JPS62100258A - Taste improver for pungent food - Google Patents

Abstract

PURPOSE:The titled improver that contains, as active ingredients, a higher straight-chain fatty acid, fat hydrolyzate containing the same, or the food which contains the same fatty acid and has been treated with lipase, thus remarkably enhancing the sharp taste in radish or mustard for prolonged duration. CONSTITUTION:The objective taste improver contains, as an active ingredient, a straight-chain fatty acid or a substance containing the same selected from (A) at least one of 8-18C straight-chain fatty acids such as capric acid, palmitic acid, etc., (B) a fat hydrolyzate containing at least one of said fatty acids such as hydrolyzate of mustard oil or tallow and (C) a lipase-treated product containing at least one of said fatty acids (e.g., almond is ground into paste and treated with lipase originating from microorganism).

Description

[Detailed Description of the Invention] B. Field of Industrial Application The present invention provides a spiciness agent that can enhance the spiciness of a spiciness agent such as wasabi or mustard, or a food containing these, and further impart durability. Food 1! a. Regarding the taste modification type, for more details, please refer to the bar ryohin V 1) C8
~C18; at least one other of the three lipobic acids; ii)
A linear chain selected from the group consisting of an oil/fat hydrolyzate containing at least one type of nuclear straight chain fatty acid; and ii) an oil/fat-containing food li-guze processed product containing at least one type of said straight chain fatty acid. Addition and blending of fatty acids or straight chain fatty acid inclusions as active ingredients enhances the spiciness of the food,
The present invention also relates to a flavor improver for pungent foods that maintains the enhanced spiciness for a long time.

Traditional technology The spiciness of wasabi and mustard is expressed by adding water to glycosides and allowing enzymes to act on them, but the resulting mustard oil decomposes over time and loses its spiciness. is well known. Therefore, enhancing and retaining the spiciness of wasabi and mustard seeds is a serious problem, and traditionally, mustard oil has been decomposed using selective combinations of acids, edible oils, sugars, polyhydric alcohols, sucrose fatty acid esters, cyclodextrins, etc. Many proposals regarding suppression have been made. In addition to suppressing the decomposition of mustard oil, there have also been proposals to enhance the spiciness by adding a small amount of pungent ingredients in advance.For example, for 100 parts by weight (dry weight) of paste-like natural wasabi, Method for producing spice-enriched wasabi by adding 0.5 to 50 parts by weight of mustard oil glycosides (Japanese Patent Publication No. 1983-30146)
Alternatively, white mustard powder is added to black mustard powder that has undergone a milling process and a moist heat heat treatment process, or a crude enzyme solution collected from white mustard mud is added to the black mustard powder, and allyl mustard oil is further separated and collected from black mustard mud. A method for producing grated mustard (Japanese Patent Publication No. 54-1
No. 4657) and the like have been proposed.

Furthermore, proposals have been made to utilize chemically synthesized pungent components, such as perfume compositions exhibiting a spiciness containing alkylthioalkyl isothiocyanate and allyl isothiocyanate (Patent No. 58-89157), or alkylthioalkyl isothiocyanate. A flavor composition containing one or more isothiocyanates and exhibiting a wasabi-like spiciness (Japanese Patent Application Laid-open No. 89158/1983) has been disclosed.

Problems to be Solved by the Invention Conventionally, the BuJ method for enhancing the spiciness of wasabi and mustard has been made using mustard oil glycosides isolated and collected from natural wasabi and mustard as mentioned above, and enzyme mio. Either all such substances as sinase and allyl mustard oil have been used, or pungent substances obtained through chemical synthesis have been used exclusively. However, conventional pungent foods containing these additives have an unbalanced and strong lachrymatory sting, but they are different from the pleasant spiciness with the umami characteristic of natural wasabi and mustard. Moreover, the sharp mountain taste was not long lasting.

The present inventor 4 has been researching what is involved in the production of the flavor with the calm umami characteristic of natural wasabi and mustard.

As a result, a mixture of constituent fatty acids obtained by hydrolyzing the neutral lipids of natural wasabi or mustard produces a rich spiciness that combines the sharp spiciness of wasabi and mustard with a unique umami flavor that has breadth and depth. It has been discovered that it has the effect of enhancing the conversion and significantly improving the pungent taste.

Furthermore, as a result of examining western paper, the above-mentioned spiciness enhancement and persistence imparting effects are brought about by at least one kind of C8 to C18 straight chain fatty acids, but C6 to C6 fatty acids such as caproic acid, capric acid, lauric acid, myristic acid, etc. C14 straight chain fatty acids have more priority on spiciness enhancing effect, and C4-C
Straight-chain fatty acids such as tsucurmitic acid, stearic acid, oleic acid, linoleic acid, linoleic acid, etc. give priority to the effect of softening the sharp spiciness and giving a rich feeling and sustainability.
Therefore, a C1 to CI8 straight chain fatty acid mixture containing at least one of each of these two types makes the flavor of the spicy food extremely desirable in terms of both the spiciness enhancement and sustainability imparting effects. I understand.

Based on these findings, the present inventors have determined that in addition to the neutral lipids contained in wasabi and mustard, decomposition products of edible oils and fats such as Ike no Dou and Tom Monokugen, or IJ of oil- and fat-containing foods, We also examined O-ze-treated products, and found that they had the same pungency-improving effect as above if they contained constituent fatty acids having C8 to C18.

Furthermore, the above-mentioned spiciness improving effect is not limited to wasabi and mustard, but also has the same spiciness enhancing and sustaining effect as described above for substances with spiciness such as pepper, chili pepper, Sansho, and ginger. I also understood. This spiciness-enhancing effect was also effective for relatively weak spiciness spices such as cloves, thyme, mace, cornstarch, cardamom, and cinnamon.

Therefore, the object of the present invention is to provide at least one kind of straight chain fatty acid having 11C8 to C1s, ii) an oil or fat hydrolyzate containing at least one of said straight chain fatty acids, and 1ii) at least one of said straight chain fatty acids. Spiciness enhancement and spiciness enhancement effect of pungent foods containing as active ingredients fatty acids or straight chain fatty acids selected from the group consisting of oil-containing foods containing whole seeds and local products from Kuze. is to provide a significant flavor improver.

Examples of the pungent food of the present invention include naturally occurring wasabi (Wasabj Japotr, ica).
, horseradish (Cochlearia armora)
Wasabi such as cia L, ), or black mustard (Brα5sicαjuncea), white or yellow mustard (Eraasica hirtαMoench)
) and other mustards, chili peppers Capsi-cv
, m, a'rLnxum L, ) , pepper715g7-um L, ) ,, L
Gingerbread (raw 9.2 ingiberofficinala)
Roscoe), Sansho (migrant, Xantho)
xylutrr piperitwm) and any mixture thereof, more specifically, for example, dried pulverized products of the above-mentioned pungent spices, such as wasabi powder, mustard powder, powdered kosho powder, etc. Examples include natural spices such as pungent spices, spicy spices such as shichimi chili pepper, and curry powder, and pasty spices such as wasabi paste and mustard paste. In addition to the above pungent foods, natural wasabi, mustard oil glycosides extracted from mustard, or chemically synthesized products such as sinigrin, sinalpine, r-lucocheirolin, etc.
Glycosides such as gluconasturtiin, glucotropaeolin, and gluconapine, or chemically synthesized pungent compounds such as allyl isothiocyanate, p-hydroxybensol isothiocyanate, kabsaicin, peelin, chavicin, dunrron Examples include pungent foods containing compounds such as , shogaol, and sanshool, as well as extracts obtained by water-based solvent extraction of various natural spices, oleoreson, etc., as exemplified above. can.

Further, as the straight chain fatty acids having Cs to C18 that can be used in the present invention, normal fatty acids constituting animal and vegetable oils (excluding milk fat) are preferable, such as capri
(oetanoic, C?H, 1lCOtE.

Hereinafter, it will be abbreviated as C8. The following fatty acids are similarly represented by carbon, and if they have an unsaturated bond, a semicolon is added after it and the number of unsaturated bonds is also indicated), pelargonic acid (nofLanoic, C8H, etc.).

Co2II, C9>, decanoic acid
.

C,H,9CO211XC10), undecanoic acid (un
de-tanoic, C, oH, ICO, ESC'I
j), lauric acid (dod ecanoic,
C1, H2, Co, H, C12), tridecanoic, C1, H, 5CO
2H, C13) s Milisti 7 Awakening (tett'adecc)
Lnoicz CH3HHCO2HsC14), K pentadecanoic acid.

C, H2, (,'0.HXC15), 11/hexa-ciecanoic, C,5115,
CO□H, CI 6 ), mer is phosphoric acid (1 tepta
dttcanoieXC,,H,,C02H,Cj 7
), stearic acid (octadecanoic, C,
Hy, CO, H.

Straight chain saturated fatty acids such as Cl8), oleic acid (9-
octadecenoic, C,, Hl, C02H,
C18:1), linoleic acid (9,12-octadec
adienoic.

C,,H,02,C18:2), lylunic acid (9°12,15-octadecatrienoicXC
, aH5o02, C18:31, and mixtures thereof.

On the other hand, fatty acids with C1 or lower are undesirable because they have a strong characteristic aroma and have a negative effect on the flavor of pungent quality products.
Fatty acids with a frequency of 19 do not have the spiciness enhancing effect of the present invention, or even if they do, the effect is minimal and has little practical value.

Further, in the present invention, similarly to the fatty acids exemplified above, ii) hydrolysates of fats and oils (excluding milk fat) containing these fatty acids can be used. Examples of hydrolysates of such fats and oils include currant oil, wasabi oil, safflower oil, soybean oil, olive oil,
Vegetable oils and fats such as kapok oil, sesame oil, camellia oil, bran oil, corn oil, rapeseed oil, cottonseed oil, cacao oil, som oil, som kernel oil, coconut oil, sunflower oil, peanut oil, babassu oil, etc. In addition, animal fats and oils such as beef tallow, pork fat, sheep manure, sardine oil, mackerel oil, tuna oil, and cod liver oil,
Examples of edible processed oils and fats consisting of a mixture of C5 to C12 medium-chain saturated fatty acid triglycerides and decomposition products obtained by hydrolyzing a mixture of these m vegetable oils and fats using acid, alkali, or enzymes in a conventional manner can do. Among the above-mentioned oil and fat hydrolysates, hydrolysates of vegetable oils and fats, especially coconut oil, palm kernel oil, babassu oil, melon oil,
Preferred examples include hydrolysates of Tsukumu fat, Pirola fat, Murumuru fat, and the like. On the other hand, milk fats are C7
It is not good because it has a high content of the following volatile lower fatty acids, which adversely affects the flavor of pungent foods.

Furthermore, the fat-and-oil-containing food lipase-treated product containing at least one of the fatty acids that can be used in the present invention includes, for example, almonds, cashew nuts,
Nutrients such as walnuts, peanuts, hazelnuts, coconuts, sesame seeds, sunflower chunks, peanuts, cottonseed, soybeans, etc.
Legumes such as peas, seafood, animal, bird, and whale meat, avocado,
An example of a processed product is a product in which an oil-containing food such as cocoa is made into a paste by, for example, grinding, and then processed by a conventional method using microbial lipase, pancreatic acid enzyme, or the like.

The flavor improving agent for pungent foods of the present invention can use 1) to ii) as exemplified above, but
If desired, 1) or ii) can be added to, for example, ethanol, propylene glycol, or edible fats and oils such as those exemplified above in an amount of about 0.1 to about 99% by weight, and dissolved by heating to form a solution. The solutions 1Lii) and 1ii) above are dissolved in water using a surfactant such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin and/or a protective colloid substance such as gum arabic, dextrin, starch derivatives, etc. An emulsion can be obtained by emulsifying and dispersing the emulsion at a concentration of 5 to about 50% by weight, and if desired, the emulsion can also be pulverized by spray drying, vacuum drying, or the like.

The IQ taste improving agent for pungent foods obtained by the present invention is as follows:
For example, powdered wasabi powder, mustard powder, paste-like wasabi paste, mustard paste, wasabi pickles and mustard pickles made with these, sauces, seasonings such as mayonnaise, snacks, fish, meat, etc. Processed products, delicacies, confectionery, etc. (
It can be suitably used. The amount of the flavor improving agent of the present invention added to these pungent foods is, for example, about 0.001 to about 10% by weight based on powdered or pasty wasabi and mustard as a spiciness, and About 0.01~ for pungent foods containing shiitake etc.
An example of an addition amount is about 10% by weight.

There are no particular restrictions on the timing and method of adding the flavor improving agent of the present invention to pungent foods, and it can be added at any step of the food production process, but it is desirable to mix and disperse it uniformly.

Next, some aspects of the present invention will be explained in more detail with reference to Examples.

E, Examples Example 1 C8 (1F), Cl0 (1y), CI 2 (1f),
95V/V% ethanol 959 was added to and dissolved in an equal amount mixture 52 of each fatty acid of C14 (1?> and C16 (19)) to obtain the flavor improving agent 100f for pungent foods of the present invention.
Convex protrusion of the present invention 1).

Example 2 ('18NF), C18:1(ii), 018:2(I
F) and ('18:3 (1F> fatty acid mixture 4F to 9
5V/V% ethanol 761 was added and dissolved to obtain pungent food flavor improver 8[)1 of the present invention (product of the present invention Nc
L2).

Example 6 C8, C10, C12, C14, C16, C18, C1
8:1, 19 each of C18:2 and 018:3, total 92
Add corn salag oil 811 to the fatty acid mixture and heat at 50°C.
The flavor improver 902 of the present invention was obtained by heating and dissolving the flavor improver 902 (Convex 5 of the present invention).

Reference Example 1 Example 1 was added to a 1:1 solution of commercially available powdered wasabi with water.
The pungent food flavor improvers obtained in Steps 1 to 5 were mixed uniformly with the addition of an amount corresponding to 0.1% of each fatty acid. Next, each of the obtained wasabi was made into a 25% solution with soy sauce, and 0.5 f was applied to commercially available kamaboko sliced into 5 mm thick slices. Sensory evaluation was performed by 20 trained sensory testers using a two-point comparison method.

The scoring criteria are as follows.

The comparative scoring method is that commercially available powdered wasabi dissolved in water is the standard (0) in terms of the three items of spiciness intensity, spiciness persistence, and flavor palatability, and if it is better than that, it is rated as 0. If the performance was positive or inferior, a negative sign was added, and scores were given according to the above criteria.

As is clear from the results in Table 1, Uninvented Ceramics 1, Sumi 2, and Arashi 5 have the following characteristics: intensity of pungency, duration of pungent taste, and taste. The mixture was heated and stirred at 900 to 95°C for 2 hours for hydrolysis treatment. After the treatment, the mixture was cooled to 60°C and adjusted to pH approximately 2 using 4N hydrochloric acid to completely precipitate fatty acids. Next, fatty acids were extracted using 100 g of hexane, and after washing, the hexane was recovered, and residual hexane and odor components were removed under reduced pressure conditions of 30 r+i+Iσ to obtain 450 g of a coconut oil decomposed fatty acid mixture (the present invention). Takashi 4).

Reference Example 2 The uninvented convexity 4 obtained in Example 4 was made into a 20% solution using ethanol, and added to freshly grated wasabi with 0.0% solution.
Similarly to Reference Example 1, 20 people were tested using a sample in which 5% of ethanol was added and 0.5% of only ethanol was added as a control. I did a sensory test using flannel. The results are shown in Table 2.

Table 2 From the results shown in Table 2, the palatability of the products to which Convexity 4 of the present invention was added was significantly improved with a risk rate of 0.1%.

Example 5 A-mu nuclear oil 5002 was mixed with 100 f of water 1, and microorganism Reno! -ze (lipase & -10. Amano Pharmaceutical 11.
51 was added thereto, and the mixture was stirred at 40°±2°C for 4 hours and subjected to enzyme treatment to obtain a coconut oil hydrolyzate with a decomposition rate of 80%. Next, incubate at about 90°C for 15 minutes to inactivate the enzyme, and then heat at about 60°C.
The oily palm cedar oil hydrolyzed fatty acid mixture was cooled to 460? (Product of the present invention Na5) was obtained.

Reference Example 3 Adding 0.2% of the above-mentioned convex protrusion 5 of the present invention to commercially available kneaded dough,
A sensory test using a two-point comparison method was conducted using Nosonel by 20 people, using an additive-free product as a control. The results are shown in Table 6.

Table 3 It has excellent flavor and durability, and has improved palatability.

Example 6 The 7′ coconut oil hydrolyzed fatty acid mixture obtained in Example 4 (
The product of the present invention %4>2009 was added to an aqueous solution of gum arabic 500r and dextrin [)Elo) 300r dissolved in 100C1 of water, and emulsified for 10 minutes at 6.00 Orpm using a TK-Homo mixer (VF Shukuki Kakogyo). death,
A milky lotion-like flavor improver for pungent foods was prepared (inventive product No. 6). When 1% of this improving agent was added to a commercially available spicy roasted sauce, the flavor became more intense and the palatability was significantly improved.

Example 7 The emulsion of the coconut oil fatty acid mixture obtained in Example 6 (the product of the present invention Nct6>1000F was subjected to the fu method using a Niro atomizer and spray-dried to obtain a powdery pungent food flavor improver 4451). I got it (Fu"・Invention Convexity 7).

Reference Example 4 Wasabi pickles were prepared according to the formulation example shown below, and inventive product N
Reference example 6 for O, 7, D, 5% additive products and additive-free products
Sensory evaluation was performed using the same method.

Wasabi pickle combination example Shredded wasabi 460 parts Starch syrup 20 M2C15 Sake lees 460 Glucose 20 Salt 15 Total 1000 The results are shown in Table 4.

Table 4 As is clear from the results in Table 4, wasabi pickles prepared using natural wasabi had a milder effect on improving dryness than wasabi processed products such as powdered wasabi or paste wasabi. , with a significant difference of 5% risk rate, a dizziness improvement effect was recognized.

Reference Example 5 After roasting 20 pieces of chili peppers for 5 minutes on a heated frying pan, add them to 180ml of sesame oil heated over medium heat, heat for about 15 minutes, cool to 'Jim', and filter. I went there and got chili oil 1202.

To this chili oil, 0.1% of the ・(-mu oil sludge, elementary decomposition product (inventive product Na5) obtained in Example 5) was added, and the same method as in Reference Example 3 was carried out using undeepened chili oil as a control. An evaluation was conducted and the results are shown in Table 5.

Table 5: The dark-loving national power was also higher than that of the additive-free product.

Effects of the Invention The pungent flavor-improving grains 1 of the present invention have the excellent effect of significantly enhancing the spiciness of wabuhi, mustard, etc., and imparting fingerprint properties, as well as ￥ It imparts the sharp spiciness characteristic of flavor components to a deep, rich flavor.For example, when mixed with powdered wasabi and mixed with water, it tastes just like freshly grated '#
, the sharp wasabi-like flavor unique to sawawa wasabi immediately after washing is enhanced.

Furthermore, for example, by delivering the 1st strategy improvement j'i'lI of the present invention to synthetic wasabi, mustard, and flavors, it is possible to improve the flavor to a wasabi or mustard flavor rich in natural taste.

Patent 111 Kojin Toya Tsuki 1 Perfume Co., Ltd. procedural amendment filed November 21, 1985 at the Patent Office] Child ¥i Tomari Llb Tono 1, case display j7 ≦ 11 (1 + 6t J-237704 gin 2, invention Name 'I Uk17J Appearance 1↓Misaki Lshihf1113, Relationship with the case of the person making the amendment Patent licensee address Kaashi 4b Nakakaku Ward Japanese Minister 1 t-14-1'H
94 Tr)' 4th generation person 〒107 (or 1 person) (11 Specification, page 18, 4th line from the bottom IV (Correct ``coconut oil'' to ``Zem nuclear oil.''

(In the 12th line of the 22nd picture of the 21 Specification, the phrase 1-Zem oil 1 is corrected to read "Zem nuclear oil."

(3) Lines 5 to 4 from the bottom of Table 5 on page 23 of the specification V
ζ, after the words ``Excellent.'', add a new line as follows:

``Reference Example 6: Zehm kernel oil decomposition fat eater mixture (
The synthetic wasabi flavor prepared by adding the product of the present invention 51 is prepared as shown in Table 1-7.

Allyl isothiocyanate 97,5 97
．． 55-butenyl thiocyanate 0.4 0.
4 Inventor 5 100.0 -1
000.0 1000.0 A panel of 20 people conducted a sensory test on the above-mentioned flavor mixture, which was sprayed onto commercially available cheese and flavored corn snacks, each in an evenly distributed manner. The results are shown in Part 6.

Table 6 As is clear from the results in Table 6, the synthetic wasabi flavor to which fI5 of the present invention was added suppressed sharp irritation and had a pleasant natural wasabi-like flavor, compared to the additive-free control product. In comparison, palatability was improved with a significant difference of 0.1%.

Reference example 7

Claims (1)

[Claims] 1.i) At least one of C_8 to C_1_8 straight chain fatty acids
ii) an oil or fat hydrolyzate containing at least one of the straight chain fatty acids; and iii) a lipase-treated oil- or fat-containing food product containing at least one of the straight chain fatty acids. A flavor improver for pungent foods characterized by containing a fatty acid or a straight chain fatty acid-containing substance as an active ingredient.