JP2016158507A - Spicy feeling improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spicy feeling improver, a seasoning excellent in spicy feeling, a method for improving spicy feeling in food and drink, and a production method of food and drink having improved spicy feeling.SOLUTION: A spicy feeling improver contains a product obtained by generating a heating reaction between a sugar and an amino acid in the presence of alcohol under an alkali condition. A production method of food and drink includes a step for adding the spicy feeling improver into food and drink. A seasoning contains the spicy feeling improver and a spice.SELECTED DRAWING: None

Description

  The present invention relates to a spice feeling improver, a seasoning excellent in spice feeling, a method for improving the spice feeling of food and drink, and a method for producing a food and drink with improved spice feeling.

  Conventionally, in order to improve the strength and flavor of spices in foods and beverages, that is, to make the “spicy feeling” strong and preferable, spices themselves or their extracts, or flavors and flavors are generally used. It is used for. Until now, as a method of improving such a spice feeling, a method of improving the aroma of carban or menthol which is an herb component by sucralose (Patent Document 1), a method of improving ginger flavor by sucralose (Patent Document 2), A method of improving the feeling of spice by combining several high-intensity sweeteners such as acesulfame potassium (Patent Document 3), and a method of enhancing spice flavor by a yeast-derived product containing isobutyric acid and isovaleric acid (Patent Document 4) ), A method of enhancing the spiciness and spicy feeling with sugar alcohol (Patent Document 5), a method of enhancing the spice feeling with black tea extract (Patent Document 6), and the like have been reported.

  In addition, it is generally known that spices such as spices are improved by alcohol (for example, ethanol), but this effect is weak to heat, and in industrial scale where the heat history becomes large, the effect of enhancing the pungent taste by alcohol and the whole It is difficult to obtain an effect of improving the feeling of spice.

JP 2010-42021 A JP 2000-135066 A JP 2013-158302 A JP 2010-166886 A JP 2008-35799 A JP 2006-34146 A

  The objective of this invention is providing the seasoning excellent in the spice feeling, the method of improving the spice feeling of food / beverage products, and the manufacturing method of the food / beverage products which improved the spice feeling.

The present invention relates to the following (1) to (5).
(1) A spice feeling improver containing a product obtained by heating and reacting sugar and amino acid in the presence of alcohol.
(2) The spice feeling improver according to (1), wherein the heating reaction is performed under alkaline conditions.
(3) A method for improving the feeling of spices in foods or drinks, comprising adding the spice feeling improver of (1) or (2) to foods or drinks containing spices.
(4) The manufacturing method of food / beverage products including the process of adding the spice feeling improvement agent of said (1) or (2) to food / beverage products.
(5) A seasoning comprising the spice sensation improving agent and the spice of (1) or (2).

  ADVANTAGE OF THE INVENTION According to this invention, the spice feeling improving agent which can improve the spice feeling of food / beverage products, the seasoning which was excellent in the spice feeling, the method of improving the spice feeling of food / beverage products, and manufacture of the food / beverage products with improved spice feeling A method can be provided.

  The spice improvement agent of the present invention contains a product obtained by heating and reacting sugar and amino acid in the presence of alcohol.

  In the present specification, the “spicy sensation” means the scent, taste and flavor of spices that can be felt from spices and their extracts or spices that reproduce the scent of spices.

  The alcohol used in the present invention is not particularly limited as long as it is an alcohol that can be used for food and drink. For example, monohydric alcohols such as ethanol, butanol, propanol, isopropanol, pentanol, and 2-pentanol, and 2 such as propylene glycol. Examples thereof include trihydric alcohols such as monohydric alcohols and glycerol, sugar alcohols and the like, and ethanol is preferred. Moreover, you may use the said alcohol content, such as brewing alcohol, wine, beer, sake, shochu, mirin, whiskey, brandy.

  Examples of the sugar include monosaccharides such as glucose, fructose and xylose, disaccharides such as sucrose, lactose and maltose, trisaccharides such as raffinose and maltotriose, oligosaccharides such as fructooligosaccharide and galactooligosaccharide, starch, dextrin and cellulose And polysaccharides such as inulin. These sugars may be used as they are, or sugars of disaccharides or higher may be decomposed and used. Moreover, the food / beverage products containing these sugars can be used as sugar, The said food / beverage products may be used as it is, or may be processed and used. Said saccharide | sugar or food-drinks containing saccharide | sugar may be used independently, and may be used in combination of 2 or more type.

  Amino acids include alanine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, glutamic acid, glycine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, hydroxyprocin, serine, threonine, tryptophan, tyrosine, valine, Examples include ornithine and citrulline, and alanine, glutamic acid, aspartic acid, arginine and leucine are preferred. The amino acid may be a salt such as an acid addition salt, a metal salt, or an ammonium salt. An amino acid may be used independently and may be used in combination of 2 or more type.

  Moreover, as an amino acid, you may use the content. Examples of the amino acid content include peptides, proteins, yeast extracts, animal and plant extracts, meat, fish and shellfish, corn, soybeans, rice, wheat, and animal and plant protein hydrolysates. When the amino acid content is used, it may be used as it is, but it is preferable to increase the free amino acid by hydrolysis or the like.

  When the sugar and amino acid are heated in the presence of alcohol, the sugar and amino acid may coexist in the alcohol. For example, alcohol may be added to a food or drink containing a sugar or a content thereof and an amino acid or a content thereof, and conversely, a food or drink containing a sugar or a content thereof and an amino acid or a content thereof may be added to the alcohol. Good. Moreover, you may add alcohol, sugar or its content, and an amino acid or its content to the food / beverage products containing alcohol, sugar or its content, and an amino acid or its content from the beginning as needed. Examples of foods and drinks containing sugar, amino acid, and alcohol from the beginning include sake lees, sake lees, mirin lees, mirin lees, brew seasonings, and brew seasonings.

  The amount of alcohol present when sugar and amino acid are reacted by heating is usually 0.5 to 100% by weight of a composition in which alcohol, sugar and amino acid coexist (hereinafter referred to as a composition used for the reaction), Preferably it is 3 to 60 weight%, More preferably, it is 5 to 50 weight%. The content in the composition used for the reaction of sugar and amino acid is not particularly limited, but considering the reaction efficiency, sugar is 0.01 wt% or more, preferably 0.1 wt% or more, more preferably 1 wt% or more, More preferably, it is 2% by weight or more, and the amino acid is 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and further preferably 1% by weight or more. There is no particular upper limit on the content of sugar and amino acid, but it is preferably an amount that can be dissolved in the composition to be subjected to the reaction in view of reaction efficiency. The abundance ratio of sugar to amino acid is not particularly limited, but is usually 1:10 to 10: 1.

  The pH when the sugar and amino acid are heated and reacted in the presence of alcohol is not particularly limited, but is pH 5.0 to 9.0, preferably pH 7.0 to 9.0. When pH needs to be adjusted, it is acceptable for foods and drinks such as sodium hydroxide, potassium hydroxide and calcium hydroxide, or food and drinks such as hydrochloric acid, acetic acid, lactic acid, citric acid and phosphoric acid. It can be adjusted by adding an acid.

  The temperature for the heat reaction is 60 to 140 ° C., preferably 75 to 120 ° C., and the time for the heat reaction is 30 to 180 minutes, preferably 30 to 90 minutes.

  In addition, as long as the heating reaction does not interfere with the effect of the present invention, spices, vitamins, inorganic salts, organic acids, emulsifiers, thickeners, fragrances, fats and oils, antioxidants, preservatives, functional materials, etc. You may carry out with other food additives.

  The product obtained by the above heating reaction (hereinafter sometimes simply referred to as “product” in the present specification) can be used as it is as a spice feeling improver of the present invention, but if necessary, a concentration treatment. A condensate or dry product that has been subjected to drying treatment such as hot air drying, steam drying, freeze drying, spray drying, etc., separation and purification treatment, decolorization treatment, etc., may be used as the spice feeling improver of the present invention. .

  The form of the spice feeling improver of the present invention may be either solid or liquid. Examples of the solid form include powder form, granule form, block form, and capsule form. In the case of liquid, the solvent may be water, an organic solvent such as alcohol (for example, ethanol), or a liquid substance such as acetic acid or liquid sugar.

  The spice sensation improving agent of the present invention may contain the other food additives as long as the spice sensation improvement is not hindered. The spice feeling improver of the present invention containing a spice as another food additive can be suitably used as a seasoning having a strong and preferable spice feeling.

  The spices to be included in the seasoning of the present invention together with the spice sensation improver are plant fruits, fruit peels, flowers, persimmons, bark, stems, leaves, seeds, roots, rhizomes, etc. What is necessary is just to have a fragrance, a pungent taste, and a color tone, and to use for purposes, such as fragrance, deodorizing, seasoning, coloring, etc. to food and drink. For example, garlic, ginger, sesame, chili, horseradish, mustard, eggplant, yuzu, pepper, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, yam, orange peel, fennel, licorice, Fenegree Creek, Dill Seed, Pepper, Long Pepper, Watercress, Coriander Leaf (Kasai), Shiso, Celery, Tarragon, Chives, Chervil, Leek, Parsley, Mustard Green (Chinese Vegetables), Ginger, Mugwort, Basil, Oregano, Rosemary, Peppermint, savory, lemongrass, wasabi leaves, and yam leaves.

  By adding the spice feeling improver of the present invention to a food or drink containing a spice, the spice feeling of the food or drink can be improved, and the flavor of the food or drink is improved to a desired flavor, modified, Alternatively, an effect of improving or enhancing the flavor to a desired level can be expected. Addition of the spice feeling improver of the present invention to a food or drink containing the spice may be added as a part of the raw material when producing the food or drink, or may be added when eating the food or drink.

  The method of adding the spice feeling improver of the present invention to a food or drink containing a spice is suitably used as a method for improving the spice feeling of the food or drink.

  The amount of the spice feeling improver of the present invention added to the food or drink containing the spice is not particularly limited, and may be appropriately set according to the kind and amount of the spice and the kind and nature of the food and drink. In 100 parts by weight, the spice feeling improver of the present invention is preferably added in a dry weight of 0.001 to 10 parts by weight, more preferably 0.05 to 5 parts by weight.

  What is necessary is just to perform the manufacturing method of the food / beverage products of this invention by the normal manufacturing method of the said food / beverage products except adding the spice feeling improvement agent of this invention to food / beverage products. The food / beverage products which add the spice feeling improvement agent of this invention can mention the food / beverage products containing the said spice, However, In the case of the food / beverage products which do not contain a spice, you may add a spice separately. The food / beverage products obtained by the method for producing a food / beverage product of the present invention is a food / beverage product having a strong spice and a preferred flavor.

  The method for improving the spice feeling of foods and drinks according to the present invention and the method for producing foods and drinks include, in addition to adding the spice feeling improver of the present invention to foods and drinks, sugars, amino acids and alcohol as needed. After adding sequentially, the method of making it heat-react according to the conditions in manufacture of the spice feeling improvement agent of this invention may be sufficient.

  Hereinafter, the contents of the present invention will be described using examples. However, the technical scope of the present invention is not limited to these examples.

Example 1
Aqueous solutions were prepared according to the compositions shown in Table 1 below, and designated as reaction solutions 1 to 3, respectively. As the protein hydrolyzate, a commercially available acid hydrolyzate of brewer's yeast (manufactured by MC Food Specialties, Inc. containing 275 mg of total amino acids in 1 g, of which about 91% are free amino acids) was used. .

  The pH of the prepared reaction liquids 1 to 3 was adjusted to pH 8 with sodium hydroxide, respectively, and reacted by heating at 110 ° C. for 60 minutes to obtain products 1 to 3. The said products 1-3 were added to the curry soup prepared using commercially available curry roux (made by SBI Foods) so that it might become 1 weight%, respectively. The sensory evaluation was performed by seven skilled panelists about the spice feeling of each addition group (test groups 1-3).

Sensory evaluation was performed by evaluating curry soup with no added heat reaction product as a control (no addition group) and evaluating the spice feeling with respect to the control of the addition group (no addition group) by the following three-point scale method. .
0 points: not improved (same as control)
1 point: Somewhat improved 2 points: Improved 3 points: Very improved

  The average score of each panel is shown in Table 2.

  As shown in Table 2, curry soup (test sections 1 and 2) obtained by adding products 1 and 2 obtained by heating and reacting glucose and protein hydrolyzate in the presence of ethanol was not added. A significant improvement in the spice feeling was recognized for the curry soup in the ward. On the other hand, curry soup using a heated reaction product with a small amount of glucose and protein hydrolyzate (test group 3) showed almost no improvement in the feeling of spice, so this effect was achieved with sugar and protein in the presence of alcohol. It can be said that it was caused by a heat reaction between the components in the hydrolyzate.

(Example 2)
According to the method described in Example 1, analysis of free amino acids in a product obtained by heating and reacting glucose and a protein hydrolyzate in the presence of ethanol revealed that free amino acids were contained before and after the heating reaction. A change in quantity was noted. Among the free amino acids, amino acids having a large decrease amount are shown in the following Table 3 in the order of the large decrease amount. Moreover, it shows in following Table 4 in order with a little reduction amount about the amino acid with little reduction amount.

  Using the amino acids described in Tables 3 and 4, amino acid mixtures 1 and 2 having the compounding amounts described in the table were prepared. Using ethanol, D-glucose, amino acid mixtures 1 and 2, and water, aqueous solutions were prepared according to the compositions shown in Table 5 below, and designated as reaction solutions 4 to 7, respectively.

  The pH of the prepared reaction liquids 4 to 7 was adjusted to pH 8 with sodium hydroxide, respectively, and reacted at 110 ° C. for 60 minutes to obtain products 4 to 7. The said products 4-7 were added to the curry soup prepared in Example 1 so that it might become 1 weight%, respectively. The sensory evaluation was performed by seven skilled panelists according to the method described in Example 1 for the spice feeling in each of the added groups (test groups 4 to 7). The average score of each panel is shown in Table 6.

  As shown in Table 6, in the curry soup (test groups 6 and 7) to which the product obtained by heating reaction of glucose and amino acid mixture in the presence of ethanol was added, the feeling of spice was significantly improved compared to the additive-free group. Was. In particular, a product obtained by using an amino acid (amino acid mixture 1: alanine, aspartic acid, glutamic acid, leucine, arginine) whose amount of decrease was large after the heating reaction in the heating reaction between glucose and a protein hydrolyzate in the presence of ethanol. In 6, the effect was remarkable.

  From this, the improvement effect of the spice feeling shown in Example 1 is related to the amino acid in the protein hydrolyzate, and the amino acid may be any amino acid, but alanine, aspartic acid, Glutamic acid, leucine and arginine have been shown to be particularly preferred.

(Example 3)
The pH of the reaction solution 1 prepared in Example 1 was adjusted to 3 levels of pH 8.0, pH 3.0, and pH 5.5 with hydrochloric acid or sodium hydroxide, and each product was reacted by heating at 110 ° C. for 60 minutes. 8-10 were obtained. The said products 8-10 were added to the curry soup prepared in Example 1 so that it might become 1 weight%, respectively. In accordance with the method described in Example 1, the sensory evaluation was performed by seven skilled panelists regarding the spice feeling in each additive group (test groups 8 to 10). The average score of each panel is shown in Table 7.

  As shown in Table 7, it was found that the heating reaction between glucose and protein hydrolyzate in the presence of ethanol is preferably performed at pH 5 or higher.

Example 4
Aqueous solutions were prepared according to the compositions shown in Table 8 below, and designated as reaction solutions 11 to 13, respectively. In addition, the addition amount of glucose and ethanol is adjusted so that the glucose concentration and ethanol concentration of each reaction solution become equal.

  The pH of the prepared reaction liquids 11 to 13 was adjusted to pH 8 with sodium hydroxide, respectively, and reacted by heating at 110 ° C. for 60 minutes to obtain products 11 to 13. The said products 11-13 were added to the curry soup prepared in Example 1 so that it might become 1 weight%, respectively. For the sense of spices in each of the added sections (test sections 11 to 13), sensory evaluation was performed by seven skilled panelists according to the method described in Example 1. The average score of each panel is shown in Table 9.

  As shown in Table 9, the effect of improving the feeling of spice was recognized when using either sake or wine containing alcohol, but when using sake lees (the amount of ethanol was adjusted), a higher improvement effect was observed. .

  INDUSTRIAL APPLICATION This invention can be utilized in the manufacturing / processing field | area of the food / beverage products which the seasoning containing a spice and spices improved.

Claims (5)

  A spice-feel improving agent containing a product obtained by heating and reacting sugar and amino acid in the presence of alcohol.   The spice-feel improving agent according to claim 1, wherein the heating reaction is performed under alkaline conditions.   A method for improving the feeling of spices in foods or drinks, comprising adding the spice feeling improver according to claim 1 or 2 to foods or drinks containing spices.   The manufacturing method of food-drinks including the process of adding the spice feeling improvement agent of Claim 1 or 2 to food-drinks. A seasoning comprising the spice sensation improving agent according to claim 1 or 2 and a spice.