JPS6411269B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the flavor of food and drink products containing flavoring agents, sweeteners, and the like. For food and beverages containing flavoring agents, sweeteners, and other flavor substances, in addition to appearance and texture,
Flavor is the biggest factor in determining its commercial value. Particularly in the case of food, drink, and liquid foods, it is difficult to differentiate products based on texture, and maintaining or improving flavor greatly influences product value. Conventionally, many methods have been proposed to improve the flavor of foods and drinks, but among the methods for improving the flavor, the so-called flavor improvement methods include:
Efforts have been made to provide and reproduce flavors that match consumer tastes as much as possible by adding chemicals, selecting or combining flavor substances, and improving flavor concentration or preservation techniques. On the other hand, in improving flavor and taste itself, safety and health issues are also considered as important issues, such as the development of low-calorie and safe sweeteners, and the effective use of natural or safe synthetic flavorings. Usage is requested. For example, in fruit drinks, low-calorie sweeteners are used instead of sugar, mainly consisting of natural fruit juices. Compared to the case of using granulated sugar, invert sugar, etc., there are problems such as the aroma of fruit flavors is not as noticeable, and furthermore, bitterness, sarcasm, and other unpleasant aftertastes remain. In addition, soft drinks such as fruit drinks and carbonated drinks,
A refreshing flavor is required, but when sucrose or liquid sugar is used, it produces a unique bitterness or acrid taste that hits the throat, impairing the freshness, or when the sugar concentration is high. There is also a tendency for flavor expression to be suppressed. In this way, flavor,
Sweeteners and other flavor components are easily influenced by each other and change subtly, which affects the overall quality of the beverage. It is a very important and difficult task to prepare food and drink products that are well-balanced. In view of the above-mentioned current situation, the present inventor has conducted extensive research to find a method for safely and economically improving flavor and other flavors, and has found that the above-mentioned problems can be solved by adding 0.2% or less of gelatin by weight. This discovery led to the completion of the present invention. That is, the present invention is a method for improving the flavor of food and drink products, which is characterized by adding gelatin in an amount of 0.2% or less by weight of the food and drink when producing or using the food and drink containing flavor substances. Flavor substances include all natural or synthetic substances that are involved in aroma and taste, but the effects of the present invention are particularly significant in flavorings and sweeteners. Fragrances include orange, lemon, isolated or separated from natural products.
These include lime, apple, coffee, and other natural flavors, synthetic flavors that are synthetic compounds of flavor components that exist in natural products, or synthetic chemicals that contain undiscovered flavor components. Examples of sweeteners include sugars such as sucrose, liquid sugar, isomerized sugar, glucose, and fructose, dipeptide sweeteners, stevioside, sodium glycyrrhizinate, and sodium saccharin. In the present invention, when the above-mentioned flavorants or sweeteners are used alone or in combination, the following flavor-improving effects are exhibited. In other words, when coexisting with gelatin of 0.2% by weight or less, preferably 0.1% by weight or less, and more preferably 0.03 to 0.07% by weight, the added flavor or the originally existing aroma component becomes more pungent than when no gelatin is added. The flavor is expressed as a strong flavor, and the overall flavor becomes clear and the flavor is enhanced. In the case of sweeteners, compared to cases without gelatin added,
For example, sucrose has a characteristic harsh taste, while stevioside has a unique bitterness, sarcasm,
It has the effect of not causing any other unpleasant aftertaste. Therefore, as for the flavor as a whole, unpleasant aromas, tastes and other miscellaneous flavors are suppressed, and instead, pleasant aromas and tastes are enhanced. Since the harsh taste and other so-called bitter flavors and persistent tastes disappear, the overall flavor becomes milder, and a so-called pleasant flavor that is easy to eat and drink can be obtained.

[Table] Gelatin is pure flea white matter made by partially hydrolyzing collagen, which is the main component of the skin, tendons, muscles, and bones of vertebral animals.There are two types of manufacturing methods: alkaline treatment and acid treatment. However, the manufacturing method and the type of raw materials are not particularly limited, and they may contain other impurities, but it is preferable to use those with a high degree of purification and those with low molecular weight. If the degree of purification is low, an unpleasant flavor derived from animal matter may appear, and high-molecular gelatin may have poor water solubility, making it impossible to achieve the desired effect, or gelatinous clumps may impair the texture. Furthermore, in the case of beverages, it may cause turbidity. The amount of gelatin added is based on the weight of the food and drink.
The amount is 0.2% or less, preferably 0.1% or less, and more preferably 0.03 to 0.07%, but this is less than 1% of the amount used in normal gelatin functions, such as when used as a body forming agent for jelly and frozen fruit. /200～1/
It is 15. If the amount of gelatin increases, the gelatin odor will become stronger and the body feeling will be too strong.
The optimum range is 0.2% or less, preferably 0.1% or less, more preferably 0.03 to 0.07%, which is sufficient for flavor improvement. In the case of food and beverages that are diluted before consumption, such as concentrated or powder juices and soups, the amount added should be 0.2% or less based on the weight after dilution. Foods and beverages to which the present invention is applicable are not particularly limited in type as long as they contain flavor substances, but juices, coffee, tea, soups, sauces, frozen desserts, and frozen desserts are specific examples of the foods and beverages covered by the present invention. These are examples of foods and drinks that are useful in obtaining the effects. In addition, dipeptide sweeteners, especially α-L-aspartyl-L, are used as sweeteners for juice, coffee, and black tea.
- When using phenylalanine methyl ester (hereinafter abbreviated as AP), the flavor-enhancing effect of AP is also added, so that an extremely satisfying overall flavor can be obtained. In addition, the foods and drinks containing flavor substances as used in the present invention are not limited to those to which the above-mentioned flavorings, sweeteners, etc. are specifically added, but include fruit juices, vegetable juices, and other main ingredients that already have a flavor. It also includes food and beverages that do not contain sweeteners, etc. Further, gelatin is added at the time of manufacturing or using the food or drink, but in short, gelatin only needs to be present when the food or drink is consumed. Specifically, in the case of powdered juice, gelatin may be added and dissolved in advance when concentrating natural fruit juice, or powdered gelatin may be added to other powder raw materials.
In the case of liquid juice, gelatin may be dissolved in an appropriate amount of water in advance and then mixed and dissolved with other liquid raw materials. In liquid foods and drinks,
Flavor substances and gelatin coexist at room temperature for 1 to 10
The effect of the present invention becomes even greater by storing and aging for several days. Next, the present invention will be further explained with reference to Examples. Example 1 Composition of orange juice 50ml of 2x concentrated orange juice 8g of liquid sugar 0.05g of gelatin 0.05g of citric acid Appropriate amount of water 50ml Add a small amount of water to gelatin powder, heat and dissolve at 60°C, then mix with water, liquid sugar and concentrated orange juice. Add and mix into the mixed and dissolved mixture. After adjusting the pH to 2.9 by adding citric acid to this diluted orange juice, it was heat sterilized at 80°C for 10 minutes, cooled, and stored at room temperature for 2 days. Furthermore, by the above formulation and process, liquid sugar can be
Replaced with AP0.04g, liquid sugar 4g and AP0.02
g and as a control, liquid sugar alone, AP
The above three types of orange juice, used alone or mixed with liquid sugar and AP, were prepared without gelatin added. Sensory evaluation was conducted on the six types of orange juice mentioned above using 10 well-trained taste panels. The results are shown in Table 2.

【table】

[Table] Example 2 Mix and dissolve the raw materials according to the formulation in Table 3, and heat at 80℃.
An amino acid-containing nutritional drink was prepared by heating for 30 minutes. Sensory evaluation was performed on the five types of nutritional drinks obtained using a well-trained panel of 20 people, and the results shown in Table 3 were obtained.

[Table] Example 3 The raw materials were mixed and dissolved according to the formulations in Table 4, sterilized (at a product temperature of 65 to 70°C for 30 minutes), and then cooled.
For the synthetic system, flavor and essence were added after sterilization. The obtained shear bed raw material liquid was aged at 5°C for 24 hours, then frozen, dispensed into cups, and stored in a freezer at -20°C.

【table】

[Table] For the four types of shearbet obtained above,
A sensory evaluation was conducted by a 10-person well-trained expert panel. The results are shown in Table 5.

【table】

[Table] As is clear from the above results, the product of the present invention to which gelatin is added has a satisfactory flavor with improved taste and flavor compared to the product without the addition of gelatin.

Claims (1)

[Scope of Claims] 1. A method for improving the flavor of food and drink products, which comprises adding gelatin in an amount of 0.2% or less by weight of the food and drink products when producing or using the food and drink products containing flavor substances. 2. The method for improving the flavor of food and drink products according to claim 1, wherein the amount of gelatin added is 0.1% or less by weight of the food and drink products. 3. The amount of gelatin added is 0.03 to 0.07% of food and beverages.
Claim 1 characterized in that it is weight.
Method for improving the flavor of foods and beverages as described in Section 1. 4. The method for improving the flavor of food and drink products according to claim 1, wherein part or all of the flavor substance is a flavoring agent and/or a sweetener. 5. The method for improving the flavor of food and drink products according to claim 2, wherein the sweetener is a sugar and/or a dipeptide sweetener. 6. The method for improving the flavor of a food or drink according to claim 1, wherein the food or drink is juice, coffee, black tea, soup, sauce, frozen dessert, or frozen dessert. 7. A method for improving the flavor of a food or drink according to claim 1, characterized in that in a concentrated or powdered food or drink that is diluted with water or hot water, the amount of gelatin added to the diluted solution is 0.2% or less by weight. . 8. A method for improving the flavor of a liquid food or drink according to claim 1, which comprises aging the liquid food or drink at room temperature for 1 to 10 days in the coexistence of a flavor substance and gelatin.