JPH1057007A - Mild acidic seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mild and refreshing acidic seasoning having mitigated stimulating smell and taste caused by food vinegar. SOLUTION: This mild acidic seasoning contains 1.0-3.0wt.% of acetic acid, 4.0-12.0wt.% of gluconic acid and 5.0-15.0wt.% of a sugar.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mild acidic seasoning, and more particularly, to a mild irritating odor,
The present invention relates to an acidic seasoning having a reduced irritating taste. This seasoning can be used alone or appropriately mixed with other seasonings and used for various dishes such as vinegar and salad.

[0002]

2. Description of the Related Art Vinegar is widely used as a seasoning indispensable for daily life along with sugar, salt, soy sauce and the like.
However, some people do not like vinegar because of its unique pungent odor and taste. Proposals have been made in the past to alleviate such smells and tastes of vinegar, for example, so that the acetic acid concentration in an acidic liquid seasoning mainly composed of nonvolatile organic acids is 50% or less of the total concentration. Acidic liquid seasoning containing vinegar (JP-A-59-5516)
No. 3), contains brewed vinegar obtained using fruit juice as a raw material, the acetic acid content is 2.5 to 5.0%, the gluconic acid content is 0.5 to 2.0%, and the sugar content is An acidic seasoning liquid having a concentration of 3 to 15% (JP-A-2-174668);
Drinking vinegar having an acetic acid concentration of 2.0% or more, a sugar content of 10 to 30%, and an extract content of 16 to 40% (JP-A-61-96981)
Publication). However, even with such a contrivance, consumers who are repellent to the irritating odor and irritating taste of current vinegar cannot be sufficiently satisfied, and further improvement techniques are strongly desired.

[0003]

The present inventors first analyzed the components of commercially available vinegar in order to develop a method for solving the above-mentioned problems. Vinegar has undergone a major change in quality with the introduction of the Japanese Agricultural Standards (JAS) in 1980, but no substantial change has been observed since then. Analysis of typical products of grain vinegar (brewed vinegar) and rice vinegar (brewed vinegar) that are widely used at present shows that grain vinegar has acetic acid of 4.0 to 4.2% and gluconic acid of 0.16 to 0.1%. 82% and glucose 1.0-2.4%. In the case of rice vinegar, acetic acid 4.3-4.4%, gluconic acid 0.08-0.74%, glucose 2.0-8.0. %
Met.

[0004] Next, when the cause of the irritating odor was analyzed by gas chromatography (headspace method) and sensory inspection techniques, it was found that the irritating odor was caused mainly by acetic acid, which is a main volatile component emitted from vinegar, and this odor was significantly reduced. In order to reduce the vinegar, it was found that in the case of grain vinegar having an acidity of 4%, the acetic acid content had to be reduced to about 2%. In this case, to supplement the lack of taste, it is effective to add an organic acid other than acetic acid, and as a result of examining various organic acids,
In particular, gluconic acid was found to be most preferred. Gluconic acid has a refreshing sourness that other organic acids do not have, and found that when coexisting with acetic acid, it shifts sourness to a more refreshing direction and further acts to reduce the tightness of taste. . It has also been found that blending a sugar with acetic acid and gluconic acid present at a fixed ratio enhances the mellowness. The present invention has been completed based on these findings.

[0005]

According to the present invention, acetic acid is used in an amount of 1.0 to 1.0.
~ 3.0% by weight, gluconic acid 4.0 ~ 12.0% by weight
And a mild acidic seasoning containing 5.0 to 15.0% by weight of sugar.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, since the acidity of a typical commercially available vinegar is 4.0 to 4.5%, the acidity is 4.0 to 4.0%.
A 5% acidic seasoning is assumed, for which 1.0 to 3.0% by weight of acetic acid, preferably 1.5 to 2.5% by weight, and gluconic acid of 4.0 to 12.0%. %, Preferably 4.5 to 9.0% by weight and sugar to 5.0 to 15.0% by weight, preferably 6.0 to 11.0% by weight. When it is desired to produce a high-concentration product having an acidity of 5.0% or more in order to reduce distribution costs and improve storage efficiency, if the content of each component is increased without changing the above ratio of the three components, It is often diluted appropriately when used.

In the acidic seasoning of the present invention, when the acetic acid content is reduced to less than the lower limit, the taste and freshness of acetic acid are weakened, and the antiseptic effect cannot be expected. on the other hand,
If the acetic acid content is too large, the irritating odor peculiar to acetic acid becomes strong,
Not preferred. If the gluconic acid content is too small, the effect of alleviating the pungent odor of acetic acid is not sufficiently exhibited,
On the other hand, if the amount is too large, the preservative effect is reduced in spite of the sourness, and the function as the acidic seasoning does not reach the expected level. On the other hand, if the sugar content is too small, the effect of alleviating the acidity is weakened, while if it is too large, the sweetness is enhanced, the taste balance as an acidic seasoning is lost, and the preservative effect is reduced.

In order to reduce the pungent odor peculiar to vinegar,
As mentioned above, it is necessary to reduce the acetic acid content,
As a result of various studies on acids added in place of acetic acid to make up for the lack of this, gluconic acid is most preferred among organic acids such as citric acid, lactic acid, malic acid, gluconic acid, succinic acid and tartaric acid. I understood.
Gluconic acid is a non-volatile acid and has no tingling odor. The present inventors have found that, when gluconic acid coexists with acetic acid at a specific concentration ratio, it has an effect of shifting sourness to a milder direction and relaxing the tightness of acetic acid. Furthermore, it was found that blending a sugar with acetic acid and gluconic acid present at a fixed ratio enhanced the mellowness.

Next, as the saccharide used in the present invention, an appropriate one may be selected from monosaccharides, disaccharides and oligosaccharides, and glucose, fructose, sucrose, maltose, maltooligosaccharides and the like are preferred. Sugar. Sugar raw materials include saccharified liquid of grains, sugar, isomerized sugar,
There are syrup and honey.

[0010] The mild acidic seasoning of the present invention can be prepared by various methods. For example, a fermentation method and a blending method are mentioned. In the fermentation method, acetic acid fermentation and gluconic acid fermentation are carried out in parallel or in two stages by a single acetic acid bacterium. Acid) can be employed. For example, alcohols or brewing alcohols obtained by alcohol-fermenting a liquid or fruit juice (apple juice, grape juice, etc.) obtained by saccharifying grains (rice, wheat, corn, etc.) with koji or enzymes, and, if necessary, a grain saccharified solution Acetic acid fermentation is performed by mixing fruit juice and the like, and at this time, an appropriate amount of glucose needs to be present. The reason for this is that acetic acid bacteria have membrane-bound glucose oxidizing activity in many strains, so that when glucose is present in the medium, it is oxidized to produce and accumulate gluconic acid.
By utilizing this property, a gluconic acid-containing vinegar can be produced without adding gluconic acid as a food additive. In addition, vinegar containing gluconic acid can be obtained by separately performing fermentation of acetic acid and gluconic acid. If the sugar content in the vinegar thus obtained is insufficient, an appropriate sugar is added to obtain the desired product.

In the blending method, there is a method in which the acetic acid fermentation solution and gluconic acid and sugar, or the gluconic acid fermentation solution, acetic acid and sugar are used, and the mixture is prepared so as to have the mixing ratio described above. For example, a saccharified liquid of cereal (rice, wheat, corn, etc.) or an alcohol or brewing alcohol obtained by alcohol-fermenting a liquid or fruit juice (apple juice, grape juice, etc.) obtained by saccharifying with koji or an enzyme, if necessary. , Fruit juice and the like are mixed, and acetic acid fermentation is performed to obtain brewed vinegar, to which gluconic acid (or glucono delta lactone) and sugars such as glucose are added so as to have the above-mentioned mixing ratio. Note that synthetic vinegar or glacial acetic acid can be used instead of brewed vinegar.

[0012]

The present invention will be described below in detail with reference to examples. As a method for quantifying acetic acid, a neutralization titration method is a simple method, but this method is effective only when almost all the acids contained in the sample are acetic acid. When a relatively large amount of organic acid is contained, it is necessary to selectively quantify acetic acid by a method using high performance liquid chromatography or an enzyme kit method. In this specification, "acidity" is calculated by the following method and calculation method, and the total acidity of all acids in a sample is converted to acetic acid. Measurement sample 5m
1 was placed in a beaker, neutralized with 1N sodium hydroxide using phenolphthalein as an indicator, and the resulting titration constant (ml) was multiplied by 1.2 to obtain "acidity (%)". When the gluconic acid content is high, when determining the end point of the neutralization titration, the end point is determined when the red color of the indicator phenolphthalein is held for 1 minute or more while the neutralization solution is sufficiently stirred. Then, the measurement error due to the titration is reduced. The acetic acid content or acetic acid concentration means the content or concentration of acetic acid calculated by high performance liquid chromatography or enzymatic method in which only acetic acid can be selectively determined.

Gluconic acid can be quantified by high performance liquid chromatography or enzymatic method, like acetic acid. An enzyme kit is commercially available from Boehringer Mannheim as a food analysis kit, and there are dedicated kits for both acetic acid and gluconic acid. The quantification of sugar can be performed by a high performance liquid chromatography method or an enzymatic method. Examples of the high performance liquid chromatography method include JASCO PU-980 HPLC pump and RI-930RI det manufactured by JASCO Corporation.
If you use a Shodex Asahipak NH2P-50 4E column, glucose, fructose, sucrose,
Maltose, maltotriose, etc. can be separated and quantified at a time.

Test Example 1 Brewed vinegar, gluconic acid, citric acid, lactic acid, malic acid, and succinic acid each having an acidity of 4.5% were used as various organic acid solutions. This was used to make cucumber and wakame vinegar. That is, a seasoning liquid obtained by mixing 100 ml of an organic acid solution, 22 ml of soy sauce, and 26.3 g of sugar, and 300 g of sliced cucumber are immersed in 3% saline for 5 minutes.
Vinegar was prepared by mixing 210 g of cucumber and 100 g of seaweed obtained by squeezing. This vinegar was evaluated by a panel of 26 people who originally did not like vinegar to evaluate three items: acidity, taste, and pungent odor. That is, regarding sourness, a strong sourness is set to +3, and a weak sourness is set to -3. A seven-level evaluation of +3 to -3 is given.
With respect to the irritating odor, a seven-point evaluation of +3 to -3 is given. The evaluation was based on the value obtained by dividing the total score by the number of panels. Table 1 shows the results. In the table, the one with the highest score is “strong, large”, and the one with the lowest score is “weak, small”, and the middle is shown in the order of the scores. When the absolute value of the score difference is 3 or more, >>> when the absolute value of the score difference is 0.5 or more and less than 3, >>.
If less than the same group. As is evident from the table, gluconic acid was the most preferred in the overall evaluation, as the acidity and pungent odor felt the weakest, while the taste was the strongest.

[0015]

[Table 1] Table 1 Strong, large ← ── → weak, small ─────────────────────────────────味 Acidity Malic acid> Lactic acid> Succinic acid> Citric acid> Acetic acid, Gluconic acid Deliciousness Acetic acid, Gluconic acid> Citric acid> Malic acid, Lactic acid> Succinic acid Stimulant odor Acetic acid >> Lactic acid> Gluconic acid, Citric acid, Malic acid, Succinic acid ──────────────────────────────────

Test Example 2 Commercially available vinegar (cereal vinegar, acidity: 4.2%), gluconic acid solution (concentration: about 50%) and glucose were mixed to give the final concentration shown in Table 2 to obtain 18 kinds of vinegar. An acidic seasoning was produced. The irritating odor, irritating taste and deliciousness when these were used for cucumber and wakame vinegar with the method according to Test Example 1 were evaluated by panelists, and comprehensive judgment was made. The results are shown in Table 2. The symbol * in the table indicates that commercially available high acidity brewed vinegar (acidity 15%, raw material: alcohol) was added because of insufficient acetic acid. Each evaluation in the table was performed according to the following criteria.

Irritating odor in Samples 1 to 6 x: Strongly felt and disliked. ：: Feel, but low.
◎: I do not feel much. Irritating taste in Samples 7 to 18 Δ: Strongly felt and disliked. ：: Feel, but low.
◎: I do not feel much. Deliciousness in samples 1 to 18 Δ: unsatisfactory and not delicious. ：: Delicious, but slightly unsatisfactory. ：: Delicious. Comprehensive judgment ×: Not preferable. ：: Somewhat preferable. A: Preferred.

[0018]

[Table 2]

As is clear from the table, in the case of the acidic seasoning having an acidity of 4.5% assumed by the present invention, the acetic acid content is 1.
0-3.0%, gluconic acid content is 4.0-12.0%,
The sugar content is preferably from 5.0 to 15.0%. More preferably, the acetic acid content is 1.5-2.5%, the gluconic acid content is 4.5-9.0%, and the sugar content is 6.0-11.0%.

Production Example 1 The following ingredients were blended, and vinegar mash (acidity 3
%) As seed vinegar, and 5% of the fermentation mash volume was added to perform gluconic acid fermentation. A jar fermenter (5 L capacity) was charged with a liquid equivalent to about 60% of the volume of the fermentation can body, and a deep fermentation method in which aeration and stirring were performed was adopted (temperature: 30).
° C, number of revolutions: 600 rpm, air flow rate: 0.2 vvm).
The fermentation period was 3 days. Ingredients: Glucose (powder) 18% (w / v) Vinegar (15% acidity brewed vinegar) 17% (v / v) Yeast extract (powder) 0.5% (w / v) Was dissolved in water.

The fermented acid seasoning had an acetic acid concentration of 2.0%, a gluconic acid concentration of 7.3%, and a glucose concentration of 9.4%. This was an acidic seasoning that gave mild and mellow taste to consumers who disliked the pungent odor of vinegar.

Production Example 2 The following ingredients were blended and mixed with vinegar mash (acidity 3
%) As seed vinegar, 5% of the fermentation mash volume was added, and gluconic acid fermentation was first performed, followed by acetic acid fermentation. In the same jar fermenter as in Example 1, when performing acetic acid fermentation, which is the final fermentation, a deep fermentation method is used in which gluconic acid fermentation liquid equivalent to about 60% of the volume of the fermentation can is left and aeration and stirring are performed. (Temperature: 30 ° C., rotation speed: 600 rpm,
Aeration amount: 0.2 vvm). The fermentation period was 4 days. Raw material mix at the start of gluconic acid fermentation (liquid volume ratio) Rice saccharified liquid (glucose concentration about 41%) 40% Vinegar (high acidity brewed vinegar with 15% acidity) 23% Water 37% Total 100%

Gluconic acid fermentation was started by adding seed vinegar to the above raw materials. To supplement the consumed glucose, rice saccharified liquor (glucose concentration about 41%) is continuously fed during gluconic acid fermentation, and finally an amount corresponding to about 38% of the fermentation liquor is added to the next acetic acid fermentation step. The addition was continued until just before the end. The gluconic acid concentration at the time of gluconic acid fermentation 3 days later was 10.6%. Thereafter, alcohol for fermentation (concentration of about 50%) was added in an amount of 2% of the volume of the fermentation liquid, and the process was shifted to acetic acid fermentation. The acetic acid fermentation was terminated when the acidity was about 6.2% and the residual alcohol concentration was about 0.3%. The alcohol, ie, ethanol, was measured using a commercially available gas chromatograph.

Brewed vinegar containing only a small amount of gluconic acid in the fermentation broth (acidity: about 1.0%, glucose concentration: about 25%)
And high acidity brewed vinegar (acidity about 15%, glucose concentration about 0.1%) was added, and the acidity was 6.3% and the acetic acid concentration was 3.0.
%, Glucose concentration 14.3% and gluconic acid concentration 1
Adjusted to 0.5%. Then, after the bacteria were removed by a filter, water was added to dilute the solution to make the acidity 4.2%.
Sterilized to make an acidic seasoning. This acidic seasoning was evaluated as mild by consumers who disliked the irritating smell of vinegar,
It gave a delicious texture.

Application Example 1 Eight kinds of dressings having different sourness are obtained by replacing the vinegar portion of the following raw materials with a mixture obtained by mixing a mild acidic seasoning and vinegar in the weight ratio shown in Table 3. The acidity reduction effect of the mild acidic seasoning was examined. Vinegar is contained in 176 ml per 1000 ml of raw material.
0 g is included. The mild acidic seasoning used in this production example was produced in production example 1. Moreover, since the vinegar having an acidity of 4.5% is used, the acidity of the mixture is 4. regardless of the mixing ratio of the two.
5%. (Dressing ingredients) Vinegar 176 ml Salt 35 g Sodium glutamate 5 g Nucleic acid seasoning 1 g White pepper 1 g Liquid sugar 88 ml Rapeseed oil 331 ml Water 363 ml 合計 Total 1000 ml

To determine the sourness reducing effect, each sample was tasted by a panel of 20 experienced people, and the evaluation of sourness was determined. That is, the average value of 20 people was evaluated as the sensitivity of the sourness of the dressing, assuming that it felt quite sour 5, 5 that it felt sour, 3 that it did not feel sour, 2 that it hardly felt sour, and 1 that it did not feel sour. The results are shown in Table 3.

[0027]

[Table 3]

In the displayed sour sensitivity, the average value was about 3 or less, and the sample which was evaluated as not feeling sour was judged to have the sour reduction effect.
o. 1 to 6, that is, when the mild acidic seasoning was added so as to be 1% by weight or more of the whole dressing, it was shown that there was an effect of reducing the acidity that made the vinegar less sour.

Application Example 2 The following ingredients were blended to produce a seasoning with soy sauce, and the acidity reducing effect of the mild acidic seasoning was examined. The procedure was performed in the same manner as in Application Example 1, except that the vinegar portion of these raw materials was a mixture of a mild acidic seasoning and vinegar in the six weight ratios shown in Table 4. Note that vinegar contains 160 ml of the vinegar in 1000 ml of the raw material.
g, and the vinegar content in 1000 g of the seasoning is 180 g. Also in this case, the mild acidic seasoning used was produced in Production Example 1. Also, since vinegar having an acidity of 4.5% is used, the acidity of the mixture is 4.5% regardless of the mixing ratio of the two.
Becomes The results are shown in Table 4. (Soy sauce seasoning ingredients) Soy sauce 280 ml Vinegar 160 ml Sodium glutamate 2 g Nucleic acid seasoning 1 g Fruit juice 100 ml Liquid sugar 80 ml Water 377 ml ────────────────────── Total 1000 ml

[0030]

[Table 4]

In the sensitivity of the sourness indicated, the average value was about 3 or less, and it was evaluated that the sample was not sour. It was shown that, when the seasonings of 1 to 5, that is, 2% by weight or more of the whole seasonings, mild acid seasonings were added, there was an effect of reducing the sourness of the vinegar so as to make the vinegar less sour.

[0032]

According to the present invention, a mild and mellow acidic seasoning is provided which reduces the irritating odor and irritating taste peculiar to vinegar. This is suitably used for dishes such as vinegar and salads.

Continued on the front page (72) Inventor Nobusuke Ogawa 2-11 Arakocho, Handa City, Aichi Prefecture (72) Inventor Kazuto Asada 3-207 Yoshikawacho, Obu City, Aichi Prefecture (72) Inventor Jiro Funato Kame, Handa City, Aichi Prefecture 2-119 Sumachi Rainbow 4th Handa 401 (72) Inventor Yoshiya Kawamura 132 Kowato, Kochino-cho, Konan-shi, Aichi Prefecture

Claims (2)

[Claims] 1. An acetic acid content of 1.0 to 3.0% by weight, a gluconic acid content of 4.0 to 12.0% by weight and a sugar content of 5.0 to 15.
Mild acidic seasoning containing 0% by weight. 2. Acetic acid 1.5-2.5% by weight, gluconic acid 4.5-9.0% by weight and sugar 6.0-11.0%.
The mild acidic seasoning according to claim 1, which contains% by weight.