JP6077233B2 - Method for enhancing depth and mellowness of taste and food and drink using the method - Google Patents

Description

  The present invention relates to a method for enhancing the depth and mellowness of the taste of food and drink, and food and drink using the method. More specifically, the present invention relates to a method of simultaneously enhancing the depth of taste and mellowness by using a yeast extract having a free amino acid content of a specific concentration or less, and a food and drink using the method.

  As a method for imparting depth to food and drink, Japanese Patent Application Laid-Open No. 2008-173057 discloses a method of adding a product obtained by pulverizing shochu after drying to confectionery or bread. Thus, by adding the shochu crushed after drying, a deep flavor can be imparted to chocolate or the like.

  JP 2011-139671 A and JP 2012-105592 A disclose a method for controlling the quality of bitterness components of hops in a method for producing fermented alcoholic beverages as a method for imparting mellowness to foods and drinks. Yes. Thus, by controlling the quality of the bitterness component of hops during the production process, it is possible to impart moromi to the fermented alcoholic beverage.

  However, in these methods, it was not possible to achieve the provision of depth and sparseness at the same time.

  In addition, shochu that has been crushed after drying has many flavor components that enhance the fermented flavor, so the original flavor such as roasted feeling is added to increase the depth, but it does not lead to the provision of mellowness, but also food and drink There was a drawback of affecting the original taste of the product. Further, since it is a pulverized product after drying, it contains an insoluble component, so that it may cause starch generation or affect smoothness depending on the food or drink.

  On the other hand, the method of controlling the quality of the bitter taste component of hops during the manufacturing process can impart mellowness to foods and drinks that use hops, but cannot be applied to foods and drinks that do not use hops. Therefore, the application range other than fermented alcoholic beverages is very narrow, and there is a drawback that it cannot be used for imparting a savoryness of sweet foods.

  In recent years, with the diversification of consumer tastes, more delicious foods and beverages have been favored, and a wide range of foods and drinks, especially sweet foods and beverages, without sacrificing the original taste of foods and beverages. There is a strong demand for a method of improving taste quality that can be applied to food.

  On the other hand, in sweet foods and drinks, sweetness and depth can be increased by increasing the blending amount of sweeteners and raw materials. However, when the raw materials are increased, there is a problem that it becomes expensive and high in calories.

  In view of such a current situation, the present invention provides a method for improving taste quality by enhancing the depth and mellowness of a wide range of foods and beverages easily and inexpensively without impairing the original taste of foods and beverages. The object is to provide food and drink using the method.

  The present inventor has intensively studied to solve the above problems, and by adding a yeast extract having a free amino acid content of a specific concentration or less as a raw material, the depth of taste of sweet foods can be easily and inexpensively. The present inventors have found that the melody can be strengthened and have completed the present invention.

That is, the present invention is first a method for enhancing the depth and mellowness of food and drink, characterized by using a yeast extract having a free amino acid content of less than 3% by weight.
Second, the yeast extract has a free glutamic acid content of less than 1% by weight, a free glycine content of less than 1% by weight, and a free alanine content of less than 1% by weight. It is a method to increase the depth and mellowness of the taste.
Third, the sum of the inosinic acid content and the guanylic acid content of the yeast extract is less than 12% by weight, and the salt content is less than 2% by weight. It is a method to increase the depth and mellowness of the taste.
Fourth, the food or drink is a sweet food or drink made from one or more selected from the group consisting of cacao, milk, eggs, beans, potatoes, and seeds and nuts. This is a method for enhancing the depth and mellowness of the taste according to any one of the three.
Fifth, the sweet food is a food selected from the group consisting of cacao products, dairy products, candy products, wheat baked goods, gum, candy, coffee drinks, and tea drinks. This is a method for enhancing the depth and mellowness of the taste described in 4.
Sixth, food and drink using the method according to any one of the first to fifth.

  In the present invention, the yeast extract can be used as long as the free amino acid content is less than 3% (in the present application, “%” represents “% by weight” unless otherwise specified). 2% or less.

  Moreover, it is preferable that the yeast extract contains as little free amino acids as possible, such as glutamic acid, glycine, and alanine. Specifically, the free glutamic acid content is less than 1%, preferably less than 0.4%, the free glycine content is less than 1%, preferably less than 0.4%, the free alanine content is less than 1%, preferably It is preferable that it is less than 0.4%.

  If the yeast extract contains 3% or more of free amino acids (particularly glutamic acid, glycine, alanine, etc.) that are involved in enhancing umami, before the effect of enhancing the depth and sparseness of yeast extract, This will adversely affect the original taste of the sweet food and drink. In addition, although it does not ask | require in particular about the lower limit of free amino acid content, if it is 0.01% or more, it is suitable.

  On the other hand, in the present invention, the yeast extract preferably contains as little nucleic acid (total of inosinic acid content and guanylic acid content) and salt as much as possible. Specifically, it is preferable that the nucleic acid content is less than 12% and the salt content is less than 2%.

  If the content of these components is large, salty taste and umami taste are strong, and the flavor when used in sweet foods and drinks is impaired, which is not preferable.

  In other words, if there are too many nucleic acids such as inosinic acid and guanylic acid contained in yeast extract, the taste and taste of not only the first taste but also the middle taste and aftertaste will appear before the effect of enhancing the depth and sag of yeast extract. And may lose the overall taste balance of sweet foods and drinks. Furthermore, the presence of a large amount of salt sometimes emphasizes only the salty taste and destroys the balance of the taste of sweet foods.

  In addition, the taste immediately after ingesting food and drink is called a taste, the taste felt after that is called a middle taste, and the taste remaining after swallowing food and drink is called an aftertaste. In general, by improving the content and aftertaste of food and drink, the depth and mellowness can be particularly strengthened.

  The “depth” in the present invention is the thickness and spread of the taste, and the strength and sustainability of the taste in the mouth.

  In addition, “maromi” in the present invention is a sense of unity due to a plurality of taste components that cannot be produced with a simple basic taste alone.

  For example, the depth and depth of food and drink can be enhanced by increasing the strength and sustainability of the taste (flavor) inherent in the food and drink, or by adding both. On the other hand, by improving the sense of unity of various tastes (flavors) that make up food and drink such as astringency, egg taste, miscellaneous taste, and pungent taste as well as the five basic tastes of sweetness, salty taste, acidity, bitterness, and umami , Can enhance the mellowness of food and drink.

  The form of the yeast extract is not particularly limited, and various forms of yeast extract can be used in consideration of the type of food and drink. For example, it may be a powdery yeast extract or a paste-like or liquid yeast extract. Moreover, the yeast extract itself may be added as a raw material, and a composition containing the yeast extract may be added as a raw material for food and drink. For example, vegetable oils and fats such as shortening to which yeast extract is added may be used as a raw material for sweet foods and beverages such as cookies, and seasoning compositions such as seasonings and the like containing yeast extract are used as raw materials for sweet foods and beverages such as snacks It may be used as Furthermore, you may use sweetening compositions, such as a sweetener which mix | blended yeast extract, as a raw material of sweet foods and drinks, such as cocoa.

  The foods and drinks that are the targets of the method for enhancing the depth and mellowness of the present invention are mainly sweet foods and drinks. The sweet food / beverage in the present invention is a food / drink mainly having a sweet taste, and means a food / drink using a sweetener as a raw material. The sweetener is not particularly limited as long as it is a sweet substance normally used in foods and drinks, and may be a saccharide sweetener or a non-sugar sweetener. Examples of sugar-based sweeteners include sugars such as sugar, glucose, fructose, oligosaccharide, and sugar alcohols such as maltitol, xylitol, reduced starch syrup, erythritol, sorbitol, mannitol, lactitol, reduced palatinose, and reduced starch saccharified product. And sucralose. On the other hand, examples of non-sugar sweeteners include acesulfame potassium, glycyrrhizin, stevia extract, enzyme-treated stevia, aspartame, and neotame.

  Even if the sweet food / drink which is the object of the method for enhancing the depth of taste and mellowness of the present invention is a sweet food / drink using a so-called low calorie sweetener such as a sugar alcohol or a non-sugar sweetener. However, it has the highest effect on sweet foods and drinks using sugars and other sugars with relatively high calories as sweeteners.

  Examples of the sweet foods and drinks include cocoa products such as chocolate and cocoa, dairy products such as fresh cream, custard cream, pudding, ice cream, yogurt and caramel, cocoon products such as shiruko, anko and kinton, cookies and biscuits, etc. Wheat baked confectionery, gum, candy, coffee drink, tea drink and the like.

  As described above, since the present invention is intended for various foods and drinks, the amount of yeast extract added cannot be generally specified, but 0.0005 to 1% of yeast extract is added to foods and drinks. Is preferred.

  According to the present invention, the depth and mellowness of the taste of food and drink can be enhanced by using a yeast extract having a free amino acid content of less than 3%, preferably 2% or less. For this reason, according to the present invention, it is possible to suppress the use amount of sweeteners and high-calorie raw materials for enhancing sweetness and depth while maintaining the inherent flavor (sweetness, richness, etc.) of sweet foods and drinks. Thus, it is possible to easily produce a sweet food / beverage that is lower in calories and is inexpensive without impairing the deliciousness of the sweet food / beverage.

  EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.

[Ingredient analysis of yeast extract]

  Table 1 shows analytical values of the amount of free amino acid, the amount of free glutamic acid, the amount of free glycine, the amount of free alanine, the amount of nucleic acid, and the amount of salt contained in each yeast extract. The amount of nucleic acid represents the total amount (calculated as a heptahydrate) of 5'-sodium inosinate and 5'-sodium guanylate.

  From the analysis values in Table 1, yeast extracts A and B contained 5% or more of free amino acids, but C and D both had less than 3% free amino acids. Yeast extracts A and B had a nucleic acid content of 15% or more, while C and D had a nucleic acid content of less than 12%. Furthermore, while yeast extracts A and B contained 5% or more of salt, C and D had less than 2% salt.

(Pudding)
Purine element "Prinmix" commercially available from house foods (Ingredient names: sugar, creaming powder, milk powder, gelatin, salt, gelling agent (thickening polysaccharide), pH adjuster, emulsifier, fragrance, colorant ( Use marigold, anato, carotene) and add the solution described in the package (2.6 times hot water (70 ° C) to the Prinmix and dissolve well, then add 1.3 times the amount of water and mix well. Immediately poured into a pudding mold and chilled and hardened in a refrigerator for 1 hour.) Purine was prototyped.The amount of yeast extract added was 0.1% of yeast extract A, B, C, or D relative to the total amount of purine, or C and D were each 0.05% and dissolved in water added in advance.

  The sensory evaluation of pudding added with various yeast extracts was performed on the basis of pudding without yeast extract.

  Table 2 shows the number of respondents who answered that the depth and melody of pudding added with various yeast extracts increased from the pudding without yeast extract when sensory evaluation was performed by 11 panelists.

  From this result, it was found that adding the yeast extract C or D or C and D simultaneously to the pudding can enhance the depth and mellowness.

(Cocoa drink)
In addition to cocoa beverages (raw materials: sugar, cocoa, whole milk powder, dextrin, edible oils and fats, salt, stabilizers (cellulose, carrageenan), casein Na, fragrance, emulsifier) commercially available from Banhoeten, yeast extract A, B, C Or 0.02% of D was added, and a cocoa beverage to which various yeast extracts were added was made as a trial.

  The sensory evaluation of the cocoa beverage to which various yeast extracts were added was performed based on the cocoa beverage to which the yeast extract was not added.

  Table 3 shows the number of persons who answered that the depth and melody of the cocoa beverage to which various yeast extracts were added increased from the cocoa beverage to which no yeast extract was added when sensory evaluation was performed by five panelists.

  From this result, it was found that the addition of yeast extract C or D to the cocoa beverage can enhance the depth and mellowness.

(Milk coffee)
Milk coffee was prototyped according to the following prescription. In this formulation, 0.02% of yeast extract A, C, or D was added, and milk coffee to which various yeast extracts were added was made as an experiment.

Milk coffee formula (per 100 mL)
4 g coffee beans, 10 g milk, 4 g sugar, 0.06 g emulsifier, 0.05 g sodium bicarbonate, water (added until milk coffee is 100 mL)

  Table 4 shows the number of people who answered that when the sensory evaluation was performed by five panelists, each of the depth and mellowness of milk coffee to which various yeast extracts were added increased from that of milk coffee to which no yeast extract was added.

  From this result, it was found that the addition of yeast extract C or D to milk coffee can enhance the depth and mellowness.

(Milk chocolate)
Milk chocolate was made by melting and remolding alphabet chocolates (raw materials: sugar, cacao mass, whole milk powder, cocoa butter, lactose, vegetable oils, emulsifiers, and fragrances) commercially available from the famous sugar industry. Milk chocolate to which 0.3% of yeast extract A, B, C, or D was added to chocolate melted in hot water and various yeast extracts were added was produced.

  Table 5 shows the number of persons who answered that the depth and melody of milk chocolate to which various yeast extracts were added increased from that of milk chocolate to which no yeast extract was added when sensory evaluation was performed by five panelists.

  From this result, it was found that the addition of yeast extract C or D to milk chocolate can enhance the depth and mellowness.

JP 2008-173057 A JP 2011-139671 A JP 2012-105592 A

Claims (5)

Free amino acid content is 2 wt% or less , free glutamic acid content is less than 0.4 wt%, free glycine content is less than 0.4 wt%, free alanine content is less than 0.4 wt% A method for enhancing the depth and mellowness of food and drink, characterized by using a yeast extract.

The depth and mellowness of taste according to claim 1, wherein the sum of the inosinic acid content and the guanylic acid content of the yeast extract is less than 12% by weight and the salt content is less than 2% by weight. How to strengthen. The taste according to claim 1 or 2 , wherein the food or drink is a sweet food or drink made from at least one selected from the group consisting of cacao, milk, eggs, beans, potatoes, and seeds. To increase the depth and mellowness of the body. 4. The sweet food according to claim 3 , wherein the sweet food is a food selected from the group consisting of cacao products, dairy products, candy products, wheat baked goods, gum, candy, coffee drinks, and tea drinks. A method to increase the depth and mellowness of the taste. Food and drink using the method according to any one of claims 1 to 4 .