JP4287620B2 - Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. - Google Patents
Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. Download PDFInfo
- Publication number
- JP4287620B2 JP4287620B2 JP2002160861A JP2002160861A JP4287620B2 JP 4287620 B2 JP4287620 B2 JP 4287620B2 JP 2002160861 A JP2002160861 A JP 2002160861A JP 2002160861 A JP2002160861 A JP 2002160861A JP 4287620 B2 JP4287620 B2 JP 4287620B2
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- Prior art keywords
- taste
- taste modifier
- modifier
- palatinose
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020383 bitter gourd juice Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000001460 carbon-13 nuclear magnetic resonance spectrum Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000000262 chemical ionisation mass spectrometry Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000008368 mint flavor Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000002939 palatinoses Chemical class 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000425 proton nuclear magnetic resonance spectrum Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000080 wetting agent Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、パラチノースを１４０℃から２００℃の温度まで加熱することにより得られるパラチノースの加熱物を有効成分とする呈味改質剤及びその呈味改質剤を用いた飲食品、エキス、医薬品並びに口腔用組成物に関するものである。
【０００２】
【従来の技術】
飲食品は人の生命を維持する目的はもちろんではあるが、呈味を楽しむ（味わう）ものである。また、近年は飲食品の機能として人の健康を維持するものが注目されている。しかしながら、飲食品には人によっては好ましくない呈味をもったものも存在し、更に、機能・効能成分を濃縮したエキス、医薬品並びに口腔用組成物の多くは、その効能成分の呈味が好ましくないため摂取し難いものが多く存在している。そのため、これまでにこの好ましくない呈味を改善する試みが多く試されてきた。
【０００３】
飲食品、エキス、医薬品並びに口腔用組成物の呈味を改善する試みは大きく二つに分類される。一つは、対象品に対し、より強い呈味をもった添加物（調味料・甘味料・香料等）を加え好ましくない呈味をマスキングする試みである。もう一つは、対象品に組織を改質する添加物（乳化剤・脂質・糖質・タンパク質・ペプチド等）を加える試みである。乳化剤は、好ましくない呈味の原因となる物質を乳化剤が形成するコロイド粒子の中に取り込み、人の感覚器官に直接接しないようにする働きがある。脂質は、乳化剤同様脂質の形成する脂質粒子中に好ましくない呈味の原因となる物質を取り込み、人の感覚器官に直接接しないようにする働きがある。多糖類をはじめとする糖質は、対象品の粘性を高め、好ましくない呈味の原因物質の運動性を低下させ人の感覚器官に接する確率を低下させ、またその原因物質の周辺に偏在し人の感覚器官と原因物質が接するのを妨げる効果がある。タンパク質・ペプチドは、糖質と同様な効果があるといわれている。
【０００４】
しかしながら、乳化剤・脂質・糖質・タンパク質・ペプチド等の呈味改質剤は、それら自身に味・臭いがあること、また高価であること等から十分な効果を得るためには使用限度がある。
【０００５】
また、パラチノースを加熱して得られる加工食品としては、キャンディやカラメルがあり、さらにパラチノースを加熱して得られる加熱物中に消臭効果をもった化合物の生成が認められ、ニンニク臭、アンモニア臭、たばこ臭等の好ましくない臭いに対し低減効果が確認されている（特開２００１−５２１号公報）が、これらパラチノースの加熱物が呈味を改質することについてはこれまでに認められていない。
【０００６】
さらに、カラメルにいたっては、そのもの自身の味・臭いが対象となる飲食品、エキス、医薬品並びに口腔用組成物に影響を及ぼしてしまう。
【０００７】
【発明が解決しようとする課題】
そこで、本発明は上記問題点を解決し、安全で味・臭いの少ない、安価な呈味改質剤の開発及びその呈味改質剤を用いて飲食品、エキス、医薬品並びに口腔用組成物の呈味を改質することを目的としている。
【０００８】
【課題を解決するための手段】
本発明者等は上記課題を解決するため鋭意検討を行った結果、パラチノースを１４０℃から２００℃の温度まで加熱することにより得られるパラチノースの加熱物に呈味改質効果があることを見出した。
【０００９】
本発明者等はまた、上記パラチノースの加熱物中の活性物質を特定した結果、下記構造式Ｉで表される5-[(α-D-グルコピラノシルオキシ)メチル]-2-フランカルボキサルデヒド：
【００１０】
【化２】
に最も強い呈味改質効果があることを見出し、本発明を完成させた。
【００１１】
即ち、本願の第１の発明は、パラチノースと、パラチノースに対して１０〜３０重量％の水とのみからなる水溶液を１４０℃〜２００℃まで１０分〜２時間煮詰めることにより得られるパラチノース熱分解物である、下記構造式Ｉで表される５−［（α−Ｄ−グルコピラノシルオキシ）メチル］−２−フランカルボキサルデヒド：
【化３】
を有効成分とする、苦味、渋み、収斂味、甘み、辛み、酸味、雑味、後味、魚の風味、アスパルテームの後味、糖アルコールの味質、チアミンの風味からなる味質に対しての、および舌に感じるタバコの刺激に対しての喫煙補助としての呈味改質剤であり、本願の第２の発明は、上記呈味改質剤を含有する植物エキスであり、また更に本願の第３の発明は上記呈味改質剤を含有する医薬品である。
【００１２】
【発明の実施の形態】
本発明の呈味改質剤の原料はパラチノースである。パラチノースは他にイソマルチュロースとも呼ばれている。パラチノースはスクロースに転移酵素を作用させることにより生成する二糖である。スクロースはグルコースとフラクトースがα-１,２結合したものであり、この結合が酵素によりα-１,６結合に転移したものがパラチノースである。
【００１３】
本発明の呈味改質剤の調製方法は、パラチノースを原料としたキャンディの製造方法と類似しているが、加熱処理条件が異なるため、キャンディ製造において本発明の温度範囲を適応させると着色してしまいキャンディとしての商品価値が低下する。したがってキャンディ製造では着色、更に糖の分解による甘味の減少を抑制するために低温で加熱処理を行うか、減圧加熱することにより更に低温で処理されている。また、カラメルにおいては、加熱処理の際、より高温で処理するとともにカラメル化を促進させるために触媒として酸・アルカリを加え調製される。
【００１４】
本発明の呈味改質剤の加熱条件は、上記キャンディ製造条件（１２０℃〜１４０℃程度）とカラメル製造条件（２００℃以上）の間に位置し、これまでに検討されたことが無い。呈味改善効果をもつ本発明の呈味改質剤の好ましい調製条件は、煮詰め仕上がり温度が常圧下で１４０℃から２００℃の温度であるが、より好ましくは１５０℃から１８０℃である。尚、加圧、減圧、加熱時間等の組み合わせにより、常圧下で調製される本発明の呈味改質剤と同等の物質が得られればその調製条件はこの限りではない。
【００１５】
本発明の呈味改質剤を調製する際に均一に加熱するためには、適当量の水が有効であり、加水しないと熱伝導効率が悪く均一な呈味改質剤を得ることが難しく、多量に加えると加熱時間が長くなり経済的でないため、パラチノースに対し３０％から１０％が好ましい。しかしながら、上記記載の加水量の条件範囲以外であっても、高効率、また均一に加熱処理することができる装置（減圧加熱釜、エクストルーダー等）を用いることにより本発明の呈味改質剤と同等の物質を得ることができれば、加水量はこの限りではない。
【００１６】
加熱時間については、加熱温度、仕込量、加水量、圧力、火力等の組み合わせにより厳密には規定することは困難であるが、目的とするパラチノース加熱物が得られれば適宜選択することができ、比較的低温では長時間の加熱が必要となり、高温では短時間でパラチノース加熱物を調製することができる。好ましくは、１０分から２時間の範囲で行なうことが良く、カラメル様味、臭いの生成が目立つようになる時間、すなわち２時間を越える時間では本発明の目的には適さない物質が生成する傾向となる。例えば、１４Kgのパラチノースに３Kgの水を加えたものを常圧下で１７０℃まで煮詰める場合は、キャンディ調製用の直火式煮詰め装置を用いると約２６分を必要とする。また、８Kgのパラチノースに１．７Kgの水を加えたものを常圧下で１７０℃まで煮詰める場合は、業務用ガスコンロを用いると約４５分を必要とする。
【００１７】
なお、本発明のパラチノースを加熱処理して得られる呈味改質剤については、これまでに報告・検討されていない。また、パラチノース加熱物中の活性物質を、各種精製手段、例えばカラムクロマトグラフィ、溶媒抽出等により、呈味改質成分を精製・濃縮して利用することも可能である。
【００１８】
本発明者等は、パラチノースの加熱物に含まれている呈味改質活性を有する成分について研究をさらに進めたところ、化合物としてパラチノースの加熱分解物である5-[(α-D-グルコピラノシルオキシ)メチル]-2-フランカルボキサルデヒド（以下ＧＭＦと略す）が、強い呈味改質効果を有することを見出した。
【００１９】
ＧＭＦは、高速液体クロマトグラフィにおいて以下の条件でパラチノースの加熱物を分析すると、２０．６３分に溶出される化合物である。
【００２０】
高速液体クロマトグラフィ条件
カラム：Senshu Pak. PEGASIL ODS (４．６φ×２５０mm)
カラム温度：４０℃
溶出液：水
溶出速度：０．５ml/min.
検出器：UV検出器（２８０nm）
化合物ＧＭＦの構造式、化学式および特徴的スペクトルデータを以下に示す。
【００２１】
【化４】
化学式：C12H16O8
1H-NMRスペクトル(δ)：9.49(1H, s)，7.32(1H, d, J=3.6 Hz), 6.65(1H, d, J=3.6 Hz)
13C-NMRスペクトル(δ)：179.6, 159.5, 154.2, 124.4, 113.0
MSスペクトル(CI-MS)：289 m/z(M+1)
本発明のＧＭＦは、上記したようにパラチノースを加熱し、液体クロマトグラフィにより調製することができるが、この方法にこだわることなくパラチノースを加熱する以外の他の方法によって調製されたＧＭＦであっても何ら差し障りはない。
【００２２】
本発明の呈味改質剤、すなわちパラチノースの加熱物、パラチノースの加熱物より呈味改質成分を精製・濃縮したもの、さらに化合物ＧＭＦは、そのまま直接使用してもよいが、一般には適当な液体担体に溶解するか若しくは分散させ、または適当な粉末或いは固体担体と混合するか若しくはこれに吸着、含浸させ、所要の場合にはさらにこれらに乳化剤、分散剤、懸濁剤、展着剤、浸透剤、湿潤剤、安定剤等を添加し、乳剤、油剤、水和剤、粉剤、錠剤、スプレー剤、固形剤等の製剤として使用される。
【００２３】
また、本発明の呈味改質剤は、味・臭いがほとんど無いため、飲食品、エキス、医薬品並びに口腔用組成物に対し味・臭いを付与することなく、それらの青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等の好ましくない呈味を改善するという呈味の改質効果が得られる。また本発明の呈味改質剤は、食品本来の物性を損なうことなく対象となる飲食品、エキス、医薬品、並びに口腔用組成物に十分量添加することが可能である。
【００２４】
上記本発明の呈味改質剤は、飲食品に用いることにより、その飲食品がもっている好ましくない呈味を改質することができる。例えば、紅茶飲料、ココア飲料、緑茶飲料、ほうじ茶飲料、コーヒー飲料、豆乳、青汁、野菜ジュース、果汁飲料、コラーゲン飲料、チューインガム、キャンディ、ビスケット、ケーキ、チョコレート、アイスクリーム、キムチ、ヨーグルト、納豆、米飯、ハンバーグ、魚、甲殻類、ワサビ、カラシ、唐辛子、餡、塩、食酢、糖アルコール、人工甘味料、乳化材、保存剤、着色料、香料等の好ましくない呈味を改質する効果がある。
【００２５】
また、上記本発明の呈味改質剤は、一般食品、健康食品、医薬品等に配合されているエキスに用いることにより、そのエキスがもっている好ましくない呈味を改質することができる。例えば、朝鮮人参エキス、イチョウ葉エキス、ポリフェノールエキス等の好ましくない呈味を改質する効果がある。
【００２６】
さらに、上記本発明の呈味改質剤は、医薬品に用いることにより、その医薬品がもっている好ましくない呈味を改質することができる。例えば、胃腸薬、カフェイン、タンニン酸、ナリンギン、アスコルビン酸、塩酸チアミン、グリシン等の好ましくない呈味を改質する効果がある。
【００２７】
さらにまた、上記本発明の呈味改質剤は、口腔用組成物に用いることにより、その口腔用組成物がもっている好ましくない呈味を改質することができる。例えば、歯磨剤、洗口剤等の好ましくない呈味を改質する効果があり、喫煙補助剤として用いることにより煙草の呈味改質効果もある。
【００２８】
【実施例】
本発明のパラチノースを加熱して得られる呈味改質剤及びそれを用いた飲食品、エキス、医薬品並びに口腔用組成物の実施例、比較例を以下に示すが、本発明はこれに限定されるものではない。
【００２９】
〔実施例１〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１４０℃になるまで２２分間煮詰め呈味改質剤とした。
【００３０】
〔実施例２〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１５０℃になるまで２４分間煮詰め呈味改質剤とした。
【００３１】
〔実施例３〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１６０℃になるまで２５分間煮詰め呈味改質剤とした。
【００３２】
〔実施例４〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１７０℃になるまで２６分間煮詰め呈味改質剤とした。
【００３３】
〔実施例５〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１８０℃になるまで２７分間煮詰め呈味改質剤とした。
【００３４】
〔実施例６〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１９０℃になるまで２８分間煮詰め呈味改質剤とした。
【００３５】
〔実施例７〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が２００℃になるまで２９分間煮詰め呈味改質剤とした。
【００３６】
〔比較例１〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が１３０℃になるまで２０分間煮詰め呈味改質剤とした。
【００３７】
〔比較例２〕
直火式煮詰め釜にパラチノース１４kg、水３kgを入れ、温度が２１０℃になるまで３０分間煮詰め呈味改質剤とした。
【００３８】
〔実施例８〕
実施例４のパラチノース加熱物５０ｇをシリカゲルカラムを使用してクロロホルム：メタノール＝４：１の溶媒３０００mlで溶出させ、さらに１：１の溶媒５０００mlで溶出させ、後者の溶出液を濃縮してパラチノース加熱物粗精製物１７ｇを得た。
【００３９】
〔実施例９〕
実施例８のパラチノース加熱物粗精製物を水溶液とし、以下のＨＰＬＣ分取条件で９．２分に溶出される化合物を分取し乾燥させて化合物ＧＭＦを得た。
【００４０】
高速液体クロマトグラフィ条件
カラム：Senshu Pak. ODS 5251-SH (２０φ×２５０mm)
カラム温度：室温
溶出液：２０％ メタノール水溶液
溶出速度：１０．０ml/min.
検出器：UV検出器（２８０nm）
〔実施例１０〕紅茶飲料
紅茶葉６ｇに沸騰水５００mlを入れ３分間抽出したものに、実施例１〜７及び比較例１〜２記載の方法で処理した呈味改質剤をそれぞれ０．２％になるように加えパネラー１０人で官能評価した。官能評価は以下の表１に示した方法で行った。結果を表２に示した。
【００４１】
【表１】
【００４２】
【表２】
仕上げ温度１６０〜１８０℃で調製された呈味改質剤は、紅茶に対し呈味の改質効果が認められた。仕上げ温度２００℃を越える温度では呈味改質剤の風味が紅茶に影響を及ぼし高い評価は得られなかった。
【００４３】
〔実施例１１〕ココア飲料
ココアパウダーを沸騰水に４％になるように加え、実施例４の呈味改質剤を０．０５、０．１、０．２、０４、０．８％になるように加えココア飲料とし、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３に示した。
【００４４】
【表３】
実施例４の呈味改質剤の添加量０．１〜０．４％ではココア飲料の呈味改質効果が認められたが、０．８％添加ではココア自体の風味が減少し他の添加品に比べ評価が低くなった。
【００４５】
〔実施例１２〕緑茶飲料
緑茶葉６gに沸騰水５００mlを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４に示した。
【００４６】
【表４】
実施例４の呈味改質剤は、緑茶飲料に対しその呈味改質効果が認められた。
【００４７】
〔実施例１３〕ほうじ茶飲料
ほうじ茶葉６gに沸騰水５００mlを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表５に示した。
【００４８】
【表５】
実施例４の呈味改質剤は、ほうじ茶飲料に対しその呈味改質効果が認められた。
【００４９】
〔実施例１４〕烏龍茶飲料
烏龍茶葉６gに沸騰水５００mlを入れ３分間抽出したものに、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表６に示した。
【００５０】
【表６】
実施例４の呈味改質剤は、烏龍茶飲料に対しその呈味改質効果が認められた。
【００５１】
〔実施例１５〕コーヒー飲料
粉末レギュラーコーヒー１０gを沸騰水５００mlでドリップしコーヒー飲料とし、実施例４記載の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表７に示した。
【００５２】
【表７】
実施例４の呈味改質剤は、コーヒー飲料に対しその呈味改質効果が認められた。
【００５３】
〔実施例１６〕豆乳
豆乳に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表８に示した。
【００５４】
【表８】
実施例４の呈味改質剤は、豆乳に対しその呈味改質効果が認められた。
【００５５】
〔実施例１７〕青汁
市販青汁に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表９に示した。
【００５６】
【表９】
実施例４の呈味改質剤は、青汁に対しその呈味改質効果が認められた。また、生セロリ、ゴーヤ５０％ジュースにおいても同様の傾向が認められた。
【００５７】
〔実施例１８〕グレープフルーツ果汁飲料
生グレープフルーツより調製した１００％グレープフルーツ果汁飲料に実施例４の呈味改質剤を０．２％になるよう加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１０に示した。
【００５８】
【表１０】
実施例４の呈味改質剤は、グレープフルーツ果汁飲料に対しその呈味改質効果が認められた。
【００５９】
〔実施例１９〕コラーゲン飲料
市販コラーゲンペプチドを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加えコラーゲン飲料とした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１１に示した。
【００６０】
【表１１】
実施例４の呈味改質剤は、コラーゲン飲料に対しその呈味改質効果が認められた。
【００６１】
〔実施例２０〕濃縮還元オレンジジュース
市販の濃縮還元オレンジジュースに実施例４の呈味改質剤を０．２％になるように加えた。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１２に示した。
【００６２】
【表１２】
実施例４の呈味改質剤は、濃縮還元オレンジジュースに対しその呈味改質効果が認められた。
【００６３】
〔実施例２１〕チューインガム
砂糖６０部、ガムベース１７部、水飴１０部、ブドウ糖１０部、グリセリン２部、ミント香料１部に実施例４の呈味改質剤を０．２％になるように加えガムミキサーで混練しチューインガムとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１３に示した。
【００６４】
【表１３】
実施例４の呈味改質剤は、チューインガムに対しその呈味改質効果が認められた。
【００６５】
〔実施例２２〕シューガーレスハードキャンディ
マルチトール５０部、水添デキストリン４９．６部、水３０部、香料０．２、実施例４の呈味改質剤０．２部を１３５℃まで煮詰めスタンピング成形によりハードキャンディとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１４に示した。
【００６６】
【表１４】
実施例４の呈味改質剤は、ハードキャンディに対しその呈味改質効果が認められた。また、キシリトール等他の糖アルコール及び糖質を主原料としたハードキャンディにおいても同様の効果が認められた。
【００６７】
〔実施例２３〕グミキャンディ
豚皮粉末ゼラチン２５部に熱湯５０部を加えゼラチン溶液を調製し、砂糖８０部を実施例４の呈味改質剤が仕上がり固形分に足し０．２％になるようにした水溶液４０部に溶解した後に水飴８０部を加え１１６℃まで加熱攪拌し、７０℃まで冷却した後にゼラチン溶液を加え、スターチモールドに分注し成形しグミキャンディとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１５に示した。
【００６８】
【表１５】
実施例４の呈味改質剤は、グミキャンディに対しその呈味改質効果が認められた。
【００６９】
〔実施例２４〕ハードビスケット
小麦粉（薄力粉）１００部、砂糖２５部、バター１５部、実施例４の呈味改質剤２部、ソーダ０．５部、アンモニア０．５部、バニラ香料０．０２部、水２５部の配合で常法に従いハードビスケットとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１６に示した。
【００７０】
【表１６】
実施例４の呈味改質剤は、ハードビスケットに対しその呈味改質効果が認められた。
【００７１】
〔実施例２５〕スポンジケーキ
小麦粉（薄力粉）１００部、卵１００部、砂糖１００部の配合で常法に従いスポンジケーキを調製した。実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１７に示した。
【００７２】
【表１７】
実施例４の呈味改質剤は、スポンジケーキに対しその呈味改質効果が認められた。
【００７３】
〔実施例２６〕チョコレート
カカオマス５０部、ココアバター１０部、砂糖４０部、レシチン０．３部、バニラ０．１部に実施例４の呈味改質剤を０．２％になるように加え、常法に従いビターチョコレートとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１８に示した。
【００７４】
【表１８】
実施例４の呈味改質剤は、チョコレートに対し、その呈味改質効果が認められた。
【００７５】
〔実施例２７〕ラクトアイスクリーム
砂糖１２部、植物性油脂５部、脱脂粉乳６部、水飴５部、増粘多糖類０．５部、乳化剤０．１部、バニラ香料０．１部、水７５部に実施例４の呈味改質剤を０．２％になるように加え、常法に従いラクトアイスクリームとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表１９に示した。
【００７６】
【表１９】
実施例４の呈味改質剤は、アイスクリームに対しその呈味改質効果が認められた。
【００７７】
〔実施例２８〕キムチ
市販のキムチに０．２％になるように実施例４の呈味改質剤を加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２０に示した。
【００７８】
【表２０】
実施例４の呈味改質剤は、キムチに対しその呈味改質効果が認められた。
【００７９】
〔実施例２９〕ヨーグルト
プレーンタイプヨーグルトに実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２１に示した。
【００８０】
【表２１】
実施例４の呈味改質剤は、ヨーグルトに対しその呈味改質効果が認められた。
【００８１】
〔実施例３０〕納豆
市販の納豆に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２２に示した。
【００８２】
【表２２】
実施例４の呈味改質剤は、納豆に対しその呈味改質効果が認められた。
【００８３】
〔実施例３１〕米飯
研いでいない米４００gに実施例４の呈味改質剤を２g加えた水６００gを加え、２０分間静置した後に家庭用炊飯器を用い炊飯し米飯とした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２３に示した。
【００８４】
【表２３】
実施例４の呈味改質剤は、米飯に対しその呈味改質効果が認められた。
【００８５】
〔実施例３２〕合い挽き肉ハンバーグ
合い挽き肉（牛：豚＝１：１）５０gに実施例４の呈味改質剤を０．２％になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し合い挽き肉ハンバーグとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２４に示した。
【００８６】
【表２４】
実施例４の呈味改質剤は、合い挽き肉ハンバーグに対しその呈味改質効果が認められた。
【００８７】
〔実施例３３〕鶏肉ハンバーグ
鳥挽き肉５０gに実施例４の呈味改質剤を０．２％になるように加え粘りが出るようになるまで手で捏ね球状に成形した。次にホットプレート上に薄く延ばし加熱し鶏肉ハンバーグとした。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２５に示した。
【００８８】
【表２５】
実施例４の呈味改質剤は、鳥肉ハンバーグに対しその呈味改質効果が認められた。
【００８９】
〔実施例３４〕鰯ペースト
鰯の身５０gに実施例４の呈味改質剤を０．２％になるように加え、包丁で細かく刻みペースト状とし、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２６に示した。
【００９０】
【表２６】
実施例４の呈味改質剤は、鰯ペーストに対しその呈味改質効果が認められた。
【００９１】
〔実施例３５〕エビペースト
冷凍剥きエビ５０gに実施例４の呈味改質剤を０．２％になるように加え、粘りが出るまで包丁で刻みペースト状とし、ホットプレート上に薄く延ばし加熱し、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２７に示した。
【００９２】
【表２７】
実施例４の呈味改質剤は、エビペーストに対しその呈味改質効果が認められた。
【００９３】
〔実施例３６〕ワサビ
市販粉末ワサビを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２８に示した。
【００９４】
【表２８】
実施例４の呈味改質剤は、ワサビに対しその呈味改質効果が認められた。
【００９５】
〔実施例３７〕カラシ
市販粉末カラシを０．５％になるように水に溶かし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表２９に示した。
【００９６】
【表２９】
実施例４の呈味改質剤は、カラシに対しその呈味改質効果が認められた。
【００９７】
〔実施例３８〕唐辛子
市販唐辛子パウダー２gに水２００mlを加え沸騰させることにより唐辛子エキスを調製し、本エキスを２０倍に水で希釈し実施例４の呈味改質剤を０．１％になるように加えた。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３０に示した。
【００９８】
【表３０】
実施例４の呈味改質剤は、唐辛子に対しその呈味改質効果が認められた。
【００９９】
〔実施例３９〕餡
市販のこし餡に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３１に示した。
【０１００】
【表３１】
実施例４の呈味改質剤は、餡に対しその呈味改質効果が認められた。
【０１０１】
〔実施例４０〕食塩水
海水塩を３．５％水溶液にし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３２に示した。
【０１０２】
【表３２】
実施例４の呈味改質剤は、食塩水に対しその呈味改質効果が認められた。
【０１０３】
〔実施例４１〕食酢
食用米酢を５％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３３に示した。
【０１０４】
【表３３】
実施例４の呈味改質剤は、食酢に対しその呈味改質効果が認められた。
【０１０５】
〔実施例４２〕糖アルコール
糖アルコール水溶液（５％キシリトール、１０％ソルビトール、５％エリスリトール、５％マルチトール、１０％トレハロース）に０．２％のなるように実施例４の呈味改質剤を加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３４に示した。
【０１０６】
【表３４】
実施例４の呈味改質剤は、糖アルコールに対しその呈味改質効果が認められた。
【０１０７】
〔実施例４３〕アスパルテーム
０．１％アスパルテーム水溶液に、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３５に示した。
【０１０８】
【表３５】
実施例４の呈味改質剤は、アスパルテームに対しその呈味改質効果が認められた。また、他の人工甘味料ステビア、アセスルファムK、サッカリン（ナトリウム）、スクラロース、グリチルリチン等に対しても同様の効果が認められた。
【０１０９】
〔実施例４４〕朝鮮人参エキス
濃縮朝鮮人参エキスを０．２％になるように水で希釈し朝鮮人参エキスとし、実施例４の呈味改質剤を０．２％になるように加え実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３６に示した。
【０１１０】
【表３６】
実施例４の呈味改質剤は、朝鮮人参エキスに対しその呈味改質効果が認められた。
【０１１１】
〔実施例４５〕イチョウ葉エキス
イチョウ葉エキスを０．１％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３７に示した。
【０１１２】
【表３７】
実施例４の呈味改質剤は、イチョウ葉エキスに対しその呈味改質効果が認められた。
【０１１３】
〔実施例４６〕胃腸薬
市販の胃腸薬に実施例４の呈味改質剤を０．２％加え水と一緒に摂取した。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３８に示した。
【０１１４】
【表３８】
実施例４の呈味改質剤は、胃腸薬に対しその呈味改質効果が認められた。
【０１１５】
〔実施例４７〕カフェイン
カフェインを０．０５％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表３９に示した。
【０１１６】
【表３９】
実施例４の呈味改質剤は、カフェインに対しその呈味改質効果が認められた。
【０１１７】
〔実施例４８〕タンニン酸
タンニン酸を０．０５％になるように水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４０に示した。
【０１１８】
【表４０】
実施例４の呈味改質剤は、タンニン酸に対しその呈味改質効果が認められた。
【０１１９】
〔実施例４９〕ナリンギン
ナリンギンを０．０２％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４１に示した。
【０１２０】
【表４１】
実施例４の呈味改質剤は、ナリンギンに対しその呈味改質効果が認められた。
【０１２１】
〔実施例５０〕アスコルビン酸
アスコルビン酸を０．５％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４２に示した。
【０１２２】
【表４２】
実施例４の呈味改質剤はアスコルビン酸に対し、その呈味改質効果が認められた。また、クエン酸、リンゴ酸、酢酸、乳酸においても同様の効果が認められた。
【０１２３】
〔実施例５１〕塩酸チアミン
塩酸チアミンを０．０１％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４３に示した。
【０１２４】
【表４３】
実施例４の呈味改質剤は、塩酸チアミンに対しその呈味改質効果が認められた。
【０１２５】
〔実施例５２〕グリシン
グリシンを０．０３２％水溶液とし、実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４４に示した。
【０１２６】
【表４４】
実施例４の呈味改質剤は、グリシンに対しその呈味改質効果が認められた。
【０１２７】
〔実施例５３〕歯磨剤
市販歯磨剤に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４５に示した。
【０１２８】
【表４５】
実施例４の呈味改質剤は、歯磨剤に対しその呈味改質効果が認められた。
【０１２９】
〔実施例５４〕洗口剤
市販の洗口剤に実施例４の呈味改質剤を０．２％になるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４６に示した。
【０１３０】
【表４６】
実施例４の呈味改質剤は、洗口剤に対しその呈味改質効果が認められた。
【０１３１】
〔実施例５５〕喫煙補助剤
実施例４の呈味改質剤を予め口に含みゆっくり食しながら喫煙した。実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４７に示した。
【０１３２】
【表４７】
実施例４の呈味改質剤は、煙草に対しその呈味改質効果が認められた。また、煙草のフィルター部に実施例４の呈味改質剤を挿入し喫煙しても同様な効果が認められた。
【０１３３】
〔実施例５６〕ＧＭＦのキシリトール水溶液に対する呈味改質効果
キシリトールを５．０％水溶液とし、実施例９のＧＭＦを１００ｐｐｍとなるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４８に示した。
【０１３４】
【表４８】
実施例９のＧＭＦはキシリトール水溶液に対し、その呈味改質効果が認められた。
【０１３５】
〔実施例５７〕ＧＭＦのクエン酸水溶液に対する呈味改質効果
クエン酸を０．２％水溶液とし、実施例９のＧＭＦを１００ｐｐｍとなるように加え、実施例１０の表１記載の評価方法に従いパネラー１０人で官能評価した。結果を表４９に示した。
【０１３６】
【表４９】
実施例９のＧＭＦはクエン酸水溶液に対し、その呈味改質効果が認められた。
【０１３７】
【発明の効果】
本発明の呈味改質剤は、パラチノースを１４０℃から２００℃の温度まで加熱することで製造できるので、安全で味・臭いが少なく、しかも簡単に安価に製造できる。また、本発明の呈味改質剤は、優れた呈味改質効果を有するので、これを飲食品、エキス、医薬品並びに口腔用組成物に添加することによりそれらのもっている好ましくない呈味（青臭さ、苦味、渋味、収斂味、タンパク質臭、粉っぽさ等）を改善することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a taste modifier comprising a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C., and a food / beverage product, extract, and pharmaceutical product using the taste modifier. In addition, the present invention relates to an oral composition.
[0002]
[Prior art]
The food and drink are not only for the purpose of maintaining the lives of human beings but also for enjoying (tasting) the taste. In recent years, attention has been focused on what maintains human health as a function of food and drink. However, some foods and drinks have a taste that is not preferable for some people, and in addition, many extracts, pharmaceuticals, and oral compositions in which functional / effective ingredients are concentrated are preferred to taste the active ingredients. There are many things that are difficult to take because they are not. For this reason, many attempts have been made to improve this undesirable taste.
[0003]
Attempts to improve the taste of foods and drinks, extracts, pharmaceuticals, and oral compositions are roughly classified into two. One is an attempt to mask an unfavorable taste by adding an additive (condiment, sweetener, flavor, etc.) having a stronger taste to the target product. The other is an attempt to add an additive (emulsifier, lipid, carbohydrate, protein, peptide, etc.) for modifying the tissue to the target product. Emulsifiers have a function of incorporating substances that cause undesirable taste into colloidal particles formed by the emulsifier so that they do not come into direct contact with human sensory organs. Lipids, like emulsifiers, have the function of incorporating substances that cause undesirable taste into lipid particles formed by lipids so that they do not come into direct contact with human sensory organs. Carbohydrates such as polysaccharides increase the viscosity of the target product, decrease the mobility of the causative agent of unfavorable taste, reduce the probability of contact with human sensory organs, and are unevenly distributed around the causative agent. It has the effect of preventing contact between human sensory organs and causative substances. Proteins and peptides are said to have the same effects as carbohydrates.
[0004]
However, taste modifiers such as emulsifiers, lipids, carbohydrates, proteins, peptides, etc. have limits in use in order to obtain sufficient effects due to their own taste, smell and cost. .
[0005]
Processed foods obtained by heating palatinose include candy and caramel, and the formation of a compound having a deodorizing effect is observed in the heated product obtained by heating palatinose. However, although a reduction effect has been confirmed against unpleasant odors such as tobacco odor (Japanese Patent Laid-Open No. 2001-521), it has not been recognized so far that the heated product of these palatinoses improves the taste. .
[0006]
Furthermore, in the case of caramel, the taste and smell of the caramel itself affects the foods, drinks, extracts, pharmaceuticals and oral compositions.
[0007]
[Problems to be solved by the invention]
Accordingly, the present invention solves the above-mentioned problems, develops a safe and less taste and odor, inexpensive taste modifier, and uses the taste modifier to produce foods, drinks, extracts, pharmaceuticals, and oral compositions. The purpose is to improve the taste.
[0008]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that a heated product of palatinose obtained by heating palatinose from 140 ° C. to 200 ° C. has a taste modification effect. .
[0009]
The present inventors also identified an active substance in the heated product of palatinose, and as a result, 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarbox represented by the following structural formula I: Kisardehide:
[0010]
[Chemical formula 2]
Was found to have the strongest taste-modifying effect, and the present invention was completed.
[0011]
That is, the first invention of the present application is a palatinose pyrolyzate obtained by boiling an aqueous solution consisting only of palatinose and 10-30 wt% water with respect to palatinose from 140 ° C. to 200 ° C. for 10 minutes to 2 hours. 5-[(α-D-glucopyranosyloxy) methyl] -2-furancarboxaldehyde represented by the following structural formula I:
[Chemical 3]
As an active ingredient, bitterness, astringency, astringent taste, sweetness, spiciness, acidity, miscellaneous taste, aftertaste, fish flavor, aspartame aftertaste, sugar alcohol taste quality,ThiamineIt is a taste modifier as a smoking aid for the taste quality consisting of flavor and the stimulation of tobacco felt on the tongue, and the second invention of the present application contains the taste modifier. Further, the third invention of the present application is a pharmaceutical product containing the taste modifier.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The raw material of the taste modifier of the present invention is palatinose. Palatinose is also called isomaltulose. Palatinose is a disaccharide produced by the action of a transferase on sucrose. Sucrose is an α-1,2 bond between glucose and fructose, and palatinose is a transfer of this bond to an α-1,6 bond by an enzyme.
[0013]
The method for preparing the taste modifier of the present invention is similar to the method for manufacturing candy using palatinose as a raw material. However, since the heat treatment conditions are different, coloring is performed when the temperature range of the present invention is applied in candy manufacturing. As a result, the commercial value as a candy is reduced. Therefore, in candy production, heat treatment is performed at a low temperature in order to suppress coloring and further a decrease in sweetness due to decomposition of sugar, or it is processed at a lower temperature by heating under reduced pressure. In addition, caramel is prepared by adding acid / alkali as a catalyst in order to treat at a higher temperature and promote caramelization during the heat treatment.
[0014]
The heating condition of the taste modifier of the present invention is located between the candy production conditions (about 120 ° C. to 140 ° C.) and the caramel production conditions (200 ° C. or higher), and has not been studied so far. Preferable preparation conditions for the taste modifier of the present invention having a taste improving effect are a boiled finishing temperature of 140 ° C. to 200 ° C. under normal pressure, more preferably 150 ° C. to 180 ° C. In addition, if the substance equivalent to the taste modifier of this invention prepared under a normal pressure is obtained by combinations, such as pressurization, pressure reduction, and heating time, the preparation conditions will not be this limitation.
[0015]
In order to heat uniformly when preparing the taste modifier of the present invention, an appropriate amount of water is effective, and it is difficult to obtain a uniform taste modifier with poor heat conduction efficiency unless it is hydrated. If added in a large amount, the heating time becomes longer and it is not economical, so 30% to 10% with respect to palatinose is preferable. However, the taste modifier of the present invention can be obtained by using a device (such as a reduced-pressure heating kettle or an extruder) that can perform heat treatment uniformly and efficiently even if it is outside the above-mentioned range of water content. The amount of water added is not limited as long as a substance equivalent to the above can be obtained.
[0016]
About the heating time, it is difficult to strictly define by a combination of heating temperature, amount charged, amount of water added, pressure, heating power, etc., but can be appropriately selected if the desired palatinose heated product is obtained, Heating for a long time is required at relatively low temperatures, and heated palatinose can be prepared in a short time at high temperatures. Preferably, it is carried out in the range of 10 minutes to 2 hours, and the time when the production of caramel-like taste and odor becomes conspicuous, that is, the time exceeding 2 hours tends to produce a substance unsuitable for the purpose of the present invention. Become. For example, in the case where 14 kg of palatinose and 3 kg of water are boiled to 170 ° C. under normal pressure, it takes about 26 minutes when using a direct-fired boiler for preparing candy. In addition, in the case where 8 kg of palatinose added with 1.7 kg of water is boiled to 170 ° C. under normal pressure, it takes about 45 minutes using a commercial gas stove.
[0017]
In addition, about the taste modifier obtained by heat-processing the palatinose of this invention, it has not been reported and examined until now. Further, the active substance in the heated palatinose can be used by purifying and concentrating the taste-modifying component by various purification means such as column chromatography, solvent extraction and the like.
[0018]
The inventors of the present invention further researched on a component having taste-modifying activity contained in a heated product of palatinose, and as a compound, 5-[(α-D-glucopyra, which is a thermal decomposition product of palatinose. Nosyloxy) methyl] -2-furancarboxaldehyde (hereinafter abbreviated as GMF) was found to have a strong taste-modifying effect.
[0019]
GMF is a compound that elutes at 20.63 minutes when a heated palatinose is analyzed under the following conditions in high performance liquid chromatography.
[0020]
High performance liquid chromatography conditions
Column: Senshu Pak. PEGASIL ODS (4.6φ × 250mm)
Column temperature: 40 ° C
Eluent: Water
Elution rate: 0.5 ml / min.
Detector: UV detector (280nm)
The structural formula, chemical formula and characteristic spectral data of the compound GMF are shown below.
[0021]
[Formula 4]
Chemical formula: C12H16O8
1H-NMR spectrum (δ): 9.49 (1H, s), 7.32 (1H, d, J = 3.6 Hz), 6.65 (1H, d, J = 3.6 Hz)
13C-NMR spectrum (δ): 179.6, 159.5, 154.2, 124.4, 113.0
MS spectrum (CI-MS): 289 m / z (M + 1)
The GMF of the present invention can be prepared by heating palatinose and liquid chromatography as described above, but any GMF prepared by other methods other than heating palatinose without sticking to this method can be used. There is no hindrance.
[0022]
The taste modifier of the present invention, that is, a heated product of palatinose, a product obtained by purifying and concentrating a taste modifying component from a heated product of palatinose, and the compound GMF may be used directly as they are. Dissolved or dispersed in a liquid carrier, or mixed or adsorbed or impregnated with a suitable powder or solid carrier, and if necessary further emulsifiers, dispersants, suspending agents, spreading agents, Add penetrants, wetting agents, stabilizers, etc., and use as preparations such as emulsions, oils, wettable powders, powders, tablets, sprays, solids and the like.
[0023]
In addition, since the taste modifier of the present invention has almost no taste / odor, it does not impart taste / odor to food / beverage products, extracts, pharmaceuticals and oral compositions, and has a blue odor, bitterness, astringency. A taste modification effect of improving unfavorable tastes such as taste, astringency, protein smell, and powderiness can be obtained. In addition, the taste modifier of the present invention can be added in a sufficient amount to target foods, beverages, extracts, pharmaceuticals, and oral compositions without impairing the original physical properties of the food.
[0024]
When the taste modifier of the present invention is used in a food or drink, it can modify an undesirable taste that the food or drink has. For example, tea drink, cocoa drink, green tea drink, hojicha drink, coffee drink, soy milk, green juice, vegetable juice, fruit juice drink, collagen drink, chewing gum, candy, biscuit, cake, chocolate, ice cream, kimchi, yogurt, natto, It has the effect of modifying undesirable tastes such as cooked rice, hamburger, fish, crustacean, wasabi, mustard, chili, salmon, salt, vinegar, sugar alcohol, artificial sweeteners, emulsifying agents, preservatives, coloring agents, and flavorings. is there.
[0025]
Moreover, the taste modifier of the said invention can modify the unpleasant taste which the extract has by using for the extract mix | blended with a general food, health food, a pharmaceutical, etc. For example, there is an effect of modifying undesirable tastes such as ginseng extract, ginkgo biloba extract, polyphenol extract and the like.
[0026]
Furthermore, when the taste modifier of the present invention is used in a pharmaceutical product, it can modify an unfavorable taste of the pharmaceutical product. For example, there is an effect of modifying undesirable tastes such as gastrointestinal drugs, caffeine, tannic acid, naringin, ascorbic acid, thiamine hydrochloride, glycine and the like.
[0027]
Furthermore, when the taste modifier of the present invention is used in an oral composition, it can modify an unfavorable taste of the oral composition. For example, it has the effect of modifying undesirable tastes such as dentifrices and mouthwashes, and also has a taste modification effect of tobacco when used as a smoking aid.
[0028]
【Example】
Examples of the taste modifier obtained by heating the palatinose of the present invention and food / beverage products, extracts, pharmaceuticals, and oral compositions using the same, and comparative examples are shown below, but the present invention is not limited thereto. It is not something.
[0029]
[Example 1]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 22 minutes until the temperature reached 140 ° C.
[0030]
[Example 2]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 24 minutes until the temperature reached 150 ° C.
[0031]
Example 3
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 25 minutes until the temperature reached 160 ° C. to obtain a taste modifier.
[0032]
Example 4
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle, and boiled for 26 minutes until the temperature reached 170 ° C. as a taste modifier.
[0033]
Example 5
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 27 minutes until the temperature reached 180 ° C.
[0034]
Example 6
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 28 minutes until the temperature reached 190 ° C., and used as a taste modifier.
[0035]
Example 7
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 29 minutes until the temperature reached 200 ° C. to obtain a taste modifier.
[0036]
[Comparative Example 1]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 20 minutes until the temperature reached 130 ° C. to obtain a taste modifier.
[0037]
[Comparative Example 2]
14 kg of palatinose and 3 kg of water were placed in a direct-fired boiled kettle and boiled for 30 minutes until the temperature reached 210 ° C. to obtain a taste modifier.
[0038]
Example 8
Using a silica gel column, 50 g of the heated palatinose of Example 4 was eluted with 3000 ml of chloroform: methanol = 4: 1, and further eluted with 5000 ml of 1: 1 solvent. The latter eluate was concentrated and heated with palatinose. 17 g of a crude product was obtained.
[0039]
Example 9
The crude product of the heated palatinose of Example 8 was used as an aqueous solution, and the compound eluted at 9.2 minutes under the following HPLC preparative conditions was collected and dried to obtain Compound GMF.
[0040]
High performance liquid chromatography conditions
Column: Senshu Pak. ODS 5251-SH (20φ × 250mm)
Column temperature: room temperature
Eluent: 20% aqueous methanol solution
Elution rate: 10.0 ml / min.
Detector: UV detector (280nm)
[Example 10] Black tea beverage
To 6 g of tea leaves, 500 ml of boiling water was added and extracted for 3 minutes, and then the taste modifiers treated by the methods described in Examples 1 to 7 and Comparative Examples 1 and 2 were added to 0.2%, respectively. Sensory evaluation was performed by 10 people. Sensory evaluation was performed by the method shown in Table 1 below. The results are shown in Table 2.
[0041]
[Table 1]
[0042]
[Table 2]
The taste modifier prepared at a finishing temperature of 160 to 180 ° C. has a taste-modifying effect on black tea. At temperatures exceeding the finishing temperature of 200 ° C., the flavor of the taste modifier had an effect on black tea, and high evaluation was not obtained.
[0043]
[Example 11] Cocoa beverage
Add cocoa powder to boiling water to 4% and add the taste modifier of Example 4 to 0.05, 0.1, 0.2, 04, 0.8% to make a cocoa beverage. According to the evaluation method described in Table 1 of Example 10, sensory evaluation was performed by 10 panelists. The results are shown in Table 3.
[0044]
[Table 3]
When the addition amount of the taste modifier of Example 4 was 0.1 to 0.4%, the taste-modifying effect of the cocoa beverage was observed. Evaluation was lower than additive products.
[0045]
[Example 12] Green tea beverage
10 panelists were added according to the evaluation method described in Table 1 of Example 10 by adding the taste modifier described in Example 4 to 0.2% and adding 500 ml of boiling water to 6 g of green tea leaves and extracting for 3 minutes. And sensory evaluation. The results are shown in Table 4.
[0046]
[Table 4]
The taste modifier of Example 4 was found to have a taste modifying effect on green tea beverages.
[0047]
[Example 13] Hojicha drink
10 panelists according to the evaluation method described in Table 1 of Example 10 were added to 6 g of roasted tea leaves with 500 ml of boiling water and extracted for 3 minutes to add the taste modifier described in Example 4 to 0.2%. And sensory evaluation. The results are shown in Table 5.
[0048]
[Table 5]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the hoji tea drink.
[0049]
[Example 14] Oolong tea beverage
Ten panelists according to the evaluation method described in Table 1 of Example 10 were added to 6 g of Oolong tea leaves with 500 ml of boiling water extracted for 3 minutes, and the taste modifier described in Example 4 was added to 0.2%. And sensory evaluation. The results are shown in Table 6.
[0050]
[Table 6]
The taste modifier of Example 4 was found to have a taste-modifying effect on Oolong tea beverage.
[0051]
[Example 15] Coffee drink
10 g of powdered regular coffee is drip with 500 ml of boiling water to make a coffee drink, and the taste modifier described in Example 4 is added to 0.2%, and 10 panelists follow the evaluation method described in Table 1 of Example 10. Sensory evaluation was performed. The results are shown in Table 7.
[0052]
[Table 7]
The taste modifier of Example 4 was found to have a taste modifying effect on the coffee beverage.
[0053]
[Example 16] Soy milk
The taste modifier of Example 4 was added to soy milk so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 8.
[0054]
[Table 8]
The taste modifier of Example 4 was found to have a taste modifying effect on soy milk.
[0055]
[Example 17] Aojiru
The taste modifier of Example 4 was added to commercially available green juice so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 9.
[0056]
[Table 9]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to green juice. The same tendency was also observed in fresh celery and 50% bitter gourd juice.
[0057]
[Example 18] Grapefruit juice drink
The taste modifier of Example 4 was added to 100% grapefruit juice drink prepared from fresh grapefruit so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 10.
[0058]
[Table 10]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the grapefruit juice drink.
[0059]
[Example 19] Collagen beverage
A commercially available collagen peptide was dissolved in water to 0.5%, and the taste modifier of Example 4 was added to 0.2% to obtain a collagen beverage. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 11.
[0060]
[Table 11]
The taste modifier of Example 4 was found to have a taste modifying effect on the collagen beverage.
[0061]
[Example 20] Concentrated reduced orange juice
To the commercially available concentrated reduced orange juice, the taste modifier of Example 4 was added to 0.2%. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 12.
[0062]
[Table 12]
The taste modifier of Example 4 was recognized to have a taste modifying effect on the concentrated reduced orange juice.
[0063]
[Example 21] Chewing gum
Chewing gum with 60 parts of sugar, 17 parts of gum base, 10 parts of starch syrup, 10 parts of glucose, 2 parts of glycerin and 1 part of mint flavor added to the taste modifier of Example 4 to 0.2% and kneaded with a gum mixer. It was. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 13.
[0064]
[Table 13]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to chewing gum.
[0065]
[Example 22] Sugarless hard candy
50 parts of maltitol, 49.6 parts of hydrogenated dextrin, 30 parts of water, fragrance 0.2, and 0.2 part of the taste modifier of Example 4 were boiled to 135 ° C. to obtain a hard candy by stamping molding. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 14.
[0066]
[Table 14]
The taste modifier of Example 4 was found to have a taste modifying effect on hard candy. Moreover, the same effect was recognized also in the hard candy which made other sugar alcohols and sugars, such as xylitol, the main raw material.
[0067]
[Example 23] Gummy candy
A gelatin solution is prepared by adding 50 parts of hot water to 25 parts of pig skin powder gelatin, and 40 parts of an aqueous solution in which 80 parts of sugar is added to the solid content of the taste modifier of Example 4 so as to be 0.2%. After dissolution, 80 parts of waterpox was added and heated and stirred to 116 ° C., and after cooling to 70 ° C., a gelatin solution was added, dispensed into a starch mold and molded into a gummy candy. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 15.
[0068]
[Table 15]
The taste modifier of Example 4 was found to have a taste modifying effect on gummy candy.
[0069]
[Example 24] Hard biscuit
100 parts of wheat flour (soft flour), 25 parts of sugar, 15 parts of butter, 2 parts of taste modifier of Example 4, 0.5 part of soda, 0.5 part of ammonia, 0.02 part of vanilla flavor, 25 parts of water Hard biscuits were formulated according to conventional methods. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 16.
[0070]
[Table 16]
The taste modifier of Example 4 was found to have a taste modifying effect on hard biscuits.
[0071]
[Example 25] Sponge cake
A sponge cake was prepared according to a conventional method by blending 100 parts of wheat flour (weak flour), 100 parts of egg and 100 parts of sugar. The taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 17.
[0072]
[Table 17]
The taste modifier of Example 4 was found to have a taste modifying effect on the sponge cake.
[0073]
[Example 26] Chocolate
Add bitterness modifier of Example 4 to 50 parts of cacao mass, 10 parts of cocoa butter, 40 parts of sugar, 0.3 part of lecithin and 0.1 part of vanilla to 0.2%, and bitter chocolate according to a conventional method. It was. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 18.
[0074]
[Table 18]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to chocolate.
[0075]
[Example 27] Lact ice cream
Exhibit of Example 4 in 12 parts of sugar, 5 parts of vegetable oil and fat, 6 parts of skim milk powder, 5 parts of starch syrup, 0.5 part of thickening polysaccharide, 0.1 part of emulsifier, 0.1 part of vanilla fragrance and 75 parts of water A taste modifier was added so that it might become 0.2%, and it was set as the lact ice cream according to the conventional method. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 19.
[0076]
[Table 19]
The taste modifier of Example 4 was found to have a taste modifying effect on ice cream.
[0077]
[Example 28] Kimchi
The taste modifier of Example 4 was added to 0.2% of commercially available kimchi, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 20.
[0078]
[Table 20]
The taste modifier of Example 4 was found to have a taste modifying effect on kimchi.
[0079]
[Example 29] Yogurt
The taste modifier of Example 4 was added to plain type yogurt so that it might become 0.2%, and sensory evaluation was carried out by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 21.
[0080]
[Table 21]
The taste modifier of Example 4 was found to have a taste modifying effect on yogurt.
[0081]
[Example 30] Natto
The taste modifier of Example 4 was added to commercially available natto so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 22.
[0082]
[Table 22]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to natto.
[0083]
[Example 31] Cooked rice
After adding 600 g of water obtained by adding 2 g of the taste modifier of Example 4 to 400 g of unpolished rice, the mixture was allowed to stand for 20 minutes and then cooked using a household rice cooker to obtain cooked rice. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 23.
[0084]
[Table 23]
The taste modifier of Example 4 was recognized to have a taste modifying effect on cooked rice.
[0085]
[Example 32] Minced meat hamburger
The taste modifier of Example 4 was added to 50 g of minced meat (cow: pig = 1: 1) so that it became 0.2%, and kneaded by hand until it became sticky. Next, it was thinly spread on a hot plate and heated to obtain a ground hamburger. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 24.
[0086]
[Table 24]
The taste modifier of Example 4 was recognized to have a taste-modifying effect on the ground meat hamburger.
[0087]
[Example 33] Chicken hamburger
The taste modifier of Example 4 was added to 50 g of ground chicken meat so as to be 0.2%, and kneaded by hand until it became sticky. Next, it was thinly spread on a hot plate and heated to obtain chicken hamburger. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 25.
[0088]
[Table 25]
The taste modifier of Example 4 was found to have a taste modifying effect on chicken hamburger.
[0089]
[Example 34] Straw paste
The taste modifier of Example 4 was added to 50 g of salmon so as to be 0.2%, and it was finely chopped with a knife to make a paste, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. did. The results are shown in Table 26.
[0090]
[Table 26]
The taste modifier of Example 4 was found to have a taste modifying effect on the candy paste.
[0091]
[Example 35] Shrimp paste
Add the taste modifier of Example 4 to 0.2% to 50 g of frozen peeled shrimp, cut into a paste with a knife until it becomes sticky, heat it thinly on a hot plate, and heat. Table of Example 10 According to the evaluation method described in 1, sensory evaluation was performed by 10 panelists. The results are shown in Table 27.
[0092]
[Table 27]
The taste modifier of Example 4 was recognized for its taste modification effect on shrimp paste.
[0093]
[Example 36] Wasabi
Commercial powder wasabi was dissolved in water to 0.5%, the taste modifier of Example 4 was added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 And sensory evaluation. The results are shown in Table 28.
[0094]
[Table 28]
The taste modifier of Example 4 was found to have a taste modifying effect on wasabi.
[0095]
[Example 37] Mustard
Commercial powder mustard is dissolved in water to 0.5%, the taste modifier of Example 4 is added to 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 And sensory evaluation. The results are shown in Table 29.
[0096]
[Table 29]
The taste modifier of Example 4 was found to have a taste modifying effect on mustard.
[0097]
[Example 38] Chili
A pepper extract was prepared by adding 200 ml of water to 2 g of commercially available pepper powder and boiled. The extract was diluted 20 times with water, and the taste modifier of Example 4 was added to 0.1%. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 30.
[0098]
[Table 30]
The taste modifier of Example 4 was recognized to have a taste modifying effect on chili.
[0099]
Example 39
The taste modifier of Example 4 was added to a commercially available strainer so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 31.
[0100]
[Table 31]
The taste modifier of Example 4 was found to have a taste-modifying effect on the candy.
[0101]
[Example 40] Saline
The sea salt was changed to a 3.5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 32.
[0102]
[Table 32]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the salt solution.
[0103]
[Example 41] Vinegar
Edible rice vinegar was made into a 5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 33.
[0104]
[Table 33]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to vinegar.
[0105]
[Example 42] Sugar alcohol
The taste modifier of Example 4 was added to a sugar alcohol aqueous solution (5% xylitol, 10% sorbitol, 5% erythritol, 5% maltitol, 10% trehalose) so as to be 0.2%. According to the evaluation method described in Table 1, sensory evaluation was performed by 10 panelists. The results are shown in Table 34.
[0106]
[Table 34]
The taste modifier of Example 4 was found to have a taste modifying effect on the sugar alcohol.
[0107]
[Example 43] Aspartame
To the 0.1% aspartame aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 35.
[0108]
[Table 35]
The taste modifier of Example 4 was found to have a taste modifying effect on aspartame. Similar effects were also observed for other artificial sweeteners, stevia, acesulfame K, saccharin (sodium), sucralose, glycyrrhizin and the like.
[0109]
[Example 44] Ginseng extract
The concentrated ginseng extract is diluted with water to 0.2% to obtain ginseng extract, and the taste modifier of Example 4 is added to 0.2% and the evaluation described in Table 1 of Example 10 is performed. Sensory evaluation was performed by 10 panelists according to the method. The results are shown in Table 36.
[0110]
[Table 36]
As for the taste modifier of Example 4, the taste modification effect was recognized with respect to the ginseng extract.
[0111]
[Example 45] Ginkgo biloba extract
The ginkgo biloba extract was made into an aqueous solution so as to be 0.1%, the taste modifier of Example 4 was added so as to become 0.2%, and 10 panelists according to the evaluation method described in Table 1 of Example 10 Sensory evaluation was performed. The results are shown in Table 37.
[0112]
[Table 37]
The taste modifier of Example 4 was found to have a taste modifying effect on the ginkgo biloba extract.
[0113]
[Example 46] Gastrointestinal
0.2% of the taste modifier of Example 4 was added to a commercially available gastrointestinal drug and taken with water. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 38.
[0114]
[Table 38]
The taste modifier of Example 4 was found to have a taste modifying effect on gastrointestinal drugs.
[0115]
[Example 47] Caffeine
Caffeine was made into an aqueous solution so as to be 0.05%, the taste modifier of Example 4 was added so as to become 0.2%, and the panelists of 10 persons were able to perform sensory functions according to the evaluation method described in Table 1 of Example 10. evaluated. The results are shown in Table 39.
[0116]
[Table 39]
The taste modifier of Example 4 was found to have a taste modifying effect on caffeine.
[0117]
[Example 48] Tannic acid
The tannic acid was made into an aqueous solution so as to be 0.05%, the taste modifier of Example 4 was added so as to become 0.2%, and it was functionalized by 10 panelists according to the evaluation method described in Table 1 of Example 10. evaluated. The results are shown in Table 40.
[0118]
[Table 40]
The taste modifier of Example 4 was recognized to have a taste modifying effect on tannic acid.
[0119]
Example 49 Naringin
Naringin was made into a 0.02% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 41.
[0120]
[Table 41]
The taste modifier of Example 4 was found to have a taste modifying effect on naringin.
[0121]
[Example 50] Ascorbic acid
Ascorbic acid was used as a 0.5% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 42.
[0122]
[Table 42]
The taste modifier of Example 4 was found to have a taste modifying effect on ascorbic acid. Similar effects were also observed with citric acid, malic acid, acetic acid, and lactic acid.
[0123]
[Example 51] Thiamine hydrochloride
Thiamine hydrochloride was used as a 0.01% aqueous solution, and the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 43.
[0124]
[Table 43]
The taste modifier of Example 4 was found to have a taste modifying effect on thiamine hydrochloride.
[0125]
[Example 52] Glycine
Glycine was used as a 0.032% aqueous solution, the taste modifier of Example 4 was added to 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 44.
[0126]
[Table 44]
The taste modifier of Example 4 was found to have a taste modifying effect on glycine.
[0127]
[Example 53] Dentifrice
The taste modifier of Example 4 was added to a commercially available dentifrice so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 45.
[0128]
[Table 45]
The taste modifier of Example 4 was found to have a taste-modifying effect on the dentifrice.
[0129]
[Example 54] Mouthwash
The taste modifier of Example 4 was added to a commercially available mouthwash so as to be 0.2%, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 46.
[0130]
[Table 46]
The taste modifier of Example 4 was found to have a taste modifying effect on the mouthwash.
[0131]
[Example 55] Smoking adjuvant
The taste modifier of Example 4 was previously contained in the mouth and smoked while eating slowly. Sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 47.
[0132]
[Table 47]
The taste modifier of Example 4 was found to have a taste modifying effect on tobacco. Moreover, the same effect was recognized even if it smoked by inserting the taste modifier of Example 4 in the tobacco filter part.
[0133]
[Example 56] Taste-modifying effect of GMF on xylitol aqueous solution
Xylitol was made into a 5.0% aqueous solution, GMF of Example 9 was added so as to be 100 ppm, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 48.
[0134]
[Table 48]
The taste-modifying effect of GMF of Example 9 was recognized with respect to the aqueous xylitol solution.
[0135]
[Example 57] Effect of taste modification of GMF on citric acid aqueous solution
Citric acid was used as a 0.2% aqueous solution, GMF of Example 9 was added to 100 ppm, and sensory evaluation was performed by 10 panelists according to the evaluation method described in Table 1 of Example 10. The results are shown in Table 49.
[0136]
[Table 49]
The taste-modifying effect of GMF of Example 9 was recognized with respect to the citric acid aqueous solution.
[0137]
【The invention's effect】
Since the taste modifier of the present invention can be produced by heating palatinose from 140 ° C. to 200 ° C., it is safe, has little taste and smell, and can be produced easily and inexpensively. In addition, since the taste modifier of the present invention has an excellent taste modification effect, adding this to foods and drinks, extracts, pharmaceuticals and oral compositions results in undesirable taste ( Blue odor, bitterness, astringency, astringency, protein odor, powderiness, etc.).
Claims (3)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
| KR10-2003-0034877A KR100511636B1 (en) | 2002-05-31 | 2003-05-30 | Taste modifier and Food, Extract, Medicine and Dental composition using thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002160861A JP4287620B2 (en) | 2002-05-31 | 2002-05-31 | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
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| Publication Number | Publication Date |
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| JP2004002241A JP2004002241A (en) | 2004-01-08 |
| JP4287620B2 true JP4287620B2 (en) | 2009-07-01 |
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| KR (1) | KR100511636B1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4556072B2 (en) * | 2004-09-30 | 2010-10-06 | 小林製薬株式会社 | Deodorant composition and deodorant |
| JP4630787B2 (en) * | 2004-12-27 | 2011-02-09 | 株式会社ロッテ | Collagen-containing food and drink |
| JP4954918B2 (en) * | 2008-02-14 | 2012-06-20 | 三菱商事フードテック株式会社 | Odor reducing method, odor reducing composition and powder composition with reduced odor |
| KR101314725B1 (en) * | 2012-01-02 | 2013-10-08 | (주)에스제이바이오텍 | Composition of red ginseng concentrate masking the bitter taste of red ginseng |
| JP6422226B2 (en) * | 2014-03-26 | 2018-11-14 | 三井製糖株式会社 | Method for improving yield when meat is heated, agent for improving yield when meat is heated, method for producing meat with improved meat quality, and meat quality improving agent for meat |
| WO2018109074A1 (en) * | 2016-12-16 | 2018-06-21 | Nestec Sa | Oligosaccharides for flavour generation |
| JP7242039B2 (en) * | 2019-02-28 | 2023-03-20 | 株式会社ウエノフードテクノ | Food preservative, food preservation method and food |
| JP7294598B2 (en) * | 2019-10-15 | 2023-06-20 | 昭和化学工業株式会社 | Cooked rice quality improver, cooked rice and method for producing cooked rice |
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| KR100511636B1 (en) | 2005-08-31 |
| KR20030094067A (en) | 2003-12-11 |
| JP2004002241A (en) | 2004-01-08 |
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