Use of fucose for polysaccharide-containing compositions or protein-containing compositions

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

Technical Field

[0001] The present invention relates to a polysaccharide-containing composition or a protein-containing composition such as a beverage containing a polysaccharide or a protein, and more particularly, to a composition and a method used for improving the flavor of a polysaccharide-containing composition or a protein-containing composition, and to the use of fucose for improving the flavor of a polysaccharide-containing composition or a protein-containing composition.

Background Art

[0002] Conventionally, polysaccharides and proteins have often been used as food materials from the viewpoint of functionality such as imparting viscosity and imparting emulsion stability. On the other hand, polysaccharides and proteins have a unique flavor derived from raw materials or an effect of masking the original desirable taste of food, so food compositions containing them have problems such as lack of ease of eating and interference with desirable taste.

[0003] Regarding the improvement of the flavor caused by polysaccharides and proteins, for example, Patent Document 1 discloses an invention of a masking agent for an unpleasant odor derived from a peptide or collagen, which contains sucralose as an active ingredient. Further, Patent Document 2 discloses 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.

Prior Art Documents

Patent Documents

[0004] <00,00019>

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Conventionally, various components for improving the flavor of polysaccharide-containing compositions or protein-containing compositions such as beverages containing polysaccharides or proteins have been known. However, for the convenience of users, the development of further materials has been desired.

[0006] Therefore, the object of the present invention is to provide a material that is effective against various polysaccharides and proteins and can improve the flavor of compositions containing them. [Means for solving the problem]

[0007] Through diligent research, the inventors discovered that fucose has the effect of improving the flavor of polysaccharide-containing compositions or protein-containing compositions, leading to the completion of the present invention.

[0008] In other words, according to a first aspect of the present invention, the present invention provides a composition for improving the flavor of a polysaccharide-containing composition, which contains fucose as an active ingredient.

[0009] In the first aspect described above, it is preferable that the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharides, fructooligosaccharides, isomaltoligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

[0010] Furthermore, according to a second aspect of the present invention, the present invention provides a composition for improving the flavor of a protein-containing composition, which contains fucose as an active ingredient.

[0011] In the second aspect described above, it is preferable that 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.

[0012] Furthermore, 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 involves adding fucose to the polysaccharide-containing composition.

[0013] In the third aspect described above, it is preferable that the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharides, fructooligosaccharides, isomaltoligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

[0014] Furthermore, according to a fourth aspect of the present invention, the present invention provides a method for improving the flavor of a protein-containing composition, which involves incorporating fucose into the protein-containing composition.

[0015] In the fourth aspect described above, it is preferable that the protein-containing composition contains one or more proteins selected from the group consisting of soy protein, milk protein, almond protein, collagen peptide, shush protein, and gelatin.

[0016] Furthermore, according to a fifth aspect of the present invention, the present invention provides the use of fucose for improving the flavor of a polysaccharide-containing composition.

[0017] In the fifth aspect described above, it is preferable that the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharides, fructooligosaccharides, isomaltoligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

[0018] Furthermore, according to a sixth aspect of the present invention, the present invention provides the use of fucose for improving the flavor of a protein-containing composition.

[0019] In the sixth aspect described above, it is preferable that 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.

[0020] Furthermore, according to a seventh aspect of the present invention, the present invention provides a composition containing a polysaccharide and fucose, wherein the amount of fucose is 0.00001 to 200 parts by mass per 1 part by mass of the polysaccharide.

[0021] In the seventh aspect described above, it is preferable that the composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharides, fructooligosaccharides, isomaltoligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

[0022] In the seventh aspect described above, the composition is preferably a composition for food and beverage use or as an ingredient for food and beverage use.

[0023] According to an eighth aspect of the present invention, the present invention provides a composition containing a protein 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.

[0024] In the above eighth aspect, it is preferable that 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.

[0025] In the above eighth aspect, the composition is preferably a composition for food or a food raw material.

Advantages of the Invention

[0026] According to the present invention, the flavor of a composition containing a polysaccharide or a protein can be improved by using fucose.

Modes for Carrying Out the Invention

[0027] 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 its flavor.

[0028] The polysaccharide is not particularly limited. For example, it includes indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, tamarind seed gum, etc. Further, the polysaccharide may contain one type or may contain two or more types. In this specification, the polysaccharide may contain, for example, a sugar chain of 3 strands or more, a sugar chain of 10 strands or more, or a sugar chain of 20 strands or more.

[0029] The above-mentioned proteins are not particularly limited, but examples include soy protein, milk protein, almond protein, collagen peptide, fish protein, and gelatin. Furthermore, the protein may consist of one type or two or more types. In this specification, the protein may consist of, for example, three or more polypeptide chains, ten or more polypeptide chains, or twenty or more polypeptide chains.

[0030] Furthermore, the above polysaccharide-containing composition may also contain protein, in which case it may contain one or more types of protein such as the above-mentioned soy protein.

[0031] Furthermore, the protein-containing composition may also contain polysaccharides, in which case it may contain one or more types of the above-mentioned indigestible dextrin.

[0032] The polysaccharide-containing composition or protein-containing composition to which the present invention applies may be any form that is edible, and there are no particular restrictions on its form. For example, it may be in the form of a powdered beverage, soup, dressing, sauce, tablet, or supplement containing polysaccharides or protein. Alternatively, it may be in the form of candy, chocolate, chewing gum, biscuits, cookies, rice crackers, snacks, bean snacks, dried fruit, delicacies, fresh confectionery, semi-fresh confectionery, baked goods, desserts, cereals, jelly, jam, spread, ice cream, ice milk, lacto ice, frozen desserts, bread, prepared foods, pickles, yogurt, milk beverages, lactic acid bacteria beverages, cheese, soft drinks, jelly drinks, fish sausage, or processed foods. Furthermore, the polysaccharide-containing composition or protein-containing composition may be in a form for direct consumption, or for use in seasoning or cooking.

[0033] However, it is preferable that fucose be applied to the above-mentioned polysaccharide-containing composition or protein-containing composition in a form in which the components derived from polysaccharides or proteins contained in the composition account for a certain amount or more, and more preferably that fucose be applied to the form in which the components derived from polysaccharides or proteins account for 0.001 to 100% by mass on a dry basis. The proportion of the components derived from polysaccharides contained in the above-mentioned polysaccharide-containing composition in the composition may be 0.001 to 100% by mass, 0.002 to 100% by mass, 0.002 to 95% by mass, 0.005 to 95% by mass, 0.005 to 90% by mass, 0.01 to 90% by mass, 0.01 to 80% by mass, or 0.05 to 80% by mass on a dry basis. Furthermore, the proportion of protein-derived components contained in the above-mentioned protein-containing composition may be 0.001 to 100% by mass, 0.005 to 100% by mass, 0.005 to 95% by mass, 0.01 to 95% by mass, 0.01 to 90% by mass, 0.01 to 90% by mass, 0.05 to 90% by mass, 0.05 to 80% by mass, or 0.1 to 80% by mass, on a dry weight basis. Compositions containing polysaccharides or proteins in this manner are prone to flavor problems caused by components derived from polysaccharides or proteins, and by including fucose in them, a flavor improvement effect can be achieved for the polysaccharide-containing composition or protein-containing composition.

[0034] The polysaccharide-containing composition or protein-containing composition to which the present invention applies may be in the form of a beverage, such as tomato juice, carrot juice, mixed vegetable juice, mixed vegetable and fruit juice, green juice, soft drinks, powdered beverages, jelly drinks, and tea bag beverages. In the case of such beverage forms, flavor problems caused by components derived from polysaccharides or proteins tend to occur, and by including fucose, the flavor-improving effect on the polysaccharide-containing composition or protein-containing composition can be exhibited even more effectively.

[0035] In a polysaccharide-containing composition to which the present invention is applied, the fucose content in the composition may be adjusted as appropriate, as long as it is an effective amount for improving the flavor. Typically, for example, the amount of fucose per 100 parts by mass of polysaccharide components contained in the composition can be 0.0001 to 10000 parts by mass, 0.0005 to 10000 parts by mass, 0.0005 to 5000 parts by mass, 0.001 to 5000 parts by mass, 0.001 to 2000 parts by mass, 0.01 to 2000 parts by mass, 0.01 to 1000 parts by mass, 0.1 to 1000 parts by mass, or 0.1 to 500 parts by mass.

[0036] Furthermore, in a protein-containing composition to which the present invention is applied, the amount of fucose in the composition may be any amount that is effective in improving the flavor and may be adjusted as appropriate. Typically, for example, the amount of fucose per 100 parts by mass of protein components contained in the composition may be 0.0001 to 10000 parts by mass, 0.0005 to 10000 parts by mass, 0.0005 to 5000 parts by mass, 0.001 to 5000 parts by mass, 0.001 to 2000 parts by mass, 0.01 to 2000 parts by mass, 0.01 to 1000 parts by mass, 0.1 to 1000 parts by mass, and 0.1 to 500 parts by mass.

[0037] The amount of polysaccharides can be measured, for example, by high-performance liquid chromatography (HPLC) for indigestible dextrin, and by mutarotase-glucose oxidase for starch.

[0038] Furthermore, the amount of protein can be measured, for example, by nitrogen quantification methods.

[0039] Furthermore, the amount of fucose can be measured, for example, by high-performance liquid chromatography (HPLC).

[0040] In the present invention, there are no particular limitations on the method for incorporating fucose into a polysaccharide-containing composition or a protein-containing composition; it can be used as a raw material, etc. Specifically, examples of methods include mixing, kneading, dissolving, impregnation, immersion, spraying, misting, and injection with other raw materials.

[0041] In the present invention, whether an effective amount of fucose is included to improve flavor can be appropriately determined by performing a sensory evaluation to determine whether the flavor of the polysaccharide-containing composition or protein-containing composition is improved when fucose is included compared to when fucose is not included. Alternatively, the effective amount of fucose can be determined in advance through such a sensory evaluation, and a polysaccharide-containing composition or protein-containing composition with improved flavor can be prepared by adding that amount during the preparation or processing of the polysaccharide-containing composition or protein-containing composition. In this specification, "improvement of flavor" includes, for example, suppressing or masking characteristic tastes and off-flavors derived from raw materials caused by polysaccharides or proteins, or suppressing the effect of polysaccharides or proteins on masking the inherently desirable taste components. It also includes improving lightness and crispness, and improving drinkability when made into a beverage. Alternatively, this includes improving flavors derived from ingredients other than polysaccharides and proteins, such as fruit flavorings and fruit juices to enhance the juiciness, freshness, richness, and depth of flavor.

[0042] On the other hand, in another aspect, the present invention provides a composition containing polysaccharides and fucose in predetermined amounts. It also provides a composition containing protein and fucose in predetermined amounts. With such compositions, the polysaccharides or proteins contained in the composition can be added to food and beverages, etc., together with the fucose contained in the composition, thereby imparting polysaccharides or proteins to food and beverages, etc., and improving the flavor of the food and beverages, etc., due to the polysaccharides or proteins contained in the food and beverages, etc. The polysaccharides or proteins used here can be the same as those described above. Furthermore, one type of polysaccharide or protein may be used, or two or more types may be used in combination.

[0043] The amount of polysaccharides or proteins in the composition provided by the present invention, which is a combination of fucose and polysaccharides or proteins as described above, should be an effective amount for imparting polysaccharides or proteins when used in food and beverages, and can be adjusted as appropriate. Typically, for example, the amount can be 0.1 to 99.9% by mass, 1 to 90% by mass, 2 to 80% by mass, 5 to 70% by mass, or 10 to 50% by mass.

[0044] Furthermore, the amount of fucose in the composition provided by the present invention, which is a combination of fucose and polysaccharides or proteins as described above, should be an effective amount for improving the flavor when polysaccharides or proteins are added when used in food and beverages, and can be adjusted as appropriate. Typically, for example, the amount of fucose can be 0.00001 to 200 parts by mass, 0.00002 to 100 parts by mass, 0.00005 to 100 parts by mass, 0.0001 to 50 parts by mass, 0.0002 to 40 parts by mass, 0.0005 to 30 parts by mass, 0.001 to 20 parts by mass, 0.002 to 10 parts by mass, or 0.005 to 5 parts by mass per 1 part by mass of polysaccharides contained in the composition. Furthermore, the amount of protein contained in the composition can be 0.00001 to 200 parts by mass, 0.00002 to 100 parts by mass, 0.00005 to 100 parts by mass, 0.0001 to 50 parts by mass, 0.0002 to 40 parts by mass, 0.0005 to 30 parts by mass, 0.001 to 20 parts by mass, 0.002 to 10 parts by mass, or 0.005 to 5 parts by mass.

[0045] The compositions provided by the present invention, which combine the above-mentioned fucose with polysaccharides or proteins, may optionally contain other components other than the above-mentioned polysaccharides or proteins and fucose, as long as the objectives of the present invention are achieved. Examples include sweeteners, flavorings, colorings, preservatives, thickeners, lubricants, antioxidants, color fixatives, pH adjusters, emulsifiers, stabilizers, gelling agents, gelling agents, acidulants, seasonings, nutritional fortifiers, fruit juices, dairy products, and the like.

[0046] The composition provided by the present invention, comprising the above-mentioned combination of fucose and polysaccharides or proteins, can be in various forms such as powder, granules, tablets, syrup, or paste, and its manufacturing method is not particularly limited. For example, methods include mixing polysaccharides or proteins with fucose, forming granules or tablets by conventional methods using polysaccharides or proteins, binders, excipients, and fucose, and mixing fucose with liquid sugar containing polysaccharides or proteins to form a syrup or paste.

[0047] The composition provided by the present invention, comprising the above-described combination of fucose and polysaccharides or proteins, is not particularly limited in its application to any particular product or service, and examples include food and beverages, oral hygiene products, pharmaceuticals, and quasi-drugs. Alternatively, it may be in the form of a raw material composition used as an additive during the preparation or processing of food and beverage compositions.

[0048] The method for applying the composition provided by the present invention, which combines fucose and polysaccharides or proteins as described above, to food and beverages, etc., is not particularly limited, as in the case where fucose is applied to polysaccharide-containing compositions or protein-containing compositions as described above, and it can be applied as a raw material for the food and beverages, etc. Specifically, examples include mixing, kneading, dissolving, infiltration, immersion, spraying, misting, and injection with other raw materials. In this case, the amount of polysaccharides or proteins imparted by the above composition can be appropriately applied in an amount that suits the purpose, and since fucose is contained in a pre-adjusted amount, the flavor due to polysaccharides or proteins can be improved. More specifically, for example, it can suppress or mask characteristic tastes and off-flavors derived from raw materials caused by polysaccharides or proteins, or suppress the effect of polysaccharides or proteins in masking the original desirable taste components. It can also improve lightness and a refreshing feel, and improve the drinkability when made into a beverage. Alternatively, it can improve flavors derived from ingredients other than polysaccharides and proteins, such as the fruitiness, freshness, richness, and depth of flavor from fruit flavorings and fruit juices.

[0049] There are no particular restrictions on the fucose used in the present invention, but it is preferable to use fucose prepared from natural raw materials, as it is suitable for use in the form of food and beverages. For example, fucose can be efficiently prepared from a hydrolyzed polysaccharide containing fucose as one of its constituent sugars, obtained by extraction from seaweed such as Ascophyllum nodosum or Mozuku, by the method disclosed in WO2018 / 180727 by the present applicant, so it is preferable to use fucose prepared by such a method.

[0050] The following describes in more detail the method for preparing fucose. However, the fucose used in the present invention is not limited to that prepared by the method exemplified below.

[0051] • Method for extracting polysaccharides containing fucose as one of the constituent sugars As the raw material seaweed, brown algae are preferred, and in particular, Ascophyllum nodosum and Okinawa mozuku are preferred. A method for extracting polysaccharides containing fucose as one of the constituent sugars from the raw material seaweed is to add an aqueous solution of an inorganic acid such as hydrochloric acid, sulfuric acid, nitric acid, or phosphoric acid, or an organic acid such as acetic acid, citric acid, lactic acid, oxalic acid, malic acid, succinic acid, formic acid, or propionic acid to the raw material so that the pH is 1 to 5 and the raw material concentration is 0.1 to 10% by weight as dry matter, and then extract by stirring at 10 to 100°C for 0 to 24 hours. Preferably, hydrochloric acid is added to the raw material so that the pH is 2 to 5 and the raw material concentration is 3 to 8.5% by weight as dry matter, and then extracted at 70 to 90°C for 1 to 3 hours. More preferably, the raw material is crushed with a mixer or the like before extraction.

[0052] • A method for removing low-molecular-weight fractions from polysaccharides that contain fucose as one of their constituent sugars. After filtering the extract obtained by the above means, low molecular weight substances such as mannitol are removed. There are no particular restrictions on the means or conditions for this, but for example, a means such as ultrafiltration according to known methods is preferable because the obtained extract can be used directly in this means and is suitable for industrial mass production. More specifically, it is preferable that the means for molecular weight fractionation uses an ultrafiltration membrane that can permeate at least mannitol. Even more specifically, it is preferable that the means for molecular weight fractionation uses an ultrafiltration membrane with a molecular weight cutoff of 200 to 200,000, and more preferably an ultrafiltration membrane with a molecular weight cutoff of 500 to 30,000.

[0053] Hydrolysis of polysaccharides that include fucose as one of their constituent sugars Hydrolysis is carried out using polysaccharides, which include fucose as one of the constituent sugars, as a raw material. For example, an inorganic acid such as hydrochloric acid, sulfuric acid, nitric acid, or phosphoric acid, or an organic acid such as acetic acid, citric acid, oxalic acid, lactic acid, succinic acid, formic acid, or propionic acid is added to the extract so that the pH is 0.1 to 5 and the dry-weighted concentration of the extract is 0.1 to 25% by mass, and the mixture is stirred at 10 to 100°C for 0 to 24 hours to perform hydrolysis. Preferably, hydrochloric acid is added to the extract so that the pH is 0.1 to 3 and the dry-weighted 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 to perform hydrolysis.

[0054] After the reaction is complete, the reaction solution is quickly cooled and neutralized to pH 7-8 with an alkaline agent such as sodium hydroxide or sodium carbonate. By desalting this neutralized solution using activated carbon decolorization, filtration, or electrodialysis, a fucose-containing hydrolysate can be obtained.

[0055] • Fractionation and purification of fucose The fucose-rich fraction is separated and recovered from the above hydrolysate. There are no particular restrictions on the means or conditions for this separation. For example, methods such as ultrafiltration, desalting, ion exchange, electrophoresis, molecular exclusion chromatography, and molecular sieving can be used according to known methods. This separation and recovery removes residual impurities such as alginic acid, yielding high-purity fucose. For example, a fucose-containing composition can be obtained that typically contains 10% by mass or more of fucose on a dry weight basis, more typically 20% by mass or more, even more typically 30% by mass or more, and particularly typically 40% by mass or more. Furthermore, fucose can be highly purified by means such as crystallization, saccharification, centrifugation, and chromatographic separation according to known methods. This can be used to obtain a fucose-containing composition that typically contains 90% by mass or more of fucose on a dry weight basis, more typically 95% by mass or more, even more typically 98% by mass or more, and particularly typically 99% by mass or more.

[0056] 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 weight, more preferably 85% by mass or more, even more preferably 90% by mass or more, and most preferably 95% by mass or more. In this case, the content of sugars other than fucose in the seaweed-derived composition is preferably 0.001% by mass or more and 20% by mass or less per dry weight, more preferably 0.001% by mass or more and 15% by mass or less, even 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 most preferably 0.001% by mass or more and 3% by mass or less. [Examples]

[0057] The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0058] The effect of fucose on improving the flavor of polysaccharide-containing compositions or protein-containing compositions was investigated.

[0059] [Fukos] The material used was fucose crystals derived from seaweed (purity 93.5%, Yaizu Suisan Kagaku Kogyo Co., Ltd.), obtained by the method disclosed in WO2018 / 180727 by the present applicant.

[0060] [Various materials] The various materials shown in Table 1 were prepared and used.

[0061] [Table 1]

[0062] [Sensory evaluation] Table 2 shows the evaluation criteria common to each test example. Specifically, samples to which fucose was added at various concentrations were administered to four or five or more well-trained evaluators, and the degree of change was evaluated compared to a blank sample without fucose.

[0063] [Table 2]

[0064] <Test Example 1> A 0.1% aqueous solution of grapefruit flavoring was prepared, and various materials shown in Table 3 were added to it to adjust the concentration to a predetermined level. Then, fucose was added to concentrations of 0.001%, 0.01%, 0.1%, or 1 w / v%, and the degree of flavor change for each solution was evaluated according to the criteria shown in Table 2. For gelatin, after heating and dissolving it in water, a 0.3% aqueous solution of grapefruit flavoring and fucose were added, and the gelled gel was evaluated after cooling. For agar, a 0.2% aqueous solution of grapefruit flavoring was prepared and used.

[0065] [Table 3]

[0066] As a result, as shown in Table 3, it was found that in polysaccharide-containing compositions or protein-containing compositions prepared by preparing a 0.1% aqueous solution of grapefruit flavoring and adding various polysaccharides or proteins at predetermined concentrations, the grapefruit flavor was improved by adding fucose at a concentration of approximately 0.001 w / v% or more. This was thought to be because fucose suppressed the off-flavors and masking effects caused by the various polysaccharides, resulting in a more pronounced fruitiness in the grapefruit flavoring aqueous solution.

[0067] <Test Example 2> A 0.1% aqueous solution of apple flavoring was prepared, and various materials shown in Table 4 were added to it to adjust the concentration to a predetermined level. Then, fucose was added to concentrations of 0.001%, 0.01%, 0.1%, or 1 w / v%, and the degree of change in flavor for each solution was evaluated according to the criteria shown in Table 2. For gelatin, after heating and dissolving it in water, a 0.2% aqueous solution of apple flavoring and fucose were added, and the gelled solution was cooled and evaluated.

[0068] [Table 4]

[0069] As a result, as shown in Table 4, it was found that in polysaccharide-containing compositions or protein-containing compositions prepared by preparing a 0.1% aqueous solution of apple flavoring and adding various polysaccharides or proteins at predetermined concentrations, the apple flavor was improved by adding fucose at a concentration of approximately 0.001 w / v% or more. This was thought to be because, similar to the results of Test Example 1, fucose suppressed the off-flavors and masking effects caused by the various polysaccharides, resulting in a more prominent fruity flavor in the apple flavoring aqueous solution.

[0070] <Test Example 3> Using 100% orange juice (without added flavorings), various materials shown in Table 5 were added to prepare aqueous solutions to the specified concentrations. Then, fucose was added to concentrations of 0.001%, 0.01%, 0.1%, or 1 w / v%, and the degree of flavor change for each solution was evaluated according to the criteria shown in Table 2. For agar, it was heated and dissolved in half the total volume of water, then mixed with the remaining half of the 100% orange juice (containing 50% juice), fucose was added, and the mixture was cooled to form a gel for evaluation.

[0071] [Table 5]

[0072] As a result, as shown in Table 5, it was found that in polysaccharide-containing compositions or protein-containing compositions made by using 100% orange juice (without added flavorings) and adding various polysaccharides or proteins at predetermined concentrations, the orange flavor was improved by adding fucose at a concentration of approximately 0.001 w / v% or more. This was thought to be because, similar to the results of Test Examples 1 and 2, fucose suppressed the off-flavors and masking effects caused by the various polysaccharides or proteins, resulting in the fruity flavor of the orange juice becoming more prominent.

[0073] <Manufacturing Example 1> The raw materials were thoroughly mixed according to the formulation shown in Table 6 to prepare the composition, and this was packaged in stick form to produce powder sticks.

[0074] [Table 6]

[0075] <Manufacturing Example 2> The raw materials were thoroughly mixed according to the formulation shown in Table 7 to prepare the composition, and this was packaged in stick form to produce powder sticks.

[0076] [Table 7]

Claims

1. A flavor-improving composition for a polysaccharide-containing composition, comprising fucose as an active ingredient, wherein the composition is for suppressing off-flavors or masking effects derived from polysaccharides contained in the polysaccharide-containing composition.

2. A flavor-improving composition for a protein-containing composition, comprising fucose as an active ingredient, wherein the composition is for suppressing off-flavors or masking effects derived from the proteins contained in the protein-containing composition.

3. The flavor-improving composition according to claim 1, wherein the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharide, fructooligosaccharide, isomaltoligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

4. The flavor-improving composition according to claim 2, wherein 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.

5. A method for improving the flavor of a polysaccharide-containing composition, comprising adding fucose to the polysaccharide-containing composition, wherein the method for improving the flavor is for suppressing off-flavors or masking effects derived from the polysaccharides contained in the polysaccharide-containing composition.

6. A method for improving the flavor of a protein-containing composition, comprising adding fucose to the protein-containing composition, wherein the method for improving the flavor is for suppressing off-flavors or masking effects derived from the protein contained in the protein-containing composition.

7. The flavor improvement method according to claim 5, wherein the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharide, fructooligosaccharide, isomaltoligosaccharide, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

8. The flavor improvement method according to claim 6, wherein 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.

9. The use of fucose for flavor improvement, wherein the use is for suppressing off-flavors or masking effects derived from polysaccharides contained in a polysaccharide-containing composition.

10. The use of fucose for flavor improvement, wherein the use is for suppressing off-flavors or masking effects derived from proteins contained in a protein-containing composition.

11. The use according to claim 9, wherein the polysaccharide-containing composition contains one or more polysaccharides selected from the group consisting of indigestible dextrin, polydextrose, inulin, starch, dextrin, cellulose, galactooligosaccharides, fructooligosaccharides, isomaltoligosaccharides, pectin, guar gum, xanthan gum, agar, glucomannan, carrageenan, gum arabic, locust bean gum, gellan gum, and tamarind seed gum.

12. The use according to claim 10, wherein 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.

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