JP4294437B2 - Pungency enhancement method - Google Patents

Description

  The present invention relates to a pungent taste enhancing composition and a pungent taste enhancing method. More specifically, it is used in the oral cavity of food, feed, pet food, pharmaceuticals, quasi-drugs, etc. by adding thaumatin to the pungent component and the pungent component containing thaumatin. The present invention relates to a pungent taste enhancing method for enhancing the pungent taste of a product or a product that can be taken orally.

Saumatine (Thaumatine) is a sweetener that exhibits a very strong sweetness obtained from the seeds of Thaumatococcus daniellii BENTH. This plant is a perennial plant native to the tropical rain forest area of West Africa. In West Africa, this fruit has long been used as a sweetener such as coconut liquor, fruit with a strong acidity, and bread (Non-Patent Document 1).

  Currently, thaumatin is widely used in soft drinks, confectionery breads, confectionery, and the like, as well as mixed feed for animals. It is known that thaumatin not only imparts sweetness, but also has effects such as flavor enhancement and masking, and can improve the flavor of food (Non-patent Document 2). However, it is not known that thaumatin can enhance the pungent taste of foods containing a pungent ingredient.

  Patent Document 1 describes that thaumatin increases the saltiness of salt. However, this effect is limited to the saltiness of sodium chloride, and there is no description of ingredients other than salt, particularly preferred food types, and the like.

  Patent Document 2 describes that a flavor is imparted to a seasoning by adding a high-sweetness sweetener to foods, and thaumatin is listed as the high-sweetness sweetener. However, there is no description about what kind of flavor or food is particularly effective, and in particular, whether there is an effect peculiar to thaumatin.

  On the other hand, when pungent components such as food, feed, pet food, pharmaceuticals, quasi-drugs, or products used in the oral cavity or products that can be taken orally are derived from the raw materials used And may be given artificially. For pungent taste derived from raw materials, volatile ingredients such as bunnie ketone, piperine isomer, alkyl sulfide, allyl isothioanate, capsaicin, tadeonal, ginger oil, mustard oil, onion extract, garlic oleoresin, Examples include non-volatile components such as wasabi oil, vegetables such as green onions, onions and garlic, spices such as yam and willow, and herbs such as pepper, wasabi, mustard, nutmeg and mace.

  In addition, the pungent taste imparted artificially includes those obtained by extracting or fermenting pungent ingredients contained in naturally occurring vegetables, spices and herbs. Specific products that have been given pungent taste by containing the above-mentioned pungent ingredients include, as examples of food, kneaded wasabi, kneaded, curry, rice cake, grated ginger, soy sauce, kimchi, ginger sugar, ham , Dressing, curry, borch, sour craft, bread, cookies, stew, soup, tomato sauce, pizza, sausage, meuniere, barbecue, spaghetti, mint tea, candy, yakitori, tan stew, hayashi rice, grilled pork, ginger grill, eel grilled eel Examples of quasi drugs include toothpaste and mouthwash.

  Many of the above pungent components have high volatility and heat-unstable substances, and deterioration such as volatilization and decomposition is caused by heating or processing of food or the like, and a pungent taste having a desired strength cannot be obtained. For this reason, in order to obtain the pungent taste with the desired strength, the amount of the pungent ingredient added is increased, or another pungent ingredient with little deterioration is added. In order to stabilize the above components by preventing volatilization, decomposition, etc., methods have been proposed in which the pungent component is encapsulated with cyclodextrin or encapsulated with gum arabic, gelatin or the like.

  However, these methods have not produced a fundamental improvement because of the generation of off-flavor and odor due to the deterioration of the pungent component, or the change in flavor caused by the addition of other pungent components. Therefore, there has been a demand for a method of enhancing the pungent taste with good taste without changing various properties such as food.

  As another enhancement method of the pungent component, a method of adding sucralose to a product used in the oral cavity or a product that can be ingested is disclosed (Patent Document 3), but the sustainability of the pungent component is not sufficient. There was a problem such as.

Japanese Patent Publication No. 7-83690 JP-A-8-182473 Japanese Patent No. 3439564 FFI Journal, No.195, 2001, 61-63 Sakagami Kazuyuki, Takeuchi Masanori, "Multipurpose use of thaumatin and its use" Monthly Food Chemical February 1998 issue

  The present invention relates to a pungent component contained in a product used in the oral cavity such as food, feed, pet food, pharmaceuticals, quasi drugs, or a product that can be taken orally by adding thaumatin to the pungent component The purpose is to emphasize.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added thaumatin to the pungent component, so that the other properties are not changed, and the pungent enhancement effect is much better than before, The inventors have found that the effect of sustaining the pungent taste is exhibited, and have completed the present invention.

According to the present invention, a pungent composition containing thaumatin is provided. Also provided is a method for enhancing pungent taste by adding an effective amount of pungent taste enhancement to a product used in the oral cavity containing a pungent component or a product that can be taken orally.
That is, the present invention includes the following (1) to (7):
(1) A pungent composition containing thaumatin and a pungent component.
(2) The pungent composition according to claim 1, wherein the pungent component is allyl isothiocyanate or capsaicin.
(3) A method for enhancing pungent taste, which comprises adding an effective amount of pungent taste enhancing thaumatin.
(4) The pungent taste enhancing method according to (3), wherein the pungent ingredient is allyl isothiocyanate or capsaicin.
(5) The pungent enhancement method according to (4), wherein the effective amount of pungent enhancement is 0.005 to 500 parts by weight with respect to 100 parts by weight of allyl isothiocyanate.
(6) The pungent enhancement method according to (4), wherein the effective amount of pungent enhancement is 0.25 to 25000 parts by weight with respect to 100 parts by weight of capsaicin.
(7) The pungency according to (3) to (6), wherein the effective amount of pungency enhancement is 0.0000001 to 0.01 parts by weight with respect to 100 parts by weight of a product used in the oral cavity or a product that can be taken orally. Enhancement method.

  According to the present invention, the pungent taste of a product used in the oral cavity or a product that can be taken orally can be reduced to other properties without impairing the original taste of the tasting substance contained in the raw material. It can be enhanced without any change. It can also reduce the amount of pungent usage.

The thaumatin in the present invention is a sweetener extracted from the seeds of the Thaumatococcus daniellii BENTH ( numbing vine) or obtained by genetic recombination of microorganisms. The sweetness factor has a sweetness of about 2,500 to 3,000 times at a sweetness-equivalent concentration of 8% sugar and about 5,500 to 8,000 times that of sugar in the vicinity of the threshold concentration.

  In the present invention, a product used in the oral cavity containing a pungent component or a product that can be taken orally is a volatile component such as bunny ketone, piperine isomer, alkyl sulfide, or allyl isothioanate, which is a pungent component, or capsaicin. , Tadeonal, ginger oil, mustard oil, onion extract, garlic oleoresin, wasabi oil and other non-volatile ingredients, or naturally occurring green onion, onion, garlic, yam, willow, pepper, wasabi, mustard, nutmeg, mace All pungent components extracted from vegetables and plants, etc., or products used in the oral cavity containing these vegetables and plants themselves, or products that can be taken orally are included. Preferably, the pungent component which is the object in the present invention is allyl isothiocyanate or capsaicin. These products may have a pungent taste in the oral cavity, or may have no or little pungent taste. In the present invention, when a product used in the oral cavity or a product that can be taken orally exhibits a pungent taste, it acts to further enhance the pungent taste, and when it does not feel a little or little pungent taste, Acts to feel more. Products used in the oral cavity or products that can be ingested are products that are used in the oral cavity and discharged from the mouth after use, or used in the oral cavity, and a part thereof is orally ingested after use Products that can be taken or taken orally.

  Products used in the oral cavity containing pungent components or products that can be taken orally include liquid, semi-solid or solid foods, pharmaceuticals, cosmetics, quasi-drugs that are non-toxic to the human body containing the pungent components. In addition to products, feed for animals, livestock, poultry and the like. Specifically, the food is not limited to the following, but for example, kneaded wasabi, kneaded, curry, rice cracker, grated ginger, bean sauce, kimchi, ginger sugar, ham, dressing, curry, Borhiti, sour craft, bread, cookies, stew, soup, tomato sauce, pizza, sausage, Meuniere, barbecue, spaghetti, mint tea, candy, yakitori, tan stew, coconut rice, grilled pork, ginger grill, eel grilled eel, etc. Examples of the pharmaceutical include nourishing tonic nutritional supplements, gargles and oral tablets. Examples of cosmetics and quasi-drugs include toothpaste, medicated toothpaste, mouthwash, mouth freshener, lip balm and the like. Examples of feed include feed such as mixed feed for breeding pigs, pet food for small dogs, and the like.

  The pungent enhancement effective amount in the present invention means an amount capable of enhancing the pungent taste by adding thaumatin to the product containing the pungent component, that is, from the concentration at which thaumatin exhibits the pungent enhancement effect, Refers to a concentration range in which the effect of enhancing the pungent taste disappears due to the expression of sweetness, or the taste of the product decreases, and can be adjusted as appropriate according to the type and amount of the pungent component contained in the product. When the kind and amount of the pungent component contained in the product is known in advance or can be measured by an appropriate method, thaumatin can be added according to the amount of the pungent component, About 0.005 to 25000 parts by weight is preferable with respect to 100 parts by weight. Specifically, when the pungent component is allyl isothiocyanate, it is preferable to add 0.005 to 500 parts by weight with respect to 100 parts by weight of allyl isothiocyanate. When the pungent component is capsaicin, capsaicin is 100 weights. It is preferable to add 0.25 to 25000 parts by weight with respect to parts. In addition, the effective amount of pungent enhancement is preferably 0.0000001 to 0.01 parts by weight with respect to 100 parts by weight of the product used in the oral cavity or 100 parts by weight of the product that can be taken orally, as a ratio to the product. Preferably it is 0.0000005-0.001 weight part. If it is 0.0000005 parts by weight or less, an effect sufficient to enhance the pungent component cannot be obtained. On the other hand, when 0.01 parts by weight or more is used, sweetness due to thaumatin is produced, and it becomes difficult to determine the enhancement of the pungent component.

  The concentration of thaumatin showing the effect of enhancing the pungent taste is hardly affected by the change in the concentration of the pungent ingredient. Normally, when different tastes are mixed, each taste is suppressed, but this relationship does not hold between the pungent component and the pungent enhancing effect of thaumatin. This suggests that the effect of enhancing the pungent taste of thaumatin is not due to the sweetness of thaumatin but a completely different mechanism of action.

  The pungent composition of the present invention contains thaumatin as an active ingredient, and may be used alone, or may be used alone or in combination with a liquid or solid excipient or diluent, and optionally one or more kinds. It can also be used as a preparation to which various additives are added. Examples of liquid excipients or diluents include alcohols such as water, ethanol, oryzanol and octacosanol; oligosaccharides such as liquid sugar, homooligosaccharide and heterooligosaccharide; saccharides such as starch syrup and starch degradation product; Sugar alcohols such as tol, erystol, reduced palatinose, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides and reduced lactose; polyhydric alcohols such as glycerin and propylene glycol; polyhydric alcohols such as polyhydric alcohols such as glycerin and propylene glycol A fatty acid ester such as glycerin, polyglycerin, sorbitan, polyoxyethylene, propylene glycol and sucrose; an emulsifier such as lecithin; a hydrophilic organic solvent such as acetone; Examples of solid excipients or diluents include starch, corn starch, and lactose. When these liquid or solid excipients or diluents are used, about 20 to 10,000,000 times the excipient or diluent can be added to thaumatin.

  The pungent composition of the present invention contains thaumatin as an active ingredient, but can be used in combination with sugars other than thaumatin or high-intensity sweeteners. Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, Thende-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, paratinite, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar) can be mentioned. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, and stevia powder. It is not limited. By using in combination with such a high-intensity sweetener, a synergistic effect of enhancing pungency can be obtained.

  In the present invention, the method of adding thaumatin to a product used in the oral cavity containing a pungent component or a product that can be taken orally is not particularly limited. As the stage of addition, when producing the target product, it may be added as it is in liquid or solid form together with the main raw material and auxiliary raw material, or may be added, mixed and dissolved in the finished product.

(Example)
Next, experimental examples and examples are shown to further explain the present invention.
Experimental example 1
By varying the amount of thaumatin (Sunsweet T; manufactured by Saneigen FFI Co., Ltd.) at 0.002% allyl isothiocyanate and 0.00004% capsaicin, the concentration of the pungent component The effect of thaumatin's pungent enhancement effect on changes was investigated. The results are shown in Table 1.

  As apparent from Table 1 and Table 2, the pungent taste enhancing effect of thaumatin was observed in both cases, but at the concentration of 1 ppm or more of thaumatin, sweet taste was felt simultaneously with the pungent taste enhancing effect.

(Mustard floor)
After boiling 24 parts of Kiyoka to 2/3, 16 parts of sake lees, 8 parts of sake, 16 parts of white miso, 12 parts of powdered mustard, 0.0003 parts of thaumatin, 0.2 parts of colorant, 0.1 parts of potassium sorbate , And prepared with water to a total of 100 parts, kneaded and manufactured a floor. Ten of the 10 trained panelists evaluated that thaumatin-containing ones felt strongly pungent, long lasting, and improved in flavor compared to blanks that did not contain thaumatin.

(Spy Seed Link)
Fructose 3 parts, erythritol 2 parts, water-soluble plant fiber 1.9 parts, sweetener (no sweetener, thaumatin 0.00015 parts or sucralose 0.002 parts), citric acid (anhydrous) 0.25 parts are stirred and dissolved. Make a total of 100 parts with water. At a temperature of 93 ° C., 0.015 parts of coloring agent, 0.02 part of ginger essence, 0.005 spice flavor and 0.0005 red pepper flavor were added, and hot pack filling was performed after weight correction. 10 out of 10 trained panelists felt strongly pungent in those containing thaumatin compared to blanks without sweeteners, and 5 out of 10 panelists with blanks without sweeteners In comparison, those containing sucralose felt a strong pungent taste. Also, 10 out of 10 panelists evaluated that those containing thaumatin and those containing sucralose felt pungently strong, long lasting, and improved in flavor. .

(Emulsifying dressing (wasabi flavor))
0.2 parts of an emulsifier was added to 42 parts of water, and the mixture was stirred with heating at 80 ° C. for 10 minutes. Weight correction, 4 parts brewed vinegar, 3 parts apple cider vinegar, 0.5 parts lime concentrated juice, 7 parts white soy sauce, 1 part fish sauce, 1 part salt, 0.3 parts sodium L-glutamate, sweetener (0.003 part of sucralose, or 0.003 part of sucralose and 0.00015 part of thaumatin), 0.3 part of beef extract and 0.1 part of white pepper powder were added and dissolved by stirring. Next, 35 parts of corn salad oil was added little by little and stirred, and then 3 parts of wasabi flavor and coloring were added and emulsified with a homomixer. Ten of the 10 panelists evaluated that sucralose and thaumatin containing sucralose and thaumatin had a stronger pungent taste than those containing sucralose, and that the pungent taste remained in the mouth until later.

(Seasoning compound)
Pepper 30 parts, Bay Laurel 5 parts, smoked powder 10 parts, spice mix 0.05 parts, thaumatin 0.1 part, salt 1 part, nutmeg 5 parts, dextrin 40 parts, animal protein hydrolyzate 10 parts, sodium glutamate When a seasoning blend for ham containing 0.2 part and 0.2 part of beef seasoning was prepared by spray drying, a blend with good pepper aroma and enhanced pepper pungency was obtained.

(Ramen soup)
24 parts salt, 8 parts sodium glutamate, 0.3 parts nucleic acid seasoning, 0.3 parts sodium succinate, 20 parts pork extract powder, 4 parts chicken extract powder, 4 parts vegetable protein hydrolyzate, 4 powder soy sauce Part, Chinese cabbage extract powder, 2 parts onion extract powder, 1 part boiled extract powder, 1 part onion flake, 7 parts white fried sesame, 3.8 parts spices (pepper, ginger, etc.), 0.1 part thaumatin When 17.6 parts of lactose was prepared and 300 parts of hot water were dissolved in 15 parts of this powder, a good ramen soup was obtained, which enhanced the good pungent taste of green onions, peppers and ginger.

(Seasoning for barbecue)
22 parts salt, 15 parts glucose, 15 parts lactose, 0.05 parts thaumatin, 10 parts yeast, 6 parts sodium glutamate, 10 parts maltodequillin, 3 parts corn starch, 3 parts wheat flour, 3 parts tomato powder, autolytic yeast extract 6 parts, 5 parts of onion powder, 2 parts of garlic powder, 1.5 parts of chili pepper, 2.5 parts of paprika, 0.5 part of a mixture of celery, cumin, clove, allspice, cinnamon, black pepper and red pepper, A seasoning for barbecue in which 0.7 part of citric acid, 1 part of smoked flavor, 0.4 part of paprika oleoresin, and 0.1 part of a mixture of sodium inosinate and sodium guanylate were mixed was prepared by abundant mixing. When 6 parts of this seasoning were attached to the surface of 100 parts of potato chips and eaten, a good seasoning with improved spiciness of the spices was obtained.

(Grilled meat)
2 parts of starch, 20 parts of glucose fructose saccharide and 26 parts of water were mixed and heated and stirred at 80 ° C. for 10 minutes. 30 parts of vegetable broth, 12 parts of concentrated soy sauce, 3 parts of pineapple fruit juice, 0.3 parts of complex seasoning, 0.4 parts of carrot extract, 0.3 part of garlic extract, 0.3 part of ginger extract, fermented seasoning 5 parts, 0.5 part of beef extract, 0.3 part of pepper powder and 0.05 part of thaumatin were added and dissolved by stirring to obtain a grilled meat sauce (vegetable flavor) of a viscous solution. After filling the container, it was sterilized by heating at 85 ° C. for 30 minutes to produce a blank grilled meat sauce containing no thaumatin. When 100 parts of beef were cooked using 30 parts of this grilled meat, a spice with enhanced spiciness of the spices was obtained. When the sauce was stored for a long period of time, no off-flavor was generated due to deterioration of the pungent component, and a good pungent taste was maintained. However, a change in flavor was observed in the sacrificial baked meat sauce.

(Neri Toothpaste)
45 parts calcium phosphate dihydrate, 2 parts anhydrous silica, 10 parts glycerin, 10 parts sorbitol, 1 part carboxymethylcellulose, 0.3 parts carrageenan, 1.8 parts sodium lauryl sulfate, purified water, 28.9 parts, menthol A paste toothpaste is prepared using 1 part and 0.02 part of thaumatin. Add carboxymethylcellulose and carrageenan to purified water, swell and dissolve. Other components are added to this solution and mixed uniformly, then degassed and filled into a tube container. As for the obtained toothpaste, the pungent taste of menthol was enhanced and a fresh sensation was obtained.

Claims (2)

A pungent composition containing 2.5 to 2500 parts by weight of thaumatin with respect to 100 parts by weight of capsaicin . A method for enhancing the pungency of capsaicin, comprising adding 2.5 to 2500 parts by weight of thaumatin to 100 parts by weight of capsaicin.