JP2008035799A - Method for enhancing flavor of food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food and drink containing spices represented by red pepper and/or flavor enhancing component represented by glutamate and inosinate, and enhanced in hot taste, spicy feeling and/or palatability. <P>SOLUTION: The food and drink is enhanced in flavor of spices by the addition of sorbitol and/or high saccharified reduced starch syrup as sugar alcohol having sweet quality which is quick in a speed at which sweetness reaches a peak after putting in the mouth and a speed at which sweetness disappears after sweetness reaches a peak. Furthermore, the food and drink is enhanced in palatability by the addition of low saccharified reduced starch syrup as sugar alcohol having sweet quality which is slow in a speed at which sweetness disappears after sweetness reaches a peak and has aftertaste of sweetness. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for enhancing the flavor of food and drink, characterized by enhancing the pungent taste, spiciness and / or umami by adding sugar alcohol.

  In recent years, interest in food flavor has increased, and an increasing number of consumers are seeking food with good flavor. In addition, there is an increasing worldwide demand for foods having pungent and umami tastes (such as the global trend of ethnic cuisine and the global demand for umami seasonings). Accordingly, food manufacturers have taken various measures to provide flavorful spice-containing foods and beverages and umami ingredient-containing foods and drinks. Examples include methods of providing spices without impairing the flavor as in Patent Documents 1 to 6, and enhancing the taste by adding an amino acid compound or tea extract as in Patent Documents 7 to 10. . There is also a method for enhancing the taste by adding salt.

JP 2005-130817 A JP 2004-283056 A JP 2003-274891 A Japanese Patent Laid-Open No. 11-215965 JP-A-10-127250 JP-A-6-54654 JP 2002-255994 A JP-A-8-70813 JP-A-10-113146 Japanese Patent Laid-Open No. 2005-137286

  However, the methods of Patent Documents 1 to 6 are all provided without impairing the flavor of the spice, and there is a problem that the flavor of the spice cannot be further improved. In addition, when a spice having a reduced flavor is used, there is a problem that a spice-containing food having a good flavor cannot be provided. In the methods of Patent Documents 7 to 9, amino acid compounds such as peptides, polylysine, and betaine are added. However, any of the materials has a problem in that the cost is high and the cost is high. In addition, amino acid compounds are vulnerable to heat, and when cooked, they have the disadvantage of causing decomposition and reactions with other components (such as Maillard reaction), which can cause coloring and the like. Unrefined tea extracts have a bitter taste, and depending on the type of food, there is a disadvantage that the bitterness will be lost and the flavor will drop when added, and purified products may use an organic solvent for purification For this reason, there may be a problem with safety. There is also a method to enhance the taste by adding salt, but nowadays there is an increasing tendency for lifestyle-related diseases such as hypertension, and there is a strong desire to reduce salt, and there is a strong worldwide need to enhance the taste while reducing salt. It is coming.

  The present invention enhances the pungent, spicy and / or umami taste by adding sugar alcohol to food and drink containing spices typified by chili and / or umami ingredients typified by glutamate and inosinate. The present invention relates to a method for enhancing the flavor of food and drink. The addition of sorbitol and / or highly saccharified reduced starch syrup, which is a sugar alcohol with a sweetness and quick-sweetness, enhances the flavor of the spice rather than keeping the flavor of the spice intact. It is related with the flavor enhancement method of food and drink. In particular, sorbitol and / or highly saccharified reduced starch syrup having 30 to 70% by weight of monosaccharide, 30 to 70% by weight of disaccharide, and 25% by weight or less of trisaccharide or more as a saccharide composition per solid content is 1 weight of spice. It is related with the flavor enhancement method of the food / beverage characterized by strengthening the flavor of a spice by adding 0.025-3 weight part with respect to a part. In addition, the present invention relates to a method for enhancing the flavor of food and drink, characterized by enhancing the umami taste by adding low saccharified reduced starch syrup, which is a sugar alcohol having a sweet taste that has a late sweetness and a late sweetness. In particular, regarding the sugar composition per solid content, low saccharified reduced starch syrup having 5 saccharides or more and 50 saccharides or more and 7 saccharides or more and 25 weight% or less, with respect to 1 part by weight of the umami component and / or umami component-containing seasoning, The present invention relates to a method for enhancing the flavor of food and drink, characterized by adding 0.1 to 20 parts by weight in terms of solid content to enhance umami. In addition, by adding 0.1 to 1 part by weight of low saccharified reduced starch syrup to 1 part by weight of umami component and / or umami component-containing seasoning, 1 part by weight of umami component and / or umami component-containing seasoning is added. On the other hand, the present invention relates to a method for enhancing the flavor of food and drink, characterized by having a taste equal to or higher than that even when salt is reduced by 0.5 to 1 part by weight.

  The present invention relates to foods and drinks containing spices typified by chili and / or umami ingredients typified by glutamate and inosinate, sugar alcohol, especially sorbitol and / or high saccharified reduced starch syrup and low saccharified reduced starch syrup. It is characterized by being added, and by this, a high spice flavor-enhancing effect and umami-enhancing effect can be exhibited, and food and drink having a good flavor can be provided.

Sorbitol and reduced starch syrup are a kind of sugar alcohol, and are generally produced by hydrogenating glucose or starch syrup obtained by hydrolyzing starch with acid or enzyme. Degraded starch to DE80 or higher glucose and hydrogenated, decomposed into sorbitol, DE55 ~ 80 high saccharified starch syrup, hydrogenated, highly saccharified reduced starch syrup, DE40 or less low saccharified starch syrup Is often referred to as low saccharified reduced starch syrup.

Sorbitol and highly saccharified reduced starch syrup have a sweetness standing (the speed from when a sweetener is put into the mouth until the sweetness reaches its peak) and sharpness (the speed from when the sweetness reaches its peak until the sweetness disappears). This unique sweetness can quickly enhance the flavor of spices. In particular, high saccharified reduced starch syrup has a high sweet taste and sharpness, and has no astringent taste (egg taste) peculiar to low molecular sugar alcohols, and thus has a high spice flavor improving effect. The speed of sweetness accelerates the flavor of spices, and after a strong flavor is felt at once, the sweetness is fast and only the flavor of spices remains, so the strong flavor of spices lasts for a long time. If the sweetness is slow, the flavor of the spices becomes mild. If the sweetness is slow, the sweet aftertaste hides the flavor of the spices.

Low saccharified reduced starch syrup has a low sweetness (intensity of sweetness) (about 10 to 30% of sugar), and the sweetness is slow and is delayed, but this unique sweetness can enhance umami. When weak sweetness overlaps with umami, the umami is enhanced, and the later the sweetness is, the longer the enhancement time is, and the umami is bulged. The faster the sweetness, the shorter the enhancement time, so the umami enhancement effect becomes smaller. In addition, if the sweet aftertaste becomes too long, a miscellaneous taste such as pasteiness will appear, and the umami enhancing effect will be reduced.

The reduced starch syrup in the present invention may be prepared by any method other than the above general production method. For example, a mixture of two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatography separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like. Further, the high saccharification / reduction starch syrup used in the present invention may be liquid or powder. The powdered reduced starch syrup may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup, or a crystallized crystal (eutectic) powder. But it ’s okay. Any method may be used for pulverizing the reduced starch syrup.

Sorbitol is generally produced by hydrogenating glucose as described above, but sorbitol in the present invention may be prepared by any method. Moreover, sorbitol contained in natural products, such as a fruit, may be sufficient. The sorbitol in the present invention may be a liquid product or a powder product.

In the present invention, sorbitol and / or highly saccharified and reduced starch syrup may be any sugar alcohol as long as the raw sugar DE is 55 or more, and among them, the sugar composition per solid content is 30 to 70 monosaccharides. Those having a weight percent of 30% to 70% by weight of disaccharides and 25% by weight or more of trisaccharides or more have particularly high spice flavor enhancing effects. If the monosaccharide per solid content exceeds 70% by weight, the astringent taste peculiar to low molecular sugar alcohols is felt, and the flavor enhancing effect of the spices is reduced. In addition, when the disaccharides per solid content is 70% by weight or more, or the trisaccharides or more are 25% by weight or more, since the sweetness is delayed and the after-effect of sweetness is felt, the effect of enhancing the flavor of the spices is reduced. End up. Therefore, it is preferable that the sugar composition per solid content is 30 to 70% by weight of monosaccharide, 30 to 70% by weight of disaccharide, and 25% by weight or less of trisaccharide or more.

When the solid content addition amount of sorbitol and / or highly saccharified reduced starch syrup is less than 0.025 parts by weight with respect to 1 part by weight of the spice, since the flavor enhancing effect of the spice is small, the solid content of sorbitol and / or highly saccharified and reduced starch syrup The addition amount is preferably 0.025 parts by weight or more with respect to 1 part by weight of the spice. However, if the solid content of sorbitol and / or high saccharified reduced starch syrup exceeds 3 parts by weight with respect to 1 part by weight of the spice, the effect of the sweetness of sorbitol and / or high saccharified reduced varicella on the taste increases. Since the flavor enhancing effect is reduced, the solid content of sorbitol and / or highly saccharified reduced starch syrup is preferably 3 parts by weight or less per 1 part by weight of spices.

In the present invention, the spice-containing food and drink may be any food and drink containing spices. In the present invention, the spices may be any food material having a pungent taste or a spicy feeling, and examples thereof include chili, pepper, garlic, ginger, wasabi, Japanese garnish, western garlic, and salamander. Further, these may be dried products, pulverized products, extracts, and the like. The spice-containing seasoning in the present invention may be any seasoning that contains a spice and has a pungent or spicy feeling, and examples thereof include kochijan, soy sauce, tabasco, chili oil, citrus, and curry powder. The effect of improving the spice flavor of sorbitol and / or highly saccharified reduced starch syrup in the present invention is particularly effective for improving the pungent taste and spicy feeling of chili, so that chili is added as a spice, or chili is added to a spice-containing seasoning. Preferably it is. In addition to the spices and / or spices-containing seasonings and sorbitol and / or highly saccharified reduced starch syrup, water, various food materials, food additives, and the like can be added to the spice-containing food and drink of the present invention.

In the present invention, the low saccharification-reduced starch syrup may be any saccharide as long as it contains 40% by weight or more of a sugar alcohol of 5 or more sugars per solid content. Among them, the more sugar alcohols with 5 or more saccharides, the higher the effect of improving umami because there is a sweetness aftertaste, and the less sugar alcohols with 7 or more saccharides, the less the pasty taste peculiar to high molecular sugar alcohols. Therefore, it is preferable that 5 sugars or more is 50% by weight or more and 7 sugars or more sugar alcohol is 25% by weight or less.

  In the present invention, the food and drink containing umami may be any food and drink containing umami ingredients. In the present invention, the umami component may be any component that exhibits umami, such as amino acids such as glutamic acid and salts thereof, nucleic acids such as inosinic acid and guanylic acid, and salts thereof, peptides, polypeptides, polynucleic acids, and the like. Can be illustrated. In the present invention, the umami component-containing seasoning may be any seasoning as long as it contains the above-described umami component, and may be an extract or an extract. Moreover, water, various food materials, food additives, and the like can be added to the food and drink of the present invention in addition to the umami component and sugar alcohol.

When the addition amount of the sugar alcohol is less than 0.1 parts by weight in terms of solid content with respect to 1 part by weight of the umami component and / or umami component-containing seasoning, since the umami enhancement effect is small, the addition amount of the sugar alcohol is 0.1 part by weight or more in terms of solid content is preferable with respect to 1 part by weight of the umami component and / or umami component-containing seasoning. However, if the amount of sugar alcohol added exceeds 20 parts by weight in terms of solid content with respect to 1 part by weight of the umami component and / or umami component-containing seasoning, the umami enhancing effect is reduced, so the amount of sugar alcohol added is umami. 20 parts by weight or less in terms of solid content is preferable with respect to 1 part by weight of the component and / or umami component-containing seasoning. Therefore, the addition amount of the sugar alcohol in the present invention is preferably 0.1 to 20 parts by weight in terms of solid content with respect to 1 part by weight of the umami component and / or the umami component-containing seasoning.

The umami component enhances its umami by coexisting with salt, but in the current health-oriented situation, it reduces salt, which is one of the causes of lifestyle-related diseases such as hypertension, and the umami is equal to or higher than before salt reduction. Food is required. By adding 0.1 parts by weight or more of low saccharified reduced starch syrup in terms of solid content to 1 part by weight of the umami component and / or umami component-containing seasoning, 1 part by weight of the umami component and / or umami component-containing seasoning is added. On the other hand, even if salt is reduced by 0.5 parts by weight or more, an umami enhancing effect equal to or higher than that before salt reduction can be obtained.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.

  Kimchi hot pot soup was prepared with the composition shown in Table 1. Red pepper and garlic powder were used as spices, and soy sauce and kochijan were used as seasonings containing spices. S600 (manufactured by Nikken Kasei Co., Ltd.) was used as a highly saccharified and reduced starch syrup. As sorbitol, sorbitol F (manufactured by Nikken Kasei Co., Ltd.) was used. After the preparation, ten panelists performed a sensory test. For the flavor of spices (pungency and spicy feeling), perform a sensory test using a scoring system with 5 points for the 1st place, 4 points for the 2nd place, 3 points for the 3rd place, 2 points for the 4th place and 1 point for the 5th place. As a result, the combination of the high saccharified reduced starch syrup was the highest, and the evaluation of the next mixed sorbitol was the highest.

Seasonings were prepared according to the formulation in Table 2. Ginger powder, garlic powder, onion powder, pepper and red pepper were used as spices. As the high saccharification / reduction starch syrup, powdered high saccharification / reduction starch syrup sweet PEM (manufactured by Nikken Kasei Co., Ltd.) was used. Sorbitol FP (manufactured by Nikken Kasei Co., Ltd.) was used as sorbitol. After the preparation, ten panelists performed a sensory test. As for the flavor of spices (pungency and spicy feeling), when a sensory test was conducted using a scoring system with 4 points for 1st place, 3 points for 2nd place, 2 points for 3rd place, 2 points for 4th place and 1 point for 4th place, high saccharification reduction The combination with syrup was most highly evaluated, and the combination with sorbitol was the next highest.

Spicy miso was prepared according to the formulation shown in Table 3. As the high saccharification / reduction starch syrup, powdered high saccharification / reduction starch syrup sweet PEM (manufactured by Nikken Kasei Co., Ltd.) was used. After the preparation, ten panelists performed a sensory test. With respect to the flavor of spices (pungency, spicy feeling), with no addition as 0 points, the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: When the sensory test was conducted at a very strong level, the amount of solid content added to the high saccharified reduced starch syrup was in the range of 0.025 to 3 parts by weight per 1 part by weight of spice (green pepper powder), and a high spice flavor enhancement effect was obtained. Obtained. When the solid content addition amount of the high saccharified reduced starch syrup was less than 0.025 parts by weight per 1 part by weight of the spice (green chili powder), there was almost no difference from the addition. Moreover, since the sweetness became strong too much when the solid content addition amount of highly saccharified and reduced starch syrup is more than 3 weight part per 1 weight part of spices, the flavor enhancement effect of the spices fell.

A bonito extract seasoning containing sodium inosinate and bonito extract in the formulation of Table 4 was used as an umami component, but a soup was prepared. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. S57 (manufactured by Nikken Kasei Co., Ltd.) was used as the medium saccharified and reduced starch syrup, and Nipodex (manufactured by Nissi) was used as the low saccharified starch syrup. After the preparation, ten panelists performed a sensory test. As for umami, a sensory test was conducted using a scoring system with 5 points for 1st place, 4 points for 2nd place, 3 points for 3rd place, 2 points for 4th place, 2 points for 5th place and 1 point for 5th place. The combination was the highest rated.

  A soup was prepared using sodium glutamate as an umami component according to the formulation shown in Table 5. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. For umami, with no addition of low saccharified reduced starch syrup, the scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very high As a result of a sensory test, a high umami enhancing effect was obtained when the amount of solid content of the high-saccharified reduced starch syrup was in the range of 0.1 to 20 parts by weight per 1 part by weight of the umami component (sodium glutamate). . When the blending amount of the low saccharified reduced starch syrup is less than 0.1 parts by weight in terms of solid content with respect to 1 part by weight of the umami component, the umami was about the same as that with no added low saccharified reduced starch syrup. Moreover, when the compounding quantity of the low saccharification reduced starch syrup became more than 20 weight part in conversion of solid content with respect to 1 weight part of umami ingredients and / or umami ingredient containing seasonings, the umami enhancement effect decreased.

  A soup was prepared using sodium glutamate as an umami component according to the formulation shown in Table 6. Low saccharified reduced starch syrup has a content of 5 saccharides or more per solid content of 50% by weight and a content of 7 saccharides or more of 18% by weight (low saccharified reduced starch syrup A), and a content of 5 saccharides or more per solid content of 55%. 5% by weight and a content of 7 saccharides or more (25% by weight low glycated reduced starch syrup B), a content of 5 saccharides or more per solid content of 60% by weight and a content of 7 saccharides or more by 35% by weight (low saccharification) Reduced starch syrup C), a content of 5 or more saccharides per solid content of 80% by weight and a content of 7 or more saccharides of 55% by weight (low saccharified reduced starch syrup D) was used. After the preparation, ten panelists performed a sensory test. For umami, with no addition of low saccharified reduced starch syrup, the scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very high When the sensory test was carried out at (strong), the one with the low saccharification / reduction starch syrup A and the one with the low saccharification / reduction starch syrup B had a particularly high umami enhancing effect.

  A soup was prepared with sodium glutamate as an umami component according to the formulation shown in Table 7. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. As for umami, a score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: The sensory test was carried out under the conditions of (very strong), and the umami enhancing effect was the same in the group with 1 part by weight of sodium chloride added and with the group with 0.5 parts by weight of sodium chloride plus 0.1 part by weight of low glycated reduced starch syrup. Moreover, the umami enhancing effect was higher in the 1 part by weight addition of low saccharification / reduced starch syrup than in the 1 part by weight addition of sodium chloride. By adding 0.1 to 1 part by weight of low saccharified reduced starch syrup to 1 part by weight of umami component and / or umami component-containing seasoning, salt is added to 1 part by weight of umami component and / or umami component-containing seasoning Even if the salt was reduced by 0.5 to 1 part by weight, the same or higher umami enhancing effect could be obtained.

Noodle soup was prepared according to the formulation shown in Table 8. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. A nucleic acid seasoning mainly composed of sodium inosinate and sodium guanylate was used as the nucleic acid seasoning. After preparation, 10 panelists compared compound 1 (compound containing only sugar) or compound 2 (compound containing sugar + reduced saccharified reduced starch syrup) with a sensory test. Evaluation that strong taste was strong was obtained.

By adding sugar alcohol, especially sorbitol and / or high saccharified reduced starch syrup or low saccharified reduced starch syrup, to spice-containing foods and beverages and umami ingredient-containing foods and beverages, it shows a high spice flavor enhancing effect and umami enhancing effect, and a good flavor Can provide food and drink with

Claims (8)

In foods and drinks containing spices typified by chili and / or umami ingredients typified by glutamate and inosinate, the addition of sugar alcohol enhances the pungent, spicy and / or umami taste. And a method for enhancing the flavor of food and drink. The food and drink containing the spice according to claim 1, wherein sorbitol and / or highly saccharified reduced starch syrup, which is a sugar alcohol having a sweetness with a quick sweetness and sharpness, is added to enhance the pungent taste and spicy feeling. The method for enhancing the flavor of food and drink according to claim 1. By adding sorbitol and / or highly saccharified reduced starch syrup having a sugar composition per solid content of 30 to 70% by weight of monosaccharide, 30 to 70% by weight of disaccharide, and 25% by weight or more of trisaccharide or more, The method for enhancing the flavor of food and drink according to claim 1, wherein the pungent taste and spicy feeling are enhanced. The pungent taste and spicy feeling are enhanced by adding 0.025 to 3 parts by weight of sorbitol and / or highly saccharified reduced starch syrup in terms of solid content to 1 part by weight of spices. 3. The method for enhancing flavor of food and drink according to 3. The food and drink containing the umami component according to claim 1, characterized in that the umami is enhanced by adding a low saccharified reduced starch syrup, which is a sugar alcohol having a sweetness that has a slow sweetness and a later pull. The method for enhancing flavor of food and drink according to claim 1. The sugar composition per solid content enhances umami by adding low saccharified and reduced starch syrup having a saccharide composition of not less than 50% by weight and not less than 25% by weight of 7 saccharides or more. 6. A method for enhancing the flavor of food and drink according to item 5. The umami is enhanced by adding 0.1 to 20 parts by weight of low saccharified reduced starch syrup in terms of solid content to 1 part by weight of the umami component and / or umami component-containing seasoning. The method for enhancing the flavor of foods and drinks according to 1 and 5-6. In foods and drinks containing salt and umami components, 0.1 to 1 part by weight of low saccharified reduced starch syrup is added to 1 part by weight of umami components and / or umami component-containing seasonings, thereby producing umami components and / or umami components. The flavor enhancement of foods and drinks according to claim 1 and 5-7, wherein even if the salt content is reduced by 0.5 to 1 part by weight with respect to 1 part by weight of the contained seasoning, it has a taste equal to or higher than that before the salt reduction. Method.