JP6022463B2 - 呈味改善剤 - Google Patents
呈味改善剤 Download PDFInfo
- Publication number
- JP6022463B2 JP6022463B2 JP2013536151A JP2013536151A JP6022463B2 JP 6022463 B2 JP6022463 B2 JP 6022463B2 JP 2013536151 A JP2013536151 A JP 2013536151A JP 2013536151 A JP2013536151 A JP 2013536151A JP 6022463 B2 JP6022463 B2 JP 6022463B2
- Authority
- JP
- Japan
- Prior art keywords
- taste
- lactic acid
- yeast extract
- potassium
- fermentation
- 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.)
- Active
Links
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 184
- 239000012138 yeast extract Substances 0.000 claims description 112
- 229940041514 candida albicans extract Drugs 0.000 claims description 109
- 239000004310 lactic acid Substances 0.000 claims description 92
- 235000014655 lactic acid Nutrition 0.000 claims description 92
- 238000000855 fermentation Methods 0.000 claims description 54
- 230000004151 fermentation Effects 0.000 claims description 54
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- 235000013305 food Nutrition 0.000 claims description 37
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- 238000000034 method Methods 0.000 claims description 31
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 28
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- 241000894006 Bacteria Species 0.000 claims description 20
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 6
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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Description
[1]酵母エキスを乳酸菌で発酵させて得られる、酵母エキス固形分あたり7.5(w/w)%以上の乳酸を含む乳酸発酵酵母エキスを含有することを特徴とするカリウム含有飲食品の呈味改善剤、
[2]さらに、糖アルコールおよび/またはグルコン酸塩を含有することを特徴とする前記[1]に記載のカリウム含有飲食品の呈味改善剤、
[3]前記[1]または[2]に記載の呈味改善剤を含有することを特徴とするカリウム含有飲食品、および
[4]前記[1]または[2]に記載の呈味改善剤をカリウム含有飲食品に添加することを特徴とする呈味改善方法
に関する。
[実施例1]
蒸留水に、酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)が固形分として25(w/w)%、およびブドウ糖果糖液糖(商品名:NF42 ニューフラクトR−O:昭和産業社製)が4(w/w)%となるように加え、溶解して発酵前液を作製した。その発酵前液にLactobacillus plantarum(FERM P−21349)を発酵初発の菌数が1.0×106cfu/mLとなるように添加し、30℃、144時間発酵して発酵液を得た。次いで、発酵液を水酸化カリウムでpH6.0になるように調整した後、乾燥後の酵母エキス固形分が60(w/w)%になる様に粉末化助剤(商品名:パインデックス#2;松谷化学工業社製、デキストリン)を添加してスプレードライ法で粉末化して乳酸発酵酵母エキスを含有する呈味改善剤(実施例品1)を得た。
呈味改善剤(実施例品1)1.25g(酵母エキス固形分:0.75g)を蒸留水に溶解・分散して250mLとした後に遠心分離(3000rpm、15分間)により不溶成分を除き、バイオセンサーBF5(型式;王子計測社製、酵素電極法)を用いて、L乳酸およびD乳酸の量を測定した。L乳酸、D乳酸の合計量を酵母エキス固形分で除して酵母エキス固形分あたりの乳酸の比率を求めたところ、酵母エキス固形分あたりの乳酸含有量は20.9(w/w)%であった。
呈味改善剤(実施例品1)の使用乳酸菌、発酵条件、酵母エキス固形分あたりの乳酸含有量を表1に示す。
実施例1において、Lactobacillus plantarum(FERM P−21349)をLactobacillus brevis(NRIC1038)、Lactobacillus bulgaricus(NRIC1041)、またはLactobacillus casei(NRIC0644)に替えた以外は同様の操作を行い、乳酸発酵酵母エキスを含有する呈味改善剤(実施例品2〜4)を得た。呈味改善剤(実施例品2〜4)の使用乳酸菌、発酵条件、酵母エキス固形分あたりの乳酸含有量をまとめて表1に示す。
実施例1において、発酵時間を144時間から48時間、24時間、または18時間に替えた以外は同様の操作を行い、乳酸発酵酵母エキスを含有する呈味改善剤(実施例品5〜7)を得た。呈味改善剤(実施例品5〜7)の使用乳酸菌、発酵条件、酵母エキス固形分あたりの乳酸含有量をまとめて表1に示す。
(1)粉末即席麺ラーメンスープの調整
下記表2の原材料1倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い粉末即席ラーメンスープを得た。
[試験区1〜8]
200mLビーカーに表2の粉末即席ラーメンスープ5g、各呈味改善剤(実施例品1〜7)0.3g、熱湯95gを加えてラーメンスープを作製し試験区1〜7とした。また、呈味改善剤(実施例品1)0.3gを0.1gに替えてラーメンスープを作製し試験区8とした。
比較例として、試験区1の呈味改善剤(実施例品1)0.3gに替えて、酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.08g、0.24g、乳酸(商品名:発酵乳酸88%;新進社製)0.04g、または酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.24gと乳酸(商品名:発酵乳酸88%;新進社製)0.04gをそれぞれ加えてラーメンスープを作製し試験区9〜12とした。また、試験区1の呈味改善剤(実施例品1)を加えないラーメンスープを作製し試験区13とした。
得られたラーメンスープについて、エグ味、刺激味、および後に残る苦味の抑制効果を官能にて評価した。官能評価は、下記表3に示す評価基準に従い10名のパネラーでおこなった。結果はそれぞれ10名の評点の平均値として求め、下記基準にて記号化した。結果、用いた呈味改善剤、酵母エキス、乳酸およびその添加量を表4に示す。
記号化
◎: 3.5以上
○: 2.5以上〜3.5未満
△: 1.5以上〜2.5未満
×: 1.5未満
また、上記官能評価をおこなう際、塩味の感じ方についても評価を行ったところ、いずれの試験区においても、塩味の感じ方を阻害することはなかった。
(1)減塩味噌溶液の調整
[試験区14〜21]
200mLビーカーに減塩味噌(商品名:おいしい低塩みそ;マルコメ社製、塩分の一部を塩化カリウムに置き換えた味噌、塩化カリウムを1(w/w)%含有)10g、各呈味改善剤(実施例品1〜7)0.3g、熱湯90gを加えて減塩味噌溶液を作製し試験区14〜20とした。また、呈味改善剤(実施例品1)0.3gを0.1gに替えて減塩味噌溶液を作製し試験区21とした。
比較例として、試験区14の呈味改善剤(実施例品1)0.3gを酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.08g、0.24g、乳酸(商品名:発酵乳酸88%;新進社製)0.04g、または酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.24gと乳酸(商品名:発酵乳酸88%;新進社製)0.04gにそれぞれ替えて減塩味噌溶液を作製し、試験区22〜25とした。さらに試験区14の呈味改善剤(実施例品1)を加えない減塩味噌溶液を作製し試験区26とした。
得られた減塩味噌溶液について、エグ味、刺激臭、および後に残る苦味の抑制効果を官能にて評価した。官能評価は、「<カリウム含有飲食品:粉末即席ラーメンスープ>の(3)評価方法」と同じ方法で行なった。結果、用いた呈味改善剤、酵母エキス、乳酸およびその添加量を表5に示す。
また、上記官能評価をおこなう際、塩味の感じ方についても評価を行ったところ、いずれの試験区においても、塩味の感じ方を阻害することはなかった。
(1)粉末ミネストローネスープの調整
下記表6の原材料1倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い、粉末ミネストローネスープを得た。得られた粉末ミネストローネスープは、塩化ナトリウムの34.8質量%を塩化カリウムで置換し、喫食時のナトリウム含量(計算値)を塩化カリウムで置換前の300mg/100gから210mg/100gに減塩した粉末ミネストローネスープである。
[試験区27〜34]
200mLビーカーに表6の粉末ミネストローネスープ2.4g、各呈味改善剤(実施例品1〜7)0.4g、熱湯97.2gを加えミネストローネスープを作成し試験区27〜33とした。また、呈味改善剤(実施例品1)0.4gを0.2gに替えてミネストローネスープを作製し、試験区34とした。
[試験区35〜39]
比較例として、試験区27の呈味改善剤(実施例品1)0.4gに替えて、酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.16g、0.32g、乳酸(商品名:発酵乳酸88%;新進社製)0.05g、酵母エキス(商品名:ギステックス;DSM社製、固形分:74%)0.32gと乳酸(商品名:発酵乳酸88%;新進社製)0.05gをそれぞれ加えてミネストローネスープを作製し、試験区35〜38とした。また、試験区1の呈味改善剤(実施例1)を加えないミネストローネスープを作製し、試験区39とした。
得られた減塩ミネストローネスープについて、エグ味、刺激味、および後に残る苦味の抑制効果を官能にて評価した。
官能評価は、「<カリウム含有飲食品:粉末即席ラーメンスープ>の(3)評価方法」と同じ方法で行った。結果、用いた呈味改善剤、酵母エキス、乳酸およびその添加量を表7に示す。
乳酸発酵酵母エキス(実施例品1)、粉末還元麦芽糖水飴(商品名:アマルティMR−50;三菱商事フードテック社製)、グルコン酸ナトリウム(商品名:ヘルシャスA;扶桑化学工業社製)を下記表8の1倍量をビニール袋に入れ、1分間撹拌混合した後、20メッシュで篩い実施例品8〜14、比較例品1および2を得た。
塩化ナトリウム(商品名:新精塩;日本海水社製)、塩化カリウム(商品名:塩化カリウム(微粒);富田製薬社製)、乳酸カリウム(商品名:乳酸カリウム溶液;関東化学社製 乳酸カリウム80%含有)、呈味改善剤(実施例品1、8〜14、比較例品1および2)、水を下記表9の通りに配合し、撹拌して溶解して塩化ナトリウム、カリウム塩含有水溶液(試験区40〜55)を作製した。塩化ナトリウム、カリウム塩含有水溶液は、塩化ナトリウムの20〜60%をカリウム塩に置き換えて減塩した塩化ナトリウム含有水溶液である。
◎◎:4.5以上
◎ :3.5以上〜4.5未満
○ :2.5以上〜3.5未満
△ :1.5以上〜2.5未満
× :1.5未満
また、上記官能評価をおこなう際、塩味の感じ方についても評価を行ったところ、いずれの試験区塩味の感じ方を阻害することはなかった。
Claims (4)
- 酵母エキスを乳酸菌で発酵させて得られる、酵母エキス固形分あたり7.5(w/w)%以上の乳酸を含む乳酸発酵酵母エキスを含有することを特徴とするカリウム含有飲食品(ただし、脱塩梅を除く)のカリウムが有するエグ味、刺激味又は苦味を抑制する呈味改善剤。
- さらに、糖アルコールおよび/またはグルコン酸塩を含有することを特徴とする請求項1に記載の呈味改善剤。
- 請求項1または2に記載の呈味改善剤を含有することを特徴とするカリウム含有飲食品(ただし、脱塩梅を除く)。
- 請求項1または2に記載の呈味改善剤をカリウム含有飲食品(ただし、脱塩梅を除く)に添加することを特徴とする、カリウムが有するエグ味、刺激味又は苦味を抑制する呈味改善方法。
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JP5856422B2 (ja) * | 2011-09-30 | 2016-02-09 | 理研ビタミン株式会社 | 酸性飲食品用呈味改善剤 |
US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
JP6785048B2 (ja) * | 2016-03-28 | 2020-11-18 | 日清食品ホールディングス株式会社 | ノンフライ即席麺の製造方法 |
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WO2019055082A1 (en) | 2017-09-18 | 2019-03-21 | S & P Ingredient Development, Llc | LOW SODIUM SALT SUBSTITUTE COMPRISING POTASSIUM CHLORIDE |
CN108094772A (zh) * | 2017-12-08 | 2018-06-01 | 桂林莱茵生物科技股份有限公司 | 一种罗汉果果汁及其制备方法 |
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-
2012
- 2012-09-12 EP EP12836477.5A patent/EP2762010B8/en active Active
- 2012-09-12 US US14/345,694 patent/US9795161B2/en active Active
- 2012-09-12 WO PCT/JP2012/073303 patent/WO2013047201A1/ja active Application Filing
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US9795161B2 (en) | 2017-10-24 |
EP2762010A4 (en) | 2015-11-18 |
WO2013047201A1 (ja) | 2013-04-04 |
US20140328991A1 (en) | 2014-11-06 |
EP2762010B1 (en) | 2018-08-08 |
EP2762010A1 (en) | 2014-08-06 |
TW201320906A (zh) | 2013-06-01 |
JPWO2013047201A1 (ja) | 2015-03-26 |
EP2762010B8 (en) | 2018-09-12 |
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