JP2015097477A - pH ADJUSTING AGENT COMPRISING DECOMPOSITION PRODUCT OF SAKE LEES - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pH adjusting agent having less influence on the flavor of foods, and related techniques.SOLUTION: Provided is a pH adjusting agent having a decomposition product of sake lees blended.

Description

  The present invention relates to a pH adjuster containing a mash decomposition product and other applied technologies of the mash decomposition product.

  Conventionally, in the field of food, various acids (for example, acetic acid, lactic acid, citric acid, carbonic acid, phosphoric acid, etc.) or pH containing these salts (for example, sodium salt, potassium salt, calcium salt, etc.) The regulator is used for various purposes (for example, improvement of storage stability, antiseptic, buffering agent, yield improvement, discoloration prevention, oxidation prevention, texture improvement, etc.). However, many of the conventional pH adjusters have a problem of imparting sourness, acid odor, bitterness, and / or gummy to food.

  On the other hand, in recent years, a technique has been proposed for improving the texture or flavor of processed flour foods by adding a liquor decomposed product obtained by self-digesting or enzymatically treating sake cakes to processed flour foods (for example, bread and noodles) (patents) Reference 1)

JP2011-120575A

  An object of this invention is to provide the pH adjuster with which the influence on the flavor of food was eased, the technique relevant to it, etc.

  In order to solve the above-described problems and the like, the present inventors have found that the above-mentioned problems can be solved by adding a sake lees decomposition product after repeated studies. Based on such knowledge, the present inventors have made further studies and completed the present invention.

A typical present invention is shown below.
Item 1.
A pH adjuster containing a liquor decomposition product.
Item 2.
The pH adjuster is selected from the group consisting of acetic acid, sodium acetate, calcium acetate, potassium acetate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, shell calcined calcium, trisodium phosphate and tripotassium phosphate Item 2. The pH adjuster according to Item 1, comprising at least one pH adjusting component.
Item 3.
Item 3. The pH adjuster according to Item 1 or 2, wherein the liquor decomposition product is contained at a ratio of 0.3% by mass to 10% by mass.
Item 4.
The processing method of the foodstuff using the pH adjuster in any one of claim | item 1-3.
Item 5.
The foodstuff with which the pH adjuster in any one of claim | item 1-3 is mix | blended.
Item 6.
A flavor improving agent for a pH adjusting agent, comprising a liquor decomposition product.
Item 7.
Use of a sake mash degradation product to improve the flavor of a pH adjuster.

  ADVANTAGE OF THE INVENTION According to this invention, the pH adjuster with which the influence (for example, provision of a sour taste, an acid smell, a bitter taste, an sardine, etc.) to the flavor of food was reduced is provided. Therefore, by using the present invention, the food can be processed by adjusting the pH of the food for various purposes without changing the flavor.

  The liquor degradation product is a substance obtained by degrading liquor by causing the enzyme itself or an exogenous enzyme (for example, proteolytic enzyme) to act on the sake lees, and can be obtained according to the technique disclosed in Patent Document 1. The type of sake lees from which the sake lees decomposed product is derived is not particularly limited, and examples include not only sake sake lees, but also miso, shochu, malt lees, beer lees, wine lees, whiskey lees, and the like.

  In the case of decomposing a liquor degradation product using the enzyme it contains (autolysis), conditions such as the type of solvent, concentration of liquor, treatment time and temperature can be appropriately set and changed by those skilled in the art. For example, it can be performed by dissolving sake lees in water and heating to a temperature suitable for the activity of the enzyme, for example, about 30 ° C. to about 60 ° C., preferably about 40 ° C. to about 55 ° C.

  When alcoholic beverages are produced by decomposing with an exogenous enzyme, any exogenous enzyme can be used, but a preferred enzyme is a proteolytic enzyme. For example, a commercially available protease agent (for example, protease M Amano G (Amano Enzyme)) or the like can be used. The conditions for degrading liquor with a proteolytic enzyme can be appropriately set according to the target degree of degradation, the type of sake lees, the type of enzyme, etc., for example, about 30 minutes at about 40 ° C. to about 60 ° C. It can be performed for about 3 hours. The liquor degradation product can also be obtained by reacting with a proteolytic enzyme and, if necessary, subjecting it to a heat treatment for inactivating the proteolytic enzyme.

  The pH adjuster for blending the sake lees decomposed product is not particularly limited, and may be, for example, any pH adjuster known as a pH adjuster in the field of foods. There is no particular limitation as long as the change can be reduced. Such pH adjusters include, for example, acetic acid, sodium acetate, potassium acetate, calcium acetate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, shell calcined calcium, trisodium phosphate and tripotassium phosphate. A pH adjusting agent containing one or more components selected from the group consisting of these (sometimes referred to as “pH adjusting components”) can be mentioned. More preferable pH adjusting components include acetic acid, sodium acetate, calcium acetate, sodium carbonate, potassium carbonate, and sodium bicarbonate. The pH adjusting agent can contain the above pH adjusting component in one or two or more arbitrary combinations.

  The amount of the sake lees decomposed product blended in the pH adjuster is arbitrary as long as the flavor of the food is not significantly changed when the food is treated with the pH adjuster, the purpose of use, the type of pH adjusting component, pH It can set suitably according to the form of a regulator, and / or the kind of foodstuff. Preferably, the liquor decomposition product is blended with the pH adjuster at a ratio of 0.3% by mass or more and 10% by mass or less, and more preferably 1% by mass or more and 5% by mass or less, in a liquid-free (dry) state. It is blended at a ratio of By blending the liquor degradation product with the pH adjuster at a ratio of 0.3% by mass or more, the influence of the pH adjusting component contained in the pH adjuster on the flavor of the product can be alleviated. On the other hand, when the sake mash degradation product is blended with the pH adjuster at a ratio of 10% by mass or more, depending on the amount of such pH adjuster used, a flavor peculiar to the sake mash decomposition product can be imparted to the food.

  The blending ratio of the pH adjusting component contained in the pH adjusting agent is not particularly limited as long as the intended pH adjusting function is exhibited, and the purpose of use, the type of pH adjusting component, the form of the pH adjusting agent, and / or the treatment target It can be set as appropriate according to the type of food. For example, the blending ratio of the pH adjusting component is 5% by mass or more and 99.7% by mass or less, preferably 10% by mass or more and 95% by mass or less, in a state that does not contain a liquid (dry). In a more preferred embodiment, when acetic acid or shell shell calcined calcium is used as a pH adjusting component, the blending ratio in the pH adjusting agent is preferably 20% by mass or less. In another preferred embodiment, when components other than acetic acid and calcined shell shell calcium are used as the pH adjusting component, the blending ratio in the pH adjusting agent is preferably 90% by mass or less.

  The pH adjusting agent can be in any form, and can be, for example, powder, granule, granule, solid, liquid, paste, semi-liquid, capsule, cream, and the like. The pH adjuster can be prepared according to various known methods by blending additives such as appropriate excipients appropriately selected according to the form. A preferable shape is powder, liquid, or granule.

  The pH adjuster may further contain various additives at an arbitrary ratio. Such additives include, for example, water, organic acids, organic acid salts, inorganic acids, inorganic acid salts, amino acids, nucleic acids, carbohydrates, alcohols, fatty acids, fatty acid esters, lipids, vitamins, proteins, peptides, and A plant extract etc. can be mentioned. These components can be blended alone or in combination of two or more. On the other hand, a pH adjuster in the form of a powder or an aqueous solution substantially free of one or more or all of these additives is also a preferred embodiment. “Substantially free” means less than 1% by weight, preferably less than 0.1% by weight, more preferably less than 0.01% by weight, still more preferably less than 0.001% by weight, particularly preferably The content is below the level that cannot be detected by conventional methods.

  The type of food to be treated with the pH adjuster is not particularly limited, and can be appropriately selected from any food. Examples of such foods include beverages such as alcoholic beverages, soft drinks, carbonated beverages, nutritional beverages, fruit beverages, and dairy beverages (including concentrated concentrates and adjusting powders of these beverages); rice, noodles, Processed cereals such as breads and pasta; Western confectionery such as cookies and cakes; Japanese confectionery such as buns and mutton; various confectionery such as candy, gums, yogurt, pudding, and jelly; Fish, hamburger, ham, sausage, grilled pork, grilled chicken, fried chicken, fried fish and other fishery products, livestock processed foods; Dairy products such as processed milk, fermented milk, yogurt, butter and cheese; fats and oils such as margarine, mayonnaise, shortening, whipped cream and dressing; processed foods; egg water , Fried eggs, omelets, eggs processed foods of the filling and the like; can be cited source, the seasoning such as sauce or the like. Preferred foods include processed grain foods, processed agricultural foods, processed fishery and livestock products, and processed egg foods.

  The pH adjuster may be added to the food at any time before the production of the food, at the time of production / processing, or after the production (eg during storage or transportation). The pH adjuster can be added to the food by any means depending on the type and / or purpose of the food, for example, by means of mixing, dipping, pouring, spraying or the like.

  The blending amount of the pH adjuster in the food is appropriately determined according to the type, form, pH before adjustment, target pH value, purpose (improving storage stability, improving taste, improving yield, etc.), etc. Can be adjusted. For example, 0.005-3 mass parts with respect to 100 mass parts of foodstuffs, Preferably 0.05-2 mass parts can be added.

  As described above, by blending the sake lees decomposition product with the pH adjuster, it is possible to reduce the change in food flavor caused by the pH. Therefore, the liquor decomposition product can also be used as a flavor improving agent for a pH adjuster (more precisely, a flavor improving agent for foods that are changed by the pH adjusting agent).

  EXAMPLES Hereinafter, although this invention is demonstrated with reference to an Example, this invention is not restrict | limited to these.

Test Example 1: Effect of Na Acetate on Sour Acid Smell In the blending ratio shown in Table 1 below, sodium acetate Na, sake mash decomposition product ("Fermented Powder Fukami" manufactured by Ozeki Co., Ltd.), and optionally a dispersant (dextrin) ) To prepare a powdery preparation. As a comparison object, undecomposed liquor powder was used instead of liquor decomposition product. The dispersant was used as the balance so that the total amount of the preparation was 100% by mass. Next, the obtained preparation (2% by mass), dry powdered mashed potato (20% by mass), and water (78% by mass) were kneaded, and the obtained mashed potato was heated in a microwave oven. Then, the sourness and acid odor of mashed potatoes were evaluated by 10 panelists. Evaluation was made by 7 panelists who evaluated that a significant reduction in sourness or acid odor was felt compared to mashed potatoes prepared in the same manner using only a preparation that does not contain any sake cracked product or undegraded sake cake powder. When it was over, it was marked as ◯, and when it was not, it was marked as x. In addition, when there were three or more panelists who evaluated that mashed potatoes had a distinctive taste of sake lees, the evaluation was “X”, and when it was not so, it was evaluated as “good”.

  As shown in Table 1, it was confirmed that the sour acid odor due to Na acetate was significantly reduced by using a preparation containing a sake lees decomposition product. On the other hand, when undecomposed liquor powder was used, even if the same amount was blended, such an effect could not be obtained. In addition, when undegraded sake lees powder is used, flavors peculiar to sake lees (alcoholic smells, etc.) are manifested even though the blending ratio is relatively low. It was also confirmed that it was significantly reduced.

Test Example 2: Influence of other acids on sour acid odor The preparation was prepared by changing the sodium acetate to one shown in Tables 2 to 5 below, and the blending ratio of the preparation and water was 1.5% by mass and 78.78%, respectively. The same test as in Test Example 1 was performed except that the content was changed to 5% by mass.

  Sunmiace (Daito Chemical Co., Ltd.), Lunch Fresh DE (Fuso Chemical Industry Co., Ltd.) and Lunch Fresh W (Fuso Chemical Industry Co., Ltd.) listed in Tables 3 to 5 are acetic acid and / or glacial acetic acid. It is a pH adjuster contained in the ratio shown in Table 6.

  As shown in Tables 2 to 5, the same results as in Test Example 1 were obtained when a component exhibiting a sour acid odor other than Na acetate and a decomposition product of sake lees were combined. In other words, by blending a liquor decomposition product with a pH adjuster, the sour acid odor to the food caused by each component can be suppressed, and such an effect cannot be obtained with undegraded liquor powder. confirmed.

Test Example 3: Influence of Alkali Component on Flavor Sodium carbonate, sake lees decomposition product (“Fermented Powder Fukami” manufactured by Ozeki Co., Ltd.), and, if necessary, a dispersant (dextrin) at the blending ratio shown in Table 7 below. The mixture was mixed to prepare a powdery preparation. As a comparison object, undecomposed liquor powder was used instead of liquor decomposition product. The dispersant was used as the balance so that the total amount of the preparation was 100% by mass. Next, the obtained preparation (0.5% by mass), water (18.8% by mass), and salt (0.7% by mass) were mixed, and chicken thigh meat (those cut to about 25 g) was added thereto, Tumbling was performed under vacuum for 30 minutes. After standing overnight, the chicken thigh was heated in a steam convection oven so that the internal temperature was 75 ° C. or higher. Thereafter, the flavor of chicken thighs cooled to room temperature was evaluated by 10 panelists. Evaluation evaluated that a significant reduction in taste and / or odor due to alkali was felt compared to chicken thighs that were cooked in the same manner using only a preparation that did not contain liquor degradation products or undegraded sake lees powder. If there were more than 7 panelists, it was marked as ◯, otherwise it was marked as x. In addition, when there were three or more panelists who evaluated that chicken thigh had a peculiar flavor of sake lees, it was evaluated as x, and otherwise it was evaluated as o.

  As shown in Table 7, it was confirmed that the alkaline odor and taste caused by sodium carbonate were significantly reduced by using a preparation blended with a sake lees decomposition product. On the other hand, when undecomposed liquor powder was used, even if the same amount was blended, such an effect could not be obtained. In addition, when undegraded sake lees powder is used, flavors peculiar to sake lees (alcoholic smells, etc.) are manifested even though the blending ratio is relatively low. It was also confirmed that it was significantly reduced.

Test Example 4: Influence of Other Alkali Components on Flavor A test similar to Test Example 3 was performed except that the types and blending ratios of the alkali components were changed as shown in Tables 8 to 16 below.

  The phosphorus-free water retaining agent SE, phosphorus-free water retaining agent ME and RE-23 described in Tables 14 to 16 are pH adjusters containing potassium carbonate and / or sodium carbonate in the proportions shown in Table 17 below.

  As shown in Tables 8 to 16, the same results as in Test Example 3 were obtained when an alkaline component other than sodium carbonate and a decomposition product of sake lees were combined. That is, by blending a liquor decomposition product with a pH adjuster containing an alkali component, deterioration of food flavor caused by the alkali component is suppressed, and such an effect is obtained with undegraded liquor powder. Not confirmed.

Claims (7)

A pH adjuster containing a liquor decomposition product. The pH adjuster is selected from the group consisting of acetic acid, sodium acetate, calcium acetate, potassium acetate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, shell calcined calcium, trisodium phosphate and tripotassium phosphate The pH adjuster of Claim 1 containing 1 or more types of pH adjustment components. The pH adjuster according to claim 1 or 2, wherein the liquor decomposition product is contained in a proportion of 0.3 mass% to 10 mass%. The processing method of the foodstuff using the pH adjuster in any one of Claims 1-3. A food containing the pH adjuster according to any one of claims 1 to 3. A flavor improving agent for a pH adjusting agent, comprising a liquor decomposition product. Use of a sake mash degradation product to improve the flavor of a pH adjuster.