JP2023109516A - Use of fucose for polysaccharide-containing composition or protein-containing composition - Google Patents

Abstract

To provide a technique for improving a flavor of a polysaccharide-containing composition or a protein-containing composition.SOLUTION: There is provided a flavor improving composition for a polysaccharide-containing composition which includes as an active principle, fucose. There is also provided a flavor improving composition for a protein-containing composition which includes as an active principle, fucose. There is provided a method for improving a flavor of the polysaccharide-containing composition for including the fucose in the polysaccharide-containing composition. There is also provided a method for improving a flavor of the protein-containing composition for including the fucose in the protein-containing composition. There is also provided use of the fucose, for improving the flavor of the polysaccharide-containing composition. There is also provided the use of the fucose for improving the flavor of the protein-containing composition. There is also provided a composition including the polysaccharide and the fucose by a prescribed blending amount. There is also provided a composition including the protein and the fucose by a prescribed blending amount.SELECTED DRAWING: None

Description

There is an application for exception to loss of novelty

TECHNICAL FIELD The present invention relates to polysaccharide-containing compositions or protein-containing compositions such as beverages containing polysaccharides or proteins, and more particularly, used for improving the flavor of polysaccharide-containing compositions or protein-containing compositions. Compositions and methods thereof and the use of fucose for improving the flavor of polysaccharide- or protein-containing compositions.

Conventionally, polysaccharides and proteins have often been used as food materials from the viewpoint of functionality such as imparting viscosity and emulsification stability. On the other hand, polysaccharides and proteins have a unique flavor derived from raw materials, and have the effect of masking the original desirable taste of foods. There have been problems such as lack of easiness to eat and drink and interference with preferable taste.

Regarding the improvement of flavor caused by polysaccharides and proteins, for example, Patent Document 1 discloses an invention of an unpleasant odor masking agent derived from peptides or collagen, which contains sucralose as an active ingredient. Further, Patent Document 2 describes an unpleasant odor masking agent derived from tamarind seeds, which contains at least one masking agent compound selected from the group consisting of ethyl pyruvate, neohesperidin dihydrochalcone, 2-acetylpyrrole, and benzyl alcohol. is disclosed.

Japanese Patent No. 5072934 JP 2021-73879 A

Conventionally, various ingredients for improving the flavor of polysaccharide-containing compositions or protein-containing compositions such as beverages containing polysaccharides or proteins have been known. , the development of further materials has been desired.

Accordingly, an object of the present invention is to provide a material that is effective against various polysaccharides and proteins and that can improve the flavor of compositions containing them.

As a result of extensive research, the present inventors have found that fucose has an effect of improving the flavor of a polysaccharide-containing composition or a protein-containing composition, and have completed the present invention.

That is, according to the first aspect of the present invention, the present invention provides a composition for improving the flavor of a polysaccharide-containing composition containing fucose as an active ingredient.

In the first aspect, the polysaccharide-containing composition comprises indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, pectin, guar gum, xanthan gum, agar, gluco It preferably contains one or more polysaccharides selected from the group consisting of mannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

Moreover, according to the second aspect of the present invention, the present invention provides a composition for improving the flavor of a protein-containing composition, containing fucose as an active ingredient.

In the second aspect, the protein-containing composition contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. is preferred.

Moreover, according to a third aspect of the present invention, the present invention provides a method for improving the flavor of a polysaccharide-containing composition, which comprises adding fucose to the polysaccharide-containing composition.

In the third aspect, the polysaccharide-containing composition comprises indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, pectin, guar gum, xanthan gum, agar, gluco It preferably contains one or more polysaccharides selected from the group consisting of mannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

Moreover, according to a fourth aspect of the present invention, the present invention provides a method for improving the flavor of a protein-containing composition, comprising adding fucose to the protein-containing composition.

In the fourth aspect, the protein-containing composition contains one or two or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, scrunch protein, and gelatin. is preferred.

Also, according to a fifth aspect of the present invention, the present invention provides the use of fucose for improving the flavor of polysaccharide-containing compositions.

In the fifth aspect, the polysaccharide-containing composition comprises indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, pectin, guar gum, xanthan gum, agar, gluco It preferably contains one or more polysaccharides selected from the group consisting of mannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

Also according to a sixth aspect of the present invention, the present invention provides the use of fucose for improving the flavor of protein-containing compositions.

In the sixth aspect, the protein-containing composition contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. is preferred.

Further, according to a seventh aspect of the present invention, the present invention provides a composition containing a polysaccharide and fucose, wherein the content of the fucose is 0.00001 per part by mass of the polysaccharide. ∼200 parts by weight of the composition.

In the seventh aspect, the composition contains indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, and carrageenan. , gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

In the seventh aspect, the composition is preferably a composition for food and drink or a raw material for food and drink.

Further, according to the eighth aspect of the present invention, the present invention provides a composition containing protein and fucose, wherein the content of the fucose is 0.00001 to 0.00001 to 1 part by mass of the polysaccharide. 200 parts by weight of the composition is provided.

In the eighth aspect, the composition contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. is preferred.

In the eighth aspect, the composition is preferably a composition for food and drink or a raw material for food and drink.

According to the present invention, fucose can be used to improve the flavor of compositions containing polysaccharides and proteins.

The present invention applies fucose to a polysaccharide-containing composition containing a polysaccharide or a protein-containing composition containing a protein in order to improve the flavor thereof.

Examples of the polysaccharides include, but are not limited to, indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, tamarind seed gum and the like. Moreover, as a polysaccharide, one type may be included, and two or more types may be included. In the present specification, polysaccharides may contain, for example, three or more sugar chains, may contain ten or more sugar chains, or may contain twenty or more sugar chains. can be

Examples of the protein include, but are not limited to, soybean protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. Moreover, as a protein, one type may be included, and two or more types may be included. As used herein, a protein may include, for example, a polypeptide with 3 chains or more, a polypeptide with 10 chains or more, or a polypeptide with 20 chains or more. It's okay.

In addition, the polysaccharide-containing composition may contain protein, in which case one or more of the above soybean protein may be contained.

In addition, the protein-containing composition may contain polysaccharides, in which case one or more of the indigestible dextrin may be contained.

The polysaccharide-containing composition or protein-containing composition to which the present invention is applied is not particularly limited as long as it is edible. For example, it may be in the form of powdered beverages, soups, dressings, sauces, tablets, supplements, etc. containing polysaccharides or proteins. Alternatively, candies, chocolates, chewing gums, biscuits, cookies, rice crackers, snacks, bean confections, dried fruits, delicacies, fresh confections, semi-fresh confections, baked confections, which are obtained by further blending or processing polysaccharides or proteins in foods and drinks, etc. , desserts, cereals, jelly, jam, spread, ice cream, ice milk, lacto ice cream, frozen desserts, bread, side dishes, pickles, yogurt, milk drinks, lactic acid bacteria drinks, cheese, soft drinks, jelly drinks, fish sausages, paste products It may be in a form such as Furthermore, the polysaccharide-containing composition or protein-containing composition may be used not only for direct use in food and drink, but also for seasoning, cooking, and the like.

However, in the above polysaccharide-containing composition or protein-containing composition, fucose may be applied to the form of the composition in which the polysaccharide- or protein-derived component contained in the composition occupies a certain amount or more. More preferably, fucose is applied to the form of a composition in which the polysaccharide- or protein-derived component accounts for 0.001 to 100% by mass on a dry matter basis, for example. The ratio of the polysaccharide-derived component contained in the polysaccharide-containing composition in the composition may be 0.001 to 100% by mass, and 0.002 to 100% by mass in terms of dry matter. may be 0.002 to 95% by mass, may be 0.005 to 95% by mass, may be 0.005 to 90% by mass, may be 0.01 to 90% by mass , 0.01 to 80% by weight, and may be 0.05 to 80% by weight. In addition, the proportion of the protein-derived component contained in the protein-containing composition in the composition may be 0.001 to 100% by mass, and 0.005 to 100% by mass in terms of dry matter. may be 0.005 to 95% by mass, may be 0.01 to 95% by mass, may be 0.01 to 90% by mass, may be 0.05 to 90% by mass , 0.05 to 80% by weight, and may be 0.1 to 80% by weight. Compositions containing such polysaccharides or proteins tend to have flavor problems due to components derived from the polysaccharides or proteins. The effect of improving the flavor of the containing composition can be exhibited.

The polysaccharide-containing composition or protein-containing composition to which the present invention is applied may be in the form of a beverage, such as tomato juice, carrot juice, mixed vegetable juice, mixed vegetable/fruit juice, green juice, refreshing Drinking water, powdered beverages, jelly beverages, tea bag-shaped beverages and the like are included. In the case of such a form of beverage, flavor problems due to components derived from polysaccharides or proteins are likely to occur, and fucose is added to the beverage to improve the polysaccharide-containing composition or protein-containing composition. The effect of improving the flavor can be exhibited more effectively.

In the polysaccharide-containing composition to which the present invention is applied, the content of fucose in the composition may be an effective amount for improving the flavor and may be adjusted as appropriate. , the amount of fucose per 100 parts by mass of the polysaccharide component contained in the composition can be 0.0001 to 10000 parts by mass, can be 0.0005 to 10000 parts by mass, and can be 0.0005 to 5000 parts by mass. 0.001 to 5000 parts by weight, 0.001 to 2000 parts by weight, 0.01 to 2000 parts by weight, 0.01 ~1000 parts by weight, can be from 0.1 to 1000 parts by weight, and can be from 0.1 to 500 parts by weight.

In addition, in the protein-containing composition to which the present invention is applied, the content of fucose in the composition may be an effective amount for improving the flavor, and may be adjusted as appropriate. For example, the amount of fucose per 100 parts by mass of the protein component contained in the composition can be 0.0001 to 10000 parts by mass, can be 0.0005 to 10000 parts by mass, and can be 0.0005 to 5000 parts by mass. 0.001 to 5000 parts by weight, 0.001 to 2000 parts by weight, 0.01 to 2000 parts by weight, 0.01 ~1000 parts by weight, can be from 0.1 to 1000 parts by weight, and can be from 0.1 to 500 parts by weight.

The amount of polysaccharides can be measured, for example, by high performance liquid chromatography (HPLC) for indigestible dextrin, and by mutarotase-glucose oxidase method for starch.

Also, the amount of protein can be measured by, for example, the nitrogen quantitative conversion method.

In addition, the amount of fucose can be measured by, for example, high performance liquid chromatography (HPLC).

In the present invention, the method of incorporating fucose into the polysaccharide-containing composition or protein-containing composition is not particularly limited, and it may be applied as a raw material or the like. Specific examples include methods such as mixing, kneading, dissolving, permeating, immersing, spraying, spraying, and injecting into other raw materials.

In the present invention, whether or not fucose is contained in an effective amount for improving the flavor can be determined by containing fucose in the polysaccharide-containing composition or in the protein-containing composition compared to not containing fucose. Whether the flavor of the polysaccharide-containing composition or the protein-containing composition is improved can be appropriately determined by performing a sensory evaluation or the like. In addition, the effective amount of fucose is determined in advance by such sensory evaluation, and the flavor is improved by adding that amount during the preparation, processing, etc. of the polysaccharide-containing composition or the protein-containing composition. A polysaccharide-containing composition or a protein-containing composition can be prepared. In this specification, "improving flavor" means, for example, suppressing or masking a unique taste or off-flavor derived from raw materials caused by polysaccharides or proteins, or suppressing or masking the original taste of polysaccharides or proteins. This includes suppressing the effect of masking desirable taste components. It also includes improving the lightness and refreshing feeling, and improving the ease of drinking when made into a beverage. Alternatively, it includes improving the taste attributed to raw materials other than polysaccharides and proteins, such as, for example, fruit flavors and fruit juice feeling, freshness, freshness, richness, depth of taste, and the like.

On the other hand, from another aspect, the present invention provides a composition containing polysaccharides and fucose in predetermined blending amounts. Further, the present invention provides a composition containing protein and fucose in predetermined blending amounts. According to such a composition, the polysaccharide or protein contained in the composition can be added to foods and drinks together with the fucose contained in the composition. Polysaccharides and proteins can be imparted, and the flavor of the polysaccharides or proteins contained in the food or drink can be improved. As the polysaccharides or proteins used here, the same ones as those described above can be used. Moreover, one type may be used as a polysaccharide or protein, and two or more types may be used together.

The content of the polysaccharide or protein in the composition obtained by combining fucose and the polysaccharide or protein provided by the present invention is such that the polysaccharide or protein is imparted when used in food or drink. may be used as long as it is an effective amount, and may be adjusted as appropriate. It can be from 2 to 80% by weight, it can be from 5 to 70% by weight, it can be from 10 to 50% by weight.

In addition, the content of fucose in the composition obtained by combining fucose and polysaccharides or proteins provided by the present invention is as follows: It may be an effective amount for improving the flavor, and may be adjusted as appropriate. Typically, for example, it is 0.00001 to 200 parts by mass with respect to 1 part by mass of the polysaccharide contained in the composition. can be 0.00002 to 100 parts by weight, can be 0.00005 to 100 parts by weight, can be 0.0001 to 50 parts by weight, and can be 0.0002 to 40 parts by weight can be 0.0005 to 30 parts by weight, can be 0.001 to 20 parts by weight, can be 0.002 to 10 parts by weight, can be 0.005 to 5 It can be parts by mass. Further, it may be 0.00001 to 200 parts by mass, 0.00002 to 100 parts by mass, and 0.00005 to 100 parts by mass with respect to 1 part by mass of the protein contained in the composition. can be 0.0001 to 50 parts by weight, can be 0.0002 to 40 parts by weight, can be 0.0005 to 30 parts by weight, and can be 0.001 to 20 parts by weight parts, can be from 0.002 to 10 parts by weight, and can be from 0.005 to 5 parts by weight.

As long as the object of the present invention is achieved, the composition comprising the combination of fucose and polysaccharide or protein provided by the present invention may optionally contain other than the above polysaccharide or protein and fucose. It may contain other ingredients. For example, sweeteners, flavors, coloring agents, preservatives, thickeners, lubricants, antioxidants, color formers, pH adjusters, emulsifiers, stabilizers, gelling agents, pastes, acidulants, seasonings, nutrients Fortifiers, fruit juices, dairy products, and the like.

The composition obtained by combining fucose and polysaccharide or protein, which is provided by the present invention, can be in various forms such as powder, granule, tablet, syrup, and paste. A manufacturing method is not particularly limited. For example, a method of mixing a polysaccharide or protein and fucose, a method of forming granules or tablets by a conventional method using a polysaccharide or protein and a binder, an excipient and fucose, a liquid sugar containing a polysaccharide or protein For example, a method of mixing fucose into a syrup or a paste is mentioned.

The composition comprising the combination of fucose and polysaccharide or protein provided by the present invention is not particularly limited as a subject to which it is applied. goods, etc. Alternatively, it may be in the form of a raw material composition that is added as part of the raw material during the preparation or processing of a composition such as food or drink.

As a method for applying the composition obtained by combining the above-described fucose and polysaccharide or protein provided by the present invention to food and drink, the above-described polysaccharide-containing composition or protein-containing composition to which fucose can be applied As in the case of applying to , there is no particular limitation, and it may be applied as a raw material for the food and drink. Specific examples include methods such as mixing, kneading, dissolving, permeating, immersing, spraying, spraying, and injecting into other raw materials. In that case, the amount of polysaccharide or protein imparted by the above composition may be appropriately applied in an amount corresponding to the intended place, and at this time, fucose is contained in a previously adjusted amount. , polysaccharides or proteins can improve the flavor. More specifically, for example, it suppresses or masks the unique taste or off-taste derived from raw materials due to polysaccharides or proteins, or masks the original desirable taste components of polysaccharides or proteins. You can suppress the effect. In addition, it is possible to improve the lightness and refreshing feeling, and to improve the ease of drinking when it is made into a beverage. Alternatively, the taste attributed to raw materials other than polysaccharides and proteins, such as fruit flavors and fruit juice, can be improved in terms of fruit juice, freshness, freshness, richness, depth of taste, and the like.

The fucose used in the present invention is not particularly limited, but fucose prepared from natural raw materials is preferably used as it is suitable for food and drink. For example, by the method disclosed in WO2018/180727 by the present applicant, from a polysaccharide hydrolyzate containing fucose as a constituent sugar obtained by extracting from seaweed such as Ascophyllum nodosum and Mozuku Since fucose can be efficiently prepared, it is preferable to use one prepared by such a method.

The method for preparing fucose will be described in more detail below. However, the fucose used in the present invention is not limited to those prepared by the methods exemplified below.

- Method for extracting polysaccharides containing fucose as a constituent sugar Brown algae are preferred as raw seaweeds, and particularly preferred are Ascophyllum nodosum and Okinawa Mozuku. As a method for extracting polysaccharides having fucose as a part of the constituent sugar from seaweed as a raw material, inorganic acids such as hydrochloric acid, sulfuric acid, nitric acid and phosphoric acid, or acetic acid, citric acid, lactic acid, oxalic acid, Add an aqueous solution of an organic acid such as malic acid, succinic acid, formic acid, propionic acid, etc., at a pH of 1 to 5 and a raw material concentration of 0.1 to 10% by weight as a dry matter, and heat at 10 to 100 ° C. to 0 to 24. A method of extracting by stirring for a long time is mentioned. Preferably, hydrochloric acid is added to the raw material so that the pH is 2 to 5 and the concentration of the raw material is 3 to 8.5% by weight, and the mixture is extracted at 70 to 90° C. for 1 to 3 hours. More preferably, the extraction is performed after pulverizing the raw material with a mixer or the like.

Method for removing low-molecular-weight fractions from polysaccharides containing fucose as a constituent sugar After the extract obtained by the above means is filtered, low-molecular-weight substances such as mannitol are removed. There are no particular restrictions on the means, conditions, etc., but for example, if it is a means such as ultrafiltration according to a known method, the obtained extract can be directly subjected to the means, and it is industrially possible. It is preferable because it is also suitable for mass production. More specifically, it is preferred that the means for molecular weight fractionation uses an ultrafiltration membrane capable of permeating at least mannitol. More specifically, the molecular weight fractionation means preferably uses an ultrafiltration membrane with a molecular weight cutoff of 200 to 200,000. It is more preferable to use

- Hydrolysis of polysaccharide containing fucose as a constituent sugar The polysaccharide containing fucose as a constituent sugar obtained as described above is used as a raw material and hydrolyzed. For example, inorganic acids such as hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, organic acids such as acetic acid, citric acid, oxalic acid, lactic acid, succinic acid, formic acid, propionic acid, etc. A method of adding so that the converted concentration is 0.1 to 25% by mass and hydrolyzing by stirring at 10 to 100° C. for 0 to 24 hours can be mentioned. Preferably, hydrochloric acid is added to the extract so that the pH is 0.1 to 3 and the dry matter concentration of the extract is 3 to 6% by mass, and the mixture is stirred at 50 to 70°C for 1 to 5 hours for hydrolysis. do.

After completion of the reaction, the reaction solution is quickly cooled and neutralized to pH 7-8 with an alkaline agent such as sodium hydroxide or sodium carbonate. A fucose-containing hydrolyzate can be obtained by desalting the neutralized solution with activated charcoal, filtration, electrodialysis, or the like.

- Fractionation and purification of fucose A fraction rich in fucose is separated and recovered from the above hydrolyzate. There are no particular restrictions on the means, conditions, and the like. For example, means by ultrafiltration, desalting, ion exchange, electrophoresis, molecular exclusion chromatography, molecular sieves, etc. according to known methods are available. This separation and recovery removes remaining impurities such as alginic acid to obtain fucose of high purity. For example, it typically contains fucose at a dry matter concentration of 10% by mass or more, more typically 20% by mass or more, still more typically 30% by mass or more, particularly typically A fucose-containing composition containing 40% by mass or more can be obtained. Furthermore, fucose can be highly purified by means such as crystallization, decanting, centrifugation, and chromatographic separation according to known methods. As a result, it typically contains fucose at a dry matter concentration of 90% by mass or more, more typically 95% by mass or more, still more typically 98% by mass or more, particularly typically can obtain a fucose-containing composition containing 99% by mass or more.

In the present invention, when a seaweed-derived composition is used as fucose, it is preferable to use a seaweed-derived composition containing 80% by mass or more of fucose per dry matter, and a seaweed-derived composition containing 85% by mass or more is used. It is more preferable to use a seaweed-derived composition containing 90% by mass or more, and it is most preferable to use a seaweed-derived composition containing 95% by mass or more. In this case, the content of saccharides other than fucose in the seaweed-derived composition is preferably 0.001% by mass or more and 20% by mass or less, and 0.001% by mass or more and 15% by mass or less based on the dry matter. is more preferable, more preferably 0.001% by mass or more and 10% by mass or less, particularly preferably 0.001% by mass or more and 5% by mass or less, and 0.001% by mass or more and 3% by mass or less Most preferably there is.

The present invention will be described in more detail with reference to examples below, but these examples are not intended to limit the scope of the present invention.

The improvement effect of fucose on the flavor of the polysaccharide-containing composition or protein-containing composition was investigated.

[Fucose]
A seaweed-derived fucose crystal (93.5% purity, Yaizu Suisan Kagaku Kogyo Co., Ltd.) obtained by the method disclosed in WO2018/180727 by the present applicant was used.

[various materials]
Various materials shown in Table 1 were prepared and used.

[sensory evaluation]
Table 2 shows evaluation criteria common to each test example. Specifically, samples to which fucose was added at various concentrations were ingested by 4 or 5 or more well-trained evaluators, and the degree of change when each was compared with a blank to which fucose was not added. evaluated.

<Test Example 1>
A 0.1% aqueous solution of grapefruit flavor was prepared, and various materials shown in Table 3 were added to the aqueous solution to obtain a predetermined concentration. Or, the degree of change in flavor when added at a concentration of 1 w/v% was evaluated according to the criteria shown in Table 2 above. As for gelatin, after heating and dissolving it in water, a 0.3% aqueous solution of grapefruit flavor and fucose were added, and the mixture was cooled and gelled. For agar, a 0.2% aqueous solution of grapefruit flavor was prepared and used.

As a result, as shown in Table 3, a polysaccharide-containing composition or a protein-containing composition obtained by preparing a 0.1% aqueous solution of grapefruit flavor and containing various polysaccharides or proteins at a predetermined concentration, It was clarified that the grapefruit feeling is improved by containing about 0.001 w/v% or more of fucose. It is believed that this is because fucose suppresses the off-flavours and masking effects of various polysaccharides, and as a result, the fruitiness of the grapefruit flavor-containing aqueous solution stands out.

<Test Example 2>
A 0.1% aqueous solution of apple flavor was prepared, and various materials shown in Table 4 were added to the aqueous solution to obtain a predetermined concentration. Or, the degree of change in flavor when added at a concentration of 1 w/v% was evaluated according to the criteria shown in Table 2 above. As for gelatin, after heating and dissolving it in water, a 0.2% aqueous solution of apple flavor and fucose were added, and the mixture was cooled and gelled.

As a result, as shown in Table 4, a polysaccharide-containing composition or protein-containing composition prepared by preparing a 0.1% aqueous solution of apple flavor and containing various polysaccharides or proteins at a predetermined concentration, It was clarified that the apple feeling is improved by containing about 0.001 w/v% or more of fucose. Similar to the results of Test Example 1, this is probably because fucose suppresses the off-flavours and masking effects of various polysaccharides, and as a result, the apple flavor-containing aqueous solution has a pronounced fruitiness.

<Test Example 3>
0.001, 0.01, 0.001, 0.01, 0.001, 0.01, 0.01, 0.001, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01, 0.01 1 or 1 w/v %, and the degree of change in flavor was evaluated according to the criteria shown in Table 2 above. Regarding agar, after heating and dissolving in half of the whole amount of water, the remaining half amount of 100% orange juice was mixed (containing 50% juice), fucose was added to this, and it was cooled and gelled. bottom.

As a result, as shown in Table 5, a polysaccharide-containing composition or a protein-containing composition obtained by using 100% orange juice (without fragrance) and containing various polysaccharides or proteins at a predetermined concentration. It was clarified that in the product, the orange feeling is improved by containing about 0.001 w/v% or more of fucose. Like the results of Test Examples 1 and 2, this is probably because fucose suppresses the off-flavours and masking effects of various polysaccharides or proteins, and as a result, the fruitiness of orange juice stands out.

<Production Example 1>
A composition was prepared by thoroughly mixing the raw materials according to the formulation shown in Table 6, and the composition was packed in a stick to produce a powder stick.

<Production Example 2>
A composition was prepared by thoroughly mixing the raw materials according to the formulation shown in Table 7, and then packed in a stick to produce a powder stick.

Claims (18)

A composition for improving the flavor of a polysaccharide-containing composition, containing fucose as an active ingredient. A composition for improving the flavor of a protein-containing composition, containing fucose as an active ingredient. The polysaccharide-containing composition includes indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, 2. The flavor-improving composition according to claim 1, comprising one or more polysaccharides selected from the group consisting of locust bean gum, gellan gum, and tamarind seed gum. 3. The protein-containing composition according to claim 2, which contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. Flavor improving composition. A method for improving the flavor of a polysaccharide-containing composition, comprising incorporating fucose into the polysaccharide-containing composition. A method for improving the flavor of a protein-containing composition, comprising incorporating fucose into the protein-containing composition. The polysaccharide-containing composition includes indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, 6. The method for improving flavor according to claim 5, comprising one or more polysaccharides selected from the group consisting of locust bean gum, gellan gum, and tamarind seed gum. 7. The protein-containing composition according to claim 6, which contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. flavor improvement method. Use of fucose for improving the flavor of polysaccharide-containing compositions. Use of fucose for improving the flavor of protein-containing compositions. The polysaccharide-containing composition includes indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, 10. Use according to claim 9, containing one or more polysaccharides selected from the group consisting of locust bean gum, gellan gum and tamarind seed gum. 11. The protein-containing composition according to claim 10, which contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. Use of. A composition containing a polysaccharide and fucose, wherein the content of the fucose is 0.00001 to 200 parts by mass with respect to 1 part by mass of the polysaccharide. The composition comprises indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, and locust bean gum. 14. The composition according to claim 13, which contains one or more polysaccharides selected from the group consisting of , gellan gum, and tamarind seed gum. 15. The composition according to claim 13 or 14, which is a composition for food or drink or a raw material for food or drink. A composition containing a protein and fucose, wherein the fucose content is 0.00001 to 200 parts by mass per 1 part by mass of the protein. 17. The composition according to claim 16, wherein said composition contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, fish protein and gelatin. . 18. The composition according to claim 16 or 17, wherein the composition is a composition for food and drink or a raw material for food and drink.