JP6029877B2 - Spicy inhibitor - Google Patents

Description

  The present invention relates to a method for suppressing pungent taste of food and drink and a pungent taste inhibitor.

  Spices are used to improve the flavor of food and drink. For example, pepper is well known to be used to deodorize meat. In addition, spices containing components having antibacterial, antiseptic, insecticidal and other actions such as piperine contained in pepper are known, and are also used for the purpose of improving the storage stability.

  However, spices have a unique flavor, particularly pungent taste, and are difficult to use in large quantities. Moreover, when using a spice for preservation | save improvement etc., it may be desired that a spice aroma is not felt as much as possible.

  As a method for suppressing the pungent taste of spices, for example, a method for suppressing the pungent taste while maintaining the original flavor by mixing pepper peel into the spices is known (Patent Document 1: Japanese Patent Application Laid-Open No. 2009-225679). Publication). As another method, a pungent taste inhibitor comprising a lipid mixture containing 20% by weight or more of an acidic phospholipid or a lyso form thereof (Patent Document 2: JP-A-8-173083) is known. In addition, a method for enhancing the flavor of spices using yeast extract is known (Patent Document 3: JP 2010-166886 A). However, there is no known pungency-suppressing effect of yeast-derived substances.

JP 2009-225679 A JP-A-8-173083 JP 2010-166886 A

The present invention includes the following inventions:
(1) A pungent inhibitor comprising yeast as an active ingredient.
(2) The pungency inhibitor according to (1), wherein the yeast is a yeast recovered from the beer brewing process.
(3) The pungent taste suppressor according to (1) or (2), which suppresses the pungent taste caused by the pungent substance derived from pepper or pepper.
(4) Food / beverage products with which the pungent taste was suppressed by adding the pungent taste inhibitor as described in any one of (1)-(3).
(5) The method to suppress the pungent taste of food / beverage products which comprises adding yeast to the food / beverage products containing a pungent substance.
(6) The method according to (5), wherein the yeast is recovered from the beer brewing process.
(7) The method according to (5) or (6), wherein the pungent substance is a pungent substance derived from pepper or pepper.
(8) A food or drink product in which pungent taste is suppressed by the method according to any one of (5) to (7).
(9) A method for producing a food or drink with suppressed pungent taste, comprising adding yeast to a food or drink containing a pungent substance.

  According to the present invention, it is possible to easily suppress the pungent taste. Moreover, according to another aspect, spice aroma suppression can be performed simply.

Detailed description of the invention

The yeast used in the present invention is not particularly limited as long as it belongs to the taxonomics. Specific examples of yeasts used in the present invention, Saccharomyces Serebisshe (Saccharomyces cerevisiae), Saccharomyces pastorianus (Saccharomyces pastrianus), Saccharomyces Carlsbad Great cis (Saccharomyces carlsbergensis) yeast belonging to Saccharomyces (Saccharomyces) genus such as, Yeasts belonging to the genus Zygosaccharomyces such as Zygosaccharomyces rouxii , Candida utilis , Candida tropicalis , Candida lipolytica ( Candida lipolytica ) · Fureberi (Candida flaveri) Candida (Candida) yeast belonging to the genus such as, Torulaspora del Burukki (Torulaspora delbrueckii) such as Torulaspora (Torulaspora) Yeast belonging to the genus, a yeast belonging to Kluyveromyces (Kluyveromyces) genus, such as Kluyveromyces thermo-tolerance (Kluyveromyces thermotolerans), such as yeast belonging to Pichia (Pichia) genus such as Pichia Men Bra Ne tumefaciens (Pichia membranaefaciens) is there may be mentioned, preferably Saccharomyces Serebisshe (Saccharomyces cerevisiae), Saccharomyces pastorianus (Saccharomyces pastrianus), Saccharomyces Carlsbad Great cis (Saccharomyces carlsbergensis) yeast belonging to Saccharomyces (Saccharomyces) genus such or Zygo Saccharomyces Seth Rukishi (Zygosaccharomyces rouxii, ) is a Zygo Saccharomyces Seth (Zygosaccharomyces) yeast belonging to the genus of like, more preferably Saccharomyces Serebisshe (Saccharomyces cerevisiae), Saccharomyces Sutorianusu (Saccharomyces pastrianus), a yeast belonging to Saccharomyces (Saccharomyces) genus such as Saccharomyces Carlsbad Great cis (Saccharomyces carlsbergensis), more preferably a yeast belonging to Saccharomyces pastorianus (Saccharomyces pastrianus) or Saccharomyces Serebisshe (Saccharomyces cerevisiae) is there. Moreover, these yeasts may be used independently and may be used in combination of 2 or more types selected from said yeast.

  The yeast used in the present invention may be any of those cultured, those obtained from production processes such as alcohol fermentation, and those obtained from by-products and residues of the production. The obtained yeast may be used as it is, or may be used after processing such as concentration and drying.

  Yeast generally has a bitter taste, and in particular, yeast recovered from manufacturing processes such as beer, happoshu and other miscellaneous sake (hereinafter referred to as “yeast recovered from beer brewing process” or “beer yeast”) Strong bitterness remains. When yeast with a strong bitterness is used, it is preferable to use it after debittering.

  The debittering treatment method is not particularly limited, and for example, the method described in JP-A-55-162983 can be used, and more specifically, washing treatment with an alkaline solution can be mentioned. For example, after treating muddy brewer's yeast recovered from a beer brewing process (including a similar brewing process such as happoshu) with an alkaline aqueous solution of sodium carbonate, potassium carbonate, potassium hydroxide or sodium hydroxide By washing with water, dehydrating, and drying as desired, a debittered yeast can be obtained.

  The yeast subjected to the debittering treatment may be used as it is, but may be used after being separated from the treatment liquid or the like. Further, the treatment liquid may be concentrated and used, but may further be used after drying by a method such as blow drying, hot air drying, spray drying, freeze drying and the like.

A commercially available product may be used as the dry yeast subjected to the debittering treatment. Examples of commercially available “debittered dry yeast” include “dried beer yeast BY-G” (Kirin Kyowa Foods Co., Ltd.) made from beer yeast (yeast belonging to the genus Saccharomyces ).

  By adding yeast to a food or drink having a pungent substance as a pungent taste inhibitor of the present invention, the pungent taste of the food or drink can be suppressed.

  The pungent substance is not particularly limited, but capsaicin, dihydrocapsaicin, piperine, shabicin, α-sanshool, β-sanshool, gingerone, shogaol, tadenal, tadeon, diallyl sulfide, diallyl disulfide, p-hydroxybenzyl Examples include isothiocyanate, allyl isothiocyanate, and methylthio-3-butynyl isothiocyanate. According to a preferred embodiment of the present invention, the pungent substance is capsaicin, dihydrocapsaicin, piperine, shabicin, α-sanshool and β-sanshool, more preferably capsaicin, hydrocapsaicin and piperine.

  Among the pungent substances, capsaicin and dihydrocapsaicin are components contained in red pepper. Similarly, piperine and shabicin are for pepper, α-sansholes and β-sansholes are for sunshoes, gingerone and gingerol are for ginger, tadenal and tadeon are for tade, diallyl sulfide and diallyl disulfide are for onion and garlic. , P-hydroxybenzyl isothiocyanate, allyl isothiocyanate and methylthio-3-butynyl isothiocyanate are components contained in mustard, horseradish and radish, respectively. According to a preferred embodiment of the present invention, the pungent taste suppressed in the present invention is a pungent taste caused by a pungent substance derived from pepper or pepper.

  In addition to the above, the pungent substance may be processed or synthesized.

  In addition to yeast, the pungent taste inhibitor of the present invention, if necessary, an inorganic salt such as sodium chloride, ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, acids such as carboxylic acids such as fatty acids, sodium glutamate, Amino acids such as glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, soy sauce, miso, livestock meat extract, poultry extract, seafood extract, yeast extract, protein hydrolyzate, etc. You may contain the additive which can be used for food-drinks including excipients, such as spices, such as natural seasoning, spices, and herbs, dextrin, and various starches.

  The form of the pungent taste inhibitor of the present invention may be any of powder, granules, powders, liquids and the like.

  The food or drink having a pungent taste to which the pungent taste inhibitor of the present invention is added is not particularly limited as long as it is a food or drink containing a pungent substance. For example, such foods and drinks include hamburger containing pepper, processed meat products such as sausages, curry sauce containing pepper, foods and drinks such as kimchi, foods and drinks such as wasabi pickled containing horseradish, and ginger Foods and drinks such as ginger grill and foods and drinks such as sauce containing salamander are mentioned. Moreover, the food-drinks using the processed meat called the seasoned pork containing 0.3 mass% or more of pepper can also be used suitably.

  According to one embodiment of the present invention, the food or drink having a pungent taste to which the pungent inhibitor of the present invention is added is a spice containing a pungent substance. The spices to which the pungent taste inhibitor of the present invention is added can be suitably used as a spice in which the pungent taste or spice fragrance is suppressed without adding pungent taste or spice aroma more than necessary.

  The addition amount to the food-drinks which have the pungent taste of the pungent taste inhibitor of this invention is not specifically limited, It can adjust suitably according to the pungent taste. For example, the amount of dry yeast is preferably 0.001 to 30 parts by weight, more preferably 0.005 to 20 parts by weight, still more preferably 0.01 to 10 parts by weight, and particularly preferably 100 parts by weight of food and drink. Can add 0.1 to 5 parts by mass of a pungent taste inhibitor. Moreover, as addition amount of the pungent inhibitor with respect to a pungent substance, it is 10 mass parts or more as a dry yeast with respect to 100 mass parts of pepper, Preferably it is 30 mass parts or more, More preferably, you may be 50 mass parts or more. it can.

  For example, when adding pepper to the food / beverage product in an amount of 0.5% by mass, the added amount of the pungent taste inhibitor of the present invention to the food / beverage product is preferably 0.05 to 10 in the food / beverage product as dry yeast. The amount of mass%, more preferably 0.15 to 5 mass%, more preferably 0.2 to 3 mass%, particularly preferably 0.2 to 1 mass%. . Moreover, when adding a red pepper in the quantity used as 0.1 mass% to food / beverage products, the addition amount to the food / beverage products of the pungent taste inhibitor of this invention is a dry yeast in food / beverage products, Preferably 0.05- The amount is 10% by mass, more preferably 0.1 to 5% by mass, still more preferably 0.1 to 3% by mass, particularly preferably 0.1 to 1% by mass. The

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the following examples. The percentages (%) described in the examples are mass% unless otherwise specified.

Example 1: Hamburg The raw materials of Table 1 were mixed to prepare meat patties.

  Among the raw materials, “seasoned pork” was prepared by mixing 1.5 parts by mass of pepper (a mixture of 50% black pepper and 50% white pepper) with 98.5 parts by mass of minced pork. "Frying onion" was prepared by chopping onion and frying with an appropriate amount of oil. The “granular soybean protein” was used after dissolving it in 1 part by mass of beef extract and 7.5 parts by mass of water with respect to 6 parts by mass of the granular soybean protein shown in Table 1.

  The obtained meat patties were divided into two equal parts, and dry brewer's yeast BY-G (Kirin Kyowa Foods Co., Ltd.) was added and mixed to a concentration of 0.3%. 50 g of the meat patties were molded and fired on a hot plate heated to 180 ° C. for 2 minutes and 30 seconds on one side, and then further covered and fired for 1 and a half minutes to obtain a hamburger in the test section 1. Moreover, the same operation was performed also about meat patties which do not add dry brewer's yeast BY-G, and the hamburger of the comparison section 1 was obtained.

  Each hamburger was subjected to sensory evaluation by 10 panelists regarding the taste of pungent, umami, spice aroma, aroma and taste. Sensory evaluation was performed by 7-point evaluation of 1 to 7 points. About pungent taste, umami, and spice aroma, it is so strong that a score is high, and it is so weak that a score is low. Moreover, about palatability, it is so preferable that a score is high, and it is not so preferable that a score is low. Table 2 shows the average score of each panel.

  As shown in Table 2, the hamburger (test group 1) obtained using the dry brewer's yeast BY-G has a weak pungent and spice flavor, umami, and palatability (fragrance and The taste was strong.

Example 2: Kimchi soup The ingredients in Table 3 were mixed to prepare kimchi soup powder.

  2.9 g of the prepared kimchi soup powder and 0.15 g of dry brewer's yeast BY-G were added to 100 mL of water and mixed to prepare kimchi soup in Test Zone 2. Moreover, the same operation was performed except not adding dry beer yeast BY-G, and the kimchi soup of the comparison group 2 was prepared.

  Each kimchi soup was subjected to sensory evaluation by 10 panelists regarding the taste of pungency, umami, spice aroma, aroma and taste. Sensory evaluation was performed by 7-point evaluation of 1 to 7 points. About pungent taste, umami, and spice aroma, it is so strong that a score is high, and it is so weak that a score is low. Moreover, about palatability, it is so preferable that a score is high, and it is not so preferable that a score is low. Table 4 shows the average score of each panel.

  As shown in Table 4, the kimchi soup obtained by adding dry brewer's yeast BY-G (test group 2) was less pungent and stronger in taste than the comparative group 2. It was.

Claims (3)

A pungent taste suppressant for suppressing pungent taste caused by a pungent substance derived from any one of pepper, pepper, onion, garlic and ginger, comprising yeast as an active ingredient. The method to suppress the pungent taste of food / beverage products including adding yeast to the food / beverage products containing the pungent substance derived from any one of a pepper, a pepper, an onion, a garlic, and ginger .   The method according to claim 2, wherein the yeast is a yeast recovered from a beer brewing process.