JP7496199B2 - Edible composition and composition for suppressing reduction in spiciness or for enhancing spiciness - Google Patents
Edible composition and composition for suppressing reduction in spiciness or for enhancing spiciness Download PDFInfo
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- JP7496199B2 JP7496199B2 JP2019208618A JP2019208618A JP7496199B2 JP 7496199 B2 JP7496199 B2 JP 7496199B2 JP 2019208618 A JP2019208618 A JP 2019208618A JP 2019208618 A JP2019208618 A JP 2019208618A JP 7496199 B2 JP7496199 B2 JP 7496199B2
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- 239000000203 mixture Substances 0.000 title claims description 100
- 235000019633 pungent taste Nutrition 0.000 title claims description 61
- 230000002708 enhancing effect Effects 0.000 title claims description 19
- 235000013599 spices Nutrition 0.000 claims description 41
- 235000002566 Capsicum Nutrition 0.000 claims description 28
- 239000006002 Pepper Substances 0.000 claims description 28
- 241000722363 Piper Species 0.000 claims description 28
- 235000016761 Piper aduncum Nutrition 0.000 claims description 28
- 235000017804 Piper guineense Nutrition 0.000 claims description 28
- 235000008184 Piper nigrum Nutrition 0.000 claims description 28
- 239000000284 extract Substances 0.000 claims description 26
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 24
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 23
- 244000061457 Solanum nigrum Species 0.000 claims description 23
- 241000949456 Zanthoxylum Species 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 4
- 150000002216 flavonol derivatives Chemical class 0.000 description 4
- 235000011957 flavonols Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000012041 food component Nutrition 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- DCYOADKBABEMIQ-OWMUPTOHSA-N myricitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=C(O)C=2)OC2=CC(O)=CC(O)=C2C1=O DCYOADKBABEMIQ-OWMUPTOHSA-N 0.000 description 4
- DCYOADKBABEMIQ-FLCVNNLFSA-N myricitrin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](C)O1)C1=C(c2cc(O)c(O)c(O)c2)Oc2c(c(O)cc(O)c2)C1=O DCYOADKBABEMIQ-FLCVNNLFSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000306 component Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 241001093501 Rutaceae Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000000469 ethanolic extract Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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Description
本発明は、サンショウ類香辛料を含む食用組成物及びサンショウ類香辛料の辛味低下抑制用又は辛味増強用組成物に関する。 The present invention relates to an edible composition containing pepper spices and a composition for suppressing the reduction in the pungency or enhancing the pungency of pepper spices.
サンショウ類香辛料は、肉や魚の防腐やにおい消し又は食欲増進のためなどに、古くから利用されてきた食材である。特に、サンショウ類香辛料に特有の香りと辛味は、ある種の料理に欠かすことのできないものである。特許文献1には、サンショウ(山椒)の粉砕物及び植物油を混合して加熱した山椒香味油が記載されている。 Spices of the Japanese pepper family are food ingredients that have been used since ancient times for preserving meat and fish, eliminating odors, and increasing appetite. In particular, the unique aroma and spiciness of spices of the Japanese pepper family make them indispensable for certain dishes. Patent Document 1 describes Japanese pepper flavor oil, which is made by mixing ground Japanese pepper (Zanthoxylum japonicum) and vegetable oil and heating the mixture.
また、特許文献2には、ヤマモモ抽出物などのフラボノール類を含む植物抽出物が、特定の飲食品の香味劣化を防止することが記載されている。一方、サンショウ類香辛料とフラボノール類を含む植物抽出物とを含む食用組成物は、いずれの文献にも記載されていない。 Patent Document 2 also describes that a plant extract containing flavonols, such as a bayberry extract, prevents the deterioration of flavor in certain foods and beverages. On the other hand, neither document describes an edible composition containing a pepper spice and a plant extract containing flavonols.
香味油中のサンショウ類香辛料は、特有の辛味が保持されやすいものの、油の味が料理に影響を与えてしまうため、特に和食に使用するのには適していなかった。一方、サンショウ類香辛料を水系の調味料の形態とすると、保存中にサンショウ類香辛料の特有の辛味が損なわれてしまった。そこで、本発明は、サンショウ類香辛料の辛味の低下を抑えることができ、水系の調味料にも適用できる手段を提供することを目的としている。 Although pepper spices in flavor oils tend to retain their characteristic spiciness, the taste of the oil affects the cooking, making them particularly unsuitable for use in Japanese cuisine. On the other hand, when pepper spices are made into water-based seasonings, the characteristic spiciness of pepper spices is lost during storage. Therefore, the present invention aims to provide a means for preventing the loss of the spiciness of pepper spices and for use in water-based seasonings.
本発明者らは、上記課題を解決すべく鋭意検討した結果、ヤマモモ抽出物が、サンショウ類香辛料の辛味の低下を抑えたり、その辛味を強めたりできることを見出し、本発明を完成させた。すなわち、本発明は、以下に示す食用組成物及びサンショウ類香辛料の辛味低下抑制用又は辛味増強用組成物を提供するものである。
〔1〕サンショウ類香辛料及びヤマモモ抽出物を含む食用組成物。
〔2〕前記サンショウ類香辛料が、粉砕物の形態である、前記〔1〕に記載の食用組成物。
〔3〕前記サンショウ類香辛料が、サンショウ、アサクラザンショウ、ブドウサンショウ、ヤマアサクラザンショウ、イヌザンショウ、及び花椒からなる群から選択される1種以上である、前記〔1〕又は〔2〕に記載の食用組成物。
〔4〕水分量が、前記食用組成物の全質量に対して約40質量%以上である、前記〔1〕~〔3〕のいずれか一項に記載の食用組成物。
〔5〕pHが4.5以下、及び/又は、水分活性(Aw)が0.95以下である、前記〔1〕~〔4〕のいずれか一項に記載の食用組成物。
〔6〕ビタミンCをさらに含む、前記〔1〕~〔5〕のいずれか一項に記載の食用組成物。
〔7〕ペースト状である、前記〔1〕~〔6〕のいずれか一項に記載の食用組成物。
〔8〕品温25℃における粘度が、1000~100000Pa・sである、前記〔1〕~〔7〕のいずれか一項に記載の食用組成物。
〔9〕光透過性の容器に充填されている、前記〔1〕~〔8〕のいずれか一項に記載の食用組成物。
〔10〕ヤマモモ抽出物を含む、サンショウ類香辛料の辛味低下抑制用又は辛味増強用組成物。
〔11〕ビタミンCをさらに含む、前記〔10〕に記載の組成物。
As a result of intensive research aimed at solving the above problems, the present inventors have found that a bayberry extract can suppress the decrease in the pungency of pepper spices or enhance the pungency, and have completed the present invention. That is, the present invention provides an edible composition and a composition for suppressing the decrease in the pungency of pepper spices or enhancing the pungency, as shown below.
[1] An edible composition comprising a pepper spice and a bayberry extract.
[2] The edible composition according to [1], wherein the pepper spice is in the form of a powder.
[3] The edible composition according to [1] or [2], wherein the pepper spice is one or more selected from the group consisting of Zanthoxylum pepper, Zanthoxylum asakura, Zanthoxylum budou, Zanthoxylum yamaasakura, Zanthoxylum inu, and Zanthoxylum szechuan.
[4] The edible composition according to any one of [1] to [3], wherein the water content is about 40% by mass or more relative to the total mass of the edible composition.
[5] The edible composition according to any one of [1] to [4] above, having a pH of 4.5 or less and/or a water activity (Aw) of 0.95 or less.
[6] The edible composition according to any one of [1] to [5] above, further comprising vitamin C.
[7] The edible composition according to any one of [1] to [6] above, which is in a paste form.
[8] The edible composition according to any one of [1] to [7], having a viscosity of 1,000 to 100,000 Pa·s at a product temperature of 25°C.
[9] The edible composition according to any one of [1] to [8] above, which is filled in a light-transmitting container.
[10] A composition for suppressing the reduction in the pungency or enhancing the pungency of pepper spices, comprising a bayberry extract.
[11] The composition described in [10] above, further comprising vitamin C.
本発明に従えば、サンショウ類香辛料にヤマモモ抽出物を配合することにより、たとえ水系の組成物中であっても、当該サンショウ類香辛料の辛味の低下を抑制したり、その辛味を増強したりすることができる。したがって、保存性の高いサンショウ類香辛料を含む食用組成物を提供することが可能となる。 According to the present invention, by blending a Japanese bayberry extract with a Japanese pepper spice, it is possible to suppress the decrease in the pungency of the Japanese pepper spice or to enhance the pungency, even in an aqueous composition. Therefore, it is possible to provide an edible composition containing a Japanese pepper spice with high preservability.
以下、本発明をさらに詳細に説明する。
本発明は、サンショウ類香辛料及びヤマモモ抽出物を含む食用組成物に関している。本明細書に記載の「サンショウ類香辛料」とは、ミカン科サンショウ属の植物の果実、種皮、葉、及び/又は茎から調製される香辛料のことをいう。前記ミカン科サンショウ属の植物としては、当技術分野で通常使用されるものを特に制限されることなく採用することができ、例えば、サンショウ(Zanthoxylum piperitum DC)、アサクラザンショウ(Z.piperitum DC.forma inerme Makino)及びそれから派生したとされるブドウサンショウ、ヤマアサクラザンショウ(Z.piperitum DC.forma brevispinosum Makino)、イヌザンショウ(Z.schinifolium)、並びに花椒(Z.bungeanum)などが例示され得る。前記サンショウ類香辛料としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記サンショウ類香辛料は、粉砕物の形態、又は、熱水抽出物若しくはエタノール抽出物などの抽出物の形態などであってもよい。前記サンショウ類香辛料の配合量は、特に制限されないが、例えば、前記食用組成物の全質量に対して、生換算で約1質量%以上であってもよく、好ましくは約30~約60質量%である。
The present invention will now be described in further detail.
The present invention relates to an edible composition comprising a Zanthoxylum spice and a Bayberry extract. The term "Zanthoxylum spice" as used herein refers to a spice prepared from the fruit, seed coat, leaves, and/or stems of a plant of the Zanthoxylum genus of the Rutaceae family. The plant of the Zanthoxylum genus of the Rutaceae family can be any plant commonly used in the art, without any particular limitation. For example, Zanthoxylum piperitum DC, Zanthoxylum piperitum DC.forma inerme Makino, and Zanthoxylum nigricans, ... The above-mentioned pepper spice may be any spice commonly used in the art without any particular limitation, and may be, for example, in the form of a pulverized product or an extract such as a hot water extract or an ethanol extract. The amount of the above-mentioned pepper spice is not particularly limited, and may be, for example, about 1% by mass or more, and preferably about 30 to about 60% by mass, calculated as a fresh product, based on the total mass of the edible composition.
本明細書に記載の「ヤマモモ抽出物」とは、当技術分野で酸化防止剤として使用されているヤマモモから得られる抽出物のことをいい、主成分としてミリシトリンを含んでいる。前記ヤマモモ抽出物は、当技術分野で通常使用されているものを特に制限されることなく採用することができるが、例えば、ヤマモモの果実、樹皮、又は葉の水抽出物、メタノール抽出物、又はエタノール抽出物などであってもよい。前記ヤマモモ抽出物は、食品添加物として使用されているものであってもよい。前記ヤマモモ抽出物の含有量は、特に制限されないが、例えば、前記食用組成物の全質量に対して、約0.0003質量%以上であってもよく、好ましくは約0.0015~約0.006質量%である。前記ヤマモモ抽出物は、無水物換算で95.0~105.0質量%のミリシトリンを含んでいる(第9版食品添加物公定書)。前記食用組成物中におけるミリシトリンの含有量を、液体クロマトグラフィーなどの測定方法により測定することで、当該組成物中におけるヤマモモ抽出物の含有量を推定することが可能である。前記ヤマモモ抽出物は、前記サンショウ類香辛料の辛味の低下を抑制又はその辛味を増強する作用を有している。 The term "bayberry extract" as used herein refers to an extract obtained from bayberry, which is used as an antioxidant in the art, and contains myricitrin as the main component. The bayberry extract may be one that is commonly used in the art, without particular limitation, and may be, for example, a water extract, a methanol extract, or an ethanol extract of the fruit, bark, or leaves of bayberry. The bayberry extract may be one that is used as a food additive. The content of the bayberry extract is not particularly limited, and may be, for example, about 0.0003% by mass or more, and preferably about 0.0015 to about 0.006% by mass, relative to the total mass of the edible composition. The bayberry extract contains 95.0 to 105.0% by mass of myricitrin in anhydrous terms (9th Edition of the Official Specifications of Food Additives). The content of myricitrin in the edible composition can be estimated by measuring the content of myricitrin in the composition using a measuring method such as liquid chromatography. The bayberry extract has the effect of suppressing the decrease in the pungency of the pepper spice or enhancing the pungency.
本発明の食用組成物は、調味料又は食品などとして食用に供される。前記食用組成物は、食材や料理との相性などに応じて水系又は油系の組成物として適宜調製することができる。前記食用組成物が水系(水分が前記食用組成物の大部分を占めるが一部油を含む状態のものを含む)の組成物である場合には、その水分量は、前記食用組成物の全質量に対して約40質量%以上であってもよく、好ましくは約50~約80質量%である。前記食用組成物の水分量がこのような範囲にあると、当該食用組成物の形態を安定なペースト状にすることができる。また、水系の前記食用組成物においては、油の含有量を30質量%以下とすることが好ましく、実質的に油を含まないことがさらに好ましい。 The edible composition of the present invention is used for consumption as a seasoning or food. The edible composition can be prepared as an aqueous or oil-based composition depending on the compatibility with ingredients and dishes. When the edible composition is aqueous (including a composition in which water accounts for the majority of the edible composition but contains some oil), the water content may be about 40% by mass or more, preferably about 50 to about 80% by mass, based on the total mass of the edible composition. When the water content of the edible composition is within this range, the edible composition can be in the form of a stable paste. In addition, in the aqueous edible composition, the oil content is preferably 30% by mass or less, and more preferably substantially oil-free.
前記食用組成物の水分量は、当技術分野で通常採用される方法で測定することができるが、例えば、減圧乾燥器を用いて、減圧加熱乾燥法・乾燥助剤法(70℃、5時間)によって測定してもよい。 The moisture content of the edible composition can be measured by a method commonly used in the art, but may also be measured, for example, by the reduced pressure heating drying method and drying aid method (70°C, 5 hours) using a reduced pressure dryer.
前記食用組成物の形態は、特に制限されないが、例えば、ペースト状であってもよい。ある態様では、前記食用組成物の品温25℃における粘度が、約1000~約100000mPa・sであってもよく、好ましくは約40000~約60000mPa・sである。前記食用組成物の粘度がこのような範囲にあると、前記食用組成物を柔軟性ボトル容器などに充填した場合に、絞り出しなどで、その取り扱いが容易なものとなり、食材などに付着しやすいものとなる。 The form of the edible composition is not particularly limited, but may be, for example, a paste. In one embodiment, the viscosity of the edible composition at a product temperature of 25°C may be about 1,000 to about 100,000 mPa·s, and is preferably about 40,000 to about 60,000 mPa·s. When the viscosity of the edible composition is in this range, when the edible composition is filled into a flexible bottle container or the like, it becomes easy to handle by squeezing, etc., and it easily adheres to food ingredients, etc.
前記食用組成物の粘度は、当技術分野で通常採用される方法で測定することができるが、例えば、B型粘度計(25℃、60回転で、粘度に応じたローターを使用)によって測定してもよい。 The viscosity of the edible composition can be measured by a method commonly used in the art, but may also be measured, for example, by a Brookfield viscometer (at 25°C, 60 rpm, using a rotor appropriate for the viscosity).
ある態様では、本発明の食用組成物の保存性を高めるために、水分活性(Aw)及び/又はpHが低くなるように当該食用組成物を調製してもよい。前記食用組成物のAwは、特に制限されないが、例えば、約0.95以下であってもよい。また、前記食用組成物のpHは、特に制限されないが、例えば、約4.5以下であってもよい。 In one embodiment, in order to enhance the shelf life of the edible composition of the present invention, the edible composition may be prepared so as to have a low water activity (Aw) and/or a low pH. The Aw of the edible composition is not particularly limited, but may be, for example, about 0.95 or less. The pH of the edible composition is not particularly limited, but may be, for example, about 4.5 or less.
なお、本明細書に記載の「水分活性」とは、食品成分と結合していない遊離状態にある自由水の割合を表す尺度であり、次の式により表される。
Aw=P/P0=RH/100
P:一定温度下での食品表面の水蒸気圧
P0:一定温度下での純水の水蒸気圧
RH:一定温度下での密閉用空間に食品を置いたときの空間中の相対湿度
本明細書においては、特に断らない限り、25℃での水分活性に言及している。水分活性は、例えば、重量平衡法や蒸気圧法(より具体的には電気抵抗式湿度測定法など)によって、具体的には、ノバシーナ社水分活性装置などで測定することができる。前記食用組成物のAwは、水分の少ない原料の配合量を増やしたり、自由水と結合し得る他の任意の水溶性成分(例えば食塩などの調味料)の配合量を増やしたりすることによって低下させることができる。
前記食用組成物のpHは、例えば、ガラス電極法で測定してもよい。
The term "water activity" used in this specification is a measure of the proportion of free water that is not bound to food components and is expressed by the following formula:
Aw=P/ P0 =RH/100
P: Water vapor pressure on the surface of food at a constant temperature P 0 : Water vapor pressure of pure water at a constant temperature RH: Relative humidity in a space in which a food is placed at a constant temperature In this specification, unless otherwise specified, the water activity at 25°C is referred to. Water activity can be measured, for example, by a weight balance method or a vapor pressure method (more specifically, an electric resistance humidity measurement method), specifically, by a Novacina water activity device. The Aw of the edible composition can be reduced by increasing the amount of ingredients with low moisture content or by increasing the amount of any other water-soluble component (e.g., seasonings such as salt) that can bind to free water.
The pH of the edible composition may be measured, for example, by the glass electrode method.
ある態様では、本発明の食用組成物は、ビタミンC(アスコルビン酸)をさらに含んでもよい。前記食用組成物にビタミンCが含まれていると、サンショウ類香辛料の変色が抑制され、サンショウ類香辛料の色調が維持されやすくなる。 In one embodiment, the edible composition of the present invention may further contain vitamin C (ascorbic acid). When the edible composition contains vitamin C, discoloration of the pepper spice is suppressed, and the color tone of the pepper spice is easily maintained.
本発明の食用組成物は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の調味料若しくは香辛料、任意の食品原料、及び/又は他の酸化防止剤などの任意の添加剤などをさらに含んでもよい。本発明の食用組成物は、和風味のものとするのがよい。また、本発明の食用組成物は、当技術分野で通常採用される方法で適宜調整することができる。ある態様では、前記食用組成物は、光透過性又は光不透過性の容器に充填されてもよい。一般には、サンショウ類香辛料の辛味の低下を抑えるために、光不透過性の容器を使用することが好まれるが、本発明の食用組成物は、ヤマモモ抽出物を含んでいるため、たとえ光透過性の容器に充填してもサンショウ類香辛料の辛味の低下が生じにくくなっている。 The edible composition of the present invention may further contain any seasoning or spice, any food ingredient, and/or any additive such as other antioxidants that are commonly used in the art, so long as the object of the present invention is not impaired. The edible composition of the present invention is preferably a Japanese-flavored composition. The edible composition of the present invention may be appropriately prepared by a method commonly used in the art. In one embodiment, the edible composition may be packed in a light-transmitting or light-opaque container. In general, it is preferred to use a light-opaque container to prevent the spiciness of pepper spices from decreasing, but since the edible composition of the present invention contains bayberry extract, the spiciness of pepper spices is less likely to decrease even when packed in a light-transmitting container.
別の態様では、本発明は、ヤマモモ抽出物を含む、サンショウ類香辛料の辛味低下抑制用又は辛味増強用組成物にも関している。ある態様では、前記辛味低下抑制用又は辛味増強用組成物は、ビタミンCをさらに含んでいる。前記辛味低下抑制用又は辛味増強用組成物にビタミンCが含まれていると、前記サンショウ類香辛料の辛味低下抑制作用又は辛味増強作用に加えて、前記サンショウ類香辛料の変色抑制作用も奏される。 In another aspect, the present invention also relates to a composition for suppressing a decrease in the pungency of a Japanese pepper spice or for enhancing the pungency of the Japanese pepper spice, comprising a bayberry extract. In one aspect, the composition for suppressing a decrease in pungency or for enhancing the pungency further comprises vitamin C. When the composition for suppressing a decrease in pungency or for enhancing the pungency contains vitamin C, in addition to the effect of suppressing a decrease in pungency or enhancing the pungency of the Japanese pepper spice, the composition also exhibits an effect of suppressing discoloration of the Japanese pepper spice.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.
〔製造例1〕
後掲の表1に記載の原料を常法により混合して、実施例1及び2並びに比較例1~5のペースト状食用組成物を調製した。サンショウ粉砕物としては、生のサンショウの全果を常法により粉砕した、水分量が約50質量%のものを使用した。また、各食用組成物の水分活性(AW)をノバシーナ社水分活性装置LabMASTER-awで測定し、pHを東亜ディーケーケー株式会社 PH/ION METER HM-42Xで測定し、水分量を減圧加熱乾燥法・乾燥助剤法(70℃、5時間)で測定し、品温25℃における粘度を、東機産業株式会社 RC100型粘度計(10rpm、ローターNO.H6)で測定した。結果を表1に示す。
[Production Example 1]
The raw materials shown in Table 1 below were mixed in a conventional manner to prepare the paste-like edible compositions of Examples 1 and 2 and Comparative Examples 1 to 5. The ground Japanese pepper was prepared by grinding the whole fruit of fresh Japanese pepper in a conventional manner, and had a moisture content of about 50% by mass. The water activity (AW) of each edible composition was measured using a Novacina water activity device LabMASTER-aw, the pH was measured using a DKK-TOA Corporation PH/ION METER HM-42X, the moisture content was measured using a reduced pressure heating drying method and drying aid method (70°C, 5 hours), and the viscosity at a product temperature of 25°C was measured using a Toki Sangyo Co., Ltd. RC100 type viscometer (10 rpm, rotor No. H6). The results are shown in Table 1.
〔試験例1〕(辛味低下抑制効果)
実施例1及び2並びに比較例1~5のペースト状食用組成物100gを、半透明の柔軟なポリエチレン製ボトルにコールドパック充填し、ヘッドスペースを設けて密封した。これらを40℃で保管して、2週間後及び4週間後に、各食用組成物の辛味を5名のパネラーが10段階(10:製造直後の比較例1、0:辛味なし)で評価した。結果を表2及び表3に示す。
[Test Example 1] (Suppression effect of reducing pungency)
100 g of the paste-like edible compositions of Examples 1 and 2 and Comparative Examples 1 to 5 were cold-packed into semi-transparent flexible polyethylene bottles and sealed with a head space. These were stored at 40° C., and after 2 and 4 weeks, five panelists evaluated the spiciness of each edible composition on a 10-point scale (10: Comparative Example 1 immediately after production, 0: no spiciness). The results are shown in Tables 2 and 3.
サンショウ粉砕物に加えてヤマモモ抽出物を含む実施例1及び2の食用組成物は、4週間保管後でもサンショウに特有の辛味を有していたが、ヤマモモ抽出物を含まない比較例1の食用組成物においては、保管日数が経過するにつれて、サンショウに特有の辛味が低減していた。このサンショウに特有の辛味の低下は、ヤマモモ抽出物以外のフラボノール類を含む植物抽出物又は抗酸化作用が知られている成分の添加によっては、十分には抑制されなかった(比較例2~5)。このように、ヤマモモ抽出物による顕著な辛味低下抑制効果は、フラボノール類又は抗酸化剤による公知の作用からは予測することのできない優れたものである。 The edible compositions of Examples 1 and 2, which contained bayberry extract in addition to ground Japanese pepper, retained the pungent taste characteristic of Japanese pepper even after 4 weeks of storage, whereas the edible composition of Comparative Example 1, which did not contain bayberry extract, lost its pungent taste characteristic of Japanese pepper as the number of days of storage increased. This loss of pungent taste characteristic of Japanese pepper was not sufficiently suppressed by the addition of plant extracts containing flavonols other than bayberry extract or components known to have antioxidant effects (Comparative Examples 2 to 5). Thus, the remarkable suppressive effect of bayberry extract on the loss of pungent taste is excellent and cannot be predicted from the known effects of flavonols or antioxidants.
また、ビタミンCを含む実施例2の食用組成物においては、茶褐色の変色が起こらず、サンショウの新鮮な緑色の色調が維持されていた。すなわち、実施例2の食用組成物は、サンショウに特有の辛味と新鮮な緑色の色調の両方が維持されており、辛味及び外観の両面において極めて保存安定性の高いものだった。
さらに、実施例1及び2の食用組成物は、保管後に、前記ボトルの口部から、容易に絞り出すことができ、食材に帯状などで付着することができるものであった。
Furthermore, the edible composition of Example 2, which contained vitamin C, did not turn brown and maintained the fresh green color of Japanese pepper. That is, the edible composition of Example 2 maintained both the pungent taste and fresh green color characteristic of Japanese pepper, and had extremely high storage stability in terms of both pungent taste and appearance.
Furthermore, the edible compositions of Examples 1 and 2 could be easily squeezed out of the mouth of the bottle after storage and could be attached to foodstuffs in the form of a strip or the like.
〔試験例2〕(辛味増強効果)
実施例1及び2の食用組成物と、比較例1の食用組成物との製造直後の辛味を、3名のパネラーが10段階(10:製造直後の実施例1、0:辛味なし)で評価した。結果を表4に示す。
[Test Example 2] (Spiciness enhancing effect)
The spiciness of the edible compositions of Examples 1 and 2 and the edible composition of Comparative Example 1 immediately after production was evaluated by three panelists on a 10-point scale (10: Example 1 immediately after production, 0: no spiciness). The results are shown in Table 4.
サンショウ粉砕物に加えてヤマモモ抽出物を含む実施例1及び2の食用組成物は、ヤマモモ抽出物を含まない比較例1の食用組成物よりも強い辛味を有していた。 The edible compositions of Examples 1 and 2, which contained bayberry extract in addition to ground Japanese pepper, had a stronger pungency than the edible composition of Comparative Example 1, which did not contain bayberry extract.
〔製造例2〕
植物油脂20質量%を含むように原料を配合した以外は、実施例2と同様にして、実施例3のペースト状食用組成物を調製した。この食用組成物は、水分量が約50質量%、油分量が約20質量%で、Aw、pH及び粘度は、実施例2の食用組成物と同様のものであり、前記した実施例2の食用組成物と同様の性能を有していた。
[Production Example 2]
A paste-like edible composition of Example 3 was prepared in the same manner as in Example 2, except that the raw materials were blended so as to contain 20% by mass of vegetable oil. This edible composition had a water content of about 50% by mass, an oil content of about 20% by mass, and Aw, pH, and viscosity similar to those of the edible composition of Example 2, and had similar performance to the edible composition of Example 2 described above.
〔製造例3〕(別のサンショウ類香辛料)
サンショウ粉砕物に代えて、花椒の乾燥粉砕物を20質量%含む以外は、実施例2と同様にして、実施例4のペースト状食用組成物を調製した。この食用組成物は、水分量が約70質量%で、Aw、pH及び粘度は、実施例2の食用組成物と同様のものであった。
[Production Example 3] (Another pepper spice)
A paste-like edible composition of Example 4 was prepared in the same manner as in Example 2, except that 20% by mass of dried ground Sichuan pepper was used instead of ground Japanese pepper. This edible composition had a moisture content of about 70% by mass, and Aw, pH and viscosity were similar to those of the edible composition of Example 2.
実施例4の食用組成物について、前記したと同様の、製造直後における辛味増強効果、2週間後及び4週間後における辛味低下抑制効果を調べたところ、実施例2の食用組成物と同様の性能を有していた。 The edible composition of Example 4 was examined for its pungency enhancing effect immediately after production, and its pungency reducing effect two and four weeks later, as described above. The composition had similar performance to the edible composition of Example 2.
以上より、サンショウ類香辛料にヤマモモ抽出物を配合することにより、当該サンショウ類香辛料の辛味の低下を抑制したり、その辛味を増強したりできることが分かった。したがって、保存性の高いサンショウ類香辛料を含む食用組成物を提供することが可能となる。 From the above, it was found that blending bayberry extract with pepper spices can suppress the decrease in the pungency of the pepper spices or enhance their pungency. Therefore, it is possible to provide an edible composition containing pepper spices with high preservability.
Claims (7)
(1)前記食用組成物の水分量が、前記食用組成物の全質量に対して40質量%以上であり、及び/又は、
(2)前記食用組成物のpHが4.5以下、及び/又は、前記食用組成物の水分活性(Aw)が0.95以下である、
辛味低下抑制用又は辛味増強用組成物。 A composition for suppressing the reduction in the spiciness or enhancing the spiciness of pepper spices in an edible composition, comprising a bayberry extract,
(1) The water content of the edible composition is 40% by mass or more based on the total mass of the edible composition, and/or
(2) The edible composition has a pH of 4.5 or less, and/or a water activity (Aw) of 0.95 or less;
A composition for suppressing reduction in pungency or for enhancing pungency.
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