JP2000135066A - Ginger food improved in taste of ginger - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a ginger food improved in ginger taste and provide a new application of sucralose as an ginger taste-improving agent. SOLUTION: This ginger food improved in ginger taste contains sucralose. The ginger taste-improving agent contains sucralose, which is a highly sweet sweetener having a structure in which three hydroxyl groups at 1,6-positions of a fructose residue and at 4-position of a glucose residue in one sucrose molecule are substituted with chlorine molecules and exhibiting good-quality sweetness which is about 600 times higher than that of sucrose, as an active ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a ginger food with improved ginger flavor. Further, the present invention relates to a new use of sucralose as a ginger flavor enhancer.

[0002]

2. Description of the Related Art Various methods for improving the ginger flavor of ginger foods have been studied.

[0003] However, it is not known that such effects can be obtained by containing sucralose.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a ginger food having an improved ginger flavor. Also,
Another object of the present invention is to provide a new use of sucralose which is a high-intensity sweetener.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, surprisingly, sucralose, a kind of sweetener, contains ginger or ginger obtained by processing ginger. It has been found that the ginger flavor can be brought out by adding and blending it to food, and a ginger food with further improved ginger flavor can be obtained. The present invention has been completed based on such unexpected findings.

That is, the present invention is a ginger food containing sucralose. Further, the present invention is a ginger flavor enhancer containing sucralose as an active ingredient.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sucralose has a structure in which three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with chlorine molecules. It is a high-intensity sweetener exhibiting about 600 times higher quality sweetness than sucrose (UK Patent No. 154316).
No. 7).

The ginger foods to which the present invention is directed include a wide variety of foods using ginger as a raw material, such as pickled ginger such as red ginger and sweet vinegar and processed ginger such as kneaded ginger; ginger such as ginger and fish meat. Ginger-containing foods such as pickled products, ginger candy, and ginger-containing sweets can be mentioned.

In order to obtain a ginger food with improved ginger flavor according to the present invention, it is sufficient that sucralose is contained as a result, and the timing and order of the sucralose are not limited. In addition, the method of blending sucralose is not particularly limited,
Solid sucralose such as powder or granules may be blended, or sucralose in a solution state may be blended.

[0010] The mixing ratio of sucralose to ginger food for obtaining the effects of the present invention differs depending on the type of ginger food or the amount of ginger contained therein, and cannot be specified unconditionally.
Normally sucralose 0.00001-0.1 per ginger food.
5% by weight, preferably in the range of 0.0005 to 0.5% by weight. In addition, the sweetness of sucralose itself is clearly felt in a composition of about 0.0006% by weight or more. Therefore, if it is desired to reduce the sweetness, it may be used at a concentration lower than the concentration. Can be arbitrarily adjusted by exerting the above.

According to the present invention, the flavor and aroma of ginger can be further extracted by blending sucralose, and a food with a good ginger flavor can be prepared.

Further, the present invention is a ginger flavor enhancer containing sucralose as a high-potency sweetener as an active ingredient. The ginger flavor enhancer may be at least one containing sucralose, but may contain other food additives such as preservatives and stabilizers, as long as the effects of the present invention are not impaired. Good.

The ginger flavor enhancer of the present invention may be in the form of a solid or solution such as powder or granules, and may be added in any form of the above-mentioned ginger food preparation at any stage. Used in combination. By adding such an enhancer, it is possible to further enhance the ginger flavor of the ginger food, and it is possible to cook or obtain a ginger food having a further improved flavor.

The timing of adding the ginger flavor enhancer is not particularly limited. The mixing ratio of the flavor enhancer to the ginger food is appropriately selected based on the above-described addition and mixing ratio of sucralose.

[0015]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, “parts” means “parts by weight” unless otherwise specified. Example 1 Ginger candy reduced lactose 60 parts, reduced maltose syrup 56 parts, water 30 parts 1
After boiled down to 55 ° C and cooled to 110 ° C, 1.5 parts of ginger paste, 0.03 part of sucralose, and 0.07 part of flavor
Five parts were added and molded to obtain a ginger candy with a good ginger flavor.

Continued on front page (72) Inventor Miki Fujii 1-1-11 Miwa-cho, Toyonaka-shi, Osaka LG23 LG45

Claims (2)

[Claims] 1. A ginger food containing sucralose. 2. A ginger flavor enhancer comprising sucralose as an active ingredient.