JP2001086942A - Bitterness-masked food and method for masking bitterness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain food wherein bitterness of food containing bitterness due to ingredient(s) of anthraquinone, tannin or flavonoid is effectively masked to be eatable with the taste inherent in the food, and to provide a method for masking bitterness. SOLUTION: This food is obtained by adding cherry leaves or their processed product(s) in an amount enough to mask the bitterness to a food containing bitterness ingredient(s) of anthraquinone, tannin or flavonoid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bitter taste masked food and a method for masking bitter taste, and more particularly, to the use of cherry leaves or processed products thereof to reduce bitterness in foods containing bitter components of anthraquinone, tannin and flavonoids. The present invention relates to a masked food and a method for masking bitterness.

[0002]

2. Description of the Related Art Conventionally, there are foods which are taken as health foods or pharmaceuticals as various nutrient sources or are expected to have medicinal effects, and these foods include anthraquinone. , Tannins or flavonoids. However, these components have a drawback that they exhibit extremely strong bitterness and are difficult to ingest. For example, senna, aloe, chrysanthemum and the like are widely used as crude drugs or health foods, but their bitterness cannot be effectively removed even by adding a flavoring / flavoring agent such as sugar and fragrance. Attempts have been made to remove these bitter tastes from foods.

[0003] The present invention has been made in view of the above problems, and in a food which exhibits a bitter taste by containing a bitter component of anthraquinone, tannin or flavonoid, the bitter taste is effectively masked so that the bitter taste is not felt. It is an object of the present invention to provide a food in which bitterness can be eaten with the original taste of the food, and a method of masking bitterness.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on a method and an ingredient capable of effectively masking the bitter taste in senna and the like which are widely used as crude drugs or health foods. By adding cherry blossom leaves or a processed product thereof to a food containing these components having a bitter taste, it was unexpectedly found that the bitterness can be masked, and the present invention has been completed. That is, according to the present invention, a food containing an anthraquinone, a tannin, or a flavonoid bitter component is added with a sufficient amount of cherry leaf or a processed product thereof to mask the bitter taste, thereby providing a food product in which the bitter taste is masked. Provided.

Further, according to the present invention, anthraquinone,
A bitterness masking method for masking the bitterness of a food is provided by adding cherry leaf or a processed product thereof to a food containing a bitter component of tannin or flavonoids in an amount sufficient to mask the bitterness.

[0006]

DETAILED DESCRIPTION OF THE INVENTION Anthraquinone according to the present invention,
Tannins or flavonoids (flavones, flavonols,
Foods containing bitter components such as flavan and the like, and isomers thereof (including isoflavones and the like) include all those having bitterness due to these bitter components.
For example, foods having bitterness derived from aloe, senna, chrysanthemum, and other plants containing the above-mentioned bitter component can be mentioned.

Aloe is a plant of the lily family, and includes various varieties such as Kidachi aloe, Cape aloe, Sotokola aloe, Curacao aloe, Yellowfin aloe, and Natal aloe. As aloe, an extract obtained by boiling down leaf juice is usually used for medicinal purposes. In the present invention, any part of leaves, stems, roots and the like can be used. Above all, an extract or extract powder obtained by boiling down leaf juice is preferable.

[0008] Senna is a leguminous plant, and includes various varieties such as Alexandria senna and Chingneberg senna. Senna is usually used for medicinal leaves,
In the present invention, in addition to leaves, any parts such as stems and roots can be used.

Chrysanthemum is a plant belonging to the order Asteraceae and Asteraceae, and is preferably a cultivar belonging to the genus Chrysanthemum. Chrysanthemum (Chrysanthemum coronarium), chrysanthemum (C
hrysanthemum morifolium), Chrysanthe (Chrysanthe)
mum indicum, Chrysanthemum boreal
Chrysanthemums of all varieties whose flowers are used for food or medicine, such as e). In the present invention, chrysanthemums are preferred. Plants containing bitter components other than those described above include peony skin, cinnamon skin, orange peel, and chimpanzee, which are known as crude drugs. These may be contained not only in foods as crude drugs but also in foods as Kampo formulas, for example, Kakkonto, Hachimi-jiogan, and the like.

[0010] Those having bitterness derived from aloe or the like may be used as they are or mince, extract, paste,
It is contained in food in various forms such as powder and juice, preferably after a sterilization step, and imparts bitterness to the food. The content of the aloe and the like in the food is not particularly limited, and can be adjusted according to the site, form, type, and the like of the aloe and the like. For example, the dry weight is about 0.1 to 10 parts by weight based on 100 parts by weight of food. In particular, about 0.1 to 2 parts by weight for aloe, about 0.1 to 2 parts by weight for senna, and 0.2 to 10 parts for chrysanthemum.
A suitable amount is about parts by weight. In addition, sterilization of those having bitterness derived from aloe or the like can be appropriately selected depending on the type thereof. For example, the sterilization is performed 3 to 5 times in water at about 80 to 100 ° C or in flowing steam (30 to 60 minutes each time). Approximately) repeated exposure may be performed, or a low-temperature intermittent method of repeatedly exposing approximately 3 to 5 times (once for approximately 30 to 60 minutes) in flowing steam at about 60 to 80 ° C.

Foods include Japanese confectionery such as jelly, rice cracker, steamed bun, Chuchu, rice cake, steamed stuff, yokan, mizuyokan; western confectionery such as candy, cookies, cake, caramel;
Dairy products such as pudding and yogurt; beverages such as juice and fruit juice beverages; and breads. Foods also include so-called health foods used for maintaining and promoting health. Health food may be in any form of solid, semi-solid, liquid, etc., and in the case of solid, granules, tablets,
It may be in the form of a capsule or the like. Furthermore, these foods may be in the form as they are, but are preferably in the form of a package that is finally suitable for distribution. For example, it may be in a bag, in a box, wrapped in paper or the like, or canned. Bags, boxes, papers, cans and the like can be made of any material that is usually used for food packaging. Above all, canned foods can be stored in a sterile state for a long period of time, so that it is possible to prevent deterioration or deterioration of bitter components, cherry leaves or processed products thereof, and food itself, which is preferable.

[0012] Sakura leaves that can be used to obtain the cherry leaves or processed products thereof in the present invention include angiosperms, Rosaceae,
Rosaceae, leaves of plants belonging to the genus Sakura are not particularly limited. And various kinds of cherry leaves such as Takasago, Takasago, Kanzakikura, Houkizakura, Kobazakura and Tokaizakura.

The cherry leaves or processed products thereof of the present invention include raw, salted, dried and freeze-dried cherry leaves as they are or ground, crushed products,
Mince, extracts, pastes, powders, juices, alcohol extracts, alcohol extracts can be processed by evaporation to dryness or powdered using a dry base before use. For example, the salted ones are obtained by collecting and sorting cherry leaves, washing them, immersing them in salt water of 20 to 30% by weight, and applying a weight of about 1 ton to several million sheets of cherry leaves. About 1
It can be obtained by storing for 00 to 120 days.

The alcohol extract is, for example, the salted product described above, washed with water and dried, and ethanol 1000
100 g of cherry blossom leaves are immersed in 60 ml at 60 to 70 ° C. for 24 hours, filtered, and the filtrate is concentrated under reduced pressure by a rotary evaporator to obtain a concentrated extract of about 10 to 15 times.

The amount of cherry leaves or processed foods added to food is not particularly limited as long as it is at least an amount sufficient to mask bitterness.
It can be adjusted according to the type and form of the food, other ingredients contained in the food, the form of aloe having a bitter taste, the amount of an anthraquinone, tannin or flavonoid bitter component present in the aloe or the like. For example, a dry weight ratio of a food containing a bitter ingredient such as aloe and a cherry leaf or a processed product thereof in a food is about 1: 5 to 5: 1. In the case where aloe or the like is contained in the food at the above ratio, the weight ratio of the food to the cherry blossom leaf or its processed product in terms of dry weight is 100: 0.1 to 10%.
About 0: 5 is mentioned. The alcohol extract, which is obtained by evaporating to dryness or pulverized, is concentrated about 10 to 15 times as described above. Therefore, when these are added to food, the amount corresponding to the above-mentioned dry weight is added. Is preferably added.

In the present invention, as a method for adding cherry leaves or a processed product thereof to a food containing a bitter component, various types of cherry leaf components are sprinkled or mixed with the food immediately before eating the food. Before or during processing of food, cherry leaves or processed products thereof may be added together with or separately from aloe or the like containing a bitter component. Above all, it is preferable to add cherry leaves or processed products thereof together with or separately from aloe during processing of food.

For example, when the food containing the bitter ingredient is jelly, the jelly is usually prepared by weighing agar, a sweetener, and water, mixing and heating the mixture, heating the mixture, putting it in a container, and cooling it. Aloe or the like containing a bitter component is usually added before, during or after mixing and heating of agar or the like. Therefore, cherry blossom leaves or a processed product thereof can be added before, during, or after the above-mentioned mixing and heating.

When the food containing a bitter component is a cookie or a rice cracker, the cookie or the rice cracker is usually mixed with the whole egg and fat and sugar, and then added with flour that has been passed through a sieve in advance and mixed gently. Aloe, etc. containing bitter ingredients is usually made by mixing the flour before, during or after mixing the whole egg with fats and oils. Or added later. Therefore, cherry blossom leaves or a processed product thereof can also be added before, during, or after the above mixing, or during or after the mixing.

When the food containing the bitter ingredient is yokan or mizuyokan, the yokan or mizuyokan is usually mixed with a coagulant and water, heated to a boil, then added with bean jam and sugar, and then added to a container. Aloe and the like containing bitter components are usually added before, simultaneously with, or after adding the bean paste and sugar. Therefore, cherry blossom leaves or a processed product thereof can also be added before, simultaneously with, or after the above.

In the case where the food containing the bitter component is rice cake, the rice cake is usually mixed with rice cake flour and water and steamed, and then kneaded while adding sugar, starch syrup, etc. to adjust the hardness, Made by cooling in a container. Aloe or the like containing a bitter component is usually added before, at the same time as, or after adding sugar or starch syrup, and therefore, cherry blossom leaves or processed products thereof,
It can be added before, simultaneously or after the above.

Further, when the food containing the bitter ingredient is bun, the bun is usually prepared by adding sugar and the like in an edible state in advance, mixing flour, sugar, eggs and water with a dough. It is made by wrapping, shaping into an appropriate shape, and baking in an oven, and foods containing bitter ingredients are usually added before, at the same time as, or after adding sugar to the bean jam, or mixed with flour, etc. in leather dough. Added at the end or after. Therefore, cherry blossom leaves or a processed product thereof can also be added before, simultaneously or after adding sugar to the above-mentioned bean jam, or during or after mixing.

The food processed as described above can be usually packaged in bags, boxes, paper or the like, and canned. For example, in the case of canning, after the food is processed or in the final step of processing, after filling a predetermined amount of the food into the cleaned and sterilized cans, the lid is vacuum-tightly closed, sterilized, cooled and / or cooled. Or, through a process such as inspection. The cleaning and sterilization of the can is performed in a temperature range of about 135 to 200 ° C.
Dry heat method for about 300 to 300 minutes, high pressure steam method for about 15 to 30 minutes in a temperature range of about 115 to 126 ° C, 10
It can be carried out by various sterilization methods such as a flowing steam method in flowing steam at 0 ° C. for about 30 to 60 minutes and a boiling method in boiling water for about 1 to 15 minutes. Further, sterilization after filling the food in the can is suitably performed by the same method as described above, in particular, the high-pressure steam method, the flowing steam method, the boiling method, the low-temperature welding method, and the like.

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for masking foods and bitterness of the present invention will be described below in detail.

Preparation of Cherry Blossoms First, cherry blossom leaves collected from Ooshima cherry tree in the morning of summer to autumn were sorted, washed, and bound in bundles of 50 pieces. 40,000 bundles of these bundles were arranged in a 30-stone large barrel, a load of 1000 kg was added, salt water prepared from 800 liters of water, 250 kg of salt, and 5 kg of alum was added to the barrel, and the cherry leaves were immersed in the salt water. After storing for 100 to 120 days, salted cherry leaves (90% moisture) were obtained. In addition, in the use for the following foods, crushed cherry leaves were used.

Example 1: 25 parts by weight of aloe mizuyokan red beans, 35 parts by weight of sugar, coagulant (agar)
6 parts by weight, 1 part by weight of starch, 0.4 part by weight of aloe (Kihada aloe powder manufactured by Koshiro Pharmaceutical Co., Ltd.), 5 parts by weight of salted cherry leaves (0.5 parts by weight in terms of dry weight), and 37.3 parts by weight of water Weigh. After mixing the coagulant and water, heating and boiling, add red beans, starch and sugar. Shortly before the end of the heating, aloe and salted cherry leaves were added, mixed evenly, put in a container and cooled to make a mizuyokan.

Example 2 Senna Mizuyokan Red Bean 25 parts by weight, Sugar 35 parts by weight, coagulant (agar)
6 parts by weight, 1 part by weight of starch, 0.6 parts by weight of Senna (Senna pattern extract powder manufactured by Koshiro Pharmaceutical Co., Ltd.), 5 salted cherry leaves 5
Parts by weight and 37.3 parts by weight of water are weighed. Senna mizuyokan was prepared in the same manner as in Example 1.

Sensory test Using the mizuyokan made in Examples 1 and 2, 20s to 50s
A panel of 30 males and females in their teens performed a sensory evaluation to evaluate the degree of masking of bitterness. For comparison, in each mizuyokan, cherry blossom leaves or a processed product thereof were not added, and the degree of bitterness was evaluated. Table 1 shows the results.

[0028]

[Table 1] Example 3: Chrysanthemum flower jelly sugar 35 parts by weight, coagulant (agar) 1 part by weight, chrysanthemum flower (a commercially available edible chrysanthemum flower is dried and finely pulverized with a mixer, the same applies hereinafter) 4 parts by weight, water 64 parts by weight, cherry leaves 5 parts by weight were weighed. Dissolve coagulant and sugar in water and cook. Chrysanthemum flower and salted cherry leaf are added in advance, mixed uniformly, and filled in a jelly container. Center temperature is 85 ° C
The mixture was sterilized by heating for 20 minutes or more, cooled to room temperature by water cooling, and chrysanthemum flower jelly was prepared.

Example 4: 35 parts by weight of Yamagikuko jelly sugar, 1 part by weight of coagulant (agar), 2 parts by weight of Yamagikuko (manufactured by Koshiro Pharmaceutical Co., Ltd .: Yamagikuko (Kikubana content: about 0.67 parts by weight)) 64 parts by weight of water and 5 parts by weight of cherry leaves were weighed. Yamagikuko jelly was prepared in the same manner as in Example 3.

Example 5: 44 parts by weight of chrysanthemum and yokan bean paste, 20 parts by weight of sugar, 1 part by weight of a coagulant (agar), 4 parts by weight of chrysanthemum, 5 parts by weight of cherry leaves and 35 parts by weight of water are weighed. After mixing the coagulant and water, heating and boiling, add red beans and sugar. Shortly before the end of the heating, chrysanthemum and salted cherry leaves were added, mixed uniformly, cooled in a container, and made into yokan.

Example 6: 44 parts by weight of Yamagikuko yokan bean paste, 20 parts by weight of sugar, 1 part by weight of coagulant (agar), 2 parts by weight of Yamagikuko, 5 parts by weight of cherry leaves, and 35 parts by weight of water are weighed. Yamagiku Yokan was prepared in the same manner as in Example 5.

Sensory Test Examples 3 to 6 Using jelly and yokan made in their 20s and
A panel of 11 men and women in their 50s performed a sensory evaluation to evaluate the degree of bitterness masking. For comparison, each jelly and yokan were prepared without adding cherry blossom leaves or processed products thereof, and the degree of bitterness was evaluated. Table 2 shows the results.

[0033]

[Table 2] Example 7: 35 parts by weight of senna jelly sugar, 1 part by weight of coagulant (agar), 0.1 part of senna jelly .
6 parts by weight, 64 parts by weight of water and 5 parts by weight of cherry leaves were weighed. Senna jelly was prepared in the same manner as in Example 3. The resulting serries had almost no senna bitterness despite the addition of senna.

[0034] Example 8: Senna rice rice flour 24 parts by weight of sugar 48 parts by weight, starch syrup, 4 parts by weight of water 2
4 parts by weight, 0.6 parts by weight of senna and 5 parts by weight of cherry blossom are weighed. Mix the rice cake flour and water and steam with steam for 30 minutes.
Transfer the steamed rice cake flour to a container such as a hot pot and knead it while heating. During this time, sugar is added in three portions, and syrup, senna and cherry blossoms mixed in advance are added to adjust the hardness. When it has reached an appropriate hardness, transfer to a container and cool. The obtained mochi had almost no bitterness of senna even though senna was added.

Example 9 25 parts by weight of steamed senna , 50 parts by weight of sugar, 25 parts by weight of rice flour, 0.6 part by weight of senna, and 5 parts by weight of cherry blossom are weighed. Mix Tsukune potato and sugar, knead the rice cake flour into hand flour and knead until it is moderately hard, then mix Senna and Sakuraba and knead. Then, steam with steam for about 30 minutes. The resulting steamed product had almost no senna bitterness despite the addition of senna.

Example 10: 33 parts by weight of Senna cookie flour, 33 parts by weight of sugar, 34 parts by weight of eggs, 5 parts by weight of cherry blossoms, and 0.6 parts by weight of Senna are weighed. Eggs and sugar are mixed, and in this, cherry leaves and senna that has been sterilized by a low-temperature squeezing method that is repeatedly exposed about 3 to 5 times (once for about 30 to 60 minutes) in flowing steam at about 60 to 80 ° C. And mix evenly. Further, the flour that has been passed through a sieve in advance is added and mixed gently. Then, it is formed into an appropriate shape and baked in an oven. Then, 115-126 ° C
A baked cookie is filled in a can sterilized by a high-pressure steam method for about 15 to 30 minutes in a temperature range of about 30 to 30 minutes.
The solution was sterilized by a high pressure steam method in a temperature range of about 15 ° C. for about 15 to 30 minutes and cooled. The resulting cookies had little bitterness of Senna, despite the addition of Senna. The canned senna cookies were stored in a cold place for half a year, but their quality and taste did not change.

Example 11: 24 parts by weight of Yamagikuko mochi mochi flour, 48 parts by weight of sugar, 4 parts by weight of syrup, 5 parts by weight of cherry blossoms, Yamagikuko (manufactured by Koshiro Pharmaceutical Co., Ltd. Parts)) Weigh 0.6 parts by weight and 24 parts by weight of water. Mix the rice cake flour and water and steam with steam for 30 minutes. Transfer the steamed rice cake flour to a container such as a hot pot and knead it while heating. During this time, sugar is added in three portions, and syrup, Yamagikuko and cherry blossoms mixed in advance are added to adjust the hardness. When it has reached an appropriate hardness, transfer to a container and cool. The obtained mochi had almost no bitterness of Yamagikuko despite the addition of Yamagikuko.

Example 12: 50 parts by weight of aloe yokan bean paste, 25 parts by weight of sugar, 1 part by weight of coagulant (agar), 0.4 parts by weight of aloe, 5 parts by weight of salted cherry leaves (0.5 parts by weight in terms of dry weight) ). After mixing the coagulant and water, heating and boiling, add the bean jam and sugar. Shortly before the end of the heating, 3 in flowing steam at about 60 to 80 ° C.
Aloe and salted cherry leaves that were sterilized by a low-temperature method of exposing repeatedly to about 5 times (once for about 30 to 60 minutes) were added and mixed uniformly. Thereafter, a predetermined amount of the homogenized mixture is filled in a can sterilized by a high-pressure steam method for about 15 to 30 minutes in a temperature range of about 115 to 126 ° C.,
The upper lid of the can was tightly closed by vacuum winding and sterilized by a high-pressure steam method in a temperature range of about 115 to 126 ° C. for about 15 to 30 minutes to obtain a cooled canned aloe yokan. Although the obtained yokan had aloe added, almost no bitterness of aloe was felt. In addition, although the canned aloe yokan was stored in a cold place for half a year, its quality and taste did not change at all.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court ゛ (Reference) A23L 1/06 A23L 1/06 (72) Inventor Masahiro Kagawa 4-2-1 Oishi Ryumon 4-chome, Otsu City, Shiga Prefecture Hanao Nakajima (72) Inventor Hirao Nakajima 4-2-1 Oishi Ryumon, Otsu City, Shiga Prefecture Incorporated Company (72) Kenichi Shigetaka Inventor Kenichi Shigetaka 4-2-2, Oishi Ryumon Oshi City, Shiga Prefecture -1 Kanoshojuan (72) Inventor Teruaki Hayashi 1-3-1 Tada, Kawanishi-shi, Hyogo F-term (reference) 4B014 GB11 GG18 GK01 GK12 4B032 DB21 DK29 DL06 4B035 LC01 LG37 LK01 4B041 LC01 LD02 LH10 LK21 LK32

Claims (8)

[Claims] The present invention is characterized in that the bitterness is masked by adding cherry leaves or a processed product thereof in an amount sufficient to mask bitterness to a food containing a bitter component of anthraquinone, tannin or flavonoid. Food. 2. The food according to claim 1, wherein the bitter component of anthraquinone, tannin or flavonoid is derived from aloe, senna or chrysanthemum. 3. The addition amount of cherry leaves or processed products thereof is aloe, senna or chrysanthemum: cherry leaves or processed products = 1: 5 to 5:
The food according to claim 2, wherein the ratio is 1 (dry weight ratio). 4. The food according to claim 1, wherein the food containing the bitter component is a Western confectionery or a Japanese confectionery. 5. The food according to claim 1, wherein the food is canned. 6. Bitterness characterized by masking the bitterness of food by adding cherry leaf or a processed product thereof to a food containing a bitter component of anthraquinone, tannin or flavonoid in an amount sufficient to mask bitterness. Masking method. 7. The method according to claim 6, wherein the bitter component of anthraquinone, tannin or flavonoid is derived from aloe, senna or chrysanthemum. 8. The amount of cherry leaves or processed products thereof is aloe, senna or chrysanthemum: cherry leaves or processed products = 1: 5 to 5:
The method according to claim 7, wherein the ratio is 1 (dry weight ratio).