JP5930607B2 - Flavor improver - Google Patents
Flavor improver Download PDFInfo
- Publication number
- JP5930607B2 JP5930607B2 JP2011112057A JP2011112057A JP5930607B2 JP 5930607 B2 JP5930607 B2 JP 5930607B2 JP 2011112057 A JP2011112057 A JP 2011112057A JP 2011112057 A JP2011112057 A JP 2011112057A JP 5930607 B2 JP5930607 B2 JP 5930607B2
- Authority
- JP
- Japan
- Prior art keywords
- amino compound
- sugar
- flavor
- mass
- branched oligosaccharide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、風味向上剤、風味向上方法及びこれを用いる飲食品に関する。 The present invention relates to a flavor improving agent, a flavor improving method, and a food or drink using the same.
従来から、まろやかでコクのある熟成した風味が求められる飲食品の製造工程においては、風味を向上させるために、原材料を混合し殺菌などの加熱工程を経た後、一定期間放置するといういわゆる熟成工程を経てから流通・消費させる方法が取られてきた。
ところが、熟成した風味を有する飲食品を得るためには、長時間の熟成工程が必要で、工業的に大量に生産することは難しいのが実状である。また、この熟成感を有する飲食品を調製するための種々の方法（例えば特許文献１〜３参照）が検討されているが、未だ充分な効果が得られないことや、その価格も高いのが実状である。
例えば、特許文献１には、主成分のマローエキスに、イノシン酸ソーダ、タウリン、リン酸塩、Ｄ−リボース、動物蛋白質加水分解物、乳酸、ゼラチンペプチド及び水を加えて、９２℃で３時間加熱して褐変反応し、この反応物に、次いでＬ−グルタミンを加え、１００〜１０３℃で約２時間加熱濃縮してミート系エキス並の品質に改善されたボーン系エキスが開示されている。このボーン系エキスは、従来のエキス系調味料として、ミート系エキスに比較して呈味力が弱く、旨味・コク味が不足していた従来のボーン系エキスの呈味を改善したものである。
また、特許文献２には、濃口醤油、みりん、砂糖を混合して７０〜８０℃で０．５〜３時間攪拌混合して、この混合物の吸光度を特定の範囲に調整して製造された、塩カドがなく、だし感をよく感じるかえしが開示されている。
また、特許文献３には、シュクラロースをアルコール飲料に特定量添加することにより、シュクラロースの甘味がなく、アルコールの苦味を抑制することができることが開示されている。
Conventionally, in the production process of foods and drinks that require a mellow and rich flavor, a so-called ripening process in which raw materials are mixed, subjected to a heating process such as sterilization, and then left for a certain period in order to improve the flavor. Since then, the method of distributing and consuming has been taken.
However, in order to obtain a food or drink having an aged flavor, a long aging step is necessary, and it is difficult to industrially produce in large quantities. Moreover, although various methods (for example, refer patent documents 1-3) for preparing the food / beverage products which have this aging feeling are examined, it is still that sufficient effect is not acquired, and the price is also high. It's real.
For example, in Patent Document 1, sodium inosinate, taurine, phosphate, D-ribose, animal protein hydrolyzate, lactic acid, gelatin peptide and water are added to the main ingredient mallow extract and heated at 92 ° C. for 3 hours. Then, a browning reaction is disclosed in which L-glutamine is added to this reaction product, and then L-glutamine is added, followed by heating and concentration at 100 to 103 ° C. for about 2 hours to improve the quality of meat extract. This bone extract is an improved seasoning of the conventional bone extract, which has a weak taste and lacks umami and richness as a conventional extract seasoning. .
Patent Document 2 was prepared by mixing thick soy sauce, mirin, and sugar and stirring and mixing at 70 to 80 ° C. for 0.5 to 3 hours, and adjusting the absorbance of this mixture to a specific range. There is disclosed a maple that does not have salt cadence and feels sour.
Patent Document 3 discloses that by adding a specific amount of sucralose to an alcoholic beverage, there is no sweetness of sucralose and the bitterness of alcohol can be suppressed.
本発明は、優れた飲食品の風味向上剤、風味向上方法及びこれを用いる飲食品を提供するものである。 The present invention provides excellent flavor improvers for foods and beverages, flavor improvement methods, and foods and beverages using the same.
本発明者は、飲食品の風味向上のための食品素材について鋭意検討した結果、グルコースを構成糖とするα１，６結合を有する分岐オリゴ糖と分子量１０００未満のアミノ化合物とを加熱処理して、新規な食品素材である糖アミノ化合物複合体を得、この新規な食品素材を使用することによって、飲食品の風味を向上させることができることを見出し、本発明を完成させた。 As a result of earnestly examining the food material for improving the flavor of food and drink, the present inventor heat-treated a branched oligosaccharide having an α1,6 bond having glucose as a constituent sugar and an amino compound having a molecular weight of less than 1000, By obtaining a sugar amino compound complex which is a novel food material and using this novel food material, it was found that the flavor of food and drink can be improved, and the present invention has been completed.
すなわち、本発明は、以下の〔１〕〜〔９〕に係わる発明である。
〔１〕 （ａ）グルコースを構成糖とする、少なくともα１，６結合を有する分岐オリゴ糖を含有する糖組成物と（ｂ）分子量１０００未満のアミノ化合物とを加熱処理して得られる糖アミノ化合物複合体を含む風味向上剤。
〔２〕 前記分岐オリゴ糖が、イソマルトース、パノース及びイソマルトトリオースから選ばれる１種又は２種以上のものである前記〔１〕記載の風味向上剤。
〔３〕 前記糖組成物中、前記分岐オリゴ糖を１５質量％以上含有する前記〔１〕又は〔２〕記載の風味向上剤。
〔４〕 前記アミノ化合物が、蛋白質分解物、ペプチド及びアミノ酸から選ばれる１種以上である前記〔１〕〜〔３〕の何れか１つ記載の風味向上剤。
〔５〕 前記アミノ化合物が、グルタミン酸、アスパラギン酸、ロイシン及びプロリンから選ばれる１種又は２種以上のものであるか、これを構成成分として有する蛋白質分解物若しくはペプチドである前記〔１〕〜〔４〕の何れか１つ記載の風味向上剤。
〔６〕 前記風味向上剤が、調味料用又はビール系飲料用である前記〔１〕〜〔５〕の何れか１つ記載の風味向上剤。
That is, the present invention relates to the following [1] to [9].
[1] (a) A sugar amino compound obtained by heat-treating a sugar composition containing a branched oligosaccharide having at least an α1,6 bond, wherein glucose is a constituent sugar, and (b) an amino compound having a molecular weight of less than 1000 A flavor enhancer comprising a complex.
[2] The flavor improving agent according to [1], wherein the branched oligosaccharide is one or more selected from isomaltose, panose, and isomaltotriose.
[3] The flavor improver according to [1] or [2], wherein the sugar composition contains 15% by mass or more of the branched oligosaccharide.
[4] The flavor improver according to any one of [1] to [3], wherein the amino compound is at least one selected from a protein degradation product, a peptide, and an amino acid.
[5] The above-mentioned [1] to [1], wherein the amino compound is one or more selected from glutamic acid, aspartic acid, leucine and proline, or a protein degradation product or peptide having this as a constituent component. 4] The flavor improver according to any one of [4].
[6] The flavor improving agent according to any one of [1] to [5], wherein the flavor improving agent is for seasonings or beer-based beverages.
〔７〕 （ａ）グルコースを構成糖とする、少なくともα１，６結合を有する分岐オリゴ糖を含有する糖組成物と、（ｂ）分子量１０００未満のアミノ化合物とを加熱処理して得られる糖アミノ化合物複合体を飲食品に添加する、飲食品の風味向上方法。 [7] (a) A sugar amino obtained by heat-treating a sugar composition containing a branched oligosaccharide having at least α1,6 bonds, wherein glucose is a constituent sugar, and (b) an amino compound having a molecular weight of less than 1000 A method for improving the flavor of a food or drink, wherein the compound complex is added to the food or drink.
〔８〕 （ａ）グルコースを構成糖とする、少なくともα１，６結合を有する分岐オリゴ糖を含有する糖組成物と、（ｂ）分子量１０００未満のアミノ化合物とを加熱処理して得られる糖アミノ化合物複合体を含む風味向上剤を添加した飲食品。
〔９〕 調味料又はビール系飲料である前記〔８〕記載の飲食品。
[8] A sugar amino obtained by heat-treating a sugar composition containing (a) a branched oligosaccharide having at least an α1,6 bond, wherein glucose is a constituent sugar, and (b) an amino compound having a molecular weight of less than 1000 Food / beverage products to which a flavor enhancer containing a compound complex is added.
[9] The food or drink according to [8], which is a seasoning or a beer-based beverage.
本発明は、飲食品の風味を良好に向上することができる。本発明により、簡便に、長期熟成によって得られるこくやまろやかさなどの好ましい風味を有する飲食品を調製することができる。 The present invention can improve the flavor of food and drink. According to the present invention, it is possible to easily prepare a food or drink having a preferable flavor such as richness and mellowness obtained by long-term aging.
本発明に係わる「風味向上」とは、飲食品の風味を向上させる意味であり、これには飲食品の熟成感を向上させることなどが含まれる。
ここで、「熟成感を向上させる」とは、熟成期間を経ることによって得ることができる好ましい熟成風味（例えば、酢カドや塩カドなどのカドばった味や臭いをまろやかにしてコクや香ばしさが引き立てられた状態の風味）の飲食品にすることである。これによって、長期の熟成期間を経なくとも、全体としてまとまりのある風味の飲食品にすることが可能となる。
通常、熟成風味は、原材料を混合し加熱工程を経た後、一定時間放置すること、すなわち熟成期間を経ることにより得られるものである。
しかしながら、後記実施例に示すように、本発明の糖アミノ化合物複合体を用いることで、簡便に良好な風味（好適には長期熟成によって得られる熟成風味）を有する飲食品を調製することができる。このように、短時間で低コストに飲食品の風味を向上することができることは本発明の優れた点である。
“Flavor improvement” according to the present invention means to improve the flavor of food and drink, and this includes improving the aging feeling of food and drink.
Here, “improving the aging feeling” means that a preferable aging flavor that can be obtained through the aging period (for example, vinegared cadmium, salt caddy, etc.) It is to make the food / beverage of the flavor of the state emphasized. As a result, it is possible to make a food and drink with a coherent flavor as a whole without going through a long aging period.
Usually, the aging flavor is obtained by mixing raw materials and passing through a heating step, and then leaving it for a certain period of time, that is, through a aging period.
However, as shown in the Examples below, by using the sugar amino compound complex of the present invention, foods and drinks having a good flavor (preferably aged flavor obtained by long-term aging) can be prepared easily. . Thus, it is the outstanding point of this invention that the flavor of food-drinks can be improved in low cost in a short time.
そして、本発明の糖アミノ化合物複合体は、後述のとおり前記分岐オリゴ糖組成物と前記低分子アミノ化合物を加熱処理することにより得ることが可能であるが、未反応物を含む加熱処理物のまま使用しても飲食品の風味を向上させることが可能である。これは本発明の糖アミノ化合物複合体が少量でも十分な効力を発揮するためと考える。
本発明の糖アミノ化合物複合体を飲食品（好適には、かえし、たれ類、つゆ類、みりん風調味料などの調味料及びビールなどの熟成風味が望まれる飲食品）に使用することによって、酸や醤油のカドばった風味を低減して味のまろやかさを向上し、鰹節の匂いや香ばしい香りが引き立てられた飲食品とすることができる。
また、本発明の糖アミノ化合物複合体は、飲食品における２，５−ジメチルピラジン、２，６−ジメチルピラジン、トリメチルピラジンという香気成分を損なうことなく、プロピオン酸、イソ吉草酸、ヘキサン酸、イソ酪酸、吉草酸、酢酸などの酸味や酸臭を低減することができる。
このように、本発明の糖アミノ化合物複合体は、飲食品における味のまろやかさとコクかつ香りのマイルドさを向上、改善又は付与することが可能であることから、飲食品を長期間熟成させなくとも、簡便に長期熟成の好ましい風味を有する飲食品を調製することが可能となる。
The sugar amino compound complex of the present invention can be obtained by heat-treating the branched oligosaccharide composition and the low-molecular amino compound as will be described later. Even if it is used as it is, it is possible to improve the flavor of food and drink. This is considered because the sugar amino compound complex of the present invention exerts sufficient efficacy even in a small amount.
By using the sugar amino compound complex of the present invention in foods and drinks (preferably foods and beverages for which ripening flavors such as maple, sauces, soy sauce, mirin-like seasonings, and aged flavors such as beer are desired), It can reduce the savory flavor of acid and soy sauce to improve the mellowness of the taste, and can be made into a food and drink that enhances the scent of bonito and a fragrant scent.
In addition, the sugar amino compound complex of the present invention is capable of propionic acid, isovaleric acid, hexanoic acid, isopropanol without damaging the aromatic components such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and trimethylpyrazine in foods and drinks. Acidity and acid odor such as butyric acid, valeric acid, and acetic acid can be reduced.
As described above, the sugar amino compound complex of the present invention can improve, improve, or impart the mildness of the taste and the mildness of the scent in the food and drink, so that the food and drink are not aged for a long time. In addition, it becomes possible to easily prepare a food or drink having a preferable flavor for long-term aging.
よって、本発明の糖アミノ化合物複合体は、飲食品の、風味向上（好適には、熟成風味の向上）などの方法に使用することが可能であり、これを有効成分として含有させる風味向上剤（好適には熟成風味向上剤）などに使用でき、さらに該風味向上剤などを製造するために使用することができる。
そして、本発明の糖アミノ化合物が少量でも風味向上作用などを発揮させやすいことから飲食品添加の使用コストの低減化、また使用時の簡便さで有利である。また、本発明の風味向上剤などの製造は、原料も安く、また加熱処理工程も煩雑でなく簡単な処理で行うことも可能であることから、低コスト化が可能であり、工業的生産においても適している。
Therefore, the sugar amino compound complex of the present invention can be used in methods for improving the flavor of foods and beverages (preferably, improving the aging flavor), and a flavor improver containing this as an active ingredient. (Preferably an aging flavor improver) and the like, and can be used for producing the flavor improver and the like.
And since the sugar amino compound of this invention is easy to exhibit the flavor improvement effect | action etc. even if it is small quantity, it is advantageous at the reduction of the use cost of food-drinks addition, and the simplicity at the time of use. In addition, the production of the flavor improver and the like of the present invention is inexpensive, and the heat treatment process is not cumbersome and can be carried out by simple treatment, so it is possible to reduce the cost, and in industrial production Is also suitable.
前記糖アミノ化合物複合体は、（ａ）グルコースを構成糖とする、少なくともα１，６結合を有する分岐オリゴ糖を含有する糖組成物と、（ｂ）分子量１０００未満のアミノ化合物とを加熱処理して得られるものである。 The sugar amino compound complex is obtained by heat-treating (a) a sugar composition containing a branched oligosaccharide having at least an α1,6 bond containing glucose as a constituent sugar and (b) an amino compound having a molecular weight of less than 1000. Is obtained.
（ａ）少なくともα１，６結合を有する分岐オリゴ糖を含有する糖組成物
本発明で原料として使用する糖組成物として、後述の「少なくともα１，６結合を１つ以上有する分岐オリゴ糖」の例示から選ばれる少なくとも１種又は２種以上のものを含有する糖組成物を使用すればよい。
本発明の「少なくともα１，６結合を１つ以上有する分岐オリゴ糖」は、グルコースを構成糖とする分岐オリゴ糖であって、糖鎖中に、少なくともα１，６結合を１つ以上有していればよく、α１，１結合、α１，２結合、α１，３結合、α１，４結合を有していてもよい。
前記分岐オリゴ糖は、２〜１０個のグルコース分子が重合したもの（２〜１０糖類）をいい、好ましくは２〜５糖類、より好ましくは２〜４糖類であり、更に好ましくは２〜３糖類である。
また、前記分岐オリゴ糖として、例えば、α−１，６グルコシド結合のみで構成されるオリゴ糖（例えば、イソマルトース、イソマルトトリオース、イソマルトテトラオース、イソマルトペンタオース等）；α−１，４グルコシド結合とα−１、６結合とを有するオリゴ糖（例えば、パノース、イソパノース、イソマルトシルマルトース等）などが挙げられる。これらの１種又は２種以上のものを使用してもよい。
このなかの、イソマルトース、パノース及びイソマルトトリオースから選ばれる１種又は２種以上のものが、良好に飲食品の風味を向上するので、特に好ましい。
(A) Sugar composition containing a branched oligosaccharide having at least an α1,6 bond As an example of a saccharide composition used as a raw material in the present invention, a “branched oligosaccharide having at least one α1,6 bond” described below What is necessary is just to use the saccharide | sugar composition containing the at least 1 sort (s) or 2 or more types chosen from.
The “branched oligosaccharide having at least one α1,6 bond” of the present invention is a branched oligosaccharide having glucose as a constituent sugar, and has at least one α1,6 bond in the sugar chain. And may have an α1,1 bond, an α1,2 bond, an α1,3 bond, and an α1,4 bond.
The branched oligosaccharide refers to a polymer of 2 to 10 glucose molecules (2 to 10 sugars), preferably 2 to 5 sugars, more preferably 2 to 4 sugars, still more preferably 2 to 3 sugars. It is.
In addition, as the branched oligosaccharide, for example, an oligosaccharide composed of only α-1,6 glucoside bond (for example, isomaltose, isomaltotriose, isomalttetraose, isomaltopentose, etc.); α-1 , 4 glucoside bonds and α-1,6 bonds (for example, panose, isopanose, isomaltosyl maltose, etc.) and the like. You may use these 1 type, or 2 or more types.
Among these, one or two or more selected from isomaltose, panose and isomalttriose are particularly preferable because they improve the flavor of food and drink.
本発明において、前記分岐オリゴ糖を原料とすることによって、これと後述する低分子アミノ化合物を加熱処理して得られた糖アミノ化合物複合体が良好に飲食品の風味を向上させることが可能である（実施例１〜４など参照）。これに対し、単糖であるブドウ糖、リボース及びキシロース（比較例２、７及び８参照）、通常良く甘味料として使用されている糖類である砂糖及び粉あめ（比較例３及６参照）、α１，４結合のマルトース及びその還元物であるマルチトール（比較例１及び５参照）、また機能性が高いオリゴ糖とされているトレハロース（比較例４参照）を原料として使用することによって得られた加熱処理物では、飲食品の風味を向上させることができない。すなわち、後記低分子アミノ化合物と組み合わせる際に、前記分岐オリゴ糖であることが飲食品の風味を向上させる上で極めて重要であることが明らかである。 In the present invention, by using the branched oligosaccharide as a raw material, a sugar amino compound complex obtained by heat-treating this and a low-molecular amino compound described later can improve the flavor of food and drink. Yes (see Examples 1-4). In contrast, glucose, ribose and xylose, which are monosaccharides (see Comparative Examples 2, 7 and 8), sugar and flour candy, which are sugars commonly used as sweeteners (see Comparative Examples 3 and 6), α1 , 4-linked maltose and its reduced product, maltitol (see Comparative Examples 1 and 5), and trehalose (see Comparative Example 4), which is a highly functional oligosaccharide, were obtained as raw materials. The heat-treated product cannot improve the flavor of food and drink. That is, when combined with the low molecular amino compound described later, it is clear that the branched oligosaccharide is extremely important for improving the flavor of food and drink.
前記分岐オリゴ糖（好適には分岐２〜３糖類）は、糖組成物中、好ましくは１５質％以上、より好ましくは３０質量％以上、更に好ましくは４０質量以上、より更に好ましくは５０質量％以上、より５５質量％以上、より７０質量％以上、より８５質量％以上含有するものが、好適である。 The branched oligosaccharide (preferably branched 2-3 saccharides) is preferably 15% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and still more preferably 50% by mass in the sugar composition. As mentioned above, what contains 55 mass% or more, more 70 mass% or more, more 85 mass% or more is suitable.
前記分岐オリゴ糖を含有する糖組成物は、市販品でもよいし、原料澱粉を液化後、糖化及び糖転移反応を行って得てもよい。
前記分岐オリゴ糖を含有する糖組成物の製造方法について、一例として、以下に説明するが、これに限定されるものではない。
前記分岐オリゴ糖を含有する糖組成物は、原料澱粉を液化酵素（例えばα−アミラーゼ）又は酸により加水分解（液化）後、少なくともトランスグルコシダーゼ（α−グルコシダーゼの一種で分岐構造を生成する酵素）を用いて加水分解（糖化）及び糖転移反応を行うことによって得ることができる。
さらに糖化及び糖転位反応の際に、トランスグルコシダーゼに加えて、β−アミラーゼ、枝切酵素（プルラナーゼ、イソアミラーゼなど）などの１種以上を用いると、糖転移効率が向上するので、好適である。
より好適な例示として、原料澱粉の液化後、β−アミラーゼとトランスグルコシダーゼを使用する方法が挙げられ、このときに枝切酵素も使用することも可能である。
原料澱粉は、主にトウモロコシ澱粉（コーンスターチ）を原料とするのが好適であるが、小麦粉澱粉、馬鈴薯澱粉、タピオカ澱粉などその他の原料澱粉を１種以上用いることもできる。
酸加水分解（液化）としては、塩酸、硫酸などの無機酸や酢酸など有機酸を使用し、ｐＨ２〜５にて２０〜１００℃で適宜反応させればよい。
前記酵素反応条件（反応ｐＨ、反応温度など）は、使用する酵素や目的とする生成物に応じて適宜調整すればよい。
得られた糖化液や糖組成物などをさらに分離精製する際に、濾過、活性炭による脱色、イオン交換樹脂による脱塩、濃縮を適宜行えばよい。さらに、クロマト分離により分画して目的とする分岐オリゴ糖の含有量を高めることもできる。
The sugar composition containing the branched oligosaccharide may be a commercially available product or may be obtained by saccharification and transglycosylation after liquefying the raw material starch.
A method for producing a sugar composition containing the branched oligosaccharide will be described below as an example, but is not limited thereto.
The sugar composition containing the branched oligosaccharide is obtained by hydrolyzing (liquefying) raw starch with a liquefying enzyme (for example, α-amylase) or acid, and at least transglucosidase (an enzyme that forms a branched structure with a kind of α-glucosidase). Can be obtained by performing hydrolysis (saccharification) and transglycosylation reaction.
Furthermore, in the saccharification and transglycosylation reaction, it is preferable to use one or more of β-amylase, debranching enzyme (pullulanase, isoamylase, etc.), etc. in addition to transglucosidase, because the transglycosylation efficiency is improved. .
A more preferred example is a method using β-amylase and transglucosidase after liquefaction of the raw starch, and at this time, a debranching enzyme can also be used.
It is preferable that the raw material starch is mainly corn starch (corn starch), but one or more other raw material starches such as wheat starch, potato starch and tapioca starch can also be used.
As acid hydrolysis (liquefaction), an inorganic acid such as hydrochloric acid or sulfuric acid, or an organic acid such as acetic acid may be used, and the reaction may be appropriately performed at 20 to 100 ° C. at pH 2 to 5.
The enzyme reaction conditions (reaction pH, reaction temperature, etc.) may be appropriately adjusted according to the enzyme used and the target product.
When the obtained saccharified solution or sugar composition is further separated and purified, filtration, decolorization with activated carbon, desalting with an ion exchange resin, and concentration may be appropriately performed. Furthermore, fractionation by chromatographic separation can increase the content of the target branched oligosaccharide.
分岐オリゴ糖を含む糖組成物を得る際の液化や糖化の条件を、より詳しく説明する。
原料澱粉（好適にはコーンスターチ）２０〜４０質量％（好適には３０質量％）の懸濁液をｐＨ５〜６．５（好適には６）とした後、α−アミラーゼを添加して１００〜１１０℃（好適には１０５℃）にて５〜１５分間（好適には１０分間）加熱処理して得た澱粉液化液を６０℃程度に冷却し、β−アミラーゼとトランスグルコシダーゼを添加し、５５〜６５℃（好適には６０℃）で反応させることにより分岐オリゴ糖を含有する糖組成物を調製する。さらに、クロマト分離により単糖を除去して分岐オリゴ糖高含有シロップを調製することも可能である。
The conditions for liquefaction and saccharification when obtaining a sugar composition containing a branched oligosaccharide will be described in more detail.
A suspension of raw material starch (preferably corn starch) 20 to 40% by mass (preferably 30% by mass) is adjusted to pH 5 to 6.5 (preferably 6), and α-amylase is added to the suspension. The starch liquefaction solution obtained by heat treatment at 110 ° C. (preferably 105 ° C.) for 5 to 15 minutes (preferably 10 minutes) is cooled to about 60 ° C., β-amylase and transglucosidase are added, and 55 A sugar composition containing a branched oligosaccharide is prepared by reacting at ~ 65 ° C (preferably 60 ° C). Furthermore, it is also possible to prepare a syrup containing a high content of branched oligosaccharides by removing monosaccharides by chromatographic separation.
分岐オリゴ糖を含む糖組成物は、糖組成物中、イソマルトース ３質量％以上、好適には３〜３５質量％、より好適には１５〜３０質量％；パノース ５質量％以上、好適には５〜３０質量％、より好適には７〜１３質量％；イソマルトトリオース ３質量％以上、好適には３〜１５質量％、より好適には４〜１１質量％を少なくとも含有するものが得られる。
前記分岐オリゴ糖を含む糖組成物から、目的とする分岐オリゴ糖を単離することも可能であり、また複数分離することも可能である。
The sugar composition containing a branched oligosaccharide is 3% by mass or more of isomaltose, preferably 3 to 35% by mass, more preferably 15 to 30% by mass in the saccharide composition; 5 to 30% by mass, more preferably 7 to 13% by mass; isomaltotriose 3% by mass or more, preferably 3 to 15% by mass, more preferably 4 to 11% by mass It is done.
The target branched oligosaccharide can be isolated from the sugar composition containing the branched oligosaccharide, and a plurality of them can be separated.
なお、分岐オリゴ糖及びその含有量は、例えば、重合度分布を求める排除型イオン交換系カラム、及び、各重合度中における直鎖オリゴ糖と分岐オリゴ糖の比率を求めるアミン結合シリカカラムを用いて、高速液体クロマトグラフィーにより分析することで測定できる（「澱粉糖関連工業分析法」、ｐ１３１−１３７、１９９１年、食品新聞社出版参照）。 The branched oligosaccharide and the content thereof are, for example, an exclusion type ion exchange column for determining the degree of polymerization distribution and an amine-bonded silica column for determining the ratio of the linear oligosaccharide to the branched oligosaccharide in each degree of polymerization. In addition, it can be measured by analyzing by high performance liquid chromatography (refer to “Starch Sugar Related Industrial Analysis Method”, p131-137, 1991, published by Food Newspaper Company).
（ｂ）分子量１０００未満のアミノ化合物
本発明で原料として使用する分子量１０００未満のアミノ化合物（以下、「低分子アミノ化合物」ともいう）は、単数又は複数のアミノ酸から構成されるものであり、好ましくはアミノ酸数１〜１３程度で構成されているものである。具体的なものとしては、アミノ酸、ペプチド及び蛋白質分解物などが挙げられ、これらを１種又は２種以上組み合わせて使用してもよい。
(B) Amino compound having a molecular weight of less than 1000 The amino compound having a molecular weight of less than 1000 (hereinafter also referred to as “low molecular amino compound”) used as a raw material in the present invention is composed of one or more amino acids, and preferably Is composed of about 1 to 13 amino acids. Specific examples include amino acids, peptides, and protein degradation products, and these may be used alone or in combination.
ここで、「分子量１０００未満」のアミノ化合物は、ゲル濾過クロマトや限外濾過膜など分離手段にて得ることが可能である。例えば、蛋白質分解物を、分画分子量１０００又は分画分子量５００などの限外濾過膜にて、それぞれ分子量１０００未満のアミノ化合物（アミノ酸及び／又はペプチド：アミノ酸数２〜１３程度）や分子量５００未満のアミノ化合物（アミノ酸及び／又はペプチド：アミノ酸数２〜６程度）として得ることが可能である。また、分画分子量１０００の限外濾過膜と分画分子量５００の限外濾過膜の両方を用いることにより、分子量５００以上１０００未満のアミノ化合物（ペプチド：アミノ酸数７〜１３程度）を得ることができる。このうち、分子量５００未満のアミノ化合物が好ましく、さらにアミノ酸が好ましい。
本発明において、分子量１０００未満のアミノ化合物（例えば、分子量１０００未満５００以上のペプチド、分子量５００未満のペプチド、アミノ酸など）を原料として使用することによって、これと前記分岐オリゴ糖を加熱処理して得られた糖アミノ化合物複合体が良好に飲食品の風味を向上させることが可能である（実施例６及び７など参照）。これに対し、分子量１０００以上のアミノ化合物を原料として使用することによって得られた加熱処理物では、飲食品の風味を向上させることができない（比較例１１参照）。すなわち、前記分岐オリゴ糖と組み合わせる際に、アミノ化合物が分子量１０００未満のものであることが飲食品の風味を向上させる上で極めて重要であることは明らかである。
Here, the amino compound having a “molecular weight of less than 1000” can be obtained by separation means such as gel filtration chromatography or ultrafiltration membrane. For example, an amino compound (amino acid and / or peptide: about 2 to 13 amino acids) having a molecular weight of less than 1000 or a molecular weight of less than 500 is obtained by subjecting the proteolysate to an ultrafiltration membrane having a molecular weight cut-off of 1000 or 500 The amino compound (amino acid and / or peptide: about 2 to 6 amino acids) can be obtained. Further, by using both an ultrafiltration membrane having a molecular weight cut off of 1000 and an ultrafiltration membrane having a molecular weight cut off of 500, an amino compound having a molecular weight of 500 or more and less than 1000 (peptide: about 7 to 13 amino acids) can be obtained. it can. Of these, amino compounds having a molecular weight of less than 500 are preferred, and amino acids are more preferred.
In the present invention, an amino compound having a molecular weight of less than 1000 (for example, a peptide having a molecular weight of less than 1000, a peptide having a molecular weight of less than 500, a peptide having a molecular weight of less than 500, an amino acid, etc.) is used as a raw material. The obtained sugar amino compound complex can satisfactorily improve the flavor of food and drink (see Examples 6 and 7). On the other hand, the heat-treated product obtained by using an amino compound having a molecular weight of 1000 or more as a raw material cannot improve the flavor of food and drink (see Comparative Example 11). That is, when combined with the branched oligosaccharide, it is clear that the amino compound having a molecular weight of less than 1000 is extremely important for improving the flavor of food and drink.
前記アミノ酸としては、グルタミン酸、アスパラギン酸、ロイシン、プロリン、グリシン、アラニン、バリン、イソロイシン、セリン、スレオニン、システイン、シスチン、メチオニン、リジン、オキシリジン、アルギニン、ヒスチジン、フェニルアラニン、チロシン、トリプトファンなど及びそれらの塩類（ナトリウム、カリウムなどのアルカリ金属など）などから選ばれる１種又は２種以上のものが挙げられる。
このうち、グルタミン酸、アスパラギン酸、ロイシン、プロリンから選ばれる１種又は２種以上のものが好適である。
Examples of the amino acids include glutamic acid, aspartic acid, leucine, proline, glycine, alanine, valine, isoleucine, serine, threonine, cysteine, cystine, methionine, lysine, oxylysine, arginine, histidine, phenylalanine, tyrosine, tryptophan, and salts thereof. One or two or more selected from (such as alkali metals such as sodium and potassium).
Of these, one or more selected from glutamic acid, aspartic acid, leucine and proline are preferred.
なお、ペプチドは、分子量１０００未満であれば特に限定されず、上述のアミノ酸から有機合成や微生物発酵（合成酵素）などを用いて得られるものでもよく、蛋白質やこれを含む穀類、その分解物などを原料として加水分解や微生物発酵などの反応により得られるもの、これらからさらに分離精製して得られるものでもよい。 The peptide is not particularly limited as long as it has a molecular weight of less than 1000, and may be obtained from the above-mentioned amino acids using organic synthesis, microbial fermentation (synthetic enzyme), or the like. May be obtained by a reaction such as hydrolysis or microbial fermentation using as a raw material, or may be obtained by further separation and purification from these.
蛋白質などの分解方法は、酸、アルカリ、酵素などを用いた加水分解、微生物を用いた発酵法、熱分解、物理的分解のいずれでもよい。
このうち、蛋白質等の分解物としては、加水分解物（好適には蛋白質分解酵素による分解物）又は発酵により得られる発酵物が好ましい。
ここで、蛋白質等の分解物としては、大豆、小麦、大麦、米（玄米）、ジャガイモ、トウモロコシ等の植物系、ビーフ、ポーク、チキン、フィッシュ等の動物系及びこれら由来の蛋白質などから選ばれる１種又は２種以上の分解物が挙げられる。また、市販の植物蛋白加水分解物（HVP）や動物蛋白加水分解物（HAP）を用いることもできる。
The method for degrading proteins and the like may be any of hydrolysis using acids, alkalis, enzymes, etc., fermentation using microorganisms, thermal decomposition, and physical decomposition.
Among these, as a degradation product such as protein, a hydrolyzate (preferably a degradation product by a proteolytic enzyme) or a fermentation product obtained by fermentation is preferable.
Here, the degradation products such as proteins are selected from plant systems such as soybean, wheat, barley, rice (brown rice), potato, corn, animal systems such as beef, pork, chicken, fish, and proteins derived therefrom. One type or two or more types of degradation products are mentioned. Commercially available plant protein hydrolysates (HVP) and animal protein hydrolysates (HAP) can also be used.
また、蛋白質の分解物として、グルタミン酸、アスパラギン酸、プロリン及びロイシンを構成アミノ酸として含むような蛋白質の分解物が好ましい。具体的には、アミノ酸組成が、グルタミン酸 １５〜４０質量％、アスパラギン酸０〜２０質量％（好適には９〜１３質量％）、ロイシン５〜１７質量％（好適には６〜９質量％）、プロリン０〜１７質量％を構成アミノ酸として含む蛋白質（例えば、大豆）が好ましい。
なお、一般的に、大豆及びその加工品のアミノ酸組成は、グルタミン酸１５〜２０質量％、アスパラギン酸１０〜１５質量％、ロイシン４〜８質量％である。
Moreover, as a protein degradation product, a protein degradation product containing glutamic acid, aspartic acid, proline and leucine as constituent amino acids is preferable. Specifically, the amino acid composition is 15-40 mass% glutamic acid, 0-20 mass% aspartic acid (preferably 9-13 mass%), 5-17 mass% leucine (preferably 6-9 mass%). A protein (for example, soybean) containing 0 to 17% by mass of proline as a constituent amino acid is preferable.
In general, the amino acid composition of soybean and its processed product is 15 to 20% by mass of glutamic acid, 10 to 15% by mass of aspartic acid, and 4 to 8% by mass of leucine.
〔本発明の糖アミノ化合物複合体〕
本発明の糖アミノ化合物複合体は、前記分岐オリゴ糖と前記低分子アミノ化合物とを加熱処理して得られた加熱処理物に含まれるものであって、この加熱処理物をそのまま風味向上剤などとして使用してもよいし、さらに加熱処理物の中に含まれる未反応物を公知の分離精製技術にて除去して、糖アミノ化合物複合体の純度を高めてもよい。分離精製技術としては、例えば、未反応物を画分分子量１０００の限外濾過膜にて除去してもよいし、カラムクロマトにて未反応物を除去してもよい。
[Sugar Amino Compound Complex of the Present Invention]
The sugar amino compound complex of the present invention is contained in a heat-treated product obtained by heat-treating the branched oligosaccharide and the low-molecular amino compound, and the heat-treated product is used as it is as a flavor improver. Further, unreacted substances contained in the heat-treated product may be removed by a known separation and purification technique to increase the purity of the sugar amino compound complex. As a separation and purification technique, for example, unreacted substances may be removed by an ultrafiltration membrane having a fractional molecular weight of 1000, or unreacted substances may be removed by column chromatography.
本発明の糖アミノ化合物複合体を得る際の分岐オリゴ糖含有糖組成物と前記低分子アミノ化合物との配合質量比（固形分換算）は、特に限定されず、好ましくは１０：１〜１：１０、より好ましくは５：１〜１：５、さらに好ましくは２：１〜１：２である。
また、本発明の糖アミノ化合物複合体は、水溶液中にて前記分岐オリゴ糖及び前記低分子アミノ化合物を反応させて得るのが好ましい。このときの水溶液中のｐＨは、特に調整しなくともよい。
このときの前記分岐オリゴ糖含有の糖組成物（固形分換算）の濃度は、好ましくは１〜３０質量％、より好ましくは１０〜２５質量％、さらに好ましくは１５〜２０質量％である。
また、前記低分子アミノ化合物（固形分換算）の濃度は、好ましくは１〜３０質量％、より好ましくは１０〜２５質量％、さらに好ましくは１５〜２０質量％である。
The blending mass ratio (in terms of solid content) of the branched oligosaccharide-containing sugar composition and the low molecular amino compound in obtaining the sugar amino compound complex of the present invention is not particularly limited, and preferably 10: 1 to 1: 10, more preferably 5: 1 to 1: 5, still more preferably 2: 1 to 1: 2.
The sugar amino compound complex of the present invention is preferably obtained by reacting the branched oligosaccharide and the low molecular weight amino compound in an aqueous solution. The pH in the aqueous solution at this time does not need to be adjusted.
The concentration of the branched oligosaccharide-containing sugar composition (in terms of solid content) at this time is preferably 1 to 30% by mass, more preferably 10 to 25% by mass, and still more preferably 15 to 20% by mass.
Moreover, the density | concentration of the said low molecular amino compound (solid content conversion) becomes like this. Preferably it is 1-30 mass%, More preferably, it is 10-25 mass%, More preferably, it is 15-20 mass%.
本発明の糖アミノ化合物複合体を得る際の加熱処理条件として、加熱温度は、好ましくは５０〜１０５℃、より好ましくは８０〜１００℃、さらに好ましくは９０〜１００℃である。このときの加熱時間は、好ましくは０．５〜８時間、より好ましくは２〜６時間、さらに好ましくは３〜５時間である。 As the heat treatment conditions for obtaining the sugar amino compound complex of the present invention, the heating temperature is preferably 50 to 105 ° C, more preferably 80 to 100 ° C, and further preferably 90 to 100 ° C. The heating time at this time is preferably 0.5 to 8 hours, more preferably 2 to 6 hours, and further preferably 3 to 5 hours.
前記糖アミノ化合物複合体（前記加熱処理物）の使用態様の例として、例えば、該糖アミノ化合物複合体（前記加熱処理物）を風味向上剤などの製剤の有効成分として含有させて使用する場合；該糖アミノ化合物複合体（前記加熱処理物）を食品素材として又は風味向上剤などの製剤として飲食品に直接的に含有させる場合；該糖アミノ化合物複合体（前記加熱処理物）を調味料などに含有させて、これを介して間接的に飲食品の風味を向上又は改善する場合；該糖アミノ化合物複合体（前記加熱処理物）を飲食品の製造工程中に直接用いる場合などが挙げられる。 As an example of the usage mode of the sugar amino compound complex (heat-treated product), for example, the sugar amino compound complex (heat-treated product) is used as an active ingredient of a preparation such as a flavor enhancer. When the sugar amino compound complex (the heat-treated product) is directly contained in a food or drink as a food material or as a preparation such as a flavor enhancer; the sugar amino compound complex (the heat-treated product) is used as a seasoning In the case where the flavor of food or drink is indirectly improved or improved through this, the case where the sugar amino compound complex (the heat-treated product) is directly used in the production process of food or drink, etc. It is done.
前記糖アミノ化合物複合体（前記加熱処理物）は、飲食品に対する風味向上用の食品素材として使用してもよく、また前記糖アミノ化合物複合体を有効成分として含有し、必要に応じて、無機塩、酸、アミノ酸類、核酸、糖類、天然調味料、香辛料、賦形剤などの飲食品に使用可能な添加物を含有させて、本発明の風味向上剤を製造することが可能である。
なお、本発明の風味向上剤の状態は、液状や粉末状、顆粒状、固形状などの何れでもよい。
The sugar amino compound complex (the heat-treated product) may be used as a food material for improving the flavor of foods and drinks, and contains the sugar amino compound complex as an active ingredient. The flavor improver of the present invention can be produced by adding additives that can be used in foods and drinks such as salts, acids, amino acids, nucleic acids, saccharides, natural seasonings, spices, and excipients.
In addition, the state of the flavor improving agent of the present invention may be any of liquid, powder, granule, solid and the like.
そして、本発明の風味向上剤は、飲食品に対して、前記糖アミノ化合物複合体の乾燥物換算で、好ましくは０．００１〜１質量％、より好ましくは０．００５〜０．１質量％添加する。なお、前記糖アミノ化合物複合体を飲食品に対して使用する場合もこれと同様の添加量である。このように、少量でも飲食品の風味を向上できるので、コスト的にも非常に有利である。 And the flavor improvement agent of this invention is 0.001-1 mass% preferably in conversion of the dried product of the said sugar amino compound complex with respect to food-drinks, More preferably, it is 0.005-0.1 mass%. Added. In addition, when using the said sugar amino compound complex with respect to food-drinks, it is the addition amount similar to this. Thus, since the flavor of food and drink can be improved even with a small amount, it is very advantageous in terms of cost.
本発明の風味向上剤又は糖アミノ化合物複合体（前記加熱処理物）は、対象となる飲食品に対して、飲食前に添加されていれば特に限定されない。例えば、飲食品の製造工程中に添加混合してもよいし、調理時や喫食時に添加してもよい。 The flavor improver or sugar amino compound complex (the heat-treated product) of the present invention is not particularly limited as long as it is added to the target food or drink before eating or drinking. For example, you may add and mix during the manufacturing process of food-drinks, and may add at the time of cooking or eating.
本発明の風味向上などの対象となる飲食品としては、例えば、調味料；スープ類、水産加工品、畜産加工品、野菜加工品、米飯加工食品などの加工食品；アルコール飲料などが挙げられる。
調味料として、かえし、たれ類、だし、つゆ類、みりん風調味料などの和風調味料；ドレッシング、ソースなどの洋風中華風調味料などが挙げられる。
また、アルコール飲料としては、ビール系（ビール、発泡酒を含む）飲料が挙げられる。
また、水産加工品としては、かまぼこ、ひもの、塩辛、珍味、照り焼き魚など；畜産加工品としては、ハム、ソーセージ、チーズ、焼肉、照り焼き肉など；米飯類としては、炊き込みご飯、おかゆ、ぞうすい、お茶漬けなどなどの調理食品が挙げられる。
Examples of the foods and drinks to be used for improving the flavor of the present invention include seasonings; processed foods such as soups, processed fishery products, processed livestock products, processed vegetable products, processed rice products; and alcoholic beverages.
Examples of the seasoning include Japanese-style seasonings such as maple, sauce, dashi, soy sauce and mirin-style seasonings; Western-style Chinese seasonings such as dressings and sauces.
Examples of alcoholic beverages include beer-based (including beer and sparkling liquor) beverages.
In addition, processed fishery products include kamaboko, string, salty, delicacy, teriyaki fish, etc .; livestock processed products such as ham, sausage, cheese, yakiniku, teriyaki meat; cooked rice, porridge, elephant And cooked foods such as Ochazuke.
より好適な対象となる飲食品は、和風調味料やビールなどの熟成感の向上や改善などが望まれる飲食物；和風調味料を使用する加工食品などが挙げられる。和風調味料のなかでも、醤油、砂糖、酒などの原料を適宜混合し、必要に応じて加熱後、時間をおいて風味を熟成させるような、かえし、つゆ類、たれ類、みりん風調味料が好ましい。 More preferred foods and drinks include foods and drinks that are desired to improve or improve ripening feeling such as Japanese-style seasonings and beer; processed foods that use Japanese-style seasonings. Of Japanese-style seasonings, ingredients such as soy sauce, sugar, and liquor are mixed appropriately, heated as needed, and then ripened with time. Is preferred.
本発明の風味向上剤は、飲食品（特に熟成感が望まれる和風調味料やビール等の飲食品）に直接的に又は間接的に添加することで、短時間で長期熟成した時に得られるような好ましい味や香りの飲食品にすることが可能である。さらに本発明の糖アミノ化合物複合体は、熱安定性や保存性なども良好である。このため、本発明の糖アミノ化合物複合体の使用は、長期を必要とする熟成風味向上ができるだけ短期間で求められる飲食品の大量生産に有利であり、また調理時又は喫食時に粉末状や液状にて添加することで飲食品の熟成風味が向上するので、簡便さの点でも有利である。 The flavor improver of the present invention can be obtained when it is aged for a long time in a short time by adding it directly or indirectly to foods and drinks (especially Japanese-style seasonings and beer and other foods where aging is desired). It is possible to make a food or drink with a preferable taste and fragrance. Furthermore, the sugar amino compound complex of the present invention has good thermal stability and storage stability. For this reason, the use of the sugar amino compound complex of the present invention is advantageous for mass production of foods and drinks for which a long-term improvement in aging flavor is required in the shortest possible time, and also in the form of powder or liquid during cooking or eating Since the aging flavor of the food and drink is improved by adding at, it is advantageous in terms of simplicity.
以下、実施例によって本発明を詳細に説明するが、本発明はこれらの実施例に限定され
るものではない。
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these Examples.
以下に、本開示の実施例及び比較例に使用した糖類を示す。
イソマルトース（株式会社林原生物化学研究所）、パノース（株式会社林原生物化学研究所）、イソマルトトリオース（株式会社林原生物化学研究所）、分岐オリゴ糖シロップ、マルトース（和光純薬工業株式会社）、ブドウ糖（昭和産業株式会社）、砂糖（三井製糖株式会社）、トレハロース（株式会社林原生物化学研究所）、マルチトール（和光純薬工業株式会社）、粉あめ（昭和産業株式会社、製品名：ＳＰＤ）、リボース（和光純薬工業株式会社）、キシロース（和光純薬工業株式会社）。
分岐オリゴ糖シロップは、コーンスターチ３０質量％の懸濁液をｐＨ６とした後、α−アミラーゼを添加して１０５℃にて１０分間加熱処理して得た澱粉液化液を６０℃程度に冷却し、β−アミラーゼとトランスグルコシダーゼを添加し、６０℃で反応させ、さらに、クロマト分離により単糖を除去して調製した。
この分岐オリゴ糖シロップは、イソマルトース２８質量％、パノース１２質量％、イソマルトトリオース１０質量％を含有していた。
The saccharides used in Examples and Comparative Examples of the present disclosure are shown below.
Isomaltose (Hayashibara Biochemical Laboratory, Inc.), Panose (Hayashibara Biochemical Laboratory, Inc.), Isomalt Triose (Hayashibara Biochemical Laboratory, Inc.), Branched Oligosaccharide Syrup, Maltose (Wako Pure Chemical Industries, Ltd.) ), Glucose (Showa Sangyo Co., Ltd.), sugar (Mitsui Sugar Co., Ltd.), trehalose (Hayashibara Biochemical Laboratories Co., Ltd.), maltitol (Wako Pure Chemical Industries, Ltd.), powdered candy (Showa Sangyo Co., Ltd., product name) : SPD), ribose (Wako Pure Chemical Industries, Ltd.), xylose (Wako Pure Chemical Industries, Ltd.).
The branched oligosaccharide syrup was prepared by cooling a starch liquefaction liquid obtained by adding α-amylase and heating at 105 ° C. for 10 minutes after adjusting a suspension of 30% by mass of corn starch to pH 6 to about 60 ° C., β-amylase and transglucosidase were added, reacted at 60 ° C., and further monosaccharides were removed by chromatographic separation.
This branched oligosaccharide syrup contained 28% by mass of isomaltose, 12% by mass of panose, and 10% by mass of isomaltotriose.
〔実施例１〜４及び比較例１〜８の糖アミノ化合物複合体の製造〕
表２および表３に示す糖質を固形分１７質量％になるように水に添加し、この水溶液にＬ−グルタミン酸ナトリウムを固形分１７質量％となるように添加し、混合した後、９５℃で４時間反応させ、糖アミノ化合物複合体含有の加熱処理物を得た。
さらに、各糖アミノ化合物複合体含有の加熱処理物を、分画分子量１０００の限界濾過膜で濾過し、未反応の試験糖質とアミノ酸を除去した後、凍結乾燥して糖アミノ化合物複合体粉末を得た。
なお、各試験例で使用した分画分子量１０００の限外濾過膜は、商品名：Cellu sep H1（orange scietific社）、ポアサイズ：NorminalMWCO 1000、材質：セルロール膜のものであった。
[Production of Sugar Amino Compound Complexes of Examples 1-4 and Comparative Examples 1-8]
The saccharides shown in Tables 2 and 3 were added to water so as to have a solid content of 17% by mass, and sodium L-glutamate was added to this aqueous solution so as to have a solid content of 17% by mass. For 4 hours to obtain a heat-treated product containing a sugar amino compound complex.
Furthermore, each sugar amino compound complex-containing heat-treated product is filtered through a ultrafiltration membrane having a fractional molecular weight of 1000 to remove unreacted test carbohydrates and amino acids, and then freeze-dried to obtain a sugar amino compound complex powder. Got.
The ultrafiltration membrane with a molecular weight cut-off of 1000 used in each test example was a product name: Cellu sep H1 (orange science), pore size: Norminal MWCO 1000, material: cellulose membrane.
試験例１：麺つゆ
麺つゆを、醤油１２．５０質量％、砂糖３．２０質量％、鰹節の７％熱湯抽出液５０．００質量％、水３４．２９質量％で調製した。
麺つゆ対して、上記各糖アミノ化合物複合体粉末を０．０１質量％添加し、実施例１〜４、比較例１〜８の糖アミノ化合物複合体含有の麺つゆを得た。
実施例１〜４、比較例１〜８の麺つゆについて、酸の臭い、鰹節の匂い、魚の生臭さ、醤油の香りの強さ、まろやかさ、総合評価に関して、糖アミノ化合物複合体無添加区をコントロールとして、１２試験区の官能評価を実施（ｎ＝２０）した。官能評価基準を表１に示し、この結果は表２および表３に示す。
Test Example 1: Noodle soup Noodle soup was prepared with 12.50% by mass of soy sauce, 3.20% by mass of sugar, 50.00% by mass of 7% hot water extract of bonito, and 34.29% by mass of water.
To the noodle soup, 0.01% by mass of each sugar amino compound complex powder was added, and the sugar amino compound complex-containing noodle soups of Examples 1-4 and Comparative Examples 1-8 were obtained.
Regarding the noodle soups of Examples 1 to 4 and Comparative Examples 1 to 8, with respect to the smell of acid, the smell of bonito, the freshness of fish, the strength of the scent of soy sauce, the mellowness, and the comprehensive evaluation, the sugar amino compound complex-free group As a control, sensory evaluation of 12 test sections was carried out (n = 20). The sensory evaluation criteria are shown in Table 1, and the results are shown in Tables 2 and 3.
〔官能評価方法〕
評価者：五味識別・濃度差識別試験に合格した食品開発業務に携わる２０名（男性９名、女性１１名）
官能評価手法：Ｓｃｈｅｆｆｅの一対比較法（芳賀の変法）無添加をコントロールに強弱を点数化。
解析法：「Ｓｔａｔ Ｗｏｒｋｓ Ｖ４．０」を用いた一元配置分散分析。
[Sensory evaluation method]
Evaluator: 20 people (9 men, 11 women) engaged in food development work that passed the Gomi identification / concentration difference identification test
Sensory evaluation method: Scheffe's paired comparison method (Haga's modified method) Addition of the strength to a control with no addition.
Analysis method: One-way analysis of variance using “Stat Works V4.0”.
〔官能評価項目〕
酸の臭い：ツンとする刺激臭を指す。熟成した麺つゆには酸の臭いを感じない。
鰹節の匂い：代表的なダシの香り。熟成した麺つゆにおいては醤油などの匂いに邪魔されずにダシの香りを感じることが望ましいとされている。
魚の生臭さ：魚特有の生臭い臭い。熟成した麺つゆにおいては、魚の生臭さを感じない。
醤油の香り：カドのある醤油の香り。熟成した麺つゆにおいては、醤油の香りが弱く、ダシの香りを邪魔しないことが望ましいとされている。
まろやかさ：熟成した麺つゆにおいては、酸の味や香りが少なくまた、塩味も角がとれた状態になり、味として一体感をもつようになる。一般的に熟成されて一体感が増した麺つゆなどに対して「まろやか」という表現を用いる。
(Sensory evaluation items)
Acid odor: refers to the pungent odor. Aged noodle soup does not feel the smell of acid.
Smell of bonito: Typical dashi scent. Aged noodle soup is desired to feel the scent of dashi without being disturbed by the smell of soy sauce.
Fish odor: Fishy odor unique to fish. In the aged noodle soup, you don't feel the fishy odor.
Soy sauce fragrance: The scent of soy sauce with cadmium. In aged noodle soup, it is desirable that the scent of soy sauce is weak and does not interfere with the scent of dashi.
Mildness: Aged noodle soup has little acid taste and aroma, and the salty taste is also in a state where the taste is united. In general, the expression “Moroya” is used for noodle soup that has been matured and has a sense of unity.
また、無添加の麺つゆ（コントロール）、比較例２の麺つゆ、実施例４の麺つゆについて、各麺つゆを、ＧＣ／ＭＳによってピラジン類（香ばしいいい香り）、酸類（酸味、酸臭の原因）の揮発量を測定した。この結果を表４に示す。 In addition, for noodle soup with no additives (control), noodle soup of Comparative Example 2, and noodle soup of Example 4, each noodle soup was subjected to GC / MS with pyrazines (savory fragrance), acids (sour taste, acid odor). Cause) Volatilization amount was measured. The results are shown in Table 4.
麺つゆにおける分岐オリゴ糖（イソマルトース：実施例１、パノース：実施例２、イソマルトトリオース：実施例３、分岐オリゴ糖シロップ：実施例４）とアミノ酸の糖アミノ化合物複合体は、ブドウ糖とアミノ酸の糖アミノ化合物複合体(比較例２)に比べ酸の臭いを低減し、鰹節風味やまろやかさを向上する効果が高かった。
分岐オリゴ糖とアミノ酸の糖アミノ化合物複合体添加区（実施例４）は、無添加区（コントロール）、および、ブドウ糖とアミノ酸の糖アミノ化合物複合体添加区（比較例２）より酸臭の原因となる酢酸等の酸類の揮発が抑制されていることが示された。一方、香ばしい匂いに寄与していると考えられるピラジン類の揮発はやや増加する傾向があることもわかった。すなわち、分岐オリゴ糖とアミノ酸の糖アミノ化合物複合体は、酸類の刺激的な匂いを抑えるとともに、香ばしい匂いを引き立てたことで、まろやかさやおいしさに影響を与えたことが示唆された。
以上の結果から、分岐オリゴ糖と低分子アミノ化合物からなる糖アミノ化合物複合体は、たれや麺つゆを長期熟成することによって得られるまろやかでコクがある好ましい熟成した風味を付与するものであることが明らかとなった。
一方、単糖類を原料とした場合（比較例２、７、８）、少なくともα１，６結合を有していないオリゴ糖やその還元物を原料とした場合（比較例１、３、４、５、６）は、本発明の目的とする効果があまり得られなかった。
Branched oligosaccharides in noodle soup (Isomaltose: Example 1, Panose: Example 2, Isomalt triose: Example 3, branched oligosaccharide syrup: Example 4) and the amino acid sugar-amino compound complex include glucose and Compared to the sugar-amino compound complex of amino acids (Comparative Example 2), the effect of reducing the smell of acid and improving the bonito flavor and mellowness were high.
The branched oligosaccharide-amino acid sugar-amino compound complex added group (Example 4) is a non-addition group (control) and the cause of acid odor than the glucose-amino acid sugar-amino compound complex added group (Comparative Example 2). It was shown that volatilization of acids such as acetic acid is suppressed. On the other hand, it was also found that the volatilization of pyrazines, which are thought to contribute to a fragrant smell, tends to increase slightly. In other words, it was suggested that the branched oligosaccharide-amino acid sugar-amino compound complex affected mildness and taste by suppressing the stimulating odor of acids and enhancing the fragrant odor.
Based on the above results, a sugar amino compound complex composed of a branched oligosaccharide and a low molecular weight amino compound imparts a mellow and rich ripened flavor obtained by aging sauce and noodle soup for a long time. Became clear.
On the other hand, when a monosaccharide is used as a raw material (Comparative Examples 2, 7, 8), at least an oligosaccharide having no α1,6 bond or a reduced product thereof is used as a raw material (Comparative Examples 1, 3, 4, 5). 6) did not provide much of the intended effect of the present invention.
〔揮発性成分の分析法〕
２０ｍｌ容バイアル瓶に、各試料を５ｇとり、予熱したヒートブロック装置で９０℃５分間加温した。
加温後、そのヘッドスペースガス（ＨＳＧ）２ｍｌをガスシリンジにて、ガスクロマトグラフ／マススペクトロメトリー分析に供した（島津製作所製ＧＣ／ＭＳ２０１０）。
酸類６種、ピラジン類３種について、それぞれＳｅｌｅｃｔｅｄ Ｉｏｎ Ｍｏｎｉｔｏｒｉｎｇ（ＳＩＭ）分析により成分のＰｅａｋ Ａｒｅａを比較した。各試験区につき７検体を測定し（ｎ＝７）、Ｐｅａｋ ａｒｅａの試験区間の差を「Ｓｔａｔ Ｗｏｒｋ Ｖ４．０」にて解析した。
ＧＣ／ＭＳ分析条件
カラム温度：４０℃（５ｍｉｎ）→（１５℃／ｍｉｎ）−９０℃→（４℃／ｍｉｎ）→２３０℃（１０ｍｉｎ）
カラム：ＴＣ−ＦＦＡＰ；膜厚 0.25μm、60m×0.25mm I.d.（ＧＬサイエンス社）
注入口温度：２５０℃
インターフェイス温度：２３０℃
注入方法：スプリット方式（１：５）
キャリアーガス及びカラム流量：Ｈｅ ０．９８ｍｌ／ｍｉｎ
[Analytical method for volatile components]
5 g of each sample was taken in a 20 ml vial and heated at 90 ° C. for 5 minutes with a preheated heat block apparatus.
After heating, 2 ml of the headspace gas (HSG) was subjected to gas chromatography / mass spectrometry analysis with a gas syringe (GC / MS2010 manufactured by Shimadzu Corporation).
About 6 types of acids and 3 types of pyrazines, the peak area of the component was compared by Selected Ion Monitoring (SIM) analysis, respectively. Seven specimens were measured in each test section (n = 7), and the difference between the test areas of Peak area was analyzed by “Stat Work V4.0”.
GC / MS analysis condition Column temperature: 40 ° C. (5 min) → (15 ° C./min)−90° C. → (4 ° C./min)→230° C. (10 min)
Column: TC-FFAP; film thickness 0.25 μm, 60 m × 0.25 mm Id (GL Science)
Inlet temperature: 250 ° C
Interface temperature: 230 ° C
Injection method: Split method (1: 5)
Carrier gas and column flow rate: He 0.98 ml / min
〔実施例５の糖アミノ化合物複合体含有の加熱処理物、比較例９のアミノ酸加熱処理物および１０の糖加熱処理物の製造〕
上述の分岐オリゴ糖シロップを固形分１７質量％となるように水に溶解し、更にＬ−グルタミン酸ナトリウムを１７質量％となるように溶解した水溶液（水溶液１）、Ｌ−グルタミン酸ナトリウムのみを１７質量％となるように溶解した水溶液（水溶液２）および分岐オリゴ糖シロップのみを固形分１７質量％となるように溶解した水溶液（水溶液３）を作成した。
それぞれの水溶液を９５℃で４時間反応させた後、凍結乾燥して、水溶液１由来の糖アミノ化合物複合体含有の加熱処理物粉末、水溶液２由来のアミノ酸加熱処理物粉末、水溶液３由来の糖加熱処理物粉末を得た。
[Production of heat-treated product containing sugar amino compound complex of Example 5, amino acid heat-treated product of Comparative Example 9 and sugar heat-treated product of 10]
The above-mentioned branched oligosaccharide syrup is dissolved in water so as to have a solid content of 17% by mass, and further an aqueous solution (aqueous solution 1) in which L-glutamate is dissolved to be 17% by mass, and only L-sodium glutamate is 17% by mass. % Aqueous solution (aqueous solution 2) and an aqueous solution (aqueous solution 3) in which only the branched oligosaccharide syrup was dissolved to a solid content of 17% by mass were prepared.
Each aqueous solution was reacted at 95 ° C. for 4 hours, and then freeze-dried, and the heat-treated product powder containing the sugar amino compound complex derived from the aqueous solution 1, the amino acid heat-treated product powder derived from the aqueous solution 2, and the sugar derived from the aqueous solution 3 A heat-treated product powder was obtained.
試験例２：麺つゆ
麺つゆを、醤油１２．５０質量％、砂糖３．２０質量％、鰹節の７％熱湯抽出液５０．００質量％、水３４．０５質量％で調製した。
麺つゆに対して、上記で得られた各加熱処理物の粉末を０．２５質量％添加して、それぞれ糖アミノ化合物複合体含有の加熱処理物（実施例５）、アミノ酸加熱処理物（比較例９）、糖加熱処理物（比較例１０）を含む麺つゆとした。
各試験区について、上記試験例１と同様に加熱処理物無添加区をコントロールとして、官能評価にて酸の臭い、鰹節の匂い、魚の生臭さ、醤油の香りの強さ、まろやかさ、総合評価を比較した（ｎ＝２０）（表５）。
なお、実施例５に添加した加熱処理物粉末中の糖アミノ化合物複合体の含有量は４質量％であったので、最終的な糖アミノ化合物複合体の添加量は、麺つゆに対して０．０１質量％であった。
Test Example 2: Noodle soup Noodle soup was prepared with 12.50% by mass of soy sauce, 3.20% by mass of sugar, 50.00% by mass of 7% hot water extract of bonito, and 34.05% by mass of water.
0.25% by mass of the powder of each heat-treated product obtained above was added to the noodle soup, the heat-treated product containing the sugar amino compound complex (Example 5), and the amino acid heat-treated product (comparison). Noodle soup containing Example 9) and a sugar heat-treated product (Comparative Example 10).
For each test group, the heat-treated product-free group was used as a control in the same manner as in Test Example 1 above, and the sensory evaluation revealed acid odor, bonito odor, fish fresh odor, soy sauce fragrance strength, mellowness, and overall evaluation. (N = 20) (Table 5).
In addition, since the content of the sugar amino compound complex in the heat-treated product powder added in Example 5 was 4% by mass, the final sugar amino compound complex addition amount was 0 with respect to the noodle soup. It was 0.01 mass%.
このように、分岐オリゴ糖及び低分子アミノ化合物から糖アミノ化合物複合体含有の加熱処理物を得、未反応物を除去せずそのまま添加しても、酸の臭いを低減し、まろやかさを向上する効果が認められた。比較例９及び１０の結果から、アミノ酸のみ、分岐オリゴ糖のみの加熱処理物では、まろやかさ、好ましさを十分に付与することができなかった。 In this way, a heat-treated product containing a sugar amino compound complex is obtained from a branched oligosaccharide and a low molecular amino compound, and even if it is added as it is without removing unreacted substances, the odor of acid is reduced and the mellowness is improved. The effect to do was recognized. From the results of Comparative Examples 9 and 10, the heat-treated product with only amino acids and only the branched oligosaccharides could not provide sufficient mellowness and preference.
〔実施例６〜７及び比較例１１の糖アミノ化合物複合体含有の加熱処理物の製造〕
加熱殺菌した分離大豆蛋白質１０質量％溶液に蛋白質分酵素（スミチームＡＰ 新日本化学工業株式会社）を１質量％添加して蛋白質分解物を得た。
得られた蛋白質分解物を、分画分子量５００と１０００の限外濾過膜にて、分子量５００未満、分子量５００以上１０００未満、分子量１０００以上の３画分に分画した。更に凍結乾燥してそれぞれの分画物を粉末とした。
なお、分画分子量１０００の限外濾過膜は、商品名：Cellu sep H1（orange scietific社）、ポアサイズ：Norminal MWCO 1000、材質：セルロール膜のものであった。
分画分子量５００の限外濾過膜は、商品名：DIALYZERI （Hoefer社）、ポアサイズ：Norminal MWCO 500、材質：セルロール膜のものであった。
各凍結乾燥粉末を１７質量％になるように添加し、これにイソマルトースを１７質量％含有する水溶液を調製し、９５℃で、４時間加熱処理を行った。その後、凍結乾燥により各糖アミノ化合物複合体含有の加熱処理物粉末を得た。
[Production of heat-treated products containing sugar amino compound complexes of Examples 6 to 7 and Comparative Example 11]
1% by mass of protein component enzyme (Sumiteam AP Shin Nippon Chemical Industry Co., Ltd.) was added to 10% by mass of the isolated soybean protein that had been sterilized by heating to obtain a protein degradation product.
The obtained protein degradation product was fractionated into three fractions having a molecular weight of less than 500, a molecular weight of 500 or more and less than 1000, and a molecular weight of 1000 or more using an ultrafiltration membrane having a molecular weight cut off of 500 and 1000. Furthermore, it lyophilized | freeze-dried and each fraction was made into powder.
The ultrafiltration membrane with a molecular weight cut off of 1000 was a product name: Cellu sep H1 (orange science), pore size: Norminal MWCO 1000, and material: cellulose membrane.
The ultrafiltration membrane having a molecular weight cut-off of 500 was a product name: DIALYZERI (Hoefer), pore size: Norminal MWCO 500, material: cellulose membrane.
Each freeze-dried powder was added so as to be 17% by mass, and an aqueous solution containing 17% by mass of isomaltose was prepared, followed by heat treatment at 95 ° C. for 4 hours. Then, the heat-processed material powder containing each sugar amino compound complex was obtained by freeze-drying.
試験例３：麺つゆ
試験例２と同様に麺つゆを調製し、麺つゆに対して、得られた各糖アミノ化合物複合体含有の加熱処理物粉末を０．２５質量％添加した。
実施例６、７及び比較例１１の糖アミノ化合物複合体含有の麺つゆについて、試験例１と同様に、酸の臭い、鰹節の匂い、魚の生臭さ、醤油の香りの強さ、まろやかさ、総合評価に関して、加熱処理物無添加区をコントロールとして、官能評価を実施（ｎ＝２０）した（表６）。
比較例１１に示すように、分子量１０００以上の蛋白質分解物由来の加熱処理物は風味向上効果が少なかった。一方、分子量５００未満と分子量５００以上１０００未満の蛋白質分解物由来の加熱処理物には風味向上効果がみられ、分子量１０００未満のアミノ基を有する化合物と分岐オリゴ糖（イソマルトース）の加熱処理物に風味向上効果があることが分かった。このことから、分子量１０００未満の低分子アミノ化合物を原料とすることが風味を向上させる上で、重要であると考えた。
Test Example 3: Noodle soup Noodle soup was prepared in the same manner as in Test Example 2, and 0.25% by mass of the resulting heat-treated powder containing each sugar amino compound complex was added to the noodle soup.
About the noodle soup containing the sugar amino compound complex of Examples 6 and 7 and Comparative Example 11, as in Test Example 1, the smell of acid, the smell of bonito, the freshness of fish, the strength of the scent of soy sauce, the mellowness, With respect to the comprehensive evaluation, sensory evaluation was performed (n = 20) using the heat-treated product-free group as a control (Table 6).
As shown in Comparative Example 11, the heat-treated product derived from a protein decomposition product having a molecular weight of 1000 or more had little effect of improving the flavor. On the other hand, a heat-treated product derived from a protein degradation product having a molecular weight of less than 500 and a molecular weight of 500 or more and less than 1000 shows an effect of improving the flavor, and is a heat-treated product of a compound having an amino group with a molecular weight of less than 1000 and a branched oligosaccharide (isomaltose). Was found to have a flavor-improving effect. From this, it was thought that it is important to use a low molecular weight amino compound having a molecular weight of less than 1000 as a raw material in improving the flavor.
〔実施例８の糖アミノ化合物複合体の製造〕
上述の分岐オリゴ糖シロップを固形分として１７質量％、Ｌ−グルタミン酸ナトリウムを１７質量％となるように溶解した水溶液を９５℃で４時間加熱処理させた。分画分子量１０００の限外濾過膜で未反応物を除去した後、凍結乾燥して実施例８の糖アミノ化合物複合体粉末を得た（０．６８ｇ）。得られた粉末の質量を測定し、糖アミノ化合物複合体の反応収率を計算した。
〔粉末質量の測定と収率の計算〕
分岐オリゴ糖シロップ固形分 １７ｇ
Ｌ−グルタミン酸ナトリウム １７ｇ
水 ６６ｇ
合計 １００ｇ
分岐オリゴ糖からの収率＝（０．６８ｇ／１７ｇ）×１００＝４％
従って、０．０１ｇの糖アミノ化合物複合体を得るために必要な原料となる分岐オリゴ糖シロップ（固形分）は、０．２５ｇであった。
[Production of Sugar Amino Compound Complex of Example 8]
An aqueous solution in which the above-described branched oligosaccharide syrup was dissolved so that the solid content was 17% by mass and sodium L-glutamate was 17% by mass was heat-treated at 95 ° C. for 4 hours. Unreacted substances were removed with an ultrafiltration membrane having a molecular weight cut off of 1000, and then freeze-dried to obtain a sugar amino compound complex powder of Example 8 (0.68 g). The mass of the obtained powder was measured, and the reaction yield of the sugar amino compound complex was calculated.
[Measurement of powder mass and calculation of yield]
Branched oligosaccharide syrup solids 17g
17 g of sodium L-glutamate
66g of water
Total 100g
Yield from branched oligosaccharide = (0.68 g / 17 g) × 100 = 4%
Therefore, the branched oligosaccharide syrup (solid content) used as a raw material required in order to obtain 0.01 g of sugar amino compound complexes was 0.25 g.
試験例４：麺つゆ
以下の配合でコントロール、比較例１２及び実施例８の麺つゆを作成して、酸の臭い、鰹節の匂い、魚の生臭さ、醤油の香りの強さ、まろやかさ、総合評価について官能評価（ｎ＝２０）によりコントロールと比較した（表７）。なお、比較例１２の麺つゆには、コントロールの麺つゆと同等の甘味度となるよう分岐オリゴ糖シロップを添加した。
アミノ酸と分岐オリゴ糖シロップを加熱処理して糖アミノ酸複合体を得、これを使用することで、使用する分岐オリゴ糖シロップの量は少なくてもまろやかにする効果が得られた。すなわち、分岐オリゴ糖と低分子アミノ化合物から糖アミノ化合物複合体とすることで、少量でも良好な風味向上効果が得られると考える。
Test Example 4: Noodle soup The noodle soup of Control, Comparative Example 12 and Example 8 was prepared with the following composition, the smell of acid, the smell of bonito, the freshness of fish, the strength of the aroma of soy sauce, mellowness, synthesis The evaluation was compared with the control by sensory evaluation (n = 20) (Table 7). In addition, to the noodle soup of Comparative Example 12, a branched oligosaccharide syrup was added so as to have a sweetness equivalent to that of the control noodle soup.
An amino acid and a branched oligosaccharide syrup were heat-treated to obtain a sugar amino acid complex. By using this, an effect of mellowing the amount of the branched oligosaccharide syrup to be used was obtained. That is, it is considered that a good flavor improving effect can be obtained even in a small amount by making a sugar amino compound complex from a branched oligosaccharide and a low molecular amino compound.
試験例５：みりん風調味料
分岐オリゴ糖シロップ（イソマルトース１７質量％含有）を固形分として１５質量％、Ｌ−グルタミン酸ナトリウムを固形分として１５質量％を含有する水溶液を調製し、９５℃で４時間加熱した。その後、分子量１０００以下の低分子画分を除去して糖アミノ化合物複合体含有水溶液を得た（実施例９）。得られた糖アミノ化合物複合体含有水溶液をみりん風調味料に以下の配合で添加してみりん風調味料１とした。
なお、分岐オリゴ糖シロップは、上述の実施例４の製造方法に準じて調製して得られたものである。
みりん風調味料１の配合は、水あめ（昭和産業株式会社、製品名：マルトリッチＡ）８４．５質量％（ｗ／ｗ）、発酵調味液 １０．０質量％（ｗ／ｗ）、上記糖アミノ化合物複合体含有水溶液５％（糖アミノ化合物複合体固形物換算０．０２５質量％）、醸造酢０．５質量％とした。
また、糖アミノ化合物複合体含有水溶液を水に置き換えたみりん風調味料２も調整して、みりん風調味料１とみりん風調味料２のまろやかさを評価した。
２０人のパネルに対して２点比較試験を実施し、まろやかに感じるみりん風調味料を選択させた。その結果、みりん風調味料１の方がまろやかさが強いと判断したパネルは１７人であった。本発明の風味向上剤が、みりん風調味料においても有意に効果を発揮していることが分かった。
Test Example 5: Mirin-style seasoning An aqueous solution containing 15% by mass of branched oligosaccharide syrup (containing 17% by mass of isomaltose) as a solid content and 15% by mass of sodium L-glutamate as a solid content was prepared at 95 ° C. Heated for 4 hours. Thereafter, a low molecular fraction having a molecular weight of 1000 or less was removed to obtain an aqueous solution containing a sugar amino compound complex (Example 9). The obtained sugar amino compound complex-containing aqueous solution was added to mirin-style seasoning in the following composition to make mirin-style seasoning 1.
The branched oligosaccharide syrup was prepared according to the production method of Example 4 described above.
The composition of Mirin-style seasoning 1 is Mizuame (Showa Sangyo Co., Ltd., product name: Marutrich A) 84.5% by mass (w / w), fermentation seasoning solution 10.0% by mass (w / w), and the above sugar The amino compound complex-containing aqueous solution was 5% (0.025% by mass in terms of sugar amino compound complex solids) and 0.5% by mass of brewed vinegar.
In addition, mirin-like seasoning 2 in which the aqueous solution containing the sugar amino compound complex was replaced with water was also prepared, and the mildness of mirin-like seasoning 1 and mirin-like seasoning 2 was evaluated.
A two-point comparison test was conducted on a panel of 20 people to select a mirin-like seasoning that feels mellow. As a result, there were 17 panels judged that mirin-style seasoning 1 was more mellow. It has been found that the flavor improver of the present invention exhibits significant effects even in mirin-flavored seasonings.
試験例６：ビール
市販のビール製造キットを用いてビールを調整する際に、実施例９の糖アミノ化合物複合体含有水溶液１％を発酵前の溶液に添加した（糖アミノ化合物複合体固形物換算０．００５質量％）。
また、比較として糖アミノ化合物複合体含有水溶液を添加しない通常の発酵溶液も調整した。マニュアルに従って発酵した後、糖アミノ化合物複合体含有水溶液添加区と無添加区を比較したところ、糖アミノ化合物複合体含有水溶液を添加したビールは風味が優れたコクの強いものであった。
Test Example 6: Beer When preparing beer using a commercially available beer production kit, 1% of the sugar amino compound complex-containing aqueous solution of Example 9 was added to the solution before fermentation (in terms of sugar amino compound complex solids) 0.005 mass%).
Moreover, the normal fermentation solution which does not add the sugar amino compound complex containing aqueous solution was also prepared as a comparison. After fermenting according to the manual, when the sugar amino compound complex-containing aqueous solution added group was compared with the non-added group, the beer to which the sugar amino compound complex-containing aqueous solution was added was excellent in flavor and strong.
試験例７：炊き込みご飯
水洗いして水気を切った白米３００重量部にだし汁３６０質量部、酒３０質量部、醤油３０質量部、みりん１５質量部、塩２．５質量部、実施例４の糖アミノ化合物複合体粉末０．０５質量部を加え、ひと混ぜし炊飯した。この糖アミノ化合物複合体を添加した炊き込みご飯は、糖アミノ化合物複合体を添加しないものより好ましい味質になった。
Test Example 7: Cooked rice Dried juice 360 parts by weight, sake 30 parts by weight, soy sauce 30 parts by weight, mirin 15 parts by weight, salt 2.5 parts by weight, sugar of Example 4 Amino compound complex powder 0.05 parts by mass was added, mixed and cooked. The cooked rice to which this sugar amino compound complex was added had a better taste than that without the sugar amino compound complex.
試験例８：照り焼きのたれ
醤油１０質量部、味醂１０質量部、清酒１０質量部を混合し２０分加熱し、実施例４の糖アミノ化合物複合体粉末０．００５質量部添加した。この糖アミノ化合物複合体粉末を添加した試験区は、添加しない試験区と比べて、まろやかな味質で且つ香ばしい風味が付与され、好ましいものであった。
Test Example 8: Teriyaki Sauce 10 parts by mass of soy sauce, 10 parts by mass of miso, and 10 parts by mass of sake were mixed and heated for 20 minutes, and 0.005 parts by mass of the sugar amino compound complex powder of Example 4 was added. The test group to which the sugar amino compound complex powder was added was preferable because it had a milder flavor and a fragrant flavor than the test group to which no sugar amino compound complex powder was added.
試験例９：焼肉のたれ
すりおろした玉葱２５質量部とニンニク１０質量部を、ごま油１５質量部で炒めたのち、醤油５０質量部、豆板醤１０質量部、酒５０質量部、砂糖１５質量部、コチュジャン５質量部、おろししょうが５質量部、こしょう０．２質量部を加え加熱する。そこに実施例４の糖アミノ化合物複合体粉末０．０１８５質量部を添加した。この糖アミノ化合物複合体粉末を添加した焼肉のたれは、コクが増し、好ましい味質になった。
Test Example 9: Sauce of Yakiniku After fried 25 parts by weight of onion and 10 parts by weight of garlic with 15 parts by weight of sesame oil, 50 parts by weight of soy sauce, 10 parts by weight of soy sauce, 50 parts by weight of sake, 15 parts by weight of sugar Add 5 parts by weight of gochujang, 5 parts by weight of grated ginger, and 0.2 parts by weight of pepper and heat. 0.0185 parts by mass of the sugar amino compound complex powder of Example 4 was added thereto. Sauce of yakiniku to which this sugar amino compound complex powder was added became richer and became a preferred taste.
Claims (6)
前記糖組成物中、前記分岐オリゴ糖を１５〜１００質量％含有し、
前記水溶液中の前記アミノ化合物（固形分換算）の濃度は、１５〜２０質量％である調味料用風味向上剤。 Obtained by heat-treating an aqueous solution to which (a) a sugar composition containing at least a branched oligosaccharide having α1,6 bonds and glucose as a constituent sugar, and (b) an amino compound having a molecular weight of less than 500 is added. A sugar amino compound complex,
The sugar composition contains 15 to 100% by mass of the branched oligosaccharide,
The concentration of the amino compound (in terms of solid content) in the aqueous solution, 1 5-2 seasonings for flavor enhancer is 0 mass%.
前記糖組成物中、前記分岐オリゴ糖を１５〜１００質量％含有し、
前記水溶液中の前記アミノ化合物（固形分換算）の濃度は、１５〜２０質量％である調味料の風味向上方法。 Obtained by heat-treating an aqueous solution to which (a) a sugar composition containing at least a branched oligosaccharide having α1,6 bonds and glucose as a constituent sugar, and (b) an amino compound having a molecular weight of less than 500 is added. A flavor-enhancing method of adding a sugar amino compound complex to the seasoning,
The sugar composition contains 15 to 100% by mass of the branched oligosaccharide,
The concentration of the amino compound (in terms of solid content) in the aqueous solution, 1 5-2 0 seasoning flavor improvement methods are by weight.
前記糖組成物中、前記分岐オリゴ糖を１５〜１００質量％含有し、
前記水溶液中の前記アミノ化合物（固形分換算）の濃度は、１５〜２０質量％である調味料用風味向上剤を添加した調味料。 Obtained by heat-treating an aqueous solution to which (a) a sugar composition containing at least a branched oligosaccharide having α1,6 bonds and glucose as a constituent sugar, and (b) an amino compound having a molecular weight of less than 500 is added. A sugar amino compound complex,
The sugar composition contains 15 to 100% by mass of the branched oligosaccharide,
The concentration of the amino compound (in terms of solid content) in the aqueous solution, 1 5-2 0% by weight and is seasoning for flavor enhancers seasoning was added.
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