JP2006158232A - Composition for improving taste of low-fat or fat-free dairy product - Google Patents
Composition for improving taste of low-fat or fat-free dairy product Download PDFInfo
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- JP2006158232A JP2006158232A JP2004350967A JP2004350967A JP2006158232A JP 2006158232 A JP2006158232 A JP 2006158232A JP 2004350967 A JP2004350967 A JP 2004350967A JP 2004350967 A JP2004350967 A JP 2004350967A JP 2006158232 A JP2006158232 A JP 2006158232A
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 title claims abstract description 12
- 235000020998 fat-free dairy product Nutrition 0.000 title abstract 3
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol 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]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims abstract description 27
- 229920000926 Galactomannan Polymers 0.000 claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 10
- 235000013365 dairy product Nutrition 0.000 claims description 19
- 235000013861 fat-free Nutrition 0.000 claims description 16
- 239000007857 degradation product Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 2
- 230000007515 enzymatic degradation Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 235000021243 milk fat Nutrition 0.000 description 8
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 6
- 229920001353 Dextrin Polymers 0.000 description 5
- 239000004375 Dextrin Substances 0.000 description 5
- 235000019425 dextrin Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 229920001202 Inulin Polymers 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 4
- 229940029339 inulin Drugs 0.000 description 4
- 235000020121 low-fat milk Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229920001100 Polydextrose Polymers 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013856 polydextrose Nutrition 0.000 description 3
- 239000001259 polydextrose Substances 0.000 description 3
- 229940035035 polydextrose Drugs 0.000 description 3
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 2
- 239000001904 Arabinogalactan Substances 0.000 description 2
- 229920000189 Arabinogalactan Polymers 0.000 description 2
- 241000228257 Aspergillus sp. Species 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 235000019312 arabinogalactan Nutrition 0.000 description 2
- 108010055059 beta-Mannosidase Proteins 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 125000000311 mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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](OC3[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-FSKGGBMCSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000001884 Cassia gum Substances 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 244000275012 Sesbania cannabina Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019318 cassia gum Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 108010071421 milk fat globule Proteins 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、低脂肪又は無脂肪乳製品の呈味改良組成物及びこれを配合した食品に関する。 The present invention relates to a taste-improving composition for low-fat or non-fat dairy products and a food containing the same.
近年では、商品の価値を決める要因として“おいしさ”が重要視されるようになったが、その一方で、“安価”や“低カロリー”といった、消費者の買い求め安さや健康への関心も高まりつつある。これら需要の拡大により、無脂肪、低脂肪といった乳脂肪含有量の少ない乳製品が増加したが、その味は非常に淡白で、水っぽく、コク味に欠けるものであり、消費者にとって決して満足できるものではなかった。乳製品のおいしさを決定する大きな指標の一つに、乳脂肪含有量が挙げられ、乳脂肪含有量と“コク”には密接な関係がある。このため、低カロリーであるために、乳脂肪含有量が低くありながら、コク味を有し、呈味ともに消費者の満足が得られる乳製品の開発が求められている。 In recent years, “taste” has become more important as a factor in determining the value of products, but on the other hand, consumers are also interested in cheaper purchases and health concerns such as “cheap” and “low calories”. It is growing. These growing demands have increased dairy products with low milk fat content, such as fat and low fat, but the taste is very pale, watery, lacking in richness, and never satisfied by consumers. It wasn't. One of the major indicators that determine the deliciousness of dairy products is milk fat content, which is closely related to milk fat content and richness. For this reason, since it is low-calorie, there is a demand for the development of a dairy product that has a rich taste and has a satisfying consumer taste and taste while having a low milk fat content.
これらの問題を解決するため、動物タンパク加水分解物を添加する方法（例えば特許文献１参照。）や、乳脂肪球皮膜成分を使用する方法（例えば特許文献２参照。）、水中油型乳化組成物に脂質蛋白質複合体を配合する方法（例えば特許文献３参照。）等も提案されているが、いずれも工程が多く、高価なものとなってしまう点や、応用できる食品が限られる点、さらにはその効果が十分ではない点から、消費者の要求を十分に満たしたものではなかった。 In order to solve these problems, a method of adding an animal protein hydrolyzate (see, for example, Patent Document 1), a method of using a milk fat globule film component (for example, see Patent Document 2), an oil-in-water emulsion composition A method of blending a lipid protein complex into a product (see, for example, Patent Document 3) has also been proposed, but all have many steps and are expensive, and limited foods can be applied. Furthermore, the effect was not sufficient, so it did not fully satisfy consumer demand.
従って、本発明の目的は安価で、なおかつ効果の高い低脂肪又は無脂肪乳製品の呈味改良用組成物を提供することにある。 Accordingly, an object of the present invention is to provide a composition for improving the taste of low-fat or non-fat dairy products that is inexpensive and highly effective.
本発明者らは、鋭意研究を重ねた結果、低脂肪又は無脂肪乳製品において水溶性食物繊維に優れた呈味改良効果があることを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have found that water-soluble dietary fiber has an excellent taste improving effect in low-fat or non-fat dairy products, and have completed the present invention.
本発明によれば、効果の高い低脂肪又は無脂肪乳製品の呈味改良用組成物を得ることができる。 According to the present invention, a highly effective composition for improving the taste of low-fat or non-fat dairy products can be obtained.
本願発明における水溶性食物繊維とは、特に限定されるものではないが、ガラクトマンナン、イヌリン、難消化性デキストリン、ポリデキストロース、アラビノガラクタン、水溶性ヘミセルロース、ペクチン、アルギン酸ナトリウム、グルコマンナン等が挙げられ、好ましくはガラクトマンナン、イヌリン、難消化性デキストリン、ポリデキストロース、水溶性ヘミセルロースが挙げられる。最も好ましくはガラクトマンナンである。ガラクトマンナンは実際に食品に添加する時の操作性の観点から、酵素分解物であることが望ましい。本発明に使用するガラクトマンナン分解物は、例えばグァーガム、ローカストビーンガム、タラガム、タマリンドガム、カシアガム、セスバニアガム等から選ばれる少なくとも1種又は2種以上から成り、好ましくは製法の容易さや原料確保の点からグァーガムを加水分解することによって得ることができる。加水分解の方法としては、酵分解法、酵素分解法等特に限定するものではないが、分解物の分子量が揃い易い点から酵素分解法が好ましい。酵素分解法に用いられる酵素は、マンノース直鎖を加水分解する酵素であれば市販のものでも天然由来のものでも特に限定されるものではないが、アスペルギルス属菌やリゾープス属菌等に由来するβ−マンナナーゼが好ましい。ガラクトマンナン分解物は酵素反応の時間を変えることによりマンノースの直鎖の鎖長、すなわち分子量を変化させることができるが、本発明に使用する目的ではマンノース直鎖の鎖長が３０〜２００単位の範囲内に８０％以上分布するものが良く、さらに好ましくは５０〜１５０単位の範囲内に８０％以上分布していることが望ましい。本発明におけるマンノース直鎖の鎖長とは、ガラクトマンナンの主鎖であるマンノースの結合している数を指し、その測定法は特に限定するものではないが、液体クロマトグラフ法等が用いられ、例えば分離された増粘多糖類を水に溶解しＴＯＳＯ８０３Ｄ型の高速液体クロマトグラフィー（ＨＰＬＣ）を用い、水を移動相にして、Ｇ３０００ＰＷのカラムにてゲル濾過を行い、示差屈折計にて検出することができる。この際にグルコース残基数が既知の直鎖デキストリン（グルコース残基数３０，１００，２００）を指標物質として測定することができ、これより３０〜２００単位の範囲に分布する割合を面積から算出できる。マンノースの鎖長が３０単位より短い場合は効果が低く、２００単位より長い場合は、高粘度となり食品に応用する上では好ましくない。本発明に使用するガラクトマンナン分解物の水溶液の粘度は特に限定するものではないが、例えば１０％水溶液の粘度は、Ｂ型粘度計２５℃、３０ｒｐｍの条件下で３０ｍＰａ・ｓ以下、好ましくは２０ｍＰａ・ｓ以下が望ましい。 The water-soluble dietary fiber in the present invention is not particularly limited, and examples thereof include galactomannan, inulin, indigestible dextrin, polydextrose, arabinogalactan, water-soluble hemicellulose, pectin, sodium alginate, glucomannan and the like. Preferably, galactomannan, inulin, indigestible dextrin, polydextrose, and water-soluble hemicellulose are used. Most preferred is galactomannan. Galactomannan is preferably an enzyme degradation product from the viewpoint of operability when actually added to food. The galactomannan degradation product used in the present invention is composed of at least one or two or more selected from, for example, guar gum, locust bean gum, tara gum, tamarind gum, cassia gum, sesbania gum, etc. It can be obtained by hydrolyzing guar gum from a point. The hydrolysis method is not particularly limited, such as an enzymatic decomposition method or an enzymatic decomposition method, but the enzymatic decomposition method is preferred from the viewpoint that the molecular weight of the decomposed products is easily uniform. The enzyme used in the enzymatic degradation method is not particularly limited as long as it is an enzyme that hydrolyzes mannose straight chain, and it is not particularly limited, but it may be β derived from Aspergillus or Rhizopus. -Mannanase is preferred. Although the galactomannan degradation product can change the linear chain length of mannose, that is, the molecular weight, by changing the time of the enzyme reaction, the chain length of the mannose linear chain is 30 to 200 units for the purpose of the present invention. It is preferable that 80% or more is distributed within the range, and more preferably 80% or more is distributed within the range of 50 to 150 units. The chain length of the mannose straight chain in the present invention refers to the number of mannose that is the main chain of galactomannan, and its measurement method is not particularly limited, but liquid chromatography method and the like are used. For example, the separated thickening polysaccharide is dissolved in water, and using TOSO803D type high performance liquid chromatography (HPLC), water is used as a mobile phase, gel filtration is performed on a G3000PW column, and detection is performed with a differential refractometer. be able to. At this time, linear dextrin having a known number of glucose residues (number of glucose residues 30, 100, 200) can be measured as an indicator substance, and from this, the proportion distributed in the range of 30 to 200 units is calculated from the area. it can. When the chain length of mannose is shorter than 30 units, the effect is low, and when it is longer than 200 units, the viscosity becomes high and it is not preferable for application to foods. The viscosity of the aqueous solution of the galactomannan decomposition product used in the present invention is not particularly limited. For example, the viscosity of a 10% aqueous solution is 30 mPa · s or less, preferably 20 mPas under the conditions of a B-type viscometer at 25 ° C. and 30 rpm.・ S or less is desirable.
本願発明における呈味改善組成物の添加量としては、乳製品の種類によっても異なるため、特に限定されるものではないが、０．５〜５．０重量パーセント、さらに好ましくは０．８〜３．０重量パーセント、最も好ましくは１．０〜１．５重量パーセントの添加において効果を発揮できる。添加量が０．５重量パーセント未満では所望する呈味改良効果が期待できず、逆に、添加量が５．０重量パーセントを超えると、乳製品の種類や、製品の乳脂肪含有量よってはコク味が強くなりすぎることから、好ましい呈味が得られない場合がある。従って、添加量は乳製品の種類、乳脂肪含有量の違い、その他の添加成分等に応じ、適宜選択決定することが望ましい。 The addition amount of the taste improving composition in the present invention is not particularly limited because it varies depending on the type of dairy product, but is preferably 0.5 to 5.0 weight percent, more preferably 0.8 to 3 The effect can be exerted at an addition of 0.0 weight percent, most preferably 1.0 to 1.5 weight percent. If the addition amount is less than 0.5 weight percent, the desired taste improving effect cannot be expected. Conversely, if the addition amount exceeds 5.0 weight percent, depending on the type of dairy product and the milk fat content of the product, Since the rich taste becomes too strong, a preferable taste may not be obtained. Accordingly, it is desirable to select and determine the addition amount as appropriate according to the type of dairy product, the difference in milk fat content, other additive components, and the like.
本願発明における低脂肪又は無脂肪の乳製品とは、乳脂肪分が１．５％以下の乳製品を指す。 The low-fat or non-fat dairy product in the present invention refers to a dairy product having a milk fat content of 1.5% or less.
本願発明における呈味改善とは、特に限定されるものではないが、例としては乳脂肪含有量の高い乳製品が有するコク味の付与が挙げられる。 The taste improvement in the present invention is not particularly limited, but examples thereof include imparting the rich taste of dairy products having a high milk fat content.
本願発明における低脂肪あるいは無脂肪乳製品の呈味改善効果が期待できるものとしては、特に限定されるものではないが、牛乳、ヨーグルト、クリーム、アイスクリーム類、脱脂粉乳、乳酸菌飲料などが挙げられる。好ましくは例として、低脂肪牛乳、無脂肪牛乳、低脂肪ヨーグルト、無脂肪ヨーグルトなどが挙げられる。 The taste-improving effect of the low-fat or non-fat dairy product in the present invention is not particularly limited, and examples include milk, yogurt, cream, ice cream, skim milk powder, and lactic acid bacteria beverages. . Preferred examples include low-fat milk, non-fat milk, low-fat yogurt, non-fat yogurt and the like.
以下に実施例を挙げて本発明を詳細に説明するが、本発明は実施例により限定されるものではない。 EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the examples.
（実施例１）
水９００ｇにクエン酸を用いてｐＨを３．０に調整した。これにアスペルギルス属菌由来のβ−マンナナーゼ０．２gとグァーガム粉末１００gを添加混合して４０〜４５℃で２４時間酵素を作用させた。濾過分離して不溶物を除去して得られた透明な溶液を減圧濃縮した後、噴霧乾燥し、ガラクトマンナン分解物の白色粉末６５ｇを得た。酵素重量法に従う水溶性食物繊維含有量は８０％であった。また、固定相として、カラムにＧ３０００ＰＷ（東ソー株式会社製）を用いて高速液体クロマトグラフィーで測定した結果、該ガラクトマンナン糖鎖の８０％以上はマンノース鎖長が５０〜１５０単位の範囲内に包含されていた。さらに得たれたガラクトマンナン分解物の１０％水溶液を調製し、２５℃、３０ｒｐｍにて粘度を測定したところ、１５ｍＰａ・ｓであった。
Example 1
The pH was adjusted to 3.0 using citric acid in 900 g of water. To this, 0.2 g of β-mannanase derived from Aspergillus sp. And 100 g of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. The transparent solution obtained by filtering and removing insolubles was concentrated under reduced pressure, and then spray-dried to obtain 65 g of white powder of galactomannan decomposition product. The water-soluble dietary fiber content according to the enzyme gravimetric method was 80%. Moreover, as a stationary phase, as a result of measuring by high performance liquid chromatography using G3000PW (made by Tosoh Corporation) as a column, 80% or more of the galactomannan sugar chain is included in the range of 50 to 150 units of mannose chain length. It had been. Further, a 10% aqueous solution of the obtained galactomannan degradation product was prepared, and its viscosity was measured at 25 ° C. and 30 rpm, and it was 15 mPa · s.
（実施例２）
水９００ｇにクエン酸を用いてｐＨを３．０に調整した。これにアスペルギルス属菌由来のβ−マンナナーゼ０．２gとグァーガム粉末１００gを添加混合して４０〜４５℃で４８時間酵素を作用させた。以下は実施例１と同様の方法でマンノース直鎖の短いガラクトマンナン分解物を調製した。該ガラクトマンナン糖鎖の８０％以上はマンノース鎖長が２〜２０単位の範囲内に包含されていた。さらに得られたガラクトマンナン分解物の１０％水溶液を調製し、２５℃、３０ｒｐｍにて粘度を測定したところ、３ｍＰａ・ｓであった。
(Example 2)
The pH was adjusted to 3.0 using citric acid in 900 g of water. To this, 0.2 g of β-mannanase derived from Aspergillus sp. And 100 g of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 48 hours. A mannose linear short galactomannan degradation product was prepared in the same manner as in Example 1 below. More than 80% of the galactomannan sugar chain was included in the range of 2 to 20 units in mannose chain length. Further, a 10% aqueous solution of the obtained galactomannan degradation product was prepared, and its viscosity was measured at 25 ° C. and 30 rpm, and it was 3 mPa · s.
（試験例１）
水溶性食物繊維として実施例１で得られたガラクトマンナン分解物を表１に示す割合で市販の無脂肪ヨーグルトに添加した。また、比較対照としてガラクトマンナン分解物を添加しない無添加区を用い、３０名のパネラーにより、各サンプル（添加区）と無添加区のコク味の付与に関する比較官能試験を行い、支持したものの人数を下記の表１に示した。
(Test Example 1)
As a water-soluble dietary fiber, the galactomannan degradation product obtained in Example 1 was added to commercially available non-fat yogurt at the ratio shown in Table 1. In addition, using the non-added group to which the galactomannan degradation product was not added as a comparative control, the panelists of 30 persons conducted a comparative sensory test on imparting the rich taste of each sample (added group) and the non-added group, and the number of people supported Is shown in Table 1 below.
表１の結果により明らかなように、ガラクトマンナン分解物を添加することで、コク味の改善効果が見られた。また、その効果はガラクトマンナン分解物の添加量が１．０重量パーセントから１．５重量パーセントにおいて最大の効果が得られた。 As is clear from the results in Table 1, the effect of improving body taste was observed by adding a galactomannan degradation product. In addition, the maximum effect was obtained when the addition amount of the galactomannan decomposition product was 1.0 to 1.5 weight percent.
（試験例２）
市販の無脂肪ヨーグルト１００ｇに、水溶性食物繊維として表２に示すように実施例１で得られたガラクトマンナン分解物と、実施例２で得られたガラクトマンナン分解物、ガラクトマンナン未分解物、イヌリン、難消化性デキストリン、ポリデキストロース、アラビノガラクタンを１．５ｇずつ添加し、官能試験用ヨーグルトを調製した。比較対照として、無添加品を用い、３０名のパネラーにより、各サンプル(添加区)と無添加区のコク味の付与に関する比較官能試験を行い、支持したものの人数を下記の表２に示した。
(Test Example 2)
To 100 g of commercially available non-fat yogurt, as shown in Table 2, as a water-soluble dietary fiber, the galactomannan degradation product obtained in Example 1, the galactomannan degradation product obtained in Example 2, and the galactomannan undegraded product, 1.5 g each of inulin, indigestible dextrin, polydextrose, and arabinogalactan were added to prepare a yoghurt for sensory test. As a comparative control, an additive-free product was used by 30 panelists to conduct a comparative sensory test on imparting the rich taste of each sample (added group) and the non-added group, and the number of those supported was shown in Table 2 below. .
表２の結果より、無脂肪ヨーグルトに表２に示した水溶性食物繊維を添加することで、明らかにそのコク味が改善された。 From the results shown in Table 2, the rich taste was clearly improved by adding the water-soluble dietary fiber shown in Table 2 to the non-fat yogurt.
（試験例３）
市販の低脂肪牛乳１００ｇに、表３に示す割合でガラクトマンナン分解物、ガラクトマンナン未分解物、イヌリン、難消化性デキストリンを１．０ｇずつ添加し、官能試験用低脂肪牛乳を調製した。比較対照として、無添加品を用意し、３０名のパネラーにより、各サンプル(添加区)と無添加区のコク味の付与に関する比較官能試験を行い、支持したものの人数を下記の表３に示した。
(Test Example 3)
1.0 g of galactomannan degradation product, galactomannan undegraded product, inulin, and indigestible dextrin were added to 100 g of commercially available low-fat milk in the proportions shown in Table 3 to prepare low-fat milk for sensory tests. As a comparative control, an additive-free product was prepared, and 30 panelists conducted a comparative sensory test on imparting the rich taste of each sample (addition group) and the additive-free group, and the number of those supported was shown in Table 3 below. It was.
表３の結果より、低脂肪牛乳に表３に示した水溶性食物繊維を添加することで、明らかにそのコク味が改善された。 From the results in Table 3, the rich taste was clearly improved by adding the water-soluble dietary fiber shown in Table 3 to low-fat milk.
脂肪含有量が少なく、水っぽくコク味に欠ける乳製品において、本発明品は高い改善効果を示す。またガラクトマンナン分解物そのものは呈味において無味、無臭、色調においては無色、透明であり、かつ極めて低粘性であるため、本来の味を損なうことなくコク味の改善された低脂肪又は無脂肪乳製品を提供することができる。さらに、応用できる飲食品が限定されないため、幅広い範囲で利用が可能である。 The product of the present invention shows a high improvement effect in a dairy product having a low fat content and lacking in water and richness. In addition, the galactomannan degradation product itself is tasteless, odorless, colorless and transparent in color, and extremely low viscosity. Therefore, the low-fat or non-fat milk with improved richness without sacrificing the original taste. Products can be provided. Furthermore, since the food and drink which can be applied is not limited, it can be used in a wide range.
Claims (4)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8399417B2 (en) | 2007-05-08 | 2013-03-19 | Ajinomoto Co., Inc. | Food |
| US8420144B2 (en) | 2005-11-09 | 2013-04-16 | Ajinomoto Co., Inc. | Kokumi-imparting agent, method of using, and compositions containing same |
| JP5816762B1 (en) * | 2014-06-27 | 2015-11-18 | 花王株式会社 | Solid composition |
| US9395376B2 (en) | 2005-11-09 | 2016-07-19 | Ajinomoto Co., Inc. | Kokumi-imparting agent |
| JP2016182049A (en) * | 2015-03-25 | 2016-10-20 | フジッコ株式会社 | Composition for accelerating fermentation of soybean milk, and method for manufacturing fermented product of soybean milk |
| JP2019129745A (en) * | 2018-01-30 | 2019-08-08 | 味の素株式会社 | Rich taste imparting composition |
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | A kind of high-protein low-fat liquid dairy product and preparation method thereof |
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2004
- 2004-12-03 JP JP2004350967A patent/JP2006158232A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8420144B2 (en) | 2005-11-09 | 2013-04-16 | Ajinomoto Co., Inc. | Kokumi-imparting agent, method of using, and compositions containing same |
| US9395376B2 (en) | 2005-11-09 | 2016-07-19 | Ajinomoto Co., Inc. | Kokumi-imparting agent |
| US8399417B2 (en) | 2007-05-08 | 2013-03-19 | Ajinomoto Co., Inc. | Food |
| JP5816762B1 (en) * | 2014-06-27 | 2015-11-18 | 花王株式会社 | Solid composition |
| WO2015198482A1 (en) * | 2014-06-27 | 2015-12-30 | 花王株式会社 | Solid composition |
| US9956246B2 (en) | 2014-06-27 | 2018-05-01 | Kao Corporation | Solid ingestible composition comprising a fat globule membrane component and water-soluble dietary fiber |
| JP2016182049A (en) * | 2015-03-25 | 2016-10-20 | フジッコ株式会社 | Composition for accelerating fermentation of soybean milk, and method for manufacturing fermented product of soybean milk |
| JP2019129745A (en) * | 2018-01-30 | 2019-08-08 | 味の素株式会社 | Rich taste imparting composition |
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | A kind of high-protein low-fat liquid dairy product and preparation method thereof |
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