JP2010227054A - Method for suppressing acidity of vinegar and vinegar-containing food and drink - Google Patents
Method for suppressing acidity of vinegar and vinegar-containing food and drink Download PDFInfo
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- FTXUQEKXCJSWMO-UHFFFAOYSA-N Nonanolactone Chemical compound O=C1CCCCCCCCO1 FTXUQEKXCJSWMO-UHFFFAOYSA-N 0.000 description 1
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- 229910052793 cadmium Inorganic materials 0.000 description 1
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Abstract
Description
本発明は、食酢、食酢を含有する飲食品の酸味を抑制する方法に関する。 The present invention relates to vinegar and a method for suppressing acidity of foods and drinks containing vinegar.
食酢は、各種食材の調理に使用される基礎調味料である。また、様々な飲食物に幅広く添加され、各種食品の製造に欠かせない原料となっている。さらに、昨今、消費者の健康志向の高まりに伴い、食酢をそのままあるいは薄めて飲んだり、食酢を含有する飲料などが支持を集めている。 Vinegar is a basic seasoning used for cooking various ingredients. In addition, it is widely added to various foods and drinks and has become an indispensable raw material for the production of various foods. Furthermore, with the recent increase in consumers' health consciousness, drinks containing vinegar as it is or diluted, and beverages containing vinegar are gaining support.
食酢は、特有の強い酸味があるため、調理の際の使用量が制限されたり、飲料では飲みにくく、そのため、酸味を気にせずに飲食しやすい食酢や食酢含有飲食品が望まれている。 Since vinegar has a unique strong acidity, the amount used during cooking is limited, and it is difficult to drink with beverages. Therefore, vinegar and vinegar-containing foods and beverages that are easy to eat and drink without worrying about acidity are desired.
このような問題点を解決するために、３−ヒドロキシ４，５−ジメチル−２（５Ｈ）−フラノンやフルフラールを添加する方法（特許文献１参照）、高甘味度甘味料を添加する方法（特許文献２参照）、還元水飴などの糖アルコールを用いて酢カドを低減する方法（特許文献３参照）、鰹節抽出物を添加する方法（特許文献４参照）など多くの試みがなされてきた。しかし、酸味の低減効果が満足できるものではなかったり、添加した物質自体の香りが飲食物に移行し、食品としての香味バランスがくずれ、かえって嗜好性が低下するなどの問題があった。 In order to solve such problems, a method of adding 3-hydroxy-4,5-dimethyl-2 (5H) -furanone or furfural (see Patent Document 1), a method of adding a high-intensity sweetener (patent) Many attempts have been made such as a method of reducing vinegar cadmium using a sugar alcohol such as reduced starch syrup (see Patent Literature 3), a method of adding a koji extract (see Patent Literature 4), and the like. However, there is a problem that the effect of reducing the sourness is not satisfactory, or the scent of the added substance itself is transferred to food and drink, the flavor balance as a food is lost, and the palatability is lowered.
すなわち、効果的でかつ飲食品としての香味バランスを保持したまま、食酢または食酢含有飲食品の酸味を抑制する方法の開発が求められていた。 That is, development of the method of suppressing the acidity of vinegar or vinegar containing food / beverage products was calculated | required, maintaining the flavor balance as food / beverage products.
一方、本発明で用いるγ−ノナラクトンは、桃、パイナップル、あんずなどに存在するラクトンの一種であり、ウイスキーやビールにも含まれていることが知られている。 On the other hand, γ-nonalactone used in the present invention is a kind of lactone present in peaches, pineapples, apricots, etc., and is also known to be contained in whiskey and beer.
ココナッツ様の香気を有し、菓子類等の香料成分としての使用やナッツ様フレーバー（特許文献５参照）、食品食肉のグラス臭の改善（特許文献６参照）が開示されており、香味増強効果を発揮するのに必要なγ−ノナラクトンの添加量は、通常０．１ｐｐｍ〜１００ｐｐｍ程度である。また、糠漬けの素において、香味増強の一成分としての香味増強効果が開示されている（特許文献７参照）。 It has a coconut-like fragrance, and its use as a fragrance ingredient for confectionery and the like, nut-like flavor (see Patent Document 5), and improvement of glass odor of food meat (see Patent Document 6) are disclosed, and the flavor enhancing effect The amount of γ-nonalactone added to exhibit the above is usually about 0.1 ppm to 100 ppm. Moreover, the flavor enhancement effect as a component of flavor enhancement is disclosed in the pickled rice (see Patent Document 7).
しかし、これまでにγ−ノナラクトンは食酢に含有されていることは知られておらず、食酢を含有する飲食品から検出されたことはなく、また食酢の酸味を抑制することは全く知られていない。 However, it has not been known so far that γ-nonalactone is contained in vinegar, it has never been detected from foods and drinks containing vinegar, and it is completely known to suppress the acidity of vinegar. Absent.
本発明は、食酢または食酢を含有する飲食品の酸味を抑制する方法、および前記方法によって製造された、酸味の低減された嗜好性の高い食酢または食酢含有飲食品を提供する。 The present invention provides a method for suppressing acidity of vinegar or a food or drink containing vinegar, and a highly tasteable vinegar or a vinegar-containing food or drink produced by the above-described method.
本発明者らは、食酢の酸味抑制を目的に、種々の化合物について、その酸味抑制作用を調べていた。その過程で、γ―ノナラクトンが、食酢特有の酸味を抑制することを見出した。 The present inventors have investigated the sourness-inhibiting action of various compounds for the purpose of suppressing the sourness of vinegar. In the process, it was found that γ-nonalactone suppresses the acidity peculiar to vinegar.
この知見をもとに、食酢の酸味抑制方法を検討したところ、これまで他の食品の香味改善に有効とされていたγ―ノナラクトンの量では食酢の品質をかえって低下させるが、それよりも、はるかに少量である４０ｐｐｂ〜９００ｐｐｂ含有させた場合に、酸味抑制作用を発揮することを見出した。また、酸味が抑制されることによって、食酢の嗜好性が高まることも見出した。 Based on this knowledge, we examined a method to suppress the sourness of vinegar, and the amount of γ-nonalactone, which has been effective in improving the flavor of other foods, reduces the quality of vinegar, but rather, It has been found that when a much smaller amount of 40 ppb to 900 ppb is contained, the sourness suppressing effect is exhibited. Moreover, it discovered that the taste of vinegar increased by suppressing acidity.
さらに、この知見をもとに、食酢を含有する食品の酸味を抑制する方法を検討し、食酢と同様に、γ−ノナラクトンを４０ｐｐｂ〜９００ｐｐｂ含有するように添加することによって、酸味を抑制でき、同時に嗜好性も高めることができることを見出し、本発明を完成した。 Furthermore, based on this knowledge, a method for suppressing the sourness of foods containing vinegar is examined, and, like vinegar, by adding γ-nonalactone so as to contain 40 ppb to 900 ppb, sourness can be suppressed, At the same time, it has been found that palatability can also be improved, and the present invention has been completed.
すなわち、本発明は、以下に関する。
（１）γ−ノナラクトンを添加することを特徴とする食酢または食酢含有飲食品の酸味抑制方法。
（２）使用時における食酢または食酢含有飲食品に含まれるγ−ノナラクトンの濃度が４０ｐｐｂ〜９００ｐｐｂとなるようにγ−ノナラクトンを添加する、（１）の食酢または食酢含有飲食品の酸味抑制方法。
That is, the present invention relates to the following.
(1) A method for suppressing acidity of vinegar or vinegar-containing food or drink characterized by adding γ-nonalactone.
(2) The acidity control method of (1) vinegar or vinegar-containing food or drink, wherein γ-nonalactone is added so that the concentration of γ-nonalactone in the vinegar or vinegar-containing food or drink during use is 40 ppb to 900 ppb.
（３）γ−ノナラクトンを２０ｐｐｂ〜８９５ｐｐｂ添加する、（１）または（２）の食酢または食酢含有飲食品の酸味抑制方法。
（４）（１）〜（３）のいずれかの方法を用いて製造された食酢。
（５）（１）〜（３）のいずれかの方法を用いて製造された食酢含有飲食品。
(3) The method for suppressing acidity of vinegar or vinegar-containing food or drink according to (1) or (2), wherein γ-nonalactone is added in an amount of 20 ppb to 895 ppb.
(4) Vinegar produced using any one of the methods (1) to (3).
(5) A vinegar-containing food or drink produced using any one of the methods (1) to (3).
（６）食酢が穀物酢、または米酢である（４）の食酢。
（７）食酢含有飲食品がぽん酢、ドレッシング、マリネ、中華調味料、たれ、煮物調味料、または食酢飲料である（５）の食酢含有飲食品。
(6) The vinegar according to (4), wherein the vinegar is grain vinegar or rice vinegar.
(7) The vinegar-containing food or drink according to (5), wherein the vinegar-containing food or drink is ponzu, dressing, marinade, Chinese seasoning, sauce, boiled seasoning, or vinegar drink.
以下に本発明を詳細に説明する。
本発明の対象となる食酢に特に限定はなく、例えば、米酢，玄米酢，黒酢粕酢，麦芽酢，はと麦酢などの穀物酢や、リンゴ酢，ブドウ酢，シェリー酢，バルサミコ酢，レモン酢，カボス酢や梅酢などの果実酢、醸造アルコールを原料に製造されるアルコール酢などの酢酸発酵工程を経て製造される食酢が挙げられる。特に、原料として米を使用して、発酵方法で製造される米酢、玄米酢、黒酢、穀物酢が挙げられる。また、前記食酢を蒸留等で濃縮した濃縮酢や粉末化した粉末酢や合成酢酸を原料として製造される合成酢、また、すし酢などの調味酢およびそれらの粉末品なども挙げられる。これらの食酢の酸度は、１．５〜２０％程度である。
The present invention is described in detail below.
There is no particular limitation on the vinegar subject to the present invention, for example, rice vinegar, brown rice vinegar, black vinegar koji vinegar, malt vinegar, hato vinegar and other grain vinegar, apple vinegar, grape vinegar, sherry vinegar, balsamic vinegar , Lemon vinegar, fruit vinegar such as kabosu vinegar and plum vinegar, and vinegar produced through an acetic acid fermentation process such as alcoholic vinegar produced from brewed alcohol. In particular, rice vinegar, brown rice vinegar, black vinegar, and grain vinegar produced by a fermentation method using rice as a raw material can be mentioned. Moreover, the concentrated vinegar which concentrated the said vinegar by distillation etc., the powdered powder vinegar, the synthetic vinegar manufactured using synthetic acetic acid as a raw material, seasoning vinegars, such as a sushi vinegar, and those powdered goods are mentioned. The acidity of these vinegars is about 1.5 to 20%.
また、本発明における食酢含有飲食品は、上記した食酢が原料として配合されている飲食品を指し、具体的にはぽん酢、ドレッシング、マリネ、酢豚などの中華調味料、餃子のたれなどのたれ類、煮物調味料などの液状調味料などの各種調味料が挙げられる。また、これらの食酢含有飲食品の濃縮タイプや粉末品も挙げられる。上記食酢含有飲食品の酸度は、使用時において、１〜３％程度である。また、酸味が感じられる食酢飲料にも適用可能である。 In addition, vinegar-containing foods and drinks in the present invention refer to foods and drinks in which the above-mentioned vinegar is blended as a raw material, specifically, Chinese seasonings such as ponzu, dressing, marinade, sour pork, and sauces such as dumpling sauce And various seasonings such as liquid seasonings such as boiled seasonings. Moreover, the concentrated type and powder goods of these vinegar containing food / beverage products are also mentioned. The acidity of the vinegar-containing food or drink is about 1 to 3% during use. Moreover, it is applicable also to the vinegar drink in which acidity is felt.
本発明に用いるγ−ノナラクトンは、合成品やγ−ノナラクトンを含有する天然物、γ−ノナラクトンを含有する天然物の抽出物または濃縮物、γ−ノナラクトン生成能を有する微生物の発酵物、精製したγ−ノナラクトンなど、γ−ノナラクトンを含有するものであれば使用することが出来る。 The γ-nonalactone used in the present invention is a synthetic product, a natural product containing γ-nonalactone, an extract or concentrate of a natural product containing γ-nonalactone, a fermented product of a microorganism having the ability to produce γ-nonalactone, and purified. Any material containing γ-nonalactone, such as γ-nonalactone, can be used.
発酵物としては、公知の酵母の発酵物（例えば特開平９−１８２５９８号公報）、乳酸菌・酵母の発酵物（例えば特開２００２−２５３２８９）、その他のγ−ノナラクトンを生成する能力を有する微生物の発酵物などが適宜使用できる。 Examples of fermented products include known yeast fermented products (for example, JP-A-9-182598), lactic acid bacteria / yeast fermented products (for example, JP-A 2002-253289), and other microorganisms capable of producing γ-nonalactone. A fermented material etc. can be used suitably.
天然物由来や発酵物の場合、添加した食品の香味に大きな影響を与えないことが望ましく、合成品やγ−ノナラクトンの濃度が高い発酵物が好適に使用される。 In the case of a natural product-derived or fermented product, it is desirable that the flavor of the added food is not greatly affected, and a synthetic product or a fermented product having a high concentration of γ-nonalactone is preferably used.
食酢または食酢含有飲食品へγ−ノナラクトンを添加することによって、食酢または食酢含有飲食品の呈味が改善され得る。本発明の方法にしたがって、食酢または食酢含有飲食品にγ−ノナラクトンを添加することによって、食酢または食酢含有飲食品の酸味が低減されるとともに、旨みが増強されて味に深みが出る。ここで「旨み」とは、主にグルタミン酸などのアミノ酸やペプチド、乳酸やコハク酸などの有機酸やその塩類などによって生じる味を指す。一方、本発明の方法にしたがって、γ−ノナラクトンを添加しても、食酢または食酢含有飲食品として違和感がある異味が付与されることはない。本発明の方法にしたがって得られた、呈味が改善された食酢や食酢含有飲食品は、嗜好性が高いものであり得る。ここで「嗜好性」とは、味覚を楽しむための、飲食品が有する性質を指す。 By adding γ-nonalactone to vinegar or vinegar-containing food or drink, the taste of the vinegar or vinegar-containing food or drink can be improved. According to the method of the present invention, by adding γ-nonalactone to vinegar or vinegar-containing food or drink, the acidity of the vinegar or vinegar-containing food or drink is reduced, and the taste is enhanced to deepen the taste. Here, “umami” refers to the taste produced mainly by amino acids and peptides such as glutamic acid, organic acids such as lactic acid and succinic acid, and salts thereof. On the other hand, even if γ-nonalactone is added according to the method of the present invention, an unpleasant taste that is uncomfortable as vinegar or a vinegar-containing food or drink is not imparted. The vinegar and the vinegar-containing food / beverage products with improved taste obtained according to the method of the present invention may have high palatability. Here, “taste” refers to the property of food and drink for enjoying the taste.
食酢または食酢含有飲食品へ添加するγ−ノナラクトンの量は、食酢または食酢含有飲食品の酸味が低減され、旨みが向上され、かつ食酢または食酢含有飲食品に違和感がある味を付与しない範囲で適宜選択することが可能である。 The amount of γ-nonalactone added to vinegar or vinegar-containing food or drink is within a range where the acidity of the vinegar or vinegar-containing food or drink is reduced, the taste is improved, and the vinegar or vinegar-containing food or drink does not give an uncomfortable taste. It is possible to select appropriately.
例えば、食酢におけるγ−ノナラクトンの含有量が、４０ｐｐｂ〜９００ｐｐｂ（以下、いずれも重量換算）、好ましくは６０ｐｐｂ〜７５０ｐｐｂ、より好ましくは６０ｐｐｂ〜５５０ｐｐｂ、さらに好ましくは７０ｐｐｂ〜４５０ｐｐｂ、さらにより好ましくは１００ｐｐｂ〜４２０ｐｐｂとなるように添加する。 For example, the content of γ-nonalactone in vinegar is 40 ppb to 900 ppb (hereinafter, all converted to weight), preferably 60 ppb to 750 ppb, more preferably 60 ppb to 550 ppb, still more preferably 70 ppb to 450 ppb, and even more preferably 100 ppb to Add to 420 ppb.
また、食酢含有飲食品におけるγ−ノナラクトンの含有量が、４０ｐｐｂ〜９００ｐｐｂ、好ましく６０ｐｐｂ〜７５０ｐｐｂ、より好ましくは６０ｐｐｂ〜５５０ｐｐｂ、さらに好ましくは、７０ｐｐｂ〜４５０ｐｐｂ、さらにより好ましくは１００ｐｐｂ〜３５０ｐｐｂとなるように添加する。 The content of γ-nonalactone in the vinegar-containing food or drink is 40 ppb to 900 ppb, preferably 60 ppb to 750 ppb, more preferably 60 ppb to 550 ppb, still more preferably 70 ppb to 450 ppb, and even more preferably 100 ppb to 350 ppb. Added.
好ましくは、食酢の酸味を低減し、旨みを向上するために２０ｐｐｂ〜８９５ｐｐｂ、好ましくは５０ｐｐｂ〜７００ｐｐｂ、より好ましくは５０ｐｐｂ〜５００ｐｐｂ、さらに好ましくは１００ｐｐｂ〜４００ｐｐのγ−ノナラクトンを添加し得る。 Preferably, 20 ppb to 895 ppb, preferably 50 ppb to 700 ppb, more preferably 50 ppb to 500 ppb, and even more preferably 100 ppb to 400 pp can be added to reduce the acidity of vinegar and improve the umami.
好ましくは、食酢含有飲食品の酸味を低減し、旨みを向上するために２０ｐｐｂ〜８９５ｐｐｂ、好ましくは５０ｐｐｂ〜７００ｐｐｂ、より好ましくは５０ｐｐｂ〜５００ｐｐｂ、さらに好ましくは１００ｐｐｂ〜３００ｐｐｂのγ−ノナラクトンを食酢含有飲食品に添加し得る。 Preferably, 20 ppb to 895 ppb, preferably 50 ppb to 700 ppb, more preferably 50 ppb to 500 ppb, and even more preferably 100 ppb to 300 ppb of γ-nonalactone is used to reduce the acidity of vinegar-containing foods and improve the taste. Can be added to the product.
なお、上記したγ−ノナラクトンの含有量は、使用時における食酢または食酢含有飲食品に含まれる濃度を示す。したがって、食酢および食酢含有飲食品の濃縮品や乾燥品など使用時に希釈を必要とするものについては、使用時において上記したγ−ノナラクトンの含有量を得るべく、その濃縮度や乾燥度などに応じて、適宜γ−ノナラクトンの添加量を選択する。 In addition, content of above-described (gamma) -nonalactone shows the density | concentration contained in the vinegar or vinegar containing food-drinks at the time of use. Therefore, for vinegar and vinegar-containing food / beverage-concentrated and dried products that require dilution at the time of use, in order to obtain the above-mentioned content of γ-nonalactone, depending on its concentration and dryness Thus, the addition amount of γ-nonalactone is appropriately selected.
食酢および食酢含有飲食品におけるγ−ノナラクトンの濃度が４０ｐｐｂより低い場合には、酸味が抑制されない。 When the density | concentration of (gamma) -nonalactone in vinegar and vinegar containing food / beverage products is lower than 40 ppb, sourness is not suppressed.
また、９００ｐｐｂより高い場合には、酸味は感じにくくなるが、苦味等の異味が感じられるようになり、飲食品として違和感を感じ、官能試験により判定される味の官能的な品質が低下する。そのため、嗜好性も低下する。 On the other hand, if it is higher than 900 ppb, the acidity becomes difficult to feel, but the bitter taste and other nasty tastes come to be felt, the food / drink feels uncomfortable, and the sensory quality of the taste determined by the sensory test decreases. Therefore, palatability also falls.
飲食品のγ−ノナラクトン量の測定は、公知の一般的な方法で測定することができ、たとえば、対象の食酢または飲食品から固相マイクロ抽出法やポリジメチルシロキサンでコーティングした攪拌子を用いて目的成分を抽出するＳＢＳＥ法（スターラーバー抽出法）等によってγ−ノナラクトンを抽出し、抽出物についてＧＣ／ＭＳなどの方法で分析することができる。 The amount of γ-nonalactone in a food or drink can be measured by a known general method, for example, using a target vinegar or food and drink using a solid-phase microextraction method or a stir bar coated with polydimethylsiloxane. Γ-nonalactone can be extracted by the SBSE method (stir bar extraction method) or the like for extracting the target component, and the extract can be analyzed by a method such as GC / MS.
なお、γ−ノナラクトンを添加するにあたり、あらかじめ、食酢または食酢含有飲食品中のγ−ノナラクトン量を定量し、それに基づいて添加量を定めることが好ましいが、食酢に含まれるγ−ノナラクトンは、実施例に記載したように、通常、５ｐｐｂ〜２０ｐｐｂ程度と低く、またそれらの食酢を含有する飲食品においても、通常は１０ｐｐｂ程度と低い。 In addition, in adding γ-nonalactone, it is preferable to quantify the amount of γ-nonalactone in vinegar or vinegar-containing food and drink in advance, and to determine the amount of addition based on the amount, but γ-nonalactone contained in vinegar is implemented. As described in the examples, it is usually as low as about 5 ppb to 20 ppb, and in foods and drinks containing those vinegars, it is usually as low as about 10 ppb.
このため、通常は、食酢または食酢含有飲食品における上記所望するγ−ノナラクトン含有量を得るために、食酢または食酢含有飲食品が本来有するγ−ノナラクトン量を考慮することなく、所望するγ−ノナラクトン含有量に相当する量のγ−ノナラクトンを添加することで、ほぼ所望の濃度とすることができ、食酢または食酢含有飲食品の呈味を改善し、酸味抑制の効果を得ることができる。 For this reason, usually, in order to obtain the desired γ-nonalactone content in vinegar or vinegar-containing food or drink, the desired γ-nonalactone is considered without considering the amount of γ-nonalactone inherent in the vinegar or vinegar-containing food or drink. By adding γ-nonalactone in an amount corresponding to the content, it is possible to obtain a substantially desired concentration, improve the taste of vinegar or vinegar-containing food and drink, and obtain the effect of suppressing acidity.
食酢へのγ−ノナラクトンの添加方法としては、食酢にγ−ノナラクトンを直接添加することもできるし、酢酸発酵の原料の一部として添加することによって、γ−ノナラクトンを含有させることもできる。 As a method for adding γ-nonalactone to vinegar, γ-nonalactone can be added directly to vinegar, or γ-nonalactone can be contained by adding it as a part of the raw material for acetic acid fermentation.
また、食酢含有飲食品の場合、当該飲食品にγ−ノナラクトンを直接添加することもできるし、γ−ノナラクトンを含有する食酢を配合することによっても、γ−ノナラクトンを添加することができる。 In the case of a vinegar-containing food or drink, γ-nonalactone can be added directly to the food or drink, or γ-nonalactone can be added by blending a vinegar containing γ-nonalactone.
（実施例）
以下に、実施例を示すが、本発明は、これらになんら限定されるものではない。
(Example)
Examples are shown below, but the present invention is not limited thereto.
純米酢でのγ−ノナラクトンの酸味抑制効果
市販の米酢（株式会社ミツカン、商品名 純米酢、酸度４．５％）のγ−ノナラクトン量を以下の方法で定量した。
Inhibiting effect of γ-nonalactone in pure rice vinegar The amount of γ-nonalactone in commercially available rice vinegar (Mitsukan Corporation, trade name: pure rice vinegar, acidity: 4.5%) was quantified by the following method.
１０倍に希釈した５ｍｌの測定試料に１．５ｇのＮａＣｌを添加、さらにその中にＴＷＩＳＴＥＲ(ＧＥＲＳＴＥＬ社製、１００％ポリジメチルシロキサン（ＰＤＭＳ）をコーティングさせた攪拌子、膜厚０．５ｍｍ、長さ１０ｍｍ)を1本入れて蓋をし、室温で６０分間攪拌して、γ−ノナラクトンを吸着させた。 1.5 g of NaCl was added to a 5 ml measurement sample diluted 10-fold, and TWISTER (manufactured by GERSTEL, 100% polydimethylsiloxane (PDMS) was coated therein, film thickness 0.5 mm, long 1 mm) was put on, the cap was capped, and the mixture was stirred at room temperature for 60 minutes to adsorb γ-nonalactone.
次いで、ＴＷＩＳＴＥＲをバイアルから取り出し、純水で充分に洗浄した後、紙ウェスを使って水分を拭き取った。 Next, TWISTER was taken out from the vial, thoroughly washed with pure water, and then water was wiped off using a paper waste.
水分を拭き取ったＴＷＩＳＴＥＲを加熱脱着システム（型式ＴＤＳＡ−ＣＩＳ４、ＧＥＲＳＴＥＬ社製）にセットし、ＧＣ／ＭＳシステムに導入し、分析に供した。 TWISTER from which moisture was wiped off was set in a heat desorption system (model TDSA-CIS4, manufactured by GERSTEL), introduced into a GC / MS system, and used for analysis.
ＧＣ／ＭＳ分析は以下の条件で行なった。
測定機器：Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製、型式５９７３ＭＳＤ
カラム：ＩｎｅｒｔＣａｐ ＷＡＸ （ジーエルサイエンス社製、６０Ｍ×０．２５ｍｍＩ．Ｄ．×０．２５μｍｄｆ）
温度プログラム：４０℃で５分保持後、５℃／分の速度で２３０℃まで昇温
注入モード：ソルベントベントモード
キャリアガス：ヘリウム （流速１．８ｍｌ／ｍｉｎ）
測定モード：ＴＩＣスキャンモード
イオン化モード：ＥＩ
イオン化電圧：７０ｅＶ
GC / MS analysis was performed under the following conditions.
Measuring instrument: Agilent Technologies, model 5973MSD
Column: InertCap WAX (manufactured by GL Sciences, 60M × 0.25 mm ID × 0.25 μmdf)
Temperature program: Hold at 40 ° C. for 5 minutes, then heat up to 230 ° C. at a rate of 5 ° C./min. Injection mode: Solvent vent mode Carrier gas: Helium (flow rate 1.8 ml / min)
Measurement mode: TIC scan mode Ionization mode: EI
Ionization voltage: 70 eV
γ−ノナラクトンは、ＲＴ約４１．８分で溶出され、あらかじめ作成した検量線をもとに算出したところ、市販米酢のγ−ノナラクトン量は、１５．５ｐｐｂであった。 γ-Nonalactone was eluted at RT of about 41.8 minutes and calculated based on a calibration curve prepared in advance. The amount of γ-nonalactone in commercially available rice vinegar was 15.5 ppb.
この市販米酢に、γ−ノナラクトンを下表の量添加した。（γ−ノナラクトン含有量は、もともと市販米酢に含まれている量と添加した量との合計量である。） To this commercial rice vinegar, γ-nonalactone was added in the amount shown in the table below. (The γ-nonalactone content is the total amount of the amount originally added to the commercial rice vinegar and the amount added.)
添加した食酢について、食酢の官能評価に熟練したパネル５名による官能評価によって酸味、異味、および嗜好について評価した。酸味および異味は、３段階で評価し、嗜好については、５段階で評価した。評点は、以下のようにした。
酸味
３：対照区と同程度の酸味を感じる。
２：対照区と比較して、若干弱く感じる。
１：対照区と比較して、明確に弱く感じる。
異味
３：対照区と比較して、異なる嫌な味を感じない。
２：対照区と比較して、弱いが異なる嫌な味を感じる。
１：対照区と比較して、異なる嫌な味を明確に感じる。
嗜好
５：対照区より好む
４：対照区より若干好む
３：対照区と同程度好む
２：対照区より若干好まない
１：対照区より好まない。
About the added vinegar, acidity, off-taste, and taste were evaluated by sensory evaluation by five panelists skilled in sensory evaluation of vinegar. The sourness and off-taste were evaluated in 3 stages, and the taste was evaluated in 5 stages. The score was as follows.
Acidity 3: Feels acidity comparable to that of the control group.
2: Feels slightly weaker than the control group.
1: Feels clearly weaker than the control group.
Unpleasant 3: Does not feel a different unpleasant taste compared to the control group.
2: Compared with the control group, the taste is weak but different.
1: Compared with the control group, a different unpleasant taste is clearly felt.
Preference 5: Preferred over the control group 4: Slightly preferred over the control group 3: Preferred as much as the control group 2: Slightly less preferred than the control group 1: Not preferred over the control group
官能評価の結果を下表に示す。
２０ｐｐｂの添加（含有量３５．５ｐｐｂ）では酸味は抑制されなかったが、５０ｐｐｂの添加（含有量６５．５ｐｐｂ）から酸味が抑制され、１００ｐｐｂ以上の添加では、明確に酸味が抑制された。一方、γ−ノナラクトンを５００ｐｐｂ添加（含有量５１５．５ｐｐｂ）すると、弱いが違和感がある異味がし、１０００ｐｐｂを添加(含有量１０１５．５ｐｐｂ)すると、明確に苦味が感じられ、食酢とするには、強い違和感が感じられる味であった。嗜好は、酸味の抑制が感じられる５０ｐｐｂの添加（含有量６５．５ｐｐｂ）から好まれるようになり、濃度が高まるにつれて明確に好まれるようになった。しかし、５００ｐｐｂ以上になると対照区よりは好まれたが、それより低い量を添加した区よりも嗜好性が若干低下し、１０００ｐｐｂになると対照区と比較して明確に好まれなくなった。
The results of sensory evaluation are shown in the table below.
Although the sourness was not suppressed by the addition of 20 ppb (content 35.5 ppb), the sourness was suppressed from the addition of 50 ppb (content 65.5 ppb), and the sourness was clearly suppressed by addition of 100 ppb or more. On the other hand, when 500 ppb of γ-nonalactone is added (content 515.5 ppb), it has a weak but unpleasant taste, and when 1000 ppb is added (content 1015.5 ppb), a bitter taste is clearly felt and vinegar is used. It was a taste that felt a strong sense of incongruity. Preference came to be preferred from the addition of 50 ppb (content of 65.5 ppb), where suppression of sourness was felt, and became clearly preferred as the concentration increased. However, although it was preferred to the control group at 500 ppb or more, the preference was slightly lower than the group to which an amount lower than that was added, and it was clearly less preferred than the control group at 1000 ppb.
ぽん酢でのγ−ノナラクトンの酸味抑制効果
市販のぽん酢（株式会社ミツカン、商品名 味ぽん、酸度１．７％）に、γ−ノナラクトンを添加した。表３には、γ−ノナラクトンの添加量と、添加後のγ−ノナラクトン量（ぽん酢にもともと含有されているγ−ノナラクトン量と添加量の和）をγ−ノナラクトン含有量として示した。なお、γ−ノナラクトンの含有量を上記実施例の方法と同様に定量した。
Γ-nonalactone's acidity-inhibiting effect in ponzu γ-nonalactone was added to commercially available ponzu (Mitsukan Corporation, trade name: Aji-Pon, acidity 1.7%). Table 3 shows the amount of γ-nonalactone added and the amount of γ-nonalactone after addition (the sum of the amount of γ-nonalactone originally contained in Ponzu and the amount added) as γ-nonalactone content. In addition, content of (gamma) -nonalactone was quantified similarly to the method of the said Example.
γ−ノナラクトンを添加したぽん酢について、上記実施例と同様に官能評価を行なった。
官能評価の結果を下表に示す。
About the ponzu which added (gamma) -nonalactone, sensory evaluation was performed similarly to the said Example.
The results of sensory evaluation are shown in the table below.
２０ｐｐｂの添加（含有量３４．９ｐｐｂ）では酸味は抑制されなかったが、５０ｐｐｂの添加（含有量６４．９ｐｐｂ）から酸味が抑制され、１００ｐｐｂ以上を添加した試験区では、明確に酸味が抑制された。一方、γ−ノナラクトンを５００ｐｐｂ添加（含有量５１４．９ｐｐｂ）すると、異味がし、１０００ｐｐｂを添加（含有量１０１４．９ｐｐｂ）すると、明確に苦味として感じられ、ぽん酢とするには強い違和感がある呈味であった。嗜好は、酸味の抑制が感じられる５０ｐｐｂの添加（含有量６４．９ｐｐｂ）から好まれるようになり、濃度が高まるにつれて明確に好まれるようになった。５００ｐｐｂを添加すると、異味と同時に柑橘感も抑制され、対照区よりは好まれたが、それ以下の濃度の添加区よりも、若干嗜好性が低下し、１０００ｐｐｂになると明確に好まれなくなった。 The acidity was not suppressed by the addition of 20 ppb (content 34.9 ppb), but the acidity was suppressed from the addition of 50 ppb (content 64.9 ppb), and the acidity was clearly suppressed in the test section where 100 ppb or more was added. It was. On the other hand, when 500 ppb of γ-nonalactone was added (content 514.9 ppb), it had a strange taste, and when 1000 ppb was added (content 1014.9 ppb), it was clearly felt as a bitter taste, and there was a strong sense of incongruity for making vinegar. It was a taste. Preference came to be preferred from the addition of 50 ppb (content of 64.9 ppb), where suppression of sourness was felt, and became clearly preferred as the concentration increased. When 500 ppb was added, the citrus sensation was also suppressed at the same time as the taste, and it was preferred over the control group, but the preference was slightly lower than the addition group with a concentration lower than that, and it was clearly not preferred at 1000 ppb.
各種食酢でのγ−ノナラクトンの酸味抑制効果
市販の各種食酢について、γ−ノナラクトンを３００ｐｐｂ添加して、上記実施例と同様にして、無添加のものと官能評価で比較した。
Effect of γ-nonalactone on sour taste in various vinegars For various commercially available vinegars, 300 ppb of γ-nonalactone was added and compared with the additive-free ones in a sensory evaluation in the same manner as in the above Examples.
使用した食酢は、穀物酢（株式会社ミツカン、商品名 穀物酢、酸度４．２％）、米酢（株式会社ミツカン、商品名 米酢、酸度４．５％）、純玄米酢（株式会社ミツカン、商品名 純玄米酢、酸度４．５％）、純玄米黒酢（株式会社ミツカン 商品名 純玄米黒酢、酸度４．５％）であり、γ−ノナラクトンを添加する前、すなわち、γ−ノナラクトン無添加の食酢のγ−ノナラクトン量は、上記実施例に記載の方法で定量した。 The vinegar used was cereal vinegar (Mitsukan Co., Ltd., trade name Grain vinegar, acidity 4.2%), rice vinegar (Mitsukan Co., Ltd., trade name rice vinegar, acidity 4.5%), pure brown rice vinegar (Mitsukan Co., Ltd.) , Trade name pure brown rice vinegar, acidity 4.5%), pure brown rice black vinegar (Mitsukan Co., Ltd. trade name pure brown rice black vinegar, acidity 4.5%), before adding γ-nonalactone, ie, γ- The amount of γ-nonalactone in vinegar without addition of nonalactone was quantified by the method described in the above examples.
官能評価の結果を下記に示す。
いずれの食酢においても、酸味が抑制され、一方異味はせず、嗜好性は高くなった。
The results of sensory evaluation are shown below.
In any vinegar, the acidity was suppressed, while the taste was not high and the palatability was high.
本発明により、食酢、食酢を含有する飲食品の酸味を抑制することができる。従って、酸味の低減された嗜好性の高い食酢または食酢含有飲食品を製造および提供することが可能となる。 According to the present invention, the sourness of food and drink containing vinegar and vinegar can be suppressed. Therefore, it becomes possible to manufacture and provide tasting vinegar with reduced acidity or vinegar-containing food or drink.
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| JP2004168936A (en) * | 2002-11-21 | 2004-06-17 | Kiyomitsu Kawasaki | Citrus-note perfume composition |
| JP2005015686A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Fruit-like flavor composition |
| JP2006025706A (en) * | 2004-07-16 | 2006-02-02 | Kiyomitsu Kawasaki | Nut-like flavor composition |
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