JP2009017854A - Method for improving fruit aroma of confectionery, and confectionery member having improved fruit aroma - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily and economically improving fruit aroma of confectionery, and to provide confectionery members having improved fruit aroma and confectionery having improved fruit aroma using the members. <P>SOLUTION: The method for improving fruit aroma of confectionery includes adding 0.2-11.0% (w/w) of a liquor distilled from sweet potatoes to confectionery members (such as cream, moose, fruit soaked in syrup, dry fruit, fresh fruit, juice, syrup, jelly and jam) having fruit aromas such as citrus fruit, pineapple, strawberry, raspberry, melon, European pear, plum, kiwi fruit, grape, passion fruit, cherry, peach, apricot, persimmon, loquat, Chinese quince, watermelon, black currant or mango. The confectionery members improved in fruit aroma in such a manner are used to prepare confectionery improved in fruit aroma. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for improving the fruit flavor of confectionery, a member for confectionery having improved fruit flavor, and a confectionery using these.

  Confectionery containing fruits or confectionery having a fruity fragrance exists widely and generally in the world. Those that are characterized by a fruity fragrance usually have a higher palatability if they have a richer scent or a richer feeling. However, on the other hand, if high-quality fragrant fruits are used in order to obtain consumer preference, or if the blending amount of fruits is increased, the cost of raw materials will increase, which will cause sluggish consumption. As a result, high quality products are difficult for consumers to enjoy.

  Therefore, fragrances are widely used as a method for supplementing these fragrances. However, most of the fragrances are synthetic fragrances that contain typical substances that form the characteristic odor of the fruit. It is. For this reason, although fragrances have a significant contribution to the enhancement of fruit fragrance, they do not inherently maintain the fragrance balance that forms the natural fragrance. It is common to feel away from fragrance.

  Some fragrances also include natural fragrances obtained by extracting fragrance components directly from fruits. In liquor liqueurs, there are some that are close to the natural aroma balance of the fruit itself, through a process such as ethanol extraction directly from the fruit. By using these, the fragrance can be supplemented in a state very close to the natural fragrance of the original fruit, but natural fragrances and liqueurs soaked with fruits are generally expensive compared to synthetic fragrances, and raw material costs This has led to an increase in the price of the product and has been limited to use in some high-priced products.

  Further, as a liquor used to improve the fruit aroma of confectionery, a black cherry distilled liquor Kirschwasser whose roots are Germany is known. The effect is that the fruit aroma is improved by addition, although it differs greatly from the aroma of black cherry fruit. However, because this distilled liquor is also expensive, it is not commonly used by food manufacturers and is difficult to use except in high-end confectionery stores that manufacture and sell high-priced products, making it a universal solution for improving fruit aroma. Absent.

  On the other hand, there is no report on the relationship between shochu made from sweet potato and the aroma components of fruits. Examples of using sweet potato for improving aroma include a flavoring agent obtained by heating and distilling a mixture of sweet potato and plant protein hydrolyzate (see Patent Document 1), and using an ethanol extract of sweet potato as a deodorant (Patent Document). 2), an agent for preventing deterioration of a fragrance containing an extract of sweet potato leaves as an active ingredient (see Patent Document 3) and the like have been proposed, but none of them is directly related to the present invention.

Japanese Patent Laid-Open No. 9-9909 JP 10-179703 A JP 2002-27596A

  The present invention provides a method for economically and simply improving the fruit flavor of confectionery, a confectionery member with improved fruit flavor, and a confectionery with improved fruit flavor using the same.

In order to solve the above problems, the present inventors have studied various effects of improving the fruit scent of various types of foods, and found that there is a fragrance balance for solving the problem in the scent of potato shochu, This was added to a confectionery member having a fruity fragrance to confirm the effect of improving the fragrance, and the present invention was completed.
That is, the present invention includes the following [1] to [7].
[1] A method for improving fruit scent characterized by containing 0.2 to 11.0% (w / w) of shochu shochu in a confectionery member having fruit scent.
[2] The method according to [1], wherein the confectionery member is selected from the group consisting of cream, mousse, syrup pickled fruit, dried fruit, fresh fruit, fruit juice, syrup, jelly and jam.
[3] From the group consisting of citrus fruits, pineapples, strawberries, raspberries, melons, pears, plums, kiwi fruits, grapes, passion fruits, cherries, peaches, apricots, persimmons, loquats, pears, watermelons, cassis and mango The method according to [1] or [2], which is a fragrance of a selected fruit.
[4] A confectionery member having a fruit scent, wherein the confectionery member contains 0.2 to 11.0% (w / w) of shochu shochu.
[5] The confectionery member according to [4], wherein the confectionery member is selected from the group consisting of cream, mousse, syrup pickled fruit, dried fruit, fresh fruit, fruit juice, syrup, jelly, and jam.
[6] From the group consisting of citrus fruits, pineapples, strawberries, raspberries, melons, pears, plums, kiwi fruits, grapes, passion fruits, cherries, peaches, apricots, persimmons, loquats, pears, watermelons, cassis and mango The confectionery member according to [4] or [5], which is a scent of a selected fruit.
[7] A confectionery using the confectionery member according to any one of [1] to [4].

Hereinafter, various terms and symbols described in the present specification will be described.
As used herein, the term “fruit aroma” refers to a fruit aroma that represents the characteristics of a fruit that can be confirmed by ordinary human sensuality, and includes not only a single fruit aroma but also a mixed aroma of two or more fruits. Is also included.
The “confectionery member” used in the present specification is used as a confectionery alone, but is mainly used as a material for producing various confectionery, cream, mousse, syrup pickled fruit, dried fruit, Fresh fruit, fruit juice, syrup, jelly, jam and the like.

As used in the present specification, “sake shochu” refers to liquor of the liqueur standard in liquor tax law in which not only potato shochu made from single-sided distillation using sweet potato but also saccharides (such as glucose, liquid sugar, and sucrose) are added. Is also included. In addition, depending on the miscibility of the oyster shochu, the oyster shochu containing the oyster shochu made from sweet potato is included in the “soy shochu” as long as it has the effect of the present invention.
The term “confectionery” used in the present specification means confectionery produced using the confectionery member as a raw material, and includes the confectionery member itself.

  By this invention, the member for confectionery and confectionery which improved the fruit scent by the simple method can be obtained, without requiring a special manufacturing apparatus and manufacturing process conditions. Also, shochu is a product that is significantly less expensive than natural fragrances, fruit-based liqueurs, Kirschwasser, etc. that have been used to improve fruit aroma. In this respect, the present invention can contribute widely to society.

  The confectionery member applicable to the method for improving fruit flavor of the present invention can be used without particular limitation as long as it has fruit flavor. For example, cream having a fruit flavor, mousse, jam, jelly, syrup pickled fruit, dried fruit, fresh fruit, fruit juice, syrup and the like can be mentioned. The jam may be hard or it may be a sauce with a low sugar concentration. The cream may contain milk fat or may not contain milk fat emulsified with vegetable oil.

  Fruit fragrances to which the method of the present invention can be applied include citrus fruits (lemon, orange, grapefruit, yuzu, etc.), pineapple, strawberry, raspberry, melon, pear, plum, kiwi, grape, passion fruit, cherry, peach, apricot , Oysters, Biwa, Karin, Watermelon, Currants such as Cassis, and Mango. In particular, the effect of improving the aroma of citrus fruits, pineapples, strawberries, raspberries, melons, pears, plums, kiwis, grapes, and passion fruits is high. On the other hand, fruit scents such as bananas, guava, apples, etc., even for the same fruit, are less effective in improving the aroma caused by shochu. The origin of the fruit scent may be the fruit itself, a processed product thereof, a synthetic perfume simulating them, or a mixture thereof.

  The shochu shochu that can be applied to the present invention has a fragrance peculiar to oyster shochu made from sweet potato, and the stronger the peculiar fragrance is preferable because the purpose can be achieved in a small amount. The alcohol content is not particularly limited.

  There is no particular limitation on the method of adding candy shochu to the confectionery member, but when preparing the confectionery member, kneading together with its raw materials, or immersing the confectionery member as it is or diluted It may be allowed to permeate or may be sprayed on the surface after the confectionery member is prepared. Moreover, the content of the shochu liquor with respect to the member for confectionery is 0.1-11.0% (w / w) generally, Preferably it is 0.5-10.0% (w / w). In this range, the fruit aroma can be clearly emphasized, but it is difficult to recognize a clear difference when the content is less than 0.1% (w / w), and 11.0% (w / w). If it is contained in a larger amount, the original aroma of the shochu liquor is excessively brought out on the front surface, and the fruit aroma is damaged, which is not preferable. Depending on the type of fruit scent, the strength of the fruit scent of the confectionery material, the strength of the scent of potato shochu, or the overall sensuality of the confectionery that is the final product using it, the content of sushi shochu is adjusted in a timely manner. What is necessary is just to obtain the optimal concentration.

  An example of an appropriate content of shochu shochu according to the type of fruit aroma is as follows. 0.5-5.0% (w / w) for strawberries, 0.5-3.0% (w / w) for lemons, 0.5-2.0% (w / w) for oranges, 0.5-3.0% (w / w), 0.2-2.0% (w / w) for citron, 1.0-7.0% (w / w) for pineapple, and 0.0. It is 2 to 2.0% (w / w), 2.0 to 10.0% (w / w) for straw, and 2.5 to 8.0% (w / w) for mango.

  The confectionery member produced in this way is used as it is or mixed with or combined with other confectionery materials such as wafers, chocolate, biscuits, nuts, etc., and finally filled into a container or packaged, thereby making the confectionery Can be produced. Specific examples of the confectionery include parfait, strawberry mousse, melon jelly, mango pudding, fruit ganache, short cake, roll cake, various fruit jelly, pickled fruits such as rum raisins and orange peel.

  The mechanism of action of the present invention is not simply fragrance, nor is it due to deodorization. Even if potato shochu is used for a confectionery member that originally does not have fruit scent, fruit scent does not occur. The coexistence of the shochu liquor in the presence of fruit incense makes it possible to tighten and clearly feel the fruit incense there originally. Even if the confectionery member contains no fruit or fruit-derived components and the fruit fragrance is formed only with the synthetic fragrance, the fragrance is clarified by the method of the present invention. Thus, although the method of this invention is applicable also to the fruit fragrance formed with the synthetic fragrance | flavor, the effect in this case is the clarification of the fragrance | flavor of a synthetic fragrance | flavor to the last, and does not approximate the fragrance atmosphere of a natural fruit. In addition, when the present invention is used on a confectionery component having a high fruit juice content and sufficient natural fruit aroma, it becomes a clearer and more tough aroma. In the method of the present invention, by allowing the fragrance of fruit scent and potato shochu to coexist, the soy shochu functions as a functional enhancer of fruit scent.

Hereinafter, the present invention will be described with reference to examples. However, the present invention is not limited to the following modes.
Example 1 Examination of Addition A strawberry sauce was prepared, and shochu shochu was added thereto to measure the effect of improving the strawberry fruit aroma. First, fresh strawberries (produced in Shizuoka Prefecture) were washed with water, pickled and ground with a mixer (1215 g). This was heated to boil to obtain a base of strawberry sauce (1196 g). 240 g of granulated sugar (approximately 20% by weight of strawberry) was added, dissolved, and cooled with ice water. A strawberry sauce with Brix 27.1, pH 3.7 was obtained. Divide this into 9 equal parts, 1 of which is the control, and the remaining 8 wards are the shochu shochu 0.3, 0.5, 0.7, 1.0, 2.0, 3.0, 4. It added so that it might become 0 and 5.0% (w / w), and the panel test by a blind was implemented. In addition, as for shochu shochu, including the following examples, Satsuma Sake Brewery: Satsuma Shiranami 25 degrees was used.

  The panelists were asked “the lowest concentration at which the taste and aroma of the strawberry clearly changed” and “the lowest concentration at which alcohol started to feel uncomfortable”, and the cumulative concentration was calculated by multiplying the number obtained. . For each, a t-test was performed on the 95% confidence interval of the mean value. Table 1 shows the test results, and Table 2 shows the panel breakdown of this panel test.

  From these results, in the strawberry sauce prepared here, the average value of the lowest concentration that feels “clear change” falls within the range of −0.11 to 2.26% (w / w) with a probability of 95%. I understand. Therefore, it can be said that 97.5% of people feel a “clear change” with an addition amount of 2.26% or more. In addition, the concentration at which the user feels “uncomfortable” is −2.61 to 10.13% (w / w), and the amount added is higher than 10.13% (w / w) in 97.5%. If so, you can say that you feel too much.

Example 2 Verification of Additive Effect It was verified whether or not the aroma improved by shochu shochu is evaluated as being improved to a more preferable one compared to the case where nothing is performed. First, lemon cream was prepared by the method shown in FIG. This lemon cream was divided into equal amounts, one was used as a control, and 2.5% (w / w) of shochu was added to the other, and the preference of the aroma was investigated by a panel test.

  Both samples were compared with the panelists and asked, “Which is the lemon fragrance clearer, clearer and sharper?” He also asked, "Do you want to use this improved technology?" The test results are shown in Tables 3 and 4, and the panel breakdown of this panel test is shown in Table 5.

  The percentage of those who answered that the fruit aroma was improved by adding 2.5% (w / w) of shochu shochu was 70%. Among them, 78.6 answered that they wanted to use the present invention. % (55% of the total). From this result, it can be said that the aroma was improved by the addition of shochu shochu.

Example 3 Verification of aroma quality In Example 2, it is presumed that the same tendency can be seen even when a fragrance is added, but in order to confirm that the present invention is superior to the addition of a synthetic fragrance, A test was conducted to determine the quality of the fragrance, whether the fruit fragrance was clarified with a natural feeling without any sense of incongruity by the sweet potato shochu.

  First, strawberry mousse was prepared according to the production flow shown in FIG. At that time, in order to minimize the influence of dilution, the same amount of water (2.1% (w / w)) as the added shochu in the shochu-shochu-added section was added to the control showing the original flavor of the strawberry. The aroma concentration was the same. To this, 4.0% (w / w) strawberry liqueur extracted from natural fragrance (Decayper Strawberry Liqueur) and Kirschwasser (Dekaiper Kirschwasser) that may be used for high-class confectionery A 2.1% (w / w) added one was prepared, and a panel test was performed to compare the quality with that obtained by adding 2.1% (w / w) shochu shochu to improve the aroma. The question "What is most similar to the original strawberry aroma" is to compare the test group with the addition of potato shochu with the other test groups and compare the quality of the scent instead of the intensity of the scent. Carried out. The test results are shown in Table 6. Table 7 shows the breakdown of the panel test panel.

  From this result, the fragrance of the strawberry mousse added with strawberry shochu was evaluated as closer to that of the strawberry liqueur or Kirschwasser added, but only with the control strawberry fruit. Therefore, it can be understood that the present invention was evaluated as enhancing the natural fragrance as it is without breaking the original fragrance balance of the fruit.

6 is a diagram showing a method for preparing lemon cream used in Example 2. FIG. It is the figure which showed the preparation method of the strawberry mousse used in Example 3. FIG.

Claims (7)

A method for improving a fruit scent characterized by containing 0.2 to 11.0% (w / w) of shochu shochu in a confectionery member having a fruit scent. The method according to claim 1, wherein the confectionery member is selected from the group consisting of cream, mousse, syrup pickled fruit, dried fruit, fresh fruit, fruit juice, syrup, jelly and jam. Fruits with fruit flavors selected from the group consisting of citrus fruits, pineapples, strawberries, raspberries, melons, pears, plums, kiwi fruits, grapes, passion fruits, cherries, peaches, apricots, persimmons, loquats, pears, watermelons, cassis and mangoes 3. The method according to claim 1 or 2, wherein A member for confectionery having a fruit fragrance, wherein the confectionery member contains 0.2 to 11.0% (w / w) of shochu shochu. The confectionery member according to claim 4, wherein the confectionery member is selected from the group consisting of cream, mousse, syrup pickled fruit, dried fruit, fresh fruit, fruit juice, syrup, jelly and jam. Fruits with fruit flavors selected from the group consisting of citrus fruits, pineapples, strawberries, raspberries, melons, pears, plums, kiwi fruits, grapes, passion fruits, cherries, peaches, apricots, persimmons, loquats, pears, watermelons, cassis and mangoes The confectionery member according to claim 4 or 5, wherein Confectionery using the member for confectionery according to any one of claims 1 to 4.

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