JP6192935B2 - 風味改良剤 - Google Patents
風味改良剤 Download PDFInfo
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- JP6192935B2 JP6192935B2 JP2012540846A JP2012540846A JP6192935B2 JP 6192935 B2 JP6192935 B2 JP 6192935B2 JP 2012540846 A JP2012540846 A JP 2012540846A JP 2012540846 A JP2012540846 A JP 2012540846A JP 6192935 B2 JP6192935 B2 JP 6192935B2
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- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
(1)D−アミノ酸またはその塩を有効成分として含有する、風味改良剤。
(2)風味改良剤が味カド緩和剤である、(1)に記載の風味改良剤。
(3)味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、(2)に記載の風味改良剤。
(4)酸味物質、塩味物質、苦味物質、アルコール、または辛味物質をさらに含有する、(1)〜(3)いずれかの風味改良剤。
(5)D−アミノ酸またはその塩を飲食品へ添加する工程を含む、風味が改良された飲食品の製造方法。
(6)風味の改良が味カドの緩和である、(5)に記載の製造方法。
(7)D−アミノ酸またはその塩を飲食品へ添加する、飲食品の風味改良方法。
(8)風味改良方法が、味カド緩和方法である、(7)に記載の方法。
(9)味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、(6)または(8)に記載の方法。
(10)(1)〜(4)いずれかに記載の風味改良剤を添加してなる、飲食品。
食酢(米酢、穀物酢:市販品)を水で10倍希釈し、以下に挙げる各D−アミノ酸をそれぞれ、0.05%となるように添加した。各溶液の酸味カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図1に示す。
D−フェニルアラニン(Phe)
D−グルタミン(Gln)
D−ヒスチジン(His)
D−メチオニン(Met)
D−オルニチン(Orn)
D−リジン(Lys)
D−アスパラギン酸(Asp)
D−トリプトファン(Trp)
D−アスパラギン(Asn)
D−トレオニン(Thr)
D−バリン(Val)
D−プロリン(Pro)
D−ロイシン(Leu)
D−アラニン(Ala)
D−グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。
こいくち醤油(特級本醸造:市販品)原液を水で5倍希釈し、以下に挙げる各D−アミノ酸を0.05%となるように添加した。各溶液の塩カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図2に示す。
D−フェニルアラニン(Phe)
D−グルタミン(Gln)
D−ヒスチジン(His)
D−アスパラギン酸(Asp)
D−トリプトファン(Trp)
D−アスパラギン(Asn)
D−バリン(Val)
D−プロリン(Pro)
D−ロイシン(Leu)
D−アラニン(Ala)
D−グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。
コーヒー(無糖コーヒー:市販品)へ以下に挙げる各D−アミノ酸を0.05%となるように添加した。各コーヒーの苦味カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図3に示す。
D−フェニルアラニン(Phe)
D−グルタミン(Gln)
D−ヒスチジン(His)
D−アスパラギン酸(Asp)
D−トリプトファン(Trp)
D−アスパラギン(Asn)
D−バリン(Val)
D−プロリン(Pro)
D−ロイシン(Leu)
D−アラニン(Ala)
D−グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。
焼酎(焼酎20度:市販品)原液へ以下に挙げる各D−アミノ酸を0.05%となるように添加した。各焼酎のアルコールカドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図4に示す。
D−フェニルアラニン(Phe)
D−グルタミン(Gln)
D−ヒスチジン(His)
D−アスパラギン酸(Asp)
D−トリプトファン(Trp)
D−アスパラギン(Asn)
D−バリン(Val)
D−プロリン(Pro)
D−ロイシン(Leu)
D−アラニン(Ala)
D−グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。
下記表1に示す各飲食品に、D−グルタミン酸(D−Glu)、D−アスパラギン酸(D−Asp)をそれぞれ添加した。
下記表1に記載の各項目について専門パネラー3名で下記基準に基づいて評価した評価結果を表1に示す。
[評価基準]
◎:とても強い緩和効果があった
○:強い緩和効果があった
△:緩和効果があった
×:緩和効果は認められなかった
D−アラニン、D−アスパラギン酸、D−グルタミン酸、およびD−プロリンを、それぞれ1%となるように水に溶解させ、pH6.0に調整してD−アミノ酸混合溶液(以下、D−Mixという)を調製した。
また、L−アラニン、L−アスパラギン酸、L−グルタミン酸、およびL−プロリンを、それぞれ1%となるように水に溶解させ、pH6.0に調整してL−アミノ酸混合溶液(以下、L−Mixという)を調製した。
一方、表2に記載した原材料からなる市販のカレールウ50gに対して熱水350mlを加えてよく溶かし試験液を調製した。
該試験液100mlを取り、IHヒーターで3分間、撹拌しながら加熱し、D−MixおよびL−Mixをそれぞれ試験液に対して、各アミノ酸が25ppm(合計100ppm)の濃度となるように添加した。
該アミノ酸を添加した試験液の風味(甘味、味カド、味のまとまり、濃厚さ、持続性、煮込み感、および油脂感)について、該アミノ酸を添加しない試験液をコントロールとして専門パネラー10名で官能評価を行った。
結果を図5に示す。縦軸はスコアを示す。
以下に示す、各アミノ酸を、それぞれ1%になるように、水に溶解させ、pH6.0に調整して、各アミノ酸1%溶液を調製した。
D−フェニルアラニン(Phe)
D−ヒスチジン(His)
D−トリプトファン(Trp)
D−ロイシン(Leu)
D−バリン(Val)
D−スレオニン(Thr)
D−アラニン(Ala)
D−アスパラギン酸(Asp)
D−グルタミン酸(Glu)
D−プロリン(Pro)
[評価基準]
◎:とても強い風味改良効果があった
○:強い風味改良効果があった
△:風味改良効果があった
×:風味改良効果は認められなかった
D−プロリンについて、添加量を0.25ppm、2.5ppm、25ppm、50ppm、100ppm、250ppm、および500ppmに変更した以外は、実施例7と同様にして、官能評価を行った。その結果を、下記表4に示す。評価基準は実施例7と同様である。
クリームシチュー、サラダ用調味料(マヨネーズタイプ調味料)、塩ラーメン、味噌ラーメン、めんつゆに、上記のカレーへの添加試験において添加効果の強かったD−プロリン(D−Pro)と、D−アミノ酸混合溶液(D−Mix)と、L−アミノ酸混合溶液(L−Mix)とを、カレーと同様の喫食時濃度、25ppmのアミノ酸(D−Mix、L−Mixは合計100ppm)を添加し、官能評価(n=3)を実施したところ、表5のような結果となった。カレー以外の食品においてもD−アミノ酸の添加効果が確認された。評価基準は実施例7と同様である。
実施例6に記載のアミノ酸溶液を、サラダ用調味料(マヨネーズタイプ調味料:原材料を表6に記載)へ実施例6と同様に各アミノ酸が25ppm(合計100ppm)の濃度となるようにして、それぞれ添加し、専門パネラー10名によって、無添加区をコントロールとして、L−アミノ酸混合溶液(L−Mix)、D−アミノ酸混合溶液(D−Mix)を添加したものを、それぞれ、風味改良効果を評価した。評価は、前記のコントロールを4点とした7点評点法により実施した。評価項目は以下の通りである:甘味、味カド、味のまとまり、濃厚さ、持続性、卵感(卵を多く含む風味)、および油脂感。結果は、図6に示す。図6の縦軸はスコアを示し、スコアが高ければ味質が強く、低ければ味質が弱いことを意味する。
Claims (2)
- D−プロリンまたはその塩を有効成分として含有する、味カド緩和剤であって、該味カドが、酸味カド、塩カド、苦味カド、およびアルコールカドからなる群から選択される一種または二種以上の味カドである、味カド緩和剤。
- D−プロリンまたはその塩を飲食品へ添加する、飲食品の味カド緩和方法であって、該味カドが、酸味カド、塩カド、苦味カド、およびアルコールカドからなる群から選択される一種または二種以上の味カドである、飲食品の味カド緩和方法。
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JP6087112B2 (ja) * | 2012-11-09 | 2017-03-01 | Mcフードスペシャリティーズ株式会社 | 飲食品の甘味の味質改善方法 |
JP6203491B2 (ja) * | 2012-12-27 | 2017-09-27 | Mcフードスペシャリティーズ株式会社 | ポリフェノールを含有する果実酒または果実飲料の味質改良方法 |
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JP6479324B2 (ja) * | 2014-03-27 | 2019-03-06 | Mcフードスペシャリティーズ株式会社 | 風味改良剤 |
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2011
- 2011-10-24 WO PCT/JP2011/074445 patent/WO2012057084A1/ja active Application Filing
- 2011-10-24 CN CN201510580835.3A patent/CN105595298A/zh active Pending
- 2011-10-24 JP JP2012540846A patent/JP6192935B2/ja active Active
- 2011-10-24 KR KR1020137013274A patent/KR20130103762A/ko not_active Application Discontinuation
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CN103237463A (zh) | 2013-08-07 |
CN105595298A (zh) | 2016-05-25 |
JP2018019727A (ja) | 2018-02-08 |
JP2018019726A (ja) | 2018-02-08 |
KR20130103762A (ko) | 2013-09-24 |
JP6449417B2 (ja) | 2019-01-09 |
WO2012057084A1 (ja) | 2012-05-03 |
JP2018019728A (ja) | 2018-02-08 |
JPWO2012057084A1 (ja) | 2014-05-12 |
JP6342380B2 (ja) | 2018-06-13 |
JP2016093182A (ja) | 2016-05-26 |
JP6449416B2 (ja) | 2019-01-09 |
JP6449418B2 (ja) | 2019-01-09 |
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