JP2005253348A - Taste improving agent for soymilk, spice composition for soymilk, soymilk containing the improving agent and the composition, and method for improving taste of soymilk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a taste improving agent for soymilk having taste improving effect and enhancing deliciousness of a material without having flavor derived from a taste improving agent, and to provide a spice composition containing the taste improving agent. <P>SOLUTION: This taste improving agent for soymilk comprises a perilla extract obtained by extraction-treating perilla with a hydrous alcohol at low temperature of -25 to 5°C followed by removing solvent. The perilla extract acts as the taste improving agent for soymilk but also has effect of enhancing deliciousness inherited from soymilk without giving flavor derived from a taste improving agent. It is possible to improve the taste of various soymilk products by using singly the taste improving agent for soymilk or together with the spice composition. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a soy milk taste improver comprising a perilla extract for improving the taste of soy milk, a soy milk flavoring composition containing the soy milk taste improver, soy milk containing them, and the soy milk The present invention relates to a method for improving the taste of soy milk, which comprises adding a taste improver.

  Soymilk is a milky beverage obtained by immersing soybeans in water, then crushing, heating and filtering, and is a health beverage that has been used habitually in the Chinese culture. In Japan, only a small part of it was consumed as a by-product when producing tofu, but with the recent health orientation, soy functionality has been greatly taken up and its consumption increases year by year. There is a tendency. Soybean functionality is said to be effective in preventing lifestyle-related diseases such as arteriosclerosis, cerebral infarction, and heart disease, and more recently, it is known that soy isoflavones prevent osteoporosis and relieve the discomfort of menopause. And has attracted the attention of the health food industry. However, despite the fact that soy milk is a very useful food that takes advantage of the functionality of soybeans, it is said that the expansion of consumption has been suppressed due to its unique soy milk odor. Soymilk odor is generated by the action of lipoxygenase present in soybean during the production process of soymilk, and its odor component is carbonyl compounds such as acetaldehyde, acetone, hexanal, ethyl vinyl ketone, alcohols such as hexanol, amines It is said that it is made up of phenols, fatty acids and the like.

In order to mask this soymilk odor, various methods have been conventionally proposed. For example, flavor improvement method by adding palatinose (Patent Document 1), suppression of soybean milk odor by adding yeast extract (Patent Document 2), relaxation of bean odor by adding sucralose (Patent Document 3), milkiness For example, flavor improvement of soybean products to which protein is added (Patent Document 4). Further, as a method using a natural material, soy milk flavoring by adding rosemary or sage extract has been proposed (Patent Document 5). However, none of these methods is practically sufficient because the masking effect of the soymilk odor is insufficient or the flavor of the taste improving agent is strong.
JP 2003-230365 A JP 2002-253163 A JP 2000-157193 A JP-A-8-173050 JP-A-57-206353

  The problem to be solved is to provide a delicious soy milk that effectively masks the soy milk odor and does not have a flavor derived from the taste improving agent, and maintains the original flavor of the soy milk.

  In order to solve the above-mentioned problems, the present inventors have intensively studied. As a result, they found that a perilla extract extracted at a low temperature can solve the above-mentioned problems and completed the present invention. That is, the present invention relates to a soy milk product comprising a Labiatae plant and a Perilla plant extracted with an alcoholic solvent at a temperature of -25 ° C to 5 ° C and then the solvent is removed from the extract. It is a taste improver, and more specifically, the alcoholic solvent is one or a mixture of two or more selected from the group consisting of methanol, ethanol, propanol, and isopropanol, or an aqueous solution thereof. It is a taste improver, more specifically, the taste improver for soymilk, characterized in that the alcoholic solvent is an aqueous alcohol solution of 30 to 95% (V / V%), more specifically, the extraction time 8 to 96 hours, wherein the soymilk taste improver is used. More specifically, the addition rate is 0.0001 to 0.1% by mass. It is a taste improver for soy milk, and is a flavor composition for soy milk characterized by containing the taste improver for soy milk, and also contains the taste improver for soy milk. A soymilk, which contains the flavor composition for soymilk, and a method for improving the taste of soymilk, wherein the soymilk taste improver is added. There is also a method for improving the taste of soymilk, characterized by adding the flavoring composition for soymilk.

  By using the soy milk taste improver of the present invention, there is provided a delicious soy milk product that effectively masks the soy milk odor, does not impart a flavor derived from the taste improver, and maintains the original flavor of soy milk. be able to.

  Perilla used in the present invention is an annual plant classified as Labiatae, Perilla, and is a plant originated in central and southern China, Himalayas, and came to Japan during the Nara period, Now it is one of Japan's leading herbs. The perilla used in the present invention is not particularly limited as long as it is a perilla, and not only Japan but also China, South Korea, Taiwan, Indonesian perilla etc. are preferably used, and the types are blue perilla, red perilla Examples include perilla, catfish, chimpanzeo, and sesame. Preferred are blue perilla, red perilla and chile miso, and more preferred is blue perilla. The perilla can be used alone or in combination of two or more. It is desirable that these perillas are chopped raw without being heated and cooled and extracted without delay.

  The extraction temperature in the present invention is preferably in the range of -25 ° C to 5 ° C, more preferably -25 ° C to 0 ° C, particularly preferably -25 ° C to -5 ° C, most preferably -20 ° C to -5 ° C. is there. If the temperature is lower than -25 ° C, the extraction efficiency may be reduced, and the ability to improve taste may not be sufficient. If the temperature exceeds 5 ° C, the enzyme reaction in the plant becomes active and the flavor of perilla itself may be too strong. There is.

  The alcoholic solvent used in the present invention is not particularly limited as long as it has one or more hydroxyl groups in the molecule and is liquid at room temperature. Monovalent alcohols such as methanol, ethanol, propanol and isopropanol, propylene glycol Polyhydric alcohols such as glycerin are exemplified, and monohydric alcohols such as methanol, ethanol, propanol and isopropanol are preferably used, and ethanol is most preferably selected. The alcohols can be used in the form of an aqueous solution, preferably 30-95% aqueous solution, more preferably 50-90% aqueous solution, most preferably 60-85% aqueous solution. If it is less than 30%, the solvent may freeze during extraction, and if it exceeds 95%, the extraction time tends to be longer.

  The extraction time in the present invention is arbitrarily set and is not particularly limited, but is preferably 8 to 96 hours, more preferably 24 to 96 hours, and most preferably 48 to 96 hours. If it is less than 8 hours, the extraction efficiency may be lowered, and it is economically undesirable to spend more than 96 hours on extraction.

  The taste improver for soy milk comprising the extract of the present invention further includes food additives such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, acidulants, emulsifiers, reinforcing agents, It can be used as various preparations by adding a manufacturing agent and a fragrance, and is particularly preferably used as a flavor composition. The use form can be used as it is or in various dosage forms such as solvent dilutions, emulsions, and powders.

  Soy milk with improved taste according to the present invention is soy milk, soy milk drink, soy protein drink, in addition to soy milk obtained by immersing and swelling beans such as soybeans, red beans, etc. It can be used for soy milk products in general. When the soymilk taste improver obtained in the present invention is added to a soymilk product, the addition rate is arbitrarily set according to the target soymilk product, but is usually 0.0001 to 0.1 mass. %, Preferably 0.0001-0.05 mass%, more preferably 0.001-0.05 mass%, particularly preferably 0.005-0.05 mass%, most preferably 0.01-0.05 mass%. Added in mass%. If the addition rate is less than 0.0001% by mass, the taste improving effect may be lowered, and if it exceeds 0.1% by mass, the flavor of the taste improving agent may stand out from the table, which is not preferable. There is a case. Addition is possible at any time until the soymilk product is prepared and consumed by the consumer, and the taste improving effect can be exerted in the heat sterilization process after the preparation of the soymilk product, or the soymilk It can also be attached as a product seasoning and added to the consumer just before eating at home to exert a taste-improving effect. Next, an Example is given and it demonstrates in detail.

[Example 1]
400 parts by weight of blue perilla was chopped and immediately put into 400 parts by weight of a 95% (V / V%) ethanol aqueous solution at -25 ° C., followed by dip extraction at −20 ° C. ± 2 ° C. for 96 hours. After completion of the extraction, insoluble matters were filtered off and concentrated under reduced pressure to obtain 58 parts by weight of a deep green blue perilla extract having a slight fresh blue perilla flavor (dry solid content 7.8%). .

[Comparative Example 1]
400 parts by weight of blue perilla was shredded and immediately put into 400 parts by weight of water, and immersion extraction was performed at 20 to 25 ° C. for 10 minutes. After completion of the extraction, insoluble matters were filtered out and concentrated under reduced pressure to obtain 63 parts by weight of a brown-colored blue perilla extract having a slightly steamed blue perilla flavor and a hay odor (dry solid content: 7.1%) ).

[Test Example 1]
The effect of the taste improver of the present invention was evaluated. Evaluation was performed by adding 20 ppm and 200 ppm of the taste improver of Example 1 to component-unadjusted soymilk (manufactured by Nagoya Dairy Co., Ltd.), sterilizing after filling the container (90 ° C. × 10 min), cooling, and skillful panel Ten people performed sensory evaluation using an additive-free product as a control. As a control, the perilla extract of Comparative Example 1 was also used. The evaluation standard was a taste improvement effect (excellent in flavor: 7 to 7 control: 4 to have a strange odor of 1). Table 1 shows the evaluation points and comments of flavor (free description).

  From the results of Table 1, the perilla extract of Comparative Example 1 did not show a taste improving effect as compared with the additive-free product, and a slightly off-flavor was felt, whereas the taste improving agent of the present invention was excellent. It can be seen that it has a taste improving effect.

[Test Example 2]
The effect of the taste improving agent of the present invention was further evaluated. Evaluation was carried out in the same manner as in Test Example 1, and a sage extract and a rosemary extract were used as controls. Table 2 shows evaluation points and comments of flavor (free description).

  From the results of Table 2, the extract of sage or rosemary strongly imparts its own flavor along with the masking effect, whereas the taste improver of the present invention has an excellent taste improving effect. I understand that.

[Example 2]
400 parts by weight of blue perilla was chopped and immediately put into 400 parts by weight of a 70% (V / V%) ethanol aqueous solution at -25 ° C., and immersion extraction was performed at −20 ° C. ± 2 ° C. for 96 hours. After completion of the extraction, insoluble matters were filtered off and concentrated under reduced pressure to obtain 60 parts by weight of a deep green blue perilla extract having a slight fresh blue perilla flavor (dry solid content 7.9%). .

[Example 3]
400 parts by weight of blue perilla was shredded and immediately put into 400 parts by weight of a 70% (V / V%) ethanol aqueous solution at -25 ° C., followed by immersion extraction at −15 ° C. ± 2 ° C. for 72 hours. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 63 parts by weight of a deep green blue perilla extract having a slight fresh blue perilla flavor (dry solid content 8.1%). .

[Example 4]
400 parts by weight of red perilla was chopped and immediately put into 400 parts by weight of 95% (V / V%) ethanol aqueous solution at -25 ° C., and dip extraction was performed at −20 ° C. ± 2 ° C. for 96 hours. After completion of the extraction, insoluble matters were filtered off and concentrated under reduced pressure to obtain 56 parts by weight of a light red red perilla extract having a slight fresh red perilla flavor (dry solid amount: 8.0%). .

[Example 5]
0.03% by mass of the taste improver of Example 1 and 0.1% by mass of mixed fruit fragrance (Ogawa Fragrance Co., Ltd.) are added to component-unadjusted soymilk (Nagoya Dairy Co., Ltd.), and after filling the container The mixture was sterilized to prepare the mixed fruit flavored soy milk of the present invention. This product was delicious and did not feel the soy milk odor.

[Example 6]
Ingredients unadjusted soymilk (Nagoya Dairy Co., Ltd.) was added with 0.1% by mass of matcha flavor (made by Ogawa Fragrance Co., Ltd.), to which 10% by mass of the taste improver of Example 2 was added. Then, the matcha flavored soy milk of the present invention was prepared. This product was delicious and did not feel the soy milk odor.

[Example 7]
Ingredients unadjusted soymilk (Nagoya Dairy Co., Ltd.) was added 0.1% by mass of a chocolate flavor (made by Ogawa Fragrance Co., Ltd.) added with 20% by mass of the taste improver of Example 3, and sterilized after filling the container. And the chocolate flavored soymilk of the present invention was prepared. This product was delicious and did not feel the soy milk odor.

  By using the soy milk taste improver of the present invention, there is provided a delicious soy milk product that effectively masks the soy milk odor, does not impart a flavor derived from the taste improver, and maintains the original flavor of soy milk. be able to.

Claims (10)

A taste improver for soybean milk comprising a Labiatae, Perilla plant extracted with an alcoholic solvent at a temperature of -25 ° C to 5 ° C, and then the solvent removed from the extract. The taste improving agent for soybean milk according to claim 1, wherein the alcoholic solvent is one or a mixture of two or more selected from the group consisting of methanol, ethanol, propanol and isopropanol, or an aqueous solution thereof. The taste improving agent for soybean milk according to claim 1 or 2, wherein the alcoholic solvent is an aqueous alcohol solution of 30 to 95% (V / V%). Extraction time is 8 to 96 hours, The taste improving agent for soybean milk of any one of Claims 1-3 characterized by the above-mentioned. The addition rate is 0.0001-0.1 mass%, The taste improving agent for soybean milk of any one of Claims 1-4 characterized by the above-mentioned. A soymilk flavor improving composition comprising the soymilk taste improver according to any one of claims 1 to 5. A soy milk containing the taste improving agent for soy milk according to any one of claims 1 to 5. A soy milk comprising the flavor composition for soy milk according to claim 6. A method for improving the taste of soybean milk, comprising adding the taste improving agent for soybean milk according to any one of claims 1 to 5. A method for improving the taste of soybean milk, comprising adding the flavor composition for soybean milk according to claim 6.