JP2016047041A - Container-contained food product containing acetic acid bacterium or pulverized product thereof - Google Patents
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Abstract
Description
本発明は、肝臓エキス及び／又はオルニチンを含有する容器入り食品にも拘らず、肝臓エキス及び／又はオルニチンそれぞれに特有の苦味が低減された容器入り食品に関する。 The present invention relates to a packaged food in which the bitterness peculiar to each of the liver extract and / or ornithine is reduced regardless of the packaged food containing the liver extract and / or ornithine.
肝臓は、栄養素の合成・分解を行う代謝機能や飲食物に含まれる有害物質を無毒化する解毒作用といった重要な役割を果たす臓器であり、肝臓機能に支障が生じると体に大きな負担をかけることとなる。
一方で、肝臓はストレスやアルコールによるダメージを受けやすく、また、肝臓機能に異常が生じても痛みなどを感じないため、気付くと症状が悪化しているということが多い。
ストレス社会と言われる現代においては、ストレス発散のために飲酒量が増加し肝臓に大きな負荷がかかる場合が多いため、普段からケアすることが重要となっている。
そこで、近年では、オルチニンや肝臓エキスが肝臓機能を助ける効果がある成分として注目され、手軽にこれらを摂取できるようなサプリメント等の開発がすすめられている。
しかしながら、飲料やサプリメント又はタブレット等の錠剤に、肝臓エキスやオルニチンを配合すると、それぞれに特有の苦味が際立ってしまうことが課題となっている。
The liver is an organ that plays important roles such as metabolic functions that synthesize and decompose nutrients and detoxification that detoxifies harmful substances contained in foods and drinks. It becomes.
On the other hand, the liver is easily damaged by stress and alcohol, and even if abnormality occurs in the liver function, it does not feel pain, so the symptoms often worsen when noticed.
In today's stressed society, the amount of drinking increases due to the release of stress, which often places a heavy burden on the liver.
Therefore, in recent years, ortinin and liver extract have attracted attention as components that have an effect of helping liver function, and development of supplements and the like that can be easily ingested has been promoted.
However, when a liver extract or ornithine is blended with tablets such as beverages, supplements or tablets, there is a problem that the bitterness peculiar to each of them is conspicuous.
これまでに、肝臓エキスやオルニチンの苦味を低減させる方法が検討されている。
例えば、オルニチンは、茶の風味成分を添加することにより苦味低減に効果的であることが示されている（特許文献１：特開平２−１２８６６９号公報）。肝臓エキスは、Ｌ−アスパラギン酸ナトリウムとプラム系フレーバー、又はＬ−アスパラギン酸ナトリウムとシトラス系フレーバーとを配合することで臓器製剤特有の不快な味を改善する方法が開示されている（特許文献２：特開平５−１６３１５４号公報）。
So far, methods for reducing the bitter taste of liver extract and ornithine have been studied.
For example, ornithine has been shown to be effective in reducing bitterness by adding a tea flavor component (Patent Document 1: Japanese Patent Laid-Open No. 2-128669). The liver extract discloses a method for improving unpleasant taste peculiar to organ preparations by blending sodium L-aspartate and plum flavor, or sodium L-aspartate and citrus flavor (Patent Document 2). : JP-A-5-163154).
しかしながら、上述の方法では、満足いく効果が得られず、新しい苦味の低減方法が望まれている。 However, the above-described method cannot provide a satisfactory effect, and a new bitterness reduction method is desired.
そこで、本発明の目的は、肝臓エキス及び／又はオルニチンを含有する容器入り食品にも拘らず、肝臓エキス及び／又はオルニチンそれぞれに特有の苦味が低減され、しかも保存後もその効果が維持された容器入り食品を提供するものである。 Therefore, the object of the present invention is to reduce the bitterness peculiar to each of the liver extract and / or ornithine and maintain the effect even after storage, despite the food contained in the container containing the liver extract and / or ornithine. It provides food in containers.
本発明者等は、上記目的を達成すべく配合原料等、鋭意研究を重ねた結果、酢酸菌又はその粉砕物を用い、食品中の酢酸濃度をコントロールすると共に、使用する容器を工夫するならば意外にも、肝臓エキスとオルニチンそれぞれに特有の苦味が低減され、しかも保存後もその効果が維持された食品が得られることを見出し、本発明を完成するに至った。
つまり、本願発明は、
（１）肝臓エキス及び／又はオルニチンを含有する、容器入り食品において、
酢酸菌又はその粉砕物を含有し、
酢酸濃度が０．３％以下であり、
前記容器が、酸素遮断性容器である、
容器入り食品、
（２）（１）の容器入り食品において、
前記酢酸菌が、
グルコンアセトバクター（Gluconacetobacter）属である、
容器入り食品、
（３）（１）又は（２）の容器入り食品において、
さらに、アスコルビン酸又はその塩を含有する、
容器入り食品、
である。
As a result of intensive research on blended raw materials and the like to achieve the above object, the present inventors use acetic acid bacteria or a pulverized product thereof to control the acetic acid concentration in food and devise a container to be used. Surprisingly, the present inventors have found that foods with reduced bitterness specific to the liver extract and ornithine and whose effects are maintained after storage can be obtained, and the present invention has been completed.
In other words, the present invention
(1) In a packaged food containing liver extract and / or ornithine,
Containing acetic acid bacteria or pulverized product thereof,
The acetic acid concentration is 0.3% or less,
The container is an oxygen barrier container;
Food in containers,
(2) In the food in a container of (1),
The acetic acid bacteria
It belongs to the genus Gluconacetobacter,
Food in containers,
(3) In the food in a container of (1) or (2),
Furthermore, containing ascorbic acid or a salt thereof,
Food in containers,
It is.
本発明によれば、肝臓エキス及び／又はオルニチンを含有する容器入り食品にも拘らず、肝臓エキスとオルニチンそれぞれに特有の苦味が低減され、しかも保存後もその効果が維持された容器入り食品を提供できることから、肝臓エキスやオルニチンを利用した食品のさらなる拡大に貢献するものである。 According to the present invention, there is provided a packaged food in which the bitterness peculiar to each of the liver extract and ornithine is reduced and the effect is maintained even after storage, regardless of the packaged food containing the liver extract and / or ornithine. Since it can be provided, it contributes to further expansion of foods using liver extract and ornithine.
以下、本発明を詳細に説明する。
なお、本発明において、「％」は「質量％」、「部」は「質量部」を意味する。
Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、肝臓エキス及び／又はオルニチンを含有する容器入り食品において、酢酸菌又はその粉砕物を含有し、酢酸濃度が０．３％以下であり、前記容器を、酸素遮断性容器にすることにより、肝臓エキス及び／又はオルニチンそれぞれに特有の苦味が低減され、しかも保存後もその効果が維持された容器入り食品であることに特徴を有する。
<Features of the present invention>
The present invention relates to a container-containing food containing liver extract and / or ornithine, containing acetic acid bacteria or a pulverized product thereof, having an acetic acid concentration of 0.3% or less, and making the container an oxygen-blocking container. Thus, the bitterness peculiar to each of the liver extract and / or ornithine is reduced, and the effect is maintained even after storage, and is characterized by being a packaged food.
＜食品＞
本発明の食品の形態としては、一般的に食品と称されるものであれば、いずれの形態でもよい。
例えば、炭酸飲料、酸性飲料、又は清涼飲料等の飲料、ハードカプセル、ソフトカプセル、又は打錠物等の錠剤、顆粒が挙げられ、さらに、調味料、菓子、又は惣菜等の一般的な料理も含まれる。
特に、飲料、錠剤、及び顆粒の形態は、肝臓エキスやオルニチンの苦味が問題となるため、本発明が好適である。
<Food>
The form of the food of the present invention may be any form as long as it is generally called food.
For example, beverages such as carbonated beverages, acidic beverages, or soft drinks, tablets such as hard capsules, soft capsules, or tableted products, granules, and the like, and also general dishes such as seasonings, confectionery, and side dishes are included. .
In particular, the present invention is suitable for beverages, tablets, and granules because the bitterness of liver extract and ornithine is a problem.
＜肝臓エキス＞
肝臓エキスとは、ウシ、ブタ等の哺乳動物の肝臓を、加水分解酵素や酸剤、アルカリ剤を用い加水分解することによって、消化吸収されやすい形にしたものである。
本発明に用いる肝臓エキスは、一般的に市販されているものであればいずれのものでもよい。肝臓エキスの含有量は、一般的に肝臓エキス入りの食品に含有される程度であれば特に限定されるものではないが、本発明の苦味低減効果を奏しやすいことから、固形分換算で０．００５％以上３０％以下であればよく、さらに０．０１％以上１０％以下であればよい。
<Liver extract>
The liver extract is obtained by hydrolyzing the liver of mammals such as cows and pigs using a hydrolase, an acid agent, or an alkaline agent, so that it is easily digested and absorbed.
Any liver extract may be used as long as it is generally commercially available. The content of the liver extract is not particularly limited as long as it is generally contained in a food containing a liver extract. However, since the bitterness-reducing effect of the present invention is easily achieved, the content of the liver extract is 0. It may be 005% or more and 30% or less, and may be 0.01% or more and 10% or less.
＜オルニチン＞
オルニチンとは、遊離アミノ酸の一種であり、魚介類、特にシジミ貝に多く含まれる成分である。生体内では、オルニチン回路の中間生成物として重要な役割を担っており、肝機能や免疫機能の改善作用等を有する。
本発明に用いるオルニチンとしては、Ｌ−、Ｄ−オルニチンどちらでもよいが、Ｌ−オルニチンであるとよい。また、公知の化学的合成方法や発酵方法により製造されたもの、もしくは一般的に市販されているものを用いればよい。
オルニチンの含有量は、一般的に健康食品又は医薬品に含有される程度であれば特に限定されるものではないが、本発明の苦味低減効果を奏しやすいことから、０．２％以上６０％以下であればよく、さらに０．２％以上４０％以下であればよい。
<Ornithine>
Ornithine is a kind of free amino acid and is a component that is abundantly contained in fish and shellfish, particularly scallops. In vivo, it plays an important role as an intermediate product of the ornithine circuit, and has an effect of improving liver function and immune function.
The ornithine used in the present invention may be either L- or D-ornithine, but is preferably L-ornithine. Moreover, what was manufactured by the well-known chemical synthesis method and fermentation method, or what is generally marketed may be used.
The content of ornithine is not particularly limited as long as it is generally contained in health foods or pharmaceuticals, but it is 0.2% or more and 60% or less because it is easy to achieve the bitterness reducing effect of the present invention. What is necessary is just to be 0.2% or more and 40% or less.
＜酸素遮断性容器＞
後述する酢酸菌又はその粉砕物は、酸素によって褐変等の酸化劣化を生じると、肝臓エキス及び／又はオルニチンそれぞれに特有の苦味を低減する効果が得られなくなる。
そこで、本発明の食品を入れる容器は、保存後も肝臓エキス及び／又はオルニチンの苦味低減効果を維持するために、酸素遮断性容器を用いる。
本発明に用いる酸素遮断性容器は、実質的に酸素を透過させない容器であればいずれのものでもよく、具体的には、例えば、酸素を全く透過させないアルミやスチール等の金属容器、ガラス容器、又はアルミ箔若しくはアルミ蒸着されたアルミパウチ等だけでなく、温度３０℃、容器外部の相対湿度８０％及び容器内部の相対湿度１００％の条件下における容器壁面全体の酸素透過度の平均値が、５０ｃｃ／ｍ２・ｄａｙ・ａｔｍ以下の容器であるエチレン−酢酸ビニル共重合体ケン化物（ＥＶＯＨ）等の酸素バリア性を有する樹脂を層構成に有する容器等が挙げられる。
特に、製造や運搬が容易であるアルミやスチール等の金属製の容器、又はアルミパウチを用いると良い。
さらに、本発明の食品を酸素遮断性容器に充填する際に、窒素置換しながら充填すると、容器内の酸素濃度を低い状態で保存できることから、例えば、ヘッドスペース部の残存酸素濃度が１０％Ｏ２以下になるようにするとよい。
<Oxygen barrier container>
When acetic acid bacteria or the pulverized product thereof described later undergoes oxidative deterioration such as browning due to oxygen, the effect of reducing the bitterness peculiar to the liver extract and / or ornithine cannot be obtained.
Therefore, the container for storing the food of the present invention uses an oxygen-blocking container in order to maintain the bitterness reducing effect of liver extract and / or ornithine after storage.
The oxygen-blocking container used in the present invention may be any container as long as it does not substantially permeate oxygen. Specifically, for example, a metal container such as aluminum or steel that does not permeate oxygen at all, a glass container, Or the average value of the oxygen permeability of the entire wall surface of the container under conditions of not only aluminum foil or aluminum deposited aluminum pouch, but also a temperature of 30 ° C., a relative humidity of 80% outside the container and a relative humidity of 100% inside the container, Examples include a container having a layer structure of a resin having an oxygen barrier property such as saponified ethylene-vinyl acetate copolymer (EVOH) which is a container of 50 cc / m 2 · day · atm or less.
In particular, it is preferable to use a metal container such as aluminum or steel, or an aluminum pouch that can be easily manufactured and transported.
Further, when filling the oxygen-blocking container with the food of the present invention while replacing with nitrogen, the oxygen concentration in the container can be stored in a low state. For example, the residual oxygen concentration in the headspace portion is 10% O It should be less than 2 .
＜酢酸菌＞
本発明の食品に用いる酢酸菌は、代表的な酢酸菌の種類として、グルコンアセトバクタ−（Gluconacetobacter）属、アセトバクタ−（Acetobacter）属、グルコノバクター（Gluconobacter）属等を挙げることができる。
特に、本発明の効果を発揮し易いことから、グルコンアセトバクター属の酢酸菌を用いると良い。
さらに、グルコンアセトバクター属の菌としては、
グルコンアセトバクター・コンブチャ（Gluconacetobacter kombuchae）、
グルコンアセトバクター・スウィングシ（Gluconacetobacter swingsii）、
グルコンアセトバクター・キシリヌス（Gluconacetobacter xylinus）、
グルコンアセトバクター・ユーロペウス（Gluconacetobacter europaeus）、
グルコンアセトバクター・マルタセティ（Gluconacetobacter maltaceti）、
グルコンアセトバクター・ハンゼニイ（Gluconacetobacter hansenii）、
及びグルコンアセトバクター・リックウェフェシエンス（Gluconacetobacter liquefaciens）等をあげることができる。
さらに、グルコンアセトバクター属の酢酸菌の中でも、
グルコンアセトバクター・コンブチャ、
グルコンアセトバクター・ハンゼニイ、
グルコンアセトバクター・スウィングシ、
グルコンアセトバクター・キシリヌス、
グルコンアセトバクター・ユーロペウス、
及びグルコンアセトバクター・マルタセティ等の１種又は２種以上を用いると良い。
<Acetic acid bacteria>
Examples of typical acetic acid bacteria used in the food of the present invention include the genus Gluconacetobacter, the genus Acetobacter, and the genus Gluconobacter.
In particular, since the effect of the present invention is easily exhibited, an acetic acid bacterium belonging to the genus Gluconacetobacter is preferably used.
Furthermore, as a bacterium of the genus Gluconacetobacter,
Gluconacetobacter kombuchae,
Gluconacetobacter swingsii,
Gluconacetobacter xylinus,
Gluconacetobacter europaeus,
Gluconacetobacter maltaceti,
Gluconacetobacter hansenii,
And Gluconacetobacter liquefaciens and the like.
Furthermore, among the acetic acid bacteria of the genus Gluconacetobacter,
Glucon Acetobacter Kombucha,
Glucon Acetobacter Hansenii,
Glucon Acetobacter swings,
Glucon Acetobacter xylinus,
Glucon Acetobacter Europeus,
And one or more of Gluconacetobacter and Malteseti may be used.
＜酢酸菌の調製方法＞
酢酸菌の調製方法は、特に限定されないが、醸造酢製造の常法に基づき発酵により調製すれば良い。常法に基づけば、酢酸菌体が０．００１〜０．０１％に増殖して、酢酸を４〜２０％と高濃度に生成する。この他に、アミノ酸や多糖類等を生成する。
本発明の食品では、酢酸濃度を０．３％以下まで低減させた上で酢酸菌を回収する。
<Method for preparing acetic acid bacteria>
The method for preparing the acetic acid bacterium is not particularly limited, but may be prepared by fermentation based on a conventional method for producing brewed vinegar. Based on a conventional method, acetic acid bacteria grow to 0.001 to 0.01%, and acetic acid is produced at a high concentration of 4 to 20%. In addition, amino acids and polysaccharides are generated.
In the food of the present invention, acetic acid bacteria are recovered after reducing the acetic acid concentration to 0.3% or less.
＜酢酸菌の粉砕物＞
本発明の食品に用いる酢酸菌の粉砕物は、酢酸菌を粉砕したものであればいずれのものでもよく、フレンチプレスによる押圧、又は超音波処理等の方法等、常法に則り、粉砕すればよい。
<Acid bacteria pulverized product>
The pulverized product of acetic acid bacteria used in the food of the present invention may be any one as long as the acetic acid bacteria are pulverized, and if pulverized according to a conventional method such as pressing by a French press or ultrasonic treatment. Good.
＜酢酸菌又はその粉砕物の形態＞
本発明の食品に酢酸菌又はその粉砕物を含有させる形態としては、例えば、酢酸菌をそのまま、あるいはその粉砕物を乾燥処理した形態、デキストリンや乳糖等を加えて造粒した形態、又は炭酸カルシウムやシリカ等といった多孔質素材のマクロ孔の中に吸着させた形態等が挙げられる。
特に、酢酸菌を粉砕せずに用いたものは、酸化劣化を生じ難いため、苦味低減効果を奏しやすい。
なお、酢酸菌の形態は、本発明の食品を電子顕微鏡で観察することにより、目視で確認することができる。
<Form of acetic acid bacteria or pulverized product thereof>
Examples of the form in which the foodstuff of the present invention contains acetic acid bacteria or a pulverized product thereof include, for example, acetic acid bacteria as they are, or a form obtained by drying the pulverized product, a form granulated by adding dextrin or lactose, or calcium carbonate And a form adsorbed in macropores of a porous material such as silica.
In particular, those using acetic acid bacteria without being pulverized are less likely to cause oxidative degradation, and thus tend to have a bitter taste reducing effect.
In addition, the form of acetic acid bacteria can be confirmed visually by observing the foodstuff of this invention with an electron microscope.
＜酢酸菌又はその粉砕物の含有量＞
本発明の食品において、酢酸菌又はその粉砕物の含有量は、肝臓エキス及び／又はオルニチンとの含有比率によるため、本発明の効果を発揮すれば特に限定されないが、食品全体に対し酢酸菌換算量で０．０３％以上３５％以下含有されればよく、さらに０．１％以上２５％以下含有するとよい。
<Content of acetic acid bacteria or pulverized product thereof>
In the food of the present invention, the content of acetic acid bacteria or pulverized product thereof depends on the content ratio with the liver extract and / or ornithine and is not particularly limited as long as the effect of the present invention is exhibited. It may be contained in an amount of 0.03% to 35%, and more preferably 0.1% to 25%.
＜肝臓エキス１部に対する酢酸菌の含有量＞
本発明の食品は、肝臓エキス特有の苦味が低減された食品が得られ易いことから、肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．０５部以上であると良く、さらに０．２部以上、０．８部以上であると良い。
なお、上限は規定するものではないが、３０部より多く含有したとしても、含有量に応じた本発明の効果が得られ難く、経済的ではないので、上限は３０部とすると良い。
<Content of acetic acid bacteria with respect to 1 part of liver extract>
Since the food of the present invention is easy to obtain a food with reduced bitterness peculiar to liver extract, the content of acetic acid bacteria or its pulverized product relative to 1 part of liver extract (in terms of solid content) is 0 in terms of acetic acid bacteria. .05 parts or more, more preferably 0.2 parts or more, and 0.8 parts or more.
In addition, although an upper limit is not prescribed | regulated, even if it contains more than 30 parts, since the effect of this invention according to content is difficult to be acquired and it is not economical, an upper limit is good to be 30 parts.
＜オルニチン１部に対する酢酸菌の含有量＞
本発明の食品は、オルニチン特有の苦味を低減できる食品が得られ易いことから、オルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．０１部以上であると良く、さらに０．０４部以上、０．２５部以上であると良い。
なお、上限は規定するものではないが、４部より多く含有したとしても、含有量に応じた本発明の効果が得られ難く、経済的ではないので、上限は４部とすると良い。
<Content of acetic acid bacteria to 1 part of ornithine>
Since the food of the present invention is easy to obtain a food that can reduce the bitterness peculiar to ornithine, the content of acetic acid bacteria or pulverized product thereof with respect to 1 part of ornithine is preferably 0.01 parts or more in terms of acetic acid bacteria. Furthermore, it is good that it is 0.04 part or more and 0.25 part or more.
In addition, although an upper limit is not prescribed | regulated, even if it contains more than 4 parts, since the effect of this invention according to content is difficult to be acquired and it is not economical, an upper limit is good to set it as 4 parts.
＜酢酸＞
本発明の食品は、肝臓エキス及び／又はオルニチンそれぞれに特有の苦味が低減された食品を得るために、酢酸濃度は０．３％以下であり、さらに０．１％以下であると良く、本発明は、酢酸濃度０％も含まれる。
酢酸濃度が０．３％より多いと、酢酸特有の鼻に残る酸味によって、素材が有する苦味が強調されてしまう。
なお、酢酸菌を培養すると培地中に酢酸が産生される。そこで、本発明の食品に酢酸菌又はその粉砕物を添加する際は、水溶性成分である酢酸等と不溶性成分である酢酸菌体とを遠心処理等で分離回収し、酢酸濃度を上記濃度まで低下させる。
<Acetic acid>
The food product of the present invention may have a concentration of acetic acid of 0.3% or less and further 0.1% or less in order to obtain a food product with reduced bitterness specific to liver extract and / or ornithine. The invention also includes an acetic acid concentration of 0%.
If the acetic acid concentration is higher than 0.3%, the bitter taste of the material is emphasized by the sourness that remains in the nose peculiar to acetic acid.
When acetic acid bacteria are cultured, acetic acid is produced in the medium. Therefore, when adding acetic acid bacteria or a pulverized product thereof to the food of the present invention, acetic acid or the like as a water-soluble component and acetic acid bacteria as an insoluble component are separated and recovered by centrifugation or the like, and the acetic acid concentration is increased to the above concentration. Reduce.
＜アスコルビン酸又はその塩＞
本発明に用いる酢酸菌又はその粉砕物は、酸素によって褐変等の酸化劣化を生じると、本発明の効果が得られ難くなることから、本発明の食品は、酸化防止剤としてアスコルビン酸又はその塩を含有するとよい。
また、アスコルビン酸又はその塩の含有量は、本発明の効果を維持できる量であれば特に限定されないが、例えば、０．０１％以上５％以下であると良く、さらに０．０５％以上２％以下であると良い。
<Ascorbic acid or its salt>
The acetic acid bacterium or the pulverized product thereof used in the present invention is difficult to obtain the effects of the present invention when it undergoes oxidative degradation such as browning due to oxygen. Therefore, the food of the present invention contains ascorbic acid or a salt thereof as an antioxidant. It is good to contain.
Further, the content of ascorbic acid or a salt thereof is not particularly limited as long as the effect of the present invention can be maintained. For example, it is preferably 0.01% or more and 5% or less, and more preferably 0.05% or more and 2 % Or less.
＜遊離アミノ酸、又はそれらの塩＞
遊離アミノ酸、又はそれらの塩のマスキング効果により、肝臓エキス及び／又はオルニチンそれぞれに特有の苦みをより低減できることから、本発明の食品は、さらに２種以上の特定の遊離アミノ酸、又はそれらの塩を配合するとよい。
ここで、２種以上の特定の遊離アミノ酸、又はそれらの塩としては、グルタミン酸、アスパラギン酸、リジン、及びアルギニンの少なくともいずれか１種の遊離アミノ酸、又はそれらの塩であるとよく、
さらに、グルタミン酸及びアスパラギン酸の少なくともいずれか１種の酸性アミノ酸、又はそれらの塩と、
リジン及びアルギニンの少なくともいずれか１種の塩基性アミノ酸、又はそれらの塩とを組み合わせて配合するとよい。
<Free amino acids or salts thereof>
Since the bitterness peculiar to each of liver extract and / or ornithine can be further reduced by the masking effect of free amino acids or salts thereof, the food of the present invention further contains two or more specific free amino acids or salts thereof. It is good to mix.
Here, the two or more specific free amino acids or salts thereof may be at least one free amino acid of glutamic acid, aspartic acid, lysine, and arginine, or a salt thereof.
Furthermore, at least any one acidic amino acid of glutamic acid and aspartic acid, or a salt thereof,
It is good to mix | blend combining at least any 1 type of basic amino acids of lysine and arginine, or those salts.
＜遊離アミノ酸、又はそれらの塩の配合量＞
本発明の食品において、遊離アミノ酸、又はそれらの塩の配合量は、本発明の効果を発揮すれば特に限定されないが、例えば、遊離アミノ酸換算量で０．００１％以上２５％以下配合すればよい。
<Amount of free amino acids or their salts>
In the food of the present invention, the amount of free amino acids or salts thereof is not particularly limited as long as the effects of the present invention are exhibited. For example, the amount of free amino acids may be 0.001% or more and 25% or less. .
＜酢酸菌と遊離アミノ酸、又はそれらの塩の配合比率＞
本発明の食品に用いる酢酸菌と前述の遊離アミノ酸、又はそれらの塩との配合比率は、本発明の効果が得られ易いことから、
酢酸菌：酸性アミノ酸＝２０：１〜１：２０とすることができ、さらに１：１０〜１０：１とすることができる。
同様に、酢酸菌：塩基性アミノ酸＝２０：１〜１：２０とすることができ、さらに１：１０〜１０：１とすることができる。
なお、酢酸菌の粉砕物を配合する場合、上記配合比率は酢酸菌換算として算出し、
アミノ酸塩を配合する場合は、遊離アミノ酸換算として算出する。
<Combination ratio of acetic acid bacteria and free amino acids or salts thereof>
Since the compounding ratio of the acetic acid bacterium used in the food of the present invention and the above-mentioned free amino acids, or salts thereof is easy to obtain the effects of the present invention
Acetic acid bacteria: acidic amino acid = 20: 1 to 1:20, and further 1:10 to 10: 1.
Similarly, it can be acetic acid bacteria: basic amino acid = 20: 1 to 1:20, and further can be 1:10 to 10: 1.
In addition, when blending the pulverized product of acetic acid bacteria, the blending ratio is calculated as acetic acid bacteria conversion,
When an amino acid salt is blended, it is calculated as a free amino acid.
＜その他の原料＞
本発明の食品には、上述した肝臓エキス、オルニチン、酢酸菌又はその粉砕物、酢酸、アスコルビン酸又はその塩以外の食品素材を本発明の効果が損なわれない範囲で適宜添加することができる。
具体的には、砂糖、ショ糖、ブドウ糖、果糖ブドウ糖、水あめ、還元水あめ、オリゴ糖、還元オリゴ糖、乳糖、又ははちみつ等の糖類、
スクラロース、アスパルテーム、エリスリトール、Ｌ−フェニルアラニン化合物、アセスルファムＫ、又はステビア等の甘味料、
ビタミンＢ等の各種ビタミン類、
キサンタンガム、タマリンドシードガム、ジェランガム、グアガム、アラビアガム、又はサイリュームシードガム等の増粘多糖類、馬鈴薯澱粉、トウモロコシ澱粉、うるち米澱粉、小麦澱粉、タピオカ澱粉、ワキシコーンスターチ、もち米澱粉などの澱粉、湿熱処理澱粉、又は加工澱粉等の澱粉類、
カルボキシメチルセルロースナトリウム、アルギン酸ナトリウム、カラギーナンなどの安定剤、
菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油等の動植物油又はこれらの精製油（サラダ油）、あるいはＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的、又は酵素的処理等を施して得られる油脂等の食用油脂、
ビタミンＥ等の酸化防止剤、
ウコンエキス、ビサクロン、タウリン、カルニチン、亜鉛酵母、色素、香料等が挙げられる。
<Other raw materials>
To the food of the present invention, food materials other than the liver extract, ornithine, acetic acid bacterium or pulverized product thereof, acetic acid, ascorbic acid or a salt thereof described above can be appropriately added as long as the effects of the present invention are not impaired.
Specifically, sugars such as sugar, sucrose, glucose, fructose glucose, syrup, reduced syrup, oligosaccharide, reduced oligosaccharide, lactose, or honey,
Sweeteners such as sucralose, aspartame, erythritol, L-phenylalanine compounds, acesulfame K, or stevia,
Various vitamins such as vitamin B,
Thickening polysaccharides such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, or silly seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, starch such as glutinous rice starch, Starches such as wet heat-treated starch or processed starch,
Stabilizers such as sodium carboxymethylcellulose, sodium alginate, carrageenan,
Canola oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT (medium chain fatty acid triglyceride), diglyceride, Edible fats and oils such as oils and fats obtained by applying chemical or enzymatic treatments such as hydrogenated oil and transesterified oil,
Antioxidants such as vitamin E,
Examples include turmeric extract, bisaclone, taurine, carnitine, zinc yeast, pigments, and fragrances.
次に、本発明を実施例、比較例及び試験例に基づき、さらに説明する。
なお、本発明はこれに限定するものではない。
Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
Note that the present invention is not limited to this.
［調製例１］（酢酸菌又はその粉砕物の調製方法）
エタノール４％、酵母エキス０．２％、及び清水９５．７％に酢酸菌（Gluconacetobacter Swingsii）０．１％を添加し、品温３０℃、通気量４Ｌ／ｍｉｎの条件で、２４時間培養を行った。
得られた酢酸菌溶液に遠心濃縮処理を施した後、培地を清水で数回洗浄して流し、１０％酢酸菌溶液を調製した。
次に、１０％酢酸菌溶液に、入口品温１７０℃、出口品温６５℃の噴霧乾燥処理を施し、粒径０．５〜５μｍの酢酸菌粉末（酢酸菌含量ほぼ１００％）を調製した。
[Preparation Example 1] (Method for preparing acetic acid bacteria or pulverized product thereof)
Acetic acid bacteria (Gluconacetobacter Swingsii) 0.1% was added to ethanol 4%, yeast extract 0.2%, and fresh water 95.7%, and cultured for 24 hours under conditions of 30 ° C product temperature and 4 L / min air flow rate. went.
The obtained acetic acid bacterium solution was subjected to a centrifugal concentration treatment, and then the medium was washed several times with clean water and washed to prepare a 10% acetic acid bacterium solution.
Next, the 10% acetic acid bacteria solution was spray-dried at an inlet product temperature of 170 ° C. and an outlet product temperature of 65 ° C. to prepare acetic acid bacteria powder having a particle size of 0.5 to 5 μm (acetic acid bacteria content approximately 100%). .
［調製例２］（酢酸菌又はその粉砕物の調製方法）
調製例１と同様の方法により、１０％酢酸菌溶液を調製した。
次に、１０％酢酸菌溶液を超音波処理し、１０％酢酸菌粉砕物を得た。
得られた１０％酢酸菌粉砕物を、凍結乾燥機（東京理化器械株式会社製）を用いて、真空度４０Ｐａ、棚温度６５℃で凍結乾燥し、粉末状の酢酸菌粉砕物を調製した。
[Preparation Example 2] (Method for preparing acetic acid bacteria or pulverized product thereof)
A 10% acetic acid bacteria solution was prepared in the same manner as in Preparation Example 1.
Next, the 10% acetic acid bacteria solution was subjected to ultrasonic treatment to obtain a 10% acetic acid bacteria pulverized product.
The obtained 10% acetic acid bacteria pulverized product was freeze-dried at a vacuum degree of 40 Pa and a shelf temperature of 65 ° C. using a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.) to prepare a powdered acetic acid bacteria pulverized product.
［調製例３］（酢酸菌又はその粉砕物の調製方法）
エタノール４％、酵母エキス０．２％、及び清水９５．７％に酢酸菌（Gluconacetobacter kombuchae, NBRC14816）０．１％を添加し、品温３０℃、通気量４Ｌ／ｍｉｎの条件で、２４時間培養を行った。
得られた酢酸菌溶液に遠心濃縮処理を施した後、培地を清水洗浄で除去し、１０％酢酸菌溶液を調製した。
次に、１０％酢酸菌溶液１０％、グルタミン酸ナトリウム０．５％、アスパラギン酸ナトリウム０．５％、Ｌ−アルギニン１％、デキストリン１０％、清水７８％を撹拌混合後、入口品温１７０℃、出口品温６５℃の噴霧乾燥処理を施し、酢酸菌と遊離アミノ酸、又はそれらの塩の配合比率が、酢酸菌：酸性アミノ酸＝１：１、酢酸菌：塩基性アミノ酸＝１：１である、酢酸菌粉末を調製した。
[Preparation Example 3] (Method for preparing acetic acid bacteria or pulverized product thereof)
Acetic acid bacteria (Gluconacetobacter kombuchae, NBRC14816) 0.1% was added to ethanol 4%, yeast extract 0.2%, and fresh water 95.7%, and the product temperature was 30 ° C. and the air flow rate was 4 L / min for 24 hours. Culture was performed.
The obtained acetic acid bacteria solution was subjected to centrifugal concentration treatment, and then the medium was removed by washing with fresh water to prepare a 10% acetic acid bacteria solution.
Next, after stirring and mixing 10% acetic acid bacteria solution 10%, sodium glutamate 0.5%, sodium aspartate 0.5%, L-arginine 1%, dextrin 10% and fresh water 78%, the inlet product temperature was 170 ° C., A spray drying treatment at an outlet product temperature of 65 ° C. is performed, and the mixing ratio of acetic acid bacteria and free amino acids or salts thereof is acetic acid bacteria: acidic amino acids = 1: 1, acetic acid bacteria: basic amino acids = 1: 1, Acetic acid bacteria powder was prepared.
［調製例４］（酢酸菌又はその粉砕物の調製方法）
調製例３と同様の方法で、１０％酢酸菌溶液を調製した。
次に、１０％酢酸菌溶液１０％、グルタミン酸ナトリウム２．５％、アスパラギン酸ナトリウム２．５％、リジン塩酸塩５％、デキストリン１５％、清水６５％を撹拌混合後、入口品温１７０℃、出口品温６５℃の噴霧乾燥処理を施し、酢酸菌と遊離アミノ、又はそれらの塩の配合比率が、酢酸菌：酸性アミノ酸＝１：５、酢酸菌：塩基性アミノ酸＝１：５である、酢酸菌粉末を調製した。
[Preparation Example 4] (Method for preparing acetic acid bacteria or pulverized product thereof)
A 10% acetic acid bacteria solution was prepared in the same manner as in Preparation Example 3.
Next, after stirring and mixing 10% acetic acid bacteria solution 10%, sodium glutamate 2.5%, sodium aspartate 2.5%, lysine hydrochloride 5%, dextrin 15%, and fresh water 65%, the inlet product temperature is 170 ° C., A spray drying treatment at an outlet product temperature of 65 ° C. is performed, and the mixing ratio of acetic acid bacteria and free amino or a salt thereof is acetic acid bacteria: acidic amino acid = 1: 5, acetic acid bacteria: basic amino acid = 1: 5, Acetic acid bacteria powder was prepared.
［実施例１］（容器入り食品の調製）
配合表１に基づいて、肝臓エキス（固形分含量１５％）、調製例１で調製した酢酸菌粉末、酢酸、清水を混合し、実施例１の試験液を調製した。得られた試験液を残存酸素濃度が１０％Ｏ２以下になるように窒素置換しながら、スチール製容器に密封充填し、本発明の容器入り食品を調製した。
なお、肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で１．７部であった。
[Example 1] (Preparation of food in a container)
Based on Formulation Table 1, liver extract (solid content 15%), acetic acid bacteria powder prepared in Preparation Example 1, acetic acid, and fresh water were mixed to prepare a test solution of Example 1. The obtained test solution was hermetically filled in a steel container while substituting with nitrogen so that the residual oxygen concentration was 10% O 2 or less to prepare a food product in a container of the present invention.
In addition, the content of acetic acid bacteria or the pulverized product thereof with respect to 1 part of liver extract (in terms of solid content) was 1.7 parts in terms of acetic acid bacteria.
［配合表１］
肝臓エキス（固形分含量１５％） ０．８％
調製例１で調製した酢酸菌粉末 ０．２％
酢酸 ０．０５％
清水で １００％
[Composition Table 1]
Liver extract (solid content 15%) 0.8%
Acetic acid bacteria powder prepared in Preparation Example 1 0.2%
Acetic acid 0.05%
100% with Shimizu
［試験例１］
酢酸菌又はその粉砕物添加の有無、及び酢酸濃度による、肝臓エキス特有の苦味が低減される効果について調べるため、肝臓エキス及び酢酸菌粉末を表１に記載の含有量に変更した以外は、実施例１と同様の調製方法で、比較例１及び２の容器入り食品を調製した。
次に、実施例１、並びに比較例１及び２で調製したそれぞれの容器入り食品について、官能評価を行った。
具体的には、比較例１の苦味を基準に、容器入り食品を１ｍＬずつ舌の上に滴下して相対評価を行った。
[Test Example 1]
In order to investigate the effect of reducing the bitterness peculiar to liver extract due to the presence or absence of acetic acid bacteria or its pulverized product and the concentration of acetic acid, it was carried out except that the contents of liver extract and acetic acid bacteria powder were changed to the contents shown in Table 1. By the same preparation method as in Example 1, the foods in containers of Comparative Examples 1 and 2 were prepared.
Next, sensory evaluation was performed on the foods in the containers prepared in Example 1 and Comparative Examples 1 and 2.
Specifically, based on the bitterness of Comparative Example 1, 1 mL of the food contained in the container was dropped onto the tongue for relative evaluation.
評価は、下記の評価基準に従ったものである。
＜肝臓エキス特有の苦味＞
◎：比較例１よりも、肝臓エキス特有の苦味が非常に低減されていた。
〇：比較例１よりも、肝臓エキス特有の苦味が低減されていた。
△：比較例１よりも、肝臓エキス特有の苦味が若干低減されていた。
×：比較例１と同程度に肝臓エキス特有の苦味を感じた。
The evaluation is in accordance with the following evaluation criteria.
<Bitter taste peculiar to liver extract>
(Double-circle): The bitterness peculiar to a liver extract was reduced significantly rather than the comparative example 1.
O: The bitterness peculiar to a liver extract was reduced rather than the comparative example 1.
(Triangle | delta): The bitterness peculiar to a liver extract was reduced a little compared with the comparative example 1.
X: The bitterness peculiar to a liver extract was felt to the same extent as in Comparative Example 1.
［表１］
表１に示す通り、実施例１のみ肝臓エキス特有の苦味は低減されていた。
さらに、実施例１、並びに比較例１及び２で調製したそれぞれの容器入り食品を常温（１５〜２５℃）で１ヶ月保存後に開封し、肝臓エキス特有の苦味について評価したところ、表１と同様の結果が得られた。
以上より、肝臓エキスを含有する、容器入り食品において、酢酸菌又はその粉砕物を含有し、酢酸濃度が０．３％以下であり、前記容器が、酸素遮断性容器であると、肝臓エキス特有の苦味が低減され、しかも保存後もその効果が維持されることが理解できる。
As shown in Table 1, the bitterness peculiar to the liver extract only in Example 1 was reduced.
Furthermore, each foodstuff in a container prepared in Example 1 and Comparative Examples 1 and 2 was opened after storage for 1 month at room temperature (15 to 25 ° C.) and evaluated for the bitterness peculiar to liver extract. Results were obtained.
As mentioned above, in a food containing a liver extract, containing acetic acid bacteria or a pulverized product thereof, the acetic acid concentration is 0.3% or less, and the container is an oxygen-blocking container, It can be understood that the bitter taste of the food is reduced and the effect is maintained even after storage.
［実施例２］（容器入り食品の調製）
配合表２に基づいて、オルニチン、調製例１で調製した酢酸菌粉末、酢酸、清水を混合し、実施例２の試験液を調製した。得られた試験液を窒素置換しながらスチール製容器に密封充填し、本発明の容器入り食品を調製した。
なお、オルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．２５部であった。
[Example 2] (Preparation of food in a container)
Based on Formulation Table 2, ornithine, acetic acid bacteria powder prepared in Preparation Example 1, acetic acid, and fresh water were mixed to prepare a test solution of Example 2. The obtained test solution was hermetically filled into a steel container while substituting with nitrogen to prepare the food in the container of the present invention.
In addition, the content of the acetic acid bacterium or the pulverized product thereof with respect to 1 part of ornithine was 0.25 parts in terms of the amount of acetic acid bacteria.
［配合表２］
オルニチン ０．８％
調製例１で調製した酢酸菌粉末 ０．２％
酢酸 ０．０５％
清水で １００％
[Composition table 2]
Ornithine 0.8%
Acetic acid bacteria powder prepared in Preparation Example 1 0.2%
Acetic acid 0.05%
100% with Shimizu
［試験例２］
酢酸菌又はその粉砕物添加の有無、及び酢酸濃度による、オルニチンの苦味が低減される効果について調べるため、オルニチン及び酢酸菌粉末を表２に記載の含有量に変更した以外は、実施例２と同様の調製方法で、比較例３及び４の容器入り食品を調製した。
次に、実施例２、並びに比較例３及び４で調製したそれぞれの容器入り食品について、官能評価を行った。
具体的には、比較例３の苦味を基準に、容器入り食品を１ｍＬずつ舌の上に滴下して相対評価を行った。
[Test Example 2]
In order to investigate the effect of reducing the bitter taste of ornithine by the presence or absence of acetic acid bacteria or its pulverized product and the concentration of acetic acid, Example 2 and Example 2 except that ornithine and acetic acid bacteria powder were changed to the contents shown in Table 2 The foodstuffs in containers of Comparative Examples 3 and 4 were prepared by the same preparation method.
Next, sensory evaluation was performed on the foods in the containers prepared in Example 2 and Comparative Examples 3 and 4.
Specifically, based on the bitter taste of Comparative Example 3, 1 mL of the food contained in the container was dropped on the tongue for relative evaluation.
評価は、下記の評価基準に従ったものである。
＜オルニチン特有の苦味＞
◎：比較例３よりも、オルニチン特有の苦味が非常に低減されていた。
〇：比較例３よりも、オルニチン特有の苦味が低減されていた。
△：比較例３よりも、オルニチン特有の苦味が若干低減されていた。
×：比較例３と同程度にオルニチン特有の苦味を感じた。
The evaluation is in accordance with the following evaluation criteria.
<Ornithine-specific bitterness>
A: The bitterness peculiar to ornithine was greatly reduced as compared with Comparative Example 3.
◯: Ornithine-specific bitterness was reduced as compared with Comparative Example 3.
Δ: Ornithine-specific bitterness was slightly reduced as compared with Comparative Example 3.
X: Ornithine-specific bitterness was felt to the same extent as in Comparative Example 3.
［表２］
表２に示す通り、実施例２のみオルニチン特有の苦味は低減されていた。
さらに、実施例２、並びに比較例３及び４で調製したそれぞれの容器入り試験液を常温（１５〜２５℃）で１ヶ月保存後に開封し、オルニチン特有の苦味について評価したところ、表２と同様の結果が得られた。
以上より、オルニチンを含有する、容器入り食品において、酢酸菌又はその粉砕物を含有し、酢酸濃度が０．３％以下であり、前記容器が、酸素遮断性容器であると、オルニチン特有の苦味が低減され、しかも保存後もその効果が維持されることが理解できる。
As shown in Table 2, the bitterness peculiar to ornithine was reduced only in Example 2.
Further, each of the test solutions in containers prepared in Example 2 and Comparative Examples 3 and 4 was opened after storage for 1 month at room temperature (15 to 25 ° C.) and evaluated for ornithine-specific bitterness. Results were obtained.
As described above, in a food containing container containing ornithine, acetic acid bacteria or a pulverized product thereof is contained, the acetic acid concentration is 0.3% or less, and the container is an oxygen-blocking container. It can be understood that the effect is reduced and the effect is maintained even after storage.
［実施例３］（容器入り食品の調製）
配合表３に基づいて、肝臓エキス（固形分含量１５％）、オルニチン、調製例１で調製した酢酸菌粉末、酢酸、清水を混合し、実施例３の試験液を調製した。得られた試験液を、窒素置換しながらスチール製容器に密封充填し、本発明の容器入り食品を調製した。
[Example 3] (Preparation of food in a container)
Based on Formulation Table 3, liver extract (solid content 15%), ornithine, acetic acid bacteria powder prepared in Preparation Example 1, acetic acid, and fresh water were mixed to prepare a test solution of Example 3. The obtained test solution was hermetically filled into a steel container while purging with nitrogen to prepare a food in a container of the present invention.
［配合表３］
肝臓エキス（固形分含量１５％） ０．８％
オルニチン ０．８％
調製例１で調製した酢酸菌粉末 ０．４％
酢酸 ０．０５％
清水で １００％
[Composition Table 3]
Liver extract (solid content 15%) 0.8%
Ornithine 0.8%
Acetic acid bacteria powder prepared in Preparation Example 0.4 0.4%
Acetic acid 0.05%
100% with Shimizu
［試験例３］
酢酸菌又はその粉砕物添加の有無、及び酢酸濃度による、苦味低減効果について調べるため、肝臓エキス、オルニチン、酢酸及び酢酸菌粉末を表３に記載の含有量に変更した以外は、実施例３と同様の調製方法で、比較例５及び６の容器入り食品を調製した。
次に、実施例３、並びに比較例５及び６で調製したそれぞれの容器入り食品について、官能評価を行った。
具体的には、比較例５の苦味を基準に、容器入り食品を１ｍＬずつ舌の上に滴下して相対評価を行った。
[Test Example 3]
In order to examine the bitterness reduction effect due to the presence or absence of acetic acid bacteria or pulverized product thereof and the concentration of acetic acid, Example 3 and Example 3 except that the liver extract, ornithine, acetic acid, and acetic acid bacteria powder were changed to the contents shown in Table 3 By the same preparation method, the foodstuffs in containers of Comparative Examples 5 and 6 were prepared.
Next, sensory evaluation was performed on the foods in the containers prepared in Example 3 and Comparative Examples 5 and 6.
Specifically, based on the bitter taste of Comparative Example 5, 1 mL of the food contained in the container was dropped on the tongue for relative evaluation.
評価は、下記の評価基準に従ったものである。
＜容器入り食品の苦味＞
◎：比較例５よりも、苦味が非常に低減されていた。
〇：比較例５よりも、苦味が低減されていた。
△：比較例５よりも、苦味が若干低減されていた。
×：比較例５と同程度に苦味を感じた。
The evaluation is in accordance with the following evaluation criteria.
<Bitter taste of food in containers>
A: Bitterness was greatly reduced as compared with Comparative Example 5.
O: Bitterness was reduced as compared with Comparative Example 5.
Δ: Bitterness was slightly reduced as compared with Comparative Example 5.
X: Bitterness was felt to the same extent as in Comparative Example 5.
［表３］
表３に示す通り、実施例３のみ容器入り食品の苦味は低減されていた。
さらに、実施例３、並びに比較例５及び６で調製したそれぞれの容器入り食品を常温で１ヶ月保存後に開封し、官能評価したところ、表３と同様の結果が得られた。
以上より、肝臓エキス及びオルニチンを含有する、容器入り食品において、酢酸菌又はその粉砕物を含有し、酢酸濃度が０．３％以下であり、前記容器が、酸素遮断性容器であると、苦味が低減され、しかも保存後もその効果が維持されることが理解できる。
As shown in Table 3, only in Example 3, the bitterness of the food contained in the container was reduced.
Furthermore, when the foods in containers prepared in Example 3 and Comparative Examples 5 and 6 were stored at room temperature for 1 month and opened for sensory evaluation, the same results as in Table 3 were obtained.
From the above, in a food containing a container containing liver extract and ornithine, acetic acid bacteria or a pulverized product thereof, acetic acid concentration is 0.3% or less, and the container is an oxygen-blocking container, bitterness It can be understood that the effect is reduced and the effect is maintained even after storage.
［試験例４］
酢酸菌又はその粉砕物と肝臓エキスの配合比率と、本発明の効果の関連について調べるため、表４に記載の含有量に変更する以外は実施例１と同様の調製方法で、実施例４乃至７の容器入り食品を調製し、試験例１の評価基準を用いて官能評価を行った。
その結果、肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．０５部以上であると良く、さらに０．２部以上、０．８部以上であるとより顕著な効果を得られた（表４）。
[Test Example 4]
In order to examine the relationship between the ratio of acetic acid bacteria or a pulverized product thereof and liver extract and the effect of the present invention, the same preparation method as in Example 1 except that the content is changed to the contents shown in Table 4, Examples 4 to Seven foods in a container were prepared, and sensory evaluation was performed using the evaluation criteria of Test Example 1.
As a result, the content of acetic acid bacteria or pulverized product thereof with respect to 1 part of liver extract (in terms of solid content) is preferably 0.05 parts or more in terms of acetic acid bacteria, and further 0.2 parts or more, 0.8 parts A more remarkable effect was obtained when it was above (Table 4).
［表４］
［試験例５］
酢酸菌又はその粉砕物とオルニチンの配合比率と、本発明の効果の関連について調べるため、表５に記載の含有量に変更する以外は実施例２と同様の調製方法で、実施例８乃至１１の容器入り食品を調製し、試験例２の評価基準を用いて官能評価を行った。
その結果、オルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．０１部以上であると良く、さらに０．０４部以上、０．２５部以上であるとより顕著な効果を得られた（表５）。
[Test Example 5]
In order to investigate the relationship between the ratio of acetic acid bacteria or a pulverized product thereof and ornithine and the effect of the present invention, the same preparation method as in Example 2 except that the content is changed to the content described in Table 5, Examples 8 to 11 A food product in a container was prepared, and sensory evaluation was performed using the evaluation criteria of Test Example 2.
As a result, the content of the acetic acid bacterium or the pulverized product thereof with respect to 1 part of ornithine is preferably 0.01 parts or more in terms of acetic acid bacteria, and more markedly 0.04 parts or more and 0.25 parts or more. (Table 5).
［表５］
［試験例６］
酢酸菌の種類による苦味低減効果について調べるため、酢酸菌の種類を表５に記載の酢酸菌に変更した以外は実施例３と同様の調製方法で、実施例１２乃至１４の容器入り食品を調製し、試験例３と評価基準を用いて官能評価を行った。
[Test Example 6]
In order to investigate the bitterness reduction effect by the type of acetic acid bacteria, the foods in containers of Examples 12 to 14 were prepared by the same preparation method as Example 3 except that the type of acetic acid bacteria was changed to the acetic acid bacteria described in Table 5. Then, sensory evaluation was performed using Test Example 3 and evaluation criteria.
［表６］
表６より、全ての実施例において、容器入り食品の苦味が低減され、しかも保存後もその効果が維持されていた。
また、グルコンアセトバクター属の酢酸菌の方が、本発明の効果が得られ易いことが理解できる（実施例３、１２及び１３）。
特に、グルコンアセトバクター属の中でも、例えば、グルコンアセトバクター・キシリヌス、又はグルコンアセトバクター・スウィングシの方が、本発明の効果が顕著に現れた（実施例３及び１２）。
From Table 6, in all Examples, the bitterness of the food contained in the container was reduced, and the effect was maintained after storage.
In addition, it can be understood that the effect of the present invention can be easily obtained with acetic acid bacteria belonging to the genus Gluconacetobacter (Examples 3, 12 and 13).
In particular, among the genus Glucon Acetobacter, for example, Glucon Acetobacter xylinus or Glucon Acetobacter swingus showed a remarkable effect of the present invention (Examples 3 and 12).
［実施例１５〜１７］
使用する酢酸菌粉末を調製例２〜４に変更した以外は、実施例３の調製方法に準じて実施例１５〜１７の容器入り食品を調製した。
ただし、酢酸菌含量を考慮して、調製例３の酢酸菌粉末は５．２％、調製例４の酢酸菌粉末は８．４％使用した。
得られた容器入り食品を試験例３と同様の方法で評価したところ、実施例１６及び１７の容器入り食品は実施例３と同等以上の効果が得られ、肝臓エキスとオルニチンそれぞれに特有の苦みが全く感じられなかった。
それに対して、実施例１５の容器入り食品は苦味は低減されていたものの、実施例３の方がより低減されていた。
[Examples 15 to 17]
The foods in containers of Examples 15 to 17 were prepared according to the preparation method of Example 3, except that the acetic acid bacteria powder used was changed to Preparation Examples 2 to 4.
However, in consideration of the content of acetic acid bacteria, 5.2% of the acetic acid bacteria powder of Preparation Example 3 and 8.4% of the acetic acid bacteria powder of Preparation Example 4 were used.
When the obtained food in a container was evaluated by the same method as in Test Example 3, the foods in the containers of Examples 16 and 17 had an effect equal to or higher than that of Example 3, and the bitterness specific to each of liver extract and ornithine. Was not felt at all.
On the other hand, although the bitterness was reduced in the foodstuff in a container of Example 15, Example 3 was further reduced.
［実施例１８、１９］（容器入り食品 打錠物）
配合表４に基づいて、実施例１８の錠剤を調製した。
つまり、調製例１で調製した酢酸菌粉末、デキストリン（松谷化学工業（株）製、「ＴＫ−１６」、ＤＥ値１６）、結晶セルロース（旭化成（株）製、「アビセル」）、乳糖、アスコルビン酸、ウコンエキス粉末を粉体混合し、肝臓エキス（固形分含量１５％）、コーンスターチ、乳化剤を加えて、流動層造粒機にて水と共に噴霧して乾燥させた後、打錠機にて錠剤を製し、窒素置換しながらアルミパウチに包装した。
実施例１８の錠剤における肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で２．７部であった。
また、配合表４の肝臓エキスをオルニチンに置き換える以外は、実施例１８と同様の方法で調製することで、実施例１９の錠剤を得た。実施例１９の錠剤におけるオルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．４部であった。
[Examples 18 and 19] (Food tablets in containers)
Based on Formulation Table 4, the tablet of Example 18 was prepared.
That is, acetic acid bacteria powder prepared in Preparation Example 1, dextrin (manufactured by Matsutani Chemical Co., Ltd., “TK-16”, DE value 16), crystalline cellulose (manufactured by Asahi Kasei Co., Ltd., “Avicel”), lactose, ascorbine After mixing acid and turmeric extract powder, add liver extract (solid content 15%), corn starch and emulsifier, spray and dry with water in fluid bed granulator, Tablets were made and packaged in aluminum pouches while purging with nitrogen.
The content of acetic acid bacteria or pulverized product thereof with respect to 1 part of liver extract (converted to solid content) in the tablet of Example 18 was 2.7 parts in terms of acetic acid bacteria.
Moreover, the tablet of Example 19 was obtained by preparing by the method similar to Example 18 except replacing the liver extract of the recipe 4 with ornithine. The content of acetic acid bacteria or a pulverized product thereof with respect to 1 part of ornithine in the tablet of Example 19 was 0.4 parts in terms of acetic acid bacteria.
［配合表４］
肝臓エキス（固形分含量１５％） ２５％
調製例１で調製した酢酸菌粉末 １０％
デキストリン ２０％
結晶セルロース １９％
コーンスターチ １５％
乳糖 ５％
乳化剤 ４％
アスコルビン酸 １％
ウコンエキス粉末 １％
計 １００％
[Composition Table 4]
Liver extract (solid content 15%) 25%
10% acetic acid bacteria powder prepared in Preparation Example 1
Dextrin 20%
Crystalline cellulose 19%
Corn starch 15%
Lactose 5%
Emulsifier 4%
Ascorbic acid 1%
Turmeric extract powder 1%
Total 100%
［実施例２０、２１］
使用する酢酸菌粉末を調製例３に変更した以外は、実施例１８の調製方法に準じて実施例２０の錠剤を調製した。
また、使用する酢酸菌粉末を調製例４に変更した以外は、実施例１９の調製方法に準じて実施例２１の錠剤を調製した。
[Examples 20 and 21]
A tablet of Example 20 was prepared according to the preparation method of Example 18 except that the acetic acid bacteria powder used was changed to Preparation Example 3.
Moreover, the tablet of Example 21 was prepared according to the preparation method of Example 19 except having changed the acetic acid bacteria powder to be used to Preparation Example 4.
［比較例７、８］
実施例１６、１７と同様の調製方法により得られた錠剤を窒素置換せずにポリエチレン製のパウチに密封包装した。
[Comparative Examples 7 and 8]
Tablets obtained by the same preparation method as in Examples 16 and 17 were hermetically packaged in polyethylene pouches without replacing with nitrogen.
実施例１８〜２１と比較例７及び８で調製した錠剤を品温２５℃で１ヶ月間保存後に開封し、舌の上にのせて錠剤が溶け始めるのを待ち、肝臓エキスとオルニチンそれぞれの苦味について調べた。
その結果、実施例１８及び２０の錠剤は、肝臓エキス特有の苦味が低減されていたが、比較例７の錠剤は、苦味を強く感じた。
また、実施例１９及び２１の錠剤は、オルニチン特有の苦味が低減されていたが、比較例８の錠剤は、苦味を強く感じた。
特に、実施例２０及び２１の錠剤は、肝臓エキスとオルニチンそれぞれに特有の苦みが全く感じられなかった。
The tablets prepared in Examples 18 to 21 and Comparative Examples 7 and 8 were opened at a product temperature of 25 ° C. for 1 month, then opened and placed on the tongue until the tablets started to melt, and the bitterness of each of liver extract and ornithine Investigated about.
As a result, the tablets of Examples 18 and 20 had reduced bitterness peculiar to the liver extract, but the tablet of Comparative Example 7 felt a strong bitterness.
Moreover, although the tablet of Example 19 and 21 had the bitterness peculiar to ornithine reduced, the tablet of the comparative example 8 felt the bitterness strongly.
In particular, the tablets of Examples 20 and 21 did not feel any bitterness peculiar to the liver extract and ornithine.
［実施例２２、２３］（容器入り食品 清涼飲料水）
配合表５に基づいて、実施例２２の清涼飲料水を調製した。
つまり、肝臓エキス（固形分含量１５％）、調製例２で調製した酢酸菌粉砕物、果糖ブドウ糖液糖、アセスルファムＫ、ジェランガム、アスコルビン酸、グレープフルーツ香料、ｐＨ調製剤、ウコンエキス、タウリン、ナイアシン、イノシトールを常法に則り、添加・混合した。
得られた水溶液を９３℃に加熱したものを、窒素置換しながら１００ｍＬのアルミ容器に密封充填し、清涼飲料水を調製した。
実施例２２の清涼飲料水における肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で３．３部であった。
また、配合表５の肝臓エキスをオルニチンに置き換える以外は、実施例２２と同じ方法で調製することで、実施例２３の清涼飲料水を得た。実施例２３の清涼飲料水におけるオルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．５部であった。
[Examples 22 and 23] (Food in soft drinks)
Based on the recipe 5, the soft drink of Example 22 was prepared.
That is, liver extract (solid content 15%), pulverized acetic acid bacteria prepared in Preparation Example 2, fructose glucose liquid sugar, acesulfame K, gellan gum, ascorbic acid, grapefruit flavor, pH adjuster, turmeric extract, taurine, niacin, Inositol was added and mixed according to a conventional method.
What heated the obtained aqueous solution at 93 degreeC was sealed and filled in a 100 mL aluminum container, nitrogen-substituting, and the soft drink was prepared.
The content of acetic acid bacteria or pulverized product thereof with respect to 1 part (converted to solid content) of liver extract in the soft drink of Example 22 was 3.3 parts in terms of acetic acid bacteria.
Moreover, the soft drink of Example 23 was obtained by preparing by the same method as Example 22 except replacing the liver extract of the recipe 5 with ornithine. The content of acetic acid bacteria or pulverized product thereof with respect to 1 part of ornithine in the soft drink of Example 23 was 0.5 parts in terms of acetic acid bacteria.
［配合表５］
肝臓エキス（固形分含量１５％） ２％
調製例２で調製した酢酸菌粉砕物 １％
果糖ブドウ糖液糖 ４％
アセスルファムＫ ４％
ジェランガム ２％
アスコルビン酸 ０．１％
グレープフルーツ香料 ０．１％
ｐＨ調整剤 ０．１％
ウコンエキス ０．０８％
タウリン ０．０５％
ナイアシン ０．０５％
イノシトール ０．０５％
清水で １００％
[Composition Table 5]
Liver extract (solid content 15%) 2%
1% acetic acid bacteria pulverized product prepared in Preparation Example 2
Fructose glucose liquid sugar 4%
Acesulfame K 4%
Gellan gum 2%
Ascorbic acid 0.1%
Grapefruit flavor 0.1%
pH adjuster 0.1%
Turmeric extract 0.08%
Taurine 0.05%
Niacin 0.05%
Inositol 0.05%
100% with Shimizu
［実施例２４、２５］
使用する酢酸菌粉末を調製例３に変更した以外は、実施例２２の調製方法に準じて実施例２４の清涼飲料水を調製した。
また、使用する酢酸菌粉末を調製例４に変更した以外は、実施例２３の調製方法に準じて実施例２５の清涼飲料水を調製した。
[Examples 24 and 25]
A soft drink of Example 24 was prepared according to the preparation method of Example 22 except that the acetic acid bacteria powder used was changed to Preparation Example 3.
Moreover, the soft drink of Example 25 was prepared according to the preparation method of Example 23 except having changed the acetic acid bacteria powder to be used to Preparation Example 4.
［比較例９、１０］
実施例２２、２３と同様の調製方法により調製した清涼飲料水を、窒素置換せずに１００ｍＬのＰＥＴボトルに充填した。
[Comparative Examples 9 and 10]
Soft drinks prepared by the same preparation method as in Examples 22 and 23 were filled into 100 mL PET bottles without nitrogen replacement.
実施例２２乃至２５と比較例９、１０で調製した清涼飲料水を品温２５℃で1か月間保存後に開封し、喫食して、肝臓エキスとオルニチンそれぞれの苦味について調べた。
その結果、実施例２２及び２４の清涼飲料水は、肝臓エキス特有の苦味が低減されていたが、比較例９の清涼飲料水は、苦味を強く感じた。
また、実施例２３及び２５の清涼飲料水は、オルニチン特有の苦味が低減されていたが、比較例１０の清涼飲料水は、苦味を強く感じた。
特に、実施例２４及び２５の清涼飲料水は、肝臓エキスとオルニチンそれぞれに特有の苦みが全く感じられなかった。
The soft drinks prepared in Examples 22 to 25 and Comparative Examples 9 and 10 were opened after storage for 1 month at a product temperature of 25 ° C., eaten, and examined for the bitterness of the liver extract and ornithine.
As a result, the soft drinks of Examples 22 and 24 had reduced bitterness peculiar to liver extract, but the soft drink of Comparative Example 9 felt a strong bitter taste.
Moreover, although the bitterness peculiar to ornithine was reduced in the soft drinks of Examples 23 and 25, the soft drink of Comparative Example 10 felt a strong bitterness.
In particular, the soft drinks of Examples 24 and 25 did not feel any bitterness peculiar to the liver extract and ornithine.
［実施例２６、２７］（容器入り食品 炭酸飲料）
配合表６に基づいて、実施例２６及び２７の炭酸飲料を調製した。
つまり、肝臓エキス（固形分含量１５％）、調製例１で調製した酢酸菌粉末、果糖ブドウ糖液糖、パイナップル果汁、クエン酸（無水）、Ｌ−アスコルビン酸ナトリウム、クエン酸ナトリウム、マルトオリゴ糖、パイナップル香料、清水を混合した。
得られた水溶液を６５℃１０分間加熱後４０℃以下に冷却したものを、１００ｍＬのアルミ容器に充填後、１．５ｋｇ／ｃｍ２の圧力で炭酸ガスを密封充填し、炭酸飲料を調製した。実施例２６の炭酸飲料における肝臓エキス１部（固形分換算）に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で８．９部であった。
また、配合表６の肝臓エキスをオルニチンに置き換える以外は、実施例２６と同様の方法で調製することで、実施例２７の炭酸飲料を得た。実施例２７の炭酸飲料におけるオルニチン１部に対する酢酸菌又はその粉砕物の含有量は、酢酸菌換算量で０．８部であった。
[Examples 26 and 27] (Food in carbonated drink)
Based on the recipe 6, the carbonated beverages of Examples 26 and 27 were prepared.
That is, liver extract (solid content 15%), acetic acid bacteria powder prepared in Preparation Example 1, fructose glucose liquid sugar, pineapple juice, citric acid (anhydrous), sodium L-ascorbate, sodium citrate, maltooligosaccharide, pineapple A fragrance and fresh water were mixed.
The obtained aqueous solution was heated at 65 ° C. for 10 minutes and then cooled to 40 ° C. or lower, filled in a 100 mL aluminum container, and then sealed with carbon dioxide gas at a pressure of 1.5 kg / cm 2 to prepare a carbonated beverage. The content of acetic acid bacteria or pulverized product thereof with respect to 1 part (converted to solid content) of liver extract in the carbonated beverage of Example 26 was 8.9 parts in terms of acetic acid bacteria.
Moreover, the carbonated drink of Example 27 was obtained by preparing by the method similar to Example 26 except replacing the liver extract of the mixing | blending table 6 with ornithine. The content of acetic acid bacteria or pulverized product thereof relative to 1 part of ornithine in the carbonated beverage of Example 27 was 0.8 parts in terms of acetic acid bacteria.
［配合表６］
肝臓エキス（固形分含量１５％） １．５％
調製例１で調製した酢酸菌粉末 ２％
果糖ブドウ糖液糖 １３％
パイナップル果汁 ５％
クエン酸（無水） ０．４％
Ｌ−アスコルビン酸ナトリウム ０．１％
クエン酸三ナトリウム ０．０５％
マルトオリゴ糖 ０．０３％
パイナップル香料 ０．０１％
清水で １００％
[Composition Table 6]
Liver extract (solid content 15%) 1.5%
Acetic acid bacteria powder prepared in Preparation Example 1 2%
Fructose glucose liquid sugar 13%
Pineapple juice 5%
Citric acid (anhydrous) 0.4%
Sodium L-ascorbate 0.1%
Trisodium citrate 0.05%
Maltooligosaccharide 0.03%
Pineapple flavor 0.01%
100% with Shimizu
実施例２６及び２７で調製した炭酸飲料を調製直後及び品温２５℃で１ヶ月間保存後に、喫食したところ、肝臓エキスとオルニチンそれぞれに特有の苦味が非常に低減されていた。
When the carbonated beverages prepared in Examples 26 and 27 were eaten immediately after preparation and after storage for 1 month at a product temperature of 25 ° C., the bitterness peculiar to the liver extract and ornithine was greatly reduced.
Claims (3)
酢酸菌又はその粉砕物を含有し、
酢酸濃度が０．３％以下であり、
前記容器が、酸素遮断性容器である、
容器入り食品。
In a packaged food containing liver extract and / or ornithine,
Containing acetic acid bacteria or pulverized product thereof,
The acetic acid concentration is 0.3% or less,
The container is an oxygen barrier container;
Container food.
前記酢酸菌が、
グルコンアセトバクター（Gluconacetobacter）属である、
容器入り食品。
The food in a container according to claim 1,
The acetic acid bacteria
It belongs to the genus Gluconacetobacter,
Container food.
さらに、アスコルビン酸又はその塩を含有する、
容器入り食品。 In the food in a container according to claim 1 or 2,
Furthermore, containing ascorbic acid or a salt thereof,
Container food.
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| JP2019202995A (en) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | Oral composition |
| WO2021075060A1 (en) * | 2019-10-18 | 2021-04-22 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Flavor and/or texture modifier |
| EP4032411A4 (en) * | 2019-10-18 | 2022-10-12 | Mizkan Holdings Co., Ltd. | Acetic acid bacteria-containing composition |
| JP7386366B1 (en) * | 2023-02-13 | 2023-11-24 | キユーピー株式会社 | Beverage containing acetic acid bacteria and its manufacturing method |
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| EP4032411A4 (en) * | 2019-10-18 | 2022-10-12 | Mizkan Holdings Co., Ltd. | Acetic acid bacteria-containing composition |
| JP7475705B2 (en) | 2019-10-18 | 2024-04-30 | 株式会社Mizkan Holdings | Flavor and/or texture modifiers |
| JP7386366B1 (en) * | 2023-02-13 | 2023-11-24 | キユーピー株式会社 | Beverage containing acetic acid bacteria and its manufacturing method |
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