JP2007135404A - Flavor improving composition, use of the same, and method for improving flavor - Google Patents
Flavor improving composition, use of the same, and method for improving flavor Download PDFInfo
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本発明は、イソマルトオリゴ糖とデンプン分解物の両者を含有する組成物の新規用途に関する。より詳細には、飲食物の先味・後味の両方を改善する風味改善用組成物、それらの組成物を用いた飲食物、並びに風味改善方法などに関する。 The present invention relates to a novel use of a composition containing both isomaltooligosaccharide and starch degradation product. More specifically, the present invention relates to a flavor improving composition that improves both the taste and aftertaste of food and drink, food and drink using these compositions, a method for improving flavor, and the like.
一般的に、飲食物は、味覚や嗅覚を伴って、風味が判断されるため、不快味や不快臭は含まれていないことが望ましい。しかしながら、飲食物の中には、天然素材そのものや、加工・調理過程などで副生してしまう物質などによって、不快味や不快臭が含まれてしまうものも多い。 In general, foods and drinks are judged to have a taste and an olfactory sensation, so that it is desirable that they do not contain an unpleasant taste or an unpleasant odor. However, many foods and drinks contain unpleasant tastes and unpleasant odors due to natural materials themselves or substances that are by-produced during processing and cooking processes.
イソマルトオリゴ糖は、２〜１０個のブドウ糖分子が重合したもののうち、α−１，４結合以外の構成糖間結合部位を一箇所以上有するオリゴ糖の総称である。 The isomalt-oligosaccharide is a general term for oligosaccharides having 2 or more glucose binding sites other than α-1,4 bonds among 2 to 10 glucose molecules polymerized.
なお、関連する文献として、例えば、特許文献１には、分岐オリゴ糖を含有した粉末食酢が記載されている。この文献には、この食酢が、まろやかであっさりとした風味を持つ旨、記載されている。
従来の風味改善方法は、先味（飲食物を口に含んでいる間に感じる風味）と後味（飲食物を嚥下した後に残る風味）の両方を改善するには至っていなかった。例えば、イソマルトオリゴ糖を飲食物に添加した場合、後味の風味改良については良好に改善できるが、先味の風味改良に関しては必ずしも充分な効果が得られているとはいえなかった。そこで、本発明は、飲食物の先味と後味の両方を改善する手段を提供することを主な目的とする。 Conventional flavor improving methods have not led to improvement of both the taste (flavor felt while food and drink are contained in the mouth) and aftertaste (flavor remaining after swallowing food and drink). For example, when isomaltoligosaccharides are added to foods and drinks, the aftertaste flavor improvement can be improved satisfactorily, but it cannot always be said that a sufficient effect has been obtained with respect to the prior taste improvement. Therefore, the main object of the present invention is to provide means for improving both the taste and the aftertaste of food and drink.
本発明者らは、分岐オリゴ糖とデンプン分解物とを組み合わせて飲食物に含有させることにより、飲食物の先味と後味の両方を改善することができることを新規に見出した。 The present inventors have newly found that both the taste and the aftertaste of food and drink can be improved by combining the branched oligosaccharide and the starch degradation product in the food and drink.
そこで、本発明では、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有し、風味改善作用を有する組成物を提供する。 Therefore, the present invention provides a composition having at least a branched oligosaccharide and a starch degradation product and having a flavor improving effect.
飲食物に分岐オリゴ糖とデンプン分解物の両者を少なくとも含有させることにより、飲食物の先味と後味の両方を改善することができる。即ち、本発明に係る組成物は、飲食物を口に含んでいる間に感じる不快味・不快臭と飲食物を嚥下した後に残る不快味・不快臭の両方を低減でき、いわゆる先味と後味の両方を良好に改善できるという点で有利性がある。 By including at least both the branched oligosaccharide and the starch degradation product in the food and drink, both the taste and aftertaste of the food and drink can be improved. That is, the composition according to the present invention can reduce both the unpleasant taste and unpleasant odor felt while the food is contained in the mouth, and the unpleasant taste and unpleasant odor remaining after swallowing the food and drink. Both are advantageous in that both can be improved satisfactorily.
この組成物は、例えば、飲食物用保存剤に含有させることにより、保存剤が有する特有の不快味・不快臭を低減できる。また、米飯改良剤、風味改善・食感向上・歩留向上などの機能を有する肉類又は魚介類の品質改良剤などとしても用いることができる。 This composition can reduce, for example, the peculiar unpleasant taste and unpleasant odor of the preservative by containing it in a preservative for food and drink. It can also be used as a rice improver, a quality improver for meat or seafood having functions such as flavor improvement, texture improvement and yield improvement.
本発明において、「分岐オリゴ糖」は、イソマルトオリゴ糖及びそれらの還元物を広く包含する。イソマルトオリゴ糖は、上述の通り、２〜１０個のブドウ糖分子が重合したもののうち、α−１，４結合以外の構成糖間結合部位を一箇所以上有するオリゴ糖の総称である。 In the present invention, the “branched oligosaccharide” widely includes isomalt oligosaccharides and reduced products thereof. As described above, isomalt-oligosaccharide is a generic term for oligosaccharides having 2 or more glucose molecules polymerized and having one or more constituent sugar-binding sites other than α-1,4 bonds.
本発明において、「風味」とは、飲食時に味覚・嗅覚などによってに感じる感覚をすべて包含し、先味・後味の両方を包含する。ここで、「先味」とは、飲食物を口内に含んでいる状態の時に感じる風味を、「後味」とは、飲食物を嚥下した後に口内に残る風味をいう。 In the present invention, “flavor” includes all senses sensed by taste and smell during eating and drinking, and includes both taste and aftertaste. Here, “prior taste” refers to the flavor that is felt when food or drink is contained in the mouth, and “aftertaste” refers to the flavor that remains in the mouth after swallowing food or drink.
本発明により、飲食物の風味を改善できる。特に、飲食物の先味と後味の両方を改善することができる。 According to the present invention, the flavor of food and drink can be improved. In particular, both the taste and aftertaste of food and drink can be improved.
＜本発明に係る組成物について＞ <About the composition according to the present invention>
本発明に係る組成物には、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有し、風味改善作用を有するものが全て包含される。 The composition according to the present invention includes all those containing at least both branched oligosaccharides and starch degradation products and having a taste improving action.
本発明に係る「分岐オリゴ糖」は、イソマルトオリゴ糖とその還元物の両方を包含する。 The “branched oligosaccharide” according to the present invention includes both isomaltooligosaccharide and a reduced product thereof.
イソマルトオリゴ糖には、イソマルトース、パノース、イソマルトトリオース、イソマルトシルマルトース、イソマルトテトラオース、イソマルトペンタオースなどがある。本発明に係る組成物は、そのうち、イソマルトース、イソマルトトリオース、パノース、イソマルトテトラオース、又はそれらの還元物を、少なくとも一種以上を含有している必要がある。 Examples of the isomaltoligosaccharide include isomaltose, panose, isomaltotriose, isomaltosylmaltose, isomalttetraose, and isomaltopentose. Among them, the composition according to the present invention needs to contain at least one of isomaltose, isomaltotriose, panose, isomalttetraose, or a reduced product thereof.
これらのオリゴ糖は、例えば、プルラン又はデキストランを酸又は酵素で加水分解することにより得ることができる。また、グルコアミラーゼ（ＥＣ．３．２．１．３）によるグルコースの縮合反応、トランスグルコシダーゼ（ＥＣ．３．２．１．２０）によるマルトオリゴ糖のグルコース転移反応、などによる生成物を含有してもよい。 These oligosaccharides can be obtained, for example, by hydrolyzing pullulan or dextran with an acid or an enzyme. It also contains products from glucose condensation reaction with glucoamylase (EC 3.2.1.3), malto-oligosaccharide glucose transfer reaction with transglucosidase (EC 3.2.1.20), etc. Also good.
その他、活性炭カラム、イオン交換カラム、ゲルろ過カラムなどを用いたり、膜ろ過による分画を行ったりして、プルラン又はデキストランの加水分解物、グルコースの縮合物、マルトオリゴ糖の転移生成物などを精製し、特定の分子量範囲の成分を得てもよい。 In addition, using activated carbon columns, ion exchange columns, gel filtration columns, etc., or performing fractionation by membrane filtration, purify pullulan or dextran hydrolysates, glucose condensates, malto-oligosaccharide transfer products, etc. In addition, a component having a specific molecular weight range may be obtained.
なお、分岐構造を有するオリゴ糖の含有量は、例えば、重合度分布を求める排除型イオン交換系カラム、及び、各重合度中における直鎖オリゴ糖と分岐オリゴ糖の比率を求めるアミン結合シリカカラムを用いて、高速液体クロマトグラフィーを行うことにより、測定できる（食品新聞社「澱粉糖関連工業分析法」、ｐ１３１−１３８、１９９１を参照）。 The content of the oligosaccharide having a branched structure is, for example, an exclusion type ion exchange column for obtaining a degree of polymerization distribution, and an amine-bonded silica column for obtaining a ratio of linear oligosaccharide to branched oligosaccharide in each degree of polymerization. Can be measured by performing high performance liquid chromatography (see Food Newspaper “Industrial Analysis Related to Starch Sugar”, p131-138, 1991).
イソマルトオリゴ糖は、ビフィズス因子特性を有することが知られている。即ち、腸内有用細菌の一種であるビフィズス菌を増殖させ、酢酸や乳酸の生成量を増加させ、腸内蠕動を促進し、便性を改善する効果を有することが知られている。また、虫歯の生成を抑制する効果を有することも知られている。従って、分岐オリゴ糖を含有させることにより、風味改善に加えて、健康増進も期待できる。 Isomaltooligosaccharides are known to have bifido factor properties. That is, it is known that Bifidobacterium which is a kind of enteric useful bacteria is proliferated, the production amount of acetic acid and lactic acid is increased, intestinal peristalsis is promoted, and feces are improved. It is also known to have an effect of suppressing the formation of tooth decay. Therefore, by containing a branched oligosaccharide, health improvement can be expected in addition to flavor improvement.
本発明に係る「デンプン分解物」は、デンプン原料に、液化・糖化・精製などの処理を施すことにより得られる調製糖質を全て包含する。即ち、本発明に係るデンプン分解物は、特定の飲食物に対する所定の改良効果が発揮されるように意図的に調製された組成物であり、特定構造を有するデキストリンを主体とした組成物である。例えば、デンプンスラリーに酵素を作用させ、その反応を制御することにより、特定の重合度分布を有するデンプン分解物を調製できる。 The “starch degradation product” according to the present invention includes all prepared carbohydrates obtained by subjecting starch raw materials to treatments such as liquefaction, saccharification, and purification. That is, the starch degradation product according to the present invention is a composition intentionally prepared so as to exert a predetermined improvement effect on a specific food and drink, and is a composition mainly composed of dextrin having a specific structure. . For example, a starch degradation product having a specific polymerization degree distribution can be prepared by causing an enzyme to act on the starch slurry and controlling the reaction.
デンプン分解物の重合度分布は、グルコース重合度６００以上の糖質の割合が全デンプン分解物中の３０％以下であり、かつ、グルコース重合度２００〜６００の糖質の割合が全デンプン分解物中の１〜１００％であるであることが好ましい。 The degree of polymerization of starch degradation products is such that the proportion of saccharides having a glucose polymerization degree of 600 or more is 30% or less of the total starch degradation products, and the proportion of saccharides having a glucose polymerization degree of 200 to 600 is the whole starch degradation product. It is preferable that it is 1 to 100%.
グルコース重合度６００以上の糖質の割合が３０％よりも多いデンプン分解物を飲食物に用いた場合、デンプン分解物の粘度が高くなるため、飲食物本来の風味バランスを損なう。一方、グルコース重合度６００以上の糖質の割合が３０％以下で、かつ、グルコース重合度２００〜６００の糖質の割合が１％よりも低いデンプン分解物を飲食物に用いた場合、糖質の分解度が高くなるため、甘味が強くなり、風味改良に適さない。 When a starch degradation product having a glucose polymerization degree of 600 or more and a ratio of carbohydrates of more than 30% is used in foods and drinks, the viscosity of the starch degradation products is increased, and the original flavor balance of the foods and drinks is impaired. On the other hand, when a starch degradation product having a glucose polymerization degree of 600 or more and a sugar ratio of 30 to less than 30% and a glucose polymerization degree of 200 to 600 being less than 1% is used for food and drink, Decomposition degree of the product becomes high, so that sweetness becomes strong and is not suitable for flavor improvement.
ここで、「グルコース重合度」とは、重合しているグルコース分子の数を意味し、例えば、ゲル濾過高速液体クロマトグラフィーによって測定できる。 Here, the “degree of glucose polymerization” means the number of glucose molecules polymerized, and can be measured, for example, by gel filtration high performance liquid chromatography.
グルコース重合度分布は、例えば、Ｓｈｏｄｅｘ ＯＨｐａｋ ＳＢ−８０４（「Ｓｈｏｄｅｘ」は登録商標（以下同じ）、昭和電工株式会社製）とＳｈｏｄｅｘ ＯＨｐａｋ ＳＢ−８０２．５(昭和電工株式会社製)とを連結したカラムを用いて分析することにより、取得できる。溶出溶媒として水を用い、検出器に示差屈折計を用いる。流速０．８ｍｌ／分、カラム温度４０℃にて５０ｍｇ／ｍｌの調製糖質溶液１０ｕｌをカラムに供し、グルコース重合度分布を測定する。なお、グルコース重合度は、グルコース重合度が既知のプルランを用いて較正検量線を作成し求めることができる。 For example, Shodex OHpak SB-804 (“Shodex” is a registered trademark (hereinafter the same), manufactured by Showa Denko KK) and Shodex OHpak SB-802.5 (manufactured by Showa Denko KK) are linked to the degree of glucose polymerization. It can be obtained by analyzing using a column. Water is used as an elution solvent, and a differential refractometer is used as a detector. A prepared carbohydrate solution (10 ul) at a flow rate of 0.8 ml / min and a column temperature of 40 ° C. is applied to the column, and the glucose polymerization degree distribution is measured. The glucose polymerization degree can be obtained by creating a calibration calibration curve using pullulan having a known glucose polymerization degree.
本発明に係る組成物におけるデンプン分解物の含有量は、１０〜７０％が好適である。含有量が１０％よりも低い場合、デンプン分解物の作用効果が低いため、分岐オリゴ糖との組み合わせによる顕著な風味改善効果が得られない。一方、含有量が７０％を超えると、デンプン分解物自体の風味や物性が飲食物全体の風味のバランスに影響を与えるため、充分な風味改善効果が得られない。 The content of the starch degradation product in the composition according to the present invention is preferably 10 to 70%. When the content is lower than 10%, since the action effect of the starch degradation product is low, a significant flavor improving effect by combination with the branched oligosaccharide cannot be obtained. On the other hand, if the content exceeds 70%, the flavor and physical properties of the starch degradation product itself affect the balance of the flavor of the whole food and drink, so that a sufficient flavor improving effect cannot be obtained.
本発明に係る組成物は、例えば、分岐オリゴ糖とデンプン分解物とを別個に調製した後、両者を混合するなどの方法により、調製できる。また、デンプンスラリーを酵素反応などさせ、分岐オリゴ糖とデンプン分解物の両者を含有する組成物を調製してもよい。 The composition according to the present invention can be prepared by, for example, a method in which a branched oligosaccharide and a starch degradation product are separately prepared and then both are mixed. Alternatively, the starch slurry may be subjected to an enzyme reaction or the like to prepare a composition containing both branched oligosaccharides and starch degradation products.
本発明に係る組成物の形態は特に限定されない。例えば、公知の方法により、液状・粉末状・顆粒状などの形態にして用いてもよい。 The form of the composition according to the present invention is not particularly limited. For example, it may be used in the form of liquid, powder, granule, etc. by a known method.
＜本発明に係る飲食物について＞ <About food and drink according to the present invention>
本発明に係る飲食物には、不快味・不快臭を有するものが全て包含される。「不快味」には、例えば、苦味、渋み、酸味、エグ味などがあり、「不快臭」には、例えば、穀物臭、酸臭、青臭さ、ビタミン臭、魚臭、アルコール臭また加熱殺菌などの製造工程で副生する加熱臭、容器臭などがある。即ち、不快味・不快臭には、飲食物の風味に含まれる異味・異臭が広く包含される。 The food and drink according to the present invention includes all those having an unpleasant taste and unpleasant odor. “Unpleasant taste” includes, for example, bitterness, astringency, acidity, and egg flavor, and “unpleasant odor” includes, for example, grain odor, acid odor, blue odor, vitamin odor, fish odor, alcohol odor, and heat sterilization. There are heating odors and container odors by-produced in the manufacturing process. That is, unpleasant taste and unpleasant odor widely include off-flavors and off-flavors included in the flavor of food and drink.
不快味・不快臭を有する飲食物として、例えば、穀物類を原料としたもの、野菜・果実類を原料としたもの、前記以外の植物を原料としたもの、魚介類を原料としたもの、畜産物を原料としたもの、微生物を原料としたもの、加熱殺菌や発酵などの製造工程において副生した不快味・不快臭を有するものなどを挙げることができる。 Foods and drinks having an unpleasant taste and unpleasant odor, for example, those made from cereals, those made from vegetables and fruits, those made from plants other than the above, those made from seafood, livestock Examples thereof include those using products as raw materials, those using microorganisms as raw materials, and those having unpleasant tastes and unpleasant odors by-produced in production processes such as heat sterilization and fermentation.
穀物類を原料とした飲食物としては、例えば、パン・お好み焼き・たこ焼き・ケーキ・クッキーなどの焼成製品、うどん・中華麺・パスタなどの麺製品、ハンバーグ・シュウマイ・餃子・パンなどの大豆タンパク質を用いた加工食品、豆乳飲料・調製豆乳・豆腐・テンペなどの大豆加工飲食物、イソフラボンやサポニンなどの穀類成分を含有した飲食物・サプリメント・健康補助食品、食酢飲料・黒酢飲料などの酢製品、ビール・日本酒などの醸造酒類、その他の苦味やエグ味のある飲食物などが挙げられる。即ち、米類、小麦・ライ麦などの麦類、そば、とうもろこし、大豆などを原料とした飲食物は、概ね、本発明に係る飲食物に包含される。 Foods and drinks made from cereals include, for example, baking products such as bread, okonomiyaki, takoyaki, cakes and cookies, noodle products such as udon, Chinese noodles and pasta, and soy protein such as hamburger, shumai, dumplings and bread. Processed foods used, processed soybean foods such as soy milk drinks, prepared soy milk, tofu, tempeh, etc., foods, supplements, health supplements containing cereal ingredients such as isoflavones and saponins, vinegar products such as vinegar drinks and black vinegar drinks Brewed alcoholic beverages such as beer and sake, and other bitter and savory foods and drinks. That is, foods and drinks made from rice, wheat such as wheat and rye, buckwheat, corn, and soybeans are generally included in the foods and drinks according to the present invention.
なお、醸造酒・酢製品には、上述の穀物が原料の飲食物のほか、例えば、リンゴやブドウを原料とした果実酒・果実酢なども包含される。また、ウイスキー・ブランディー・ウォッカ・焼酎などの蒸留酒・醸造酒、アルコールと他の成分を混合するリキュール・カクテル・チュウハイ・フィズなどのアルコール飲料も全て包含される。 The brewed liquor / vinegar products include, in addition to foods and drinks made from the above-mentioned grains, for example, fruit wines and fruit vinegars made from apples and grapes. Also included are alcoholic beverages such as whiskey, brandy, vodka, shochu, and other alcoholic beverages such as liqueurs, cocktails, chuhai, and fizz that mix alcohol and other ingredients.
野菜・果実類を原料とした飲食物としては、例えば、野菜ジュース、野菜ピューレ、野菜スープ、青汁、果汁飲料、果実酒、野菜・果実類に含有する特定の成分を強化した飲食物・サプリメントなどが挙げられる。例えば、トマト、ニンジン、ピーマン、パセリ、セロリ、ホウレン草、モロヘイヤ、ケール、ノニ、ブドウ、クランベリー、ブルーベリー、みかん、オレンジ、レモン、シークワーサーなどの野菜・果実類を原料とした飲食物は、本発明に係る飲食物に包含される。 Examples of foods and drinks made from vegetables and fruits include, for example, vegetable juices, vegetable purees, vegetable soups, green juices, fruit juice drinks, fruit liquors, foods and foods supplemented with specific ingredients contained in vegetables and fruits Etc. For example, foods and drinks made from vegetables and fruits such as tomatoes, carrots, peppers, parsley, celery, spinach, moloheiya, kale, noni, grapes, cranberries, blueberries, tangerines, oranges, lemons, seekers, etc. It is included in such food and drink.
野菜・果実類以外の植物を原料とした飲食物としては、例えば、茶葉（緑茶、ウーロン茶、プーアル茶、どくだみ茶、紅茶など）、コーヒー豆、漢方薬・生薬（イチョウ葉、ウコンなど）、子実体・菌糸体（メシマコブ、アガリスク茸など）、海草（昆布、フコイダンなど）、藻類（クロレラなど）などを用いたものが挙げられる。また、茶葉に含有するカテキン・テアニン・カフェインなど、それらの原料に含有する特定の成分を強化した飲食物・サプリメントなども、本発明に係る飲食物に包含される。 Foods and drinks made from plants other than vegetables and fruits include, for example, tea leaves (green tea, oolong tea, puer tea, dodomi tea, black tea, etc.), coffee beans, herbal medicines and herbal medicines (ginkgo biloba leaves, turmeric, etc.), fruit bodies -Examples include mycelium (such as Meshimakobu and Agarisk moth), seaweed (such as kelp and fucoidan), and algae (such as chlorella). In addition, foods and beverages and supplements and the like in which specific ingredients contained in the raw materials such as catechin, theanine, and caffeine contained in tea leaves are enhanced are also included in the foods and beverages according to the present invention.
魚介類を原料とした飲食物としては、例えば、魚肉ハム・魚肉ソーセージ・蒲鉾・かに蒲鉾などの練り製品、水煮・味噌煮など加熱加工した缶詰製品、煮る・焼く・蒸す・揚げるなどの加工調理を行った惣菜品・レトルト食品・冷凍食品、ＤＨＡ・ＥＰＡなど魚介類に含有する特定の成分を強化した飲食物・サプリメントなどが挙げられる。例えば、マグロ、サバ、イワシ、スケトウダラ、サメ、カニ、エビ、イカ、タコ、アサリ、ハマグリ、サザエ、赤貝、ウナギ、アナゴ、コイ、フナ、マスなどを原料とした飲食物は、本発明に係る飲食物に包含される。 Food and drink made from seafood include, for example, kneaded products such as fish ham, fish sausage, crab and crab, canned products cooked in water, boiled and miso boiled, and cooked, boiled, steamed and fried Examples include cooked prepared foods, retort foods, frozen foods, foods / supplements supplemented with specific ingredients contained in seafood such as DHA / EPA, and the like. For example, foods and drinks made from tuna, mackerel, sardines, walleye pollock, shark, crab, shrimp, squid, octopus, clams, clams, turban shell, red shellfish, eel, sea bream, carp, crucian carp, trout, etc. Included in food and drink.
畜産物を原料とした飲食物としては、例えば、ベーコン・ハム・ソーセージ・ハンバーグ・サラミ・ゼリー・ゼラチンゼリーなどをはじめとする各種畜肉加工食品類、乳飲料・ホイップクリーム・アイスクリームなどをはじめとする乳加工飲食物、プリン・カスタードクリーム・玉子焼き・茶碗蒸しなどをはじめとする卵加工食品類などが挙げられる。なお、原料となる畜産物の種類は特に限定されない。 Examples of foods and beverages made from livestock products include various processed meat products such as bacon, ham, sausage, hamburger, salami, jelly, gelatin jelly, milk drinks, whipped cream, ice cream, etc. Milk processed foods and beverages to be processed, egg processed foods such as pudding, custard cream, egg baked and steamed tea. In addition, the kind of livestock product used as a raw material is not specifically limited.
微生物を原料とした飲食物としては、例えば、味噌・醤油・タレ・酵母エキスなどの調味料、ヨーグルト又はヨーグルト飲料、納豆などが挙げられる。即ち、酵母・カビ・乳酸菌・納豆菌などを用いて発酵させた飲食物は、全て本発明に包含される。 Examples of foods and drinks made from microorganisms include seasonings such as miso, soy sauce, sauce, and yeast extract, yogurt or yogurt drink, and natto. That is, all foods and drinks fermented using yeast, mold, lactic acid bacteria, natto bacteria, etc. are included in the present invention.
加熱殺菌や発酵などの製造工程において副生した不快味・不快臭を有する飲食物としては、例えば、カレー・ハヤシ・おでん・米飯類などの調理済み食品、コンソメスープ・ポタージュなどのレトルト飲食物、缶詰食品などが挙げられる。 Examples of foods and drinks having unpleasant taste and unpleasant odor that are by-produced in the manufacturing process such as heat sterilization and fermentation include cooked foods such as curry, hayashi, oden, and rice, retort foods and drinks such as consomme soup and potage, Examples include canned foods.
保存剤（又は日持ち向上剤）は、微生物による飲食物の腐敗・変敗を防止することにより飲食物の保存性を向上させる。保存剤は、例えば、酢酸ナトリウムやグリシンをベースとし、それにε−ポリリジン、プロタミン、卵白リゾチーム、有機酸（塩）、縮合リン酸塩などを組み合わせた組成を持つ。本発明に係る組成物は、それらの物質と組み合わせることにより、保存剤として用いることができる。また、医薬品や化粧品などに含有させて用いることもできる。その他、本発明に係る不快味低減作用が阻害・抑制されない限り、他の添加物（防腐剤、安定剤など）が含有されていてもよい。 Preservatives (or shelf life improvers) improve the preservability of food and drink by preventing the decay and deterioration of food and drink due to microorganisms. For example, the preservative is based on sodium acetate or glycine, and has a composition in which ε-polylysine, protamine, egg white lysozyme, organic acid (salt), condensed phosphate, and the like are combined. The composition according to the present invention can be used as a preservative by combining with these substances. Moreover, it can also be used by making it contain in a pharmaceutical, cosmetics, etc. In addition, other additives (such as preservatives and stabilizers) may be contained as long as the unpleasant taste reducing action according to the present invention is not inhibited or suppressed.
本発明に係る組成物は、米飯改良剤としても用いることができる。この組成物を米飯などに添加することにより、米飯の糠味・糠臭を低減させ、食感を向上させることができる。即ち、米飯の品質を向上できる。 The composition according to the present invention can also be used as a cooked rice improving agent. By adding this composition to cooked rice and the like, the taste and odor of cooked rice can be reduced and the texture can be improved. That is, the quality of cooked rice can be improved.
また、本発明に係る組成物は、肉類又は魚介類の改良剤としても用いることができる。この組成物を用いることにより、肉類又は魚介類の風味改善、食感向上、歩留向上、ドリップ改良などを行うことができる。 Moreover, the composition which concerns on this invention can be used also as an improving agent of meat or fishery products. By using this composition, it is possible to improve the flavor of meat or seafood, improve the texture, improve the yield, improve the drip, and the like.
＜本発明に係る風味改善方法について＞ <About the flavor improvement method which concerns on this invention>
本発明に係る風味改善方法は、飲食物に分岐オリゴ糖とデンプン分解物の両者を少なくとも含有させる手順を少なくとも含んでいればよい。 The flavor improving method according to the present invention only needs to include at least a procedure for causing the food or drink to contain at least both the branched oligosaccharide and the starch degradation product.
分岐オリゴ糖及びデンプン分解物を含有させる手順については、特に限定されない。例えば、分岐オリゴ糖とデンプン分解物とを別個に調製した後、両者を混合し、混合した組成物を飲食物に添加などすることにより行ってもよいし、分岐オリゴ糖とデンプン分解物の両者を含有する組成物を調製後、その組成物を飲食物に添加などすることにより行ってもよい。 The procedure for containing the branched oligosaccharide and the starch degradation product is not particularly limited. For example, after preparing the branched oligosaccharide and the starch degradation product separately, they may be mixed, and the mixed composition may be added to food or drink, or both the branched oligosaccharide and the starch degradation product. After preparing a composition containing, the composition may be added to food and drink.
その他、本発明に係る組成物の添加時期についても、特に限定されない。即ち、飲食物の種類などによっても異なるが、例えば、飲食物の製造工程においてその組成物を含有させてもよいし、飲食物の調理時や飲食直前などに含有させてもよい。 In addition, the addition timing of the composition according to the present invention is not particularly limited. That is, depending on the type of food or drink, for example, the composition may be contained in the production process of food or drink, or may be contained at the time of cooking or just before eating or drinking.
実施例１では、分岐オリゴ糖とデンプン分解物を所定の組成比にすることにより、飲食物の先味・後味の両方を改善できるかどうかを検討した。本実施例では、飲食物として黒酢を用いた。 In Example 1, it was examined whether both the taste and aftertaste of food and drink could be improved by setting the branched oligosaccharide and starch degradation product to a predetermined composition ratio. In this example, black vinegar was used as food and drink.
まず、イソマルトオリゴ糖（標品）及びデンプン分解物の調製を行った。 First, isomaltoligosaccharide (standard) and starch degradation product were prepared.
イソマルトオリゴ糖（標品）の調製手順は、以下の通りである。３０％（ｗ／ｗ）マルトースに１０％（ｗ／ｗ）炭酸カルシウムを加えｐＨ５．８に調整した後、対固形分０．１％のトランスグルコシダーゼ（アマノエンザイム社製）を加え、６０℃条件下で所定時間反応させた。次に、反応後ｐＨ４．０に調整し、煮沸により反応を停止させた。次に、得られた糖質溶液をクロマト分離することにより、イソマルトオリゴ糖成分の含有量を９０％にした後、活性炭処理及びイオン精製処理を行って濃縮し、スプレードライヤーで粉末化し、イソマルトオリゴ糖の標品を得た。なお、この標品は、イソマルトース、イソマルトトリオース、パノースなどのイソマルトオリゴ糖の混合物であり、また、その他の糖成分も若干量含有する。 The preparation procedure of isomaltoligosaccharide (standard) is as follows. Add 30% (w / w) maltose to 10% (w / w) calcium carbonate and adjust to pH 5.8, then add 0.1% solids transglucosidase (manufactured by Amano Enzyme), 60 ° C condition The reaction was performed for a predetermined time under. Next, after the reaction, the pH was adjusted to 4.0, and the reaction was stopped by boiling. Next, the obtained saccharide solution is chromatographed to make the content of the isomaltoligosaccharide component 90%, and then concentrated by performing activated carbon treatment and ion purification treatment, and powdered with a spray dryer, A sugar preparation was obtained. This preparation is a mixture of isomaltoligosaccharides such as isomaltose, isomalttriose and panose, and contains a small amount of other sugar components.
デンプン分解物の調製手順は、以下の通りである。１０重量％炭酸カルシウムでｐＨ５．８に調整した３０重量％コーンスターチスラリーに、対固形分０．２％のα−アミラーゼ（商品名「ターマミル（登録商標）」、ノボザイムス社製、以下同じ）を加え、ジェットクッカー（温度１１０℃）で液化した。この液化液に、α−アミラーゼを対固形分０．１％添加し、経時的にＤＥを測定して、ＤＥが２５になった時点で、塩酸でｐＨ４．０に調整し、煮沸により反応を停止させた。次に、得られた溶液を、活性炭・イオン精製処理・濃縮した後に、分子量分布が特定範囲に属する糖質を回収可能な分離条件に調整したクロマト分離装置に、その濃縮液を供した。そして、グルコース重合度６００以上の糖質の割合が全糖質中の１０％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の３０％である糖質を得た。回収した糖質を精製・濃縮し、スプレードライヤーで粉末化して、デンプン分解物を得た。 The procedure for preparing the starch degradation product is as follows. To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, α-amylase (trade name “Tamarmil (registered trademark)” manufactured by Novozymes, the same applies hereinafter) with a solid content of 0.2% was added. And liquefied with a jet cooker (temperature 110 ° C.). To this liquefied solution, α-amylase was added at a solid content of 0.1%, and DE was measured over time. When DE reached 25, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. Stopped. Next, after the obtained solution was subjected to activated carbon / ion purification treatment / concentration, the concentrated solution was supplied to a chromatographic separation apparatus adjusted to separation conditions capable of recovering carbohydrates having a molecular weight distribution within a specific range. Then, a saccharide having a sugar polymerization rate of 600 or more in the total carbohydrates of 10% and a saccharide having a glucose polymerization degree of 200 to 600 in the total carbohydrates of 30% is obtained. It was. The collected carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain a starch degradation product.
そして、調製したイソマルトオリゴ糖（標品）とデンプン分解物を、下記表１の組成比で混合し、糖組成物を得た。 Then, the prepared isomaltoligosaccharide (standard product) and starch degradation product were mixed at the composition ratio shown in Table 1 below to obtain a sugar composition.
次に、市販の黒酢（酸度３．５、キューピー醸造株式会社製）を、酸含有量が０．４％（ｗ／ｗ）になるように調整し、黒酢溶液を得た。そして、その黒酢溶液に、調製した糖組成物を５％添加して黒酢飲料を作製し、４℃条件下で１日間保存した後、官能評価を行った。 Next, a commercially available black vinegar (acidity 3.5, manufactured by Kewpie Brewing Co., Ltd.) was adjusted so that the acid content was 0.4% (w / w) to obtain a black vinegar solution. Then, 5% of the prepared sugar composition was added to the black vinegar solution to prepare a black vinegar beverage, which was stored for 1 day under 4 ° C. conditions and then subjected to sensory evaluation.
官能評価は、１０名の専門パネラーが行った。飲食物の先味と後味に関する官能評価の評価基準は、それぞれ、不快味・不快臭に対する改善効果の高いものを「◎」、改善効果のあるものを「○」、改善効果の低いものを「△」、改善効果のないものを「×」とした。 Sensory evaluation was conducted by 10 expert panelists. The evaluation criteria for sensory evaluation regarding the taste and aftertaste of foods and drinks are `` ◎ '' for those with a high improvement effect on unpleasant taste and unpleasant odor, `` ○ '' for those with an improvement effect, and `` “△”, and “×” means no improvement effect.
結果を表１に示す。 The results are shown in Table 1.
表１に示すように、イソマルトオリゴ糖（標品）を単独で添加した場合、後味に対する風味改善効果は高かったが、先味に対する効果が充分でなく、嫌味が残った。一方、デンプン分解物を単独で添加した場合、先味に対しては若干の風味改善効果が得られたが、後味では効果が見られなかった。 As shown in Table 1, when isomaltoligosaccharide (standard) was added alone, the flavor improving effect on the aftertaste was high, but the effect on the taste was not sufficient, and the taste was left unsatisfactory. On the other hand, when the starch degradation product was added alone, a slight flavor improvement effect was obtained for the taste, but no effect was seen for the aftertaste.
それに対し、イソマルトオリゴ糖（標品）とデンプン分解物とを組成比９０：１０〜３０：７０の範囲で添加した場合、どちらか単独で添加した場合と比較して、顕著に、先味・後味の両方で風味改善効果が見られた。 On the other hand, when the isomaltoligosaccharide (standard product) and starch degradation product are added in the range of 90:10 to 30:70, compared with the case where either is added alone, A flavor improving effect was observed in both the aftertaste.
この結果は、組成比９０：１０〜３０：７０の範囲で分岐オリゴ糖とデンプン分解物とを組み合わせて飲食物に添加することにより、高い風味改善効果が得られることを示す。 This result shows that a high flavor improving effect can be obtained by adding a branched oligosaccharide and a starch degradation product in a composition ratio of 90:10 to 30:70 in combination with a food or drink.
実施例２では、分岐オリゴ糖とデンプン分解物の両者を飲食物に含有させて風味改善を行う場合における、デンプン分解物の好適な分子量分布について検討した。 In Example 2, the preferred molecular weight distribution of the starch degradation product in the case of improving the flavor by containing both the branched oligosaccharide and the starch degradation product in the food and drink was examined.
まず、デンプン分解物として、以下のサンプル（サンプル１〜６）を調製した。 First, the following samples (samples 1 to 6) were prepared as starch degradation products.
サンプル１の調製手順は、以下の通りである。クロマト分離条件の設定以外は実施例１における手順と同様の方法により、グルコース重合度６００以上の糖質の割合が全糖質中の２８％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の８０％であるデンプン分解物を得た。回収した糖質を精製・濃縮し、スプレードライヤーで粉末化して、サンプル１とした。 The procedure for preparing Sample 1 is as follows. Except for the setting of the chromatographic separation conditions, the ratio of the saccharide having a glucose polymerization degree of 600 or more is 28% of the total saccharide and the saccharide having a glucose polymerization degree of 200 to 600 is the same as the procedure in Example 1. A starch degradation product having a ratio of 80% of the total sugar was obtained. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain Sample 1.
サンプル２には、実施例１で調製したデンプン分解物と同じものを用いた。 For sample 2, the same starch degradation product prepared in Example 1 was used.
サンプル３の調製手順は、以下の通りである。クロマト分離条件の設定以外はサンプル１などと同様の方法により、グルコース重合度６００以上の糖質の割合が全糖質中の３％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の１％であるデンプン分解物を得た。回収した糖質を精製・濃縮し、スプレードライヤーで粉末化して、サンプル３とした。 The procedure for preparing Sample 3 is as follows. Except for the setting of chromatographic separation conditions, the ratio of saccharides having a glucose polymerization degree of 600 or more was 3% of the total saccharides and the ratio of saccharides having a glucose polymerization degree of 200 to 600 was the same as in sample 1 and the like. A starch degradation product was obtained, which is 1% of the total sugar. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain Sample 3.
サンプル４（比較例１）の調製手順は、以下の通りである。サンプル１で用いた酵素（α−アミラーゼ）の替わりに、塩酸でｐＨ２．０に調整し、１３０℃の温度条件でＤＥ２０まで分解を行った後、水酸化ナトリウムで中和した。次に、得られた溶液を、活性炭・イオン精製処理・濃縮した後に、分子量分布が特定範囲に属する糖質を回収可能な分離条件に調整したクロマト分離装置に、その濃縮液を供した。そして、グルコース重合度６００以上の糖質の割合が全糖質中の０％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の０．５％であるデンプン分解物を得た。回収した糖質を精製・濃縮し、スプレードライヤーで粉末化して、サンプル４とした。 The procedure for preparing Sample 4 (Comparative Example 1) is as follows. Instead of the enzyme (α-amylase) used in Sample 1, it was adjusted to pH 2.0 with hydrochloric acid, decomposed to DE20 under a temperature condition of 130 ° C., and then neutralized with sodium hydroxide. Next, after the obtained solution was subjected to activated carbon / ion purification treatment / concentration, the concentrated solution was supplied to a chromatographic separation apparatus adjusted to separation conditions capable of recovering carbohydrates having a molecular weight distribution within a specific range. And the starch decomposition | disassembly whose ratio of the saccharide | sugar whose glucose polymerization degree is 600 or more is 0% in all saccharide | sugar, and whose ratio of saccharide | sugar with a glucose polymerization degree 200-600 is 0.5% in all saccharide | sugar. I got a thing. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain sample 4.
サンプル５（比較例２）の調製手順は、以下の通りである。対固形分０．１％のα−アミラーゼを添加したワキシーコーンスターチスラリーを加熱し、ＤＥ３になるまで酵素分解を行った。酵素反応の停止と精製を行った後に糖質溶液を分離装置に供した。そして、グルコース重合度６００以上の糖質の割合が全糖質中の７０％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の０．５％であるデンプン分解物を得た。回収した糖質を精製・濃縮しスプレードライヤーで粉末化して、サンプル５とした。 The preparation procedure of Sample 5 (Comparative Example 2) is as follows. A waxy corn starch slurry to which α-amylase with a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE3 was obtained. After stopping and purifying the enzyme reaction, the carbohydrate solution was supplied to the separation device. And the starch decomposition | disassembly whose ratio of the saccharide | sugar whose glucose polymerization degree is 600 or more is 70% in all saccharide | sugar, and whose ratio of saccharide | sugar of glucose polymerization degree 200-600 is 0.5% in all saccharide | sugar. I got a thing. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain Sample 5.
サンプル６（比較例３）の調製手順は、以下の通りである。クロマト分離条件の設定以外はサンプル１などと同様の方法により、グルコース重合度６００以上の糖質の割合が全糖質中の４０％であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の３０％であるデンプン分解物を得た。回収した糖質を精製・濃縮し、スプレードライヤーで粉末化して、サンプル６とした。 The procedure for preparing Sample 6 (Comparative Example 3) is as follows. Except for the setting of chromatographic separation conditions, the ratio of saccharides having a glucose polymerization degree of 600 or more is 40% of the total saccharides and the ratio of saccharides having a glucose polymerization degree of 200 to 600 is the same as in sample 1 and the like. A starch degradation product was obtained which was 30% of the total sugar. The collected saccharide was purified and concentrated, and powdered with a spray dryer to obtain Sample 6.
以上、サンプル１〜６の分子量分布を表２に示す。 The molecular weight distribution of Samples 1 to 6 is shown in Table 2 above.
次に、実施例１で調製したイソマルトオリゴ糖（標品）とデンプン分解物（サンプル１〜６）を、３０：７０及び９０：１０の組成比で混合し、糖組成物を得た後、実施例１と同様の手順により、黒酢飲料を作製した。そして、４℃条件下で１日間保存した後、実施例１と同様の方法で官能評価を行った。 Next, the isomaltoligosaccharide (preparation) prepared in Example 1 and the starch degradation product (samples 1 to 6) were mixed at a composition ratio of 30:70 and 90:10 to obtain a sugar composition. A black vinegar beverage was prepared by the same procedure as in Example 1. And after storing for 1 day on 4 degreeC conditions, the sensory evaluation was performed by the method similar to Example 1. FIG.
イソマルトオリゴ糖（標品）とデンプン分解物を３０：７０の組成比で混合した場合の結果を表３に、９０：１０の組成比で混合した場合の結果を表４に、それぞれ示す。 The results of mixing isomaltoligosaccharide (standard product) and starch degradation product at a composition ratio of 30:70 are shown in Table 3, and the results of mixing at a composition ratio of 90:10 are shown in Table 4, respectively.
表３、表４に示す通り、イソマルトオリゴ糖（標品）とデンプン分解物を３０：７０の組成比で混合した場合、及び９０：１０の組成比で混合した場合の両者において、グルコース重合度６００以上の糖質の割合が全糖質中の３０％以下であり、かつ、グルコース重合度２００〜６００の糖質の割合が全糖質中の１〜８０％であるデンプン分解物を、イソマルトオリゴ糖（標品）と組み合わせて用いることにより、先味・後味ともに風味改善効果が得られた。 As shown in Tables 3 and 4, the degree of glucose polymerization in both cases where isomaltoligosaccharide (standard product) and starch degradation product were mixed at a composition ratio of 30:70 and when they were mixed at a composition ratio of 90:10. A starch degradation product in which the ratio of saccharides of 600 or more is 30% or less in the total saccharide and the ratio of saccharide having a glucose polymerization degree of 200 to 600 is 1 to 80% in the total saccharide By using it in combination with malto-oligosaccharide (standard product), a taste improving effect was obtained for both taste and taste.
実施例３では、どの糖類とデンプン分解物との組み合わせが、飲食物の風味改善に好適かを検討した。 In Example 3, it was examined which combination of saccharide and starch degradation product is suitable for improving the flavor of food and drink.
各種オリゴ糖と実施例１で調製したデンプン分解物を、５０：５０の組成比で混合し、糖組成物を得た後、実施例１などと同様の手順により、黒酢飲料を作製した。そして、４℃条件下で１日間保存した後、実施例１などと同様の方法で官能評価を行った。 Various oligosaccharides and the starch degradation product prepared in Example 1 were mixed at a composition ratio of 50:50 to obtain a sugar composition, and then a black vinegar beverage was prepared by the same procedure as in Example 1. And after storing for 1 day under 4 degreeC conditions, sensory evaluation was performed by the method similar to Example 1 grade | etc.,.
用いたオリゴ糖は、実施例１で調製したイソマルトオリゴ糖（標品）、イソマルトース（製品コード「６３２−０４０８１」、和光純薬株式会社製）、イソマルトトリオース（製品コード「４００４７３」、生化学工業株式会社製）、イソマルトテトラオース（製品コード「４００４７５」、生化学工業株式会社製）、パノース（製品コード「４００５５４」、生化学工業株式会社製）、マルトース（製品コード「１３０−００６１５」、和光純薬株式会社製）、マルトトリオース（製品コード「１３１−０６５４４」、和光純薬株式会社製）、マルトテトラオース（製品コード「４００５１９」、生化学工業株式会社製）である。このうち、イソマルトース、イソマルトトリオース、イソマルトテトラオース、パノースは、分岐オリゴ糖であり、実施例１で調製したイソマルトオリゴ糖（標品）に含有する構成成分の純品である。また、マルトース、マルトトリオース、マルトテトラオースは実施例１で調製したイソマルトオリゴ糖（標品）に残存する直鎖糖成分の純品である。 The oligosaccharides used were isomaltoligosaccharide (standard), isomaltose (product code “632-04081”, manufactured by Wako Pure Chemical Industries, Ltd.), isomalt triose (product code “400473”) prepared in Example 1. Seikagaku Corporation), Isomalt Tetraose (Product Code “400475”, Seikagaku Corporation), Panose (Product Code “4000055”, Seikagaku Corporation), Maltose (Product Code “130-”) 00615 ”, manufactured by Wako Pure Chemical Industries, Ltd.), maltotriose (product code“ 131-06544 ”, manufactured by Wako Pure Chemical Industries, Ltd.), and maltotetraose (product code“ 400519 ”, manufactured by Seikagaku Corporation). . Among these, isomaltose, isomaltotriose, isomalttetraose, and panose are branched oligosaccharides, and are pure components of the components contained in the isomaltoligosaccharide (standard) prepared in Example 1. Maltose, maltotriose, and maltotetraose are pure products of linear sugar components remaining in the isomaltoligosaccharide (standard) prepared in Example 1.
結果を表５に示す。 The results are shown in Table 5.
表５に示す通り、イソマルトース、イソマルトトリオース、イソマルトテトラオース、パノースの各分岐オリゴ糖とデンプン分解物とを組み合わせて用いることにより、先味と後味の両方で風味改善効果が得られた。一方、直鎖糖（マルトース、マルトトリオース、マルトテトラオース）とデンプン分解物とを組み合わせても、先味・後味ともに風味改善効果が得られなかった。 As shown in Table 5, by using a combination of each of the branched oligosaccharides of isomaltose, isomaltotriose, isomalttetraose and panose and a starch degradation product, a flavor improving effect can be obtained for both the taste and the aftertaste. It was. On the other hand, even when a linear sugar (maltose, maltotriose, maltotetraose) and a starch degradation product were combined, no flavor improvement effect was obtained for both the taste and taste.
この結果は、イソマルトース、イソマルトトリオース、イソマルトテトラオース、パノースなどの分岐オリゴ糖とデンプン分解物との組み合わせが、飲食物の風味改善に最も好適であることを示す。 This result shows that the combination of branched oligosaccharides such as isomaltose, isomaltotriose, isomalttetraose, panose, etc. and starch degradation products is most suitable for improving the flavor of food and drink.
実施例４では、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物の、飲食物への好適な添加濃度を検討した。 In Example 4, the suitable addition density | concentration to food-drinks of the composition containing both a branched oligosaccharide and a starch degradation product was examined.
実施例１で調製したイソマルトオリゴ糖（標品）と同じく実施例１で調製したデンプン分解物を、５０：５０の組成比で混合し、糖組成物を得た後、実施例１などと同様の手順により、黒酢飲料を作製した。そして実施例１で得られた黒酢溶液に、下記表６に示す濃度の糖組成物を添加して黒酢飲料を作製し、４℃条件下で１日間保存した後、実施例１などと同様の方法で官能評価を行った。 The starch degradation product prepared in Example 1 as well as the isomaltooligosaccharide (standard product) prepared in Example 1 was mixed at a composition ratio of 50:50 to obtain a sugar composition. A black vinegar beverage was prepared by the procedure described above. And after adding the sugar composition of the density | concentration shown in following Table 6 to the black vinegar solution obtained in Example 1 and producing a black vinegar drink, and storing it on 4 degreeC conditions for 1 day, Example 1 etc. Sensory evaluation was performed by the same method.
結果を表６に示す。 The results are shown in Table 6.
表６に示す通り、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物を、飲食物に０．５％以上含有させた場合、風味改善効果が得られたのに対し、０．１％含有させた場合は、風味改善効果が得られなかった。従って、少なくとも０．２％以上飲食物に含有させることにより、先味と後味の両方で風味改善効果を得ることができると考える。 As shown in Table 6, when the composition containing at least both the branched oligosaccharide and the starch degradation product was contained in the food or drink at 0.5% or more, a flavor improving effect was obtained, whereas 0.1% When it was contained in an amount of%, a flavor improving effect could not be obtained. Therefore, it is thought that the flavor improvement effect can be acquired by both a taste and aftertaste by making it contain in food and drink at least 0.2% or more.
実施例５では、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物が、飲食物用保存剤に適用できるかどうかを検討した。本実施例では、その組成物を保存剤に含有させた後、その保存剤をカスタードクリームに用いて、カスタードクリームに対する風味改善効果などを調べた。 In Example 5, it was examined whether a composition containing at least both branched oligosaccharides and starch degradation products can be applied to a preservative for foods and drinks. In this example, after the composition was contained in a preservative, the preservative was used in a custard cream, and the flavor improving effect on the custard cream was examined.
まず、飲食物用保存剤を調製した。実施例１で調製したイソマルトオリゴ糖（標品）と同じく実施例１で調製したデンプン分解物を５０：５０の組成比で混合した糖組成物１０ｇ、酢酸ナトリウム５２０ｇ、ε−ポリリジン１５ｇ、グリシン２５５ｇ、ピロリン酸２水素２ナトリウム５０ｇ、クエン酸６０ｇをポリ袋に詰め、混合した後、ヒートシールし、４０℃条件下の恒温機に３ヶ月保存し、飲食物用保存剤を得た。なお、比較例４として、糖組成物の替わりにデンプンを用いた飲食物用保存剤も作製した。 First, a preservative for food and drink was prepared. 10 g of a saccharide composition prepared by mixing the starch degradation product prepared in Example 1 at a composition ratio of 50:50 in the same manner as the isomaltooligosaccharide prepared in Example 1 (standard product), 520 g of sodium acetate, 15 g of ε-polylysine, and 255 g of glycine. Then, 50 g of disodium dihydrogen pyrophosphate and 60 g of citric acid were packed in a plastic bag, mixed, heat sealed, and stored in a thermostat at 40 ° C. for 3 months to obtain a food and beverage preservative. In addition, as Comparative Example 4, a preservative for food and drink using starch instead of the sugar composition was also prepared.
次に、カスタードクリームを作製した。牛乳２５０ｇ、砂糖７５ｇ、小麦粉１０ｇ、コーンスターチ９ｇ、卵黄２５ｇを混合し、ペースト状の原料混合物を作製した後、作製した飲食物用保存剤３．７ｇを添加した。そして、その混合物を８５℃で５分間加熱し、それを冷却してカスタードクリームの試作品を作製した。また、比較例５として、飲食物用保存剤を添加しない試作品についても作製した。 Next, custard cream was produced. 250 g of milk, 75 g of sugar, 10 g of wheat flour, 9 g of corn starch, and 25 g of egg yolk were mixed to prepare a paste-like raw material mixture, and then 3.7 g of the prepared preservative for food and drink was added. And the mixture was heated at 85 degreeC for 5 minute (s), it was cooled, and the custard cream prototype was produced. In addition, as Comparative Example 5, a prototype in which no preservative for food or drink was added was also prepared.
次に、作製したカスタードクリームの試作品を１５℃条件下で４日間保存した後、カスタードクリーム中で増殖した菌数を計測し、また、５名の専門パネラーによる官能評価を行った。官能評価の評価基準は、カスタードクリームの風味に関して、先味・後味のそれぞれについて不快味・不快臭を感じない場合を「○」、不快味・不快臭を少し感じる場合を「△」、不快味・不快臭を感じる場合を「×」とした。 Next, the prepared custard cream prototype was stored at 15 ° C. for 4 days, and then the number of bacteria grown in the custard cream was counted, and sensory evaluation was performed by five expert panelists. The evaluation criteria for sensory evaluation are “○” when the taste of custard cream does not feel an unpleasant taste / unpleasant odor for each of the first taste and the after taste, “△” for a little unpleasant taste / unpleasant odor, and an unpleasant taste.・ If you feel an unpleasant odor, it was marked “x”.
結果を表７に示す。 The results are shown in Table 7.
表７に示す通り、本実験で作製した飲食物用保存剤は、優れた静菌効果を有していた。また、上述の糖組成物を飲食物用保存剤に含有させたことにより、先味と後味の両方で、飲食物に飲食物用保存剤を添加した場合における特有の不快味・不快臭を抑制できた。 As shown in Table 7, the food and drink preservative prepared in this experiment had an excellent bacteriostatic effect. In addition, by containing the above-mentioned sugar composition in a food and drink preservative, both the taste and the aftertaste suppress the peculiar unpleasant taste and unpleasant odor when the food and drink preservative is added to the food and drink. did it.
実施例６では、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物が、米飯改良剤に適用できるかどうかを検討した。 In Example 6, it was examined whether a composition containing at least both branched oligosaccharides and starch degradation products can be applied to the cooked rice improving agent.
標準米（平成１５年度産の古米）に対して、実施例１で調製したイソマルトオリゴ糖（標品）と同じく実施例１で調製したデンプン分解物を５０：５０の組成比で混合した糖組成物を１６ｇ加えた後、合計１，９２０ｇになるように水を加え、ガス炊飯器（パロマ社製ガス炊飯器５升炊き）で炊飯した。次に、炊飯直後に密閉容器に移し、恒温槽で２０℃又は５℃条件下で所定時間保存した後、電子レンジで再加熱し、米飯の官能評価を行った。 Sugar composition prepared by mixing the starch degradation product prepared in Example 1 with the same ratio as the isomalto-oligosaccharide prepared in Example 1 (standard rice) (2003). After adding 16g of thing, water was added so that it might become 1,920g in total, and it cooked with the gas rice cooker (The gas rice cooker by Paloma company cooked 5 升). Next, it moved to the airtight container immediately after rice cooking, and after storing for 20 hours or 5 degreeC conditions with a thermostat for a predetermined time, it reheated with the microwave oven and performed the sensory evaluation of cooked rice.
官能評価の評価基準は、次の通りである。先味・後味の評価については、糠味・糠臭に代表される不快味・不快臭に対する改善効果の高いものを「◎」、一定の改善効果があるものを「○」、改善効果の低いものを「△」、改善効果のほとんど見られないものを「×」とした。「ふっくら感」及び「粒感」の評価については、それぞれ、非常に良好な場合を「◎」、良好な場合を「○」、やや不良な場合を「△」、不良な場合を「×」とした。 The evaluation criteria for sensory evaluation are as follows. For the evaluation of taste and aftertaste, “◎” indicates that the effect of improving unpleasant taste / unpleasant odor represented by “Taste / Odor” is high, “○” indicates that there is a certain improvement effect, and low improvement effect. “△” indicates a product, and “×” indicates a case where almost no improvement effect is observed. Regarding the evaluation of “feeling of plumpness” and “graininess”, respectively, “◎” when very good, “○” when good, “△” when slightly bad, and “×” when bad. It was.
なお、対照として、糖組成物の替わりに実施例１で調製したイソマルトオリゴ糖を単独で加えた場合（比較例６）、同じく実施例１で調製したデンプン分解物を単独で加えた場合（比較例７）、糖組成物を添加しない場合（比較例８）についても、同様の実験を行った。 As a control, when the isomaltooligosaccharide prepared in Example 1 was added alone instead of the sugar composition (Comparative Example 6), the starch degradation product prepared in Example 1 was added alone (Comparison) The same experiment was conducted for Example 7) and when no sugar composition was added (Comparative Example 8).
炊飯直後の官能評価を表８に、炊飯後２０℃条件下で６時間保温した場合の官能評価を表９に、炊飯後５℃条件下で８時間保存した場合の官能評価を表１０に、それぞれ示す。 The sensory evaluation immediately after cooking is shown in Table 8, the sensory evaluation when kept for 6 hours under 20 ° C. after cooking is shown in Table 9, and the sensory evaluation when stored for 8 hours under 5 ° C. after cooking is shown in Table 10. Each is shown.
表８から表１０に示す通り、本発明に係る組成物を含有させることにより、古米臭が低減されており、先味・後味の両方において風味が改善されていた。また、米飯の粘り、弾力性、粒感なども改善されていた。加えて、常温又は冷蔵で保存した後、暖め直した場合でも、良好な風味を保持でき、劣化を防止できた。従って、本実験より、本発明に係る組成物の米飯改良剤への適用が可能であることが分かった。 As shown in Tables 8 to 10, by containing the composition according to the present invention, the odor of old rice was reduced, and the flavor was improved in both the taste and the aftertaste. In addition, the stickiness, elasticity and graininess of cooked rice were improved. In addition, even when stored at room temperature or refrigerated and then rewarmed, good flavor could be maintained and deterioration could be prevented. Therefore, from this experiment, it was found that the composition according to the present invention can be applied to the cooked rice improving agent.
実施例７は、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物が、ハンバーグ類の品質改良剤として用いることができるかどうかを検討した。 Example 7 examined whether a composition containing at least both a branched oligosaccharide and a starch degradation product can be used as a quality improver for hamburgers.
まず、タマネギ１００ｇをみじん切りにしてバターで全体がしんなりなる程度まで炒め冷ませた後、挽肉（牛肉７０：豚肉３０）９００ｇ、全卵５０ｇ、炒めたタマネギ、塩、コショウをボールに入れ、粘りが出る程度まで手で混ぜ合わせ、ハンバーグの種を作製した。次に、実施例１で調製したイソマルトオリゴ糖と同じく実施例１で調製したデンプン分解物を５０：５０の組成比で混合した糖組成物とパン粉を各１０重量％程度練り込み、１個当たり約１００ｇの大きさに成形した後、１時間程度冷蔵庫で保存した。次に、それを蒸し器で１０分程度蒸した後、常温で１５分間放置し冷却した。そして、熱したフライパンで２〜３分程度、焦げ目がつく程度に両面を焼いてハンバーグを作製し、５名の専門パネラーがそのハンバーグの先味、後味、ジューシー感の三項目について、官能評価を行った。 First, chop the onion 100g, stir-fry with butter until the whole is soft, then put 900g of minced meat (beef 70: pork 30), 50g of whole egg, fried onion, salt, pepper into a bowl and stickiness The hamburger seeds were made by mixing by hand until they came out. Next, the sugar composition and bread crumb prepared by mixing the starch decomposition product prepared in Example 1 at a composition ratio of 50:50 in the same manner as the isomaltoligosaccharide prepared in Example 1 were kneaded in an amount of about 10% by weight. After forming into a size of about 100 g, it was stored in a refrigerator for about 1 hour. Next, it was steamed with a steamer for about 10 minutes, and then allowed to cool at room temperature for 15 minutes. Then, baked hamburger by baking both sides with a heated frying pan for about 2 to 3 minutes, and 5 expert panelists performed sensory evaluation on the three items of the hamburger's taste, aftertaste and juicy feeling. went.
また、作製したハンバーグについて、５℃条件下で８時間、冷蔵保存後、電子レンジで再加熱した。そして、５名の専門パネラーが、その再加熱したハンバーグについて、先味、後味、食感（ジューシー感）の三項目の官能評価を行い、また、容器内に貯留したドリップの量を観察し、その評価を行った。 Moreover, the produced hamburger was reheated in a microwave oven after refrigerated storage at 5 ° C. for 8 hours. And five expert panelists perform sensory evaluation of three items of taste, aftertaste, and texture (juicy feeling) about the reheated hamburger, and also observe the amount of drip stored in the container, The evaluation was performed.
なお、比較例として、糖組成物の替わりに実施例１で調製したイソマルトオリゴ糖を単独で加えた場合（比較例９）、同じく実施例１で調製したデンプン分解物を単独で加えた場合（比較例１０）、糖組成物を添加しない場合（比較例１１）についても、同様の実験を行った。 In addition, as a comparative example, when the isomaltooligosaccharide prepared in Example 1 was added alone instead of the sugar composition (Comparative Example 9), the starch degradation product prepared in Example 1 was also added alone ( The same experiment was conducted for Comparative Example 10) and when no sugar composition was added (Comparative Example 11).
「先味」及び「後味」に関する官能評価では、主に、肉臭さ（獣臭）や油っぽい味に由来する風味について評価を行った。その評価基準は実施例１などと同様である。「食感」に関する官能評価の評価基準は、ジューシー感が非常に良好な場合を「◎」、良好な場合を「○」、やや不良な場合を「△」、不良な場合を「×」とした。「ドリップ」の量に関する評価の基準は、比較例１１と比較して、容器内に貯留したドリップの量が明らかに少ない場合を「○」、やや少ない場合を「△」、比較例１１とほぼ同じ場合を「×」とした。 In sensory evaluation regarding “first taste” and “aftertaste”, flavors derived from meaty odor (animal odor) and oily taste were mainly evaluated. The evaluation criteria are the same as in Example 1. The evaluation criteria for sensory evaluation regarding “feel” are “◎” when the juiciness is very good, “○” when it is good, “△” when it is slightly bad, and “×” when it is bad. did. The standard of evaluation regarding the amount of “drip” is “◯” when the amount of drip stored in the container is clearly small, “Δ” when the amount of drip stored in the container is slightly small, and almost the same as that of Comparative Example 11. The same case was designated as “x”.
ハンバーグ焼成直後の官能評価を表１１に、ハンバーグを冷蔵保存後、再加熱した場合の官能評価を表１２に、それぞれ示す。
表１１及び表１２に示す通り、本発明に係る組成物を含有させることにより、先味・後味の両方において獣臭などを低減でき、また、その他の不快味・不快臭も低減できた。また、ジューシー感など食感も改良でき、冷蔵保存後のドリップも低減できた。これらの実験結果は、本発明に係る組成物が、肉類の品質改良剤として有効であることを示す。 As shown in Tables 11 and 12, the inclusion of the composition according to the present invention can reduce animal odor in both the taste and the aftertaste, and can also reduce other unpleasant tastes and unpleasant odors. In addition, the texture such as a juicy feeling could be improved and the drip after refrigerated storage could be reduced. These experimental results show that the composition according to the present invention is effective as a meat quality improver.
実施例８では、分岐オリゴ糖とデンプン分解物の両者を少なくとも含有する組成物が、魚介類の品質改良剤として用いることができるかどうかを検討した。 In Example 8, it was examined whether a composition containing at least both branched oligosaccharides and starch degradation products can be used as a quality improver for seafood.
まず、生マグロ１００ｇを２ｃｍ角にカットした。次に、砂糖、醤油、水を１：２：３の割合で配合し、その中に、実施例１で調製したイソマルトオリゴ糖と同じく実施例１で調製したデンプン分解物を５０：５０の組成比で混合した糖組成物を添加して、煮汁を作製した。次に、煮汁２００ｇを沸騰させた後、その中に、カットした生マグロを投入し、適宜ひっくり返しながら３０分間加熱した。そして、加熱後、室温になるまで静置して冷やし、煮上がったマグロを取り出し、先味、後味、食感（ジューシー感）の三項目について、官能評価を行った。 First, 100 g of raw tuna was cut into 2 cm square. Next, sugar, soy sauce, and water are blended at a ratio of 1: 2: 3, and the starch degradation product prepared in Example 1 is mixed with the isomaltooligosaccharide prepared in Example 1 at a composition of 50:50. Boiled juice was prepared by adding the sugar composition mixed in a ratio. Next, after boiling 200 g of boiled juice, the cut raw tuna was put into it and heated for 30 minutes while turning upside down as appropriate. And after heating, it left still until it became room temperature, it cooled, the boiled tuna was taken out, and sensory evaluation was performed about three items, a taste, aftertaste, and texture (juicy feeling).
なお、比較例として、糖組成物の替わりに実施例１で調製したイソマルトオリゴ糖を単独で加えた場合（比較例１２）、同じく実施例１で調製したデンプン分解物を単独で加えた場合（比較例１３）、糖組成物を添加しない場合（比較例１４）についても、同様の実験を行った。 In addition, as a comparative example, when the isomaltoligosaccharide prepared in Example 1 is added alone instead of the sugar composition (Comparative Example 12), the starch degradation product prepared in Example 1 is also added alone ( The same experiment was conducted for Comparative Example 13) and when no sugar composition was added (Comparative Example 14).
「先味」及び「後味」の官能評価に関する評価基準は、生臭み・魚臭など魚類の不快味・不快臭に対する改善効果の高いものを「◎」、改善効果のあるものを「○」、改善効果の低いものを「△」、改善効果のないものを「×」とした。「食感」の官能評価に関する評価基準は、ジューシー感が非常に良好な場合を「◎」、良好な場合を「○」、やや不良な場合を「△」、不良な場合を「×」とした。 The evaluation criteria for sensory evaluation of “prior taste” and “aftertaste” are “◎” for those with a high improvement effect on the unpleasant taste and unpleasant odor of fish such as raw odor and fish odor, “○” for those with an improvement effect, “△” indicates that the improvement effect is low, and “X” indicates that there is no improvement effect. The evaluation criteria for sensory evaluation of “feel” are “◎” when the juiciness is very good, “○” when it is good, “△” when it is slightly bad, and “×” when it is bad. did.
結果を表１３に示す。 The results are shown in Table 13.
表１３に示す通り、本発明に係る組成物を含有させることにより、先味・後味の両方において魚類特有の生臭み・魚臭などを低減でき、また、その他の不快味・不快臭も低減できた。また、ジューシー感の向上など、食感改良効果も確認できた。これらの実験結果は、本発明に係る組成物が、魚介類の品質改良剤として有効であることを示す。
As shown in Table 13, by containing the composition according to the present invention, fish-like fishy odor and fishy odor can be reduced in both the taste and taste, and other unpleasant taste and odor can be reduced. It was. Moreover, the texture improvement effect, such as the improvement of a juicy feeling, was also confirmed. These experimental results show that the composition according to the present invention is effective as a quality improver for seafood.
Claims (9)
A method for improving the flavor of foods and drinks containing at least both branched oligosaccharides and starch degradation products.
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