JPH08256702A - Improver for flavor and quality of food and prevention of deterioration in flavor and quality of food - Google Patents

Abstract

PURPOSE: To obtain the subject improver, containing a brewed vinegar and sodium acetate and a specific salt such as an acid fumarate, good in flavor and excellent in improving effects on quality by using an acidic substance such as an acetic acid formulation or the brewed vinegar. CONSTITUTION: This improver for the flavor and quality of a food contains a brewed vinegar, sodium acetate and preferably 0.5-30wt.%, more preferably 2-15wt.% at least one salt selected from an acid fumarate, an acid tartrate and an acid phosphate. The pH of a 1% (wt./wt.) aqueous solution of the improver therefor is 4.0-6.0.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a food flavor, a quality improving agent and a food flavor, a method for preventing quality deterioration, and more specifically,
It relates to the improvement of flavor when an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent.

[0002]

2. Description of the Related Art The present inventors have previously proposed to use an acidic substance such as an acetic acid preparation or brewed vinegar as a food quality improving agent. For example, an acetic acid formulation in which synthetic acetic acid is adsorbed on anhydrous sodium acetate is used as a preservative for improving the storage stability of powdered vinegar or food, or one in which brewed vinegar is adsorbed on anhydrous sodium acetate is used as a salt buffer for high-salt foods, or
It has been proposed to use the compound as a quality improving agent for a paste product by adjusting the pH to around the neutral point (JP-A-57-83257,
JP-A-58-860, JP-A-61-239865
issue).

[0003]

However, of course,
Those with a lowered pH produce sourness, the sourness becomes stronger in proportion to the decrease in pH, and it is necessary to improve the flavor.

[0004]

Means for Solving the Problems As a result of intensive studies on the improvement of flavor, the present inventors selected from brewing vinegar, sodium acetate, fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. It has been found that, when at least one kind of salt used in combination is combined, the acidity is low even at low pH, the taste becomes mellow, and the quality can be improved, and the present invention has been completed. The present invention provides brewing vinegar, sodium acetate, and a flavor and quality improving agent for foods containing at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. is there.

Further, the present invention is characterized by adding brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt to a food product. We also provide a method to prevent the deterioration of food flavor and quality.

As the brewed vinegar, general natural vinegar produced through the brewing process is used, and examples thereof include cass vinegar, malt vinegar, vinegar (kome vinegar), grape vinegar, apple vinegar, sake vinegar and the like. Higher acetic acid concentration is preferable, for example, about 15
% (W / w) or more is advantageously used. Brewed vinegar is about 1 to the total weight of the flavor and quality improving agent of the present invention.
45% by weight (acetic acid concentration: about 5 to 30% w / w) is blended. In the present invention, synthetic vinegar may be used in combination with the brewed vinegar, and in that case, the synthetic vinegar preferably has an acetic acid concentration of the brewed vinegar equal to or less than the same concentration. Synthetic vinegar is about 1 to 50% by weight, preferably about 5 to 30% by weight, based on the total weight of brewed vinegar.

[0007] Although sodium acetate is safe from the viewpoint of food hygiene, the use of anhydrous sodium acetate makes it easy to obtain an improving agent for a powdered preparation which is easy to handle. Further, anhydrous sodium acetate having a high specific volume has a high adsorbability for brewed vinegar and is particularly advantageous. Sodium acetate is used in an amount sufficient to adsorb brewed vinegar or synthetic vinegar, and is usually about 50 to 99% by weight with respect to the total amount of brewed vinegar (or brewed vinegar and synthetic vinegar).
Preferably about 70-95% by weight is used.

As the fumaric acid acid salt, for example, fumaric acid monosodium salt, potassium salt, calcium salt and the like can be used. Preferred is monosodium fumarate.
Examples of the acid salt of tartaric acid include DL-potassium tartrate, L-potassium tartrate, DL-potassium hydrogen tartrate,
DL-sodium tartrate, L-sodium tartrate, calcium tartrate and the like can be used.

As the acid salt of phosphoric acid, for example, sodium phosphate monobasic (sodium dihydrogen phosphate) and sodium acid pyrophosphate (sodium dihydrogen pyrophosphate) can be used. These salts may be used alone or in appropriate combination of two or more kinds, and the mixing ratio of these salts is usually brewed vinegar or brewed vinegar and synthetic vinegar and the total amount of sodium acetate. It is about 0.5 to 30% by weight, preferably about 1 to 20% by weight, more preferably about 2 to 15% by weight. Further, instead of these salts, for example, fumaric acid, tartaric acid or phosphoric acid, and carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate,
A hydroxide or the like may be used in combination, and another alkali salt such as diphosphate, trisodium phosphate, potassium, calcium salt or trisodium citrate may be used in combination. In short, it may be an acid salt, for example, in the case of using fumaric acid and a salt in combination, for example, to the pH of monosodium fumarate, and in the case of using tartaric acid and a salt in combination, for example,
It is desirable to formulate so that it approaches the pH of potassium hydrogen tartrate.

The flavor and quality improving agent of the present invention comprises 1% thereof.
The pH of the (w / w) aqueous solution is, for example, about 4.0 to 6.0, preferably about 4.5 to 5.8, more preferably about 5.0 to 5.
The composition is set to be 5. When the pH is lower than the above range, when added to foods, the sourness is strong and the flavor improving effect is weak, and when the pH is higher than the above pH, the flavor improving effect is weak and the effect of preventing deterioration of flavor and quality is weakened.

The flavor and quality improving agent of the food of the present invention is a mixture of brewed vinegar or brewed vinegar and synthetic vinegar, sodium acetate, and at least one of fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. Is obtained by The mixing method is not particularly limited, and for example, these components may be added at the same time, or after brewing vinegar or brewing vinegar and synthetic vinegar are added to sodium acetate to be powdered, fumaric acid acid salt, tartaric acid acid salt and / or Alternatively, an acid salt of phosphoric acid may be added.

Further, as long as the object of the present invention is not impaired, various additives such as a sweetener, a seasoning, a paste, a bactericide, an antioxidant and a binder are added to the flavor and quality improving agent of the present invention. , Emulsifiers, phosphates, spices, food materials and the like may be added, and the flavor and quality improving agent of the present invention can be made into powder, granules and the like by a method known per se.

In the method for preventing flavor and quality deterioration of foods of the present invention, the components used in the flavor and quality improving agent of the present invention described above may be added separately in corresponding proportions. It is more convenient and advantageous to add it as a quality improving agent. The target food may be any food as long as it does not generally impair the quality such as protein denaturation even if an acidic substance is added. For example, soy sauce (eg, salad, gyoza, maimai, croquette, food, stewed food, grilled food, fried food, etc.), dairy product (eg, yogurt, cheese, cream, etc.), seasoning liquid (eg, meat juice, meat sauce, sauce) , Ketchup, mustard, dressing, etc.), pancakes / confectionery (eg, cakes, custard, pancakes, cream, etc.), soups (eg, potage soup, consommé soup, etc.), Tsukudani, salted foods, Dried salted vegetables, pickles (eg, miso pickles, light pickles, koji pickles, dregs pickles, etc.), dried seafood products, kun products, egg products (eg atsuyaki, egg tofu, tea roe, mayonnaise, etc.), curry, Examples include chilled foods, frozen foods and batters thereof, and sealed foods of the above foods (eg, cellophane, polyethylene, rubber hydrochloride, vinylidene chloride, polyethylene). Ether, casing chilled retort due polypropylene composite processed paper, etc.) are also encompassed.

By using an appropriate amount of the flavor and quality improving agent of the present invention in these foods, it is possible to prevent the deterioration of flavor quality caused by free acetic acid during storage. The amount of the improver added to food depends on its formulation and pH,
Usually, it is about 0.1 to 3% by weight, preferably about 0.2 to 2% by weight, based on the food.

[0015]

The present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In the examples, "%" and "part" mean that
Unless otherwise specified, they are% by weight and parts by weight. Example 1 (ii) 15% concentration brewed vinegar 20% and anhydrous sodium acetate 8
1% of monosodium fumarate was added to 99% of powder (A) obtained by mixing 0% with powder, and mixed well to give a powder preparation of the present invention. The pH of the 1% aqueous solution of the formulation was 5.84. (B) 95% of the powder (A) of (a) was mixed well with 5% of monosodium fumarate to obtain the powder preparation of the present invention. The pH of the 1% aqueous solution was 5.64. (C) 90% of the powder (A) of (A) was mixed well with 10% of monosodium fumarate to obtain the powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.47. (D) 80% of the powder (A) of (a) was mixed well with 20% of monosodium fumarate to obtain the powder preparation of the present invention. 1%
The aqueous pH was 5.21. (E) 70% of the powder (A) of (a) was well mixed with 30% of monosodium fumarate to obtain the powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.0.

Example 2 (A) 40% brewed vinegar having a concentration of 15% was thoroughly mixed with 60% anhydrous sodium acetate, and the obtained powdery 90% was mixed with 10% monosodium fumarate to obtain the powder of the present invention. It was made into a formulation. The pH of the 1% aqueous solution was 5.23. (B) 10% of monosodium fumarate was mixed with 90% of powder obtained by thoroughly mixing 40% of synthetic vinegar with a concentration of 15% and 60% of anhydrous sodium acetate to obtain a control powder formulation.
The pH of the 1% aqueous solution was 5.24. Comparing the tastes of these (A) and (B) 1% aqueous solutions, the sourness was the same, but the aftertaste was the flavor of the present invention,
The quality improver (A) had a slightly sweet taste and felt soft, while the quality improver (B) had a pungent sourness.

Example 3 20% brewed vinegar with 30% concentration and 80% anhydrous sodium acetate
Were mixed to obtain powder (a). (A) Powder (A) 80% was mixed with potassium hydrogen tartrate 20% to give a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.23. (B) Powder (a) 80% to monosodium fumarate 20%
Were mixed to obtain a powder preparation of the present invention. PH of 1% aqueous solution
Was 5.12. (C) Powder (a) 80% was mixed with fumaric acid 5% and trisodium citrate 15% to give a powder preparation of the present invention. 1
% Aqueous solution had a pH of 5.38. (D) Powder (a) 80% was mixed with tartaric acid 10% and disodium phosphate 10% to give a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.27. (E) Powder (A) 90% was mixed with tartaric acid 7% and sodium carbonate 3% to give a powder preparation of the present invention. 1% aqueous solution
The pH was 5.40. (F) Powder (a) 80% sodium acid pyrophosphate 2
0% was mixed to give a powder formulation of the present invention. 1% aqueous solution
The pH was 5.48.

Example 4 20% brewed vinegar having a concentration of 15% and 80% anhydrous sodium acetate
Were mixed to obtain powder (a). (A) Powder (A) 90% was mixed with citric acid 10% to give a control powder preparation. (B) Powder (A) 90% was mixed with 10% malic acid to prepare a control powder formulation. (C) Powder (a) 90% and fumaric acid 10% were mixed to prepare a control powder formulation. (D) Powder (A) 90% was mixed with tartaric acid 10% to give a control powder formulation. (E) Powder (A) 90% to monosodium fumarate 10%
Were mixed to obtain a powder preparation of the present invention. (F) Powder (A) 90% was mixed with potassium hydrogen tartrate 10% to give a powder preparation of the present invention. (G) Powder (a) 90% sodium phosphate-anhydrous
10% was mixed to obtain a powder formulation of the present invention. As a result of a taste test of a 1% aqueous solution of the above preparation, the preparation (C) had the most pungent sourness, and then the preparations (B), (D), and (A) improved in that order. The sourness is irritating. The preparations (E), (F) and (G) of the present invention had no sourness and felt a soft sweetness as an aftertaste.

Example 5 Steaming potatoes to remove the skin,
5% salt and 5% mayonnaise were added and kneaded well, this was divided into 7 equal parts, and each of them had the preparation (A) obtained in Example 4 above.
~ (G) 0.4% each added croquette dough (A), (B), (C), (D), (E), (F) and (G), and a non-added control croquette dough Got After kneading these, they were molded, sprinkled with flour, and then sprinkled with egg, sprinkled with bread crumbs, fried at 130 ° C. for about 5 minutes to remove oil, cooled to obtain croquette, and the taste test was performed. The results are similar to those obtained with the aqueous solution of Example 4,
There was no difference between the non-added control product and the products of the formulations (E), (F) and (G) of the present invention, and both the flavor and quality were good. Further, the above 7 samples were stored at 20 ° C. for 3 days, and as a result of tasting, the control product without addition had a sour taste and was in the early stage of deterioration, and the preparations (A), (B), (C) And (D)
The added products had a light odor and the flavor was further reduced together with the sourness, but the products of the formulations (E), (F) and (G) of the present invention had good flavor and quality.

Example 6 (A) 19% of brewed vinegar having a concentration of 15% and anhydrous sodium acetate 80% 1% of disodium succinate were mixed and powdered to 90% of powder, and 10% of citric acid was added and mixed to obtain a control. It was a powder formulation. The pH of the 1% aqueous solution was 5.47. (B) Powder 15% obtained by adding 4% of 90% synthetic vinegar to 28% of 15% brewed vinegar, 69% anhydrous sodium acetate and 1% disodium succinate, and mixing
Was mixed with 8% of monosodium fumarate to obtain the powder preparation of the present invention. The pH of the 1% aqueous solution was 5.27.

Example 7 300 g of tofu, 15 g of sugar, 18 g of soy sauce, 1.5 of salt
g was added to make a white-red base. Formulations (A) and (B) obtained in Example 6 were each added to this white-washed base at 0.4.
%, And as a result of comparison with a non-added control (pH 6.33),
No addition and the preparation (B) of the present invention (pH 6.02) have no sourness, but the preparation (A) addition (pH 6.05)
Had a slight sourness and acid odor and was inferior in flavor. Also, 10
As a result of storing for 24 hours in a refrigerator at 0 ° C, the formulation (B) additive of the present invention had good flavor and quality, but the control product and the formulation (A) additive had a slightly reduced odor and taste, and the flavor was poor. inferior.

Example 8 28% of brewed vinegar having a concentration of 15%, 4% of synthetic vinegar having a concentration of 90%, 69% of anhydrous sodium acetate and 1% of disodium succinate.
92% of the powder obtained by mixing and was mixed with 4% of monosodium fumarate and 4% of potassium hydrogen tartrate to obtain the powder preparation of the present invention. The pH of the 1% aqueous solution was 5.30. The potatoes were steamed to remove the skin, 1 part of mayonnaise, 0.5 part of sliced cucumber and 0.5 part of kizami ginseng were added to 10 parts of potato and kneaded well to obtain a potato salad. This was divided into 3 equal parts, and the non-addition control product and
A preparation additive was prepared by adding 0.4% each of the preparations (A) and (B) obtained in (4). Comparing these flavors, the product with formulation (A) feels sour at pH 5.53,
The control product had a pH of 5.55, and the formulation (B) -added product had a pH of 5.54, and the flavor and quality were good. Further, when stored in a refrigerator at 10 ° C. for 3 days and compared, the formulation (B) additive of the present invention is remarkably good, but the flavor and quality are deteriorated in the order of the control product and the formulation (A) additive. .

Example 9 Commercially boiled vegetables (carrot, lotus root, burdock root) were divided into three equal parts with broth to obtain an additive-free product (Sample No. 1), Example 6
The preparation (A) of 0.4% additive (No. 2) and the preparation of Example 6 (B) of 0.4% additive (No. 3) were prepared, and the taste test was performed. (PH 5.60) and sample N
O.3 (pH 5.35) had a good flavor, but sample N
No. 2 (pH 5.37) was sour that a pungent aftertaste remained. Sample Nos. 1 to 3 were each sealed in a plastic bag, treated with a microwave oven for about 40 seconds (about 80 ° C.), taken out, cooled, and stored in a refrigerator at about 10 ° C. for 20 days, and then a taste test was conducted. . As a result, the sample No. 3 of the present invention was extremely good in both flavor and quality, but the sample No. 1 had a bad odor like a refrigerated odor and had a poor flavor.
Sample No. 2 had a sour taste as a whole, bad chewy texture, and reduced flavor.

Example 10 Chicken thigh meat was cut into 3 cm pieces, and this was seasoned (300 ml soy sauce, 45 g sugar, 50 ml mirin,
30 to 180 ml of water and 20 g of sodium glutamate)
After soaking it for a minute, it was sprinkled with Kata Kuri powder, fried in oil at 130 ° C. for 7 minutes, cooled, and then tasted. The seasoning liquid contains no preparation (Sample No. 1), 1% of the preparation of the present invention (C) obtained in Example 1 (Sample No. 2), and preparation (A) 1 obtained in Example 4 % (Sample No. 3). As a result of the taste test, sample No. 1 has a pH of 6.4.
3, sample No. 2 had a pH of 6.35 and a good flavor and quality, but sample No. 3 had a pH of 6.35 and was similar to that of sample No. 2, but a slightly sour taste was felt. Further, after storing each at room temperature around 20 ° C. for 4 days, as a result of a taste test, Sample No. 1 had a slightly strong chicken odor and a sticky texture and a reduced flavor. The sample No. 3 as a control had an increased sourness, a feeling that the meat quality was hard, and the flavor and quality were deteriorated. Sample No. 2 of the present invention had good flavor and quality.

[0025]

INDUSTRIAL APPLICABILITY According to the present invention, an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent, which has a good flavor and is excellent in quality improving effect.
It is possible to provide a quality improver and a method for preventing flavor and quality deterioration of food.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroe Ogawa 4-11-13 Mikage Yamate, Higashinada-ku, Kobe-shi, Hyogo Prefecture (72) Inventor Akihiro Ogawa 4-11-13 Mikage-yamate, Higashinada-ku, Kobe City, Hyogo Prefecture

Claims (4)

[Claims] 1. A flavor and quality improving agent for food, comprising brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. 2. At least one salt selected from fumaric acid acid salt, acetic acid acid salt and phosphoric acid acid salt is about 0.5 to 3 based on the total weight of brewed vinegar and sodium acetate.
The flavor and quality improving agent according to claim 1, which is contained in an amount of 0% by weight. 3. The flavor according to claim 1, wherein the pH of a 1% (w / w) aqueous solution of the flavor and quality improving agent is about 4.0 to 6.0.
Quality improver. 4. A flavor of food, characterized in that brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt are added to and contained in the food, Quality degradation prevention method.