JPH078205B2 - Method for enhancing pineapple-like flavor of food and drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for enhancing a pineapple-like flavor of a food or drink when imparting a pineapple-like flavor to the food or drink,
For example, natural pineapple flesh, fruit juice or a blend of them enhances the richness of food and drink, while enhancing the mellow and rich sweetness of pineapple fruits with a rich and rich taste. A flavor can be imparted to the food or drink, and, for example, a pineapple-like synthetic or blended flavor-imparting ingredient such as a mixed flavor, a natural pineapple fruit and / or a monotonic acidity of fruit juice-free food and drink and The present invention relates to a pineapple-like flavor enhancing method for a food or drink, which can improve the sweetness and impart the flavor characteristic of the natural pineapple, which is rich and rich in richness and rich in sourness and sweetness, to the food and drink. .

More specifically, the present invention, when preparing a food or drink containing natural pineapple juice or pulp and / or having a pineapple-like flavor, at any stage of its preparation, threonine, lysine or a salt thereof, methionine. And at least two kinds of amino acids selected from valine, and a method for enhancing flavor of food or drink as described above.

(Prior Art) Foods and drinks contain natural ingredients such as natural fruits and natural fruit juices, or fruit-like flavor-imparting ingredients such as fruit-based synthetic or blended flavors or a suitable mixture thereof. Foods and drinks form a group of foods and drinks that are highly tasted and preferred by everyone regardless of age.

For example, sugar, glucose, fructose, syrup, sweeteners such as starch syrup, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, etc. Beverages and foods prepared by adding acid salts, inorganic salts, flavoring agents, coloring agents, pastes, etc., or natural fruits are used, and only the above-mentioned additives are blended and added with a fruit-like flavor imparting ingredient. The scented food and drink have been put to practical use.

(Problems to be Solved by the Invention) In such foods and drinks, generally, the balance of taste, particularly the balance between sourness and sweetness, is appropriately adjusted by appropriately adding a sweetener, a sour agent, and the like. The sourness and sweetness exhibited are monotonous, lacking the complex acidity and refreshing flavor rich with sweetness peculiar to various natural fruits, and so-called various fruits are not characterized.

The present inventors have previously proposed a “method for enhancing fruit-like flavor of food and drink” which can impart fruit-like flavor such as strawberry, grape and apple to food and drink (Japanese Patent Laid-Open No. 60- (See Japanese Patent No. 227654).

Following this proposal, the present inventors have conducted research on a method for enhancing the fruit-like flavor of foods and drinks, which can impart and enhance various improved fruit-like flavors to foods and drinks.

(Means for Solving Problems) As a result, when preparing a food or drink containing natural pineapple juice or pulp and / or having a pineapple-like flavor, threonine, lysine may be added at any stage of the preparation. Alternatively, by mixing at least two kinds of amino acids selected from salts thereof, methionine and valine,
The present inventors have completed the present invention by finding that it is possible to impart and enhance a preferable flavor peculiar to natural pineapple to the food and drink, and to give an improved palatability.

Therefore, an object of the present invention is to provide a method for imparting and enhancing a pineapple fruit-like flavor having excellent palatability to foods and drinks easily and industrially advantageously.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

The food and drink containing pineapple juice or pulp in the present invention and / or pineapple-like flavor is imparted, for example, natural pineapple juice or pulp, and food or drink containing them, for example, canned pineapple pulp, Pineapple juice or juice drink, jam, blazerabs, confectionery and other food and drink can be exemplified. In addition, natural pineapple juice and fruit-free foods and beverages such as those exemplified above prepared using a natural, synthetic and / or compounded flavor-imparting ingredient can be mentioned.

According to the present invention, when preparing a food or drink containing natural pineapple juice or pulp as exemplified above and / or having a pineapple-like flavor, threonine, lysine or a salt thereof at any stage of the preparation. , By blending at least two amino acids selected from methionine and valine to give the food and drink a mellow richness in which acidity and sweetness are harmonized, and further impart a characteristic fruit-like flavor to pineapple fruits, It is possible to impart an enhanced and remarkably improved pineapple fruit-like flavor that is highly palatable, rich in richness.

There is no particular restriction on the mixing ratio of such amino acids,
For example, the ratio of any two amino acids selected from the group consisting of threonine, lysine or salts thereof, methionine and valine is 1: about 0.01 to about 100, preferably 1: about 0.1 to about 10, more preferably 1 :. A weight ratio such as about 0.2 to about 5 can be exemplified. Even when three or more kinds of amino acids are blended, the ratio of each amino acid should satisfy the above range.

In carrying out the pineapple-like flavor enhancing method for a food or drink of the present invention, the threonine, lysine or a salt thereof, at least two or more amino acids selected from the group consisting of methionine and valine, the mixing ratio of the food and drink is Natural fruit in food and drink, the presence or absence or content of fruit juice, the organic acid content in the food and drink, it can be appropriately selected depending on the pH of the food and drink, generally, the food and drink About 0.01 to about 0.5% by weight relative to the total weight of the product, preferably about
A compounding amount of 0.05 to about 0.2% by weight can be exemplified.

Further, in addition to the above specific amino acids, if desired, amino acids other than the above can be added and blended, and particularly aspartic acid, glutamic acid, glycine, tryptophan, leucine and their edible salts are the threonine, lysine or the edible salts thereof. 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 preferably.

The method of the present invention can be used for preparing a natural pineapple fruit juice and a concentrate thereof, a pineapple pulp and a processed product thereof, or a juice, a pulp or a natural, synthetic and / or prepared pineapple-like flavor of the juice or pulp. Beverages, such as canned pineapple fruit, soft drinks, milk drinks, soy milk drinks, etc., which have been given a flavor by an imparting substance: mousse,
Confectionery such as shortcakes, candies, white chocolate, and tablet confectionery; when preparing fruit jams, blazerabs, and frozen desserts containing fruits, by adding and blending the specific amino acid at any time during the preparation can do. In its preparation, the sweeteners, acidulants (organic acids and / or salts thereof), inorganic salts, vitamins, etc. as described above are usually used.
Coloring agents, flavoring agents, sizing agents and the like can be appropriately added.

(Operation of the invention) The pineapple fruit flavor enhancing method for food and drink according to the present invention, as described above, by the addition of the amino acids specified in the present invention, for example, pineapple fruit, fruit juice or food and drink containing it. If so, the fruity flavor characteristic of natural pineapple fruit is further enhanced to give a rich and fruity flavor with a rich taste, and it has a complex and well-balanced sourness and sweetness with improved palatability. As a result, the quality of fruit juice / food containing fruits can be significantly improved.

Furthermore, according to the method of the present invention, the monotonous and sharp acidity of natural fruits and fruit juice-free foods and drinks is relieved, and the sweetness is wide and the richness of taste is enhanced while changing into a mellow and complex acidity. It is possible to impart a flavor-enhancing effect to the food or drink, which is rich in natural fruits and has a rich fruit juice feeling.

Next, the method of the present invention will be described more specifically by way of examples.

(Example) Example 1. A pineapple candy was prepared by a conventional method in the following blending ratio (the product of the present invention).

White sugar 150 parts by weight starch syrup (water content 25%) 65 〃 water 60 〃 citric acid 2 〃 pineapple fragrance 0.2 〃 threonine 0.1 〃 valine 0.02 〃 methionine 0.01 〃 lysine hydrochloride 0.03 〃 total 277.36 〃 A candy from which threonine, valine, methionine, and lysine hydrochloride were removed was prepared, and sensory evaluation was performed by 20 well-trained sensory inspectors by a two-point comparison method (two-sided test). Table of the results
Shown in 1.

As is clear from the results shown in Table 1, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 2. A pineapple juice drink was prepared in the following blending ratio, filled into a juice bottle, and then sterilized at 90 ° C. for 10 minutes (product of the present invention).

5 times concentrated pineapple transparent fruit juice 22.0 parts by weight Sucrose 100.0 〃 citric acid 2.0 〃 malic acid 0.2 〃 pineapple fragrance 0.2 〃 water 876.0 〃 threonine 0.1 〃 valine 0.05 〃 total 1000.55 〃 As a control, threonine A pineapple fruit drink excluding valine was prepared and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-2.

As is clear from the results in Table 2, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 3 A pineapple low-sugar jam was prepared by a conventional method according to the following mixing ratio (product of the present invention).

Shredded pineapple fruit 40 parts by weight Water 41 〃 White sugar 18 〃 LM-pectin 0.6 〃 Citric acid 0.4 〃 Pine apple fragrance 0.1 〃 Threonine 0.03 〃 Lysine hydrochloride 0.007 〃 Total 100.137 〃 As a control product, from the above mixture ratio, A pineapple low sugar jam excluding threonine and lysine hydrochloride was prepared and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-3.

As is clear from the results of Table 3, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 4. Canned pineapple was prepared by a conventional method in the following blending ratio (product of the present invention).

Pineapple slice (sugar content 11 degrees) 65.0 parts by weight 35% over white sugar solution 35.0 〃 threonine 0.1 〃 lysine hydrochloride 0.01 〃 valine 0.02 〃 total 100.13 〃 As a control product, from the above mixing ratio, threonine, valine and lysine hydrochloride A canned pineapple product was prepared and the sensory evaluation was conducted by 20 well-trained sensory inspectors by a two-point comparison method (two-sided test). The results are shown in Table-4.

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%.

Example 5 A pineapple sherbet was prepared by the conventional method at the following blending ratio (the product of the present invention).

Sand sugar 16.00 parts by weight starch syrup 5.00 〃 stabilizer for frozen desserts 0.30 〃 pineapple 1/5 concentrated fruit juice 4.00 〃 pineapple fragrance 0.10 〃 pineapple colorant suitable amount citric acid 0.20 〃 methionine 0.005 〃 lysine hydrochloride 0.02 〃 0.0 Threonine 0.06 〃 Water 5.00 〃 Total 100.71 〃 As a control product, pineapple sorbet without methionine, lysine hydrochloride, valine and threonine was prepared from the above mixture ratio, and sensory evaluation by 20 well-trained sensory inspectors Was carried out by the two-point comparison method (two-sided test). The results are shown in Table-5.

As is clear from the results shown in Table 5, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 6 Pineapple chewing gum was prepared by a conventional method in the following blending ratio (the product of the present invention).

Gum base 22.00 parts by weight powdered sugar 65.00 〃 starch syrup 11.00 〃 glycerin 1.00 〃 threonine 0.15 〃 lysine hydrochloride 0.04 parts by weight methionine 0.01 〃 valine 0.06 〃 pineapple fragrance 1.00 〃 total of 100.26 〃 nin, the above-mentioned methionine as a control product A well-trained sensory inspector who prepared pineapple chewing gum free of hydrochloride, valine and threonine
Sensory evaluation by 20 people was performed by the two-point comparison method (two-sided test). The results are shown in Table-6.

As is clear from the results shown in Table 6, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 7 A pineapple ice cream was prepared by a conventional method in the following blending ratio (product of the present invention).

Skim milk 587 parts by weight fresh cream 40% 200 〃 skimmed condensed milk 58 〃 sugar 150 〃 5 culture concentrated pineapple clear fruit juice 150 〃 stabilizer 5 〃 valine 0.5 〃 methionine 0.2 〃 lysine hydrochloride 0.5 〃 combined as a total of 1151.2 〃 Pine apple ice cream from which valine, methionine and lysine hydrochloride were removed was prepared from the above blending ratio, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-7.

As is clear from the results in Table 7, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 8. Pine apple mousse was prepared by a conventional method in the following blending ratio (product of the present invention).

5 times concentrated pineapple transparent fruit juice 40 parts by weight sugar 100 〃 powdered gelatin 4 〃 fresh cream 120 〃 pineapple fragrance 0.1 〃 valine 0.05 〃 methionine 0.05 〃 water 150 〃 total 414.2 〃 As a control product, balin, Pine apple mousse excluding methionine was prepared, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-8.

As is clear from the results shown in Table 8, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 9 Pine atupa bavarois was prepared by a conventional method in the following blending ratio (product of the present invention).

5 times concentrated pineapple transparent fruit juice 40 parts by weight milk 350 〃 egg yolk 100 〃 sugar 130 〃 plate gelatin 17 〃 fresh cream 250 〃 pineapple flavor 0.2 〃 valine 0.1 〃 lysine hydrochloride 0.1 〃 total 887.4 〃 From the ratio, pineapple bavarois excluding valine and lysine hydrochloride was prepared, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table-9.
Shown in.

As is clear from the results in Table 9, the product of the present invention was superior to the control product at a significance level of 0.1%.

Example 10. A fruit cake was prepared by a conventional method in the following blending ratio (product of the present invention).

Butter 110 parts by weight Sugar 120 〃 Egg yolk 100 〃 Wheat flour 150 〃 Baking powder 3 〃 Milk 30 〃 Pineapple flavor 1 〃 Lysine hydrochloride 0.1 〃 Methionine 0.1 〃 Total 514.2 〃 As a control product, from the above lysine mixture, the above-mentioned lysine mixes with the above lysine mixes A salt-free fruit cake was prepared and Example 1
Sensory evaluation was performed in the same manner as in. The results are shown in Table-10.

As is clear from the results in Table 10, the product of the present invention was superior to the control product at a significance level of 0.1%.

(Effect of the invention) The pineapple-like flavor improvement and enhancement method for food and drink of the present invention can be used for food and drink in various forms, for example, as described above, for beverages, confectionery, jam, blazerabs, etc., It is possible to impart and enhance a highly palatable, rich and rich flavor unique to pineapple-like fruits to the food or drink.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location A23G 3/30 9/02 A23L 1/06 1/222 2/00 2/02 A 3/00

Claims (1)

[Claims] 1. When preparing a food or drink containing natural pineapple juice or pulp and / or having a pineapple-like flavor, threonine, lysine or a salt thereof, methionine and valine are used at any stage of the preparation. A method for enhancing flavor of food or drink, comprising blending at least two selected amino acids.