JP3194685B2 - Food flavor and quality improvers and food flavor and quality reduction prevention methods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food flavor, a quality improving agent and a method of preventing food flavor and quality deterioration.
The present invention relates to improvement of flavor when an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent or the like.

[0002]

2. Description of the Related Art The present inventors have previously proposed the use of an acidic substance such as an acetic acid preparation or brewed vinegar as a food quality improving agent. For example, an acetic acid preparation in which synthetic acetic acid is adsorbed on anhydrous sodium acetate is used as a powder vinegar or a preservative improver for food, or a vinegar in which brewed vinegar is adsorbed on anhydrous sodium acetate is used as a salt buffer for high salt foods, or
It has been proposed that the pH be adjusted to near the neutral point and used as a quality improving agent for the battered product (JP-A-57-83257,
JP-A-58-860, JP-A-61-239865
issue).

[0003]

However, naturally,
When the pH is lowered, a sour taste is produced. The acidity becomes stronger in proportion to the decrease in the pH, and it is necessary to improve the flavor.

[0004]

Means for Solving the Problems As a result of intensive studies on the improvement of the flavor, the present inventors have selected brewed vinegar, sodium acetate, acidic salts of fumaric acid, acidic salts of tartaric acid and acidic salts of phosphoric acid. It has been found that, when combined with at least one kind of salt, the acidity is low even at a low pH, the taste becomes mellow, and the quality can be improved. Thus, the present invention has been completed. The present invention provides a flavor and quality improving agent for foods containing brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. is there.

[0005] Further, the present invention is characterized in that brewed vinegar, sodium acetate, and at least one salt selected from acidic salts of fumaric acid, tartaric acid and phosphoric acid are added to and contained in foods. It also provides food flavor and quality reduction prevention methods.

As the brewed vinegar, general natural vinegar produced through a brewing process is used, and examples thereof include cas vinegar, malt vinegar, vinegar (rice vinegar), grape vinegar, apple vinegar, and refined sake vinegar. A higher acetic acid concentration is preferable, for example, about 15
% (W / w) or more is advantageously used. Brewed vinegar is about 1 to 1 weight based on the total weight of the flavor and quality improver of the present invention
45% by weight (acetic acid concentration: about 5 to 30% w / w) is blended. In the present invention, synthetic vinegar may be used in combination with brewed vinegar. In this case, it is desirable that the acetic acid concentration of the brewed vinegar be equal to or less than the acetic acid concentration. The synthetic vinegar accounts for about 1 to 50% by weight, preferably about 5 to 30% by weight, based on the total weight of the brewed vinegar.

[0007] Although sodium acetate used is safe for food hygiene, the use of anhydrous sodium acetate makes it easy to obtain an improvement agent for powdery preparations that is convenient to handle. Anhydrous sodium acetate having a high specific volume is particularly advantageous because it has a high adsorptivity for brewed vinegar. Sodium acetate is used in an amount sufficient to adsorb brewed vinegar and synthetic vinegar, and is usually about 50 to 99% by weight based on the total amount of brewed vinegar (or brewed vinegar and synthetic vinegar).
Preferably about 70-95% by weight is used.

As the acid salt of fumaric acid, for example, fumaric acid monosodium salt, potassium salt, calcium salt and the like can be used. Preferably, it is monosodium fumarate.
Examples of the acid tartaric acid salt include DL-potassium tartrate, L-potassium L-tartrate, DL-potassium hydrogen tartrate,
DL-sodium tartrate, sodium L-tartrate, calcium tartrate and the like can be used.

As the phosphoric acid acid salt, for example, monosodium phosphate (sodium dihydrogen phosphate) and sodium acid pyrophosphate (sodium dihydrogen pyrophosphate) can be used. Each of these salts may be used alone or in combination of two or more as appropriate.The compounding ratio of these salts is usually based on the total amount of brewed vinegar or brewed vinegar and synthetic vinegar and sodium acetate. It is about 0.5-30% by weight, preferably about 1-20% by weight, more preferably about 2-15% by weight. Further, instead of these salts, for example, fumaric acid, tartaric acid or phosphoric acid, and carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate, calcium carbonate,
A hydroxide or the like may be used in combination, or another alkali salt, for example, diphosphate, trisodium phosphate, potassium, calcium salt or trisodium citrate may be used in combination. In short, an acid salt may be used. In the case of using fumaric acid and a salt in combination, for example, the pH of monosodium fumarate is used, and in the case of using tartaric acid and a salt in combination, for example,
It is desirable to formulate so as to approach the pH of potassium hydrogen tartrate.

[0010] The flavor and quality improving agent of the present invention comprises 1%
(W / w) The pH of the aqueous solution is, for example, about 4.0 to 6.0, preferably about 4.5 to 5.8, more preferably about 5.0 to 5.0.
The composition is set to be 5. When the pH is lower than the above range, when added to food, the acidity is strong and the flavor improving effect is weak, and when the pH is higher than the above range, the flavor improving effect is weak, and the effect of preventing the deterioration of flavor and quality is also weak.

The flavor and quality improving agent of the food of the present invention is a mixture of brewed vinegar or brewed vinegar and synthetic vinegar, sodium acetate, and at least one of fumaric acid, tartaric acid and phosphoric acid. Is obtained by The mixing method is not particularly limited. For example, these components may be added at the same time, or after brewing vinegar or brewing vinegar and synthetic vinegar are added to sodium acetate and powdered, fumaric acid acid salt, tartaric acid acid salt and / or Alternatively, a phosphoric acid acid salt may be added.

As long as the object of the present invention is not impaired, various additives such as sweeteners, seasonings, pastes, bactericides, antioxidants, binders are added to the flavor and quality improving agent of the present invention. , Emulsifiers, phosphates, spices, food materials and the like may be added, and the flavor and quality improving agent of the present invention can be made into powders, granules, etc. by a method known per se.

In the method for preventing the deterioration of the flavor and quality of the food of the present invention, the respective components used for the above-mentioned flavor and quality improving agent of the present invention may be separately added at a corresponding ratio. It is simpler and more advantageous to add it as a quality improver. Any food may be used as long as it does not generally impair the quality such as protein denaturation even if an acidic substance is added. For example, soy vegetables (eg, salad, gyoza, shumai, croquette, gasping, boiled, grilled, fried, etc.), dairy products (eg, yogurt, cheese, cream, etc.), seasonings (eg, meat juice, meat sauce, sauce) , Ketchup, mustard, dressing, etc.), pancakes and confectionery (eg, cake, custard, hot cake, cream cream, etc.), soups (eg, potage soup, consommé soup, etc.), tsukudani, salted fish, Dried salt, pickles (eg, miso-zuke, lightly pickled, koji-zuke, kazuke, etc.), seafood dried products, kun products, egg products (eg, thick roast, egg tofu, chawanmushi, mayonnaise, etc.), curries, Chilled foods, frozen foods and batter solution thereof, and the like, and sealed and packaged foods of the above foods (eg, cellophane, polyethylene, rubber hydrochloride, vinylidene chloride, polyether) Ether, casing chilled retort due polypropylene composite processed paper, etc.) are also encompassed.

By using an appropriate amount of the flavor and quality improving agent of the present invention in these foods, it is possible to prevent a decrease in flavor quality caused by free acetic acid during storage. The amount of the improver added to food depends on its formulation and pH,
Usually, it is about 0.1 to 3% by weight, preferably about 0.2 to 2% by weight, based on the food.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto. In the examples, “%” and “part” refer to
Unless indicated otherwise, parts are by weight and parts by weight. Example 1 (a) 15% strength brewed vinegar 20% and anhydrous sodium acetate 8
1% of monosodium fumarate was added to 99% of powder (A) mixed and powdered with 0%, and mixed well to obtain a powder preparation of the present invention. The pH of a 1% aqueous solution of the formulation was 5.84. (B) 5% of monosodium fumarate was thoroughly mixed with 95% of the powder (A) of (a) to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.64. (C) 90% of the powder (A) of (a) was well mixed with 10% of monosodium fumarate to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.47. (D) 20% of monosodium fumarate was thoroughly mixed with 80% of the powder (A) of (a) to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.21. (E) 70% of the powder (A) of (A) was well mixed with 30% of monosodium fumarate to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.0.

Example 2 (A) 40% of brewed vinegar having a concentration of 15% and 60% of anhydrous sodium acetate were mixed well, and 90% of the obtained powder was mixed with 10% of monosodium fumarate to obtain a powder of the present invention. A formulation was prepared. The pH of the 1% aqueous solution was 5.23. (B) A powdery control was prepared by mixing 10% of monosodium fumarate with 90% of a powder obtained by thoroughly mixing 40% of synthetic vinegar having a concentration of 15% and 60% of anhydrous sodium acetate.
The pH of the 1% aqueous solution was 5.24. When the tastes of the 1% aqueous solutions of (A) and (B) were compared, the sourness was the same, but the aftertaste had the flavor of the present invention,
The quality improver (A) has a slightly sweet taste and a soft feeling, while the (B) has an irritating sour taste.

Example 3 30% strength brewed vinegar 20% and anhydrous sodium acetate 80%
Was mixed to obtain a powder (a). (A) Powder (a) 80% of potassium hydrogen tartrate was mixed with 20% to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.23. (B) Powder (a) 80% and monosodium fumarate 20%
Was mixed to obtain a powder preparation of the present invention. PH of 1% aqueous solution
Was 5.12. (C) Powder (a) A powder formulation of the present invention was prepared by mixing 5% of fumaric acid and 15% of trisodium citrate with 80%. 1
% Aqueous solution had a pH of 5.38. (D) Powder (a) A powder formulation of the present invention was prepared by mixing tartaric acid 10% and disodium phosphate 10% with 80%. 1%
The pH of the aqueous solution was 5.27. (E) Powder (a) 90% of tartaric acid 7% and sodium carbonate 3% were mixed to prepare a powder preparation of the present invention. 1% aqueous solution
pH was 5.40. (F) Powder (a) 80% sodium acid pyrophosphate 2
0% was mixed to obtain a powder preparation of the present invention. 1% aqueous solution
pH was 5.48.

EXAMPLE 4 20% brewed vinegar with a concentration of 15% and 80% anhydrous sodium acetate
Was mixed to obtain a powder (a). (A) Powder (a) 90% of citric acid 10% was mixed with 90% to prepare a control powder formulation. (B) Powder (A) 90% of malic acid was mixed with 90% to prepare a control powder formulation. (C) Powder (A) 90% of fumaric acid 10% was mixed to prepare a control powder preparation. (D) Powder (A) 90% of tartaric acid was mixed with 10% to prepare a control powder preparation. (E) Powder (a) 90% monosodium fumarate 10%
Was mixed to obtain a powder preparation of the present invention. (F) Powder (a) 90% of potassium hydrogen tartrate 10% was mixed to obtain a powder preparation of the present invention. (G) Powder (a) 90% phosphoric acid-sodium phosphate (anhydrous)
10% was mixed to obtain a powder preparation of the present invention. As a result of a taste test of a 1% aqueous solution of the above preparation, the preparation (C) had the most irritating sour taste, and then the preparations (B), (D) and (A) improved in order. The sourness is irritating. The preparations (E), (F) and (G) of the present invention had no sourness and felt a soft sweetness in aftertaste.

Example 5 Potatoes were steamed to remove the skin, and the potatoes were steamed to a thickness of 0.1%.
5% salt and 5% mayonnaise were added and kneaded, and the mixture was divided into 7 equal parts. Each of the preparations (A) obtained in Example 4 above
Croquette dough (A), (B), (C), (D), (E), (F) and (G), each containing 0.4% to (G), and control croquette dough without additives I got After kneading, they were molded, sprinkled with wheat flour, then sprinkled with an egg and sprinkled with bread crumbs, fried at 130 ° C. for about 5 minutes, cut off oil, cooled to obtain croquettes, and subjected to a taste test. The results are similar to those obtained with the aqueous solution of Example 4,
There was no difference between the control product without the additive and the product with the formulations (E), (F) and (G) of the present invention, and the flavor and quality were good. As a result of storing the above seven specimens at 20 ° C. for 3 days and tasting, the control specimen without additives showed sourness and was in the early stage of deterioration, and the preparations (A), (B) and (C) And (D)
The additives became lighter in odor and the flavor was further reduced along with the acidity, but the preparations (E), (F) and (G) of the present invention had good flavor and quality.

Example 6 (A) A mixture of 19% brewed vinegar at a concentration of 15%, 80% anhydrous sodium acetate and 1% disodium succinate, and 90% powder was mixed with 10% citric acid and mixed. A powder formulation was obtained. The pH of the 1% aqueous solution was 5.47. (B) 4% of 90% synthetic vinegar is added to 28% of 15% brewed vinegar, 69% of anhydrous sodium acetate and 1% of disodium succinate are added and mixed, and 92% of powder is obtained.
Was mixed with 8% monosodium fumarate to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.27.

Example 7 Tofu 300 g, sugar 15 g, soy sauce 18 g, salt 1.5
g was added to make a white base. The formulations (A) and (B) obtained in Example 6 were each added to this whitish base at 0.4.
%, And the result of comparison with a control without addition (pH 6.33),
The additive (B) added product of the present invention (pH 6.02) has no sourness, but the formulation (A) added product (pH 6.05)
Had a slight sourness and an acidic odor and was inferior in flavor. Also, 10
As a result of storage in a refrigerator at 24 ° C. for 24 hours, the formulation (B) additive of the present invention was good in both flavor and quality, but the control product and the formulation (A) additive slightly deteriorated in both odor and taste, and the flavor was reduced. inferior.

Example 8 28% brewed vinegar at 15% concentration, 4% synthetic vinegar at 90% concentration, 69% anhydrous sodium acetate and 1% disodium succinate
Was mixed with 4% of monosodium fumarate and 4% of potassium bitartrate to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.30. The potatoes were steamed to remove the skin, and 1 part of mayonnaise, 0.5 part of sliced cucumber and 0.5 part of carrot ginseng were added to 10 parts of potato and kneaded well to obtain a potato salad. This was divided into three equal parts, and a control product without additives was added to the above-mentioned Example 6
Each of the preparations (A) and (B) obtained in (1) was added at 0.4% to prepare a preparation additive. Comparing these flavors, the formulation (A) additive feels sour at pH 5.53,
The control product was pH 5.55, and the formulation (B) additive product had a good taste and quality both at pH 5.53. Further, when stored in a refrigerator at 10 ° C. for 3 days and compared, the additive of the present invention (B) was remarkably good, but the control product and the additive of the formulation (A) showed a decrease in flavor and quality in the order of the additive. .

Example 9 A commercially available boiled vegetable (carrot, lotus root, burdock) was divided into three equal portions with a broth, and an additive-free product (sample No. 1), Example 6
A preparation (A) of 0.4% additive (No. 2) and a preparation (B) of Example 6 with 0.4% addition (No. 3) were prepared and subjected to a taste test. (PH 5.60) and sample N
Sample No. 3 (pH 5.35) had a good taste.
o.2 (pH 5.37) had a sour taste with an irritating aftertaste. Each of Sample Nos. 1 to 3 was sealed in a plastic bag, treated with a microwave oven for about 40 seconds (about 80 ° C.), taken out, cooled, and stored in a refrigerator at about 10 ° C. for 20 days, and then subjected to a taste test. . As a result, Sample No. 3 of the present invention was extremely good in both flavor and quality, but Sample No. 1 had an odor such as a refrigerated odor, had a bad odor, and had a reduced flavor.
Sample No. 2 was generally sour and sour, had a poor texture, and had a reduced flavor.

Example 10 Chicken peach meat was cut into pieces of about 3 cm, and this was seasoned (300 ml of soy sauce, 45 g of sugar, 50 ml of mirin,
180 ml of water, 20 g of sodium glutamate)
After immersion for a minute, dusted with dust powder, fried in oil at 130 ° C. for 7 minutes, cooled, and then subjected to a taste test. The seasoning liquid contained no preparation (sample No. 1), the preparation of the present invention obtained in Example 1 (c) 1% added (sample No. 2), and the preparation (A) 1 obtained in Example 4 % (Sample No. 3). As a result of the taste test, Sample No. 1 had a pH of 6.4.
In Sample No. 3, Sample No. 2 had a good taste and quality at pH 6.35, but Sample No. 3 had a pH of 6.35 and was similar to Sample No. 2, but felt slightly sour in the aftertaste. Further, after each of them was stored at room temperature of about 20 ° C. for 4 days, as a result of a taste test, Sample No. 1 had a slightly stronger chicken odor, and the flavor was lowered with a sticky texture. The control sample No. 3 had an increase in sourness, a feeling that the meat quality was hard, and both flavor and quality were reduced. Sample No. 2 of the present invention was good in both flavor and quality.

[0025]

According to the present invention, an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent to give a good flavor and an excellent food quality,
It can provide a quality improving agent and a method for preventing the deterioration of the flavor and quality of food.

Continuation of the front page (72) Inventor Akihiro Ogawa 4-11-13 Mikage Yamate, Higashinada-ku, Kobe City, Hyogo Prefecture (56) References JP-A-58-860 (JP, A) JP-A-57-83257 (JP, A) JP-A-5-284954 (JP, A) JP-A-3-201940 (JP, A) JP-A-61-239865 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) ) A23L 1/00-1/03 A23L 1/22 A23L 3/3508

Claims (2)

(57) [Claims] (1) brewed vinegar, sodium acetate, and brewed vinegar
0.5 to 30 based on the total weight of
At least one salt selected from the group consisting of acid salts of fumaric acid, tartaric acid and phosphoric acid.
PH of the 1% (w / w) aqueous solution is 4.5 to 6.0.
Food flavor, quality improving agent that. 2. An agent for improving the flavor and quality of food according to claim 1.
Or separate foods in proportions corresponding to each component used for it
Flavor and quality of food characterized by being added to and contained in
Drop prevention method .