JPH01225448A - Enriching pineapple-like taste of food and drink - Google Patents
Enriching pineapple-like taste of food and drinkInfo
- Publication number
- JPH01225448A JPH01225448A JP63051764A JP5176488A JPH01225448A JP H01225448 A JPH01225448 A JP H01225448A JP 63051764 A JP63051764 A JP 63051764A JP 5176488 A JP5176488 A JP 5176488A JP H01225448 A JPH01225448 A JP H01225448A
- Authority
- JP
- Japan
- Prior art keywords
- pineapple
- food
- drink
- fruit
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 235000019640 taste Nutrition 0.000 title abstract description 15
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- 239000004473 Threonine Substances 0.000 claims abstract description 20
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- 230000008719 thickening Effects 0.000 abstract 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000001014 amino acid Nutrition 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 10
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 description 8
- 229960005337 lysine hydrochloride Drugs 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
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- 238000007796 conventional method Methods 0.000 description 4
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
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- 239000008107 starch Substances 0.000 description 3
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Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は飲食品にパインアップル様風味を賦与する際の
飲食品のパインアップル様風味を増強する方法に関し、
例えば、天然のパインアップル果肉、果汁もしくはそれ
らを配合した飲食品のコク味を増強させると共に、その
酸味と甘味の調和したまろやかで且つ濃厚感に富む増強
されたパインアップル果実に特徴的な果実様風味を該飲
食品に賦与でき、また例えば、パインアップル系合成乃
至調合香料の如きパインアップル様香味賦与成分を配合
した、天然のパインアップル果実及び／又は果汁無添加
の飲食品の単調な酸味及び甘味を改善して、その酸味と
甘味の調和したコク味のある且つ濃厚感に富む増強され
た天然パインアップルに特徴的な風味を該飲食品に賦与
できる飲食品のパインアップル様風味増強方法に関する
。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for enhancing the pineapple-like flavor of food and drink products when imparting pineapple-like flavor to the food and drink products.
For example, it enhances the richness of natural pineapple pulp, fruit juice, or foods and beverages containing them, and enhances the fruit-like characteristic of pineapple fruit, which has a harmonious sourness and sweetness and is rich in richness. It is possible to impart flavor to the food/beverage product, and for example, the monotonous sour taste of the food/beverage product without the addition of natural pineapple fruit and/or fruit juice, which is blended with a pineapple-like flavor imparting ingredient such as a pineapple-based synthetic or blended flavoring agent. This invention relates to a method for enhancing the pineapple-like flavor of foods and beverages, which improves sweetness and imparts to the foods and beverages an enhanced natural pineapple-like flavor with a harmonious sourness and sweetness that is rich in richness and richness. .
更に詳しくは、本発明は、天然パインアップル果汁もし
くは果肉を含み且つ／又はパインアップル様香味が賦与
された飲食品を調製するに際し、その調製の任意の段階
で、スレオニン、リジン又はその塩、メチオニン及びバ
リンから選ばれる少なくとも２種のアミノ酸を配合する
ことを特徴とする上記飲食品の風味増強方法に間する。More specifically, the present invention provides that when preparing a food or drink containing natural pineapple juice or pulp and/or imparted with a pineapple-like flavor, threonine, lysine or a salt thereof, or methionine is added at any stage of the preparation. and valine.
（従来の技術）
飲食品に、例えば天然果実、天然果汁等の天然素材、又
は果実系合成乃至調合香料等のごとき果実様香味賦与成
分もしくはそれらの適宜な混合物を配合した果実用香味
を含有する飲食品は、年齢を問わず万人に好まれている
非常に嗜好性の高い飲食品群を形成している。(Prior art) Foods and beverages contain fruit flavors that are blended with natural materials such as natural fruits and natural fruit juices, fruit-like flavor imparting ingredients such as fruit-based synthetic or blended flavorings, or appropriate mixtures thereof. BACKGROUND ART Food and beverages form a group of highly palatable foods that are loved by everyone regardless of age.
例えば、種々の天然果実の破砕物、或いは搾汁液に、適
宜砂糖、ブドウ糖、果糖、液糖、水飴などの甘味料、ク
エン酸、酒石酸、リンゴ酸、乳酸、フマール酸などの酸
味料、これらの有機酸の塩類、無機塩類、看香料、着色
料及び糊料などを添加して調製した飲食品、或いは天然
果実を用いないで、上記のごとき添加物のみを配合し、
果実様香味賦与成分で賦香した飲食品が実用化されてい
る。For example, crushed products or squeezed juice of various natural fruits, sweeteners such as sugar, glucose, fructose, liquid sugar, starch syrup, acidulants such as citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, etc. Foods and drinks prepared by adding organic acid salts, inorganic salts, flavoring agents, coloring agents, thickening agents, etc., or containing only the above additives without using natural fruits,
Foods and drinks flavored with fruit-like flavor imparting ingredients have been put into practical use.
（発明が解決しようとする問題点）
かかる飲食品においては、一般に呈味のバランス、殊に
酸味と甘味とのバランスを甘味料、酸味料などを適宜添
加することによって適度に調整しているが、その呈する
酸味、甘味は単調で、種々の天然果実に特有の複雑な酸
味、甘味を持フたされやかな風味の濃厚窓に欠けており
、いわゆる種々の果実に特徴的な風味が感じられない。(Problems to be Solved by the Invention) In such foods and drinks, the balance of taste, especially the balance between sourness and sweetness, is generally adjusted appropriately by adding sweeteners, acidulants, etc. The sourness and sweetness that it exhibits is monotonous, and it lacks the rich window of complex sourness and sweetness that is characteristic of various natural fruits, but has a smooth flavor. do not have.
本発明者らは、先に、飲食品にストロベリー様、グレー
プ様及びアップル様等の果実様風味を賦与することがで
きる「飲食品の果実様風味増強方法」を提案したく特開
昭６０−２２７６５４号公報参照）。The present inventors first proposed a "method for enhancing fruit-like flavor of food and drink products" that can impart fruit-like flavors such as strawberry, grape-like, and apple-like flavors to food and drink products. (See Publication No. 227654).
この提案に引続き、本発明者らは飲食品に各種の改善さ
れた果実様風味を賦与、増強せしめ得る飲食品の果実様
風味増強方法について研究を進めてきた。Following this proposal, the present inventors have been conducting research on a method for enhancing the fruit-like flavor of food and drink products that can impart and enhance various improved fruit-like flavors to food and drink products.
（問題点を解決するための手段）
その結果、天然パインアップル果汁もしくは果肉を含み
且つ／又はパインアップル様香味が賦与された飲食品を
調製するに際し、その調製の任意の段階で、スレオニン
、リジン又はその塩、メチオニン及びバリンから選ばれ
る少なくとも２種のアミノ酸を配合することにより、該
飲食品に天然パインアップル特有の好ましい風味を賦与
、増強することができ、改善された嗜好性を与え得るこ
とを見い出し本発明を完成するに至った。(Means for solving the problem) As a result, when preparing a food or drink containing natural pineapple juice or pulp and/or imparted with a pineapple-like flavor, threonine, lysine, and or its salt, methionine, and valine, by blending it with at least two amino acids selected from methionine and valine, it is possible to impart and enhance the preferable flavor peculiar to natural pineapple to the food/beverage product, and to provide improved palatability. They discovered this and completed the present invention.
従って、本発明の目的は、飲食品に容易に且つ工業的に
冑利に嗜好性の優れたパインアップル果実様風味を賦与
増強する方法を提供するにある。Therefore, an object of the present invention is to provide a method for easily and industrially imparting and enhancing a pineapple fruit-like flavor with excellent palatability to foods and drinks.
本発明の上記目的及び更に多くの他の目的及び利点は以
下の記載から一層明らかになるであろう。The above objects and many other objects and advantages of the present invention will become more apparent from the following description.
本発明におけるパインアップル果汁もしくは果肉を含み
且つ／又はパインアップル様香味が賦与される飲食品と
しては、例えば、天然のパインアップル果汁もしくは果
肉、及びそれらを含む飲食品、例えば、パインアップル
果肉缶詰、パインアップル果汁もしくは果汁飲料、ジャ
ム、ブレサーブ類、菓子類等の飲食品を例示することが
できるる、また、天然のパインアップル果汁、果肉を含
有しない例えば、天然、合成及び／又は調合香味賦与成
分を用いて調製した上記例示したごとき飲食品を挙げる
ことができる。Foods and drinks containing pineapple juice or pulp and/or imparted with pineapple-like flavor in the present invention include, for example, natural pineapple juice or pulp, and foods and drinks containing them, such as canned pineapple pulp, Foods and beverages such as pineapple juice or fruit juice drinks, jams, braises, confectionery, etc. can be exemplified, and natural, synthetic and/or blended flavor-imparting ingredients that do not contain natural pineapple juice, pulp, etc. The above-mentioned food and drink products prepared using the above-mentioned examples can be mentioned.
本発明によれば、上記例示した如き天然パインアップル
果汁もしくは果肉を含み且つ／又はパインアップル様香
味が賦与された飲食品を調製するに際し、そのＳＵａの
任意の段階で、スレオニン、リジン又はその塩、メチオ
ニン及びバリンから選ばれる少なくとも２種のアミノ酸
を配合することにより、該飲食品に酸味と甘味の調和し
たまろやかなコク味を与え、さらにパインアップル果実
に特徴的な果実様風味を賦与し、嗜好性に優れ、濃厚窓
に富む、増強され且つ顕著に改善されたパインアップル
果実様風味を賦与することができる。According to the present invention, when preparing a food or drink containing natural pineapple juice or pulp and/or imparted with pineapple-like flavor as exemplified above, threonine, lysine or a salt thereof is added at any stage of the SUa. By blending at least two types of amino acids selected from , methionine and valine, the food and drink is given a mellow richness with a harmonious combination of sourness and sweetness, and further imparts a fruit-like flavor characteristic of pineapple fruit, It is possible to impart an enhanced and significantly improved pineapple fruit-like flavor with excellent palatability and rich flavor.
かかるアミノ酸類の配合割合には特別の制約はないが、
例えば、スレオニン、リジン又はその塩類、メチオニン
及びバリンより成る群から選ばれた任意２種のアミノ酸
の比が１：約０．０１〜約１００、好ましくは１：約０
． １〜約１０、より好ましくは１：約０．２〜約５の
ごとき重量割合を例示することができる。３種以上のア
ミノ酸を配合する場合も、それぞれのアミノ酸の比が上
記の範囲を満足すればよい。Although there are no particular restrictions on the blending ratio of such amino acids,
For example, the ratio of any two amino acids selected from the group consisting of threonine, lysine or its salts, methionine, and valine is 1: about 0.01 to about 100, preferably 1: about 0.
．． A weight ratio of 1 to about 10, more preferably 1:0.2 to about 5 can be exemplified. Even when three or more types of amino acids are blended, it is sufficient that the ratio of each amino acid satisfies the above range.
本発明の飲食品のパインアップル様風味増強方法の実施
に際して、前記スレオニン、リジン又はその塩、メチオ
ニン及びバリンよりなる群から選ばれた少なくとも二種
以上のアミノ酸の、飲食品に対する配合割合は、該飲食
品中の天然果実、果汁の含有の有無もしくは含有量、憩
飲食品中の有機酸含有量、該飲食品のｐＨなどによって
も適宜に選択することができるが、−船釣には、該飲食
品の総重量に対して約０．０１〜約０． ５重量％、好
ましくは約０．０５〜約０． ２重量％の配合量を例示
することができる。When carrying out the method for enhancing the pineapple-like flavor of foods and beverages of the present invention, the blending ratio of at least two or more amino acids selected from the group consisting of threonine, lysine or its salt, methionine, and valine to the food and beverage is determined. The selection can be made appropriately depending on the presence or absence or content of natural fruits and fruit juice in the food and drink, the organic acid content in the recreational food and drink, and the pH of the food and drink. Approximately 0.01 to approximately 0.0% based on the total weight of food and drink. 5% by weight, preferably from about 0.05 to about 0.5% by weight. An example of a compounding amount is 2% by weight.
更に、上記特定のアミノ酸のほかに所望により、上記以
外のアミノ酸を添加配合することもでき、殊にアスパラ
ギン酸、グルタミン酸、グリシン、トリプトファン、ロ
イシン及びそれらの可食性塩類は、前記スレオニン、リ
ジン又はその塩、メチオニン及びバリンよりなる群のア
ミノ酸に次いでパインアップル果実凰味増強効果が著し
く、これらのアミノ酸の添加によってパインアップル様
風味をさらに一層好ましく増強せしめることができる。Furthermore, in addition to the above-mentioned specific amino acids, amino acids other than those mentioned above may be added and blended if desired. In particular, aspartic acid, glutamic acid, glycine, tryptophan, leucine, and their edible salts can be added to the above-mentioned threonine, lysine, or their edible salts. Next to the amino acids of the group consisting of salt, methionine, and valine, the effect of enhancing the pineapple fruit flavor is remarkable, and the addition of these amino acids can enhance the pineapple-like flavor even more favorably.
本発明の方法は、天然のパインアップル果実の搾汁液及
びその濃縮物、パインアップル果肉及びその加工品を調
製する際、或いはこれらの果汁・果肉または、天然、合
成及び／または調合パインアップル様香味賦与物質によ
って香味賦与された、例えば、パインアップル果実缶詰
、清涼飲料、乳飲料、豆乳飲料等の飲料類：ムース、シ
ョートケーキ、キャンデイ−、ホワイトチョコレー、錠
菓等の菓子類；フルーツジャム及びブレザープ及びフル
ーツを配合した冷菓類などの調製に際し、該ＳＩ！Ｉｉ
！の任意の時点で、前記特定のアミノ酸を添加配合する
ことにより実施することができる。そのＳｌ！Ｉｍに際
して、通常行われているように前述のごとき甘味料、酸
味料（有機酸及び／またはその塩類）、無機塩類、ビタ
ミン類、着色料、着香料及び糊料等を適宜配合すること
ができる。The method of the present invention can be used to prepare natural pineapple fruit juice and its concentrate, pineapple pulp and processed products thereof, or to prepare these juices and pulps or natural, synthetic and/or prepared pineapple-like flavors. Beverages flavored with imparting substances, such as canned pineapple fruit, soft drinks, milk drinks, soy milk drinks; Confectionery such as mousses, shortcakes, candies, white chocolate, tablets; Fruit jams and blazers; When preparing frozen desserts containing fruits, etc., the SI! Ii
! This can be carried out by adding and blending the specific amino acid at any point in time. That Sl! In Im, the above-mentioned sweeteners, acidulants (organic acids and/or their salts), inorganic salts, vitamins, colorants, flavorings, thickeners, etc. can be appropriately added as is usually done. .
（発明の作用）
本発明に従う飲食品のパインアップル果実風味増強方法
は、前記したごとく、本発明で特定するアミノ酸類の添
加配合によって、例えば、パインアップル果実・果汁も
しくはそれを含有する飲食品にあフては、天然のパイン
アップル果実に特徴的な果実様態味感がより一層増強さ
れたコク味のある濃厚な果実様凰味となり、嗜好性の改
善された複雑且つバランスのよい酸味及び甘味を呈して
、果汁・果実入り飲食品の品質を顕著に改善させること
ができる。(Effect of the Invention) As described above, the method for enhancing the pineapple fruit flavor of foods and beverages according to the present invention includes adding and blending the amino acids specified in the present invention to, for example, pineapple fruit, fruit juice, or foods and beverages containing the same. The aftertaste is a rich and rich fruit-like odor that further enhances the fruit-like taste characteristic of natural pineapple fruit, and has a complex and well-balanced acidity and sweetness with improved palatability. The quality of fruit juice and fruit-containing foods and drinks can be significantly improved.
さらに本発明の方法によれば、天然果実や果汁無添加の
飲食品の単調で鋭い酸味を和らげて、まろやかで複雑な
酸味に変えると共に甘味にも幅がでて呈味の濃厚感を高
め、該飲食品に天然果実や果汁感の強いコクのある風味
増強効果を賦与することができる。Furthermore, according to the method of the present invention, the monotonous and sharp acidity of natural fruit and fruit juice-free foods and beverages is softened, changing to a mellow and complex sourness, and the sweetness is also broadened, enhancing the richness of the taste. It is possible to impart a rich flavor enhancing effect with a strong taste of natural fruit or fruit juice to the food or drink.
次に、実施例により本発明の方法を更に具体的に説明す
る。Next, the method of the present invention will be explained in more detail with reference to Examples.
（実施例）
実施例１゜
下記の配合割合で、常法によりパインアップルキャンデ
イ−を調製した（本発明品）。(Example) Example 1 Pineapple candy was prepared by a conventional method using the following blending ratio (product of the present invention).
上白糖 １５０ 重量部水飴（水分
２５％） ６５ ｔｔ水
６０ 〃クエン酸
２ 〃パインアップル香料 ０．
２〃
スレオニン ０．１〃
バリン ０．０２／／
メチオニン ０．０１／／対照品として、
上記配合割合から、スレオニン、バリン、メチオニン及
びリジン塩酸塩を除いたキャンデイ−を調製し、よく訓
練された官能検査員２０名による官能評価を二点比較法
（両側検定）で行った。その結果を表−１に示す。Caster sugar 150 parts by weight Starch syrup (25% water) 65 tt water
60 Citric acid
2〃Pineapple flavoring 0.
2〃Threonine 0.1〃Valine 0.02//Methionine 0.01//As a control product,
A candy was prepared by removing threonine, valine, methionine and lysine hydrochloride from the above blending ratio, and sensory evaluation was performed by 20 well-trained sensory testers using a two-point comparison method (two-sided test). The results are shown in Table-1.
コク味の強い方 ２０名 ０名酸味が柔ら
かく感じる方 ２０名 ０名嗜好に合う方
１９名 １名表−１の結果より明らかなご
とく、対照品に比較し本発明品の方が有意水準０．１％
で優れていた。Those with a strong richness 20 people 0 people who feel the acidity is soft 20 people 0 people who suit their tastes
19 people 1 person As is clear from the results in Table 1, the present invention product had a higher significance level of 0.1% than the control product.
It was excellent.
実施例２゜
下記配合割合でパインアップル果汁飲料を５ｌｌａし、
ジュース瓶に充填後９０℃、１０分間殺菌した（本発明
品）。Example 2゜5lla of pineapple fruit juice drink with the following blending ratio,
After filling into a juice bottle, it was sterilized at 90°C for 10 minutes (product of the present invention).
５倍濃縮ハ０イン７ツフ０ル透明果汁 ２２．０重量部
上白糖 １００．０／／クエン酸
２．０〃リンゴ酸
０．２〃バインアツプル香料 ０．２
〃水 ８７６．０／
／スレオニン Ｏ９ｌ〃対照品とし
て、上記配合割合から、スレオニン、バリンを除いたパ
インアップル果実飲料を調製し、実施例１と同様に官能
評価を行った。その結果を表−２に示す。5x concentrated HA0in7tfu0ru clear fruit juice 22.0 parts by weight Caster sugar 100.0//Citric acid
2.0 Malic acid
0.2〃Bineapple fragrance 0.2
〃Wed 876.0/
/Threonine O9l As a control product, a pineapple fruit drink was prepared from the above-mentioned blending ratio, except that threonine and valine were removed, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-2.
コク味の強い方 ２０名 ０名酸味が柔ら
かく感じる方 ２０名 ０名嗜好に合う方
１９名 １名表−２の結果より明らかなご
とく、対照品に比較し本発明品の方が有意水準０． １
％で優れていた。Those with a strong richness 20 people 0 people who feel the acidity is soft 20 people 0 people who suit their tastes
19 people 1 person As is clear from the results in Table 2, the present invention product had a significance level of 0.0 compared to the control product. 1
% was excellent.
実施例３
下記配合割合によって常法によりパインアップル低糖ジ
ャムを調製した（本発明品）。Example 3 A pineapple low sugar jam was prepared by a conventional method using the following blending ratio (product of the present invention).
細断パインアップル果実 ４０ ！ｆｆｉ部水
４１
〃上白糖 １８ 〃ＬＭ−ペク
チン ０・ ６ 〃クエン酸
０．４〃
バインアツプル香料 ０．１〃
スレオニン ０．０３７／対照品として
、上記配合割合から、スレオニン、リジン塩酸塩を除い
たパインアップル低糖ジャムを５Ｉｌｉｌｌシ、実施例
１と同様に官能評価を行った。Shredded pineapple fruit 40! ffi club water
41
〃Cast sugar 18 〃LM-pectin 0.6 〃Citric acid
0.4〃 Bain apple flavor 0.1〃 Threonine 0.037/As a control product, 5 lills of pineapple low sugar jam with threonine and lysine hydrochloride removed from the above blending ratio was subjected to sensory evaluation in the same manner as in Example 1. went.
その結果を表−３に示す。The results are shown in Table-3.
コク味の強い方 １９名 １名酸味が柔ら
かく感じる方 １９名 １名嗜好に合う方
２０名 Ｏ名表−３の結果より明らかなご
とく、対照品に比較し本発明品の方が有意水準０． １
％で優れていた。19 people with a strong richness 1 person with a soft sour taste 19 people 1 person with a taste that suits their tastes
20 people As is clear from the results in Table 3, the present invention product has a significance level of 0.0 compared to the control product. 1
% was excellent.
実施例４゜
下記配合割合で、常法によりパインアップル缶詰を調製
した（本発明品）。Example 4 Canned pineapple was prepared by a conventional method using the following blending ratio (product of the present invention).
＋１＠イン７ツフ′″ルスライス （糖度 １１ 度）
６５．０重量部３５％上白糖液 ３５．Ｏ
ｔｔスレオニン ０．１〃リジン塩
酸塩 ０．０１／／対照品として、上
記配合割合から、スレオニン、バリン、及びリジン塩酸
塩を除いたパインアップル缶詰を調製し、よく訓練され
た官能検査員２０名による官能評価を二点比較法（両側
検定）で行った。その結果を表−４に示す。+1@in7tsufu'''le slice (sugar content 11 degrees)
65.0 parts by weight 35% white sugar solution 35. O
ttThreonine 0.1〃Lysine hydrochloride 0.01//As a control product, canned pineapple was prepared by removing threonine, valine, and lysine hydrochloride from the above blending ratio, and 20 well-trained sensory testers Sensory evaluation was performed using the two-point comparison method (two-sided test). The results are shown in Table 4.
（以下余白）
去ユニ生
有する方
コク味の強い方 １９名 １名酸味が柔ら
かく感じる方 ２０名 ０名嗜好に合う方
２０名 Ｏ８表−４の結果より明らかなごとく
、対照品に比較し本発明品の方が有意水準０．１％で優
れていた。(Leaving space below) People who have a strong taste of unicorn 19 people 1 person who feels the sourness is soft 20 people 0 people who match their tastes
20 people O8 As is clear from the results in Table 4, the product of the present invention was superior to the control product at a significance level of 0.1%.
実施例５゜
下記配合割合で常法によりパインアップル・シャーベッ
トを調製した（本発明品）。Example 5 Pineapple sherbet was prepared using the following blending ratio in a conventional manner (product of the present invention).
砂 糖 １６．００重量部水 飴
５．００／／冷菓用安定剤
０．３０／／ハ０イシアツフ＠ル１１５ｉ１
縮果汁 ４．００７／メビイシ７ツフ０ル香料
０．１０７／１１°インアヴフ０
ル着色料 適 量クエン酸
０．２０／／メチオニン ０
．００５／／リジン塩酸塩 ０．０２／／バ
リン ０．０２／／
スレオニン ０．０６／／対照品として、
上記配合割合から、メチオニン、リジン塩酸塩、バリン
及びスレオニンを除いたパインアップルシャーベットを
調製し、よく訓練された官能検査員２０名による官能評
価を二点比較法（両側検定）で行った。その結果を表−
５に示す。Sugar 16.00 parts by weight Water Candy
5.00//Stabilizer for frozen desserts
0.30//ha0ishiatufu@ru115i1
Condensed fruit juice 4.007/Mebiishi 7tsufu0ru fragrance
0.107/11° in-between 0
coloring agent appropriate amount citric acid
0.20//Methionine 0
．． 005//Lysine hydrochloride 0.02//Valine 0.02//Threonine 0.06//As a control product,
A pineapple sherbet was prepared by removing methionine, lysine hydrochloride, valine, and threonine from the above blending ratio, and sensory evaluation was performed by 20 well-trained sensory testers using a two-point comparison method (two-sided test). Table the results.
5.
コク味の強い方 １９名 １名酸味が
柔らかく感じる方 ２０名 ０名嗜好に合う方
２０名 Ｏ８表−５の結果より明らかなご
とく、対照品に比較し本発明品の方が有意水準０． １
％で優れていた。19 people with strong body taste 1 person who feels the acidity is soft 20 people 0 people who match the taste
20 people O8 As is clear from the results in Table-5, the present invention product has a significance level of 0.0 compared to the control product. 1
% was excellent.
実施例６゜
下記配合割合で、常法によりパインアップル・チューイ
ンガムを調製した（本発明品）。Example 6 Pineapple chewing gum was prepared by a conventional method using the following blending ratio (product of the present invention).
ガムベース ２２．００重量部
粉末砂糖 ６５．’ＯＯｔｔ
水飴 １１．００／／
グリセリン １．００／／
スレオニン ０．１５／／
リジン塩酸塩 ０．０４重量部
メチオニン ０．０１７／
バリン ０．０８／／
Ｊビイン７ツフ”ｎ ・ １．００／
／合計 １００．２６ ｔｔ
対照品として、上記配合割合から、メチオニン、リジン
塩酸塩、バリン及びスレオニンを除いたパインアップル
・チューインガムをｍ製し、よく訓練された官能検査員
２０名による官能評価を二点比較法（両側検定）で行フ
た。その結果を表−６に示す。Gum base 22.00 parts by weight Powdered sugar 65. 'OOtt Starch syrup 11.00// Glycerin 1.00// Threonine 0.15// Lysine hydrochloride 0.04 parts by weight Methionine 0.017/ Valine 0.08// J-bin 7tf"n ・ 1.00/
/Total 100.26 tt As a control product, pineapple chewing gum was prepared by removing methionine, lysine hydrochloride, valine, and threonine from the above formulation ratio, and was subjected to sensory evaluation by 20 well-trained sensory testers. The point comparison method (two-tailed test) was used. The results are shown in Table-6.
有する方
コク味の強い方 ２０名 ０名酸味が柔ら
かく感じる方 ２０名 ０名嗜好に合う方
２０名 Ｏ８表−６の結果より明らかなごとく
、対照品に比較し本発明品の方が有意水準０．１％で優
れていた。20 people with a strong rich flavor 0 people with a soft sour taste 20 people 0 people with a strong taste
20 people O8 As is clear from the results in Table-6, the product of the present invention was superior to the control product at a significance level of 0.1%.
（発明の効果）
本発明の飲食品のパインアップル様風味改善増強力法は
、種々の形態の飲食品に利用することができ、例えば前
記したごとき、飲料、菓子類、ジャム、ブレサーブ類等
に、パインアップル様の果実に特有の、嗜好性が高く、
濃厚でコクのある風味を該飲食品に賦与及び増強するこ
とができる。(Effects of the Invention) The method for improving and enhancing the pineapple-like flavor of foods and beverages of the present invention can be used for various forms of foods and beverages, such as beverages, confectionery, jams, braises, etc., as described above. , highly palatable, unique to pineapple-like fruits,
A rich and rich flavor can be imparted and enhanced to the food or drink.
（ほか１名）(1 other person)
Claims (1)
パインアップル様香味が賦与された飲食品を調製するに
際し、その調製の任意の段階で、スレオニン、リジン又
はその塩、メチオニン及びバリンから選ばれる少なくと
も２種のアミノ酸を配合することを特徴とする上記飲食
品の風味増強方法。When preparing a food or drink containing natural pineapple juice or pulp and/or imparted with pineapple-like flavor, at least two species selected from threonine, lysine or a salt thereof, methionine and valine are added at any stage of the preparation. A method for enhancing the flavor of the above-mentioned food or drink, which comprises blending the following amino acids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63051764A JPH078205B2 (en) | 1988-03-07 | 1988-03-07 | Method for enhancing pineapple-like flavor of food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63051764A JPH078205B2 (en) | 1988-03-07 | 1988-03-07 | Method for enhancing pineapple-like flavor of food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01225448A true JPH01225448A (en) | 1989-09-08 |
| JPH078205B2 JPH078205B2 (en) | 1995-02-01 |
Family
ID=12896017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63051764A Expired - Lifetime JPH078205B2 (en) | 1988-03-07 | 1988-03-07 | Method for enhancing pineapple-like flavor of food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH078205B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001271089A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Spice formulated with amino acid |
| JP2009011209A (en) * | 2007-07-03 | 2009-01-22 | Ajinomoto Co Inc | Method for adding or reinforcing bodily taste to protein beverage by amino acid-containing composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0452674A (en) * | 1990-06-20 | 1992-02-20 | Ricoh Co Ltd | Fixing device |
| JPH04157482A (en) * | 1990-10-20 | 1992-05-29 | Konica Corp | Color image forming device |
-
1988
- 1988-03-07 JP JP63051764A patent/JPH078205B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0452674A (en) * | 1990-06-20 | 1992-02-20 | Ricoh Co Ltd | Fixing device |
| JPH04157482A (en) * | 1990-10-20 | 1992-05-29 | Konica Corp | Color image forming device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001271089A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Spice formulated with amino acid |
| JP2009011209A (en) * | 2007-07-03 | 2009-01-22 | Ajinomoto Co Inc | Method for adding or reinforcing bodily taste to protein beverage by amino acid-containing composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH078205B2 (en) | 1995-02-01 |
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