JP2000300190A

JP2000300190A - Food and drink with reduced bitterness

Info

Publication number: JP2000300190A
Application number: JP11118160A
Authority: JP
Inventors: Hideo Araki; 秀雄荒木; Yukio Hashimoto; 征雄橋本
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 1999-04-26
Filing date: 1999-04-26
Publication date: 2000-10-31
Anticipated expiration: 2019-04-26
Also published as: JP3487215B2

Abstract

PROBLEM TO BE SOLVED: To obtain foods and drinks where bitterness contained in peptide therein is reduced. SOLUTION: This food or drink with reduced bitterness is characterized by adding organic acid salts and saccharides to a food or drink containing peptide having bitterness to reduce the bitterness thereof. More specifically, the subject food or drink is such one that peptide therein is derived from soybeans; the organic acid salts are sodium salts of acids such as citric acid, malic acid, tartaric acid, gluconic acid, fumaric acid and ascorbic acid; the saccharides are monosaccharides such as fructose and glucose, disaccharides such as sucrose and trehalose, and sugar alcohols such as xylitol, lactitol, mannitol, sorbitol, maltitol and erythritol. Thereby, the foods and drinks can be served as easily utilizable ones containing peptide.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【本発明の属する技術分野】本発明は苦味の抑制された
飲食品の製造に際し、苦味を有するペプチドを含有する
飲食品に有機酸ナトリウム塩並びに糖類を添加して苦味
が抑制されることに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the suppression of bitterness by adding an organic acid sodium salt and a saccharide to a food or drink containing a peptide having a bitter taste in the production of a food or drink with a reduced bitter taste.

【０００２】[0002]

【従来の技術】栄養素の１つである蛋白質は、経口摂取
後、ペプチド、アミノ酸に分解されて体内に吸収され
る。そのため蛋白質を消化吸収するには時間がかかり、
消化吸収力の衰えた老人、病人には負担をかけることに
なる。そのため、消化の要らないアミノ酸を蛋白質の代
わりに使用することが行われてきたが、近年、プロテア
ーゼ等の酵素を用いて蛋白質を加水分解物して得られる
ペプチドがアミノ酸単体に比べ速やかに吸収されること
が明らかになり、消化吸収の良い蛋白素材として様々な
食品・栄養補助食品・健康食品・飲料等に用いれられて
いる。2. Description of the Related Art After oral ingestion, proteins, which are one of nutrients, are broken down into peptides and amino acids and absorbed into the body. Therefore, it takes time to digest and absorb proteins,
It will put a burden on the elderly and the sick who have weak digestion and absorption. For this reason, amino acids that do not require digestion have been used in place of proteins, but in recent years, peptides obtained by hydrolyzing proteins using enzymes such as proteases are absorbed more quickly than amino acids alone. It has been used as a protein material with good digestion and absorption in various foods, nutritional supplements, health foods and beverages.

【０００３】特に大豆蛋白質より得られるペプチドは、
消化吸収が良く、筋肉の疲労回復、体脂肪の燃焼を促進
する等の生理機能も知られている。しかしながら、ペプ
チドは、特有の苦味・臭みを有するものが多く、飲食品
には利用しにくい。このようなペプチドの苦味を低減さ
せるために様々な試みがなされてきた。例えば、プロテ
アーゼ、ペプチダーゼを含む複合酵素を用いてペプチド
の苦味を低減させる方法（特開平７−２７４９９５号公
報）、ペプチドにリン脂質を添加し苦味を低減させる方
法（特開平８−１７３０９３号公報）、ペプチドに糖ア
ルコール、酸味料、フレーバー等を加えて苦味を低減さ
せる方法（特開平９−２４９６９４号公報）等が知られ
ている。[0003] In particular, peptides obtained from soy protein are:
Physiological functions such as good digestion and absorption, promotion of muscle fatigue recovery, and promotion of body fat burning are also known. However, many peptides have a unique bitterness / odor and are difficult to use in foods and drinks. Various attempts have been made to reduce the bitterness of such peptides. For example, a method of reducing the bitterness of a peptide using a complex enzyme containing a protease and a peptidase (JP-A-7-274995), and a method of adding a phospholipid to a peptide to reduce the bitterness (JP-A-8-173093) A method of reducing bitterness by adding a sugar alcohol, an acidulant, a flavor or the like to a peptide (JP-A-9-249694) is known.

【０００４】しかしながら、これらの方法では、例え
ば、プロテアーゼ、ペプチダーゼを含む複合酵素を使用
する場合、苦味は低減するが、ペプチダーゼの作用によ
り、グルタミン酸等の旨味をもつアミノ酸が食品及び飲
料の味を損ねることになる。また、リン脂質の添加では
リン脂質自体の味が食品飲料等の味を損ねることにな
る。さらに、糖アルコール、酸味料、特定のフレーバー
を添加し苦味を低減させることは、食品及び飲料への汎
用性広い方法とは言いがたい。このような苦味を低減さ
せる方法では、食品及び飲料に用いる際には、不十分で
満足できるものではなかった。However, in these methods, for example, when a complex enzyme containing protease and peptidase is used, bitterness is reduced, but umami amino acids such as glutamic acid impair the taste of foods and beverages due to the action of peptidase. Will be. In addition, the addition of the phospholipid causes the taste of the phospholipid itself to impair the taste of foods and beverages. Furthermore, adding a sugar alcohol, an acidulant, or a specific flavor to reduce bitterness is not a versatile method for foods and beverages. Such a method for reducing bitterness has been insufficient and unsatisfactory when used in foods and beverages.

【０００５】[0005]

【発明が解決しようとする課題】苦味を有するペプチド
を含有する食品及び飲料にの苦味を低減させたものを提
供することが課題である。An object of the present invention is to provide a food or beverage containing a peptide having a bitter taste with reduced bitterness.

【０００６】[0006]

【課題を解決するための手段】本発明は、苦味を有する
ペプチドを含有する食品及び飲料に有機酸塩類並びに糖
類を添加し、その苦味が低減されることを特徴とする苦
味の低減した食品及び飲料である。更に詳しくは、ペプ
チドが大豆由来である食品及び飲料や、有機酸塩類がク
エン酸、りんご酸、酒石酸、グルコン酸、フマル酸、ア
スコルビン酸等のナトリウム塩である食品及び飲料、ま
たは糖類が、果糖、ブドウ糖等の単糖類、砂糖、トレハ
ロース等の２糖類、キシリトール、ラクチトール、マン
ニトール、ソルビトール、マルチトール、エリスリトー
ル等の糖アルコール類である食品及び飲料、などであ
る。以下に本発明を詳述する。DISCLOSURE OF THE INVENTION The present invention relates to a food with reduced bitterness, characterized in that an organic acid salt and a saccharide are added to foods and beverages containing a peptide having bitterness to reduce the bitterness. It is a beverage. More specifically, foods and beverages in which the peptide is derived from soybeans, and foods and beverages in which the organic acid salts are sodium salts such as citric acid, malic acid, tartaric acid, gluconic acid, fumaric acid, and ascorbic acid, or sugar is fructose Food and beverages which are monosaccharides such as glucose, disaccharides such as sugar and trehalose, and sugar alcohols such as xylitol, lactitol, mannitol, sorbitol, maltitol and erythritol. Hereinafter, the present invention will be described in detail.

【０００７】[0007]

【本発明の実施の形態】本発明で言う食品及び飲料は、
一般の食品及び飲料であれば特には限定されないが、例
えば、錠菓、ゼリー、グミ、飴、粉末状食品及び飲料、
清涼飲料などが挙げられる。粉末状食品及び飲料は、ペ
プチドとその他原料を混合した後、流動層造粒法、押し
出し造粒法等で造粒法によって得られる粉末状食品及び
飲料のことを言う。BEST MODE FOR CARRYING OUT THE INVENTION The food and beverage referred to in the present invention are:
It is not particularly limited as long as it is a general food and beverage, for example, tablet confectionery, jelly, gummy, candy, powdered food and beverage,
Soft drinks and the like can be mentioned. Powdered foods and beverages refer to powdered foods and beverages obtained by mixing a peptide with other raw materials and then granulating by a fluidized bed granulation method, an extrusion granulation method, or the like.

【０００８】本発明で使用するペプチドは、動植物性の
蛋白由来のもので良く、とりわけ大豆原料由来のものが
良く、丸大豆、脱脂大豆フレーク、豆乳、分離大豆蛋
白、アルコール抽出大豆蛋白、ホエー蛋白等を蛋白質加
水分解酵素により分解されたものであり、必要に応じ
て、糖分解酵素、油分解酵素等を使用しても良く、使用
する酵素としては、精製酵素又は粗製酵素でも良い。ま
た、複数の蛋白質加水分解酵素を用いる方法や回分式又
は連続式により酵素分解を行う方法、さらには予め基質
となる原料を加熱変性させて酵素分解を行う方法など適
宜選択してもよい。その後、必要に応じて、遠心分離、
フィルター、酸処理等で不純物、沈殿物を除いても良
く、さらに、殺菌し、濃縮または／及び乾燥させて得る
こともできる。[0008] The peptide used in the present invention may be derived from animal or plant proteins, especially from soybean materials, such as whole soybeans, defatted soybean flakes, soymilk, isolated soybean proteins, alcohol-extracted soybean proteins, and whey proteins. And the like are decomposed by a protein hydrolase. If necessary, a glycolytic enzyme, an oil-degrading enzyme, or the like may be used, and a purified enzyme or a crude enzyme may be used. In addition, a method using a plurality of protein hydrolases, a method of performing enzymatic degradation by a batch type or a continuous method, or a method of carrying out enzymatic degradation by previously heating and denaturing a raw material serving as a substrate may be appropriately selected. Then, if necessary, centrifugation,
Impurities and precipitates may be removed by a filter, an acid treatment or the like, and furthermore, it may be obtained by sterilizing, concentrating or / and drying.

【０００９】本発明で使用する有機酸塩は、クエン酸、
リンゴ酸、酒石酸、グルコン酸、フマル酸、アスコルビ
ン酸のナトリウム塩で食品用途に用いられているもので
あれば、純度品質、結晶の種類、形態、由来は特に限定
されない。The organic acid salt used in the present invention is citric acid,
As long as it is a malic acid, a tartaric acid, a gluconic acid, a fumaric acid, and a sodium salt of ascorbic acid used for food applications, the purity quality, the type, the form, and the origin of the crystal are not particularly limited.

【００１０】また、糖類が、果糖、ブドウ糖等の単糖
類、砂糖、トレハロース等の２糖類、キシリトール、ラ
クチトール、マンニトール、ソルビトール、マルチトー
ル、エリスリトール等の糖アルコールであり、甘味等を
付与するため、併用して使用することもでき、それら
は、食品用途に使用されているものであれば、特に限定
されないが、甘味度、緩下性、溶解性、経済性等の特徴
を考慮し目的に合う糖を選択して用いるのがよい。The saccharides are monosaccharides such as fructose and glucose, disaccharides such as sugar and trehalose, and sugar alcohols such as xylitol, lactitol, mannitol, sorbitol, maltitol and erythritol. It can also be used in combination, and they are not particularly limited as long as they are used for food applications, but suit the purpose in consideration of characteristics such as sweetness, laxity, solubility, and economy. It is good to select and use sugar.

【００１１】本発明の有機酸塩と糖類を添加する場合の
量については、経済的な面と必要な効果から考慮すべき
だがペプチドを乾燥固形分０．５重量部〜６０重量部
を、好ましくは２重量部〜５０重量部を、含有する食品
及び飲料に、有機酸塩をペプチド乾燥固形分１００重量
部に対して０．２重量部〜３０重量部を、好ましくは１
重量部〜１０重量部を、添加するのが良い。The amount of the organic acid salt and saccharide of the present invention to be added should be taken into consideration from the viewpoint of economy and necessary effects, but the peptide is preferably used in an amount of 0.5 to 60 parts by weight of dry solid content. Contains 2 to 50 parts by weight of an organic acid salt in a food or beverage containing 0.2 to 30 parts by weight, preferably 1 to 100 parts by weight of a peptide dry solid content.
It is preferable to add 10 parts by weight to 10 parts by weight.

【００１２】並びに、糖類をペプチド乾燥固形分１００
重量部に対して２０重量部〜６００重量部を、好ましく
は１００重量部〜４００重量部を、添加するのが良い。In addition, the saccharide is prepared by drying the peptide with a solid content of 100%.
20 parts by weight to 600 parts by weight, preferably 100 parts by weight to 400 parts by weight, may be added to the parts by weight.

【００１３】食品及び飲料に含有するペプチドが前述の
０．５重量部未満では、ペプチドの添加効果量として少
なく、また苦味の閾値以下で苦味も感じない。一方、そ
のペプチドの量が６０重量部越えると、ペプチドの苦味
が強すぎて食品及び飲料とした場合に本発明の方法によ
っても苦味の低減が充分とはならない。If the amount of the peptide contained in the food or beverage is less than 0.5 parts by weight, the effect of adding the peptide is small, and no bitterness is felt below the bitterness threshold. On the other hand, if the amount of the peptide exceeds 60 parts by weight, the bitterness of the peptide will be too strong and the method of the present invention will not sufficiently reduce the bitterness when used as foods and beverages.

【００１４】前述の有機酸塩の量が、０．２重量部未満
では十分な苦味低減効果が得られず、３０重量部越える
と有機酸塩の味が強くなり、食品及び飲料の風味を損な
う傾向がある。前述の糖類の量が、２０重量部未満では
甘味が足りず、有機酸塩類との併用による苦味低減効果
が十分に得られないと感じられる。また、その糖類の量
が、６００重量部越えると糖類の甘味が強くなり食品及
び飲料の風味を損なうと判断される。If the amount of the above-mentioned organic acid salt is less than 0.2 parts by weight, a sufficient effect of reducing bitterness cannot be obtained, and if it is more than 30 parts by weight, the taste of the organic acid salt becomes strong and impairs the flavor of foods and beverages. Tend. If the amount of the above-mentioned saccharides is less than 20 parts by weight, the sweetness is insufficient, and it is felt that the effect of reducing the bitterness due to the combined use with the organic acid salts cannot be sufficiently obtained. On the other hand, when the amount of the saccharide exceeds 600 parts by weight, it is determined that the sweetness of the saccharide is increased and the flavor of foods and beverages is impaired.

【００１５】また、必要に応じて、上記の有機酸塩並び
に糖類が添加された苦味の低減された食品及び飲料に、
フレーバー類、高甘味度甘味料、色素、ミネラル、ビタ
ミン、食物繊維等の生理機物質等を組み合わせて添加し
ても良い。Further, if necessary, the above-mentioned organic acid salt and saccharide are added to a food and beverage with reduced bitterness,
Flavors, high-intensity sweeteners, pigments, minerals, vitamins, physiological substances such as dietary fiber and the like may be added in combination.

【００１６】たとえば、フレーバー類としては、フルー
ツ、ベジタブル系のフレーバー、ハーブ、コーヒー、チ
ョコレート、紅茶、緑茶等の嗜好系のフレーバー等が挙
げられる。高甘味度甘味料としては、アスパルテーム、
ステビオサイド、ソーマチン等が挙げられる。For example, flavors include fruit, vegetable flavors, herbs, coffee, chocolate, black tea, green tea, and other taste-based flavors. Aspartame, as a high-sweetness sweetener,
Stevioside, thaumatin and the like.

【００１７】色素としては、アナトー、赤キャベツ色
素、ムラサキイモ色素、ブドウ果汁色素、コチニール色
素、紫コーン色素、エルダベリー色素、ビートレッド色
素、紅麹色素、ベニバナ色素、クチナシ色素、ウコン色
素、アカネ色素、スピルリナ色素、パプリカ色素、カロ
チン色素が挙げられる。ミネラルとしては、鉄、カルシ
ウム、マグネシウム等が挙げられる。Examples of the pigment include annatto, red cabbage pigment, purple potato pigment, grape juice pigment, cochineal pigment, purple corn pigment, elderberry pigment, beet red pigment, red malt pigment, safflower pigment, gardenia pigment, turmeric pigment, madder pigment , Spirulina pigment, paprika pigment, carotene pigment. Minerals include iron, calcium, magnesium and the like.

【００１８】ビタミンとしてはビタミンＡ、Ｂ、Ｃ、
Ｄ、Ｅ類、ナイアシン、パントテン酸カルシウム、葉
酸、カロチン類等が挙げられる。食物繊維としてはポリ
デキストロース、イヌリン、難消化デキストリン、グア
ーガム、アップルファイバー等が挙げられる。As vitamins, vitamins A, B, C,
D and E, niacin, calcium pantothenate, folic acid, carotene and the like. Dietary fiber includes polydextrose, inulin, indigestible dextrin, guar gum, apple fiber and the like.

【００１９】その他生理活性物質としては、オリゴ糖
類、レシチン類、サポニン類、イソフラボン類、カテキ
ン類等のポリフェノール類、シソの葉エキス、イチョウ
の葉エキス、ブルーベリーエキス等のエキス類等が挙げ
られる。Other physiologically active substances include polysaccharides such as oligosaccharides, lecithins, saponins, isoflavones and catechins, and extracts such as perilla leaf extract, ginkgo leaf extract and blueberry extract.

【００２０】[0020]

【実施例】以下に本発明の一般的方法について詳述す
る。以下の実施例を挙げて本発明を具体的に説明する
が、これにより発明の思想が限定されるものではない。The general method of the present invention will be described below in detail. The present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.

【００２１】実施例１配合を表１にまとめて例示する。なお、以下に示す配合
割合は重量部を意味する。製法大豆ペプチド（ハイニュートＤＣ５、不二製油（株）
製）１０〜６０重量部（以下、重量部で示す）に有機酸
塩としてクエン酸三ナトリウム（扶桑化学工業（株）
製）を0.4 部,1.2部,2.0部,2.4部の４段階で加え、更
に、エリスリト−ル（日研化学（株）製）、乳糖（三菱
商事株製）、滑沢剤としてショ糖脂肪酸エステル（第一
工業製薬（株）製）を加え計１００部として単発打錠機
にて錠菓を作製した。Example 1 Table 1 summarizes the formulations. The mixing ratio shown below means parts by weight. Production method Soy peptide (Hinute DC5, Fuji Oil Co., Ltd.)
10 to 60 parts by weight (hereinafter referred to as parts by weight) as an organic acid salt, trisodium citrate (Fuso Chemical Industry Co., Ltd.)
), 0.4 parts, 1.2 parts, 2.0 parts, and 2.4 parts, and erythritol (manufactured by Niken Kagaku), lactose (manufactured by Mitsubishi Corporation), and sucrose fatty acid as a lubricant. Ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added to make a total of 100 parts, and tablet confectionery was prepared using a single-shot tableting machine.

【００２２】比較例１比較例１として大豆ペプチド２０部に有機酸以外の原料
を加え計１００部とし、その他は実施例１と同様に作製
し、実施例１と同様に評価した。Comparative Example 1 In Comparative Example 1, a raw material other than the organic acid was added to 20 parts of soybean peptide to make a total of 100 parts, and the other components were prepared and evaluated in the same manner as in Example 1.

【００２３】表１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４比較例１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド１０３０５０６０３０乳糖６４．６４３．８２３１２．６４５有機酸塩０．４１．２２．０２．４０エリスリトール２０２０２０２０２０ショ糖脂肪酸５５５５５エステル −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計１００１００１００１００１００ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ △ × 苦味 − − ± ＋＋＋＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− なお、風味は、◎は良好、○はやや良好、△は悪い、×
は非常に悪いの４段階で評価し、◎、○を良いと評価し
た。苦味は、−は苦味を感じない、±は殆ど感じない、
＋は苦味をやや感じる、＋＋は苦味を感じる、＋＋＋は
苦味を強く感じるの５段階で評価し、−、±を良いと評
価した。以下の実施例、比較例における評価方法も同様
とした。Table 1------------------------------------------- 1 2 3 4 Comparative Example 1 Peptide 10 30 50 60 30 Lactose 64 ------------------------------------------------------------------------------------------ 6.6 43.8 23 12.6 45 Organic acid salt 0.4 1.2 2.0 2.40 Erythritol 20 20 20 20 20 Sucrose fatty acid 5.55 5 5 Ester ------------------------- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Total 100 100 100 100 100 100 −−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−− Flavor ◎ ◎ △ × Bitterness − − ± + +++ + −−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−− Note that the flavors are as follows: ◎: good, ○: slightly good, Δ: bad, ×
Was evaluated on a four-point scale of very poor, and ◎ and ○ were evaluated as good. As for bitterness,-indicates no bitterness, ± indicates almost no bitterness,
+ Was evaluated as having a slight bitter taste, ++ was evaluated as having a bitter taste, and ++ was evaluated as having a strong bitter taste, and-and ± were evaluated as being good. The same evaluation method was used in the following examples and comparative examples.

【００２４】実施例２配合を実施例１と同様に表２にまとめて例示する。製法大豆ペプチド５部（ハイニュートＤ３、不二製油（株）
製）に水９５部を加え各々計１００部とし、撹拌し溶解
させた。このペプチド水溶液に対し、クエン酸三ナトリ
ウムを0.01部, 0.05部,0.5部,2.0部,5.0部の５段階で加
え、更に、キシリトール（東和化成工業（株）製）を１
０部ずつ加え溶解させ、実施例１と同様に評価した。Example 2 The formulations are shown in Table 2 in the same manner as in Example 1. Production method 5 parts of soybean peptide (Hinute D3, Fuji Oil Co., Ltd.)
Was mixed with 95 parts of water to make a total of 100 parts, and stirred and dissolved. To this aqueous peptide solution, trisodium citrate was added in five steps of 0.01 part, 0.05 part, 0.5 part, 2.0 parts, and 5.0 parts, and further, xylitol (manufactured by Towa Kasei Kogyo Co., Ltd.) was added.
0 parts were added and dissolved, and evaluated in the same manner as in Example 1.

【００２５】比較例２大豆ペプチド５部に水９５部を加え計１００部とし、撹
拌し溶解させた。このペプチド水溶液に対し、キシリト
ールを１０部加え溶解させ、実施例１と同様に評価し
た。Comparative Example 2 95 parts of water was added to 5 parts of soybean peptide to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 10 parts of xylitol was added and dissolved, and evaluated in the same manner as in Example 1.

【００２６】表２ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４５比較例２ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５５５５５水９５９５９５９５９５９５有機酸塩 0.01 0.05 0.5 2.0 5.0 ０糖１０１０１０１０１０１０ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 110.01 110.05 110.5 112.0 115.0 110 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ △ △ 塩味有り苦味 ± − − − − ＋＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 2------------------------------------------ 1 2 3 4 5 Comparative Example 2 Peptide 5 5 5 5 5 5------------------------------------- Water 95 95 95 95 95 95 Organic acid salt 0.01 0.05 0.5 2.0 5.0 0 Sugar 10 10 10 10 10 10 10 −−−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−− Total 110.01 110.05 110.5 112.0 115.0 110 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ ◎ △ △ Salty Bitter ±----++--------------------------------------

【００２７】実施例３配合を実施例１と同様に表３にまとめて例示する。製法大豆ペプチド５部に水９５部を加え各々計１００部と
し、撹拌し溶解させた。このペプチド水溶液に対し、フ
マル酸一ナトリウム（川崎化成（株）製）を０．２部ず
つ加え、更に、マルチトール（（株）林原商事製）を 1
部,5部,20 部,30 部,40 部の５段階で加え溶解させ、実
施例１と同様に評価した。Example 3 The formulations are shown in Table 3 in the same manner as in Example 1. Production Method 95 parts of water was added to 5 parts of soybean peptide to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.2 parts of monosodium fumarate (manufactured by Kawasaki Kasei Co., Ltd.) was added, and maltitol (manufactured by Hayashibara Shoji Co., Ltd.) was added.
, 5 parts, 20 parts, 30 parts, and 40 parts were added and dissolved in five stages, and evaluated in the same manner as in Example 1.

【００２８】比較例３大豆ペプチド５部に水９５部を加え計１００部とし、撹
拌し溶解させた。このペプチド水溶液に対し、フマル酸
一ナトリウムを０．２部加え溶解させ、実施例１と同様
に評価した。Comparative Example 3 To 5 parts of soybean peptide was added 95 parts of water to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.2 parts of monosodium fumarate was added and dissolved, and evaluated in the same manner as in Example 1.

【００２９】表３ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４５比較例３ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５５５５５水９５９５９５９５９５９５有機酸塩 0.2 0.2 0.2 0.2 0.2 0.2 糖１５２０３０４００ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 101.2 105.2 120.2 130.2 140.2 100.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ △ △ 甘味強い甘味強過ぎ苦味 ± − − − − ＋＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 3 ------------------------------------------------------------------------ Experiment No. 1 2 3 4 5 Comparative Example 3 Peptide 55 5 55 5 Water 95 95 95 95 95 95 Organic acid salt 0.2 0.2 0.2 0.2 0.2 0.2 Sugar 15 20 30 40 0 ------------------------------------------------ −−−−−−−−− Total 101.2 105.2 120.2 130.2 140.2 100.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ ◎ △ △ Strong sweet Too strong bitterness ±----++ −−

【００３０】実施例４実配合を実施例１と同様に表４にまとめて例示する。製法大豆ペプチド５部に水９５部を加え各々計１００部と
し、撹拌し溶解させた。このペプチド水溶液に対し、ク
エン酸三ナトリウム（扶桑化学工業（株）製）、グルコ
ン酸ナトリウム（藤沢薬品 (株）製）、酒石酸ナトリウ
ム（扶桑化学工業（株）製）、アスコルビン酸ナトリウ
ム（武田薬品工業（株）製）を各々０．５部加え、更
に、エリスリトールを１５部ずつ加え溶解させ、実施例
１と同様に評価した。Example 4 The actual formulation is shown in Table 4 as in Example 1. Production Method 95 parts of water was added to 5 parts of soybean peptide to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, trisodium citrate (Fuso Chemical Industry Co., Ltd.), sodium gluconate (Fujisawa Pharmaceutical Co., Ltd.), sodium tartrate (Fuso Chemical Industry Co., Ltd.), sodium ascorbate (Takeda Pharmaceutical Co., Ltd.) (Effects of Industrial Co., Ltd.) was added in an amount of 0.5 part, and erythritol was added in an amount of 15 parts each for dissolution and evaluated in the same manner as in Example 1.

【００３１】比較例４大豆ペプチド５部に水９５部を加え計１００部とし、撹
拌し溶解させた。このペプチド水溶液に対し、クエン酸
三カリウム（和光純薬工業（株）製）を０．５部加え、
更に、エリスリトールを１５部ずつ加え溶解させ、実施
例１と同様に評価した。Comparative Example 4 To 5 parts of soybean peptide, 95 parts of water was added to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.5 parts of tripotassium citrate (manufactured by Wako Pure Chemical Industries, Ltd.) was added,
Further, 15 parts of erythritol was added and dissolved, and evaluated in the same manner as in Example 1.

【００３２】比較例５大豆ペプチド５部に水９５部を加え計１００部とし、撹
拌し溶解させた。このペプチド水溶液に対し、乳酸カル
シウム（扶桑化学工業（株）製）を０．５部加え、更
に、エリスリトールを１５部ずつ加え溶解させ、実施例
１と同様に評価した。Comparative Example 5 To 5 parts of soybean peptide was added 95 parts of water to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.5 part of calcium lactate (manufactured by Fuso Chemical Industry Co., Ltd.) was added, and 15 parts of erythritol was further added and dissolved, and evaluation was performed in the same manner as in Example 1.

【００３３】表４ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４比較例４比較例５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５５５５５水９５９５９５９５９５９５有機酸塩クエン酸ク゛ルコン酸酒石酸アスコルヒ゛ン酸クエン酸乳酸 −Ｎａ −Ｎａ −Ｎａ −Ｎａ −Ｋ −Ｃａ 0.5 0.5 0.5 0.5 0.5 0.5 糖１５１５１５１５１５１５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 115.5 115.5 115.5 115.5 115.5 115.5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ △ × 苦味 − − ± ± ＋＋＋＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− なお、クエン酸Ｎａはクエン酸三ナトリウム、ク゛ルコン酸Ｎ
ａはグルコン酸ナトリウム（藤沢薬品（株）製）、酒
石酸Ｎａは酒石酸ナトリウムアスコルヒ゛ン酸Ｎａはアスコ
ルビン酸ナトリウムクエン酸Ｋはクエン酸三カリウムで
ある。Table 4----------------------------------------------- 1 2 3 4 Comparative Example 4 Comparative Example 5 --------------------------------------------------------------------------- Peptide 55 55 55 water 95 95 95 95 95 95 95 organic acid salt citric acid gluconic acid tartaric acid ascorbic acid citric acid lactic acid -Na-Na-Na-Na-K-Ca 0.5 0.5 0.5 0.5 0.5 0.5 0.5 sugar 15 15 15 15 15 15 15 ---- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Total 115.5 115.5 115.5 115.5 115.5 115.5 −−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ ◎ △ × Bitterness − − ± ± ++ ++ −−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−− Note that Na citrate is trisodium citrate and qualonic acid N
a is sodium gluconate (manufactured by Fujisawa Pharmaceutical Co., Ltd.), sodium tartrate is sodium tartrate, ascorbic acid sodium is sodium ascorbate, and citrate K is tripotassium citrate.

【００３４】実施例５配合を実施例１と同様に表５にまとめて例示する。製法大豆ペプチド５部に水９５部を加え各々計１００部と
し、撹拌し溶解させた。このペプチド水溶液に対し、酒
石酸ナトリウムを０．２部ずつ加え、更に、ラクチトー
ル、マンニトール、ソルビトール、マルチトール、トレ
ハロースを表５に示す量ずつ加え溶解させ、実施例１と
同様に評価した。Example 5 The formulations are shown in Table 5 in the same manner as in Example 1. Production Method 95 parts of water was added to 5 parts of soybean peptide to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.2 parts of sodium tartrate was added, and lactitol, mannitol, sorbitol, maltitol, and trehalose were added in the amounts shown in Table 5 and dissolved, and evaluated in the same manner as in Example 1.

【００３５】表５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５５５５水９５９５９５９５９５有機酸塩 0.2 0.2 0.2 0.2 0.2 糖類ラクチトールマンニトールソルヒ゛トールマルチトールトレハロース３０３０２０１０２０ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 130.2 130.2 120.2 110.2 120.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ ◎ 苦味 ± ± − − − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 5----------------------------------------------- 1 2 3 4 5---------------------------Peptide 5 55 55 55 Water 95 95 95 95 95 Organic acid salt 0.2 0.2 0.2 0.2 0.2 Saccharide Lactitol Mannitol Sorbitol Maltitol Trehalose 30 30 20 10 20 ----------------------------------------------------- −−−−−−− Total 130.2 130.2 120.2 110.2 120.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ ◎ ◎ Bitterness ± ± − − − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

【００３６】実施例６飲料の作製の配合を表６にまとめて例示する。製法大豆ペプチド５部に水９５部を加え各々計１００部と
し、撹拌し溶解させた。このペプチド水溶液に対し、グ
ルコン酸ナトリウムを０．２部ずつ加え、更に、マルチ
トールを５部、エリスリトールを５部ずつ加え、表５に
示す他成分を加え、缶に２５０ｇずつ９５℃でホットパ
ック充填を行った。その後冷却し、実施例１と同様に評
価した。Example 6 Table 6 summarizes the composition of the beverage preparation. Production Method 95 parts of water was added to 5 parts of soybean peptide to make a total of 100 parts, and the mixture was stirred and dissolved. To this aqueous peptide solution, 0.2 part of sodium gluconate is added, 5 parts of maltitol and 5 parts of erythritol are added, and the other components shown in Table 5 are added. Filling was performed. Thereafter, the mixture was cooled and evaluated in the same manner as in Example 1.

【００３７】表６ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１２３４５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５５５５水９５９５９５９５９５グルコン酸Ｎａ 0.2 0.2 0.2 0.2 0.2 マルチトール５５５５５エリスリトール５５５５５ステビア 0.02 0.02 0.02 0.02 0.02 濃縮果汁１１１００香料マスカットピーチク゛レーフ゜フルーツコーヒー紅茶 0.2 0.2 0.2 0.2 0.2 色素 0.02 0.02 ０ 0.02 0.02 食物繊維５５５５５乳清カルシウム 0.05 0.05 0.05 0.05 0.05 クエン酸鉄 0.01 0.01 0.01 0.01 0.01 ビタミンＣ 0.02 0.02 0.02 0.02 0.02 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 116.52 116.52 116.50 115.52 115.52 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ ◎ ◎ ◎ ◎ 苦味 − − − − − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− なお、ステビアは三栄源エフ・エフ・アイ（株）製、濃
縮果汁は５倍混濁果汁で長岡香料（株）製、香料は日本
シーベルヘグナー（株）製、色素は長岡香料（株）製、
食物繊維はファイバーソルで松谷化学（株）製、乳清カ
ルシウムは雪印食品（株）製、クエン酸鉄はクエン酸第
一鉄ナトリウムで三生製薬（株）製、ビタミンＣは武田
薬品工業（株）製である。Table 6 ------------------------------------------------------------------------------------------- Experiment No. 5------------------------------------------------------------------------ 1 2 3 4 5---------------------------Peptide 5 55 55 55 Water 95 95 95 95 95 Na Gluconate 0.2 0.2 0.2 0.2 0.2 Maltitol 55 55 55 Erythritol 55 55 55 Stevia 0.02 0.02 0.02 0.02 0.02 Concentrated fruit juice 11 10 100 Perfume Muscat peach Grape fruit Coffee Tea 0.20.2 0.2 0.2 0.2 Pigment 0.02 0.02 0 0.02 0.02 Dietary fiber 5 5 5 5 5 Whey calcium 0.05 0.05 0.05 0.05 0.05 Iron citrate 0.01 0.01 0.01 0.01 0.01 Vitamin C 0.02 0.02 0.02 0.02 0.02 −−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−− Total 116.52 116.52 116.50 115.52 115.52 −−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−− Flavor ◎ ◎ ◎ ◎ ◎ Bitterness − − − − − − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Note that Stevia is manufactured by San-Eigen FFI Co., Ltd. The concentrated juice is a five-fold turbid juice, manufactured by Nagaoka Perfume Co., Ltd., the flavor is manufactured by Nippon Sebel Hegner Co., Ltd., and the pigment is manufactured by Nagaoka Perfume Co., Ltd.
Dietary fiber is fibersol manufactured by Matsutani Chemical Co., Ltd., whey calcium is manufactured by Snow Brand Foods Co., Ltd., iron citrate is ferrous sodium citrate manufactured by Sansei Pharmaceutical Co., Ltd., and vitamin C is Takeda Pharmaceutical ( Co., Ltd.

【００３８】実施例７ゼリーの作製の配合を表７にまとめて例示する。製法大豆ペプチド５部に水９５部を加え各々計１００部とし
撹拌し溶解させた。このペプチド水溶液に対して砂糖、
レモン汁、白ワイン、グルコン酸ナトリウムを加え混合
させ後、加熱しながらゼラチンを加え溶解させる。その
後、容器に入れて冷却し、実施例１と同様に評価した。Example 7 Table 7 summarizes the composition of jelly preparation. Production Method 5 parts of soybean peptide was mixed with 95 parts of water to make a total of 100 parts, and stirred to dissolve. Sugar against this aqueous peptide solution,
After adding and mixing lemon juice, white wine and sodium gluconate, gelatin is added and dissolved while heating. Then, it put in a container and cooled, and evaluated similarly to Example 1.

【００３９】比較例６グルコン酸ナトリウムを加えない以外は実施例７同様に
作製し、実施例１と同様に評価した。Comparative Example 6 A sample was prepared in the same manner as in Example 7 except that sodium gluconate was not added, and evaluated in the same manner as in Example 1.

【００４０】表７ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１比較例６ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５５水９５９５グルコン酸Ｎａ 0.2 ０砂糖３５３５白ワイン５０５０レモン汁１０１０ゼラチン４４ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 199.2 199.0 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ △ 苦味 − ＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 7---------------------------------------------- 1 Comparative Example 6 Peptide 55 Water 95 95 Na Gluconate 0.20 Peptide 55------------------------- Sugar 35 35 White wine 50 50 Lemon juice 10 10 Gelatin 4 4 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Total 199.2 199.0 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ △ Bitterness − + −−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

【００４１】実施例８粉末飲料の作製の配合を表８にまとめて例示する。製法果糖（（株）林原商事製）をミルにより粉砕し大豆ペプ
チド、クエン酸三ナトリウム、トレハロース、ステビ
ア、レモン果汁粉末（小川香料（株）製）を加え混合
後、流動層造粒機にて造粒を行った。造粒終了後、香料
としてグレープフルーツフレーバー（小川香料（株）
製）を添加し混合させ粉末飲料を作製し、実施例１同様
に評価した。Example 8 Table 8 summarizes the formulation for preparing a powdered beverage. Production method Fructose (manufactured by Hayashibara Shoji Co., Ltd.) is pulverized by a mill, and soybean peptide, trisodium citrate, trehalose, stevia, lemon juice powder (manufactured by Ogawa Perfume Co., Ltd.) are added and mixed, followed by a fluidized bed granulator. Granulation was performed. After granulation, grapefruit flavor (Ogawa Perfume Co., Ltd.)
Was added and mixed to prepare a powdered beverage, which was evaluated in the same manner as in Example 1.

【００４２】比較例７クエン酸三ナトリウムを加えない以外は実施例８同様に
作製し、実施例１と同様に評価した。Comparative Example 7 The procedure of Example 8 was repeated except that trisodium citrate was not added, and the evaluation was conducted in the same manner as in Example 1.

【００４３】表８ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実験Ｎｏ．１比較例７ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ペプチド５０５０クエン酸Ｎａ１０果糖２０２０トレハロース１３．８１４．８ステビア 0.2 0.2 果汁粉末１０１０香料５５ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 合計 100.0 100.0 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味 ◎ △ 苦味 − ＋＋ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 8-------------------------------------------- 1 Comparative Example 7 Peptide 50 50 Na citrate 10 10 Fructose 20 20 Trehalose 13.8 14.8 Stevia 0.2 0.2 Fruit juice powder 10 10 Flavor 5 5------------------------------------------------------------------------------ −− Total 100.0 100.0 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor ◎ △ Bitterness − ++ −−−− −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

【００４４】[0044]

【発明の効果】以上に述べた様に、苦味を有するペプチ
ドを含有する食品及び飲料に、本発明の有機酸塩類並び
に糖類を添加することで、従来の苦味の低減方法に比
べ、相乗的な効果により優れた苦味の低減効果を持つ特
徴があり、それを用いて作製した食品及び飲料は、食品
及び飲料本来の風味を失うことがない。As described above, by adding the organic acid salts and saccharides of the present invention to foods and beverages containing a peptide having a bitter taste, a synergistic effect can be obtained as compared with the conventional method for reducing bitter taste. It has a characteristic of having an excellent bitterness reducing effect due to its effect, and foods and beverages produced using the same do not lose the original flavor of foods and beverages.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.⁷ 識別記号ＦＩテーマコート゛(参考）Ａ２３Ｌ 1/06 Ａ２３Ｌ 2/00 ＪＦターム(参考） 4B014 GB08 GK12 GL03 GL04 GL09 GL10 4B017 LC02 LK08 LK12 LK15 LL09 4B020 LB27 LC01 LG04 LK03 LK05 4B035 LC01 LG04 LG06 LG15 LG19 LK19 4B041 LC01 LD02 LK07 LK10 LK11 LK12 LK13 ──────────────────────────────────────────────────続き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (reference) A23L 1/06 A23L 2/00 J F term (reference) 4B014 GB08 GK12 GL03 GL04 GL09 GL10 4B017 LC02 LK08 LK12 LK15 LL09 4B020 LB27 LC01 LG04 LK03 LK05 4B035 LC01 LG04 LG06 LG15 LG19 LK19 4B041 LC01 LD02 LK07 LK10 LK11 LK12 LK13

Claims

【特許請求の範囲】[Claims]

【請求項１】苦味を有するペプチドを含有する食品及び
飲料に有機酸塩類並びに糖類を添加し、その苦味が低減
されることを特徴とする苦味の低減した食品及び飲料。1. A food and beverage having reduced bitterness, wherein an organic acid salt and a saccharide are added to a food and beverage containing a peptide having bitterness to reduce the bitterness.

【請求項２】ペプチドが大豆由来である請求項１に記載
の食品及び飲料。2. The food and beverage according to claim 1, wherein the peptide is derived from soybean.

【請求項３】有機酸塩類がクエン酸、りんご酸、酒石
酸、グルコン酸、フマル酸、アスコルビン酸等のナトリ
ウム塩である請求項１に記載の食品及び飲料。3. The food and beverage according to claim 1, wherein the organic acid salt is a sodium salt such as citric acid, malic acid, tartaric acid, gluconic acid, fumaric acid, and ascorbic acid.

【請求項４】糖類が、果糖、ブドウ糖等の単糖類、砂
糖、トレハロース等の２糖類、キシリトール、ラクチト
ール、マンニトール、ソルビトール、マルチトール、エ
リスリトール等の糖アルコール類である請求項１に記載
の食品及び飲料。4. The food according to claim 1, wherein the saccharide is a monosaccharide such as fructose or glucose, a disaccharide such as sugar or trehalose, or a sugar alcohol such as xylitol, lactitol, mannitol, sorbitol, maltitol or erythritol. And beverages.