JP6071126B2 - Glycine sweet seasoning with a sweetness level visible - Google Patents

Description

  The present invention relates to a glycine-based sweet seasoning that contains a glycine that contains a glycine that does not contain any sugar and that can visually observe a sweetness concentration and a sweetness sensation.

Glycine is a non-essential amino acid with the simplest structure called CH ₂ (NH ₂ ) COOH, and glycine is an amino acid recognized as a food additive and is contained in many foods. For example, beverages are added for the purpose of preserving quality, and the content is about 50 mg / 100 ml at the maximum.
Glycine is also contained in kneaded products such as koji. A known function of glycine is to improve memory and attention by ingesting 0.1 g per day (Non-patent Document 1). In addition, as a component of beauty food (Patent Document 1), as an additive for reducing the bitterness and puffiness of saponin (Patent Document 2), and further, adding glycine together with maltose as a food alteration inhibitor It is known as a disorder improving agent (Patent Document 3).
However, at present, none of the sweeteners is assimilated and there is nothing that can be estimated and confirmed visually. However, when glycine is also ingested in large quantities, LD-50 is considered to be harmful to the human body if ingested at 2600 mg / kg or higher.

JP 2001-224334 A JP-A-4-207161 JP-A-2-72853

Sandra E. (Sandra E.) et al., “Journal of Clinical Psychopharmacology” (USA), 1999, Vol. 19, No. 6, P. 506-512

Conventionally, sodium glutamate has been widely used as an umami seasoning. Glycine, one of the same amino acids, has sweetness and is contained in many shellfish extracts such as salmon and is a source of subtle sweetness when it is eaten. It is not a level that can be used.
For this reason, in order to impart sweetness to foods, sugars such as sugar and sorbitol are usually used, and peptides such as triterpene glucosids such as stevioside and glycyrrhizin, aspartame, and thaumatin are used. However, there is no active use of the sweetness of glycine.
Therefore, glycine is usually only used as an auxiliary component of complex seasonings and extract seasonings mainly composed of sodium glutamate.

  An object of the present invention is to provide a glycine-containing sweet seasoning in an unconventional form, and by adding ganoderma charcoal powder, glycine has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar. In view of the above, an object is to provide a sweet seasoning that suppresses excessive intake of sugar during use so that the intake becomes appropriate and that the intake of glycine itself can also be controlled.

In order to suppress excessive sugar intake peculiar to hyperglycemia, the present inventor has intensively researched and used the sweetener component of glycine and ganoderma charcoal powder to solve the above problems and develop a new function. As a result, the present invention was completed as follows.
That is, according to the present invention, a glycine powder pulverized with 25 to 30 mesh and a tasteless odorless repellent charcoal powder with a specific gravity of 0.12 pulverized with 25 to 30 mesh are 0.1 to 1. A glycine-based sweet seasoning that is blended at 0% by weight and is orally ingested so that the sweetness concentration by glycine can be visually observed in the degree of black that floats in water when used, and more preferably, the ganoderma charcoal A glycine-based sweet seasoning containing 0.5% by weight of powder based on the weight of glycine.
The glycine-based sweet seasoning is a glycine-based sweet seasoning that does not contain any carbohydrates.

  Since the glycine-based sweet seasoning containing no carbohydrates of the present invention uses glycine as a sweet taste, it has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar. Even if it does not fall into AGE excessively, and further, by mixing the glycine with ganoderma charcoal powder, the sweetness concentration is made visible by the black color of the floating ganoderma charcoal powder. The amount of sweetness can be easily reduced, and excessive glycine intake can be suppressed.

  As described above, the glycine-based sweet seasoning of the present invention contains a small amount of ganoderma charcoal powder in glycine, and as supported by the examples described later, the mental sensation caused by the sweet desire of a person with high blood sugar level symptoms. In addition to relieving stress, there is no such thing as confirming by taste unlike ordinary sweeteners, and overuse can be avoided by visually observing the amount of sweetener used. In other words, it is possible not only to satisfy the sweetness desire of people with high blood sugar level symptoms, but also to suppress AGE symptoms, and even those who have high blood sugar level symptoms consider the sweetness intake of beverages and food materials It can be adjusted visually without drinking.

  Therefore, ingestion of a sweet seasoning blended with glycine and ganoderma charcoal powder can provide the same level of satisfaction as sugar ingestion, and the use of floating ganoderma charcoal powder in order to suppress excessive sugar intake. It can be confirmed visually, its intake can be confirmed, and self-control action can be expected.

Explanatory drawing explaining the compounding state of the glycine-type sweet seasoning of the Example of this invention, An explanatory diagram for explaining a state in which glycine is in an aqueous solution with floating ganoderma charcoal powder dissolved in water in a cup according to an embodiment of the present invention, Figure of pie chart according to the degree of effect of use effect 4 according to an embodiment of the present invention, It is a figure of the color sample of the state which melt | dissolved each weight (3g for 1 stick, 6g for 2 sticks, 9g for 3 sticks) of the glycine-type sweet seasoning of an Example in 150 ml of fixed water. It is a component-analysis table | surface of the test test result of the nutrient component of the glycine type sweet seasoning of this invention.

In the present invention, a person with a hyperglycemic symptom has a desire to ingest sugar, but it falls into AGE excess due to ingestion of sugar and causes further blood flow and vascular endothelial cell damage. Even if a person with a value symptom ingested, it did not fall into AGE excess, and it was possible to easily judge the reduction of the amount for sweetness accurately, and earnestly researched whether excessive glycine intake could be suppressed.
Explaining the results of this study, proteins react with sugars (glycation of proteins) in the state of hyperglycemia, and as a result, the resulting glycated protein (terminal glycation product, AGE) becomes excessive and becomes a causative agent of arteriosclerosis. It has become clear in a recent study. Atherosclerosis is a major cause of heart and cerebrovascular disorders, limiting sugar intake, which has the mental stress of sugar demand. A person with a high blood sugar level symptom has a desire to ingest sugar, but falls into AGE excess due to ingestion of sugar and causes further blood flow and vascular endothelial cell damage.

On the other hand, glycine has a sweetness multiple of about 0.7 times that of sucrose and does not contain sugar, so even if ingested by a person with a high blood sugar level, it does not fall into excess AGE. However, for example, even if this glycine is used as a seasoning for coffee or the like, it is not known how much the glycine has been added to the cup because it is colorless and transparent and water-soluble.
Therefore, it is not known whether or not the excessive intake of sugar is suppressed and the intake is appropriate. Therefore, we searched for a suitable coloring substance proportional to the concentration of glycine, and found that ganoderma charcoal powder was optimal.

Ganoderma charcoal powder is different from charcoal, etc., which has a slight odor, and carbonized ganoderma is tasteless, odorless and harmless and is not absorbed into the body, so even if it is taken in the mouth, there is no effect on the body. Furthermore, unlike charcoal such as wood, there are few porous (holes), charcoal and the like are precipitated, but ganoderma charcoal powder that does not adsorb moisture even if it is put into water floats.
This will be described numerically below.
[Specific gravity] Charcoal (black) …… 0.63
Charcoal (white) ... 1.74
Ganoderma charcoal powder (This example: Toothpaste and soap with the registered trademark “Rei”)
Used reishi charcoal powder ) ・ ・ ・ 0.12

[Odor] (depending on the mass of volatile components)
Foreign charcoal can not be used because it smells stiff.
Above all, the product made in China cannot be used because it smells stiff.
Made in China (1st to 2nd class) ・ ・ ・ 4.8 to 20% by weight
Made in foreign countries ... 2 to 3% by weight
Domestic: Bincho charcoal ... 2-3% by weight
Reishibasumiko the end of ... 0%

As described above, Reishibasumiko weekend, lightly (0.12), not I, such Niowa specific gravity compared to other charcoal (tasteless and odorless).

  Used as a sweetener for beverages by adding 0.1 to 1% by weight, preferably 0.3 to 1% by weight of Ganoderma charcoal powder to glycine. In this case, unlike charcoal such as wood, there are few porous (holes). Therefore, the ganoderma charcoal powder that does not adsorb moisture floats and can be visually observed as a black floating substance peculiar to charcoal. If the amount of Ganoderma charcoal is less than 0.3% by weight with respect to the weight of glycine, the black color will be thin and the difference in light and shade will not be clear. hard. On the other hand, if the amount is 1% by weight or more, the suspended matter becomes too black and it is difficult to judge the difference in light and shade. . For these reasons, it is most preferable that Ganoderma charcoal is blended at 0.5% by weight with respect to the glycine weight.

The mesh structure of glycine is 20 mesh, but 25-30 mesh is optimal, and the ganoderma charcoal powder to be mixed can be pulverized and mixed with the same mesh size as glycine.
Ganoderma charcoal powder is ionized like a pigment and does not have water-soluble properties when coloring an object, so it mainly floats and partially precipitates, so it does not color the object itself.
The glycine-based sweet seasoning of the present invention blended in this way can be discriminated in the concentration of glycine by directly mixing it with dishes and beverages.
Foods and beverages are not particularly limited, but can be used for drinks and foods that are sweetened and consumed, for example, tea, coffee, refreshing, etc. The effect of the glycine-based sweet seasoning of the present invention (sweetness action) ) Is easy to manifest and desirable.

Hereinafter, the content of the present invention will be specifically described along with examples of the glycine-based sweet seasoning of the present invention.
[Example]
As an example, as shown in FIG. 1, a mixed powder prepared by mixing 0.5 g by weight of 0.5 g of ganoderma charcoal powder with 100 g of glycine powder for food additives and grinding to 20 mesh pass was prepared. Was taken as an example.
In the experiment, the above examples were added to various general beverages, and the concentration of glycine and the degree of sweetness sensation were examined.

[Use result 1]
A commercially available tea bag of blended black tea was prepared, and a predetermined amount (150 ml) of hot water was added to the tea bag, extracted for 1 minute, and 1 g of the powder of the example in which Ganoderma charcoal powder was blended with powdered glycine was added. 1 g of what was not added was prepared.
Five subjects drank the extracted blended black tea. Comments were obtained from the subjects about the sweetness sensation of the glycine powder added to the glycine powder added with the ganoderma charcoal powder compared to the case where the glycine powder was added to the glycine powder. For all three types of blended black teas tested, the majority of the subjects confirmed the sweetness sensation, and the majority obtained favorable satisfaction.
In this case, the state was as shown in FIG. 2, and the amount of glycine could be confirmed and estimated by the amount of ganoderma charcoal powder floating above. In addition, it is a summary of the results that were voluntarily ingested and commented on their own free will.
In FIG. 4, 150 ml of water is poured into a beaker having a diameter of 8 cm, and 3 g (corresponding to one commercially available stick), 6 g (corresponding to two commercially available sticks) and 9 g (three commercially available sticks) of this example. Is a color sample on the surface of the liquid in the case of dissolving the same, as shown in the figure, the density difference can be clearly recognized visually as the gray density difference.

[Use result 2]
A Japanese resident (male, 52 years old, weight 72 kg, blood sugar level 130) in Japan who is the subject dissolves commercially available granulated coffee by adding a predetermined amount (150 ml) of hot water to 4 g of commercially available coffee stick sugar and glycine powder. Two grams of ganoderma charcoal powder was prepared.
When subjects drank commercial granulated coffee, the glycine powder blended with ganoderma charcoal powder was equivalent to the same level of sweetness sensation, even though it was half the consumption of commercial sugar stick sugar. I got a feeling.

[Use Result 3]
A commercially available tea bag of blended black tea was prepared, and a predetermined amount (150 ml) of hot water was added thereto, followed by extraction for 1 minute, and a mixture of powdered glycine and powdered ganoderma charcoal was prepared. The extracted blended black tea was prepared by using 5 subjects with 1 g of a light-weight spoon as a sugar substitute sweetener blended with powdered glycine and ganoderma charcoal and allowed to drink. A large amount of powdered ganoderma charcoal covered the liquid surface of the blended black tea, reducing the desire to drink.

[Use Result 4]
50 subjects (male 24 to 65 years old, 23 women 22 to 52 years old 27 people) drip-type commercial drinking coffee was extracted from a predetermined amount (150 ml) of hot water, and 3 g of commercially available stick sugar and glycine powdered ganoderma charcoal powder. 1.5 g of the blend was prepared.
When the subjects drank both drip-type commercial drinking coffees, the results shown in FIG. 3 were obtained, but the glycine powder blended with ganoderma charcoal powder was used in half the amount of commercial stick sugar. In spite of this, 90% have achieved satisfaction compared to commercially available stick sugar. Moreover, all of the test subjects could visually confirm that the surface of the drip-type commercial drinking coffee was blended with glycine and ganoderma charcoal powder.

From the above, according to the embodiment of the present invention, since glycine was used as a sweet taste, it has a sweetness multiple of about 0.7 times that of sucrose and does not contain any sugar or carbohydrates. Who have high blood sugar level by making glycine mixed with ganoderma charcoal powder and allowing the sweetness concentration to be observed with the black color of floating ganoderma charcoal powder. It is possible to easily determine the reduction in the amount of sweetness to the food, and to suppress excessive glycine intake.
The test results of the nutritional components of the glycine-based sweet seasoning of this example are shown in the table of FIG. 5. The carbohydrates are 99.6 g / 100 g of protein and 0 g / 100 g of carbohydrates and contain no carbohydrates. I understand that. In addition, 0.4 g / 100 g of ash content is ganoderma charcoal powder.

  As described above, the glycine-based sweet seasoning of the embodiment of the present invention not only eliminates mental stress due to the sweetness desire of a person with high blood sugar level symptoms by blending a small amount of ganoderma charcoal powder with glycine. In addition, it is not confirmed by taste like a normal sweetener, and an excessive intake can be avoided by visually checking the amount of the sweetener used. In other words, it is possible not only to satisfy the sweetness desire of people with high blood sugar level symptoms, but also to suppress AGE symptoms, and even those who have high blood sugar level symptoms consider the sweetness intake of beverages and food materials It can be adjusted visually without drinking.

Therefore, ingestion of a sweet seasoning blended with glycine and ganoderma charcoal powder can provide the same level of satisfaction as sugar ingestion, and the use of floating ganoderma charcoal powder in order to suppress excessive sugar intake. It can be confirmed by visual observation and expected to have a self-control action.
Needless to say, the present invention is not limited to the above-described embodiments as long as the features of the present invention are not impaired.

Claims (3)

A glycine powder pulverized with 25-30 mesh and a tasteless, odorless, repellent charcoal powder with a specific gravity of 0.12 pulverized with 25-30 mesh are mixed in an amount of 0.1 to 1.0% by weight based on the glycine weight. A glycine-based sweet seasoning which is orally ingested so that the sweetness concentration by glycine can be visually observed with the degree of black floating in water when used. The glycine-based sweet seasoning according to claim 1 , wherein the ganoderma charcoal powder is blended at 0.5% by weight with respect to the glycine weight. The glycine sweet seasoning selected from claim 1 or 2, wherein the glycine sweet seasoning does not contain any carbohydrate.