JP7500927B2 - Protein masking agent - Google Patents
Protein masking agent Download PDFInfo
- Publication number
- JP7500927B2 JP7500927B2 JP2019144399A JP2019144399A JP7500927B2 JP 7500927 B2 JP7500927 B2 JP 7500927B2 JP 2019144399 A JP2019144399 A JP 2019144399A JP 2019144399 A JP2019144399 A JP 2019144399A JP 7500927 B2 JP7500927 B2 JP 7500927B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- masking agent
- weight
- acid
- odor
- 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、プロテイン臭のマスキング剤及び前記マスキング剤を含む組成物に関するものであり、異味・特異臭を有する天然由来素材を含有する飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品にこれを添加することにより、製品の異味・特異臭を改善し、効率的な摂取を可能にするものである。 The present invention relates to a masking agent for protein odors and a composition containing said masking agent, which, when added to products that can be taken orally or can be used orally, such as foods and beverages, medicines, quasi-drugs, and cosmetics that contain naturally derived materials that have an unusual taste or peculiar odor, improves the strange taste and peculiar odor of the products and enables efficient intake.
粉末のプロテインといえば、一部アスリート以外には馴染みのないものであったが、近年のエクササイズブームの後押しもあり積極的に運動に取り組む人が増加した。そのパフォーマンスアップ、肉体改造、健康維持と多岐にわたる理由からプロのアスリートをはじめとして、近年では女性や一般消費者もサプリメントや粉末、飲料の形で摂取する機会が増加している。プロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等あるがどれも独特の臭気があるため、摂取を気軽に行えなかった。 Powdered protein was previously unfamiliar to anyone but a select few athletes, but with the recent boom in exercise, more and more people are actively exercising. For a wide range of reasons, including improving performance, remodeling the body, and maintaining health, professional athletes, as well as women and general consumers, are increasingly consuming protein in the form of supplements, powders, and beverages. Proteins come in a variety of forms, including whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas), but they all have a distinctive odor, making them difficult to consume casually.
天然素材の異味・特異臭への対策としては、一般に、香料等の添加により改良する方法や、砂糖や異性化糖などの糖類を用いて甘味を付与するとともに異味・特異臭をマスキングする方法、調味料や無機酸・有機酸を添加する方法などが採られている。 Measures taken to address the unpleasant tastes and odors of natural ingredients generally include adding flavorings to improve the taste, using sugars such as sugar or isomerized sugar to sweeten the food and mask the unpleasant taste and odor, and adding seasonings or inorganic or organic acids.
しかし、香料の添加のみではプロテインの不快な異味・特異臭を十分に改善することは困難で、かつ過剰の添加はかえって製品全体の風味を損なわせる恐れがある。 However, it is difficult to fully improve the unpleasant taste and odor of proteins by simply adding flavorings, and adding too much can actually ruin the overall flavor of the product.
また糖類での甘味付けにより改善する方法においては、プロテインの異味・特異臭を抑制するには効果が低いばかりか、過剰の添加は製品の味わいのバランスを損ないやすく、特に糖類の場合はカロリーが付与されるので、近年の低カロリー志向にそぐわないばかりか、虫歯の誘発等の好ましくない結果を招く。 In addition, the method of improving the taste by adding sweeteners such as sugars is not only ineffective in suppressing the strange taste and odor of protein, but adding too much of it can easily damage the balance of the product's flavor, and sugars in particular impart calories, which not only goes against the recent trend for low-calorie foods, but can also lead to undesirable consequences such as inducing tooth decay.
カロリーを上昇させないために、低カロリー甘味料、例えばエリスリトール、キシリトール、マルチトール、還元水飴等の糖アルコール類、スクラロース、アセスルファムＫ、アスパルテーム、一般的なステビア等の高甘味度甘味料を添加する方法も考えられる。このような方法としては例えば、特許文献１、２に記載されている方法が挙げられる。しかし、これらの効果は十分とはいえないものであった。また、ステビア抽出物には、苦み、渋みをマスキングする効果も知られている（特許文献３，４）。しかし、特許文献３や４でマスキングの対象としているお茶の渋みや、分岐アミノ酸の苦みや渋みや特異臭は、プロテイン臭とは全く別のものであった。 In order not to increase the calories, it is possible to add low-calorie sweeteners, for example, sugar alcohols such as erythritol, xylitol, maltitol, reduced starch syrup, etc., or high-intensity sweeteners such as sucralose, acesulfame K, aspartame, or general stevia. Examples of such methods include those described in Patent Documents 1 and 2. However, the effects of these methods are not sufficient. Stevia extract is also known to have the effect of masking bitterness and astringency (Patent Documents 3 and 4). However, the astringency of tea and the bitterness, astringency, and peculiar odor of branched amino acids that are the targets of masking in Patent Documents 3 and 4 are completely separate from the odor of protein.
調味料類、例えば動植物エキス、核酸系調味料、アミノ酸系調味料、タンパク加水分解物等、また炭酸や塩酸などの無機酸、クエン酸やリンゴ酸などの有機酸、あるいはそれらの塩類を、異味・特異臭改善を目的に併用する場合もある。例えば、特許文献５に記載されている。しかし、これらの効果も十分とは言えず、また過剰の添加は製品の呈味を変え、好ましいとはいえない。 In some cases, seasonings, such as animal and plant extracts, nucleic acid seasonings, amino acid seasonings, protein hydrolysates, inorganic acids such as carbonic acid and hydrochloric acid, organic acids such as citric acid and malic acid, or salts of these, may be used in combination to improve off-flavors and peculiar odors. For example, this is described in Patent Document 5. However, the effects of these are not sufficient, and the addition of excessive amounts changes the taste of the product, which is not desirable.
以上のように、従来、プロテインが異味・特異臭を有し、それをマスキングする適切な方法が乏しかったために、健康意識の高い消費者が気軽に摂取でき、かつ効果と良味質を兼ね備えたプロテイン含有製品はなかった。 As described above, in the past, proteins have had an unpleasant taste and odor, and there were few suitable methods to mask these, so there were no protein-containing products that were both effective and tasty and could be easily consumed by health-conscious consumers.
本発明の目的は、プロテイン臭に対し、効果的なマスキング剤を提供し、さらにプロテイン臭を有する組成物を高濃度含有し、しかも風味の良好な飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品を提供することである。 The object of the present invention is to provide an effective masking agent for protein odors, and further to provide products that contain a high concentration of a composition having a protein odor and that can be orally ingested or used in the mouth, such as foods and beverages, medicines, quasi-drugs, and cosmetics, which have a good flavor.
本発明者らは、上記課題を解決するために鋭意検討し、ステビオール配糖体がプロテイン臭を効果的にマスキングすることを見出し、本発明を完成するに至った。 The inventors conducted extensive research to solve the above problems and discovered that steviol glycosides effectively mask protein odors, which led to the completion of the present invention.
即ち、本発明は、以下の各発明を提供するものである。
（１）ステビオール配糖体を含有することを特徴とする、プロテイン用マスキング剤。
（２）前記ステビオール配糖体が、α-グルコシル化ステビオール配糖体であることを特徴とする、（１）に記載のプロテイン用マスキング剤。
（３）前記α-グルコシル化ステビオール配糖体が、αグルコシル化ステビオサイドを含有することを特徴とする、（１）～（２）に記載のプロテイン用マスキング剤。
（４）前記α-グルコシル化ステビオール配糖体が、αグルコシル化レバウディオサイドＡを含有することを特徴とする、（１）～（２）に記載のプロテイン用マスキング剤。
（５）前記α-グルコシル化ステビオール配糖体を、６５重量％以上含有することを特徴とする（１）～（２）に記載のプロテイン用マスキング剤。
（６）前記αグルコシル化ステビオサイドを、３０重量％以上含有することを特徴とする（１）～（３）に記載のプロテイン用マスキング剤。
（７）前記αグルコシル化レバウディオサイドＡを、３０重量％以上含有することを特徴とする（１）～（２）、（４）に記載のプロテイン用マスキング剤。
（８）（１）～（７）に記載のプロテイン用マスキング剤とプロテイン組成物を含有する飲料。
（９）（１）～（７）に記載のプロテイン用マスキング剤とプロテイン組成物を含有する焼成食品。
That is, the present invention provides the following inventions.
(1) A masking agent for proteins, characterized by containing steviol glycoside.
(2) The protein masking agent described in (1), characterized in that the steviol glycoside is an α-glucosylated steviol glycoside.
(3) The protein masking agent according to (1) to (2), characterized in that the α-glucosylated steviol glycoside contains α-glucosylated stevioside.
(4) The protein masking agent according to (1) to (2), characterized in that the α-glucosylated steviol glycoside contains α-glucosylated rebaudioside A.
(5) A protein masking agent according to (1) to (2), characterized in that it contains 65% by weight or more of the α-glucosylated steviol glycoside.
(6) A protein masking agent according to any one of (1) to (3), characterized in that the alpha-glucosylated stevioside is contained in an amount of 30% by weight or more.
(7) A protein masking agent according to (1) to (2) or (4), characterized in that it contains 30% by weight or more of the α-glucosylated rebaudioside A.
(8) A beverage containing the protein masking agent according to any one of (1) to (7) and a protein composition.
(9) A baked food product comprising the protein masking agent according to (1) to (7) and a protein composition.
本発明のマスキング剤は、プロテイン臭を低減させることができる。また、プロテイン臭を高濃度含有する各種組成物に含有することにより、組成物のプロテイン臭を低減させるとともに、自然な甘味を付与することができ風味を良好にすることができる。さらに、組成物の風味が良好になることで、積極的な摂取が可能となり、結果としてプロテインの性能を期待通り発揮させることができ、美容・健康増進に貢献できる。そして、本発明のマスキング剤は、天然物由来であるため安全性が高い。 The masking agent of the present invention can reduce the protein odor. In addition, by adding it to various compositions containing a high concentration of protein odor, the protein odor of the composition can be reduced and a natural sweetness can be imparted to improve the flavor. Furthermore, improving the flavor of the composition allows active intake, and as a result, the protein's performance can be exerted as expected, contributing to the promotion of beauty and health. Furthermore, the masking agent of the present invention is highly safe because it is derived from a natural product.
本発明のプロテイン臭のマスキング剤に含有するステビオール配糖体は、ステビオールを骨格とした配糖体であれば特に限定はない。本発明のステビオール配糖体は、ステビオールの構造中の水酸基及び／又はカルボキシル基に糖または糖鎖が結合してなる構造を有する。すなわち、ステビオールを表す下記式（１）中の水酸基及びカルボキシル基のうちの一方のみ、又は両方に糖または糖鎖が結合していればよい。糖や糖鎖を構成する糖としては、グルコースなどの六炭糖が好ましく、グルコースが好ましい。水酸基、カルボキシル基への糖または糖鎖の結合様式としては、α結合とβ結合のいずれであってもよい。ステビア等天然物から抽出したものは、β結合であることが多い。ここで、糖鎖の場合、糖の構成数は特に限定されない。また、糖鎖の場合に糖鎖中の糖の結合様式も特に問わない。 The steviol glycoside contained in the masking agent for protein odor of the present invention is not particularly limited as long as it is a glycoside with steviol as the skeleton. The steviol glycoside of the present invention has a structure in which a sugar or a sugar chain is bound to a hydroxyl group and/or a carboxyl group in the structure of steviol. That is, a sugar or a sugar chain may be bound to only one or both of the hydroxyl group and the carboxyl group in the following formula (1) representing steviol. As the sugar constituting the sugar or sugar chain, a hexose such as glucose is preferable, and glucose is preferable. The binding mode of the sugar or sugar chain to the hydroxyl group or the carboxyl group may be either an α-bond or a β-bond. Those extracted from natural products such as stevia are often β-bonds. Here, in the case of a sugar chain, the number of sugars constituting the sugar chain is not particularly limited. In addition, in the case of a sugar chain, the binding mode of the sugar in the sugar chain is not particularly limited.
天然に存在するステビオール骨格を有する配糖体としては、例えば、ステビア葉に含まれるステビオール配糖体であるβ－グルコシルステビオールが挙げられる。ステビア葉に含まれるβ－グルコシルステビオールとしては、ステビオサイド、レバウディオサイドＡ、レバウディオサイドＢ、レバウディオサイドＣ、レバウディオサイドＤ、レバウディオサイドＥ、ズルコサイドＡ、ステビオールビオサイド、ルブソサイドなどが挙げられる。
本発明では、レバウディオサイドＡ、レバウディオサイドＣ、ステビオサイド及びズルコサイドＡが好ましい。中でも、甘味質の点からはステビオサイド、レバウディオサイドＡが好ましい。
An example of a naturally occurring glycoside having a steviol skeleton is β-glucosylsteviol, which is a steviol glycoside contained in stevia leaves. Examples of β-glucosylsteviol contained in stevia leaves include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, steviolbioside, rubusoside, etc.
In the present invention, preferred are rebaudioside A, rebaudioside C, stevioside and dulcoside A. Among them, stevioside and rebaudioside A are preferred from the viewpoint of sweetness quality.
本発明において、ステビア葉とは、キク科の多年生植物であるステビア（学名：Ｓｔｅｖｉａ Ｒｅｂａｕｄｉａｎａ Ｂｅｒｔｏｎｉ）の葉をいう。産地や種に限定されることはない。 In the present invention, stevia leaves refer to the leaves of stevia (scientific name: Stevia Rebaudiana Bertoni), a perennial plant of the Asteraceae family. There are no limitations on the place of origin or species.
また、ステビオール配糖体は、天然に存在するものに限定されず、人工的に合成されたものや、天然に存在するものを人工的に加工したものであっても利用可能である。 Steviol glycosides are not limited to those that occur naturally, but can also be synthetically synthesized or those that are artificially processed from naturally occurring substances.
本発明で用いるステビオール配糖体をステビア、特にステビア葉から抽出する場合の抽出方法を詳述するすると次の通りである。抽出条件は従来適用されてきたステビア甘味成分を取得する方法に従うことができる。例えば、水、熱水、もしくは含水あるいは無水のメタノール、エタノールなどの有機溶媒にて抽出する方法によることができる。また、抽出温度は５～１００℃、抽出時間は１～２４時間の範囲の条件で行うのが好ましい。一方、特開昭５１－２３３００号公報に記載されているように、水あるいは熱水抽出時に、甘味成分の抽出を効果的に行うために、石灰等でｐＨを１０程度に調整することがあるが、
このような補助薬剤を使用してもよい。
The extraction method for extracting the steviol glycosides used in the present invention from stevia, particularly from stevia leaves, is described in detail below. The extraction conditions can be in accordance with the methods conventionally used for obtaining sweet components from stevia. For example, extraction can be performed using water, hot water, or an organic solvent such as hydrous or anhydrous methanol or ethanol. The extraction temperature is preferably 5 to 100°C, and the extraction time is preferably 1 to 24 hours. On the other hand, as described in JP-A-51-23300, the pH may be adjusted to about 10 with lime or the like during water or hot water extraction in order to effectively extract the sweet components, but
Such adjunct drugs may also be used.
上記条件にて抽出されたステビア抽出物は、抽出終了後、抽出液から残渣を分離除去することにより取得することができる。この残渣を分離する方法としては、自然沈降分離、強制ろ過、加圧ろ過等から適宜選択できるが、効率を優先する場合には、加圧ろ過が好適である。残渣を分離除去した抽出液には、主にステビオール配糖体が含まれており、このままでも利用可能であるが、必要に応じて濃縮あるいは乾燥させてもよい。また、この濃縮液を水で希釈あるいは乾燥物を水に再溶解した後、吸着法、例えばイオン交換樹脂を用いて不純物を除去したものや、ハイポーラスポリマー（例えば、アンバーライトＸＡＤ－
７ＨＰ、オルガノ（株）製）のカラムに吸着させた後、親水性溶媒で溶出し濃縮したもの、あるいはこれらを乾燥させたものも使用できる。
The stevia extract extracted under the above conditions can be obtained by separating and removing the residue from the extract after the extraction is completed. The method for separating the residue can be appropriately selected from natural sedimentation, forced filtration, pressure filtration, etc., but pressure filtration is preferred when efficiency is prioritized. The extract from which the residue has been separated and removed mainly contains steviol glycosides and can be used as is, but may be concentrated or dried as necessary. In addition, the concentrate can be diluted with water or the dried product can be redissolved in water, after which impurities can be removed by adsorption, for example, using an ion exchange resin, or by filtration with a highly porous polymer (for example, Amberlite XAD-
The sample may be adsorbed onto a column (7HP, Organo Corporation) and then eluted with a hydrophilic solvent to concentrate, or the sample may be dried and used.
さらに本発明でマスキング剤としてα－グルコシル化ステビオール配糖体を用いることもできる。ここで、α－グルコシル化ステビオール配糖体とは、ステビオール配糖体、好ましくはステビア葉に含まれるステビオール配糖体であるβ－グルコシルステビオールに対しα－グルコシル化がなされたものを意味する。本発明でいうα－グルコシル化とは、対象化合物に対し、α－グルコシル化糖化合物を糖供与体として、α－グルコシル糖転移酵素を用いてグルコースを転移させることを意味する。また、いったん付加したグルコースをアミラーゼなどα－１，４－グルコシダーゼにより配糖体から切断し、付加糖数を調節することもα－グルコシル化に含まれるものとする。α－グルコシル化による最終的な付加糖数は特に限定されないが、１個（α－モノグルコシル化）又は２個（α－ジグルコシル化）が最も好ましい。α－グルコシル化ステビオール配糖体としては、α－モノグルコシルステビオサイド、α－ジグルコシルステビオサイド、α－モノグルコシルレバウディオサイドＡ、α－ジグルコシルレバウディオサイドＡが好ましく、これらのうち１種類又は２種類以上を組み合わせて用いることができる。 Furthermore, in the present invention, α-glucosylated steviol glycosides can also be used as masking agents. Here, α-glucosylated steviol glycosides refer to steviol glycosides, preferably β-glucosylsteviol, which is a steviol glycoside contained in stevia leaves, that have been α-glucosylated. In the present invention, α-glucosylation refers to the transfer of glucose to a target compound using an α-glucosyl glycotransferase, with an α-glucosylated sugar compound as a sugar donor. In addition, α-glucosylation also includes cleaving glucose once added from the glycoside with an α-1,4-glucosidase such as amylase to adjust the number of added sugars. The final number of added sugars by α-glucosylation is not particularly limited, but one (α-monoglucosylation) or two (α-diglucosylation) are most preferred. As the α-glucosylated steviol glycoside, α-monoglucosyl stevioside, α-diglucosyl stevioside, α-monoglucosyl rebaudioside A, and α-diglucosyl rebaudioside A are preferred, and one or more of these can be used in combination.
ステビア葉に含まれるステビオール配糖体へのα－グルコシル化については、特公平５－２２４９８号公報、特公昭５７－１８７７９号公報等に記載されている製造方法で実施することができる。ステビオール配糖体への糖付加の位置は限定されず、特に制御する必要はない。 Alpha-glucosylation of steviol glycosides contained in stevia leaves can be carried out by the manufacturing methods described in JP-B-5-22498 and JP-B-57-18779. The position of sugar addition to steviol glycosides is not limited, and does not need to be specifically controlled.
本発明のマスキング剤は、α－グルコシル化ステビオール配糖体としてα－モノグルコシルステビオサイド、α－ジグルコシルステビオサイド、α－モノグルコシルレバウディオサイドＡ、及びα－ジグルコシルレバウディオサイドＡの中から選ばれる１種類以上を含む場合には、各成分比が下記（２）式を満たし、かつ、β－グルコシルステビオールに対しα－グルコシル基が平均付加数で１．０～２．５となるように付加されてなるα－グルコシル化ステビオール配糖体を含有することが好ましい。 When the masking agent of the present invention contains one or more types selected from α-monoglucosyl stevioside, α-diglucosyl stevioside, α-monoglucosyl rebaudioside A, and α-diglucosyl rebaudioside A as the α-glucosylated steviol glycoside, it is preferable that the ratio of each component satisfies the following formula (2) and that the masking agent contains α-glucosylated steviol glycoside in which the average number of α-glucosyl groups added to β-glucosyl steviol is 1.0 to 2.5.
式（２）
［｛α－モノグルコシルステビオサイドの含有量（ｇ）＋α－ジグルコシルステビオサイドの含有量（ｇ）＋α－モノグルコシルレバウディオサイドＡの含有量（ｇ）＋α－ジグルコシルレバウディオサイドＡの含有量（ｇ）｝／α－グルコシル化ステビオール配糖体総量（ｇ）］×１００≧３０
Equation (2)
[{α-monoglucosylstevioside content (g)+α-diglucosylstevioside content (g)+α-monoglucosylrebaudioside A content (g)+α-diglucosylrebaudioside A content (g)}/total amount of α-glucosylated steviol glycosides (g)]×100≧30
上記成分比を満たすものは、プロテイン臭をマスキングするとともに、それ自身の甘味質がシャープで切れがよく、かつ雑味や異臭を呈さないことから、本発明においては好適である。上記成分比を満たす、α－グルコシル化ステビオール配糖体は、特公平５－２２４９８号公報に記載の方法にて好ましく製造することができる。 Those that satisfy the above component ratios are suitable for the present invention because they mask the protein odor, have a sharp and clean sweetness quality, and do not give off unpleasant flavors or unpleasant odors. α-Glucosylated steviol glycosides that satisfy the above component ratios can be preferably produced by the method described in JP-B-5-22498.
α－グルコシル化ステビオール配糖体の製造に用いられるα－グルコシル糖転移酵素としては例えば、バチルス・マセランス（Ｂａｃｉｌｌｕｓ ｍａｃｅｒａｎｎｓ）、バチルス・メガテリウム（Ｂａｃｉｌｌｕｓ ｍｅｇａｔｅｒｉｕｍ)、バチルス・ステアロサーモフィラス（Ｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ）などのバチルス属起源のサイクロデキストリングルコシルトランスフェラーゼが挙げられる。一方、α－１，４グルコシダーゼとしてはα－アミラーゼ、β－アミラーゼ、グルコアミラーゼが用いられるが、α－モノグルコシルステビオサイド、α－ジグルコシルステビオサイ
ド、α－モノグルコシルレバウディオサイドＡ、α－ジグルコシルレバウディオサイドＡの含有量を上げるにはグルコアミラーゼを用いるのが好ましい。サイクロデキストリングルコシルトランスフェラーゼとα－１，４グルコシダーゼによる酵素反応は、ｐＨ３～８、反応温度は３０～８０℃で行うが、サイクロデキストリングルコシルトランスフェラーゼによる糖転移反応はｐＨ５～７、温度５０～７０℃が好ましく、α－１，４グルコシダーゼによる糖鎖分解反応はｐＨ４～７、温度４０～７０℃が好ましい。酵素量は反応時間に応じて適度に添加すれば良い。
Examples of α-glucosyl glycotransferases used in the production of α-glucosylated steviol glycosides include cyclodextrin glucosyltransferases originating from the genus Bacillus, such as Bacillus macerans, Bacillus megaterium, and Bacillus stearothermophilus. On the other hand, α-amylase, β-amylase, and glucoamylase are used as α-1,4-glucosidases, and it is preferable to use glucoamylase in order to increase the contents of α-monoglucosylstevioside, α-diglucosylstevioside, α-monoglucosylrebaudioside A, and α-diglucosylrebaudioside A. The enzymatic reaction by cyclodextrin glucosyltransferase and α-1,4 glucosidase is carried out at pH 3 to 8 and a reaction temperature of 30 to 80° C., but the sugar transfer reaction by cyclodextrin glucosyltransferase is preferably carried out at pH 5 to 7 and a temperature of 50 to 70° C., and the sugar chain decomposition reaction by α-1,4 glucosidase is preferably carried out at pH 4 to 7 and a temperature of 40 to 70° C. An appropriate amount of enzyme may be added depending on the reaction time.
本発明のマスキング剤として利用するステビオール配糖体またはα－グルコシル化ステビオール配糖体の含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０～４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。尚、ステビオールとしての換算濃度は、分子量から算出することができる。 The content of steviol glycoside or α-glucosylated steviol glycoside used as a masking agent of the present invention can be determined so that the concentration converted into steviol is usually 10% by weight or more, preferably 10 to 40% by weight. If it is less than 10% by weight, there is a risk that the effect will not be sufficient. The converted concentration converted into steviol can be calculated from the molecular weight.
本発明のマスキング剤中のαグルコシル化ステビオサイドの含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０～４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。 The content of α-glucosylated stevioside in the masking agent of the present invention can be determined so that the concentration converted into steviol is usually 10% by weight or more, preferably 10 to 40% by weight. If it is less than 10% by weight, it may not be sufficiently effective.
本発明のマスキング剤中のαグルコシル化レバウディオサイドＡの含有量は、ステビオールとしての換算濃度が、通常は１０重量％以上、好ましくは１０～４０重量％となるように定めることができる。１０重量%未満では十分な効果を示さないおそれがある。 The content of α-glucosylated rebaudioside A in the masking agent of the present invention can be determined so that the concentration converted into steviol is usually 10% by weight or more, preferably 10 to 40% by weight. If it is less than 10% by weight, it may not be effective enough.
さらに、前記ステビオール配糖体は、デキストリン、乳糖、その他一般に使用される倍散剤と混合し製剤化してもよい。その形態は、錠剤、粉末、シロップなど、いかなる形状でもかまわない。倍散剤との混合製剤を本発明の目的に使用するときは、製剤中のステビオール換算濃度を考慮して添加量を決めればよい。 Furthermore, the steviol glycoside may be mixed with dextrin, lactose, or other commonly used powders to prepare a formulation. The form may be any form, such as tablets, powder, or syrup. When using a mixed formulation with a powder for the purpose of the present invention, the amount to be added may be determined taking into account the steviol-equivalent concentration in the formulation.
本発明のマスキング剤の対象は、プロテイン臭を有する組成物である。ここでプロテイン臭を有する組成物とは、プロテインと同一あるいは類似するにおいや味を有する物質（以下、プロテイン様物質ともいう。）を含有する組成物のことをいう。具体的にはホエイ（乳清由来）、ソイ（大豆由来）、ピー（エンドウ豆由来）を含有する組成物等が挙げられる。 The masking agent of the present invention is intended for compositions that have a protein odor. A composition that has a protein odor refers to a composition that contains a substance that has the same or similar odor or taste as protein (hereinafter also referred to as a protein-like substance). Specific examples include compositions that contain whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas).
本発明のマスキング剤は、プロテイン臭を有する組成物に適用することにより、各種の組成物、例えば経口用組成物、外用組成物として利用することができる。経口用組成物、外用組成物として具体的には、飲食物、医薬品、医薬部外品、化粧品などの経口摂取または口内利用可能な製品が挙げられる。 The masking agent of the present invention can be applied to a composition having a protein odor and used as various compositions, such as oral compositions and topical compositions. Specific examples of oral compositions and topical compositions include products that can be taken orally or used orally, such as food and beverages, medicines, quasi-drugs, and cosmetics.
本発明でいう飲食物は、粉末、固形状、半固形状、液状いずれの形状をとるものであってかまわない。また医薬品および医薬部外品は、各種の経口摂取、口内利用可能な製品を挙げることができる。その剤形としては、粉末などの固形製剤、シロップ等の液状製剤等特に限定されない。また適用部位についても特に限定されず、化粧水、マウスウォッシュ、歯磨き等顔面をはじめとする外皮・口腔などに用いられるものであれば特に限定されることはない。 The foods and beverages referred to in this invention may be in any form, such as powder, solid, semi-solid, or liquid. Furthermore, the pharmaceuticals and quasi-drugs include various products that can be taken orally and used in the mouth. The dosage form is not particularly limited, and may be a solid preparation such as a powder, or a liquid preparation such as a syrup. There is also no particular limitation on the site of application, and the products may be lotions, mouthwashes, toothpastes, etc., as long as they are used on the integument, including the face, and the oral cavity.
本発明で用いるステビオール配糖体は、天然物に含有される天然甘味料であり、各種食品の甘味料として広く使用されており安全性も極めて高いものである。従って、使用にあたり如何なる制限もない。よって、経口用組成物、又は外用組成物への添加量は、含有されるプロテイン様物質の特異臭・不快臭や異味をマスキングする量であれば特に限定されないが、組成物中のプロテイン様物質に対し、０．０１重量％以上、好ましく０．０５は重量％以上、より好ましくは０．１重量％以上である。また、添加量に特に上限はないが、経済性、添加効果及び本来の風味に与える影響を考慮すると１０重量％以下が好ましい。 The steviol glycoside used in the present invention is a natural sweetener contained in natural products, is widely used as a sweetener for various foods, and is extremely safe. Therefore, there are no limitations on its use. The amount of steviol glycoside added to an oral composition or topical composition is not particularly limited as long as it is an amount that masks the peculiar odor, unpleasant odor, or strange taste of the protein-like substance contained therein, but is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more, based on the protein-like substance in the composition. There is no particular upper limit to the amount added, but 10% by weight or less is preferable in consideration of the economy, the effect of addition, and the effect on the original flavor.
本発明のマスキング剤を、プロテイン臭を有する組成物に対して、０．００１重量％以上添加すると、プロテイン臭のマスキング効果とともに甘味を付与することもできる。付与された甘味は自然で違和感がない。上限は特に限定されないが、１重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない上、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので、好ましくない。 When the masking agent of the present invention is added to a composition having a protein odor in an amount of 0.001% by weight or more, it is possible to impart a sweetness to the composition while masking the protein odor. The sweetness imparted is natural and unnatural. There is no particular upper limit, but if it is more than 1% by weight, the masking function becomes saturated, and the effect is not commensurate with the increase in amount, which is economically undesirable, and the sweetness may become excessive, upsetting the balance of the taste quality of the composition to which it is added, which is also undesirable.
本発明のマスキング剤には、副材料として、一般的な食品や医薬品原料、無機酸、有機酸、甘味料、香料などの添加物が添加されていてもかまわない。 The masking agent of the present invention may contain additives such as general food or pharmaceutical ingredients, inorganic acids, organic acids, sweeteners, and flavorings as secondary materials.
無機酸としては例えば、炭酸、塩酸、硫酸、硝酸、リン酸、ホウ酸等があげられるが、特に、炭酸、塩酸、リン酸等が好ましい。また、有機酸としては例えば、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸、乳酸、コハク酸、マレイン酸、マロン酸、Ｌ－グルタミン酸塩酸塩等があげられるが、特に、クエン酸、無水クエン酸、リンゴ酸、酒石酸、アスコルビン酸、酢酸等が好ましい。 Examples of inorganic acids include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid, with carbonic acid, hydrochloric acid, and phosphoric acid being particularly preferred. Examples of organic acids include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, and L-glutamic acid hydrochloride, with citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, and acetic acid being particularly preferred.
本発明にて併用できる甘味料としては、砂糖、果糖、異性化糖、グルコース、マルトース、パラチノース、トレハロース、フラクトオリゴ糖などの糖類・オリゴ糖類、マンニトール、エリスリトール、ソルビトール、キシリトール、マルチトール等の糖アルコール類、アスパルテーム、サッカリン、サッカリンナトリウム、アセスルファムＫ、スクラロースなどの合成甘味料、グリチルリチン酸、グリチルリチン酸モノアンモニウム、グリチルリチン酸二ナトリウム、グリチルリチン酸三ナトリウムなどの天然高甘味度甘味料等があげられる。 Sweeteners that can be used in combination with the present invention include sugars, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, fructooligosaccharides, and other saccharides and oligosaccharides, sugar alcohols such as mannitol, erythritol, sorbitol, xylitol, and maltitol, synthetic sweeteners such as aspartame, saccharin, saccharin sodium, acesulfame K, and sucralose, and natural high-intensity sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate.
また、本発明において、着香目的に各種香料を併用することもできる。例えば、レモンフレーバー、オレンジフレーバー、グレープフレーバー、グレープフルーツフレーバー、チョコレートフレーバー、ＤＬ－メントール等があげられる。 In addition, in the present invention, various flavors can be used in combination for flavoring purposes. Examples include lemon flavor, orange flavor, grape flavor, grapefruit flavor, chocolate flavor, DL-menthol, etc.
本発明のプロテイン臭を有する組成物にはプロテイン飲料が含まれる。プロテイン飲料は水溶液、スムージー、シェイク、ゼリータイプ、またはプロテイン粉末を水や清涼飲料水、果汁、牛乳、豆乳、青汁等の溶媒に溶解、分散後飲用するタイプのどちらにも用いることが可能である。またプロテインには補助機能の付与を目的に、カルシウム、マグネシウム、鉄分、ビタミン類、アミノ酸、デキストリン、クエン酸、葉酸など添加することがある。 The composition having a protein odor of the present invention includes a protein drink. Protein drinks can be used in the form of aqueous solutions, smoothies, shakes, jellies, or in the form of drinks in which protein powder is dissolved and dispersed in a solvent such as water, soft drinks, fruit juice, milk, soy milk, or green juice and then consumed. In addition, calcium, magnesium, iron, vitamins, amino acids, dextrin, citric acid, folic acid, etc. may be added to the protein to impart auxiliary functions.
前記プロテイン飲料に含有されるプロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等が挙げられる。プロテイン飲料中のプロテインに対する前記マスキング剤の比率は、マスキング効果の点からは、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１０重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない。 Proteins contained in the protein drink include whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas). The ratio of the masking agent to the protein in the protein drink is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more, from the viewpoint of masking effect. There is no particular upper limit, but if it is more than 10% by weight, the masking function becomes saturated and no effect commensurate with the increased amount can be expected, which is economically undesirable.
また、甘味付与を目的とした場合、プロテイン飲料中の前記マスキング剤の割合は０．００１ｗｔ/ｖｏｌ％以上、好ましくは０．００５ｗｔ/ｖｏｌ％以上、より好ましくは０．０１ｗｔ/ｖｏｌ％以上である。上限は特に限定されないが、1ｗｔ/ｖｏｌ％より多いと、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので好ましくない。 When the purpose is to impart sweetness, the proportion of the masking agent in the protein beverage is 0.001 wt/vol% or more, preferably 0.005 wt/vol% or more, and more preferably 0.01 wt/vol% or more. There is no particular upper limit, but if it is more than 1 wt/vol%, it is not preferable because the sweetness becomes excessive and the balance of the taste quality of the composition to which it is added may be disturbed.
本発明のプロテイン臭を有する組成物には焼成食品が含まれる。飲料以外にクッキーをはじめとした固形物からプロテインを摂取することで、筋肉増強の目的だけでなく、高齢者やダイエット中の人のプロテインの摂取・栄養補給が可能となる。 The composition having a protein odor of the present invention includes baked foods. In addition to beverages, ingesting protein from solid foods such as cookies can be used to not only build muscle, but also to provide protein and nutrition to the elderly and people on diets.
焼成食品の具体例としては、クッキー、ビスケット、クラッカー、パイ、マフィン、ブラウニー、ドーナツ、ケーキ、パンなどが挙げられるが、必ずしもこの限りではない。 Examples of baked goods include, but are not limited to, cookies, biscuits, crackers, pies, muffins, brownies, donuts, cakes, and bread.
前記焼成食品に含有されるプロテインとしてはホエイ（乳清由来）とソイ（大豆由来）とピー（エンドウ豆由来）等が挙げられる。焼成食品中のプロテインに対する前記マスキング剤の比率は、マスキング効果の点からは、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１０重量％より多いと、マスキング機能が飽和して、増量に見合う効果が見込めず経済的に好ましくない。 Proteins contained in the baked food include whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas). The ratio of the masking agent to the protein in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more, from the viewpoint of masking effect. There is no particular upper limit, but if it is more than 10% by weight, the masking function becomes saturated and the effect commensurate with the increased amount cannot be expected, which is economically undesirable.
また、甘味付与を目的とした場合、焼成食品中の前記マスキング剤の割合は、０．０１重量％以上、好ましくは０．０５重量％以上、より好ましくは０．１重量％以上である。上限は特に限定されないが、１重量％より多いと、甘味が過剰になって添加する組成物の味質のバランスを乱すこともあるので好ましくない。 When the purpose is to impart sweetness, the proportion of the masking agent in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more. There is no particular upper limit, but if it is more than 1% by weight, the sweetness becomes excessive and may upset the balance of the taste quality of the composition to which it is added, so this is not preferred.
以下に具体的な実施例を示すが、本発明はこれに限定されるものではない。
＜プロテイン飲料のマスキング効果＞
ホエイプロテイン５ｇ、水１００ｍｌ、各種甘味料を表に示した通りに加え、よく混合しプロテイン水溶液を作製した。なお、各実施例、比較例ともにＢｒｉｘ７となるよう甘味料の量を調節して添加した。（Ｂｒｉｘ１とは砂糖1ｇを水１００ｍｌに溶解させた際の甘味強度）
Specific examples are given below, but the present invention is not limited thereto.
<Masking effect of protein drinks>
5g of whey protein, 100ml of water, and various sweeteners were added as shown in the table, and mixed thoroughly to prepare an aqueous protein solution. In each of the examples and comparative examples, the amount of sweetener was adjusted to achieve a Brix of 7. (Brix 1 is the sweetness intensity when 1g of sugar is dissolved in 100ml of water.)
ホエイプロテイン・・・濃縮乳清たんぱく質「ＰＲＯＶＯＮ １９０」
Ｇｌａｎｂｉａ Ｎｕｔｒｉｔｉｏｎａｌｓ
アセスルファムＫ・・・東京化成工業（株）
ＨＮ２Ｊ・・・ステビア抽出物 「ステビアフィンＨＮ２Ｊ」日本製紙（株）
Ｚ３・・・酵素処理ステビア「ＳＫスイートＺ３」日本製紙（株）
ＦＺ・・・酵素処理ステビア「ＳＫスイートＦＺ」日本製紙（株）
ＧＲＡ・・・酵素処理ステビア「ＳＫスイートＧＲＡ」日本製紙（株）
官能評価
実施例、比較例により得られたプロテイン水溶液について、訓練された専門のパネラー５名が比較例を基準とし、以下の評価基準で評価を行い、その平均を表に記載した。
Whey protein: concentrated whey protein "PROVON 190"
Glanbia Nutritionals
Acesulfame K...Tokyo Chemical Industry Co., Ltd.
HN2J...Stevia extract "Steviafin HN2J" Nippon Paper Industries Co., Ltd.
Z3: Enzyme-treated stevia "SK Sweet Z3" by Nippon Paper Industries Co., Ltd.
FZ: Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd.
GRA: Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd.
Sensory Evaluation The protein aqueous solutions obtained in the Examples and Comparative Examples were evaluated by five trained expert panelists according to the following evaluation criteria, with the Comparative Example being used as the standard, and the averages are shown in the table.
＜口に含んだ直後のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
＜口に含んでから数秒後、後味のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
<Masking the protein smell immediately after putting it in your mouth>
5-point scale (5 being best)
<A few seconds after putting it in your mouth, it just masks the aftertaste of protein>
5-point scale (5 being best)
特に実施例４では全体的にプロテイン臭がマスキングされており、非常に飲みやすくなっている。更にはプロテイン組成物やプロテイン飲料を作製する場合、味付けとしてチョコレートフレーバーやフルーツ系フレーバーを添加するが、実施例４はプロテイン臭がないすっきりとした水溶液であるためフレーバーの味が発現しやすいというメリットがある。 In particular, in Example 4, the protein odor is masked overall, making it very easy to drink. Furthermore, when preparing a protein composition or protein drink, chocolate flavor or fruit flavor is added as a seasoning, but Example 4 has the advantage that the flavor taste is easily expressed because it is a clean aqueous solution without a protein odor.
＜プロテインクッキーのマスキング効果＞
表に示した分量のソイプロテイン、バター、卵、甘味料をよく混ぜ生地を作製し、伸ばして成型した。その後、オーブンを１８０℃に予熱してから、１２分焼いた。表中の数字は添加量gである。
<Masking effect of protein cookies>
The soy protein, butter, eggs, and sweetener in the amounts shown in the table were thoroughly mixed to make the dough, which was then stretched and shaped. After that, the oven was preheated to 180°C and baked for 12 minutes. The numbers in the table indicate the amount added in grams.
ソイプロテイン・・・「ボタニカルソイプロテイン」 販売元 株式会社50’s
アセスルファムＫ・・・東京化成工業（株）
ＨＮ２Ｊ・・・ステビア抽出物 「ステビアフィンＨＮ２Ｊ」日本製紙（株）
Ｚ３・・・酵素処理ステビア「ＳＫスイートＺ３」日本製紙（株）
ＦＺ・・・酵素処理ステビア「ＳＫスイートＦＺ」日本製紙（株）
ＧＲＡ・・・酵素処理ステビア「ＳＫスイートＧＲＡ」日本製紙（株）
Soy protein... "Botanical Soy Protein" Sold by 50's Co., Ltd.
Acesulfame K...Tokyo Chemical Industry Co., Ltd.
HN2J...Stevia extract "Steviafin HN2J" Nippon Paper Industries Co., Ltd.
Z3: Enzyme-treated stevia "SK Sweet Z3" by Nippon Paper Industries Co., Ltd.
FZ: Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd.
GRA: Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd.
＜官能評価＞
実施例、比較例により得られたクッキーについて、訓練された専門のパネラー５名が比較例を基準とし、以下の評価基準で評価を行い、その平均を表に記載した。
＜口に含んだ直後のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
＜口に含んでから数秒後、後味のプロテイン臭のマスキング程度＞
５段階評価（５が最良）
<Sensory evaluation>
The cookies obtained in the Examples and Comparative Examples were evaluated by five trained expert panelists according to the following evaluation criteria, with the Comparative Example being used as the standard, and the averages are shown in the table.
<Masking the protein smell immediately after putting it in your mouth>
5-point scale (5 being best)
<A few seconds after putting it in your mouth, it just masks the aftertaste of protein>
5-point scale (5 being best)
比較例２を例にとると、砂糖で甘味を付与する場合には、全固形重量に対する甘味料の割合が増え、有効成分であるプロテインの割合が減ってしまう。一方で高甘味度甘味料であるステビアは極少量で十分な甘味を付与できるため、甘味料以外の有効成分割合を高めることができ、また甘味料に由来するカロリーを実質的にゼロにすることも可能である。更にステビアは植物由来の天然系甘味料であり、ナチュラル志向に対応した処方設計に対応できる。 For example, in Comparative Example 2, when sweetening with sugar, the ratio of sweetener to the total solid weight increases and the ratio of protein, which is the active ingredient, decreases. On the other hand, stevia, a high-intensity sweetener, can impart sufficient sweetness with a very small amount, so it is possible to increase the ratio of active ingredients other than sweeteners and also to reduce calories derived from sweeteners to essentially zero. Furthermore, stevia is a natural sweetener derived from plants, and can be used in formulations that cater to natural preferences.
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| JP2002171920A (en) | 2000-09-27 | 2002-06-18 | Nippon Paper Industries Co Ltd | Emulsifying agent for food and emulsified food and drink |
| JP2004089028A (en) | 2002-08-29 | 2004-03-25 | Ezaki Glico Co Ltd | Method for producing dough of cone and bean-jam-filled wafer and frozen food |
| JP2005336078A (en) | 2004-05-25 | 2005-12-08 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2008037758A (en) | 2006-08-01 | 2008-02-21 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2010200618A (en) | 2009-02-27 | 2010-09-16 | Suntory Holdings Ltd | Milked coffee drink reduced in sugar content |
| US20120214751A1 (en) | 2011-02-17 | 2012-08-23 | Avetik Markosyan | Glucosyl Stevia Composition |
| JP2018143225A (en) | 2017-03-02 | 2018-09-20 | 株式会社和冠 | Method for masking unpleasant taste of collagen, and collagen-containing composition |
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| CA3100034A1 (en) * | 2018-05-11 | 2019-11-14 | Beam Therapeutics Inc. | Methods of editing single nucleotide polymorphism using programmable base editor systems |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002171920A (en) | 2000-09-27 | 2002-06-18 | Nippon Paper Industries Co Ltd | Emulsifying agent for food and emulsified food and drink |
| JP2004089028A (en) | 2002-08-29 | 2004-03-25 | Ezaki Glico Co Ltd | Method for producing dough of cone and bean-jam-filled wafer and frozen food |
| JP2005336078A (en) | 2004-05-25 | 2005-12-08 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2008037758A (en) | 2006-08-01 | 2008-02-21 | Nippon Paper Chemicals Co Ltd | Masking agent |
| JP2010200618A (en) | 2009-02-27 | 2010-09-16 | Suntory Holdings Ltd | Milked coffee drink reduced in sugar content |
| US20120214751A1 (en) | 2011-02-17 | 2012-08-23 | Avetik Markosyan | Glucosyl Stevia Composition |
| JP2018143225A (en) | 2017-03-02 | 2018-09-20 | 株式会社和冠 | Method for masking unpleasant taste of collagen, and collagen-containing composition |
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