Improving method of flavor of water-dissolved liver product

Abstract

To primarily provide an improving method of an unpleasant flavor of a water-dissolved liver product and to finally provide a food and drink containing the water-dissolved liver product which has improved taste quality, by solving the problem that the water-dissolved liver product, when added to a food, changes taste quality the food originally has because having the unpleasant flavor such as a peculiar fishy smell, a burnt feeling, and a lingering aftertaste feeling.SOLUTION: An unpleasant flavor which a water-dissolved liver product has can be improved by allowing 0.2 pt.mass or more of D-allulose to coexist with 1 pt.mass of the water-dissolved liver product. Thus, a food and drink containing the water-dissolved liver product which has improved taste quality can be finally provided by using such a method.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for improving the unfavorable flavor of liver hydrolysate.

Background Art

[0002] Liver hydrolysate is a hydrolyzate of the liver of cows, pigs, etc., and is known to have the effect of improving liver function and promoting the metabolism of acetaldehyde in the body during alcohol intake. Therefore, liver hydrolysate is used in pharmaceuticals, nutritional supplements, etc. for the purpose of preventing and reducing hangover, as well as nourishing and strengthening the body, improving anemia, and improving rough skin. In particular, it is provided in beverage forms such as drink agents and oral liquids that can be easily ingested daily.

[0003] However, liver hydrolysate has unfavorable flavors such as a unique fishy smell, a burnt taste, and a lingering aftertaste, making it difficult to ingest foods and beverages containing liver hydrolysate, and a method for improving this is desired.

[0004] As a method for improving the unfavorable flavor of liver hydrolysate, there are known methods of blending sodium L-aspartate and a plum-based or citrus-based flavor into a beverage containing liver hydrolysate (Patent Document 1), a method of encapsulating carbon dioxide (Patent Document 2), a method of blending turmeric extract in a specific ratio and adjusting the pH to 4 or less (Patent Document 3), and a method of blending houttuynia cordata extract in a specific ratio and adjusting the pH to 4 or less (Patent Document 4).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0006] The primary object of the present invention is to provide a method for improving the unfavorable flavor of liver hydrolysate, and ultimately to provide a food or drink containing liver hydrolysate with improved taste quality.

MEANS FOR SOLVING THE PROBLEMS

[0007] The present inventors have discovered that by mixing D-allose with liver hydrolysate in a ratio of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate, the unfavorable flavor of liver hydrolysate can be improved, and thus the present invention has been completed.

[0008] That is, the present invention has been completed based on the above findings and is composed of the following [1] to [7]. [1] A method for improving the flavor of liver hydrolysate, characterized in that D-allose is mixed with liver hydrolysate in a ratio of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate. [2] A liver hydrolysate-containing composition containing liver hydrolysate and D-allose in a ratio of D-allose of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate. [3] A food or drink containing liver hydrolysate and D-allose in a ratio of D-allose of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate. [4] A beverage containing liver hydrolysate and D-allose in a ratio of D-allose of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate. [5] A beverage containing liver hydrolysate and D-allose in a ratio of D-allose of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate and having a sweetness degree of 7.5 to 15. [6] A method for producing a liver hydrolysate-containing composition, characterized in that D-allose is mixed with liver hydrolysate in a ratio of 0.2 parts by mass or more per 1 part by mass of liver hydrolysate. A method for producing a food or drink containing a liver hydrolyzate, which includes a step of blending D-allose in a proportion of 0.2 parts by mass or more with respect to 1 part by mass of the liver hydrolyzate.

Advantages of the Invention

[0009] It is possible to provide a food or drink containing a liver hydrolyzate with a reduced unpleasant flavor of the liver hydrolyzate by a simple method of mixing D-allose.

Embodiments for Carrying Out the Invention

[0010] The liver hydrolyzate referred to in the present invention is a product obtained by decomposing the liver of animals such as cows and pigs with digestive enzymes (proteolytic enzymes), and is also referred to as a liver hydrolyzate or a liver extract. The standard amount of a single intake of the liver hydrolyzate is, for example, 10 to 600 mg. Further, the content ratio of the liver hydrolyzate contained in the food or drink is not particularly limited, but is 0.02 to 1.2% by mass with respect to the food or drink, preferably 0.2 to 1.0% by mass, or 0.2 to 0.6% by mass.

[0011] The D-allose (D-psicose) referred to in the present invention is a structural isomer at the C3 position of D-fructose and is a kind of "rare sugar" that does not exist abundantly in nature. The D-allose referred to in the present invention is commercially available as a crystalline product or a liquid syrup, such as an extract from plants such as Zyina or a fermentation product using microorganisms, in addition to synthetic products (for example, there is an allose crystal product "ASTRAEA" manufactured by Matsutani Chemical Industry Co., Ltd.), and can be used without limitation. Further, although its purity (% by mass) is not particularly limited, since it is an active ingredient that exhibits the effects of the present invention, it is convenient to use those with a purity of 90% by mass or more, preferably 95% by mass or more, more preferably 98% by mass or more. When using a product with a purity of less than 90%, it is preferable to use it in an amount such that the amount of allose is equivalent to that of a product with a purity of 90% by mass after purity conversion.

[0012] The usage ratio of D-allose to liver hydrolyzate is, in order to improve the unfavorable flavor of liver hydrolyzate, with respect to 1 part by mass of liver hydrolyzate, the lower limit is 0.2 part by mass or more, preferably 0.3 part by mass or more, more preferably 0.5 part by mass or more, still more preferably 0.8 part by mass or more, and the upper limit is not particularly limited but is 150 parts by mass or less, preferably 100 parts by mass or less, more preferably 52 parts by mass or less, still more preferably 20 parts by mass or less.

[0013] The "food and drink" referred to in the present invention is not particularly limited, and includes general food and drink, such as bakery products, jelly, gum, candy, beverages, soups, etc., as well as nutritional supplement, swallowing aid, or pharmaceutical forms (such as powder, granule, tablet, capsule, gel, paste), that is, any form as long as it is in a form that can be orally ingested by humans.

[0014] A preferred food and drink in the present invention is a beverage, and its sweetness degree is preferably 7.5 to 15, more preferably 9 to 12, still more preferably 10 to 12. The "sweetness degree" is a parameter indicating the strength of the sweetness of each sweetener when compared with sucrose, and in the case of a beverage, it can be calculated based on the conversion coefficient and blending ratio of the sweetness degrees of the blended sweeteners. The conversion coefficient of the sweetness degree of each sweetener is 1 for sucrose, 0.7 for glucose, 1.3 for fructose, and 0.7 for D-allose. Also, when the sweetness degree of the sweetener blended in the beverage is unknown, a trained taste sensory panelist can conduct a sensory evaluation using a standard aqueous sweet solution (20°C) to specify the concentration of a sucrose solution having the same sweetness as the beverage, and that concentration can also be used as the sweetness degree.

[0015] In addition to liver hydrolyzate and D-allose, the food and drink of the present invention may contain other sweeteners other than D-allose as long as the effects of the present invention are not inhibited. There is no particular limitation on other sweeteners as long as they are generally used in food and drink, and examples include sucrose, glucose, fructose, isomerized sugar, trehalose, D-tagatose, high-intensity sweeteners (such as sucralose and acesulfame K).

[0016] As used in the present invention, the "flavor of liver hydrolysate" refers to the taste, aroma, irritation, etc. felt in the oral cavity, nasal cavity, esophagus, etc. when liver hydrolysate is orally ingested, and specifically includes fishy smell, burnt taste, aftertaste residue, etc.

[0017] As used in the present invention, the "improvement of the unfavorable flavor of liver hydrolysate" means that the flavor is improved as compared with a food or drink containing liver hydrolysate that does not contain D-allose (control product), and specifically means that fishy smell, burnt taste, aftertaste residue, etc. are reduced. Since it is difficult to separately evaluate these fishy smell, burnt taste, and aftertaste residue, in the present invention, as a comprehensive evaluation of these, when the unfavorable flavor is felt weaker than that of the control product, it is determined that the "flavor is improved". Specifically, when the "unfavorable flavor becomes weaker" compared with the control product, it is "1 point", when the "unfavorable flavor is equivalent", it is "0 point", and when the "unfavorable flavor becomes stronger", it is "-1 point". Ten people score, and if the total score is 5 points or more, it is determined that "there is an effect of flavor improvement", and if it is 4 points or less, it is determined that "there is no effect of flavor improvement".

[0018] In the present invention, the active ingredient for improving the unfavorable flavor of liver hydrolysate is D-allose, and the effect of the present invention is obtained by the coexistence of both liver hydrolysate and D-allose. Therefore, the product of the present invention can be provided as a flavor improver (composition) for liver hydrolysate containing D-allose as a main component, or D-allose can be mixed with liver hydrolysate in advance and provided as a composition containing liver hydrolysate with improved flavor. When provided as a composition containing liver hydrolysate with improved flavor, D-allose may be premixed at a ratio of 0.2 parts by mass or more with respect to 1 part by mass of liver hydrolysate, and by doing so, the ratio of the two components can be adjusted without adjusting the ratio of the two components during the production of food and drink, and it can be used simply.

[0019] By using the present invention, it is possible to provide a food or drink with excellent flavor while enjoying the functionality of liver hydrolysate.

[0020] Hereinafter, embodiments of the present invention will be described, but the present invention is not particularly limited to the examples.

Example

[0021] <Examination of the effects of each sugar> When various materials that can improve the flavor of liver hydrolysate were examined, D-allose was found to have an effect of improving the flavor of liver hydrolysate. Therefore, in order to compare the degree of this effect with other sugars, a test solution prepared with the formulation described in Table 1 was evaluated by 10 panelists. The evaluation was judged by the ease of ingestion of the test solution compared to the control solution (sugar-free), and "easy to ingest", "equivalent ease of ingestion", and "difficult to ingest" were set as "1 point", "0 point", and "-1 point" respectively. The total score of the evaluations of 10 people was used as the evaluation value. An evaluation value of 7 points or more was rated as "◎", 6 points as "〇", 5 points as "△", and 4 points or less as "×".

[0022]

Table 1

[0023] <Examination of the mixing ratio of liver hydrolysate and D-allose> Since it was found that the effect of improving the flavor of liver hydrolysate is a characteristic effect possessed only by D-allose among the four types of sugars, the dosage at which this effect is exerted was examined. The evaluation was carried out in the same manner as above for the test solution prepared with the formulation described in Table 2.

[0024]

Table 2

[0025] It was found that when D-allose is contained in an amount of 0.25 parts by mass or more with respect to 1 part by mass of liver hydrolysate, the unfavorable flavor of liver hydrolysate is improved.

[0026] <Soft drink 1> The raw materials were mixed according to each formulation ratio shown in Table 3, filled into 100-ml bottles, and sterilized at 85°C for 10 minutes. The sweetness of each beverage was 10.8 to 11.8. When the same sensory evaluation was conducted, the beverage added with D-allose had no unpleasant flavor unique to liver hydrolysate and had the same flavor as the product without added liver hydrolysate (not shown in Table 3).

[0027]

Table 3

[0028] <Soft drink 2> The raw materials were mixed according to each formulation ratio shown in Table 4, filled into 100-ml bottles, and sterilized at 85°C for 10 minutes. When the same sensory evaluation was conducted, the beverage added with D-allose had no flavor unique to liver hydrolysate and had the same flavor as the product without added liver hydrolysate (not shown in Table 4). At this time, the sweetness of the beverage was 7.5 to 10.9. Note that for the beverage containing liver hydrolysate, if the sweetness exceeds 15, the sweetness becomes too strong, so it is preferably 15 or less, and the evaluation is more favorable up to about 12.

[0029]

Table 4

Claims

1. A method for improving the flavor of liver hydrolyzate, characterized by mixing D-allose with liver hydrolyzate in a proportion of 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

2. A liver hydrolyzate-containing composition comprising liver hydrolyzate and D-allose, wherein the proportion of D-allose is 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

3. A food or drink comprising liver hydrolyzate and D-allose, wherein the proportion of D-allose is 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

4. A beverage comprising liver hydrolyzate and D-allose, wherein the proportion of D-allose is 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

5. A beverage comprising liver hydrolyzate and D-allose, wherein the proportion of D-allose is 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate, and the sweetness degree is 7.5 to 15.

6. A method for producing a liver hydrolyzate-containing composition, characterized by mixing D-allose with liver hydrolyzate in a proportion of 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

7. A method for producing a liver hydrolyzate-containing food or drink, comprising a step of blending D-allose with liver hydrolyzate in a proportion of 0.2 parts by mass or more per 1 part by mass of liver hydrolyzate.

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