JP2005269938A - Acidic taste and acidic odor-masked low-ph food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low-pH food where acidic taste and acidic odor are masked and also peculiar sweetness derived from a sweetener having high degree of sweetness is suppressed: and to provide a method for producing the low-pH food. <P>SOLUTION: The low-pH food is obtained through the following process: mixing food raw materials with an organic acid, the sweetener having high degree of sweetness or common salt, and/or soaking the food in a solution of each of the organic acid, the sweetener having high degree of sweetness or the common salt, or in a mixed solution thereof so as to make the food contain the organic acid, the sweetener having high degree of sweetness at 0.0006-10,000 ppm and the common salt at 0.02-0.85 mass%. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a low pH food with masked acidity and acid odor, and a method for producing the same, and more specifically, by containing a high-intensity sweetener (non-sugar sweetener) and salt, the acidity and acid odor can be reduced. The present invention relates to a low-pH food that is masked and suppresses the sweetness with a peculiar sweetness derived from a high-intensity sweetener, and a method for producing the low-pH food.

  As one of the mainstream methods for ensuring the preservation of food, there is a method for lowering the pH of the food. In this case, the food is immersed in an aqueous solution containing an organic acid such as lactic acid, citric acid, and acetic acid, or these organic acids are added to and mixed with the food material. End up.

  As a method for masking the acidity generated in food by such a method for lowering the pH of the food, a method using a high-intensity sweetener has been proposed (see, for example, Patent Documents 1 to 3).

  However, there is a problem in that when a high-intensity sweetener is used, a unique and unique sweetness derived from the high-intensity sweetener occurs.

JP-A-10-215793 JP-A-10-229847 Japanese Patent Laid-Open No. 10-243776

  Accordingly, an object of the present invention is to provide a low-pH food that masks sourness and acid odor, and at the same time, suppresses the sweet taste of high-intensity sweeteners, and a method for producing the low-pH food.

  As a result of intensive studies, the present inventors have found that the above object can be achieved by adding sodium chloride to a low pH food containing a high-intensity sweetener and masking acidity.

  This invention is made | formed based on the said knowledge, It contains 0.0006-10000 ppm (mass basis, hereafter the same) high-intensity sweetener and salt 0.02-0.85 mass%, It is characterized by the above-mentioned. The present invention provides a low pH food.

  The present invention also provides organic acids, high-intensity sweeteners by blending organic acids, high-intensity sweeteners or salt into food materials and / or immersing foods in their respective aqueous solutions or mixed aqueous solutions. The present invention provides a method for producing a low-pH food characterized by containing 0.0006 to 10,000 ppm and 0.02 to 0.85% by mass of sodium chloride in a starchy food.

  According to the present invention, it is possible to provide a low pH food that masks sourness and acid odor and suppresses the sweetness that is derived from the high-intensity sweetener by containing a high-intensity sweetener and salt. In addition, the low-pH food has an effect that it has sufficient storage stability, is essentially free of sourness and acid odor, and has no undesired sweetness. Moreover, according to this invention, the simple manufacturing method of the low pH starchy foodstuff which has such an effect can be provided.

  Below, the low pH foodstuff of this invention is demonstrated in detail based on preferable embodiment.

  The low-pH food of the present invention is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability, and is mainly cooked by heating such as heating in a microwave or frying. It is processed food to be distributed at room temperature. Typical examples include starchy foods, especially boiled spaghetti, boiled udon, boiled noodles, steamed noodles, steamed bread, Chinese buns, dumplings, spring rolls and their skins, other pasta, okonomiyaki, takoyaki, etc. Can be mentioned. The low pH food of the present invention is not limited to starchy food as long as it is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability. In addition, the pH of the low pH food of the present invention is preferably 3.0 to 5.5 in order to ensure sufficient storage stability like the conventional low pH food.

  Examples of the organic acid include lactic acid, citric acid, acetic acid, gluconic acid (including glucono delta lactone), adipic acid, tartaric acid, fumaric acid, malic acid and the like. In the low pH food of the present invention, the content of the organic acid is suitably adjusted according to the type of organic acid used and the buffering power of the food so that the pH of the food is preferably 3.0 to 5.5. do it.

  The low pH food of the present invention contains a high-intensity sweetener in order to mask the sourness derived from the organic acid. Examples of the high-intensity sweetener include thaumatin, stevia extract, licorice extract, sucralose, aspartame, saccharin, sodium saccharin, sugar alcohol, acesulfame K, sodium glycyrrhizinate and the like. Among these, thaumatin, Stevia extract, sucralose is preferred. The stevia extract here is one or a mixture of two or more selected from the group consisting of stevioside and rebaudioside (A, C, D).

  The content of the high-intensity sweetener in the low pH food of the present invention is 0.0006 to 10,000 ppm, preferably 0.001 to 3000 ppm, so that the acidity derived from the organic acid is masked. It selects suitably according to the sweetness degree of the high sweetness degree sweetener to do.

  The low-pH food of the present invention contains sodium chloride in order to suppress the addictive sweetness derived from the high-intensity sweetener. Content of the said salt in the low pH foodstuff of this invention is selected from the range of 0.02-0.85 mass%, Preferably 0.08-0.6 mass%. When the amount is less than 0.02% by mass, the sweetness suppressing effect cannot be obtained, and when the amount is more than 0.85% by mass, salty taste is felt.

  In the present invention, the low pH food can be produced according to the conventional production method of low pH food, and the organic acid, high-intensity sweetener and salt can be contained in the food by any means. . Specifically, each of the high-intensity sweetener and salt is contained in a low-pH food by being mixed in a food material before or during processing, or by immersing the food in each of these aqueous solutions or mixed aqueous solutions. Can be made. For example, all of the organic acid, high-intensity sweetener, and salt may be blended in the food material, or the food may be immersed in an aqueous solution containing all of these. Alternatively, one or two components selected from an organic acid, a high-intensity sweetener, and salt may be blended in the food material, and the food product may be immersed in an aqueous solution containing the remaining components.

  Below, the preferable manufacturing method is demonstrated for the boiled noodle which is a starchy food as a low pH food.

  After producing noodles by conventional methods and boiling the noodles, the obtained boiled noodles are immersed in an aqueous solution containing an organic acid, a high-intensity sweetener and salt. According to this method, an organic acid, a high-intensity sweetener, and salt can be easily and uniformly contained in each noodle.

  The aqueous solution has a high sweetness level of 0.000006 to 20% by mass, particularly 0.00001 to 6% by mass, and a sodium chloride concentration of 0.05 to 4.5% by mass, particularly 0.3 to 2.%. It is preferably 5% by mass.

  The dipping time of the boiled noodle in the aqueous solution can be adjusted by the dipping temperature or the boiled noodle yield, but preferably 10 seconds to 3 minutes. For example, when the immersion temperature is 40 ° C., it is about 40 seconds. is there. If it is longer than 3 minutes, the noodles may be swelled. If it is shorter than 10 seconds, sufficient preservability and masking effect may not be obtained.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated more concretely, this invention is not restrict | limited at all by the following Examples.

[Examples 1-7 and Comparative Examples 1-4]
Spaghetti was obtained with a boil of dried spaghetti and a yield of 230%. The obtained spaghetti was boiled for 1 minute in an aqueous solution containing an organic acid (fermented lactic acid and gluconic acid) and a high-intensity sweetener and salt shown in Table 1 to obtain a low pH spaghetti. Table 1 shows the contents of high-intensity sweetener and sodium chloride in the obtained low pH spaghetti. About these low pH spaghetti, each of acidity, acid odor, and sweetness was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1.

(Evaluation criteria for acidity and acid odor)
5: No acidity / acid odor is felt.
4: Almost no acidity / acid odor.
3: Slightly sour / acid smell.
2: Feels sour and sour.
1: A strong acidity and acid odor are strongly felt.
(Sweetness evaluation criteria)
5: The sweetness peculiar to a high sweetness degree sweetener is not felt at all.
4: The sweetness peculiar to a high sweetness degree sweetener is hardly felt.
3: Slightly feels the unique sweetness of high-intensity sweeteners.
2: A sweetness peculiar to a high-intensity sweetener is felt.
1: The sweetness unique to high-intensity sweeteners is strongly felt.

  From Table 1, the following is clear. When only the high-intensity sweetener is used, the sourness and acid odor derived from the organic acid can be masked, but the sweetness unique to the high-intensity sweetener is strongly felt (Comparative Examples 2 to 4). Moreover, even if it uses only salt, it cannot mask sourness and acid odor (Comparative Example 1). In contrast, when a high-intensity sweetener and salt are used in combination and contain a specific amount of these, the sourness and acid odor derived from organic acids can be masked, and the unique sweetness of high-intensity sweeteners is also suppressed. (Examples 1 to 7).

Claims (4)

  A low-pH food characterized by containing a high-sweetness sweetener 0.0006-10000 ppm and sodium chloride 0.02-0.85 mass%.   The low pH food according to claim 1, wherein the food is boiled noodles.   An organic acid, a high-intensity sweetener, 0.0006-10000 ppm and an organic acid, a high-intensity sweetener, or salt are blended in the food material and / or the food is immersed in each of these aqueous solutions or mixed aqueous solutions. A method for producing a low pH food, comprising 0.02 to 0.85% by mass of sodium chloride in a starchy food.   The manufacturing method of the low pH foodstuff of Claim 3 in which the said aqueous solution contains the said high sweetness degree sweetener 0.000006-20 mass% and / or the said salt 0.05-4.5 mass%.