JP2001086944A - 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 grapes 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 bitter taste masking method, and more particularly to a food containing an anthraquinone, tannin and a flavonoid bitter component by grape fruit or a processed product thereof. The present invention relates to a food having a masked bitter taste and a method for masking a bitter taste.

[0002]

2. Description of the Related Art Conventionally, there are foods that are taken as health foods or pharmaceuticals as various nutrient sources or are expected to have a medicinal effect, and these foods include tannins. Or many of them contain components such as flavonoids. However, these components have a drawback that they exhibit extremely strong bitterness and are difficult to ingest. For example, cucumbers are widely used as crude drugs or health foods, and chrysanthemums are widely used as crude drugs or health foods in hopes of improving eyestrain, aging, and rough skin. However, even if a flavoring / flavoring agent such as sugar or flavor is added, it cannot be effectively removed, and attempts have been made to remove these bitternesses.

[0003] The present invention has been made in view of the above problems, and in a food that exhibits a bitter taste by containing a bitter component of tannin or flavonoid, it is possible to effectively mask the bitter taste so that the food does not feel bitter. It is an object of the present invention to provide a food with masked bitterness and a method of masking bitterness that can eat food with its original taste.

[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 of the above-mentioned crude drugs or health foods, such as cuckoo, which are widely used. By adding grape fruit or a processed product thereof to a food containing such a component having a bitter taste, it was unexpectedly found that the bitter taste can be masked, and the present invention has been completed. That is, according to the present invention, a food containing the bitterness of a tannin or a flavonoid is added to a food containing grape berries or a processed product thereof in an amount sufficient to mask the bitterness. Provided. Further, according to the present invention, bitterness masking is performed by adding grape fruit or a processed product thereof to a food containing a bitter component of tannin or flavonoid, thereby masking the bitterness of the food by adding an amount sufficient to mask bitterness. A method is provided.

[0005]

DETAILED DESCRIPTION OF THE INVENTION The tannins or flavonoids (flavones, flavonols, flavans, etc.) of the present invention,
Foods containing a bitter component of isomers (including isoflavones and the like) include all those having bitterness due to these bitter components. For example, foods having bitterness derived from cucumbers, chrysanthemums, and other plants containing the above-mentioned bitter components can be mentioned.

[0006] Cuckoo is a leguminous plant, and its roots are usually used for medicinal purposes, but any other leaves and stems of roots can be used. Chrysanthemum is a plant of the order Asteraceae, Asteraceae, and is preferably a cultivar belonging to the genus Aster (Chrysanthemum), especially a chrysanthemum (Chrysanthemum coronariu).
m), chrysanthemum (Chrysanthemum morifolium), oak (Chrysanthemum indicum), chrysanthemum (Chrysanth)
Chrysanthemums of all varieties whose flowers are used for food or medicine, such as emum boreale). 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. In addition, these are not only contained in food as crude drugs, but also Chinese herbal prescriptions, for example,
It may be included in foods such as Kakkonto, Hachimi-jiogan, etc.

[0007] Those having a bitter taste derived from the parentheses and the like are contained in foods as they are or in various forms such as mince, extract, paste, powder, pulverized product, juice, etc., preferably after a sterilization step. Imparts bitterness to food. The content of these braces in the food is not particularly limited, and can be adjusted depending on the site, form, type, and the like of the braces. For example, the dry weight is about 0.5 to 10 parts by weight, and further about 0.5 to 5 parts by weight, based on 100 parts by weight of food. In particular, in the case of parentheses, the dry weight is about 1 to 10 parts by weight, and in the case of chrysanthemum, the chrysanthemum is about 0.5 to 10 parts by weight. In addition, sterilization of those having bitterness derived from parentheses and the like can be appropriately selected depending on the type,
For example, an intermittent method of repeatedly exposing about 3 to 5 times (once for about 30 to 60 minutes) in water at about 80 to 100 ° C. or in flowing steam or 3 to 5 in flowing steam at about 60 to 80 ° C.
It can be carried out by a low-temperature welding method or the like in which exposure is repeated about once (about once for 30 to 60 minutes).

[0008] Foods include Japanese confectionery such as jelly, rice cracker, steamed bun, middle, mochi, steamed food, yokan, mizuyokan, etc .; Western confectionery such as candy, cookies, cakes, 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, grape fruits or processed products thereof, and food itself.

The grape which can be used for obtaining the grape fruit or its processed product in the present invention includes grape,
It is not particularly limited as long as it is a fruit of a plant belonging to the genus Grape, for example, Delaware, Campbell Berry A, Muscat Berry A, Koshu, Muscat of Alexandria, Red Haneput, Glow Coleman, Concord, Thomson Seedless,
Cabernet Sauvignon, Semilon, Steuben,
Examples include grape fruits of various varieties such as Kyoho, Pione, Kaohsiung, Hiro Hamburg, Kaiji, Fuefuki, Neo Alicant, Pittello Bianco, and Rizamart.

The grape fruit or processed product thereof of the present invention may be a raw, dried, freeze-dried or sugared one of the above-mentioned grape fruit, as it is, or mince, extract or paste. It can be processed into powder, juice, lees, and the like. For example, grape juice or lees must be selected from grape fruits, washed, mixed with sugar and sugar at a ratio of 1: 1.
A double weight is placed for 180 days, and the resulting product can be squeezed or pulverized with a mixer to obtain a fruit juice, a concentrated juice, or a mashed juice. Mince can also be obtained by sorting grape fruits, crushing them to an appropriate size, and adding sugar, starch syrup, pectin, and the like as necessary.

The amount of grape fruit or processed food added to food is not particularly limited as long as it is at least sufficient to mask bitterness. For example, the degree of bitterness of food, the type and form of food, Other ingredients in the food,
It can be adjusted according to the form of bitterness such as bracken and the amount of the tannin or flavonoid bitter component present in the brackish or the like. For example, a dry weight ratio of a food containing a bitter ingredient such as cuckoo contained in food to grape fruit or a processed product thereof is 1: 0.5 to 1:25.
Degree, more preferably about 1: 0.5 to 1:10, more preferably about 1: 0.7 to 1: 5. In addition, when the parentheses are contained in the food in the ratio as described above, the weight ratio of the food to the dried grape fruit or its processed product is about 100: 1 to 100: 10. Can be

In the present invention, as a method of adding grape fruit or a processed product thereof to a food containing a bitter component, the grape fruit component in various forms is sprinkled or mixed with the food immediately before eating the food. The grape fruit or a processed product thereof may be added before or during the processing of the food, together with or separately from the bracken containing the bitter ingredient.

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. The bracken containing the bitter component is usually added before, during or after mixing and heating of agar or the like. Therefore, grape fruit or a processed product thereof can be added before, during or after the above-mentioned mixing and heating.

When the food containing the bitter ingredient is a cookie or a rice cracker, the cookie or the rice cracker is usually mixed gently by thoroughly mixing the whole egg with oil and fat and then adding flour that has been passed through a sieve in advance. The dough is made by molding it into a suitable shape and baking it.Baking ingredients containing bitter components are usually mixed with whole eggs before, during or after mixing fat and oil, or when mixing flour or Will be added later. Therefore, grape fruits or their processed products,
It can be added before, during or after the above mixing, or during or after mixing.

[0015] 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 added to a container. The cucumber, which is made by cooling in a bowl and containing the bitter ingredient, is usually added before, simultaneously with or after the addition of the bean jam and the sugar. Therefore, grape fruit or a processed product thereof can be added before, simultaneously with, or after the above.

[0016] When a food containing a 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 and the like to adjust the hardness. Made by cooling in a container. Since the cactus containing the bitter ingredient is usually added before, simultaneously with, or after the addition of sugar, starch syrup, etc., the grape fruit or a processed product thereof can also be added before, simultaneously with, or after the above.

Furthermore, when the food containing the bitter ingredient is bun, the bun is usually mixed with flour, sugar, eggs and water by adding sugar and the like in an edible state, and then using a dough. It is made by wrapping, shaping into an appropriate shape, and baking in an oven.Cuckon is usually added before, simultaneously with, or after adding sugar to the bean jam, or, in leather dough, when or after mixing flour etc. . Therefore, grape fruit or a processed product thereof can 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.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for masking foods and bitterness of the present invention will be described below in detail. Preparation of grape fruit First, 100 kg of Canberra was selected as grape fruit, washed, mixed with 100 kg of sugar, and 1000 k
g of weight is placed for 180 days and the extracted supernatant juice is filtered to obtain 140 kg of grape juice (water content 90 kg).
%, 14 kg of dried grape fruit).

Example 1: 36 parts by weight of cucumbers jelly grape juice (3.6 parts by weight in terms of dry matter), 21 parts by weight of sugar, 1 part by weight of coagulant (agar), cucumbers (Koganeto extract manufactured by Koshiro Pharmaceutical Co., Ltd.) (M)) 2.8 parts by weight of water and 42 parts by weight of water are weighed, and a coagulant and sugar are dissolved in water and cooked. To this, a well-mixed grape juice and cucumbers are added in advance, mixed so as to be uniform, and filled in a jelly container. The mixture was sterilized by heating at a center temperature of 85 ° C. or more for 20 minutes or more, and cooled to room temperature by water cooling to produce jelly.

Example 2: 35 parts by weight of bean paste, 15 parts by weight of sugar, 1 part by weight of coagulant (agar), 2.8 parts by weight of cuckon, 20 parts by weight of grape juice,
Weigh 30 parts by weight of water. After mixing the coagulant and water, heating and boiling, add the bean jam and sugar. Shortly before the end of the heating, add the cucumbers and grape juice sterilized by the low-temperature squeezing method, which is repeatedly exposed about 3 to 5 times (about once for 30 to 60 minutes) in flowing steam at about 60 to 80 ° C. , 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 vacuum-sealed and hermetically sealed, sterilized by a high-pressure steam method in a temperature range of about 115 to 126 ° C. for about 15 to 30 minutes, and a cooled can-contained yogurt was obtained. The canned cuckoo yokan was stored in a cold place for half a year, but its quality and taste did not change at all.

Sensory test Using the jelly and yokan made in Examples 1 and 2, 20
Perform sensory evaluation on a panel of 16 men and women in their 50s and 50s,
The degree of bitterness masking was evaluated. For comparison, in each jelly and yokan, a grape fruit or a processed product thereof was not added, and the degree of bitterness was evaluated. Table 1 shows the results.

[0023]

[Table 1] Example 3: 21 parts by weight of chrysanthemum flower jelly sugar, 1 part by weight of coagulant (agar), 4 parts by weight of chrysanthemum (powder obtained by drying commercially available edible chrysanthemum flower and finely pulverized with a mixer, the same applies hereinafter), 42 parts by weight of water, grape 36 parts by weight of the fruit juice was weighed. Chrysanthemum flower jelly was prepared in the same manner as in Example 2.

Example 4: 21 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) (about 0.67 chrysanthemum flower)
Parts by weight), 42 parts by weight of water, and 36 parts by weight of grape juice. Yamagikuko jelly was prepared in the same manner as in Example 1.

Example 5: 50 parts by weight of chrysanthemum and yokan bean paste, 25 parts by weight of sugar, 1 part by weight of coagulant (agar), 4 parts by weight of chrysanthemum, 20 parts by weight of grape juice and 30 parts by weight of water. Chrysanthemum Yokan was prepared in the same manner as in Example 2.

Example 6: 50 parts by weight of Yamagikuko yokan bean paste, 25 parts by weight of sugar, 1 part by weight of coagulant (agar), 2 parts by weight of Yamagikuko, 20 parts by weight of grape juice, 30 parts of water
Weigh parts by weight. In the same manner as in Example 2, Yamagikuko Yokan was prepared.

Sensory test Using the jelly and yokan made in Examples 3 to 6, sensory evaluation was conducted by a panel of 11 men and women in their 20s to 50s to evaluate the degree of masking of bitterness. For comparison,
In each jelly and yokan, grape fruit or a processed product thereof was not added, and the degree of bitterness was evaluated. Table 2 shows the results.

[0028]

[Table 2] Example 7: 25 parts by weight of cuckoo cookie flour, 25 parts by weight of sugar, 25 parts by weight of egg, 30 parts by weight of grape juice, and 2.8 parts by weight of cuckold. Mix the egg and sugar and put the grape juice and 6
3 to 5 times (30 to 6 times each time) in flowing steam at 0 to 80 ° C.
(About 0 minutes) Repeated exposure is added to the pasteurized pasteurized pasteurized low-temperature method, and mixed uniformly. Further, the flour that has been passed through a sieve in advance is added and mixed gently.
Next, it is formed into an appropriate shape and baked in an oven. Thereafter, 15 to 3 in a temperature range of about 115 to 126 ° C.
A baked cookie is filled in a can sterilized by a high-pressure steam method for about 0 minutes, the upper lid of the can is vacuum-tightly sealed, and the can is sealed at 15 to 126 ° C. in a temperature range of about 115 to 126 ° C.
It was sterilized by a high pressure steam method for about 30 minutes and cooled. Despite the addition of parentheses, the resulting cookies had little bitterness of parentheses. In addition, the canned cocoon cookies thus stored in a cool place for half a year showed no change in quality and taste.

Example 8: Steamed chrysanthemum imo sweet potato 20 parts by weight, sugar 30 parts by weight, rice flour 20 parts by weight,
4 parts by weight of chrysanthemum flower and 30 parts by weight of grape juice are weighed. Mix the sweet potatoes and sugar, knead the rice flour into hand flour until it is moderately hard, mix the chrysanthemum and grape juice and knead. Then, steam with steam for about 30 minutes. The resulting steamed product had almost no bitterness of Yamagikuko despite the addition of Yamagikuko.

Example 9: 16 parts by weight of Yamagikuko mochi mochi flour, 32 parts by weight of sugar, 3 parts by weight of starch syrup, 48 parts by weight of grape juice, and 0.6 parts by weight of Yamagikuko 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 was added in three portions, and syrup, Yamagikuko and grape juice mixed in advance were 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.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat ゛ (Reference) A23L 1/015 A23L 1/015 1/211 1/211 // A23L 1/212 1/212 Z (72) Inventor Masahiro Kagawa 4-2-1 Oishi Ryumon, Otsu-shi, Shiga Prefecture Kano Shojuan, Inc. (72) Inventor Hirao Nakajima 4-2-1 Oishi Ryumon, Otsu-shi, Shiga Prefecture, Kano Shojuan Co., Ltd. 72) Inventor Kenichi Shigetaka 4-2-1 Oishi Ryumon, Otsu City, Shiga Prefecture Kano Shojuan Co., Ltd. (72) Inventor Teruaki Hayashi 1-3-1 Tada, Kawanishi-shi, Hyogo F-term (reference) 4B014 GB11 GG09 GK12 4B016 LC04 LG01 4B020 LC01 LK08 4B035 LC01 LG32 LG37 LK19 4B041 LC10 LK05 LK21

Claims (8)

[Claims] 1. A food containing a bitter component of tannin or flavonoid, wherein the bitterness is masked by adding grape fruit or a processed product thereof in an amount sufficient to mask bitterness. Food. 2. The food according to claim 1, wherein the bitter component of tannin or flavonoid is derived from cuckoo or chrysanthemum. 3. The addition amount of grape fruit or a processed product thereof is parentheses or chrysanthemum: grape fruit or a processed product thereof.
The food according to claim 2, wherein the ratio is 1: 0.5 to 1:25 (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. A bitterness characterized by masking the bitterness of a foodstuff by adding grape berries or a processed product thereof to a foodstuff containing a tannin or flavonoid bitter component in an amount sufficient to mask the bitterness. Masking method. 7. The method according to claim 6, wherein the bitter component of tannin or flavonoid is derived from cuckoo or chrysanthemum. 8. The addition amount of grape fruit or a processed product thereof is parenthesized or chrysanthemum: grape fruit or a processed product thereof.
The method according to claim 7, wherein the ratio is 1: 0.5 to 1:10 (dry weight ratio).