WO2009113563A1 - 塩味増強剤及びそれを含有する飲食品 - Google Patents
塩味増強剤及びそれを含有する飲食品 Download PDFInfo
- Publication number
- WO2009113563A1 WO2009113563A1 PCT/JP2009/054609 JP2009054609W WO2009113563A1 WO 2009113563 A1 WO2009113563 A1 WO 2009113563A1 JP 2009054609 W JP2009054609 W JP 2009054609W WO 2009113563 A1 WO2009113563 A1 WO 2009113563A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- glu
- salty taste
- protein
- taste enhancer
- dipeptide
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- 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
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
Definitions
- the present invention relates to a salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in foods and drinks, a method for producing the same, a method for enhancing salty taste using the same, and a food and drink containing them.
- Salt sodium chloride
- water and pH in the body adjustment of water and pH in the body, digestion of food, absorption of nutrients, neurotransmission, and the like can be mentioned, which play an important role in their functions.
- salt plays an important role in determining the taste of food and drink. For example, enhancement of umami and flavor, preservation of foods, production of fermented foods such as miso, soy sauce and bread, texture of kneaded products and udon, stabilization of chlorophyll and retention of color.
- it is an essential salt for human life, its excessive intake is thought to increase the risk of causing diseases such as hypertension, kidney disease, heart disease, etc. although there are various theories.
- salt intake particularly sodium intake
- salt plays an important role in the flavor of food. . Therefore, foods and beverages that simply reduce the amount of salt used are unsavory and spoiled. Therefore, there is a strong demand for the development of technology that does not impair the salty taste and flavor of food and drink even when the salt is reduced.
- a salty substance that is, a salt substitute substance.
- Representative examples thereof include potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, and the like.
- potassium salts such as potassium chloride
- ammonium salts such as ammonium chloride
- magnesium salts such as magnesium chloride
- amino acid hydrochlorides such as glycine ethyl ester hydrochloride and lysine hydrochloride
- peptides composed of basic amino acids such as ornithyl taurine, ornithyl-beta-alanine, and glycyl lysine are known.
- salty taste substitutes have drawbacks such as bitterness, unique taste, and unpleasant taste in addition to salty taste.
- Techniques for reducing salt using these salty taste substitutes and suppressing unpleasant tastes other than salty taste include potassium chloride, ammonium chloride, calcium lactate, sodium L-aspartate, L-glutamate and / or nucleic acid
- a seasoning composition obtained by mixing a systemic taste substance at a specific ratio, a method for suppressing bitterness of potassium chloride in combination with a calcium salt or a magnesium salt of an organic acid (Patent Document 2), etc. are known. Yes.
- the salt reduction technology that meets the needs of consumers has not yet been reached for reasons such as unpleasant taste other than salty taste and low salty strength.
- salt-reducing method to reduce salt without losing salty taste or flavor in foods and drinks, use a substance that enhances salty taste and does not impair salty taste even if salt is reduced, that is, a salty taste-enhancing substance There is a way to do it.
- Patent Document 3 a combination of L-arginine, L-aspartic acid and sodium chloride (Patent Document 3), a peptide obtained by hydrolyzing collagen having a molecular weight of 50,000 daltons or less (Patent Document 4), thaumatin (Patent Document 5), Protein hydrolysates (Patent Document 6), trehalose (Patent Document 7), yeast extract (Patent Document 8), peptides obtained by hydrolyzing and deamidating proteins (Patent Document 9), bases
- a taste improver Patent Document 10 mainly composed of a neutralized salt produced by reacting a functional amino acid with citric acid.
- it has not yet reached an effective technology or technology that meets the needs of consumers, and even if salt is reduced, salt taste and flavor are impaired. There is a strong need for effective salt reduction techniques.
- JP-A-11-187841 JP-A-4-108358 US Pat. No. 5,145,707 Japanese Patent Laid-Open No. 63-3766 JP-A-63-137658 JP-A-7-289198 JP-A-10-66540 JP 2000-37170 A International Publication No. 01/039613 Pamphlet JP 2003-1444088 A
- the present invention provides a salty taste enhancer for supplementing the weakness and unsatisfactory saltiness by reducing salt in foods and drinks, a method for producing the same, a method for enhancing salty taste using the same, and foods and drinks containing them Is an issue.
- the inventors examined the salty taste enhancing effect of the enzymatic degradation product of protein. Among many degradation products, the inventors recognized a strong effect on dipeptides, particularly dipeptides containing at least one glutamic acid (Glu) as a constituent amino acid.
- the present invention has been completed.
- the gist of the present invention is the salty taste enhancers (1) to (9) below.
- a dipeptide containing at least one glutamic acid as a constituent amino acid is Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-His Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu,
- the salty taste enhancer according to (1) which is a dipeptide selected from the group consisting of His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, and Trp-Glu.
- the salty taste enhancer according to (1) or (2) which is obtained by subjecting a protein to enzymatic degradation and then performing a concentration treatment to increase the content of dipeptides having at least one glutamic acid in the solid content.
- One or a combination of two or more selected from a process of concentrating to increase the dipeptide content selected from ethanol fractionation, ultrafiltration, cation exchange column, activated carbon column treatment, ODS column treatment, and silica gel column treatment (3) The salty taste enhancer.
- the enzymatic degradation product of the protein is an enzymatic degradation product of a protein selected from the group consisting of proteins from mammals, birds, seafood meat and / or internal organs, grains, and beans. 6) salty taste enhancer. (8) The salty taste enhancer according to any one of (1) to (7), further comprising potassium chloride. (9) The salty taste enhancer according to any one of (1) to (8), wherein the pH is adjusted to 5 to 8.
- the gist of the present invention is the following salty taste enhancing method, food and drink, and salty taste enhancing method.
- (10) A method for enhancing salty taste, comprising adding the salty taste enhancer according to any one of (1) to (9) to a food containing salt.
- (11) A food or drink comprising the salty taste enhancer according to any one of (1) to (9).
- (12) The food / beverage product according to (11), which is a food / beverage product with a reduced salt content than usual.
- (13) A method for enhancing the salty taste enhancing action of a protein enzyme degradation product by concentrating a dipeptide having at least one glutamic acid protein degradation product.
- the salty taste enhancer of the present invention has the effect of strongly feeling the salty taste of the salt contained in the food by adding it to the food containing the salt. Therefore, by using the salty taste enhancer of the present invention, even if the amount of salt in the food is reduced, the same salty taste as before the reduction can be felt, so the amount of salt used can be reduced.
- the result of having evaluated the salty taste enhancement effect when the dipeptide containing each glutamic acid in Example 4 was added to the bonito soup extract enzymatic degradation product is shown.
- action when the dipeptide containing each glutamic acid in Example 4 was added to a coconut egg enzyme degradation product is shown.
- the result of evaluating the salty taste enhancing action when each amino acid, dipeptide, and tripeptide in Example 4 was added to the bonito soup extract enzymatic degradation product is shown.
- the result of evaluating the salty taste enhancing action of Glu-Thr and Glu-Glu in Example 5 is shown.
- the result of having evaluated the relationship between the addition amount of Glu-Thr and the salty taste enhancing effect in Example 6 is shown.
- the salty taste enhancing action of each concentrated processed product in Example 7 is shown.
- the present invention relates to a salty taste enhancer containing a dipeptide having at least one glutamic acid as a constituent amino acid as an active ingredient.
- the dipeptide containing at least one glutamic acid as a constituent amino acid is a dipeptide having a structure of either glutamic acid-amino acid or amino acid-glutamic acid.
- the dipeptide may be a synthetic product or a product extracted and purified from a natural product.
- the protein can be used after being degraded with a proteolytic enzyme and purified.
- an enzyme degradation product described later can be used.
- These may be a highly purified one kind of dipeptide, a mixture of a plurality of dipeptides, or may be used in a state containing amino acids or tripeptides. Any purity that can be added in a necessary amount is sufficient. If it is necessary to reduce the amount added depending on the food to be added, it may be highly purified, and when used for food that does not affect the taste or flavor of ingredients other than dipeptide, it may be of low purity. .
- dipeptide containing glutamic acid in the enzymatic degradation product of protein, for example, as shown in Example 7, ethanol fractionation, ultrafiltration, cation exchange column, activated carbon column treatment, ODS column treatment, silica gel column Treatment such as treatment to remove free amino acids, treatment to remove proteins and long peptides with large molecular weight, treatment to separate hydrophobic and hydrophilic peptides, treatment to separate basic and acidic peptides, Dipeptides having hydrophilic glutamic acid can be concentrated. It is preferable to concentrate the enzyme degradation product of the protein 2 times or more by the treatment as described above, and particularly preferably 4 times or more concentrated.
- the dipeptide of the present invention alone does not exhibit a salty taste enhancing effect, but exhibits an effect when arginine, an enzymatic degradation product of protein, etc. coexist.
- the salty taste enhancer containing the dipeptide of the present invention may further contain an enzymatic degradation product of protein.
- animal protein refers to proteins derived from livestock meat, poultry, seafood meat, internal organs, and proteins such as milk and eggs. Specifically, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used. Particularly preferred are seafood extracts. Examples include bonito extract, white child extract, leaf extract, esos extract, tuna extract, scallop extract, krill extract, and tarako extract. Boiled juice derived from the canned manufacturing process can also be used.
- the plant protein is a protein obtained from cereals, vegetables and the like.
- various plant-derived proteins obtained by processing soybeans, wheat, corn, rice and the like can be used. Particularly preferred are isolated soy protein, soy milk protein, concentrated soy protein, defatted soy protein, wheat gluten, corn gluten, and the like.
- the enzyme degradation product is a product obtained by decomposing the above-mentioned animal protein or plant protein into a mixture of amino acids and peptides with an enzyme.
- Various proteolytic enzymes can be used. Since it is sufficient that the protein is substantially enzymatically decomposed, a decomposition product by fermentation or the like may be used. Examples of the protein hydrolase include endopeptidase and exopeptidase, and these may be used alone or in combination.
- endopeptidases examples include serine proteases typified by trypsin, chymotrypsin and subtilisin, aspartic proteases typified by pepsin, metalloproteases typified by thermolysin, and cysteine proteases typified by papain.
- endopeptidases that are commercially available for food addition include Alcalase (Novozymes), Neutase (Novozymes), Nucleicin (Hichiai), Sumiteam MP (Nippon Chemical Industries), Bromelain F (Amano) Pharmaceutical), Orientase 20A (manufactured by HIVI), Morsin F (manufactured by Kikkoman), Newase F (manufactured by Amano Pharmaceutical), Sumiteam AP (manufactured by Shin Nippon Chemical Industry), and the like.
- enzymes with exopeptidase activity examples include flavorzyme (manufactured by Novozymes), Sumiteam FP (manufactured by Shinnippon Kagaku Kogyo), actinase (manufactured by Kaken Pharmaceutical), coclase P (manufactured by Genencor), etc. Is mentioned.
- These protein hydrolases can also be used in combination of two or more.
- These enzymes are preferably reacted with the raw material for 1 to 48 hours, particularly 3 to 24 hours under the temperature and pH conditions suitable for each.
- the enzyme degradation product thus obtained can be used as it is.
- These enzymatic degradation products are preferably those degraded to an extent that the average peptide chain length by the TNBS method is 2 to 3.
- a basic amino acid may be further added to the salty taste enhancer containing the dipeptide of the present invention.
- arginine is particularly preferable as the basic amino acid to be used.
- Arginine can be commercially available or purified by a conventional method.
- the amount to be added is 0.002 to 40 wt. Per 1 part by weight of the active ingredient of the enzymatic degradation product (the amount obtained by subtracting the amount of sodium chloride from the Brix of the enzymatic degradation product). It is preferable to add in an amount of 0.025 to 10 parts by weight. Further, it is preferably added in an amount of 0.005 to 400 parts by weight, particularly 0.05 to 100 parts by weight per 1 part by weight of the dipeptide. Further, potassium chloride may be combined.
- the amount of potassium chloride to be added is preferably 0.002 to 100 parts by weight, particularly 0.05 to 20 parts by weight, per 1 part by weight of the active ingredient of the enzyme degradation product. Further, it is preferably added in an amount of 0.005 to 1000 parts by weight, particularly 0.1 to 200 parts by weight with respect to 1 part by weight of the dipeptide.
- the amount of dipeptide added is preferably 0.001 to 40 parts by weight, particularly 0.005 to 10 parts by weight, based on 1 part by weight of the active ingredient of the enzyme degradation product. Further, it is preferably added in an amount of 0.0025 to 200 parts by weight, particularly 0.01 to 20 parts by weight, based on 1 part by weight of arginine.
- the salty taste enhancer of the present invention may be used at the pH of the decomposed product as it is, but it can be more effective by adjusting the pH to slightly acidic to neutral, specifically about pH 5 to 8. .
- the enzymatic degradation product has a pH of about neutrality, but when arginine or the like, which is a basic amino acid, is added, the pH tends to be alkaline, so it is preferable to adjust the pH.
- the pH may be adjusted using a suitable acid, preferably citric acid, acetic acid, lactic acid, succinic acid, fumaric acid, phosphoric acid, malic acid, particularly preferably hydrochloric acid.
- the adjustment time may be adjusted before use, and can be performed at the raw material stage, the intermediate stage of production, or after the final product is obtained. Since many foods have a pH near neutrality, the salty taste enhancer of the present invention can be used without taking special measures.
- the present invention also relates to a salty taste enhancing method using the salty taste enhancer of the present invention.
- the salty taste of the food can be enhanced by adding the salty taste enhancer of the present invention obtained by the above method to a food or drink containing salt.
- the dipeptide of the present invention is 0.1 to 0.4% by weight in the food
- the active ingredient of the enzyme degradation product is 1 to 2% by weight
- salty taste enhancer of the present invention may be added, and based on this, the amount of the salty taste enhancer of the present invention may be adjusted depending on the desired degree of salt reduction.
- the salty taste enhancer of the present invention it is possible to enhance the salty taste of the reduced salt food and drink.
- the salty taste enhancer of the present invention by adding the salty taste enhancer of the present invention thus obtained to various foods and drinks for the purpose of reducing salt (reducing sodium chloride), foods and drinks with reduced salt are provided. Since the salty taste enhancer of the present invention does not have a taste that greatly restricts use such as sashimi and bitterness, it can be used in a wide range of foods and drinks.
- Food and drink products include, for example, salmon flakes, mentaiko, salted octopus, grilled fish, dried fish, salted fish, sausage, fish paste products, boiled fish, boiled fish, canned foods, potato chips, rice crackers, snacks such as cookies, udon Soup, soba soup, somen soup, ramen soup, champon soup, pasta sauce and other noodle soup, rice ball, pilaf, fried rice, mixed rice, mixed rice, cooked rice and other cooked rice products, spring rolls, shumai, dumplings, curry, boiled food, Cooking products such as fried foods, processed livestock products such as hamburger, sausage, ham, cheese, processed vegetables products such as kimchi, pickles, seasonings such as soy sauce, sauce, dressing, miso, mayonnaise, tomato ketchup, consommé soup, soup , Soups such as miso soup and potage soup.
- snacks such as cookies, udon Soup, soba soup, somen soup, ramen soup, champon soup, pasta
- salty taste enhancer of the present invention may be used in combination with various other additives for the purpose of reducing the salt that are commercially available.
- the salt content was measured according to the following method. That is, after diluting the sample 25-fold with 1% HCl and shaking for 30 minutes to extract sodium ions, the extracted sample was 1% of an arbitrary amount. After diluting with HCl, the sodium content was measured with an atomic absorption photometer (Hitachi, Z8100). The amount of salt was calculated by multiplying the obtained sodium content by 2.54.
- the amount of the active ingredient of the salty taste enhancer of the present invention was determined by subtracting the amount of salt from Brix. Note that Brix was measured using a Brix meter (manufactured by Atago, PAL-1).
- salty taste enhancing action The salty taste intensity of the sample solution adjusted to a salt concentration of 0.49% (w / w) was measured by a scale standard method. That is, the salty strength of the salt standard solution adjusted to 0.49% (w / w), 0.625% (w / w), 0.76% (w / w), 0.955% (w / w) and the salty strength of the sample solution In comparison, when the concentration of the salt standard solution having a salt solution strength of 4 points was connected by a straight line, the sample solution was evaluated according to where the salt taste was located. The panel consisted of food and beverage seasoning experts. Further, the salty taste enhancement rate of the sample solution was calculated by the following formula in order to show how much the salty strength of the 0.49% salt solution was enhanced.
- Amino acids, dipeptides, tripeptides, amino acids, dipeptides, and tripeptides were purchased from Wako Pure Chemical Industries, BACHEM, or AnyGen with a purity of 98% or more and used for testing.
- Example 1 shows the results of evaluating the salty taste enhancing action when each dipeptide containing glutamic acid is added to the bonito soup extract enzymatic degradation product.
- FIG. 3 shows the results of evaluating the salty taste enhancing action when amino acids, dipeptides and tripeptides were added to the bonito soup extract enzymatic degradation product.
- a result shows 1.0 as a control
- FIG. 3 the effect of dramatically increasing the salty taste enhancing action of the enzyme degradation product was not recognized in each amino acid, dipeptide not containing glutamic acid, and tripeptide compared to the control not added.
- Glu-Thr addition amount and salty taste enhancing action The relationship between Glu-Thr addition quantity and salty taste enhancing action was confirmed. That is, the concentration of Glu-Thr is adjusted to 0.01, 0.04, 0.10, 0.40%, the active ingredient of bonito soup extract enzymatic degradation product is 0.75%, the concentration of arginine is 0.35 or 0.70%, and the concentration of sodium chloride is 0.49%. did. Furthermore, after adjusting to pH 6.0 with 2N HCl, distilled water was added to prepare an evaluation solution of 100 g. The results of evaluating the salty taste enhancing action of these solutions are shown in FIG.
- the adsorbed fraction was eluted with 2N ammonia solution in a volume 5 times the column volume.
- the obtained fraction was evaporated to dryness in vacuo and dissolved in distilled water.
- (4) Activated carbon column treatment The adsorbed fraction obtained by the above cation exchange column treatment is packed in a column of activated carbon (manufactured by Futamura Chemical Co., Ltd.), washed with distilled water 5 times the column volume, and non-adsorbed fraction. The fraction was collected.
- the adsorbed substances were sequentially eluted with a 10% 50% acetone solution, which is 5 times the column volume.
- the obtained fraction was evaporated to dryness in vacuo and dissolved in distilled water.
- FIG. 6 shows the evaluation results of the salty taste enhancing action of each fraction subjected to the concentration treatment. It can be seen that the salty taste enhancing activity is maintained even after each treatment for concentrating the dipeptide containing glutamic acid. By removing unnecessary components, off-flavors and miscellaneous tastes are removed, the versatility becomes higher than when the protein enzyme degradation product is used as it is, and the amount added can be reduced.
- Table 3 shows the total amino acid composition of the bonito soup extract enzymatic degradation product and the concentrate after the treatment of (7) above. The total amino acid concentration was measured by acid hydrolysis, that is, treated with 10 times the amount of 6N HCl at 110 ° C. for 24 hours, and then measured with a high-speed amino acid analyzer (manufactured by Hitachi High-Technologies Corporation, L-8900). . It can be seen that the component containing glutamic acid is concentrated.
- an excellent salty taste enhancer is provided, and it becomes possible to make up for the shortage of salty taste when aiming at reducing the salt, and various low-salt foods with excellent flavor can be provided.
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Abstract
Description
食塩摂取量を低減させるためには、単に飲食品の調味や加工において食塩の使用量を減らす方法が考えられるが、上記に論じたように、食塩は食品の風味おいて重要な役割を果たしている。従って、単に食塩の使用量を減らした飲食品は、風味を損ない、味気ないものとなる。そこで、食塩を低減しても飲食品の食塩味や風味を損なわない技術の開発が強く求められている。
(1)構成アミノ酸として少なくとも1つグルタミン酸を有するジペプチドを有効成分として含有する塩味増強剤。
(2)構成アミノ酸として少なくとも1つグルタミン酸を含有するジペプチドが、Glu-Ala、Glu-Arg、Glu-Asn、Glu-Asp、Glu-Gln、Glu-Glu、Glu-Gly、Glu-His、Glu-Ile、Glu-Leu、Glu-Lys、Glu-Pro、Glu-Ser、Glu-Thr、Glu-Trp、Glu-Tyr、Glu-Val、Arg-Glu、Asn-Glu、Asp-Glu、Gln-Glu、His-Glu、Pro-Glu、Ser-Glu、Thr-Glu、Trp-Gluからなる群から選ばれるジペプチドである(1)の塩味増強剤。
(3)蛋白質を酵素分解物した後、固形分中の少なくとも1つグルタミン酸を有するジペプチドの含有率が高まるよう濃縮する処理を施したものからなる(1)又は(2)の塩味増強剤。
(4) ジペプチドの含有率が高まるよう濃縮する処理がエタノール分画、限外ろ過、陽イオン交換カラム、活性炭カラム処理、ODSカラム処理、シリカゲルカラム処理から選択される1つ又は2つ以上の組み合わせである(3)の塩味増強剤。
(5)さらに、蛋白質の酵素分解物及び/又は塩基性アミノ酸を含有する(1)ないし(4)いずれかの塩味増強剤。
(6)塩基性アミノ酸がアルギニンである(5)の塩味増強剤。
(7)蛋白質の酵素分解物が哺乳類、鳥類、魚介類の肉及び/又は内臓由来の蛋白質、穀物、豆類由来の蛋白質からなる群から選ばれた蛋白質の酵素分解物である(3)ないし(6)の塩味増強剤。
(8)さらに塩化カリウムを添加した、(1)ないし(7)いずれかの塩味増強剤。
(9)pHを5~8に調整した、(1)ないし(8)いずれかの塩味増強剤。
(10)(1)ないし(9)いずれかの塩味増強剤を、食塩を含有する食品に添加することを特徴とする塩味の増強方法。
(11)(1)ないし(9)いずれかの塩味増強剤を添加した飲食品。
(12)通常よりも食塩含有量が低減された飲食品である(11)の飲食品。
(13)蛋白質の酵素分解物の少なくとも1つグルタミン酸を有するジペプチドを濃縮することにより蛋白質酵素分解物の塩味増強作用を増強する方法。
本発明において構成アミノ酸として少なくとも1つグルタミン酸を含有するジペプチドとはグルタミン酸-アミノ酸、又はアミノ酸-グルタミン酸のいずれかの構造のジペプチドである。これらジペプチドの中でも、Glu-Ala、Glu-Arg、Glu-Asn、Glu-Asp、Glu-Gln、Glu-Glu、Glu-Gly、Glu-His、Glu-Ile、Glu-Leu、Glu-Lys、Glu-Pro、Glu-Ser、Glu-Thr、Glu-Trp、Glu-Tyr、Glu-Val、Arg-Glu、Asn-Glu、Asp-Glu、Gln-Glu、His-Glu、Pro-Glu、Ser-Glu、Thr-Glu、Trp-Gluからなる群から選ばれるジペプチドに特に強い効果が認められる。ジペプチドは合成品でも、天然物から抽出、精製したものでもよい。蛋白質を蛋白質分解酵素で分解して、精製して用いることができる。この蛋白質分解物としては後述する酵素分解物が使用できる。これらはひとつの種類のジペプチドを高度に精製したものでも複数のジペプチドの混合物でもよく、また、アミノ酸やトリペプチドを含む状態で用いてもよい。必要な量添加することができる純度であればよい。添加する食品に応じて、添加量を少なくする必要があれば、高度に精製すればよく、ジペプチド以外の成分の味や風味が影響しないような食品に用いる場合には、純度の低いものでよい。蛋白質の酵素分解物中のグルタミン酸を含有するジペプチドを濃縮するには、例えば、実施例7に示すようにエタノール分画、限外ろ過、陽イオン交換カラム、活性炭カラム処理、ODSカラム処理、シリカゲルカラム処理などような、遊離アミノ酸を除去する処理、分子量の大きい蛋白質や長いペプチドを除去する処理、あるいは、疎水性ペプチドと親水性ペプチドを分離する処理、塩基性ペプチドと酸性ペプチドを分離する処理により、親水性のグルタミン酸を有するジペプチドを濃縮することができる。蛋白質の酵素分解物を上記のような処理により2倍以上濃縮するのが好ましく、特に好ましくは4倍以上濃縮して用いるのが好ましい。このように濃縮することにより、不必要な成分が除去され、異味、雑味が除去され、蛋白質酵素分解物そのままで用いるよりも汎用性が高くなり、添加量も少なくなる。
実施例5に示すように本発明のジペプチドは単独では塩味増強作用を示さないが、アルギニンや蛋白質の酵素分解物などが共存すると効果を発揮する。ほとんどの食品、特に蛋白質を含む食品の場合、各種アミノ酸やペプチド、アルギニンなどを含むことが多いので、そのような食品では、本願発明のジペプチドを単独で添加することによっても塩味増強作用を期待することができる。
本発明において動物蛋白質とは、畜肉類、家禽類、魚介類の肉、内臓など由来の蛋白質や乳、卵などの蛋白質である。具体的には、ビーフエキス、チキンエキス、ポークエキス、魚肉エキス、カゼイン、ゼラチン、卵白など各種動物由来蛋白質を使用することができる。特に好ましいのは、魚介類のエキスである。カツオエキス、白子エキス、ハモエキス、エソエキス、マグロエキス、ホタテエキス、オキアミエキス、タラコエキスなどが例示される。缶詰製造工程で派生する煮汁などを利用することもできる。
本発明において植物蛋白質とは、穀物類、野菜類などから得られる蛋白質である。具体的には、大豆、小麦、とうもろこし、米などを加工した各種植物由来蛋白質を使用することができる。特に好ましいのは、分離大豆蛋白質、豆乳蛋白質、濃縮大豆蛋白質、脱脂大豆蛋白質、小麦グルテン、コーングルテン、などが例示される。
本発明において、酵素分解物とは、上記動物蛋白質や植物蛋白質を酵素によりアミノ酸やペプチドの混合物に分解したものである。各種蛋白質分解酵素を利用することができる。実質的に蛋白質が酵素分解されればいいので、発酵などによる分解物でもよい。
蛋白質加水分解酵素としては、エンドペプチダーゼあるいはエキソペプチダーゼが挙げられ、それらを単独又は組み合わせて用いても良い。エンドペプチダーゼとしては、例えばトリプシン、キモトリプシン、ズブチリシンに代表されるセリンプロテアーゼ、ペプシンに代表されるアスパラギン酸プロテアーゼ、サーモリシンに代表される金属プロテアーゼ、パパインに代表されるシステインプロテアーゼ等が挙げられる。食品添加用として市販されているエンドペプチダーゼとしては、具体的にはアルカラーゼ(ノボザイムス製)、ニュートラーゼ(ノボザイムス製)、ヌクレイシン(エイチヴィアイ製)、スミチームMP(新日本化学工業性)、ブロメラインF(天野製薬製)、オリエンターゼ20A(エイチヴィアイ製)、モルシンF(キッコーマン製)、ニューラーゼF(天野製薬製)、スミチームAP(新日本化学工業製)等が挙げられる。また、食品添加用として市販されているエキソペプチダーゼ活性を有する酵素としては、フレーバーザイム(ノボザイムス製)、スミチームFP(新日本化学工業製)、アクチナーゼ(科研製薬製)、コクラーゼP(ジェネンコア製)等が挙げられる。また、これらの蛋白加水分解酵素を2種以上組み合わせて使用することもできる。これら酵素はそれぞれに適した温度、pH条件下で、原料に1~48時間、特に3~24時間反応させることが好ましい。このようにして得た酵素分解物をそのまま用いることができる。なお、これら酵素分解物は、TNBS法による平均ペプチド鎖長が2~3を示す程度に分解したものが好ましい。
ジペプチドを添加する量としては、酵素分解物の有効成分1重量部に対し0.001~40重量部、特に0.005~10重量部で添加するのが好ましい。また、アルギニン1重量部に対し0.0025~200重量部、特に0.01~20重量部で添加するのが好ましい。
1.食塩含量の測定
食塩含量の測定は、以下の方法に従って行った。即ち、試料を1% HClにて25倍に希釈した後30分間振とうし、ナトリウムイオンを抽出した後、抽出試料を任意の量の1%
HClにて希釈し、原子吸光光度計(日立製、Z8100)によりナトリウム含量を測定した。食塩量は、得られたナトリウム含量に2.54を乗じ算出した。
Brixから食塩量を引いたものを本発明塩味増強剤の有効成分量とした。なお、BrixはBrixメーター(アタゴ製、PAL-1)を用いて測定した。
食塩濃度を0.49%(w/w)に調整した試料溶液の塩味強度を、尺度基準法により測定した。即ち、0.49%(w/w) 、0.625%(w/w)、0.76%(w/w)、0.955%(w/w)に調整した食塩標準溶液の塩味強度と、試料溶液の塩味強度を比較し、試料溶液の塩味強度が4点の食塩標準溶液の濃度を直線で結んだ場合、試料溶液の塩味がどのあたりに位置するかで評価した。パネルは、飲食品の調味の専門家で構成した。また試料溶液の塩味増強率は、0.49%の食塩溶液の塩味強度をどの程度増強させたかを示すため、以下の式にて算出した。
アミノ酸、ジペプチド、トリペプチドは、和光純薬工業、BACHEM社又はAnyGen社より純度98%以上のものを購入し、試験に使用した。
1.小麦グルテン酵素分解物の製造
小麦グルテン:A-グル-G(グリコ栄養製)29.7gを0.6N HClに分散させ200gとした。この分散液をオートクレーブにて120℃で120分間処理し、処理後、反応液をpHメーター(F-50 、堀場製作所製)で確認しながら2N NaOHにてpH8.0に調整後、加水し200gとした。アルカラーゼ2.4L(ノボザイムス製)1gを加え、ウォーターバスにて55℃で6時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離(サクマ製、50A-IV型)とろ過(アドバンテック製、NO.2ろ紙)を行い、小麦グルテン酵素分解物を得た。表1にBrix及びNaCl量を示す。
カツオ煮汁エキス(NP-40、日本水産製)1kgに3kgの水を加え、2N NaOHにてpH8.0に調整した後、さらに加水し5kgのカツオ煮汁エキス希釈液を得た。このカツオ煮汁エキス希釈液に、スミチームMP(新日本化学工業製)20gを加えて、50℃で6時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ過を行い、カツオ煮汁エキス酵素分解物約5kgを得た。表1にBrix及びNaCl量を示す。
鮭白子(笹谷商店製)1kgをフードカッター(Dito Sama製)にて破砕後、鍋に入れ、2kg加水し95℃付近で30分間加熱した。2N HClにてpH5.0に調整した後、さらに加水し3kgとした。核酸加水分解酵素であるヌクレアーゼ「アマノ」G(天野エンザイム製)1gを加えて70℃で5時間、加水分解を行った。反応後、2N NaOHにてpH6.0に調整した後、デアミザイムG(天野エンザイム製)0.1gを加えて、50℃で24時間反応させた。さらに反応後、2N NaOHにてpH7.0に調整した後、蛋白質加水分解酵素であるアルカラーゼ2.4L 0.36g及びフレーバーザイム1000L/500MG(ノボザイムス製)0.18gを加えて50℃で24時間反応させた。反応後、95℃で30分間加熱して酵素を失活させ、7000回転、15分間にて遠心分離とろ過を行い、鮭白子酵素分解物約2.8kgを得た。表2にBrix及びNaCl量を示す。
実施例2で準備したアミノ酸、ジペプチド及びトリペプチドを実施例3で作製したカツオ煮汁エキス及び鮭白子酵素分解物に添加したときの塩味増強作用を評価した。即ち、各酵素分解物は有効成分が0.75 w/w%となるように添加した。次に各アミノ酸、ジペプチド及びトリペプチドの濃度が0.04 w/w%、アルギニンの濃度が0.70 w/w%、また塩化ナトリウム濃度が0.49 w/w%となるように各試料の10w/w%溶液を添加し調整した。さらに、pH6.0になるように2N HClにて調整した後、蒸留水を加え100gとした評価液を作製した。この評価液を用いて、実施例1の3.に記載の尺度基準法により、塩味増強作用を評価した。グルタミン酸を含む各ジペプチドをカツオ煮汁エキス酵素分解物に添加したときの塩味増強作用を評価した結果を図1に、鮭白子酵素分解物に添加したときの塩味増強作用を評価した結果を図2に、アミノ酸、ジペプチド及びトリペプチドをカツオ煮汁エキス酵素分解物に添加したときの塩味増強作用を評価した結果を図3に示す。なお、結果はアミノ酸、ジペプチド、トリペプチドを添加しない対照を1.0として示す。
実施例4において比較的高い塩味増強作用を有するGlu-Thr及びGlu-Gluの特性を調査した。評価液の組成を表2に示す。各評価液は、2N HClにてpH6.0に調整した。これらの溶液の塩味増強作用を評価した結果を図4に示す。
Glu-Thrの添加量と塩味増強作用との関係を確認した。即ち、Glu-Thrの濃度が0.01、0.04、0.10、0.40%、カツオ煮汁エキス酵素分解物の有効成分が0.75%、アルギニンの濃度が0.35又は0.70%、塩化ナトリウム濃度が0.49%となるように調整した。さらに、2N HClにてpH6.0に調整した後、蒸留水を加え100gとした評価液を作製した。これらの溶液の塩味増強作用を評価した結果を図5に示す。
実施例3で得られたカツオ煮熟エキス酵素分解物について、グルタミン酸を含有するジペプチドが濃縮される処理を順次行い、塩味増強活性が維持されることを確認した。
塩味増強作用の評価は、実施例3で得られたカツオ煮汁エキス酵素分解物の有効成分を0.75%、塩化ナトリウム濃度を0.49%、アルギニン濃度を0.70%含有する溶液に、濃縮前の原料であるカツオ煮汁エキス酵素分解物に換算して有効成分が2%に相当する量の濃縮処理物を添加し、2N HClにてpH6.0に調整した後、蒸留水を加え100gとした評価液を調整し、塩味増強作用を評価した。濃縮処理物を添加しない液を対照とした。
(1)エタノール分画
カツオ煮汁エキス酵素分解物に4倍量のエタノールを添加した。-20℃で2時間放置した後、遠心分離により上清画分と沈殿画分とに分画した。得られた画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(2)限外ろ過
上記エタノール分画の沈殿画分を、分画分子量3000の限外ろ過膜(ミリポア製)により分画した。分子量3000以上と以下の画分に分画した。
(3)陽イオン交換カラム処理
上記限外ろ過により得られた分子量3000以下の画分を0.5N塩酸溶液にて有効成分の含量が1%となるように希釈し、Dowex 50W×4(200~400メッシュ、H+型、室町テクノス製)のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を分取した。吸着画分は、カラム容量の5倍量の2N アンモニア溶液にて溶出させた。得られた画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(4)活性炭カラム処理
上記陽イオン交換カラム処理により得られた吸着画分を活性炭(二村化学工業製)のカラムに充填し、カラム容量の5倍量の蒸留水にて洗浄して非吸着画分を分取した。吸着物質は、カラム容量の5倍量の10%、50%アセトン溶液にて順次溶出させた。得られた画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(5)ODSカラム処理
上記活性炭カラム処理により得られた非吸着画分を2N HClにてpH3.0に調整し、カラム容量の1/50になるまで濃縮し、C18-OPN(ナカライテスク製)のカラムに充填し、カラム容量の3倍量の蒸留水を溶離液としてカラム容量の1倍量ずつ分取し、さらに吸着物質をカラム容量の5倍量の10%、50%エタノール溶液にて順次溶出させた。得られた画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(6)シリカゲルカラム処理
上記ODSカラム処理により得られた蒸留水溶出画分を真空中で蒸発乾固させ、カラム容量の1/250なるように70%エタノール溶液を加え、シリカゲル60N(関東化学製)のカラムに充填し、70%エタノール溶液を溶離液としてカラム容量の1倍量ずつ分取した。得られた画分は、真空中で蒸発乾固させ、蒸留水に溶解させた。
(7)シリカゲル薄層クロマトグラフィ処理
上記シリカゲルカラム処理により得られた70%エタノール溶出画分をシリカゲル60 2mm(メルク製)にて70%エタノールを展開液として展開後、ニンヒドリン陽性のメインスポットを分取・抽出した。
また、カツオ煮汁エキス酵素分解物と上記(7)の処理後の濃縮物の全アミノ酸組成を表3に示す。全アミノ酸濃度は、酸加水分解、即ち試料に対し10倍量の6N HCl中で110℃、24時間処理し、処理後、高速アミノ酸分析計(日立ハイテクノロジーズ社製、L-8900)で測定した。グルタミン酸を含有する成分が濃縮されていることがわかる。
Claims (13)
- 構成アミノ酸として少なくとも1つグルタミン酸を有するジペプチドを有効成分として含有する塩味増強剤。
- 構成アミノ酸として少なくとも1つグルタミン酸を含有するジペプチドが、Glu-Ala、Glu-Arg、Glu-Asn、Glu-Asp、Glu-Gln、Glu-Glu、Glu-Gly、Glu-His、Glu-Ile、Glu-Leu、Glu-Lys、Glu-Pro、Glu-Ser、Glu-Thr、Glu-Trp、Glu-Tyr、Glu-Val、Arg-Glu、Asn-Glu、Asp-Glu、Gln-Glu、His-Glu、Pro-Glu、Ser-Glu、Thr-Glu、Trp-Gluからなる群から選ばれるジペプチドである請求項1の塩味増強剤。
- 蛋白質を酵素分解物した後、固形分中の少なくとも1つグルタミン酸を有するジペプチドの含有率が高まるよう濃縮する処理を施したものからなる請求項1又は2の塩味増強剤。
- ジペプチドの含有率が高まるよう濃縮する処理がエタノール分画、限外ろ過、陽イオン交換カラム、活性炭カラム処理、ODSカラム処理、シリカゲルカラム処理から選択される1つ又は2つ以上の組み合わせである請求項3の塩味増強剤。
- さらに、蛋白質の酵素分解物及び/又は塩基性アミノ酸を含有する請求項1ないし4いずれかの塩味増強剤。
- 塩基性アミノ酸がアルギニンである請求項5の塩味増強剤。
- 蛋白質の酵素分解物が哺乳類、鳥類、魚介類の肉及び/又は内臓由来の蛋白質、穀物、豆類由来の蛋白質からなる群から選ばれた蛋白質の酵素分解物である請求項3ないし6いずれかの塩味増強剤。
- さらに塩化カリウムを添加した、請求項1ないし7いずれかの塩味増強剤。
- pHを5~8に調整した、請求項1ないし8いずれかの塩味増強剤。
- 請求項1ないし9いずれかの塩味増強剤を、食塩を含有する食品に添加することを特徴とする塩味の増強方法。
- 請求項1ないし9いずれかの塩味増強剤を添加した飲食品。
- 通常よりも食塩含有量が低減された飲食品である請求項11の飲食品。
- 蛋白質の酵素分解物の少なくとも1つグルタミン酸を有するジペプチドを濃縮することにより蛋白質酵素分解物の塩味増強作用を増強する方法。
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- 2009-03-11 CN CN2009801089024A patent/CN102014669A/zh active Pending
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JP2011062171A (ja) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | 塩味増強剤及びそれを含有する飲食品 |
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Also Published As
Publication number | Publication date |
---|---|
AU2009224376A1 (en) | 2009-09-17 |
CN102014669A (zh) | 2011-04-13 |
EP2253227A4 (en) | 2011-03-23 |
EP2253227A1 (en) | 2010-11-24 |
EP2253227B1 (en) | 2017-05-10 |
JP5667439B2 (ja) | 2015-02-12 |
JPWO2009113563A1 (ja) | 2011-07-21 |
US8409653B2 (en) | 2013-04-02 |
US20110064861A1 (en) | 2011-03-17 |
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