JP7249117B2 - Acid masking agent and method of acid masking - Google Patents
Acid masking agent and method of acid masking Download PDFInfo
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Description
本発明は、酸味マスキング剤および酸味マスキング方法に関する。 The present invention relates to sour taste masking agents and sour taste masking methods.
飲食品の腐敗防止や日持ち向上等の目的で、酢酸や酢酸ナトリウム等の酸成分が飲食品中に添加されることがある。これらの酸成分は、腐敗防止や日持ち向上の効果を示す一方で、濃度によっては飲食品に酸味や塩による異味を付与することもある。酸味については、食品中の含有量が多いと、摂食直後にむせるような「先味」のピークが感じられた後、やや遅れて「中味」のピークが感じられ、時間経過とともに「後味」の酸味が徐々に収束するとされている。通常、「先味」のピークは中味より立ち上がりが鋭く、多くの飲食品の風味にとって好ましくないものとされており、「酢カド」と称されることもある。 Acid components such as acetic acid and sodium acetate are sometimes added to food and drink for the purpose of preventing spoilage of the food and improving the shelf life of the food and drink. While these acid components exhibit anti-corrosion and shelf-life-enhancing effects, depending on the concentration, they may impart a sour or salty taste to food and drink. As for sourness, when the content of sourness in food is high, a choking peak is felt immediately after ingestion, followed by a somewhat delayed peak in the middle taste, followed by an aftertaste over time. It is said that the sourness of the sake gradually converges. Usually, the peak of the ``first taste'' rises sharper than the middle taste, and is considered unfavorable for the flavor of many foods and drinks, and is sometimes called ``sugar kado''.
このような酸味や酸臭を低減、抑制もしくはマスキングする手段として、スクラロース（特許文献１参照）、アドバンテーム（特許文献２参照）、マルチトール（特許文献３参照）、エリスリトール（特許文献３参照）等の甘味料を用いる方法、植物由来のタンパク質加水分解物を用いる方法（特許文献４参照）、５’－ウリジル酸ナトリウムおよび／または５’－シチジル酸ナトリウムを用いる方法（特許文献５参照）、昆布のだし汁あるいはエキスを用いる方法（特許文献６参照）、糖類と動植物タンパク質加水分解物を用いる方法（特許文献７参照）、乳酸発酵酵母エキスを用いる方法（特許文献８参照）、分岐鎖アミノ酸を多く含む酵母エキスを用いる方法（特許文献９参照）、雑穀類の熱水抽出液及びガム質を用いる方法等様々な方法が知られている。 Sucralose (see Patent Document 1), advantame (see Patent Document 2), maltitol (see Patent Document 3), and erythritol (see Patent Document 3) are used as means for reducing, suppressing, or masking such acidity and sour odor. A method using a sweetener such as, a method using a plant-derived protein hydrolyzate (see Patent Document 4), a method using 5′-sodium uridylate and/or 5′-sodium cytidylate (see Patent Document 5), A method using kelp stock or extract (see Patent Document 6), a method using sugars and animal and plant protein hydrolysates (see Patent Document 7), a method using lactic acid fermentation yeast extract (see Patent Document 8), branched chain amino acids Various methods are known, such as a method using a yeast extract containing a large amount (see Patent Document 9), a method using a hot water extract of cereals and a gum.
一方、４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物は、酒類における香り成分としてだけでなく、逆にオフフレーバー成分としても知られているが、グアイヤコール類化合物が酸味マスキング効果を有するとの報告はなされていない。 On the other hand, any one or more guaiacol compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol are used not only as aroma components in alcoholic beverages, but also as off-flavor components. Although it is also known as a flavor component, there is no report that guaiacol-class compounds have a sour taste-masking effect.
上記のとおり、酢酸やその塩は、好ましくない「酢カド」と称されることもある鋭い酸味を先味として呈する。したがって、少なくとも先味の強度を、低減、抑制もしくはマスキング（以下、本明細書中では、酸味の低減、抑制またはマスキングを区別することなく、単にマスキングという）できれば、酢酸や酢酸ナトリウム等を飲食品に使用しやすくなると考えられる。しかし、酸味の先味を十分にマスキングできる量の酸味マスキング剤を単独で飲食品に使用すると、飲食品の風味のバランスを崩すことが懸念される。 As mentioned above, acetic acid and its salts have a sharp sour taste, which is sometimes referred to as "vinegar", as an unpleasant taste. Therefore, if at least the strength of the taste can be reduced, suppressed or masked (hereinafter referred to simply as masking without distinguishing between reducing, suppressing or masking the sour taste), acetic acid, sodium acetate, etc. can be used in food and drink. It is thought that it will be easier to use for However, if a sour taste masking agent is used alone in a food or drink in an amount sufficient to mask the sour aftertaste, there is a concern that the flavor balance of the food or drink may be disturbed.
したがって、本発明の目的は、酢酸もしくはその塩を含有する日持ち向上剤や飲食品に用いられる酸味マスキング剤であって、飲食品の風味のバランスを崩しにくい酸味マスキング剤、または該酸味マスキング剤を含有する日持ち向上剤もしくは飲食品を提供することにある。 Therefore, an object of the present invention is to provide a shelf-life improving agent containing acetic acid or a salt thereof or a sour taste masking agent used in food and drink, which hardly disturbs the flavor balance of the food and drink, or the sour taste masking agent. An object of the present invention is to provide a shelf-life improving agent or a food or drink containing it.
本発明は、以下の（１）～（３）に関する。
（１）４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスを含有することを特徴とする、酢酸またはその塩の酸味マスキング剤。
（２）上記（１）の酸味マスキング剤および酢酸またはその塩を含有する飲食用組成物。
The present invention relates to the following (1) to (3).
(1) Acetic acid, characterized by containing one or more guaiacol compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol and a yeast extract Or the sour masking agent of its salt.
(2) A food or drink composition containing the sour taste masking agent of (1) and acetic acid or a salt thereof.
（３）４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスと酢酸またはその塩とを共存させることを特徴とする酢酸またはその塩の酸味をマスキングする方法。 (3) Coexistence of any one or more guaiacol-class compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol, yeast extract, and acetic acid or a salt thereof A method of masking the sour taste of acetic acid or its salts.
本発明によれば、酢酸またはその塩に起因する飲食品の酸味を、飲食品の風味のバランスを崩すことなくマスキングできる酸味マスキング剤、または該酸味マスキング剤を含有する飲食品等の組成物を提供することができる。 According to the present invention, there is provided a sour taste masking agent capable of masking the sour taste of food and drink caused by acetic acid or a salt thereof without disturbing the flavor balance of the food and drink, or a composition such as food and drink containing the sour taste masking agent. can provide.
本発明の酸味マスキング剤は、４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスを含有する組成物である。本発明の酸味マスキング剤中、グアイヤコール類化合物は、酵母エキスと別々に含まれていてもよいが、酵母エキス中に含まれていてもよい。 The sour taste masking agent of the present invention is a composition containing one or more guaiacol compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol and a yeast extract. is. In the sour taste masking agent of the present invention, the guaiacol-class compound may be contained separately from the yeast extract, or may be contained in the yeast extract.
本発明に用いられる酵母エキスとしては、製パン、醸造等に用いられる酵母であるサッカロミセス(Saccharomyces)属に属する酵母、特にサッカロミセス・セレビシェ（Saccharomyces cerevisiae）や、トルラ酵母とよばれるキャンディダ・ユティリス(Candida utilis)等の酵母菌体を原料として、自己消化、酵素処理により分解してエキス化したものであればいずれでもよい。酵母エキスは、市販品を用いてもよい。 The yeast extract used in the present invention includes yeasts belonging to the genus Saccharomyces , which are yeasts used in baking, brewing, etc., particularly Saccharomyces cerevisiae , and Candida utilis called torula yeast. Candida utilis ) or the like can be used as a starting material, as long as it is decomposed by autolysis or enzymatic treatment to form an extract. A commercially available yeast extract may be used.
酵母エキスは、４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物を含有する酵母エキスであってもよい。グアイヤコール類化合物を含有する酵母エキスにおけるグアイヤコール類化合物の含有量は特に限定されないが、通常は、１~５０ｐｐｍ（１０－４~５×１０－３重量%）である。グアイヤコール類化合物は、ガスクロマトグラフィーを用いる常法により定量することができる。 The yeast extract may be a yeast extract containing one or more guaiacol-class compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol. The content of the guaiacol-class compound in the yeast extract containing the guaiacol-class compound is not particularly limited, but is usually 1 to 50 ppm (10 −4 to 5×10 −3 wt %). A guaiacol class compound can be quantified by a conventional method using gas chromatography.
本発明の酸味マスキング剤におけるグアイヤコール類化合物および酵母エキスの含有量は特に限定されないが、総量は、通常、乾燥重量として１～１００重量％であり、好ましくは５～１００重量％である。 The contents of the guaiacol-class compound and the yeast extract in the sour taste masking agent of the present invention are not particularly limited, but the total amount is usually 1 to 100% by weight, preferably 5 to 100% by weight as dry weight.
本発明の酸味マスキング剤は、飲食品の日持ち向上、ｐＨ調整、酸味付与等に使用される酢酸またはその塩と共存させた場合、該酢酸またはその塩に由来する酸味、特に先味をバランスよくマスキングすることができる。酢酸の塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩等があげられる。例えば、酢酸ナトリウムは、飲食品の日持ち向上やｐＨ調整に好適に用いられる。 The sour taste masking agent of the present invention, when coexisting with acetic acid or a salt thereof used for improving the shelf life of foods and drinks, adjusting the pH, imparting a sour taste, etc., has a well-balanced sour taste, particularly the savory taste, derived from the acetic acid or the salt thereof. can be masked. Salts of acetic acid include alkali metal salts such as sodium salts and potassium salts, and alkaline earth metal salts such as magnesium salts and calcium salts. For example, sodium acetate is suitably used for improving the shelf life of food and drink and adjusting the pH.
本発明の酸味マスキング剤は、酸味マスキング効果を損なわない限り、食品に利用可能な他の成分を含有してもよく、また、別途併用してもよい。
例えば、酸味マスキングの対象となる食品が、カリウム塩、マグネシウム塩やその他の苦味成分やエグ味成分による苦味やエグ味を有する場合は、本発明の酸味マスキング剤中に、みりん、好ましくは煮切ったみりん（煮切りみりん、ともいう）を含有させるか、または本発明の酸味マスキング剤とみりん、好ましくは煮切りみりんとを併用すると、酢酸の塩に由来する該苦味やエグ味等の異味もマスキングでき、好ましい。
The sour taste-masking agent of the present invention may contain other ingredients that can be used in foods as long as they do not impair the sour taste-masking effect, or may be used separately.
For example, when a food subject to sour taste masking has a bitter or acrid taste due to potassium salts, magnesium salts, other bitter components or acrid taste components, the sour taste masking agent of the present invention may contain mirin, preferably simmered When tamirin (also referred to as simmered mirin) is contained, or when the sour taste masking agent of the present invention and mirin, preferably simmered mirin, are used in combination, the bitterness, harshness, and other tastes derived from the salt of acetic acid are also eliminated. Masking is possible, which is preferable.
その他、本発明の酸味マスキング剤に含有させてもよい、または本発明の酸味マスキング剤と併用してよい他の成分として、塩化ナトリウム等の無機塩、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖、畜肉エキス、家禽エキス、魚介エキス等のエキス類、砂糖、アセスルファムカリウム、アスパルテーム、カンゾウ抽出物、サッカリン、サッカリンナトリウム、スクラロース、ステビア、グリチルリチン二カリウム、ソーマチン等の甘味料、アスコルビン酸、フマル酸、リンゴ酸、酒石酸、クエン酸、脂肪酸等のカルボン酸等の酸またはその塩（酢酸またはその塩を除く）、アスコルビン酸、エリソルビン酸、カテキン、ジブチルヒドロキシトルエン、トコフェロール、ブチルヒドロキシアニソール等の抗酸化剤、スパイス類、ハーブ類等の香辛料、澱粉や加工デンプン、その他多糖類等の賦形剤、香料、着色剤等の飲食品に使用可能な添加物があげられる。 Other components that may be contained in the sour taste masking agent of the present invention or may be used in combination with the sour taste masking agent of the present invention include inorganic salts such as sodium chloride, sodium glutamate, amino acids such as glycine and alanine, and inosine. Nucleic acids such as sodium acid and sodium guanylate, sugars such as sucrose, glucose, and lactose, extracts such as meat extract, poultry extract, and seafood extract, sugar, acesulfame potassium, aspartame, licorice extract, saccharin, sodium saccharin, sucralose, Sweeteners such as stevia, dipotassium glycyrrhizin, thaumatin, acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, fatty acids and other carboxylic acids or salts thereof (excluding acetic acid or salts thereof), ascorbic acid, erythorbin Antioxidants such as acids, catechins, dibutylhydroxytoluene, tocopherol, butylhydroxyanisole, spices such as spices and herbs, excipients such as starch and modified starch, other polysaccharides, and foods and drinks such as fragrances and coloring agents Additives that can be used for
本発明の酸味マスキング剤は、固体、液体、粉粒体等のいずれの形態であってもよい。
本発明の酸味マスキング剤および酢酸またはその塩を含有する飲食用組成物（以下、本発明の飲食用組成物ともいう）は、日持ち向上剤、ｐH調整剤、酸味料等として用いてもよく、また飲食品として用いてもよい。飲食品としては、例えば、ハンバーグ、サラダ、卵焼き、鶏唐揚げ、鶏照焼き、フライ食品、和え物、煮物等の惣菜類、蒲鉾、竹輪等の水産練製品、ハム、ソーセージ、ウインナー等の畜肉製品、パン類、ケーキ類、菓子類、麺類、ソース、醤油、マヨネーズ、ケチャップ、食酢、黒酢、ドレッシング、マヨネーズ、ケチャップ、たれ、マリネ、なます等の調味料、南蛮漬け、酢豚、酢飯、酢酸含有飲料等があげられる。
The sour taste masking agent of the present invention may be in any form such as solid, liquid, and powder.
The food and drink composition containing the sour taste masking agent of the present invention and acetic acid or a salt thereof (hereinafter also referred to as the food and drink composition of the present invention) may be used as a shelf life improver, pH adjuster, acidulant, etc. Moreover, you may use it as food-drinks. Examples of food and drink products include hamburgers, salads, fried eggs, fried chicken, teriyaki chicken, fried foods, side dishes such as aemono and simmered dishes, fish paste products such as kamaboko and bamboo rings, livestock meat products such as ham, sausages, and wieners. Breads, cakes, confectionery, noodles, sauces, soy sauce, mayonnaise, ketchup, vinegar, black vinegar, dressings, mayonnaise, ketchup, sauces, marinades, seasonings such as namasu, nanban pickles, sweet and sour pork, vinegared rice, acetic acid Containing drink etc. are mentioned.
本発明の酸味マスキング剤は、本発明の飲食用組成物の製造時に製造原料とともに含有させてもよく、製造後に含有させてもよい。また、既存の飲食用組成物に添加して含有させてもよい。 The sour taste masking agent of the present invention may be contained together with the production raw materials during production of the food and drink composition of the present invention, or may be incorporated after production. Moreover, you may add and contain it to the existing food-drink composition.
本発明の飲食用組成物中に存在させる本発明の酸味マスキング剤の量は、本発明の飲食用組成物に含まれる酢酸またはその塩の量に応じて適宜設定すればよいが、飲食用組成物中の酢酸含有量が0.1～3重量%程度である場合は、飲食品用組成物中のグアイヤコール類化合物は該食品組成物中0.01～1ppm（10-6～10-4重量%）であり、酵母エキスの乾燥重量として、0.1~5重量%程度である。
以下、本発明の実施例を示すが、本発明は係る実施例に限定されるものではない。
The amount of the sour taste masking agent of the present invention to be present in the food composition of the present invention may be appropriately set according to the amount of acetic acid or a salt thereof contained in the food composition of the present invention. When the acetic acid content in the food composition is about 0.1 to 3% by weight, the content of guaiacol compounds in the food composition is 0.01 to 1 ppm (10 -6 to 10 -4 % by weight) in the food composition. , the dry weight of the yeast extract is about 0.1 to 5% by weight.
Examples of the present invention are shown below, but the present invention is not limited to these examples.
（１）表１記載の配合で煮物調味料（対照区ならびに実施区１および２）を調製した。
原材料は、いずれも市販のものを用いた。なお、日持向上剤は、酢酸ナトリウムを８２重量％含有するものである。
また、酵母エキスについては、グアイヤコール類化合物の含有量を調べるため、ＳＰＭＥ法による固層抽出を行い、ガスクロマトグラフ質量分析計（島津社製）を用いて分析した。保持時間と質量分析の結果から、該酵母エキスには、４－ビニルグアイヤコール、４－エチルグアイヤコール、４－プロピルグアイヤコールおよびグアイヤコールが含まれていることが分かった。グアイヤコール類化合物の標準サンプルを用いて、各成分を定量したところ合計で32ppmであった。
(1) Boiled seasonings (control group and working groups 1 and 2) were prepared with the formulations shown in Table 1.
Commercially available raw materials were used. The shelf life improver contains 82% by weight of sodium acetate.
In addition, the yeast extract was subjected to solid phase extraction by the SPME method and analyzed using a gas chromatograph mass spectrometer (manufactured by Shimadzu Corporation) in order to examine the content of guaiacol compounds. The results of retention time and mass spectrometry showed that the yeast extract contained 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol. Using a standard sample of guaiacol compounds, each component was quantified and found to be 32 ppm in total.
それぞれの煮物調味料の、「酸味」、「エグ味」、「刺激」、「味のまとまり」および「煮物調味料としての好ましさ」について、それぞれ、６名の訓練されたパネラーにより、対照区の点数を4点として、強い方、または好ましい方を7点側、弱い方、または好ましくない方を1点側とする7点評価法にて官能評価した。 Each simmered seasoning was evaluated by 6 trained panelists for "sourness", "harsh taste", "irritation", "taste consistency" and "preferability as a simmered seasoning". Sensory evaluation was carried out by a 7-point evaluation method, with 4 points for each section and 7 points for the stronger or preferred side and 1 point for the weaker or unfavorable side.
結果を表２に示す。
「酸味」、「エグ味」および「刺激」については、点数の低い方が望ましく、「味のまとまり」および「煮物調味料としての好ましさ」については点数の高い方が望ましい。
Table 2 shows the results.
For "sourness", "harsh taste" and "irritation", lower scores are desirable, and for "coherent taste" and "preferability as a simmered seasoning", higher scores are desirable.
表２に示すとおり、グアイヤコール類化合物を含有する酵母エキスを添加した煮物調味液（実施区１）では、酢酸ナトリウムを主成分とするｐＨ調整剤に起因する酸味が抑えられており、煮物調味液としての好ましさが向上していた。また、煮切りみりんを添加した煮物調味液（実施区２）では、さらにエグ味が抑えられており、好ましい煮物調味液となっていた。
また、上記試験とは別に、グアイヤコール類化合物を含有する他の酵母エキスについても酸味マスキング効果を調べたところ、同様な傾向が認められた。
As shown in Table 2, in the simmered seasoning liquid to which the yeast extract containing guaiacol compounds was added (implementation group 1), the acidity caused by the pH adjuster mainly composed of sodium acetate was suppressed, and the simmered seasoning liquid As the desirability had improved. In addition, the simmered seasoning liquid (implementation group 2) to which simmered mirin was added had a further suppressed harshness, and was a preferable simmered seasoning liquid.
In addition to the above tests, other yeast extracts containing guaiacol-class compounds were also examined for their sourness-masking effect, and similar trends were observed.
本発明によれば、酢酸またはその塩に起因する飲食品の酸味を、飲食品の風味のバランスを崩すことなくマスキングできる酸味マスキング剤、または該酸味マスキング剤を含有する飲食品等の組成物を提供することができる。 According to the present invention, there is provided a sour taste masking agent capable of masking the sour taste of food and drink caused by acetic acid or a salt thereof without disturbing the flavor balance of the food and drink, or a composition such as food and drink containing the sour taste masking agent. can provide.
Claims (3)
It is characterized by coexisting any one or more guaiacol-class compounds and yeast extract selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol and yeast extract and acetic acid or a salt thereof. A method of masking the sour taste of acetic acid or its salts.
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| JP2002034498A (en) | 2000-07-28 | 2002-02-05 | Takara Shuzo Co Ltd | Chinese rice wine-processed seasoning |
| JP2003169627A (en) | 2001-12-11 | 2003-06-17 | Kohjin Co Ltd | Method for producing seasoning |
| JP2006187207A (en) | 2004-12-28 | 2006-07-20 | Fujicco Co Ltd | Tsukudani and method for producing the same |
| JP2007054001A (en) | 2005-08-25 | 2007-03-08 | Toyo Shinyaku:Kk | Food containing food raw material having bitterness or astringency |
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