composition having a protein odor is less than 0.001% by weight relative to the entire composition, it is difficult to sufficiently exhibit the health-promoting effect, which is undesirable. Even if the amount exceeds 30% by weight, there is a tendency that the enhancement of the above effects cannot be expected commensurate with the increase in the amount of compounding, and in terms of taste, an offensive taste and peculiar odor become noticeable and ingestion. It may cause problems such as difficulty in
本発明の実施形態において、用いうるステビア抽出物等は、天然物に含有される天然甘味料であり、各種食品の甘味料として広く使用されており安全性も極めて高いものである。従って、使用にあたり如何なる制限もない。よって、経口用組成物、又は外用組成物への添加量は、含有されるプロテインの特異臭・不快臭や異味をマスキングする量であれば特に限定されないが、組成物中のプロテインの含有量が１重量％として、ステビオール配糖体として１ｐｐｍ以上であれば充分な効果を得ることが可能である。また、添加量に特に上限はないが、経済性、添加効果及び本来の風味に与える影響を考慮すると１重量％以下が好ましい。
Stevia extracts and the like that can be used in the embodiments of the present invention are natural sweeteners contained in natural products, are widely used as sweeteners for various foods, and are extremely safe. Therefore, there are no restrictions on its use. Therefore, the amount added to the oral composition or the external composition is not particularly limited as long as it is an amount that masks the specific odor / unpleasant odor and offensive taste of the protein contained, but the protein content in the composition is Sufficient effects can be obtained if the amount of steviol glycoside is 1 ppm or more as 1% by weight. Although there is no particular upper limit to the amount to be added, it is preferably 1% by weight or less in consideration of economic efficiency, effect of addition, and influence on original flavor.
本発明の他の実施形態である経口用組成物や外用組成物中の、上記マスキング剤の含有量は、経口用組成物や外用組成物中のプロテインの含有量が１重量％に対して、ステビオール配糖体として１ｐｐｍ～１０００ｐｐｍの割合で添加することが好ましい。更に好ましくは、甘味をほとんど感じられない濃度である１０ｐｐｍ～４０ｐｐｍである。更に他の実施形態として、マスキング剤を、プロテイン臭を有する組成物に対して、ステビオール配糖体として５０ｐｐｍ以上添加してもよく、この場合には、プロテイン臭のマスキング効果とともに甘味を付与することもできる。付与された甘味は自然で違和感がない。下限は特に限定されないが、ステビオール配糖体としての添加量が１ｐｐｍより少ないと、マスキング効果を発揮しない可能性がある。また、１０００ｐｐｍより多いと、マスキング機能が飽和して、増量に見合う効果が見込みにくくなる傾向があり、また嗜好にもよるが、甘味が過剰になって添加する組成物の味質のバランスを乱すこともありうる。
The content of the masking agent in the oral composition or topical composition that is another embodiment of the present invention is It is preferable to add steviol glycoside at a ratio of 1 ppm to 1000 ppm. More preferably, the concentration is 10 ppm to 40 ppm, at which sweetness is hardly felt. As yet another embodiment, a masking agent may be added to a composition having a protein odor at 50 ppm or more as a steviol glycoside. In this case, the protein odor masking effect and sweetness are added. can also The sweetness imparted is natural and does not cause discomfort. The lower limit is not particularly limited, but if the amount added as steviol glycoside is less than 1 ppm, the masking effect may not be exhibited. On the other hand, if it is more than 1000 ppm, the masking function tends to saturate, making it difficult to expect an effect commensurate with the increase in amount. It is possible.
本発明の実施形態である組成物には、副材料として、一般的な食品や医薬品原料、無機酸、有機酸、甘味料、香料などの添加物が添加されていてもかまわない。無機酸としては、例えば、炭酸、塩酸、硫酸、硝酸、リン酸、ホウ酸等があげられるが、特に、炭酸、塩酸、リン酸等が好ましい。また、有機酸としては、例えば、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸、乳酸、コハク酸、マレイン酸、マロン酸、Ｌ－グルタミン酸塩酸塩等があげられるが、特に、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸等が好ましい。
The composition that is the embodiment of the present invention may contain additives such as general foods, pharmaceutical raw materials, inorganic acids, organic acids, sweeteners, and flavoring agents as auxiliary materials. Examples of inorganic acids include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid, with carbonic acid, hydrochloric acid, phosphoric acid, and the like being particularly preferred. Examples of organic acids include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, L-glutamic acid hydrochloride and the like. Citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid and the like are preferred.
本発明の実施形態において、併用できる甘味料としては、例えば、：砂糖、果糖、異性化糖、グルコース、マルトース、パラチノース、トレハロース、及びフラクトオリゴ糖などの糖類・オリゴ糖類；マンニトール、エリスリトール、ソルビトール、キシリトール、及びマルチトール等の糖アルコール類；アスパルテーム、サッカリン、サッカリンナトリウム、アセスルファムＫ、及びスクラロースなどの合成甘味料；並びに、グリチルリチン酸、グリチルリチン酸モノアンモニウム、グリチルリチン酸二ナトリウム、及びグリチルリチン酸三ナトリウムなどの天然高甘味度甘味料、等があげられる。
Examples of sweeteners that can be used in combination in the embodiment of the present invention include: Sugars/oligosaccharides such as sugar, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, and fructo-oligosaccharides; mannitol, erythritol, sorbitol, and xylitol. , and sugar alcohols such as maltitol; synthetic sweeteners such as aspartame, saccharin, sodium saccharin, acesulfame K, and sucralose; and natural sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate. high-intensity sweeteners, and the like.
本発明の実施形態において、マスキング剤と、プロテイン臭を有する組成物との混合は、撹拌翼を有する溶解槽、高圧ホモジナイザー、混練機など、飲食物、医薬品、医薬部外品、化粧品の製造時に通常使用される機器を使用してできる。また、飲食物、医薬品、医薬部外品、化粧品に通常使用できるいかなる製造用剤および原材料を含んでいても良い。
本発明の実施形態において、マスキング剤の組成物への添加については、工程のどの段階で添加してもよく、作業性を考えて適宜選択すればよい。 In an embodiment of the present invention, the masking agent and the composition having a protein odor are mixed with a dissolving tank having a stirring blade, a high-pressure homogenizer, a kneader, etc., during the production of food, beverages, pharmaceuticals, quasi-drugs, and cosmetics. It can be done using commonly used equipment. In addition, any manufacturing agents and raw materials that can be normally used for foods, drinks, pharmaceuticals, quasi-drugs, and cosmetics may be included.
In the embodiment of the present invention, the masking agent may be added to the composition at any stage of the process, and may be appropriately selected in consideration of workability.
本発明の実施形態において、マスキング剤の組成物への添加については、工程のどの段階で添加してもよく、作業性を考えて適宜選択すればよい。 In an embodiment of the present invention, the masking agent and the composition having a protein odor are mixed with a dissolving tank having a stirring blade, a high-pressure homogenizer, a kneader, etc., during the production of food, beverages, pharmaceuticals, quasi-drugs, and cosmetics. It can be done using commonly used equipment. In addition, any manufacturing agents and raw materials that can be normally used for foods, drinks, pharmaceuticals, quasi-drugs, and cosmetics may be included.
In the embodiment of the present invention, the masking agent may be added to the composition at any stage of the process, and may be appropriately selected in consideration of workability.
以下により具体的な実施例を示すが、本発明はこれらに限定されるものではない。
Although more specific examples are shown below, the present invention is not limited to these.
［プロテインの異味・特異臭低減効果、及び組成物の甘味質の判定基準］
官能試験は、１０人のパネラーで以下の判定基準に基づいて判定し、その平均を算出して評価結果とした [Off-taste/specific odor reduction effect of protein and criteria for judging sweetness quality of composition]
The sensory test was determined by 10 panelists based on the following criteria, and the average was calculated as the evaluation result.
官能試験は、１０人のパネラーで以下の判定基準に基づいて判定し、その平均を算出して評価結果とした [Off-taste/specific odor reduction effect of protein and criteria for judging sweetness quality of composition]
The sensory test was determined by 10 panelists based on the following criteria, and the average was calculated as the evaluation result.
異味・特異臭判定基準
低減効果 なし：０
低減効果 弱 ：１
低減効果 中 ：２
低減効果 強 ：３ Offensive taste/specific odor criteria Reduction effect None: 0
Reduction effect Weak: 1
Reduction effect medium: 2
Reduction effect Strong: 3
低減効果 なし：０
低減効果 弱 ：１
低減効果 中 ：２
低減効果 強 ：３ Offensive taste/specific odor criteria Reduction effect None: 0
Reduction effect Weak: 1
Reduction effect medium: 2
Reduction effect Strong: 3
［実施例１～２、比較例１～３］
プロテイン粉末として、下記（１）～（４）の市販プロテイン粉末を用いた。
（１）ホエイプロテイン（製品名：ＰＲＯＶＯＮ１９０、日成共益社より販売）
（２）ソイプロテイン（製品名：プロリーナ２５０、不二製油社より販売）
（３）ピープロテイン（製品名：Ｈａｒｖｅｓｔ Ｐｒｏ ＰｅａＰｒｏｔｅｉｎ８５、日成共益社より販売）
（４）カゼインプロテイン（製品名：Ｃａｓｅｉｎａｔｅ１８０、日成共益社より販売）
上記各プロテイン粉末の５％水溶液（Ｗ／Ｖ）をそれぞれ調製し、α－グルコシル化ステビア抽出物として「ＳＫスイートＧＲＡ（日本製紙社製、ステビア純度９５％以上）」を、米発酵エキスとして「マスキットＥＸ（モリタ食材開発研究所）」を添加した溶液を調製した。また砂糖を添加した溶液を調製した。これらのプロテイン水溶液の官能評価を行った。結果を表１に示す。表１中、マスキットＥＸおよびＳＫ－ＧＲＡの含有量の単位は、％（Ｗ／Ｗ）およびｐｐｍ（Ｗ／Ｗ）である。 [Examples 1 and 2, Comparative Examples 1 and 3]
As the protein powder, commercially available protein powders (1) to (4) below were used.
(1) Whey protein (product name: PROVON 190, sold by Nissei Kyoeisha)
(2) Soy protein (Product name: Prolina 250, sold by Fuji Oil Co., Ltd.)
(3) Pea protein (product name: Harvest Pro PeaProtein 85, sold by Nissei Kyoeisha)
(4) Casein protein (product name: Caseinate 180, sold by Nissei Kyoeisha)
A 5% aqueous solution (W / V) of each of the above protein powders was prepared, and "SK Sweet GRA (manufactured by Nippon Paper Industries Co., Ltd., stevia purity 95% or higher)" was used as the α-glucosylated stevia extract, and " A solution was prepared by adding "Masquit EX (Morita Ingredients Development Laboratory)". A solution with added sugar was also prepared. A sensory evaluation was performed on these aqueous protein solutions. Table 1 shows the results. In Table 1, the units for the contents of Maskit EX and SK-GRA are % (W/W) and ppm (W/W).
プロテイン粉末として、下記（１）～（４）の市販プロテイン粉末を用いた。
（１）ホエイプロテイン（製品名：ＰＲＯＶＯＮ１９０、日成共益社より販売）
（２）ソイプロテイン（製品名：プロリーナ２５０、不二製油社より販売）
（３）ピープロテイン（製品名：Ｈａｒｖｅｓｔ Ｐｒｏ ＰｅａＰｒｏｔｅｉｎ８５、日成共益社より販売）
（４）カゼインプロテイン（製品名：Ｃａｓｅｉｎａｔｅ１８０、日成共益社より販売）
上記各プロテイン粉末の５％水溶液（Ｗ／Ｖ）をそれぞれ調製し、α－グルコシル化ステビア抽出物として「ＳＫスイートＧＲＡ（日本製紙社製、ステビア純度９５％以上）」を、米発酵エキスとして「マスキットＥＸ（モリタ食材開発研究所）」を添加した溶液を調製した。また砂糖を添加した溶液を調製した。これらのプロテイン水溶液の官能評価を行った。結果を表１に示す。表１中、マスキットＥＸおよびＳＫ－ＧＲＡの含有量の単位は、％（Ｗ／Ｗ）およびｐｐｍ（Ｗ／Ｗ）である。 [Examples 1 and 2, Comparative Examples 1 and 3]
As the protein powder, commercially available protein powders (1) to (4) below were used.
(1) Whey protein (product name: PROVON 190, sold by Nissei Kyoeisha)
(2) Soy protein (Product name: Prolina 250, sold by Fuji Oil Co., Ltd.)
(3) Pea protein (product name: Harvest Pro PeaProtein 85, sold by Nissei Kyoeisha)
(4) Casein protein (product name: Caseinate 180, sold by Nissei Kyoeisha)
A 5% aqueous solution (W / V) of each of the above protein powders was prepared, and "SK Sweet GRA (manufactured by Nippon Paper Industries Co., Ltd., stevia purity 95% or higher)" was used as the α-glucosylated stevia extract, and " A solution was prepared by adding "Masquit EX (Morita Ingredients Development Laboratory)". A solution with added sugar was also prepared. A sensory evaluation was performed on these aqueous protein solutions. Table 1 shows the results. In Table 1, the units for the contents of Maskit EX and SK-GRA are % (W/W) and ppm (W/W).
表１の結果から明らかなように、ステビア抽出物及び米発酵エキスを配合することにより、プロテイン臭をマスキングすることもでき、また、その甘味質は自然で良好なものであった。
As is clear from the results in Table 1, the addition of the stevia extract and the fermented rice extract masked the protein odor, and the sweetness was natural and good.
Claims (12)
- ステビア抽出物及び穀物発酵エキスを少なくとも含有することを特徴とするプロテイン臭のマスキング剤。 A protein odor masking agent characterized by containing at least a stevia extract and a fermented grain extract.
- 前記穀物発酵エキスが、米発酵エキスであることを特徴とする請求項１に記載のプロテイン臭のマスキング剤。 The protein odor masking agent according to claim 1, wherein the fermented grain extract is a fermented rice extract.
- 前記ステビア抽出物が、α－グリコシル化ステビア抽出物であることを特徴とする請求項１に記載のプロテイン臭のマスキング剤。 The protein odor masking agent according to claim 1, wherein the stevia extract is an α-glycosylated stevia extract.
- 前記ステビア抽出物が、レバウディオサイドＡ誘導体を５０～９５重量％、ステビオサイド誘導体を５～５０重量％の範囲で含有することを特徴とする請求項１に記載のプロテイン臭のマスキング剤。 The protein odor masking agent according to claim 1, wherein the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative.
- 前記プロテイン臭が、ホエイプロテイン及び／又はカゼインプロテイン由来であることを特徴とする、請求項１に記載のプロテイン臭のマスキング剤。 The protein odor masking agent according to claim 1, wherein the protein odor is derived from whey protein and/or casein protein.
- 請求項１～５のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする経口用組成物。 An oral composition comprising the masking agent according to any one of claims 1 to 5 and one or more compositions containing protein and having a protein odor.
- 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、請求項６に記載の経口用組成物。 The oral composition according to claim 6, wherein the protein is whey protein and/or casein protein.
- 該経口用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、請求項６に記載の経口用組成物。 The composition for oral use according to claim 6, wherein the composition for oral use contains 1 to 1000 ppm of the stevia extract as steviol glycosides with respect to 1% by weight of protein.
- 請求項１～５のいずれか一項に記載のマスキング剤と、プロテインを含みプロテイン臭を有する組成物の１種以上とを含有することを特徴とする外用組成物。 A composition for external use comprising the masking agent according to any one of claims 1 to 5 and one or more compositions containing protein and having a protein odor.
- 前記プロテインが、ホエイプロテイン及び／又はカゼインプロテインである、請求項９に記載の外用組成物。 The composition for external use according to claim 9, wherein the protein is whey protein and/or casein protein.
- 該外用組成物中、プロテイン１重量％に対し、前記ステビア抽出物がステビオール配糖体として１～１０００ｐｐｍの割合で含まれる、請求項９に記載の外用組成物。 The composition for external use according to claim 9, wherein the stevia extract is contained at a ratio of 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of protein in the composition for external use.
- プロテインを含みプロテイン臭を有する組成物のプロテイン臭をマスキングする方法であって、
前記プロテイン臭を有する組成物に、ステビア抽出物及び穀物発酵エキスを添加することを含み、
前記ステビア抽出物は、前記プロテイン１重量％に対し、ステビオール配糖体として１～１０００ｐｐｍ含まれるように添加する、前記方法。 A method for masking the protein odor of a composition containing protein and having a protein odor, comprising:
adding a stevia extract and a fermented grain extract to the composition having a protein odor,
The above method, wherein the stevia extract is added so as to contain 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of the protein.
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