JP2016036265A - Method for improving flavor/quality of food and food flavor/quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving the flavor/quality of a food and preventing the deterioration of flavor/quality with time during food storage.SOLUTION: A method is for generating a fructose condensate by heating a fructose solution or a sugar solution containing fructose to produce a fructose condensate. The fructose condensate contains fructobiose with a molecular weight of 365 as a main component. The fructose condensate has a low degree of pigmentation, which is 0.09 or less measured as the absorbance at 480 nm wavelength of a 5 w/w% aqueous solution thereof and is 0.09 or less measured as the absorbance at 420 nm wavelength of a 30 w/w% aqueous solution thereof. In a method for improving the flavor/quality of a food, the fructose condensate is subjected to direct addition (including adhesion) to a food in an amount of 0.001-3.0 w/w% as a fructobiose without decolorization/purification of the fructose condensate.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for improving the flavor and quality of food and a flavor and quality improver for food.

  When fructose is heated at a high temperature of 100 ° C. or higher under normal pressure, caramelization occurs and it turns black. Thereafter, a fructose condensate is produced with coloring. This fructose condensate is DFA (difructose dianhydride). This is widely known because DFA is contained in caramel. The fructose condensate is not produced unless it is colored black.

  Even if it is not such intentional DFA production, fructose content is contained in roasted coffee beans, pudding syrup, baked confectionery, fried food, etc. regardless of the amount, and it is produced when heated at high temperature. . In addition, when there is no coloring even if it heats, this fructose condensate is not produced | generated at all.

  DFA is also produced and used in enzymatic methods. The DFA is mainly used for the effect of promoting calcium absorption (see, for example, Patent Document 1).

  In addition, the fructose condensate containing DFA produced by the heating method is colored caramel-like in black, so it cannot be used without diluting, decolorizing, purifying, concentrating or pulverizing it for use in food. Cost. In addition, in DFA manufactured by the enzymatic method, the raw material chicory or fructose polysaccharide, inulin and enzyme, are expensive, and the manufacturing process requires many processes such as fermentation, purification, concentration, and pulverization. Both the production by the method and the enzymatic method are costly and expensive to produce, and are difficult to use for food.

  In addition, when DFA is used for food in a taste, as described in Patent Document 2, there is bitterness / egumi, and the aftertaste has an irritating taste.

  Therefore, the inventor can produce fructose condensate with high functionality without affecting the taste, without heating and coloring the fructose and without using any subsequent decolorization / purification. As a result of pursuing the properties, when fructose was produced by heating at a pH of around 2.5 and 80 ° C. under reduced pressure under the conditions including the production conditions for the fructose condensate described in Patent Document 3, the fructose was hardly colored. It was confirmed that a condensate was formed. It was also confirmed that the same production can be achieved even when heating is performed under vacuum and reduced pressure conditions at a temperature not reaching 80 ° C. before and after PH 2 that deviates from the production conditions described in Patent Document 3.

  The inventor first analyzed the fructose solution at pH 2.5 under vacuum and reduced pressure and heated at 80 ° C. for 2 hours and 15 minutes by liquid chromatography. The analysis result is shown in FIG. According to the analysis results, the fructose condensate is 50 w / w%, the fructose is 45 w / w%, and the other is 5 w / w%.

  Furthermore, the fructose condensate was produced by changing the heating conditions, and the discoloration of the fructose condensate was tested. The results are shown in Table 1.

  The color change was made into an aqueous solution in which 1 w / w% of fructose condensate was added with 1 w / w% of glycine, and heated at 100 ° C. for 15 minutes to confirm the presence or absence of coloring. Ordinary foods contain amino acids such as glycine, and cause coloration by causing Maillard reaction (sugar / amino reaction) with carbohydrates. This is a discoloration test that assumes that.

  For the black color, the absorbance at a wavelength of 480 nm and a 10 mm cell of a 5 w / w% aqueous solution was measured for black, and for the yellow color, the absorbance of a 30 w / w% aqueous solution at a wavelength of 420 nm and 10 mm cell was measured.

(i) The absorbance at a wavelength of 480 nm of the 5 w / w% aqueous solutions of No. 8 and No. 9 was 0.00.
(ii) The fructose condensate having an absorbance exceeding 0.1 is colored black when heated with glycine. This is because fructose decomposition products are produced by the strong heating of fructose, and the decomposition products and amino acids react rapidly to form Maillard products (sugar amino products). Fructose alone does not cause such rapid coloring. Since foods contain various amino acids, those that cause such rapid coloring are colored when heated and become yellow to black. Moreover, since coloring progresses at the time of storage, it cannot be preserved. Therefore, it is difficult to use for food.
(iii) Since fructose condensate having an absorbance of 0.09 or less does not cause such coloring, it can be used in foods. Therefore, the finished fructose condensate can be used as it is without being decolorized and purified. Thus, it can be used at low cost.
(iv) Under the heating conditions of No. 4, since the absorbance is 0.09 and there is little coloring, no discoloration occurs. However, the condition of No. 4 was made only for the purpose of seeing the discoloration, and the only fructose condensate was not produced in No. 2 to No. 9 of Table 1. When a heated sugar product that was not colored and did not cause discoloration under normal heating conditions at normal pressure, no fructose condensate was produced.
(v) No. 1 was an aqueous solution in which 1% glycine was added to 1% fructose and heated at 100 ° C. for 15 minutes as a control product, but there was no discoloration.

  Therefore, it can be seen from Table 1 that the coloration degree of the fructose condensate is 0.09 or less at the wavelength 480 nm of the 5 w / w% aqueous solution and 0.09 or less at the absorbance of the 30 w / w% aqueous solution at the wavelength of 420 nm (light lemon If it is not (color), a conclusion is drawn that it cannot be used as it is without secondary processing such as decolorization and purification.

  As a result of further research, this fructose condensate has no bitterness / egumi and aftertaste irritating taste like DFA, and it does not impair the flavor when added to food, but rather enhances the flavor. It was found to mask acidity. This is the opposite phenomenon to DFA. In addition, it has also been found that it exhibits an antioxidant effect, an anti-starch aging effect, and an anti-protein denaturation effect that prevent the deterioration of flavor and the generation of miscellaneous taste that occur during the production of food.

  In addition, when used in combination with a sweet substance such as sugar, it has a seasoning effect that masks the sweetness and astringency of the sweet substance and cuts off the sticky feeling. It was also found out. These are effects that cannot be obtained with DFA.

  In this way, since the effect is completely different from that of DFA, the molecular weight is measured by mass spectrometry to investigate the chemical structural formula of the fructose condensate, and the fructose binding mode is determined from the molecular weight measurement result. Analyzed.

The inventor first performs heating by changing the heating conditions of fructose, generates fructose condensate, and then performs molecular mass measurement to analyze the fructose binding mode from the molecular weight measurement results. It was decided to.
(Measurement method of molecular weight)
Mass spectrometry measurement conditions: Instrument: AXIMA Confidence (Shimadzu Corporation) Measurement mode: Linear mode (positive and negative) Mass range: m / z 1-1000 Laser intensity 100
Reagents: 2,5-dihydroxybenzoic acid (DHBA) was used as a matrix. Sodium trifluoroacetate was used as the cationizing agent. PEG1000 was used as a calibration sample.
Sample preparation: 1 mg of sample was dissolved in 500 μL of ultrapure water. And it diluted 10 times. 5 mg of matrix was dissolved in 500 μL. 2 mg of the cationizing agent was dissolved in 500 μL of ultrapure water. 0.5 μL each of the sample diluent, the matrix and the cationizing agent solution were applied onto the wells of the sample plate, dried, and then introduced into the mass spectrometer.
(Description of sample)
Sample 1: Prepared by heating fructose at 100-200 ° C. under normal pressure (black liquid as shown at the right end of FIG. 2)
Coloration degree 5 w / w% aqueous solution Absorbance at a wavelength of 480 nm 0.57
・ Sample 2: Prepared by heating fructose for 2 hours and 15 minutes under vacuum at PH2.5 at 80 ℃ (light lemon color as shown in the center of Fig. 2)
Coloration degree 5 w / w% aqueous solution Absorbance at a wavelength of 480 nm 0.00
30w / w% aqueous solution Absorbance at wavelength 420nm 0.09
・ Sample 3: Prepared by heating fructose under vacuum under reduced pressure for 90 minutes at a temperature not reaching PH 2.3 80 ° C. (light lemon color as shown at the left end of FIG. 2)
Coloration degree 5 w / w% aqueous solution Absorbance at a wavelength of 480 nm 0.00
30w / w% aqueous solution Absorbance at 420nm wavelength 0.05
(Results of mass spectrometry)
Sample 1: m / z 347 (M + Na) Molecular weight of two fructose dehydrated molecules
Among the fructose condensates, fructose dianhydride, ie DFA, was the main component and no fructose monoanhydride, ie fructobiose was contained.
・ Samples 2 and 3: m / z365 (M + Na) Molecular weight of one fructose dehydrated
Among the fructose condensates, the main component was fructose monoanhydride, ie fructobiose.

  When fructose is heated under reduced pressure, low PH, and low temperature, it can be confirmed that a fructose condensate without coloration can be obtained, and the fructose condensate was analyzed. It was found that the main component was fructobiose with a molecular weight of 365 (a fructose monoanhydride in which two fructose were dehydrated and bonded in one place), not an anhydride. It has a completely different molecular weight from DFA, which is a fructose dianhydride, and is not an isomer of DFA. Furthermore, this fructobiose was a component which was not contained at all when producing DFA by normal pressure and high temperature heating. Naturally, there was no recognition that fructose was produced by heating fructose, but the functionality of fructobiose added to foods has not been studied at all.

  From the above, the degree of coloration of fructose condensate containing fructobiose as the main component is 0.09 or less at a wavelength of 480 nm of a 5 w / w% aqueous solution, and 0.09 or less at an absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution. If it is not a low coloring level (light lemon color), a conclusion can be drawn that it cannot be used as it is without secondary processing such as decolorization and purification.

JP 2009-254377 A JP 2006-6176 A JP-A-61-271295

  By the way, the technique described in Patent Document 3 has been studied for the purpose of producing a non-caloric sugar having a sweetness quality similar to that of sugar. Currently, artificial sweeteners are widely used for that purpose. . Therefore, the present condition is that the fructose condensate manufactured by description in patent document 3 has little utility value. It exists as a past study for studying a method for producing DFA by heating fructose, and has not been practically used. Furthermore, the technique described in Patent Document 3 does not pursue the influence on the flavor and quality of food by addition to the food. For this reason, the chemical structural formula of the fructose condensate produced by the technique described in Patent Document 3 and the binding mode of fructose have not been studied at all. This is presumably because the fructose condensate produced by heating fructose has been recognized as DFA, that is, difructose dianhydride. In addition, since DFA has shifted to research and production by an enzymatic method, research on fructose condensates by heating has not been developed.

  On the other hand, as described above, the inventor manufactured fructose condensate without coloration by the production method including the production conditions described in Patent Document 3, and the main component of the fructose condensate without coloration is fructose, that is, fructose. It was clarified that it was a monoanhydride and found that fructobiose has many functions for food.

  The present invention was made on the basis of finding that fructobiose, which is a kind of fructose condensate that can be produced at low cost, has many functionalities for foods, and a method for improving the flavor and quality of foods It is also intended to provide a flavor and quality improver for foods and to prevent deterioration of flavor and quality over time during storage of foods.

  The conventional method for producing fructose condensate relates to a fructose condensate produced by heating fructose at 100 ° C. or higher at normal pressure. The fructose condensate is DFA or the main component of the fructose condensate is DFA. It is. In contrast, the present invention relates to a fructose condensate in which fructose is heated to produce a fructose condensate, and the main component of the fructose condensate is fructobiose.

  Furthermore, this fructose condensate based on fructobiose can be produced only under special conditions of low pH and low temperature heating under reduced pressure conditions, so heating, roasting, baking, steaming, and frying in food production -It is not produced in the presence of fructose in processes such as drying.

  By the way, many additives and food materials are used for the purpose of improving the quality of foods and processed foods and maintaining the quality. Trehaose is most frequently used among them. Trehaose is a disaccharide of glucose and is most often used to prevent starch aging. It is used in Japanese confectionery, Western confectionery, and frozen foods, but the amount used is around 3-10 w / w%. Cost of use is high.

  Vitamin C is most often used as an antioxidant. However, since this vitamin C is easily decomposed by heating, it cannot be used for foods with heating. Therefore, there is a demand for a heat resistant antioxidant.

  Furthermore, many problems that cannot be solved by the trehaose or vitamin C remain.

  For example, freezing technology has been developed, and frozen foods and FD foods have become much more delicious. However, the texture after thawing is not yet delicious. Quality deteriorates due to starch and protein denaturation during freeze-drying. Therefore, for example, frozen vinegared rice is not possible. In addition, the texture of FD foods after reconstitution with hot water is insufficient. There is no egg or FD rice on the market.

  Moreover, the oxidation of milk cannot be stopped. Therefore, the flavor of fresh cream is extremely reduced by refrigeration or freezing.

  Furthermore, the maintenance of the deliciousness and aroma of freshly baked bread, the deliciousness of cooked rice, and the deliciousness of processed meat products and egg products have not been sufficiently performed.

  In addition, in the extraction of food, there is a lot of waste at the time of manufacture, and sufficient extraction from the raw material has not been achieved. This adds cost. Therefore, there is a demand for a quality improver (quality enhancer) that does not produce misty or spicy taste even when the extraction temperature is increased and extraction is performed for a long time.

  Furthermore, the fructose condensate containing fructobiose can be used at a very low cost, and the fructose condensate containing fructobiose can be easily mass-produced, so that the unit price is further reduced. It can be used at a cost less than half that of the currently most used trehaose (see Table 2).

  Thus, fructose condensate containing fructobiose can be used as a quality improver with a low cost, a small amount of use, and a high quality improvement effect, and various problems as described above can be used. Is resolved.

  The invention according to claim 1 is a method for improving the flavor and quality of foods using a fructose condensate containing fructobiose having a molecular weight of 365 as a main component, wherein the fructose condensate has a coloring degree of 5 w / w% aqueous solution. The absorbance at a wavelength of 480 nm is 0.09 or less, and the absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution is 0.09 or less, and the fructose condensate is added to food without decolorization and purification. 0.001 to 3.0 w / w% as a feature. Here, the “fructose condensate” is produced by heating a fructose liquid or a sugar liquid containing fructose. “Fructobiose” refers to the fructose monoanhydride and includes all isomers. “Addition” means addition by mixing or dissolution, and includes, for example, kneading in a kneaded product.

  If it does in this way, a miscellaneous taste will be masked and flavors, such as umami and aroma, which a material has will be improved, and quality will be improved further. Moreover, deterioration of quality and flavor after normal temperature, refrigeration and frozen storage can be prevented. This is because addition of fructobiose can prevent oxidation, prevent protein denaturation, prevent starch aging, and mask miscellaneous taste.

  In this case, as described in claim 2, the fructose condensate as an aqueous solution can be attached to the food by 0.001 to 3.0 w / w% as a fructobiose by spraying or dipping.

  In addition, as described in claim 3, the food is a seafood, meat, or vegetable, and when the extracts are extracted, the fructose condensate is dissolved in 0.001 to 3.0 w / w% as fructobiose. Extracts of seafood, meat, and vegetables can be extracted from the aqueous solution.

  In this way, the flavor does not deteriorate even if extraction is performed at a higher temperature and longer time than before in the extraction of seafood, meat, vegetables and other foods. Therefore, extraction under severe conditions is possible, and the extraction amount increases. This is because extraction with water containing fructobiose suppresses miscellaneous taste / egumi / astringency components produced at the time of extraction and enables extraction without impairing the flavor.

By the way, propionic acid, vitamin B1, sodium acetate, myristylic acid and glycine are known as additives used for the purpose of improving the preservability of foods. Therefore, its use is limited at present. Therefore, if the deterioration in taste can be suppressed in their use, the amount used can be increased and used for foods that could not be used so far.
Therefore, as described in claim 4, the fructose condensate is used by mixing propionic acid, vitamin B1, sodium acetate, myristylic acid, or glycine, or in combination with them. It is desirable.

  In this way, when using propionic acid, vitamin B1, sodium acetate, myristylic acid, and glycine, which are additives that improve the storage stability of food, a fructose condensate containing fructobiose is mixed or used together. , The deterioration of the taste is suppressed as compared with the case of not mixing or using together. Thus, since the fall of a taste is suppressed, each usage-amount increase and the use range can be expanded.

  Further, the fructose condensate may be used as it is by dissolving or mixing it in a sweet substance without performing decolorization / purification, or by adding each separately, thereby obtaining 0.001 to 3.0 w / w% as a fructobiose. If added to or attached to the fructobiose, the fructobiose has a seasoning effect that masks the sweetness and astringency of the sweetening ingredient and changes it into a rich and refreshing sweetness. Furthermore, by changing the usage ratio of fructobiose to sweetness ingredients and the amount and type of sweetening ingredients to be used, the seasoning effect changes, and from sweetness to sweetness with a strong body feeling, Can be changed.

  The invention of claim 5 is a flavor and quality improver for foods, which contains a fructose condensate whose main component is fructobiose having a molecular weight of 365, and has an absorbance at a wavelength of 480 nm of a 5 w / w% aqueous solution. It comprises a fructose condensate that is 0.09 or less and has a low coloration of 0.09 or less even in the absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution.

  In the present invention, 0.001 to 3.0 w / w% is added to the food as fructobiose, so that the taste is masked to improve the flavor and aroma of the material, and the quality is further improved. Moreover, deterioration of quality and flavor after normal temperature, refrigeration and frozen storage can be prevented.

It is a figure which shows the analysis result by a liquid chromatography. It is explanatory drawing which shows sample 1,2,3.

  Embodiments of the present invention will be described below.

(i) sugar, (ii) fructose, (iii) glucose, (iv) DFA, (v) trehaose, (v) the sample 1 as a comparative sample, and (vii) a fructobiose whose molecular weight is 365. Samples 2 and 3, which are samples of the present invention, have a low coloration of 0.09 or less even when the absorbance at a wavelength of 480 nm of a 5 w / w% aqueous solution is 0.09 or less and the absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution is Were used to sequentially test many functions on food.
1. Umami test For bonito, the change in umami was tested, and the results are shown in Table 3.
・ Boiled bonito: Boiled bonito 10g in 100g of water for 10 minutes and take dashi. Add various sugars to the dashi stock (method for evaluating umami)
The finished food was returned to room temperature and sampled by five people for comprehensive evaluation.

  Here, “DFA” of No. 5 is the manufacturer FANCL brand name Zintose component DFAIII.

    From Table 3, it can be seen that the quality of umami changes when Samples 2 and 3 are added around 0.05 w / w%. The miscellaneous taste is masked and the taste becomes refreshing. In addition, the umami tastes.

  The above No. 1 to 14 were refrigerated for 5 days and the umami was confirmed in the same way, but the umami was completely lost except in the non-addition zone and the fraction with a fructobiose of 0.001 w / w% or more. The additive section maintained its taste.

  Therefore, it can be seen that not only the umami (flavor / quality) of the food can be improved, but also the deterioration of the flavor / quality over time during storage of the food can be prevented.

In addition, umami tests were conducted on kelp soup, noodle soup, grilled meat sauce, and coffee.
(Kelp stock)
By adding 0.05 w / w% of sample 3, the umami becomes strong and the after taste is eliminated.
(Noodle soup)
By adding 0.05 w / w% of sample 3, the umami becomes strong and the after taste is eliminated.
(Yakiniku sauce)
By adding 0.3 w / w% of sample 3, the umami becomes stronger and the spices stand out.
(coffee)
By adding 0.1 w / w% of sample 3, the aroma is strong and the umami is strong. In addition, the deterioration of taste and aroma over time was prevented.

For various soup stocks, there was an effect of masking miscellaneous taste and enhancing umami with an extremely small addition amount of 0.001 w / w% as fructobiose. The effect is exerted when the amount added is 0.001 w / w% as fructobiose, and when it exceeds 3 w / w%, sweetness is produced. And the effect was recognized also in luxury goods like coffee.
2. Seasoning test for sweetness Sample 3 was used to test the seasoning effect on sweetness.
-Addition to sugar 10 w / w% water Addition of 0.1 w / w% of sample 3 makes the aftertaste clear. And by adding 0.5 w / w% of sample 3, it changes to sweetness with a body feeling.
-Fresh cream Addition of 0.2 w / w% of sample 3 will refresh the aftertaste. In addition, the deterioration of taste and aroma over time was prevented.

By adding 0.5 w / w% of sample 3, the sweetness has a high-class feeling and the aroma of milk becomes stronger. Therefore, the cream becomes smooth by adding fructobiose. The smoothness was maintained even in refrigerated and frozen storage.
・ Anko By adding 0.3w / w% of sample 3, the taste of red beans becomes stronger and the taste of aftertaste is eliminated.
・ Canned coffee (micro sugar type)
By adding 0.1 w / w% of sample 3, the body feels sweet and the sweetness becomes delicious. Therefore, coffee with less sweetness feels the whole taste light, but the addition of fructobiose gives a body feeling to the whole taste. Less sweetness can be brought out.
・ Cola (artificial sweetener) Stevia is used Add 0.1w / w% of sample 3 to eliminate aftertaste. Artificial sweeteners have a bad aftertaste and give a taste. When adding fructobiose, the taste is not felt.
・ Gum (using xylitol)
Addition of 0.3 w / w% of sample 3 eliminates aftertaste.
-Strawberry Sprinkling 10w / w% of sample 3 water makes the sweetness delicious and eliminates the blue odor. It becomes the sweetness of an aged strawberry.
-Melon By applying 10w / w% water of Sample 3, the sweetness ripens and the blue odor disappears. There is a rich body feeling. Further refreshing. The addition of fructobiose strongly enhances the original sweetness of the material. In addition, masks the sweet taste of sugar, liquid sugar, and artificial sweeteners. It also brings a sense of ripening to the sweetness of the fruit. In addition, there is a masking effect of the blue smell and astringency of the material.
3. Anti-aging Test for Starch A 10 w / w% aqueous solution of starch was prepared and placed in a plate-like container. After heating (steamed at 100 ° C.) and refrigerated for 10 days, the drip amount was measured, and the results are shown in Table 4. The finished weight was 100 g.

  Starch dissolves in water and then heats to create a gel, but with cooling, it hardens and expels moisture as a drip. This is the aging of starch. The amount of water (drip amount) was measured. As the starch ages, moisture is released and the amount of drip increases.

  Addition of 0.001 to 3.0 w / w% as fructobiose suppresses the exhalation of water accompanying the modification of the starch gel. Starch gels age with cooling, release moisture and become hard. Fractobiose prevents this aging.

  It is due to the aging of this starch that the soft and delicious texture immediately after production in rice, noodles, bread, confectionery, fish meat products, livestock meat products, etc., becomes hard and crispy after refrigerated storage.

By adding fructobiose, the elasticity immediately after production can be maintained even after refrigerated storage. This can protect the fresh texture.
4). Freezing denaturation prevention test A starch gel similar to the above-mentioned antiaging test was prepared, frozen for 3 months, drip after thawing was measured, and the results are shown in Table 5.

Addition of 0.001-3.0 w / w% fructobiose inhibited starch aging by freezing. This can prevent deterioration in physical properties of the food containing starch during freezing storage. Currently, frozen foods are often thawed and heated in a microwave oven to prevent drip. This can make the texture after range up succulent. The quality can be improved by using it at the time of freezing frozen food and food.

5. Protein Gel Strength Test An aqueous solution of various proteins was gelled by heating, and fructobiose was added to measure its elasticity. The comparison was made assuming that the elasticity of the control group without addition was 100.
(Measurement method of elasticity)
Sample preparation: A 48mm diameter cylindrical casing made of vinylidene chloride is filled with surimi and protein solution (egg white, soy protein, gelatin solution), boiled at 85 ° C for 30 minutes, and then cooled at 5 ° C for 24 hours. After that, cut the wrinkles and protein gel into 30mm thicknesses respectively, and used the elasticity evaluation sample as a sample for elasticity evaluation: using a 5mm plunger, measured the indentation strength (jelly strength: g · cm), and added control group The elasticity at the time of 100 was set as 100 (standard), and the index was displayed.
5-1 Egg white gel A 20 w / w% aqueous solution of egg white was packed in a casing tube, heated at 85 ° C. for 30 minutes, tested for elasticity and texture, and the results are shown in Table 6.

Addition of 0.001 to 3.0 w / w% as fructobiose gave a supple and strong elasticity. Furthermore, the egg white odor was masked. Can be used for egg products, confectionery and desserts.
5-2 Soy protein gel A 10 w / w% aqueous solution of soy protein was packed in a casing tube, heated at 85 ° C. for 30 minutes, tested for its elasticity and texture, and the results are shown in Table 7.

Addition of 0.001 to 3.0 w / w% as fructobiose gave a supple and strong elasticity. Furthermore, the odor of soybean was masked. Soy protein is often used as a gel strengthening agent, mainly in kneaded products, but the gel quality is poor and the texture becomes crunchy. The soybean odor is strong. Using fructobiose makes the gel supple and masks the soy odor.
5-3 Gelatin gel 8w / w% of gelatin was dissolved in water by heating and packed in a casing tube, and further heated at 85 ° C for 30 minutes. After cooling, its elasticity and texture were tested, and the results are shown in Table 8.

By adding 0.001 to 3.0 w / w% of fructobiose, the gelatin gel becomes supple. Furthermore, the odor of gelatin was masked. These can be used for confectionery and fish.
6). Miscellaneous taste masking test Each material was boiled, and 0.5 w / w% of sample 3 was added to the boiled water, and the effect was observed. In addition, when the sample 3 was added to the boiled water by 0.3 w / w% and boiled, the raw odor of various materials was masked.
・ Shrimp: The shrimp's raw odor disappears and the umami becomes stronger. Furthermore, there was a feeling of fiber.
・ White fish: no odor and firm elasticity.
・ Pork: The animal odor disappears and it becomes sweet and delicious.
・ Beef: Eliminates animal odor and enhances umami.
・ Vegetable (celery): It loses the blue odor and becomes sweet.

  Masking fish odor, animal odor and blue odor by adding fructobiose. This increases the taste and makes it delicious.

Furthermore, 0.3 w / w% of sample 3 was added and the taste and fragrance were observed.
・ Orange juice: The miscellaneous taste disappears and it becomes a refreshing orange taste.
・ Soy milk: The soy odor disappears and delicious. ・ Tofu: The soy odor disappears and delicious. ・ Bread: The unique grain odor of wheat disappears and the sweetness of wheat appears. ・ Udon: The wheat odor disappears and refreshes.
・ Salmon: Delicious fish odor and delicious ・ Nutritional drink (Lipovitan D): No taste of aftertaste ・ Strawberry milk: Milky feeling becomes stronger, sticky sweetness is refreshed and aftertaste is good.
7). Inhibition effect of miscellaneous taste Sample 3 was added to bonito, kombu, and pork and heated, and the changes over time were observed. Bonito, kelp, and pork were boiled, and sample 3 was added to the boiled water at 0.5 w / w%.
-Bonito: After 30 minutes of heating, the additive-free product gave a spicy taste, but the additive did not change at all.-Kelp: After 30 minutes of heating, the additive-free product showed a spicy taste. It did not change at all.
-Pork: After heating for 30 minutes, the additive-free product had a taste of taste, but the additive product did not change at all. The addition of fructobiose prevented the deterioration of taste and aroma over time. Therefore, it can be used for maintaining the flavor of many foods.

Next, 100 parts by weight of water was added to 100 parts by weight of bonito, kelp, and pork, and the extract was extracted by heating at 100 ° C. for 3 hours.
Bonito: After heating for 180 minutes, the additive-free product had a taste of taste, but the additive-free product did not have a taste and could extract a strong taste of bonito.
-Kombu: After heating for 180 minutes, the additive-free product had a taste of taste, but the additive-free product had no taste and could extract a strong taste of kelp.
-Pork: After heating for 180 minutes, the additive-free product smelled in the taste, but the additive-free product had no odor, and the strong taste of pork could be extracted.

In extracting each material, it is possible to suppress the occurrence of miscellaneous taste. Therefore, it can be used for extraction of vanilla, cinnamon, chili, garlic, spices, black tea, Japanese tea, coffee, and the like.
8). Suppression test of flavor deterioration Sample 3 was added to milk, tea, and dashi, and 0.5w / w% was stored in a refrigerator for 5 days.
・ Milk: The additive-free product had a taste of taste and no milk feeling, but the additive product did not change at all.
・ Japanese tea: The additive-free product had a taste of taste and the scent of tea disappeared, but the additive product did not change.
-Kelp soup: The additive-free product lost its taste, but the additive product did not change the taste at all.

The addition of fructobiose prevented the deterioration of taste and aroma over time. It is possible to maintain the taste and aroma of food. These can be used for processed foods.
9. Test for spice ingredients Add 0.1 w / w% of sample 3 to various spices.
・ Wasabi: Aroma and hotness become stronger.
・ Chilli: The hotness becomes stronger.
・ Black pepper: Spicy becomes stronger.
・ Leek: The aroma and the taste of leek become stronger.
・ Lemon: A strong scent is produced.
・ Vanilla: Strong vanilla scent.
・ Cinnamon: A strong cinnamon scent.
・ Sauce: Strong spice and spicy taste.

  From the test results of tests 1 to 9, the flavor and quality of the food are improved by using 0.001 to 3.0 w / w% of the fructose condensate mainly composed of fructobiose, samples 2 and 3. It was confirmed.

  Next, a method for producing fructobiose will be described.

  The fructose condensate is produced by heating an aqueous solution of carbohydrate containing fructose. However, the inventors have clarified that the binding mode of the fructose condensate changes depending on the heating conditions. That is, two types of fructose condensates can be produced: a fructose dianhydride and a fructose monoanhydride.

  When strong heating at 100 ° C. or higher, which is a general production method, is performed under normal pressure for a long time, only a fructose dianhydride, that is, DFA is produced (sample 1). This manufacturing method is described in JP-A Nos. 11-155520 and 2008-187952. Furthermore, it is produced by heating raw materials containing common fructose and is also present in caramel.

  On the other hand, when the pH is adjusted to 2.5 at a low temperature of 80 ° C. and heating is performed under vacuum and reduced pressure, a fructose monoanhydride, that is, a fructose condensate containing fructobiose as a main component is obtained (Sample 2).

  This production method is included in the conventional method for producing a fructose condensate described in JP-A-61-271295. Furthermore, in pursuit of its production method, it was produced by heating under a vacuum at a pressure not reaching 80 ° C. at PH 2.3. Similarly, a fructose condensate (sample 3) containing fructobiose as a main component was obtained. did it. This is a deviation from the manufacturing conditions described in JP-A-61-271295, which is a conventional technique (heating at a pH of 2.5 or higher and 80 ° C or higher), and the production of fructobiose is less colored in a short time. It was possible.

  As described above, since heating at a vacuum reduced pressure, low PH, and low temperature is not performed in the manufacturing process of caramelization or processed food, as described above, fructobiose is not generated unless it is intentionally manufactured.

  In other words, DFA is generated regardless of the amount of DFA that is heated at high temperature in the presence of fructose (for example, roasted coffee beans or generated by a cooking process of sugar containing fructose such as sugar). . Moreover, it is generated along with the calamization. However, fructobiose, which is the main component of the fructose condensate described above, is not produced unless it is in a special environment with a pH of around 2.5 under vacuum and reduced pressure conditions, for example. Therefore, it is not usually generated in the food manufacturing process.

  In addition, in order to use the finished fructobiose as it is without performing decolorization and purification, the coloration degree of the finished fructose condensate is an absorbance at a wavelength of 480 nm of 5 w / w% aqueous solution of 0.09 or less, and 30 w / w. The absorbance at a wavelength of 420 nm of a% aqueous solution must also have a low coloring level of 0.09 or less (light lemon color without blackening).

  That is, the fructose condensate targeted by the present invention is a fructose condensate obtained by heating fructose regardless of the production conditions, and the coloration degree of the solution containing the fructose condensate is a 5 w / w% aqueous solution. The absorbance of the fructose condensate is less than 0.09 and the absorbance of the 30 w / w% aqueous solution at a wavelength of 420 nm is 0.09 or less (light lemon color without blackening). If it is oath.

  Such a main component is fructobiose (fructose monoanhydride), and the fructose condensate satisfying a predetermined absorbance condition may be added to the food as it is, or may be dissolved and adhered to the food. Good.

  Further, it may be used by dissolving or mixing in seasoning, dashi, mirin, vinegar, ethanol, acidulant, and sake. You may add to the water in extract extraction.

  Further, it may be used by dissolving or mixing in sweet ingredients such as sugar, liquid sugar, sugar alcohol, starch syrup, and artificial sweetener.

  Furthermore, it may be used by dissolving and mixing in spices, garlic, ginger, chili, vanilla, cinnamon and the like.

  In addition, the fructose condensate, the main component of which is fructobiose (difructose monoanhydride), is purified by ion exchange resin or the like, or only the fructose is separated by fermentation or activated carbon method, and the fructose is used alone. It may be used, or it may be a carbohydrate only of fructobiose and fructose. At that time, since the fructose condensate is hardly colored, it can be easily separated and purified.

Then, the case where it uses for each foodstuff is demonstrated.
(蒲 鉾)
・ Manufacturing method of salmon Manufacturing process: Raw material mixing → Cutter mixer → Casing → Heating (85 ℃ for 30 minutes) → Cooling → Refrigeration (5 ℃ for 24 hours) → Elasticity measurement / tasting composition ratio: frozen surimi 100 parts salt 3 parts potato starch 10 parts wheat starch 10 parts
3 parts of sugar 55 parts of water Various sugars and samples 1 to 3 were added to the koji and the elasticity was measured. The results are shown in Table 9. The elasticity measurement is the same as in the case of the protein gel strength test.

  By adding 0.001 w / w% or more as fructobiose, the cocoon becomes supple and strong. However, when added over 1.0 w / w%, the effect of increasing the amount is small, and when it exceeds 3.1 w / w%, sweetness appears and it cannot be used for koji.

  When general sugar is added to the cocoon, the cocoon becomes soft and its elasticity decreases. However, the addition of fructobiose increases the elasticity. This is due to the chemical structural formula of fructose glucose fructose monoanhydride. It causes ionic bond with actomyosin of fish protein and enhances its gelation. This is the same effect as the elasticity enhancement by metal ions such as calcium. There was no such effect on the fructose dianhydride or DFA.

  In addition, Trehaose, which is said to have a quality-improving effect among carbohydrates and is widely used at present, has no effect of strengthening elasticity.

  By the way, to date, for the reinforcement of salmon, protein raw materials such as soybean protein and egg white, additives such as calcium, fats and oils, and the like have been used. However, they all increase hardness to some extent, but they are not supple and have a crunchy texture. On the other hand, when fructobiose is added, a strong elasticity with flexibility is obtained.

  The elasticity measurement in this test measures both suppleness and hardness, and the measured value decreases when there is no suppleness even if the hardness is increased. The addition of fructobiose enhances not only the hardness but also the suppleness, creating a so-called texture of the sea bream reed. Therefore, the elasticity value increases extremely.

  Thus, the texture called peculiar reeds cannot be produced with protein raw materials such as soybean protein and egg white, additives such as calcium, and fats and oils. The only thing that can produce that texture is the use of high-quality ground beet. However, the price of high-quality ground beetle is soaring that there is a limit to the capture of suzuki as a raw material. For that reason, low-grade small fish surimi must be used in current carp making.

  The present invention corresponds to the environment surrounding such a fish paste product industry, and by using fructobiose, it has succeeded in making delicious salmon using low-grade small fish surimi as a raw material. In addition, by adding fructobiose, miscellaneous taste such as odor of raw fish was suppressed, and the original taste and flavor of the fish could be enhanced.

  With the growth of the population of China and Asia that consumes salmon, the shortage of raw fish is expected to accelerate further in the future, and there is a craving for technology to produce delicious salmon (fishery paste product) using miscellaneous fish that are currently difficult to consume. The present invention answers such needs.

Fractobiose may be used in combination with protein raw materials such as soybean protein and egg white, additives such as calcium, and fats and oils.

(Pork extract)
Each saccharide was added to the extracted pork extract and stored for 10 days in a refrigerator to confirm POV (peroxide value) measurement and taste.
・ Measurement method of POV Conforms to the analysis method according to the component standard of instant noodles in the standard standard of food and additives (Ministry of Health and Welfare Notification No. 370 of 1959).

  Weigh accurately 5 g of sample, put in a stoppered Erlenmeyer flask and add 35 ml of chloroform / acetic acid mixture (2: 3) to dissolve. If it does not dissolve evenly, add an appropriate mixture of chloroform and acetic acid (2: 3). Next, replace the air in the flask with nitrogen or carbon dioxide, add 1 ml of saturated potassium iodide solution while passing through nitrogen or carbon dioxide, immediately plug it and shake and mix for about 1 minute. Leave for 5 minutes. Add 75 ml of water to this, shake vigorously, and titrate with 0.01 mol / L sodium thiosulfate solution using starch test solution as indicator. Separately, perform a blank test and correct it.

  The peroxide value is determined by the following formula.

Peroxide value (mep / kg) = a × F / S × 10
Where S is the amount of sample collected
a: Consumption of 0.01mol / L sodium thiosulfate solution (ml)
F: Potency of 0.01mol / L sodium thiosulfate solution

  By adding 0.001w / w% or more as fructobiose, pork extract feels strong flavor and umami. However, addition of 1.0 w / w% or more has no effect of increasing the amount, and if it exceeds 3.1 w / w%, sweetness appears and it cannot be used for pork extract.

Addition of common carbohydrates to pork extract has no effect of retaining umami in refrigerated storage. However, the addition of fructobiose preserves umami. This is because the fructobiose prevents oxidation and suppresses the generation of peroxides. A clear effect was also confirmed in the measured POV (peroxide value). This was confirmed only in the case of fructobiose (fructose monoanhydride), and was not confirmed in the case of fructose dianhydride, that is, DFA. Furthermore, the effect of vitamin C could not be confirmed.
-Extraction of pork extract Extend the heating time for pork extract extraction.

  In the extraction of pork extract, if it is usually heated for 30 minutes, miscellaneous taste / egumi appears and the flavor of pork disappears. However, when extraction is performed with water to which 0.001 w / w% or more of fructobiose is added, no misty / egumi appears even after heating for 30 minutes. This is because no peroxide is generated due to the antioxidant effect of fructobiose. Therefore, heating at the time of extraction can be performed for a long time. As a result, the extraction amount increases and the extraction efficiency in the pork extract increases.

When the extraction time was 30 minutes compared with the extraction time of 10 minutes, the extraction amount was about twice as much. Extraction technology using this fructobiose can be used in many ways, and the efficiency of extraction of seafood, meat, vegetables, vanilla, cinnamon, spices, tea, coffee, etc. can be increased.
(Udon)
・ Production method of udon Manufacturing method: Mixing raw materials → Make dumplings → Leave at 5 ° C for 60 minutes → Molding / cutting → 100 ° C for 5 minutes → Boil → Cooling → Packing raw material composition: Starch 30 parts Medium strength powder 70 parts Salt 2 40 parts of water

  By adding more than 0.001w / w% as fructobiose, udon becomes supple and strong. In other words, it becomes a firm noodle. However, the addition of 1.0 w / w% or more has little effect due to the addition, and if it exceeds 3.1 w / w%, sweetness appears and it cannot be used for noodles.

  When a general sugar is added to noodles, the noodles become soft, their elasticity is reduced and the stiffness is lost. However, the addition of fructobiose increases the elasticity completely. This is due to the chemical structural formula of fructose glucose fructose monoanhydride. It causes ionic bonds with gluten in wheat and enhances its gelation. There was no such effect on the fructose dianhydride or DFA.

  Furthermore, since fructobiose prevents aging of starch, it has the effect of loosening noodles. In the boiling process, starch in the wheat elutes, then ages and becomes pasty, and the noodle strings stick together to form a dumpling. When fructobiose is added, this gelatinization is eliminated and the noodles are less likely to stick to each other during boiled storage after boiling.

  By the way, a 5 w / w% aqueous solution of Sample 3 (fructobiose dissolved in water) is added to the udon that has been boiled and applied to 10 w / w%. After that, it was stored refrigerated (48 hours at 5 ° C), and it was loose and textured.

  The additive-free udon was sticking in a dumpling form, while the udon that had been coated with the 5% w / w aqueous fructobiose was loose and had a strain.

  Next, various sugars were added to the udon, and further, 1 w / w% lactic acid aqueous solution was applied with 10 w / w%, and looseness and texture were observed.

  By adding 0.001 w / w% or more of fructobiose to the udon and further spraying a solution in which the acid was dissolved, it was supple, firm, and loosened well.

  The reason why the aqueous solution in which the acid is dissolved is dusted is to improve the storage by adjusting the pH by adding an acid because the storage stability is lowered by attaching moisture. At this time, masking of sourness by applying an acid is also performed by adding fructobiose.

This makes it possible to produce a product that is well-grown and firm in cooked noodles. These can also be applied to soba and ramen.
(Rice rice)
・ Cooking rice production method Manufacturing method: Washing → Soaking (60 minutes) → Draining → Medium heat (8 minutes) → Low heat (40 minutes) → Steaming (20 minutes)
Mixing ratio: 80 parts of rice 220 parts of water Add various sugars and samples 1 to 3 to cooked rice and see the effect. Add 2w / w% brewed vinegar to improve storage.

  By adding 0.001 w / w% or more as fructobiose, the acidity of vinegar added for preservation is masked. Also, the rice will be loosened and the taste will be delicious. PH adjusters are often used to improve storage stability, but they have a sour taste and lower the taste.

The acidity is masked by the addition of fructobiose. Fructobiose may be added to vinegar / milin, and vinegar / milin to which fructobiose is added may be used in food.
Moreover, various saccharides and samples 1-3 are added to cooked rice, and the effect at the time of freezing is seen. The cooked rice was frozen for 60 days and the texture after thawing was observed.

  Addition of 0.001w / w% or more as fructobiose prevents quality deterioration due to freezing of cooked rice. This is because aging of the starch was prevented. So far, the quality of frozen rice and frozen vinegared rice has been poor and was rarely on the market, but it has been made possible by using fructobiose.

  Furthermore, various saccharides and samples 1 to 3 are added to make cooked rice, which is then washed with water and freeze-dried to obtain dry rice. The rejuvenation saw the texture after 5 minutes.

By adding 0.001 w / w% or more as fructobiose, the rice-freeze-dried product is excellent in restorability. Conventional starchy foods could not be freeze-dried, but it was made possible by adding fructobiose. Moreover, the quality can be improved by using it also for freeze-dried goods other than starchy substance. The quality of freeze-dried products such as meat, vegetables, fish, wheat products and starch products can be improved.
(Fried chicken)
Various sugars and samples 1 to 3 are dissolved in 10 w / w% of water with respect to the weight of chicken, and are sprinkled on the chicken. Infiltrate the water left for one hour. Then entangled with egg and flour and fried. Thereafter, it was further frozen for 30 days, and the texture after thawing was observed.

When food is frozen, the texture at the time of thawing is significantly reduced due to moisture crystals during frozen storage. This is freezing denaturation. Fructobiose has a unique characteristic due to the chemical structural formula of fructose monoanhydride, which makes water crystals smaller during freezing. Therefore, freezing denaturation hardly occurs. Therefore, the texture after thawing of frozen food is made juicy.
(Bread)
Various sugars and samples 1 to 3 are added to make bread and the effect is observed.
・ Production method of bread Production method: Production using bread maker Blending ratio: Strong flour 54 parts Sugar 4 parts Salt 1 part Margarine 4 parts
Dry yeast 0.5 part Water 36.5 part

By adding 0.001w / w% or more as fructobiose, the bread is moist and elastic. Furthermore, it is fine and the volume after baking is large. This is because starch aging was prevented and gluten was further strengthened. Moreover, there is no grain smell of flour and the scent of wheat is good.

By the way, there are propionic acid, vitamin B1, sodium acetate, myristylic acid, and glycine as additives used for the purpose of improving the storage stability of foods. Has been limited. Therefore, if the deterioration in taste can be suppressed in their use, the amount used can be increased and used for foods that could not be used so far. Thus, whether propionate, vitamin B1, sodium acetate, myristylic acid, or glycine was examined to determine whether or not the taste deterioration can be suppressed in the use of sample 3 was examined.
-Propionic acid About bread, the case where only propionic acid was added and the case where propionic acid and the sample 2 were added investigated the fall of the taste.

・ Vitamin B1 (thiamine lauryl sulfate)
About the candy, the case where only vitamin B1 was added and the case where vitamin B1 and sample 2 were added were examined for a decrease in taste.

-Sodium acetate About the koji, the fall of the taste was investigated about the case where sodium acetate was added and the case where sodium acetate and the sample 2 were added.

-Mistyric acid Regarding the soot, the decrease in taste was investigated for the case where mistylic acid was added and for the case where mistylic acid and Sample 2 were added.

-About the glycine koji, when the glycine acid was added and when the glycine acid and the sample 2 were added, the fall of the taste was investigated.

  Therefore, it was found that when propionic acid, vitamin B1, sodium acetate, myristylic acid, and glycine are used, the use of fructobiose can suppress a decrease in taste as compared with the case where no fructobiose is used. Thus, since the fall of a taste can be suppressed, increase of each usage-amount and expansion of a use range can be aimed at.

The invention of claim 1 is a method for improving the flavor and quality of foods using a fructose condensate mainly composed of fructobiose having a molecular weight of 365 (fructose monoanhydride) , wherein the fructose condensate is colored The absorbance at a wavelength of 480 nm of a 5 w / w% aqueous solution is 0.09 or less, and the absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution is 0.09 or less, and the fructose condensate is decolorized and purified. It is characterized by adding 0.001 to 3.0 w / w% as fructobiose (fructose monoanhydride) to food. Here, the “fructose condensate” is produced by heating a fructose liquid or a sugar liquid containing fructose. “Fructobiose (fructose monoanhydride)” includes all isomers. “Addition” means addition by mixing or dissolution, and includes, for example, kneading in a kneaded product.

If it does in this way, a miscellaneous taste will be masked and flavors, such as umami and aroma, which a material has will be improved, and quality will be improved further. Moreover, deterioration of quality and flavor after normal temperature, refrigeration and frozen storage can be prevented. This is because addition of fructobiose (fructose monoanhydride) can prevent oxidation, prevent protein denaturation, prevent starch aging, and mask miscellaneous taste.

In this case, as described in claim 2, 0.001 to 3.0 w / w% of fructose (fructose monoanhydride) is attached to the food by spraying or dipping the fructose condensate as an aqueous solution. Can be.

In addition, as described in claim 3, the food is an extract of seafood, meat, or vegetables, and the fructose condensate is extracted with fructobiose (fructose monoanhydride) at the time of extracting the extract . ) as an aqueous solution prepared by dissolving 0.001~3.0w / w%, seafood extracts the extract of meat or vegetables may be so.

In this way, the flavor does not deteriorate even if extraction is performed at a higher temperature and longer time than before in the extraction of seafood, meat, vegetables and other foods. Therefore, extraction under severe conditions is possible, and the extraction amount increases. This is because by extracting with water containing fructobiose (fructose monoanhydride) , miscellaneous taste / egumi / astringency components produced at the time of extraction are suppressed and extraction can be performed without impairing the flavor.

In this way, a fructose condensate containing fructobiose (fructose monoanhydride) is used in the use of propionic acid, vitamin B1, sodium acetate, myristylic acid, and glycine, which are additives that improve the storage stability of food. By mixing or using together, the deterioration of the taste is suppressed as compared with the case of not mixing or using together. Thus, since the fall of a taste is suppressed, each usage-amount increase and the use range can be expanded.

In addition, the fructose condensate may be used as it is by dissolving or mixing it in a sweet substance without decolorization / purification, or by adding each separately to obtain fructobiose (fructose monoanhydride) as 0.001 to If 3.0w / w% is added to or attached to food, fructobiose (fructose monoanhydride) masks the sweetness of the sweetness and astringency and changes the taste to a rich and refreshing sweetness. is there. Furthermore, by changing the usage ratio of fructobiose (fructose monoanhydride) to the sweetening ingredient and the amount and type of sweetening ingredient to be used, the seasoning effect changes, and the sweetness with a strong body feeling from refreshing sweetness The sweetness can be changed depending on the ratio.

In the present invention, 0.001 to 3.0 w / w% as fructobiose (fructose monoanhydride) is added to foods, masking miscellaneous taste, improving the flavor and aroma of the material, and improving the quality. Improve. Moreover, deterioration of quality and flavor after normal temperature, refrigeration and frozen storage can be prevented.

(i) sugar, (ii) fructose, (iii) glucose, (iv) DFA, (v) trehalose, (v) sample 1 as a comparative sample, and (vii) a fructobiose with a molecular weight of 365 as a main component ( A sample of the present invention having a low coloration of 0.09 or less at a wavelength of 480 nm of a 30 w / w% aqueous solution and a absorbance at a wavelength of 480 nm of a 5 w / w% aqueous solution. Using the above samples 2 and 3, many functions for food were sequentially tested.
1. Umami test For bonito, the change in umami was tested, and the results are shown in Table 3.
・ Boiled bonito: Boiled bonito 10g in 100g of water for 10 minutes and take dashi. Add various sugars to the dashi stock (method for evaluating umami)
The finished food was returned to room temperature and sampled by five people for comprehensive evaluation.

Claims (5)

A method for improving the flavor and quality of foods using a fructose condensate composed mainly of fructobiose having a molecular weight of 365,
The fructose condensate has a coloration degree of 0.09 or less at a wavelength of 480 nm of a 5 w / w% aqueous solution and a low coloration degree of 0.09 or less at an absorbance at a wavelength of 420 nm of a 30 w / w% aqueous solution,
A method for improving the flavor and quality of a food, characterized in that the fructose condensate is added as a fructobiose in an amount of 0.001 to 3.0 w / w% without decolorization and purification.
The method for improving the flavor and quality of food according to claim 1, wherein 0.001 to 3.0 w / w% of fructose is adhered to the food by spraying or dipping the fructose condensate as an aqueous solution.
The food is seafood, meat, vegetables,
The extract of seafood, meat, and vegetables is extracted with an aqueous solution in which 0.001 to 3.0 w / w% of the fructose condensate is dissolved as fructobiose during extraction of the extracts. A method to improve flavor and quality.
The food according to any one of claims 1 to 3, wherein the fructose condensate is used by mixing propionic acid, vitamin B1, sodium acetate, myristylic acid, or glycine, or in combination with them. To improve the flavor and quality of food.
  It contains fructose condensate, the main component of which is fructobiose with a molecular weight of 365, the coloration degree is 0.09 or less at a wavelength of 480 nm for a 5 w / w% aqueous solution, and 0.09 for the absorbance at a wavelength of 420 nm for a 30 w / w% aqueous solution. A food flavor and quality improver comprising the following low coloring fructose condensate.