JP2013143935A - Taste improving method of alkaline inorganic salt, producing method of food additive, and food additive - Google Patents
Taste improving method of alkaline inorganic salt, producing method of food additive, and food additive Download PDFInfo
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- 235000019640 taste Nutrition 0.000 title claims abstract description 50
- 235000013373 food additive Nutrition 0.000 title claims abstract description 33
- 239000002778 food additive Substances 0.000 title claims abstract description 33
- 229910017053 inorganic salt Inorganic materials 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 57
- 239000000779 smoke Substances 0.000 claims abstract description 46
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 42
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 21
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 11
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- 239000001488 sodium phosphate Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 7
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
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- 239000000126 substance Substances 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 7
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- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 229940024606 amino acid Drugs 0.000 abstract description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 229940073490 sodium glutamate Drugs 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 150000007523 nucleic acids Chemical class 0.000 abstract description 2
- 102000039446 nucleic acids Human genes 0.000 abstract description 2
- 108020004707 nucleic acids Proteins 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
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- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
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- 239000004071 soot Substances 0.000 description 24
- 235000012149 noodles Nutrition 0.000 description 18
- 235000013305 food Nutrition 0.000 description 17
- 239000000463 material Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
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- 241000167854 Bourreria succulenta Species 0.000 description 5
- 235000019693 cherries Nutrition 0.000 description 5
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- 238000004458 analytical method Methods 0.000 description 4
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- 239000005556 hormone Substances 0.000 description 4
- 229940088597 hormone Drugs 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 229910000160 potassium phosphate Inorganic materials 0.000 description 3
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- 230000000391 smoking effect Effects 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 244000274906 Quercus alba Species 0.000 description 2
- 235000009137 Quercus alba Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- 235000012255 calcium oxide Nutrition 0.000 description 2
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- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000000731 Fagus sylvatica Species 0.000 description 1
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- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000016976 Quercus macrolepis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- -1 amino acid salt Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
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Abstract
Description
本発明は、アルカリ性無機塩類の呈味改善方法、ならびに食品添加剤の製造方法および食品添加剤に関し、より詳細にはアルカリ性無機塩類を含有する食品添加剤の呈味を改善させた、アルカリ性無機塩類の呈味改善方法、ならびに食品添加剤の製造方法および食品添加剤に関する。 The present invention relates to a method for improving the taste of alkaline inorganic salts, a method for producing a food additive, and a food additive, and more specifically, an alkaline inorganic salt in which the taste of a food additive containing an alkaline inorganic salt is improved. This invention relates to a method for improving the taste of food, a method for producing a food additive and a food additive.
炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウムなどの炭酸塩類、リン酸三ナトリウム、ピロリン酸四カリウムなどのリン酸塩類、貝殻焼成カルシウム、水酸化カルシウムなどのアルカリ性無機塩類は、食肉、魚肉などの肉質改良剤、歩留まり向上剤などとして利用されている。また、中華麺などに添加するかん水としても利用されている。これは、アルカリ性無機塩類が、中華麺などに含有されるグルテンに収斂作用、変性作用を及ぼして麺に弾力を付与するとともに、麺の黄色発色に寄与し、独特の風味を形成するからである。 Carbonate such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, phosphates such as trisodium phosphate and tetrapotassium pyrophosphate, alkaline inorganic salts such as calcined calcium shell and calcium hydroxide, improve meat quality such as meat and fish meat It is used as an agent and a yield improver. It is also used as brine to be added to Chinese noodles. This is because alkaline inorganic salts exert astringent and denaturing effects on gluten contained in Chinese noodles and the like to give elasticity to the noodles, contribute to the yellow color development of the noodles, and form a unique flavor. .
しかし、一方で、このような食品添加剤として用いられるアルカリ性無機酸類は、苦味のようなアルカリ味やアルカリ臭を有するため、添加を控えられ、添加量を制限されることがある。かん水においても、アルカリ臭が敬遠されることがある。 However, on the other hand, alkaline inorganic acids used as such food additives have an alkaline taste such as a bitter taste and an alkaline odor, so that addition may be refrained and the addition amount may be limited. Alkaline odor may be avoided even in brine.
アルカリ性無機塩類などの苦味の改善には、従来より甘味料などの甘味成分やグルタミン酸ナトリウムなど旨味成分を利用する技術が検討されている。特許文献１は、グリセリドとポリカルボン酸とのエステルの金属塩、アミノ酸塩を含有する味覚改質剤を開示している。特許文献２は、酸性リン脂質を含有する苦味低減化剤を開示している。しかしながら、これらの技術は、他の味が加わるなど効果が不十分である。 In order to improve the bitterness of alkaline inorganic salts and the like, techniques using sweetening ingredients such as sweeteners and umami ingredients such as sodium glutamate have been studied. Patent document 1 is disclosing the taste modifier containing the metal salt of an ester of a glyceride and polycarboxylic acid, and an amino acid salt. Patent document 2 is disclosing the bitterness reducing agent containing acidic phospholipid. However, these techniques have insufficient effects such as addition of other tastes.
本発明は、上記問題の解決を課題とするものであり、その目的とするところは、肉質改良剤、歩留まり向上剤などの食品用添加素材として有用なアルカリ性無機塩類が固有に有する機能を保持または向上しつつ、かつ当該アルカリ性無機塩類が苦味のようなアルカリ味および／またはアルカリ臭を解消または低減し得る、アルカリ性無機塩類の呈味改善方法、ならびに食品添加剤の製造方法および食品添加剤を提供することにある。 An object of the present invention is to solve the above-mentioned problems, and the purpose thereof is to maintain the function inherently possessed by alkaline inorganic salts useful as food additives such as meat quality improvers and yield improvers. A method for improving the taste of alkaline inorganic salts, a method for producing food additives, and a food additive, which are improved and can eliminate or reduce the alkaline taste and / or alkaline odor such as bitterness There is to do.
本発明者らは、アルカリ性無機塩類を燻煙処理することによって、アルカリ性無機塩類の食品添加物としての機能を保ちつつ不快味および不快臭を抑制できることを見出し、本発明を完成させた。 The present inventors have found that an unpleasant taste and an unpleasant odor can be suppressed while preserving the function of the alkaline inorganic salt as a food additive by smoking the alkaline inorganic salt, and the present invention has been completed.
本発明は、アルカリ性無機塩類を燻煙で処理する工程を含む、アルカリ性無機塩類の呈味改善方法である。 The present invention is a method for improving the taste of alkaline inorganic salts, including a step of treating alkaline inorganic salts with smoke.
１つの実施態様では、上記アルカリ性無機塩類は、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、リン酸三ナトリウム、ピロリン酸四カリウム、貝殻焼成カルシウム、卵殻焼成カルシウム、および水酸化カルシウムからなる群から選択される少なくとも１種の無機塩類である。 In one embodiment, the alkaline inorganic salt is selected from the group consisting of sodium carbonate, sodium bicarbonate, potassium carbonate, trisodium phosphate, tetrapotassium pyrophosphate, calcined shell calcium, calcined eggshell, and calcium hydroxide. At least one inorganic salt.
本発明はまた、アルカリ性無機塩類を燻煙で処理する工程を含む、食品添加剤の製造方法である。 This invention is also the manufacturing method of a food additive including the process of processing alkaline inorganic salt with soot.
１つの実施態様では、上記アルカリ性無機塩類は、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、リン酸三ナトリウム、ピロリン酸四カリウム、貝殻焼成カルシウム、卵殻焼成カルシウム、および水酸化カルシウムからなる群から選択される少なくとも１種の無機塩類である。 In one embodiment, the alkaline inorganic salt is selected from the group consisting of sodium carbonate, sodium bicarbonate, potassium carbonate, trisodium phosphate, tetrapotassium pyrophosphate, calcined shell calcium, calcined eggshell, and calcium hydroxide. At least one inorganic salt.
本発明はまた、上記で得られた食品添加剤を含有する、食品である。 The present invention is also a food containing the food additive obtained above.
本発明によれば、食品用添加素材として有用なアルカリ性無機塩類が固有に有する機能を保持または向上しつつ、かつアルカリ性無機塩類の不快味および／または不快臭を解消または低減させた食品添加剤を提供することができる。その結果、各種の食品製造および調理に際し、製造される食品、料理等において当該アルカリ性無機塩類固有の機能を一層活かすことができる。本発明の食品添加剤は身体にとって安全であり、その製造においては複雑な製造設備を必要とせず、製造従事者にとって安全な環境で製造することができる。 According to the present invention, there is provided a food additive that retains or improves the function inherently possessed by alkaline inorganic salts useful as food additives, and that eliminates or reduces the unpleasant taste and / or unpleasant odor of alkaline inorganic salts. Can be provided. As a result, in the production and cooking of various foods, the functions unique to the alkaline inorganic salts can be further utilized in the produced foods, dishes and the like. The food additive of the present invention is safe for the body, does not require complicated manufacturing equipment, and can be manufactured in a safe environment for manufacturing workers.
まず、本発明のアルカリ性無機塩類の呈味改善方法について説明する。 First, the method for improving the taste of alkaline inorganic salts of the present invention will be described.
本発明においては、アルカリ性無機塩類が燻煙で処理される。 In the present invention, alkaline inorganic salts are treated with soot.
本発明に用いられるアルカリ性無機塩類は、食品製造分野における肉質改良剤、歩留まり向上剤などの食品用添加素材として使用され得る食品用あるいは食用のアルカリ性無機塩類である。 The alkaline inorganic salts used in the present invention are food or edible alkaline inorganic salts that can be used as food additives such as meat quality improvers and yield improvers in the field of food production.
アルカリ性無機塩類の例としては、特に限定されないが、例えば、水に溶解させ水溶液に調製した場合にいわゆるアルカリ性を呈する無機性の、ナトリウム塩、カリウム塩、カルシウム塩ならびにそれらの組合せが挙げられる。 Examples of the alkaline inorganic salts are not particularly limited, and examples thereof include inorganic sodium salts, potassium salts, calcium salts, and combinations thereof that exhibit so-called alkalinity when dissolved in water and prepared in an aqueous solution.
アルカリ性無機塩類の具体的な例としては、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウムなどの炭酸塩；リン酸三ナトリウム、ピロリン酸四カリウムなどのリン酸塩類；貝殻焼成カルシウム、卵殻焼成カルシウム、および水酸化カルシウムならびにそれらの組合せが挙げられる。すなわち、本発明の呈味改善方法においては、上記アルカリ性無機塩類は１種またはそれ以上を組み合わせたものが使用され得る。複数のアルカリ性無機塩類を組み合わせる場合の量比は特に限定されず、当業者がその使用目的に応じて任意に設定することができる。 Specific examples of the alkaline inorganic salts include carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate; phosphates such as trisodium phosphate and tetrapotassium pyrophosphate; calcined shell shell calcium, calcined egg shell calcium, and water Calcium oxide and combinations thereof are mentioned. That is, in the taste improving method of the present invention, the alkaline inorganic salts may be used in combination of one or more. The amount ratio in the case of combining a plurality of alkaline inorganic salts is not particularly limited, and can be arbitrarily set by those skilled in the art according to the purpose of use.
本発明において、アルカリ性無機塩類の燻煙処理は、例えば燻煙を充満させた空間にこのようなアルカリ性無機塩類を一定時間配置することにより行われる。 In the present invention, the soot treatment of the alkaline inorganic salt is performed, for example, by placing such an alkaline inorganic salt in a space filled with soot for a certain period of time.
燻煙は、例えば、燻煙材を高温下で加熱することにより発生する煙であって、燻煙材に含まれる種々の化学的成分から構成されるものである。燻煙の発生は、アルカリ性無機塩類を処理する閉鎖空間と同じ空間内で行われてもよく、あるいは燻煙を発生させる空間は燻煙を充満させる空間とは異なる空間で行われてもよい。この場合、燻煙は燻煙を発生させる空間から燻煙を充満させる空間に配管などを介して導入される。 The soot is, for example, smoke generated by heating a soot material at a high temperature, and is composed of various chemical components contained in the soot material. The generation of the smoke may be performed in the same space as the closed space for treating the alkaline inorganic salt, or the space for generating the smoke may be performed in a space different from the space for filling the smoke. In this case, the smoke is introduced from a space where the smoke is generated into a space where the smoke is filled via a pipe or the like.
燻煙を充満させる空間の大きさは、特に限定されない。燻煙処理は、例えば、閉鎖空間で行われ得るが、燻煙の排気口を備えた空間（例えば燻製装置内）で行われてもよい。 The size of the space filled with soot is not particularly limited. The smoke treatment can be performed, for example, in a closed space, but may be performed in a space (for example, in a smoker apparatus) provided with an exhaust port for smoke.
アルカリ性無機塩類の燻製処理は、例えば、回転式ドラムにアルカリ性無機塩類を仕込んだ燻製装置においてドラムを回転しながら（すなわち適度に攪拌された環境下で）行われてもよい。攪拌すると、均一に燻煙処理されたアルカリ性無機塩類を含む食品添加剤などを一度に多く得ることができる。さらに、燻煙を充満させる空間の省スペース化を図ることもできる。攪拌手段としては、必ずしも上記に限定されず、例えば、当業者に公知の機械式攪拌手段、送風式攪拌手段が用いられてもよい。 The smoking process of the alkaline inorganic salt may be performed, for example, in a smoking apparatus in which the alkaline inorganic salt is charged in a rotary drum while rotating the drum (that is, in a moderately stirred environment). When stirred, a large amount of food additives including alkaline inorganic salts that have been uniformly smoked can be obtained at once. Furthermore, it is possible to reduce the space for filling the smoke. The agitation means is not necessarily limited to the above, and for example, a mechanical agitation means or a blast type agitation means known to those skilled in the art may be used.
燻煙材としては、特に限定されず、例えば、オーク、ヒッコリー、サクラ、ナラ、リンゴ、ブナ、クヌギ、クルミ、ならびにこれらの組合せのような木材が挙げられる。燻煙材の種類および／または組合せは、後述する本発明の呈味が改善された食品添加剤およびそれを配合させた食品の呈味を考慮して、適宜選択することができる。なお、燻煙材には、上記木材の樹皮を除いた木質部を粉砕し、得られた粉末を棒状に固めたスモークウッド、および／または木質部を粒状に細かくしたスモークチップを用いてもよい。 The smoke material is not particularly limited, and examples thereof include wood such as oak, hickory, cherry, oak, apple, beech, cucumber, walnut, and combinations thereof. The type and / or combination of the smoke material can be appropriately selected in consideration of the taste of the food additive with improved taste according to the present invention and the food containing the same. The smoke material may be smoked wood obtained by crushing the wood part excluding the bark of the wood and the resulting powder is hardened in a rod shape, and / or smoke chip in which the wood part is finely divided into particles.
燻煙を充満させた空間の燻煙の濃度は特に限定されない。 The concentration of smoke in the space filled with smoke is not particularly limited.
燻煙を充満させた空間の温度は、特に限定されず、例えば、１０℃〜１４０℃であり、好ましくは２０℃〜９０℃である。１０℃未満の場合、燻煙が液化して木酢液を生じ、アルカリ性無機塩類と一緒になってペースト状になることがあり、１４０℃を超えると、燻煙量が多くなりすぎて、所望でない風味となることがある。 The temperature of the space filled with soot is not particularly limited, and is, for example, 10 ° C to 140 ° C, preferably 20 ° C to 90 ° C. If the temperature is lower than 10 ° C, the soot may be liquefied to produce a wood vinegar solution, which may be pasted together with the alkaline inorganic salt. If the temperature exceeds 140 ° C, the amount of smoke will be excessive, which is not desirable. May be a flavor.
アルカリ性無機塩類は、必ずしも限定されないが、一定の粒度に整粒されたものを用いることが望ましい。粒径は、特に限定されず、例えば、１０メッシュ〜４００メッシュであり、好ましくは２０メッシュ〜１００メッシュである。粒径が１０メッシュ未満の場合、呈味の偏りが出やすく、４００メッシュを超えると、アルカリ性無機塩類粉末が上記のような攪拌下での燻煙の際に飛散し易くなって現実的な作業に適さなくなるおそれがある。なお、上記メッシュサイズは、日本工業規格（ＪＩＳ Ｚ８８０１）による。 Alkaline inorganic salts are not necessarily limited, but it is desirable to use those that are sized to a certain particle size. A particle size is not specifically limited, For example, they are 10 meshes-400 meshes, Preferably they are 20 meshes-100 meshes. If the particle size is less than 10 mesh, the taste tends to be biased. If the particle size exceeds 400 mesh, the alkaline inorganic salt powder is likely to be scattered when smoked under stirring as described above. There is a risk that it will no longer be suitable. The mesh size is in accordance with Japanese Industrial Standard (JIS Z8801).
燻煙を充満させた空間でアルカリ性無機塩類を処理する時間（燻煙時間）は、一度に処理するアルカリ性無機塩類の量、燻煙濃度、処理する空間容積等によって変動するため、必ずしも限定されないが、例えば、１０分〜５時間であり、好ましくは１０分〜３時間であり、より好ましくは２０分〜２時間３０分である。アルカリ性無機塩類を攪拌する場合、好ましくは３０分〜２時間３０分であり、アルカリ性無機塩類のすべての粒子が燻煙に接することができるように薄く広げて静置する場合、好ましくは２０分〜４０分である。燻煙時間がこのような時間内に設定されることにより、製造効率を良好に保持したまま、燻煙臭が適度に抑制され、アルカリ性無機塩類に良好な呈味を付与することができる。 The time for treating alkaline inorganic salts in the space filled with soot (smoke time) varies depending on the amount of alkaline inorganic salts to be treated at one time, the soot concentration, the volume of space to be treated, etc. For example, it is 10 minutes to 5 hours, preferably 10 minutes to 3 hours, and more preferably 20 minutes to 2 hours 30 minutes. When the alkaline inorganic salt is stirred, it is preferably 30 minutes to 2 hours and 30 minutes, and preferably 20 minutes to 2 minutes when all the particles of the alkaline inorganic salt are spread thinly and allowed to come into contact with smoke. 40 minutes. By setting the soot time within such a time, the soot odor is moderately suppressed while maintaining good production efficiency, and a good taste can be imparted to the alkaline inorganic salts.
このようにしてアルカリ性無機塩類の呈味を改善することができる。 In this way, the taste of alkaline inorganic salts can be improved.
次に、本発明の食品添加剤の製造方法について説明する。 Next, the manufacturing method of the food additive of this invention is demonstrated.
この食品添加剤の製造方法においては、アルカリ性無機塩類が燻煙で処理される。 In this method for producing a food additive, alkaline inorganic salts are treated with soot.
本発明の製造方法において、アルカリ性無機塩類には、上記アルカリ性無機塩類の呈味改善方法で使用するアルカリ性無機塩類を使用することができる。 In the production method of the present invention, alkaline inorganic salts used in the method for improving the taste of alkaline inorganic salts can be used as the alkaline inorganic salts.
アルカリ性無機塩類の例としては、特に限定されないが、例えば、水溶液に調製した場合にアルカリ性を呈する無機性の、ナトリウム塩、カリウム塩、およびカルシウム塩ならびにそれらの組合せが挙げられる。 Examples of the alkaline inorganic salts include, but are not particularly limited to, for example, inorganic sodium salts, potassium salts, calcium salts, and combinations thereof that exhibit alkalinity when prepared in an aqueous solution.
さらに、アルカリ性無機塩類の具体的な例としては、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウムなどの炭酸塩；リン酸三ナトリウム、ピロリン酸四カリウムなどのリン酸塩類；貝殻焼成カルシウム、卵殻焼成カルシウム、および水酸化カルシウムならびにそれらの組合せが挙げられる。 Furthermore, specific examples of alkaline inorganic salts include carbonates such as sodium carbonate, sodium hydrogen carbonate, and potassium carbonate; phosphates such as trisodium phosphate and tetrapotassium pyrophosphate; calcined shell shell calcium, calcined egg shell calcium, And calcium hydroxide and combinations thereof.
すなわち、本発明の製造方法においては、上記アルカリ性無機塩類は１種またはそれ以上を組み合わせたものが使用され得る。複数のアルカリ性無機塩類を組み合わせる場合の量比は特に限定されず、当業者がその使用目的に応じて任意に設定することができる。 That is, in the production method of the present invention, a combination of one or more alkaline inorganic salts can be used. The amount ratio in the case of combining a plurality of alkaline inorganic salts is not particularly limited, and can be arbitrarily set by those skilled in the art according to the purpose of use.
さらに、本発明の製造方法において、燻煙処理の方法、燻煙のための温度、時間および使用する燻煙材の種類等は上記アルカリ性無機塩類の呈味改善方法で使用するものと同様である。 Furthermore, in the production method of the present invention, the method of soot treatment, the temperature and time for soot, the type of soot material used, and the like are the same as those used in the method for improving the taste of alkaline inorganic salts. .
このようにして、食品添加剤を製造することができる。 In this way, a food additive can be produced.
本発明の製造方法により得られた食品添加剤は、主成分としてアルカリ性無機塩類を含有するが、当該アルカリ性無機塩類が有していた不快味が解消または低減され、当該アルカリ性無機塩類が固有に有する呈味が改善されたものである。本発明の製造方法により得られる呈味が改善された食品添加剤は、例えば、１０ｐｐｍ〜１０００ｐｐｍの燻煙成分を含有する。 The food additive obtained by the production method of the present invention contains an alkaline inorganic salt as a main component, but the unpleasant taste of the alkaline inorganic salt is eliminated or reduced, and the alkaline inorganic salt inherently exists. The taste is improved. The food additive with improved taste obtained by the production method of the present invention contains, for example, a smoke component of 10 ppm to 1000 ppm.
本発明の呈味が改善された食品添加剤は、各種食品に添加して用いることができる。このような食品としては、例えば、中華麺、焼きそば、畜肉加工品、魚介類加工品が挙げられる。食品に添加する呈味が改善されたアルカリ性無機塩類の割合は、特に限定されず、例えば、食品１００質量部に対して、０．１質量部〜５質量部であり、好ましくは０．２質量部〜２質量部である。０．１質量部未満の場合、食品添加剤としての十分な効果が得られず、５質量部を超えると、食品によっては、食品の風味を損なうことがある。 The food additive with improved taste according to the present invention can be added to various foods. Examples of such foods include Chinese noodles, fried noodles, processed meat products, and processed seafood products. The proportion of the alkaline inorganic salt with improved taste added to the food is not particularly limited, and is, for example, 0.1 to 5 parts by weight, preferably 0.2 parts by weight with respect to 100 parts by weight of the food. Part to 2 parts by mass. When the amount is less than 0.1 parts by mass, sufficient effects as a food additive cannot be obtained, and when the amount exceeds 5 parts by mass, the flavor of the food may be impaired depending on the food.
以下、実施例を挙げて本発明を詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these Examples.
（実施例１）
（アルカリ性無機塩類の燻煙処理）
自家製小型燻製装置（燻煙を発生させる空間（Ａ）：３０×１６×１６ｃｍ（縦×横×奥行）；燻煙を充満させる空間（Ｂ）：２９×３０×２８ｃｍ（縦×横×奥行）；Ｂの背面にファンがついており、Ａで発生する燻煙を、パイプを通してＢに送り込み、Ｂで燻煙を充満させるとともに煙突から排気する）を用いて、炭酸カリウム、炭酸ナトリウム、貝殻焼成カルシウム、ピロリン酸四カリウム、リン酸カリウム、およびリン酸水素二ナトリウム各３０ｇ（粒径２０〜１００メッシュ）を燻煙処理した。燻煙材としては、サクラ、またはオークのスモークチップ各８０ｇを用いた。４０℃にて１０分間燻煙処理した。
Example 1
(Smoke treatment of alkaline inorganic salts)
Homemade small smoker (Smoke generating space (A): 30 x 16 x 16 cm (vertical x horizontal x depth); Smoke filling space (B): 29 x 30 x 28 cm (vertical x horizontal x depth) A fan is attached to the back of B, and the soot generated in A is sent to B through the pipe, and the soot is filled with B and exhausted from the chimney). , 30 g each of tetrapotassium pyrophosphate, potassium phosphate, and disodium hydrogenphosphate (particle size 20-100 mesh) were smoke treated. As the smoke material, 80 g of cherry or oak smoke chips was used. Smoke treatment was performed at 40 ° C. for 10 minutes.
（燻煙処理したアルカリ性無機塩類の官能評価１）
炭酸カリウム（炭酸Ｋ；燻煙処理または未処理）または炭酸ナトリウム（炭酸Ｎａ；燻煙処理または未処理）を配合したかん水を調製し、表１に記載の配合に従って中華麺を調製し、中華麺の官能評価を行った（試験例１〜７）。官能評価では、中華麺の生地、茹で麺、茹で湯のアルカリ臭、茹で麺のアルカリ味の各々について、以下のように評価した。結果を表２に示す。
◎：顕著に低減されている。
○：低減されている。
△：わずかに低減されている。
×：低減されていない。
(Sensory evaluation of smoke-treated alkaline inorganic salts 1)
A brackish water blended with potassium carbonate (carbonate K; smoked or untreated) or sodium carbonate (Na carbonate; smoked or untreated) was prepared, and Chinese noodles were prepared according to the formulation shown in Table 1, Was subjected to sensory evaluation (Test Examples 1 to 7). In the sensory evaluation, the Chinese noodle dough, boiled noodles, the alkaline odor of boiled hot water, and the alkaline taste of boiled noodles were evaluated as follows. The results are shown in Table 2.
A: Remarkably reduced.
○: Reduced.
Δ: Slightly reduced
X: Not reduced.
表２から明らかなように、燻煙処理した炭酸カリウムまたは炭酸ナトリウムを配合することによって、中華麺のアルカリ味およびアルカリ臭は低減した。また、燻煙処理した炭酸カリウムおよび炭酸ナトリウムの両方を配合することによって、中華麺のアルカリ味およびアルカリ臭は顕著に低減した。燻煙材としては、サクラ、オークともにアルカリ味およびアルカリ臭の低減効果を示した。 As is apparent from Table 2, the alkaline taste and alkaline odor of the Chinese noodles were reduced by blending the smoked potassium carbonate or sodium carbonate. Moreover, the alkaline taste and alkali odor of Chinese noodles were remarkably reduced by blending both smoked potassium carbonate and sodium carbonate. As smoke materials, both cherry and oak showed an alkaline taste and alkaline odor reduction effect.
（燻煙処理したアルカリ性無機塩類の官能評価２）
アルカリ性無機塩類として、貝殻焼成カルシウム（貝殻焼成Ｃａ；燻煙処理または未処理）を用いたこと以外は、上記と同様にして、官能評価を行った（試験例８〜１０）。中華麺の配合および結果を表３に示す。
(Sensory evaluation of smoke-treated alkaline inorganic salts 2)
Sensory evaluation was performed in the same manner as described above except that calcined shell calcium (shell calcined Ca; smoked or untreated) was used as the alkaline inorganic salt (Test Examples 8 to 10). Table 3 shows the composition and results of Chinese noodles.
表３から明らかなように、貝殻焼成カルシウムを燻煙処理することによって、中華麺に配合した場合にアルカリ味およびアルカリ臭がわずかに低減した。 As is apparent from Table 3, by treating the shell calcined calcium with smoke, the alkaline taste and alkali odor were slightly reduced when blended with Chinese noodles.
（燻煙処理したアルカリ性無機塩類の官能評価３）
表４の配合に従って、未処理のピロリン酸四カリウム、リン酸カリウムおよびリン酸水素二ナトリウムを配合した製剤Ａを調製し、燻煙処理したピロリン酸四カリウム、リン酸カリウムおよびリン酸水素二ナトリウムを配合した製剤Ｂを調製した。表５に記載の配合に従って中華麺を調製し、蒸し工程→熱水シャワー工程→蒸し工程→水冷工程の各工程を経た後、またはさらに製剤Ａまたは製剤Ｂへの浸漬工程を経た後、中華麺の官能評価を行った（試験例１１〜１４）。結果を表５に示す。
(Sensory evaluation of smoke-treated alkaline inorganic salts 3)
Preparation A containing untreated tetrapotassium pyrophosphate, potassium phosphate and disodium hydrogen phosphate was prepared according to the formulation of Table 4, and smoked tetrapotassium pyrophosphate, potassium phosphate and disodium hydrogen phosphate were prepared. Formulation B was prepared. Chinese noodles are prepared according to the formulation described in Table 5, and after passing through each step of steaming step → hot water shower step → steaming step → water cooling step, or after further immersing step in formulation A or formulation B, Chinese noodles Was subjected to sensory evaluation (Test Examples 11 to 14). The results are shown in Table 5.
表５から明らかなように、燻煙処理したアルカリ性無機塩類を配合した中華麺（試験例１２）では、蒸し工程を経てもアルカリ味およびアルカリ臭が低減した。燻煙処理したアルカリ性無機塩類を配合した製剤Ｂに浸漬した中華麺（試験例１４）でも、アルカリ味およびアルカリ臭が低減した。 As is clear from Table 5, in the Chinese noodles (Test Example 12) containing the smoked alkaline inorganic salts, the alkaline taste and alkaline odor were reduced even after the steaming step. Even in Chinese noodles (Test Example 14) soaked in the preparation B blended with the smoked alkaline inorganic salt, the alkaline taste and the alkaline odor were reduced.
（実施例２）
（アルカリ性無機塩類の燻煙処理）
回転ドラム式燻製装置（３００Ｌ容量）を用いて、炭酸ナトリウム（粒径１００メッシュ）２０ｋｇを燻煙処理し、歩留まり向上剤とした。燻煙材としては、サクラ、ホワイトオークのスモークチップ各１ｋｇを用いた。４０℃にて２時間燻煙処理した。
(Example 2)
(Smoke treatment of alkaline inorganic salts)
Using a rotary drum type smoker (300 L capacity), 20 kg of sodium carbonate (particle size 100 mesh) was smoked to obtain a yield improver. As smoke material, 1 kg each of cherry and white oak smoke chips was used. Smoke treatment was performed at 40 ° C. for 2 hours.
（燻煙処理したアルカリ性無機塩類の官能評価）
表６の配合に従って、ホルモンの冷凍原料を解凍し、秤量後、５℃にて２４時間浸漬液に処理し、ボイルし、秤量後、食感を確認した（試験例１５〜２１）。結果を表７に示す。
(Sensory evaluation of smoke-treated alkaline inorganic salts)
According to the composition shown in Table 6, the frozen raw material of the hormone was thawed, weighed, treated with an immersion liquid at 5 ° C. for 24 hours, boiled, weighed, and texture was confirmed (Test Examples 15 to 21). The results are shown in Table 7.
表７から明らかなように、燻煙処理した炭酸ナトリウムなどを含む歩留まり向上剤の添加では、未処理の炭酸ナトリウムなどを含む歩留まり向上剤の添加で感じた不快味を感じることがなく、ホルモン特有の獣臭も大幅に低減した。また、燻煙材の差異としては、ホワイトオークの方が、サクラより獣臭低減効果が高かった。一方、燻煙処理した炭酸ナトリウムなどを含む歩留まり向上剤を添加したホルモンは、未処理の炭酸ナトリウムなどを含む歩留まり向上剤を添加したホルモンと同様に、歩留まり向上効果を確認できた。 As is apparent from Table 7, the addition of a yield improver containing smoked sodium carbonate does not give the unpleasant taste felt by the addition of a yield improver containing untreated sodium carbonate, and is hormone-specific. The animal odor was greatly reduced. In addition, as a difference in smoke material, white oak was more effective in reducing animal odor than cherry. On the other hand, the hormone added with the yield improving agent containing smoked sodium carbonate and the like was able to confirm the yield improving effect as the hormone added with the yield improving agent containing untreated sodium carbonate and the like.
（実施例３：燻煙処理した炭酸ナトリウムのガスクロマトグラフ質量分析）
実施例１で得られた燻煙処理した炭酸ナトリウム（試料）３０ｇを、５００ｍｌ容量のヘッドスペースボトルに入れ、このボトルにアルコール用ＮｅｅｄｌＥＸ（信和化工株式会社製濃縮用注射針）を挿入した。次いで、このボトルを７０℃で１時間インキュベートした後、ＮｅｅｄｌＥＸ取り出し、この注射針で濃縮採取した試料を、ガスクロマトグラフ質量分析装置（ＧＣ−１７Ａ，ＭＳ−ＱＰ５０５０（株式会社島津製作所製））で分析した。
(Example 3: Gas chromatograph mass spectrometry of sodium carbonate treated with smoke)
30 g of smoked sodium carbonate (sample) obtained in Example 1 was placed in a 500 ml headspace bottle, and NeedlEX for alcohol (concentration injection needle manufactured by Shinwa Kako Co., Ltd.) was inserted into the bottle. Next, the bottle was incubated at 70 ° C. for 1 hour, then NeedleEX was taken out, and the sample concentrated and collected with this injection needle was analyzed with a gas chromatograph mass spectrometer (GC-17A, MS-QP5050 (manufactured by Shimadzu Corporation)). did.
このガスクロマトグラフ質量分析におけるその他の分析条件、昇温プログラムおよびキャリアガス条件はそれぞれ以下の通りであった：
＜その他の分析条件＞
カラム：ＤＢ−１（６０ｍ×０．３２ｍｍ，ｉ．ｄ． １μｍフィルム；Ｊ＆Ｗ Ｓｃｉｅｎｔｉｆｉｃ製）
スプリット分析
The other analysis conditions, temperature increase program, and carrier gas conditions in this gas chromatograph mass analysis were as follows:
<Other analysis conditions>
Column: DB-1 (60 m × 0.32 mm, id 1 μm film; manufactured by J & W Scientific)
Split analysis
＜昇温プログラム＞
イニシャル温度：５０℃
イニシャル時間：１分
昇温時間：１０℃／分
ファイナル温度：３００℃
ファイナル時間：１分
<Temperature increase program>
Initial temperature: 50 ° C
Initial time: 1 minute Temperature rising time: 10 ° C / min Final temperature: 300 ° C
Final time: 1 minute
＜キャリアガス＞
カラム入口圧：１００ｋＰａ
カラム流量：２．３ｍＬ/分
線速度：３８．８ｃｍ/秒
全流量：５１．３ｍＬ/分
<Carrier gas>
Column inlet pressure: 100 kPa
Column flow rate: 2.3 mL / min Linear velocity: 38.8 cm / sec Total flow rate: 51.3 mL / min
得られた結果を図１および表８に示す。 The obtained results are shown in FIG.
図１に示されるように、実施例１で得られた燻煙処理した炭酸ナトリウムには、燻煙により数多くの化合物が炭酸ナトリウムに担持されており、かつ表８に示されるような物質が燻煙処理によって特に顕著に担持された。この結果と上記実施例に示した表７等の結果とを考慮すると、燻煙処理によって上記のような歩留まりの向上とともに、不快味の解消または低減が、図１および表８に示されるような物質により達成されているということがわかる。 As shown in FIG. 1, the soot-treated sodium carbonate obtained in Example 1 has a large number of compounds supported on the sodium carbonate by soot, and a substance as shown in Table 8 contains soot. It was particularly noticeably supported by the smoke treatment. Considering this result and the results of Table 7 and the like shown in the above examples, the soot treatment improves the yield as described above, and eliminates or reduces the unpleasant taste as shown in FIG. 1 and Table 8. It can be seen that it is achieved by the substance.
本発明によれば、アルカリ性無機塩類の食品添加物としての機能を保ちつつ不快味および不快臭を抑制する呈味改善方法を提供することができる。甘味料などの甘味成分やアミノ酸、核酸、グルタミン酸ナトリウムなど旨味成分などを用いないことから、余計な味を付け加えることなく、アルカリ性無機塩類の呈味を改善できるため、どんな食材にも利用しやすく、アルカリ性無機塩類の添加量を多くしても、食材の風味を損なうことがない。また、既存技術ではむずかしかったアルカリ臭の抑制にも十分な効果を発する。さらに、呈味が改善されたアルカリ性無機塩類を食品に添加することによって、食品の不快味および不快臭も抑制することができる。 ADVANTAGE OF THE INVENTION According to this invention, the taste improvement method which suppresses an unpleasant taste and an unpleasant odor can be provided, maintaining the function as a food additive of alkaline inorganic salt. Because it does not use sweetening ingredients such as sweeteners and umami ingredients such as amino acids, nucleic acids, and sodium glutamate, it can improve the taste of alkaline inorganic salts without adding extra taste, making it easy to use for any food, Even if the addition amount of the alkaline inorganic salt is increased, the flavor of the food is not impaired. In addition, it produces a sufficient effect for suppressing alkali odor, which was difficult with the existing technology. Furthermore, the unpleasant taste and unpleasant odor of food can be suppressed by adding alkaline inorganic salts with improved taste to the food.
Claims (5)
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| JPS5699766A (en) * | 1980-01-16 | 1981-08-11 | Ajinomoto Co Inc | Preparation of modified starch |
| JPH0225428A (en) * | 1988-07-12 | 1990-01-26 | Toyama Chem Co Ltd | Reduction of bitterness and bitterness reducing composition |
| JPH1169954A (en) * | 1997-08-28 | 1999-03-16 | Asahi Chem Ind Co Ltd | Smoked flavor seasoning |
| JP2011062117A (en) * | 2009-09-16 | 2011-03-31 | Logos:Kk | Method for improving flavor of food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5699766A (en) * | 1980-01-16 | 1981-08-11 | Ajinomoto Co Inc | Preparation of modified starch |
| JPH0225428A (en) * | 1988-07-12 | 1990-01-26 | Toyama Chem Co Ltd | Reduction of bitterness and bitterness reducing composition |
| JPH1169954A (en) * | 1997-08-28 | 1999-03-16 | Asahi Chem Ind Co Ltd | Smoked flavor seasoning |
| JP2011062117A (en) * | 2009-09-16 | 2011-03-31 | Logos:Kk | Method for improving flavor of food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2016029914A (en) * | 2014-07-29 | 2016-03-07 | 奥野製薬工業株式会社 | Shelf life and yield improver, shelf life and yield improvement method, manufacturing method for livestock meat product and processed marine product with improved shelf life and yield, and livestock meat product or processed marine product treated with said shelf life and yield improver |
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