JPS5867149A - Preparation of food having low ph - Google Patents

Abstract

PURPOSE:To prepare a food free from too strong acid taste, and having improved taste and high preservability, by adding a specific amino acid to a food having low or lowered pH. CONSTITUTION:A food having low pH value such as pickles, sauce, salad, etc. or a food having a pH lowered with a pH-lowering substance such as tartaric acid, citric acid, malic acid, etc. is incorporated with 0.1-1.0wt% one or more substances selected from tyrosine, glutamine, serine and substances containing one or more above amino acids.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing foods having a low pH, and more specifically, the present invention relates to a method for producing foods having a low pH, and more specifically, the present invention relates to a method for producing foods having a low pH, which does not have a strong sour taste and is improved in taste by using tyrosine, glutamine, and serine. The present invention relates to a method for producing foods with high shelf life.

Conventionally, in order to improve the shelf life of prizes, it has been widely practiced to utilize environmental factors of the food itself, such as pH and water activity. In other words, strongly acidic or moderately acidic foods with a naturally low pH, dry foods with a naturally low water activity, or intermediately moist foods inhibit the growth of general bacteria, excluding mold and yeast, and are therefore susceptible to secondary external contaminants. Preservability can be improved by preventing contamination through packaging. On the other hand, for weakly acidic or neutral foods, organic or inorganic acids can be added to lower the pH of the food itself to improve preservability. It is being done.

It is known that lowering the pH of food has the effect of reducing the heat load applied to food during heat sterilization, in addition to the above-mentioned effect of suppressing the growth of food spoilage bacteria, the so-called bacteriostatic effect. For example, when the pH of food is lowered to 55 or less and heat sterilized, the sterilization conditions can be greatly relaxed, and damage to the color tone, texture, etc. of the food due to heat sterilization can be prevented as much as possible. I can do it. However, when acid is added to lower the pHf, especially when the pH of a neutral or weakly acidic food is lowered to 5.5 or less, the taste of the food is inevitably impaired. On the other hand, even if the food is naturally acidic and has a low pH, a milder sour taste is required and often preferred.

There is generally no knowledge of methods for suppressing or alleviating the unnatural sour taste that occurs as a result of adding such acids to lower the pH of foods that are originally weakly acidic or neutral, or the sour taste of foods that are naturally acidic. Examples include the use of saccharides, which are commonly used, and the combined use of umami substances, but these are not always sufficient, and the overall flavor balance is often disrupted, especially in foods with a large buffering capacity. Furthermore, umami substances can be used in salads, dressings, drinks, etc.
Foods with a so-called sour taste, refreshing taste, and flavor tend to be preferred, and are subject to restrictions.

In view of the above-mentioned current situation, the present inventors have conducted extensive research on methods for preventing food taste from being impaired by unnatural or strong sourness, or for obtaining foods with milder sourness, and have developed Even in prizes that have a low pH due to the addition of glutamine and serine, the taste of the food is not impaired by unnatural or strong acidity, and therefore, the food retains its original taste and flavor. The present invention has been completed based on the general observation that food products with a long shelf life can be provided while maintaining their original quality or with improved taste and quality.

That is, the present invention provides for the production of foods that have a naturally low pH, or foods whose pH has been lowered using a pH-lowering substance, by removing one or more types selected from tyrosine, glutamine, serine, and substances containing these amino acids. .1 to 1.0% by weight (calculated as the amine di contained in the amino acid-containing product) is added.

Next, the present invention will be specifically explained.

Foods that serve as urine supplements in the present invention either have a low pH or have had their pH lowered with a pH-lowering substance. It refers to foods that have a low pH even when not in use, and specific examples include pickles, sauces, salads, jams, cheeses, and yogurts. In addition, pH lowering substances can
Foods with reduced pH refer to foods that have a high pH before the addition of a pH-lowering substance, generally weakly acidic or neutral foods. In this case, the type of pH lowering substance to be added is not particularly limited, but preferably one or more organic acids selected from tartaric acid, citric acid and malic acid, more preferably tartaric acid, is used in the present invention. This is desirable for the purpose of suppressing acidity and obtaining foods with low pH.

There are no particular restrictions on the type of food, but there are food types where the quality deteriorates significantly due to heat load and heat sterilization is severely restricted, or food items that are related to overall flavor, especially sourness, etc. Above, in foods where the sourness is suppressed by the combination of other sourness reducing agents such as umami substances,
It can be said that the use of the present invention brings about very advantageous effects.

The amino acid to be added may be one or more selected from tyrosine, glutamine, serine, or substances containing these amino acids. The amount added is 01 to 1 for the above foods.
．． 0 heavy electric current, preferably 0.3 to 0.7 m! It's quantity. That is, in small amounts of 0.1% by weight or less, the pH
It lacks the effect of suppressing the unnatural sour taste caused by a decrease in pH, or the effect of making the taste of low-pH foods milder and more desirable.

In addition, for example, in chilled foods, etc., the pH range is between 5 and 5, which is a pH range that satisfies the normally required sterilization conditions and reduces as much as possible the effects on the texture, color, flavor, and other qualities of the food. 1. In mildly reducing the acidity of foods with a level of 4.0 or lower. It is sufficient to add less than ON Dochi. Furthermore, tyrosine, which is an insoluble amino acid, is particularly effective in suppressing acidity among the above amino acids, but if added in large amounts, it is insoluble in water, so it may reduce the taste. In retort foods, the addition of large amounts of amino acids can cause browning. In addition, for example, in the case of foods with a pH of 4.0 or less, which are characterized by their flavor, adding more than 1 tsp will disrupt the balance of the original taste, and if the characteristic is lost, it will be expensive. Master. Therefore, the optimum addition range is 0.1 to 1.0% by weight, preferably 0.3 to 0.7% by weight.

It goes without saying that, for example, in the case of a concentrated food that is diluted with water, etc. when eating or drinking, this amount can be converted and increased depending on the degree of concentration. .

The above amino acids may be used alone or in combination of two or more. Also, instead of using these amino acids themselves,
Substances containing these amino acids, such as soy sauce lees,
Pulverized bamboo shoots or the like may be used, and one or more of these techniques, or one or more of these and one or more of the above amino acids may be used in combination. Furthermore, the above amino acids and substances containing them are preferably used alone, especially tyrosine alone, rather than in combinations of two or more, and tyrosine and/or tyrosine-containing substances are used in the above-mentioned amounts.
Preferably, when used in the range of 0.3 to 0.7 wt %, the effect of improving taste is remarkable.

Incidentally, according to the method of the present invention, it is possible to alleviate the rough heating condition that impairs the taste.1 Specifically, for example, p
70c in potato salad with H adjusted to around 4.5
This means that the heat history can be reduced to about 30 minutes, 110c, and 1 minute, but the present invention is not limited to only foods that require heat sterilization. Also,
It goes without saying that other flavor softening agents (for example, sugar, alcohol, flavor seasoning, etc.), quality improving agents, etc. may be used in combination, as long as the purpose of the present invention is not impaired.

Hereinafter, the present invention will be further explained with reference to Examples (all % in the Examples indicate weight t%). Add 0.25% of a composition consisting of 10% malic acid and 10% tartaric acid, adjust the pH to 4.5, and adjust fO'/7 to 0, i%, 0.3%%, 0.5%.
, 0.7% and 1.0% were packaged in a sealed film and heat sterilized in a T5C water bath for 15 minutes to obtain the potato salad of the present invention.

As a control, a potato salad without tyrosine (Control 1) and a potato salad prepared by adding vinegar to the potato salad ingredients and adjusting the pH to 4.5 were prepared using the same formulation and manufacturing method as above.
Control 2) was prepared.

A sensory evaluation of the 6 m potato salad was conducted by 20 well-trained taste panels. Sensory evaluation was conducted using a two-point comparison method between Control 1 and the present invention (5 types) and Tyrosine 0.5
A scoring method was used to compare the product of the present invention with % addition and Control 2. The results are shown in Tables 1 and 2.

Table 1 Evaluation results using the 2-point comparison method n = 20 * Significant difference at 5% risk rate Hayashi 〃 1% 〃 Table 2 Evaluation results using the rating method Evaluation was made using a 5-point system, with +2 points for the strongest and -2 points for the weakest, and +2 points for the most preferred and -2 points for the least preferred. The overall evaluation was made using a 10-point system, with the highest score being 10 points and the lowest score being 0 points.

In addition, when the potato salad of the present invention was stored for 2 weeks at 37c1F, no deterioration was observed and the taste was good.

Using the potato salad raw material (pH 5.5) of Actual IM Example 1,
In place of the mixture of citric acid, malic acid, and tartaric acid, 0.20% tartaric acid was added to adjust the pH to 4.5.

The potato salad to which 0.5 t tyrosine was added was packaged in the same manner as in Example 1 and sterilized by heat to obtain the potato salad of the present invention.

Using Control 1, which is the same as in Example 1, sensory evaluation was performed using a two-point comparison method. The results are shown in Table 3.

Example 3 Using the potato salad obtained in Example 2, as a control,
3.0% sucrose added to Control 1 of Example 1 (Control 3
) and glutamine sodium 0.4% (Control 4) were prepared and compared with the invention product 1, Control 3 or Control 4, and sensory evaluation was performed using the same scoring method as in Example 1. . The results are shown in the fourth column.

Table 4 Example 4 Same formulation and preparation method as Example 2, but instead of 105% tyrosine, 0.5% glutamine, 0.5% serine or 2.0% soy sauce lees (tyrosine content 25%) ) was added to prepare potato salad.

Using Control 1 of Example 1 as a control, sensory evaluation was performed using a two-point evaluation method. The results are shown in Table 5.

Table 5 n=20 Example 5 A potage soup (pH 6.2) was prepared according to a conventional method, and 0.1% citric FR and 0.5% tyrosine were added.
The potage soup of the present invention (pH 5.2) was prepared by packaging in a sealed film and heat sterilizing at 93C for 20 minutes.

As a control, the above potage soup (pH 6,2)
．． The above two types of potage soups were prepared by adding 1% citric acid and 2% sorbitol to prepare potage soups with a pH of 5 and 2. Sensory evaluation was performed using the two-point comparison method in the same manner as in Example 1. Ta. The results are shown in Table 6.

Table 6-20 The potage soup of the present invention was stored in a constant temperature room at 37C for 2 weeks, but no deterioration was observed and the taste was good.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Scope of Claims] 1. pH due to foods with originally low pH or pH-lowering substances
When producing foods with reduced amino acids, 0.1 to 1.0% by weight of one or more selected from tyrosine, glutamine, serine, and substances containing one or more of these amino acids (in the amino acid-containing substance) (calculated as the amount of amino acids contained). 2. Tyrosine and/or tyrosine-containing substances from 0.1 to 1
．． The method for producing a food having a low pH as claimed in claim 1, characterized in that 0 weight #2 is added. 3 Tyrosine and/or tyrosine-containing substances from 03 to 07
3. A method for producing a food having a low pH according to claim 2, characterized in that % by weight is added. 4. The method for producing a food having a low pH as set forth in claim 1, wherein the food has a pH of 5.5 or less. 5. Production of a food having a low pH according to claim 1, wherein the pH reduction ** is one or more selected from vinegar, tartaric acid, citric acid, and malic acid. Law. 6. The method for producing a food having a low pH according to claim 5, wherein the pH lowering substance is tartaric acid. 7. ``a Pholic acid lowers the pH''F/! Used as 7J quality,
Tyrosine and/or tyrosine-containing substances from 0.3 to 0.7
2. A method for producing a food having a low pH as claimed in claim 1, characterized in that the addition is carried out by weight. 8. The method for producing a food having a low pH as set forth in claim 1, wherein the food is heat sterilized.