JPH10210949A - Flavor improver for food and improvement in flavor - Google Patents
Flavor improver for food and improvement in flavorInfo
- Publication number
- JPH10210949A JPH10210949A JP9018794A JP1879497A JPH10210949A JP H10210949 A JPH10210949 A JP H10210949A JP 9018794 A JP9018794 A JP 9018794A JP 1879497 A JP1879497 A JP 1879497A JP H10210949 A JPH10210949 A JP H10210949A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- food
- salt
- nigerooligosaccharide
- taste
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Dairy Products (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】［発明の背景］[Background of the Invention]
【発明の属する技術分野】本発明は、ニゲロオリゴ糖を
有効成分として含有する食品の風味改良剤、および食塩
が添加される食品に前記ニゲロオリゴ糖を配合すること
により、食品の風味を改良する方法に関するものであ
る。TECHNICAL FIELD The present invention relates to a food flavor improving agent containing a nigerooligosaccharide as an active ingredient, and a method for improving the flavor of a food by blending the aforementioned nigerooligosaccharide with a food to which salt is added. Things.
【０００２】[0002]
【従来の技術】食品には、大きく分けて、安全性、栄養
性、嗜好性、貯蔵性、利便性および経済性の６つの要素
が求められ、なかでも嗜好性は極めて重要な要素であ
り、飽食の時代と呼ばれて久しい昨今では、健康的で安
価な食品であっても、美味しいものでなければ決して消
費者には受け入れられない。甘味、酸味、塩味、苦味、
旨味の基本味に辛味、渋味を含めた味覚、これにこくと
香りが加わって風味、更には色、形、音等を含めた、い
わゆる食味によって、上述の嗜好性が決定づけられてい
る。また、基本味のなかでも人は生得的に甘味、塩味、
旨味を好む一方で、酸味や苦味を拒否すると言われ、と
りわけ、食前酒やデザートを除くメインディッシュの味
のほとんどは、塩味と旨味が主役であり、両者には嗜好
性を左右する相互作用が存在することが報告されている
（山口静子，食品と容器，29,570-579(1988)、S.Yamagu
chi et al.,J.Food.Sci.,49,82-85(1984))。2. Description of the Related Art Food can be roughly divided into six elements, namely, safety, nutrition, taste, storability, convenience, and economy. Among them, taste is a very important element. Nowadays, it is called the period of satiety, and even though healthy and inexpensive foods are not delicious, they will never be accepted by consumers. Sweet, sour, salty, bitter,
The above-mentioned palatability is determined by the so-called taste, including the basic taste of umami including pungent and astringent tastes, the flavor added to the body and the flavor, and further the color, shape, sound and the like. Also, among the basic tastes, people are naturally sweet, salty,
It is said that while liking umami, it refuses sourness and bitterness.In particular, most of the tastes of main dishes excluding aperitifs and desserts are salty and umami, and both have an interaction that affects palatability. It is reported to exist (Shizuko Yamaguchi, Food and Containers, 29,570-579 (1988), S. Yamagu
chi et al., J. Food. Sci., 49, 82-85 (1984)).
【０００３】食塩は塩味を呈する代表的な物質である
が、味質改善の他に、浸透圧による保存性の向上や小麦
粉製品および練製品の結着性向上等の多様な改善効果が
知られており、多くの食品に広く使用されている。食塩
含有量は、例えば、農産加工品では０．８重量％以上、
水産加工品では０．５重量％以上、調味料では０．４重
量％以上、畜産加工品では０．２重量％以上、調理済み
食品では０．２重量％以上、スナック食品では０．１重
量％以上と言われている。ところで、食塩を含有する食
品では、塩味をより緩和しマイルドなものにする、いわ
ゆる“塩かど”をとり、風味を向上させる試みが従来よ
り強く求められており、例えば、グリチルリチンやステ
ビア等の甘味料、グリシンやグルタミン酸等のアミノ
酸、或いは５′‐リボヌクレオチド等の核酸やコハク酸
等の有機酸を同時に添加する方法が提案されている。し
かし、塩味は後を引く持続的な味質であるため、例えば
甘味料を添加しても、持続的に甘味を呈する甘味料でな
ければ、逆に塩味や苦味を強く感じるようになってしま
う。また、アミノ酸や核酸では、アミノ酸特有のアミノ
酸臭や核酸の独特な味質等から添加量が制限され、単独
では塩かどをとるには未だ不十分であると指摘されてい
る。[0003] Salt is a typical substance exhibiting a salty taste, but in addition to the improvement of taste quality, various improvement effects such as improvement of storage stability by osmotic pressure and improvement of binding property of flour products and kneaded products are known. And is widely used in many foods. The salt content is, for example, 0.8% by weight or more for processed agricultural products,
0.5% by weight or more for processed marine products, 0.4% or more for seasonings, 0.2% or more for processed livestock products, 0.2% or more for cooked foods, 0.1% for snack foods It is said to be more than%. By the way, in foods containing salt, attempts to improve the flavor by taking a so-called "salt corner" to make the salty taste milder and milder have been more strongly demanded than in the past, for example, sweetness such as glycyrrhizin and stevia. There has been proposed a method of simultaneously adding an ingredient, an amino acid such as glycine or glutamic acid, a nucleic acid such as 5'-ribonucleotide, or an organic acid such as succinic acid. However, since salty taste is a persistent and lasting taste, even if, for example, a sweetener is added, a salty or bitter taste will be strongly felt if the sweetener does not continuously exhibit sweetness. . In addition, it has been pointed out that the addition amount of amino acids and nucleic acids is limited by amino acid smell peculiar to amino acids and unique taste quality of nucleic acids, etc., and it is pointed out that it is still insufficient to obtain salt by itself.
【０００４】ところで、塩かどをとることが望まれる一
方で、高齢化社会の到来や最近の成人病患者数の増加等
から、食塩自身の摂取も低減化される傾向にあるのが現
状である。しかし、上述のように食塩は食品の風味付与
には不可欠であり、また、うま味と塩味は相互関係を有
しているため、旨味を感じるには相応の食塩が必要であ
ることが知られている（山口静子，食品と容器，29,570
-579(1988)、S.Yamaguchi et al.,J.Food.Sci.,49,82-8
5(1984))。よって、より食塩が低減化されても、相応の
旨味を感じる食品の風味改良方法の開発が期待されてい
た。以上のことから、安全で安価に入手可能であり、ま
た最近のダイエットブームを考慮するとより、低カロリ
ーで低塩化可能な素材によって、消費者の嗜好性を満足
させる、食品の風味改良方法が切望されていた。[0004] By the way, while it is desired to take salt, the intake of salt itself tends to be reduced due to the arrival of an aging society and the recent increase in the number of adult patients. . However, as described above, salt is indispensable for imparting flavor to foods, and since umami and saltiness have a correlation, it is known that appropriate salt is necessary to feel umami. Yes (Shizuko Yamaguchi, Food and Containers, 29,570
-579 (1988), S. Yamaguchi et al., J. Food.Sci., 49, 82-8
5 (1984)). Therefore, development of a method for improving the flavor of foods that feels a good taste even when the amount of salt is further reduced has been expected. In view of the above, there is an eager need for a method for improving the flavor of foods that satisfies consumer preferences by using low-calorie and low-saltable materials, which are safe and affordable, and in view of the recent diet boom. It had been.
【０００５】〔発明の概要〕[Summary of the Invention]
【発明が解決しようとする課題】本発明は、上記従来技
術が抱える問題点を踏まえ、安全性および経済性を有
し、より健康的な素材を用いて、食品の塩かどをとりか
つ食塩が低減化されても相応の旨味を与えることのでき
る、食品の風味改良剤および風味改良方法を提供するこ
とを目的とする。SUMMARY OF THE INVENTION The present invention has been made in consideration of the above-mentioned problems of the prior art, and has a safe and economical property. An object of the present invention is to provide a flavor improving agent and a method for improving a flavor of a food, which can give a proper taste even when reduced.
【０００６】[0006]
【課題を解決するための手段】本発明者等は、上記課題
を解決するため鋭意検討を重ねた結果、ニゲロオリゴ糖
を添加配合することによって、食塩を含む食品の塩かど
をとり、風味が向上され、更には食塩が低減化されても
旨味が維持され、食品の風味改良剤として極めて有用で
あることを見出し、本発明を完成するに至った。すなわ
ち、本発明はニゲロオリゴ糖を有効成分とした風味改良
剤、およびこの風味改良剤を添加配合することを特徴と
する食品の風味改良方法である。Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, by adding and blending nigerooligosaccharides, the salty flavor of foods including salt is removed and the flavor is improved. In addition, the present inventors have found that the umami is maintained even when the amount of salt is reduced, and that the umami is extremely useful as a flavor improving agent for foods, thereby completing the present invention. That is, the present invention is a flavor improving agent comprising a nigerooligosaccharide as an active ingredient, and a method for improving the flavor of a food, comprising adding and blending the flavor improving agent.
【０００７】〔発明の具体的説明〕[Specific description of the invention]
【発明の実施の形態】本発明による食品の風味改良剤
は、ニゲロオリゴ糖を有効成分として含有するものであ
り、また食品の風味改良方法は、食塩が添加される食品
に風味改良剤としてのニゲロオリゴ糖を配合することを
特徴とするものであることは上記した通りであり、安全
性および経済性を有した風味改良剤である、ニゲロオリ
ゴ糖の使用により、塩かどをとって風味を改良するとと
もに、使用食塩の低減化をも可能とするものである。BEST MODE FOR CARRYING OUT THE INVENTION The flavor improving agent for food according to the present invention contains a nigerooligosaccharide as an active ingredient, and the method for improving the flavor of food is carried out by using a nigerooligo as a flavor improving agent for food to which salt is added. As described above, it is characterized by blending sugar, and by using a nigerooligosaccharide, which is a flavor improver having safety and economical efficiency, the flavor is improved by removing the salt corner. In addition, the use of salt can be reduced.
【０００８】本発明風味改良剤の有効成分であるニゲロ
オリゴ糖は、ニゲロース、ニゲロシルグルコース、ニゲ
ロシルマルトースなどのように、少なくとも１つ以上の
α‐１，３グルコシド結合を含むグルコース重合度２以
上のオリゴ糖を意味し、好ましくはグルコース重合度２
〜１０のオリゴ糖、より好ましくは重合度２〜７のオリ
ゴ糖である。また、本発明の風味改良剤としてのニゲロ
オリゴ糖は、α‐１，３グルコシド結合のみからなるオ
リゴ糖の他にα‐１，３グルコシド結合とそれ以外の結
合（例えばα‐１，４グルコシド結合、α‐１，６グル
コシド結合あるいはα−１，１、α−１，２グルコシド
結合など）とからなるオリゴ糖も包含するものである。[0008] Nigelooligosaccharides which are the active ingredients of the flavor improver of the present invention include at least one or more α-1,3 glucosidic bonds, such as nigerose, nigerosylglucose and nigerosylmaltose, having a degree of polymerization of 2 or more. And preferably has a glucose polymerization degree of 2
Oligosaccharides having a degree of polymerization of 2 to 7, more preferably oligosaccharides having a degree of polymerization of 2 to 7. In addition, the nigerooligosaccharide as the flavor improving agent of the present invention may be composed of an oligosaccharide consisting of only α-1,3 glucoside bond and an α-1,3 glucoside bond and another bond (for example, α-1,4 glucoside bond). , Α-1,6 glucosidic bonds or α-1,1, α-1,2 glucosidic bonds).
【０００９】ニゲロオリゴ糖は、合目的的な任意の方法
により製造することができるが、具体的には下記のよう
な公知の方法によって調製することができる。例えば、
Ｍ．Ｓｔａｃｅｙ ａｎｄ Ｊ．Ｍ．Ｗｅｂｂｅｒ：Ｍ
ｅｔｈｏｄｓｉｎ Ｃａｒｂｏｈｙｄｒａｔｅ Ｃｈｅ
ｍｉｓｔｒｙ，Ｉ，３３９−３４１，Ａｃａｄｅｍｉｃ
Ｐｒｅｓｓ（１９６２）には、微生物の生産する多糖
類である、ニゲラン、エルシナン等を基質として、酵素
或いは酸類などを用いて加水分解してニゲロオリゴ糖を
製造する方法が提案されている。また公知のα‐グルコ
シダーゼの糖転移・縮合反応を用いてニゲロースを調製
する方法も知られている（金谷憲一他，日本農芸化学会
誌，53,385-390(1979)、H.Fujimoto et al.,Agric. Bio
l. Chem., 52,1345-1351(1988)など）。更に、特開平３
−２２９５８号公報には、澱粉加水分解物に、サイクロ
デキストリン生成酵素を作用させてニゲロースを製造す
る方法が開示されている。その他に、α‐１，４グルコ
シド結合したポリサッカライドまたはオリゴサッカライ
ドを含む基質にα‐１，３グルコシド結合をもたらす糖
転移酵素のうち１種または２種以上、具体的にはＡｃｒ
ｅｍｏｎｉｕｍ属に属し、α−１，３結合をもたらす糖
転移酵素を生産する真菌、例えばＡｃｒｅｍｏｎｉｕｍ
ｓｐ． Ｓ４Ｇ１３（ＦＥＲＭ ＢＰ−４３７３）を
常法に従い、培養することによって調製される糖転移酵
素を作用させてニゲロオリゴ糖を製造する方法も開示さ
れている（特開平７−５９５５９号公報）。本発明の風
味改良剤として使用するニゲロオリゴ糖は、いずれの方
法で調製されたものでもよく、上記の方法に限定されな
い。ただし、現在までに知られている方法の中で最も経
済的な面で優れていると考えられるのは、上記特開平７
−５９５５９号公報に記載された糖転移酵素（ニゲロオ
リゴ糖生成酵素）を用いた方法であり、本発明による風
味改良方法においてもこの方法に従って調製したニゲロ
オリゴ糖を使用するのが好ましい（後記実施例）。[0009] Nigerooligosaccharides can be produced by any suitable method, and specifically, can be prepared by the following known methods. For example,
M. Stagey and J.M. M. Webber: M
methodsin Carbohydrate Che
mystry, I, 339-341, Academic
Press (1962) proposes a method for producing a nigerooligosaccharide by hydrolyzing a polysaccharide produced by a microorganism, such as nigeran or ercinan, as a substrate using an enzyme or an acid. Also known is a method of preparing nigerose using a known α-glucosidase transglycosylation / condensation reaction (Kenichi Kanaya et al., Journal of the Japanese Society of Agricultural Chemistry, 53, 385-390 (1979), H. Fujimoto et al., Agric . Bio
l. Chem., 52, 1345-1351 (1988)). Further, Japanese Unexamined Patent Application Publication
Japanese Patent No. 22958 discloses a method for producing nigerose by allowing a cyclodextrin-forming enzyme to act on a starch hydrolyzate. In addition, one or two or more of glycosyltransferases that provide an α-1,3 glucoside bond to a substrate containing an α-1,4 glucoside-linked polysaccharide or oligosaccharide, specifically Acr
a fungus belonging to the genus emonium and producing a glycosyltransferase that provides an α-1,3 bond, for example, Acremonium
sp. A method for producing a nigerooligosaccharide by reacting a glycosyltransferase prepared by culturing S4G13 (FERM BP-4373) in a conventional manner has also been disclosed (Japanese Patent Application Laid-Open No. 7-59559). The nigerooligosaccharide used as the flavor improver of the present invention may be prepared by any method, and is not limited to the above method. However, the most economical method known to date is considered to be the one described in Japanese Patent Application Laid-Open No.
This is a method using a glycosyltransferase (nigero-oligosaccharide-forming enzyme) described in JP-A-59559, and it is preferable to use a nigerooligosaccharide prepared according to this method also in the flavor improving method according to the present invention (Examples described later). .
【００１０】本発明の風味改良剤における「ニゲロオリ
ゴ糖を有効成分として含有する」の「有効成分として含
有する」とは、ニゲロオリゴ糖の他にその風味改良作用
に悪影響を与えない他の成分が含まれていてもよいこと
を意味する。すなわち、上述のような方法で調製した糖
類（シラップ）中には、ニゲロース、ニゲロシルグルコ
ース、ニゲロシルマルトース等のように、少なくとも１
つ以上のα‐１，３グルコシド結合を含むグルコース重
合度２以上のオリゴ糖（ニゲロオリゴ糖）の他に、グル
コース等の単糖類、α‐１，３結合以外の結合からなる
各種オリゴ糖（マルトース等）或いはデキストリンなど
も含有している場合があるが、ニゲロオリゴ糖が含有さ
れていれば、本発明に使用することができる。また、ニ
ゲロオリゴ糖がニゲロース単独であってももちろん使用
できる。ニゲロースは重合度が高い他のニゲロオリゴ糖
に比べて本発明効果が高いため、より低濃度でも効果を
示す。なお、本発明の風味改良剤は、重合度の異なる混
合オリゴ糖を含むものであってもよいし、必要に応じて
所望の単一重合度を有するオリゴ糖を分離（クロマト分
画法などによる）して用いることもできる。また、風味
改良剤の形態は上述の方法で得られたようなシロップ状
の他、凍結乾燥状、粉末状、顆粒状など任意の形態であ
りうることはいうまでもない。In the flavor improving agent of the present invention, "containing as an active ingredient" of "containing nigerooligosaccharide as an active ingredient" includes, in addition to nigerooligosaccharide, other ingredients which do not adversely affect the flavor improving action. Means that it may be. That is, in the saccharide (syrup) prepared by the method described above, at least one saccharide such as nigerose, nigerosyl glucose, or nigerosyl maltose is contained.
In addition to oligosaccharides containing two or more α-1,3 glucosidic bonds and having a degree of polymerization of glucose of 2 or more (nigerooligosaccharides), monosaccharides such as glucose, and various oligosaccharides having a bond other than α-1,3 bonds (maltose) Etc.) or dextrin in some cases, but if it contains a nigerooligosaccharide, it can be used in the present invention. Even if the nigerooligosaccharide is nigerose alone, it can be used. Nigerose has a higher effect of the present invention than other nigerooligosaccharides having a high degree of polymerization, and thus exhibits an effect even at a lower concentration. The flavor improver of the present invention may contain a mixed oligosaccharide having a different degree of polymerization, or may separate an oligosaccharide having a desired degree of single polymerization as required (by a chromatographic fractionation method or the like). ) Can also be used. In addition, it goes without saying that the form of the flavor improver may be any form such as lyophilized form, powder form, granule form, in addition to syrup form obtained by the above-mentioned method.
【００１１】本発明においては、上記のようなニゲロオ
リゴ糖を食品に配合する。本発明の風味改良法において
対象となる食塩が添加される食品は、最終的に食塩を含
む食品であれば特に限定されるものではない。代表的な
ものとしては、例えば漬物等の農産加工品、ハム、ソー
セージ等の畜肉加工品、水産練製品等の水産加工品、ハ
ンバーグ等の調理済み製品、ソースや醤油等の調味料、
即席中華麺や電子レンジ対応食品等のインスタント食品
等が挙げられる。これらの食品中の食塩含量は、一般に
その種類、製法および味付け等によって多様であって、
通常その含量の低いもので０．１％程度（例えば果実酢
など）から高いもので５８％程度（例えばコンソメな
ど）にわたり、特殊な目的の食品等によってはこの範囲
から外れるものもある。In the present invention, the above-mentioned nigerooligosaccharide is blended into a food. The food to which the target salt is added in the flavor improving method of the present invention is not particularly limited as long as the food finally contains salt. Typical products are, for example, processed agricultural products such as pickles, processed meat products such as ham and sausage, processed fish products such as fishery products, cooked products such as hamburgers, seasonings such as sauces and soy sauce,
Instant foods such as instant Chinese noodles and foods compatible with microwave ovens are included. The salt content in these foods generally varies depending on the type, production method, seasoning, etc.,
Usually, the content is low, such as about 0.1% (for example, fruit vinegar) to as high as about 58% (for example, consomme), and some foods for special purposes are out of this range.
【００１２】本発明による食品の風味改良方法において
は、上記のような食塩添加食品にニゲロオリゴ糖を配合
することになる。食品へのニゲロオリゴ糖の配合に際し
ては、最終的に食塩とニゲロオリゴ糖が共存する状態と
なる条件であればその方法は任意の方法でありうる。例
えば基礎となる上記食品の加工の過程において食塩添加
の前もしくは食塩添加と同時に基礎食品中にニゲロオリ
ゴ糖を配合しても、あるいは基礎食品の加工終了後に配
合してもよく、各種食品の製造工程の実状に適した配合
方法を用いることができる。ニゲロオリゴ糖の配合量
は、食品に添加される食塩の量等にも左右されるが、基
本的には本発明におけるニゲロオリゴ糖の風味改良剤と
しての作用を発揮する量であればよい。一般に食塩１０
０部（重量）に対してニゲロオリゴ糖１〜５０部（重
量）が好ましく、ニゲロオリゴ糖がニゲロース単独の場
合においては、前述のように他のニゲロオリゴ糖よりも
本発明効果が高いので、ニゲロースを食塩１００部（重
量）に対して０．１〜１０部（重量）配合すればよい。In the method for improving the flavor of a food according to the present invention, a nigerooligosaccharide is added to the above-mentioned salt-added food. When blending the nigerooligosaccharide into the food, any method can be used as long as the conditions allow the salt and the nigerooligosaccharide to coexist in the end. For example, in the process of processing the above-mentioned food as a base, before or at the same time as the addition of salt, the nigerooligosaccharide may be blended into the basic food, or may be blended after finishing the processing of the basic food, and the various food production processes. The compounding method suitable for the actual condition of the above can be used. The amount of the nigello-oligosaccharide depends on the amount of salt added to the food, etc., but it is basically sufficient if the nigello-oligosaccharide exhibits an action as a flavor improving agent of the present invention. Generally 10 salt
Nigerooligosaccharide is preferably 1 to 50 parts (weight) with respect to 0 part (weight). When the nigerooligosaccharide is nigerose alone, the effect of the present invention is higher than that of other nigerooligosaccharides as described above. 0.1 to 10 parts (by weight) may be added to 100 parts (by weight).
【００１３】本発明において、上述のようなニゲロオリ
ゴ糖の配合による風味改良の作用機能は充分解明されて
いないが、ニゲロオリゴ糖が後味を引き、コク味を持っ
た甘味料であり、更に甘味以外の味質を適切に引き立た
せる独特の味質を有していることに起因すると考えられ
る。更に、前述のように旨味と塩味には明確な相関関係
が存在し、所望の旨味を発揮するには所定の塩味、例え
ば食塩が必須であるため、通常は食塩を低減化すると旨
味や風味も呼応して低下するため、本発明のように、同
等あるいはそれ以上の風味を維持したまま食品中の食塩
の低減化を可能とすることは当業者にとって予想のでき
ないことであった。本発明においては、安全性、経済性
を有するニゲロオリゴ糖を配合することにより、所期の
目的である食品の風味改良が可能となるばかりでなく、
風味を維持したまま食塩を低減することが可能である。In the present invention, the function of improving the flavor by blending the above-mentioned nigerooligosaccharides has not been fully elucidated. However, the nigerooligosaccharides are a sweetener having a full aftertaste and a rich taste. This is considered to be due to having a unique taste quality that appropriately enhances the taste quality. Furthermore, as described above, there is a clear correlation between umami and salty taste, and a predetermined salty taste, for example, salt is essential to exhibit a desired umami. It was not possible for a person skilled in the art to reduce the salt in foods while maintaining the same or higher flavor as in the present invention, because of the corresponding decrease. In the present invention, safety, by incorporating a nigerooligosaccharide having economical efficiency, not only is it possible to improve the flavor of the intended food,
It is possible to reduce salt while maintaining the flavor.
【００１４】[0014]
【実施例】以下は、実施例により本発明について更に具
体的に説明するものであるが、当該実施例の内容により
本発明の技術的範囲が限定解釈されるべきではない。 〔実施例１〕固形分３０重量％のマルトース溶液を基質
とし、特開平７−５９５５９号公報記載の方法で調製し
たアクレモニウム属の菌株（ＦＥＲＭ ＢＰ−４３７
３）が生産するニゲロオリゴ糖生成酵素を、１単位／ｇ
基質の量で添加して、ｐＨ７、５５℃の条件下で４８時
間反応させてニゲロオリゴ糖シラップを調製した。得ら
れたニゲロオリゴ糖シラップの糖組成を表１に示した。The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the technical scope of the present invention. Example 1 Acremonium strain (FERM BP-437) prepared by using a maltose solution having a solid content of 30% by weight as a substrate and prepared by the method described in JP-A-7-59559.
Nigerooligosaccharide synthase produced by 3) is 1 unit / g
The amount of the substrate was added, and the mixture was reacted at pH 7, 55 ° C. for 48 hours to prepare a nigerooligosaccharide syrup. Table 1 shows the sugar composition of the obtained nigerooligosaccharide syrup.
【００１５】〔実施例２〕コーンスターチを常法により
α‐アミラーゼを用いて液化させ、濃度３０重量％、グ
ルコース当量７の澱粉糖化液を調製した。次いでこの澱
粉糖化液にｐＨ５に調製した後、原料とした澱粉１重量
部に対して０．００１重量部のβ‐アミラーゼ（商品名
“β‐アミラーゼ１５００”、ナガセ生化学工業株式会
社製）と、０．０００１重量部のイソアミラーゼ（林原
生化学研究所株式会社）とを添加して、５５℃下に、２
４時間反応させて基質を得た。その後、この基質に、特
開平７−５９５５９号公報記載の方法で調製したアクレ
モニウム属の菌株（ＦＥＲＭ ＢＰ−４３７３）が生産
するニゲロオリゴ糖生成酵素を０．８単位／ｇ基質の量
で添加して、５５℃下に４８時間反応させてニゲロオリ
ゴ糖シラップを調製した。得られたニゲロオリゴ糖シラ
ップの糖組成を表１に示した。Example 2 Corn starch was liquefied using α-amylase in a conventional manner to prepare a starch saccharified solution having a concentration of 30% by weight and a glucose equivalent of 7. Next, after adjusting the pH of the starch saccharified solution to pH 5, 0.001 part by weight of β-amylase (trade name “β-amylase 1500”, manufactured by Nagase Seikagaku Corporation) was added to 1 part by weight of the starch used as a raw material. , 0.0001 parts by weight of isoamylase (Hayashibara Biochemical Laboratory Co., Ltd.)
The reaction was performed for 4 hours to obtain a substrate. Thereafter, a nigerooligosaccharide-forming enzyme produced by a strain of the genus Acremonium (FERM BP-4373), prepared by the method described in JP-A-7-59559, was added to the substrate in an amount of 0.8 units / g substrate. The reaction was carried out at 55 ° C. for 48 hours to prepare a nigerooligosaccharide syrup. Table 1 shows the sugar composition of the obtained nigerooligosaccharide syrup.
【００１６】 ＊表中の数値は、糖固形分当たりの重量％を示す。ま
た、三糖類、四糖類以上の糖類中の括弧内は、糖固形分
当たりのニゲロオリゴ糖含量を示している。よって、ニ
ゲロオリゴ糖合計は、ニゲロース、三糖類、四糖類以上
のニゲロオリゴ糖の合計量である。なお、ニゲロオリゴ
糖生成酵素の酵素活性は、ｐＨ７．０の２０ｍＭリン酸
緩衝液に、マルトースを０．６６重量％濃度で溶解させ
たマルトース溶液０．７５ｍｌに、０．２５ｍｌの酵素
溶液を加えて、３７℃で反応させた際に、基質のマルト
ースから１分間に１μmol のグルコースを生成する酵素
量を１単位と定義した。[0016] * Numerical values in the table indicate% by weight per sugar solids. The parentheses in the trisaccharide, tetrasaccharide and higher saccharides indicate the nigerooligosaccharide content per saccharide solid content. Therefore, the total amount of nigerooligosaccharides is the total amount of nigerooligosaccharides of nigerose, trisaccharide, tetrasaccharide or more. The enzyme activity of the nigerooligosaccharide-forming enzyme was determined by adding 0.25 ml of the enzyme solution to 0.75 ml of a maltose solution obtained by dissolving maltose at a concentration of 0.66% by weight in 20 mM phosphate buffer at pH 7.0. The amount of the enzyme that produces 1 μmol of glucose per minute from the maltose substrate when reacted at 37 ° C. was defined as one unit.
【００１７】〔実施例３〕実施例２で調製したニゲロオ
リゴ糖シラップを用いて、ニゲロオリゴ糖水溶液１０ｇ
／１００ｇ（固形分換算）、イソマルトオリゴ糖水溶液
（イソマルト５００、昭和産業株式会社製） １２ｇ／
１００ｇ（固形分換算）、およびフラクトオリゴ糖水溶
液（メイオリゴＧ、明治製菓株式会社製） １０ｇ／１
００ｇ（固形分換算）を用いて（各々ショ糖水溶液６ｇ
／１００ｇの甘味度に調製）、各オリゴ糖の甘味の経時
変化を１０名のパネラーによって官能評価し、併せて香
りおよび風味に関して感じたことを、自由に記述した。
図１では、ニゲロオリゴ糖の甘味の立ち上がり方は最も
緩やかであり、また甘味強度が比較的高いところでの甘
味持続性が大きく、特徴的な味質であることが示されて
いる。また、表２および表３の香りおよび風味に関する
自由記述からも、ニゲロオリゴ糖に後味を引き、まった
り感のある特徴的な風味が確認されている。Example 3 Using the nigerooligosaccharide syrup prepared in Example 2, 10 g of an aqueous solution of nigerooligosaccharide was used.
/ 100 g (in terms of solid content), aqueous solution of isomaltoligosaccharide (Isomalto 500, manufactured by Showa Sangyo Co., Ltd.) 12 g /
100 g (in terms of solid content), and an aqueous fructooligosaccharide solution (Mayoligo G, manufactured by Meiji Seika Co., Ltd.) 10 g / 1
Using 100 g (in terms of solid content) (each 6 g of aqueous sucrose solution)
/ Prepared to a sweetness of 100 g), and the change over time in the sweetness of each oligosaccharide was sensory-evaluated by 10 panelists, and the feeling of the aroma and flavor was freely described.
FIG. 1 shows that the sweetness of the nigerooligosaccharides is the slowest, and that the sweetness persists at a place where the sweetness intensity is relatively high, which is a characteristic taste quality. In addition, the free description of the fragrance and flavor in Tables 2 and 3 also confirms the characteristic flavor with a relaxing feeling, with the aftertaste of the nigerooligosaccharide.
【００１８】 [0018]
【００１９】 表 ３ 風 味 ニゲロオリゴ糖； まろやかで重たい、尾を引く甘味 イソマルトオリゴ糖； やや後味残り、甘さがくどいが、口当たり良し フラクトオリゴ糖； 甘味を早めに感じ、引け方が自然、さっぱりした甘さTable 3 Flavor Nigello-oligosaccharides; mellow, heavy, lingering sweetness Isomaltooligosaccharides; slight aftertaste, a bitter taste, but palatable fructo-oligosaccharides;
【００２０】〔実施例４〕各種濃度の食塩水に実施例２
で調製したニゲロオリゴ糖シラップを添加して、“塩か
ど”をとる、いわゆる塩なれ効果について、１０名のパ
ネルで官能評価を実施した。Example 4 Example 2 in various concentrations of saline
The nigero-oligosaccharide syrup prepared in the above was added to take a "salt corner", and a so-called salting effect was evaluated by a panel of 10 persons.
【００２１】 表 ４ 食塩濃度 ニゲロオリゴ糖 塩なれ効果 ニゲロオリゴ糖／ ニゲロオリゴ糖シ (%) シラップ添加 ＮａＣｌ(%) ラップ中に含まれ 濃度(%) るニゲロース／ ＮａＣｌ(%) ２ ０．１ △ １．６５ ０．２８ ０．５ ◎ ８．２５ １．４ １ ○ １６．５ ２．８ ５ ＊ ８２．５ １４ １０ ＊ １６５ ２８ ２０ ＊ ３３０ ５６ ６ ０．１ × ０．５５ ０．０９ ０．５ △ ２．７５ ０．４７ １ ◎ ５．５ ０．９３ ５ ◎ ２７．５ ４．６７ １０ △ ５５ ９．３３ ２０ ＊ １１０ １８．６７ １０ ０．１ × ０．３３ ０．０６ ０．５ △ １．６５ ０．２８ １ ◎ ３．３ ０．５６ ５ ◎ １６．５ ２．８ １０ ○ ３３ ５．６ ２０ ＊ ６６ １１．２ ２０ ０．１ × ０．１７ ０．０３ ０．５ △ ０．８３ ０．１４ １ ○ １．６５ ０．２８ ５ ◎ ８．２５ １．４ １０ ○ １６．５ ２．８ ２０ △ ３３ ５．６ 備考×；塩かどを直接感じ、塩なれ効果を感じられない。 △；塩味がやや緩和され、若干塩なれ効果感じる。 塩なれ効果を感じるが、塩味以外の味覚も感じ、若干気になる。 ○；塩なれ効果を感じる。 ◎；強く塩なれ効果を感じる。 ＊；塩味と違った味覚を強く感じる。 Table 4 Salt concentration Nigerooligosaccharide Salting effect Nigerooligosaccharide / Nigerooligosaccharide (%) Syrup added NaCl (%) Concentration (%) contained in wrap Nigerose / NaCl (%) 2 0.1 △ 1.65 0.28 0.5 ◎ 8.25 1.4 1 ○ 16.5 2.8 5 * 82.5 14 10 * 165 28 20 * 330 566 0.1 × 0. 55 0.09 0.5 Δ2.75 0.47 1 ◎ 5.5 0.93 5 ◎ 27.5 4.67 10 Δ55 9.33 20 * 110 18.67 10 0.1 × 0.33 0.06 0.5 △ 1.65 0.28 1 ◎ 3.3 0.565 5 ◎ 16.5 2.8 10 ○ 33 5.6 20 * 66 11.2 20 0.1 × 0.170 0.03 0.5 △ 0.83 0.14 1 ○ 1.65 0.28 5 ○ 8.25 1.4 10 ○ 16.5 2.8 20 △ 33 5.6 Remarks X: Feel the salt directly and do not feel the effect of salting. Δ: The salty taste is slightly reduced, and the salt feels slightly salty. I feel the effect of salting, but I also feel some taste other than salty, and I am a little worried. ；: Feel salty effect. A: Strong salting effect is felt. *: Strong taste different from salty taste.
【００２２】〔実施例５〕実施例２で調製したニゲロオ
リゴ糖シラップを用いて、１０％ＮａＣｌ溶液を基準に
１０％ＮａＣｌ‐１％ニゲロオリゴ糖シラップ溶液
（Ｂ）および１０％ＮａＣｌ‐１％イソマルトオリゴ糖
シラップ溶液（Ｃ）の塩なれ効果について、１０名のパ
ネラーで官能評価を実施した。結果を表５に示した。Example 5 Using the nigerooligosaccharide syrup prepared in Example 2, 10% NaCl-1% nigerooligosaccharide syrup solution (B) and 10% NaCl-1% isomaltoligo based on 10% NaCl solution Sensory evaluation was carried out by 10 panelists on the salting effect of the sugar syrup solution (C). Table 5 shows the results.
【００２３】〔実施例６〕実施例５と同様に、４％Ｎａ
Ｃｌ溶液を基準に４％ＮａＣｌ‐１％ニゲロオリゴ糖シ
ラップ溶液（Ｂ）および４％ＮａＣｌ‐１％イソマルト
オリゴ糖シラップ溶液（Ｃ）の塩なれ効果について、１
０名のパネラーで官能評価を実施した。結果を表５に示
した。Example 6 Similar to Example 5, 4% Na
The salting effect of the 4% NaCl-1% nigerooligosaccharide syrup solution (B) and the 4% NaCl-1% isomaltooligosaccharide syrup solution (C) based on the Cl solution was as follows.
Sensory evaluation was performed by 0 panelists. Table 5 shows the results.
【００２４】 備考；基準を同等（０）として、強い塩かど有（−２）
〜強い塩なれ有（＋２）までの連続的官能評価を実施
し、パネラー（１０名）の評価の平均を示した。[0024] Remarks: Equivalent to standard (0), with strong salt corner (-2)
Continuous sensory evaluation was carried out until a strong salt was found (+2), and the average of evaluations by panelists (10 persons) was shown.
【００２５】〔実施例７〕旨味と塩味の相互関係につい
て詳細に解析した報文(S.Yamaguchi et al.,J.Food.Sc
i.,49,82-85(1984)) に準じ、鰹節２０ｇを沸騰水１１
に入れて、優しく撹拌後３分間保持した上澄みをこしと
り、ＭＳＧ、ＮａＣｌおよび各オリゴ糖を所定量添加し
溶解させ、各試験液とした。０．３８％ＭＳＧ−０．８
１％ＮａＣｌ−すまし汁、０．３８％ＭＳＧ−０．５２
％ＮａＣｌ−すまし汁および０．３８％ＭＳＧ−０．４
０％ＮａＣｌ−すまし汁の順に旨味および風味が低下す
ることが前記報文で指摘されているので、まずこの３つ
の試験液を調製して旨味および風味を正確に認識できる
１０名のパネラーを選定した。次に、０．３８％ＭＳＧ
−０．５２％ＮａＣｌ−すまし汁を基準に０．３８％Ｍ
ＳＧ−０．５２％ＮａＣｌ−１％ニゲロオリゴ糖シラッ
プ−すまし汁（Ｂ）および０．３８％ＭＳＧ−０．５２
％ＮａＣｌ−１％イソマルトオリゴ糖シラップ−すまし
汁（Ｃ）の旨味および総合的な好みについて官能評価し
た。結果を表６に示した。Example 7 A report (S. Yamaguchi et al., J. Food. Sc) in which the correlation between umami and saltiness was analyzed in detail.
i., 49, 82-85 (1984)) and 20 g of bonito flakes in boiling water 11
After gently stirring, the supernatant kept for 3 minutes was sifted, and MSG, NaCl and each oligosaccharide were added in predetermined amounts and dissolved to prepare each test solution. 0.38% MSG-0.8
1% NaCl-smooth juice, 0.38% MSG-0.52
% NaCl-smooth juice and 0.38% MSG-0.4
It is pointed out in the above report that the taste and flavor decrease in the order of 0% NaCl-sashimi soup. First, these three test solutions were prepared, and ten panelists who could accurately recognize the taste and flavor were selected. . Next, 0.38% MSG
-0.52% NaCl-0.38% M based on shampoo
SG-0.52% NaCl-1% nigerooligosaccharide syrup-smooth juice (B) and 0.38% MSG-0.52
% NaCl-1% isomaltooligosaccharide syrup-Smooth juice (C) was organoleptically evaluated for its umami and overall taste. The results are shown in Table 6.
【００２６】〔実施例８〕実施例７と同様に０．３８％
ＭＳＧ−０．４０％ＮａＣｌ−すまし汁を基準に０．３
８％ＭＳＧ−０．４０％ＮａＣｌ−１％ニゲロオリゴ糖
シラップ−すまし汁（Ｂ）および０．３８％ＭＳＧ−
０．４０％ＮａＣｌ−１％イソマルトオリゴ糖シラップ
−すまし汁（Ｃ）についての旨味および総合的な好みに
ついて官能評価した。結果を表６に示した。Example 8 0.38% as in Example 7
MSG-0.30% based on 0.40% NaCl-smooth juice
8% MSG-0.40% NaCl-1% nigerooligosaccharide syrup-smooth juice (B) and 0.38% MSG-
0.40% NaCl-1% isomaltooligosaccharide syrup-Smooth juice (C) was organoleptically evaluated for umami and overall taste. The results are shown in Table 6.
【００２７】〔実施例９〕実施例７と同様に０．３８％
ＭＳＧ−０．５２％ＮａＣｌ−すまし汁を基準に０．３
８％ＭＳＧ−０．５２％ＮａＣｌ−１％ニゲロオリゴ糖
シラップ−すまし汁（Ｂ）および０．３８％ＭＳＧ−
０．４０％ＮａＣｌ−１％ニゲロオリゴ糖シラップ−す
まし汁（Ｃ）の旨味および総合的な好みについて官能評
価した。結果を表６にした。実施例７、８および９の結
果から、ニゲロオリゴ糖はイソマルトオリゴ糖と異な
り、旨味増強、風味増強に寄与すると共に、低食塩下で
の風味保持に有望であることが示された。Example 9 0.38% as in Example 7
MSG-0.52% NaCl-0.3 based on the soda juice
8% MSG-0.52% NaCl-1% nigerooligosaccharide syrup-smooth juice (B) and 0.38% MSG-
0.40% NaCl-1% nigerooligosaccharide syrup-Smooth juice (C) was organoleptically evaluated for umami and overall taste. The results are shown in Table 6. The results of Examples 7, 8, and 9 show that, unlike isomaltooligosaccharides, nigerooligosaccharides contribute to enhancing umami and flavor, and are promising for maintaining flavor under low salt.
【００２８】 備考；基準を同等（０）として、旨味かなり減少、或い
は極めて不快（−２）〜強い旨味有、或いは極めて良好
（＋２）までの連続的官能評価を実施し、パネラー（１
０名）の評価の平均を示した。[0028] Remarks: Assuming that the criterion is equal (0), umami was considerably reduced or continuous sensory evaluation was performed from extremely unpleasant (−2) to strong umami or extremely good (+2), and the panelists (1)
(0 persons).
【００２９】〔実施例１０〕原料大豆２．０ｋｇを水洗
後、水に十分浸漬して膨潤させ、圧力釜（１ｋｇ／ｃｍ
2 ）で１５〜２０分間蒸煮して蒸煮大豆を調製する。そ
の後、蒸煮大豆を３５〜４０℃まで冷却後、市販麹１．
２ｋｇをほぐして食塩１ｋｇを添加した塩切り麹を徐々
に加えながら大豆が１／２〜１／３に崩れる程度に磨砕
して、更にニゲロオリゴ糖シラップ（実施例２調製）１
００ｇを含んだ塩水５００ｍｌを加えて十分に磨砕して
混合する。表面に塩０．２ｋｇをまぶして、消毒済みガ
ーゼで覆った上に皿をのせて重石で３ケ月程仕込んで調
製する。ニゲロオリゴ糖添加によって、塩かどがとれ
て、こくのあるまろやかな味のある速醸味噌となる。Example 10 After washing 2.0 kg of raw soybeans with water, the soybeans were sufficiently immersed in water to swell, and the pressure soaker (1 kg / cm) was used.
2 ) Cook for 15-20 minutes to prepare steamed soybeans. Thereafter, the steamed soybeans were cooled to 35 to 40 ° C, and then commercially available koji 1.
2 kg is loosened, and the salted koji to which 1 kg of salt is added is gradually added, and the soybeans are ground to a degree that collapses to 1/2 to 1/3, and then a nigerooligosaccharide syrup (prepared in Example 2) 1
Add 500 ml of brine containing 00 g, mix thoroughly and mix. The surface is coated with 0.2 kg of salt, covered with sterilized gauze, placed on a dish, and weighed with a weight for about three months to prepare. With the addition of nigero-oligosaccharides, the salty corners are removed, giving a fast-boiled miso with a rich, mellow taste.
【００３０】〔実施例１１〕醤油０．８ｌ、水０．２
ｌ、食塩３０ｇを加えて約７０℃に加熱してから、砂糖
３００ｇ、水飴３０ｇ、ニゲロオリゴ糖シラップ（実施
例２調製）１０ｇ、グルタミン酸ソーダー０．５ｇを加
えて溶解させた後、冷却後氷酢酸１ｍｌおよび５０％乳
酸１ｍｌを加えて漬込液を調製する。この漬込液は、ニ
ゲロオリゴ糖添加によって、塩味がマイルドでまろやか
な味わいがあるものとなる。更に、塩漬け大根７０％、
塩漬けなす１５％、塩漬けなたまめ７．５％、塩漬け胡
瓜７％およびしそ０．５％の原料野菜を２〜５時間塩出
しし、圧搾機或いは脱水機にて脱水・圧搾した上記組成
の原料１ｋｇに対して、上記調製漬込液を添加して１週
間程漬込み（冬期）熟成させて福神漬を調製する。ニゲ
ロオリゴ糖添加によって、塩かどがとれて、こくのある
まろやかな味のある福神漬となる。Example 11 0.8 L of soy sauce and 0.2 of water
l, 30 g of common salt and heating to about 70 ° C., then adding 300 g of sugar, 30 g of starch syrup, 10 g of nigerooligosaccharide syrup (prepared in Example 2), and 0.5 g of sodium glutamate to dissolve, cool, and then cool and add glacial acetic acid. 1 ml and 1 ml of 50% lactic acid are added to prepare a pickling solution. This pickling liquid has a mild and mild taste due to the addition of the nigerooligosaccharide. In addition, 70% salted radish,
15% salted eggplant, 7.5% salted tamame, 7% salted cucumbers and 0.5% shiso vegetables are salted out for 2 to 5 hours, and dewatered and pressed with a pressing machine or dehydrator to make the above ingredients. To 1 kg, the above-mentioned prepared pickling solution is added and pickled (winter) for about one week to prepare Fukujin pickle. With the addition of nigello-oligosaccharides, the salty corners are removed, resulting in a rich, mellow flavored Fukujinzuke.
【００３１】〔実施例１２〕水洗後の水切り胡瓜１．５
ｋｇを食塩水（１３４ｇ／ｌ）に漬けて、押し蓋をした
後１週間漬込む。ちなみに、漬込用食塩水は毎日上記濃
度になるように調整する。胡瓜の頭部と尾部に爪楊子大
の穴を開けて流水中で約４時間水洗・脱塩した。一方、
食酢１ｌに砂糖２５０ｇ、ニゲロオリゴ糖シラップ（実
施例２調製）５０ｇ、香辛料（シナモン１ｇ、グローブ
２ｇ、レッドペッパー０．５ｇ、ローレル０．５ｇ）お
よび化学調味料２ｇを添加して７５℃まで加熱した後十
分冷却し、塩漬胡瓜を入れてポリフィルムで密封して更
に１週間漬込み、６０℃の湯浴中で３０分間殺菌してピ
クルスを調製する。ニゲロオリゴ糖添加によって、塩か
どや酸味が緩和されていて、こくのあるまろやかな味の
ピクルスとなる。Example 12 Drained cucumbers 1.5 after washing with water
After immersing the kg in saline (134 g / l), cover with a lid and soak for one week. By the way, the salt solution for pickling is adjusted to have the above concentration every day. Cucumber heads and tails were pierced with a toothpick-sized hole, washed in running water for about 4 hours, and desalted. on the other hand,
250 g of sugar, 50 g of nigerooligosaccharide syrup (prepared in Example 2), spices (1 g of cinnamon, 2 g of gloves, 0.5 g of red pepper, 0.5 g of laurel) and 2 g of chemical seasoning were added to 1 liter of vinegar and heated to 75 ° C. Thereafter, the mixture is cooled sufficiently, salted cucumbers are put in, sealed with a polyfilm, soaked for another week, and sterilized in a 60 ° C. water bath for 30 minutes to prepare pickles. The addition of nigero-oligosaccharides reduces saltiness and sourness, resulting in rich, mellow flavored pickles.
【００３２】〔実施例１３〕にんじん１０ｇ、ごぼう１
０ｇをささがきにして、あくを抜く。冷凍すり身３００
ｇは半解凍のままフードカッターに入れ、食塩３ｇ、ニ
ゲロオリゴ糖（実施例２調製）１ｇ、でんぷん９ｇ、み
りん３ｍｌを添加して混合・撹拌した。カッターから取
り出して、温度が上昇しないように野菜を混ぜて、好み
の形に成形して、約１７５℃の油できつね色になるまで
揚げて、さつま揚げを調整する。ニゲロオリゴ糖添加に
よって、深みのある味のさつま揚げとなる。Example 13 Carrot 10 g, Burdock 1
With 0g as the head, pull out the grease. Frozen surimi 300
g was put into a food cutter as it was half-thawed, and 3 g of salt, 1 g of nigerooligosaccharide (prepared in Example 2), 9 g of starch, and 3 ml of mirin were added and mixed and stirred. Take out from the cutter, mix the vegetables so that the temperature does not rise, shape it into the desired shape, fry it until the oil becomes a golden brown color of about 175 ° C, and adjust the fish fry. The addition of nigero-oligosaccharide results in a deep-tasting Satsuage.
【００３３】〔実施例１４〕食塩１．８ｇ、ＭＳＧ０．
１ｇ、だしの素０．７ｇ、砂糖１．５ｇ、ニゲロオリゴ
糖シラップ（実施例２調製）０．６ｇ、鰹パウダー２．
５ｇ、醤油８ｍｌおよび水３．２ｍｌを添加溶解して、
めんつゆを調整する。ニゲロオリゴ糖添加によって、深
みがあり且つまろやかな味のめんつゆとなる。Example 14 1.8 g of sodium chloride, 0.1 g of MSG.
1 g, dashi stock 0.7 g, sugar 1.5 g, nigerooligosaccharide syrup (prepared in Example 2) 0.6 g, bonito powder
5 g, soy sauce 8 ml and water 3.2 ml were added and dissolved.
Adjust the noodle soup. With the addition of nigello-oligosaccharides, the noodle soup has a deep and mellow taste.
【００３４】〔実施例１５〕チョッパーで粉砕したオラ
ンダ産ゴーダチーズ１．５ｋｇを乳化釜に投入し、これ
に水７５ｍｌ、Ｋ１（ハンセン社製溶融塩：クエン酸３
ナトリウム、ヘキサメタクリン酸ナトリウム、ピロリン
酸４ナトリウムの混合物）４５ｇおよびニゲロオリゴ糖
シラップ（実施例２調製）１０ｇを添加した後、スチー
ムジャケットによる間接加熱により保温および撹拌す
る。６分間で所定の温度に達した後、加熱を停止し、更
に撹拌および減圧脱気して所望のチーズを採取し、容器
に充填・包装して約５℃前後で冷却保存し、プロセスチ
ーズを調整する。ニゲロオリゴ糖添加によって、深みが
あり且つまろやかな味のプロセスチーズとなる。Example 15 1.5 kg of Dutch Gouda cheese crushed by a chopper was put into an emulsifying kettle, and 75 ml of water and K1 (Holsen salt: citric acid 3) were added.
After adding 45 g of a mixture of sodium, sodium hexamethacrylate and tetrasodium pyrophosphate and 10 g of a nigerooligosaccharide syrup (prepared in Example 2), the mixture is heated and stirred by indirect heating using a steam jacket. After reaching a predetermined temperature in 6 minutes, stop heating, further agitate and degas under reduced pressure to collect a desired cheese, fill and package in a container, cool and store at about 5 ° C, and process cheese. adjust. The addition of the nigello-oligosaccharide results in a processed cheese with a deep and mellow taste.
【００３５】[0035]
【発明の効果】本発明は、食塩が添加される食品にニゲ
ロオリゴ糖を配合することにより、効果的に塩かどをと
り食品の風味を改良させる風味改良剤および風味改良方
法を提供することができる。また本発明により、所期の
目的である食品の風味改良が可能となるばかりでなく、
旨味および風味を維持したまま食塩を低減することも可
能である。このことは、旨味と塩味には明確な相関関係
が存在し、所望の旨味を発揮するには食塩等の所定の塩
味が必須であるため、通常は食塩を低減化すると旨味や
風味も呼応して低下すると予測されることからすれば、
当業者にとって思いがけなかったことと解される。According to the present invention, it is possible to provide a flavor improving agent and a flavor improving method for effectively removing salt and improving the flavor of a food by adding a nigerooligosaccharide to the food to which salt is added. . According to the present invention, not only is it possible to improve the flavor of the intended food,
It is also possible to reduce salt while maintaining umami and flavor. This implies that there is a clear correlation between umami and salty taste, and a certain salty taste such as salt is essential to exhibit a desired umami. Is expected to decline,
It is understood that it was unexpected for those skilled in the art.
【図１】ニゲロオリゴ糖、イソマルトオリゴ糖およびフ
ラフトオリゴ糖の経時的な甘味変化を示すグラフ。FIG. 1 is a graph showing the change in sweetness over time of nigerooligosaccharides, isomaltooligosaccharides, and flaftoligosaccharides.
フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ａ２３Ｃ 19/082 Ａ２３Ｃ 19/082 Ａ２３Ｌ 1/202 １０４ Ａ２３Ｌ 1/202 １０４ 1/237 1/237 Continued on the front page (51) Int.Cl. 6 Identification code FI A23C 19/082 A23C 19/082 A23L 1/202 104 A23L 1/202 104 1/237 1/237
Claims (4)
ことを特徴とする、食品の風味改良剤。1. A food flavor improving agent comprising a nigerooligosaccharide as an active ingredient.
配合することを特徴とする、食品の風味改良方法。2. A method for improving the flavor of a food, comprising adding a nigerooligosaccharide to the food to which salt is added.
ゲロオリゴ糖を０．１〜５０部（重量）配合することを
特徴とする、請求項２記載の食品の風味改良方法。3. The method for improving the flavor of a food according to claim 2, wherein 0.1 to 50 parts (by weight) of nigerooligosaccharide is added to 100 parts (by weight) of salt in the food.
結合したポリサッカライドまたはオリゴサッカライドに
ニゲロオリゴ糖生成酵素を作用させて調製したものであ
る、請求項２または３記載の風味改良方法。4. The flavor improving method according to claim 2, wherein the nigerooligosaccharide is prepared by reacting a polysaccharide or an oligosaccharide linked to α-1,4 glucoside with a nigerooligosaccharide-forming enzyme.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1879497A JP3697004B2 (en) | 1997-01-31 | 1997-01-31 | Food flavor improving agent and flavor improving method |
| PCT/JP1998/000362 WO1998033396A1 (en) | 1997-01-31 | 1998-01-29 | Food improvers and uses thereof |
| KR10-1999-7006917A KR100469650B1 (en) | 1997-01-31 | 1998-01-29 | Food improvers and uses thereof |
| AU56788/98A AU5678898A (en) | 1997-01-31 | 1998-01-29 | Food improvers and uses thereof |
| CNB988037297A CN1136790C (en) | 1997-01-31 | 1998-01-29 | Food improvers and uses thereof |
| HK00106186A HK1027723A1 (en) | 1997-01-31 | 2000-09-28 | Food improvers and uses thereof. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1879497A JP3697004B2 (en) | 1997-01-31 | 1997-01-31 | Food flavor improving agent and flavor improving method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10210949A true JPH10210949A (en) | 1998-08-11 |
| JP3697004B2 JP3697004B2 (en) | 2005-09-21 |
Family
ID=11981513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1879497A Expired - Lifetime JP3697004B2 (en) | 1997-01-31 | 1997-01-31 | Food flavor improving agent and flavor improving method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3697004B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006314235A (en) * | 2005-05-11 | 2006-11-24 | Showa Sangyo Co Ltd | Salty-taste reinforcing method, method for reducing saltiness of food and drink, reduced-salt food and drink, and method for producing the food and drink |
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
-
1997
- 1997-01-31 JP JP1879497A patent/JP3697004B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006314235A (en) * | 2005-05-11 | 2006-11-24 | Showa Sangyo Co Ltd | Salty-taste reinforcing method, method for reducing saltiness of food and drink, reduced-salt food and drink, and method for producing the food and drink |
| JP4559292B2 (en) * | 2005-05-11 | 2010-10-06 | 昭和産業株式会社 | Method for enhancing salty taste, method for reducing salt in food and beverage, method for reducing salt and food and method for producing the same |
| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3697004B2 (en) | 2005-09-21 |
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