JPH0630712A - Method for improving aroma retaining property of food - Google Patents

Abstract

PURPOSE:To enable the improvement in aroma retaining properties by blending a flavoring substance with a food. CONSTITUTION:Polylysine or its salt can be blended in a food to improve the aroma retaining properties of the food. Furthermore, the flavor of the food can be prevented from deteriorating by heating and preserving.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the aroma retention of a food containing a flavor substance. More specifically, the present invention relates to a method for preventing volatilization and disappearance of flavor components generated during heating of food or storage thereof thereafter.

[0002]

2. Description of the Related Art Foods containing natural or synthetic flavoring ingredients, especially foods such as flavor seasonings, jellies, chocolates, etc. are foods characterized by their flavor and having enhanced palatability. Yes, the preservation of the flavor is a factor that greatly affects the commercial value.

The flavor component is sensed by the sense of smell as a volatile aroma component. Further, water, taste in the state of being dissolved in a liquid such as oil, is tasted by the sense of smell, the volatility and solubility of these flavor components, foods that require heating, especially the flavor component with heating. Volatilize and disappear. In particular, the dissolved flavor component is heated and evaporated together with the water in the food, which is remarkably accelerated. In addition, a part of the flavor component may volatilize and disappear during storage, which may cause an unpleasant odor. Due to these phenomena, there is a serious loss such as a good fragrance or an expensive flavor that affects the commercial value of the product. Therefore, in a food containing an aroma component, it is desirable to avoid adding a flavor component after heating and heating the food with the flavor component included as much as possible. However, depending on the type of food,
It is impossible to add the flavor component after heating in the process, or even if it is possible, heating is indispensable for quality control of food such as sterilization, and there is no heating in the manufacturing process. Even foods may be heated during their use during the cooking stage.

[0004] Conventionally, as a method for preserving the flavor of food, attempts have been made to cover the food itself with an edible film, but in such a method, volatilization of the flavor component due to the above heating is carried out. It is difficult to prevent. Further, as a method for improving it, for example, when a film having a heat-coagulability is used, it gives an extraordinary material feeling called a film, and it must be said that the texture and the like are insufficient. Also, for example, there is a method of encapsulating the flavor component with fats and oils or dextrin for the purpose of increasing the stability of the unstable flavor component against heating, but this should prevent thermal decomposition of the flavor component as much as possible. However, the present invention is different from the present invention in both its purpose and function.

The present inventors have conducted various studies to prevent volatilization of flavor components by heating and volatilization during storage, and as a result, it has been found that the addition of polylysine into foods significantly enhances the aroma-preserving property. Found and completed the present invention. As is clear from the above description, an object of the present invention is to provide a method for producing a food having a rich flavor by preventing volatilization of flavor components of the food.

[0006]

The present invention has the following constitution. (1) A method for improving the aroma retention property of a food, which comprises adding polylysine or a salt thereof as an active ingredient to a food containing a flavoring substance. (2) The method for improving the aroma retaining property of the food according to the above 1, wherein the polylysine is ε-polylysine. (3) The method for improving the aroma retaining property of the food according to the above 1, wherein the salt of polylysine is a salt of hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, propionic acid, fumaric acid, malic acid, or citric acid.

The structure and effect of the present invention will be described in detail below. The polylysine used in the present invention may be either α-poly-L-lysine having an α-position amino group and a carboxyl group bonded thereto or ε-poly-L-lysine having an ε-position amino group and a carboxyl group bonding. However, it is preferable to use ε-poly-L-lysine (hereinafter abbreviated as polylysine) because the object is food. In addition to the free form, it can be used in the form of a salt with an inorganic acid such as hydrochloric acid, sulfuric acid or phosphoric acid or an organic acid such as propionic acid, fumaric acid, malic acid or citric acid.

The method of the present invention improves the aroma retention by adding polylysine as a part of the constituent raw material of food. In addition, polylysine has high thermal stability and is resistant to thermal denaturation. Therefore, the effect is stably exhibited even in foods that require heating. Further, not only during heating, because it has the effect of stably holding the aroma component in the food for a long period of time, for example, frozen or frozen foods are reheated after being cooked after being cooked and then frozen and after a storage period by refrigeration. Even in the case of food, it is possible to provide a food having a good flavor.

The food subject to the present invention may be any food as long as it contains a flavor component. Among them, foods requiring aroma retention include (1) animal extract,
Flavor seasonings mixed with plant extracts (2) Sprinkles added with flavors such as eggs, seaweed, and bonito (3) Chocolates (4) Jellies. The flavoring substances according to the present invention include so-called spices other than those having no flavor per se such as sugar, salt and sodium glutamate in so-called seasonings. Flavor substances other than spices include, but are not limited to, dried bonito extract, fruit juice, coffee beans or powders (roasted), cocoa powder, and kelp extract.

The blending amount of polylysine must be appropriately selected according to the type of food because the blending range varies depending on each food, but if the amount added is too small, the desired effect cannot be obtained. It is desirable to mix them in a range that does not impair the physical properties and flavor of each food. When adding a flavoring substance, when adding from the beginning together with other raw materials, or after heating the other raw material in advance, adding the flavoring substance, and reheating, etc. The time of addition is not particularly limited as long as it includes a step of mixing. The mixing ratio of polylysine to the flavoring substance is not limited, but is 0.001 to 2% by weight, preferably 0.02 to 0.5.
%. If it is less than 0.001%, the effect is poor, and even if it is mixed in excess of 2%, there is no particular improvement in the aroma retaining property. Flavored foods are foods in which various flavorings of flavoring substances are mixed with water as required. The method of mixing polylysine in flavored foods is
As described above, the mixing conditions are not limited, but usually 0 to 100 ° C. and 1 second to 1 hour. The mixer is
It is a so-called mixer, kneader, tank-type container with a stirrer, and the like. The flavored food obtained by the mixing is put in a predetermined container and stored at a predetermined temperature (for example, -10 ° C to 100 ° C) for a predetermined time (for example, 10 minutes to 30 days).

[0011]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a food having an improved aroma retaining property, in which volatilization and disappearance of flavor components generated during heating and storage are suppressed.

[0012]

EXAMPLES The present invention will be described below based on examples. Example 1 Water was added to the raw materials shown in Table 1 below, and mixed and dissolved for 20 minutes to obtain an aqueous solution. This aqueous solution was spray-dried to obtain a bonito flavor seasoning.

[0013]

[Table 1]

The bonito flavor seasoning having the composition shown in Table 1 was wrapped in an aluminum composite film and stored at 30 ° C. for 2 months, and then taken out and dissolved in 7 g of the seasoning, 6 g of salt and 3 ml of soy sauce in 1 liter of boiling water. , Soup stock was prepared and subjected to a sensory test. The results are shown in Table 2.

[0015]

[Table 2]

As a result, the seasoning containing polylysine is
The scented soup was excellent in aroma retention and strong bonito flavor as compared with the control group.

Example 2 An orange jelly was prepared using the materials shown in Table 3 below.
The preparation method is as follows: orange juice, lemon juice and water are added to the solution, sugar and polylysine are added to the test area and dissolved. afterwards,
Gelatin is dissolved in a hot water bath at 60 ° C., and the mixture is added and mixed. Then, orange liqueur is added and mixed, and then filtered. The solution is placed in an ice-water bath and cooled to 20 ° C. with light stirring until it becomes light and thick. The jelly solution was poured into a container and cooled in a refrigerator to solidify.

[0018]

[Table 3]

This orange jelly was wrapped with a vinyl chloride resin film, stored in a refrigerator for 5 days, and then taken out and subjected to a sensory test. The results are shown in Table 4.

[0020]

[Table 4]

As a result, the orange jelly containing polylysine was excellent in aroma retaining property as compared with the control group, and the orange juice had a strong flavor, which was a preferable orange jelly.

Example 3 The raw materials shown in Table 5 below were suspended in 20 ml of boiling water and stirred, and 80 ml of heated milk was added and stirred to prepare a cocoa drink.

[0023]

[Table 5]

The cocoa drink was placed in a heat-resistant container that can be sealed, allowed to cool to 25 ° C., left for 5 hours, then heated at 80 ° C. and stirred, and a sensory test was conducted. The results are shown in Table 6.

[0025]

[Table 6]

As a result, the cocoa drink blended with polylysine was a preferable cocoa drink having an excellent aroma retaining property as compared with the control group and an excellent cocoa flavor.

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Claims (3)

[Claims] 1. A method for improving aroma retention of a food, which comprises adding polylysine or a salt thereof as an active ingredient to a food containing a flavoring substance. 2. The method for improving the aroma retaining property of a food according to claim 1, wherein the polylysine is ε-polylysine. 3. The salt of polylysine is hydrochloric acid, sulfuric acid, phosphoric acid,
The method for improving the aroma retaining property of a food according to claim 1, which is a salt of acetic acid, propionic acid, fumaric acid, malic acid, or citric acid.