JP2017038521A - Calcium acetate harsh taste suppressing method - Google Patents
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Description
本発明は、食品添加物として用いる酢酸カルシウムの呈味改善方法、特に、酢酸カルシウムのえぐ味を抑制する方法に関する。 The present invention relates to a method for improving the taste of calcium acetate used as a food additive, and particularly to a method for suppressing the bitter taste of calcium acetate.
酢酸カルシウムは抗菌活性、食品の形状保持、食感改良、栄養強化などの機能を有する食品添加物である。しかしながら、酢酸カルシウムはカルシウム塩独特の刺激的な味（えぐ味）を有するため、食品への利用は難しく、これまで広く用いられることは無かった。 Calcium acetate is a food additive having functions such as antibacterial activity, food shape retention, texture improvement, and nutrition enhancement. However, since calcium acetate has an exciting taste unique to calcium salts (gummy taste), it is difficult to use it in foods and has not been widely used until now.
特開２０１４−２３５２７号公報では、酢酸カルシウムを使用した製剤が開示されている。この文献では、酢酸ナトリウムを主体とした製剤を食品へ添加した際の酢酸ナトリウムに由来する酸味を抑制するために酢酸カルシウムを用いているが、酢酸カルシウム自体のえぐ味については改善されていない。 JP-A-2014-23527 discloses a preparation using calcium acetate. In this document, calcium acetate is used to suppress the sourness derived from sodium acetate when a preparation mainly composed of sodium acetate is added to food, but the bitter taste of calcium acetate itself is not improved.
特開２００４−５７１７８号公報では、酢酸カルシウムを醸造酢に溶解した調味料が開示されている。しかしながら、この文献は、酢酸カルシウムの酢酸に由来する酢酸特有の酸味の低減に関するものであり、カルシウム塩特有のえぐ味の緩和に関しては言及されていない。 JP-A-2004-57178 discloses a seasoning in which calcium acetate is dissolved in brewed vinegar. However, this document relates to the reduction of the sourness peculiar to acetic acid derived from acetic acid of calcium acetate, and does not mention the mitigation of the peculiar taste peculiar to calcium salt.
特表２００９−５４４６１５号公報では、味覚遮蔽剤、甘味料などを用いて医薬用液体製剤中の酢酸カルシウムの味を遮蔽する技術が開示されている。しかしながら、甘味を付与する物質を利用すること、医薬用味覚遮蔽剤を使用することから、食品への利用は難しい。 Japanese Patent Application Publication No. 2009-544615 discloses a technique for shielding the taste of calcium acetate in a liquid pharmaceutical preparation using a taste masking agent, a sweetener, and the like. However, use of a substance that imparts sweetness and use of a pharmaceutical taste masking agent make it difficult to use it in foods.
本発明は、えぐ味を有することから食品添加物として利用することが難しい酢酸カルシウムの味質を改善し、広く、食品添加物としての利用を可能にすることを目的とする。 An object of the present invention is to improve the taste of calcium acetate, which is difficult to use as a food additive because it has a savory taste, and to make it widely usable as a food additive.
本発明者らは、上記課題を解決するため鋭意検討した結果、有機酸、有機酸ナトリウム塩から選ばれる一種以上と酢酸カルシウムを組み合わせることにより、酢酸カルシウムの呈味が改善されること、特にえぐ味が抑制されることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have improved the taste of calcium acetate by combining calcium acetate with one or more selected from organic acids and organic acid sodium salts. The inventors found that the taste was suppressed and completed the present invention.
すなわち、本発明は、第一に、有機酸および有機酸ナトリウム塩の少なくとも一種を用いた酢酸カルシウムのえぐ味抑制方法である。
第二に、酢酸カルシウム４０ｇに対し有機酸および有機酸ナトリウム塩の少なくとも一種を０．６８ｍｏｌから１．１５ｍｏｌの割合で用いる、上記第一に記載の方法である。
第三に、有機酸、有機酸ナトリウム塩がそれぞれ酢酸、酢酸ナトリウムである、上記第一または第二に記載の方法である。
第四に、ｐＨが４．０〜６．５の範囲である、上記第一から第三のいずれか一つに記載の方法である。
第五に、上記第一から第四のいずれか一つに記載の方法で酢酸カルシウムのえぐ味が抑制された食品添加用組成物である。
第六に、上記第一から第五のいずれか一つに記載の方法でえぐ味が抑制された酢酸カルシウムを含む食品である。
That is, the present invention is firstly a method for suppressing the savory taste of calcium acetate using at least one of an organic acid and an organic acid sodium salt.
Second, the method according to the first aspect, wherein at least one of an organic acid and an organic acid sodium salt is used at a ratio of 0.68 mol to 1.15 mol with respect to 40 g of calcium acetate.
Third, the method according to the first or second method, wherein the organic acid and the organic acid sodium salt are acetic acid and sodium acetate, respectively.
Fourth, the method according to any one of the first to third aspects, wherein the pH is in the range of 4.0 to 6.5.
Fifth, a food additive composition in which the bitter taste of calcium acetate is suppressed by the method according to any one of the first to fourth aspects.
Sixth, a food containing calcium acetate, the taste of which is suppressed by the method according to any one of the first to fifth aspects.
本発明における有機酸、有機酸ナトリウム塩は、カルボキシル基を有する、食品に使用可能な酸およびそのナトリウム塩であれば特に制限なく用いることができるが、味の面から、フマル酸、グルコン酸、乳酸、クエン酸、アジピン酸、酢酸が好ましく、特に好ましくは酢酸を用いることができる。 The organic acid and organic acid sodium salt in the present invention can be used without particular limitation as long as they have a carboxyl group and can be used in foods and their sodium salts. From the aspect of taste, fumaric acid, gluconic acid, Lactic acid, citric acid, adipic acid and acetic acid are preferred, and acetic acid can be used particularly preferably.
本発明において用いる有機酸、有機酸ナトリウム塩の量は、酢酸カルシウム４０ｇに対し０．６８ｍｏｌから１．１５ｍｏｌの範囲であり、特に、０．７０ｍｏｌから１．１５ｍｏｌの範囲が好ましい。０．６８ｍｏｌより少ない場合は酢酸カルシウムのえぐ味を抑えることができない。一方、１．１５ｍｏｌを超える場合は、用いる酸によっては有機酸の味が強くなり、好ましくない。 The amount of the organic acid or organic acid sodium salt used in the present invention is in the range of 0.68 mol to 1.15 mol, particularly preferably in the range of 0.70 mol to 1.15 mol, with respect to 40 g of calcium acetate. When the amount is less than 0.68 mol, the bitter taste of calcium acetate cannot be suppressed. On the other hand, when it exceeds 1.15 mol, depending on the acid used, the taste of the organic acid becomes strong, which is not preferable.
また、有機酸、有機酸ナトリウム塩はそれらの合計で酢酸カルシウム４０ｇに対し０．６８ｍｏｌから１．１５ｍｏｌの範囲であればよく、その比は任意にとることが可能である。さらに、有機酸、有機酸ナトリウム塩の組み合わせの種類は任意であり、有機酸が複数あっても、異なる種類の有機酸と有機酸ナトリウム塩を組み合わせることも可能である。 The total amount of the organic acid and organic acid sodium salt may be in the range of 0.68 mol to 1.15 mol with respect to 40 g of calcium acetate, and the ratio can be arbitrarily set. Furthermore, the combination of the organic acid and the organic acid sodium salt is arbitrary, and even when there are a plurality of organic acids, it is possible to combine different types of organic acids and organic acid sodium salts.
本発明を水溶液の形態で実施する場合、当該水溶液のｐＨは、４．０〜６．５の範囲であることが好ましく、４．０〜６．０の範囲であることが特に好ましい。特に酢酸カルシウムを抗菌剤として用いる場合、ｐＨは低い方が好ましいが、ｐＨ４．０未満では有機酸の酸味が強くなってしまうので好ましくない。一方、有機酸、有機酸ナトリウムの比を調節することにより、水溶液としたときに、ｐＨを好ましい範囲である４．０〜６．５とすることが可能である。 When this invention is implemented with the form of aqueous solution, it is preferable that the pH of the said aqueous solution is the range of 4.0-6.5, and it is especially preferable that it is the range of 4.0-6.0. In particular, when calcium acetate is used as an antibacterial agent, a lower pH is preferable, but a pH lower than 4.0 is not preferable because the acidity of the organic acid becomes strong. On the other hand, by adjusting the ratio of the organic acid and the organic acid sodium, the pH can be adjusted to a preferable range of 4.0 to 6.5 when the aqueous solution is obtained.
本発明に係る食品添加用組成物は、酢酸カルシウムと有機酸および／または有機酸ナトリウム塩を含んでなるものであり、主には抗菌剤として用いることができるが、食品の食感、品質改良、栄養強化を目的に使用することもできる。また、ナトリウム塩の含有量が低い場合、減塩食品用の添加用組成物として用いることも可能である。 The food additive composition according to the present invention comprises calcium acetate and an organic acid and / or an organic acid sodium salt, and can be used mainly as an antibacterial agent, but the food texture and quality of food are improved. It can also be used to enhance nutrition. Moreover, when content of sodium salt is low, it can also be used as an additive composition for low-salt food.
酢酸カルシウムの味質を改善すること、特にえぐ味を抑制することにより、食品添加物として広く用いることが可能となり、また、ナトリウム塩含有量の少ない減塩に対応した製剤などの開発が容易になる。 By improving the taste of calcium acetate, especially by suppressing the gummy taste, it can be widely used as a food additive, and it is easy to develop a formulation that can reduce salt with a low sodium salt content. Become.
以下に実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.
本発明では以下の試薬を使用した。
酢酸カルシウム：酢酸カルシウム パウダー ［ナイアセット社 （水分含有量６．０％）］
酢酸ナトリウム：酢酸ナトリウム（無水） ［南海化学社］
フマル酸一ナトリウム：フマル酸一ナトリウム ［扶桑化学工業社］
グルコン酸ナトリウム：ヘルシャルＡ ［扶桑化学工業社］
乳酸：発酵乳酸８８％（ＰＵＲＡＣ ＨＳ８８） ［ピューラック・タイランド社］
乳酸ナトリウム：発酵乳酸ナトリウム６０％（ＰＵＲＡＳＡＬ Ｓ／ＨＱ６０） ［ピューラック・タイランド社］
クエン酸：クエン酸（無水）ＦＧ ［昭和化工社］
クエン酸三ナトリウム：クエン酸三ナトリウム（結晶）５０Ｍ ［昭和化工社］
アジピン酸：アサピック ［旭化成ケミカルズ社］
酢酸：酢酸（試薬特級） ［和光純薬工業社］
水酸化ナトリウム：水酸化ナトリウム（試薬特級） ［和光純薬工業社］
塩酸：塩酸（試薬特級） ［和光純薬工業社］
In the present invention, the following reagents were used.
Calcium Acetate: Calcium Acetate Powder [Nya Asset (water content 6.0%)]
Sodium acetate: Sodium acetate (anhydrous) [Nankai Chemical Co., Ltd.]
Monosodium fumarate: monosodium fumarate [Fuso Chemical Co., Ltd.]
Sodium gluconate: Hershall A [Fuso Chemical Co., Ltd.]
Lactic acid: Fermented lactic acid 88% (PURAC HS88) [Pureak Thailand Co., Ltd.]
Sodium lactate: Fermented sodium lactate 60% (PURASAL S / HQ60) [Pureak Thailand Co., Ltd.]
Citric acid: Citric acid (anhydrous) FG [Showa Kako Co., Ltd.]
Trisodium citrate: Trisodium citrate (crystal) 50M [Showa Kako Co., Ltd.]
Adipic acid: Asapic [Asahi Kasei Chemicals Corporation]
Acetic acid: Acetic acid (special grade reagent) [Wako Pure Chemical Industries, Ltd.]
Sodium hydroxide: Sodium hydroxide (reagent special grade) [Wako Pure Chemical Industries, Ltd.]
Hydrochloric acid: hydrochloric acid (special grade reagent) [Wako Pure Chemical Industries, Ltd.]
呈味の評価は官能検査により実施し、以下の評価とした。
○：酢酸カルシウムのえぐ味を感じない
△：酢酸カルシウムのえぐ味をわずかに感じる
×：酢酸カルシウムのえぐ味を感じる
Evaluation of taste was carried out by sensory inspection, and the following evaluation was made.
○: Does not feel the delicious taste of calcium acetate △: Feels the slight taste of calcium acetate ×: Feels the delicious taste of calcium acetate
溶液のｐＨ調整は塩酸、または水酸化ナトリウム水溶液を用いて行った。 The pH of the solution was adjusted using hydrochloric acid or an aqueous sodium hydroxide solution.
以下の表１の組成の溶液を調製し、各ｐＨに調整後評価を行った。結果を表２に示す。 Solutions having the compositions shown in Table 1 below were prepared and evaluated after adjustment to each pH. The results are shown in Table 2.
以下の表３の組成の溶液に表４に示す量の１０％酢酸水溶液を加え、評価を行った。結果を表４に示す。なお、ｐＨは４．３〜４．５であった。 Evaluation was performed by adding 10% aqueous acetic acid in the amount shown in Table 4 to the solution having the composition shown in Table 3 below. The results are shown in Table 4. The pH was 4.3 to 4.5.
表３の組成の酢酸カルシウム水溶液に表５に示す量の酢酸ナトリウムを加え、ｐＨを４．５に調整し評価を行った。結果を表５に示す。 An amount of sodium acetate shown in Table 5 was added to an aqueous calcium acetate solution having the composition shown in Table 3 to adjust the pH to 4.5 for evaluation. The results are shown in Table 5.
表３の組成の酢酸カルシウム水溶液に表６に示す量の１０％酢酸水溶液および酢酸ナトリウムを加え、ｐＨを５．０に調整し評価を行った。結果を表６に示す。 Evaluation was performed by adding 10% aqueous acetic acid solution and sodium acetate in the amounts shown in Table 6 to the calcium acetate aqueous solution having the composition shown in Table 3 to adjust the pH to 5.0. The results are shown in Table 6.
表３の組成の酢酸カルシウム水溶液に表７に示す量の各種有機酸及び／又は有機酸ナトリウム塩を加え、ｐＨを４．５に調整し評価を行った。結果を表７に示す。 Various organic acids and / or organic acid sodium salts in the amounts shown in Table 7 were added to the calcium acetate aqueous solution having the composition shown in Table 3, and the pH was adjusted to 4.5 for evaluation. The results are shown in Table 7.
以下の表８の組成の溶液を調製し、各ｐＨに調整後評価を行った。結果を表９に示す。 Solutions having the compositions shown in Table 8 below were prepared and evaluated after adjustment to each pH. The results are shown in Table 9.
以下の表１０の組成の溶液を調製し、各ｐＨに調整後評価を行った。結果を表１１に示す。 Solutions having the compositions shown in Table 10 below were prepared and evaluated after adjustment to each pH. The results are shown in Table 11.
［比較例１］
以下の表１２の組成の溶液を調製し、各ｐＨに調整後評価を行った。結果を表１３に示す。
[Comparative Example 1]
Solutions having the compositions shown in Table 12 below were prepared and evaluated after adjustment to each pH. The results are shown in Table 13.
［比較例２］
以下の表１４の組成の溶液を調製し、各ｐＨに調整後評価を行った。結果を表１５に示す。
[Comparative Example 2]
Solutions having the compositions shown in Table 14 below were prepared and evaluated after adjustment to each pH. The results are shown in Table 15.
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| JPS61239865A (en) * | 1985-04-12 | 1986-10-25 | Hiroe Ogawa | Agent for improving quality of paste food and production of paste food |
| JP2004057178A (en) * | 2002-07-29 | 2004-02-26 | Karante:Kk | Functional seasoning |
| JP2008263799A (en) * | 2007-04-16 | 2008-11-06 | Karante:Kk | Food stabilizer, its preparation method and beverage using it |
| JP2009544615A (en) * | 2006-07-21 | 2009-12-17 | ライン ラボラトリーズ | Liquid composition of calcium acetate |
| US20110135791A1 (en) * | 2009-12-07 | 2011-06-09 | The Coca-Cola Company | Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component |
| JP2014023527A (en) * | 2013-06-20 | 2014-02-06 | Mitejima Kagaku Kk | Composition for food addition, and food additive |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61239865A (en) * | 1985-04-12 | 1986-10-25 | Hiroe Ogawa | Agent for improving quality of paste food and production of paste food |
| JP2004057178A (en) * | 2002-07-29 | 2004-02-26 | Karante:Kk | Functional seasoning |
| JP2009544615A (en) * | 2006-07-21 | 2009-12-17 | ライン ラボラトリーズ | Liquid composition of calcium acetate |
| JP2008263799A (en) * | 2007-04-16 | 2008-11-06 | Karante:Kk | Food stabilizer, its preparation method and beverage using it |
| US20110135791A1 (en) * | 2009-12-07 | 2011-06-09 | The Coca-Cola Company | Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component |
| JP2014023527A (en) * | 2013-06-20 | 2014-02-06 | Mitejima Kagaku Kk | Composition for food addition, and food additive |
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