JP6085961B2 - Method for improving flavor of organic acid and / or salt thereof, method for producing food additive and food additive - Google Patents

Description

  The present invention relates to a method for improving the flavor of organic acids and / or salts thereof, and a method for producing food additives and food additives, and more particularly, taste of food additives containing organic acids and / or salts thereof. The present invention relates to a method for improving the taste of organic acids and salts thereof, a method for producing a food additive, and a food additive.

  Organic acids such as citric acid and sodium acetate and their salts are often used to adjust the pH of foods and improve the storage stability due to antibacterial effects, but have a unique acidity, acid odor, salty taste, and astringency .

  Improvement of the flavor of organic acids and salts thereof has been studied in the past. For example, Patent Document 1 discloses the effect of suppressing acidity caused by an organic acid alkaline salt or organic acid neutral salt, and Patent Document 2 discloses fermented milk containing a fermented product. In order to suppress unpleasant odors such as acetic acid odor and fermentation odor of food and to improve the flavor, fermented milk foods to which sugar or sugar alcohol is added are disclosed. However, methods that have been studied in the past use a combination of seasoning ingredients such as amino acids and nucleic acids, and the neutralizing action of organic acid salts with respect to organic acids. This is a method that causes adverse effects such as a negative effect on the antibacterial effect by raising the pH of the acid, and is not a sufficient method.

JP 2011-155858 A JP 2002-95409 A

  An object of the present invention is to solve the above-mentioned problems, and the object of the present invention is to maintain or improve the taste inherent in organic acids and salts thereof useful as food additives such as bactericidal effects. And a method for improving the taste of organic acids and / or salts thereof, and a method for producing food additives and food additives, which can eliminate or reduce the unpleasant taste of the organic acids and salts thereof. It is to provide.

  The present inventors have found that by treating the organic acid and / or its salt with smoke, it is possible to suppress unpleasant taste and unpleasant odor while maintaining the bactericidal effect of the organic acid and its salt. It was.

  The present invention is a method for improving the taste of an organic acid and / or salt thereof, comprising a step of treating the organic acid and / or salt thereof with soot.

  In one embodiment, the organic acid and / or salt thereof is at least selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. One acid.

  In one embodiment, the organic acid and / or salt thereof is at least one salt selected from the group consisting of sodium salt, calcium salt, potassium salt, and iron salt.

  The present invention is also a method for producing a food additive comprising a step of treating an organic acid and / or a salt thereof with soot.

  In one embodiment, the organic acid and / or salt thereof is at least selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. One acid.

  In one embodiment, the organic acid and / or salt thereof is at least one salt selected from the group consisting of sodium salt, calcium salt, potassium salt, and iron salt.

  The present invention is also a food containing the food additive obtained above.

  According to the present invention, while maintaining or improving the taste inherent to organic acids and salts thereof useful as food additive materials having an antibacterial effect, it is possible to eliminate or reduce the unpleasant taste of organic acids and salts thereof. Food additives can be provided. As a result, in the production and cooking of various foods, the taste unique to the organic acid and its salts can be further utilized in the foods and dishes produced. The food additive of the present invention is safe for the body, does not require complicated manufacturing equipment, and can be manufactured in a safe environment for manufacturing workers.

It is a graph which shows the spectrum of the said smoke-treated sodium acetate when it applied to gas chromatograph mass spectrometry about the smoke-treated sodium acetate obtained in Example 1 (Example 19).

  First, the method for improving the taste of organic food acids and / or salts thereof according to the present invention will be described.

  In the present invention, at least one compound selected from the group consisting of organic acids and salts thereof is treated with soot.

  The organic acid and / or salt thereof used in the present invention is a food or edible organic acid and / or salt thereof or a combination thereof that can be generally used in the field of food production or cooking.

  In the present invention, examples of organic acids include, but are not limited to, acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, succinic acid, and lactic acid and their Combinations are mentioned.

  In one embodiment, other examples of organic acids used in the present invention include amino acids. Examples of amino acids include, but are not limited to, glycine, alanine, isoleucine, phenylalanine, tryptophan, methionine, lysine, aspartic acid, and arginine and combinations thereof.

  In one embodiment, other examples of organic acids used in the present invention include unsaturated fatty acids. Examples of unsaturated fatty acids include, but are not limited to, palmitoleic acid, oleic acid, linoleic acid, α-linolenic acid, docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) and their The combination of these is mentioned.

  In one embodiment, when an organic acid that is liquid at room temperature is smoked, it is not particularly limited. For example, an organic acid adsorbed (adsorbed powdered) to an adsorbent (dextrin, starch, etc.) is used. Smoke treatment may be performed.

  Examples of the organic acid salts are not particularly limited, and examples thereof include sodium salts, calcium salts, potassium salts, and iron salts of the above organic acids, and combinations thereof.

  Alternatively, in the present invention, specific examples of the organic acid salts include sodium acetate, calcium acetate, sodium malate, sodium citrate, calcium citrate, sodium ferrous citrate, sodium fumarate, and succinic acid. Examples include sodium, disodium succinate, sodium tartrate, potassium hydrogen tartrate, sodium ascorbate, sodium glutamate, and sodium aspartate and combinations thereof.

  That is, in the taste improving method of the present invention, a combination of one or more organic acids and / or salts thereof can be used. The amount ratio in the case of combining a plurality of organic acids and / or salts thereof is not particularly limited, and can be arbitrarily set by those skilled in the art according to the purpose of use.

  In the present invention, the soot treatment of the organic acid and / or its salt is performed, for example, by arranging such an organic acid and / or its salt in a space filled with soot for a certain period of time.

  The soot is, for example, smoke generated by heating a soot material at a high temperature, and is composed of various chemical components contained in the soot material. The soot generation may be performed in the same space as the closed space for treating the organic acid and / or its salt, or the soot generation space is different from the space filled with soot. May be. In this case, the smoke is introduced from a space where the smoke is generated into a space where the smoke is filled via a pipe or the like.

  The size of the space filled with soot is not particularly limited. The smoke treatment can be performed, for example, in a closed space, but may be performed in a space (for example, in a smoker apparatus) provided with an exhaust port for smoke.

  The smoke treatment of the organic acid and / or salt thereof is performed, for example, in a smoke production apparatus in which the organic acid and / or salt thereof is charged in a rotary drum while rotating the drum (that is, in a moderately stirred environment). Also good. When stirred, a large amount of food additives containing organic acids and / or salts thereof uniformly treated with smoke can be obtained at a time. Furthermore, it is possible to reduce the space for filling the smoke. The agitation means is not necessarily limited to the above, and for example, a mechanical agitation means or a blast type agitation means known to those skilled in the art may be used.

  The smoke material is not particularly limited, and examples thereof include wood such as oak, hickory, cherry, oak, apple, beech, cucumber, walnut, and combinations thereof. The type and / or combination of the smoke material can be appropriately selected in consideration of the taste of the food additive with improved taste according to the present invention and the food containing the same. The smoke material may be smoked wood obtained by crushing the wood part excluding the bark of the above-mentioned wood and the resulting powder is hardened in a rod shape, and / or smoke chip in which the wood part is finely divided into particles.

  The concentration of smoke in the space filled with smoke is not particularly limited.

  The temperature of the space filled with soot is not particularly limited, and is, for example, 10 ° C to 140 ° C, preferably 20 ° C to 90 ° C. If the temperature is lower than 10 ° C, the soot may be liquefied to produce a wood vinegar solution, which may be pasted together with the organic acid salt. May be a flavor.

  The organic acid and / or salt thereof is not necessarily limited, but it is desirable to use one that is sized to a certain particle size. A particle size is not specifically limited, For example, they are 10 meshes-400 meshes, Preferably they are 20 meshes-100 meshes. When the particle size is less than 10 mesh, the taste tends to be biased, and when it exceeds 400 mesh, the powder of the organic acid and / or its salt is likely to be scattered when smoked under stirring as described above. May not be suitable for realistic work. The mesh size is in accordance with Japanese Industrial Standard (JIS Z8801).

  The time for treating the organic acid and / or its salt in the space filled with soot (smoke time) depends on the amount of the organic acid and / or its salt to be treated at once, the smoke concentration, the space volume to be treated, etc. For example, it is 10 minutes to 5 hours, preferably 10 minutes to 3 hours, and more preferably 20 minutes to 2 hours 30 minutes. When stirring the organic acid and / or its salt, it is preferably 30 minutes to 2 hours 30 minutes, and when the organic acid and / or its salt are spread thinly so that all particles of the organic acid and its salt can come into contact with the smoke , Preferably 20 to 40 minutes. By setting the soot time within such a time, the soot odor is moderately suppressed while maintaining good production efficiency, and a good taste can be imparted to the organic acid and its salts. .

  In this way, the taste of organic acids and / or their salts can be improved.

  Next, the manufacturing method of the food additive of this invention is demonstrated.

  In this method for producing a food additive, at least one compound selected from the group consisting of organic acids and / or salts thereof is treated with soot.

  In the production method of the present invention, the organic acid and / or salt thereof may be the organic acid and / or salt thereof used in the method for improving the taste of the organic acid and / or salt thereof.

  In the present invention, examples of organic acids include, but are not limited to, acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, succinic acid, and lactic acid and their Combinations are mentioned.

  In one embodiment, other examples of organic acids used in the present invention include amino acids. Examples of amino acids include, but are not limited to, glycine, alanine, isoleucine, phenylalanine, tryptophan, methionine, lysine, aspartic acid, and arginine and combinations thereof.

  Examples of the salt of the organic acid are not particularly limited, and examples thereof include the organic sodium salt, calcium salt, potassium salt, iron salt, and combinations thereof.

  In one embodiment, other examples of organic acids used in the present invention include unsaturated fatty acids. Examples of unsaturated fatty acids include, but are not limited to, palmitoleic acid, oleic acid, linoleic acid, α-linolenic acid, docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) and their The combination of these is mentioned.

  In one embodiment, when an organic acid that is liquid at room temperature is smoked, it is not particularly limited. For example, an organic acid adsorbed (adsorbed powdered) to an adsorbent (dextrin, starch, etc.) is used. Smoke treatment may be performed.

  In addition, specific examples of organic acid salts include sodium acetate, calcium acetate, sodium malate, sodium citrate, calcium citrate, sodium ferrous citrate, sodium fumarate, monosodium succinate, and succinic acid. Disodium, sodium tartrate, potassium hydrogen tartrate, sodium ascorbate, sodium glutamate, and sodium aspartate and combinations thereof.

  That is, in the production method of the present invention, a combination of one or more organic acids and / or salts thereof can be used. The amount ratio in the case of combining a plurality of organic acids and / or salts thereof is not particularly limited, and can be arbitrarily set by those skilled in the art according to the purpose of use.

  Further, in the production method of the present invention, the soot treatment method, the temperature and time for soot, the type of soot material used, etc. are those used in the method for improving the taste of organic acids and / or salts thereof. It is the same.

  When a combination of one or more organic acids and / or salts thereof is used, the organic acids and / or salts thereof may be mixed after smoke treatment, or the organic acids and / or salts thereof After mixing, smoke treatment may be performed. The amount ratio in the case of combining a plurality of organic acids and / or salts thereof is not particularly limited, and can be arbitrarily set by those skilled in the art according to the purpose of use.

  In this way, a food additive can be produced.

  The food additive obtained by the production method of the present invention contains an organic acid and / or salt thereof as a main component, but the unpleasant taste that the organic acid and / or salt thereof has is eliminated or reduced, The taste inherent to the organic acid and its salts is improved. The food additive with improved taste obtained by the production method of the present invention contains, for example, a smoke component of 10 ppm to 1000 ppm.

  The food additive with improved flavor of the present invention can be added to various foods. Examples of foods to which such food additives can be used include ham and sausage, hamburger, fried chicken, tempura, boiled food, fried egg, salad, fish paste, processed seafood, and fry (croquette and tonkatsu). It is done. The ratio of the food additive with improved flavor added to the food is not particularly limited, and is, for example, 0.1 to 5 parts by weight, preferably 0.2 parts by weight with respect to 100 parts by weight of the food. ˜2 parts by mass. When the amount is less than 0.1 parts by mass, sufficient effects as a food additive cannot be obtained, and when the amount exceeds 5 parts by mass, the flavor of the food may be impaired depending on the food.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these Examples.

(Examples 1-12 and Comparative Examples 1-5: Smoke treatment 1 of organic acids and / or their salts)
Using a rotary drum type smoker (300 L capacity), 20 kg of powdered acetic acid (70 parts by mass of sodium acetate containing 30 parts by mass of acetic acid) (particle size 80 mesh) and 20 kg of sodium acetate (particle size 80 mesh) Each was smoked. As smoke material, 1 kg each of cherry, white oak and hickory smoked chips was used. Smoke treatment was performed at 40 ° C. for 2 hours.

(Preparation of sausages for evaluation of smoked organic acids and / or their salts)
According to the composition in Table 1, minced pork thigh meat is added to the food with phosphate (sodium polyphosphate: sodium pyrophosphate = 2: 1), salt, glucose, sodium ascorbate, sodium nitrite, and water. Mix for 60 seconds with a cutter. Next, pork fat was added and mixed for 40 seconds, and spices (black pepper and nutmeg) were added. Then, the smoked powdered acetic acid and / or sodium acetate mixed at the blending ratios shown in Tables 2-1 and 2-2 were added as antibacterial agents, mixed for 30 seconds, and wheat starch was added. For 30 seconds. The mixture was filled in a casing and knotted, then placed in boiling water and boiled at 85 ° C. for 40 minutes. After cooling, it was subjected to a storage test and sensory evaluation. As a comparative example, a preparation prepared by mixing powdered acetic acid and / or sodium acetate not treated with smoke at a blending ratio shown in Table 2-3 as an antibacterial agent, and a storage test as described above And subjected to sensory evaluation. The results are shown in Tables 2-1 to 2-3.

(Preservation test)
Inoculate the surface of the sausage with the bacterial solution of the bacterium Leuconosutoc mesenteroides at 100 cells / g, store the sausage at 10 ° C, and measure the number of bacteria by sampling every predetermined number of days. did.

  As is apparent from Tables 2-1 to 2-3, the addition of a preparation containing smoked sodium acetate or powdered acetic acid reduced the acidity and acid odor of sodium acetate as a whole, and the meaty flavor increased. . As for the difference in smoke material, white oak and hickory had a strong smoke smell, and the cherry had a mild flavor. On the other hand, the sausage to which the preparation containing smoked sodium acetate or powdered acetic acid was added could be stored in the same manner as the sausage to which the preparation containing untreated sodium acetate or powdered acetic acid was added.

(Examples 13 to 18 and Comparative Examples 6 to 9: Smoke treatment 2 of organic acids and salts thereof)
Homemade small smoker (Smoke generating space (A): 30 x 16 x 16 cm (vertical x horizontal x depth); Smoke filling space (B): 29 x 30 x 28 cm (vertical x horizontal x depth) Cigarette, glycine, or sodium acetate using a fan on the back of B, sending the soot generated in A to B through a pipe, filling the soot with B and exhausting it from the chimney) Citric acid, glycine and dextrin (mixed at the blending ratio described in Example 17 or 18 in Table 4-1 before smoke treatment) each 30 g (particle size 20-100 mesh) formulation was smoked. As smoke material, 80 g each of cherry or white oak smoke chips was used. Smoke treatment was performed at 40 ° C. for 20 minutes.

(Preparation of simmered organic acid and / or its salt for evaluation)
According to the composition of Table 3, a seasoning liquid was prepared, and 1 part by mass of frozen taro was immersed in 1 part by mass of this seasoning liquid, and after vacuum packing, heated at 90 ° C. for 60 minutes. After cooling and opening, it was subjected to a storage test and sensory evaluation. As a comparative example, untreated citric acid, glycine, or sodium acetate, citric acid, glycine, and dextrin (mixed at the blending ratios shown in Table 4-2) were added as antibacterial agents and stored as above. It used for the test and sensory evaluation. The results are shown in Tables 4-1 and 4-2.

(Preservation test)
Boiled Bacillus subtilis was inoculated on the surface of the simmered so as to be 10 ² cfu / g, the simmered was stored at 25 ° C. for 48 hours, and the number of bacteria was measured by sampling every 24 hours.

  As is clear from Tables 4-1 and 4-2, the smoked citric acid had a reduced acidity than the untreated citric acid, and no sourness remained in the aftertaste. The smoke-treated glycine was less sweet than the untreated glycine, and there was no residue in the aftertaste. Further, the smoke-treated sodium acetate, citric acid, glycine and dextrin mixed preparation did not have the acidity and acid odor as in the untreated preparation, and tasted delicious. On the other hand, the simmered citric acid, glycine, or the boiled food to which sodium acetate, citric acid, glycine and dextrin (mixed in the blending ratios shown in Table 4-1 before the smoke treatment) were added were untreated It was possible to preserve it in the same manner as the boiled food with citric acid, glycine, and the preparation added.

(Example 19: Gas chromatograph mass spectrometry of smoke-treated sodium acetate)
The smoked sodium acetate (sample) 30 g obtained in Example 1 was placed in a 500 ml headspace bottle, and NeedleEX for alcohol (concentration injection needle manufactured by Shinwa Kako Co., Ltd.) was inserted into the bottle. Next, the bottle was incubated at 70 ° C. for 1 hour, then NeedleEX was taken out, and the sample concentrated and collected with this injection needle was analyzed with a gas chromatograph mass spectrometer (GC-17A, MS-QP5050 (manufactured by Shimadzu Corporation)). did.

The other analysis conditions, temperature increase program, and carrier gas conditions in this gas chromatograph mass analysis were as follows:
<Other analysis conditions>
Column: DB-1 (60 m × 0.32 mm, id 1 μm film; manufactured by J & W Scientific)
Split analysis

<Temperature increase program>
Initial temperature: 50 ° C
Initial time: 1 minute Temperature rising time: 10 ° C / min Final temperature: 300 ° C
Final time: 1 minute

<Carrier gas>
Column inlet pressure: 100 kPa
Column flow rate: 2.3 mL / min Linear velocity: 38.8 cm / sec Total flow rate: 51.3 mL / min

  The obtained results are shown in FIG.

  As shown in FIG. 1, the soot-treated sodium acetate obtained in Example 1 has a large number of compounds supported on the sodium acetate by soot, and the substances shown in Table 5 are: It can be seen that it was particularly significantly supported by the smoke treatment. In addition, considering this result and the results shown in FIG. 1 and Tables 2-1 to 2-2, 2-3, 4-1, and 4-2 shown in the above example, the antibacterial effect is obtained by the smoke treatment. It can be seen that, while maintaining, the elimination or reduction of the unpleasant taste was achieved by the materials as shown in FIG. 1 and Table 5 and could provide an excellent taste as a total taste.

(Examples 20 and 21: Smoke treatment of other organic acid salts)
As shown in Table 6, instead of potassium chloride, calcium citrate having a particle size of 60 mesh (Example 20) and sodium ferrous citrate (Example 21) are used, and a predetermined smoke material is used. The organic acid salts were smoked in the same manner as in Examples 13 to 18 except that the smoke treatment was performed for 20 minutes.

  Next, 0.05% (w / v) aqueous solutions were prepared using the obtained organic acid salts treated with smoke and the organic acid salts not subjected to such smoke treatment (control). And sensory evaluation by 12 adult men and women was performed. In the sensory evaluation, each aqueous solution is tasted, and for each of the unpleasant tastes (bitter taste, astringent taste, metallic taste), each unpleasant taste is “1 point: strong”, “2 points: rather strong”, “3 points: We did not think that it was strong or weak, ”“ 4 points: rather weak ”and“ 5 points: weak ”. Table 7 shows each result (average score) and typical comments when tasting.

  As shown in Table 7, when using organic acid salts treated with smoke using the method of the present invention, the unpleasant taste felt in the control was significantly reduced in both Examples 20 and 21 (the evaluation point increased). ) Thus, it can be seen that not only the sodium acetate but also other organic acid salts have an effect of improving taste by smoke treatment.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor improvement method which suppresses an unpleasant taste and an unpleasant odor can be provided, maintaining the bactericidal effect of organic acid and / or its salt. Because it does not use sweetening ingredients such as sugars and seasoning ingredients such as amino acids, nucleic acids, and sodium glutamate, it can improve the flavor of organic acids and / or their salts without adding extra taste, so it can be used in any food Even if the addition amount of the organic acid and its salt is increased, the flavor of the food is not impaired. In addition, it produces a sufficient effect for suppressing acid odor, which was difficult with the existing technology. The food additive obtained by the present invention is useful in various fields such as food production and cooking.

Claims (7)

  A method for improving the flavor of an organic acid and / or salt thereof, comprising a step of treating the organic acid and / or salt thereof with smoke.   The organic acid and / or salt thereof is at least one acid selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. The method of claim 1.   The method according to claim 2, wherein the organic acid and / or salt thereof is at least one salt selected from the group consisting of a sodium salt, a calcium salt, a potassium salt, and an iron salt. The manufacturing method of a food additive including the process of processing the food additive raw material comprised only from an organic acid and / or its salt with smoke.   The organic acid and / or salt thereof is at least one acid selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. The method according to claim 4.   The method according to claim 5, wherein the organic acid and / or salt thereof is at least one salt selected from the group consisting of sodium salt, calcium salt, potassium salt, and iron salt.   The manufacturing method of a foodstuff including the process of adding the food additive obtained by the method in any one of Claim 4 to 6 to a foodstuff.

Images