JP2016129508A - Taste modifier - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for improving the balance of taste of foods using 1,5-D-anhydrofructose.SOLUTION: A taste-improving agent for improving the balance of taste of foods includes 1,5-D-anhydrofructose heat-treated in a range of 60°C to 150°C for 30 seconds to 100 hours. In order to improve the balance of taste in a food system, 0.01 wt.% or more of the taste-improving agent relative to the food is added by addition of a sugar solution with a content of 10 to 60 wt.% of the tast-improving agent, in an amount of 0.05 to 5 wt.%. The sugar solution is heat-treated at 90 to 130°C for 20 minutes before the addition.SELECTED DRAWING: None

Description

  The present invention relates to a taste improver for improving the balance of the taste of food.

  There is a great demand for improving the taste of processed foods. For example, in foods that are kept at high temperature for a long time, such as oden sold at convenience stores, the taste of the juice changes as the water evaporates. There's a problem. In addition, there are many cases where processed foods are disliked when sweetness, saltiness, acidity, bitterness, astringency, and savory taste are too strong.

  In addition, in barley tea, there is a problem that if a lot of barley tea is extracted efficiently at a high temperature, it becomes very bitter. Convenience stores such as nigiri sushi have a problem in that, if a large amount of vinegar is used in terms of preservation, the storability increases but the acidity becomes strong. Furthermore, although saccharides are effectively used to prevent aging such as rice balls, there is a problem that a sufficient amount of saccharides cannot be used due to an increase in sweetness.

  As described above, in processed foods, there are many problems such as a loss of taste balance caused by an operation commensurate with the processing suitability.

  On the other hand, for 1,5-D-anhydrofructose, which is a food, there have been proposals for improving the storage stability of food, stability of color, improvement of texture and flavor, etc. Proposals have been made to use 1,5-D-anhydrofructose as it is and to use it after heat treatment.

  For example, the addition of unheated 1,5-D-anhydrofructose to processed meat products has been proposed to stabilize pink color development such as sausage, improve storage stability, improve flavor, etc. Improvement of the balance has not been studied (Patent Document 1).

  In addition, proposals have been made to add non-heated 1,5-D-anhydrofructose to noodles to prevent browning of the noodles. However, the proposal does not describe improvement of the balance of taste (Patent Document 2).

  In addition, by adding unheated 1,5-D-anhydrofructose to fish meat, methods for improving physical properties such as water retention, elasticity, and seam improvement effects of fish meat products have been proposed. Improvement has not been studied (Patent Document 3).

  In addition, although 1,5-D-anhydrofructose is added to natto to reduce the natto odor, improvement of taste balance has not been studied (Patent Document 4).

  On the other hand, as for 1,5-D-anhydrofructose that has been heat-treated, it has been proposed that what has been heat-treated under a wide range of conditions can be used to improve the storage stability of antibacterial agents and foods. There is no description on improvement of the balance of the above (Patent Documents 5, 6, and 7).

JP 2002-125621 A JP 2003-47416 A JP 2002-125626 A JP 2011-36200 A JP 2002-128791 A JP 2003-40710 A Republished WO01 / 056408

  As described above, the improvement effect of the quality of many foods using 1,5-D-anhydrofructose has been proposed, but no specific improvement method has been proposed for improving the balance of taste.

  Then, an object of this invention is to provide the technique which improves the balance of the taste in the foodstuff which uses 1, 5-D-anhydrofructose.

  As a result of examining the above problems, the present inventor has reduced the salty taste, acidity, sweetness, bitterness, bitterness, and astringency without reducing the umami of the heat-treated 1,5-D-anhydrofructose. Found to improve the balance.

  This invention is made | formed based on the knowledge which concerns, and provides the taste improving agent for improving the balance of the taste of food containing the heat-treated 1,5-D-anhydrofructose. .

  ADVANTAGE OF THE INVENTION According to this invention, the taste improving agent which can improve the balance of taste, without reducing the taste of sweetness, salty taste, acidity, salty taste, bitter taste, gummy taste, and astringency, and reducing umami taste can be provided.

  The 1,5-D-anhydrofructose used in the present invention is not particularly limited by its production method and content, and may be any as long as it contains 10% by weight or more of 1,5-D-anhydrofructose. A sugar solution containing 10 to 60% by weight of commercially available 1,5-D-anhydrofructose is preferable. Moreover, the heating apparatus used, heating conditions, etc. can be adjusted by adding water with a heating apparatus or heating conditions.

  The heat treatment of 1,5-D-anhydrofructose performed in the present invention is a range of 60 ° C. to 150 ° C. and a heating time of 30 seconds to 100 hours. If the sugar content and temperature are high, the sugar content is short. When the temperature is low, the heat treatment can be performed for a long time. Preferably, when the sugar content of the solution is about 20 to 30 Brix, it is 100 ° C to 105 ° C for 1 hour to 3 hours. In addition, the heating temperature is set to 3.0 or more, with the time when the pH of the solution drops below 4.0 at a temperature near the boiling point of the sugar solution as a guideline for the end of heating.

  In order to carry out the present invention in a food system, the effect can be exhibited as long as it is 0.01% by weight or more based on the food, and the amount added is not limited. Preferably, a sugar solution containing 10 to 60% by weight of 1,5-D-anhydrofructose is heated at 90 to 130 ° C. for 20 to 600 minutes, and 0.05 to 5% by weight is added. The balance of taste can be improved.

  The method for adding the present invention to food is not particularly limited. For example, in the case of a paste product from a liquid product, the same effect can be obtained at the time of production or at the time of eating, and in the case of a solid product, the effect can be exhibited by kneading or dusting. In addition to these, it can also be added to the dashi stock when cooking or when keeping warm, such as oden. Specific examples are shown below.

  The same effect can be obtained by mixing the taste improver of the present invention at the time of rice cooking or after rice cooking in cooked rice or the like that has been subjected to anti-aging treatment with trehalose or the like. As an effect, the effect of inhibiting aging can be sufficiently exerted, and the sweetness of trehalose can be suppressed to enhance the taste of rice.

  By adding dashi soup and ingredients to the oden pan and adding the taste improver of the present invention, even if the oden is kept warm for a long time, the salty taste can be suppressed and the salty taste and umami at the time of preparation can be maintained. However, even when the taste improver of the present invention is added to the juice, the salty taste can be reduced and the original umami can be expressed.

  The extract of boiled deep-roasted barley tea has a strong bitterness, although the barley tea has a strong aroma and color. By adding the taste improver of the present invention to the extract of barley tea, a dark barley tea with less bitterness, good aroma and good taste can be obtained.

  If low-quality sencha is boiled in hot water, it becomes a strong and dark tea with astringency. By adding the taste improver of the present invention to this sencha extract, it is possible to obtain an extract such as green tea that is extracted at a low temperature close to the taste of gyokuro with aroma of tea and reduced astringency.

  If you use a lot of vinegar in addition to mayonnaise in potato salad etc., you can lengthen the preservation period of the salad, but it will become a potato salad that has a strong acidity and is not delicious, but this is a potato salad that uses a lot of vinegar By adding the taste improver, acidity can be reduced and a potato salad with good taste can be obtained. Moreover, although the addition method may put into a potato salad, the method put beforehand in raw materials, such as vinegar to be used, is preferable.

  Frozen vegetables, such as spinach-like vegetables, take a lot of time for blanching and water exposure in order to take the umami taste, causing problems such as draining the texture and nutrients of spinach. By adding the taste improver in the blanching solution, it is possible to make frozen spinach without the taste of short blanching and water exposure.

  As described above, specific examples that can reduce the taste of sweetness, salty taste, salty taste, bitter taste, gummy taste, astringency and improve the balance of taste without reducing umami taste have been described, but are limited to these is not.

  Examples are shown below. Unless otherwise specified, it is based on weight.

1. Preparation of taste improver (1) Reference Examples 1 and 2
An aqueous solution in which 60% of water was added to a commercially available 1,5-D-anhydrofructose-containing syrup (manufactured by Nippon Starch Co., Ltd., 1,5-D-anhydrofructose approximately 40%, Brix 72) was used ( Reference example 1). In addition, a 1,5-D of Reference Example 1 was added to an apparatus in which a water condenser and a thermometer were attached to the upper part of a two-necked round bottom flask so that the evaporated water could be refluxed so that the water would not evaporate. -Anhydrofructose aqueous solution was added, the bottom of the round bottom flask was immersed in an oil bath heated to 110 ° C, and the temperature of 1,5-D-anhydrofructose was heated at 105 ° C for 1.5 hours (Reference Example) 2). The pH at that time was 3.8.
(2) Reference example 3
Water using an aqueous solution obtained by adding 60% of water to a commercially available 1,5-D-anhydrofructose-containing syrup (manufactured by Nippon Starch Co., Ltd., 1,5-D-anhydrofructose approximately 40%, Brix 72) 1,5-D-anhydrofructose was placed in a device that was equipped with a cooling condenser and a thermometer at the top of the two-necked round bottom flask so that the evaporated water could be refluxed. The bottom of the round bottom flask was immersed in a warm water bath heated to 90 ° C., and the 1,5-D-anhydrofructose was heated at 85 ° C. for 7.5 hours (Reference Example 3). The pH at that time was 3.2.

2. Examination of the taste improvement effect of oden soup Oden soup (hereinafter referred to as oden soup) sold at a convenience store is purchased, and the oden soup is divided into three, and 100 g of oden soup is placed in a 200 ml beaker. A sample added with 05 g (Comparative Example 2) and a sample added with 0.05 g Reference Example 2 (Example 1) were prepared. In addition, the thing which did not add the 1,5-D-anhydrofructose containing water tank was made into the comparative example 1. These oden soups were heated in a constant temperature water bath at 75 to 85 ° C. without covering the beaker. In addition, after heating for 1 hour and 2 hours, the salt concentration and the taste of oden juice were evaluated by 10 panelists. In subsequent tests, the same number of people was evaluated.

  Table 1 shows the salt concentration and concentration ratio of oden soup. Table 2 shows the evaluation of the taste of each elapsed time. As can be seen from the table, the oden soup (Example 1) to which the taste improver of the present invention was added was a well-balanced oden soup with little saltiness.

  Moreover, the salt concentration was measured using a pocket salt meter (PAL-sio) of Atago Co., Ltd. The concentration ratio was obtained by dividing the weight after heating by the weight before heating. The standard of taste evaluation is a balance of salty, umami and taste, with 10 panelists and 5 points before heating the additive-free product, 6 points if slightly stronger, 7 points if slightly stronger, and 6 points 8 points, 9 points for very strong, 10 points for extremely strong. In addition, 4 points were given for slightly weakening, 3 points were given for slightly weakening, 2 points were given for weakening, 1 point was given for extremely weakening, and 0 points were given for almost no. Also, the balance is 5 points for the characteristic of oden soup with no heating and no addition, 4 points for a slightly broken balance, 3 points for a broken shape, 2 points for a very broken shape, 2 points. did. Further, this guideline was also used as a reference in the tests described later.

  As a result, Comparative Example 1 had a strong salty taste and no umami, resulting in a tasteless taste. In Comparative Example 2, the salty taste became thin and the umami taste disappeared, the sweetness came out, the balance was poor and the taste was scattered. On the other hand, Example 1 was good without any change in the taste of oden soup without any increase in salty taste or loss of balance in taste.

3. Examination of the taste improvement effect of cooked rice The taste problem accompanying the aging test using trehalose used for the aging inhibitor of cooked rice was tested. 50 g of fresh rice was washed with water, drained and left for 10 minutes. A 200 ml beaker in which 80 g of water (Comparative Example 4) was added and Reference Example 1 (Comparative Example 5) and Reference Example 3 (Example 2) were dissolved at 0.1% of the raw rice. After putting 80 g of each solution, the rice washed with water was added to each solution with 3 g of trehalose added to the raw rice. In addition to this, a sample containing no trehalose (Comparative Example 3) was prepared. After leaving it for 30 minutes, the beaker was covered with aluminum foil, steamed with a steamer for 30 minutes, then the steamer was turned off and steamed for 10 minutes. . After that, rice was used as a rice ball, and Comparative Examples 4 and 5 and Example 2 were evaluated for storage in a refrigerator for 24 hours. Moreover, the comparative example 3 used the thing before preserve | saving by refrigeration. Table 3 shows the composition of each test group.

  The evaluation of the effect of rice balls on aging was scored as 5 points in the non-aged state of Comparative Example 3 prior to refrigerated storage, and was deducted as the aging state progressed. Also. The sweetness of the trehalose of Comparative Example 4 is evaluated as 5 (the sweetness of trehalose, not the sweetness of rice). Each time the sweetness of trehalose becomes weaker, 4 points become weaker and 3 becomes weaker. The points were 2 points that almost disappeared and 1 point that disappeared. The evaluation of the onigiri taste was scored 5 points for Comparative Example 3 on the basis of the umami taste of Comparative Example 3, and decreased as the umami taste of the rice disappeared. The evaluation of the balance of deliciousness is based on the texture (mainly the texture of the stickiness of rice) and the taste of rice, and the texture becomes zero with the rice balls aging and the taste of rice is lost. did. As for the balance of deliciousness, the balance of deliciousness of Comparative Example 3 was set to 5 points, and the points were reduced as the balance of deliciousness was lost. The taste evaluation is shown in Table 4.

  As can be seen from the above results, the rice ball added with the taste improver of the present invention (Example 2) suppresses the sweetness of trehalose, and does not impair the balance between trehalose's aging inhibitory effect and taste even after refrigeration. It was a rice ball.

4). Examination of the taste improvement effect of potato salad Using commercially available potato salad (manufactured by Seven-Eleven Japan Co., Ltd.), 10% of Reference Example 1 dissolved in vinegar (Mitsukan Co., Ltd. grain vinegar) (Comparative Example 7) and reference Example 3 was prepared by dissolving 10% (Example 3) and nothing in vinegar (Comparative Example 6), and 5% was added to the potato salad and mixed well. The mixture was allowed to sleep overnight in a refrigerator and evaluated for stabilization of taste.

  The formulation and evaluation results are shown in the table. The evaluation was based on the taste before adding vinegar to salad potatoes, with a balance of 5 for each of acidity, potato taste, and salad taste, and those that felt strong were scored, while those that felt weak were scored. The upper limit of the score was 10 points.

  As can be seen from the above results, the sample containing only vinegar (Comparative Example 6) was not so delicious because the acidity was strong and the potato taste disappeared. In addition, the non-heated 1,5-D-anhydrofructose-containing starch syrup (Comparative Example 7) has almost the same sourness as before the addition, but at the same time the potato taste disappears as a potato salad. The taste balance was not good and it was not delicious. On the other hand, what added the taste improving agent of this invention (Example 3) suppressed the acidity, and also had the taste of potato, and the deliciousness as a potato salad was maintained.

5. Examination of the effect of improving the taste of coffee About 400 g coffee was extracted with about 700 g of boiling water from 30 g of coffee bean powder for iced coffee obtained by strongly roasting miscellaneous beans. Making the extracted coffee 0.1% of Reference Example 1 (Comparative Example 9), 0.1% of Reference Example 2 (Example 4) and nothing (Comparative Example 8) The bitterness and umami of coffee were evaluated. Evaluation was based on regular coffee from coffee specialty stores, and the bitterness, umami and balance of the coffee were 5 points, the inferior ones were deducted, and the more delicious ones were added. The bitterness was 8 points because (Comparative Example 8) was very bitter.

  As can be seen from the above results, the non-heated 1,5-D-anhydrofructose-containing starch syrup was added (Comparative Example 9), but the bitterness was weak but the umami was lost and the balance was not good and not delicious. On the other hand, what added the taste improving agent of this invention (Example 4) had bitterness reduction, the umami taste increased, the balance was good, and the taste was equal to or better than regular coffee at a coffee shop.

6). Examination of the effect of improving the taste of tea A low-priced, strong astringent sencha was purchased, and 600 g of 98 ° C. hot water was added to 10 g of sencha, and 400 g of astringent tea was extracted. What extracted 0.08% of Reference Example 1 into the extracted tea (Comparative Example 11), what added 0.08% of Reference Example 2 (Example 5), and what did not contain anything (Comparative Example 10) We made and evaluated the astringency and umami of tea. As for the astringent taste, a point with nothing added was increased to 8 points, and the upper limit was set to 10 points. For the astringency and umami, the hot water extracted at 80 ° C. under the same conditions was 5 points, and the upper limit was 10 points. Similarly, the balance was 5 points, and the inferior ones were deducted.

  As a result, it was found that even a tea with a strong astringency, a tea (Example 5) to which the taste improver of the present invention was added became a deliciously balanced tea with little astringency close to gyokuro and a strong umami taste.

7). Examination of the taste improvement effect of bamboo shoot The reduction test of the taste was performed using the bamboo shoot on the day after harvest. First, in order not to cut off the real part of the bamboo shoot (about 500 to 700 g), about 1/5 of the tip was cut off obliquely, and a cut was made vertically in the cut out part. After that, I put bamboo shoots in a large pot, put 5 liters of water enough to cover the bamboo shoots, and boiled bamboo shoots over water. When the boiled juice boiled, the heat was reduced, the bamboo shoots were dropped so that they did not float, and the lids were covered. Also, when boiled, the juice was boiled on the way, so it was boiled with water. When it came up with a broom, it was cooled in a state dipped in a boil. At this time, nothing was put in 5 liters of the first boiled juice (Comparative Example 12), 50 g of Reference Example 1 was put in the boiled juice (Comparative Example 13), and 50 g of Reference Example 3 was put (Example 6) ). The prototype bamboo shoots were washed with water and then evaluated for tasting. Eg taste is 8 points for very strong, 7 points for strong, 6 points for a taste, 5 points for a little taste, 3 points for a little taste, 2 points for a little taste, No taste was given as 1 point. The umami taste was 6 points for good umami taste, 5 points for umami taste, 4 points for slightly umami taste, 3 points for slightly umami taste, and 2 points for little umami taste. The balance was 5 points for those with no umami and umami, and the points with a strong taste and no umami were reduced. The results are shown in Table 8.

  From the above results, it was found that the product (Example 6) to which the taste improver of the present invention was added could reduce the taste and extract the umami of bamboo shoots.

Claims (6)

  A taste improver for improving the balance of the taste of food, comprising 1,5-D-anhydrofructose subjected to heat treatment.   The taste improver according to claim 1, wherein the heat treatment is performed within a range of 60 to 150 ° C.   The taste improver according to claim 1 or 2, wherein the heat treatment is performed within a range of 30 seconds to 100 hours.   The taste improver according to any one of claims 1 to 3, wherein a content of the 1,5-D-anhydrofructose is 10 to 60% by weight.   The taste improver according to any one of claims 1 to 4, wherein the pH of the 1,5-D-anhydrofructose is in the range of 3.0 to 4.0.   The foodstuff containing the taste improving agent of any one of Claims 1-5.