JP2007209268A - Taste improving product for all the food comprising beverage, frozen confectionery, dessert, confectionery, daily dish and other processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a taste improving product comprising a masking agent softening miscellaneous flavor of food such as saltiness, smell, bitterness, astringency and acidity taste. <P>SOLUTION: The taste improving product enables production of food reduced in flavor such as saltiness, smell, bitterness, astringency and acidity sometimes regarded as unpleasant flavor to educe delicious taste inherent in raw material by adding inulin to all the food comprising a beverage, frozen confectionery, dessert, confectionery, daily dish and any other processed product. The inulin comprises the one made of sugar by oxygen synthesis method, or the one extracted from plants such as chicory, but is not limited to either one. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

In the present invention, by adding inulin to general foods including beverages, frozen desserts, confectionery, prepared foods and other processed foods, a taste that can be taken as an unpleasant taste when tasted salty, odorous, bitter, astringent, sour This is related to the production of foods that can alleviate the natural taste of the ingredients. Inulin may be produced from sugar by enzymatic synthesis or extracted from plants such as chicory, but is not limited to either.

In response to the growing health consciousness, there is a growing tendency to add functional ingredients in general foods including beverages, frozen desserts, confectionery, side dishes and other processed foods. Health-oriented is intended to improve diet, beauty and lifestyle-related diseases. Functional ingredients rooted in their health-consciousness are ingredients extracted from plants such as catechin, pycnogenol, rakanka extract, ginkgo biloba extract, soybean isoflavone and the like. Peptide-related material obtained by enzymatic degradation of protein-derived collagen, gelatin and protein. Various vitamins such as vitamin B1 and vitamin C. Various amino acids such as methionine, histidine, theanine, creatine. High intensity sweeteners such as stevia, aspartame, acesulfame K, sucralose. Fatty acids such as DHA, linoleic acid, lecithin. Trace minerals such as calcium, iron and zinc. Seasonings such as beer yeast. Vegetable juice such as young barley leaves and green juice and its powder. Other examples include coenzymes and coenzymes such as α-lipoic acid.
Many of these functional ingredients exhibit salty taste, odor taste, bitter taste, astringency, and sourness, and the umami inherent to the food is often diminished by blending. In order to improve the taste, many sweeteners such as sugar have been added, and attempts have been made to reduce the miscellaneous taste by using an organic acid to strengthen the acidity.

Aside from this, there are many processed foods that appear miscellaneous due to the change in flavor over time, and there are currently only measures that can be taken, such as shortening the expiration date.

In view of such a current situation, the present invention has a taste of taste, taste, bitterness, astringency, etc. without diminishing the flavor inherent to the ingredients of beverages, frozen desserts, confectionery, side dishes and other processed foods. It is to provide a so-called masking agent that reduces and softens the flavor that can be taken.

As a result of intensive studies to achieve the above-mentioned object, the present inventors originally added the inulin to 0.01% to 20% by weight to beverages, frozen desserts, confectionery, prepared dishes and other processed foods. Without sacrificing the savory flavor, the flavor which can be taken as a bad taste at the time of salty taste, odor, bitterness, astringency, etc. can be reduced, and a masked food can be produced, and the present invention has been completed.

Hereinafter, the present invention will be described in more detail.

The beverage of the present invention includes fruit juice beverages, vegetable beverages, carbonated beverages, sports beverages, tea beverages, processed milk, mineral water and the like.

The frozen dessert of the present invention refers to a frozen dessert prepared based on fruit juice and sugar, and a frozen dessert containing a milky component such as lacto ice, ice milk, ice cream and the like.

The dessert of the present invention refers to fruit jelly including fruit juice and pulp, fruit jelly such as drink jelly, Japanese confectionery such as mutton, monaka and mitsume, and Western confectionery such as pudding and cream puff.

The confectionery of the present invention includes flour-based cookies, bread, steamed buns, fried confectionery, candy such as gummy candy and hard candy, and all kinds of luxury items such as chocolate.

Fish products such as sugar beet, hampen and chikuwa, processed meat products such as roast ham, sausage and fried chicken, processed products such as boiled beans, kinpira burdock, salad and kakiage, gels such as tofu, salmon and tempeh Indicates a modified food.

Other processed foods of the present invention include health foods such as tableted products, powder mixed products, soft capsules, microcapsules, and liquid foods such as swallowed foods.

Inulin is known to be made from sugar by enzymatic synthesis and extracted from plants, but the inulin used in the present invention is not limited to either.

The amount of inulin added in the present invention is preferably 0.01% to 20% by weight, more preferably 0.1% to 10% by weight. However, it is not limited because the degree of taste improvement required for each product is different.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight.

Vegetable drink carrots, tomato, celery, lettuce, broccoli, parsley, peppers, spinach mix 99 parts by weight, inulin (Fuji FF) 1 part by weight, spices a little, salt a little. Inulin, spices and salt were sterilized by heating, so the vegetable juice was added before heating and hot-packing.

The two types of vegetable beverages thus prepared were cooled after sterilization by heating, and sensory evaluation was performed when the temperature reached room temperature (20 ° C.). As an evaluator, we asked 10 people who have experienced food development, 5 points of blue smell, mouthfeel, aftertaste, overall good evaluation, slightly good 1 point, normal 0 point, slightly bad -1 point, bad -2 point The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 2 below.

It was confirmed that the beverage containing 1% inulin had a significantly reduced blue odor as compared with the control group, and the aftertaste was cut off and became easier to drink. By the way, when the prepared beverage was refrigerated for two weeks and subjected to sensory evaluation again, the effect of adding inulin was maintained as in the case immediately after the preparation.

Catechin-enhanced green tea beverage powder 1 part by weight green tea, crude catechin (catechin content 50%) 0.7 part, inulin (Fuji FF) 1 part, purified water remaining. Powdered green tea, crude catechin, and inulin were added to water, mixed with stirring, filled into a steel can, sealed, and then heat-sterilized with an autoclave at 121 degrees for 20 minutes.

The two types of catechin-enhanced green tea beverages thus prepared were autoclaved and then cooled by natural cooling. Sensory evaluation was performed when the temperature dropped to room temperature (20 ° C.). We asked 10 people who have experienced food development as evaluators, and evaluated them with a five-point method: good 2 points for astringency, aftertaste, and comprehensive evaluation, slightly good 1 point, normal 0 point, slightly bad -1 point, and bad -2 point. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 4 below.

Catechin is very astringent and has a high protein reactivity, so the tongue has an astringent effect when drinking, but the combination of inulin significantly reduces astringency and cuts the aftertaste. There was almost no convergence effect. Further, when the prepared product was stored at room temperature for several months and subjected to sensory evaluation in the same manner, a significant difference between the control group and the inulin-containing group could be confirmed.

Amino acid-containing diet beverage isomerized sugar 5 parts by weight, concentrated grapefruit juice 1 part by weight, citric acid 0.5 part by weight, inulin (Fuji FF) 1 part by weight, sucralose 0.01 part by weight, stevia 0.01 part by weight, Formulated amino acid preparation 15 parts by weight, fragrance 0.1 part by weight, purified water remaining. Each material was added to water, dissolved by stirring, and then heat sterilized at 98 ° C. for 1 minute. After hot pack, the material was quickly cooled and finished.

The two types of amino acid diet beverages thus prepared were sterilized with hot packs and then quickly cooled in cold water. Sensory evaluation was performed when the temperature dropped to room temperature (20 ° C.). We asked 10 people who have experienced food development as evaluators, and gave them a five-point method of sweetness, bitterness, aftertaste, and overall evaluation that were good, slightly good, normal 0, slightly bad-1 and bad-2. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 6 below.

Among the amino acids, sulfur-containing amino acids, which are considered effective, have a very strong taste. In addition, high taste sweeteners such as stevia, for which demand is rapidly increasing as a diet material, have a problem that the sweetness is persistent and the aftertaste is poor. When inulin was used in combination with these ingredients, it masked miscellaneous taste and sharpened the taste, so it tended to be much easier to drink than the control.

Soy milk-based soft drink ingredient unadjusted soy milk 99 parts by weight, inulin (Fuji FF) 1 part by weight. The inulin-added section was gradually added to soy milk and completely dissolved. The component non-adjusted soymilk was filled in a steel can and sterilized by heating in a 121 ° autoclave for 20 minutes.

The two soymilk-based soft drinks thus prepared were autoclaved and then allowed to cool naturally. Sensory evaluation was performed when the temperature dropped to room temperature (20 ° C.). We asked 10 people who have experienced food development as evaluators to evaluate the taste, aftertaste, and overall evaluation with a good two-point method, a slightly good one point, a normal zero point, a slightly bad −1 point, and a bad two point method. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 6 below.

Soymilk is rich in protein, contains dietary fiber, etc., and has a high solid content, so there was almost no significant difference in mouthfeel. However, it has a unique soy flavor and it is hard to say that it is a drink that everyone receives. When inulin was added to this, the peculiarity of soybeans was reduced, and the flavor was crisp and it was easy to drink.

Mineral ice cream (calcium 600mg, iron 10mg)
40 parts by weight of raw milk, 40 parts by weight of fresh cream, 22 parts by weight of egg yolk, 12 parts by weight of sugar, 3 parts by weight of inulin (Fuji FF), 2.8 parts by weight of calcium citrate, 0.04 parts by weight of iron citrate, and flavor 0 .1 part by weight. Inulin was mixed with sugar and powder and added to the heated milk. Sterilization is 60 degrees, 30 minutes. The overrun was 80%.

Sensory evaluation was performed on the two types of ice creams thus prepared. We asked 10 people who have experienced food development as evaluators to evaluate the taste, aftertaste, and overall evaluation with a good two-point method, a slightly good one point, a normal zero point, a slightly bad −1 point, and a bad two point method. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 10 below.

This time, because the sample has a high solid content and a high fat content, the mouthfeel was relatively better than that of the beverage, but the inulin blended area had a smoother mouthfeel. Regarding the aftertaste, although it was a sample with a strong sweetness, the control group had a bad taste due to the severe taste of minerals. On the other hand, in the inulin-added section, the taste was masked and the evaluation was almost good.

Fruit jelly with soy peptide (3000mg soy peptide)
Grapefruit straight fruit juice 30 parts by weight, sugar 25 parts by weight, purified water 70 parts by weight, soybean peptide 3 parts by weight, inulin (Fuji FF) 2 parts by weight, gelled preparation 1.8 parts by weight, citric acid 0.2 parts by weight, Fragrance 0.1 parts by weight. Soybean peptide, inulin, and gelled preparation were mixed with sugar powder and gradually developed and dissolved in heated purified water.

Sensory evaluation was performed on the two types of fruit jelly thus prepared. We asked 10 people who have experienced food development as evaluators to evaluate the taste, aftertaste, and overall evaluation with a good two-point method, a slightly good one point, a normal zero point, a slightly bad −1 point, and a bad two point method. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 12 below.

Soy peptide is a material with a strong miscellaneous taste and tends to have a very bad aftertaste. Therefore, although there was almost no significant difference in the mouthfeel at the moment of eating, there was a tendency for a difference to appear in the evaluation results of the aftertaste, and the masking effect of inulin appeared. Since no time course test was conducted this time, it seemed that it was necessary to work on it in the future.

Rolled wheat flour 100 parts by weight, sugar 5 parts by weight, salt 18 parts by weight, green juice powder 10 parts by weight, yeast 2 parts by weight, purified water 52 parts by weight, shortening 5 parts by weight, inulin (Fuji FF) 2 parts by weight . Manufactured by medium seed method.

Sensory evaluation was performed on the two types of bread rolls thus prepared. As an evaluator, we asked 10 people who have experienced food development, and there are 5 levels of taste, blue odor, aftertaste, and good overall evaluation, 1 good, 1 normal, slightly bad -1, and -2 bad. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 14 below.

There was a correlation between the blue odor and aftertaste, and the control group tended to have a direct blue odor unique to the green juice. On the other hand, the inulin-added area masked the blue odor significantly and improved the aftertaste. In addition, the inulin-added group had a more voluminous feeling than the control group and had a crisp texture, and the taste was good.

Sausage pork red meat blended with beer yeast 70 parts by weight, pork fat 30 parts by weight, ice 25 parts by weight, salt 1.5 parts by weight, sugar 1 part by weight, sodium glutamate 0.2 part by weight, onion 3 parts by weight, beer yeast 2 parts by weight Parts, 0.1 parts by weight of phosphate, 0.5 parts by weight of spice, 1.5 parts by weight of inulin (Fuji FF). After uniform mixing, the artificial casing was filled and heat-sterilized and finished with a 75-degree water bath for 30 minutes.

Sensory evaluation was performed on the two types of sausages thus prepared. We asked 10 people who have experienced food development as evaluators, and evaluated them using a five-point method: 2 good points for food texture, aftertaste, and overall evaluation, 1 good point, 0 normal points, 1 bad point, 1 bad point, 2 bad points. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 16 below.

Although the result was almost inferior in terms of texture, there was an opinion that the inulin-added section had a more juicy feeling. Regarding the aftertaste, the taste of beer yeast seems to be unable to be removed with spices alone, and the result is that the inulin-added section has a masking effect and is easy to eat. In addition, as a comprehensive evaluation, there were many opinions that the inulin-added section may mask the unique aroma derived from livestock meat.

Catechin-enhanced chocolate caramel cocoa butter 10 parts by weight, sugar 10 parts by weight, starch syrup 37 parts by weight, vegetable oil 6 parts by weight, condensed milk 30 parts by weight, starch 6 parts by weight, salt 0.1 parts by weight, flavoring 0.2 parts by weight, 1 part by weight of crude catechin (catechin content: 50%), 1.5 parts by weight of inulin (Fuji FF).

Sensory evaluation was performed on two types of caramel prepared by such a formulation. We asked 10 people who have experienced food development as evaluators to evaluate the taste, aftertaste, and overall evaluation with a good two-point method, a slightly good one point, a normal zero point, a slightly bad −1 point, and a bad two point method. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 18 below.

There was almost no discoloration regarding the mouthfeel. However, as for the aftertaste, the control group had a bit of astringency, and the sense of incongruity was far from the chocolate flavor, while the inulin-added group had astringency, but there was little astringency that was dragged to the back, and a significant difference was observed. It was.

Skin care supplement collagen 10 parts by weight, yeast extract 0.1 parts by weight, vitamin C 20 parts by weight, vitamin E 0.1 parts by weight, amino acid combination preparation 0.5 parts by weight, coenzyme Q10 0.02 parts by weight As a sample, a dextrin (control group) and inulin (Fuji FF) were each used to make a total of 100 parts by weight, and these were molded into granules.

The granulated specimen was sealed in 5 g, and sensory evaluation was performed by a method in which a bag was dispersed in 200 ml of lukewarm water (40 ° C.) to drink in order to unify the intake method. We asked 10 people who have experienced food development as evaluators to evaluate the taste, aftertaste, and overall evaluation with a good two-point method, a slightly good one point, a normal zero point, a slightly bad −1 point, and a bad two point method. The average score of 10 people was calculated.

The sensory evaluation results are shown in Table 20 below.

For the supplement made this time, it was formulated with a high content of collagen and amino acids with strong taste. In addition, having been granulated and eating with lukewarm water had an effect, and it became very strong. As compared with the control group, the inulin-added group masked the miscellaneous taste significantly, but most of the evaluators evaluated it as normal.

Claims (8)

Products made by adding inulin to soft drinks, vegetable drinks and milk drinks. Products made by adding inulin to frozen desserts and frozen desserts containing milk ingredients (lacto ice, ice milk, ice cream, etc.). Products made by adding inulin to desserts containing fruit juice or fruits (fruit jelly, drink jelly, etc.), Japanese confectionery (sheep, mitsume, etc.) and desserts containing milk ingredients (pudding, cream puffs, etc.). Products made by adding inulin to a wide range of confectionery such as cookies, bread, baked goods, fried sweets, candy, and chocolate. Products made by adding inulin to processed fishery products, processed meat products, processed vegetable products such as boiled beans, and card products such as tofu. Products made by adding inulin to health foods such as tableted products, powder blends, soft capsules, and microcapsules. A product obtained by adding 0.01% to 20% by weight of inulin to the items of claims 1 to 6. The products and preparations according to claims 1 to 7, in which inulin is known to be made from sugar by an enzymatic synthesis method and obtained from a plant such as chicory.