JP2021003139A - Agent and method for improving flavor of foods and drinks, foods and drinks, and method for producing the same - Google Patents
Agent and method for improving flavor of foods and drinks, foods and drinks, and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、飲食物の酸味の低減及び／又は甘味の増強に関する。詳しくは、酸味の低減及び／又は甘味の増強効果のある風味改良剤、風味改良方法、飲食物及び飲食物の製造方法に関する。 The present invention relates to reducing sourness and / or enhancing sweetness of foods and drinks. More specifically, the present invention relates to a flavor improving agent having an effect of reducing sourness and / or enhancing sweetness, a method for improving flavor, a food and drink, and a method for producing food and drink.
人が健康を保持し、増進するためには、日頃から炭水化物、脂肪、蛋白質、ビタミン、ミネラル等の栄養素をバランスよく食事から摂取することが大事である。さらに、近年では、これらの栄養素に加えて、食物繊維を摂取することの重要性がうたわれている。
ビタミン、ミネラル、食物繊維を手軽に摂取するために、野菜や果物のジュースとすることが行われているが、トマト、バナナ、グレープフルーツのように酸味やえぐみを有するものもあり、嗜好面でその改善が求められてきた。例えば、酸味の強いものを改善するために、甘味を増すことが行われているが、甘味を増強するために糖分を多量に添加することになり、糖分の過剰摂取の問題が発生した。そのため、糖分を添加することなく、酸味を抑制するとともに甘味を増強するような技術が求められていた。
In order for people to maintain and improve their health, it is important to take in a balanced diet of nutrients such as carbohydrates, fats, proteins, vitamins and minerals. Furthermore, in recent years, the importance of ingesting dietary fiber in addition to these nutrients has been emphasized.
Vegetable and fruit juices are used to easily ingest vitamins, minerals, and dietary fiber, but some tomatoes, bananas, and grapefruits have acidity and harshness, and their taste is high. Improvement has been sought. For example, in order to improve a strong sour taste, the sweetness is increased, but a large amount of sugar is added in order to enhance the sweetness, which causes a problem of excessive sugar intake. Therefore, there has been a demand for a technique for suppressing sourness and enhancing sweetness without adding sugar.
一方、中鎖脂肪酸有するトリグリセリドには、青汁食品の青臭さ、エグ味等の抑制効果があることが示されている（特許文献１）。しかし、酸味等の改善効果や、甘味の増強効果については何ら記載されていない。 On the other hand, triglycerides having medium-chain fatty acids have been shown to have an effect of suppressing the green odor, astringent taste, etc. of green juice foods (Patent Document 1). However, there is no description about the effect of improving sourness and the effect of enhancing sweetness.
本発明の課題は、飲食物の酸味を低減及び／又は甘味を増強する、風味改良剤、及び風味改良方法を提供することである。また、酸味が増強及び／又は甘味が増強された飲食物、及び飲食物の製造方法を提供することである。 An object of the present invention is to provide a flavor improving agent and a flavor improving method for reducing sourness and / or enhancing sweetness of food and drink. Another object of the present invention is to provide a food or drink having an enhanced sourness and / or an enhanced sweetness, and a method for producing the food or drink.
本発明は、上記目的を達成するために、下記の［１］〜［５］を提供する。
［１］ トリグリセリドを構成する脂肪酸として、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを有効成分とし、酸味を低減及び／又は甘味を増強する飲食物の風味改良剤。
［２］ 前記風味改良剤が、野菜（但し、青汁食品を除く）及び／又は果物の風味を改善するものであることを特徴とする［１］の飲食物の風味改良剤。
［３］ 前記トリグリセリドの構成脂肪酸の５０〜１００質量％が炭素数６〜１２の直鎖飽和脂肪酸脂肪酸であることを特徴とする［１］又は［２］の飲食物の風味改良剤。
［４］ 飲食物に、トリグリセリドを構成する脂肪酸として、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを含有し、酸味を低減及び／又は甘味を増強する飲食物の風味改良方法。
［５］ 前記炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドが、飲食物中に０．１〜５質量％になるように配合する［４］の飲食物の風味改良剤。
［６］ 野菜（但し、青汁食品を除く）及び／又は果物を含有する飲食物において、トリグリセリドを構成する脂肪酸として、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを０．１〜５質量％含む飲食物。
［７］ 野菜及び／又は果物が、飲食物中に３質量％以上含有する［６］の飲食物。
［８］ 前記飲食物が飲料であることを特徴とする［６］又は［７］の飲食物。
［９］ 野菜（但し、青汁食品を除く）及び／又は果物を含有する飲食物に、トリグリセリドを構成する脂肪酸として、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを０．１〜５質量％添加することを特徴とする酸味が低減及び／又は甘味が増強された飲食物の製造方法。
The present invention provides the following [1] to [5] in order to achieve the above object.
[1] A food and drink flavor improving agent containing a triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms as an active ingredient as a fatty acid constituting the triglyceride, and reducing sourness and / or enhancing sweetness.
[2] The food and drink flavor improver according to [1], wherein the flavor improver is for improving the flavor of vegetables (excluding green juice foods) and / or fruits.
[3] The food and drink flavor improving agent according to [1] or [2], wherein 50 to 100% by mass of the constituent fatty acids of the triglyceride is a linear saturated fatty acid fatty acid having 6 to 12 carbon atoms.
[4] A method for improving the flavor of foods and drinks, which comprises a triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms as a fatty acid constituting the triglyceride to reduce sourness and / or enhance sweetness.
[5] The food and drink flavor improving agent according to [4], wherein the triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms is blended in the food and drink so as to be 0.1 to 5% by mass.
[6] In foods and drinks containing vegetables (excluding green juice foods) and / or fruits, 0.1 to 5 triglycerides having linear saturated fatty acids having 6 to 12 carbon atoms are used as fatty acids constituting the triglycerides. Food and drink containing% by mass.
[7] The food or drink of [6] containing 3% by mass or more of vegetables and / or fruits in the food or drink.
[8] The food or drink according to [6] or [7], wherein the food or drink is a beverage.
[9] In foods and drinks containing vegetables (excluding green juice foods) and / or fruits, 0.1 to 5 triglycerides having linear saturated fatty acids having 6 to 12 carbon atoms as fatty acids constituting triglycerides are added. A method for producing a food or drink having a reduced sourness and / or an enhanced sweetness, which is characterized by the addition of% by mass.
本発明によれば、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを飲食物に含有させることにより、飲食物の酸味を低減、及び／又は甘味を増強することができる。特に野菜や果物由来の酸味等を抑えることができ、野菜や果物由来の甘味を引き立てることができる。そのため、野菜や果物特有の酸味を抑える目的で糖分を過剰に追加する必要がなくなる。特に、野菜や果物を原料にした飲料に利用することができる。 According to the present invention, by incorporating a triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms in the food or drink, the sourness of the food or drink can be reduced and / or the sweetness can be enhanced. In particular, sourness derived from vegetables and fruits can be suppressed, and sweetness derived from vegetables and fruits can be enhanced. Therefore, it is not necessary to add an excessive amount of sugar for the purpose of suppressing the sourness peculiar to vegetables and fruits. In particular, it can be used for beverages made from vegetables and fruits.
以下、本発明について順を追って記述する。 Hereinafter, the present invention will be described step by step.
＜風味改良剤＞
本発明の酸味を低減及び／又は甘味を増強する風味改良剤は、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを有効成分とする。
<Flavor improver>
The flavor improver of the present invention that reduces sourness and / or enhances sweetness contains a triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms as an active ingredient.
炭素数６〜１２の直鎖飽和脂肪酸としては、入手が容易なカプロン酸、カプリル酸、カプリン酸、ラウリン酸を用いることが好ましい。これらの炭素数６〜１２の直鎖飽和脂肪酸は、炭素数１４以上の長鎖脂肪酸や炭素数４以下の短鎖脂肪酸と影響効果が異なるため、中鎖脂肪酸として分類されており、その中で、カプリル酸、カプリン酸が特に好ましい。炭素数６〜１２の直鎖飽和脂肪酸中、カプリル酸及び／又はカプリン酸の含有率は８０質量％以上であることが好ましく、９０〜１００質量％であることがより好ましい。また、カプリル酸、カプリン酸の比率は、カプリル酸：カプリン酸＝９０：１０〜０：１００（質量比）が好ましく、５０：５０〜０：１００（質量比）がより好ましく、４０：６０〜１０：９０が最も好ましい。 As the linear saturated fatty acid having 6 to 12 carbon atoms, it is preferable to use caproic acid, caprylic acid, caproic acid, and lauric acid, which are easily available. These linear saturated fatty acids having 6 to 12 carbon atoms are classified as medium-chain fatty acids because they have different effects from long-chain fatty acids having 14 or more carbon atoms and short-chain fatty acids having 4 or less carbon atoms. , Caprylic acid, capric acid are particularly preferable. The content of caprylic acid and / or capric acid in the linear saturated fatty acid having 6 to 12 carbon atoms is preferably 80% by mass or more, and more preferably 90 to 100% by mass. The ratio of caprylic acid and capric acid is preferably caprylic acid: capric acid = 90: 10 to 0: 100 (mass ratio), more preferably 50:50 to 0: 100 (mass ratio), and 40:60 to 40. 10:90 is most preferred.
これらの炭素数６〜１２の直鎖飽和脂肪酸は、遊離の脂肪酸として含有してもよいが、体内で分解して炭素数６〜１２の直鎖飽和脂肪酸となるものを用いてよい。具体的には、モノグリセリド、ジグリセリド、トリグリセリド等のグリセリドを構成する脂肪酸として含有させることができる。特に、風味、あるいは摂取した時の口内あるいは食道、胃等での刺激が抑えられる点で、炭素数６〜１２の直鎖飽和脂肪酸を構成脂肪酸として有するトリグリセリドが好ましく、カプリル酸及び／又はカプリン酸を含有するトリグリセリドがより好ましい。炭素数６〜１２の直鎖飽和脂肪酸中のカプリル酸、カプリン酸の含有率や比率は前述のとおりである。特に、炭素数６〜１２の直鎖飽和脂肪酸中に、胃等への刺激が最も少ないカプリン酸の比率が高いトリグリセリドが好ましい。 These linear saturated fatty acids having 6 to 12 carbon atoms may be contained as free fatty acids, but those which are decomposed in the body to become linear saturated fatty acids having 6 to 12 carbon atoms may be used. Specifically, it can be contained as a fatty acid constituting a glyceride such as monoglyceride, diglyceride, and triglyceride. In particular, triglycerides having linear saturated fatty acids having 6 to 12 carbon atoms as constituent fatty acids are preferable in that irritation in the mouth, esophagus, stomach, etc. when ingested is suppressed, and caprylic acid and / or capric acid is preferable. A triglyceride containing is more preferable. The contents and ratios of caprylic acid and capric acid in the linear saturated fatty acids having 6 to 12 carbon atoms are as described above. In particular, triglyceride having a high ratio of capric acid, which is the least irritating to the stomach and the like, among the linear saturated fatty acids having 6 to 12 carbon atoms is preferable.
これら、炭素数６〜１２の直鎖飽和脂肪酸を構成脂肪酸として有するグリセリドは、炭素数６〜１２の直鎖飽和脂肪酸とグリセリンをエステル化、あるいは炭素数６〜１２の直鎖飽和脂肪酸のアルキルエステルとグリセリン又は油脂をエステル交換して製造することができる。 These glycerides having linear saturated fatty acids having 6 to 12 carbon atoms as constituent fatty acids are esterified linear saturated fatty acids having 6 to 12 carbon atoms and glycerin, or alkyl esters of linear saturated fatty acids having 6 to 12 carbon atoms. It can be produced by exchanging ester with glycerin or fat or oil.
炭素数６〜１２の直鎖飽和脂肪酸を構成脂肪酸として有するグリセリドは、他の脂肪酸も構成脂肪酸として含まれてもよいが、その場合は、炭素数６〜１２の直鎖飽和脂肪酸を５０〜１００質量％含有することが好ましく、９０質量％以上がより好ましい。最も好ましくは炭素数６〜１２の直鎖飽和脂肪酸のみからなるトリグリセリドである。なお、炭素数６〜１２の直鎖飽和脂肪酸以外の他の脂肪酸としては、例えば、炭素数１４〜２２の直鎖飽和脂肪酸又は炭素数１６〜２２の直鎖不飽和脂肪酸を用いることができる。また、炭素する６〜１２の直鎖飽和脂肪酸を構成脂肪酸として有するグリセリド以外に、本発明を損なわない範囲でグリセリドを含有させることができる。それらのグリセリドとしては、通常の食用油、例えば、大豆油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、品種改良によって低飽和化されたこれらの油脂およびこれらの水素添加油脂、分別油脂等があげられる。 The glyceride having a linear saturated fatty acid having 6 to 12 carbon atoms as a constituent fatty acid may contain other fatty acids as a constituent fatty acid, but in that case, the linear saturated fatty acid having 6 to 12 carbon atoms is 50 to 100. It is preferably contained in an amount of% by mass, more preferably 90% by mass or more. Most preferably, it is a triglyceride consisting only of linear saturated fatty acids having 6 to 12 carbon atoms. As the fatty acid other than the linear saturated fatty acid having 6 to 12 carbon atoms, for example, a linear saturated fatty acid having 14 to 22 carbon atoms or a linear unsaturated fatty acid having 16 to 22 carbon atoms can be used. Further, in addition to the glyceride having 6 to 12 linear saturated fatty acids having carbon as constituent fatty acids, glycerides can be contained within a range that does not impair the present invention. These glycerides include ordinary edible oils such as soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil, and high oleic acid. Sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, Examples include coconut oil, cacao butter, beef fat, lard, chicken fat, milk fat, fish oil, azalea oil, algae oil, these fats and oils desaturated by breeding, hydrogenated fats and oils, and fractionated fats and oils.
本発明の風味改良剤は、その他の成分として、本発明の効果を損なわない範囲において、油脂、糖質、たんぱく質、食物繊維、ビタミン、塩、ミネラル等の各種栄養成分、乳化剤、高甘味度甘味料、酸化防止剤、香料等の食品添加物、及び水、アルコール等を含んでもよい。 As other components, the flavor improver of the present invention contains various nutritional components such as fats and oils, sugars, proteins, dietary fiber, vitamins, salts and minerals, emulsifiers, and high sweetness sweetness as long as the effects of the present invention are not impaired. It may contain food additives such as agents, antioxidants and flavors, and water, alcohol and the like.
本発明の風味改良剤は、アスコルビン酸やクエン酸、リンゴ酸、乳酸、酢酸などの有機酸を多く含む酸味のある飲食物に用いることができる。また、砂糖、ブドウ糖、果糖、オリゴ糖、蜂蜜、水あめ、還元澱粉、シロップ等の甘味料を含む飲食物にも用いることができる。特に野菜及び／又は果物の飲食物の風味を改善する目的で使用することが好ましいが、青汁のように酸味、甘味が非常に弱い食品に対しては効果が期待できない。本発明で用いることができる野菜、果物としては特に限定するものではなないが、ニンジン、トマト、カボチャ、トウモロコシ、アボガド、スイカ、メロン、イチゴ、バナナ、グレープフルーツ、みかん、なし、リンゴ、パイナップル、ベリー類、スモモ、サクランボ、栗、アーモンド、アケビ、カシス、イチジク、カキ、キイチゴ、キウィフルーツ、グミ、クワ、ブドウ、ビワなどが挙げられる。
なお、本風味改良剤により、食品の青臭さ、苦味、えぐ味、雑味も低減することができる。
The flavor improver of the present invention can be used for sour foods and drinks containing a large amount of organic acids such as ascorbic acid, citric acid, malic acid, lactic acid and acetic acid. It can also be used for foods and drinks containing sweeteners such as sugar, glucose, fructose, oligosaccharides, honey, starch syrup, reduced starch, and syrup. In particular, it is preferably used for the purpose of improving the flavor of foods and drinks of vegetables and / or fruits, but it cannot be expected to be effective for foods having very weak acidity and sweetness such as green juice. The vegetables and fruits that can be used in the present invention are not particularly limited, but are carrots, tomatoes, pumpkins, corn, avocados, watermelons, melons, strawberries, bananas, grapefruits, tangerines, pears, apples, pineapples, and berries. Kinds, peaches, cherries, chestnuts, almonds, akebi, cassis, figs, oysters, strawberry, kiwifruit, gummy, mulberry, grapes, watermelon and the like.
The flavor improving agent can also reduce the green odor, bitterness, harsh taste, and miscellaneous taste of foods.
本発明の風味改良剤は、飲料、ゼリー、ドレッシングなどの飲食物に用いることができるが、特に好ましくは、野菜（但し、青汁食品を除く）及び／又は果物のジュース及び／又はピューレである。 The flavor improver of the present invention can be used for foods and drinks such as beverages, jellies and dressings, but is particularly preferably vegetable (excluding green juice foods) and / or fruit juice and / or puree. ..
＜風味改良方法＞
本発明の飲食物の風味改良方法は、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを飲食物に含有させ、酸味を低減及び／又は甘味を増強する。
<Flavor improvement method>
In the method for improving the flavor of foods and drinks of the present invention, triglycerides having linear saturated fatty acids having 6 to 12 carbon atoms are contained in the foods and drinks to reduce sourness and / or enhance sweetness.
本発明の飲食物の風味改良方法で用いる炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリド、飲食物については、前述の＜風味改良剤＞で説明したものを用いることができる。 As the triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms and the food and drink used in the method for improving the flavor of food and drink of the present invention, those described in the above-mentioned <flavor improving agent> can be used.
本発明の飲食物の風味改良方法において、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドが、飲食物中に０．１〜５質量％になるように配合することが好ましい。炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドが、飲食物中に１〜５質量％になるように配合することがより好ましく、飲食物中に１〜３質量％配合することがさらに好ましい。 In the method for improving the flavor of food and drink of the present invention, it is preferable to add triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms in the food and drink so as to be 0.1 to 5% by mass. It is more preferable that the triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms is blended in the food or drink so as to be 1 to 5% by mass, and further preferably 1 to 3% by mass is blended in the food or drink. ..
＜野菜及び／又は果物を含有する飲食物＞
本発明の野菜及び／又は果物を含有する飲食物は、酸味、甘味が非常に弱い青汁は除く野菜、果物を用いることができる。炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリド及びその含有量、野菜や果物等については、前述の＜風味改良剤＞＜風味改良方法＞のとおりである。
<Food and drink containing vegetables and / or fruits>
As the food and drink containing the vegetables and / or fruits of the present invention, vegetables and fruits excluding green juice having a very weak acidity and sweetness can be used. The triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms and its content, vegetables, fruits and the like are as described in the above-mentioned <flavor improving agent> and <flavor improving method>.
本発明の野菜及び／又は果物を含有する飲食物は、野菜及び／又は果物が、飲食物中に３質量％含有することが好ましい。野菜及び／又は果物が、飲食物中に５質量％以上含有することがより好ましく、さらに好ましくは５〜９０質量％であり、最も好ましくは１０〜５０質量％である。 The food or drink containing the vegetables and / or fruits of the present invention preferably contains 3% by mass of the vegetables and / or fruits in the food or drink. Vegetables and / or fruits are more preferably contained in food and drink in an amount of 5% by mass or more, more preferably 5 to 90% by mass, and most preferably 10 to 50% by mass.
本発明の野菜及び／又は果物を含有する飲食物は、風味改善の点から飲料であることが好ましく、加熱を経る野菜ジュース、又は未加熱の果物ジュースであることがより好ましい。 The food or drink containing the vegetables and / or fruits of the present invention is preferably a beverage from the viewpoint of improving the flavor, and more preferably a vegetable juice that has undergone heating or an unheated fruit juice.
本発明の野菜及び／又は果物を含有する飲食物は、その他の成分として、本発明の効果を損なわない範囲において、油脂、糖質、たんぱく質、食物繊維、ビタミン、塩、ミネラル等の各種栄養成分、乳化剤、高甘味度甘味料、酸化防止剤、香料等の食品添加物、及び水、アルコール等を含んでもよい。 Foods and drinks containing vegetables and / or fruits of the present invention have various nutritional components such as fats and oils, sugars, proteins, dietary fiber, vitamins, salts, and minerals as other components as long as the effects of the present invention are not impaired. , Emulsifiers, high-sweetness sweeteners, antioxidants, food additives such as flavors, water, alcohol and the like.
＜飲食物の製造方法＞
本発明の飲食物方法は、野菜（但し、青汁食品を除く）及び／又は果物を含有する飲食物に、トリグリセリドを構成する脂肪酸として、炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリドを０．１〜５質量％添加することあり、酸味が低減及び／又は甘味が増強された飲食物を製造することができる。炭素数６〜１２の直鎖飽和脂肪酸を有するトリグリセリド及びその含有量、野菜や果物等については、前述の＜風味改良剤＞＜風味改良方法＞のとおりである。
<Manufacturing method of food and drink>
In the food and drink method of the present invention, a triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms as a fatty acid constituting the triglyceride is added to a food or drink containing vegetables (excluding green juice foods) and / or fruits. By adding 0.1 to 5% by mass, it is possible to produce foods and drinks having reduced sourness and / or enhanced sweetness. The triglyceride having a linear saturated fatty acid having 6 to 12 carbon atoms and its content, vegetables, fruits and the like are as described in the above-mentioned <flavor improving agent> and <flavor improving method>.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.
＜試験１＞
トマト、ニンジン、バナナ、パセリと水を質量比１：１〜２で、ジューサーミキサー（３分）にて混合し、各ジュースを得た。さらに、得られたそれぞれのジュース１００ｇに対して、中鎖脂肪酸含有油脂（中鎖脂肪酸トリグリセリド／カプリル酸：カプリン酸＝７５：２５（質量比） 日清オイリオグループ株式会社製）を１．５ｇ添加し、混合した。中鎖脂肪酸トリグリセリドを配合したジュースを未添加のジュースと風味比較した結果を表１に示した。さらに、トマトジュース、ニンジンジュースを加熱し評価した。また、トマトピューレに同様に中鎖脂肪酸含有油脂を添加し、評価した。中鎖脂肪酸含有油脂の有無による風味比較の結果を表２に示した。
<Test 1>
Tomatoes, carrots, bananas, parsley and water were mixed at a mass ratio of 1: 1 to 2 with a juicer mixer (3 minutes) to obtain each juice. Further, 1.5 g of medium-chain fatty acid-containing fats and oils (medium-chain fatty acid triglyceride / caprylic acid: capric acid = 75: 25 (mass ratio) manufactured by Nisshin Oillio Group Co., Ltd.) was added to 100 g of each obtained juice. And mixed. Table 1 shows the results of flavor comparison of the juice containing the medium-chain fatty acid triglyceride with the juice without the addition. Furthermore, tomato juice and carrot juice were heated and evaluated. In addition, medium-chain fatty acid-containing fats and oils were similarly added to tomato puree and evaluated. Table 2 shows the results of flavor comparison with and without medium-chain fatty acid-containing fats and oils.
雑味：○かなり低減、△やや低減、×変化なし
甘味：○強く感じる、△やや強く感じる、×変化なし
雑味：○かなり低減、△やや低減、×変化なし
甘味：○強く感じる、△やや強く感じる、×変化なし
上記表１、２の結果からもわかるように、中鎖脂肪酸含有油脂を添加したトマト、バナナを含む飲食物は、いずれも酸味・雑味が低減されるとともに甘味が強調された。また、ニンジンは雑味が低減されて、甘味が強調されていた。 As can be seen from the results in Tables 1 and 2 above, the foods and drinks containing tomatoes and bananas to which medium-chain fatty acid-containing fats and oils were added had reduced sourness and miscellaneous taste and emphasized sweetness. In addition, the miscellaneous taste of carrots was reduced and the sweetness was emphasized.
＜試験２＞
表３の配合で、トマトジュースに、菜種油、中鎖脂肪酸含有油脂とレシチンを添加し、３０００ｒｐｍで５分間撹拌した。全てのサンプルに油浮きはみられず、均一であった。風味を５名で確認し、評価を表３に示した。
<Test 2>
Rapeseed oil, medium-chain fatty acid-containing fats and oils, and lecithin were added to tomato juice according to the formulation shown in Table 3, and the mixture was stirred at 3000 rpm for 5 minutes. No oil floating was observed in all the samples, and the samples were uniform. The flavor was confirmed by 5 people, and the evaluation is shown in Table 3.
菜種油：キャノーラ油（日清オイリオグループ株式会社製）
中鎖脂肪酸含有油脂：中鎖脂肪酸トリグリセリド（カプリル酸：カプリン酸＝７５：２５（質量比） 日清オイリオグループ株式会社製）
レシチン：レシチンＤＸ（日清オイリオグループ株式会社製）
酸味：○かなり低減、△やや低減、×感じる
雑味：○かなり低減、△やや低減、×かなり感じる
Rapeseed oil: Canola oil (manufactured by Nisshin Oillio Group Co., Ltd.)
Medium-chain fatty acid-containing fats and oils: Medium-chain fatty acid triglyceride (caprylic acid: capric acid = 75: 25 (mass ratio) manufactured by Nisshin Oillio Group Co., Ltd.)
Lecithin: Lecithin DX (manufactured by Nisshin Oillio Group Co., Ltd.)
Sourness: ○ Significantly reduced, △ Slightly reduced, × Feeling Miscellaneous taste: ○ Significantly reduced, △ Slightly reduced, × Feeling considerably
上記表３の結果からもわかるように、中鎖脂肪酸含有油脂を添加した飲食物は、いずれも酸味・雑味が低減された。 As can be seen from the results in Table 3 above, the sourness and miscellaneous taste of all the foods and drinks to which the medium-chain fatty acid-containing fats and oils were added were reduced.
Claims (2)
又は、トマトを含有する飲食物に、トリグリセリドを構成する脂肪酸として、炭素数８〜１０の直鎖飽和脂肪酸を有するトリグリセリドのみの油脂を含有する、
酸味を低減及び／又は甘味を増強することを特徴とする飲食物の風味改良方法（但し、飲食物が、油脂を１重量％以上含み、ｐＨ３．５以上３．９以下である、水中油型乳化状態である野菜ジュースである場合を除く）。 Foods and drinks containing carrots and / or bananas contain triglycerides (excluding coconut oil) in which 50 to 100% by mass of the fatty acids constituting the triglyceride are linear saturated fatty acids having 8 to 10 carbon atoms.
Alternatively, foods and drinks containing tomatoes contain fats and oils containing only triglycerides having linear saturated fatty acids having 8 to 10 carbon atoms as fatty acids constituting triglycerides.
A method for improving the flavor of foods and drinks, which is characterized by reducing sourness and / or enhancing sweetness (provided that the food or drink contains 1% by weight or more of fats and oils and has a pH of 3.5 or more and 3.9 or less. Except when it is an emulsified vegetable juice).
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| JPH0662771A (en) * | 1992-08-20 | 1994-03-08 | Nippon Oil & Fats Co Ltd | Bean curd-like food containing medium chain fat |
| JP2015198586A (en) * | 2014-04-07 | 2015-11-12 | 日清オイリオグループ株式会社 | Green juice food product, and method for producing the same |
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