JP2829793B2 - How to improve honey-like flavor of food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates, about the honey flavor-improving methods of food or drink with a honey-like flavor. Here, "Honey-sama
The term "food and drink having a flavor of""means" natural honey, food and drink containing honey, and food and drink flavored using honey flavor (hereinafter referred to as " honey-flavored food and drink " ) ", and the present invention.
Is, honey characteristic flavor, enhances the full-bodied taste, about the honey-like flavor improvement method of honey-flavored foods and drinks that can improve things
It is .

More specifically, the present invention relates to a honey-flavored food or drink.
To ProlineWhenLysine and / orEdible salt of lysine
(Less than,Simply prolineWhenLysine)
Provides enhanced and improved honey-like flavor by blending
Honey-like flavor of honey-flavored food and drink
About the method.

[0003]

2. Description of the Related Art Foods and drinks in which a honey-like flavor imparting component, for example, natural honey, a honey-based synthetic or blended flavor, are added to foods and drinks, form a group of foods and drinks with extremely high palatability.
Particularly in recent years, so-called "honey lemon", a combination of honey, lemon juice and lemon flavor, beverages, candies and many other food and drink groups have been favored by all ages.

[0004]

However, since honey does not originally have a very strong flavor other than sweetness, when beverages are mixed with candies, hard jelly, cookies, etc. There is a restriction that only a few% can be added without adversely affecting the physical properties of the dough. As a result, these products end up being extremely featureless while singing a honey flavor, and its improvement has been a major issue.

[0005] The composition of sugars, amino acids and organic acids involved in the taste of honey has been studied in detail. For example, the Journal of the Japan Society of Food Industry, 9 , (7), 270 (1962) describes these analyzes. Based on the results, "Honey taste has fructose and glucose as the main components, and it contains trace amounts of amino acids, especially proline (occupying more than 2/3 of all amino acids), and organic acids, especially gluconic acid (about all organic acids). (Occupying 70% of the total amount) and present a unique sweetness. "

Conventionally, purified honey has been produced by diluting raw honey, adding diatomaceous earth, activated carbon, etc., decolorizing and deodorizing, and then performing filtration, ion exchange resin treatment, vacuum concentration, and heat sterilization. The flavor was poor. Although such a defect was improved to some extent by changing to the sterilization and deproteinization treatment using an ultrafiltration membrane, the weakness of the flavor remained unchanged.

[0007]

Means for Solving the Problems The present inventors have intensively studied a method for improving and enhancing the honey-like flavor of foods and drinks which can solve the above-mentioned drawbacks and impart and enhance the honey-like flavor. As a result, when imparting a honey-like flavor to foods and drinks, by adding proline and lysine in addition to the flavor components, the foods and drinks can have a significantly improved and enhanced honey-like flavor. Showing the effect of granting and enhancing,
It has been found that improved palatability can be imparted. Accordingly, an object of the present invention is to provide a method for enhancing and imparting a honey-like flavor excellent in palatability to foods and drinks easily and industrially advantageously. Hereinafter, embodiments of the present invention will be described more specifically.

[0008] Enhancement of honey-like flavor of honey flavor food and drink in the present invention, the amino acid used for improvement is proline and lysine and / or lysine edible salts such as hydrochloride. By these amino acids are added in accordance with the honey-flavored food and drink, mellow and full-bodied taste the characteristic flavor to the honey of natural'm wealth confers enhanced to, is significantly improved rich richness to and drink food The honey-like flavor can be improved . As an example of a preferable mixing ratio of such amino acids, a weight ratio such as a proline: lysine ratio of 1:10 to 10: 1 can be exemplified. Such a ratio can be changed as appropriate, but it is important to combine proline and lysine, and the desired effect cannot be obtained even if each is added alone.
If desired, other amino acids can be added and compounded in addition to proline and lysine.

When the method for enhancing the honey-like flavor of a honey-flavored food or drink of the present invention is carried out, the amount of the proline and lysine in the food or drink is determined by the presence or absence or the content of natural honey in the food or drink. Sugars, organic acids and pH
It can be appropriately selected depending on, for example, for example, with respect to the total weight of the food or beverage as a total amount of both,
0.01-1% by weight, preferably 0.1-0.5% by weight
Can be exemplified.

In addition to the above-mentioned specific amino acids, amino acids that can be added as desired include, for example,
Leucine, isoleucine, histidine or its hydrochloride,
Tyrosine, alanine, phenylalanine and the like can be added and blended, and the flavor characteristic of honey as described above can be more preferably enhanced.

Furthermore, in the present invention, by adding a saccharide in addition to the above-mentioned amino acids, the honey-like flavor of the above-mentioned specified amino acids can be further enhanced, and a slight heat treatment can be performed. For example, it was also found that the effect was enhanced by heat sterilization or the like. Such saccharides include, for example, saccharides such as arabinose, xylose, glucose, mannose, fructose, galactose, lactose, maltose, sucrose, syrup, isomerized saccharide, and any mixture thereof.

Further, if desired, pyruvic acid, lactic acid,
Succinic acid, α-ketoglutaric acid, oxalic acid, malic acid,
Acidulants such as citric acid, gluconic acid and glycolic acid or salts thereof; inorganic salts, vitamins, coloring agents, flavoring agents, pastes and the like can be appropriately blended.

In the practice of the method of the present invention, honey-flavored foods and drinks, such as soft drinks, milk drinks and the like having a honey-like flavor,
Beverages such as soy milk beverages; mousses, cakes, candies,
In the preparation of confectionery such as white chocolate, chewing gum, tablet confectionery and the like; frozen confectionery such as ice candy and ice cream, etc., at any time during the preparation, it can be carried out by adding and blending the amino acid specified in the present invention. ,
Preferably, the effect can be further enhanced by performing a heating step, for example, a sterilization treatment after adding the amino acids of the present invention.

The method for improving honey-like flavor of honey-flavored foods and drinks of the present invention can be used for various forms of foods and drinks, such as beverages, confectioneries, frozen desserts, jams and preserves as described above. For example, it is possible to impart and enhance a rich and rich honey flavor specific to honey to the food or drink. Hereinafter, several embodiments of the present invention will be described in more detail with reference to examples.

[0015]

EXAMPLE 1 To 100 g of commercially available acacia honey, 0.04 g of proline and 0.01 g of lysine hydrochloride were added and dissolved by stirring at 50 ° C. for 30 minutes, and then cooled to 25 ° C. to improve the flavor of Acacia honey. Honey was obtained (Product 1 of the present invention). Two-point comparison method (two-sided test) of sensory evaluation by 20 well-trained sensory inspectors using acacia honey without the present product as a control
I went in. Table 1 shows the results.

[0016]

[Table 1] As is clear from the results of Table 1, the product of the present invention was superior honey-like flavor and 嗜 tropic with a significance level of 0.1% as compared to the control product.

Example 2 A honey candy was prepared by the usual method in the following mixing ratio (Product 2 of the present invention). White sugar 120 parts by weight Water syrup (20% moisture) 95 〃 Water 50 〃 Clover honey 6 〃 Honey flavor (# 100 Hasegawa flavor) 0.2 〃 Proline 0.02 〃 Lysine hydrochloride 0.004 ２５ 251.224 対 照 Control product the mixing ratio or the al proline and candies except lysine hydrochloride were prepared and carried out by well-trained panelists twenty two points comparison method sensory evaluation by (two-tailed) as. Table 2 shows the results.

[0018]

[Table 2] As is clear from the results in Table 2, the product of the present invention was superior to the control product at a significance level of 0.1%.

[0019]

The method for improving honey-like flavor of foods and drinks of the present invention
Is, as described above, ProlineWhenLysine and / orRe
Edible salt of ginFor example, honey-containing
In foods and drinks, the flavor characteristic of natural honey is even more pronounced.
Rich honey-like flavor with enhanced body taste, taste
Presents a complex and well-balanced sweetness with improved gender,
Can significantly improve the quality of food and beverage with honey
You. or,For example, the monotonous and characteristic
Improve the savory flavor and turn it into a mellow, complex sweetness
And the sweetness is widened to enhance the richness of the taste.
Gives foods a strong honey-like flavor-enhancing effect
can do. Especially candy and hard jelly
Even when blended in foods with low moisture content such as
To give a rich honey-like flavor without any restrictions on the amount
And do not adversely affect the physical properties of the food dough
It has an excellent effect.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 A23L 1/08

Claims (1)

(57) [Claims] 1. A food or drink having a honey-like flavor, Proli
NWhenLysine and / orEdible salt of lysineCan be combined
And byThe food and drinkCharacterized by improving the honey-like flavor of
To improve honey-like flavor of foods and drinks.