JP2006280310A - Flavor improver for soybean food and drink, and method for improving flavor of soybean food and drink - Google Patents
Flavor improver for soybean food and drink, and method for improving flavor of soybean food and drink Download PDFInfo
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- JP2006280310A JP2006280310A JP2005106927A JP2005106927A JP2006280310A JP 2006280310 A JP2006280310 A JP 2006280310A JP 2005106927 A JP2005106927 A JP 2005106927A JP 2005106927 A JP2005106927 A JP 2005106927A JP 2006280310 A JP2006280310 A JP 2006280310A
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Abstract
Description
本発明は、分岐構造を有する３〜４糖類を含有する糖組成物を有効成分とする大豆飲食物の風味改善剤、それらの糖組成物を用いた大豆飲食物、風味改善方法、大豆飲食物の製造方法などに関する。 The present invention relates to a flavor improving agent for soybean foods and drinks, comprising as an active ingredient a sugar composition containing 3 to 4 saccharides having a branched structure, soy foods and beverages using these sugar compositions, flavor improving methods, and soy foods and drinks. Related to the manufacturing method.
豆腐、豆乳など、原材料として大豆を用いる飲食物（以下、大豆飲食物とする）は、大豆に由来する特有な青臭みを持つことが多い。また、大豆飲食物の製造工程中に加熱殺菌などを行う場合、加熱処理により、飲食物にざらつき感（口当たりの悪さ）が生じ、食感が低下する場合がある。そのため、食品業界や一般消費者などの間では、大豆飲食物の風味改善に対するニーズが高い。 Foods and beverages using soybeans as raw materials (hereinafter referred to as soybean foods and beverages) such as tofu and soy milk often have a unique blue odor derived from soybeans. Moreover, when heat sterilization etc. are performed during the manufacturing process of soybean foods and drinks, a rough feeling (bad feeling) may arise in foods and drinks by heat processing, and food texture may fall. Therefore, there is a high need for improving the flavor of soybean food and drink among the food industry and general consumers.
それに対し、大豆飲食物の風味改善方法として、例えば、以下の特許文献が開示されている。特許文献１には、トレハロースを添加して、大豆タンパク含有食品を製造する方法が、開示されている。また、特許文献２には、パラチノースを添加することにより調製豆乳の風味を改善する手段が開示されている。なお、非特許文献１〜４は、後述する実施例などで参照した文献である。
従来の風味改善方法は、青臭みだけでなく、大豆由来の良好な風味も抑制してしまう場合があった。また、製造工程中に加熱処理が含まれる場合、依然として、製造した大豆飲食物にざらつき感が残り、風味が低下してしまう場合があった。 Conventional flavor improving methods sometimes suppress not only the blue odor but also the good flavor derived from soybeans. In addition, when heat treatment is included in the production process, the produced soybean food or drink still has a rough feeling, and the flavor may be lowered.
そこで、本発明は、大豆由来の良好な風味を保持しつつ、大豆の青臭みを抑制し、風味を改善する手段を提供すること、及び、加熱処理などにより生じる大豆飲食物のざらつき感を抑制すること、を主な目的とする。 Therefore, the present invention provides a means for suppressing the blue odor of soybean and improving the flavor while maintaining a good flavor derived from soybean, and suppresses the rough feeling of soybean food and drink caused by heat treatment, etc. The main purpose is to do.
本発明者らは、分岐構造を有する３〜４糖類を含有する糖組成物を大豆飲食物に用いることにより、大豆の青臭みを抑制することを新規に見出した。また、それらの糖組成物には、加熱処理によって生じる大豆飲食物のざらつき感（口当たりの悪さ）の発生を抑制することを新規に見出した。 The present inventors have newly found out that the blue odor of soybean is suppressed by using a sugar composition containing a 3-4 saccharide having a branched structure in soybean food and drink. Moreover, it discovered newly that those sugar compositions suppress generation | occurrence | production of the rough feeling (bad taste) of the soybean food and drink which arises by heat processing.
そこで、本発明では、それらの糖組成物を有効成分とする、大豆飲食物の風味改善剤を提供する。 Therefore, in the present invention, there is provided a flavor improving agent for soybean foods and drinks containing these sugar compositions as active ingredients.
この風味改善剤を、大豆飲食物に用いることにより、大豆由来の良好な風味を保持しつつ、大豆の青臭みを抑制できる。また、製造工程中に加熱処理が施される場合でも、大豆飲食物のざらつき感の発生を抑制できる。即ち、本発明に係る糖組成物は、大豆飲食物の風味改善を目的として使用できる。 By using this flavor improving agent in soybean foods and drinks, the blue odor of soybean can be suppressed while maintaining a good flavor derived from soybean. Moreover, generation | occurrence | production of the rough feeling of soybean food and drink can be suppressed even when heat processing are given during a manufacturing process. That is, the sugar composition according to the present invention can be used for the purpose of improving the flavor of soybean food and drink.
加えて、この糖組成物を用いることには、以下のような利点がある。 In addition, the use of this sugar composition has the following advantages.
これらの糖組成物は、低甘味であるため、大豆飲食物全体の風味に対してあまり影響を与えない。また、これらの糖組成物は、甘味質に優れており、砂糖など他の甘味成分との相性も良好である。従って、大豆由来の良好な風味（青臭みなど以外の風味）を保持できる。 Since these sugar compositions have a low sweetness, they do not significantly affect the flavor of the whole soybean food and drink. In addition, these sugar compositions are excellent in sweetness and have good compatibility with other sweet ingredients such as sugar. Therefore, a good flavor derived from soybeans (flavor other than blue odor) can be maintained.
この糖組成物を飲食物に加えても、健康上、特に影響はなく、緩下作用（下痢）などもほとんどない。従って、この組成物は、従来の方法などと比較して、安全性が高い。 Even if this sugar composition is added to foods and drinks, there is no particular effect on health and there is almost no laxative action (diarrhea). Therefore, this composition is safer than conventional methods.
大豆飲食物の製造工程においてこれらの糖組成物を加えることにより、比較的簡易に、風味を改善できるため、特別な設備改良や工程改良を行う必要がない。また、この組成物は、比較的安価に入手できる。従って、この組成物を用いることにより、大豆飲食物の製造コストを抑制できる。 By adding these sugar compositions in the production process of soybean foods and beverages, the flavor can be improved relatively easily, so there is no need for special equipment improvements or process improvements. Moreover, this composition can be obtained comparatively cheaply. Therefore, the production cost of soybean food and drink can be suppressed by using this composition.
本発明に係る糖組成物を用いることにより、大豆飲食物の風味を改善できる。即ち、大豆由来の良好な風味を保持しつつ、大豆の青臭みを抑制でき、また、製造工程中に加熱処理が施される場合でも、大豆飲食物のざらつき感の発生を抑制できる。 By using the sugar composition according to the present invention, the flavor of soy food and drink can be improved. That is, while maintaining a good flavor derived from soybeans, it is possible to suppress the blue odor of soybeans, and even when heat treatment is performed during the production process, it is possible to suppress the occurrence of a rough feeling in soybean foods and drinks.
＜本発明に係る風味改善剤について＞
はじめに、本発明に係る風味改善剤について、以下説明する。
<About the flavor improving agent which concerns on this invention>
First, the flavor improving agent according to the present invention will be described below.
本発明に係る風味改善剤は、分岐構造を有する３〜４糖類を含有する糖組成物を、風味改善の有効成分として含有していればよい。 The flavor improving agent which concerns on this invention should just contain the saccharide | sugar composition containing 3-4 saccharides which have a branched structure as an active ingredient of a flavor improvement.
「分岐構造を有する３〜４糖類」は、糖鎖中に、α−１，４グルコシド結合以外の結合（α−１，１グルコシド結合、α−１，２グルコシド結合、α−１，３グルコシド結合、α−１，６グルコシド結合など）を有する３〜４糖類である。
即ち、本発明において、「分岐構造を有する３〜４糖類」は、糖鎖中のいずれかの位置に、α−１，４グルコシド結合以外の結合を有する、３糖類と４糖類のいずれか一方又は両方である。
なお、「３〜４糖類」には、還元物も含まれる。
“3-4 saccharides having a branched structure” means a linkage other than α-1,4 glucoside linkage (α-1,1 glucoside linkage, α-1,2 glucoside linkage, α-1,3 glucoside) 3-4 saccharides having a bond, α-1,6 glucoside bond, etc.).
That is, in the present invention, the “3-4 saccharide having a branched structure” means any one of a trisaccharide and a tetrasaccharide having a bond other than an α-1,4 glucoside bond at any position in the sugar chain. Or both.
The “3-4 saccharide” includes a reduced product.
本発明に係る分岐構造を有する３〜４糖類として、例えば、α−１，６グルコシド結合のみで構成される糖質（イソマルトトリオース、イソマルトテトラオース）、α−１，４グルコシド結合とα−１，６グルコシド結合とを有する糖質（パノース、イソパノース、イソマルトトリオシルグルコースなど）、α−１，３グルコシド結合を一つ以上有する糖質（ニゲロオリゴ糖）、α−１，２グルコシド結合を一つ以上有する糖質（コウジオリゴ糖）、及び、前記各糖質の還元物などが挙げられる。 As 3-4 saccharides having a branched structure according to the present invention, for example, carbohydrates (isomaltotriose, isomalttetraose) composed only of α-1,6 glucoside bonds, α-1,4 glucoside bonds and Carbohydrate having α-1,6 glucoside bond (panose, isopanose, isomaltriosylglucose, etc.), saccharide having one or more α-1,3 glucoside bond (nigero-oligosaccharide), α-1,2 glucoside Examples thereof include a saccharide having one or more bonds (kojoligosaccharide) and a reduced product of each saccharide.
なお、本発明に係る風味改善剤は、一種類の分岐構造を有する３〜４糖類のみを単一成分として含有する場合のほか、分岐構造を有する複数の３〜４糖類を含有する場合も含まれる。また、前記以外の他の組成物を含有していてもよい。例えば、砂糖、異性化糖、ブドウ糖、果糖、水飴、マルトース、パラチノース、糖アルコール類（ソルビトールなど）、高甘味度甘味料（シュクラロースなど）、などを含有させることができる。加えて、ミネラル類（カルシウム、鉄など）、安定剤（ジェランガム、ペクチンなど）、油脂類（とうもろこし類、レシチンなど）、酸味料（洒石酸、リンゴ酸、乳酸、クエン酸など）、ビタミン類（ビタミンＤ３など）、香料、果汁、着色料、健康素材（イソフラボンなど）、などを、目的に応じて、含有させてもよい。 In addition, the flavor improving agent according to the present invention includes not only a case where only a 3-4 saccharide having a single branched structure is contained as a single component but also a case where a plurality of 3-4 saccharides having a branched structure are contained. It is. Moreover, you may contain other compositions other than the above. For example, sugar, isomerized sugar, glucose, fructose, syrup, maltose, palatinose, sugar alcohols (such as sorbitol), high-intensity sweeteners (such as sucralose), and the like can be included. In addition, minerals (calcium, iron, etc.), stabilizers (gellan gum, pectin, etc.), fats and oils (corn, lecithin, etc.), acidulants (eg, aragonic acid, malic acid, lactic acid, citric acid, etc.), vitamins (Vitamin D 3 and the like), flavorings, fruit juices, coloring agents, health materials (such as isoflavones), and the like may be included depending on the purpose.
また、本発明に係る風味改善剤の形態も、目的に応じて、適宜、選択可能である。剤型としては、例えば、液体、粉体、顆粒状、ペースト状、エマルション状などが挙げられる。 Moreover, the form of the flavor improving agent according to the present invention can be appropriately selected depending on the purpose. Examples of the dosage form include liquid, powder, granule, paste, and emulsion.
＜本発明に係る大豆飲食物について＞
本発明に係る大豆飲食物は、大豆成分を含んでいる飲食物全般を広く包含する。例えば、豆腐類（豆腐、油揚げなど）、大豆タンパク質を含有する畜肉・魚肉加工食品（ハンバーグ、ミートボール、ツミレ団子など）、豆乳加工飲食物（豆乳、調製豆乳、豆乳飲料、豆乳プリンなど）が挙げられる。
<About the soybean food and drink according to the present invention>
The soy food and drink according to the present invention broadly encompasses all foods and drinks containing soy ingredients. For example, tofu (tofu, deep-fried tofu, etc.), processed meat and fish processed foods containing soy protein (hamburg, meatballs, chopped dumplings, etc.), processed soy milk (soy milk, prepared soy milk, soy milk drink, soy milk pudding, etc.) Can be mentioned.
なお、本発明に係る糖組成物が、大豆飲食物中に含有するかどうかは、公知の方法により分析できる。即ち、例えば、澱粉糖関連工業分析法に準じ、高速液体クロマトグラフィー法を用いることにより、食品中の有効成分含量を分析できる（非特許文献１参照）。 In addition, it can be analyzed by a well-known method whether the saccharide | sugar composition which concerns on this invention contains in soybean food and drink. That is, for example, the active ingredient content in food can be analyzed by using high performance liquid chromatography according to starch sugar related industrial analysis (see Non-Patent Document 1).
その他、本発明に係る糖組成物の有効添加量は、飲食物の形態や設計などによって異なるが、通常０．１〜３０重量％、好ましくは０．２〜２０重量％、
特に好ましくは、０．２〜１０重量％である。また、豆乳プリンなど、甘味を有する大豆飲食物（デザート）に用いる場合、２５重量％を超える添加も可能である。
In addition, the effective addition amount of the sugar composition according to the present invention varies depending on the form and design of food and drink, but is usually 0.1 to 30% by weight, preferably 0.2 to 20% by weight,
Particularly preferably, it is 0.2 to 10% by weight. Moreover, when using for soy food and drink (dessert) which has sweetness, such as soymilk pudding, addition exceeding 25 weight% is also possible.
＜本発明に係る糖組成物の使用、本発明に係る風味改善方法について＞
続いて、大豆飲食物の風味改善を目的とした本発明に係る糖組成物の使用、及び、本発明に係る糖組成物を用いる大豆飲食物の風味改善方法について、以下説明する。
<About the use of the sugar composition according to the present invention and the flavor improving method according to the present invention>
Subsequently, the use of the sugar composition according to the present invention for the purpose of improving the flavor of soybean food and drink and the method for improving the flavor of soybean food and drink using the sugar composition according to the present invention will be described below.
本発明に係る糖組成物を、大豆飲食物に含有させることにより、風味を改善できる。即ち、本発明に係る糖組成物は、大豆飲食物の風味改善を目的として使用可能である。 Flavor can be improved by containing the sugar composition according to the present invention in soy food or drink. That is, the sugar composition according to the present invention can be used for the purpose of improving the flavor of soybean food and drink.
本発明に係る糖組成物の使用態様として、例えば、（１）風味改善剤に含有させる場合、（２）大豆飲食物に直接添加する場合、（３）これらの糖組成物を、水などの溶液に溶解などさせた後、大豆飲食物に添加する場合、（４）大豆飲食物に添加する調味料などに、これらの糖組成物を添加・混合する場合、（５）大豆飲食物中に、実際に、これらの糖組成物が含有している場合、などがある。 As usage modes of the sugar composition according to the present invention, for example, (1) when contained in a flavor improving agent, (2) when added directly to a soy food or drink, (3) these sugar compositions such as water When dissolved in a solution and then added to a soy food or drink, (4) When adding or mixing these sugar compositions to a seasoning or the like added to a soy food or drink, (5) In a soy food or drink In fact, these sugar compositions contain, for example.
＜本発明に係る大豆飲食物の製造方法について＞
本発明に係る糖組成物を風味改善の有効成分として用いる工程を含む、大豆飲食物の製造方法について、以下説明する。
<About the manufacturing method of the soybean food and drink which concerns on this invention>
A method for producing soybean food and drink, including the step of using the sugar composition according to the present invention as an active ingredient for flavor improvement, will be described below.
本発明に係る大豆飲食物の製造方法は、製造工程中に、本発明に係る風味改善剤を大豆飲食物に含有させる工程が含まれていればよい。例えば、大豆飲食物の製造工程において、（１）本発明に係る風味改善剤を大豆飲食物に添加する工程が含まれる場合、（２）本発明に係る風味改善剤を水などの溶液に添加・混合後、大豆飲食物に添加する工程が含まれる場合、（３）大豆飲食物に添加する調味料などの副材などに、本発明に係る風味改善剤を添加・混合後、大豆飲食物に添加する工程が含まれる場合、などがある。本発明に係る大豆飲食物の製造方法は、特別な設備改良や工程改良を行う必要が無いため、製造コストを抑制できる利点がある。 The manufacturing method of the soybean food and drink according to the present invention only needs to include a step of incorporating the flavor improving agent according to the present invention into the soybean food and drink during the manufacturing process. For example, in the manufacturing process of soybean foods and drinks, when (1) the process of adding the flavor improving agent according to the present invention to soy foods and drinks is included, (2) the flavor improving agent according to the present invention is added to a solution such as water. -After mixing, when the process of adding to soybean foods and drinks is included, (3) After adding and mixing the flavor improving agent according to the present invention to the auxiliary materials such as seasonings to be added to soybean foods and foods, soybean foods and drinks In the case where a step of adding to is included. Since the manufacturing method of the soybean food and drink according to the present invention does not require special equipment improvement or process improvement, there is an advantage that manufacturing cost can be suppressed.
実施例１において、実施例２で用いる糖組成物を準備した。 In Example 1, the sugar composition used in Example 2 was prepared.
表１に、準備した糖質を列記する。表中、「ＤＰ（ｄｅｇｒｅｅ ｏｆ ｐｏｌｙｍｅｒｉｚａｔｉｏｎ）」は、構成糖の重合度を示す（以下同じ）。
グルコース、ソルビトール、エリスリトール、トレハロース、マルトース、マルチトールは、以下に示す市販の製品を用いた。グルコース（商品名「無水結晶ブドウ糖」、昭和産業株式会社製）、ソルビトール（商品名「ソルビトール日研ＳＰ」、日研化学株式会社製）、エリスリトール（商品名「エリスリトール Ｅｒｉｄｅｘ」、日研化学株式会社製）、トレハロース（商品名「トレハ」、登録商標、株式会社林原生物化学研究所製）、マルトース（商品名「サンマルト−Ｓ」、登録商標、株式会社林原製）、マルチトール（商品名「マルビット」、日研化学株式会社製）。 The following commercial products were used for glucose, sorbitol, erythritol, trehalose, maltose, and maltitol. Glucose (trade name “anhydrous crystal glucose”, manufactured by Showa Sangyo Co., Ltd.), sorbitol (trade name “Sorbitol Nikken SP”, manufactured by Nikken Chemical Co., Ltd.), erythritol (trade name “Erythritol Erdex”, Nikken Chemical Co., Ltd.) ), Trehalose (trade name “Treha”, registered trademark, manufactured by Hayashibara Biochemical Laboratories Co., Ltd.), maltose (trade name “Sanmalto-S”, registered trademark, manufactured by Hayashibara Co., Ltd.), maltitol (trade name “Malbit” “Nikken Chemical Co., Ltd.”).
その他の直鎖オリゴ糖は、市販のオリゴ糖から、分岐オリゴ糖は、イソマルトオリゴ糖（商品名「イソマルト９００」、昭和産業株式会社製）から、それぞれ分画、精製して得た。
前記各オリゴ糖製品を、クロマト分離装置（オルガノ株式会社製、商品名「トレソーネ（登録商標）」）で分画した後、ＨＰＬＣ（高速液体クロマトグラフィー、カラム充填剤には、Ｃ１８逆相系の「ＯＤＳ−ＡＱ（株式会社ワイエムシィ製）」を用いた）により、繰り返し精製し、純度９０％以上に調製した。
Other linear oligosaccharides were obtained by fractionation and purification from commercially available oligosaccharides, and branched oligosaccharides from isomalt-oligosaccharides (trade name “Isomalt 900”, Showa Sangyo Co., Ltd.).
Each oligosaccharide product was fractionated with a chromatographic separation apparatus (trade name “Tresone (registered trademark)” manufactured by Organo Corporation), and then HPLC (high-performance liquid chromatography, C18 reverse phase system was used for column packing). Using “ODS-AQ (manufactured by YMC Co., Ltd.)”, it was repeatedly purified to a purity of 90% or more.
前記各糖質の還元物は、準備・調製した各糖質を、非特許文献２に記載された方法に準じて還元した後、ＨＰＬＣ（カラム充填剤には、前記と同様、Ｃ１８逆相系の「ＯＤＳ−ＡＱ（株式会社ワイエムシィ製）」を用いた）により、繰り返し精製し、純度９０％以上に調製した。 The reduced product of each saccharide is prepared by reducing each prepared saccharide according to the method described in Non-Patent Document 2, and then HPLC (the column packing material is a C18 reverse phase system as described above. ("ODS-AQ (manufactured by YMC Co., Ltd.)") was repeatedly purified to a purity of 90% or more.
実施例２では、実施例１で準備した糖組成物に、豆乳に対する品質改善作用があるかどうかについて、調べた。 In Example 2, it was examined whether or not the sugar composition prepared in Example 1 had a quality improving effect on soy milk.
まず、市販の有機豆乳（大豆固形分含量１０重量％、名古屋製酪株式会社製）に、各糖組成物を、１０重量％になるように添加した。次に、その溶液を、１２１℃、５分間、オートクレーブ処理した後、流水で室温まで冷却し、冷蔵庫で一昼夜保管した。そして、作製した調製豆乳の試作品について、官能試験を行った。 First, each sugar composition was added to commercially available organic soymilk (soybean solid content 10% by weight, manufactured by Nagoya Dairy Co., Ltd.) so as to be 10% by weight. Next, the solution was autoclaved at 121 ° C. for 5 minutes, cooled to room temperature with running water, and stored overnight in a refrigerator. And the sensory test was done about the produced prototype of prepared soybean milk.
官能試験は、７名の専門パネラーが、「青臭さ」、「ざらつき」の二項目について評価することにより行った。
本実験では、評価方法として、砂糖を用いて調製豆乳を作製した場合（対照）と、各糖組成物を用いて調製豆乳を作製した場合と、を比較して評価する方法を採用した。
「青臭さ」は、青臭さの抑制効果が高かった場合を「○」、一定の抑制効果があった場合を「△」、抑制効果がほとんどなかった場合を「×」、と評価した。
「ざらつき」は、ざらつきがない場合を「○」、ざらつきがほとんどない場合を「△」、ざらつきがあった場合を「×」、と評価した。
また、前記二項目の評価結果に基づき、「総合評価」を行った。「総合評価」は、前記二項目において、「○」が二つで「×」が一つもない場合を「○」、「○」が一つで「×」が一つもない場合を「△」、「×」が一つ以上若しくは「○」が一つも無い場合を「×」、とした。
The sensory test was conducted by seven expert panelists who evaluated two items of “blue odor” and “roughness”.
In this experiment, as an evaluation method, a method of comparing and evaluating the case where prepared soymilk was prepared using sugar (control) and the case where prepared soymilk was prepared using each sugar composition was adopted.
“Blue odor” was evaluated as “◯” when the blue odor suppression effect was high, “Δ” when there was a certain suppression effect, and “X” when there was almost no suppression effect.
“Roughness” was evaluated as “◯” when there was no roughness, “Δ” when there was little roughness, and “x” when there was roughness.
Further, based on the evaluation results of the two items, “overall evaluation” was performed. “Comprehensive evaluation” is “○” when there are two “○” and no “×” in the above two items, and “△” when there is one “○” and no “×”. , “X” is defined as one or more “x” or no “o”.
糖質を用いて調製豆乳を作製した場合の結果を表２に、糖質の還元物を用いて調製豆乳を作製した場合の結果を表３に、それぞれ示す。
表２、表３より、分岐構造を有する３〜４糖類を含有する糖組成物（還元物を含む）には、には、豆乳の青臭さを抑制し、また、加熱変性などによるざらつきの発生が抑制されることが分かった。
即ち、分岐構造を有する３〜４糖類を含有する糖組成物（還元物を含む）には、大豆を用いた飲食物に対する風味改善作用があることが分かった。
それに対し、単糖類、α−１，４グルコシド結合のみの直鎖オリゴ糖、５糖類以上の分岐オリゴ糖、並びにそれらの還元物では、対照と同等又はそれ以下の評価であった。
From Tables 2 and 3, sugar compositions (including reduced products) containing 3-4 saccharides having a branched structure suppress the blue odor of soy milk, and also generate roughness due to heat denaturation and the like. Was found to be suppressed.
That is, it was found that a sugar composition (including a reduced product) containing 3-4 saccharides having a branched structure has a flavor improving effect on food and drink using soybeans.
On the other hand, monosaccharides, linear oligosaccharides having only α-1,4 glucoside bonds, branched oligosaccharides having 5 or more sugars, and reduced products thereof were evaluated to be equivalent to or lower than the control.
実施例３では、分岐構造を有する３〜４糖類を含有する糖組成物を添加した調製豆乳について、ガスクロマトグラフ質量分析装置を用いて分析を行った。 In Example 3, the prepared soymilk to which the sugar composition containing 3 to 4 sugars having a branched structure was added was analyzed using a gas chromatograph mass spectrometer.
実験手順の概要は次の通りである。
（１）まず、実施例２と同様の手順で、調製豆乳の試作品を作製した。糖組成物には、分岐構造を有する３〜４糖類を５０％含有する糖組成物（以下、「糖組成物試作品」とする）を用いた（なお、以下の実施例においても同じものを用いた）。
（２）次に、固相マイクロ（以下、ＳＰＭＥ：Ｓｏｌｉｄ Ｐｈａｓｅ Ｍｉｃｒｏ Ｅｘｔｒａｃｔｉｏｎと記載する）法による前処理を行った。ＳＰＭＥ法は、Ｓｕｒａｔｍａｎらの方法（非特許文献３）に記載された方法に準じて行った。まず、２０ｍｌバイアル（ＳＵＰＥＬＣＯ社製）に、作製した１０ｍｌの調製豆乳を入れ、２０ｐｐｍのノシクロヘキサノン（内部標準物質）を添加した。次に、前記バイアルを、セプタムキャップ（ＳＵＰＥＬＣＯ社製、テフロンシールされたもの、「テフロン」は登録商標）で密栓し、６０℃、３０分間、予備加熱した。次に、前記バイアルのヘッドスペース部分に、ＳＰＭＥファイバーを３０分間投入し、揮発成分の抽出を行った。ＳＰＭＥファイバーは、肥厚７５μｍのＣａｒｂｏｘｅｎ／ＰＤＭＳ（ポリジメチルシクロキサン）ファイバー（ＳＵＰＥＬＣＯ社製）を用いた。
（３）次に、ガスクロマトグラフ質量分析装置による分析を行った。同分析装置のサンプル注入口に、ＳＰＭＥファイバー（抽出成分を含有している）を入れ、内部標準物質のピーク面積・ピーク高さに基づき、調製豆乳に含有する成分を定量した。ガスクロマトグラフ質量分析装置は、ＧＣＭＳ−ＧＰ５０５０Ａ（株式会社島津製作所製）を用いた。キャピラリーカラムは、ＴＣ−ＦＦＡＰ（ジーエルサイエンス株式会社製）を用いた。キャリアガスにはヘリウムガスを用い、流量は１ｍｌ／ｍｉｎに設定した。サンプル注入口の温度は２５０℃に設定し、カラムの温度は、４０℃で２分間の後、５℃／ｍｉｎで２００℃まで昇温させ、２００℃で４分間、維持した。キャピラリーカラムへの抽出成分の導入は、スピリットレス方式により行った。質量分析は、３０〜４００ｍ／ｚの範囲で行った。
The outline of the experimental procedure is as follows.
(1) First, a prototype of prepared soy milk was produced in the same procedure as in Example 2. As the sugar composition, a sugar composition containing 50% of 3-4 saccharides having a branched structure (hereinafter referred to as “sugar composition prototype”) was used (the same thing is used in the following examples). Using).
(2) Next, pretreatment by a solid phase micro (hereinafter referred to as SPME: Solid Phase Micro Extraction) method was performed. The SPME method was performed according to the method described in the method of Suratman et al. (Non-patent Document 3). First, 10 ml of prepared soymilk was placed in a 20 ml vial (supplico), and 20 ppm of nocyclohexanone (internal standard substance) was added. Next, the vial was sealed with a septum cap (manufactured by SUPELCO, Teflon sealed, “Teflon” is a registered trademark), and preheated at 60 ° C. for 30 minutes. Next, SPME fiber was put into the head space portion of the vial for 30 minutes to extract volatile components. As the SPME fiber, a Carboxen / PDMS (polydimethylcycloxan) fiber (SUPELCO) having a thickness of 75 μm was used.
(3) Next, analysis was performed using a gas chromatograph mass spectrometer. SPME fiber (containing the extracted component) was put into the sample inlet of the analyzer, and the components contained in the prepared soymilk were quantified based on the peak area and peak height of the internal standard substance. As the gas chromatograph mass spectrometer, GCMS-GP5050A (manufactured by Shimadzu Corporation) was used. As the capillary column, TC-FFAP (manufactured by GL Science Co., Ltd.) was used. Helium gas was used as the carrier gas, and the flow rate was set to 1 ml / min. The temperature of the sample inlet was set to 250 ° C., and the column temperature was raised to 200 ° C. at 5 ° C./min after 2 minutes at 40 ° C. and maintained at 200 ° C. for 4 minutes. The extraction component was introduced into the capillary column by a spiritless method. Mass spectrometry was performed in the range of 30 to 400 m / z.
結果を図１に示す。図１に示す通り、豆乳に糖組成物試作品を添加して調製した場合、無添加の場合や砂糖を添加して調製した場合と比較して、脂質カルボニル化合物（１−ペンタナール、１−ヘキサナール、２−ヘプテナールなど）が顕著に減少した。
これらの化合物は、大豆由来の青臭さの原因物質であることが明らかになっている（非特許文献４参照）。
従って、本実験結果は、分岐構造を有する３〜４糖類を含有する糖組成物には、大豆由来の青臭さを抑制する作用があることを強く示唆する。
The results are shown in FIG. As shown in FIG. 1, the lipid carbonyl compounds (1-pentanal, 1-hexanal) are prepared by adding a sugar composition prototype to soy milk, as compared with the case where no sugar is added or when sugar is added. , 2-heptenal, etc.) decreased significantly.
These compounds have been found to be causative substances of soybean-derived blue odor (see Non-Patent Document 4).
Therefore, this experimental result strongly suggests that the sugar composition containing 3-4 saccharides having a branched structure has an action of suppressing the blue odor derived from soybeans.
実施例４では、豆乳飲料の試作品を作製し、試飲した。 In Example 4, a prototype of a soy milk drink was prepared and sampled.
まず、５００ｍｌの水に、乳酸カルシウム３５ｇ、グルコン酸カルシウム１０ｇ、塩化カルシウム１５ｇを溶解させた。次に、市販の有機豆乳１．５ｋｇに、この溶液を、撹拌しながら少しずつ加えた後、糖組成物試作品７５ｇを加えた。次に、この有機豆乳のタンパク質濃度が４重量％になるように水分調整した後、ホモジナイザーで均質化した。次に、均質化した有機豆乳を、１２１℃、５分間オートクレーブで処理した後、流水で冷却し、冷蔵庫で一昼夜保管した。なお、対照では、糖組成物試作品の代わりに砂糖を用いた。 First, 35 g of calcium lactate, 10 g of calcium gluconate, and 15 g of calcium chloride were dissolved in 500 ml of water. Next, after adding this solution little by little to 1.5 kg of commercially available organic soymilk, 75 g of a sugar composition prototype was added. Next, the water content was adjusted so that the protein concentration of the organic soymilk would be 4% by weight, and then homogenized with a homogenizer. Next, the homogenized organic soymilk was treated with an autoclave at 121 ° C. for 5 minutes, cooled with running water, and stored in a refrigerator all day and night. In the control, sugar was used instead of the sugar composition prototype.
上記手順で作製した豆乳飲料の試作品を試飲したところ、対照の豆乳飲料と比較して、青臭さが少なく、舌触りも滑らかで、ざらざら感も少なかった。 When the prototype of the soy milk beverage produced by the above procedure was sampled, it had less blue odor, smooth texture and less rough feeling than the control soy milk beverage.
実施例５では、豆乳プリンを作製し、試食した。 In Example 5, soymilk pudding was prepared and sampled.
まず、牛乳７００ｇと豆乳６５０ｇを入れた容器に、全卵７５０ｇを混ぜながら徐々に加え、均一化させた。次に、糖組成物試作品３００ｇ、砂糖３００ｇを加え、再度、均一化させた。次に、均一化した調製物を、メッシュで３回裏ごしした後、カップに１２０ｇずつ充填した。次に、このカップを蒸し器に入れ、７分間、加熱処理した後、室温まで冷却させ、冷蔵庫で一昼夜保管した。なお、対照では、糖組成物試作品の代わりに砂糖を用いた。 First, 750 g of whole eggs were gradually added to a container containing 700 g of milk and 650 g of soy milk while being homogenized. Next, 300 g of a sugar composition prototype and 300 g of sugar were added and homogenized again. Next, the homogenized preparation was lined with a mesh three times, and then 120 g was filled into the cup. Next, this cup was put into a steamer, heated for 7 minutes, cooled to room temperature, and stored in a refrigerator all day and night. In the control, sugar was used instead of the sugar composition prototype.
上記手順で作製した豆乳プリンの試作品を試食したところ、対照の豆乳プリンと比較して、青臭さが少なく、舌触りも滑らかで、ざらざら感も少なかった。 When the prototype of the soy milk pudding produced by the above procedure was sampled, it had less blue odor, smooth texture and less rough feeling than the control soy milk pudding.
本発明に係る糖組成物を用いることにより、大豆飲食物の風味を改善できる。即ち、本発明に係る糖組成物は、風味改善剤として、適用可能である。本発明に係る風味改善剤は、大豆由来の良好な風味を損なわずに、青臭みなどの風味を抑制できるという利点がある。また、加熱処理（加熱殺菌）工程で生じるざらつき感も抑制できるため、例えば、豆腐、豆乳、調製豆乳、豆乳飲料などにも適用可能である。 By using the sugar composition according to the present invention, the flavor of soy food and drink can be improved. That is, the sugar composition according to the present invention is applicable as a flavor improving agent. The flavor improving agent according to the present invention has an advantage that flavor such as blue odor can be suppressed without impairing the good soybean-derived flavor. Moreover, since the rough feeling which arises in a heat processing (heat sterilization) process can also be suppressed, it is applicable also to tofu, soy milk, prepared soy milk, a soy milk drink, etc., for example.
Claims (5)
The manufacturing method of soybean food and drink including the process of using the sugar composition containing 3-4 saccharides which have a branched structure as an active ingredient of flavor improvement.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP2008131864A (en) * | 2006-11-27 | 2008-06-12 | Nikken Kasei Kk | Method for improving soymilk flavor |
| WO2008133284A1 (en) | 2007-04-25 | 2008-11-06 | Arkray, Inc. | Flavor-improving agent for foods and drinks |
| JP2012075350A (en) * | 2010-09-30 | 2012-04-19 | Ogawa & Co Ltd | Flavor improving agent of soy milk or food and drink containing soy milk |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
| US9101158B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
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| JPH02190159A (en) * | 1989-01-17 | 1990-07-26 | Zenkoku Shokubutsu Tanpaku Kyodo Kumiai | Soybean curd |
| JPH11155512A (en) * | 1997-11-28 | 1999-06-15 | Tajimaya Shokuhin Kk | Production of noodle-like soybean curd |
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| JPH02190159A (en) * | 1989-01-17 | 1990-07-26 | Zenkoku Shokubutsu Tanpaku Kyodo Kumiai | Soybean curd |
| JPH11155512A (en) * | 1997-11-28 | 1999-06-15 | Tajimaya Shokuhin Kk | Production of noodle-like soybean curd |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP4559954B2 (en) * | 2005-11-14 | 2010-10-13 | 昭和産業株式会社 | Flavor improving composition, use thereof, and flavor improving method |
| JP2008131864A (en) * | 2006-11-27 | 2008-06-12 | Nikken Kasei Kk | Method for improving soymilk flavor |
| WO2008133284A1 (en) | 2007-04-25 | 2008-11-06 | Arkray, Inc. | Flavor-improving agent for foods and drinks |
| JP2012075350A (en) * | 2010-09-30 | 2012-04-19 | Ogawa & Co Ltd | Flavor improving agent of soy milk or food and drink containing soy milk |
| US9101158B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
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