JP2008011827A - Mirins (sweet rice wine for seasoning) containing sweetener with high sweetness - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Mirins, each of which contains a sweetener with high sweetness, and by which monotonous and direct sweetness, peculiarity of aftertaste, salty taste sharp to the tongue, etc., recognized when Mirin containing the sweetener with the high sweetness is used for cooking are improved. <P>SOLUTION: The Mirins are characterized by containing the sweetener with the high sweetness and xanthan gum preferably of 0.01-0.5 (wt./vol.)%. Preferably, the Mirins contains an organic acid and/or an inorganic acid besides them. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to mirins containing high-intensity sweeteners, and in particular, it is a disadvantage of mirins using high-intensity sweeteners, which is a monotonous, direct (direct) sweetness and aftertaste when used in cooking. The present invention relates to mirins with improved habit and salt cadmium.

In Japan, sugar and mirin have been mainly used as sweeteners used in cooking. Mirin is a liquid sweet seasoning mainly composed of saccharides, and is used mainly for boiled foods for elegant sweetening that is different from sugar.
In recent years, attention has been focused on low-calorie mirins using high-intensity sweeteners from the viewpoint of health-consciousness rise, obesity prevention, diabetes prevention, and the like.

  As such low calorie only phosphorus, for example, mirins containing 10 to 80% by weight of sugar alcohol and / or fructose as sweet sugars have been proposed (see Patent Document 1).

However, high-intensity sweeteners are generally monotonous and direct (direct) sweetness, and many have a bitter or sweet aftertaste in the aftertaste.
For example, aspartame, stevia, licorice extract (glycyrrhizin) and the like are known to retain sweetness, bitterness, astringency and the like until aftertaste.
On the other hand, sucralose and acesulfame K show a monotonous and direct sweetness peculiar to a high-intensity sweetener, although the sweetness rises and falls relatively quickly.

As described above, these high-intensity sweeteners are suitable for use in beverages and desserts, but as such are recognized as unsuitable for use in cooking seasonings.
In addition, in cooking, when normal sugars are replaced with these high-intensity sweeteners, especially when 25% or more in terms of sweetness is replaced with high-intensity sweeteners, the body feeling (taste thickness) is significantly lacking.

Therefore, when mirins using high-intensity sweeteners are prepared and used with reference to the invention according to Patent Document 1, the high-quality sweeteners have the taste-related defects as described above. Also inherited from cooking. In other words, the final taste when used in boiled foods is that the sweetness is direct, the habit of the aftertaste remains, and there is no body feeling in the sweetness, so that the salty taste of soy sauce etc. will cause the taste of dishes. The balance becomes worse.
Such sweetness has been improved mainly by a combination of a high-intensity sweetener and a saccharide used together, but it has been extremely difficult to improve the sweetness in cooking.

JP 2000-23634 A

  In the present invention, the above-mentioned conventional problems have been solved, and monotonous and direct sweetness, aftertaste, salt cadmium, etc., which are recognized when mirins containing high-intensity sweeteners are used for cooking, have been improved. An object of the present invention is to provide a high-sweetness sweetener-containing mirin.

As a result of intensive studies to solve the above-described conventional problems, the present inventors have added a xanthan gum to mirins instead of a combination of conventional sweeteners, thereby obtaining a high-sweetness sweetener. We have found that the final sweetness can be mellowed by eliminating the direct sweetness and salty caddy of cooking ingredients when used.
Further, since xanthan gum has an emulsion stabilizing action, it was found that 0.5% (weight / volume)% or less of xanthan gum contained is appropriate from the viewpoints of appearance and physical properties after cooking.
Furthermore, since organic acids and inorganic acids have the effect of softening the ingredients during cooking such as boiled foods, adding organic acids and / or inorganic acids to the above mirins, cooking ingredients for high-intensity sweeteners It has been found that it is effective in improving the taste quality of foods by improving the permeability to food.
The present inventors have found that the above problems can be solved by the above means, and have completed the present invention based on such knowledge.

That is, the present invention according to claim 1 provides mirins containing a high-intensity sweetener and xanthan gum.
The present invention according to claim 2 provides only phosphorus according to claim 1, characterized by containing 0.01 to 0.5 (weight / volume)% of xanthan gum.
According to a third aspect of the present invention, there is provided a high-intensity sweetener such that a ratio of sweetness derived from a high-intensity sweetener is 25% to 100% in terms of sweetness in the total sweetness of all sweeteners. It contains only phosphorus in any one of Claim 1 or 2 characterized by including.
The invention according to claim 4 provides phosphorus only according to any one of claims 1 to 3, wherein the high-intensity sweetener is sucralose and / or acesulfame K.
The invention according to claim 5 provides phosphorus only according to any one of claims 1 to 4, characterized by containing an organic acid and / or an inorganic acid.

  According to the present invention, the bad taste balance such as monotonous direct sweetness, aftertaste habit, and salt cadmium when using a high-intensity sweetener is remarkably improved, and the final taste quality at the same level as Honmirin. There is provided mirins containing a high-intensity sweetener that can give a mildness and sweetness to a cooking material.

The present invention according to claim 1 is a mirin containing a high-intensity sweetener and xanthan gum.
Examples of mirins referred to in the present invention include the following.
Hon Mirin in liquor tax law containing 1% by volume or more of alcohol and 40% or more of the extract; Mirin-style seasoning containing 55% or more of the extract and containing less than 1% by volume of alcohol; 1% by volume of alcohol % Brewed seasoning that does not fall under liquor under the Liquor Tax Law and is treated with non-drinkable salt such as salt; or a liquid sweet seasoning that ensures a sweetness by using a high-intensity sweetener Can be mentioned.

Further, the mirins referred to in the present invention are not only those commonly called mirin, but also seasonings (for example, ordinary mirin-like seasonings having the same functions as mirin (giving sweetness, garlic, etc. to cooking utensils). And so on).
The sweetness of these mirins is in the same range per volume from the viewpoint of convenience during cooking, and the range is 20 to 50 (weight / volume) in terms of aqueous sucrose solution.
In addition, an extract part here means the gram number of the non-volatile component contained in 100 cubic centimeters at 15 degreeC.

The high-intensity sweetener used in the present invention can be used without any particular limitation. For example, aspartame (sweetness: 200), acesulfame K (sweetness: 200), sucralose (sweetness: 600), stevia (sweetness: 150-300), licorice extract (glycyrrhizin) (sweetness: 250), Synthetic and natural high-intensity sweeteners such as saccharin and saccharin Na (sweetness: 300-500), rakanka extract (sweetness: 300), thaumatin (sweetness: 3000-5000), neotame (sweetness: 9000) Can be mentioned.
In addition, sweetness degree means the sweetness intensity per 1g of sweeteners when 1g of sucrose is set to 1. These high-intensity sweeteners have the effect of reinforcing the sweetness of reduced sugars when producing low-calorie mirins.

  The content of the high-intensity sweetener in the present invention is a high-sweetness in the total sweetness of all sweeteners (all sweeteners including high-intensity sweeteners and low-intensity sweeteners such as sugars). The ratio of sweetness derived from sweeteners. For example, in the case of a composition of 1 part by weight of sucralose (sweetness: 600) and 600 parts by weight of sucrose (sweetness: 1), the sucralose content is converted to sweetness 50%.

As described in claim 3, the content of the high-intensity sweetener is such that the ratio of the sweetness degree derived from the high-intensity sweetener is 25% to 100 in terms of sweetness in the total sweetness of all sweeteners. %, Preferably 40% to 100%, more preferably 50 to 100%.
Here, if the content of high-intensity sweetener is too low, it will be necessary to contain a lot of other sugars in order to satisfy the sweetness of the whole mirins. Can not do. In addition, if the content of the high-intensity sweetener is too small, the need for improving the sweetness quality when using the high-intensity sweetener according to the present invention is also reduced.

  In addition, since the sweetness improving effect of the cooking material by xanthan gum is suitable for direct improvement of sweetness, among the high sweetness sweeteners, sucralose and acesulfame K are particularly used as described in claim 4. When used, the effect of the present invention is easily exhibited.

The xanthan gum used in the present invention is a thickening polysaccharide obtained by fermentation of the microorganism Xanthomonas campestris.
In the present invention, it is particularly necessary to use xanthan gum among thickening polysaccharides, but if necessary, other thickening polysaccharides such as guar gum, carrageenan, gum arabic, pullulan, locust bean gum, pectin, Julan gum, curdlan, tamarind seed gum, agar, etc. may be used in combination.

As described in claim 2, the xanthan gum content is 0.01 to 0.5 (weight / volume)%, preferably 0.01 to 0.3 (weight / volume)%, more preferably 0. 0.03 to 0.1 (weight / volume)%.
If the content of xanthan gum is too small, the effect of improving the sweetness and the like according to the present invention becomes difficult to exhibit, which is not preferable. Further, since xanthan gum has an emulsion stabilizing action, the xanthan gum content is 0.5 (weight / volume) or less, preferably 0.3 (weight) from the viewpoint of appearance after cooking and physical properties. / Volume)% or less, more preferably 0.1 (weight / volume)% or less.

  In the present phosphorus, saccharides such as sucrose, invert sugar, isomerized sugar, glucose, fructose, lactose, maltose, syrup, fructose glucose liquid sugar, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, Soybean oligosaccharides, emulsified oligosaccharides, maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, and water-soluble dietary fiber can be used in combination with high-intensity sweeteners. it can.

Furthermore, as described in claim 5, an organic acid and / or an inorganic acid can be used for the phosphorus according to the present invention.
Examples of the organic acid used in the present invention include acetic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid and the like, and vinegars and foods having these can be used.

Examples of the inorganic acid include phosphoric acid and phytic acid.
Since these organic acids and inorganic acids promote the penetration of high-intensity sweeteners into the raw material, it is desirable to use only the present invention in combination with phosphorus.

Moreover, you may use a seasoning classification for the phosphorus of this invention as needed.
A seasoning category is a seasoning other than a sweetener, for example, a brewed seasoning obtained by fermentation, an amino acid-based seasoning such as sodium glutamate, alanine or glycine, or a nucleic acid such as sodium inosinate or sodium guanylate Examples include seasonings, protein hydrolysates, and yeast extracts.
The brewing seasoning referred to here is rice glutinous rice, corn starch, wheat, glucose, etc. added with rice bran, enzyme, yeast, etc. to make mash and then saccharification and / or alcoholic fermentation, Is obtained by sequentially performing the steps of addition, squeezing, filtration and sterilization by heating.
It is known that this brew seasoning is useful for imparting depth to cooking materials because it contains rich taste ingredients such as amino acids and organic acids.
The phosphorus of the present invention is as described above.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by this.

Example 1 and Comparative Examples 1 to 5 [Comparison of sweet taste improving effect due to different types of thickening polysaccharides]
(1) Preparation of mirin Add raw materials according to the prescription in Table 1 below, stir and mix uniformly to make 1,000 ml, sterilize by heating at 80 ° C. for 15 minutes. Obtained.

(2) Cooking and Evaluation Next, xanthan gum (Example 1), guar gum (Comparative Example 1), pullulan (Comparative Example 2), carrageenan (Comparative Example 3), gum arabic (Comparative Example 4) obtained above. Chikuzenni was prepared according to a conventional method using mirins each containing bismuth and mirins without addition of thickening polysaccharides (Comparative Example 5).
At the same time, Chikuzenni was also prepared as a control using commercially available mirin (alcohol 14%, extract content 47 degrees) that does not contain high-intensity sweeteners and thickening polysaccharides.
The seasonings used in Chikuzenni are mirins: soy sauce: sake = 3 volumes: 2 volumes: 1 volume, with a knob type IH cooking heater (electromagnetic cooker) so that the heating conditions are constant. Made.

The cooked Chikuzenni is made with a commercially available Hon Mirin, and the appearance (observation of the effect of the thickener on the appearance of the dish, such as cloudiness), the taste of sweetness, and mellowness Sensory inspection was performed on the three items according to the following evaluation criteria.
In this test, since mirin is preferred as a seasoning for sweetening dishes, the developed mirins have the same appearance, sweetness and mellowness as when using mirin. It is desirable.

  The result of the sensory test is shown in Table 2 as an average value by a panel of 15 people (n = 15). In the sensory test, each specimen was placed with its name hidden and randomly arranged.

〔Evaluation criteria〕
3 points: equivalent to control.
2 points: Slightly inferior to the control.
1 point: Inferior to the control.

  According to the results of Table 2, the sweetening quality improving effect and mildening effect in mirins using high-intensity sweeteners are not exhibited by all thickening polysaccharides, but xanthan gum It became clear that it was peculiar to (Example 1).

Examples 2 to 4 and Comparative Examples 6 to 7 [Comparison of sweet taste improving effect due to difference in xanthan gum content]
(1) Production of mirin The raw materials were added according to the formulation shown in Table 3 below, and the mixture was stirred and mixed to be uniform to 1,000 ml, followed by heat sterilization at 80 ° C. for 15 minutes to obtain the following various mirins.

(2) Cooking and Evaluation Next, using only five types of phosphorus (Comparative Examples 6 to 7 and Examples 2 to 6) with different addition amounts of the xanthan gum, cooked flounder was cooked by a conventional method. .
At the same time, a boiled flounder was cooked in the same manner with commercially available main mirin (the one used in the control of Example 1 and Comparative Examples 1 to 5).
As the seasoning, mirins: soy sauce: sake = 4 volumes: 2 volumes: 5 volumes were used, and the heating power was adjusted in the same manner as in Example 1. The cooked flounder stew was subjected to a sensory test according to the method performed in Example 1 and Comparative Examples 1 to 5 using a commercially available real mirin as a control (n = 15).

According to the results in Table 4, the sweet taste-improving effect of mirins using high-intensity sweeteners and xanthan gum is exhibited when the amount of xanthan gum added is 0.01 (weight / volume)% or more. It became clear.
Furthermore, when the addition amount of xanthan gum is 1 (weight / volume)%, the appearance is remarkably inferior due to the emulsion stabilizing action, so it is clear that the appropriate amount is preferably 0.5 (weight / volume)% or less. Became.

ADVANTAGE OF THE INVENTION According to this invention, the high sweetness degree sweetener containing mirin which was simultaneously provided with the low calorie property and the taste quality same as this mirin is provided.
Therefore, the present invention can be effectively used in the food industry.

Claims (5)

  Mirins containing a high-intensity sweetener and xanthan gum.   The phosphorus according to claim 1, wherein the xanthan gum is contained in an amount of 0.01 to 0.5% (weight / volume).   In the total sweetness of all sweeteners, the high-sweetness sweetener is contained so that the ratio of the sweetness derived from the high-sweetness sweetener is 25% to 100% in terms of sweetness, Only phosphorus according to claim 1 or 2.   The only phosphorus according to any one of claims 1 to 3, wherein the high-intensity sweetener is sucralose and / or acesulfame K.   The phosphorus according to any one of claims 1 to 4, which contains an organic acid and / or an inorganic acid.