JP5340238B2 - Acidity and acid odor inhibitor - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an acidity / acid odor inhibitor having an effect of suppressing irritation or discomfort peculiar to acidity / acid odor, and food / beverage products containing the same. The present invention relates to a method for suppressing acidity and acid odor by adding to a food or drink having odor.

  Acidity is an element of basic five tastes important for taste formation in sweet and salty taste, bitterness and umami in foods and drinks. Originally, there are foods and drinks that have a sour taste, such as lemon, grapefruit, and lactic acid bacteria beverages, but there are also many foods and drinks that have a sour taste by adding a sour agent.

  A sour agent is a food additive used for the purpose of imparting sourness to a food or drink, or for the purpose of adjusting the strength (acidity) of an acid. For other purposes, it is used for the preservation of food and drink, the antioxidant, and the role of pH adjuster.

  In food and drink, a refreshing acidity may be a preferred taste, but an acidity with a unique irritation that pierces the tongue is not necessarily preferable. For example, foods and drinks containing vinegar such as dressing, mayonnaise, Vermont drink, etc. are characterized by their acidity, but the unique irritation caused by vinegar is not necessarily liked by everyone, and those who hate that irritation Not a few. In addition, fermented foods and drinks such as yogurt, fermented milk, and lactic acid bacteria beverages may be preferred to a certain degree of sourness, but if the sourness or sour odor increases excessively, consumer preference will decrease. Furthermore, acidulants are not intended to impart sourness and may be used as a pH adjuster for the purpose of improving shelf life. In such cases, acidity and acid odor are undesirable for food and drink.

  As described above, acidity is necessary for foods and drinks, but it is not always adjusted to tastes preferred by everyone, so it is excessive in foods and drinks containing acidulants and fermented foods and drinks. A method for suppressing acidity / acid odor, an acidity / acid odor inhibitor, and the like have been proposed. For example, by adding inulin to a sourness inhibitor (Patent Document 1), a soft drink, a vegetable drink, or a milk drink, containing as an active ingredient a bonito extract obtained by extraction from bonito, A method for reducing a taste that can be taken as an unpleasant taste when it is called salty, odorous, bitter, astringent or sour (Patent Document 2), a food comprising only 5'-sodium uridylate and / or 5'-sodium cytidylate A method for masking acidity of foods (patent document 3) characterized by adding a masking agent for acidity, and organic acids mixed with one or more selected from the group of acetic acid, sodium acetate and adipic acid , Maltitol and / or erythritol combined powdery food preservation improver (Patent Document 4), unpleasant odor of acidic seasoning containing citrus juice and soy sauce In order to suppress both sourness and milden the flavor, add the kombu stock or extract to the acidic seasoning above, to suppress the unpleasant odor and acidity of the acidic seasoning and milden the flavor Method (patent document 5), edible organic acid and 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, acid-containing seasoning having a mild acidity (patent document 6), product exhibiting acidity In addition, a sour masking method (Patent Document 7) characterized in that sucralose is used in an amount of 0.012 to 0.015% by weight based on the weight of the product, a product containing brewed vinegar and / or apple vinegar, Alternatively, a sour masking method characterized in that sucralose is added to a product containing a coffee extract in an amount of 0.000013 to 0.0042% by weight of the product (Patent Document 8), etc. It has been proposed.

  However, an acidity / acid odor inhibitor in which an umami ingredient such as Patent Documents 1, 3, and 5 and a sweet taste component such as Patent Documents 2, 4, 7, and 8 are used increases its taste. As a result, the acidity and acid odor are relatively reduced, and the original taste of the food and drink to which the acidity / acid odor inhibitor is added changes. Further, 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, which is used as a sourness inhibitor in Patent Document 6, is known as an aroma component having a sweet aroma in a diluted state. Is extremely low, the concentration described in Patent Document 6 increases the herbal unpleasant odor peculiar to 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, changing the original odor of food and drink. End up.

  Therefore, by changing the acidity and / or acid odor suppressor, and the acidity and / or acid odor inhibitor, which suppress acidity and acid odor, without changing the original taste and smell of food and drink, the acidity and / or Development of the food-drinks in which the acid odor was suppressed was desired.

JP 2008-278790 A JP 2007-209268 A Japanese Patent No. 3962070 JP 2003-144115 A JP 2001-78700 A Japanese Patent No. 3431547 Japanese Patent No. 3929101 Japanese Patent No. 3916281

  An object of the present invention is to provide an acidity and / or acid odor inhibitor that is a component that can be used in foods and drinks, and that can effectively suppress acidity and acid odor without adding any off-flavor and odor when added. There is.

  As a result of diligent research to solve the above-mentioned problems, the present inventors originally added isothiocyanates which are pungent components or aroma components reminiscent of pungent tastes to foods and drinks having a sour and / or acid odor. As a result, it was found that mild foods and beverages can be provided while suppressing the irritation and discomfort peculiar to acidity and acid odor, and this research was completed.

Thus , the present invention contains 1 ppb to 100 ppm of isothiocyanates, and further comprises 3-hydroxy-2-methyl-4-pyrone, 3-hydroxy-2-ethyl-4-pyrone, 2,5-dimethyl-4- Hydroxy-3 (2H) -furanone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, methylcyclopente An acidity and / or acid odor inhibitor composition comprising at least one selected from norone and ethylcyclopentenolone is provided.

  In the present invention, the isothiocyanates are isopropyl isothiocyanate, isobutyl isothiocyanate, 2-butyl isothiocyanate, isoamyl isothiocyanate, amyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, At least selected from 5-hexenyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthiopentyl isothiocyanate, 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate and phenethyl isothiocyanate The acidity and / or acid odor inhibitor composition described above is provided, which is one type.

  Moreover, this invention adds 1 ppm-1% to the food-drinks which have the acidity and / or acid odor inhibitor composition as described above to acidity and / or acid odor, The acidity and / or acidity characterized by the above-mentioned. The present invention provides a method for suppressing odor.

  Furthermore, in this invention, the acidity and / or acid odor inhibitor composition as described above is contained 1 ppm-1%, It provides the food-drinks by which the acidity and / or acid odor were suppressed. is there.

  According to the present invention, by adding isothiocyanates, which are important pungent components in foods such as wasabi, mustard, and Japanese radish, to foods and drinks having acidity and / or acid odor, Without impairing the smell, it is possible to suppress irritation and discomfort unique to acidity and acid odor.

  Hereinafter, the present invention will be described in more detail.

  Examples of the isothiocyanates used in the present invention include isopropyl isothiocyanate, isobutyl isothiocyanate, 2-butyl isothiocyanate, isoamyl isothiocyanate, amyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, and 4-pentenyl isothiocyanate. Thiocyanate, 5-hexenyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthiopentyl isothiocyanate, 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate, phenethyl isothiocyanate, etc. Can be used as one or a mixture of two or more of these, but is not limited to these There. The amount of the isothiocyanate used may be 1 ppb to 100 ppm, preferably 0.01 ppm to 1 ppm, based on the sour and / or acid odor inhibitor composition.

  The isothiocyanates used in the present invention may be used directly as they are, or may be used in the form of a composition with an appropriate diluent or carrier. Examples of such diluents or carriers include solid diluents or carriers such as gum arabic, dextrin, glucose, cyclodextrin, sucrose, etc., liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants, etc. Can be mentioned. By using such a diluent or carrier, isothiocyanates can be made into liquid, emulsion, paste, powder, granule and other appropriate dosage forms.

  In the present invention, a synergistic effect of suppressing acidity and / or acid odor can be obtained by adding ketones in addition to isothiocyanates. The ketones used in the present invention include, for example, 3-hydroxy-2-methyl-4-pyrone, 3-hydroxy-2-ethyl-4-pyrone, 2,5-dimethyl-4-hydroxy-3 (2H) -Furanone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, methylcyclopentenolone, ethylcyclopentenolone 3,5-dimethyl-1,2-cyclopentanedione, 3,4-dimethyl-1,2-cyclopentanedione, 2-acetylfuran, 2-acetyl-5-methylfuran, etc. It can be used as one kind or a mixture of two or more kinds. The amount of these ketones to be used with respect to the acidity and / or acid odor inhibitor composition is not particularly limited, but is preferably 1 ppm to 5%, more preferably 10 ppm to 0 with respect to the acidity and / or acid odor inhibitor composition. .1% can be exemplified.

  Although the addition amount to the food / beverage products of the acidity and / or acid odor inhibitor used by this invention changes with kinds of food / beverage products, it is 0. By adding 001ppt to 1ppm, preferably 0.1ppt to 10ppb, more preferably 0.01ppb to 0.5ppb, the sourness / acid smell is suppressed, and the food / beverage product has a mild taste / odor. Can do.

  Although the addition amount to the food / beverage products of the acidity and / or acid odor inhibitor composition used by this invention changes with kinds of food / beverage products, with respect to the food / beverage products which have acidity and / or acid odor, For example, By adding 1 ppm to 1%, preferably 10 ppm to 0.1%, the sourness and acid odor are suppressed, and a food and drink having a mild taste and smell can be obtained.

  The present invention relates to a food and drink in which acidity and / or acid odor is suppressed by adding a sour and / or acid odor inhibitor, or an acidity and / or acid odor inhibitor composition, and is specific to acidity and acid odor. Can suppress a sense of irritation or discomfort. Such a food or drink is not particularly limited as long as it has a sour and / or acid odor, and examples include vinegar, dressings, non-oil dressings, mayonnaise, sauces, ketchup, chili sauce, vinegar-containing seasonings such as vinegar; Vinegar-containing cooked foods such as vinegars; vinegar-containing beverages such as vermont drinks mixed with honey and apple vinegar; lemon juice, orange juice, grapefruit juice, kabosu juice, sudachi juice, grape juice, apple juice, etc. Beverages; Fermented foods and beverages such as yogurt, lactic acid bacteria beverages, and milk beverages; Sweets such as chewing gum, hard candy, gummy candy, soft candy, and tablet confectionery; retort foods with added sour agents such as soup, curry roux, and Chinese food Packaging And the like; rice, instant food acidulant, such as packaging noodles are added.

  The vinegar as referred to in the present invention means edible vinegar containing acetic acid obtained by fermentation brewing method and synthesis method such as cereal vinegar, malt vinegar, rice vinegar, grape vinegar, apple vinegar, black vinegar and the like. And the food / beverage products containing these edible vinegar are set as the vinegar containing food / beverage products.

  Examples of the acidulant used for the food and drink having an acidity and / or acid odor according to the present invention to make the food and drink feel a sour taste include, for example, lower fatty acids such as acetic acid, propionic acid and butyric acid; adipic acid, citric acid and gluconic acid There are organic acids such as tartaric acid, fumaric acid, monosodium fumarate, succinic acid, malic acid and lactic acid; inorganic acids such as phosphoric acid, each having a characteristic acidity. The lower fatty acid has an aroma unlike other organic acids, and the lower fatty acid has an irritation or discomfort, sour and / or acid odor suppressor, or a sour and / or acid odor suppressor composition. It can be reduced by adding.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

Example 1 (Yogurt's acidity / acid smell suppression effect)
0.1 parts by mass of acetic acid (glacial acetic acid: food additive made by Junsei Chemical Co., Ltd.) is added to 100 parts by mass of commercially available plain yogurt (non-fat milk solid content 9.5%, milk fat content 3.0%), A control substrate was obtained by stirring and mixing. 0.1 parts by mass of ethanol diluted products of isothiocyanates shown in Table 1 were added to this control base material, mixed with stirring, and sensory evaluation was performed on the effect of suppressing acidity and acid odor by 10 well-trained panelists. . The average evaluation results are shown in Table 1. The symbols for comprehensive evaluation in Table 1 are as follows.

Comprehensive evaluation X: I feel the acidity and acid odor derived from acetic acid.
(Triangle | delta): The acidity and acid odor derived from an acetic acid are suppressed a little, or the flavor and smell of isothiocyanates are too strong.
○: Acidity and acid odor derived from acetic acid are suppressed.

  As shown in Table 1, the acidity and acid odor derived from acetic acid could be suppressed by adding the isothiocyanate-ethanol diluted product of the present invention to the control substrate.

Example 2 (Sour taste / acid smell suppression effect of yogurt)
A control substrate was prepared in the same manner as in Example 1. 0.1 parts by mass of the present invention products 1 to 9 or comparative products 1 to 2 shown in Table 2 are added to 100 parts by mass of this control base material, and the mixture is stirred and mixed. Sensory evaluation was performed about the odor suppression effect. The average evaluation results are shown in Table 2. The symbols for comprehensive evaluation in Table 2 are as follows.

Comprehensive evaluation X: I feel the acidity and acid odor derived from acetic acid.
(Triangle | delta): The acidity and acid odor derived from an acetic acid are suppressed a little, or the flavor and smell of isothiocyanates are too strong.
○: Acidity and acid odor derived from acetic acid are suppressed.
A: Acidity and acid odor derived from acetic acid are effectively suppressed.

  As shown in Table 2, when the product 1 of the present invention was added to the control substrate, sourness and acid odor were suppressed. Furthermore, when the present products 2 to 9 were added, further effects were obtained in terms of suppression of sourness and acid odor as compared with the case where the present product 1 was added. Moreover, when the comparative product 2 was added, the acidity and acid odor derived from acetic acid were somewhat felt.

Example 3 (Sourness suppression effect of dressing)
The isothiocyanate ethanol-diluted product shown in Table 3 is prepared by mixing 20 parts by weight of edible vinegar (cereal vinegar), 40 parts by weight of corn salad oil, 40 parts by weight of a spice and an extract-containing water-soluble part. 0.1 parts by mass was added, stirred and mixed, and sensory evaluation was performed on the sourness suppressing effect by 10 well-trained panelists. The average evaluation results are shown in Table 3. The symbols for comprehensive evaluation in Table 3 are as follows.

Comprehensive evaluation x: The acidity derived from vinegar is felt.
(Triangle | delta): The acidity derived from vinegar is suppressed a little, or the flavor of isothiocyanates is too strong.
○: Acidity derived from vinegar is suppressed.

  As shown in Table 3, the acidity derived from vinegar could be suppressed by adding the isothiocyanate ethanol diluted product which is the product of the present invention.

Example 4 (Sourness inhibiting effect of candy)
Invention products 10 to 18 or comparative products 3 to 4 mixed in the proportions shown in Table 4 are added to the base material of the following candy blend formulation, candy is prepared by a conventional method, and sour panel is controlled by 10 well-trained panelists. Sensory evaluation was performed about the effect.

Candy formulation (parts by mass)
Granulated sugar 480
Minamata (75%) 320
Water 200
Gelatin 20
Hardened coconut oil 90
Whole fat sweetened condensed milk 50
Citric acid 5
Coloring 1
Invention product 10 2
(Or invention products 11-18, comparative products 3-4)
Concentrated orange juice 20
Concentrated lemon juice 2
Yield about 1000
The average evaluation results are shown in Table 4. The symbols for comprehensive evaluation in Table 4 are as follows.

Overall evaluation X: Feels sour.
(Triangle | delta): The acidity is suppressed a little or the flavor of isothiocyanates is too strong.
○: Acidity is suppressed.
A: Acidity is effectively suppressed.

  As shown in Table 4, when the product 10 of the present invention was added to the candy base material, the acidity was suppressed. Furthermore, when this invention goods 11-18 were added, the further effect was acquired compared with the time when suppression of acidity added this invention goods 10. Moreover, when the comparative product 4 was added, the sourness derived from a candy base material was somewhat felt.

Claims (4)

Containing 1 ppb to 100 ppm of isothiocyanates, and further comprising 3-hydroxy-2-methyl-4-pyrone, 3-hydroxy-2-ethyl-4-pyrone, 2,5-dimethyl-4-hydroxy-3 (2H) -Furanone, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, methylcyclopentenolone and ethylcyclopentenolone An acidity and / or acid odor inhibitor composition comprising at least one selected from the group consisting of: Isothiocyanates are isopropyl isothiocyanate, isobutyl isothiocyanate, 2-butyl isothiocyanate, isoamyl isothiocyanate, amyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, It is at least one selected from 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthiopentyl isothiocyanate, 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate and phenethyl isothiocyanate. wherein, sour and / or acid smell inhibiting composition according to claim 1. The acidity and / or acid odor inhibitor composition according to claim 1 or 2 is added to a food or drink having acidity and / or acid odor in an amount of 1 ppm to 1%. Suppression method. A sour and / or acid odor inhibitor composition according to claim 1 or 2 is contained in an amount of 1 ppm to 1%.