JP3249205B2 - How to improve the taste of liquid food products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the taste of liquid food products, and more particularly, to the taste of various liquid food products such as soy sauce, noodle soup and vinegar, natural juice and water. The present invention relates to a method for improving the taste of a liquid food product which can be improved to a preferable one.

[0002]

2. Description of the Related Art Liquid foods include liquid seasonings such as soy sauce, vinegar, noodle soup, sauce, liquid vegetable drinks such as natural juice drinks and vegetable drinks, and water.

[0003] These liquid food products are required to stabilize the quality of a commercial product such as heat treatment or filtration treatment of a stock solution obtained after necessary treatments such as fermentation, squeezing and blending. The product is shipped after bottling etc. after performing various processing.

[0004]

However, since the above liquid food products have been conventionally shipped after being subjected to necessary treatments such as filtration, the quality must be improved and the stability thereof must be improved. Could be done.

[0005] However, when the liquid food product is soy sauce or straight noodle soup, for example, an appropriate aging period such as about 3 months is required to obtain a favorable taste. Therefore, if the stock solution is used before the aging period without any treatment, there is an inconvenience of leaving a problem in taste, such as poor taste.

Further, when the liquid food product is vinegar such as three tablespoons vinegar or persimmon vinegar, there is a problem that a raw odor has a strong smell or a stinging taste.

[0007] Further, when the liquid food product is a natural fruit juice drink such as grapefruit juice, depending on the kind of the fruit, even if it is consumed as it is, it is sour, too rich in taste, and has a mixed scent. It also left a problem in taste.

[0008] On the other hand, water such as tap water cannot be sufficiently removed from moldy odors, organic odors, and odors by ordinary water purification technology due to contamination of a water source, and has become a social problem widely.

[0009]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems in the prior art, and its structural feature is that a formed borosilicate glass is made to be rich in SiO ₂ by heat treatment. A first phase that is hardly soluble in salicic acid and SiO
₂ is relatively small second phase easily dissolved in acid and half-phase,
Sanshool formed by eluting the more second phase sense, has a number of micropores communicating with the thickness direction, an average pore diameter of 0.
A phase separation method porous glass membrane material having a SiO ₂ skeleton within the range of 1 to 25.0 μm is arranged with a pressure difference between one side and the other side, and substantially the entire contents of the liquid food product Permeation of an object from its positive pressure side to its negative pressure side through said micropores. In the step of eluting the second phase, the acid treatment
In addition to the above, an alkali treatment may be further performed.

In the method of the present invention, if the liquid food is soy sauce, the average pore diameter of the fine pores of the phase-separated porous glass membrane material through which the soy sauce is permeated is preferably 0.3-20.
In the range of 0 μm, if the liquid food product is straight noodle soup that has been previously passed through a filter medium having a certain retention particle size, the average pore diameter of the fine pores of the phase separation method porous glass membrane material that allows this to pass through is Preferably 2 times the value of the retained particle diameter to 20.0 μm
set in the range of m, if liquid food article is Sanbaizu, an average pore diameter of the micropores preferably in the range of 0.3～20.0Myuemu, liquid-like food utensils if natural fruit juice, the fine The average pore diameter of the pores is preferably in the range of 0.3 to 20.0 μm, and if the liquid food is water, the average pore diameter of the micropores is preferably in the range of 0.3 to 20.0 μm. It is desirable to provide each by doing.

[0011]

For this reason, liquid food products such as soy sauce, straight noodle soup, vinegar, natural fruit juice, and water are formed by applying the undiluted solution between one side and the other side of the porous glass membrane material by the phase separation method. When water is allowed to pass through the micropores from the positive pressure side to the negative pressure side using the pressure difference, water molecules disturb the taste-inhibiting molecules in the process of passing through the complicatedly formed cylindrical micropores. It is presumed that they wrap around to form clusters, and thus the taste of the recovered stock solution can be improved as a result. The effect of improving the taste obtained by permeating the porous glass membrane material by the phase separation method is hereinafter referred to as a cluster effect in the present specification. The phase-separation method porous glass membrane material may provide a filtering effect or an adsorbing effect, but the cluster effect is an effect based on a completely different principle from the filtering effect and the adsorbing effect.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the method of the present invention will be described in detail with reference to the drawings. In addition, the method of the present invention, soy sauce and noodle soup produced under a conventional method, vinegar, in addition to liquid seasonings such as sauce,
Liquid vegetable drinks such as natural juice drinks and vegetable drinks and water,
The present invention can be applied to an appropriate liquid food product.

FIG. 1 is a partial perspective view showing an external shape when a phase-separation method porous glass film material used in the method of the present invention is formed in a pipe shape, and FIGS. It is sectional drawing which expands and shows the formation process of the fine pore with which this phase separation method porous glass film material is provided.

According to these figures, the phase separation method porous glass film material 11 used in the method of the present invention has an outer peripheral surface 13 exposed under an outer diameter of about 3 to 15 mm. It is formed in a pipe shape having a hollow portion 12 defined with a thickness of about 0.2 to 2.0 mm from the surface 13 side, and is formed, for example, as shown in FIG. The acid glass is subjected to heat treatment to separate into a first phase 14 which is rich in SiO ₂ and is hardly soluble in acid and a second phase 15 which has relatively little SiO _{2 and} is easily soluble in acid, as shown in FIG. An acid treatment and, if necessary, an alkali treatment are used to prepare the second phase 15
SiO ₂ formed by allowing cylindrical micropores 16 having an average pore diameter in the range of about 0.1 to 25.0 μm formed in the pore wall 17 formed by eluting the water to penetrate in the thickness direction. It is formed using a base material having a skeleton.

In the method of the present invention, the phase-separation method porous glass film material 11 may be formed in a pipe shape as shown in the illustrated example, or in a plate shape or the like, if necessary. Can be.

According to the method of the present invention, the pressure difference between the thus formed porous glass material 11 of the phase separation method and the outer peripheral surface 13 which is one side of the hollow glass 12 and the other side thereof is reduced. In addition to liquid seasonings such as soy sauce, noodle soup, vinegar, sauce, etc., which are manufactured and arranged under ordinary methods, natural vegetable juices, vegetable drinks, etc. The undiluted solution is permeated from the positive pressure side to the negative pressure side through the micropores 16 and recovered. The magnitude of the pressure difference between the side of the hollow portion 12 and the side of the outer peripheral surface 13 ranges from a slight positive pressure such as a natural fall to about 10 kg / cm ² , the properties of the target solution and the phase separation method. It can be appropriately selected in consideration of various conditions such as the average pore diameter of the porous glass membrane material 11 and productivity.

In this case, if the liquid food product is, for example, a straight noodle soup, the stock solution produced by adding soy sauce, bonito, and other seasonings has, for example, a retention particle size of 6.0 μm.
It is manufactured with transparency by passing through a filter medium.

It is said that the undiluted solution of straight noodle soup produced in this way is transformed into a noodle soup having a balanced and mellow taste after a ripening period of about 3 months. The period is also 8 considering the aging period.
Set around a month and shipped as a product.

[0019] In this case, the method of the invention is intended particularly effective by being applied to the stock solution which does not put the aging period, the hollow portion 12 side which is one side of the minute phase porous glass film material 11 The pressure difference between the outer peripheral surface 13 and the other side surface is formed in a natural state by introducing the undiluted solution into the hollow portion 12 and the outer peripheral surface 13 side. Alternatively, a stock solution pressurized by a pump may be introduced into the hollow portion 12 and artificially formed between the hollow solution 12 and the outer peripheral surface 13.

In the case where a differential pressure is artificially generated by using a pump, it is preferable to use a pump capable of keeping the level of shear as low as possible. Specifically, it is not possible to use a gear pump or an impeller pump. As far as possible, it is desirable to use a vane pump, a diaphragm pump, a rotary pump, a snake pump, or the like.

Since the method of the present invention is constituted in this manner, soy sauce, noodle soup, vinegar,
In addition to liquid seasonings such as sauces, natural liquids such as natural juice drinks and vegetable drinks such as vegetable drinks and water, undiluted solutions of appropriate liquid foods are provided on one side of the porous glass membrane material 11 by the phase separation method. Due to the pressure difference formed between the side 12 and the outer peripheral surface 13 which is the other side, the fluid can be smoothly transmitted from the positive pressure side to the negative pressure side through the cylindrical micropores 16.

The undiluted solution of the liquid food product passes through the cylindrical micropores 16 formed in a complicatedly bent manner in the porous glass membrane material 11 by the phase separation method, and is subjected to SiO 2 etching.
It is presumed that the water molecules envelop the taste-inhibiting molecules while repeating the collision under a complicated pattern in the hard pore wall 17 composed of the first phase 14 rich in ₂ and thus the recovered liquid As a result, the taste of the food product can be improved.

In the method of the present invention, if the liquid food is soy sauce, the average pore diameter of the fine pores of the phase-separated porous glass membrane material through which the soy sauce is permeated is preferably 0.3-20.
In the range of 0 μm, if the liquid food product is straight noodle soup that has been previously passed through a filter medium having a certain retention particle size, the average pore diameter of the fine pores of the phase separation method porous glass membrane material that allows this to pass through is Is preferably 2 times the value of the retained particle diameter to 20.0.
μm, if the liquid food product is three tablespoons vinegar, the average pore diameter of its fine pores is preferably 0.3 to 20.0 μm
If the liquid food is turbid persimmon vinegar,
The average pore diameter of the micropores is preferably 0.3 to 5.0 μm.
m, if the liquid food is natural fruit juice, its micropores are preferably in the range of 0.3 to 20.0 μm, and if the liquid food is water, the average pore diameter of the micropores Is preferably in the range of 0.3 to 20.0 μm, the taste of the corresponding liquid food can be improved in accordance with the respective properties.

[0024]

[Table 1]

Table 1 shows the results of a sensory evaluation conducted on October 14 of the same year using commercially available soy sauce produced on September 4, 1992 to confirm the effects of the method of the present invention. The undiluted solution of soy sauce was used as Comparative Example 1, a sample obtained by passing the undiluted solution of Comparative Example 1 through an alumina membrane material having an average pore diameter of 0.8 μm was defined as Comparative Example 2, and a 1.5 μm alumina membrane material was used. The permeated sample was designated as Comparative Example 3 and had an average pore size of 0.
Example 1 is a sample that has passed through a 35 μm phase-separation method porous glass membrane material, Example 2 is a sample that has passed 0.9 μm, and Example 2 is a sample that has passed 2.5 μm. 3, a sample transmitting 6.8 μm was referred to as Example 4, and a sample transmitting 14.5 μm was referred to as Example 5. The results of sensory evaluation performed on each sample are shown. In particular, it was obtained as a result of a blindfold test performed by 10 experienced professional panelists (the same applies to the sensory evaluation of “straight noodle soup” described below).

As a result, the soy sauce is allowed to pass through the phase-separation method porous glass membrane material having an appropriate average pore diameter, so that the soy sauce can be tasted when permeating the untreated solution or the alumina membrane material without any treatment. In comparison, the scent was mild and the taste could be changed to a mild one. The effect of improving the taste when the method of the present invention was applied to soy sauce was confirmed.

Such a taste improving phenomenon is described in Examples 1 to 3.
5, especially in the case of Examples 1 to 3, mainly the cluster effect, that is, the result of sensory evaluation on the stock solution (Comparative Example 1)
It is thought that the water molecules moderately surround the taste-inhibiting molecules that cause the stinging aroma of raw soy sauce and the very spicy savory taste, resulting in a balanced mellowness . During the sensory evaluation, the fragrance was compared with the original soy sauce concentration, but the taste was compared in each case using those diluted in the same ratio with water.

[0028]

[Table 2]

Table 2 shows that the stock solution of unsterilized straight noodle soup (almost transparent, which had been previously passed through a filter medium having a retention particle diameter of 6.0 μm) immediately after production was confirmed in order to confirm the effects of the method of the present invention. A sample in which the stock solution of Comparative Example 1 was passed through a phase separation method porous glass membrane material having an average pore diameter of 4.2 μm was referred to as Comparative Example 2, and a sample having an average pore diameter of 14.5 μm was passed. The sample subjected to the test is referred to as Example 1, and the results of the sensory evaluation performed for each sample are shown.

The evaluation symbols in the table and the corresponding evaluation contents are as follows. “×”: No bonito smell, etc., and the spicy salty taste has been used and the taste has been used, but at the same time, various flavor components have been removed too much, so that the original taste has been lost. “△”: Raw soy sauce has a spicy salty taste, a bonito smell, and a slightly coarse taste. "O": The state of the bonito smell is slightly reduced, the aftertaste has a feeling of dashi, and the smoked bonito odor and the richness of soy sauce appear. "◎": A state in which the balance of the whole taste, such as the salty taste of soy sauce and the sweetness of mirin, is completely wrapped with bonito umami, giving a dashid feeling and a sophisticated taste without the smell of bonito.

Further, in the items in the table, “the time-dependent change after sterilization at 85 ° C.” means “after sterilization at 85 ° C., 31 ° C.
Change over time in a thermostat).
"One week later" is "one month at room temperature"
"After two weeks" corresponds to "two months at room temperature", and "after three weeks" corresponds to "three months at room temperature".

Further, the conclusions obtained when the method of the present invention is applied to unsterilized straight noodle soup and the reasons therefor are as follows.

That is, as is clear from Table 2, the conventional method requires three months to mature the taste by permeating through a phase-separation method porous glass membrane material having an appropriate average pore diameter. However, according to the method of the present invention, it was found that a mellow noodle soup with a balanced taste was obtained by instantaneously producing a change equivalent to ripening, and that it had an excellent taste improving effect. Was confirmed.

On the other hand, the straight noodle soup has a shelf life of about eight months, and when it is pushed for shipment, it may be shipped on the same day without an aging period, so that the taste is balanced. It is likely to be shipped before the mellow noodle soup will be available to consumers.

In addition, from the consumer's point of view, straight noodle soup is generally consumed within a short period of time after purchase, so that it is the same as after ripening without a ripening period. The method of the present invention, which gives a taste, has great advantages for both manufacturers and consumers.

In the case of Example 1 (permeation of an average pore diameter of 14.5 μm), such a taste-improving phenomenon is mainly caused by the cluster effect, that is, the savory salty taste of raw soy sauce observed in the results of sensory evaluation of the stock solution. It is thought that the water molecules moderately surround coarse and strongly irritating taste components such as bonito odor, thereby wrapping up the flavor components, thereby producing a balanced umami.

On the other hand, Comparative Example 2 (average pore diameter 4.2
(μm transmission), the positive effect seen in Example 1 above was not confirmed.

The reason is considered as follows. First, the stock solution of Comparative Example 1 in Table 1 had a retention particle size of 6.0.
It is filtered by a filter material of μm, so that the size of the particulate matter contained in the stock solution is 6.0 μm or less.

[0039]

[Table 3]

The above Table 3 shows that in the case of a phase separation method porous glass membrane material, the unsterilized straight noodle soup is based on the fact that the retained particle size is about 1/2 of the corresponding average pore size. FIG. 4 shows a correlation between the retained particle diameter of the pore diameter of the phase separation method porous glass membrane material in the case of a sample, the removal of particulate matter from the stock solution, and the corresponding sensory evaluation results.

According to the table, Example 1 (average pore diameter 1
4.5 μm transmission), the retention particle size is 14.
Since 5 × 1/2 = 7.3 μm, there is no removal of particulate matter from the stock solution containing only particulate matter of 6.0 μm or less.

As a result, in Example 1, substantially all of the undiluted solution permeates without being filtered . Therefore, it is presumed that only the cluster effect appeared as it was in the taste.

On the other hand, Comparative Example 2 (average pore diameter 4.2
(μm transmission), the retention particle size is 4.2 × 1 /
2 = 2.1 μm, out of the stock solutions containing only particulate matter of 6.0 μm or less, 2.1 to 6.0
It turns out that particulate matter in the range of μm is removed.

In this case, it is considered that the partial removal of the particulate matter has a large negative effect on the taste, not only canceling out the cluster effect, but also reducing the taste more than the undiluted solution. .

That is, it was found that the degree of removal of the particulate matter in the undiluted solution of the straight noodle soup was deeply related to the sensory evaluation, and the average pore diameter at which the particulate matter of at least 6.0 μm or less was not removed. I.e., 6.0
When a phase separation method porous glass membrane material having an average pore diameter of μm × 2 = 12.0 μm or more is used, it is possible to improve the taste of the stock solution.

[0046]

[Table 4]

Table 4 above shows the results of the sensory evaluation obtained by applying the method of the present invention to a commercially available product "Sangaru vinegar". The raw materials of the "Sangaru vinegar" are brewed vinegar, bonito dashi,
It consists of seasonings such as fructose, glucose liquid sugar, brewed soy sauce, salt, acidulants, amino acids, etc. It was manufactured on June 24, 1992 and tested on September 5, 1992. .

[0048] In the above "Sanpogi vinegar", the retention particle size of the filtration membrane used is unknown, but in consideration of the transparency of the stock solution, 1-2
It is estimated to be about μm.

According to the above table, in Comparative Example 1, the odor was smell and the taste was stinging the tongue, whereas in Example 1, both the aroma and taste were "mellow". In addition, at the time of permeation through the membrane, it was presumed that a part of the contents had been removed, and for that reason, the fragrance and taste became slightly light.

On the other hand, Example 2 (average pore diameter 14.5 μm
In the case of (permeation), it is presumed that all the contents of the undiluted solution permeated the membrane material, and as a result, both the aroma and taste were “mellow”
And the overall balance was good. that's all,
As can be seen from Example 1 and Example 2, an improvement in taste was confirmed even though about 2.5 months had passed since the production date.

[0051]

[Table 6]

[0052] Table 6 shows the sensory evaluation results obtained by applying a very strong method of the present invention sour taste "grapefruit juice".

In the table, Example 1 (average pore diameter 2.5 μm
Permeation) and Example 2 (average pore diameter 14.5 μm permeation) show a change in any of “fragrance”, “taste”, and “appearance” as compared with the comparative example. These changes are presumed to involve both the cluster effect and the filtration effect.
Practically, it can be said that permeation of the porous glass membrane material by the phase separation method is effective to make the strength sour taste mild. In addition, "ester fragrance" in the same table refers to fragrance emitted by fruits such as apple fragrance.

[0054]

[Table 7]

[0055] The above Table 7, tap water that the method of the present invention has been collected by the general household; sensory evaluation obtained by applying to (Lake Biwa clean water Waterworks Osaka to the water source 1992 September harvesting) It shows the results. The comparative liquid of Comparative Example 1 uses commercially available mineral water.

[0056] aroma As a result, in the same table, while the fishy organic odor was felt strongly in the stock solution of Comparative Example 2, in the case of Example 1 and Example 2, as compared to the mineral water Comparative Example 1 , The taste is not inferior, and the cases of Examples 3 and 4 are almost equivalent to those of Comparative Example 1. Further, even in the case of Examples 5 and 6, Although the organic odor and the organic odor and the organic odor were left, it was confirmed that the taste could be remarkably improved as compared with the stock solution of Comparative Example 2. It is presumed that these changes involve both the cluster effect and the adsorption effect. Practically, permeation through a porous glass membrane material by the phase separation method is effective for producing tasty water with no off-flavor or odor, and the water can be used as drinking water, or for splitting brewed water or refreshing drinking water. It can be said to be useful as various raw water.

Further , under all the experimental conditions described above, the average pore diameter of the micropores in the phase-separation method porous glass film material is a peak value obtained by differentiating the data obtained by the so-called mercury intrusion method. It is determined from the correspondingly determined hole diameter.

From the results of the above examples, it can be seen that the effect of improving the taste can be obtained by applying the method of the present invention to the undiluted solution of liquid food.

[0059]

As described above, according to the present invention, the undiluted solution of the liquid food product is positively applied to the phase-separated porous glass membrane material by the pressure difference formed between one side and the other side. By passing through the fine pores from the pressure side to the negative pressure side through the fine pores, hard pores pass through the cylindrical fine pores that are formed by bending in the thickness direction of the phase-separation method porous glass membrane material in a complicated manner. Since the liquid quality is changed while being in contact with the wall, the taste of the collected liquid food can be improved as a result.

In particular, the average pore diameter of the fine pores is 0.3 to 2
11. Using a phase-separation method porous glass membrane material within a range of 0.0 μm to allow soy sauce to permeate, or having an average pore diameter of fine pores of 12.
Using a phase-separation method porous glass membrane material within the range of 0 to 20.0 μm, a straight noodle soup which has been previously passed through a filter material having a retention particle diameter of 6.0 μm, or an average pore diameter of fine pores Using a phase-separation method porous glass membrane material having a mean pore diameter in the range of 0.3 to 20.0 μm or a fine pore having an average pore diameter in the range of 0.3 to 5.0 μm. Permeation of turbid persimmon vinegar using the phase method porous glass membrane material, or the average pore diameter of the fine pores is 0.3 to 20.0 μm
m, and natural juice can be permeated using a phase-separation method porous glass membrane material within a range of m.
By permeating water using a phase-separation method porous glass membrane material within the range of 0.0 μm, the taste can be drastically improved.

[Brief description of the drawings]

FIG. 1 is a partial perspective view exemplifying an external shape when a phase separation method porous glass film material used in the method of the present invention is formed in a pipe shape.

FIG. 2 is an enlarged cross-sectional view showing a process of forming micropores in a phase separation method porous glass film material.
(B) The _second is relatively low in SiO ₂ and easily soluble in acid.
The state where the phase was eluted to form micropores is shown.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 11 Phase separation method porous glass membrane material 12 Hollow part (one side) 13 Outer peripheral surface (other side) 14 1st phase 15 2nd phase 16 Micropore 17 Hole wall

──────────────────────────────────────────────────の Continuation of the front page (51) Int.Cl. ⁷ identification code FI C02F 1/28 C12J 1/00 Z C12J 1/00 A23L 2/30 Z (58) Field surveyed (Int.Cl. ⁷ , DB A23L 1/22-1/238 A23L 2/70-2/82 B01D 71/04 C12J 1/00

Claims (6)

(57) [Claims] 1. A a first phase less soluble the molded borosilicate glass to the acid-rich SiO ₂ by heat treatment, SiO ₂
A There is a relatively small second phase easily dissolved in acid and binary phase, eluted more second phase acid <br/> processed formed, a large number of micropores communicating with the thickness direction Has an average pore diameter of 0.1
A phase-separation method porous glass membrane material having an SiO ₂ skeleton within a range of about 25.0 μm is disposed with a pressure difference between one side and the other side, and substantially the entire content of the liquid food product Through the micropores from the positive pressure side to the negative pressure side of the liquid food product. 2. A liquid food supplies are soy sauce, partial phase porous glass membrane material that transmits this, the average pore diameter of the micropores is 0. 2. The method for improving the taste of a liquid food product according to claim 1, wherein the thickness is in the range of 3 to 20.0 [mu] m. 3. A liquid food supplies are straight noodle soup that is transmitted through the prefiltered material, partial phase porous glass membrane material that transmits this, the average pore size of the diameter of retained particles before Symbol filtering material 2. The method for improving the taste of a liquid food product according to claim 1, wherein the value is in the range of 2 times to 20.0 [mu] m. 4. A liquid food article is Sanbaizu, partial phase porous glass membrane material that transmits this, the average pore diameter of the micropores is 0. The method for improving the taste of a liquid food product according to claim 1, wherein the thickness is within a range of 3 to 20.0 µm. 5. A liquid food article is a natural fruit juice, partial phase porous glass membrane material that transmits this, the average pore diameter of the micropores is 0. The method for improving the taste of a liquid food product according to claim 1, wherein the thickness is within a range of 3 to 20.0 µm. 6. The liquid food product is water, and the phase-separation method porous glass membrane material through which water is permeated has an average pore diameter of its fine pores.
Is 0 . The method for improving the taste of a liquid food product according to claim 1, wherein the thickness is within a range of 3 to 20.0 µm.