JP2016007147A - Flavor improving agent and flavor improving method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor improving agent and a flavor improving method, capable of improving unfavorable flavors (aftertaste of sweetness, bitterness, astringency, acidity, grassy smell, harsh taste, and other peculiar odor) and enhancing the umami of a broth.SOLUTION: A flavor improving agent for foods and beverages includes dispersed hesperetin, containing hesperetin powder and an emulsifier, being in a form of an aqueous dispersion of hesperetin or powder from which the aqueous dispersion can be prepared.

Description

  The present invention relates to a flavor improving agent and a flavor improving method.

  In the current eating habits, various kinds of foods are processed or cooked as they are and consumed as foods and drinks. However, even though some foods and drinks are nutritionally excellent and have no safety problems, the bitterness, astringency, acidity, blue odor, taste, and other characteristics of the food and drink Eating and drinking is restricted due to nasty smell and peculiar taste. Therefore, it is desirable to reduce the unpleasant flavors such as bitterness, so that these foods and drinks are accepted by a wider range of people and used for a wider range of uses in order to lead a variety of diets. Yes.

  Patent Document 1 discloses that hesperidin glycoside or a mixture of hesperidin glycoside and hesperidin is effective in improving the flavor of food and drink, and hesperidin is hardly soluble in water and cannot be expected to have a flavor improving effect. It is described that when it is solubilized by hesperidin glycoside, a flavor improving effect can be exhibited.

  Patent Documents 2 and 3 disclose an aqueous dispersion containing hesperetin.

JP 11-318379 A JP2008-184385 JP 2010-30967

  An object of this invention is to provide the flavor improving agent and flavor improvement method of food-drinks effective in a small amount.

  The present invention uses a dispersed hesperetin containing powdered hesperetin, which was considered not to be expected to have a flavor improving effect because it does not dissolve in water, thereby obtaining a flavor improving effect on food and drink superior to transglycosylated hesperidin. I found out.

The present invention provides the following flavor improving agent and flavor improving method.
Item 1. A flavor improving agent for foods and drinks consisting of dispersed hesperetin.
Item 2. Item 2. The flavor improving agent for foods and beverages according to Item 1, wherein the dispersed hesperetin contains hesperetin powder and an emulsifier, and is an aqueous dispersion of hesperetin or a powder form capable of preparing an aqueous dispersion.
Item 3. Item 3. The flavor improving agent for foods and beverages according to Item 2, wherein the dispersed hesperetin further contains a stabilizer.
Item 4. Item 5. The food or beverage according to any one of Items 1 to 3, wherein the flavor improvement is bitterness, astringency, acidity, blue odor, egg taste, sweetness after-treatment or reduction of specific odor, or enhancement of dashi umami. Flavor improver.
Item 5. A method for improving the flavor of a food or drink, comprising adding dispersed hesperetin to the food or drink.
Item 6. Item 6. The method for improving the flavor of a food or drink according to Item 5, wherein the dispersed hesperetin includes a hesperetin powder and an emulsifier, and is an aqueous dispersion of hesperetin or a powder form capable of preparing an aqueous dispersion.
Item 7. Item 7. The food / beverage flavor improvement agent according to Item 6, wherein the dispersed hesperetin further contains a stabilizer.
Item 8. Item 5. The food or beverage according to any one of Items 5 to 7, wherein the flavor improvement is bitterness, astringency, acidity, blue odor, egg flavor, sweetness after-treatment or reduction of specific odor, or enhancement of dashi umami. Flavor improvement method.

  According to the present invention, by adding dispersed hesperetin to foods and drinks, it is possible to improve unfavorable flavors (after-sweetness, bitterness, astringency, sourness, blue odor, gummy taste, other peculiar odors) The umami can be enhanced.

  The structures of hesperetin (1) and hesperidin (2) are shown below.

  Hesperetin (1) is an aglycone of hesperidin (2), both of which are sparingly soluble in water, and hesperetin (1) is less soluble in water than hesperidin (2).

  The hesperidin glycoside is a compound in which glucose is bound to the position 4 of glucose of hesperidin with an α-1,4 bond, and further 1 to 20 glucoses are bound to the position 4 of the glucose with α-1,4 bonds. Each compound or a mixture thereof. Hesperidin glycosides are readily soluble in water, while hesperetin (1) and hesperidin (2) are sparingly soluble in water. The flavor improvement effect of hesperidin itself cannot be expected.

  The feature of the present invention is that it has been found that dispersed hesperetin, which is hardly soluble in water like hesperidin (2) and is not dissolved in water, has a very excellent flavor improving effect.

  The dispersed hesperetin used in the present invention contains an emulsifier and may be in the form of an aqueous dispersion, in the form of a slurry, or in the form of a solid such as a powder. Solid dispersed hesperetin can be prepared by drying a hesperetin dispersion by spray drying, freeze drying, vacuum drying, drum drying, or the like, and removing a solvent such as water. Solid dispersion hesperetin can be easily prepared by mixing with water. The dispersed hesperetin may further contain a stabilizer.

  The average particle size of the dispersed hesperetin is about 0.01 μm to 10 μm, more preferably about 0.03 μm to 5 μm, and still more preferably about 0.05 μm to 1 μm. A smaller average particle size is preferable because dispersion stability increases.

  As an emulsifier, nonionic surfactants such as polyglycerin fatty acid ester, glycerin fatty acid ester, glycerin fatty acid organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, monoglyceride derivative, polyoxyethylene derivative, etc. Agents: Natural products such as lecithin, gelatin, saponin, and quilla extract. Examples of sorbitan fatty acid esters include sorbitan monooleate and sorbitan monolaurate. Examples of sucrose fatty acid esters include sucrose fatty acid esters containing palmitic acid or stearic acid as the fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin. The emulsifier can have any hydrophilic-hydrophobic balance (HLB). The HLB is preferably about 3 to about 20, more preferably about 5 to about 16. These emulsifiers may be used independently and may use 2 or more types together. Preferred emulsifiers are polyglycerin fatty acid esters, glycerin fatty acid organic acid esters, and enzymatically degraded lecithin. By using these two or more types in combination, the stability of dispersed hesperetin can be improved.

  The blending amount of these emulsifiers in the dispersion is not particularly limited, but the concentration in the aqueous dispersion is about 0.01 to 5% by weight, preferably about 0.05 to 1% by weight, more preferably 0.1 to 0.1% by weight. About 0.5% by weight. The emulsifier is used in an amount of about 0.1 to 10%, preferably about 1 to 5% by weight with respect to 100 parts by weight of hesperetin.

  Examples of the stabilizer include gelatin, agar, pectin, cellulose, tamarind gum, guar gum, locust bean gum, tragacanth gum, carrageenan, gum arabic, caraya gum, xanthan gum, alginic acid, alginic acid ester, sodium alginate, carboxymethylcellulose and the like. The stabilizer is used in an amount of about 1 to 20% by weight, preferably about 5 to 15%, based on 100 parts by weight of hesperetin.

  Dispersed hesperetin is about 0.0001 to 10% by weight, preferably about 0.001 to 5%, more preferably about 0.001 to 1% by weight as a blending amount effective for improving the flavor of solid foods and beverages. It is.

  Addition of dispersed hesperetin to foods and drinks is performed by mixing with foods and drinks requiring flavor improvement. It is desirable to mix directly with ingredients that require flavor improvement, but when mixing is difficult, it can be mixed with other ingredients or food and drink as long as it can be brought into contact with ingredients that require flavor improvement. May be immersed in a dispersion of dispersed hesperetin, or a solution of dispersed hesperetin may be sprayed on food or drink.

  Addition of the dispersed hesperetin to the food or drink may be performed in the form of a powder or in the form of an aqueous dispersion. As described above, dispersed hesperetin can be added at any point in the production process of the food or drink as long as it can be brought into contact with the food or drink requiring improvement in flavor.

Examples of the food and drink whose flavor is improved include the following.
1. Processed citrus products: For example, foods and beverages processed raw citrus fruits such as grapefruit, summer oranges, hassaku, sweety, bundan, lime, lemon, kiwifruit, etc. The processed forms include fruit juice, juice containing beverages, jelly, puree, 1. Jam, marmalade, canned food, frozen dessert, candy, fruit cake, fruit sauce Vegetable drinks: For example, tomato juice, carrot juice, celery, lettuce, broccoli, komatsuna, spinach, parsley, radish leaves and other green vegetable juices and mixed juices thereof, and soy milk.
3. Coffee, tea, tea or food and drink containing them; eg coffee milk, canned coffee, canned milk coffee, coffee jelly, coffee ice cream, coffee candy, canned tea, canned milk tea, tea jelly, tea Candy, Oolong tea, Dodomi tea, Hato barley tea, Gymnema tea, Tochu tea, Sencha, Gyokuro, Matcha, Bancha, Houjicha, Genmaicha, Barley tea, Habucha, Matcha jelly, Tea with candy, Ice cream with Matcha It is done.
4). Beer, fruit liquor: Plum liquor, pear liquor, strawberry liquor, lemon liquor extracted by immersing fruit components in, for example, beer, sparkling liquor, third beer, non-alcoholic beer, wine or apple liquor, or shochu or other alcohol And liqueur liquors such as mandarin oranges.
5. Dashi umami: Examples include kombu dashi, bonito dashi, and irikko dashi.
6). Vitamins: Examples include vitamin C (acidity) and vitamin B group (bitterness).
7). Cocoa products: For example, chocolate and cocoa.
8). Honey products: For example, honey, honey sauce, syrup containing honey, candy and the like.
9. Dairy products: For example, milk, butter, cheese, lactic acid bacteria beverages, white sauce, gratin, ice cream, yogurt and the like.
10. Foods using high-intensity sweeteners: Candy, gum, beverages, baked goods, etc. 11. Processed fishery products: fish sausage, chikuwa, kamaboko, mentaiko, how much, grilled laver, mozuku, salt kelp, etc.
12 Herbal medicine-containing foods and drinks: drug types, health foods, health drinks, etc.
13. Mineral-containing beverages: Examples include mineral-containing sports foods.
14 Meat: Chicken, pork, beef or processed products thereof.

  The flavor improving agent of the present invention contains dispersed hesperetin as an active ingredient, and the content of dispersed hesperetin is 1 to 100% by weight, and any form such as powder, granule, cube, paste, and aqueous dispersion may be used.

  Hereinafter, the present invention will be described in more detail using examples and comparative examples. Moreover, the numerical value in a table | surface is a mass part.

Example 1
For vegetable juice, three samples of additive-free, sugar-transferred hesperidin (final concentration 0.003% by weight), and dispersed hesperetin (final concentration 0.003% by weight) were prepared and compared in total by two panelists. , Δ, ○, ◎, relative evaluation was performed, and the average score was determined according to the following criteria.
X (0 point): It was clearly inferior.
Δ (4 points): Slightly inferior.
○ (7 points): Slightly superior.
◎ (10 points): Clearly superior.

  The results are shown in Table 1.

  The results showed that dispersed hesperetin had a higher effect of improving the blue odor of vegetable juice than transglycosylated hesperidin.

Example 2
(1) Basic taste For the foods shown in Table 2 below, two samples of additive-free and dispersed hesperetin (final concentration 0.00114% by weight) were prepared, compared with two panelists by 10 panelists, and samples with and without dispersed hesperetin were prepared. We identified which was stronger for each item. The results are shown in Table 2.

(2) Foods For the food shown in Table 3 below, two samples of additive-free and dispersed hesperetin (final concentration 0.0113% by weight) were prepared and compared by two panelists with 10 panelists. We identified which was stronger for each item.

(3) Strengthening the taste of dashi When dipping the kelp in water, prepare two samples of additive-free and dispersed hesperetin (final concentration 0.0057% by weight), soak the kelp just before boiling after heating for 4 hours. I took "Dashi". Two panelists from 11 panelists compared and identified samples with or without dispersed hesperetin, which was stronger for each item. The results are shown in Table 4.

  The measurement of glutamic acid concentration (using Yamasa L-glutamic acid measurement kit II) was as shown in Table 5 below.

Claims (8)

A flavor improving agent for foods and drinks consisting of dispersed hesperetin. The flavor improving agent for foods and beverages according to claim 1, wherein the dispersed hesperetin contains hesperetin powder and an emulsifier, and is a powder form capable of preparing an aqueous dispersion or aqueous dispersion of hesperetin. The flavor improving agent for foods and beverages according to claim 2, wherein the dispersed hesperetin further contains a stabilizer. The food / beverage product according to any one of claims 1 to 3, wherein the flavor improvement is bitterness, astringency, acidity, blue odor, egg taste, sweetness after-effect or reduction of specific odor, or enhancement of dashi umami. Flavor improver. A method for improving the flavor of a food or drink, comprising adding dispersed hesperetin to the food or drink. The flavor improvement method of the food / beverage products of Claim 5 which is a powder form with which dispersion | distribution hesperetin contains hesperetin powder and an emulsifier, and can prepare the aqueous dispersion or aqueous dispersion of hesperetin. The flavor improving agent for foods and drinks according to claim 6, wherein the dispersed hesperetin further contains a stabilizer. The food / beverage product according to any one of claims 5 to 7, wherein the flavor improvement is bitterness, astringency, acidity, blue odor, egg taste, sweetness after-treatment or reduction of specific odor, or enhancement of dashi umami. Flavor improvement method.