JPS6049751A - Food composition - Google Patents

Abstract

PURPOSE:To reduce the disagreeable feeling of the bitter taste, and improve the palatability of a food composition containing amino acid or peptide having bitter taste as a nutrient component, by imparting the food with the taste and flavor of cacao and coffee. CONSTITUTION:A food composition containing an amino acid having bitter taste [e.g. (iso)leucine, lysine, methionine, phenylalanine, tryptophan, valine, arginine, histidine, citrulline, ornithine, proline, etc.] and/or a peptide having bitter taste (preferably an peptide produced by the partial hydrolysis of a protein with an acid or an enzyme) is added with a substance having the taste and flavor of cacao and/or coffee. The food composition is e.g. drink, mousse, jelly, ice cream, candy, cracker, cake, bread, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to food compositions, which improve the palatability of food compositions containing amino acids or peptides, make them easier to eat, and provide the nutritional and physiological effects expected from amino acids and peptides. The purpose is to encourage the performance of

In recent years, as knowledge about the nutritional and physiological effects of amino acids and peptides has increased, it has become increasingly important to use them to maintain and improve health.
Many attempts have been made to use it for preventive treatment of diseases.

It is recommended to administer large amounts of isoleucine, leucine, valine, etc. in the treatment of liver disease or when undergoing major injury or surgery, and there are attempts to use oshi and tritophane for mental stability and sleep. is an example. It is known that many peptides have unique physiological effects, but their role as nutritional components in place of proteins cannot be overlooked.

As a method of nutritional supplementation for sick or infirm patients with weak digestive ability, nutritional supplementation using an amino acid mixture in place of protein has already been established as a component nutrition method. However, peptides have the advantage of being cheaper to produce, the osmotic pressure of the product to be at a level favorable to living organisms, and that peptides are easier to absorb than amino acids for those with some digestive ability. For this reason, in recent years, active attempts have been made to utilize peptides prepared by partial protein decomposition as nutritional ingredients.

Among these, administration of amino acids can sometimes achieve the purpose by central venous infusion or injection into peripheral blood vessels;
For peptides, this type of method is not possible due to the immune reaction.

Even if methods such as infusions and injections are available, they are unconventional activities and difficult to implement on a long-term basis. Unlike many other drugs, it cannot be expected that the effect will be exerted by administering or ingesting a small amount, and it is necessary to take an amount that is significantly different from the amount that is ingested on a daily basis as a food ingredient. This makes it even more difficult to determine the method.

Considering the fact that amino acids and peptides are components of protein, which is an important nutrient, it is most natural to provide them as food or as an accompaniment to food. It can be said that it is a suitable form.

However, many amino acids and peptides have a bitter taste, which poses a major obstacle to their ingestion as food or food supplements.

As a result of various studies to solve this problem, the present inventors have discovered that a food composition containing one or more bitter-tasting amino acids and/or bitter-tasting peptides has a cacao and/or coffee flavor. The present invention has been completed based on the discovery that by adding , the resistance to bitterness can be significantly reduced and the intended purpose can be achieved.

All of these flavored raw foods, chocolate, coffee, etc., naturally have a slightly bitter taste, and since bitterness forms part of the natural preference for these foods, consumers naturally feel the same way. It is thought that it will be possible to ingest it even though it tastes bitter.

In today's world, where dietary habits have become more Westernized, chocolate and coffee have become common everyday indulgences. This is an excellent point of this method.

The flavor imparting substances used in the method of the present invention include:
Any natural or chemically synthesized product can be used as long as it exhibits the flavor of cacao and/or coffee. Regarding natural products, we use raw beans and chocolate.

Products at each stage leading to the form sold commercially as coffee,
The flavor components are extracted and then further processed.

Until it reaches a purified product, it may be selected as appropriate depending on the actual situation of use.

The purpose of the present invention can be achieved as long as the flavoring substance is used in an amount and concentration sufficient to make the product taste like cocoa and/or coffee when ingested. The dosage will vary depending on whether the product is liquid or solid, but will give a flavor intensity equivalent to or greater than, for example, adding 0.2 g of commercially available instant coffee powder or cocoa powder. It is sufficient as long as it is of a certain extent.

Preferably, 1 to 30% when ingested as food.
It should be added so that

Amino acids include isoleucine and leucine.

Lysine, methionine, phenylalanine, tryptophan, valine, arginine, histizone, citrulline,
Amino acids that exhibit a bitter taste, such as ornithine and f-loline, are targeted. Peptides are prepared from animal proteins such as egg white powder and casein, and vegetable proteins such as soybeans and wheat, and are partially hydrolyzed using acids and enzymes. Target products include those that have been modified, and those that have been synthesized using chemical methods using amino acid monomers as raw materials. Depending on the conditions of the recipient,
Select and use from among these depending on the purpose of use. Furthermore, depending on the purpose of use, amino acids other than those mentioned above may also be used in combination.

The product form of the food composition according to the present invention includes solutions, suspensions, powders, solid molded products, etc., and various forms such as drinks, mousses, jellies, frozen vegetables, candies, crackers, cakes, and breads. However, the present invention is not limited thereby.

In order to create such a product form, other food raw materials, nutritional ingredients, flavoring excipients,
It is also possible to use food additives such as emulsifiers and preservatives.

The present invention will be explained below with reference to Examples.

Example 1 The raw materials listed in Table 1 were mixed to form a powdered product. The composition obtained here was eaten as a powder, or kneaded with water or hot water to form a soft rice cake or gruel, or suspended in an appropriate amount of water or hot water to form an emulsion, but both were edible. I was able to eat well. When using the same formulation but excluding instant coffee and replacing it with flavorings such as vanilla and sage, (using appropriate amounts of each and adjusting with powdered sugar so that the total amount was 100%), the taste was stronger and the patient resisted feeding. was large.

Table 1 Food composition formulation example L-inleucine 4.5ch L-leucine 4.0 L-valine 2.0 L-arginine 4.0 Egg white powder 58.0 Corn salad oil 3.5 Powder cream 20.0 Powdered sugar io.

Instant coffee 2.0 Example 2 20g of cocoa butter and 320.9% of cocoa mass. ! = 6
Mixing was carried out using a niegu at 0°C. 395 g of sugar was added to the resulting mixture, and the mixture was thoroughly mixed at 60°C. While still mixing, add 5 g of lecithin, 60 g of cocoa butter, 45 g of L-isoleucine, L-in:y4
01. 24 g of L-Paris was added one after another and kneading was continued. After 24 hours of kneading from the start of the operation, the mixture was gradually cooled to a temperature of 28 to 30° C. and kneaded in this state for 2 hours. Next, raise the temperature of the product slightly and keep it at 31-32℃.
Kneaded for hours.

The resulting mixture was placed in a mold, cooled, and shaped into a short bar.

Through the above steps, a product was obtained that had an external appearance, texture, and flavor similar to commercially available plaque chocolate, and the bitterness characteristic of amino acids was hardly felt.

Example 3 Caramel was trial-produced using the formulation shown in Table 2 using a conventional method.

Table 2: Caramel composition samples A*B*C were subjected to a taste test on a panel of io names. Table 3 shows the average score based on the io perfect score.

5% significant difference between each sample R = 0.81 Sangru A has a very low evaluation because the bitterness peculiar to amino acids comes out directly, but the ones with coffee powder and cacao powder added have the bitterness of amino acids due to their flavor. The evaluation was high because O was masked. Example 4 Commercially available casein (in the form of sodium casein) 10
0.9 was dissolved in 2 tons of water, the pH was adjusted to 6.0 with sodium hydroxide solution, and commercially available
2 g of 0.00357 units of activity per 1) was added to 7x+L and kept at 40°C for 24 to 48 hours. During this holding time, take a small portion of the reaction solution as appropriate, add 1-chloroacetic acid to the final concentration of 0.2M,
The end point of the reaction was determined by observing the presence or absence of precipitate formation.

According to the above test method, when no precipitate is formed, the reaction solution that is being kept warm is heated to 100°C for 5 minutes, and Pa/J? The reaction was stopped by inactivating the in. Then 12.000 G
(10,00 ORPM) to remove insoluble substances, and the resulting supernatant was freeze-dried.

Through the above treatment, 82 g of a partially thawed protein (casein), ie, a pegutide mixture, was obtained. When taken alone, this substance had a very strong bitter taste and made me feel quite reluctant to eat it.

Furthermore, the powder obtained by mixing the present isotide mixture 40.9 with 20 g of sucrose, 5 g of instant coffee powder, 20 g of powdered cream, and dextrose) can be eaten as a powder or mixed with water in the form of a rice cake or porridge. Then,
I was able to eat it with good taste.

At this time, when using flavors such as vanilla and lemon instead of instant coffee powder (mix appropriate amounts of each,
(adjusted with gakistrin so that the total amount was 100 g) was found to be considerably improved in taste compared to the original pegtide mixture, but it was not as good as the example using coffee.

Example 5 Commercially available lactalbumin 100I was added to 21! of water, and the Pll was adjusted to 2.5 using hydrochloric acid. To this was added 2 I of a commercially available Pezocin preparation (activity of 0.001 Anson unit per unit), and the mixture was kept at 40° C. for 24 to 48 hours.

Thereafter, in the same manner as in Example 4, the end point of the reaction was detected, the enzyme reaction was stopped, the PIl of the reaction solution was returned to almost neutrality using sodium hydroxide, centrifugation, and freeze-drying were carried out. and obtained a pezotide mixed product.

This coconut product also showed the same bitterness of kana υ, but Example 4
By adding coffee flavor as a mixture similar to that used in the above patent, it was possible to obtain a food composition with good palatability in which bitterness is not perceived as an unpleasant taste. Patent applicant: Ajinomoto Co., Inc.

Claims (3)

[Claims] (1) A food composition characterized in that it contains one or more types of bitter-tasting amino acids or bitter-tasting peptides, and is flavored with cacao and/or coffee. (2) One or more amino acids selected from the group consisting of inleucine, lysine, methionine, phenylalanine, tritophane, valine, alpnin, histidine, citrulline, ornithine, and proline, which exhibit bitter potassium. The food composition according to claim (1). (3) The food composition according to claim (1), wherein the peptide exhibiting a bitter taste is a peptide obtained by partial hydrolysis with tongue/matric acid or an enzyme.