WO2022254686A1 - Food and beverage composition - Google Patents

Food and beverage composition Download PDF

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Publication number
WO2022254686A1
WO2022254686A1 PCT/JP2021/021333 JP2021021333W WO2022254686A1 WO 2022254686 A1 WO2022254686 A1 WO 2022254686A1 JP 2021021333 W JP2021021333 W JP 2021021333W WO 2022254686 A1 WO2022254686 A1 WO 2022254686A1
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WIPO (PCT)
Prior art keywords
gum
food
drink
zinc oxide
fatty acid
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PCT/JP2021/021333
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French (fr)
Japanese (ja)
Inventor
将光 森脇
泰崇 杉山
健斗 鬼頭
寛央 福原
Original Assignee
太陽化学株式会社
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Application filed by 太陽化学株式会社 filed Critical 太陽化学株式会社
Priority to PCT/JP2021/021333 priority Critical patent/WO2022254686A1/en
Priority to PCT/JP2022/012267 priority patent/WO2022254882A1/en
Priority to JP2023525424A priority patent/JP7407338B2/en
Publication of WO2022254686A1 publication Critical patent/WO2022254686A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements

Definitions

  • the present invention relates to a composition for food and drink containing zinc oxide, a food and drink containing the composition for food and drink, a method for producing the same, a method for improving the flavor of food and drink, and a method for fortifying food and drink with zinc.
  • zinc compounds are often used in nutrient-enriched foods, dietary supplements, and oral compositions.
  • zinc compounds are generally known to give unpleasant taste, astringent taste (astringent taste), metallic taste and the like, and various methods for improving these tastes have been proposed.
  • Patent Document 1 discloses that the unpleasant taste of zinc-containing compositions such as zinc gluconate is improved by high-intensity sweeteners, sugar alcohols, and organic acids.
  • Patent Document 2 discloses that astringency is improved by using a zinc salt such as zinc chloride and polyoxyethylene hydrogenated castor oil together.
  • Patent Document 3 discloses that anethole and polyhydric alcohol improve the astringency and metallic taste of zinc compounds.
  • Patent Document 4 discloses that a compound having a COP bond such as phytic acid improves the metallic taste of a water-insoluble zinc compound.
  • Patent Document 5 discloses that water-insoluble zinc does not react with proteins by using emulsifiers such as polyglycerate fatty acid esters and lecithin, and zinc-enriched foods and drinks that do not affect flavor and appearance can be obtained. .
  • Patent Documents 1 to 5 the reduction of the astringent taste of zinc may not be sufficient, and a new food and drink composition with a good feeling is desired.
  • An object of the present invention is to provide a composition for food and drink in which the astringent taste of zinc is suppressed.
  • the present invention relates to the following [1] to [8].
  • [1] A composition for food and drink containing zinc oxide, wherein the content of lead in the zinc oxide is 20 ppm or less.
  • a composition for food and drink comprising one or more stabilizers selected from the group consisting of gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharide, and modified starch, and zinc oxide.
  • One or more emulsifiers selected from the group consisting of lecithin, enzymatically degraded lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, and zinc oxide,
  • a composition for food and drink wherein the mass ratio of the content of the emulsifier to the content of zinc (emulsifier/zinc oxide) is 0.001 to 0.012.
  • a food or drink containing the food or drink composition according to any one of [1] to [3].
  • [5] A method for producing a food or drink, comprising adding the food or drink composition according to any one of [1] to [3].
  • [6] A method for improving the flavor of food and drink, comprising adding the food and drink composition according to any one of [1] to [3].
  • [7] A method for fortifying food or drink with zinc, comprising adding the food or drink composition according to any one of [1] to [3].
  • aspects 1 to 3 can independently suppress the astringent taste of zinc, but can be combined arbitrarily.
  • an aspect in which the following aspects 1 and 2 are combined and an aspect in which all of the following aspects 1 to 3 are combined are preferable from the viewpoint of flavor stability.
  • the content of zinc oxide in the composition for food and drink in the present invention depends on the form of the composition, but is, for example, 1 to 100% by mass, 3 to 50% by mass, 5 to 35% by mass, 8 to 30% by mass. %.
  • the content of zinc oxide in the composition for food and drink is calculated as the zinc oxide content by analyzing the zinc content by ICP emission spectrometry.
  • composition for food and drink of the present invention contains zinc oxide, and the content of Pb (lead) in the zinc oxide is 20 ppm or less. aspect of the product.
  • the content of lead in the zinc oxide according to this aspect is 20 ppm or less, preferably 10 ppm or less, more preferably 8 ppm or less, still more preferably 5 ppm or less, from the viewpoint of suppressing astringent taste.
  • the lower limit can be, for example, 0.1 ppm or more, 0.5 ppm or more, or 1 ppm or more. Moreover, it can be set as the range which combined these arbitrarily.
  • the content of lead in zinc oxide can be measured according to the method described in Examples below.
  • Zinc oxide can be obtained, for example, by putting metal zinc as a raw material into a crucible, heating it to 1000° C. or higher to vaporize it, and cooling the zinc oxide produced by hot air with an air-cooled cooling pipe.
  • Zinc oxide with a lead content of 20 ppm or less can be obtained by lot sorting of metallic zinc as a raw material and zinc oxide produced.
  • a second aspect of the composition for food and drink of the present invention includes an aspect of a composition for food and drink containing a specific stabilizer and zinc oxide.
  • the content of Pb (lead) in the zinc oxide according to this aspect is not particularly limited and may exceed 20 ppm, but from the viewpoint of suppressing the astringent taste, the zinc oxide of aspect 1 is preferable.
  • Stabilizers include gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, Welan gum, karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharides, and modified starch, preferably gum arabic.
  • the mass ratio of the content of the stabilizer to the content of zinc oxide is preferably 0.15 to 0.65, more preferably 0, from the viewpoint of suppressing astringent taste. 0.20 to 0.50, more preferably 0.25 to 0.40, more preferably 0.25 to 0.30.
  • the stabilizer content in the mass ratio refers to the total amount when two or more stabilizers are used.
  • the content of the stabilizer in this mass ratio does not include the amount of the stabilizer listed below as an optional ingredient.
  • composition for food and drink contains a specific emulsifier and zinc oxide, and the mass ratio of the content of the specific emulsifier to the content of zinc oxide is within a specific range. Aspects of compositions are included.
  • the content of Pb (lead) in the zinc oxide according to this aspect is not particularly limited and may exceed 20 ppm, but from the viewpoint of suppressing the astringent taste, the zinc oxide of aspect 1 is preferable.
  • the emulsifier according to this aspect includes lecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, preferably lecithin.
  • Lecithins include sunflower lecithin, rapeseed lecithin, egg yolk lecithin, soybean lecithin and the like.
  • the mass ratio of the content of the emulsifier to the content of zinc oxide is 0.001 to 0.012, preferably 0.003 to 0.012, from the viewpoint of suppressing astringent taste. 011, more preferably 0.005 to 0.010, and still more preferably 0.006 to 0.009.
  • the content of the emulsifier in the mass ratio refers to the total amount when two or more emulsifiers are used.
  • the content of the emulsifier in the mass ratio does not include the amount of the emulsifier listed as an optional component described later.
  • the food and drink composition of the present invention includes fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, stabilizers other than those listed in aspect 2 above, and those listed in aspect 3 above.
  • Other emulsifiers and the like may optionally be contained.
  • the fatty acid is not particularly limited as long as it can be used in foods and drinks, and examples include caproic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecyl acid, palmitic acid, palmitoleic acid, Stearic acid, oleic acid, vaccenic acid, linoleic acid, ⁇ -linolenic acid, ⁇ -linolenic acid, dihomo- ⁇ -linolenic acid, arachidonic acid, lignoceric acid, nervonic acid, 9-tetradecenoic acid, 9-pentadecenoic acid, docosahexaenoic acid , and eicosapentaenoic acid.
  • the protein is not particularly limited as long as it can be used in foods and drinks, and examples include casein, sodium caseinate, casein phosphopeptide, whey protein, lactoferrin, soybean protein, wheat gluten, polyglutamic acid, and the like. .
  • Peptides are not particularly limited as long as they can be used in foods and beverages, and examples include those obtained by decomposing the above proteins.
  • Amino acids are not particularly limited as long as they can be used in foods and beverages. Threonine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, theanine and the like.
  • Vitamins are not particularly limited as long as they can be used in foods and drinks. Examples include vitamin A, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, vitamin B12, biotin, ascorbic acid (vitamin C ), vitamin D2, vitamin D3, vitamin E, vitamin K, folic acid and the like.
  • Minerals are not particularly limited as long as they can be used in foods and beverages, and examples include sodium, potassium, calcium, iron, magnesium, copper, manganese, selenium, phosphorus, iodine, chromium, molybdenum, and the like. .
  • Alcohol is not particularly limited as long as it can be used in foods and drinks, and examples include methanol, ethanol, 1-propanol, isopropanol, 1-butanol, 2-butanol, isobutanol, isoamyl alcohol, and 2-pen.
  • Monohydric alcohols such as tanol, 3-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol, 4-heptanol, ethylene glycol, propylene glycol, 1,3- Polyhydric alcohols such as butanediol and glycerin, perfume-containing alcohol components, and the like.
  • the sweetener is not particularly limited as long as it imparts sweetness and can be used in foods and drinks, and examples thereof include sugar, sugar alcohol, and high-intensity sweeteners.
  • Sugars include, for example, monosaccharides such as fructose, glucose, rhamnose, tagatose and arabinose; disaccharides such as lactose, trehalose, maltose and sucrose; polysaccharides such as powdered starch syrup; , honey, etc.
  • sugar alcohols include sorbitol, erythritol, xylitol, maltitol, lactitol, mannitol, threitol, arabinitol, ribitol, reduced starch syrup, and reduced palatinose.
  • high-intensity sweeteners examples include aspartame, sucralose, acesulfame potassium, advantame, saccharin, neotame, thaumatin, monellin, monatin, monatine extract, licorice extract, glycyrrhizin, stevia extract, stevia enzyme-treated product, baudioside A, stevioside, glycyrrhiline, mavinlin, brazein and the like.
  • the acidulant is not particularly limited as long as it imparts a sour taste and can be used in foods and drinks.
  • Examples include adipic acid, butyric acid, isobutyric acid, citric acid, gluconic acid, succinic acid, formic acid, acetic acid, Tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, propionic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, vanillic acid, 4-hydroxy-3,5-dimethoxy
  • Examples include benzoic acid, polyphosphoric acid, pyrophosphoric acid, metaphosphoric acid, phosphoric acid, and salts thereof.
  • Antioxidants are not particularly limited as long as they can be used in foods and drinks. Acetic acids, gallic acids, licorice oil extract, edible canna extract, glove extract, sage extract, tempeh extract, Houttuynia cordata extract, green coffee bean extract, chlorogenic acid, sunflower seed extract, grape seed extract , blueberry leaf extract, propolis extract, ginkgo biloba extract, bayberry extract, myricitrin, eucalyptus leaf extract, rosemary extract, clove extract, enzyme-treated rutin, enzyme-treated isoquercitrin, enzyme-treated hesperidin, mono Glucosyl hesperidin, isoflavone, taxifolin (dihydroquercetin), catechin, polymerized catechin, tea extract, nobiletin, methoxyflavone, coenzyme Q10, apple extract, enzyme-decomposed apple extract, sesame oil extract, rice bran oil extract, tannin, caffe and oxides of these antioxidants, such
  • Stabilizers other than those listed in Aspect 2 above are not particularly limited as long as they can be used in foods and drinks.
  • the emulsifier other than those listed in aspect 3 above is not particularly limited as long as it can be used in foods and drinks, and examples thereof include sorbitol fatty acid esters, polysorbitol fatty acid esters, organic acid monoglycerides, and the like.
  • the present invention provides food and drink containing the composition for food and drink of the present invention, a method for producing food and drink comprising adding the composition for food and drink of the present invention, and a method for producing food and drink comprising adding the composition for food and drink of the present invention. Also provided are a method for improving the flavor of food and drink, including the step, and a method for fortifying food and drink with zinc, including the step of adding the composition for food and drink of the present invention. In addition to being blended with food and drink, the composition for food and drink of the present invention itself can also be taken as a supplement.
  • Food and drink are not particularly limited, but are suitable for milk drinks, sports drinks, vegetable drinks, nutritionally enriched foods, dietary supplements, foods with function claims, foods for specified health uses, health foods, supplements, and the like.
  • can be used for Foods and drinks include, for example, protein/phosphorus/potassium adjusted foods, salt adjusted foods, oils and fats adjusted foods, intestinal function foods, calcium/iron/vitamin enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and chopped foods.
  • Special foods and therapeutic foods such as milk, soy milk, milk drinks, lactic acid drinks, fruit juice soft drinks, carbonated drinks, fruit juice drinks, vegetable juice drinks, coffee drinks, tea drinks, amino acid drinks, starch drinks, protein drinks, sports Beverages, functional drinks, vitamin supplements, balanced nutritional supplements, powdered drinks, non-alcoholic beer, fruit wine, shochu, yogurt, consommé soup, potage soup, cream soup, Chinese soup, miso soup, stew, curry and soups such as gratin.
  • Example preparation acid-sugar solution
  • Zinc oxide (sample 1-5) 1 mg 10g fructose glucose solution 0.2 g of citric acid Make up to 100 g with water and mix.
  • Example preparation commercial beverage
  • Commercial beverage 1 Commercial soft drink (“Match”, Otsuka Foods Co., Ltd.)
  • Commercial beverage 2 Commercial milk (“Meiji delicious low-fat milk”, Meiji Co., Ltd.)
  • Ten milligrams of zinc oxide (Samples 1-5) was mixed with 100 grams of each commercial beverage.
  • Experimental example 2 The above samples 1 and 5 (10 mg each), the following sample 6 (60 mg), and the following sample 7 (35 mg) were added to 100 g of commercially available beverage 3 ("Zavas Milk Protein", Meiji Co., Ltd.), and the zinc content was 8 ppm. A containing sample was prepared. The astringent taste of the obtained samples was evaluated according to the same criteria as in Experimental Example 1 (however, the description "the same beverage” was read as "the beverage of Experimental Example 2"). A sensory evaluation was conducted by 10 panelists, and the average value was calculated. Table 3 shows the results. ⁇ Sample 6 zinc gluconate (Pb content 1 ppm) ⁇ Sample 7 zinc sulfate (Pb content 1 ppm)
  • a mixture of 0.5 mass % citric acid, 2.5 mass % citric acid, and microcrystalline cellulose (Balance) was compressed under a pressure of 100 kg/cm 2 to prepare a tablet having a diameter of 9 mm and a mass of 300 mg.
  • powder formulations 53, 58, 63, 68, 73, 78, 83, 88, 93, 98, 103, and 108 zinc oxide was not used as a powder formulation, and the same amount of zinc oxide in the powder formulation was added separately. This is a test to see the effect of the case.
  • samples 1, 3 and 5 and powder formulations 49, 54, 59, 64, 69, 74, 79, 84, 89, 94, 99 and 104 were evaluated for flavor stability in the same manner as in Experimental Example 3. The results are shown in Table 13. In preparing tablets used for flavor stability, lemon flavoring (0.1% by mass; Ogawa flavoring) was mixed into tablets.
  • Tables 9-12 show that powder formulations with low Pb content in zinc oxide, powder formulations containing gum arabic and zinc oxide, and powder formulations containing small amounts of sunflower lecithin and zinc oxide all have low astringent and metallic tastes. I understand. In addition, from the comparison of formulations 49 and 53, it was found that tableting using a powder formulation containing zinc oxide in advance has a better astringent taste and metallic taste compared to using the same ingredients separately for tablets. It can be seen that the effect of suppressing the taste is high. Moreover, from Table 13, when zinc oxide, gum arabic, and sunflower lecithin with a low Pb content were used in combination, there was a tendency for excellent flavor stability.
  • Experimental example 5 Samples 1 and 5 (19 mg each) and Sample 8 (containing 10% zinc, 150 mg) were prepared so that the zinc content was 15 mg/300 mg tablet, and sensory evaluation (astringent taste) was carried out by 10 panelists. . Tablets were produced in the same manner as in Experimental Example 4, and the astringent taste was evaluated when one tablet was chewed and swallowed. The evaluation criteria for the astringent taste were the same as in Experimental Example 1 (however, the description “the same beverage” was read as “tablets of Experimental Example 5”), sensory evaluation was performed by 10 panelists, and the average value was calculated. . The results are shown in Table 14. Sample 8: zinc yeast (Pb content 0.5 ppm)
  • Formulation example 1 A zinc-containing beverage was prepared by using Sample 5 of Experimental Example 1 and adding it to natural water. (Component) (% by mass) Zinc oxide (Sample 5) 0.001 Remainder of natural water Total amount 100.0
  • Formulation example 2 Liquid formulation 9 of Experimental Example 3 was used to prepare a fortified soft drink. (Component) (% by mass) Liquid Formulation 9 0.08 Sucralose 0.04 Citric acid 0.2 Trisodium citrate 0.06 Perfume 0.2 water Total amount 100.0
  • Formulation example 3 Liquid formulation 33 of Experimental Example 3 was used to make zinc-enriched milk. (Component) (% by mass) Liquid Formulation 33 0.1 milk Total amount 100.0
  • Formulation example 4 Using the powder formulation 59 of Experimental Example 4, nutritional supplement tablets were produced. (Component) (% by mass) Powder formulation 59 20.07 Crystalline cellulose 10.0 Reduced maltose starch syrup powder 6.0 Calcium Sterate 2.0 Shellac 2.0 Erythritol 60.0 Total amount 100.0
  • the food and drink of Formulation Examples 1 to 4 all had a suppressed astringent taste, and did not feel any other unpleasant tastes or offensive tastes derived from zinc, including metallic tastes.
  • composition for food and drink of the present invention can be suitably used in the field of food and drink.

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  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
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  • Nutrition Science (AREA)
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Abstract

Provided is a zinc-oxide-containing food and beverage composition, the lead content of the zinc oxide being 20 ppm or less. Also provided is a food and beverage composition that contains: zinc oxide; and one or more stabilizers selected from the group consisting of gum arabic, gellan gum, agar-agar, carrageenan, xanthan gum, locust bean gum, cellulose, gum ghatti, pectin, guar gum, tamarind gum, carboxymethyl cellulose, alginic acid, alginic acid esters, glucono-delta-lactone, collagen, welan gum, karaya gum, pullulan, gelatin, tara gum, acrobacterium succinoglucan, curdlan, soybean polysaccharides, and processed starches. Moreover provided is a food and beverage composition that contains: zinc oxide; and one or more lactic acids selected from the group consisting of lecithin, enzyme-degraded lecithin, sucrose fatty acid esters, glycerin fatty acid esters, saponin, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates, the mass ratio (emulsifier/zinc oxide) of the emulsifier content to the zinc oxide content being 0.001-0.012. The food and beverage composition according to the present invention can be suitably applied in the field of foods and beverages.

Description

飲食品用組成物Composition for food and drink
　本発明は、酸化亜鉛を含む飲食品用組成物、当該飲食品用組成物を含む飲食品及びその製造方法、飲食品の風味改善方法、並びに飲食品の亜鉛強化方法に関する。 The present invention relates to a composition for food and drink containing zinc oxide, a food and drink containing the composition for food and drink, a method for producing the same, a method for improving the flavor of food and drink, and a method for fortifying food and drink with zinc.
　従来より、亜鉛化合物は、栄養強化食品、栄養補助食品、及び口腔用組成物等に使用されることが多く知られている。一方、亜鉛化合物は一般的に、不快味、収斂味（渋み）、及び金属味等を与えることが知られており、これらを改善する方法が種々提案されている。 Conventionally, it is known that zinc compounds are often used in nutrient-enriched foods, dietary supplements, and oral compositions. On the other hand, zinc compounds are generally known to give unpleasant taste, astringent taste (astringent taste), metallic taste and the like, and various methods for improving these tastes have been proposed.
　例えば、特許文献１では、グルコン酸亜鉛等の亜鉛含有組成物の不快味が、高甘味度甘味料、糖アルコール、および有機酸により改善されることが開示されている。 For example, Patent Document 1 discloses that the unpleasant taste of zinc-containing compositions such as zinc gluconate is improved by high-intensity sweeteners, sugar alcohols, and organic acids.
　特許文献２では、塩化亜鉛等の亜鉛塩とポリオキシエチレン硬化ヒマシ油とを併用することにより渋味が改善されることが開示されている。 Patent Document 2 discloses that astringency is improved by using a zinc salt such as zinc chloride and polyoxyethylene hydrogenated castor oil together.
　特許文献３では、アネトールおよび多価アルコールにより、亜鉛化合物のもつ渋み及び金属味が改善されることが開示されている。 Patent Document 3 discloses that anethole and polyhydric alcohol improve the astringency and metallic taste of zinc compounds.
　特許文献４では、フィチン酸等のＣＯＰ結合を有する化合物により、水不溶性の亜鉛化合物の金属味が改善されることが開示されている。 Patent Document 4 discloses that a compound having a COP bond such as phytic acid improves the metallic taste of a water-insoluble zinc compound.
　特許文献５では、水不溶性亜鉛がポリグリセリン酸脂肪酸エステル、レシチン等の乳化剤により、たん白質と反応することなく、風味、外観に影響を及ぼさない亜鉛強化飲食品が得られることが開示されている。 Patent Document 5 discloses that water-insoluble zinc does not react with proteins by using emulsifiers such as polyglycerate fatty acid esters and lecithin, and zinc-enriched foods and drinks that do not affect flavor and appearance can be obtained. .
特開２００７－３１２９２号Japanese Patent Application Laid-Open No. 2007-31292 特開昭６３－８３２４号JP-A-63-8324 特開２００４－２０３８９４号Japanese Patent Application Laid-Open No. 2004-203894 特開２００９－５２０８２９号Japanese Patent Application Laid-Open No. 2009-520829 特開２００８－２４５６２２号Japanese Patent Application Laid-Open No. 2008-245622
　しかしながら、特許文献１～５では亜鉛の収斂味の低減が十分でない場合もあり、使用感の良い新たな飲食品用組成物が望まれる。 However, in Patent Documents 1 to 5, the reduction of the astringent taste of zinc may not be sufficient, and a new food and drink composition with a good feeling is desired.
　本発明の課題は、亜鉛のもつ収斂味が抑制された飲食品用組成物を提供することである。 An object of the present invention is to provide a composition for food and drink in which the astringent taste of zinc is suppressed.
　本発明は下記［１］～［８］に関する。
［１］酸化亜鉛を含む飲食品用組成物であって、前記酸化亜鉛中の鉛の含有量が２０ｐｐｍ以下である、飲食品用組成物。
［２］アラビアガム、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、及び加工デンプンからなる群より選ばれる１種以上の安定剤及び酸化亜鉛を含む、飲食品用組成物。
［３］レシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリソルベートからなる群より選ばれる１種以上の乳化剤及び酸化亜鉛を含み、前記酸化亜鉛の含有量に対する前記乳化剤の含有量の質量比（乳化剤／酸化亜鉛）が０．００１～０．０１２である、飲食品用組成物。
［４］［１］～［３］いずれか記載の飲食品用組成物を含む、飲食品。
［５］［１］～［３］いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の製造方法。
［６］［１］～［３］いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の風味改善方法。
［７］［１］～［３］いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の亜鉛強化方法。 The present invention relates to the following [1] to [8].
[1] A composition for food and drink containing zinc oxide, wherein the content of lead in the zinc oxide is 20 ppm or less.
[2] gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, gati gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, welan gum, karaya gum, pullulan, A composition for food and drink, comprising one or more stabilizers selected from the group consisting of gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharide, and modified starch, and zinc oxide.
[3] One or more emulsifiers selected from the group consisting of lecithin, enzymatically degraded lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, and zinc oxide, A composition for food and drink, wherein the mass ratio of the content of the emulsifier to the content of zinc (emulsifier/zinc oxide) is 0.001 to 0.012.
[4] A food or drink containing the food or drink composition according to any one of [1] to [3].
[5] A method for producing a food or drink, comprising adding the food or drink composition according to any one of [1] to [3].
[6] A method for improving the flavor of food and drink, comprising adding the food and drink composition according to any one of [1] to [3].
[7] A method for fortifying food or drink with zinc, comprising adding the food or drink composition according to any one of [1] to [3].
　本発明によれば、亜鉛のもつ収斂味が抑制された新たな飲食品用組成物を提供することができる。 According to the present invention, it is possible to provide a new composition for food and drink in which the astringent taste of zinc is suppressed.
　亜鉛化合物としては、酸化亜鉛、硫酸亜鉛、グルコン酸亜鉛、亜鉛酵母などが知られているが、本発明者らが上記課題について鋭意検討したところ、酸化亜鉛を含む特定の飲食品用組成物（下記態様１～３の飲食品組成物）を用いることで亜鉛のもつ収斂味が抑制されることが分かった。下記態様１～３は、それぞれ独立して亜鉛のもつ収斂味を抑制することができるが、任意に組み合わせることもできる。特に、下記態様１、２を組み合わせた態様や、下記態様１～３を全て組み合せた態様が香味安定性の観点からも好ましい。本発明における飲食品用組成物中の酸化亜鉛の含有量は、組成物の形態にもよるが、例えば、１～１００質量％、３～５０質量％、５～３５質量％、８～３０質量％とすることができる。本明細書において飲食品用組成物中の酸化亜鉛の含有量は、ＩＣＰ発光分析法より、亜鉛含量を分析し、酸化亜鉛含量として算出する。 As zinc compounds, zinc oxide, zinc sulfate, zinc gluconate, zinc yeast, and the like are known, but as a result of intensive studies by the present inventors on the above problems, specific compositions for food and drink containing zinc oxide ( It was found that the astringent taste of zinc was suppressed by using the food and drink compositions of the following aspects 1 to 3). Aspects 1 to 3 below can independently suppress the astringent taste of zinc, but can be combined arbitrarily. In particular, an aspect in which the following aspects 1 and 2 are combined and an aspect in which all of the following aspects 1 to 3 are combined are preferable from the viewpoint of flavor stability. The content of zinc oxide in the composition for food and drink in the present invention depends on the form of the composition, but is, for example, 1 to 100% by mass, 3 to 50% by mass, 5 to 35% by mass, 8 to 30% by mass. %. As used herein, the content of zinc oxide in the composition for food and drink is calculated as the zinc oxide content by analyzing the zinc content by ICP emission spectrometry.
（態様１）
　本発明の飲食品用組成物に係る第１の態様として、酸化亜鉛を含む飲食品用組成物であって、前記酸化亜鉛中のＰｂ（鉛）の含有量が２０ｐｐｍ以下である飲食品用組成物の態様が挙げられる。 (Aspect 1)
As a first aspect of the composition for food and drink of the present invention, the composition for food and drink contains zinc oxide, and the content of Pb (lead) in the zinc oxide is 20 ppm or less. aspect of the product.
　本態様に係る酸化亜鉛中の鉛の含有量は、収斂味を抑制する観点から、２０ｐｐｍ以下、好ましくは１０ｐｐｍ以下、より好ましくは８ｐｐｍ以下、更に好ましくは５ｐｐｍ以下である。下限値としては、例えば、０．１ｐｐｍ以上、０．５ｐｐｍ以上、１ｐｐｍ以上などとすることができる。また、これらを任意に組み合せた範囲とすることができる。本明細書において酸化亜鉛中の鉛の含有量は、後述の実施例に記載の方法に従って測定することができる。 The content of lead in the zinc oxide according to this aspect is 20 ppm or less, preferably 10 ppm or less, more preferably 8 ppm or less, still more preferably 5 ppm or less, from the viewpoint of suppressing astringent taste. The lower limit can be, for example, 0.1 ppm or more, 0.5 ppm or more, or 1 ppm or more. Moreover, it can be set as the range which combined these arbitrarily. In this specification, the content of lead in zinc oxide can be measured according to the method described in Examples below.
　酸化亜鉛は、例えば、原料となる金属亜鉛をるつぼに投入して、１０００℃以上に加熱し、気化させ、熱空気によって生成した酸化亜鉛を空冷式冷却管で冷却することで得ることができ、原料となる金属亜鉛、及び生成された酸化亜鉛をロット選別することなどにより、鉛の含有量２０ｐｐｍ以下の酸化亜鉛を得ることができる。 Zinc oxide can be obtained, for example, by putting metal zinc as a raw material into a crucible, heating it to 1000° C. or higher to vaporize it, and cooling the zinc oxide produced by hot air with an air-cooled cooling pipe. Zinc oxide with a lead content of 20 ppm or less can be obtained by lot sorting of metallic zinc as a raw material and zinc oxide produced.
（態様２）
　本発明の飲食品用組成物に係る第２の態様として、特定の安定剤及び酸化亜鉛を含む飲食品用組成物の態様が挙げられる。 (Aspect 2)
A second aspect of the composition for food and drink of the present invention includes an aspect of a composition for food and drink containing a specific stabilizer and zinc oxide.
　本態様に係る酸化亜鉛のＰｂ（鉛）の含有量は特に限定されず２０ｐｐｍを超えてもよいが、収斂味を抑制する観点から、上記態様１の酸化亜鉛であることが好ましい。 The content of Pb (lead) in the zinc oxide according to this aspect is not particularly limited and may exceed 20 ppm, but from the viewpoint of suppressing the astringent taste, the zinc oxide of aspect 1 is preferable.
　本態様に係る安定剤としては、アラビアガム、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、及び加工デンプンが挙げられ、好ましくはアラビアガムである。 Stabilizers according to this aspect include gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, Welan gum, karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharides, and modified starch, preferably gum arabic.
　本態様において、酸化亜鉛の含有量に対する上記安定剤の含有量の質量比（安定剤／酸化亜鉛）は、収斂味を抑制する観点から、好ましくは０．１５～０．６５、より好ましくは０．２０～０．５０、更に好ましくは０．２５～０．４０、更に好ましくは０．２５～０．３０である。当該質量比における安定剤の含有量は、安定剤を２種以上用いた場合にはその合計量を指す。また、当該質量比における安定剤の含有量として、後述の任意成分で挙げた安定剤の量は含まない。 In this embodiment, the mass ratio of the content of the stabilizer to the content of zinc oxide (stabilizer/zinc oxide) is preferably 0.15 to 0.65, more preferably 0, from the viewpoint of suppressing astringent taste. 0.20 to 0.50, more preferably 0.25 to 0.40, more preferably 0.25 to 0.30. The stabilizer content in the mass ratio refers to the total amount when two or more stabilizers are used. In addition, the content of the stabilizer in this mass ratio does not include the amount of the stabilizer listed below as an optional ingredient.
（態様３）
　本発明の飲食品用組成物に係る第３の態様として、特定の乳化剤及び酸化亜鉛を含み、酸化亜鉛の含有量に対する特定の乳化剤の含有量の質量比が特定の範囲内である飲食品用組成物の態様が挙げられる。 (Aspect 3)
As a third aspect of the composition for food and drink of the present invention, the composition for food and drink contains a specific emulsifier and zinc oxide, and the mass ratio of the content of the specific emulsifier to the content of zinc oxide is within a specific range. Aspects of compositions are included.
　本態様に係る酸化亜鉛のＰｂ（鉛）の含有量は特に限定されず２０ｐｐｍを超えてもよいが、収斂味を抑制する観点から、上記態様１の酸化亜鉛であることが好ましい。 The content of Pb (lead) in the zinc oxide according to this aspect is not particularly limited and may exceed 20 ppm, but from the viewpoint of suppressing the astringent taste, the zinc oxide of aspect 1 is preferable.
　本態様に係る乳化剤としては、レシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリソルベートが挙げられ、好ましくはレシチンである。レシチンとしては、ヒマワリレシチン、ナタネレシチン、卵黄レシチン、大豆レシチンなどが挙げられる。 The emulsifier according to this aspect includes lecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, preferably lecithin. Lecithins include sunflower lecithin, rapeseed lecithin, egg yolk lecithin, soybean lecithin and the like.
　本態様において、酸化亜鉛の含有量に対する上記乳化剤の含有量の質量比（乳化剤／酸化亜鉛）は、収斂味を抑制する観点から、０．００１～０．０１２、好ましくは０．００３～０．０１１、より好ましくは０．００５～０．０１０、更に好ましくは０．００６～０．００９である。当該質量比における乳化剤の含有量は、乳化剤を２種以上用いた場合にはその合計量を指す。また、当該質量比における乳化剤の含有量として、後述の任意成分で挙げた乳化剤の量は含まない。 In this embodiment, the mass ratio of the content of the emulsifier to the content of zinc oxide (emulsifier/zinc oxide) is 0.001 to 0.012, preferably 0.003 to 0.012, from the viewpoint of suppressing astringent taste. 011, more preferably 0.005 to 0.010, and still more preferably 0.006 to 0.009. The content of the emulsifier in the mass ratio refers to the total amount when two or more emulsifiers are used. In addition, the content of the emulsifier in the mass ratio does not include the amount of the emulsifier listed as an optional component described later.
（任意成分）
　本発明の飲食品用組成物は、脂肪酸、タンパク質、ペプチド、アミノ酸、ビタミン、ミネラル、アルコール、甘味料、酸味料、酸化防止剤、上記態様２で挙げた以外の安定剤、上記態様３で挙げた以外の乳化剤などを任意に含有することができる。 (Optional component)
The food and drink composition of the present invention includes fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, stabilizers other than those listed in aspect 2 above, and those listed in aspect 3 above. Other emulsifiers and the like may optionally be contained.
　脂肪酸としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、カプロン酸、カプリル酸、ペラルゴン酸、カプリン酸、ラウリン酸、ミリスチン酸、ペンタデシル酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、バクセン酸、リノール酸、α－リノレン酸、β－リノレン酸、ジホモ－γ－リノレン酸、アラキドン酸、リグノセリン酸、ネルボン酸、９－テトラデセン酸、９－ペンタデセン酸、ドコサヘキサエン酸、エイコサペンタエン酸などが挙げられる。 The fatty acid is not particularly limited as long as it can be used in foods and drinks, and examples include caproic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecyl acid, palmitic acid, palmitoleic acid, Stearic acid, oleic acid, vaccenic acid, linoleic acid, α-linolenic acid, β-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, lignoceric acid, nervonic acid, 9-tetradecenoic acid, 9-pentadecenoic acid, docosahexaenoic acid , and eicosapentaenoic acid.
　タンパク質としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、カゼイン、カゼインナトリウム、カゼインホスホペプチド、乳清タンパク質、ラクトフェリン、大豆タンパク質、小麦グルテン、ポリグルタミン酸などが挙げられる。 The protein is not particularly limited as long as it can be used in foods and drinks, and examples include casein, sodium caseinate, casein phosphopeptide, whey protein, lactoferrin, soybean protein, wheat gluten, polyglutamic acid, and the like. .
　ペプチドとしては、飲食品等に使用可能であれば特に制限されることはなく、例えば、上記タンパク質を分解したものなどが挙げられる。 Peptides are not particularly limited as long as they can be used in foods and beverages, and examples include those obtained by decomposing the above proteins.
　アミノ酸としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、アラニン、アルギニン、アスパラギン、アスパラギン酸、システイン、グルタミン、グルタミン酸、グリシン、バリン、ヒスチジン、イソロイシン、ロイシン、リシン、スレオニン、メチオニン、フェニルアラニン、プロリン、セリン、トレオニン、トリプトファン、チロシン、バリン、テアニンなどが挙げられる。 Amino acids are not particularly limited as long as they can be used in foods and beverages. Threonine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, theanine and the like.
　ビタミンとしては、飲食品等に使用可能であれば特に制限されることはなく、例えば、ビタミンＡ 、ビタミンＢ１、ビタミンＢ２、ナイアシン、パントテン酸、ビタミンＢ６、ビタミンＢ１２、ビオチン、アスコルビン酸（ビタミンＣ）、ビタミンＤ２、ビタミンＤ３、ビタミンＥ、ビタミンＫ、葉酸などが挙げられる。 Vitamins are not particularly limited as long as they can be used in foods and drinks. Examples include vitamin A, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, vitamin B12, biotin, ascorbic acid (vitamin C ), vitamin D2, vitamin D3, vitamin E, vitamin K, folic acid and the like.
　ミネラルとしては、飲食品等に使用可能であれば特に制限されることはなく、例えば、ナトリウム、カリウム、カルシウム、鉄、マグネシウム、銅、マンガン、セレン、リン、ヨウ素、クロム、モリブデンなどが挙げられる。 Minerals are not particularly limited as long as they can be used in foods and beverages, and examples include sodium, potassium, calcium, iron, magnesium, copper, manganese, selenium, phosphorus, iodine, chromium, molybdenum, and the like. .
　アルコールとしては、飲食品等に使用可能であれば特に制限されることはなく、例えば、メタノール、エタノール、１－プロパノール、イソプロパノール、１－ブタノール、２－ブタノール、イソブタノール、イソアミルアルコール、２－ペンタノール、３－ペンタノール、１－ヘキサノール、２－ヘキサノール、３－ヘキサノール、１－ヘプタノール、２－ヘプタノール、３－ヘプタノール、４－ヘプタノール等の１価アルコール、エチレングリコール、プロピレングリコール、１，３－ブタンジオール、グリセリン等の多価アルコール等、香料含有アルコール成分などが挙げられる。 Alcohol is not particularly limited as long as it can be used in foods and drinks, and examples include methanol, ethanol, 1-propanol, isopropanol, 1-butanol, 2-butanol, isobutanol, isoamyl alcohol, and 2-pen. Monohydric alcohols such as tanol, 3-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol, 4-heptanol, ethylene glycol, propylene glycol, 1,3- Polyhydric alcohols such as butanediol and glycerin, perfume-containing alcohol components, and the like.
　甘味料としては、甘さを付与し、飲食品等に使用可能であれば特に制限されることはなく、例えば、糖、糖アルコール、高甘味度甘味料が挙げられる。糖としては、例えば、果糖、ブドウ糖、ラムノース、タガトース、アラビノース等の単糖、乳糖、トレハロース、麦芽糖、ショ糖等の二糖、粉末水あめ等の多糖、マルトオリゴ糖、ガラクトオリゴ糖等のオリゴ糖、水あめ、蜂蜜などが挙げられる。糖アルコールとしては、例えば、ソルビトール、エリスリトール、キシリトール、マルチトール、ラクチトール、マンニトール、トレイトール、アラビニトール、リビトール、還元水飴、還元パラチノースなどが挙げられる。高甘味度甘味料としては、例えば、アスパルテーム、スクラロース、アセスルファムカリウム、アドバンテーム、サッカリン、ネオテーム、ソーマチン、モネリン、モナチン、羅漢果抽出物、甘草抽出物、グリチルリチン、ステビア抽出物、ステビア酵素処理物、レバウディオサイドＡ 、ステビオサイド、グリチルリン、マビンリン、ブラゼインなどが挙げられる。 The sweetener is not particularly limited as long as it imparts sweetness and can be used in foods and drinks, and examples thereof include sugar, sugar alcohol, and high-intensity sweeteners. Sugars include, for example, monosaccharides such as fructose, glucose, rhamnose, tagatose and arabinose; disaccharides such as lactose, trehalose, maltose and sucrose; polysaccharides such as powdered starch syrup; , honey, etc. Examples of sugar alcohols include sorbitol, erythritol, xylitol, maltitol, lactitol, mannitol, threitol, arabinitol, ribitol, reduced starch syrup, and reduced palatinose. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, advantame, saccharin, neotame, thaumatin, monellin, monatin, monatine extract, licorice extract, glycyrrhizin, stevia extract, stevia enzyme-treated product, baudioside A, stevioside, glycyrrhiline, mavinlin, brazein and the like.
　酸味料としては、酸味を付与し、飲食品等に使用可能であれば特に制限されることはなく、例えば、アジピン酸、酪酸、イソ酪酸、クエン酸、グルコン酸、コハク酸、ギ酸、酢酸、酒石酸、乳酸、フィチン酸、フマル酸、リンゴ酸、プロピオン酸、４－ヒドロキシ安息香酸、２，５－ジヒドロキシ安息香酸、３，４－ジヒドロキシ安息香酸、バニリン酸、４－ヒドロキシ－３，５－ジメトキシ安息香酸、およびポリリン酸、ピロリン酸、メタリン酸、リン酸またはそれらの塩などが挙げられる。 The acidulant is not particularly limited as long as it imparts a sour taste and can be used in foods and drinks. Examples include adipic acid, butyric acid, isobutyric acid, citric acid, gluconic acid, succinic acid, formic acid, acetic acid, Tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, propionic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, vanillic acid, 4-hydroxy-3,5-dimethoxy Examples include benzoic acid, polyphosphoric acid, pyrophosphoric acid, metaphosphoric acid, phosphoric acid, and salts thereof.
　酸化防止剤としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、エリソルビン酸、亜硫酸塩類、トコフェロール類、ジブチルヒドロキシトルエン（ＢＨＴ）、ブチルヒドロキシアニソール（ＢＨＡ）、エチレンジアミン四酢酸類、没食子酸類、カンゾウ油性抽出物、食用カンナ抽出物、グローブ抽出物、セージ抽出物、テンペ抽出物、ドクダミ抽出物、生コーヒー豆抽出物、クロロゲン酸、ヒマワリ種子抽出物、ブドウ種子抽出物、ブルーベリー葉抽出物、プロポリス抽出物、イチョウ抽出物、ヤマモモ抽出物、ミリシトリン、ユーカリ葉抽出物、ローズマリー抽出物、チョウジ抽出物、酵素処理ルチン、酵素処理イソクエルシトリン、酵素処理ヘスペリジン、モノグルコシルヘスペリジン、イソフラボン、タキシフォリン（ジヒドロケルセチン）、カテキン、重合カテキン、チャ抽出物、ノビレチン、メトキシフラボン、コエンザイムＱ１０、リンゴ抽出物、酵素分解リンゴ抽出物、ごま油抽出物、コメヌカ油抽出物、タンニン、カフェイン、及び、これら酸化防止剤の酸化物、例えば、デヒドロアスコルビン酸、エリソルビン酸酸化物、トコフェロール類酸化物などが挙げられる。 Antioxidants are not particularly limited as long as they can be used in foods and drinks. Acetic acids, gallic acids, licorice oil extract, edible canna extract, glove extract, sage extract, tempeh extract, Houttuynia cordata extract, green coffee bean extract, chlorogenic acid, sunflower seed extract, grape seed extract , blueberry leaf extract, propolis extract, ginkgo biloba extract, bayberry extract, myricitrin, eucalyptus leaf extract, rosemary extract, clove extract, enzyme-treated rutin, enzyme-treated isoquercitrin, enzyme-treated hesperidin, mono Glucosyl hesperidin, isoflavone, taxifolin (dihydroquercetin), catechin, polymerized catechin, tea extract, nobiletin, methoxyflavone, coenzyme Q10, apple extract, enzyme-decomposed apple extract, sesame oil extract, rice bran oil extract, tannin, caffe and oxides of these antioxidants, such as dehydroascorbic acid, erythorbic acid oxide, and tocopherol oxides.
　上記態様２で挙げた以外の安定剤としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、デキストラン、β－グルカン、グアーガム酵素分解物、アマシードガム、ダンマル樹脂、アラビノガラクタン、アガロース、フコイダン、キチン、キトサン、キトサンオリゴ糖、グルコサミン、コンニャク粉、グルコマンナン、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、発酵セルロース、ヒドロキシプロピルデンプン、デキストリン、マルトデキストリン、ヒアルロン酸、ポリグルタミン酸などが挙げられる。 Stabilizers other than those listed in Aspect 2 above are not particularly limited as long as they can be used in foods and drinks. Galactan, agarose, fucoidan, chitin, chitosan, chitosan oligosaccharide, glucosamine, konjac powder, glucomannan, carboxymethylcellulose sodium, carboxymethylcellulose calcium, hydroxypropylcellulose, hydroxypropylmethylcellulose, fermented cellulose, hydroxypropyl starch, dextrin, maltodextrin, hyaluronic acid, polyglutamic acid, and the like.
　上記態様３で挙げた以外の乳化剤としては、飲食品等に使用可能であれば特に制限されることはなく、例えば、ソルビトール脂肪酸エステル、ポリソルビトール脂肪酸エステル、有機酸モノグリセライド、などが挙げられる。 The emulsifier other than those listed in aspect 3 above is not particularly limited as long as it can be used in foods and drinks, and examples thereof include sorbitol fatty acid esters, polysorbitol fatty acid esters, organic acid monoglycerides, and the like.
　本発明の飲食品用組成物は、飲食品に配合することで亜鉛のもつ収斂味を抑制しつつ、飲食品の亜鉛を強化することができる。即ち、本発明は、本発明の飲食品用組成物を含む飲食品、本発明の飲食品用組成物を添加する工程を含む飲食品の製造方法、本発明の飲食品用組成物を添加する工程を含む飲食品の風味改善方法、本発明の飲食品用組成物を添加する工程を含む飲食品の亜鉛強化方法についても提供するものである。また、飲食品に配合する以外に、本発明の飲食品用組成物自体をサプリメントとして服用することも可能である。 By adding the composition for food and drink of the present invention to food and drink, it is possible to enhance zinc in the food and drink while suppressing the astringent taste of zinc. That is, the present invention provides food and drink containing the composition for food and drink of the present invention, a method for producing food and drink comprising adding the composition for food and drink of the present invention, and a method for producing food and drink comprising adding the composition for food and drink of the present invention. Also provided are a method for improving the flavor of food and drink, including the step, and a method for fortifying food and drink with zinc, including the step of adding the composition for food and drink of the present invention. In addition to being blended with food and drink, the composition for food and drink of the present invention itself can also be taken as a supplement.
　飲食品としては、特に限定されるものではないが、乳飲料、スポーツ飲料、野菜飲料、栄養強化食品、栄養補助食品、機能性表示食品、特定保健用食品、健康食品、サプリメントなどに対して好適に使用することができる。飲食品としては、例えば、たんぱく質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、カルシウム・鉄・ビタミン強化食品、低アレルギー食品、濃厚流動食、ミキサー食、およびキザミ食などの特殊食品や治療食、又牛乳、豆乳、乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、果汁飲料、菜汁飲料、コーヒー飲料、茶飲料、アミノ酸飲料、澱粉飲料、プロテイン飲料、スポーツ飲料、機能性飲料、ビタミン補給飲料、栄養補給バランス飲料、粉末飲料、ノンアルコールビール、果実酒、焼酎、ヨーグルト、コンソメスープ、ポタージュスープ、クリームスープ、中華スープなどの各種スープ、味噌汁、シチュー、カレー、グラタンなどのスープ類などを挙げることができる。 Food and drink are not particularly limited, but are suitable for milk drinks, sports drinks, vegetable drinks, nutritionally enriched foods, dietary supplements, foods with function claims, foods for specified health uses, health foods, supplements, and the like. can be used for Foods and drinks include, for example, protein/phosphorus/potassium adjusted foods, salt adjusted foods, oils and fats adjusted foods, intestinal function foods, calcium/iron/vitamin enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and chopped foods. Special foods and therapeutic foods such as milk, soy milk, milk drinks, lactic acid drinks, fruit juice soft drinks, carbonated drinks, fruit juice drinks, vegetable juice drinks, coffee drinks, tea drinks, amino acid drinks, starch drinks, protein drinks, sports Beverages, functional drinks, vitamin supplements, balanced nutritional supplements, powdered drinks, non-alcoholic beer, fruit wine, shochu, yogurt, consommé soup, potage soup, cream soup, Chinese soup, miso soup, stew, curry and soups such as gratin.
　以下、実施例及び比較例を挙げて本発明を具体的に説明するが、本発明はこれらに限定されるものではない。実施例中の配合量はいずれも質量％を示す。 The present invention will be specifically described below with reference to Examples and Comparative Examples, but the present invention is not limited to these. All compounding amounts in the examples are expressed in mass %.
実験例１
　表１に示す試料１－５（Ｐｂ（鉛）の含有量の異なる市販の酸化亜鉛(含量９９％)）を、下記の酸糖液及び市販飲料１、２の処方で混合後、パネラー１０名による官能評価を行い、その平均値をもって相対比較をした。 Experimental example 1
Samples 1-5 shown in Table 1 (commercially available zinc oxide (99% content) with different Pb (lead) content) were mixed according to the following acid sugar solution and commercial beverages 1 and 2, and then 10 panelists. A sensory evaluation was carried out by using the average value for relative comparison.
（試料１～５の調製）
　市販の酸化亜鉛（９９％　Ｐｂ：５０ｐｐｍ）の１０％水溶液を摩砕処理した。その後、酸化亜鉛として３％溶液になるように水５Ｌに添加し、クエン酸を１％添加後、５０℃で攪拌モーターにより攪拌した。攪拌１５分（試料１）、３０分（試料２）、４５分（試料３）、６０分(試料４)、７５分（試料５）後に各１Ｌずつ採取し、ヌッチエろ過により酸化亜鉛を回収した。その後、蒸留水２Ｌで洗浄後、マッフル炉６００度で処理し、試料１～試料５の酸化亜鉛を作製した。得られた酸化亜鉛（９９％）試料のＰｂ含有量をＩＣＰ発光分析法により測定した。結果を表１に示す。 (Preparation of samples 1 to 5)
A 10% aqueous solution of commercially available zinc oxide (99% Pb: 50 ppm) was milled. After that, it was added to 5 L of water so as to obtain a 3% solution of zinc oxide, and after adding 1% citric acid, the solution was stirred at 50° C. with a stirring motor. After stirring for 15 minutes (sample 1), 30 minutes (sample 2), 45 minutes (sample 3), 60 minutes (sample 4), and 75 minutes (sample 5), 1 L each was sampled, and zinc oxide was collected by Nutsche filtration. . Then, after washing with 2 liters of distilled water, it was treated in a muffle furnace at 600° C. to prepare samples 1 to 5 of zinc oxide. The Pb content of the resulting zinc oxide (99%) sample was measured by ICP emission spectroscopy. Table 1 shows the results.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
（サンプルの調製：酸糖液）
酸化亜鉛(試料１－５)　　１ｍｇ
果糖ブドウ糖液　　　　　１０ｇ
クエン酸　　　　　　　　０．２ｇ
水にて１００ｇとし、混合した。 (Sample preparation: acid-sugar solution)
Zinc oxide (sample 1-5) 1 mg
10g fructose glucose solution
0.2 g of citric acid
Make up to 100 g with water and mix.
（サンプルの調製：市販飲料）
・市販飲料１：市販清涼飲料（「マッチ」、大塚食品株式会社）
・市販飲料２：市販ミルク（「明治おいしい低脂肪乳」、株式会社 明治）
酸化亜鉛(試料１－５)１０ｍｇを、各市販飲料１００ｇに混合した。 (Sample preparation: commercial beverage)
・ Commercial beverage 1: Commercial soft drink (“Match”, Otsuka Foods Co., Ltd.)
・ Commercial beverage 2: Commercial milk (“Meiji delicious low-fat milk”, Meiji Co., Ltd.)
Ten milligrams of zinc oxide (Samples 1-5) was mixed with 100 grams of each commercial beverage.
実験例１
＜収斂味の評価＞
　上記サンプルの混合直後に約５－１０ｍｌ摂取し、後に残る収斂味を下記の基準に従って評価した。パネラー１０名による官能評価を行い、その平均値を算出した。結果を表２に示す。
（評価方法）
１：同飲料の中で収斂味が最も強い。
２：収斂味がやや強い。評価１よりは弱い。
３：収斂味が、評価１よりある程度改善されている
４：収斂味が、評価１より改善されている。
５：収斂味が、評価１より非常に改善されている。 Experimental example 1
<Evaluation of astringent taste>
About 5-10 ml of the sample was ingested immediately after mixing, and the remaining astringent taste was evaluated according to the following criteria. A sensory evaluation was conducted by 10 panelists, and the average value was calculated. Table 2 shows the results.
(Evaluation method)
1: The astringent taste is the strongest among the beverages.
2: Slightly strong astringent taste. Weaker than rating 1.
3: The astringent taste is improved to some extent from the evaluation 1. 4: The astringent taste is improved from the evaluation 1.
5: The astringent taste is greatly improved from the evaluation of 1.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２から、酸化亜鉛に含有するＰｂ（鉛）の含有量が少ない程、収斂味が少なくなることがわかる。 From Table 2, it can be seen that the lower the content of Pb (lead) contained in zinc oxide, the lower the astringent taste.
実験例２
　上記試料１、５（各１０ｍｇ）、下記試料６（６０ｍｇ）、下記試料７（３５ｍｇ)を、それぞれ市販飲料３（「ザバス　ミルクプロテン」、株式会社 明治）１００ｇに添加し、亜鉛含量として８ｐｐｍを含有するサンプルを調製した。得られたサンプルについて、実験例１と同様の基準（但し、「同飲料」との記載は「実験例２の飲料」と読み替える）で収斂味を評価した。パネラー１０名による官能評価を行い、その平均値を算出した。結果を表３に示す。
・試料６　グルコン酸亜鉛　（Ｐｂ含有量　１ｐｐｍ）
・試料７　硫酸亜鉛　　　　（Ｐｂ含有量　１ｐｐｍ） Experimental example 2
The above samples 1 and 5 (10 mg each), the following sample 6 (60 mg), and the following sample 7 (35 mg) were added to 100 g of commercially available beverage 3 ("Zavas Milk Protein", Meiji Co., Ltd.), and the zinc content was 8 ppm. A containing sample was prepared. The astringent taste of the obtained samples was evaluated according to the same criteria as in Experimental Example 1 (however, the description "the same beverage" was read as "the beverage of Experimental Example 2"). A sensory evaluation was conducted by 10 panelists, and the average value was calculated. Table 3 shows the results.
・Sample 6 zinc gluconate (Pb content 1 ppm)
・Sample 7 zinc sulfate (Pb content 1 ppm)
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３から、グルコン酸亜鉛及び硫酸亜鉛中のＰｂ含有量は１ｐｐｍと低いが、酸化亜鉛（Ｐｂ：３２ｐｐｍ，５ｐｐｍ）の方が収斂味が少なくなることがわかる。 From Table 3, it can be seen that the Pb content in zinc gluconate and zinc sulfate is as low as 1 ppm, but zinc oxide (Pb: 32 ppm, 5 ppm) has less astringent taste.
実験例３
　上記試料１、３、５を使用し、表４～７の組成で摩砕処理、ホモジナイザー処理（１５０ＭＰａ）を行い、液体製剤１～４８を調製した。得られた液体製剤を酸化亜鉛１０ｍｇとなる量で上記市販飲料１～３（各１００ｇ）に混合後、パネラー１０名による官能評価（収斂味、金属味）を行い、その平均値を算出した。なお、液体製剤４、８、１２、１６、２０、２４、２８、３２、３６、４０、４４、４８は、酸化亜鉛を液体製剤とせず、液体製剤中の酸化亜鉛と同量を別途添加した場合の効果をみるための試験である。従って、これらの例においては、それぞれ対応する液体製剤（１、５、９、１３、１７、２１、２５、２９、３３、３７、４１、４５）に示す酸化亜鉛と同種の酸化亜鉛１０ｍｇ、及び当該対応する液体製剤と同量の液体製剤を市販飲料１～３（各１００ｇ）に混合して官能評価した。収斂味の評価基準は実験例１と同様であり（但し、「同飲料」との記載は「実験例３の飲料」と読み替える）、パネラー１０名による官能評価を行い、その平均値を算出した。結果を表４～７に示す。金属味は以下の基準で評価した。 Experimental example 3
Using the above samples 1, 3 and 5, grinding treatment and homogenizer treatment (150 MPa) were performed with the compositions shown in Tables 4 to 7 to prepare liquid preparations 1 to 48. After mixing the obtained liquid preparation in an amount of 10 mg of zinc oxide with the commercial beverages 1 to 3 (each 100 g), sensory evaluation (astringent taste, metallic taste) was performed by 10 panelists, and the average value was calculated. In liquid preparations 4, 8, 12, 16, 20, 24, 28, 32, 36, 40, 44, and 48, zinc oxide was not used as a liquid preparation, and the same amount of zinc oxide in the liquid preparation was added separately. This is a test to see the effect of the case. Thus, in these examples, 10 mg of zinc oxide of the same type as shown in the corresponding liquid formulations (1, 5, 9, 13, 17, 21, 25, 29, 33, 37, 41, 45), and The same amount of liquid formulation as the corresponding liquid formulation was mixed with commercially available beverages 1 to 3 (100 g each) for sensory evaluation. The evaluation criteria for the astringent taste were the same as in Experimental Example 1 (however, the description “the same beverage” was read as “the beverage of Experimental Example 3”), sensory evaluation was performed by 10 panelists, and the average value was calculated. . The results are shown in Tables 4-7. Metallic taste was evaluated according to the following criteria.
＜金属味の評価＞
　上記サンプルの混合直後に約５－１０ｍｌ摂取し、金属味を下記の基準に従って評価した。パネラー１０名による官能評価を行い、その平均値を算出した。結果を表４～７に示す。
（評価基準）
１：同飲料の中で金属味が最も強い。
２：金属味がやや強い。評価１よりは弱い。
３：金属味が、評価１よりある程度改善されている
４：金属味が、評価１より改善されている。
５：金属味が、評価１より非常に改善されている。 <Evaluation of metallic taste>
About 5-10 ml of the sample was ingested immediately after mixing, and the metallic taste was evaluated according to the following criteria. A sensory evaluation was conducted by 10 panelists, and the average value was calculated. The results are shown in Tables 4-7.
(Evaluation criteria)
1: The metallic taste is the strongest among the beverages.
2: Slightly strong metallic taste. Weaker than rating 1.
3: The metallic taste is improved to some extent from the evaluation 1. 4: The metallic taste is improved from the evaluation 1.
5: Metallic taste is much improved from evaluation 1.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
＜香味安定性の評価＞
　試料１、３、５、及び液体製剤１、５、９、１３、１７、２１、２５、２９、３３、３７、４１、４５を添加した飲料について、殺菌後、20000ルクス　１週間、４℃で蛍光灯照射後に官能評価を行い、未照射品（冷蔵保存品）と比較して以下の基準で評価した、パネラー１０名による官能評価を行い、その平均値を算出した。結果を表８に示す。
（評価基準）
１：未照射品より著しく変化している。
２：未照射品よりかなり変化している。
３：未照射品より少し変化している。
４：未照射品より僅かに変化している。
５：未照射品と変化なし。 <Evaluation of flavor stability>
Samples 1, 3, 5 and beverages to which liquid formulations 1, 5, 9, 13, 17, 21, 25, 29, 33, 37, 41, 45 were added were sterilized at 20000 lux for 1 week at 4°C. A sensory evaluation was performed after irradiation with a fluorescent lamp, and compared with an unirradiated product (refrigerated storage product). Sensory evaluation was performed by 10 panelists, and the average value was calculated. Table 8 shows the results.
(Evaluation criteria)
1: Remarkably changed from the non-irradiated product.
2: Significantly changed from the unirradiated product.
3: Slightly changed from the non-irradiated product.
4: Slightly changed from the non-irradiated product.
5: No change from non-irradiated product.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表４～７から、酸化亜鉛中のＰｂ含有量が少ない液体製剤や、アラビアガムと酸化亜鉛を含む液体製剤は、いずれも収斂味及び金属味が少ないことがわかる。また、製剤１と４との対比などから、予め酸化亜鉛を含む液体製剤として調製されたものを飲料に添加する方が、同じ成分を別々に飲料に添加する場合に比べて、収斂味・金属味の抑制効果が高いことがわかる。また、表８から、Ｐｂ含有量の少ない酸化亜鉛とアラビアガムを併用した場合には香味安定性にも優れる傾向がみられた。また、表には示していないが、アラビアガムに代えて、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、加工デンプンを用いた場合にも同様の効果が確認された。 From Tables 4 to 7, it can be seen that both the liquid preparations with a low Pb content in zinc oxide and the liquid preparations containing gum arabic and zinc oxide have little astringent taste and metallic taste. In addition, from the comparison of Formulations 1 and 4, it was found that adding a liquid formulation containing zinc oxide in advance to the beverage had a better astringent taste and metallic taste compared to adding the same ingredients separately to the beverage. It can be seen that the effect of suppressing the taste is high. Moreover, from Table 8, when zinc oxide having a low Pb content and gum arabic were used in combination, there was a tendency for the flavor stability to be excellent. In addition, although not shown in the table, instead of gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodelta Similar effects were confirmed when lactone, collagen, welan gum, karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharide, and modified starch were used.
実験例４
　表９～１２に記載されたデキストリン以外の素材を適量の水に添加し摩砕処理後、デキストリンを添加し、スプレー処理し粉末化して粉末製剤４９～１０８を得た。得られた粉末製剤を酸化亜鉛の含有量が５ｍｇ／３００ｍｇ錠剤になるように錠剤を調製し、パネラー１０名による官能評価（収斂味、金属味）を行い、その平均値を算出した。錠剤の調製は、油圧プレス機（理研精機株式会社製）とそれに対応した臼と杵を用いて、酸化亜鉛として５ｍｇ／３００ｍｇ錠剤となる量の粉末製剤、スクラロース０．０４質量％、微粒二酸化ケイ素０．５質量％、クエン酸２．５質量％ 、結晶セルロース（Balance）の混合物をそれぞれ１００ｋｇ／ｃｍ２の圧力で圧縮成形し、直径９ｍｍ、質量３００ｍｇの錠剤を作製した。なお、粉末製剤５３、５８、６３、６８、７３、７８、８３、８８、９３、９８、１０３、１０８は、酸化亜鉛を粉末製剤とせず、粉末製剤中の酸化亜鉛と同量を別途添加した場合の効果をみるための試験である。従って、これらの例においては、それぞれ対応する粉末製剤（４９、５４、５９、６４、６９、７４、７９、８４、８９、９４、９９、１０４）に示す酸化亜鉛と同種の酸化亜鉛５ｍｇ／３００ｍｇ錠剤、及び当該対応する粉末製剤と同量の粉末製剤を用いて錠剤を作製した。得られた錠剤は、２錠を噛み砕き、飲み込んだ後５０ｍｌの水で数回口をゆすぎ、その後唾を飲み込んだ後に残る収斂味及び金属味を官能評価した。収斂味及び金属味の評価基準は実験例１と同様であり（但し、「同飲料」との記載は「実験例４の錠剤」と読み替える）、パネラー１０名による官能評価を行い、その平均値を算出した。結果を表９～１２に示す。また、試料１、３、５、及び粉末製剤４９、５４、５９、６４、６９、７４、７９、８４、８９、９４、９９、１０４について、実験例３と同様に香味安定性を評価した。結果を表１３に示す。なお、香味安定性に用いた錠剤作製では、レモン香料（０．１質量％；小川香料）を混合し、錠剤にした。 Experimental example 4
Materials other than dextrin listed in Tables 9-12 were added to an appropriate amount of water, and after grinding, dextrin was added, sprayed and pulverized to obtain powder formulations 49-108. Tablets were prepared from the obtained powder preparation so that the content of zinc oxide was 5 mg/300 mg tablet, sensory evaluation (astringent taste, metallic taste) was performed by 10 panelists, and the average value was calculated. Tablets were prepared using a hydraulic press (manufactured by Riken Seiki Co., Ltd.) and a die and pestle corresponding to it. A mixture of 0.5 mass % citric acid, 2.5 mass % citric acid, and microcrystalline cellulose (Balance) was compressed under a pressure of 100 kg/cm 2 to prepare a tablet having a diameter of 9 mm and a mass of 300 mg. In powder formulations 53, 58, 63, 68, 73, 78, 83, 88, 93, 98, 103, and 108, zinc oxide was not used as a powder formulation, and the same amount of zinc oxide in the powder formulation was added separately. This is a test to see the effect of the case. Therefore, in these examples, 5 mg/300 mg zinc oxide of the same type as shown in the respective powder formulations (49, 54, 59, 64, 69, 74, 79, 84, 89, 94, 99, 104) Tablets were made using the tablets and the same amount of powder formulation as the corresponding powder formulation. Two of the obtained tablets were chewed, the mouth was rinsed several times with 50 ml of water after swallowing, and the astringent taste and metallic taste remaining after swallowing saliva were sensory evaluated. The evaluation criteria for the astringent taste and metallic taste were the same as in Experimental Example 1 (however, the description “the same beverage” was read as “tablets of Experimental Example 4”). was calculated. The results are shown in Tables 9-12. In addition, samples 1, 3 and 5 and powder formulations 49, 54, 59, 64, 69, 74, 79, 84, 89, 94, 99 and 104 were evaluated for flavor stability in the same manner as in Experimental Example 3. The results are shown in Table 13. In preparing tablets used for flavor stability, lemon flavoring (0.1% by mass; Ogawa flavoring) was mixed into tablets.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　表９～１２から、酸化亜鉛中のＰｂ含有量が少ない粉末製剤、アラビアガムと酸化亜鉛を含む粉末製剤、少量のヒマワリレシチンと酸化亜鉛を含む粉末製剤は、いずれも収斂味及び金属味が少ないことがわかる。また、製剤４９と５３との対比などから、予め酸化亜鉛を含む粉末製剤として調製されたものを用いて錠剤にする方が、同じ成分を別々に錠剤に用いる場合に比べて、収斂味・金属味の抑制効果が高いことがわかる。また、表１３から、Ｐｂ含有量の少ない酸化亜鉛、アラビアガム、ヒマワリレシチンを併用した場合には香味安定性にも優れる傾向がみられた。また、表には示していないが、アラビアガムに代えて、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、加工デンプンを用いた場合や、ヒマワリレシチンの代わりに、ナタネレシチン、卵黄レシチン、大豆レシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベートを用いた場合にも同様の効果が確認された。 Tables 9-12 show that powder formulations with low Pb content in zinc oxide, powder formulations containing gum arabic and zinc oxide, and powder formulations containing small amounts of sunflower lecithin and zinc oxide all have low astringent and metallic tastes. I understand. In addition, from the comparison of formulations 49 and 53, it was found that tableting using a powder formulation containing zinc oxide in advance has a better astringent taste and metallic taste compared to using the same ingredients separately for tablets. It can be seen that the effect of suppressing the taste is high. Moreover, from Table 13, when zinc oxide, gum arabic, and sunflower lecithin with a low Pb content were used in combination, there was a tendency for excellent flavor stability. In addition, although not shown in the table, instead of gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodelta Lactone, collagen, welan gum, karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharide, modified starch, rapeseed lecithin, egg yolk lecithin, soybean lecithin instead of sunflower lecithin , enzymatically degraded lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, similar effects were confirmed.
実験例５
　上記試料１、５（各１９ｍｇ）、及び試料８（亜鉛１０％含有、１５０ｍｇ)を、亜鉛含量が１５ｍｇ／３００ｍｇ錠剤になるよう調製し、パネラー１０名で、官能評価（収斂味）を実施した。錠剤は、実験例４と同様の方法で作製し、錠剤１錠を噛み砕き、飲み込んだ際の収斂味を評価した。収斂味の評価基準は実験例１と同様であり（但し、「同飲料」との記載は「実験例５の錠剤」と読み替える）、パネラー１０名による官能評価を行い、その平均値を算出した。結果を表１４に示す。
　試料８:亜鉛酵母（Ｐｂ含有量　０．５ｐｐｍ） Experimental example 5
Samples 1 and 5 (19 mg each) and Sample 8 (containing 10% zinc, 150 mg) were prepared so that the zinc content was 15 mg/300 mg tablet, and sensory evaluation (astringent taste) was carried out by 10 panelists. . Tablets were produced in the same manner as in Experimental Example 4, and the astringent taste was evaluated when one tablet was chewed and swallowed. The evaluation criteria for the astringent taste were the same as in Experimental Example 1 (however, the description “the same beverage” was read as “tablets of Experimental Example 5”), sensory evaluation was performed by 10 panelists, and the average value was calculated. . The results are shown in Table 14.
Sample 8: zinc yeast (Pb content 0.5 ppm)
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
（結果）
　表１４から、亜鉛酵母中のＰｂ含有量は０．５ｐｐｍと低いが、酸化亜鉛（Ｐｂ：３２ｐｐｍ，５ｐｐｍ）の方が収斂味が少なくなることがわかる。 (result)
From Table 14, it can be seen that the Pb content in zinc yeast is as low as 0.5 ppm, but zinc oxide (Pb: 32 ppm, 5 ppm) has less astringent taste.
 (酸化亜鉛含有の処方例)
処方例１
　実験例１の試料５を使用し、天然水に添加することで、亜鉛含有飲料を調製した。
　　（成分）　　　　　　　　　（質量％）
　　酸化亜鉛（試料５）　　　　　０．００１
　　天然水　　　　　　　　　　　残部　　　
　　全量　　　　　　　　　　１００．０ (Prescription example containing zinc oxide)
Formulation example 1
A zinc-containing beverage was prepared by using Sample 5 of Experimental Example 1 and adding it to natural water.
(Component) (% by mass)
Zinc oxide (Sample 5) 0.001
Remainder of natural water
Total amount 100.0
処方例２
　実験例３の液体製剤９を使用し、栄養強化した清涼飲料を調製した。
　　（成分）　　　　　　　　　（質量％）
　　液体製剤９　　　　　　　　　０．０８
　　スクラロース　　　　　　　　０．０４
　　クエン酸　　　　　　　　　　０．２
　　クエン酸3ナトリウム　　　　０．０６
　　　香料　　　　　　　　　　　０．２　
　　水　　　　　　　　　　　　　残部　　　
　　全量　　　　　　　　　　１００．０ Formulation example 2
Liquid formulation 9 of Experimental Example 3 was used to prepare a fortified soft drink.
(Component) (% by mass)
Liquid Formulation 9 0.08
Sucralose 0.04
Citric acid 0.2
Trisodium citrate 0.06
Perfume 0.2
water
Total amount 100.0
処方例３
　実験例３の液体製剤３３を使用し、亜鉛強化牛乳を作製した。
　　（成分）　　　　　　　　　（質量％）
　　液体製剤３３　　　　　　　　０．１
　　牛乳　　　　　　　　　　　　残部　　　
　　全量　　　　　　　　　　１００．０ Formulation example 3
Liquid formulation 33 of Experimental Example 3 was used to make zinc-enriched milk.
(Component) (% by mass)
Liquid Formulation 33 0.1
milk
Total amount 100.0
処方例４
　実験例４の粉末製剤５９を使用し、栄養補助錠剤を作製した。
　　（成分）　　　　　　　　　（質量％）
　　粉末製剤５９　　　　　　　２０．０７
　　結晶セルロース　　　　　　１０．０
　　還元麦芽糖水飴粉末　　　　　６．０
　　ステリアン酸カルシウム　　　２．０
　　セラック　　　　　　　　　　２．０
　　エリスリトール　　　　　　６０．０　　　
　　全量　　　　　　　　　　１００．０ Formulation example 4
Using the powder formulation 59 of Experimental Example 4, nutritional supplement tablets were produced.
(Component) (% by mass)
Powder formulation 59 20.07
Crystalline cellulose 10.0
Reduced maltose starch syrup powder 6.0
Calcium Sterate 2.0
Shellac 2.0
Erythritol 60.0
Total amount 100.0
　処方例１～４の飲食品は、いずれも収斂味が抑制されており、また金属味を含め亜鉛に由来する他の不快味や、異味についても感じないものであった。 The food and drink of Formulation Examples 1 to 4 all had a suppressed astringent taste, and did not feel any other unpleasant tastes or offensive tastes derived from zinc, including metallic tastes.
　本発明の飲食品用組成物は、飲食品の分野で好適に使用できる。 The composition for food and drink of the present invention can be suitably used in the field of food and drink.

Claims (15)

  1. 　酸化亜鉛を含む飲食品用組成物であって、前記酸化亜鉛中の鉛の含有量が２０ｐｐｍ以下である、飲食品用組成物。 A composition for food and drink containing zinc oxide, wherein the content of lead in the zinc oxide is 20 ppm or less.
  2. 　更に安定剤を含む、請求項１記載の飲食品用組成物。 The composition for food and drink according to claim 1, further comprising a stabilizer.
  3. 　前記安定剤が、アラビアガム、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、及び加工デンプンからなる群より選ばれる１種以上を含む、請求項２記載の飲食品用組成物。 The stabilizer includes gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, gati gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, welan gum, karaya gum, 3. The food or drink composition according to claim 2, comprising one or more selected from the group consisting of pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharides, and modified starch.
  4. 　前記酸化亜鉛の含有量に対するアラビアガム、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、及び加工デンプンからなる群より選ばれる１種以上の安定剤の含有量の質量比（安定剤／酸化亜鉛）が０．１５～０．６５である、請求項２又は３記載の飲食品用組成物。 Gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, welan gum, Weight ratio of the content of one or more stabilizers selected from the group consisting of karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharides, and modified starch (stabilizer/zinc oxide) The composition for food and drink according to claim 2 or 3, wherein is 0.15 to 0.65.
  5. 　更に乳化剤を含む、請求項１～４いずれか記載の飲食品用組成物。 The food and drink composition according to any one of claims 1 to 4, further comprising an emulsifier.
  6. 　前記乳化剤がレシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリソルベートからなる群より選ばれる１種以上を含む、請求項５記載の飲食品用組成物。 6. The food or drink according to claim 5, wherein the emulsifier contains one or more selected from the group consisting of lecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate. composition.
  7. 　前記酸化亜鉛の含有量に対するレシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリソルベートからなる群より選ばれる１種以上の乳化剤の含有量の質量比（乳化剤／酸化亜鉛）が０．００１～０．０１２である、請求項５又は６記載の飲食品用組成物。 The content of one or more emulsifiers selected from the group consisting of lecithin, enzymatically degraded lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate relative to the zinc oxide content 7. The composition for food or drink according to claim 5 or 6, wherein the mass ratio (emulsifier/zinc oxide) is 0.001 to 0.012.
  8. 　アラビアガム、ジェランガム、寒天、カラギナン、キサンタンガム、ローカストビーンガム、セルロース、ガティガム、ペクチン、グアーガム、タマリンドガム、カルボキシメチルセルロース、アルギン酸、アルギン酸エステル、グルコノデルタラクトン、コラーゲン、ウェランガム、カラヤガム、プルラン、ゼラチン、タラガム、アクロバクテリウムスクシノグルカン、カードラン、ダイズ多糖類、及び加工デンプンからなる群より選ばれる１種以上の安定剤及び酸化亜鉛を含む、飲食品用組成物。 Gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate, gluconodeltalactone, collagen, welan gum, karaya gum, pullulan, gelatin, tara gum. , Acrobacterium succinoglucan, curdlan, soybean polysaccharides, and modified starch, and zinc oxide.
  9. 　前記酸化亜鉛の含有量に対する前記安定剤の含有量の質量比（安定剤／酸化亜鉛）が０．１５～０．６５である、請求項８記載の飲食品用組成物。 The food and drink composition according to claim 8, wherein the mass ratio of the stabilizer content to the zinc oxide content (stabilizer/zinc oxide) is 0.15 to 0.65.
  10. 　レシチン、酵素分解レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、サポニン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリソルベートからなる群より選ばれる１種以上の乳化剤及び酸化亜鉛を含み、前記酸化亜鉛の含有量に対する前記乳化剤の含有量の質量比（乳化剤／酸化亜鉛）が０．００１～０．０１２である、飲食品用組成物。 One or more emulsifiers selected from the group consisting of lecithin, enzymatically degraded lecithin, sucrose fatty acid ester, glycerin fatty acid ester, saponin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polysorbate, and zinc oxide, containing the zinc oxide A composition for food and drink, wherein the mass ratio of the content of the emulsifier to the amount (emulsifier/zinc oxide) is 0.001 to 0.012.
  11. 　請求項１～１０いずれか記載の飲食品用組成物を含む、飲食品。 A food or drink containing the food or drink composition according to any one of claims 1 to 10.
  12. 　乳飲料、スポーツ飲料、野菜飲料、栄養強化食品、栄養補助食品、機能性表示食品、特定保険用食品、健康食品、又はサプリメントである、請求項１１記載の飲食品。 The food and drink according to claim 11, which is a milk drink, sports drink, vegetable drink, nutrient-enriched food, dietary supplement, food with function claims, food for specified health insurance, health food, or supplement.
  13. 　請求項１～１０いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の製造方法。 A method for producing food and drink, comprising the step of adding the food and drink composition according to any one of claims 1 to 10.
  14. 　請求項１～１０いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の風味改善方法。 A method for improving the flavor of food and drink, comprising the step of adding the food and drink composition according to any one of claims 1 to 10.
  15. 　請求項１～１０いずれか記載の飲食品用組成物を添加する工程を含む、飲食品の亜鉛強化方法。 A method for fortifying food and drink with zinc, comprising adding the food and drink composition according to any one of claims 1 to 10.
PCT/JP2021/021333 2021-06-04 2021-06-04 Food and beverage composition WO2022254686A1 (en)

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