JP2006320265A - Liquid food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide liquid food having mild hot taste suppressed in hot taste derived from capsaicins such as capsaicin or hardly bringing out hot taste feeling. <P>SOLUTION: The liquid food contains capsaicins and sucralose, and is adjusted to pH≤4.6 and heat-treated under acid conditions. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a liquid food product that has a mild pungent taste that suppresses the pungent taste derived from capsaicins such as capsaicin, or that hardly feels a pungent taste.

  Chili has long been used as an ingredient in various seasonings and processed foods because it has a function of promoting appetite over its pungent taste. In recent years, interest in health-consciousness has increased, and the physiological function of capsaicin, a pungent component of chili pepper, has attracted attention. Ingestion of the physiological function of capsaicin stimulates sympathetic nerves and promotes adrenaline secretion. As a result, decomposition of body fat into free fatty acids and decomposition of glycogen accumulated in the liver into glucose are promoted, and the free fatty acids and glucose, which are energy production substrates, are burned as energy. Production and sweating are increased, leading to a reduction in body fat.

  However, although capsicin, which is a chili and the pungent component, has the above-described functions, there are cases where the pungent taste of chili impairs the balance of the taste of the whole food or is not good at the pungent taste. Accordingly, there is a demand for the development of a liquid food product that has a mild pungent taste that suppresses the pungent taste derived from capsaicins such as capsaicin, or that does not feel the pungent taste.

  On the other hand, in the food field, research on masking of unpleasant or irritating tastes such as bitterness, astringency, sourness, and pungent taste and enhancement of flavors of various flavors has been actively conducted, and it is a kind of sweetener. The sucralose has also been studied for this function. For example, JP-A-10-243776 (Patent Document 1) discloses a sour masking method, JP-A-10-248501 (Patent Document 2) describes an astringency masking method, and JP-A 2000-135066. (Patent Document 3) discloses a method for improving ginger flavor, and JP-A-8-196240 (Patent Document 4) discloses a method for enhancing egg flavor.

  However, as a function related to the taste of sucralose with respect to the pungent taste of capsaicins, JP-A-8-242805 (Patent Document 5) discloses a method for enhancing the pungent taste of capsaicin, but it suppresses the pungent taste of capsaicins. No attempt was made.

Japanese Patent Laid-Open No. 10-243776 JP-A-10-248501 JP 2000-135066 A JP-A-8-196240 JP-A-8-242805

  Accordingly, an object of the present invention is to provide a liquid food that has a mild pungent taste that is suppressed from the pungent taste derived from capsaicins such as capsaicin, or that does not feel the pungent taste.

  In order to achieve the above object, the present inventors first obtained a liquid food containing capsaicins, which has a mild pungent taste or hardly feels pungent taste by adding sucralose. I tried to do it. However, although the pungent taste may be enhanced by adding sucralose as disclosed in Patent Document 5, it is difficult to sufficiently suppress the pungent taste derived from capsaicins, and it has a mild pungent taste, or pungent taste. A liquid food that is difficult to feel was not obtained. Therefore, as a result of earnest research on the combination of sucralose with other ingredients and ingredients, or the manufacturing process, in addition to containing sucralose, it is surprising if the pH is further adjusted to a certain level and heat treatment is performed. In addition, the present inventors have found that a liquid food product having a mild pungent taste that suppresses the pungent taste derived from capsaicins such as capsaicin or hardly feels the pungent taste has been completed.

That is, the present invention
(1) A liquid food containing capsaicins, containing sucralose, adjusted to a pH of 4.6 or less, and heat-treated under the acidity,
(2) The liquid food according to (1), wherein the content of capsaicins is 1.0 × 10 ^{−5 to} 5.0 × 10 ⁻² % based on the entire product,
(3) The liquid food according to (1) or (2), wherein the content of sucralose is 5.0 to 5.0 × 10 ⁴ parts per 100 parts of capsaicins,
(4) The liquid food according to any one of (1) to (3), which is heat-treated at 60 ° C. or higher,
It is.

  According to the present invention, since the pungent taste derived from capsaicins such as capsaicin is suppressed, liquid seasonings having a mild pungent taste and the whole taste being removed, and those who are not good at the pungent taste derived from capsaicins It is possible to provide a liquid food that has a mild pungent taste or hardly feels a pungent taste, even though the capsaicin is contained, such as a health-appealing beverage utilizing the physiological function of capsaicin that can be drunk.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  First, the present invention is intended for liquid foods that contain capsaicins and that tend to feel the pungent taste. Here, the liquid food excludes non-fluid food such as lump food, and may be any liquid food or paste food having an aqueous phase. Specifically, the food of the present invention has a viscosity of 500 Pa · s or less, preferably 300 Pa · s or less. Examples of such foods include dressing, mayonnaise, beverages, soups, and pasta sauces.

The present invention is a liquid food containing the capsaicins described above, characterized in that it contains sucralose, has a pH adjusted to 4.6 or less, and is heat-treated under the acidity. Here, capsaicins are capsaicin, which is said to be the main component of chili pepper, and derivatives thereof. Examples of capsaicin derivatives include dihydrocapsaicin and norhydrocapsaicin. In addition, the present invention includes not only the capsaicins themselves, but also the use of spices such as chili peppers containing capsaicins. The content of capsaicin is preferably 1.0 × 10 ^{−5 to} 5.0 × 10 ⁻² % based on the entire product, which is a region where it is desired to suppress the pungent taste and the effect of the present invention is easily manifested. 5.0 × 10 ^{−5 to} 2.0 × 10 ⁻² % is more preferable. In addition, when the chili etc. containing the said component are used as capsaicin, content of capsaicin in the said foodstuff corresponds to content of capsaicin with respect to the said whole product. For example, about 10 to 50 mg of capsaicin is contained in 10 g of pepper.

  Sucralose used in the present invention is 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxy-galacto-sucrose, or 1 ′, 6′-dichloro-1 ′, 6′-dideoxy-β-. Known as D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside, it is a non-metabolic, non-caloric high-intensity sweetener that is about 650 times sweeter than sucrose.

In the present invention, it is essential to adjust the pH of a liquid food, which will be described later, to 4.6 or less and to perform heat treatment under the acidity, but the content ratio of the sucralose is 100 parts of capsaicins. And preferably 5.0 to 5.0 × 10 ⁴ parts, more preferably 1.0 × 10 to 2.0 × 10 ⁴ parts. When the content of sucralose is less than the above range with respect to capsaicins, a liquid food that has a mild pungent taste that is suppressed from the pungent taste derived from capsaicins even if it is subjected to pH adjustment and heat treatment described later, or is difficult to feel the pungent taste. It is difficult and undesirable. On the other hand, when the content ratio of sucralose is more than the above range, sucralose is a high sweetness sweetener having a sweetness about 650 times that of sucrose, so that the taste of the whole liquid food of the present invention becomes sweet and the taste balance is improved. It may be damaged, which is not preferable.

  In addition to containing the above sucralose, it is important for the present invention to adjust the pH of the entire liquid food of the present invention to 4.6 or less. Thereby, it can be set as the liquid food which has the mild pungent taste with which the pungent taste derived from capsaicin was suppressed, or it is hard to feel the pungent taste with the heat processing mentioned later. Here, the acid material used for adjusting the pH is not particularly limited as long as it is used for food, and is commonly used in foods, for example, vinegar, citrus juice, citric acid, tartaric acid. , Succinic acid, malic acid and the like. Moreover, when the liquid food of this invention is a drink, it can adjust to the said pH by making it a carbonated drink, for example.

  Furthermore, in the present invention, it is important to heat-treat the above liquid-adjusted liquid under acidity. Specifically, the temperature of the heat treatment is preferably 60 ° C. or higher, more preferably 70 ° C. or higher. If the temperature is lower than the above temperature, it is not preferable because it is difficult to obtain a liquid food that has a mild pungent taste that suppresses the pungent taste derived from capsaicins, or that does not feel the pungent taste. In addition, although it does not specifically limit about the processing time at the time of heat processing, It is good to hold | maintain at least 5 second, Preferably it is 10 second or more above the said product temperature.

  As mentioned above, although the invention specific matter of this invention was explained in full detail, the liquid food of this invention can select and contain various raw materials suitably in the range which does not impair the effect of this invention other than the said raw material. For example, salt, sugar, soy sauce, miso, sodium glutamate, various seasonings such as nucleic acid-based umami seasonings, spices such as pepper powder and mustard, ascorbic acid or salts thereof, various vitamins such as vitamin E, xanthan gum, tamarind seed Gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch and other thickening materials such as wet heat-treated starch and modified starch, egg yolk, lysed egg yolk , Monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinic acid-treated starch and other emulsifying materials, dextrin, dextrin alcohol, starch syrup, trehalose, xylitol and other sugars, edible fats and oils, minerals, Antioxidant, static Agents, pigments, and various ingredient, and the like.

  In addition, the manufacturing method of the liquid food of this invention should just manufacture according to the manufacturing method of the desired food except containing the essential raw material of this invention, adjusting pH specifically, and heat-processing under the said acidity. .

  Hereinafter, the liquid food of the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.

[Example 1: Dressing]
The raw materials shown in the following blending ratio were prepared so as to have a finish of 100 kg, and the respective raw materials were mixed and made uniform, and then heat-treated at 75 ° C. (product temperature) for 15 seconds. Next, this was filled and sealed in a 200 mL capacity glass bottle container, and then cooled to prepare a dressing.

<Combination ratio>
Vinegar (acidity 4%) 25%
Soy sauce 20%
5% sugar
Salt 2%
Sodium glutamate 1.5%
Chili 0.5%
(About 2.5 × 10 ⁻³ % as capsaicin)
Xanthan gum 0.1%
Nucleic acid-based umami seasoning 0.1%
Sucralose 0.01%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

The obtained dressing has a capsaicin content of about 2.5 × 10 ⁻³ % relative to the entire product, a pH of 4.12, and a sucralose content of 4.4 parts per 100 parts of capsaicin. 0 × 10 ² parts. In addition, when the obtained dressing was eaten with cut lettuce, the obtained dressing was suppressed in the pungent taste of capsaicins derived from chili, had a mild pungent taste, and had a balanced overall taste. .

[Example 2: Dressing]
In Example 1, dressing was made in the same manner as in Example 1 except that a part of vinegar was replaced with sodium acetate to make a dressing with pH 4.55. As in Example 1, the obtained dressing contained about 2.5 × 10 ⁻³ % of capsaicins relative to the whole product, and the content of sucralose and citrus was 4. 0 × 10 ² parts. In addition, when the obtained dressing was eaten with cut lettuce, the obtained dressing was able to suppress the pungency of capsaicins derived from chili pepper, had a mild pungency, and balanced the overall taste. .

[Comparative Example 1: Dressing]
In Example 1, dressing was produced in the same manner as in Example 1 except that sucralose was omitted. The obtained dressing did not suppress the pungent taste of capsaicin derived from chili pepper, and it was difficult to say that it had a mild pungent taste and the balance of the overall taste.

[Comparative Example 2: Liquid seasoning]
In Example 1, a liquid seasoning was produced in the same manner as in Example 1 except that a part of the vinegar was replaced with sodium acetate to obtain a pH 4.80 liquid seasoning. The obtained liquid seasoning did not suppress the pungent taste of capsaicin derived from chili pepper, and it was difficult to say that it had a mild pungent taste and had a balanced overall taste.

[Comparative Example 3: Dressing]
In the manufacturing method of Example 1, the dressing was made by filling and sealing the container without heat treatment. The obtained dressing did not suppress the pungent taste of capsaicin derived from chili pepper, and it was difficult to say that it had a mild pungent taste and the balance of the overall taste.

From the evaluation when each liquid food (dressing and liquid seasoning) obtained in Examples 1 and 2 and Comparative Examples 1 to 3 was eaten, sucralose was contained, and the content ratio of sucralose was 100 parts of capsaicins. The liquid foods of Examples 1 and 2 that were 5.0 to 5.0 × 10 ⁴ parts, pH adjusted to 4.6 or less, and heat-treated under the acidity were Comparative Example 1 that did not contain sucralose, Compared to the respective liquid foods of Comparative Example 2 having a pH higher than 4.6 and Comparative Example 3 in which heat treatment was not performed, the pungent taste of capsaicins was suppressed, and the taste of the whole was balanced with a mild pungent taste. It is understood that it becomes a liquid food.

[Example 3: Beverage]
The raw materials shown in the following blending ratio were prepared to a finish of 100 kg, and after mixing the raw materials, heat treatment was performed at 90 ° C. (product temperature) for 10 seconds. Next, this was filled into a can container having a capacity of 350 mL and wound, and then cooled to produce a beverage.

<Combination ratio>
Vinegar (acidity 4%) 8%
Honey 5%
Citric acid 1.5%
Sucralose 0.008%
Capsaicin 0.0002%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

The obtained beverage has a capsaicin content of 2.0 × 10 ⁻⁴ % based on the entire product, a pH of 4.23, and a sucralose content of 4.10 parts of capsaicin. 0 × 10 ³ parts. Moreover, when the obtained drink was drunk, the obtained drink was a drink in which the pungent taste derived from capsaicin was suppressed and the pungent taste was difficult to feel.

Claims (4)

A liquid food containing capsaicin, comprising sucralose, having a pH adjusted to 4.6 or lower, and heat-treated under the acidity. The liquid food according to claim 1, wherein the content of capsaicin is 1.0 × 10 ^{−5 to} 5.0 × 10 ⁻² % with respect to the entire product. The liquid food according to claim 1 or 2, wherein the content of sucralose is 5.0 to 5.0 x 10 ⁴ parts per 100 parts of capsaicins. The liquid food according to any one of claims 1 to 3, wherein the liquid food is heat-treated at 60 ° C or higher.