JP2001271089A - Spice formulated with amino acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spice commonly used in a food industry and having high utility value by formulating a free amino acid to improve the flavor. SOLUTION: A spice having increased flavor is produced by formulating a free amino acid to a spice of emulsified state.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fragrance having a flavor enhanced by blending a free amino acid. Further, the present invention relates to a food or beverage containing the flavor.

[0002]

2. Description of the Related Art It is known that some substances have the effect of enhancing the flavor of foods and improving the palatability of the foods. For example, glutamic acid is known as a umami substance in Japan, but its effect is recognized as a flavor enhancer in Europe and the United States, and it is actually used (J. Agric. Food Chem., 47, 3457-3439 ( 1999)).
It is also known that other amino acids have an effect of enhancing the flavor of food. For example, aspartic acid and / or a soluble salt thereof, glutamic acid and / or
Or a soluble salt thereof, alanine and / or threonine,
To enhance the strawberry-like, grape-like, apple-like and melon-like flavors of foods and drinks (Japanese Patent Application Laid-Open No. 60-22765).
No. 4), threonine, lysine or a salt thereof, methionine and valine enhance the pineapple-like flavor of food and drink (Japanese Patent Publication No. 7-8205), glutamic acid, leucine, alanine, serine, arginine, tyrosine, Phenylalanine, histidine and methionine are
Improving the flavor of fermented milk (JP-A-10-32775)
No. 1). The use of free amino acids as flavor enhancers in this way is already generally known.

On the other hand, in the production of foods and beverages, flavors are widely used as food additives for the purpose of improving the quality. If the amino acid used as a flavor enhancer can be blended with this flavor, the flavor of the flavor can be enhanced, which not only increases the value of use as a flavor, but also enhances the flavor when blended in food and drink It is possible to provide various foods and drinks.

[0004] However, at present, flavors frequently used in the food industry are often produced using a solvent in which amino acids are hardly soluble, such as propylene glycol, glycerol or ethanol, and have a concentration sufficient to obtain a flavor enhancing effect. There is a problem that an amino acid cannot be added to a fragrance, and a fragrance having an increased use value by adding an amino acid has not yet been provided.

[0005]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, an object of the present invention is to provide a flavor that has been used frequently in the food industry and has a high use value by adding an amino acid to enhance flavor. .

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, the present inventors have found that a perfume is emulsified, so that a free amino acid having a flavor-enhancing effect is compounded. I found that I can do it. Further, among the free amino acids, alanine and arginine were found to have a flavor enhancing effect on various flavors, and the present invention was completed. Hereinafter, the present invention will be described in detail.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The flavor containing the free amino acid of the present invention may be in any form of liquid or powder. Examples of the liquid form include emulsified flavors which can be obtained by adding a free amino acid, an emulsifier and a flavor to water, mixing and suspending the mixture. Examples of the powdery form include powdered fragrances obtained by adding an amino acid, an excipient, an emulsifier, and a fragrance to water, mixing, suspending, and drying.

As emulsifiers used for emulsifying flavors, besides commonly used gum arabic, guar gum, starch, xanthan gum, gelatin and the like, partially degraded starch, modified starch, locust bean gum, tragacanth gum, tamarind seed, and the like. Sugars, microbial polysaccharides, pectin,
Irish moss extract, agar, alginate, CMC
And mixtures thereof. In addition to these, natural or synthetic surfactants such as lecithin, quillajasaponin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester and casein, water-soluble peptide, soy protein, albumin, gluten Etc. can also be added.

[0009] Excipients used in powdering the flavor include, in addition to commonly used gum arabic and dextrin, gelatin, modified starch, water-soluble high molecular polysaccharides (gutty gum, gellan gum, pectin, xanthan gum, carrageenan). , Tragacanth gum, karaya gum, carboxymethylcellulose, alginates, alginic acid derivatives, etc.), water-soluble hemicellulose, lactose, sugar and the like can be used in an appropriate combination. As a drying method for producing the powdered flavor, spray drying is usually used, but freeze-drying may be used if necessary. As the spray-drying conditions, the amount and temperature of air to be blown can be set as appropriate. However, since the risk of amino acid degradation increases, care must be taken not to give excessive heat history during spray drying. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0010]

Example 1 To 844 g of tap water, 120 g of dextrin, 15 g of gum arabic, 0.6 g of free amino acid alanine and 3 g of arginine were added, mixed well, and suspended. To this, 15 g of yogurt flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added, mixed well, and then heated to 90 ° C. for sterilization. After cooling to 40 ° C., it was spray-dried using a Palvis mini spray (manufactured by Yamato Scientific Co., Ltd.) at a blowing temperature of 150 ° C. and a spray pressure of 1.5 kgf / cm ² to produce about 100 g of the powdered flavor of the present invention.

[0011] The powdered flavor was mixed with a commercially available yogurt (manufactured by Snow Brand Milk Products Co., Ltd.) at a ratio of 1% by weight to produce a yogurt (prototype 1) with enhanced flavor. In addition, a yogurt (prototype 2) having an enhanced flavor was produced in the same manner by using a powdered flavor prepared by adding a free amino acid, alanine and arginine, and increasing the amount of dextrin by the amount thereof. The prototypes 1 and 2 thus obtained were subjected to a sensory test panel, and the taste of the mouth scent, the strength of the mouth scent, the taste of the aftertaste, and the overall taste were evaluated by -3. It was confirmed by sensory evaluation by a 7-point scoring method of-to +3 (the higher the score, the more preferable). Table 1 shows the results (average scores).

[0012]

[Table 1]

[0013] According to this, the prototype 1 obtained a higher score than the prototype 2 in the taste of the mouth scent, the strength of the mouth scent, the taste of the aftertaste, and the overall taste. Was. That is, the powdered flavor containing free amino acid is superior to the powdered flavor not containing free amino acid,
It indicates that the utility value is high.

[0014]

[Example 2] In 865 g of tap water, 90 g of dextrin, 15 g of gum arabic, 3 g of free amino acid alanine and arginine 1
5 g was added, mixed well and suspended. To this, 15 g of a yogurt flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added, mixed well, and heated to 90 ° C. for sterilization. After cooling to 40 ° C., it was spray-dried using a Palvis mini spray (manufactured by Yamato Scientific Co., Ltd.) at a blowing temperature of 150 ° C. and a spray pressure of 1.5 kgf / cm ² to produce about 100 g of the powdered flavor of the present invention.

[0015] This powdered flavor was mixed with a commercially available yogurt (manufactured by Snow Brand Milk Products Co., Ltd.) at a ratio of 1% by weight to produce a yogurt (prototype 3) having an enhanced flavor. In addition, a yogurt (prototype 4) having an enhanced flavor was produced in the same manner by using a powdered flavor prepared by increasing the amount of dextrin by the amount thereof without adding the free amino acids alanine and arginine. The prototypes 3 and 4 thus obtained were subjected to a sensory evaluation in the same manner as in Example 1. Table 2 shows the results.

[0016]

[Table 2]

[0017] According to this, the prototype 3 obtained a higher score than the prototype 4 in the taste of mouth scent, the strength of mouth scent, the taste of aftertaste, and the overall taste. Was. That is, the powdered flavor containing free amino acid is superior to the powdered flavor not containing free amino acid,
It indicates that the utility value is high.

[0018]

Example 3 To 900 g of tap water, 20 g of gum arabic, 20 g of glycerin, 30 g of free amino acids alanine and 30 arginine
g, and mix well with a TK homomixer.
The mixture was sterilized by heating at 9595 ° C. for 15 minutes and cooled to 40 ° C. on the other hand,
Orange oil (manufactured by Soda Corporation) 1g, medium chain fatty acid triglyceride 3g and sucrose acetate isobutyrate
6 g were mixed. Then, the two liquids were mixed and, after stirring with a TK homomixer, 40 g of orange oil was added and pre-emulsified, and then, using a high-pressure homogenizer, 200 kg / cm ²
To obtain about 900 g of the emulsified flavor of the present invention.

This emulsified flavor was mixed with a commercially available orange juice (manufactured by Snow Brand Milk Products Co., Ltd.) at a ratio of 1% by weight to produce an orange juice having an enhanced flavor (prototype 5). In addition, orange juice (prototype 6) having an enhanced flavor was produced in the same manner using an emulsified flavor prepared by adding the free amino acids alanine and arginine and increasing the amount of glycerin by the amount thereof, in the same manner. The prototypes 5 and 6 thus obtained were subjected to a sensory evaluation in the same manner as in Example 1. Table 3 shows the results.

[0020]

[Table 3]

[0021] According to this, the prototype 5 obtained a higher score in the taste of mouth scent, the strength of the mouth scent, the taste of aftertaste, and the overall taste as compared with the prototype 6. Was. That is, the emulsified flavor containing free amino acids is superior to the emulsified flavor not containing free amino acids,
It indicates that the utility value is high.

[0022]

Example 4 To 900 g of tap water, 24 g of glycerin, 2 g of polyglycerol monooleate, 30 g of D-sorbitol, 30 g of free amino acids alanine and 30 g of arginine were added and mixed, followed by heat sterilization at 85 to 90 ° C. for 15 minutes. And cooled to 40 ° C. The solution was preliminarily emulsified by adding 4 g of lemon oil (manufactured by Takasago International Corporation) while stirring with a TK-homomixer, and then emulsified with a high-pressure homogenizer at a uniform pressure of 200 kg / cm ² to obtain the emulsified emulsion of the present invention. About 900 g of fragrance was produced.

Using this emulsified flavor, a lemon flavored beverage (prototype 7) having the composition shown in Table 4 was produced. In addition, a lemon-flavored beverage (prototype 8) was prepared by using an emulsified flavor prepared by adding the free amino acids alanine and arginine and increasing the amount of D-sorbitol by the amount thereof, in the same manner.
Was manufactured.

[0024]

[Table 4]

The prototypes 7 and 8 thus obtained were subjected to sensory evaluation in the same manner as in Example 1. Table 5 shows the results.

[0026]

[Table 5]

According to this, the prototype 7 obtained a higher score than the prototype 8 in the taste of the mouth scent, the strength of the mouth scent, the taste of the aftertaste, and the overall taste. Was. That is, the emulsified flavor containing free amino acids is superior to the emulsified flavor not containing free amino acids,
It indicates that the utility value is high.

[0028]

The flavor containing the free amino acid of the present invention contains an amino acid having a flavor-enhancing effect, so that it can be used in various foods as a flavor-enhanced high-value fragrance.

Claims (4)

[Claims] 1. A fragrance having enhanced flavor by blending a free amino acid with the fragrance. 2. The fragrance according to claim 1, wherein the fragrance is an emulsified fragrance. 3. The fragrance according to claim 1, wherein the free amino acids are alanine and arginine. 4. A food or drink comprising the flavor according to claim 1.