JP2014113059A - Method for imparting rich taste to food and drink - Google Patents
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本発明は、飲食物にコク味を付与する方法であって、基本味である塩味、甘味、旨味などに広がりや強度を持たせると同時に、共存する風味を増強させる方法に関し、特に、旨味成分、甘味成分、塩味成分、酸味成分、苦味成分から選ばれる一種以上、及び／又は、コーヒー成分、茶成分、乳成分、果汁成分、野菜成分から選ばれる一種以上を含む飲食物のコク味を増強する方法に関する。 The present invention relates to a method for imparting a rich taste to foods and drinks, and a method for enhancing the coexisting flavor while giving spread and strength to basic tastes such as salty taste, sweet taste, umami, etc. Enhance the richness of foods and drinks that contain at least one selected from the group consisting of a sweetening component, a salty component, a sour component, and a bitter component, and / or a coffee component, a tea component, a milk component, a fruit juice component, and a vegetable component On how to do.
飲食物のおいしさを決定づける味の構成要素のうち、甘味、塩味、酸味、苦味、旨味は五大基本味とされ、これらが飲食物の味の大部分を決定づける要素であるとされているが、それ以外にも、コク、渋み、キレ、風味などと呼ばれる複数の要素が加わり絡みあうことで、飲食物全体のおいしさを形成するものと考えられる。
これら五大基本味以外の要素のうち、もっとも重要視されるもののひとつに、コクがある。コクは、味の深み、厚み、ふくらみ、濃厚さ、熟成感、濃度感、充実感、持続性といった味の強度や広がりを表す用語であって、五大基本味のような実質的に感知される単純な味とは本質的に異なり、それら五大基本味からなる味に何らかの要素がプラスされることによって新たに生まれる味質だと説明付けられる。
Among the components of taste that determine the taste of food and drink, sweetness, saltiness, acidity, bitterness, and umami are the five basic tastes, and these are said to be the elements that determine the majority of the taste of food and drink. In addition, it is considered that the taste of the whole food and drink is formed by adding and intermingling multiple elements called richness, astringency, sharpness, and flavor.
Among the elements other than these five basic tastes, one of the most important elements is the richness. Rich is a term that expresses the strength and spread of taste such as depth, thickness, bulge, richness, aging, concentration, fulfillment, and sustainability, and is substantially perceived as the five basic tastes. It is essentially different from simple tastes, and it is explained that it is a taste quality that is newly born by adding some elements to the tastes composed of these five basic tastes.
このコク味を飲食物に付与することは、飲食物をおいしくすることと同義と言っても過言ではなく、コク味は飲食物において非常に重要な役割を果たしている。 It is not an exaggeration to say that giving this rich taste to food and drink is synonymous with making the food and drink delicious, and the rich taste plays a very important role in food and drink.
コク味付与剤やコク味を付与する方法は、これまでにいくつか開示されている。例えば、特許文献１には、酸化処理した動植物油脂の高沸点成分混合物からなることを特徴とする呈味改善剤が、特許文献２には、タンパク質及び糖質原料を発酵させて得た有機酸発酵液、または糖質原料をアルコール発酵し、次いで有機酸発酵させて得た有機酸発酵液、または前記酢酸発酵工程でアミノ酸含有組成物及び糖質原料を添加させて得た有機酸発酵液から選択される有機酸発酵液を、その色調に変化が生じるまで濃縮することによって得られる酢酸換算酸度０ ． ５ 〜 ２ ０ ｗ ／ｖ ％ の風味改善剤が、それぞれ開示されている。また、特許文献３には、乳、脱脂乳又はホエイの膜分離透過液を蛋白質分解酵素で処理することを特徴とする風味・呈味改善剤が、特許文献４にはクレアチンおよびクレアチニンから選択される少なくとも一つの窒素化合物と、オメガ３脂肪酸とを含んでなる混合物を加熱することを含んでなるコク味増強剤の製造方法がそれぞれ開示されている。さらに、特許文献５には、ニコチンアミドもしくはその誘導体またはそれらの塩を有効成分として含有するこく味増強剤が、特許文献６には、特定の低分子ペプチドから選択される１種または２種以上を有効成分として含むカルシウム受容体活性化作用を有するコク味付与剤が、それぞれ開示されている。 A number of methods for imparting richness and richness have been disclosed so far. For example, Patent Literature 1 discloses a taste improver characterized by comprising a high-boiling component mixture of oxidized animal and vegetable oils and fats, and Patent Literature 2 discloses an organic acid obtained by fermenting proteins and carbohydrate raw materials. From an organic acid fermentation liquid obtained by subjecting a fermentation liquid or a saccharide raw material to alcoholic fermentation and then organic acid fermentation, or an organic acid fermentation liquid obtained by adding an amino acid-containing composition and a saccharide raw material in the acetic acid fermentation step Acetic acid-converted acidity of 0. 0 obtained by concentrating the selected organic acid fermentation broth until the color tone changes. 5 to 20 w / v% flavor improvers are each disclosed. Patent Document 3 discloses a flavor / taste improving agent characterized by treating milk, skim milk or whey membrane separation permeate with a proteolytic enzyme, and Patent Document 4 selects creatine and creatinine. A method for producing a rich taste enhancer comprising heating a mixture comprising at least one nitrogen compound and omega-3 fatty acid is disclosed. Further, Patent Document 5 discloses a taste enhancer containing nicotinamide or a derivative thereof or a salt thereof as an active ingredient, and Patent Document 6 discloses one or more kinds selected from specific low molecular peptides. Kokumi imparting agents having a calcium receptor activating action, containing as an active ingredient, are each disclosed.
しかし、特許文献１の呈味改善剤は、油による口腔内で感じられる感触を増すことにより味質を向上させるものであるため、油浮きが問題となる食品には応用できず、特許文献２の風味改善剤は、有機酸及び糖質の発酵液を利用した風味改善剤であるため、発酵食品（実施例に示されるチーズ、みりん、ヨーグルト、発泡酒など）にしか味が馴染まないという難点があった。また、特許文献３の呈味改善剤は、乳、脱脂乳又はホエイを原料とする蛋白質分解酵素で処理されたペプチドであるため、乳製品の脂肪感や乳感を増強する用途に限定され、特許文献４のこく味増強剤は、窒素化合物とオメガ３脂肪酸からことから風味や味質に難があるために、魚介類を利用する食品の味質改善にしか応用できず、特許文献５の風味増強剤や特許文献６のコク味付与剤もまた、その物質の味質特性から、特定の飲食物（かつおだしや魚介類）への応用が専らであった。
その他、例えば、特許文献７〜１０に開示されるように、コク味付与に関連する文献は多々存在するものの、いずれもそのコク味付与剤自身の風味や味質に難があるために、特定の飲食物にしか応用できず、比較的幅広い食品に応用できるコク味付与剤は未だ見当たらないのが現状である。
However, since the taste improving agent of Patent Document 1 improves the taste quality by increasing the feel felt in the oral cavity by oil, it cannot be applied to foods where oil floating is a problem. The flavor improver is a flavor improver that uses a fermented solution of organic acids and sugars, so it is difficult to taste only fermented foods (cheese, mirin, yogurt, happoshu, etc. shown in the examples). was there. Moreover, since the taste improving agent of Patent Document 3 is a peptide processed with a proteolytic enzyme using milk, skim milk or whey as a raw material, it is limited to applications that enhance the fat feeling and milk feeling of dairy products, Since the kokumi enhancer of Patent Document 4 has difficulty in flavor and taste because of its nitrogen compound and omega-3 fatty acid, it can only be applied to improve the taste of foods using seafood. The flavor enhancer and the rich taste imparting agent of Patent Document 6 are also exclusively applied to specific foods and drinks (bonito soup and seafood) due to the taste characteristics of the substances.
In addition, for example, as disclosed in Patent Documents 7 to 10, although there are many documents related to imparting richness, all are specified because the flavor and quality of the richness imparting agent itself are difficult. The present condition is that there is still no kokumi imparting agent that can be applied only to foods and beverages, and applicable to a relatively wide range of foods.
本発明は、複雑な工程を経ずとも、簡便に、飲食物全般にコク味を付与することのできる方法を提供することを課題とする。 An object of the present invention is to provide a method that can easily give a rich taste to foods and drinks without going through complicated steps.
本発明者らは、上記課題を解決すべく鋭意検討した結果、飲食物に、少なくともＤ−プシコースを含有する希少糖を添加して加熱することにより、上記課題が易とも簡単に解決されることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors can easily and easily solve the above problems by adding and heating a rare sugar containing at least D-psicose to food and drink. As a result, the present invention has been completed.
すなわち具体的には、本発明は以下の技術的事項からなる。
１．飲食物に少なくともＤ−プシコースを含む希少糖を含有させて加熱することを特徴とする、飲食物にコク味を付与する方法。
２．少なくともＤ−プシコースを含む希少糖が、フラクトース、異性化糖、砂糖又はグルコースを原料として製造されたことを特徴とする、上記１に記載の飲食物にコク味を付与する方法。
３．少なくともＤ−プシコースを含む希少糖が、Ｄ−プシコースを０．５〜１７．０％含んでなることを特徴とする、上記１又は２に記載の飲食物にコク味を付与する方法。
４．少なくともＤ−プシコースを含む希少糖を、食品原材料１００重量部に対して固形分換算で０．３重量部以上含有させることを特徴とする、上記１〜３のいずれかひとつに記載の飲食物にコク味を付与する方法。
５．加熱が、６０〜２００℃の温度下で１秒〜６０分間行うことを特徴とする、上記１〜４のいずれかひとつに記載の飲食物にコク味を付与する方法。
６．飲食物が、旨味成分、甘味成分、塩味成分、酸味成分、苦味成分から選ばれる一種以上及び／又はコーヒー成分、茶成分、乳成分、果汁成分、野菜成分から選ばれる一つ以上を含むことを特徴とする、上記１〜５のいずれかひとつに記載の飲食物にコク味を付与する方法。
７．少なくともＤ−プシコースを含む希少糖を含有することを特徴とするコク味付与剤。
８．上記１〜６のいずれかひとつに記載の方法により得られる飲食物。
Specifically, the present invention comprises the following technical matters.
1. A method for imparting a rich taste to a food or drink, comprising heating the food or drink with a rare sugar containing at least D-psicose.
2. 2. The method for imparting a rich taste to food and drink according to 1 above, wherein the rare sugar containing at least D-psicose is produced using fructose, isomerized sugar, sugar or glucose as a raw material.
3. 3. The method for imparting a rich taste to the food or drink according to 1 or 2 above, wherein the rare sugar containing at least D-psicose contains 0.5 to 17.0% of D-psicose.
4). The food or drink according to any one of 1 to 3 above, wherein a rare sugar containing at least D-psicose is contained in an amount of 0.3 parts by weight or more in terms of solid content with respect to 100 parts by weight of the food raw material. A method of imparting richness.
5. Heating is performed for 1 second-60 minutes at the temperature of 60-200 degreeC, The method of providing richness to the food-drinks as described in any one of said 1-4 characterized by the above-mentioned.
6). The food or drink contains at least one selected from an umami component, a sweet component, a salty component, a sour component, and a bitter component and / or one or more selected from a coffee component, a tea component, a milk component, a fruit juice component, and a vegetable component. A method for imparting a rich taste to the food or drink according to any one of 1 to 5, which is characterized by the above.
7). A richness-imparting agent comprising a rare sugar containing at least D-psicose.
8). Food and drink obtained by the method according to any one of 1 to 6 above.
本発明によれば、飲食物が本来有する味質に大きな影響を与えることなく、好ましいコク味を付与することができる。 According to the present invention, a preferable rich taste can be imparted without greatly affecting the taste quality inherent to food and drink.
本発明における飲食物とは、どのようなものであっても良く、例えば、飲料（茶飲料、コーヒー飲料、果実飲料等）、パン類（菓子パン、食パン等）、和菓子類（餡類、餅類、饅頭、羊羹等）、洋菓子類（ケーキ、クッキー等）、菓子類（キャンディー、グミキャンディー等）、デザート類（プリン、ゼリー等）、冷菓類（アイスクリーム、氷菓等）、調味料類（タレ、ソース、ドレッシング等）、ペースト類（ジャム、フラワーぺースト等）などが挙げられ、本発明は、飲食物全般に利用することができる。 The food and drink in the present invention may be anything, for example, beverages (tea beverages, coffee beverages, fruit beverages, etc.), breads (confectionery breads, breads, etc.), Japanese confectionery (boiled foods, potatoes) , Buns, sheep candy, etc.) Western confectionery (cakes, cookies, etc.), confectionery (candy, gummy candy, etc.), desserts (pudding, jelly, etc.), frozen desserts (ice cream, ice confectionery, etc.), seasonings (sauce) , Sauces, dressings, etc.), pastes (jam, flower paste, etc.) and the like, and the present invention can be used for foods and beverages in general.
本発明における旨味成分は、特に限定されないが、主に、グルタミン酸ナトリウムのようなアミノ酸塩、イノシン酸やグアニル酸といった核酸系物質、コハク酸ナトリウム等の有機酸塩などが挙げられる。
また、甘味成分とは、甘味を感じることのできる物質を指し、例えば、果糖やブドウ糖などの単糖類、ショ糖、乳糖、麦芽糖などの二糖類、三糖以上のマルトオリゴ糖のほか、キシリトール、マルチトール、ソルビトールといった糖アルコール、ステビア抽出物、アセスルファムＫ、スクラロース、アスパルテーム、サッカリンといった高甘味度甘味料などが挙げられる。
The umami component in the present invention is not particularly limited, but mainly includes amino acid salts such as sodium glutamate, nucleic acid substances such as inosinic acid and guanylic acid, and organic acid salts such as sodium succinate.
Sweet ingredients refer to substances that can be sweetened. For example, in addition to monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose, and maltose, malto-oligosaccharides such as trisaccharide or more, xylitol, Examples include sugar alcohols such as tall and sorbitol, stevia extract, high-intensity sweeteners such as acesulfame K, sucralose, aspartame, and saccharin.
本発明における塩味成分とは、塩味を感じることのできる物質を指し、無機塩であっても有機酸塩であってもよい。無機塩としては塩化物塩が主に挙げられ、具体的には、塩化ナトリウム、塩化カリウム、塩化マグネシウム、塩化アンモニウムなどが挙げられる。有機酸塩としては、クエン酸塩、コハク酸塩、酢酸塩、リン酸塩などが挙げられ、具体的には、クエン酸ナトリウムやリン酸ナトリウムなどが挙げられる。その他、旨味成分と重複するが、グルタミン酸ナトリウムのようなアミノ酸塩、イノシン酸ナトリウムのような核酸塩なども挙げられる。 The salty component in the present invention refers to a substance that can feel salty, and may be an inorganic salt or an organic acid salt. Examples of inorganic salts include chloride salts, and specific examples include sodium chloride, potassium chloride, magnesium chloride, and ammonium chloride. Examples of the organic acid salt include citrate, succinate, acetate, and phosphate, and specific examples include sodium citrate and sodium phosphate. In addition, although overlapping with umami components, amino acid salts such as sodium glutamate and nucleic acid salts such as sodium inosinate are also included.
酸味成分とは、酸味を感じることのできる物質を指し、例えば、クエン酸、ソルビン酸、安息香酸、グルコン酸、コハク酸、酒石酸、乳酸、酢酸、リンゴ酸、リン酸、フィチン酸などが挙げられる。
苦味成分とは、例えば、タンニン、カテキン、カフェイン、クロロゲン酸、ナリンギンなどが挙げられる。
The sour component refers to a substance that can feel sour, for example, citric acid, sorbic acid, benzoic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, malic acid, phosphoric acid, phytic acid, etc. .
Examples of the bitter component include tannin, catechin, caffeine, chlorogenic acid, naringin and the like.
本発明におけるコーヒー成分は、コーヒー抽出物であればよく、常飲用に供されるコーヒー豆の焙煎粉砕物からの抽出物やその濃縮物であればよい。また、その原料コーヒー豆は特に限定されるものではなく、例えば、アラビカ種、ロブスタ種などのいかなるコーヒー豆でも利用することができる。また、それらのフレーバーも指す。 The coffee component in the present invention may be a coffee extract, and may be an extract from a roasted and ground coffee bean used for regular drinking or a concentrate thereof. The raw coffee beans are not particularly limited, and any coffee beans such as Arabica and Robusta can be used. Also refers to those flavors.
本発明における茶成分は、茶葉からの抽出物であればよく、その前処理は不発酵、半発酵、後発酵のいずれであってもよい。具体的にその例を挙げるとすれば、不発酵茶としては緑茶（煎茶、玉露、かぶせ茶、番茶、玉緑茶、抹茶、ほうじ茶、釜炒り茶など）、半発酵茶としてはウーロン茶、発酵茶としては紅茶、プーアール茶が挙げられる。また、それらのフレーバーも指す。 The tea component in the present invention may be an extract from tea leaves, and the pretreatment may be any of non-fermentation, semi-fermentation, and post-fermentation. For example, green tea (sencha, gyokuro, kabuse tea, bancha, tama green tea, matcha tea, roasted tea, kettle roasted tea, etc.) as non-fermented tea, oolong tea, fermented tea as semi-fermented tea May be black tea or pu-erh tea. Also refers to those flavors.
本発明における乳成分とは、生乳、牛乳、加工乳のほか、乳製品（例えば、クリーム、バター、バターオイル、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、加糖粉乳、発酵乳など）やそれらのフレーバーを指す。 The milk component in the present invention includes raw milk, cow milk, processed milk, and dairy products (for example, cream, butter, butter oil, concentrated whey, ice cream, concentrated milk, skim concentrated milk, condensed milk, whole milk powder, skimmed milk powder. , Cream powder, whey powder, sweetened powdered milk, fermented milk, etc.) and their flavors.
本発明における果汁成分は、果汁に含まれる成分のことを指し、例えば、りんご、もも、ぶどう、オレンジ、パイナップル、グレープフルーツ、レモン、ゆずなどの果物から直接得られる果汁そのものに限らず、果物からの抽出物、濃縮物、ピューレやフレーバーも指す。 The fruit juice component in the present invention refers to a component contained in the fruit juice, and is not limited to fruit juice obtained directly from fruits such as apples, peaches, grapes, oranges, pineapples, grapefruits, lemons, yuzus, etc. Also refers to extracts, concentrates, purees and flavors.
本発明における野菜成分は、野菜に含まれる成分のことを指し、例えば、人参、トマト、ほうれん草、小松菜、ピーマン、玉ねぎなどの野菜から直接得られる野菜汁そのものに限らず、野菜からの抽出物、濃縮物、ピューレやフレーバーも指す。 The vegetable component in the present invention refers to a component contained in the vegetable, for example, not only vegetable juice itself obtained directly from vegetables such as carrots, tomatoes, spinach, komatsuna, peppers, onions, extracts from vegetables, Also refers to concentrates, purees and flavors.
本発明における希少糖とは、糖の基本単位である単糖（炭素数が６つの単糖（ヘキソース）は全部で３４種類あり、アルドースが１６種類、ケトースが８種類、糖アルコールが１０種類ある。）のうち、自然界に大量に存在するＤ−グルコース（ブドウ糖）に代表される「天然型単糖」に対して、自然界に微量にしか存在しない単糖（アルドース、ケトース）およびその誘導体（糖アルコール）と定義付けられている。一般に自然界に多量に存在するアルドースとしてはＤ- グルコース、Ｄ- ガラクトース、Ｄ- マンノース、Ｄ- リボース、Ｄ- キシロース、Ｌ- アラビノースの６種類あり、それ以外のアルドースは希少糖と定義される。ケトースとしては、Ｄ- フラクトースが存在しており、他のケトースは希少糖といえる。他のケトースとして、Ｄ- プシコース、Ｄ- タガトース、Ｄ- ソルボース、Ｌ- フラクトース、Ｌ- プシコース、Ｌ- タガトース、Ｌ- ソルボースが挙げられる。また糖アルコールは単糖を還元してできるが、自然界にはＤ- ソルビトールが比較的多いがそれ以外のものは量的には少ないので、これらも希少糖といえる。希少糖の存在量は非常に少なく、例えばＤ−アロースは、Ｄ−グルコース（ブドウ糖）に比べて圧倒的に存在量が少ない。
そのなかでも、現在、大量生産が可能な希少糖は、Ｄ−プシコースとＤ−アロースである。Ｄ−プシコースは、ケトヘキソースに分類されるプシコースのＤ体であり、六炭糖である。また、Ｄ−アロースは、アルドースに分類されるアロースのＤ体であり、同じく六炭糖である。Ｄ−プシコースは、自然界から抽出されたもの、化学的又は生物学的な方法により合成されたもの等を含め、どのような手段により入手してもよい。Ｄ−アロースは、Ｄ−プシコースを含有する溶液にＤ−キシロースイソメラーゼを作用させて、Ｄ−プシコースからＤ−アロースを生成させる（特許文献１１）などして入手できるが、この方法に限定せず、どのような手段により入手してもよい。
The rare sugar in the present invention is a monosaccharide which is a basic unit of sugar (monosaccharide having 6 carbon atoms (hexose) is a total of 34 types, aldose is 16 types, ketose is 8 types, sugar alcohol is 10 types) )), In contrast to “natural monosaccharides” represented by D-glucose (glucose) present in large quantities in nature, monosaccharides (aldose, ketose) and derivatives thereof (sugars) present only in trace amounts in nature Alcohol). In general, there are six kinds of aldoses present in a large amount in nature: D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, and the other aldoses are defined as rare sugars. As ketose, D-fructose exists, and other ketoses can be said to be rare sugars. Other ketoses include D-psicose, D-tagatose, D-sorbose, L-fructose, L-psicose, L-tagatose, and L-sorbose. Sugar alcohols can be produced by reducing monosaccharides, but in nature there are relatively many D-sorbitols, but the others are quantitatively small, so these are also rare sugars. The amount of rare sugar present is very small. For example, D-allose has an overwhelmingly small amount compared to D-glucose (glucose).
Among them, currently, rare sugars that can be mass-produced are D-psicose and D-allose. D-psicose is a D-form of psicose classified as ketohexose and is a hexose. Moreover, D-allose is D form of allose classified into aldose, and is also hexose. D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like. D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (Patent Document 11), but is not limited to this method. It may be obtained by any means.
本発明における希少糖は、上述の希少糖（例えば、Ｄ−ソルボース、Ｄ−タガトース、Ｌ−ソルボース、Ｄ−プシコース、Ｄ−アロース、Ｄ−アルトロース）を適宜選択して用いる。特に、希少糖含有シロップの形態で用いるのが好ましい。希少糖含有シロップは、上述の希少糖（例えば、Ｄ−ソルボース、Ｄ−タガトース、Ｌ−ソルボース、Ｄ−プシコース、Ｄ−アロース、Ｄ−アルトロース）を適宜選択し、一般的なシロップ（液糖）に適宜混合することでも得られるが、市販品「レアシュガースウィート」（発売元：（株）レアスウィート、販売者：松谷化学工業（株））として、容易に入手することができる。
「レアシュガースウィート」は、異性化糖を原料とし、特許文献１２に開示される手法により得られる希少糖を含有するシロップであり、希少糖として主にＤ−プシコースおよびＤ−アロースが含まれるように製造されたものである。該手法により得られる希少糖含有シロップに含まれる希少糖は、全糖に対する割合でＤ−プシコース０．５〜１７質量％、Ｄ−アロース０．２〜１０質量％であるが、未同定の希少糖も含まれる。
As the rare sugar in the present invention, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected and used. In particular, it is preferably used in the form of a rare sugar-containing syrup. As the rare sugar-containing syrup, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected, and general syrup (liquid sugar) However, it can be easily obtained as a commercially available product “Rare Sugar Sweet” (release source: Rare Sweet Co., Ltd., Seller: Matsutani Chemical Industry Co., Ltd.).
"Rare Sugar Sweet" is a syrup containing rare sugars obtained from the isomerized sugar as a raw material and obtained by the technique disclosed in Patent Document 12, and the rare sugars mainly include D-psicose and D-allose. Is manufactured. The rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose in proportion to the total sugars. Sugar is also included.
希少糖含有シロップを得る方法は、上記手法に限られるものではなく、単糖（Ｄ−グルコースやＤ−フラクトース）にアルカリを作用させ、１９世紀後半に発見された反応、ロブリー・ドブリュイン−ファン エッケンシュタイン転位反応やレトロアルドール反応とそれに続くアルドール反応を起こさせ（以上の反応をアルカリ異性化反応と呼ぶ）、生じた各種単糖（希少糖含む）を含むシロップを広く「希少糖含有シロップ」と呼ぶことができ、Ｄ−グルコースおよび／もしくはＤ−フラクトースを原料として、Ｄ−グルコースおよび／もしくはＤ−フラクトース含量が５５〜９９質量％になるまでアルカリ異性化したシロップが使用される。
希少糖の測定方法は種々存在するが、高速液体クロマトグラフィーにより分離測定する方法が一般的であり、測定条件の一例として、特許文献１２に記載の測定条件が挙げられる（検出器；ＲＩ、カラム；三菱化成（株）ＭＣＩ ＧＥＬ ＣＫ ０８ＥＣ、カラム温度；８０℃、移動相；精製水、移動相流量；０．４ｍＬ/ｍｉｎ、試料注入量；１０μＬ）。
The method for obtaining a rare sugar-containing syrup is not limited to the above-described method, but a reaction discovered in the latter half of the 19th century by reacting an alkali with a monosaccharide (D-glucose or D-fructose), Robry de Bruin-Fan et al. A syrup containing a wide variety of monosaccharides (including rare sugars) that causes the Kenstein rearrangement reaction, retroaldol reaction, and subsequent aldol reaction (the above reaction is called alkali isomerization reaction). From the D-glucose and / or D-fructose as a raw material, an alkali-isomerized syrup is used until the D-glucose and / or D-fructose content is 55 to 99% by mass.
Although there are various methods for measuring rare sugars, a method for separation and measurement by high performance liquid chromatography is common, and examples of the measurement conditions include the measurement conditions described in Patent Document 12 (detector; RI, column Mitsubishi Chemical Co., Ltd. MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate: 0.4 mL / min, sample injection amount: 10 μL).
前記希少糖含有シロップの製造に使用される原料としては、でん粉、砂糖、異性化糖、フラクトース、グルコースなどが挙げられる。異性化糖とは、特定組成比のＤ−グルコースとＤ−フラクトースを主組成分とする混合糖として広く捉えられ、一般的には、でん粉をアミラーゼ等の酵素又は酸により加水分解して得られた、主にブドウ糖からなる糖液を、グルコースイソメラーゼまたはアルカリにより異性化したブドウ糖および果糖を主成分とする液状の糖のことを指す。ＪＡＳ規格においては、果糖含有率（糖のうちの果糖の割合）が５０％未満のものを「ブドウ糖果糖液糖」、５０％以上９０％未満のものを「果糖ブドウ糖液糖」、９０％以上のものを「高果糖液糖」、およびブドウ糖果糖液糖にブドウ糖果糖液糖を超えない量の砂糖を加えたものを「砂糖混合果糖ブドウ糖液糖」とよぶが、本発明の希少糖含有シロップの原料としては、何れの異性化糖を用いても構わない。
例えば、Ｄ-フラクトースを原料とした希少糖含有シロップは、Ｄ-プシコース５．２％、Ｄ-アロース１．８％、グルコース１５．０％、Ｄ-フラクトース６９．３％を含んでいる。また、異性化糖を原料とした希少糖含有シロップは、Ｄ-プシコース３．７％、Ｄ-アロース１．５％、グルコース４５．９％、Ｄ-フラクトース３７．７％を含み、Ｄ-グルコースを原料とすると、Ｄ-プシコース５．７％、Ｄ-アロース２．７％、グルコース４７．４％、Ｄ-フラクトース３２．１％を含んでいるが、原料および処理方法の違いにより含有糖組成は変化する。
Examples of raw materials used for the production of the rare sugar-containing syrup include starch, sugar, isomerized sugar, fructose, glucose and the like. Isomerized sugar is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose in a specific composition ratio, and is generally obtained by hydrolyzing starch with an enzyme such as amylase or an acid. In addition, it refers to a liquid sugar mainly composed of glucose and fructose obtained by isomerizing a sugar solution mainly composed of glucose with glucose isomerase or alkali. According to the JAS standard, “fructose fructose liquid sugar” has a fructose content (ratio of fructose in sugar) of less than 50%, “fructose dextrose liquid sugar” has 50% or more and less than 90%, and 90% or more. Is called "high fructose liquid sugar", and glucose fructose liquid sugar added with a quantity of sugar not exceeding glucose fructose liquid sugar is called "sugar mixed fructose glucose liquid sugar". The rare sugar-containing syrup of the present invention Any isomerized sugar may be used as the raw material.
For example, a rare sugar-containing syrup made of D-fructose as a raw material contains 5.2% D-psicose, 1.8% D-allose, 15.0% glucose, and 69.3% D-fructose. The rare sugar-containing syrup made from isomerized sugar contains 3.7% D-psicose, 1.5% D-allose, 45.9% glucose, 37.7% D-fructose, and D-glucose. As a raw material, it contains 5.7% D-psicose, 2.7% D-allose, 47.4% glucose, and 32.1% D-fructose. Will change.
本発明においては、飲食物のコク味を増強させるには、旨味成分、甘味成分、塩味成分、酸味成分、苦味成分から選ばれる一種以上、及び／又はコーヒー成分、茶成分、乳成分、果汁成分、野菜成分から選ばれる一種以上を含む飲食品に、少なくともＤ−プシコースを含む希少糖を含有させることを必要とする。すなわち、食品中で、希少糖と上記成分が共存していることが必要であり、さらに、例えば、食品原材料にあらかじめ希少糖を添加して、加熱工程を加えることにより、その飲食物にコク味が付与されることとなる。 In the present invention, in order to enhance the rich taste of food and drink, one or more selected from umami ingredients, sweet taste ingredients, salty taste ingredients, sour taste ingredients, bitter taste ingredients, and / or coffee ingredients, tea ingredients, milk ingredients, fruit juice ingredients It is necessary for food and drink containing at least one selected from vegetable ingredients to contain a rare sugar containing at least D-psicose. That is, it is necessary that the rare sugar and the above components coexist in the food, and further, for example, by adding the rare sugar to the food raw material in advance and adding a heating process, Will be granted.
少なくともＤ-プシコースを含む希少糖を飲食物へ添加する量は、特に限定されるものではないが、例えば、上述した公知の方法により製造される希少糖含有シロップを使用する場合、食品原材料１００重量部に対して固形分換算で０．３重量部以上使用すれば、コク味の増強効果が得られる。もちろん、最適な使用量は飲食物の種類に依存し、加工食品中の甘味料として該シロップを使用するか否かによりその使用量は変動するが、例えば、ブレンド茶（実施例１）の場合０．５重量部、丁稚羊羹（実施例１６）の場合３５重量部、イチゴジャム（実施例１２）の場合１９．６重量部で使用される。 The amount of the rare sugar containing at least D-psicose added to the food or drink is not particularly limited. For example, when the rare sugar-containing syrup produced by the above-described known method is used, the food raw material is 100 weights. If 0.3 part by weight or more in terms of solid content is used with respect to parts, the effect of enhancing the richness can be obtained. Of course, the optimum amount of use depends on the type of food and drink, and the amount of use varies depending on whether the syrup is used as a sweetener in processed foods. For example, in the case of blended tea (Example 1) 0.5 parts by weight, 35 parts by weight in the case of clove sheep (Example 16), 19.6 parts by weight in the case of strawberry jam (Example 12).
少なくともＤ−プシコースを含む希少糖を飲食物に添加してから加熱する方法は、飲食物全体に熱が行き渡る条件であれば、どのような方法を用いても良い。水分量の多い飲食品、例えば、飲料（清涼飲料水、コーヒー飲料、茶飲料、乳飲料、果実飲料、野菜飲料のほか、ソフトクリームミックスなどの液状品など）やデザート類（ゼリー、プリン、フラワーペースト、羊羹などのペースト状又はゲル状品）の場合、殺菌目的で加熱工程を経ることが多いため、さらに特別な加熱工程を加えることなく該殺菌工程で採用される加熱工程だけで本発明の効果が得られる。その殺菌方法は種々存在するが、例えば、１００℃以下で行われる低温殺菌の場合は比較的長時間（例えば、３〜６０分間）、１００℃以上で行われる高温殺菌（レトルト殺菌）の場合は比較的短時間（３０秒〜３０分、容器形状や飲食物の種類によっては６０分）で行われる。また、ベーカリー製品の場合、１６０℃〜２００℃で１０分〜６０分間焼成する工程を経ることがほとんどであるが、該焼成工程を経ることにより本発明の効果が得られる。 As a method of heating after adding a rare sugar containing at least D-psicose to the food or drink, any method may be used as long as heat is distributed throughout the food or drink. Foods and drinks with high water content, such as beverages (soft drinks, coffee drinks, tea drinks, milk drinks, fruit drinks, vegetable drinks, liquid products such as soft cream mixes) and desserts (jelly, pudding, flowers In the case of pastes or pastes such as sheep, etc., the heating process is often performed for the purpose of sterilization. Therefore, only the heating process employed in the sterilization process without adding a special heating process can be used. An effect is obtained. Although there are various sterilization methods, for example, in the case of pasteurization performed at 100 ° C. or lower, a relatively long time (for example, 3 to 60 minutes), in the case of high temperature sterilization (retort sterilization) performed at 100 ° C. or higher, It is performed in a relatively short time (30 seconds to 30 minutes, 60 minutes depending on the container shape and the type of food and drink). Moreover, in the case of a bakery product, the process of baking at 160 ° C. to 200 ° C. for 10 minutes to 60 minutes is almost performed, but the effects of the present invention can be obtained through the baking process.
以下、実施例により本発明を具体的に説明するが、これらによって本発明が限定されるものではない。
なお、実施例中における異性化糖は、日本食品化工（株）製の「フジフラクトＨ−１００」（固形分は７５％。糖組成は、フラクトース５５％、グルコース４０％、希少糖０％、オリゴ糖５％。）を使用し、希少糖含有シロップは、前述の市販品「レアシュガースウィート」（固形分は７０％。糖組成は、ブドウ糖４４％、果糖３０％、Ｄ−プシコースを含む全希少糖１５％、ブドウ糖・果糖・希少糖以外の単糖６％、オリゴ糖５％。）を使用した。水飴については、日本食品化工（株）製の「ハイマルトースシロップＭＣ−５５」を純水で固形分７０％に調整したものを使用した。
EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited by these.
The isomerized sugar in the examples is “Fujifract H-100” manufactured by Nippon Food Chemical Co., Ltd. (solid content is 75%. Sugar composition is 55% fructose, 40% glucose, 0% rare sugar, oligo The syrup containing rare sugar is the above-mentioned commercially available “Rare Sugar Sweet” (solid content is 70%. The sugar composition is 44% glucose, 30% fructose, and all-rare, including D-psicose. 15% sugar, 6% monosaccharide other than glucose / fructose / rare sugar, 5% oligosaccharide). As for Minamata, “Haimarutose syrup MC-55” manufactured by Nippon Shokuhin Kako Co., Ltd., adjusted to a solid content of 70% with pure water was used.
（実施例１：ブレンド茶）
表１に示す配合の全原料を混合・攪拌し、８５℃まで達温後、缶容器に充填して１２０℃・１０分間のレトルト殺菌を行ない、ブレンド茶飲料を製造した。
なお、茶葉は、茶葉の３０倍量の６０℃熱水で５分間抽出し、清澄化したものを用いた。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１に示す。
All ingredients of the composition shown in Table 1 were mixed and stirred, and after reaching a temperature of 85 ° C., the can was filled into a can and sterilized at 120 ° C. for 10 minutes to produce a blended tea beverage.
In addition, the tea leaf extracted for 5 minutes with 60 degreeC hot water 30 times the amount of tea leaf, and used what was clarified.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 1 together with the formulation.
（実施例２：ストレートティー）
表２に示す配合の全原料を混合・攪拌し、８５℃まで達温後、缶容器に充填して１２０℃・１０分間のレトルト殺菌を行ない、ストレートティー飲料を製造した。茶葉は、茶葉の３０倍量の６５℃熱水で５分間抽出し、清澄化したものを用いた。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表２に示す。
All raw materials having the composition shown in Table 2 were mixed and stirred, and after reaching a temperature of 85 ° C., the can was filled in a can and sterilized by retort at 120 ° C. for 10 minutes to produce a straight tea beverage. The tea leaves were extracted and clarified using hot water of 65 ° C., 30 times the amount of tea leaves for 5 minutes.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 2 together with the formulation.
（実施例３：ブラックコーヒー）
表３に示す配合の全原料を混合・攪拌し、８５℃まで達温後、これを缶容器に充填して１２０℃・１０分間レトルト殺菌を行ない、ブラックコーヒー飲料を製造した。コーヒー抽出液は、生豆に対して１０倍量の９０℃の熱水で抽出したものを用いた。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表３に示す。
All raw materials having the composition shown in Table 3 were mixed and stirred, and after reaching a temperature of 85 ° C., this was filled in a can and sterilized by retort at 120 ° C. for 10 minutes to produce a black coffee beverage. The coffee extract used was extracted with hot water at 90 ° C., 10 times the amount of raw beans.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 3 together with the formulation.
（実施例４：ミルクコーヒー）
表４に示す配合の全原料を混合・攪拌後、６０℃の温度で高速ホモミクサーを用いて５０００ｒｐｍ・５分間の予備乳化を行なった。次いで溶液を高圧ホモゲナイザー（２００ｋｇ／ｃｍ２）で均質化し、８５℃まで達温後、香料を添加し、これを缶容器に充填して１２５℃・２０分間のレトルト殺菌を行ない、コーヒー飲料を製造した。コーヒー抽出液は、生豆に対して１０倍量の９０℃熱水で抽出を行なったものを用いた。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表４に示す。
After mixing and stirring all the raw materials shown in Table 4, pre-emulsification was performed at a temperature of 60 ° C. using a high-speed homomixer at 5000 rpm for 5 minutes. Next, the solution was homogenized with a high-pressure homogenizer (200 kg / cm 2), and after reaching a temperature of 85 ° C., a fragrance was added, and this was filled into a can container and sterilized at 125 ° C. for 20 minutes to produce a coffee beverage. . The coffee extract used what was extracted with 90 degreeC hot water of 10 times amount with respect to green beans.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 4 together with the formulation.
（実施例５：コーヒー牛乳）
表５に示す配合の全原料を混合・攪拌後、６０℃の温度で高速ホモミクサーを用いて５０００ｒｐｍ・５分間の予備乳化を行なった。次いで溶液を高圧ホモゲナイザー（２００ｋｇ／ｃｍ２）で均質化してから、香料を添加し、ビン容器に充填後、８５℃３０分の殺菌を行なった。コーヒー抽出液は、生豆に対して１０倍量の９０℃熱水で抽出を行なったものを用いた。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表５に示す。
After mixing and stirring all raw materials having the composition shown in Table 5, pre-emulsification was performed at a temperature of 60 ° C. using a high speed homomixer at 5000 rpm for 5 minutes. Next, the solution was homogenized with a high-pressure homogenizer (200 kg / cm 2), added with a fragrance, filled in a bottle container, and then sterilized at 85 ° C. for 30 minutes. The coffee extract used what was extracted with 90 degreeC hot water of 10 times amount with respect to green beans.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 5 together with the formulation.
（実施例６：レトルトプリンＡ）
表６に示す配合の全原料を混合・攪拌後、６０℃の温度で高速ホモミクサーを用いて５０００ｒｐｍ・５分間の予備乳化を行なった。次いで溶液を高圧ホモゲナイザー（１５０ｋｇ／ｃｍ２）で均質化した後、香料を添加し。これをカップ容器に充填後１１５℃３０分間レトルト殺菌を行ない、レトルトプリンを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表６に示す。
After mixing and stirring all the raw materials shown in Table 6, pre-emulsification was performed at a temperature of 60 ° C. using a high-speed homomixer at 5000 rpm for 5 minutes. The solution was then homogenized with a high-pressure homogenizer (150 kg / cm 2), and then a fragrance was added. After filling this into a cup container, retort sterilization was performed at 115 ° C. for 30 minutes to produce a retort pudding.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 6 together with the formulation.
（実施例７：レトルトプリンＢ）
表７に示す配合で、実施例６と同じ手順でレトルトプリンを作製し、官能評価を行った。
評価結果は、表７に示す。
With the formulation shown in Table 7, retort pudding was prepared in the same procedure as in Example 6, and sensory evaluation was performed.
The evaluation results are shown in Table 7.
（実施例８：ミルクプリン）
表８に示す配合の全原料を混合攪拌後、６０℃の温度で高速ホモミクサーを用いて５０００ｒｐｍ・５分間の予備乳化を行なった。次いで溶液を高圧ホモゲナイザー１５０ｋｇ／ｃｍ２の圧力で均質化した後、香料を添加した。これをカップ容器に充填後８５℃１０分間殺菌を行ない、ミルクプリンを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表８に示す。
After mixing and stirring all the raw materials shown in Table 8, pre-emulsification was performed at a temperature of 60 ° C. using a high-speed homomixer at 5000 rpm for 5 minutes. The solution was then homogenized at a pressure of 150 kg / cm 2 of a high-pressure homogenizer, and a fragrance was added. This was filled in a cup container and sterilized at 85 ° C. for 10 minutes to produce a milk pudding.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 8 together with the formulation.
（実施例９：生姜焼きのタレ）
表９に示す配合の全原料を混合・攪拌後、９０℃まで達温し、生姜焼きのタレを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表９に示す。
After all the ingredients shown in Table 9 were mixed and stirred, the mixture was heated to 90 ° C. to produce a ginger-baked sauce.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 9 together with the formulation.
（実施例１０：トマトパスタソース）
表１０に示す配合の全原料を混合・攪拌後、９０℃まで達温し、トマトパスタソースを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１０に示す。
After mixing and stirring all the raw materials shown in Table 10, the mixture was heated to 90 ° C. to produce a tomato pasta sauce.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 10 together with the formulation.
（実施例１１：グミキャンディー）
表１１に示す配合の全原料を銅鍋に投入し、撹拌しながら水を加えて水分３０％程度に調整した。その後、水分が２％程度になるまで煮詰め、スタンピング法により成型を行ない、グミキャンディーを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１１に示す。
All raw materials having the composition shown in Table 11 were put into a copper pan, and water was added while stirring to adjust the water content to about 30%. Then, it boiled until the water | moisture content became about 2%, and it shape | molded by the stamping method, and manufactured the gummy candy.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 11 together with the formulation.
（実施例１２：イチゴジャム）
表１２に示す配合の全原料を蓋及び羽根付きのステンレス鍋に投入し、撹拌しながら沸騰浴中で１０分加熱した後、容器に充填し、冷蔵庫で冷却をしてイチゴジャムを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１２に示す。
All the raw materials having the composition shown in Table 12 were put into a stainless pan with a lid and blades, heated in a boiling bath for 10 minutes with stirring, then filled into a container, cooled in a refrigerator, and strawberry jam was produced.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 12 together with the formulation.
（実施例１３：カスタードクリーム）
表１３に示す配合の全原料を蓋及び羽根付きのステンレス鍋に投入し、撹拌しながら沸騰浴中で８分間加熱した後、容器に充填し、冷蔵庫で冷却してカスタードクリームを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１３に示す。
All the raw materials having the composition shown in Table 13 were put into a stainless pan with a lid and blades, heated in a boiling bath for 8 minutes with stirring, then filled into a container, and cooled in a refrigerator to produce a custard cream.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 13 together with the formulation.
（実施例１４：山型食パン）
表１４に示す配合で、中種法にて山形食パンを製造した。製パンは、中種捏上２４℃、中種発酵４時間、本捏捏上２８℃、フロアタイム２５分、ベンチタイム１５分、ホイロ６０分、焼成温度上火１８０℃、下火２００℃、焼成２６分の条件で行なった。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１４に示す。
With the formulation shown in Table 14, Yamagata bread was produced by the medium seed method. Bread making is at 24 ° C on medium seed rice, 4 hours on medium seed fermentation, 28 ° C on main rice cake, floor time 25 minutes, bench time 15 minutes, proof 60 minutes, baking temperature up 180 ° C, downfire 200 ° C, The firing was performed for 26 minutes.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 14 together with the formulation.
（実施例１５：あんまん）
表１５に示す配合の全原料をミキサーにて混合攪拌を行なった。この生地を分割し、包餡、ホイロにて発酵を行ない、蒸し器にて１５分間蒸した後に冷却し、あんまんを製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１５に示す。
All raw materials having the composition shown in Table 15 were mixed and stirred with a mixer. This dough was divided, fermented with wrapping and proofing, steamed with a steamer for 15 minutes and then cooled to produce an bun.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 15 together with the formulation.
（実施例１６：丁稚羊羹）
表１６に示す配合の粉末寒天と水の一部を鍋に入れ加熱攪拌し溶解させ、次いで糖質、小豆こし生餡、加工でん粉、食塩の順に溶解させながら投入し加熱攪拌した。仕上がり糖度（Ｂｒｉｘ４７）になるまで約１０分かけて加熱攪拌し、型に流し入れ冷蔵庫にて冷却し、丁稚羊羹を製造した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎:コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価。同数の場合は、良いほうの評価。）は配合と合わせて表１６に示す。
A part of the powder agar and water shown in Table 16 were put in a pan and heated to stir to dissolve, and then the sugar, red bean paste ginger, processed starch and salt were dissolved in this order and heated and stirred. The mixture was heated and stirred for about 10 minutes until the finished sugar content (Brix 47) was reached, poured into a mold and cooled in a refrigerator to produce a clove sheep.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people. In the case of the same number, the better evaluation) are shown in Table 16 together with the formulation.
（実施例１７：生チョコレート）
表１７に示す配合のうち、生クリームと希少糖含有シロップ（又は水飴）を鍋で温めておき、そこへチョコレートチップを加え、さらに４７℃になるまで温め溶かした。次に、３５℃になるまで放冷後、バターを加え溶かしてから型に入れ、冷やし固めて生チョコレートを作成した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価で行い、◎：コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価、同数の場合は、良いほうの評価。）は、配合と合わせて表１７に示す。
Among the formulations shown in Table 17, fresh cream and rare sugar-containing syrup (or syrup) were warmed in a pan, chocolate chips were added thereto, and the mixture was further melted by warming to 47 ° C. Next, after standing to cool to 35 ° C., butter was added and dissolved, and then put into a mold, cooled and hardened to prepare a raw chocolate.
The evaluation was conducted by sensory evaluation of the richness of the taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The richness is much clearer than the control, ○: The richness is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people, the better evaluation in the case of the same number) are shown in Table 17 together with the formulation.
（実施例１８：シュガーコーティングシリアル）
表１８に示す配合の全原料を銅鍋に投入し、攪拌しながら水を加えて水分３０％に調整した。その後、水分が２０％程度になるまで煮詰め、これをシリアルに掛け、７０℃の熱風で水分２％まで乾燥させてシュガーコーティングシリアルを作成した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価を行い、◎：コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価、同数の場合は、良いほうの評価。）は配合と合わせて表１８に示す。
All raw materials having the composition shown in Table 18 were put into a copper pan, and water was added while stirring to adjust the water content to 30%. Then, it boiled until the water | moisture content became about 20%, this was applied to the cereal, and it dried to the moisture 2% with the hot air of 70 degreeC, and the sugar coating cereal was created.
The evaluation was conducted by sensory evaluation of the strength of the rich taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The rich taste is clearer than the control, ○: The rich taste is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people, the better evaluation in the case of the same number) are shown in Table 18 together with the formulation.
（実施例１９：キャラメル）
表１９に示す配合の全原料を銅鍋に投入し、攪拌しながら水を加えて水分３０％に調整した。その後、水分が５％程度になるまで煮詰め、ステンレス製型に流し入れて冷却後、適度な大きさに切断し、キャラメルを作成した。
評価は、希少糖含有シロップ無添加品を対照として、コク味の強さを６名のパネラーによる官能評価を行い、◎：コク味が対照より非常に明瞭、○：コク味が対照より明瞭、△：コク味が対照よりやや明瞭、×：コク味が対照より明瞭でない、の４段階で評価した。評価結果（人数の最も多かった評価、同数の場合は、良いほうの評価。）は配合と合わせて表１９に示す。
All raw materials having the composition shown in Table 19 were put into a copper pan, and water was added with stirring to adjust the water content to 30%. Thereafter, the mixture was boiled until the water content reached about 5%, poured into a stainless steel mold, cooled, cut into an appropriate size, and caramel was prepared.
The evaluation was conducted by sensory evaluation of the strength of the rich taste by 6 panelists, with the rare sugar-containing syrup-free product as the control, ◎: The rich taste is clearer than the control, ○: The rich taste is clearer than the control, [Delta]: Evaluation was made in four grades, the body taste being slightly clearer than that of the control, and X: body taste being less clear than the control. The evaluation results (the evaluation with the largest number of people, the better evaluation in the case of the same number) are shown in Table 19 together with the formulation.
本発明によれば、コク味を呈する各種成分の添加量を増量させることなく、複雑な工程を経ずとも、簡便に、好ましいコク味を付与した飲食物を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the food and drink which provided the preferable rich taste simply can be provided, without passing through a complicated process, without increasing the addition amount of the various components which exhibit rich taste.
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