JP3929101B2 - Masking method for acidity - Google Patents

Description

【００１５】
表１から、酸味と甘味とを総合すると、スクラロースが最も高い評価であった。
【００１６】
実施例２：梅フィズ
炭酸水５０部、ホワイトリカー１５部、１／５濃縮梅透明果汁１部、クエン酸（結晶）０．３５部、ウメフレーバーNo. ５８７１５（三栄源エフ・エフ・アイ株式会社製）０．１部、サンレッドＢＭ（三栄源エフ・エフ・アイ株式会社製）０．０２部、スクラロース０．０１５部を水にて１００部とし、瓶に充填する。７０℃の湯浴上で３０分間殺菌する。
このように調製したアルコール飲料は、不快な酸味がマスキングされ、梅の酸味のさわやかなフィズであった。
【００１７】
実施例３：バーベキューソース
トマトベースト３５部、ワインビネガー３０部、食塩３部、サラダ油３部、スパイス０．２部、ガーリックパウダー０．０５部、スクラロース０．０１２部を水にて１００部とし、容器に充填する。８０℃の湯浴上で３０分間殺菌する。
【００１８】
このように調製したバーベキューソースは、ワインビネガー由来の酢酸臭が、スクラロースによってマスキングされ、酸味の不快味がマスキングされたバーベキューソースであった。
【００１９】
【発明の効果】
本発明によれば、酸味を呈する製品に、スクラロースを添加することにより、製品本来の味のバランスを保持し、さらに長期安定性、熱安定性にすぐれた酸味のマスキング効果を十分に発揮することができる。また、スクラロース自体、甘味剤として良質の甘味を呈する物質であるため、マスクングされた後の酸味自体の風味を良質なものにすることができる。
【図面の簡単な説明】
【図１】スクラロースとアスパルテームの経時的な安定性を示すグラフである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a sour masking method, and more particularly to a sour masking method comprising adding sucralose to a sour product.
[0002]
[Prior art and problems to be solved by the invention]
Acidity is an important factor for the completion of a comprehensive taste as well as salty taste, bitterness, sweetness, etc. in products that can be taken orally or taken orally, such as foods, pharmaceuticals and quasi drugs. May be originally provided, but is usually provided by adding a sour agent or the like.
[0003]
In addition, these sour agents not only give sourness to foods, but also exhibit various effects as antiseptic, storage, antibacterial, coagulation, buffering, viscosity adjustment, gelation adjustment and swelling agents, so In addition to the structure of the taste, it may be added to products such as food in anticipation of these effects.
However, even a sour agent added with the expectation of a useful action may lower the pH or change the physical properties or chemical properties on the one hand, There is a problem of adversely affecting the palatability of food and the like by impairing the balance and enhancing unpleasant sourness.
[0004]
On the other hand, various taste components are known to relieve acidity. For example, saccharides and amino acids may be mentioned, but if they are added to foods, etc., to try to exert sufficient acidity mitigating action, the problem is that the taste balance of the product itself is impaired due to excessive sweetness. was there.
Japanese Patent Publication No. 4-60626 describes that aspartame makes the acidity mild in pickles and processed ume foods. However, aspartame itself is easily decomposed by pH, temperature, etc., and depending on the target food, it may not be stably stored for a long time.
[0005]
Accordingly, there is a need for a sour masking method that fully exhibits the sour masking effect, maintains the original taste balance of the product, and is excellent in long-term stability and thermal stability.
[0006]
[Means for Solving the Problems]
The present applicant has completed the present invention by adding various taste ingredients to a product exhibiting sourness, and intensively examining the sourness itself, balance with other taste ingredients, long-term storage or thermal stability, etc. It came to.
That is, according to the present invention, there is provided a sour masking method of adding sucralose to a sour product.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The product exhibiting acidity in the present invention means a product that exhibits acidity when ingested or used in the mouth, and although acidity is not necessary originally, but because of the addition of an acidulant or the like for the purpose of storage, the acidity is exhibited. Products are also included, including foods, pharmaceuticals, and quasi drugs. These products may be in liquid, semi-solid or solid form when ingested or used. Examples of substances that exhibit acidity in these products include various natural materials such as citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, acetic acid, glucono delta lactone, adipic acid, succinic acid, and phosphoric acid. Examples include synthetic acidulants. Therefore, specific examples of products exhibiting sourness include carbonated drinks such as cider and lemon squash; natural fruit juice drinks; powder drinks; milk drinks; lactic acid bacteria drinks; sports drinks; nutritional drinks; Noodles such as udon and ramen; instant cooked rice; confectionery such as candy, gum, tablet confectionery, gummy candy and snacks; dessert foods such as jelly, mitsumeme, apricot tofu and yogurt; frozen desserts such as sorbet; plum dried, pickles, Pickles such as shiso pickles; tofu and fried foods; flavoring seasonings such as vinegar, Worcester sauce, tartar sauce, mayonnaise, dressing, tomato ketchup, hamburg sauce, steak sauce; instant noodles (soup), potage, spaghetti sauce, demiglace sauce, Chili sauce, curry, hayashi rice, Ream stew, beef stew, gratin, doria, cooked rice, marvo tofu, sour pork, chirashi sushi, inari sushi, inari fried foods such as pilaf, spaghetti, oyakodon, soup Examples include various foods such as range foods, pharmaceuticals such as vitamins and oral tablets, and quasi-drugs such as mouth fresheners and toothpastes. In addition, these products may exhibit other tastes such as sweetness, salty taste, astringency, and bitterness as long as they exhibit acidity, and may contain various additives such as preservatives and bactericides. . Moreover, although the acidity is not originally required, the acidity is added for the purpose of a preservative and the like, so that the acidity is exhibited.
[0008]
In the present invention, sucralose is added to the product exhibiting the acidity. Amount of sucralose, Ru can be appropriately adjusted in consideration of the overall balance and the like taste of the resulting product. Scan Kurarosu is referred to as the high sweetness sweetener, for exhibiting normal sweetness in small amounts, if a loss of the balance between a large amount use of other flavor ingredients. Further, sucralose can exert a sour masking effect even in an amount below the minimum value that exhibits sweetness, that is, an amount below the sweet taste threshold . Here, as described above, the sweetness threshold means the minimum value that exhibits the sweetness of the sweetener, but this value is not necessarily expressed as an absolute value. That is, according to the present inventors' test, it was confirmed that the threshold for sweetness of sucralose for an aqueous solution of 0.1% citric acid (crystal) was 0.00075% and the threshold for an aqueous solution of 0.3% citric acid (crystal) was 0.003%. Has been. As described above, the sweetness threshold is determined based on the form of the target product (liquid, fluid, solid, etc.), the type or strength of sourness in the product, other taste components in the product (salt taste, astringency, etc.), and product intake. Alternatively, it is considered that the value varies depending on the temperature at the time of use, but is generally smaller than the amount used when used as a sweetener. As a result, the sour masking effect is sufficiently exhibited, the original taste balance of the product is maintained, and sour masking with excellent long-term stability and thermal stability can be performed. Moreover, since sucralose itself is a substance exhibiting good quality sweetness as a sweetener, the taste of the acidity itself after masking can be made high quality.
[0009]
The method for adding sucralose to a product exhibiting sourness is not particularly limited as long as a predetermined amount of sucralose can be uniformly added to a product exhibiting sourness. For example, if the final form of a product that exhibits sourness, that is, the form when ingested or used, is a solid, a predetermined amount of sucralose is diluted or diluted as it is in a liquid or semi-solid form in the manufacturing process until molding. For example, a method of uniformly adding the solution in the form of a solution and then forming it into a solid form, a method of uniformly adding a diluted solution of sucralose to the molded solid form product by coating or spraying, etc. . Moreover, when the form at the time of ingestion or utilization of the product which exhibits sourness is a liquid or a semi-solid, the method etc. which add uniformly in the state of the manufacturing process or the final product as it is in the state of a solution, etc. are mentioned.
[0010]
【Example】
Test example 1
The stability of sucralose was compared with that of aspartame, a high intensity sweetener.
First, sucralose and an aspartame aqueous solution having sweetness equivalent to an aqueous solution in which 5 g of sugar was dissolved in 100 g of water were prepared. These aqueous solutions were adjusted to pH 4.0, heated to 80 ° C. and held for 10 to 16 days. The amount of sucralose or aspartame in each aqueous solution at that time was measured. The result is shown in FIG.
[0011]
According to FIG. 1, it was recognized that aspartame decomposed with time, particularly under conditions where heat was applied, and the sour masking effect disappeared with this decomposition. On the other hand, sucralose showed almost no degradation over time, and no disappearance of the sour masking effect.
[0012]
Example 1
1/5 concentrated grape juice 4.5 parts by weight (hereinafter referred to as “parts”), citric acid (crystal) 0.12 parts, L-tartaric acid 0.05 parts, grape essence No. 66815 (San-Eigen F.F. 0.1 part from I Co., Ltd., 0.03 part Sun Red YMF (manufactured by Saneigen FFI Co., Ltd.), 0.013 part sucralose to 100 parts with water, heated to 93 ° C., heat When the bottle was filled. The grape juice drink immediately after preparation in this way was a refreshing sour grape juice drink.
[0013]
The grape juice drink was stored at room temperature (24 ± 1 ° C.) for 180 days. At this time, grape juice drink using 0.0365 parts of aspartame, 0.048 parts of enzyme-treated stevia and 0.024 parts of saccharin sodium instead of 0.013 parts of sucralose (all sweeteners are 7.3 parts of sugar used) The sweetness of the grape juice beverage was adjusted to the same sweetness) and stored for 180 days in the same manner. The results are shown in Table 1.
[0014]
[Table 1]

[0015]
From Table 1, when the acidity and sweetness were combined, sucralose had the highest evaluation.
[0016]
Example 2: 50 parts of plum fizz carbonated water, 15 parts of white liquor, 1 part of 1/5 concentrated ume transparent fruit juice, 0.35 part of citric acid (crystal), Ume flavor No. 58715 (San-Eigen FFI Co., Ltd.) 0.1 part), Sun Red BM (manufactured by Saneigen FFI Co., Ltd.) 0.02 part, and 0.015 part of sucralose to 100 parts with water and filled into a bottle. Sterilize on a 70 ° C. water bath for 30 minutes.
The alcoholic beverage prepared in this manner was masked with unpleasant sourness and was a refreshing fizz of sourness of plum.
[0017]
Example 3: Barbecue sauce tomato base 35 parts, wine vinegar 30 parts, salt 3 parts, salad oil 3 parts, spices 0.2 parts, garlic powder 0.05 parts, sucralose 0.012 parts with water 100 parts, Fill container. Sterilize in an 80 ° C. water bath for 30 minutes.
[0018]
The barbecue sauce prepared in this way was a barbecue sauce in which the acetic acid odor derived from wine vinegar was masked by sucralose and the unpleasant taste of sourness was masked.
[0019]
【The invention's effect】
According to the present invention, by adding sucralose to a product exhibiting sourness, the balance of the original taste of the product can be maintained, and a long-term stability and thermal stability can be sufficiently exhibited. Can do. Moreover, since sucralose itself is a substance exhibiting good quality sweetness as a sweetener, the taste of the sourness itself after masking can be improved.
[Brief description of the drawings]
FIG. 1 is a graph showing the stability of sucralose and aspartame over time.

Claims (1)

A method for masking sourness, characterized in that sucralose is used in a product exhibiting sourness in an amount of 0.012 to 0.015% by weight based on the weight of the product .

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