JP4772748B2 - Method of suppressing heat deterioration odor - Google Patents
Method of suppressing heat deterioration odor Download PDFInfo
- Publication number
- JP4772748B2 JP4772748B2 JP2007143413A JP2007143413A JP4772748B2 JP 4772748 B2 JP4772748 B2 JP 4772748B2 JP 2007143413 A JP2007143413 A JP 2007143413A JP 2007143413 A JP2007143413 A JP 2007143413A JP 4772748 B2 JP4772748 B2 JP 4772748B2
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- milk
- suppressing
- heat
- deterioration odor
- food
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Description
本発明は、飲食物又は医薬品の加熱劣化臭抑制方法に関する。より詳しくは、含硫アミノ酸及び/又は不飽和脂肪酸を含有する飲食物又は医薬品に特定の物性を示す糖組成物を含有させることにより前記飲食物又は医薬品の加熱劣化臭を抑制する技術に関する。 The present invention relates to a method for suppressing the heat deterioration odor of food and drink or pharmaceutical products. More specifically, the present invention relates to a technique for suppressing a heat-deteriorating odor of the food or drink or medicine by including a sugar composition having specific physical properties in the food or drink or medicine containing a sulfur-containing amino acid and / or an unsaturated fatty acid.
乳及び乳製品は、タンパク質、脂肪、ビタミン、ミネラルなどを含有し、栄養学的にバランスが取れた食品であり、主材として、または副資材として加工食品などに広く使用されている。 Milk and dairy products contain proteins, fats, vitamins, minerals and the like and are nutritionally balanced foods, and are widely used as processed foods as main ingredients or as auxiliary ingredients.
前記乳及び乳製品を用いた加工食品又は医薬品の製造工程における加熱処理は、安全性及び品質保持の面から非常に重要な工程である。加熱処理を行うことで微生物汚染の防止や酵素を不活性化することにより、安全性と安定品質を確保している。 The heat treatment in the process of producing processed foods or pharmaceuticals using the milk and the dairy product is a very important process from the viewpoint of safety and quality maintenance. Safety and stable quality are ensured by heat treatment to prevent microbial contamination and inactivate enzymes.
例えば、牛乳の加熱殺菌法には、低温保持殺菌法(62〜65℃で30分)、高温短時間殺菌(72℃で15秒または、80℃で10〜15秒)、超高温短時間殺菌法(120〜130℃で2秒)、超高温殺菌法(135〜150℃で1〜4秒)などの加熱殺菌処理が行われている。 For example, the heat sterilization method of milk includes a low temperature sterilization method (62 to 65 ° C. for 30 minutes), a high temperature short time sterilization (72 ° C. for 15 seconds or 80 ° C. for 10 to 15 seconds), and a super high temperature short time sterilization. Heat sterilization treatment such as a method (120 to 130 ° C. for 2 seconds) and an ultra-high temperature sterilization method (135 to 150 ° C. for 1 to 4 seconds) is performed.
一方、殺菌方法によってその風味が変わる場合があることも知られており、過度の加熱処理は食品として好ましくない風味(加熱劣化臭)を生じる場合があり、品質の低下を招く恐れがある。 On the other hand, it is also known that the flavor may be changed depending on the sterilization method, and excessive heat treatment may produce a flavor (heating deterioration odor) which is not preferable as a food, and may cause a deterioration in quality.
この加熱劣化臭の発生は(1)乳タンパク質中のポリペプチド鎖中の‐SH基を有するアミノ酸(シスチンやシステインなどの含硫アミノ酸)から生じる、ジメチルスルフィドやジメチルジスルフィドのような硫化化合物、(2)乳脂肪の酸化、分解により生じる、アルデヒド、ケトン、アルコール、及びギ酸をはじめとする有機酸、等に起因すると考えられている。 The occurrence of this heat-degraded odor is (1) a sulfide compound such as dimethyl sulfide or dimethyl disulfide, which is generated from an amino acid having a —SH group (sulfur-containing amino acid such as cystine or cysteine) in the polypeptide chain of milk protein. 2) It is thought to be caused by aldehydes, ketones, alcohols, organic acids such as formic acid, etc. produced by oxidation and decomposition of milk fat.
乳及び乳製品を用いた加工食品又は医薬品の加熱処理における前記硫化化合物の生成メカニズムは、以下の通りであると考えられている。 It is considered that the generation mechanism of the sulfide compound in the heat treatment of processed food or medicine using milk and dairy products is as follows.
すなわち、(1)乳タンパク質が、熱変性を受け、ポリペプチド鎖中の含硫アミノ酸残基のジスルフィド結合が開裂し、‐SH基が露出する。(2)溶存する酸素が、乳脂肪中の不飽和脂肪酸と反応してラジカル化された過酸化脂質が発生する。(3)乳タンパク質中のポリペプチド鎖中の‐SH基とラジカル化された過酸化脂質と反応し、硫化化合物が産生する。 That is, (1) milk protein undergoes heat denaturation, the disulfide bond of the sulfur-containing amino acid residue in the polypeptide chain is cleaved, and the —SH group is exposed. (2) The dissolved oxygen reacts with the unsaturated fatty acid in milk fat to generate radicalized lipid peroxide. (3) The -SH group in the polypeptide chain in milk protein reacts with radicalized lipid peroxide to produce a sulfide compound.
このため、脂肪分が多い乳製品では、特にラジカル化された過酸化脂質が多く発生しやすいために、硫化化合物の発生量が多くなり加熱劣化臭が発生しやすい。 For this reason, especially in dairy products with a high fat content, a large amount of radicalized lipid peroxide is likely to be generated, so that the amount of sulfur compound generated is increased and a heat-deteriorating odor is likely to occur.
また、含硫化合物以外にケトン類(2‐ペンタノン、2‐ヘプタノン、2‐ノナノン、2‐ウンデカノン、2‐トリデカノン)等も、乳及び乳製品用いた加工食品又は医薬品の加熱処理によって生じる加熱劣化臭の原因成分として知られている。 In addition to sulfur-containing compounds, ketones (2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone), etc. are also heated and deteriorated by heat treatment of milk and processed foods or pharmaceuticals using dairy products. Known as a causative component of odor.
牛乳等の加熱劣化臭抑制方法として、牛乳等の溶存酸素を窒素ガスと置換し、加熱殺菌工程においてジメチルスルフィドやジメチルジスルフィドなどの生成を抑制する方法が知られているが、特殊な窒素ガス置換装置などを要する。 As a method for suppressing the heat-degrading odor of milk and the like, a method of replacing dissolved oxygen such as milk with nitrogen gas and suppressing the production of dimethyl sulfide and dimethyl disulfide in the heat sterilization process is known. Requires equipment.
これに対し、糖質、特に低分子の非還元糖質を乳及び乳製品に添加することにより、加熱劣化臭を抑制する方法が知られている。例えば、特許文献1には、乳又は乳製品にα−グリコシルトレハロースを含有せしめることを特徴とする乳加熱臭の生成抑制方法が開示されている。また、特許文献2には、乳及び乳製品に糖アルコールを添加し、乳タンパク質の遊離スルフヒドリルをブロックしてタンパク質の熱変性を防止するようにしたことを特徴とする乳および乳製品の加熱変性防止方法が開示されている。 On the other hand, there is known a method for suppressing a heat deterioration odor by adding a saccharide, particularly a low-molecular non-reducing saccharide, to milk and dairy products. For example, Patent Document 1 discloses a method for suppressing the production of a heated odor of milk, characterized in that α-glycosyl trehalose is contained in milk or a dairy product. In Patent Document 2, sugar alcohol is added to milk and dairy products, and free sulfhydryl of milk proteins is blocked to prevent heat denaturation of the proteins. A prevention method is disclosed.
一方、DP値の高いデキストリンを主とする多糖類の乳及び乳製品への添加については、特許文献3又は4の例が開示されているが、その用途は、風味の調整や冷凍耐性の付与などであり、デキストリンを添加することによる乳及び乳製品の加熱劣化臭抑制効果については、開示されていない。
前記の低分子の非還元糖質を使用する乳及び乳製品の加熱劣化臭抑制方法は、牛乳中の溶存酸素を不活性な窒素ガスと置換するような特殊機械を必要とせず、簡便に出来る点でメリットがある。しかしながら、前記低分子の非還元糖質の多量摂取による下痢の誘発の可能性があるほか、甘みを呈する為、飲食物や医薬品への添加量や使用できる食品又は医薬品分野が限定されるというデメリットがある。 The above-mentioned method for suppressing the heat deterioration odor of milk and dairy products using the low molecular weight non-reducing sugar can be simplified without requiring a special machine for replacing dissolved oxygen in milk with inert nitrogen gas. There are advantages in terms. However, in addition to the possibility of inducing diarrhea by ingesting a large amount of the low-molecular non-reducing sugar, it has a demerit that the amount added to foods and beverages and pharmaceuticals and the usable food or pharmaceutical field is limited because it exhibits sweetness. There is.
そこで、本発明は、含硫アミノ酸及び/又は不飽和脂肪酸を含有し、加熱処理を行う飲食物又は医薬品の加熱劣化臭を、簡便に抑制できる方法を提供することを主目的とする。 Therefore, the main object of the present invention is to provide a method that can easily suppress the heat-deteriorating odor of foods and drinks or pharmaceuticals that contain a sulfur-containing amino acid and / or an unsaturated fatty acid and undergo heat treatment.
本発明者らは、飲食物又は医薬品の加熱劣化臭の抑制方法について鋭意研究した結果、特定の物性を示す糖組成物を用いることにより、簡便に加熱劣化臭を抑制できる方法を新規に見出した。 As a result of intensive studies on a method for suppressing the heat-deteriorating odor of foods and drinks or pharmaceuticals, the present inventors have found a novel method that can easily suppress the heat-deteriorating odor by using a sugar composition having specific physical properties. .
すなわち、本発明は、乳または乳成分を含有する飲食物又は医薬品の加熱劣化臭抑制方法であって、前記飲食物又は医薬品に、(1)澱粉を酵素的および/または化学的に分解して得られる糖組成物であって、グルコース重合度(DP)10以上の糖成分を30%以上含み、(2)30重量%の水溶液を4℃で1日間保存したときにゲル形成しない、という以上(1)及び(2)の特徴を有する糖組成物を含有させることにより飲食物又は医薬品の加熱劣化臭を抑制する加熱劣化臭抑制方法を提供する。
本発明に係る加熱劣化臭抑制方法では、前記飲食物又は医薬品に対する前記糖成分の固形分含有量が0.5重量%以上となるように、前記飲食物又は医薬品に前記糖組成物を含有させれば、より確実に加熱劣化臭を抑制することができる。
本発明に係る加熱劣化臭抑制方法は、前記飲食物又は医薬品の加熱による有臭化合物の生成を抑制することにより加熱劣化臭を抑制するものである。
また、本発明に係る加熱劣化臭抑制方法において、加熱により生成する有臭化合物は特に限定されないが、一例としては、硫化化合物及び/又はケトンが挙げられる。さらに、前記硫化化合物の一例としては、ジメチルスルフィド及び/又はジメチルジスルフィド等が、前記ケトンの一例としては、2−ペンタノン、2−ヘプタノン、2−ノナノン、2−ウンデカノン、2−トリデカノン等がそれぞれ挙げられる。
That is, the present invention is a method for suppressing the heat deterioration odor of foods and drinks or pharmaceuticals containing milk or milk components , wherein (1) starch is enzymatically and / or chemically decomposed into the foods or drinks or pharmaceuticals. The obtained saccharide composition contains 30% or more of a saccharide component having a glucose polymerization degree (DP) of 10 or more , and (2) does not form a gel when a 30% by weight aqueous solution is stored at 4 ° C for 1 day Provided is a method for suppressing a heat deterioration odor that suppresses a heat deterioration odor of food and drink or a medicine by containing a sugar composition having the characteristics of (1) and (2).
In the method for suppressing a heat deterioration odor according to the present invention, the food or drink or medicine contains the sugar composition so that the solid content of the sugar component relative to the food or drink or medicine is 0.5% by weight or more. If so, it is possible to more reliably suppress the heat deterioration odor.
The method for suppressing heat deterioration odor according to the present invention suppresses the heat deterioration odor by suppressing the production of odorous compounds by heating the food or drink or the pharmaceutical product.
In addition, in the method for suppressing a heat deterioration odor according to the present invention, the odorous compound generated by heating is not particularly limited, and examples thereof include a sulfide compound and / or a ketone. Furthermore, examples of the sulfur compound include dimethyl sulfide and / or dimethyl disulfide, and examples of the ketone include 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and the like. It is done.
ここで、本発明に関する技術用語の説明をする。「有臭化合物」とは、臭いを有する化合物を意味し、臭いを有する化合物全てを包含する。 Here, technical terms relating to the present invention will be described. “Odorous compound” means a compound having an odor, and includes all compounds having an odor.
本発明によれば、含硫アミノ酸及び/又は不飽和脂肪酸を含有し、加熱処理を行う飲食物又は医薬品の加熱劣化臭を、簡便に抑制することができる。 ADVANTAGE OF THE INVENTION According to this invention, the heat-degraded odor of the food / beverage or pharmaceutical which contains a sulfur-containing amino acid and / or unsaturated fatty acid, and heat-processes can be suppressed easily.
以下、本発明を実施するための好適な形態について説明する。なお、以下に説明する実施形態は、本発明の代表的な実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.
まず、本発明に係る加熱劣化臭抑制方法を使用できる飲食物、及び医薬品について説明する。 First, foods and drinks and pharmaceuticals that can use the method for suppressing a heat deterioration odor according to the present invention will be described.
本発明に係る加熱劣化臭抑制方法を使用できる飲食物は、含硫アミノ酸及び/又は不飽和脂肪酸を含有し、加熱処理を行うものであれば、その種類は特に限定されない。例えば、牛乳、ジュース、スポーツ飲料、お茶、コーヒー、紅茶などの飲料、醤油などの調味料、スープ類、クリーム類、各種乳製品類、アイスクリームなどの冷菓、各種粉末食品(飲料を含む)、保存用食品、冷凍食品、パン類、菓子類などの加工食品など、あらゆる飲食物に用いることができる。また、保健機能食品(特定保健機能食品、栄養機能食品、飲料を含む)や、いわゆる健康食品(飲料を含む)、濃厚栄養剤、流動食、乳児・幼児食にも用いることができる。 The food and drink that can be used in the method for suppressing a heat deterioration odor according to the present invention is not particularly limited as long as it contains a sulfur-containing amino acid and / or an unsaturated fatty acid and is subjected to heat treatment. For example, milk, juice, sports drinks, beverages such as tea, coffee, tea, seasonings such as soy sauce, soups, creams, various dairy products, ice cream and other frozen desserts, various powdered foods (including beverages), It can be used for all foods and beverages such as processed foods such as foods for preservation, frozen foods, breads and confectionery. Moreover, it can also be used for health functional foods (including specific health functional foods, nutritional functional foods and beverages), so-called health foods (including beverages), concentrated nutrients, liquid foods, infant and infant foods.
さらに、本発明に係る加熱劣化臭抑制方法は、牛、馬、豚などの家畜用哺乳類、鶏、ウズラなどの家禽類、爬虫類、鳥類あるいは小型哺乳類などのペット類、養殖魚類などの飼料にも使用することが可能である。 Furthermore, the method for suppressing a heat deterioration odor according to the present invention can be applied to feed for mammals for livestock such as cattle, horses and pigs, poultry such as chickens and quails, pets such as reptiles, birds and small mammals, and feeds such as cultured fish. It is possible to use.
本発明に係る加熱劣化臭抑制方法を使用できる医薬品は、含硫アミノ酸及び/又は不飽和脂肪酸を含有し、加熱処理を行うものであれば、その種類は特に限定されない。例えば、剤型成形のための賦形剤を用いることが多い錠剤、散剤、顆粒剤や、炭水化物源などを含有する経腸栄養剤等に使用することが可能である。 The kind of the pharmaceutical that can use the method for suppressing heat deterioration odor according to the present invention is not particularly limited as long as it contains a sulfur-containing amino acid and / or an unsaturated fatty acid and is subjected to heat treatment. For example, it can be used for tablets, powders, granules, enteral nutrients containing carbohydrate sources, etc., which often use excipients for forming dosage forms.
次に、本発明に係る加熱劣化臭抑制方法に用いる糖組成物について説明する。 Next, the sugar composition used in the method for suppressing a heat deterioration odor according to the present invention will be described.
本発明で用いる糖組成物は、DP10以上の糖成分を含有し、かつ、30重量%水溶液を4℃で1日間保存したときゲル形成しないことを特徴とする。 The sugar composition used in the present invention contains a sugar component of DP10 or more, and is characterized in that no gel is formed when a 30 wt% aqueous solution is stored at 4 ° C. for 1 day.
前記糖組成物の製造方法は、特に限定されないが、例えば、澱粉又は多糖類を酵素的及び/又は化学的に分解、また、アミラーゼや枝つくり酵素などの酵素を必要に応じて組み合わせることによって得ることができる。また、その他の例としては、クロマトグラフィーや分画膜による分離、エタノールやメタノールなどの有機溶媒を用いた分画法を組み合わせることで、DP10以上の糖成分を濃縮してもよい。さらに、本発明に係る糖組成物を還元処理したものも使用できる。例えば、本発明に係る糖組成物にニッケル触媒などの金属触媒を使用し、高温高圧下で水素を反応させ、非還元糖質として使用することもできる。 The method for producing the sugar composition is not particularly limited. For example, the sugar composition is obtained by enzymatically and / or chemically decomposing starch or polysaccharide, and combining enzymes such as amylase and branching enzyme as necessary. be able to. As another example, the sugar component of DP10 or higher may be concentrated by combining chromatography, separation by a fractionation membrane, and fractionation using an organic solvent such as ethanol or methanol. Furthermore, what reduced the sugar composition based on this invention can also be used. For example, a metal catalyst such as a nickel catalyst may be used for the sugar composition according to the present invention, and hydrogen may be reacted under high temperature and high pressure to be used as a non-reducing carbohydrate.
ここで、30重量%水溶液を4℃で1日間保存したときにゲル形成する糖組成物は、飲食品の加熱劣化臭抑制効果が低く、また、低温保存後の物性変化(例えば、糖組成物の高分子成分同士が会合し、濁りや離水などの老化現象)が大きいため、低温で保持が必要な飲食物や医薬品では品質低下を招く恐れがある。 Here, a sugar composition that forms a gel when a 30% by weight aqueous solution is stored at 4 ° C. for 1 day has a low effect of suppressing the heat deterioration odor of food and drink, and changes in physical properties after low-temperature storage (for example, a sugar composition) Since the high molecular weight components of the food and beverage are associated with each other and the aging phenomenon such as turbidity and water separation is large, there is a risk that the quality of food and drinks and pharmaceuticals that need to be maintained at low temperatures may be reduced.
一方、本発明で用いる糖組成物は、30重量%水溶液を4℃で1日間保存したときにゲル形成しないため、低温保存においても物性が安定しており、低温で保持が必要な飲食物や医薬品においても、好適に用いることができる。 On the other hand, the sugar composition used in the present invention does not form a gel when a 30% by weight aqueous solution is stored at 4 ° C. for 1 day, so that the physical properties are stable even at low temperature storage, It can also be suitably used in pharmaceutical products.
本発明の糖組成物中のDP10以上の糖成分は、加熱劣化臭の発生を抑制する有効成分であるが、低甘味で、高温下でも安定性が高く、メイラード反応も比較的起こし難いため、前記糖組成物中に高濃度で含有させることができる。また、還元処理されたものは更に安定性が高く、メイラード反応も生じない。 The saccharide component of DP10 or more in the saccharide composition of the present invention is an active ingredient that suppresses the generation of a heat-degraded odor, but has low sweetness, high stability at high temperatures, and a Maillard reaction is relatively unlikely to occur. It can be contained in the sugar composition at a high concentration. In addition, the reduction-treated product has higher stability and does not cause Maillard reaction.
本発明に係る糖組成物中のDP10以上の糖成分の含有量は、特に限定されないが、幅広い食品分野及び医薬分野への適性を考慮すると30重量%以上が好適である。 The content of the sugar component of DP10 or more in the sugar composition according to the present invention is not particularly limited, but is preferably 30% by weight or more in consideration of suitability for a wide range of food fields and pharmaceutical fields.
本発明に係る糖組成物の飲食物又は医薬品への有効添加量は、特に限定されないが、より高い加熱劣化臭抑制効果を発揮するためには、好ましくは、DP10以上の糖成分を、飲食物又は医薬品に対して固形分で0.5重量%以上、より好ましくは固形分で1重量%以上含有させると良い。 The effective addition amount of the sugar composition according to the present invention to foods and drinks or pharmaceuticals is not particularly limited, but in order to exert a higher effect of suppressing heat deterioration odor, preferably a sugar component of DP10 or higher is added to the food or drink. Or it is good to make it contain 0.5 weight% or more with solid content with respect to a pharmaceutical, More preferably, it is 1 weight% or more with solid content.
添加の上限は、DP10以上の糖成分の含有量や飲食品又は医薬品の種類によって大きく異なるが、使用する飲食物又は医薬品の基本物性を大きく妨げない程度まで添加することができる。 The upper limit of addition varies greatly depending on the content of the sugar component of DP10 or more and the type of food or drink or medicine, but it can be added to the extent that the basic physical properties of the food or drink to be used are not significantly hindered.
なお、糖組成物の性状は、特に限定されず、加熱劣化臭を抑制しようとする飲食物又は医薬品に合わせて、液状のものや粉末のものを選択することができる。また、粉末の場合には、溶解しやすいように造粒処理などの粉体形状を加工することもできる。 In addition, the property of a sugar composition is not specifically limited, A liquid thing or a powder thing can be selected according to the food-drinks or pharmaceutical which are going to suppress a heat deterioration odor. In the case of powder, the powder shape such as granulation can be processed so as to be easily dissolved.
また、本発明に係る糖組成物は、糖質以外のその他の副資材を含有させることもできる。その他の副資材としては、特に限定されないが、酢酸、乳酸、クエン酸、グルコン酸、酒石酸などのpH調整剤、塩化ナトリウムや塩化カルシウム、塩化マグネシウム、リン酸塩などの塩類、エリスリトール、ソルビトール、マルチトール、トレハロース、グリコシルトレハロースなどの非還元糖質、また、各種調味料、乳化剤、安定剤、香料などを必要に応じて併用することができる。 In addition, the sugar composition according to the present invention can contain other auxiliary materials other than carbohydrates. Other auxiliary materials include, but are not limited to, pH adjusting agents such as acetic acid, lactic acid, citric acid, gluconic acid and tartaric acid, salts such as sodium chloride, calcium chloride, magnesium chloride and phosphate, erythritol, sorbitol, Non-reducing sugars such as tall, trehalose and glycosyl trehalose, and various seasonings, emulsifiers, stabilizers, fragrances and the like can be used in combination as necessary.
本発明に係る加熱劣化臭抑制方法において、液体又は粉体の糖組成物又はその他副資材が添加された糖組成物の飲食物又は医薬品への添加方法は、特に限定されず、添加する飲食物又は医薬品により、加熱処理前に添加する方法、加熱処理後に添加する方法のいずれかの方法を選択することができる。熱処理した後に添加する方法でも、加熱劣化臭の抑制効果はあるが、加熱処理前に添加する方が加熱劣化臭抑制効果は高い。 In the method for suppressing heat deterioration odor according to the present invention, the method of adding a liquid or powdered sugar composition or a sugar composition to which other auxiliary materials are added to a food or drink or a medicine is not particularly limited, and the food or drink to be added Alternatively, either a method of adding before the heat treatment or a method of adding after the heat treatment can be selected depending on the medicine. The method of adding after heat treatment also has an effect of suppressing the heat deterioration odor, but the effect of suppressing the heat deterioration odor is higher when added before the heat treatment.
本発明の加熱劣化臭抑制方法に係る糖組成物は、加熱劣化臭抑制効果が安定的に得られるため、できるだけ均一に存在させるのが好ましい。例えば、飲食物又は医薬品が液状またはペースト状である場合、粉状または液状の前記糖組成物を添加し、攪拌することにより、均一に存在させることができる。 The sugar composition according to the method for suppressing a heat deterioration odor of the present invention is preferably present as uniformly as possible because the effect of suppressing a heat deterioration odor can be stably obtained. For example, when the food or drink or the drug is liquid or pasty, it can be uniformly present by adding and stirring the powdered or liquid sugar composition.
次に、本発明に係る加熱劣化臭抑制方法のメカニズムについて、以下、説明する。 Next, the mechanism of the heating deterioration odor suppressing method according to the present invention will be described below.
本発明に係る加熱劣化臭抑制方法は、飲食物又は医薬品の加熱により、臭いを有する化合物(以下「加熱劣化有臭化合物」と称する。)が生成するのを抑えることで、加熱劣化臭を抑制するものである。このような加熱劣化臭を抑制する作用は、前記糖組成物が食品成分を分子レベルで覆うことで熱から護ること(保護作用)に依ると推定される。さらに、熱処理した後に本発明の糖組成物を添加しても、加熱劣化臭を抑制できることから、加熱劣化有臭化合物との相互作用により、揮発を抑制している可能性も考えられる。 The method for suppressing a heat deterioration odor according to the present invention suppresses a heat deterioration odor by suppressing generation of a compound having a smell (hereinafter referred to as “heat deterioration odor compound”) by heating food or drink or a pharmaceutical product. To do. It is presumed that the effect of suppressing such a heat-degraded odor is due to the sugar composition protecting food components from the heat at the molecular level (protective action). Furthermore, even if the saccharide composition of the present invention is added after heat treatment, the heat-deteriorating odor can be suppressed. Therefore, there is a possibility that volatilization is suppressed by the interaction with the heat-deteriorating odorous compound.
前記糖組成物のゲル形成性と加熱劣化臭抑制方法との関係は、以下のように推察される。DP10以上の糖成分を含み、ゲル形成する糖組成物は、食品成分の熱に対する保護作用に比べて、糖組成物の高分子同士の分子間相互作用が強いため(ゲル形成性が強い為)、相対的に加熱劣化を抑制する効果が低くなると考えられる。一方、DP10以上の糖組成物を含み、ゲル形成しない糖組成物では、ゲル形成する糖組成物より高分子同士の分子間相互作用は弱くなる。従って高分子同士の分子間相互作用に比べて、食品成分の熱に対する保護作用が強くなるため、加熱劣化を抑制する効果が高くなる。また、DP10未満の糖成分はゲル形成しないものの、食品成分の熱に対する保護作用も弱くなるため、加熱劣化の抑制効果は低くなる。 The relationship between the gel-forming property of the sugar composition and the method for suppressing heat deterioration odor is presumed as follows. A sugar composition containing a sugar component of DP10 or higher and forming a gel has a stronger intermolecular interaction between the macromolecules of the sugar composition than the food component's protection against heat (because gel formation is strong) It is considered that the effect of suppressing heat deterioration is relatively low. On the other hand, in a saccharide composition that contains a saccharide composition of DP10 or higher and does not form a gel, the intermolecular interaction between polymers is weaker than that of a saccharide composition that forms a gel. Therefore, compared with the intermolecular interaction between the polymers, the protective action against heat of the food component is strengthened, so that the effect of suppressing the heat deterioration is enhanced. Moreover, although the sugar component of less than DP10 does not form a gel, the protective effect against heat of the food component is weakened, so that the effect of suppressing the heat deterioration becomes low.
本発明に係る加熱劣化臭抑制方法により生成を抑制し得る加熱劣化有臭化合物は、特に限定されないが、例えば、硫化化合物又は/及びケトンが挙げられる。 Although the heat deterioration odorous compound which can suppress a production | generation by the heat deterioration odor suppression method which concerns on this invention is not specifically limited, For example, a sulfide compound and / or a ketone are mentioned.
そして、前記硫化化合物は、特に限定されないが、一例としては、ジメチルスルフィド及び/又はジメチルジスルフィド等が挙げられる。また、前記ケトンについても、特に限定されないが、一例として、2−ペンタノン、2−ヘプタノン、2−ノナノン、2−ウンデカノン、2−トリデカノン等が挙げられる。 The sulfide compound is not particularly limited, and examples thereof include dimethyl sulfide and / or dimethyl disulfide. Moreover, although it does not specifically limit about the said ketone, As an example, 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, etc. are mentioned.
本発明に係る加熱劣化臭抑制方法を用いることができる飲食物及び医薬品としては、前記で示した通り、特に限定されないが、乳又は乳成分を含有するものに特に好適に用いることができる。脂肪分が多い乳又は乳成分を含有する飲食物及び医薬品では、ラジカル化された過酸化脂質が多く発生しやすいために硫化化合物の発生量が多くなり、加熱劣化臭が発生しやすい。そのため、本発明に係る加熱劣化臭抑制方法を用いることによって、効果的に加熱劣化臭を抑制することができる。 As shown in the above, the food and drink and the medicine that can be used for the method for suppressing the heat deterioration odor according to the present invention are not particularly limited, but can be used particularly suitably for those containing milk or milk components. In foods and drinks and pharmaceuticals containing milk or milk components with a high fat content, a large amount of radicalized lipid peroxide is likely to be generated, so that the amount of sulfurized compound is increased and a heat-deteriorating odor is likely to occur. Therefore, by using the heating deterioration odor suppressing method according to the present invention, the heating deterioration odor can be effectively suppressed.
前記乳又は乳成分を含む飲食物は、特に限定されないが、例えば、生乳牛乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳、発酵乳、乳酸菌飲料、乳飲料、チーズ、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、加糖粉乳、調整粉乳、濃縮ホエイ、ホエイパウダー等が挙げられる。また、前述の乳や乳成分を原料として使用した飲食品全般に用いることができ、例えば、発酵乳や乳製品を含んだ清涼飲料、炭酸飲料、アルコール飲料、果汁入り飲料、ゼリー、ムース、ババロア、プリン、クリーム類、ホワイトソース等が一例として挙げられる。 The food or drink containing the milk or milk component is not particularly limited. For example, raw milk, special milk, partially skimmed milk, skimmed milk, processed milk, fermented milk, lactic acid bacteria beverage, milk beverage, cheese, ice cream, concentrated Examples thereof include milk, defatted concentrated milk, condensed milk, whole powdered milk, defatted powdered milk, sweetened powdered milk, adjusted powdered milk, concentrated whey, and whey powder. In addition, it can be used for all foods and drinks using the aforementioned milk and milk ingredients as raw materials. For example, soft drinks including fermented milk and dairy products, carbonated drinks, alcoholic drinks, fruit juice drinks, jelly, mousse, bavaroa Examples include pudding, creams, white sauce and the like.
前記乳又は乳成分を含む医薬品は、特に限定されないが、例えば、乳由来たんぱく質、乳由来脂質、乳由来カルシウム、乳由来ビフィズス菌等を含有した医薬品などが挙げられる。また、本発明に係る加熱劣化臭抑制方法は、最終的な医薬品の加熱劣化臭を抑制するのみでなく、製造段階での加熱劣化臭抑制にも好適に用いることができる。 Although the said milk or the pharmaceutical containing milk components is not specifically limited, For example, the pharmaceutical containing milk-derived protein, milk-derived lipid, milk-derived calcium, milk-derived bifidobacteria, etc. are mentioned. Moreover, the heat deterioration odor suppression method according to the present invention can be suitably used not only for suppressing the heat deterioration odor of the final pharmaceutical product but also for suppressing the heat deterioration odor at the production stage.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
実施例1では、各種糖組成物の調製を行い、各種糖組成物の物性特性を分析した。 In Example 1, various sugar compositions were prepared and the physical properties of the various sugar compositions were analyzed.
<糖組成物の調製>
(1)糖組成物1
10重量%炭酸カルシウムでpH5.8に調整した30重量澱粉スラリーに、対固形分0.2%のα‐アミラーゼ(ターマミル(登録商標)、ノボザイムズジャパン株式会社製)を加え、ジェットクッカー(温度110℃)で液化した。この液化液にα‐アミラーゼを対固形分0.1%添加し、経時的にDE(デキストロース当量)を測定した。DEが約25になった時点で、塩酸でpH4.0に調整し、煮沸によって反応を停止させた。DE約25の糖化液を噴霧乾燥して糖組成物1を調製した。
(2)糖組成物2
糖組成物1の調製工程で得られるDE約25の糖化液を、活性炭・イオン精製処理後、濃縮し、クロマト分離装置に供して分画した。分画した画分を高速クロマトグラフィーで分析し、DP10以上の糖成分が約70重量%になるように画分を混合、噴霧乾燥して糖組成物2を調製した。
(3)糖組成物3
糖組成物2と同様の方法で、DP10以上の糖成分が約80重量%になるように画分を混合、噴霧乾燥して糖組成物3を調製した。
(4)糖組成物3’
上記で得られた糖組成物3を濃度50重量%で溶解し、対固形分4%のラネーニッケル触媒の存在下で、水素圧50kg/cm2、温度110℃にて反応時間90分で還元した。還元処理した溶液を、活性炭・イオン精製処理後、濃縮した。該濃縮液を噴霧乾燥して糖組成物3’を調製した。
(5)糖組成物4
糖組成物1と同様の方法で、DE約10の糖化液を調製し、これを噴霧乾燥して糖組成物4を調製した。
(6)糖組成物5
糖組成物1と同様の方法で、DE約8の糖化液を調製し、これを噴霧乾燥して糖組成物を調製した。
<Preparation of sugar composition>
(1) Sugar composition 1
To 30 wt starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, α-amylase (Termamyl (registered trademark), manufactured by Novozymes Japan Co., Ltd.) with a solid content of 0.2% was added, and jet cooker ( Liquefaction at a temperature of 110 ° C. Α-Amylase was added to the liquefied solution at a solid content of 0.1%, and DE (dextrose equivalent) was measured over time. When DE reached about 25, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. A sugar composition 1 was prepared by spray drying a saccharified solution having a DE of about 25.
(2) Sugar composition 2
The saccharified solution having a DE of about 25 obtained in the preparation step of the sugar composition 1 was concentrated after activated carbon / ion purification, and subjected to fractionation by using a chromatographic separator. Fractionated fractions were analyzed by high-speed chromatography, and the fractions were mixed and spray-dried so that the sugar component of DP10 or higher was about 70% by weight to prepare sugar composition 2.
(3) Sugar composition 3
In the same manner as in sugar composition 2, fractions were mixed and spray-dried so that the sugar component of DP10 or higher was about 80% by weight to prepare sugar composition 3.
(4) Sugar composition 3 ′
The sugar composition 3 obtained above was dissolved at a concentration of 50% by weight, and reduced in the presence of a Raney nickel catalyst with a solid content of 4% at a hydrogen pressure of 50 kg / cm 2 and a temperature of 110 ° C. for a reaction time of 90 minutes. The reduced solution was concentrated after activated carbon / ion purification. The concentrated solution was spray-dried to prepare a sugar composition 3 ′.
(5) Sugar composition 4
A saccharified solution having a DE of about 10 was prepared in the same manner as in saccharide composition 1, and this was spray-dried to prepare saccharide composition 4.
(6) Sugar composition 5
A saccharified solution having a DE of about 8 was prepared in the same manner as in the sugar composition 1, and this was spray-dried to prepare a sugar composition.
<糖組成の測定>
調製した各種糖組成物1〜5中のDP10以上の糖成分の含量は、高速液体クロマトグラフィー用カラムMCI GEL CK04S(三菱化学工業社製)で分離した後、示差屈折計で検出する高速液体クロマトグラフィーシステムにより測定した。溶出溶媒として水を用い、流速0.35ml/分、カラム温度60℃にて分析した。
<Measurement of sugar composition>
The content of sugar components of DP10 or more in the prepared various sugar compositions 1 to 5 is separated by a high performance liquid chromatography column MCI GEL CK04S (manufactured by Mitsubishi Chemical Industries), and then detected by a differential refractometer. Measured by a graphy system. Water was used as an elution solvent, and analysis was performed at a flow rate of 0.35 ml / min and a column temperature of 60 ° C.
<糖組成物のゲル形成性評価>
調製した各種糖組成物1〜5について、20重量%および30重量%溶液を調製し、これを直径5cm、高さ2.5cmの金枠に流し込み、水分が放出しないように密閉し、4℃で1日間保存した。1日保存したサンプルを30度に傾斜した板の上に置き、金枠を外しても30秒間流れ落ちない状態をゲル形成している状態とした。
<Evaluation of gel-forming property of sugar composition>
About each prepared sugar composition 1-5, 20 weight% and a 30 weight% solution are prepared, this is poured into a metal frame with a diameter of 5 cm and a height of 2.5 cm, sealed so as not to release moisture, and 4 ° C And stored for 1 day. A sample stored for 1 day was placed on a plate inclined at 30 degrees, and a state where gel did not flow for 30 seconds even when the metal frame was removed.
各種糖組成物1〜5のゲル形成性及びDP10以上の含有量を表1に示す。ゲル形成性は、ゲル化しないものを○、ゲル化するものを×とした。
実施例2では、実施例1で調製した各種糖組成物1〜5を飲食物に含有させ、加熱劣化臭の抑制効果を官能評価により検討した。飲食物の一例として、牛乳を用いた。 In Example 2, the various sugar compositions 1 to 5 prepared in Example 1 were contained in food and drink, and the effect of suppressing the heat deterioration odor was examined by sensory evaluation. Milk was used as an example of food and drink.
<乳飲料の調製>
実施例1で調製した各種糖組成物1〜5を、市販の牛乳に、各2重量%になるように添加、溶解し、密栓した。各種糖組成物1〜5が溶解した牛乳を80℃、40分間加熱処理し、乳飲料1〜5を調製した。調製した乳飲料1〜5を、官能評価まで4℃で保存した。各種糖組成物の替わりに砂糖を用いたものを対照区とした。
<Preparation of milk beverage>
Various sugar compositions 1 to 5 prepared in Example 1 were added to and dissolved in commercially available milk so as to be 2% by weight, and sealed. Milk in which various sugar compositions 1-5 were dissolved was heat-treated at 80 ° C. for 40 minutes to prepare milk drinks 1-5. The prepared milk beverages 1 to 5 were stored at 4 ° C. until sensory evaluation. A control group was prepared by using sugar instead of various sugar compositions.
<加熱劣化臭の抑制効果(官能評価)>
官能評価は10名のパネラーで行い、砂糖を2重量%添加した対照区1との比較で、加熱劣化臭が抑制されている、やや抑制されている、抑制されていない、の3段階の評価を実施した。総合評価は、半数以上が「抑制されている」または「やや抑制されている」と解答したものを○、半数以下の場合を×とした。
<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation is performed by 10 panelists, and compared with the control group 1 to which 2% by weight of sugar is added, the three-stage evaluation that the heat deterioration odor is suppressed, slightly suppressed, or not suppressed Carried out. Comprehensive evaluation was evaluated as “◯” when more than half answered “suppressed” or “slightly suppressed”, and × when less than half.
官能評価の結果を、表2に示す。
表2に示す通り、DP10以上の糖成分を含有し、30重量%水溶液を4℃で1日間保存したときゲル形成しない糖組成物1、2、3を用いた乳飲料1、2、3の加熱劣化臭の抑制効果が高かった。また、20重量%水溶液を4℃で1日間保存したときゲル形成しないが、30重量%水溶液を4℃で1日間保存したときにはゲル形成する糖組成物4を用いた乳飲料4の加熱劣化臭の抑制効果は低いものであった。 As shown in Table 2, the milk beverages 1, 2, and 3 using sugar compositions 1, 2, and 3 that contain a sugar component of DP10 or more and that do not form a gel when a 30 wt% aqueous solution is stored at 4 ° C for 1 day. The effect of suppressing the heat odor was high. In addition, when 20% by weight aqueous solution is stored at 4 ° C. for 1 day, gel formation does not occur, but when 30% by weight aqueous solution is stored at 4 ° C. for 1 day, dairy beverage 4 using a sugar composition 4 that undergoes gel formation deteriorates by heating. The inhibitory effect was low.
実施例2では、DP10以上の糖成分を含有し、ゲル形成しない糖組成物を飲食物に含有させることにより、加熱劣化臭を抑制することが分かった。また、ゲル形成の指標は、30重量%水溶液を4℃で1日間保存した時を基準とすべきことが確認できた。 In Example 2, it was found that the odor caused by heat deterioration was suppressed by containing in the food or drink a sugar composition that contains a sugar component of DP10 or higher and does not form a gel. In addition, it was confirmed that the index for gel formation should be based on a 30% by weight aqueous solution stored at 4 ° C. for 1 day.
実施例3では、本発明に係る加熱劣化臭抑制方法における糖組成物の好適な含有量を検討した。 In Example 3, the suitable content of the saccharide | sugar composition in the heating deterioration odor suppression method which concerns on this invention was examined.
<乳飲料の調製・加熱劣化臭の抑制効果(官能評価)>
具体的には、実施例1で調製した糖組成物3を用い、実施例2に示した方法に従い、牛乳に対するDP10以上の糖成分量がそれぞれ、0.2、0.5、1.0、2.0、5.0、10.0重量%となるように糖組成物3の添加量を変化させた。そして、糖組成物3を含有させた牛乳の加熱処理を行って乳飲料を調製した。その後、実施例2に示した方法に従い、官能評価を行った。
<Preparation of milk beverages / Suppression effect of heat odor (sensory evaluation)>
Specifically, using the saccharide composition 3 prepared in Example 1, according to the method shown in Example 2, the amount of saccharide components of DP10 or more with respect to milk is 0.2, 0.5, 1.0, The amount of sugar composition 3 added was changed to 2.0, 5.0, and 10.0% by weight. And the milk drink containing the sugar composition 3 was heat-processed, and the milk drink was prepared. Then, sensory evaluation was performed according to the method shown in Example 2.
官能評価の結果を表3に示す。
表3に示す通り、DP10の糖成分が0.5重量%以上となるように糖組成物を添加した乳飲料で加熱劣化臭の抑制効果が見られ、1重量%以上添加した乳飲料(3−3〜3−6)では、半数以上で抑制されているとの結果が得られた。 As shown in Table 3, a milk beverage to which a sugar composition is added so that the sugar component of DP10 is 0.5% by weight or more has an effect of suppressing a heat deterioration odor, and a milk beverage having 3% by weight or more (3 In -3 to 3-6), the result that it was suppressed by more than half was obtained.
実施例3では、本発明に係る加熱劣化臭抑制方法において、より効果的に加熱劣化臭を抑制するためには、飲食物に対するDP10の糖成分が、0.5重量%以上となるように糖組成物を含有させればよいことが分かった。 In Example 3, in the method for suppressing the heat deterioration odor according to the present invention, in order to more effectively suppress the heat deterioration odor, the sugar component of DP10 with respect to food and drink is set to 0.5% by weight or more. It has been found that the composition may be contained.
実施例4では、糖組成物の添加のタイミングによる効果の違いを確認した。 In Example 4, the difference in the effect by the timing of addition of the sugar composition was confirmed.
<調製乳の調整>
具体的には、実施例1で調製した糖組成物3と市販の牛乳を用い、無添加(対照区2)、加熱冷却後添加(試験区1)、加熱前添加(試験区2)に分けて比較した。添加量は試験区1で2及び5重量%とし、試験区2では2重量%とした。加熱条件は80℃、40分間とし、何れも、官能評価まで4℃で保存した。
<Preparation of formula>
Specifically, using the sugar composition 3 prepared in Example 1 and commercially available milk, it is divided into no addition (control group 2), addition after heating and cooling (test group 1), and addition before heating (test group 2). And compared. The amount added was 2 and 5% by weight in test group 1 and 2% by weight in test group 2. The heating conditions were 80 ° C. for 40 minutes, and all were stored at 4 ° C. until sensory evaluation.
<加熱劣化臭の抑制効果(官能評価)>
官能評価は10名のパネラーで行い、無添加(対照区2)との比較で、加熱劣化臭が抑制されている、やや抑制されている、抑制されていない、の3段階の評価を実施した。総合評価は、半数以上が「抑制されている」又は「やや抑制されている」と解答したものを○、半数以下の場合を×とした。
<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation was performed by 10 panelists, and compared with the additive-free (control group 2), a three-stage evaluation was carried out: the heat-deteriorating odor was suppressed, somewhat suppressed, and not suppressed. . Comprehensive evaluation made the case where more than half answered that it was "suppressed" or "it is suppressed somewhat" (circle), and the case where it was less than half made x.
官能評価の結果を表4に示す。
表4に示す通り、加熱する前に添加した試験区2の方が、加熱冷却後に添加した試験区1より抑制効果は高かった。しかし、加熱処理後でも添加量を増やせば、ある程度の加熱抑制効果は得られることがわかった。 As shown in Table 4, the effect of the test group 2 added before heating was higher than that of the test group 1 added after heating and cooling. However, it has been found that a certain degree of heating suppression effect can be obtained by increasing the amount added even after the heat treatment.
実施例4では、本発明に係る加熱劣化臭抑制方法において、より効果的に加熱劣化臭を抑制するためには、糖組成物を加熱処理前に添加することが好適であることが分かった。 In Example 4, it was found that in the method for suppressing the heat deterioration odor according to the present invention, it is preferable to add the sugar composition before the heat treatment in order to suppress the heat deterioration odor more effectively.
実施例5では、実施例4の対照区2と試験区2の乳飲料について、加熱劣化有臭化合物の質量分析を行い、本発明に係る加熱劣化臭抑制方法のメカニズムを調べた。 In Example 5, mass spectrometry of the heat-degraded odorous compound was performed on the milk beverages of the control group 2 and the test group 2 of Example 4, and the mechanism of the method for suppressing the heat-degraded odor according to the present invention was investigated.
具体的には、加熱劣化有臭化合物である硫化化合物(ジメチルスルフィド、ジメチルジスルフィド)とケトン(2‐ペンタノン、2‐ヘプタノン、2‐ノナノン、2‐ウンデカノン、2‐トリデカノン)のガスクロマトグラフ質量分析を行った。 Specifically, gas chromatographic mass spectrometry of sulfur compounds (dimethyl sulfide, dimethyl disulfide) and ketones (2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone), which are odorous compounds that deteriorate due to heat, are performed. went.
<ガスクロマトグラフ質量分析>
ガスクロマトグラフ質量分析は、以下の手順で行った。
(1)固相マイクロ抽出法(Solid Phase Micro Extraction、以下「SPME」と称する。)による前処理を行った。SPME法は、まず、20mlバイアル(SUPELCO社製)に、調製した10mlの加熱処理乳飲料を入れ、セプタムキャップ(SUPELCO社製、テフロン(登録商標)シールされたもの)で密栓し、60℃、30分間、予備加熱した。次に、前記バイアルのヘッドスペース部分に、SPMEファイバーを30分間投入し、揮発成分の抽出を行った。SPMEファイバーは、肥厚75μmのCarboxen/PDMS(ポリジメチルシクロキサン)ファイバー(SUPELCO社製)を用いた。
<Gas chromatograph mass spectrometry>
Gas chromatograph mass spectrometry was performed according to the following procedure.
(1) Pretreatment by a solid phase micro extraction method (Solid Phase Micro Extraction, hereinafter referred to as “SPME”) was performed. In the SPME method, first, 10 ml of the heat-treated milk beverage prepared is put into a 20 ml vial (supplied by SUPELCO), and sealed with a septum cap (supplied by SUPELCO, Teflon (registered trademark)), 60 ° C., Preheated for 30 minutes. Next, SPME fiber was put into the head space portion of the vial for 30 minutes to extract volatile components. As the SPME fiber, a Carboxen / PDMS (polydimethylcycloxan) fiber (SUPELCO) having a thickness of 75 μm was used.
(2)次に、ガスクロマトグラフ質量分析装置による分析を行った。同分析装置のサンプル注入口に、抽出成分を含有するSPMEファイバーを入れ、各加熱劣化臭成分の定量を行った。ガスクロマトグラフ質量分析装置は、GCMS−GP5050A(株式会社島津製作所製)を用いた。キャピラリーカラムは、TC−FFAP(ジーエルサイエンス株式会社製)を用いた。キャリアガスにはヘリウムガスを用い、流量は1ml/minに設定した。サンプル注入口の温度は250℃に設定し、カラムの温度は、40℃で2分間の後、5℃/minで200℃まで昇温させ、200℃で4分間、維持した。キャピラリーカラムへの抽出成分の導入は、スプリットレス方式により行った。質量分析は、30〜400m/zの範囲で行った。 (2) Next, analysis by a gas chromatograph mass spectrometer was performed. The SPME fiber containing the extracted component was put into the sample inlet of the analyzer, and each heat-deteriorated odor component was quantified. As the gas chromatograph mass spectrometer, GCMS-GP5050A (manufactured by Shimadzu Corporation) was used. As the capillary column, TC-FFAP (manufactured by GL Science Co., Ltd.) was used. Helium gas was used as the carrier gas, and the flow rate was set to 1 ml / min. The temperature of the sample inlet was set to 250 ° C., and the column temperature was raised to 200 ° C. at 5 ° C./min after 2 minutes at 40 ° C. and maintained at 200 ° C. for 4 minutes. The extraction component was introduced into the capillary column by the splitless method. Mass spectrometry was performed in the range of 30 to 400 m / z.
結果を図1に示す。図1に示す通り、試験区2の加熱処理乳飲料は、対照区2の加熱処理乳飲料に比べ、ジメチルスルフィド、ジメチルジスルフィド、2‐ペンタノン、2‐ヘプタノン、2‐ノナノン、2‐ウンデカノン、2‐トリデカノンを、それぞれ31、50、30、21、54、32、17%抑制していた。特にジメチルジスルフィドや2-ノナノンにおいては、抑制効果は大きいことが明らかとなった。 The results are shown in FIG. As shown in FIG. 1, the heat-treated milk beverage in test group 2 is dimethyl sulfide, dimethyl disulfide, 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2 -Tridecanone was suppressed by 31, 50, 30, 21, 54, 32 and 17%, respectively. In particular, dimethyl disulfide and 2-nonanone have been shown to have a large inhibitory effect.
実施例5では、本発明の糖組成物が、飲食物中に揮発可能な状態で存在する前記の種々の加熱劣化有臭化合物を減少させる効果があることが分かった。 In Example 5, it turned out that the sugar composition of this invention has the effect of reducing the said various heat deterioration odor compound which exists in the state which can volatilize in food and drink.
実施例6では、本発明に係る加熱劣化抑制効果の有効性について、アイスクリームをモデルとして確認した。 In Example 6, the effectiveness of the heating deterioration suppressing effect according to the present invention was confirmed using ice cream as a model.
<アイスクリーム試作品の調製>
アイスクリーム試作品は表5記載の配合で調製した。具体的には、無塩バター以外の材料を合わせ、攪拌しながら70℃まで昇温して溶解させた。実施例1で調製した糖組成物3を用い、対照区3は本発明に係る糖組成物のかわりに昭和産業株式会社製のマルトリッチを用いた。無塩バター以外の材料を溶解したスラリーに、湯せんで溶解させた無塩バターを加え、攪拌しながら85℃まで昇温させた。85℃で1時間保持した後、流水で室温まで冷却し、TKホモミキサーで8000rpm、5分間、予備乳化させた。予備乳化後、重量を測定し、加熱により減った水分を補充し、高圧ホモジナイザーを用い、15MPaで均質化した。一昼夜4℃で保管した均質化したスラリーをアイスクリーム製造機に供し、アイスクリーム試作品を調製した。
An ice cream prototype was prepared with the formulation shown in Table 5. Specifically, materials other than unsalted butter were combined, heated to 70 ° C. with stirring, and dissolved. The sugar composition 3 prepared in Example 1 was used, and the control group 3 used Marutrich manufactured by Showa Sangyo Co., Ltd. instead of the sugar composition according to the present invention. Unsalted butter dissolved in a hot water bath was added to a slurry in which materials other than unsalted butter were dissolved, and the temperature was raised to 85 ° C. while stirring. After maintaining at 85 ° C. for 1 hour, it was cooled to room temperature with running water and pre-emulsified with a TK homomixer at 8000 rpm for 5 minutes. After pre-emulsification, the weight was measured, the moisture reduced by heating was replenished, and the mixture was homogenized at 15 MPa using a high-pressure homogenizer. The homogenized slurry stored at 4 ° C. overnight was supplied to an ice cream making machine to prepare an ice cream prototype.
<加熱劣化臭の抑制効果(官能評価)>
官能評価は10名のパネラーで行い、−40℃で3日間保管したアイスクリーム試作品を用いて実施した。官能評価は実施例2の方法に従った。
<Effect of suppressing heat odor (sensory evaluation)>
The sensory evaluation was performed by 10 panelists, and an ice cream prototype stored at −40 ° C. for 3 days was used. The sensory evaluation followed the method of Example 2.
官能評価の結果を表6に示す。
表6に示す通り、本発明に係る加熱劣化臭抑制方法を用いた試験区3では、対照区3と比較して顕著に乳加熱劣化臭が抑制されているとの結果が得られた。 As shown in Table 6, in the test group 3 using the heating deterioration odor suppressing method according to the present invention, a result that the milk heating deterioration odor was significantly suppressed as compared with the control group 3 was obtained.
実施例6では、本発明に係る加熱劣化臭抑制方法を用いることにより、アイスクリームの加熱劣化臭を抑制できることが分かった。 In Example 6, it turned out that the heat deterioration odor of ice cream can be suppressed by using the heat deterioration odor suppression method which concerns on this invention.
実施例7では、本発明に係る加熱劣化抑制効果の有効性について、乳飲料(ミルクティー)をモデルとして確認した。 In Example 7, the effectiveness of the heat deterioration suppressing effect according to the present invention was confirmed using a milk drink (milk tea) as a model.
<乳飲料(ミルクティー)の調製>
ミルクティー試作品は表7記載の配合で調製した。試験区4には糖組成物3’を用い、対照区は本糖組成物の替わりにマルチトール(日研化学株式会社、マルビット(登録商標))を用いた。具体的には、表7記載の材料を混合し、均質化し、重曹を添加してpH6.8に調整した。この溶液を缶に充填し密閉した後、オートクレーブ(121℃、20分)を行い、ミルクティー試作品を調製した。
Milk tea prototypes were prepared with the formulations listed in Table 7. In test group 4, sugar composition 3 ′ was used, and in control group, maltitol (Niken Chemical Co., Ltd., Malbit (registered trademark)) was used in place of this sugar composition. Specifically, the materials listed in Table 7 were mixed and homogenized, and sodium bicarbonate was added to adjust the pH to 6.8. This solution was filled in a can and sealed, and then autoclaved (121 ° C., 20 minutes) to prepare a milk tea prototype.
<加熱劣化臭の抑制効果(官能評価)>
官能評価は10名のパネラーで実施した。官能評価の方法は実施例1の方法に従った。
<Effect of suppressing heat odor (sensory evaluation)>
Sensory evaluation was carried out by 10 panelists. The method of sensory evaluation followed the method of Example 1.
官能評価の結果を表8に示す。
表8に示す通り、本発明に係る加熱劣化臭抑制方法を用いた試験区4では、対照区4と比較して顕著に乳加熱劣化臭が抑制されているとの結果が得られた。 As shown in Table 8, in the test group 4 using the heating deterioration odor suppressing method according to the present invention, a result that the milk heating deterioration odor was significantly suppressed as compared with the control group 4 was obtained.
実施例7では、本発明に係る加熱劣化臭抑制方法を用いることにより、乳飲料(ミルクティー)の加熱劣化臭を抑制できることが分かった。 In Example 7, it turned out that the heat deterioration odor of milk beverage (milk tea) can be suppressed by using the heat deterioration odor suppression method which concerns on this invention.
本発明は、飲食物及び医薬品の加熱処理により生じる加熱劣化臭を抑制する技術として有用である。本発明に係る加熱劣化臭抑制方法を用いることにより、加熱処理を行う飲食物及び医薬品の加熱劣化臭を、簡便な方法で抑制することができる。 INDUSTRIAL APPLICATION This invention is useful as a technique which suppresses the heat deterioration odor produced by the heat processing of food and drink and a pharmaceutical. By using the heat deterioration odor suppression method according to the present invention, the heat deterioration odor of food and drink and pharmaceutical products subjected to heat treatment can be suppressed by a simple method.
また、本発明に係る加熱劣化臭抑制方法は、特定の物性を示す糖組成物を含有させるだけの簡便な方法であるため、該当組成物により悪影響を及ぼさない限り、飲食物及び医薬品に限らず、化粧品分野等への幅広い応用も可能である。 In addition, the method for suppressing a heat deterioration odor according to the present invention is a simple method that only includes a sugar composition exhibiting specific physical properties, and therefore is not limited to foods and drinks and pharmaceuticals unless adverse effects are caused by the corresponding composition. Wide application in the cosmetics field is also possible.
Claims (6)
前記飲食物又は医薬品に、以下の特徴を有する糖組成物を含有させることにより飲食物又は医薬品の加熱劣化臭を抑制する加熱劣化臭抑制方法。
(1)澱粉を酵素的および/または化学的に分解して得られる糖組成物であって、グルコース重合度(DP)10以上の糖成分を30%以上含む。
(2)30重量%の水溶液を4℃で1日間保存したときにゲル形成しない。 A method for suppressing the heat deterioration odor of foods and drinks or pharmaceuticals containing milk or milk components ,
A method for suppressing a heat deterioration odor that suppresses a heat deterioration odor of a food or drink or a medicine by containing the sugar composition having the following characteristics in the food or food or the medicine.
(1) A sugar composition obtained by enzymatically and / or chemically decomposing starch, comprising 30% or more of a sugar component having a glucose polymerization degree (DP) of 10 or more .
(2) No gel is formed when a 30 wt% aqueous solution is stored at 4 ° C for 1 day.
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