JP2003204779A - Alcohol-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an alcohol-containing food exhibiting inherent taste of the food itself by decreasing inherent stimulant feeling of ethanol in the alcohol- containing food. <P>SOLUTION: This alcohol-containing food is obtained by adding betaine into the food or its raw material and blending the resultant to contain the betaine. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to alcohol-containing foods, and more particularly to improving the quality of alcohol-containing foods.

[0002]

2. Description of the Related Art In Japan, brewed alcohol (hereinafter referred to as ethanol) is used in large amounts as alcohol, vinegar, soy sauce, seasonings such as mirin, and other food materials. Ethanol is a transparent and colorless flammable liquid with a unique odor and taste, and is highly compatible with water and various organic solvents.
It also has solubility in many substances. on the other hand,
In addition to food solvents, it has a strong bactericidal and bacteriostatic action, so it is used as a bactericide and preservative for food. Ethanol, which requires a high concentration of 60 to 90% as a bactericidal agent, has a bacteriostatic effect against microorganisms at a low concentration of 2 to 3%, and is therefore widely used for food preservation. But,
Ethanol is highly volatile, and it is necessary to contain a few percent of it in order to achieve the same effect as a preservative for food additives.
It is easy to spoil the original flavor of food. Therefore, it is used to improve the shelf life of foods that have a relatively short shelf life. Since ethanol can be expected to have a synergistic effect on bacteriostatic properties when used in combination with acids and other longevity improvers, it is possible to combine these into miso, soy sauce, noodles, confectioneries, processed meat products, processed fish products, pickled vegetables. It is most widely used as a shelf life improver for all processed foods. In particular, in Japan in recent years, there is a tendency to avoid the use of food additives, and the present situation is that the use of ethanol for improving shelf life is increasing.

[0003]

However, in the situation where foods containing ethanol are increasing, the taste and smell peculiar to ethanol in foods are strong, and not only children but also adults tend to dislike it. There is a need for a drink or food that can be made.

[0004]

Means for Solving the Problems The present invention has been made to achieve the above object, and as a result of earnest studies from various fields, the present inventors have studied among amino acids. The present invention provides a new food product containing betaine which is not contained in an alcohol-containing food product. It was found that this food improves the taste and pungent odor of alcoholic beverages or alcoholic foods and food materials thereof, and completed the present invention. That is,
The gist of the present invention relates to the taste improvement characterized by including betaine in an alcohol-containing food and its raw material, and 1 to 10% Wt / Vol of betaine is added to and mixed with alcohol. The present invention relates to an alcohol-containing food containing betaine and having improved taste such as an irritating odor, and a method for producing the same.

Betaine is also called trimethylglycine, which is relatively large in beet (sugar beet) (0.07 to 0.3).
0%) and is first isolated from beet sugar molasses in the mid-19th century. It is also widely found in plants and animals other than beet, and it is contained in many marine products such as shrimp, crab, squid, and shellfish in animals, and is found in malt, mushrooms, plant leaves, bamboo shoots, seeds, etc. in plants, Wheat bran contains about 0.35%. Therefore, it can be said that our experience of eating betaine is richer than it used to be. In addition, it is an amino acid that has no amino group chemically, is physicochemically stable, and has a solubility of 61.0 g / 100 g (2
5 ° C), which is as high as 8.7 g / 100 g with respect to ethanol. Betaine has been used quantitatively as a feed additive and a fermentation aid for many years, and in recent years, its use in cosmetics has expanded. Also, in Japan, betaine is recognized as a natural amino acid (seasoning), but it can be said that the taste as a seasoning is poor compared to general amino acids. However, as a food material utilizing the physicochemical properties of betaine (preventing browning, moisture retention, hygroscopicity, reduced water activity, etc.), it is mainly used in processed marine products. The betaine used in the present invention is not limited to beet derived, and may be extracted from many plants or animals, or biosynthesized.

[0006] The alcohol-containing food of the present invention is displayed in alcoholic beverages [page 169 of the 2001 edition of the Food Additives Manual, Food Additives Manual, published by the Japan Food Additives Association, Appendix (2), such as shochu, whiskey, Of alcoholic beverages (beverages containing 1% or more by volume of alcohol)], or alcohol-based food materials (seasonings such as miso and soy sauce), noodles, confectionery, processed meat products, processed marine products, pickles, It includes all processed foods such as prepared foods having an ethanol content of 0.5% by volume or more (excluding the above-mentioned alcoholic beverages). According to the present invention, the peculiar irritative sensation of ethanol in these alcohol-containing foods is reduced, and it is possible to improve the taste of foods.

The present invention is characterized in that the above betaine is added to and mixed with an alcohol-containing food. Such an addition method can be performed before, during, and after the production of the alcohol-containing food, and any method can be used as long as the final product contains betaine. The final product contains betaine in an amount of 1-10% of the amount of ethanol in the product.
It is necessary to coexist with Wt / Vol. When the amount of betaine added is less than 1%, the desired effect of the present invention cannot sufficiently reduce the irritation sensation derived from ethanol. On the contrary, when it exceeds 10%, the characteristic taste of betaine is obtained. Both sexes (sweetness and bitterness) adversely affect the taste quality, so both are not preferable. Further, by adding betaine alone, the effect of reducing the irritation feeling derived from ethanol is sufficiently exerted, but apart from this, an additive having a taste improving effect different from the mechanism of action of the betaine, for example, a food additive It is possible to further improve the effect by adding together the amino acid for use, sugar and the like.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to Examples.

[0009]

[Example 1] Sensory evaluation of shochu based on the difference in the amount of betaine added Shochu shochu (Takara Shuzo Co., Ltd., ethanol content 25%)
Betaine (manufactured by Nippon Beet Sugar Co., Ltd.) at 0, 0.12
5, 0.25, 0.625, 1.25, 1.875,
2.5, 3.125, 3.75% (vs. ethanol 0,
0.5, 1, 2.5, 5, 7.5, 10, 12.5, 1
5%) was added and dissolved. After storage at room temperature for 2 days, ethanol stimulation, ethanol odor, and sensory evaluation of taste were performed.
The results are shown in Table 1. The sensory evaluation was performed by a 7-member specialized panel and evaluated according to the following criteria. Ethanol stimulation ◎; Almost no irritation ○; Little irritation △; Slight irritation ×; Very irritating ethanol odor ◎: Almost no odor ○: Very little odor △; Slight odor ×; Very irritating Very tasty ◎; Very delicious ○; Delicious △; Slightly bad ×; Bad

[0010]

[Table 1]

With the addition of betaine, 0.2
The addition of 5% or more tended to mitigate the ethanol stimulus in taste and reduce the ethanol odor. But,
In terms of taste, betaine 3.125% and 3.75%
In addition, the bitterness and sweetness derived from betaine was strong, and it was evaluated as slightly tasting and tasting.

[0012]

[Example 2] Effect of adding betaine to Nara-zuke Pickled with Nara-zuke (commercial product, ethanol content 11.2%), 1% of betaine was added and mixed, packed and packed by a conventional method, and stored refrigerated for one month. The same sensory evaluation as in 1 was performed. The results are shown in Table 2. The sensory evaluation was carried out by a panel of 6 people. Ethanol stimulation ◎; Almost no irritation ○; Little irritation △; Slight irritation ×; Very irritating ethanol odor ◎: Almost no odor ○: Very little odor △; Slight odor ×; Very irritating Very tasty ◎; Very delicious ○; Delicious △; Slightly bad ×; Bad

[0013]

[Table 2]

[0014] The betaine-added Nara-zuke obviously reduced the irritation sensation derived from ethanol and reduced the ethanol odor, as compared to the additive-free Nara-zuke.

[0015]

[Effects of the Invention] By mixing and containing betaine in alcohol-containing foods and their raw materials, the irritation sensation peculiar to ethanol can be alleviated, and the smell of ethanol can be reduced, so that the original flavor of foods can be derived .
This also increases the demand for alcohol-containing foods.

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Claims (5)

[Claims] 1. An alcohol-containing food containing betaine. 2. The alcohol-containing food according to claim 1, wherein the food is an alcoholic beverage or an alcohol-containing material. 3. Betaine is 1 to 10 relative to alcohol.
% Wt / Vol is contained, The alcohol containing foodstuff of Claim 1 or 2 characterized by the above-mentioned. 4. A method for producing an alcohol-containing food, which comprises adding and mixing betaine to an alcohol-containing food or a raw material thereof. 5. Betaine is 1 to 10 relative to alcohol.
% Of Wt / Vol is added and mixed, The manufacturing method of the alcohol containing foodstuff of Claim 4 characterized by the above-mentioned.