JPH10243776A - Masking of sour taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To maintain the original taste of a product exhibiting a sour taste, impart long period stability and thermal stability to the product and mask the sour taste by adding sucralose to the product. SOLUTION: Sucralose is added to a product exhibiting a sour taste (e.g. beverage or food such as carbonated drink, natural juice product, powdered drink milk beverage, lactobacillus beverage, sports beverage, nutritive beverage, pickles and flavor seasoning, medicine such as vitamin preparation and oral tablet, quasi medicine such as mouth refrigerant and tooth paste). The amount of the added sucralose is suitably controlled under the consideration of the comprehensive taste balance, etc., of the product, but preferably controlled to an amount equal to or smaller than that used for exhibiting the usual sweetness. The minimum amount is preferably about 1/100 of the threshold value of the sweetness or larger.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sour masking method, and more particularly to a sour masking method comprising adding sucralose to a sour product.

[0002]

2. Description of the Related Art Sour taste is used to complete the overall taste of foods, pharmaceuticals and quasi-drugs as well as salty, bitter and sweet tastes in products that can be ingested or used in the mouth. It is an important element and may be originally provided by the above-mentioned product material such as food, but is usually provided by adding an acidulant or the like.

[0003] These sour agents and the like not only impart sourness to foods and the like, but also have various functions as preservatives, storage, antibacterial, coagulation, buffering, viscosity adjustment, gelation adjustment, and swelling agents. For this reason, there is a case where it is added to a product such as a food in expectation of these effects, not just the constitution of taste. However, even if a sour agent is added with the expectation of a useful action, on the one hand, it may lower the pH or change the physical properties or chemical properties, thereby resulting in the original taste of foods and the like. There has been a problem that the balance is impaired and the unpleasant acidity is enhanced, thereby adversely affecting the taste of foods and the like.

[0004] On the other hand, various taste components are known to reduce sourness. For example, sugars and amino acids can be mentioned, but if they are added to foods and the like to exert a sufficient sour-mitigating effect, there is a problem that the sweetness is too great and the taste balance of the product itself is impaired. was there. Japanese Patent Publication No. 4-60626 describes that aspartame makes acidity mild in pickles and processed ume foods. However, aspartame itself is easily decomposed depending on pH, temperature and the like, and depending on the target food, it may not be possible to store it stably for a long period of time.

[0005] Accordingly, there is a need for a method of masking sour taste which has a sufficient sour masking effect, maintains the original taste balance of the product, and has excellent long-term stability and heat stability.

[0006]

Means for Solving the Problems The present applicant has added various taste components to a product exhibiting a sour taste, thereby to improve the sour taste itself, balance with other taste components, long-term storage or heat stability, etc. After intensive studies, the present invention has been completed.
That is, according to the present invention, there is provided a sour masking method in which sucralose is added to a sour product.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The product exhibiting a sour taste in the present invention means a product exhibiting a sour taste when taken orally or when used in the mouth. Also included are products that have become sour due to their addition, and include foods, pharmaceuticals, quasi-drugs, and the like.
These products may be in liquid, semi-solid, or solid form at the time of ingestion or use. Substances exhibiting sourness in these products include, for example, various natural materials, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid,
Natural or synthetic acidulants such as acetic acid, glucono delta lactone, adipic acid, succinic acid and phosphoric acid. Therefore, specific examples of sour products include cider,
Carbonated drinks such as lemon squash; natural juice drinks; powdered drinks; milk drinks; lactic acid bacteria drinks; sports drinks; nutritional drinks; confectionery bread containing flower paste, jam, etc .; noodles such as udon, ramen; instant cooked rice; , Confectionery, gummy candy, snacks, etc .; dessert foods, such as jelly, honey bean, almond tofu, yogurt; cold desserts, such as sorbet; dried plums, pickles,
Pickles such as shiso pickles; tofu and fried foods; vinegar, worcestershire sauce, tartar sauce, mayonnaise, dressing, tomato ketchup, hamburger sauce, steak sauce and other flavoring seasonings; instant noodles (soup), potage, spaghetti sauce, demigrass sauce, Retort / cooked foods such as chili sauce, curry, hayashi rice, cream stew, beef stew, gratin, doria, cooked rice ingredients, marbo tofu ingredients, sweet and sour pork ingredients, chirashi sushi, inari sushi, inari fried food, etc .; pilaf, spaghetti, parent and child Examples include various foods such as microwave foods such as bowls and soups, pharmaceuticals such as vitamins and oral tablets, and quasi-drugs such as oral fresheners and toothpaste. Note that these products may exhibit other tastes such as sweetness, salty taste, astringency, and bitterness as long as they exhibit sourness, and may contain various additives such as a preservative and a bactericide. . In addition, although it does not originally require sourness, it also includes those that exhibit sourness due to the addition of a sour agent or the like for the purpose of a preservative or the like.

[0008] In the present invention, sucralose is added to the above-mentioned product exhibiting acidity. The amount of sucralose to be added can be appropriately adjusted in consideration of the overall balance of the taste of the obtained product and the like, and is preferably equal to or less than the amount normally used for exhibiting sweetness. That is, sucralose is called a high-intensity sweetener, and exhibits a normal sweetness in a small amount, so that when used in a large amount, the balance with other taste components is impaired. In addition, sucralose exerts a sour masking effect even when the amount of sweetness is less than the minimum value, that is, the amount less than the sweetness threshold value. Therefore, the minimum amount is preferably added in an amount of about 1/100 or more of the sweetness threshold value. Here, the threshold value of the sweetness means the minimum value indicating the sweetness of the sweetener as described above, but this value is not necessarily expressed as an absolute value. That is, according to the tests of the present inventors, the sweetness threshold of sucralose for an aqueous solution of citric acid (crystal) 0.1% is 0.00075%, and the threshold for an aqueous solution of citric acid (crystal) 0.3% is 0. .00
It has been confirmed that it is 3%. As described above, the threshold value of the sweetness is determined by the form of the target product (liquid, fluid, solid, etc.), the type or strength of the sourness in the product, other taste components in the product (saltiness, astringency, etc.), and the consumption of the product. Alternatively, it is considered to be a value that varies depending on the temperature at the time of use or the like, but is generally smaller than the amount when used as a sweetener. As a result, while fully exhibiting the sour masking effect,
Maintains the original taste balance of the product, long-term stability,
Masking of sourness with excellent heat stability can be performed. In addition, since sucralose itself is a substance exhibiting high-quality sweetness as a sweetener, it is possible to improve the flavor of the sourness itself after masking.

The method of adding sucralose to a product exhibiting sour taste is not particularly limited as long as a predetermined amount of sucralose can be uniformly added to a product exhibiting sour taste. For example, when the final form of the product exhibiting sour taste, that is, the form at the time of ingestion or use is solid, a predetermined amount of sucralose may be used as it is or diluted when it is in a liquid or semi-solid form in the manufacturing process until it is molded. A method of uniformly adding a diluted solution of sucralose to a molded solid-shaped product by applying or spraying, or the like. . In the case where the product exhibiting sour taste is ingested or used at the time of liquid or semi-solid, a method of uniformly adding the product as it is or in the form of a solution during the manufacturing process or the final product may be mentioned.

[0010]

【Example】

Test Example 1 The stability of sucralose was compared with the stability of aspartame, a high-intensity sweetener. First, sucralose and aspartame aqueous solutions having the same sweetness as an aqueous solution in which 5 g of sugar was dissolved in 100 g of water were prepared. These aqueous solutions were adjusted to pH 4.0,
And held for 10-16 days. At that time, the amount of sucralose or aspartame in each aqueous solution was measured. The result is shown in FIG.

According to FIG. 1, it is recognized that aspartame is decomposed with time, particularly under the condition where heat is applied, and with this decomposition, the masking effect of sourness disappears. On the other hand, with sucralose, almost no degradation over time was observed, and no disappearance of the sour masking effect was observed.

Example 1 4.5 parts by weight of 1/5 concentrated grape juice (hereinafter, referred to as "parts"), 0.12 parts of citric acid (crystal), 0.0 parts of L-tartaric acid
5 parts, 0.1 part of Grape Essence No. 66815 (manufactured by San-Ei Gen FFI Co., Ltd.), Sun Red YMF
0.03 parts (manufactured by Saneigen FFI Co., Ltd.) and 0.013 parts of sucralose to 100 parts with water, 93 °
Until heated and filled into hot bottles. The grape juice beverage immediately after being prepared in this way was a refreshing grape juice beverage having a sour taste.

The grape juice beverage was stored at room temperature (24 ± 1 ° C.) for 180 days. At this time, instead of 0.013 parts of sucralose, 0.036 of aspartame was used.
A grape juice beverage using 5 parts, 0.048 parts of enzyme-treated stevia, and 0.024 parts of saccharin sodium (all sweeteners were adjusted to the same sweetness as a grape juice beverage using 7.3 parts of sugar) It was stored for 180 days and evaluated. Table 1 shows the results.

[0014]

[Table 1]

[0015] From Table 1, sucralose was the highest evaluation when the acidity and sweetness were combined.

Example 2: Plum Fizz 50 parts of carbonated water, 15 parts of white liquor, 1 part of 1/5 concentrated plum transparent juice, 0.35 part of citric acid (crystal), plum flavor No. 58715 (San-Ei Gen F.F. 0.1 part of Sun Red BM (manufactured by Saneigen FFI Co., Ltd.) and 0.015 part of sucralose are made 100 parts with water, and the mixture is filled in a bottle. Sterilize in a 70 ° C. water bath for 30 minutes. The alcoholic beverage thus prepared was masked with unpleasant sourness and was a refreshing fizzy sourness of plum.

Example 3: 35 parts of barbecue sauce tomato base, 30 parts of wine vinegar, salt 3
Parts, salad oil 3 parts, spices 0.2 parts, garlic powder 0.05 parts, sucralose 0.012 parts with water 1
00 parts and filled in a container. Sterilize in a water bath at 80 ° C. for 30 minutes.

The barbecue sauce thus prepared was a barbecue sauce in which the acetic acid odor derived from wine vinegar was masked with sucralose to mask the unpleasant taste of sourness.

[0019]

According to the present invention, a product exhibiting acidity is
By adding sucralose, the original taste balance of the product can be maintained, and the masking effect of acidity with excellent long-term stability and heat stability can be sufficiently exhibited. In addition, since sucralose itself is a substance exhibiting high-quality sweetness as a sweetener, it is possible to improve the flavor of the sourness itself after masking.

[Brief description of the drawings]

FIG. 1 is a graph showing the stability over time of sucralose and aspartame.

Claims (1)

[Claims] 1. A method for masking sourness, comprising adding sucralose to a product exhibiting sourness.