JPWO2010107019A1 - Bitter taste inhibitor - Google Patents
Bitter taste inhibitor Download PDFInfo
- Publication number
- JPWO2010107019A1 JPWO2010107019A1 JP2011504843A JP2011504843A JPWO2010107019A1 JP WO2010107019 A1 JPWO2010107019 A1 JP WO2010107019A1 JP 2011504843 A JP2011504843 A JP 2011504843A JP 2011504843 A JP2011504843 A JP 2011504843A JP WO2010107019 A1 JPWO2010107019 A1 JP WO2010107019A1
- Authority
- JP
- Japan
- Prior art keywords
- bitterness
- protein
- carbonyl
- amino
- inorganic salt
- 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
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- 229910017053 inorganic salt Inorganic materials 0.000 claims abstract description 32
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- 229910001629 magnesium chloride Inorganic materials 0.000 abstract description 4
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- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
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- 238000004587 chromatography analysis Methods 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
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- 238000005194 fractionation Methods 0.000 description 1
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- 238000002523 gelfiltration Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
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- 230000003301 hydrolyzing effect Effects 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-M hydroperoxide group Chemical group [O-]O MHAJPDPJQMAIIY-UHFFFAOYSA-M 0.000 description 1
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
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- 150000007522 mineralic acids Chemical class 0.000 description 1
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- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
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- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000010647 peptide synthesis reaction Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002831 pharmacologic agent Substances 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000003641 trioses Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
-
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L27/86—Addition of bitterness inhibitors
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
本発明は、無機塩の苦味抑制剤、および無機塩の苦味抑制方法を提供することを課題とする。本発明によれば、ペプチドとカルボニル化合物とのアミノ−カルボニル反応物、好ましくは、分子量1000〜5000のペプチドとカルボニル化合物とのアミノ−カルボニル反応物を含有することを特徴とする、塩化カリウム、塩化マグネシウム、塩化カルシウムリン酸塩等の無機塩の苦味抑制剤、および該苦味抑制剤を無機塩を含有する組成物に添加することを特徴とする無機塩を含有する組成物の苦味抑制方法が提供される。This invention makes it a subject to provide the bitterness inhibitor of an inorganic salt, and the bitterness suppression method of an inorganic salt. According to the present invention, an amino-carbonyl reactant of a peptide and a carbonyl compound, preferably an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound, potassium chloride, chloride Provided is a bitterness inhibitor for inorganic salts such as magnesium and calcium chloride phosphate, and a method for inhibiting bitterness of a composition containing an inorganic salt, characterized in that the bitterness inhibitor is added to a composition containing an inorganic salt. Is done.
Description
本発明は、苦味抑制剤および苦味抑制方法に関する。 The present invention relates to a bitter taste inhibitor and a bitter taste suppression method.
塩化カリウム、塩化マグネシウム、塩化カルシウムリン酸塩等の無機塩は、減塩食品における食塩代替物、豆腐を作る時に豆乳を固める豆腐用凝固剤、中華麺の食感や風味を出すためのかんすい、ハムやソーセージの組織の改良のための結着剤に利用される等、多くの食品加工業界において使用されている。 Inorganic salts such as potassium chloride, magnesium chloride, calcium chloride phosphate are salt substitutes in low-salt foods, coagulants for tofu that harden soy milk when making tofu, kansui to give the texture and flavor of Chinese noodles, It is used in many food processing industries, such as being used as a binder for improving the structure of ham and sausage.
しかしながら、無機塩は、使用する飲食品の種類や使用量によっては、元来有する苦味、またはえぐ味によって、食品本来の風味を著しく損なうことがある。このため、苦味を抑制またはマスキングする方法として例えば、枯草菌培養物を用いる方法(特許文献1参照)、自己消化酵母エキスそのものを使用する方法(特許文献2参照)等が開発されているが、添加物による風味への影響を避けるため、効果のより高い方法が求められている。
本発明の目的は、無機塩の苦味抑制剤、および無機塩の苦味抑制方法を提供することにある。 The objective of this invention is providing the bitterness inhibitor of an inorganic salt, and the bitterness suppression method of an inorganic salt.
本発明は、以下の(1)〜(5)に関する。 The present invention relates to the following (1) to (5).
(1)ペプチドとカルボニル化合物とのアミノ−カルボニル反応物を含有することを特徴とする、無機塩の苦味抑制剤。 (1) An inorganic salt bitterness inhibitor comprising an amino-carbonyl reaction product of a peptide and a carbonyl compound.
(2)アミノ−カルボニル反応物が、分子量1000〜5000のペプチドとカルボニル化合物とのアミノ−カルボニル反応物である、上記(1)の剤。 (2) The agent according to (1) above, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.
(3)ペプチドとカルボニル化合物とのアミノ−カルボニル反応物を、無機塩を含有する組成物に添加することを特徴とする、無機塩を含有する組成物の苦味抑制方法。 (3) A method for inhibiting bitterness of a composition containing an inorganic salt, comprising adding an amino-carbonyl reaction product of a peptide and a carbonyl compound to the composition containing an inorganic salt.
(4)アミノ−カルボニル反応物が、分子量1000〜5000のペプチドとカルボニル化合物とのアミノ−カルボニル反応物である、上記(3)の方法。 (4) The method according to (3) above, wherein the amino-carbonyl reactant is an amino-carbonyl reactant of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.
(5)上記(1)または(2)の苦味抑制剤を、無機塩を含有する組成物に添加することを特徴とする、無機塩を含有する組成物の苦味抑制方法。 (5) The bitterness suppression method of the composition containing inorganic salt characterized by adding the bitterness inhibitor of said (1) or (2) to the composition containing inorganic salt.
本願は、2009年3月16日に出願された日本国特許出願2009-62291号の優先権を主張するものであり、該特許出願の明細書に記載される内容を包含する。 This application claims the priority of the Japan patent application 2009-62291 for which it applied on March 16, 2009, and includes the content described in the specification of this patent application.
本発明により、無機塩の苦味抑制剤、および無機塩の苦味抑制方法を提供することができる。 ADVANTAGE OF THE INVENTION By this invention, the bitterness inhibitor of an inorganic salt and the bitterness suppression method of an inorganic salt can be provided.
本発明によれば、食品本来の風味を損ねる原因となっていた、食塩代替物等として使用される塩化カリウムなどの無機塩による苦味を顕著に抑制することができる。 ADVANTAGE OF THE INVENTION According to this invention, the bitter taste by inorganic salts, such as potassium chloride used as a salt substitute etc. which was the cause which spoiled the original flavor of foodstuffs can be suppressed notably.
本発明に用いられるペプチドとカルボニル化合物とのアミノ−カルボニル反応物(以下、単にアミノ−カルボニル反応物ともいう)の調製に用いられるペプチドは、ペプチド合成により得たものでもよいが、蛋白質を蛋白質分解酵素、酸等を用いて加水分解して得られる蛋白質加水分解物、該蛋白質加水分解物を限外ろ過、ゲルろ過等の分子量分画方法に供し、分取して得られるペプチドを含有する画分等のペプチド含有物等を用いてもよい。 The peptide used in the preparation of the amino-carbonyl reaction product (hereinafter also simply referred to as amino-carbonyl reaction product) between the peptide and the carbonyl compound used in the present invention may be obtained by peptide synthesis. A protein hydrolyzate obtained by hydrolysis using an enzyme, acid, etc., and a peptide containing a peptide obtained by subjecting the protein hydrolyzate to a molecular weight fractionation method such as ultrafiltration or gel filtration. Peptide-containing materials such as fractions may be used.
ペプチドを含有する画分としては、たとえば、蛋白質加水分解物を、分子量を指標として分画して得られる、分子量500以上、好ましくは1000〜20,000、より好ましくは1000〜10,000、さらに好ましくは分子量1000〜5000の画分が用いられる。 As a fraction containing a peptide, for example, a molecular weight of 500 or more, preferably 1000 to 20,000, more preferably 1000 to 10,000, obtained by fractionating a protein hydrolyzate with the molecular weight as an index, A fraction having a molecular weight of 1000 to 5000 is preferably used.
蛋白質加水分解物は、動物蛋白質加水分解物(HAP、EAP等)、植物蛋白質加水分解物(HVP、EVP等)、酵母エキス等として市販されているものを用いてもよく、大豆蛋白質、小麦蛋白質、トウモロコシ蛋白質等の植物蛋白質、ホエー蛋白質、カゼイン等の乳蛋白質、卵白蛋白質、卵黄蛋白質等の卵蛋白質、血漿蛋白質、血球蛋白質等の血液蛋白質、食肉蛋白質、魚肉蛋白質等の動物蛋白質、酵母菌体由来の蛋白質を加水分解処理に供して得られるものを用いてもよい。酵母菌体由来の蛋白質としては、ビール酵母、パン酵母、トルラ酵母等の酵母の菌体、および菌体に含まれる蛋白質を単離、精製したもののいずれを用いてもよい。 The protein hydrolyzate may be those commercially available as animal protein hydrolysates (HAP, EAP, etc.), plant protein hydrolysates (HVP, EVP, etc.), yeast extract, etc., soy protein, wheat protein Plant protein such as corn protein, milk protein such as whey protein and casein, egg protein such as egg white protein and egg yolk protein, blood protein such as plasma protein and blood cell protein, animal protein such as meat protein and fish protein, yeast cell A protein obtained by subjecting the derived protein to hydrolysis treatment may be used. As a protein derived from yeast cells, any of yeast cells such as brewer's yeast, baker's yeast, and torula yeast, and proteins isolated and purified from the cells may be used.
蛋白質としては、上記蛋白質に化学処理、酵素処理、物理処理等を施した蛋白質、例えばゼラチン、プラクアルブミン、メタプロテイン、プロテオース、ペプトン等を用いてもよい。ゼラチンとしては、酸処理により得られるゼラチン(タイプA)およびアルカリ処理により得られるゼラチン(タイプB)のいずれを用いてもよい。 As the protein, a protein obtained by subjecting the above protein to chemical treatment, enzyme treatment, physical treatment, etc., for example, gelatin, plac albumin, metaprotein, proteose, peptone or the like may be used. As gelatin, either gelatin obtained by acid treatment (type A) or gelatin obtained by alkali treatment (type B) may be used.
蛋白質は、上記蛋白質のいずれであってもよいが、大豆蛋白質、小麦蛋白質、ホエー蛋白質、カゼイン、血漿蛋白質、卵白蛋白質、ゼラチンまたは酵母菌体由来の蛋白質が好適に用いられる。 The protein may be any of the above-mentioned proteins, but soybean protein, wheat protein, whey protein, casein, plasma protein, egg white protein, gelatin, or a protein derived from yeast cells is preferably used.
蛋白質分解酵素としては、エンドペプチダーゼ(プロテイナーゼともいう)およびエキソペプチダーゼがあげられるが、エンドペプチダーゼを用いることが好ましい。エンドペプチダーゼとしては、エキソペプチダーゼ活性も有するエンドペプチダーゼを用いることが好ましい。エキソペプチダーゼ活性が低いエンドペプチダーゼを用いる場合、エキソペプチダーゼを別途混合して使用してもよい。 Examples of proteolytic enzymes include endopeptidases (also referred to as proteinases) and exopeptidases, but it is preferable to use endopeptidases. As the endopeptidase, an endopeptidase having an exopeptidase activity is preferably used. When an endopeptidase having low exopeptidase activity is used, exopeptidase may be separately mixed and used.
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、ズブチリシン等のセリンプロテアーゼ、パパイン、ブロメライン、フィシン等のチオールプロテアーゼ、ペプシン、キモシン等のカルボキシプロテアーゼ、サーモリシン等のメタルプロテアーゼ等があげられる。市販されている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、ペプシン、スミチームLP(新日本化学社製)、ビオプラーゼ(ナガセケムテックス社製)、アルカラーゼ(ノボザイムズジャパン社製)等があげられる。 Examples of endopeptidases include serine proteases such as trypsin, chymotrypsin and subtilisin, thiol proteases such as papain, bromelain and ficin, carboxyproteases such as pepsin and chymosin, and metal proteases such as thermolysin. Examples of commercially available endopeptidases include trypsin, chymotrypsin, pepsin, Sumiteam LP (manufactured by Shin Nippon Chemical Co., Ltd.), biopase (manufactured by Nagase ChemteX Corporation), and alcalase (manufactured by Novozymes Japan).
エキソペプチダーゼ活性を有するエンドペプチダーゼとしては、例えばウマミザイム(天野エンザイム社製)、アクチナーゼ(科研ファルマ社製)等があげられる。 Examples of endopeptidases having exopeptidase activity include horseamizyme (manufactured by Amano Enzyme), actinase (manufactured by Kaken Pharma), and the like.
蛋白質分解酵素の使用量は、使用する酵素や蛋白質の種類等によって異なるため特に限定はないが、通常、加水分解処理する蛋白質100重量部に対して0.05〜10重量部である。 The amount of proteolytic enzyme used is not particularly limited because it varies depending on the enzyme used, the type of protein, and the like, but is usually 0.05 to 10 parts by weight with respect to 100 parts by weight of the protein to be hydrolyzed.
蛋白質の加水分解処理のpHや反応温度は、使用する蛋白質分解酵素の最適条件またはそれに近い条件を適宜用いればよい。pHは、塩酸、酢酸、乳酸、クエン酸、リン酸等の飲食品に許容される酸、または水酸化ナトリウム、水酸化カリウム、水酸化カルシウム等の飲食品に許容されるアルカリを添加することによって調整することができる。 The pH and reaction temperature for the protein hydrolysis treatment may be appropriately selected from the optimum conditions of the proteolytic enzyme used or conditions close thereto. The pH is adjusted by adding an acid acceptable for foods and drinks such as hydrochloric acid, acetic acid, lactic acid, citric acid and phosphoric acid, or an alkali acceptable for foods and drinks such as sodium hydroxide, potassium hydroxide and calcium hydroxide. Can be adjusted.
蛋白質の加水分解処理時間は、使用する蛋白質分解酵素の種類、その使用量、温度、pH条件等で異なるが、通常は1〜100時間であることが好ましく、6〜72時間であることがより好ましい。 The protein hydrolysis time varies depending on the type of proteolytic enzyme used, the amount used, temperature, pH conditions, etc., but is usually preferably 1 to 100 hours, more preferably 6 to 72 hours. preferable.
蛋白質を酸により加水分解する場合、蛋白質を、0.1〜1mlo/1の塩酸、硫酸、硝酸等の無機酸、またはクエン酸等の有機酸の存在下で、70〜100℃で、0.5時間〜24時間、好ましくは1時間から5時間加熱処理する。 When a protein is hydrolyzed with an acid, the protein is added at a temperature of 70 to 100 ° C. in the presence of 0.1 to 1 mlo / 1 inorganic acid such as hydrochloric acid, sulfuric acid, nitric acid, or organic acid such as citric acid. Heat treatment is performed for 5 hours to 24 hours, preferably 1 hour to 5 hours.
蛋白質の加水分解処理後、反応液は、そのまま次の処理に供してもよく、蛋白質分解酵素を用いた場合、加熱処理、酸処理等によって酵素を失活させた後に次の処理に供してもよい。 After the hydrolysis treatment of the protein, the reaction solution may be subjected to the next treatment as it is, or when a proteolytic enzyme is used, it may be subjected to the next treatment after inactivating the enzyme by heat treatment, acid treatment or the like. Good.
ペプチドと共存させるカルボニル化合物としては、カルボニル基をもつ有機化合物であればいずれも用いられるが、好ましくは還元糖、脂質の酸化によって生成するカルボニル化合物が、特に好ましくは還元糖が用いられる。 As the carbonyl compound coexisting with the peptide, any organic compound having a carbonyl group can be used. Preferably, a reducing sugar, a carbonyl compound produced by lipid oxidation, particularly preferably a reducing sugar is used.
還元糖としては、単糖、還元性をもつ二糖以上の多糖類糖があげられる。 Examples of reducing sugars include monosaccharides and polysaccharide sugars having a reducing ability.
単糖としては、トリオース、テトラオース、ペントース、ヘキソース、ヘプトース等があげられ、ペントースまたはヘキソースが好適に用いられる。 Examples of monosaccharides include triose, tetraose, pentose, hexose, heptose and the like, and pentose or hexose is preferably used.
ペントースとしては、L−アラビノース、D−キシロース、D−リボース、D−2−デオキシリボース等があげられ、D−キシロースまたはD−リボースが好適に用いられる。 Examples of the pentose include L-arabinose, D-xylose, D-ribose, D-2-deoxyribose and the like, and D-xylose or D-ribose is preferably used.
ヘキソースとしては、D−グルコース、D−フルクトース、D−ガラクトース、D−マンノース等があげられ、D−グルコースまたはD−フルクトースが好適に用いられる。また、ヘキスロン酸も用いることができ、グルクロン酸、ガラクツロン酸等があげられ、ガラクツロン酸が好適に用いられる。 Examples of hexose include D-glucose, D-fructose, D-galactose, D-mannose, and D-glucose or D-fructose is preferably used. Hexuronic acid can also be used, and examples thereof include glucuronic acid and galacturonic acid, and galacturonic acid is preferably used.
還元糖をもつ二糖以上の多糖類とは、単糖が二個以上結合してできたカルボニル基をもつ多糖類であり、かつアルカリ性でフェーリング溶液を還元するものをいい、例えばマルトース、ラクトース、イソマルトース、マルトトリオース、マルトテトラオース、デキストリン等があげられる。 Polysaccharides having disaccharides or more having reducing sugars are polysaccharides having a carbonyl group formed by linking two or more monosaccharides, and are alkaline and those that reduce the Fering solution, such as maltose, lactose, Examples thereof include isomaltose, maltotriose, maltotetraose, and dextrin.
脂質の酸化によって生成するカルボニル化合物としては、脂質の酸化によって生じるハイドロパーオキサイドが分解して生成する飽和アルデヒド、不飽和アルデヒド等のアルデヒド化合物等があげられる。 Examples of the carbonyl compound produced by lipid oxidation include aldehyde compounds such as saturated aldehyde and unsaturated aldehyde produced by decomposition of hydroperoxide produced by lipid oxidation.
飽和アルデヒドとしては、プロパナール、ヘキサナール、オクタナール、ノナナール等があげられ、ヘキサナールまたはノナナールが好適に用いられる。 Examples of the saturated aldehyde include propanal, hexanal, octanal, nonanal and the like, and hexanal or nonanal is preferably used.
不飽和アルデヒドとしては、2−ブテナール(クロトンアルデヒド)、2−ヘキセナール、2−デセナール、2−ウンデセナール、2,4−ヘプタジエナール、2,4−デカジエナール等があげられ、2−ブテナールまたは2−ヘキセナールが好適に用いられる。 Examples of unsaturated aldehydes include 2-butenal (crotonaldehyde), 2-hexenal, 2-decenal, 2-undecenal, 2,4-heptadienal, 2,4-decadienal, and 2-butenal or 2-hexenal. Preferably used.
本発明のアミノ−カルボニル反応物の調製方法を以下に例示する。 The preparation method of the amino-carbonyl reactant of the present invention is exemplified below.
水、または水を主成分とし、他の成分、例えばアルコール、アミノ酸、金属イオン等を含む溶媒中に、ペプチドを1〜60%(w/v)、好ましくは1〜10%(w/v)となるように溶解し、また、カルボニル化合物を0.001〜30%(w/v)、好ましくは0.01〜10%(w/v)となるように溶解して、ペプチドとカルボニル化合物の混合水溶液を調製する。 1 to 60% (w / v), preferably 1 to 10% (w / v) of peptide in water or a solvent containing water as a main component and containing other components such as alcohol, amino acid, metal ion and the like In addition, the carbonyl compound is dissolved in an amount of 0.001 to 30% (w / v), preferably 0.01 to 10% (w / v). A mixed aqueous solution is prepared.
該混合水溶液をpH3〜9、好ましくはpH5〜7に調整し、30〜180℃、好ましくは60〜120℃で、1時間〜数ヶ月、好ましくは1〜6時間反応させることにより、本発明に用いられるアミノ−カルボニル反応物を含有する溶液が調製される。 The mixed aqueous solution is adjusted to pH 3 to 9, preferably pH 5 to 7, and reacted at 30 to 180 ° C, preferably 60 to 120 ° C for 1 hour to several months, preferably 1 to 6 hours. A solution containing the amino-carbonyl reactant used is prepared.
得られたアミノ−カルボニル反応物を含有する溶液は、そのまま本発明の無機塩の苦味抑制剤(以下、単に本発明の苦味抑制剤という)の調製に用いてもよいし、必要に応じて活性炭、限外ろ過等による脱色処理、クロマトグラフィー、膜分離等による分離精製処理、減圧濃縮等による濃縮処理などの処理をして、脱色液、精製液、濃縮液等の液体を調製し、これを本発明の苦味抑制剤の調製に用いてもよく、さらに、該液体を減圧乾燥、噴霧乾燥等の乾燥処理などの処理に供して、固形物、粉末等の固体を調製し、これを本発明の苦味抑制剤の調製に用いてもよい。 The obtained solution containing the amino-carbonyl reactant may be used as it is for the preparation of the inorganic salt bitterness inhibitor of the present invention (hereinafter simply referred to as the bitterness inhibitor of the present invention), and activated carbon as necessary. Prepare liquids such as decolorized liquid, purified liquid, concentrated liquid, etc. by performing decoloring by ultrafiltration, separation / purification by chromatography, membrane separation, etc., concentration by vacuum concentration, etc. The liquid may be used for the preparation of the bitterness inhibitor of the present invention, and the liquid is subjected to a treatment such as drying under reduced pressure or spray drying to prepare a solid such as a solid or a powder. It may be used for the preparation of a bitterness inhibitor.
なお、上記アミノ−カルボニル反応物の調製において、ペプチドとカルボニル化合物の混合水溶液のpHを調製後、凍結乾燥、噴霧乾燥等の乾燥処理などを行って得られる乾燥粉末を、相対湿度50〜90%、好ましくは60〜80%に調整し、30〜180℃、好ましくは60〜120℃で、数時間〜数ヶ月間、好ましくは3〜10日間反応させることによっても、アミノ−カルボニル反応物を得ることができる。 In the preparation of the amino-carbonyl reaction product, after adjusting the pH of the mixed aqueous solution of the peptide and the carbonyl compound, a dry powder obtained by performing a drying treatment such as freeze-drying or spray-drying has a relative humidity of 50 to 90%. The amino-carbonyl reactant is also obtained by reacting at 30 to 180 ° C., preferably 60 to 120 ° C., preferably for several hours to several months, preferably for 3 to 10 days. be able to.
本発明の苦味抑制剤は、アミノ−カルボニル反応物をそのまま用いてもよく、また必要に応じて、塩化ナトリウム、塩化カリウム等の無機塩、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖、醤油、味噌、畜肉エキス、家禽エキス、魚介エキス、酵母エキス、蛋白質加水分解物等の天然調味料、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等の飲食品に使用可能な添加物を含有してもよい。 The bitterness inhibitor of the present invention may use the amino-carbonyl reactant as it is, and if necessary, inorganic salts such as sodium chloride and potassium chloride, amino acids such as sodium glutamate, glycine and alanine, sodium inosinate, Nucleic acids such as sodium guanylate, sugars such as sucrose, glucose, and lactose, soy sauce, miso, meat extract, poultry extract, seafood extract, yeast extract, protein hydrolysates and other natural seasonings, spices, herbs, etc. You may contain the additive which can be used for food-drinks, such as excipient | fillers, such as a spice, dextrin, and various starches.
塩化カリウム等の苦味を有するが塩味も有する無機塩を含有する本発明の苦味抑制剤は、苦味の抑制された食塩代替剤として好適に用いることができる。 The bitterness inhibitor of the present invention containing an inorganic salt having a bitter taste such as potassium chloride but also having a salty taste can be suitably used as a salt substitute with a bitter taste suppressed.
本発明の苦味抑制剤は、粉体、粒体、粉粒体等の固体状、溶液等の液体状のいずれの形態であってもよい。 The bitterness inhibitor of the present invention may be in the form of a solid such as a powder, a granule or a powder or a liquid such as a solution.
本発明の苦味抑制方法としては、本発明の苦味抑制剤を、無機塩を含有する組成物を製造する際に該組成物の原料の一部として添加する方法、該組成物を使用時に添加する方法等があげられる。添加量は、適宜設定すればよい。 The bitterness suppressing method of the present invention includes the method of adding the bitterness suppressing agent of the present invention as a part of the raw material of the composition when producing a composition containing an inorganic salt, and adding the composition at the time of use. Methods and the like. What is necessary is just to set the addition amount suitably.
本発明における無機塩としては、苦味を有する無機塩が好ましくあげられる。苦味を有する無機塩としては、塩化カリウム、塩化マグネシウム、塩化カルシウムリン酸塩等があげられるが、塩化カリウムまたは塩化マグネシウムが好ましくあげられ、塩化カリウムがより好ましくあげられる。 As the inorganic salt in the present invention, an inorganic salt having a bitter taste is preferable. Examples of the inorganic salt having a bitter taste include potassium chloride, magnesium chloride, calcium chloride phosphate, and the like, preferably potassium chloride or magnesium chloride, and more preferably potassium chloride.
無機塩を含有する組成物としては、無機塩を含有する飲食品が好ましくあげられるが、無機塩および必要に応じて薬理活性成分を含有する製剤等、無機塩を含有するいずれの組成物であってもよい。 Preferred examples of the composition containing an inorganic salt include foods and drinks containing an inorganic salt, and any composition containing an inorganic salt such as a preparation containing an inorganic salt and, if necessary, a pharmacologically active ingredient. May be.
無機塩を含有する飲食品としては、無機塩を含有する飲食品であればいずれの飲食品であってもよいが、無機塩を食塩代替物、凝固剤、結着剤等の目的で含有する飲食品が好ましくあげられる。たとえば、醤油、めんつゆ、だし汁、煮物調味液、漬物調味液、中華スープ、ドレッシング、味噌、味噌汁、ラーメンスープ(醤油ラーメンスープ、味噌ラーメンスープ等)、塩から、蒲鉾、ちくわ等の水産練加工品、ハム、ソーセージ等の畜肉加工品、和風惣菜、米菓、梅干、佃煮、各種麺、スポーツドリンク、クリーム、バター等の乳製品、コンソメ、ポタージュ等のスープ、トマトソース、ブラウンソース、デミグラスソース、パスタソース等の洋風ソース、各種畜肉エキス、フォン、ブイヨン、和洋中の肉、野菜惣菜等があげられる。 The food / beverage products containing the inorganic salt may be any food / beverage product as long as the food / beverage product contains an inorganic salt, but the inorganic salt is contained for the purpose of a salt substitute, a coagulant, a binder or the like. A food or drink is preferred. For example, soy sauce, noodle soup, dashi soup, boiled seasoning, pickled seasoning, Chinese soup, dressing, miso soup, miso soup, ramen soup (soy sauce ramen soup, miso ramen soup, etc.) Processed livestock products such as ham, sausage, Japanese-style side dishes, rice crackers, plum boiled, boiled in sardine, various noodles, dairy products such as sports drinks, cream, butter, soups such as consomme and potage, tomato sauce, brown sauce, demiglace sauce, pasta Western-style sauces such as sauces, various animal meat extracts, von, bouillon, Japanese and Western meats, vegetable side dishes.
以下、実施例により本発明をさらに具体的に説明する。但し、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these.
(実施例1)
分離脱脂大豆蛋白質を蛋白質分解酵素で加水分解して得られた分離脱脂大豆蛋白質加水分解物(協和発酵フーズ社製)5gおよび0.12gのn−ヘキサナールを水100mlに分散させ、溶液のpHを6に調整した後、90℃で4時間加熱した。溶液を冷却後、凍結乾燥して粉末1を得た。Example 1
5 g of a separated defatted soybean protein hydrolyzate (manufactured by Kyowa Hakko Foods) and 0.12 g of n-hexanal obtained by hydrolyzing the separated defatted soybean protein with a proteolytic enzyme are dispersed in 100 ml of water, and the pH of the solution is adjusted. After adjusting to 6, it was heated at 90 ° C. for 4 hours. The solution was cooled and lyophilized to obtain Powder 1.
また、加工用赤味噌および水を用いて、常法により塩化ナトリウム濃度1.18重量%の味噌汁(減塩タイプ)(第1表では単に「味噌汁」と表記する)を調製した。 Further, a miso soup (reduced salt type) having a sodium chloride concentration of 1.18% by weight (represented simply as “miso soup” in Table 1) was prepared by a conventional method using red miso for processing and water.
該味噌汁(減塩タイプ)100mlに、分離脱脂大豆蛋白質加水分解物および粉末1、ならびに低減した塩化ナトリウムの代替物として塩化カリウム(以下、同じ)を、それぞれ第1表の量となるように添加した。 To 100 ml of the miso soup (salt-reduced type), the separated defatted soy protein hydrolyzate and powder 1, and potassium chloride (hereinafter the same) as an alternative to reduced sodium chloride are added to the amounts shown in Table 1. did.
これらの味噌汁の苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitter taste of these miso soup, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていない味噌汁の苦味を3点、塩化カリウムを添加した味噌汁の苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is 7 points, with 3 points for bitterness of miso soup without potassium chloride, 5 points for bitterness of miso soup with potassium chloride added, 1 point for no bitterness and 7 points for the strongest The rating method was used.
7名のパネラーの評点の平均値を第1表に示す。
第1表に示すとおり、分離脱脂大豆蛋白質の加水分解物とn−ヘキサナールとをアミノ−カルボニル反応させて得られた粉末1を添加した味噌汁では、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 1, miso soup containing powder 1 obtained by amino-carbonyl reaction of hydrolyzate of separated defatted soybean protein and n-hexanal suppresses bitterness caused by potassium chloride used as a salt substitute. It had been.
(実施例2)
分離脱脂大豆蛋白質のかわりにゼラチン(ブタ由来)の加水分解物(協和発酵フーズ社製)を用いる以外は、実施例1と同様の操作を行って粉末2を得た。(Example 2)
Powder 2 was obtained in the same manner as in Example 1 except that gelatin (pig-derived) hydrolyzate (manufactured by Kyowa Hakko Foods) was used in place of the separated defatted soybean protein.
また、濃い口醤油、だし汁、砂糖、鶏がらスープ、生姜、ニンニク、水等を用いて、常法により塩化ナトリウム濃度0.96重量%の醤油ラーメンスープ(減塩タイプ)(第2表では単に「醤油ラーメンスープ」と表記する)を調製した。 In addition, using soy sauce ramen soup (salt-reduced type) with a sodium chloride concentration of 0.96% by weight in a conventional manner using dark mouth soy sauce, dashi soup, sugar, chicken soup, ginger, garlic, water, etc. "Soy sauce ramen soup" was prepared.
該醤油ラーメンスープ(減塩タイプ)100mlに、塩化カリウム、ゼラチン加水分解物および粉末2を、それぞれ第2表の量となるように添加した。 To 100 ml of the soy sauce ramen soup (low-salt type), potassium chloride, gelatin hydrolyzate and powder 2 were added so as to have the amounts shown in Table 2, respectively.
これらの醤油ラーメンスープの苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitterness of these soy sauce ramen soup, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていない醤油ラーメンスープの苦味を3点、塩化カリウムを添加した醤油ラーメンスープの苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is based on 3 points for the bitterness of soy sauce ramen soup without potassium chloride, 5 points for the bitterness of soy sauce ramen soup with potassium chloride added, 1 point for no bitterness, and 7 points for the strongest The 7-point scoring method was used.
7名のパネラーの評点の平均値を第2表に示す。
第2表に示すとおり、ゼラチンの加水分解物とn−ヘキサナールとをアミノ−カルボニル反応させて得た粉末2を添加した醤油ラーメンスープでは、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 2, in the soy sauce ramen soup to which powder 2 obtained by subjecting a hydrolyzate of gelatin and n-hexanal to an amino-carbonyl reaction was added, the bitterness due to potassium chloride used as a salt substitute was suppressed. It was.
(実施例3)
5gの分離脱脂大豆蛋白質加水分解物のかわりに4gの酵母エキスを用い、0.12gのn−ヘキサナールのかわりに1gのグルコースを用いる以外は実施例1と同様の操作を行って粉末3を得た。(Example 3)
Powder 3 was obtained by performing the same operation as in Example 1 except that 4 g of yeast extract was used instead of 5 g of separated defatted soybean protein hydrolyzate, and 1 g of glucose was used instead of 0.12 g of n-hexanal. It was.
また、濃い口醤油、だし汁、砂糖、醸造調味料、カツオエキス、昆布エキス、水等を用いて、常法により塩化ナトリウム0.93重量%のめんつゆ(減塩タイプ)(第3表では単に「めんつゆ」と表記する)を調製した。 Also, using a thick mouth soy sauce, soup stock, sugar, brewing seasoning, bonito extract, kelp extract, water, etc., 0.93% by weight sodium chloride (reduced salt type) (same as “Menyuyu” in Table 3) ”) Was prepared.
該めんつゆ(減塩タイプ)100mlに、塩化カリウム、酵母エキスおよび粉末3を、第3表に示す量となるように添加した。 To 100 ml of the noodle soup (reduced salt type), potassium chloride, yeast extract and powder 3 were added so as to have the amounts shown in Table 3.
これらのめんつゆの苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitter taste of these mentsuyu, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていないめんつゆの苦味を3点、塩化カリウムを添加しためんつゆの苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is 7 points, with 3 points for bitterness of noodle soup without potassium chloride, 5 points for bitterness of noodle soup with potassium chloride added, 1 point for no bitterness and 7 points for the strongest. The rating method was used.
7名のパネラーの評点の平均値を第3表に示す。
第3表に示すとおり、酵母エキスとグルコースとをアミノ−カルボニル反応させて得た粉末3を添加しためんつゆでは、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 3, the bitterness due to potassium chloride used as a salt substitute was suppressed in the soup sauce added with powder 3 obtained by amino-carbonyl reaction of yeast extract and glucose.
(実施例4)
分離脱脂大豆蛋白質200gを水1800mlに分散させ、アルカラーゼ(ノボザイムズ社製)を4ml加えて、50℃で30分間反応させた。さらに水酸化ナトリウムでpH8に維持しながら50℃で20時間反応させた。Example 4
200 g of separated defatted soybean protein was dispersed in 1800 ml of water, 4 ml of Alcalase (manufactured by Novozymes) was added, and the mixture was reacted at 50 ° C. for 30 minutes. The mixture was further reacted at 50 ° C. for 20 hours while maintaining the pH at 8 with sodium hydroxide.
反応終了後、85〜90℃で20分間加熱して酵素を失活させた後、遠心分離した。得られた上清をろ過し、ろ液を限外ろ過(分画分子量1000〜5000の限外ろ過膜を使用)に供し、分子量1000〜5000の画分を得た。得られた画分を凍結乾燥させて粉末を得た。 After completion of the reaction, the enzyme was inactivated by heating at 85 to 90 ° C. for 20 minutes, and then centrifuged. The obtained supernatant was filtered, and the filtrate was subjected to ultrafiltration (using an ultrafiltration membrane having a molecular weight cut off of 1000 to 5000) to obtain a fraction having a molecular weight of 1000 to 5000. The obtained fraction was freeze-dried to obtain a powder.
該粉末4gを、0.8gのキシロースを含む水溶液100mlに溶解し、95℃で4時間反応させた。 4 g of the powder was dissolved in 100 ml of an aqueous solution containing 0.8 g of xylose and reacted at 95 ° C. for 4 hours.
得られた反応液を限外ろ過(分画分子量1000の限外ろ過膜を使用)に供し、分子量1000以上の画分を得た。該画分を凍結乾燥して約2gの粉末4を得た。 The obtained reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a fractional molecular weight of 1000) to obtain a fraction having a molecular weight of 1,000 or more. The fraction was freeze-dried to obtain about 2 g of powder 4.
また、塩化カリウムを水に溶解させ、1.5重量%の塩化カリウム水溶液を調製した。 Further, potassium chloride was dissolved in water to prepare a 1.5% by weight aqueous potassium chloride solution.
該水溶液に、分子量1000〜5000の画分を凍結乾燥して得た粉末および粉末4をそれぞれ0.2重量%となるように添加した。 To this aqueous solution, powder obtained by freeze-drying a fraction having a molecular weight of 1000 to 5000 and powder 4 were added so as to be 0.2% by weight, respectively.
得られた各溶液の苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitterness of each obtained solution, sensory evaluation was performed by seven trained panelists.
評価は、以下の指標に従って7点評価で行い、各パネラーの評価の平均値を求めた。 Evaluation was performed by 7-point evaluation according to the following indices, and an average value of evaluation of each panel was obtained.
結果を第4表に示す。 The results are shown in Table 4.
7点:非常に不快な苦味を感じる
6点:不快な苦味を感じる
5点:苦味を強く感じる
4点:苦味を感じる
3点:少し苦味を感じる
2点:わずかに苦味を感じる
1点:まったく苦味を感じない
6 points: Feeling unpleasant bitterness 5 points: Strongly feeling bitterness 4 points: Feeling bitterness 3 points: Feeling a little bitterness 2 points: Slightly bitterness 1 point: No bitterness
第4表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とキシロースとをアミノ−カルボニル反応させて得た粉末4を添加した塩化カリウム水溶液では苦味が抑制されていた。 As shown in Table 4, the bitterness was suppressed in the aqueous potassium chloride solution to which powder 4 obtained by subjecting a fraction having a molecular weight of 1000 to 5000 derived from separated defatted soybean protein and xylose to amino-carbonyl reaction was added.
(実施例5)
実施例1で調製した味噌汁(減塩タイプ)(第5表では単に「味噌汁」と表記する)100mlに、塩化カリウム、実施例4で調製した分離脱脂大豆蛋白質由来の分子量1000〜5000の画分を凍結乾燥して得た粉末、および粉末4を、それぞれ第5表の量となるように添加した。(Example 5)
Fraction with molecular weight of 1000-5000 derived from potassium chloride and separated defatted soybean protein prepared in Example 4 in 100 ml of miso soup (reduced salt type) prepared in Example 1 (simply expressed as “miso soup” in Table 5) The powder obtained by freeze-drying and Powder 4 were added so as to have the amounts shown in Table 5, respectively.
これらの味噌汁の苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitter taste of these miso soup, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていない味噌汁の苦味を3点、塩化カリウムを添加した味噌汁の苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is 7 points, with 3 points for bitterness of miso soup without potassium chloride, 5 points for bitterness of miso soup with potassium chloride added, 1 point for no bitterness and 7 points for the strongest The rating method was used.
7名のパネラーの評点の平均値を第5表に示す。
第5表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とキシロースとをアミノ−カルボニル反応させて得た粉末4を添加した味噌汁では、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 5, in miso soup to which powder 4 obtained by subjecting a fraction having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and xylose to amino-carbonyl reaction was added, the bitterness of potassium chloride used as a salt substitute Was suppressed.
(実施例6)
実施例2で調製した醤油ラーメンスープ(減塩タイプ)(第6表では単に「醤油ラーメンスープ」と表記する)100mlに、塩化カリウム、実施例4で調製した分離脱脂大豆蛋白質由来の分子量1000〜5000の画分を凍結乾燥して得た粉末、および粉末4を、それぞれ第6表の量となるように添加した。(Example 6)
100 ml of soy sauce ramen soup prepared in Example 2 (reduced salt type) (simply referred to as “soy sauce ramen soup” in Table 6), potassium chloride, molecular weight 1000-1000 derived from the separated defatted soy protein prepared in Example 4 The powder obtained by freeze-drying 5000 fractions and powder 4 were added so as to have the amounts shown in Table 6, respectively.
これらの醤油ラーメンスープの苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitterness of these soy sauce ramen soup, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていない醤油ラーメンスープの苦味を3点、塩化カリウムを添加した醤油ラーメンスープの苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is based on 3 points for the bitterness of soy sauce ramen soup without potassium chloride, 5 points for the bitterness of soy sauce ramen soup with potassium chloride added, 1 point for no bitterness, and 7 points for the strongest The 7-point scoring method was used.
7名のパネラーの評点の平均値を第6表に示す。
第6表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とキシロースとをアミノ−カルボニル反応させて得られた粉末4を添加した醤油ラーメンスープでは、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 6, in soy sauce ramen soup to which powder 4 obtained by amino-carbonyl reaction of a fraction having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and xylose was added, chloride used as a salt substitute The bitterness due to potassium was suppressed.
(実施例7)
実施例3で調製しためんつゆ100mlに、塩化カリウム、実施例4で調製した分子量1000〜5000の画分を凍結乾燥して得た粉末、および粉末4を、それぞれ第7表の量となるように添加した。(Example 7)
In 100 ml of soy sauce prepared in Example 3, potassium chloride, the powder obtained by freeze-drying the fraction of molecular weight 1000-5000 prepared in Example 4, and Powder 4 so as to have the amounts shown in Table 7, respectively. Added.
これらのめんつゆの苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitter taste of these mentsuyu, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていないめんつゆの苦味を3点、塩化カリウムを添加しためんつゆの苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is 7 points, with 3 points for bitterness of noodle soup without potassium chloride, 5 points for bitterness of noodle soup with potassium chloride added, 1 point for no bitterness and 7 points for the strongest. The rating method was used.
7名のパネラーの評点の平均値を第7表に示す。
第7表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とキシロースとをアミノ−カルボニル反応させて得た粉末4を添加しためんつゆでは、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 7, the powder 4 obtained by amino-carbonyl reaction of a fraction having a molecular weight of 1000 to 5000 derived from separated defatted soy protein and xylose was added. Was suppressed.
(実施例8)
実施例4で得た分離脱脂大豆蛋白質由来の分子量1000〜5000の画分の粉末4gを、0.8gのガラクツロン酸を含む水溶液100mlに溶解し、95℃で4時間反応させた。得られた反応液を限外ろ過(分画分子量1000の限外ろ過膜を使用)に供し、分子量1000以上の画分を得た。該画分を凍結乾燥して約2gの粉末5を得た。(Example 8)
4 g of the powder having a molecular weight of 1000 to 5000 derived from the separated defatted soybean protein obtained in Example 4 was dissolved in 100 ml of an aqueous solution containing 0.8 g of galacturonic acid and reacted at 95 ° C. for 4 hours. The obtained reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a fractional molecular weight of 1000) to obtain a fraction having a molecular weight of 1,000 or more. The fraction was freeze-dried to obtain about 2 g of powder 5.
また、チキンパウダー、チキンオイル、ガーリック粉末、オニオン粉末、ホワイトペッパー粉末、食塩、グラニュウ糖等を用いて、常法によりチキンコンソメスープ粉末を調製した。 In addition, chicken consomme soup powder was prepared by a conventional method using chicken powder, chicken oil, garlic powder, onion powder, white pepper powder, salt, granulated sugar and the like.
該チキンコンソメスープ粉末4.2gをお湯150mlに溶解させ、チキンコンソメスープを調製し、塩化カリウム、分子量1000〜5000の画分を凍結乾燥して得た粉末および粉末5を、それぞれ第8表の量となるように添加した。 Dissolve 4.2 g of the chicken consomme soup powder in 150 ml of hot water to prepare a chicken consomme soup and freeze-dry the fractions of potassium chloride and a molecular weight of 1000 to 5000, respectively. It added so that it might become quantity.
これらのチキンコンソメスープの苦味について、7名のトレーニングされたパネラーにより官能評価を行った。 About the bitterness of these chicken consomme soup, sensory evaluation was performed by seven trained panelists.
評価は、塩化カリウムの入っていないチキンコンソメスープの苦味を3点、塩化カリウムを添加したチキンコンソメスープの苦味を5点とし、苦味をまったく感じないものを1点、最も強く感じるものを7点とする7点評点法で行った。 Evaluation is 3 points for the bitterness of chicken consomme soup without potassium chloride, 5 points for the bitterness of chicken consomme soup with added potassium chloride, 1 point for no bitterness, 7 points for the strongest The 7-point scoring method was used.
7名のパネラーの評点の平均値を第8表に示す。
第8表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とガラクツロン酸とをアミノ−カルボニル反応させて得た粉末5を添加したチキンコンソメスープでは、食塩代替物として用いた塩化カリウムによる苦味が抑制されていた。 As shown in Table 8, in chicken consomme soup to which powder 5 obtained by subjecting a fraction of molecular weight 1000-5000 derived from separated defatted soy protein and galacturonic acid to amino-carbonyl reaction was added, chloride used as a salt substitute The bitterness due to potassium was suppressed.
(実施例9)
実施例4で得た分離脱脂大豆蛋白質由来の分子量1000〜5000の画分の粉末4gを、0.8gのデキストリン(パインデックス#4:松谷化学社)を含む水溶液100mlに溶解し、95℃で4時間反応させた。得られた反応液を限外ろ過(分画分子量1000の限外ろ過膜を使用)に供して分子量1000以上の画分を約2gのアミノ−カルボニル反応物6として得た。Example 9
4 g of the powder having a molecular weight of 1000 to 5000 derived from the separated defatted soybean protein obtained in Example 4 was dissolved in 100 ml of an aqueous solution containing 0.8 g of dextrin (Paindex # 4: Matsutani Chemical Co., Ltd.) at 95 ° C. The reaction was performed for 4 hours. The obtained reaction solution was subjected to ultrafiltration (using an ultrafiltration membrane having a molecular weight cut off of 1000) to obtain a fraction having a molecular weight of 1000 or more as about 2 g of amino-carbonyl reactant 6.
実施例3で調製しためんつゆ(減塩タイプ)100mlに、塩化カリウム、分子量1000〜5000の画分を凍結乾燥して得た粉末およびアミノ−カルボニル反応物6を、第9表に示す量となるように添加した。 The powder and amino-carbonyl reactant 6 obtained by freeze-drying potassium chloride, a fraction having a molecular weight of 1000 to 5000, in 100 ml of the soy sauce soy sauce (reduced salt type) prepared in Example 3 are as shown in Table 9. Was added as follows.
これらのめんつゆの苦味について、4名のトレーニングされたパネラーにより官能評価を行った。 About the bitter taste of these noodle soup, sensory evaluation was performed by four trained panelists.
評価は、塩化カリウムの入っていないめんつゆの苦味を3点、塩化カリウムを添加しためんつゆの苦味を5点とする5点評価法で行った。4名のパネラーの評点の平均値を第9表に示す。
第9表に示すとおり、分離脱脂大豆蛋白質由来の分子量1000〜5000の画分とデキストリンとをアミノ−カルボニル反応させて得られたアミノ−カルボニル反応物6を添加しためんつゆでは塩化カリウムによる苦味が抑制されていた。 As shown in Table 9, the amino-carbonyl reaction product 6 obtained by subjecting the fraction of molecular weight 1000-5000 derived from separated defatted soybean protein and dextrin to amino-carbonyl reaction is added, and bitterness due to potassium chloride is suppressed in soy sauce. It had been.
本発明は、塩化カリウム等の無機塩を食塩代替物、豆腐用凝固剤、かんすい、結着剤として使用する食品加工分野において利用できる。 INDUSTRIAL APPLICATION This invention can be utilized in the food processing field | area which uses inorganic salts, such as potassium chloride, as a salt substitute, a coagulant for tofu, kansui, and a binder.
本明細書で引用した全ての刊行物、特許及び特許出願をそのまま参考として本明細書に組み入れるものとする。 All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
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