JP3439559B2 - How to improve the flavor of food - 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 foods, and more particularly to a method for improving the taste of foods by adding sucralose to foods containing salt.

[0002]

BACKGROUND OF THE INVENTION Many food products generally contain salt. For example, the content of processed agricultural products is 0.8% or more (weight, the same applies hereinafter), 0.2% or more of processed livestock products, and 0.
5% or more, 0.2% or more for cooked foods, 0.1% or more for seasoned foods, 0.4% or more for seasonings, 0.2% or more for staples, 0.1% or more for snack foods . The salt equivalents (g / 100g) of each food are shown below. From kelp tea 53.3 (g / 100g or less, the same), Sukimita 21.6, umeboshi 20.6, and bonito salt 15.
0, dense mouth soy sauce 15.0, zasai pickle 13.7, kelp Tsukudani 12.4, squid salt 11.4, Worcestershire sauce 8.6, instant noodles 7.6, raw cod roe 6.6, Kanro-boiled 4.
3 and dry sausage 4.1.

Conventionally, in foods containing salt as described above, glycyrrhizin salt, saccharin, aspartame, licorice extract, stevia, neohesperidin dehydrochalcone is used to remove salt corners, add body and improve flavor. , Cyclamate and other high-intensity sweeteners having a sweetness 20 times or more that of sugar, glycine, alanine, sodium glutamate and other amino acids, or 5'-ribonucleotide sodium, 5'-inosinic acid and other umami components, and amber Organic acids such as sodium acid are used. However, since the salty taste has a subsequent taste, it was difficult to make the subsequent salty taste sufficiently round and remove the salted corner. For example, when high-intensity sweeteners are added until the desired effect is obtained, the bitterness unique to each sweetener comes to be felt. In addition, amino acids produce an amino acid odor peculiar to amino acids. Furthermore, the nucleic acid remains in the aftertaste,
There has been a problem that it cannot be added until a sufficient effect is obtained.

The present invention has been made in view of the above problems of the present invention, and is a method for improving the flavor of a food which removes the salt corners of the salt-containing food and improves the flavor while making the subsequent saltiness sufficiently round and imparting richness. Is intended to provide.

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the addition of sucralose removes the salt corners of a salt-containing food and attaches the body to it.
We succeeded in improving the flavor and completed the present invention. Thus, according to the present invention, there is provided a method for improving the flavor of a salt-containing food by adding sucralose to the salt-containing food.

The salt-containing food in the present invention is not particularly limited as long as it is a salt-containing food, and it is a pickled product, a processed wild vegetable product, a processed agricultural product such as seasoned noodles, ham, sausage, bacon, corned beef. , Processed meat products, livestock products such as chicken products, fish products such as fish ham and sausage, kamaboko, boiled seaweed, seafood fries,
Precooked foods such as hamburger, meatballs, pork mai, gratin, chawanmushi, sauces, mayonnaise, dressing, sauce, pickle sauce, soy sauce, miso, soup sauce, seasoning such as flavor seasoning, curry, retort curry, Examples include seasoning foods such as pasta sauce, soup, bowl of rice, stew, ochazuke, and pizza sauce, snacks such as potato chips and popcorn, staples such as snack noodles, pilaf, and pizza pie. The amount of salt contained in these foods varies depending on the type of food, seasoning and the like.

The sucralose of the present invention comprises 4,1 ',
6'-trichloro-4,1 ', 6'-trideoxy-galactosucrose or 1', 6'-dichloro-1 ',
6'-dideoxy- (β) -D-fructofuranosyl 4
Known as -chloro-4-deoxy- (α) -D-galactopyranoside, it is a high-potency sweetener having a sweetness about 650 times that of sucrose. In general, the threshold sweetness of sucralose averages 0.00038%. It is known that the sweetness ratio of sucrose at a threshold of 0.31% is about 800, and that the sweetness ratio becomes high near the threshold (Progressin sweeteners, page131-132, ELSEVIER).
APPLIED SCIENCE).

In the present invention, the method of adding sucralose to the salt-containing food is not particularly limited depending on the type of food. For example, sucralose may be added to a food material that becomes a salt-containing food, sucralose may be added together with salt, other additives, etc. during the processing of the food material, and the processing of salt is completed. It may be added later. The amount of sucralose added to the salt-containing food is not particularly limited as long as it improves the flavor of the food. For example, the amount of sucralose added varies depending on the amount of salt contained in the food. It is preferably 0.0001 to 2.5 parts by weight with respect to parts. The amount of sucralose added means that the sucralose has a salting effect even if it is below the sweetness threshold value, that is, in a range without sweetness. Above all, the addition amount of sucralose is more preferably 0.001 to 2.5 parts by weight, and further preferably 0.001 to 1 part by weight.

As described above, by adding sucralose to the salt-containing food, the flavor of the salt-containing food can be improved. However, thaumatin, acesulfame potassium, alitame, stevia, neohesperidin dehydrochalcone , A high-magnification sweetener such as licorice may be used in combination. In addition, amino acids such as glycine, alanine, glutamic acid, succinate, organic acids such as trisodium citrate, inorganic acids such as whey salt and tripotassium phosphate, sodium inosinate, food additives such as sodium guanylate, etc. You may use the seasoning of a thing together.

[0010]

EXAMPLES The method for improving the flavor of food according to the present invention will be described below. Experimental Example 1 8 parts by weight of salt was added to 100 parts by weight of ion-exchanged water, various high-intensity sweeteners were used together at a concentration according to the sweetness, and the saltiness effect was sensory evaluated by 10 panelists. The results are shown in Table 1. The licorice extract mixed preparation used here is a preparation in which 50% licorice extract containing 60% or more of glutyrrhizinic acid and 50% trisodium citrate are mixed.

[0011]

[Table 1]

As is clear from Table 1, good results were obtained with the sucralose and licorice extract mixed preparation.

Experimental Example 2 Using the sweetener having an effect of removing salt from Experimental Example 1, 2,5,8,12,20 parts by weight of salt was added to 100 parts by weight of ion-exchanged water to prepare each high-intensity sweetener. In combination with the concentration depending on the degree of sweetness, the salt-dyeing effect was evaluated sensory by 10 panelists. The results are shown in Table 2. The licorice extract mixed preparation used here is the same as that used in Experimental Example 1.

[0014]

[Table 2]

As can be seen from Table 2, sucrose is 0.0 to 20 g / 100 g of sodium chloride.
Good results were obtained over a range of additions from 01 to 2.5 g. In particular, it was found that in the range of 2,5,8 g / 100 g of salt, even if the amount of sucralose is below the threshold of sweetness, there is an effect of leaving salt. On the other hand, the licorice extract preparation had an effect of removing salt in an appropriate range, but when the addition amount was increased, unpleasant taste accompanied by bitterness was obtained and it was not evaluated.

Example 1 35 parts of soy sauce (parts by weight, the same applies hereinafter) (5.25 parts of salt),
Sodium glutamate 19 parts, 5'-ribonucleotide disodium 0.1 part, kelp extract powder 0.7 part,
1 part yeast powder, 20 sugars, 2.5 parts starch, 0.006 parts sucralose (about 0.11 parts to 100 parts salt)
Was mixed, and the total amount was adjusted to 100 parts with water and dissolved by heating to prepare a seasoning liquid for Uchichi rice cracker. The obtained seasoning liquid is
Compared to the sucralose-free section, the seasoning liquid had a more salty and rich taste.

40 parts of this seasoning liquid was added to 100 parts of rice cracker dough and dried to produce Uchichi-senbei. The obtained Uchichi senbei had a sharper salty taste and a richer taste than the sucralose-free section.

Example 2 10 parts of sodium chloride, 0.01 parts of sodium sulfite, 0.12 parts of sodium polyphosphate, 0.03 sodium metaphosphate
Sucralose 0.006 parts (0.06 parts to 100 parts of salt) was added to 1 part of the spice and dissolved in cold water to make 100 parts to prepare a pickle solution for ham.

20 parts of this pickle solution was injected into 100 parts of pork to produce ham in the usual manner. The ham obtained here had no salt or succulent and had a rich taste, and had a high palatability compared to the sucralose-free section.

Example 3 100 parts of frozen surimi was cut, 3 parts of salt, 1.4 parts of wheat gluten, 0.2 part of sodium glutamate,
To 5 parts of starch, 2 parts of mirin, 2 parts of egg white, and 0.8 parts of glycine, 0.0005 parts of sucralose (0.0167 parts to 100 parts of salt) was added, and 40 parts of ice water was added. After molding, the mixture was heated at 90 ° C. for 30 minutes and then cooled to obtain a kamaboko.

The kamaboko had a high saltiness, a richer taste and a higher palatability than the sucralose-free section.

Example 4 18 parts of soy sauce (2.7 parts of salt), 3 parts of mirin, 15 parts of bonito extract powder, 1 part of yeast powder, 2 parts of sugar, 4 parts of salt, 0.4 parts of sodium glutamate, 2 parts of succinic acid. Sodium 0.
To 04 parts of 5 parts of disodium 5'-inosinate, 0.003 parts of sucralose (salt 10
0.045 parts) was added to 0 parts and dissolved in water to obtain 100 parts of the total amount to obtain a 4-fold concentrated liquid udon soup.

This 4-fold concentrated liquid udon soup was a highly tasted udon soup with a more salty edge and an increased bonito flavor compared to the sucralose-free section. Further, this 4 times concentrated liquid udon soup was diluted 4 times, and the udon surface was added to cook the udon noodles. Compared to the sucralose-free area, this udon noodle had a salty taste, increased bonito flavor, and was highly palatable. Further, the same result was obtained by heating and freezing the soup noodles after freezing.

Example 5 67 parts of ground meat, 3 parts of beef tallow, 5 parts of bread crumbs, 5 parts of egg, 17 parts of sautéed onion, 0.7 part of salt, 0.15 parts of white pepper powder, 0.05 parts of nutmeg powder, Yeast powder 0.03
0.001 parts of sucralose (0.143 parts with respect to 100 parts of salt) was mixed with each part, molded, and then cooked to obtain a hamburger steak. This hamburger steak was more savory and tasted more salty than the sucralose-free section, and had a high taste.

The same result was obtained by filling the hamburger steak in a container, heating it at 120 ° C. for 20 minutes, storing it for 2 months, and then reheating it.

Example 6 Fructose-glucose liquid sugar 85 parts, 50% lactic acid 8.7 parts, salt 2
To 8 parts, 14 parts of animal protein hydrolyzate, 2 parts of glycine and 1 part of turmeric pigment, 0.01 part of sucralose (0.036 part to 100 parts of salt) was added and dissolved in water. The total amount was 300 parts to obtain a seasoning liquid for pickled takuan.

The seasoning liquid for pickled takuan pickles has a better saltiness and a richer taste than the sucralose-free section.
It was a seasoning liquid with a high degree of palatability. To 30 parts of this seasoning liquid for pickled pickles, 70 parts of salted pickled pickles were added to obtain pickled pickles. This takuan pickle is
Compared to the sucralose-free area, the saltiness was high, and the taste of Takuan pickled was high and the taste was high.

[0028]

[Effects of the Invention] By adding sucralose to a food containing salt, the strong saltiness that remains in the aftertaste of the food, that is, "salt corner" is eliminated, and the taste is broadened. The "rounding" effect can be imparted to improve the flavor of the food.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kaoru Okuno 5-40 Shiganeda, Higashi Uneno, Kawanishi City, Hyogo Prefecture (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/237 A23L 1/03 A23L 1/31-1/325 JSTPlus (JOIS)

Claims (3)

(57) [Claims] 1. A method for improving the flavor of a salt-containing food, which comprises adding sucralose to the salt-containing food. 2. The method for improving the flavor of a salt-containing food according to claim 1, wherein 0.0001 to 2.5 parts by weight of sucralose is added to 100 parts by weight of salt. 3. The method for improving flavor of a salt-containing food according to claim 1, wherein 0.001 to 2.5 parts by weight of sucralose is added to 100 parts by weight of salt.