Masking agent for protein

Abstract

To provide a masking agent for protein smell, and beverage and baked food products containing the masking agent.SOLUTION: The present invention provides a masking agent for protein containing steviol glycoside, and beverage and baked food products containing the masking agent. The masking agent preferably contains α-glycosylated steviol glycoside, or more preferably, contains α glycosylated stevioside or α glycosylated rebaudioside A. The agent can be mixed in protein beverage, cookies or the like having protein smell.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a masking agent for protein odor and a composition containing the masking agent, and by adding this to products that can be orally ingested or used in the mouth, such as food and beverages, pharmaceuticals, quasi-drugs, and cosmetics, which contain natural-derived materials having off-flavors and peculiar odors, it improves the off-flavors and peculiar odors of the products and enables efficient ingestion.

Background Art

[0002] When it comes to powdered protein, it was unfamiliar to most people except for some athletes. However, due to the recent exercise boom, the number of people actively engaging in exercise has increased. For various reasons such as performance improvement, physical transformation, and health maintenance, not only professional athletes but also women and general consumers have been increasing their opportunities to ingest protein in the form of supplements, powders, and beverages in recent years. Protein includes whey (derived from milk), soy (derived from soybeans), pea (derived from peas), etc., but each has a unique odor, so it has been difficult to ingest it casually.

[0003] As measures against the off-flavors and peculiar odors of natural materials, generally, methods such as improving by adding fragrances, adding sugars such as sugar and isomerized sugar to impart sweetness and mask off-flavors and peculiar odors, and adding seasonings and inorganic acids and organic acids are adopted.

[0004] However, it is difficult to sufficiently improve the unpleasant off-flavors and peculiar odors of protein only by adding fragrances, and excessive addition may rather damage the flavor of the entire product.

[0005] In addition, in the method of improving by sweetening with sugars, not only is it ineffective in suppressing the off-flavors and peculiar odors of protein, but excessive addition is likely to damage the balance of the taste of the product. Especially in the case of sugars, calories are added, which not only does not conform to the recent low-calorie trend but also causes unfavorable results such as tooth decay.

[0006] To avoid increasing calorie content, methods such as adding low-calorie sweeteners, such as sugar alcohols like erythritol, xylitol, maltitol, and reduced starch syrup, or high-intensity sweeteners like sucralose, acesulfame K, aspartame, and common stevia, can be considered. Examples of such methods include those described in Patent Documents 1 and 2. However, the effects of these methods were not entirely satisfactory. Stevia extract is also known to have the effect of masking bitterness and astringency (Patent Documents 3 and 4). However, the astringency of tea and the bitterness, astringency, and peculiar odor of branched amino acids, which are targeted for masking in Patent Documents 3 and 4, are completely different from the protein odor.

[0007] In some cases, seasonings such as animal and plant extracts, nucleic acid-based seasonings, amino acid-based seasonings, protein hydrolysates, inorganic acids such as carbonic acid and hydrochloric acid, organic acids such as citric acid and malic acid, or their salts may be used in combination to improve off-flavors and peculiar odors. For example, this is described in Patent Document 5. However, the effects of these are not always sufficient, and excessive addition alters the taste of the product, which is undesirable.

[0008] As described above, conventionally, protein has had an off-flavor and distinctive odor, and there has been a lack of appropriate methods to mask it. As a result, there have been no protein-containing products that are easily accessible to health-conscious consumers and that combine effectiveness with a good taste.

[0009] [Patent Document 1] International Publication No. 00 / 24273 Pamphlet [Patent Document 2] Japanese Patent Publication No. 2005-87184 [Patent Document 3] Japanese Patent Publication No. 2005-336078 [Patent Document 4] Japanese Patent Publication No. 2005-278467 [Patent Document 5] Japanese Patent Publication No. 2004-357584 [Overview of the project] [Problems that the invention aims to solve]

[0010] The object of the present invention is to provide an effective masking agent for protein odor, and further to provide a product that contains a high concentration of a composition having a protein odor, and that has a good flavor, such as food and beverages, pharmaceuticals, quasi-drugs, and cosmetics, which can be taken orally or used in the mouth. [Means for solving the problem]

[0011] The inventors of this invention diligently studied to solve the above problems and discovered that steviol glycosides effectively mask protein odor, thus completing the present invention.

[0012] In other words, the present invention provides the following inventions. (1) A masking agent for proteins, characterized by containing a steviol glycoside. (2) The steviol glycoside is an α-glucosylated steviol glycoside. A masking agent for protein as described in (1). (3) The α-glucosylated steviol glycoside contains α-glucosylated stevioside A masking agent for protein according to (1) to (2), characterized by having the properties of (1) or (2). (4) The α-glucosylated steviol glycoside is an α-glucosylated rebaudioside A masking agent for protein according to (1) to (2), characterized by containing A. (5) Characterized by containing 65% by weight or more of the α-glucosylated steviol glycoside. The masking agents for protein described in (1) and (2). (6) Characterized by containing 30% by weight or more of the α-glucosylated stevioside. (1)~(3) The masking agent for protein. (7) Characterized by containing 30% by weight or more of the α-glucosylated rebaudioside A. The protein masking agents described in (1)-(2) and (4). (8) Contains the protein masking agent and protein composition described in (1) to (7) Beverage. (9) Contains the protein masking agent and protein composition described in (1) to (7) Baked food. [Effects of the Invention]

[0013] The masking agent of the present invention can reduce protein odor. Furthermore, by incorporating it into various compositions containing high concentrations of protein odor, it can reduce the protein odor of the composition and impart a natural sweetness, thereby improving the flavor. Moreover, the improved flavor of the composition encourages more active consumption, allowing the protein to perform as expected and contributing to beauty and health promotion. In addition, since the masking agent of the present invention is derived from natural products, it is highly safe. [Modes for carrying out the invention]

[0014] The steviol glycoside contained in the protein odor masking agent of the present invention is not particularly limited as long as it is a glycoside with steviol as its backbone. The steviol glycoside of the present invention has a structure in which a sugar or sugar chain is bonded to the hydroxyl group and / or carboxyl group in the structure of steviol. That is, it is sufficient if a sugar or sugar chain is bonded to only one or both of the hydroxyl group and carboxyl group in the following formula (1) representing steviol. As the sugar constituting the sugar or sugar chain, a hexose such as glucose is preferred, and glucose is preferred. The bond mode of the sugar or sugar chain to the hydroxyl group and carboxyl group may be either an α bond or a β bond. Extracts from natural products such as stevia often have β bonds. Here, in the case of a sugar chain, the number of sugars constituting it is not particularly limited. Also, in the case of a sugar chain, the bond mode of the sugars in the sugar chain is not particularly limited.

[0015] [ka]

[0016] Examples of glycosides having a naturally occurring steviol skeleton include, for example, β-glucosyl steviol, which is a steviol glycoside contained in stevia leaves. Examples of β-glucosyl steviol contained in stevia leaves include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, steviolbioside, rubusoside, and the like. In the present invention, rebaudioside A, rebaudioside C, stevioside, and dulcoside A are preferred. Among them, stevioside and rebaudioside A are preferred from the viewpoint of sweet substances.

[0017] In the present invention, stevia leaves refer to the leaves of stevia (scientific name: Stevia Rebaudiana Bertoni), which is a perennial plant of the Asteraceae family. It is not limited to the place of origin or variety.

[0018] In addition, steviol glycosides are not limited to those naturally present, and those artificially synthesized or those obtained by artificially processing naturally present ones can also be used.

[0019] When the steviol glycoside used in the present invention is extracted from stevia, particularly stevia leaves, the extraction method is as follows in detail. The extraction conditions can follow the methods conventionally applied to obtain stevia sweet components. For example, it can be carried out by a method of extraction with water, hot water, or an organic solvent such as methanol or ethanol with or without water. Also, the extraction temperature is preferably in the range of 5 to 100°C, and the extraction time is preferably in the range of 1 to 24 hours. On the other hand, as described in JP-A-51-23300, when extracting with water or hot water, in order to effectively extract the sweet component, the pH may be adjusted to about 10 with lime or the like, and such auxiliary agents may also be used.

[0020] The stevia extract obtained under the above conditions can be acquired by separating and removing the residue from the extract after the extraction is complete. The method for separating this residue can be appropriately selected from methods such as natural sedimentation, forced filtration, and pressure filtration, but pressure filtration is preferable when efficiency is a priority. The extract obtained after separating and removing the residue mainly contains steviol glycosides and can be used as is, but may be concentrated or dried as needed. Alternatively, the concentrated solution can be diluted with water, or the dried product can be redissolved in water and impurities removed by adsorption, for example, using an ion exchange resin; or it can be adsorbed onto a column of a hypoporous polymer (e.g., Amberlite XAD-7HP, manufactured by Organo Co., Ltd.), eluted with a hydrophilic solvent, and concentrated; or these can be dried and used.

[0021] Furthermore, in this invention, α-glucosylated steviol glycosides can also be used as masking agents. Here, α-glucosylated steviol glycosides refer to steviol glycosides, preferably β-glucosylsteviol, which is a steviol glycoside contained in stevia leaves, that have been α-glucosylated. In this invention, α-glucosylation means transferring glucose to a target compound using an α-glucosyl glycosyltransferase, with an α-glucosylated sugar compound as the sugar donor. Also, adjusting the number of added sugars by cleaving the glucose that has been added from the glycoside using an α-1,4-glucosidase such as amylase is also included in α-glucosylation. The final number of added sugars by α-glucosylation is not particularly limited, but one (α-monoglucosylation) or two (α-diglucosylation) is most preferred. Preferred α-glucosylated steviol glycosides include α-monoglucosylstevioside, α-diglucosylstevioside, α-monoglucosylrebaudioside A, and α-diglucosylrebaudioside A. One or more of these can be used in combination.

[0022] The α-glucosylation of steviol glycosides contained in stevia leaves can be carried out by the manufacturing methods described in Japanese Patent Publication No. 5-22498, Japanese Patent Publication No. 57-18779, etc. The position of sugar addition to the steviol glycoside is not limited and does not require particular control.

[0023] The masking agent of the present invention, when it contains one or more α-glucosyl steviol glycosides selected from α-monoglucosylstevioside, α-diglucosylstevioside, α-monoglucosylrebaudioside A, and α-diglucosylrebaudioside A, preferably contains an α-glucosyl steviol glycoside in which the ratio of each component satisfies the following formula (2), and in which α-glucosyl groups are added to β-glucosylsteviol in an average number of additions of 1.0 to 2.5.

[0024] Formula (2) [{Amount of α-monoglucosylstevioside (g) + Amount of α-diglucosylstevioside (g) + Amount of α-monoglucosylrebaudioside A (g) + Amount of α-diglucosylrebaudioside A (g)} / Total amount of α-glucosylated steviol glycosides (g)] × 100 ≥ 30

[0025] Substances satisfying the above component ratio are preferred in the present invention because they mask the protein odor, have a sharp and clean sweetness, and do not exhibit any off-flavors or unpleasant odors. α-glucosylated steviol glycosides satisfying the above component ratio can preferably be produced by the method described in Japanese Patent Publication No. 5-22498.

[0026] Examples of α-glucosyltransferases used in the production of α-glucosylated steviol glycosides include cyclodextrin glucosyltransferases from the Bacillus genus, such as Bacillus maceranns, Bacillus megaterium, and Bacillus stearothermophilus. On the other hand, α-amylase, β-amylase, and glucoamylase are used as α-1,4-glucosidases, but glucoamylase is preferred to increase the content of α-monoglucosylstevioside, α-diglucosylstevioside, α-monoglucosylrebaudioside A, and α-diglucosylrebaudioside A. The enzymatic reaction between cyclodextrin glucosyltransferase and α-1,4-glucosidase is carried out at a pH of 3-8 and a reaction temperature of 30-80°C. However, the glycosyltransferase reaction by cyclodextrin glucosyltransferase is preferably carried out at a pH of 5-7 and a temperature of 50-70°C, while the glycosylation reaction by α-1,4-glucosidase is preferably carried out at a pH of 4-7 and a temperature of 40-70°C. The amount of enzyme should be added appropriately according to the reaction time.

[0027] The content of the steviol glycoside or α-glucosylated steviol glycoside used as a masking agent in the present invention can be determined so that the steviol equivalent concentration is usually 10% by weight or more, preferably 10 to 40% by weight. A concentration of less than 10% by weight may not show sufficient effect. The steviol equivalent concentration can be calculated from the molecular weight.

[0028] The content of α-glucosylated stevioside in the masking agent of the present invention can be determined so that the equivalent concentration as steviol is usually 10% by weight or more, preferably 10 to 40% by weight. A concentration of less than 10% by weight may not show sufficient effect.

[0029] The content of α-glucosylated rebaudioside A in the masking agent of the present invention can be determined so that its equivalent concentration as steviol is usually 10% by weight or more, preferably 10 to 40% by weight. A concentration of less than 10% by weight may not show sufficient effect.

[0030] Furthermore, the steviol glycoside may be mixed with dextrin, lactose, or other commonly used diluting agents to form a formulation. The formulation may take any form, such as tablets, powders, or syrups. When using a mixed formulation with a diluting agent for the purposes of the present invention, the amount added should be determined considering the steviol equivalent concentration in the formulation.

[0031] The masking agent of the present invention is intended for compositions having a protein odor. Here, a composition having a protein odor refers to a composition containing a substance that has the same or similar odor or taste as protein (hereinafter also referred to as a protein-like substance). Specifically, examples include compositions containing whey (derived from milk serum), soy (derived from soybeans), pea (derived from peas), etc.

[0032] The masking agent of the present invention can be used in various compositions, such as oral compositions and topical compositions, by applying it to compositions having a protein odor. Specifically, examples of oral and topical compositions include products that can be taken orally or used orally, such as food and beverages, pharmaceuticals, quasi-drugs, and cosmetics.

[0033] The food and beverages referred to in this invention may take any form, including powder, solid, semi-solid, or liquid. Pharmaceuticals and quasi-drugs can include various orally ingestible or orally usable products. Their dosage forms are not particularly limited, including solid formulations such as powders and liquid formulations such as syrups. Furthermore, the application site is not particularly limited; any product used on the face or other external skin or oral cavity, such as lotions, mouthwashes, or toothpastes, is acceptable.

[0034] The steviol glycoside used in this invention is a natural sweetener found in natural products, widely used as a sweetener in various foods, and is extremely safe. Therefore, there are no restrictions on its use. Accordingly, the amount added to an oral or topical composition is not particularly limited as long as it is sufficient to mask the characteristic odor, unpleasant odor, or off-flavor of the protein-like substance contained therein. However, the amount added is preferably 0.01% by weight or more, more preferably 0.05% by weight or more, and more preferably 0.1% by weight or more, relative to the protein-like substance in the composition. Furthermore, there is no particular upper limit on the amount added, but considering economy, effect of addition, and impact on the original flavor, 10% by weight or less is preferred.

[0035] When the masking agent of the present invention is added to a composition having a protein odor at a concentration of 0.001% by weight or more, it can mask the protein odor and also impart sweetness. The imparted sweetness is natural and not unpleasant. There is no particular upper limit, but if it exceeds 1% by weight, the masking function becomes saturated, and the effect commensurate with the increase in volume cannot be expected, making it economically undesirable. Furthermore, the excessive sweetness may disrupt the balance of the flavor quality of the composition to which it is added, so it is undesirable.

[0036] The masking agent of the present invention may contain additives such as common food and pharmaceutical ingredients, inorganic acids, organic acids, sweeteners, and flavorings as auxiliary materials.

[0037] Examples of inorganic acids include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid, with carbonic acid, hydrochloric acid, and phosphoric acid being particularly preferred. Examples of organic acids include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, and L-glutamate hydrochloride, with citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, and acetic acid being particularly preferred.

[0038] Sweeteners that can be used in combination with the present invention include sugars and oligosaccharides such as sucrose, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, and fructooligosaccharides; sugar alcohols such as mannitol, erythritol, sorbitol, xylitol, and maltitol; synthetic sweeteners such as aspartame, saccharin, sodium saccharin, acesulfame K, and sucralose; and natural high-intensity sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate.

[0039] Furthermore, in this invention, various flavorings can be used in combination for the purpose of flavoring. Examples include lemon flavor, orange flavor, grape flavor, grapefruit flavor, chocolate flavor, DL-menthol, and the like.

[0040] The protein-odorized composition of the present invention includes protein beverages. Protein beverages can be used in any form, such as aqueous solutions, smoothies, shakes, jelly types, or types in which protein powder is dissolved and dispersed in a solvent such as water, soft drinks, fruit juice, milk, soy milk, or green juice before consumption. In addition, calcium, magnesium, iron, vitamins, amino acids, dextrin, citric acid, folic acid, etc., may be added to the protein to provide supplementary functions.

[0041] Examples of proteins contained in the protein beverage include whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas). From the viewpoint of masking effect, the ratio of the masking agent to the protein in the protein beverage is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more. There is no particular upper limit, but if it is more than 10% by weight, the masking function will saturate, and the effect commensurate with the increase in volume cannot be expected, which is economically undesirable.

[0042] Furthermore, when the purpose is to impart sweetness, the proportion of the masking agent in the protein beverage is 0.001 wt / vol% or more, preferably 0.005 wt / vol% or more, and more preferably 0.01 wt / vol% or more. There is no particular upper limit, but if it is more than 1 wt / vol%, it may result in excessive sweetness and disrupt the balance of the flavor quality of the added composition, so this is undesirable.

[0043] The protein-odor-containing compositions of the present invention include baked foods. By consuming protein from solid foods such as cookies, in addition to beverages, it becomes possible to supplement protein intake and nutrition not only for muscle building purposes, but also for the elderly and those on a diet.

[0044] Examples of baked foods include, but are not limited to, cookies, biscuits, crackers, pies, muffins, brownies, donuts, cakes, and bread.

[0045] Examples of proteins contained in the baked food include whey (derived from milk serum), soy (derived from soybeans), and pea (derived from peas). From the viewpoint of masking effect, the ratio of the masking agent to the protein in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more. There is no particular upper limit, but if it is more than 10% by weight, the masking function will saturate, and the effect commensurate with the increase in volume cannot be expected, which is economically undesirable.

[0046] Furthermore, when the purpose is to impart sweetness, the proportion of the masking agent in the baked food is 0.01% by weight or more, preferably 0.05% by weight or more, and more preferably 0.1% by weight or more. There is no particular upper limit, but if it is more than 1% by weight, the sweetness will be excessive and may disrupt the balance of the flavor quality of the added composition, so this is undesirable. [Examples]

[0047] Specific examples are shown below, but the present invention is not limited thereto. <Masking effect of protein drinks> 5g of whey protein, 100ml of water, and various sweeteners were added as shown in the table and mixed well to prepare a protein aqueous solution. In both the examples and comparative examples, the amount of sweeteners was adjusted to achieve a Brix of 7. (Brix 1 is the sweetness intensity when 1g of sugar is dissolved in 100ml of water.)

[0048] [Table 1]

[0049] Whey protein... concentrated whey protein "PROVON 190" Glanbia Nutritionals Acesulfame K... Tokyo Chemical Industry Co., Ltd. HN2J... Stevia extract "Steviafin HN2J" Nippon Paper Industries Co., Ltd. Z3... Enzyme-treated stevia "SK Sweet Z3" Nippon Paper Industries Co., Ltd. FZ... Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd. GRA... Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd. Sensory evaluation The protein aqueous solutions obtained in the examples and comparative examples were evaluated by five trained professional panelists using the comparative examples as a baseline, according to the following evaluation criteria, and the average results are shown in the table.

[0050] <It only masks the protein smell immediately after putting it in your mouth.> 5-point rating scale (5 being the best) <A few seconds after putting it in your mouth, it masks the aftertaste of protein.> 5-point rating scale (5 being the best)

[0051] [Table 2]

[0052] [Table 3]

[0053] In particular, in Example 4, the protein odor is masked overall, making it very easy to drink. Furthermore, when preparing protein compositions or protein drinks, chocolate or fruit flavors are added as flavorings, but Example 4 has the advantage of being a clean aqueous solution without a protein odor, which allows the flavor to come through more easily.

[0054] <The masking effect of protein cookies> The soy protein, butter, egg, and sweetener in the amounts shown in the table were thoroughly mixed to make a dough, which was then rolled out and shaped. Afterward, the oven was preheated to 180°C and baked for 12 minutes. The numbers in the table represent the amount added in grams.

[0055] [Table 4]

[0056] [Table 5]

[0057] Soy protein... "Botanical Soy Protein" Distributed by 50's Co., Ltd. Acesulfame K... Tokyo Chemical Industry Co., Ltd. HN2J... Stevia extract "Steviafin HN2J" Nippon Paper Industries Co., Ltd. Z3... Enzyme-treated stevia "SK Sweet Z3" Nippon Paper Industries Co., Ltd. FZ... Enzyme-treated stevia "SK Sweet FZ" Nippon Paper Industries Co., Ltd. GRA... Enzyme-treated stevia "SK Sweet GRA" Nippon Paper Industries Co., Ltd.

[0058] <Sensory evaluation> The cookies obtained from the examples and comparative examples were evaluated by five trained professional panelists using the comparative examples as a baseline, according to the following evaluation criteria, and the average results are shown in the table. <It only masks the protein smell immediately after putting it in your mouth.> 5-point rating scale (5 being the best) <A few seconds after putting it in your mouth, it masks the aftertaste of protein.> 5-point rating scale (5 being the best)

[0059] [Table 6]

[0060] [Table 7]

[0061] Taking Comparative Example 2 as an example, when sweetness is provided with sugar, the proportion of sweetener to the total solid weight increases, and the proportion of protein, which is the active ingredient, decreases. On the other hand, stevia, a high-intensity sweetener, can provide sufficient sweetness with only a very small amount, allowing for a higher proportion of active ingredients other than sweeteners, and also making it possible to virtually eliminate calories derived from sweeteners. Furthermore, stevia is a plant-derived natural sweetener, making it suitable for formulations that cater to a natural lifestyle.

Claims

[Claim 1] A baked food product comprising a composition containing 30% by weight or more of α-glucosylated stevioside and soy protein, wherein the ratio of α-glucosylated stevioside to soy protein in the baked food product is 0.01% by weight or more.

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