JPS63254959A - Production of acidity seasoning for food and drink - Google Patents
Production of acidity seasoning for food and drinkInfo
- Publication number
- JPS63254959A JPS63254959A JP62088783A JP8878387A JPS63254959A JP S63254959 A JPS63254959 A JP S63254959A JP 62088783 A JP62088783 A JP 62088783A JP 8878387 A JP8878387 A JP 8878387A JP S63254959 A JPS63254959 A JP S63254959A
- Authority
- JP
- Japan
- Prior art keywords
- acidity
- extract
- pericarp
- calcium
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 19
- 241000207199 Citrus Species 0.000 claims abstract description 14
- 150000007524 organic acids Chemical class 0.000 claims abstract description 13
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 abstract description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 abstract description 3
- 239000001354 calcium citrate Substances 0.000 abstract description 3
- 239000001630 malic acid Substances 0.000 abstract description 3
- 235000011090 malic acid Nutrition 0.000 abstract description 3
- 235000013337 tricalcium citrate Nutrition 0.000 abstract description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 2
- 239000000920 calcium hydroxide Substances 0.000 abstract description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000001256 steam distillation Methods 0.000 abstract description 2
- 239000000706 filtrate Substances 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019265 sodium DL-malate Nutrition 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000001394 sodium malate Substances 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、飲食品用の有機酸の酸味を改善する方法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for improving the sour taste of organic acids for food and drink products.
（従来の技術） 従来より酸味をマイルドにする方法としては。(Conventional technology) As a way to make the acidity milder than conventional methods.
多くの方法が知られている。例えば、有機酸にクエン酸
ナトリウム、リンゴ酸ナトリウム、リン酸す）・リウム
等のす）ＩＪウム塩を添加する方法、ｔた。有機酸にシ
ヨ糖、ブドウ糖１人工甘味料等の甘味料を添加する方法
、有機酸の数種を組合せて使用する方法等であり、果実
の抽出液をジュース飲料等に加え友ものも知られている
。Many methods are known. For example, a method of adding sodium citrate, sodium malate, sodium phosphate, etc., to an organic acid. These methods include adding sweeteners such as sucrose or glucose 1 artificial sweetener to organic acids, and using a combination of several types of organic acids. ing.
（発明が解決しようとする問題点）
前記従来法のように、クエン酸ナトリウム、リンゴ酸ナ
トリウムを有機酸に添加しても、呈味の改善は微弱であ
シ、また。塩味を付加する傾向にあるので好ましくなく
、リン酸ナトリウムも有効ではない。天然果汁全添加す
る場合は、果汁の風味が強調され、−１次、甘味料を添
加する場合も同様に用途が限定されてしまい、多目的飲
食品用酸味料としては不適当である。数種の有機酸を組
合せ混合したものも、有効な呈味の改善にみられず。(Problems to be Solved by the Invention) Even if sodium citrate or sodium malate is added to the organic acid as in the conventional method, the improvement in taste is weak. It is undesirable because it tends to add a salty taste, and sodium phosphate is also not effective. When all natural fruit juice is added, the flavor of the fruit juice is emphasized, and when -1st sweetener is added, the use is similarly limited, making it unsuitable as a multi-purpose acidulant for food and drink products. A mixture of several types of organic acids did not seem to effectively improve the taste.
保存上もケーキングを起こしやすく好ましくない。It is also undesirable for storage as it tends to cause caking.
（問題点を解決するための手段）
本発明者らは、前記問題点を解決する九めに鋭意研究を
行なつ友結果、マイルドな酸味を呈し。(Means for Solving the Problems) The present inventors have conducted intensive research to solve the above problems, and as a result, the product has a mild sour taste.
しかも、多目的飲食品用酸味料の開発に成功し比。Furthermore, we succeeded in developing a multi-purpose acidulant for food and beverages.
すなわち１本発明は、有機［Ｋカルシウム塩類と柑橘果
皮の抽出物を添加することを特徴とする飲食品用酸味料
の製造法である。That is, one aspect of the present invention is a method for producing an acidulant for food and drink, which is characterized by adding an organic [K calcium salt] and an extract of citrus peel.
本発明者らは、柑橘全果汁中に含まれる塩類をクエン酸
に添加して試験し、カルシウム以外の塩は、塩味、渋味
、苦味等の味が出て好ましくないことから１本発明の目
的達成に可能性のある塩としてカルシウム全選定し、ま
た、柑橘の果汁および果皮より目的に合った部分を分離
して試験し。The present inventors conducted a test by adding salts contained in whole citrus fruit juice to citric acid. We selected all the calcium salts as possible salts to achieve the purpose, and also separated and tested the parts suitable for the purpose from citrus fruit juice and peel.
果皮より抽出分離したものが好ましいとの結論に達した
。しかし、有０酸にカルシウム塩を添加したものも、酸
味をマイルドにする点での効果は弱く、また、柑橘の果
皮の抽出物を精製したものも、同様に酸ｆｆｌ？マイル
ドにする効果は弱いものであった。It was concluded that extracting and separating from the pericarp is preferable. However, the effect of adding a calcium salt to an acid is weak in making the sour taste mild, and the purified extract of citrus peel is similarly effective in making the acid ffl? The mild effect was weak.
ところが、有様酸にカルシウム塩類と柑橘果皮の抽出物
を併用して添加すると、きわめてマイルドな酸味？呈し
、かつ多目的飲食品用酸味料となることを究明し、不発
明を兄成するに至ったのである。However, when a combination of calcium salts and citrus peel extract is added to a specific acid, it produces an extremely mild sour taste. They discovered that it could be used as a multi-purpose acidulant for foods and drinks, and achieved an uninvented invention.
本発明において便用する有機酸は、飲食品用に供するこ
とができる有機酸であればいずれでもよいが、クエン酸
およびリンゴ酸が好ましい。カルシウム塩も飲食品用に
供することができるものであればよいのであるが、炭酸
カルシウム、水ｎ（ヒカルシウムおよびクエン酸カルシ
ウムが好まｌ、イ。The organic acid to be used in the present invention may be any organic acid that can be used for food and drink purposes, but citric acid and malic acid are preferred. Calcium salts may be of any type as long as they can be used for food and drink purposes, but calcium carbonate, water (hycalcium and calcium citrate are preferred), and calcium salts are preferred.
ま友、柑橘果皮としてはなんら特定されるものではない
が、グレープフルーツおよび夏蜜柑の果皮が好ましい。The citrus peel is not particularly specified, but grapefruit and summer mandarin peel are preferred.
柑橘果皮の抽出物を得るには、＃橘果皮に対して約１０
０倍量の大量の熱水を用いて抽出し、抽出液を凝縮して
香気成分を水蒸気蒸留法で除去し。To obtain citrus peel extract, use approximately 10
Extract using 0 times the amount of hot water, condense the extract, and remove aroma components by steam distillation.
さらに凝縮してアルコールａ厩が８０４となるようにし
て不＃？！ｌ’ｔ−濾過除去し、ｖ５液留さらに濃縮し
て固形物５０％の溶液とする。この抽出物は。Is it further condensed so that alcohol a stable becomes 804? ! It is removed by filtration and further concentrated to a solution containing 50% solids. This extract.
かすかにＮ１Ｔ４系の香シのする微黄色の液体であシ。It is a pale yellow liquid with a faint N1T4 aroma.
生柑橘来皮１．００ Ｏｒよプ約１０り得られる。この
柑橘果皮の抽出に当っては、熱水の代りに２０〜８０係
のアルコールを用いて抽出し、濃縮するなどの方法で行
なってもよい。You can get about 1.00 or more fresh citrus peels. The citrus peel may be extracted by using 20-80% alcohol instead of hot water and concentrating.
不発明においては、前記有機酸にカルシウム塩゛類と柑
橘果皮の抽出物を添加するのであるが、配合割合は、有
機ｅ１１１．００Ｏｆに対して、カルシウム塩類１０〜
１００ｙ、柑橘果皮の抽出物１〜５０りである。この配
合割合で混和し、必要に応じて少量の水を加えて充分に
攪拌した後、乾燥する。In the present invention, calcium salts and citrus peel extract are added to the organic acid, and the blending ratio is 10 to 10% of the calcium salts to 111.000 of the organic acid.
100y, citrus peel extract 1-50y. Mix in this proportion, add a small amount of water if necessary, stir thoroughly, and then dry.
（発明の効果）
本発明によって得られた酸味料は、水に溶けやすく極め
てマイルドな酸味を呈し、多目的飲食用素材であり、対
グーキング効果も優れている。(Effects of the Invention) The acidulant obtained by the present invention is easily soluble in water, exhibits an extremely mild sour taste, is a versatile material for eating and drinking, and has an excellent anti-gooking effect.
（実施例） 次に１本発明の実施例について記載する。(Example) Next, one embodiment of the present invention will be described.
夏蜜柑の果皮’ｉ ５ ＩＩ巾に細断したもの１１景部
に、８０Ｃ±５Ｃの熱水１００重量部を加え、１時間煮
沸して果皮を分離し、ざらに、棺密濾過して透明なＦＭ
を得る。これｔｉ縮して固形物５０憾とし、アルコール
を加えてアＡ・コール濃度が８０係となるようにし、−
夜装置して不溶物をｐ別する。Ｐ液を濃縮して固形物５
０壬の溶液とする。Add 100 parts by weight of hot water of 80C±5C to 11 pieces of summer tangerine peel cut into 5 II width pieces, boil for 1 hour to separate the peel, and filter to make it transparent. FM
get. This was reduced to a solid mass of 50%, and alcohol was added to make the A/Col concentration 80%, -
Set aside at night to separate out insoluble matter. Concentrate P solution to solid matter 5
Make a solution of 0 liters.
以下、これを柑橘果皮抽出調製液と称する。Hereinafter, this will be referred to as a citrus peel extract preparation liquid.
クエン＃！（含水） １．０００９と炭酸カルシウム５
０ｔｆ混和し、これに前記柑橘果皮抽出調製液１０ｆｉ
入れ、攪拌しなから水３０？を追加し。Quen #! (water content) 1.0009 and calcium carbonate 5
0tf, and add 10fi of the citrus peel extract preparation liquid to this.
Add 30 ml of water and stir. Add.
てらに充分攪拌する。これを乾燥して目的の飲食品用酸
味料を得る。Stir thoroughly. This is dried to obtain the desired acidulant for food and beverages.
ラムの代りに水酸化カルシウムあるいはクエン酸カルシ
ウムを使用してもよい。Calcium hydroxide or calcium citrate may be used in place of rum.
下記紀１表および第２表の配合で、２０名の専門家（呈
味についてよく訓練された者）のパネルによプ官能検査
金行なった。A sensory test was conducted by a panel of 20 experts (those well trained in taste) using the formulations shown in Tables 1 and 2 below.
第 １ 表 単位：ｆ第 ２
表 単位＝？上記第１表および
謁２表でＡ−１よりＣ−５まで、およびＥ−１よｆｉＧ
−３までは、それぞれ水３０２を加え、混昶乾燥して試
料全作成し友。また、Ｄ−１，Ｈ−１は結晶体をそのま
ま使用し几。Table 1 Unit: f 2nd
Table Unit=? In Table 1 and Audience 2 above, A-1 to C-5, and E-1 to fiG
For samples up to -3, add 302 ml of water, mix and dry to prepare all samples. In addition, for D-1 and H-1, the crystals are used as they are.
以上のそれぞれｉ１？ずつ水１００ｇＩｔで溶解し。Each of the above i1? Dissolve each in 100 g of water.
官能検査の検体とした。This was used as a sample for sensory testing.
ｐ−１ｉコントロールとしてＡ−１およびＢ−１、Ｂ−
２，Ｂ−３とＣ−１，Ｃ−２，Ｃ−５について、ま７ｔ
、Ｈ−１ｔ−コントロールとしてＥ−１およびＦ−１，
Ｆ−２，Ｆ−５とＧ−１，Ｇ−２、Ｇ−３について２点
比較法を試みた結果、Ｄ−１または）ｌ−１のコントロ
ールよりＢ−１，Ｂ−２，Ｂ−３およびＡ−１の方が、
ま之、ｌｉ’−１゜Ｆ−２，Ｆ−３およびＥ−１の方が
若干よいとされたが、さらに、Ｃ−１，Ｃ−２，Ｃ−３
およびＧ−１，Ｇ−２，Ｇ−３の方は１％に優れた有意
差をもって呈味の改善が認められ友。A-1 and B-1 as p-1i controls, B-
2. Regarding B-3 and C-1, C-2, C-5, 7t
, H-1t-E-1 and F-1 as controls,
As a result of trying the two-point comparison method for F-2, F-5 and G-1, G-2, G-3, B-1, B-2, B- 3 and A-1,
Mano, li'-1°F-2, F-3 and E-1 were considered to be slightly better, but in addition, C-1, C-2, C-3
For G-1, G-2, and G-3, improvement in taste was observed with a significant difference of 1%.
Ｂ−１，Ｂ−２，Ｂ−５ま几はＦ−１，Ｆ−２゜Ｆ−３
の呈味の有意差は認められなかった。Ｃ−１、Ｃ−２，
Ｃ−３の相互間の呈味の有意差は認められなかつ友。Ｇ
−ｊ、Ｇ−２，Ｇ−５についても同様に、相互間の有意
差は認められなかった。B-1, B-2, B-5 or F-1, F-2゜F-3
No significant difference in taste was observed. C-1, C-2,
No significant difference in taste was observed between C-3. G
Similarly, no significant difference was observed between -j, G-2, and G-5.
前記第１表および第２表の官能検査の結果を基に、さら
に詳細に調査全行なった。Based on the results of the sensory tests shown in Tables 1 and 2, a more detailed investigation was carried out.
検体は第１表および第２表の配合から、第６表に示すも
のを試料として使用した。From the formulations in Tables 1 and 2, those shown in Table 6 were used as samples.
第 ６ 表 第 ４ 表 第 ５ 表 によシ１対比較法により行なつ次。Table 6 Table 4 Table 5 This was done using the one-pair comparison method.
第４表および第５表の結果からも明らかなように。As is clear from the results in Tables 4 and 5.
クエン酸またはリンゴ酸に柑橘果皮抽出調製液とカルシ
ウム塩を加え製造されたものは、優れた酸味特性を有し
ていることが実証され次。It has been demonstrated that products made by adding citrus peel extract preparation and calcium salt to citric acid or malic acid have excellent acidity properties.
Claims (1)
ことを特徴とする飲食品用酸味料の製造法。A method for producing an acidulant for food and drink, which comprises adding calcium salts and a citrus peel extract to an organic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62088783A JPS63254959A (en) | 1987-04-13 | 1987-04-13 | Production of acidity seasoning for food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62088783A JPS63254959A (en) | 1987-04-13 | 1987-04-13 | Production of acidity seasoning for food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63254959A true JPS63254959A (en) | 1988-10-21 |
| JPH0428340B2 JPH0428340B2 (en) | 1992-05-14 |
Family
ID=13952444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62088783A Granted JPS63254959A (en) | 1987-04-13 | 1987-04-13 | Production of acidity seasoning for food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63254959A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000350571A (en) * | 1999-04-05 | 2000-12-19 | Takara Shuzo Co Ltd | Alcohol-containing flavor liquid and alcoholic drink |
| WO2005025331A1 (en) * | 2003-09-12 | 2005-03-24 | Kitii Corporation | Seasoning |
| WO2016148148A1 (en) * | 2015-03-16 | 2016-09-22 | サントリー食品インターナショナル株式会社 | Liquid composition containing fruit essential oil |
-
1987
- 1987-04-13 JP JP62088783A patent/JPS63254959A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000350571A (en) * | 1999-04-05 | 2000-12-19 | Takara Shuzo Co Ltd | Alcohol-containing flavor liquid and alcoholic drink |
| WO2005025331A1 (en) * | 2003-09-12 | 2005-03-24 | Kitii Corporation | Seasoning |
| WO2016148148A1 (en) * | 2015-03-16 | 2016-09-22 | サントリー食品インターナショナル株式会社 | Liquid composition containing fruit essential oil |
| JPWO2016148148A1 (en) * | 2015-03-16 | 2018-01-18 | サントリーホールディングス株式会社 | Liquid composition containing fruit essential oil |
| EP3272226A4 (en) * | 2015-03-16 | 2018-12-05 | Suntory Holdings Limited | Liquid composition containing fruit essential oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0428340B2 (en) | 1992-05-14 |
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