JP2014150728A - Masking method for improving smell and bitter taste of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a masking method for improving the smell and bitter taste of foods, using an additive masking material having no flavor original thereto, with no possibility of damaging the favorable flavor of raw material.SOLUTION: A mineral concentrated liquid including condensed mineral water containing at least any one of magnesium and calcium with addition of amino acid, or a powdered mineral water made by adding starch sirup or reduction starch sirup to the concentrated liquid on an as needed basis, which is then dried to powder by a spray dryer or by a known method, in an amount of 0.01 to 5.0% is added.

Description

  The present invention relates to a technique for masking the unpleasant flavor of foods (mainly seafood, poultry and meat and eggs, viscera or processed products thereof) using concentrated mineral water powder.

  As a method for canceling an unpleasant flavor to food (masking), a method of adding various spices, citrus fruits and herbs or adding a flavor is performed.

  However, flavors such as spices added in some cases may impair the preferred flavors of the materials, and some people dislike those flavors, which is not necessarily the preferred method.

In addition, as a method for masking fish odor, a method using a charlotte and / or onion extract (for example, see Patent Document 1 below), a method using sucralose as a masking agent for livestock meat odor (for example, see Patent Document 2 below), As a masking method for seafood odor or poultry meat odor, a method using a kelp extract (for example, see Patent Document 3 below) is known.
JP 2004-357648 A JP 2000-157184 A JP 2007-282516 A

  Patent Document 1 is a paste-like extract obtained by extracting charlotte and / or onion with hydrous alcohol at a low temperature of −25 to 5 ° C., and acts as a masking agent for fish odor.

  The said patent document 2 is a meat odor masking agent which contains a sucralose and the meat odor masked food and the sucralose as an active ingredient. Moreover, the said patent document 3 is the ratio of 0.1-2.5g of kelp extract in dry matter conversion with respect to 100g of seafood before a seasoning, or wildlife meat and kelp extract before seasoning. Then, the masking method for seafood odor or poultry meat odor, which is brought into contact for at least 5 minutes or more without heating.

  However, these methods are not yet sufficient, and there has been a demand for the development of a new masking agent that has a masking effect on the smell of birds and animals and the fresh smell of seafood and enhances the flavor of the material.

  The object of the present invention is to eliminate the inconveniences of the conventional examples, and the masking material to be added does not exhibit a unique flavor. Therefore, there is provided a method for masking food that improves the odor and bitterness without damaging the preferred flavor of the material. It is to provide.

  In order to achieve the above object, the present invention according to claim 1 adds 0.01 to 5.0% of a mineral concentrate concentrated by adding an amino acid to mineral water containing at least either magnesium or calcium. Is a summary.

  According to the first aspect of the present invention, naturally-derived mineral water contains a large amount of basic substances (chloride ions, sulfate ions, etc.) in addition to various minerals. On the other hand, it has a masking action. For this reason, the inventor has found that it can be used as a masking agent, and there is no risk of impairing the preferred flavor of the material.

  Mineral water powder does not dissolve mineral raw materials, but is applied to water that already contains minerals. It can be applied to all minerals regardless of calcium and magnesium, and it is not necessary to add citric acid. The sourness of the origin is very strong, and the application is not limited. In addition, there is only a subtle taste of the taste, and the influence on the taste is overwhelmingly small. The pH is also weakly alkaline and has little effect on the material.

  The present invention according to claim 2 is a powder of mineral water obtained by pulverizing a mineral concentrate obtained by adding an amino acid to mineral water containing at least magnesium or calcium and then drying the mixture using a spray dryer or a known method. Is added in an amount of 0.01 to 5.0%.

  According to the second aspect of the present invention, in addition to the action of the first aspect, the powdered mineral water or the powdered mineral salt water is light because it is water-free, and is further solid and easy to transport.

  According to the third aspect of the present invention, the mineral concentrate is obtained by mixing 0.1 mol or more of glycine with 1 mol of mineral contained in mineral water in deep ocean mineral water or ocean mineral water and concentrating with a concentrator. This is what I have done.

  According to the present invention described in claim 3, glycine is an amino acid having the simplest structure and the smallest molecular weight, which is preferable.

  The gist of the present invention described in claim 4 is that the mineral water powder is powdered by adding syrup or reduced syrup to mineral-enriched water and drying it with a spray dryer or a known method.

  According to the fourth aspect of the present invention, it is easy to powder.

  As described above, the food masking method for improving odor and bitterness according to the present invention includes naturally derived mineral water, which contains a lot of basic substances (chloride ions, sulfate ions, etc.) in addition to various minerals. It has been found that it has a masking action against odorous substances due to its combined action, and the mineral water powder as a masking material to be added does not exhibit its own flavor, so the preferred flavor of the material There is no risk of damage.

  Hereinafter, embodiments of the present invention will be described in detail. The method for masking a food for improving odor and bitterness according to the present invention is to add mineral water powder, and this mineral water powder will be described first.

  There are cases where deep ocean mineral water is used and ocean deep mineral water is used. As shown in FIG. 11, the former contains at least either magnesium or calcium (which often includes both) as the ocean as mineral water. Amino acids are added to deep mineral water or ocean deep mineral salt water, mixed at 55 ° C., and concentrated with a concentrator (solid content 25%).

  When the mineral water is obtained from seawater, as shown in FIG. 13, the deep sea water 26 is pumped by the intake pump 37 a of the intake pump chamber 37 through the water pipe 36, and sent to the primary storage tank 38. Is further sent to each treatment line by a water pump 38a. A plurality of types of water such as raw water 21, mineral water 208, salt water 209, fresh water 18, and mineral salt water 19 can be obtained depending on the manner of treatment.

  First, a method for obtaining the fresh water 18 and the mineral salt water 19 will be described. The RO membrane separation device 13 provided with a reverse osmosis membrane (hereinafter referred to as RO membrane) is provided.

  In the RO membrane separator 13, as the RO membrane, for example, a cellulose acetate membrane, a synthetic polymer membrane (polyvinyl, crosslinked aramid, crosslinked polyamide, etc.) can be used. Various RO membranes such as a hollow fiber type and a spiral type can be used, and it is convenient to use a module shape.

  The water is stored in the water supply tank 39 and sent to each water supply stand 28 by a water supply pump 39a as necessary. When not taken out from the water supply stand 28, it is circulated and periodically sterilized by the UV sterilizer 29. .

  The RO membrane separation device 13 supplies the RO membrane to remove solutes such as salts in the water 17 by membrane separation, and the water that has permeated the RO membrane and reduced these solutes is fresh water (permeated water) 18. As a mineral salt water (non-permeated water) 19, water obtained by concentrating these solutes without passing through the RO membrane is obtained.

  Next, a method for obtaining the mineral water 208 and the salt water 209 will be described. The raw water produced by applying the electrodialyzer 203 and containing a large amount of the diluted mineral is the mineral water 208, and the concentrated water is the salt water 209.

  The electrodialyzer 203 is composed of a room partitioned by an ion exchange membrane, and the ion exchange membrane includes a cation membrane that selectively transmits only cations and an anion membrane that selectively transmits only anions. Are assembled alternately. In the present invention, sodium ions and chlorine ions are desalted as much as possible from seawater passing through the electrodialyzer 203 so that useful minerals such as potassium, calcium and magnesium remain as much as possible without desalting. preferable. However, there is no cation membrane that does not allow permeation of desired metal ions such as potassium, calcium, magnesium and the like. Therefore, a monovalent ion selective membrane is used as the cation membrane. As a result, monovalent ions such as sodium, potassium, and chlorine ions are selectively removed from seawater and the like, and most of the ions existing in the raw water remain without removing divalent or higher ions.

  As such a monovalent ion-selective membrane used in the electrodialysis apparatus 203, for example, product number k-192 manufactured by Astom Co., Ltd. can be mentioned. Moreover, as an anion exchange membrane (anion membrane), arbitrary things can be used, For example, product number A-501 by Astom Co., Ltd. can be mentioned.

  The electrodialysis apparatus 203 can adjust the desalination utilization rate appropriately to adjust the mineral content in the demonovalent ionized water 207 as desired.

  In addition, the raw | natural water 21 as it is can also be obtained, without obtaining the above processes. Each type of water obtained in this way is temporarily stored in the water supply tank 39 and sent out to the respective water supply stands 28 by the water supply pump 39a as necessary, and is circulated when not taken out from the water supply stand 28. The UV sterilizer 29 is used to sterilize regularly.

  Of these various types of water, mineral water 208 containing a large amount of minerals and mineral salt water 19 (hereinafter, deep sea mineral water 20) are concentrated as shown in FIGS.

  As shown in FIG. 11, glycine 30 as an amino acid is added to the kneader 32 at a ratio of 70.00 (kg) as an amino acid with respect to 10,000,000 (kg) of the deep ocean water, Then, the mixture is dried with a circulating vacuum concentrator 33 at an evaporation amount of about 800 L / H and concentrated. During concentration, the liquid temperature rises to 60-70 ° C.

  When the final liquid amount becomes small and cannot be concentrated by the circulation type vacuum concentrator 33, the final concentration is performed by the 1000 L vacuum concentrator 34. After that, those concentrated by drying with these dryers are sterilized, superheated and stirred at 85 ° C. for 10 minutes, passed through a 60 mesh sieve to remove foreign matters, and concentrated mineral water 22 is obtained.

  The concentrated mineral water 22 thus obtained contains the components of the deep ocean mineral water 20 as it is, and also contains Mg and Ca, which are particularly useful for the human body, without damaging the precipitate as minerals. .

  Glycine is an amino acid having the simplest structure and the smallest molecular weight, which is preferable.

  In the case of the mineral salt water 19, as shown in FIG. 12, the mineral salt water 19 is added as an amino acid to the kneader 32 at a ratio of 100.00 (kg) as an amino acid with respect to 5,000.00 (kg). As described above, the mixture is mixed at 55 ° C., dried by the circulating vacuum concentrator 33 at an evaporation amount of about 800 L / H, and concentrated. During concentration, the liquid temperature rises to 60-70 ° C.

  When the final liquid amount becomes small and cannot be concentrated by the circulation type vacuum concentrator 33, the final concentration is performed by the 1000 L vacuum concentrator 34. After that, those concentrated by drying with these dryers are sterilized, heated and stirred at 85 ° C. for 10 minutes, passed through a 60-mesh sieve to remove foreign substances, and concentrated mineral brine 22 ′ is obtained.

  In addition, when further powdered, the above-mentioned deep sea mineral water 20 is added to 100000.00 (kg) as an amino acid with glycine 30 added at a ratio of 70.00 (kg), and then syrup or reduced Water candy 31 (trade name: PO-10 is preferred as reduced water candy) is added at a rate of 160.00 (kg) and mixed at 55 ° C. as described above. What was concentrated by drying with a concentrator 34 until the sugar concentration was Bx = 25 was sterilized, superheated and stirred at 85 ° C. for 10 minutes, passed through a 60-mesh sieve, and then removed with a spray dryer. Dry by 35, pass through a 20 mesh sieve and pass through magnet path. Thereby, powdered mineral water 27 is obtained.

  Alternatively, the mineral salt water 19 is added to 5,0000.00 (kg) as an amino acid and glycine 30 is added at a ratio of 100.00 (kg). -10 is preferred) at a rate of 115.00 (kg), mixed at 55 ° C. as described above, and concentrated by drying in a circulating vacuum concentrator 33 and a 1000 L vacuum concentrator 34. The product is sterilized / superheated / stirred at 85 ° C. for 10 minutes, passed through a 60 mesh sieve, and after removing foreign matter, dried by a spray dryer 35, passed through a 20 mesh sieve, and passed through a magnet path. Thereby, powder mineral salt water 27 'is obtained.

  At this time, as described above, the concentrated mineral water 22 or the concentrated mineral salt water 22 ′ contains the mineral content such as Mg and Ca as it is, but the mineral content does not become a precipitate. Mineral salt water 27 'can be obtained.

  The powdered mineral water 27 or the powdered mineral salt water 27 'is light and free from moisture, and is solid and easy to transport. Further, the powdered mineral water 27 or the powdered mineral salt water 27 'dissolves well in water.

  Although illustration is omitted, the raw water 21 is similarly powdered by adding an amino acid and syrup or reduced syrup to mineral water containing at least either magnesium or calcium, concentrating, and drying with a spray dryer. can do.

  The present invention improves the odor and bitterness of foods by adding 0.01 to 5.0% of the deep sea mineral water and deep sea mineral water powder as a masking material.

  As shown in Table 1 below, the masking effect according to the present invention is soy products such as soy milk and natto, seafood such as “tarako” and “uni”, powdered soups such as onion soup, rice It can be applied to various foods.

[Table 1]
Masking function according to the present invention

The contents of Table 1 will be described in further detail.
Soy milk: Masks bean odor and blue odor, and masks the aftertaste. As a result, it feels mellow as a whole, and it can be drunk and delicious like milk.
Natto: Add about 0.3% to the natto sauce and add the sauce to the natto so that the unique odor of natto can be suppressed.
Soy products: Mainly in planting protein, the odor and aftertaste peculiar to soybeans can be reduced, and the degree of freedom as a material can be increased.
Tarako: By adding it when salting the octopus, you can mask the raw smell and the aftertaste of the octopus. In addition, when processing overseas such as China, it is possible to adjust the taste with domestic prototypes by setting the hardness to the same level as Japanese water.
Alum: Can suppress the unique taste of alum.
Onion soup: Vegetable extracts used in processed foods have a unique heated odor = extract odor, but adding 0.1 to 0.3% masks the extract odor and makes use of its natural flavor it can.
Vegetable juice: The blue odor of vegetables can be masked, making use of the scent of fruits to improve ease of drinking.
White rice: Especially in old rice, it is possible to mask the odor that is generated when it is cooked. In addition, the smell when the cooked rice is cooked up can be suppressed.

FIG. 1 shows a test method for the addition test to soy milk.
Sensory evaluation was carried out by adding 10 key panelists and 10 panelists, targeting 0.3% deep seawater mineral water powder added to and dissolved in soymilk (Meiraq product) with no ingredients. The items and criteria are as shown in the table.

FIG. 2 shows the test results.
In particular, the bean odor and blue odor of soy milk disappeared, and the astringent taste that was drawn to the aftertaste disappeared, which made it very easy to drink. In addition, there was an opinion that the original richness of soy milk became delicious due to the lack of aftertaste.

  The same sample as that used in the sensory test shown in FIG. 1 was subjected to GC / MS to analyze its components. (GC / MS test result at Tokyo University of Marine Sciences) From the chromatograph obtained from this result, a graph showing the identification result of the volatile substance is the graph shown in FIG.

  From this graph, it was found that there was a decrease in alcohols, aldehydes, and ketones, and in particular, a large difference was observed for aldehydes. (Unit is total peak area) (Smell substances are adsorbed and analyzed with SPME fiber)

  FIG. 4 shows a detailed analysis in which further analysis was performed on the components related to the odor of soy milk based on the results of MS / GS.

  From the graph shown in FIG. 4, it was found that hexanal, which is a cause of the blue odor of soy milk, is reduced to about ３ compared to the additive-free one.

  From the above results, it was found that the deep ocean mineral water powder reduces odorous substances such as hexanal in soy milk. This is considered to support the result of sensory evaluation in FIG.

  FIG. 5 shows a test method for the addition test to vegetable juice. Sensory evaluation was carried out by adding 10% of panelists and non-added key samples to a target obtained by adding 0.3% of deep sea water mineral water powder to commercially available vegetable juice (one per day of kagome vegetable). The items and criteria are as shown in the table.

  FIG. 6 shows the test results. The blue odor peculiar to vegetables disappears in particular, and the aftertaste of vegetable origin is also masked, making it easy to drink. In addition, the sweet taste was felt strongly because the taste disappeared.

  FIG. 7 shows a test method for addition test to salted octopus. Wash the raw octopus with running water and add salt and water. At that time, 0.3% deep sea mineral water powder was added to the octopus and soaked for one day in the refrigerated state. What was not added was used as a key sample. When soaked, the skin was removed and the crushed sample was used as a sample. The items and criteria are as shown in the table.

  FIG. 8 shows the test results. It is an evaluation that the raw odor has become quiet. As for the taste, the taste and bitterness were clear, and the feeling after eating was improved.

  In the sensory evaluation shown in FIG. 7, since the masking effect of the raw odor was recognized by the sensory, analysis was performed with an odor discriminating apparatus, and the result was obtained and shown in FIG. 9 (odor contribution test result). The odor identification device was manufactured by Shimadzu Corporation, and the quality and strength were quantified using the odor of the reference gas as an index.

  As shown in FIG. 9, the results showed that the odor titer was reduced to about half, particularly for sulfur-based odors. Moreover, it is expected that dimethyl sulfide was masked as a sulfur-based odor substance that affects the odor.

  In addition, when the odor index equivalent values were compared, the value added as shown in FIG. 10 was less than half that of the non-added value. From this, the masking effect was exerted on the overall odor. Turned out to be.

  Furthermore, as an example of masking functionality of deep sea mineral water powder, 1) raw odor and bitterness masking, and 2) masking of glass fed beef odor were confirmed by sensory evaluation.

The pig small intestine soaking test is as follows.
sample:
・ Pig small intestine 3cm cut (raw): 100g
・ Water: 100g (equal to porcine small intestine)
・ Deep ocean mineral water powder: 0.3g
(0.3% of pig small intestine)
Method:
I. Water and pork small intestine in which deep sea mineral water powder was dissolved were put into a sealed container, and immersed for a predetermined time under reduced pressure. (Samples are kept at 10 ° C or lower)
II, water was drained with a colander, poured into boiling water, then boiled again for 10 minutes.
Test area: (Blank) No soaking (1) Soaking in deep sea mineral water powder solution for 6 hours (2) Soaking in deep sea mineral water powder solution for 1 hour Result:
(1) The raw odor and bitterness that occurs during chewing are masked, and the sweetness of fat can be felt.
(2) Although the unique smell of raw food is felt a little, the bitterness that appears during chewing is masked.
About the merits of addition We were able to improve the quality of your product by masking the smell and bitterness of the product. In addition, by immersing it in the deep ocean mineral water powder solution, we were able to shorten the processing steps that had been performed to remove the odors of the water and cut costs.

Next, the glass fed beef branching test is shown below.
sample:
・ Australian glass fed beef 1.5cm square cut (loose): 175g
・ Hot water: 260g (1.5 times the amount of beef)
-Deep sea mineral water powder: 1.3g (0.5% amount with respect to hot water) was added.
Method:
I. Put the beef into the boiling water of the deep mineral water powder.
II. While stirring, re-boil and boil for 4 minutes in a slightly boiled state.
III, The above process was repeated 10 times.
* Blank is the same test using water without adding deep ocean mineral water powder.
result:
The odor masking effect of grass fed beef by deep ocean mineral water powder is recognized up to 3 to 4 branching times.
After that, odor due to turbidity of blanching water is added and no clear effect is recognized.
About the merit of addition By adding the deep sea mineral water powder, the odor peculiar to glass fed beef can be masked and the quality can be improved.

It is explanatory drawing which shows the test method of the addition test to soymilk. It is explanatory drawing which shows the test result of the addition test to soymilk. It is a graph which shows the test result of GC / MS by addition to soymilk. It is a graph which shows a specific component analysis result by addition to soymilk. It is explanatory drawing which shows the test method of the addition test to vegetable juice. It is explanatory drawing which shows the test result of the addition test to vegetable juice. It is explanatory drawing which shows the test method of the addition test to a octopus. It is explanatory drawing which shows the test result of the addition test to a octopus. It is a graph which shows an odor contribution test result in the addition test to a octopus. It is a graph which shows this odor index equivalent value. It is explanatory drawing of the manufacturing process of the powder of mineral water. It is explanatory drawing of the manufacturing process of the powder of mineral salt water. It is explanatory drawing of the manufacturing process of the various water obtained from deep sea water.

DESCRIPTION OF SYMBOLS 11 Water to be treated 12 Pretreatment device 13 RO membrane separation device 14 Packing tower 15 Chelate-forming fiber bed 16 Filtration water 17 Water 18 Fresh water 19 Mineral salt water 20 Deep sea mineral water 21 Raw water
22 Concentrated mineral water 22 'Concentrated mineral salt water 26 Deep sea water
27 Powder mineral water 27 'Powder mineral salt water 28 Water supply stand 29 UV sterilizer 30 Glycine 31 Water candy or reduced water candy 32 Kneader 33 Circulating vacuum concentrator 34 1000 L vacuum concentrator 35 Spray dryer 36 Intake pipe 37 Intake pump chamber 37a Intake pump 38 Primary storage tank 38a Water pump 39 Water tank 39a Water pump 203 Electrodialyzer 207 Water 208 Mineral water 209 Salt water

Claims (4)

  A method for masking a food for improving odor and bitterness, characterized by adding 0.01 to 5.0% of a mineral concentrate concentrated by adding an amino acid to mineral water containing at least either magnesium or calcium.   Mineral water containing at least either magnesium or calcium to which mineral water is concentrated by adding an amino acid is spray-dried or dried by a known method to obtain powder of mineral water, 0.01 to 5.0 %, A food masking method that improves odor and bitterness.   3. The mineral concentrate is obtained by mixing 0.1 mol or more of glycine with respect to 1 mol of mineral contained in mineral water in deep ocean mineral water or ocean mineral water and concentrating with a concentrator. Food masking method to improve the smell and bitterness of food.   The mineral water powder is a masked food for improving odor and bitterness according to claim 2 or 3, wherein the mineral water is added with syrup or reduced syrup and dried by a spray dryer or a known method. Method.

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