KR100611326B1 - Spice-containing drinks - Google Patents

Abstract

The present invention provides a functional beverage having a novel flavor and texture, a method for producing the same, and a composition for use in producing the beverage. The present invention also provides a composition for improving the texture of the novel food or beverage.

Description

 Spice-containing drinks

The present invention relates to a functional beverage having a novel flavor and texture, a method for preparing the same, and a composition used to prepare the beverage. The present invention also relates to a novel food or beverage composition for improving the texture.

Beverages containing viscous substances are known, such as brown root baths and katakuri (trade name) in which starch is dissolved in hot water, and these are generally widely used because they have a smooth texture on the tongue and a feeling of passing over the esophagus. Recently, beverages made in liquid form (sol form) have been developed to be able to drink what is eaten as a solid form (gel form) of food. For example, fluids can be given to foods that have been previously eaten in solid form, such as yogurt or agar, and can be marketed as beverages by making them sol-like. These beverages are sol-shaped to make the texture as easy to eat as possible to maintain the conventional physical properties, it is characterized by the new texture and esophagus to pass well, and to form a new beverage field in the market to the current taste Made of suitable products.

Beverages containing viscous substances have general characteristics due to viscosity in their flavor. That is, the fragrance tends to weaken, although the property of maintaining the fragrance is excellent. As for the taste, since the liquid is attached to the tongue for a long time, the aftertaste is not refreshing and the taste remains for a long time.

Spices, on the other hand, are used as a seasoning in combination with solids, solids, liquids, and liquids (soup) for cooking regardless of Western, Chinese, or Japanese styles, thereby improving flavor and forming a unique flavor. The spice effects on cooking ingredients include flavoring, flavoring, coloring, odor, deodorization, antioxidant, antibacterial, antifungal, pharmacological, nourishing, nutritious, and improved texture. Corresponds to the symbol. In this way, the function of spices can be divided into three types of side effect (賦 香 作用), seasoning effect, coloring effect, and as a two-dimensional effect of these actions, such as the effect of dog, antioxidant, antibacterial, physiological and pharmacological You can think of it as having an action.

The characteristics of the side effect and seasoning action include aromaticity, irritability, freshness, spicy taste, bitter taste, sweetness, and the like, and the coloring action includes yellow of turmeric and saffron, red of paprika and the like. Can be.

Spices are also called natural products derived from plants that have various physiological and pharmacological actions and produce beneficial effects on bioregulatory functions.

Among the spices, especially spicy spices (pepper, pepper, ginger, mustard, etc.) increase the activity of the sympathetic nervous system, thereby reviving the promotion of catabolism, producing antistress action, and at the same time, lipid metabolism, It became clear that it promotes decomposition metabolism such as energy metabolism and heat production (temperature rise) [Seasoning, Spice Dictionary, Fukuba Hirosusu, Kobayashi Yakio, Asakura Shoden Co., Ltd.] Published, pp. 409-413, 1991].

For example, the hot component of red pepper is capsaicin, dihydro capsaicin, yldihydrocapsaicin, homodihydrocapsaicin and homocapsaicin, and its physiological and pharmacological actions include appetite enhancement, antistress, saline intake, digestion, and blood Lower cholesterol, increased fat metabolism, increased energy metabolism, body heat production (temperature rise) is known. The pungent ingredient of mustard consists of sinigrin in black mustard and soft mustard, and sinalbin in white mustard, and its physiological and pharmacological action is known to promote digestion, spasms and diuretic effects. The pungent ingredient of black pepper is composed of chabisin and piperine, and the physiological and pharmacological effects of black pepper are known to promote digestion, increase energy metabolism, increase appetite, and have a gust wind effect.

In connection with a spice having a large number of functions and a gel which is a solid, Japanese Patent Application Laid-open No. Hei 4-23954 discloses a method for producing a gel containing a phenolic spicy ingredient. That is, the contents of this publication are characterized in that the mixed solution obtained by uniformly mixing the alkaline aqueous solution of the spentol-based hot component and the natural aqueous solution of the aqueous ingredient is gelated in the presence of a physiologically acceptable polyvalent metal ion. As a method for producing a gel containing a phenolic pungent component, it was found that the gel was able to reduce the sensual pungent taste. This publication discloses only gels of natural pigments, and its application to liquid foods or beverages is not suggested at all. Moreover, the influence on taste other than spicy taste is not examined, and the purpose of using natural paste is simply to manufacture a gel, and it does not give viscosity to food-drinks.

On the other hand, in relation to spices and beverages, when spices are added to a beverage in general, aftertaste of flavor components other than spices is refreshed, but spices are added to the beverage because the taste of spices causes an imbalance that remains on the tongue for a long time. There is no known condition or effect in one case.

<Purpose of invention>

An object of the present invention, by combining spices and beverages, has a new flavor, refreshing aftertaste, refreshing, good balance of taste, new texture and relieve the stimulation of spices can fully exhibit the physiological function of spices To serve drinks.

Another object of the present invention is to provide a composition for adding food or drink, which enables the use of a substance whose use in food or drink has been limited due to the irritating taste of spices.

<Summary of invention>

According to the present invention, there is provided a novel spice-containing beverage in which a spice has a function given to the beverage. That is, the inventors of the present invention, by the combination of the type of viscous material used, the amount and viscosity of the product, and further, the type and amount of the spices used, the preparation method of the drink, etc., the characteristics of the viscous material is saved and the spices It was found that a spice-containing beverage of a quality suitable for the market, which is endowed with a physiological function with a certain physiological function, can be produced. The quality that is suitable for the market here means that the spice is soft and refreshing, the aftertaste is refreshing for the spice and other ingredients, goes well into the esophagus, and the spice is well balanced with other ingredients.

In addition, according to the present invention, the viscous substance was found to alleviate the spicy taste of the spice, and to relieve irritating tastes such as sour and salty, and to increase the depth of sweetness, and the composition containing the viscous substance contained spices. A composition for alleviating the irritating taste in making a beverage, and a texture that significantly changes the texture of the food or beverage by alleviating the irritating tastes such as sour, salty and spicy of the food or beverage and enhancing the depth of sweetness. The present invention was completed by finding it useful as a composition for improvement.

Briefly describing the present invention, a first invention of the present invention relates to a spice-containing beverage, wherein the beverage contains a viscous substance.

Although not limiting the present invention, in the function of the first invention, the viscosity of spice-containing beverages, spice-containing beverages, characterized in that it contains 0.01 to 0.5% w / v viscous material and 0.0001 to 1.0% w / v spices A spice-containing beverage having 5 to 300 cps (20 ° C.) can be exemplified. Further, according to the first invention of the present invention, there is provided a spice-containing beverage in which irritating tastes such as sour, salty and spicy are alleviated.

According to a second aspect of the present invention, there is provided a method for preparing a spice-containing beverage according to the first aspect of the present invention, comprising: dispersing a viscous substance into a solution, adding and mixing spices, and heating at 80 ° C or more for 30 seconds or more. It relates to a method for producing a spice-containing beverage, characterized in that it comprises a.

The third invention of the present invention relates to a composition for mitigating an irritating taste containing a viscous substance, which can be used to prepare a spice-containing beverage according to the first invention of the present invention.

The fourth invention of the present invention relates to a composition for improving the texture of food or drink, characterized by containing a viscous substance.

Although it does not limit this invention, In the aspect of 4th invention, as a composition for improving the texture of a food or a drink, the composition for alleviating a pungent taste and the composition which raises the depth of sweetness are illustrated.

Spice-containing beverages of the present invention are characterized by containing a viscous substance in addition to spices.

As used herein, the term viscous substance refers to a substance that gives viscosity to a beverage or food.

The viscous material to be used in the present invention may be any viscous material that can be used for food, for example, agar, alginic acid, carrageenan, fucoidan, propylene glycol ester derived from seaweed; Guar gum derived from seed, tara rubber, locust bean gum, tamarind, thrium seed rubber; Glucomannan derived from the rhizome; Gum arabic derived from plant sap, tragacanth gum, karaya rubber; Pectin derived from fruit; Xanthine gum produced from microorganisms, geranium rubber, cardan, pullan; Protein gelatin, milk protein, casein, collagen; Carboxymethyl cellulose, methyl cellulose, microcrystalline cellulose which are cellulose derivatives; Starch, dextrin, or degradation products thereof. In use, each may be used alone or in combination of one or more.

The decomposition products may have a viscosity, and the decomposition method is not particularly limited, but may include acid decomposition and enzyme decomposition, and the degree of decomposition may be set as necessary.

The amount of the viscous substance is preferably 0.005 to 1% w / v, preferably 0.01 to 0.5% w / v in terms of preference. The viscosity can be measured using a viscometer, for example, 5 to 300 cps [B-type viscometer (BM manufactured by Tokimec, Inc.), measured at 30 rpm and 20 ° C.], and preferably 5 to 200 cps in terms of preference.

The term spice used in the present specification can be understood as having the same meaning as that term is generally used, and refers to seasonings that impart spicy taste, aroma, color and the like to beverages or foods.

The kinds of spices are not limited, but may be used for food, for example, pepper, mustard, horseradish, Japanese pepper, pepper, ginger, saffron, spice, cardamon, cumin, Cinnamon, Sperm, Nutmeg, Mace, Nutmeg, Allspice, Baileys, Oregano, Melissa, Basil (basil), laurel, caraway, dill, eucalyptus, fennel, garlic, camomile, juniper valley, lavender, marjoram, Peppermint, rosemary, star anise, tarragon, thyme, valerian, paprika, anise, fenugreek, horseradish, lychnegi Onion, parsley, sage, savory, sesame seed, turmeric, vanilla, gardenia Radishes, poppy seeds, leaflets, mugwort, wormwood, radishes, celery, bouquetgarni, cartoepis, chilli powder, garam masala masala, pickling spice, shichimitogarashi (seven seasonings, red pepper, sesame seeds, dermis, primrose, rapeseed, hempseed, spice mixed with chives), five flavors, tabasco sauce ), Curry powder or extracts thereof, or purified products thereof. In use, each may be used alone or in combination of one or more.

Although the extraction method is not specifically limited as the extract here, Either extraction with water or extraction with an organic solvent may be sufficient, and an extraction method can be selected arbitrarily. Moreover, the refinement | purification method is not specifically limited as a refined | purified substance, What is necessary is just to be able to maintain the physiological function which a spice has by refine | purifying, and a partial purified substance may be sufficient.

Since the preference for the spicy taste of spices is very large, some people prefer to have a large amount of spices. The amount used as spices is 0.0001 to 1.0% w / v, but preferably 0.0001 to 0.5% in terms of general average taste. w / v is preferred.

In the beverage containing spice of the present invention, the viscous substance is dispersed in a solution according to a conventional method (sweetener, acidulant, fragrance, etc.) into a solution, and then the spices are added and mixed, followed by 30 seconds at 80 ° C or higher. As mentioned above, Preferably, it can manufacture by heating at 80 degreeC or more for 30 second-2 hours from preference surface.

The obtained spice-containing beverage is sterilized and heated at 95 ° C. for 1 minute, and then packed into a container such as a can and then packed. At this time, it can be filled with nitrogen gas, and then sterilized at 115 ℃ for 17 minutes to make a product.

The obtained spice-containing beverage can be made into a spice-containing alcoholic beverage by adding 1-10% v / v of ethyl alcohol as necessary. You can also add carbonated gas to make a carbonated beverage with spices. Furthermore, it can be made into a spiced carbonated alcoholic beverage by containing both ethyl alcohol and carbonic acid gas.

In the spice-containing beverage of the present invention, the taste of the spice component and the viscous substance is aged to improve the balance of taste. In addition, the aftertaste refreshes the same level of ingredients other than the spice, and prevents only the flavor of the spice ingredient, which often occurs when the viscous substance is not used, remains on the tongue. In addition, since it has a function of alleviating the stimulation of spices, it is possible to contain a lot of spices in the beverage to fully exhibit the physiological function of the spices.

As described above, for example, when preparing a beverage containing spices, a novel flavor is prepared by containing 0.01-0.5% w / v of viscous substance and 0.0001-1.0% w / v of spices and heating at 80 ° C for 30 seconds or more. It has refreshing and refreshing aftertaste, good balance of taste, new texture, and a drink that can fully exhibit the physiological function of spices.

As described above, the present invention discloses that the viscous substance has an effect of alleviating the pungent taste of spices.

That is, according to the present invention, there is provided a composition for mitigating an irritating taste containing a viscous substance, which can be used in the preparation of a spice-containing beverage as described above, which in particular provides a spicy taste of the pungent component in the beverage. Has a significant effect on mitigation. The amount of viscous material contained in the composition for alleviating the irritating taste is determined to be suitable for the spiced beverage to be prepared.

As shown in the present invention, the viscous material not only relieves the spicy taste of spices, but also relieves irritating tastes such as sour and salty and increases the depth of sweetness.

Therefore, the viscous material is not only useful for the production of spice-containing beverages, but also for the production of foods or beverages that relieve irritating tastes (including salty, sour, spicy), and foods or beverages having a high sweetness depth.

That is, according to the present invention there is provided a composition for improving the texture, which can be used in the manufacture of food or beverage with a mild flavor or a sweetened depth. Thus, this composition is useful, for example, as a composition for alleviating the irritating taste and / or as a composition for increasing the depth of sweetness, for the production of a new flavor food or beverage.

The composition for improving the texture of the present invention is not particularly limited as long as it contains a viscous substance and contains an amount suitable for use in the manufacture of food or beverage, but is, for example, 0.01 to 90%, preferably 10 to 50%. The substance which can be used for food or a beverage can be added, and it can be set as the composition of this invention.

The viscous material in the composition for improving the texture of the present invention may be any one that exhibits an action to alleviate an irritating taste or to increase the depth of sweetness. Although it is not particularly limited, agar, alginic acid, carrageenan, fucoidan, propylene glycol ester, guar rubber, Tara rubber, locust bean rubber, tamarind, cerium seed rubber, glucomannan, gum arabic, tragant rubber, karaya rubber, pectin, xanthan rubber, geranic rubber, cardan, pullan, gelatin, milk protein, casein, carboxymethyl A viscous material selected from the group consisting of cellulose, methyl cellulose, microcrystalline cellulose, starch, dextrin, or degradation products thereof can be exemplified.

The food or drink which can be used for the composition for improving the texture of the present invention may be any one that can reduce the irritating taste or increase the depth of sweetness as a result of using the composition of the present invention. Grain processed products [wheat flour processed products, starch processed products, premixed processed products, noodles, macaroni, breads, solid foods, soba noodles, fu (Japanese gluten flour bread), bite (Japanese mung bean stick), Harassame (Japanese mung bean stick), Rice cakes, etc.], oils and fats processed products (plastic oils, fried oil, salad oil, mayonnaise, dressing, etc.), soybean processed products (tofu, miso, cheonggukjang, etc.), meat products (ham, bacon, press ham, sausages, etc.), fishery products (Frozen crushed fish paste, fish cake, tubular fish paste, half-moon fish fillet, fried fish, fish ball, bowl fish paste, fish ham, sausage, katsuobushi, fish roe processed products, canned fish, canned fish, etc.), emulsion Width (crude oil, cream, yogurt, butter, cheese, condensed milk, powdered milk, ice cream, etc.), vegetable and fruit processed products (pastes, jams, pickles, fruit drinks, vegetable drinks, mixed drinks, etc.), sweets (chocolate, biscuits) , Confectionery, cakes, rice cakes, rice cakes), alcoholic beverages (Japanese sake, Chinese sake, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, soft alcoholic beverages, fruit wine, liqueurs, etc.) Beverages (green tea, black tea, coffee, soft drinks, lactic acid drinks, etc.), seasonings (soy sauce, sauce, vinegar, mirin, etc.), canned, bottled, canned shells [Kyumeshi (beef stew with rice), cauldron rice, red beans Sticky rice, curry, and other retort foods, semi-dried or concentrated foods (lever pastes, other spreads, buckwheat and udon soups, concentrated soups), dried foods (immediate noodles, instant curry, instant coffee, powdered juice, instant food) Miso soup, retort food, retort drink, retort Soup, etc.), frozen foods (sukiyaki, fried rice, grilled eel, hamburger steak, chaomai (Chinese-style steamed dumplings), gyoza, various sticks, fruit cocktails, etc.), solid foods, liquid foods (such as soup), spices, etc. Forest products, livestock products, fish products, and the like. The composition for improving texture of the present invention is added in an appropriate process when producing such a food.

Review example

Next, the action of using agar as a viscous substance to alleviate the irritating taste of the viscous substance and to increase the depth of sweetness was examined.

In order to perform the model test, 0.01M lactic acid buffer solution of pH 3.8 was prepared, and commercially available acetic acid 3% w / v, salt 3% w / v, and capsaicin as spicy 0.01% w / v And 5% w / v of sucrose was dissolved to prepare an acetic acid solution, saline solution, capsaicin solution, and sucrose solution, respectively.

A viscous substance-containing acetic acid solution was added by adding various amounts (0 to 0.5%) of agar (ultra agar AX-30, manufactured by Inashoku Hinging Co., Ltd.) as a viscous substance to these prepared beverages. Sensory evaluation of the sour, salty, spicy and sweet taste of the saline solution, capsaicin solution and sucrose solution. The evaluation was performed in 20 panels by four panelists (to buffer the irritating taste of the acetic acid solution, saline solution and capsaicin solution; +++ very mitigating, ++ fully mitigating, ++ slightly mitigating,-not alleviated. Degree of strengthening the sweetness depth of +++ very strengthened, ++ sufficiently strengthened, + slightly strengthened,-not strengthened), the average value of the results are shown in Table 1.

The degree of relieving irritating taste here refers to the degree of the effect of relieving the sour, salty, spicy to directly irritate the tongue, and refers to eliminating the sour taste or the salty taste commonly referred to. In addition, the astringent taste or the spicy taste of the overall harmony of the degree to the mild stimulus. In addition, the degree of increasing the sweetness depth, for example, sugars, sucrose, and glucose, respectively, have a constant and monotonous sweetness of texture and sweetness, but in combination with a viscous substance, the texture and sweetness are changed. The variety of sweetness is produced, so the sense of sweetness that does not occur in sugar, sucrose, glucose alone increases the depth of sweetness.

Table 1 Sensory Evaluation of Model Beverages

Ultra Agar (% w / v) To moderate the irritating taste To increase the depth of sweetness Acetic acid solution Saline solution Capsaicin Solution Sucrose solution Sour taste Salty Spicy sweetness 0 (control) - - - - 0.01 + + + + 0.1 ++ ++ ++ ++ 0.25 +++ +++ +++ +++ 0.5 +++ +++ +++ +++

From the sensory evaluation of Table 1, the irritating tastes of sour, salty, and spicy were alleviated when 0.01% or more of ultra agar was added, and was sufficiently relaxed at 0.1%, and very mild when more than 0.25%. . In addition, the degree of increasing the depth of sweetness is also the same, the degree of increasing the depth of sweetness was confirmed when 0.01% or more of ultra agar was added, sufficiently high at 0.1%, and very high at addition of 0.25% or more. Therefore, the higher the content of the viscous material, the greater the action of relieving irritating taste and increasing the depth of sweetness.

In addition, viscous substances can alleviate the irritating taste in the case of solutions containing 3% w / v, 3% w / v, 0.01% w / v and 5% w / v of acetic acid solution, salt, capsaicin and sucrose, respectively. The effect of making it easy and the effect of raising the depth of sweetness can be obtained to the same extent.

In addition, commercially available agar, guar rubber, locust bean rubber, tamarind rubber, pectin, gelatin, xanthan rubber and the like were used as viscous materials to obtain equivalent effects.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.

Example 1

The concentration of viscous material was examined. A viscous substance was used for agar with low jelly strength (ultra agar AX-30, manufactured by Inashokuhing Co., Ltd.) and added according to the formulation table shown in Table 2. All percentages in the table represent% w / v. The brix degree was measured using the brix system (the digital sugar meter PR-101 by Adago Corporation). Acidity was calculated as the amount equivalent to citric acid based on the amount of citric acid and sodium citrate added. Moreover, as a spice, a pepper extract (spice pepper, San-Ei Gen FFI, Inc. make); 3% capsaicin] was added at 0.001% w / v.

[Table 2] Formulation Table

material content   Ultra Agar (%) 0 (control), 0.01, 0.1, 0.25, 0.5, 1.0   Sugar(%) 6.6   1/7 grapefruit juicer 0.15   Citric Acid (%) 0.08   Sodium Citrate (%) 0.05   Spices (grapefruit) (%) 0.1   Spices (Capsicum Extract) (%) 0.001   pH 3.7   Brixdo 7.2   PH (citric acid equivalent) (%) 0.1   Capsaicin Content (mg / L) 0.3

The drink was prepared as follows. First, ultra agar was dissolved in hot water (85-90 ° C.) for at least 10 minutes and 15 minutes in the present invention so as to double the final concentration. After dissolution, sugar, 1/7 grapefruit juice [7 times concentrated grapefruit juice; Manufactured by Kogawa Kogyo Co., Ltd., product no. Was added. Finally, spice was added to homogenize, and then demineralized water was added to adjust a predetermined agar concentration.                 

The solution was heat sterilized at 95 ° C. for 1 minute, filled into a 200 ml can, and then cooled in water. As a control example, an ultra agar was not added. General analysis and sensory evaluation (product temperature: 5-10 degreeC) were performed using the obtained product. Sensory evaluation was performed by 10 panelists, and was performed by 1: 5 ~ 5: defect by the 5-point method. The results are shown in Table 3. Next, the viscosity was measured at 30 rpm and 20 degreeC using the Brookfield viscometer (BM type by Tokimec, Inc.). In addition, when 1.0% w / v of ultra agar was added, the viscosity could not be measured because it became jelly.

[Table 3] Review of Viscous Concentration

Ultra Agar (% w / v) Viscosity * (cps) Sensory evaluation total Rating 0 (control) - 4.1 The balance of aroma and taste is broken by adding spices. The stimulation of spices is strong. 0.01 4 3.3 Good balance of flavor and taste. The stimulation of the spices is somewhat improved. 0.1 22 1.7 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus. 0.25 61 1.4 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus. 0.5 206 2.1 Good balance of flavor and taste. The stimulation of the spice is relieved and the aftertaste is slightly refreshing. 1.0 Jelly 4.5 It is difficult to drink and is not suitable as a beverage.

* Type B viscometer (BM type, manufactured by Tokimec, Inc.), measured at 30 rpm and 20 ° C

From Table 3, the viscosity and flavor balance of the beverage is 0.01 ~ 0.5%, the balance of flavor and taste is good, the stimulation of the spices is less, the feeling of passing over the esophagus is good, and the taste of spices does not remain on the tongue, resulting in good freshness. . It became clear that the viscosity is in the range of 5 to 200 cps. Here, the spicy taste of red pepper when the agar concentration is 0% was alleviated to 1/2 when the agar concentration became 0.25%, and the spicy taste was greatly alleviated with the increase of the viscosity. It became about four. While pepper contains spicy ingredients such as capsaicin, the capsaicin's vasodilation and contraction and fat and sugar action are attracting attention. Therefore, by adding a viscous substance to alleviate the spicy taste, it is possible to contain more components having physiological functions, including capsaicin, in the beverage, resulting in a beverage having sufficient physiological function. In addition, the effect of the body heat production (temperature rise) after drinking (the body is warm) can be confirmed. That is, the beverage according to the present invention has been shown to have a physiological function of activating the metabolism of the body, warming the body in winter and promoting sweating refreshingly in the summer.

Example 2

Next, the kind of viscous substance was examined. Commercially available viscous materials, guar rubbers [non-stop D-20, made by San-Eigen FAI Corporation], locust bean rubber [non-stop D-6, made by San-Eigen FAI Corporation], tamarind rubber [glyroid 6C, die Ichihon Seiyaku Co., Ltd.], pectin [Genu Pectin JM-150-J, made by San-Ei F-Eye Co., Ltd.], Geran rubber [Kelco gel LT100, made by San-Eye F-Eye Co., Ltd.] ], Xanthan rubber [SAN S, manufactured by SAN AG FAI Corporation] was used, and the viscous substance concentration was 0.25% w / v (only the egg rubber was 0.05% w / v.) And the ultra agar of Table 1 was used. A beverage was prepared by changing. These viscous substances were dissolved in hot water at 60 ° C., and then a product was obtained according to the method of Example 1. The sensory evaluation was performed like Example 1 using the obtained product. In addition, a product containing no viscous substance was used as a negative control. The results are shown in Table 4.

[Table 4] Review of various viscous substances

Viscous substance Sensory evaluation total Rating Control Example (Ultra Agar) 1.4 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus. Guar rubber 2.7 Good balance of flavor and taste. Less stimulation of spices The aftertaste is slightly refreshing. The feeling of passing over to the esophagus is a bit good. Locust bean rubber 3.0 Good balance of flavor and taste. Less stimulation of spices The aftertaste is slightly refreshing. The feeling of passing over to the esophagus is a bit good. Tamarind rubber 2.2 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus. pectin 2.0 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus. Geranium rubber 3.4 Good balance of flavor and taste. Less stimulation of spices The aftertaste is slightly refreshing. The feeling of passing over to the esophagus is a bit good. Xanthan rubber 3.1 Good balance of flavor and taste. Less stimulation of spices The aftertaste is slightly refreshing. The feeling of passing over to the esophagus is a bit good. Negative control (contains no viscous material) 4.1 Good balance of flavor and taste. Less stimulation of spices Aftertaste is refreshing. I feel good going to the esophagus.

It was confirmed from Table 4 that the balance of the aroma and taste in the case of containing spices was improved by the various viscous substances used. In addition, the aftertaste as a beverage and the feeling of passing over to the esophagus were excellent in the used viscous material, ultra agar (control), tamarind rubber, and pectin.                 

Example 3

The concentration of various spices was examined using the ultra agar 0.25% w / v concentration condition of Example 1. That is, red pepper extract, wasabi extract [spice horseradish, made by San-Eigen FAI Corporation] and mustard extract [spice wasabi, made by San-Eifra FSA company] were used, and 0 (control), 1 ppm (0.0001% w) / v), 5 ppm (0.0005% w / v), 10 ppm (0.001% w / v), 50 ppm (0.005% w / v), 100 ppm (0.01% w / v), 200 ppm (0.02% w / v), 500 ppm (0.05% w / v), 1000 ppm (0.1% w / v), 5000 ppm (0.5% w / v) and 10000 ppm (1.0% w / v) of the product were prepared according to Example 1, in particular containing spices The sensory evaluation was performed in terms of the balance of the aroma and taste in the case of making it. Evaluation was made into total evaluation, and was shown as good, slightly good, and bad. Also, as a spicy spice evaluation, the degree of spicy (not spicy, very slightly spicy, slightly spicy, weak spicy, spicy, spicy is slightly strong. Spicy is quite strong. Spicy is strong. Irritating spicy, very irritating spicy) It was. The results are shown in Table 5.                 

[Table 5] Review of spices

Spice Concentration (% w / v) Spice Chilli Extract Wasabi Extract Mustard extract 0 (control) Slightly good (not spicy) Slightly good (not spicy) Slightly good (not spicy) 0.0001 Slightly good (slightly hot) Slightly good (slightly hot) Slightly good (slightly hot) 0.0005 Good (slightly hot) Slightly good (slightly hot) Slightly good (slightly hot) 0.001 Good (weak spicy) Good (slightly hot) Good (slightly hot) 0.005 Good (map) Good (weak spicy) Good (weak spicy) 0.01 Good (slightly strong) Good (map) Good (map) 0.02 Good (slightly strong) Good (slightly strong) Good (slightly strong) 0.05 Slightly good (spicy is quite strong) Good (spicy is quite strong) Good (spicy is quite strong) 0.1 Slightly good (strong taste) Slightly good (strong taste) Slightly good (strong taste) 0.5 Slightly Good (Stimulating Spicy) Slightly Good (Stimulating Spicy) Slightly Good (Stimulating Spicy) 1.0 Slightly good (very spicy) Slightly good (very spicy) Slightly good (very spicy)

From Table 5, in the red pepper extract, wasabi extract and mustard extract, the classifications which gave a slightly better evaluation were the spice concentrations of 0.0001 to 1.0% w / v, which were all the concentrations examined, and the fragrance of spices and non-spice components in this division. , The balance of taste is in harmony. For each spice, the red pepper extract had a good balance of flavor and taste at 0.0001 to 0.02% w / v, and the wasabi extract and mustard extract had a good taste balance at 0.005 to 0.05% w / v. . Therefore, the spice concentration in the spice-containing beverage is appropriate from 0.0001 to 1.0% w / v, but generally in the range of 0.0001 to 0.5% w / v in terms of average preference. The addition of viscous substances weakens the spicy taste of the spices, and as a result, it is possible to add 2 to 10 times the amount of spices than when no viscous substances are added.

Example 4

The effect of heat treatment was examined.

In the formulation of Example 1, an ultra agar concentration of 0.25% w / v was used and dissolved in hot water at 87 ° C. for 15 minutes to be twice the final concentration. After dissolving, sugar, 1/7 grapefruit juice, citric acid and sodium citrate were added, and after the temperature was lowered to 60 ° C, fragrance was added. Finally, spices were added and homogenized, and then demineralized water was added to adjust the agar concentration to a predetermined concentration. It cooled as it was at room temperature as a control example, and heat-processed at 60, 70, 80, 90, and 95 degreeC for 0.5 minute (30 second), 1 minute, 3 minutes, 10 minutes, and 120 minutes (2 hours). The heat treatment was carried out in the same manner as in Example 3, and the sensory evaluation was made from the balance of the aroma and taste in the case of containing spices in particular (defect, slightly good, good). The results are shown in Table 6.

[Table 6] Effect of heat treatment

Heating temperature (℃) Heating time (minutes) 0 0.5 One 5 10 120 60 Bad Bad Bad Bad Bad Bad 70 Bad Bad Bad Bad Bad Bad 80 Bad Slightly good Slightly good Good Good Good 90 Bad Slightly good Good Good Good Good 95 Bad Good Good Good Good Slightly good

From Table 6, the beverage containing spices is heated for more than 30 seconds at a heating temperature of 80 ° C. or more, so that the taste of the spices and the taste of the beverage components are well balanced, the taste is matured, and the stimulus of the spices is greatly alleviated, resulting in less irritation. I could confirm that. Therefore, when preparing a beverage containing spices, the viscous substance is dispersed into a solution, and then the spices are added and mixed, and heating at 80 ° C. or higher for 30 seconds or more contributes to the improvement of product quality. In addition, since excessive heating causes components other than spices to deteriorate, heating at 80 to 95 ° C for 30 seconds to 2 hours is suitable for practical use.

Example 5

(1) Agar beverages containing red pepper extract having a Western pear flavor were prepared. Formulation and general analysis are shown in Table 7. 1/6 (6 times concentrated) Western pear concentrated fruit juice is manufactured by Kakyo Co., Ltd., and flavored by Takasago International Co., Ltd. (Pair Essence B80700). It was.

[Table 7] Spice-containing beverages with pear flavor

material content   Ultra Agar (%) Sugar (%) 1/6 Pear Concentrated Juice (%) Sodium Ascorbate (%) Perfume (Pair) (%) Spice (Capsicum Extract) (%)  0.3 6.6 0.2 0.01 0.1 0.0005   pH Brixity Acidity (%) Viscosity (cps) Capsaicin Content (mg / L)  4.5 7.2 0.09 75 0.15

Using the material of Table 7, it was made into a canned product (190g capacity) according to the preparation method of Example 1. Sterilization was carried out at 115 ° C. for 17 minutes.

The sensory evaluation of the obtained product is soft and refreshing taste, the balance of the aroma and taste of the whole drink is harmonious, and the spices and other ingredients all have a refreshing aftertaste and a good feeling of passing over the esophagus, exhibiting sufficient physiological activity Made a spiced drink with a texture and flavor. Moreover, after drinking, the effect of body heat production (temperature rise) was confirmed.

(2) Agar drink containing mustard extract with brown sugar flavor was prepared. Formulation and general analysis are shown in Table 8. The fragrance (Loss Sugar Essence (Product No. 57008) and Kuroto Flavor (Product Name: Guroto Flavor Oil) were made by San-Eigen F Company.

[Table 8] Spice-containing beverages with brown sugar flavor

material content   Ultra Agar (%) Sugar (%) Sodium Ascorbate (%) Flavoring (Lost Sugar Essence) (%) Flavoring (Guroto Flavor) (%) Spices (Mustard Extract) (%)  0.3 6.0 0.01 0.1 0.1 0.01   pH Brixity Acidity (%) Viscosity (cps)  5.6 6.5 0.03 71

Using the material of Table 8, it was made into a canned (190 volume) product according to the preparation method of Example 1. Sterilization was carried out at 115 ° C. for 17 minutes.                 

The sensory evaluation of the obtained product is soft and refreshing taste, the balance of the aroma and taste of the whole drink is harmonious, and the spices and other ingredients all have a refreshing aftertaste and a good feeling of passing over the esophagus, exhibiting sufficient physiological activity Made a spiced drink with a texture and flavor. Moreover, after drinking, the effect of body heat production (temperature rise) was confirmed.

Example 6

Sausages made from livestock meat were made. Sausages 2kg pork, 700g of pork fat cut to about 5㎜, mixed with 7g ginger, 3g sage, 1g of mace and spices, cut, casing using a pig intestine of 2cm diameter and steamed sausage for 15 minutes Made.

Before cutting the sausage, 0.2 g of ultra-agar per 100 g of product was added to the invention 1 (sausage). As a control example, an ultra agar was not added. Sensory evaluation was carried out in the same manner as in Example 1, the results are shown in Table 9.

[Table 9] Sensory Evaluation

Invention 1 Control   Stimulate the irritating taste Depth of sweetness Touching the tongue Taste balance Taste 3.7 4.0 3.8 3.9 3.7 3.8 2.4 2.8 2.8 3.0 2.7 2.6

From Table 9, the present invention was alleviated both the irritating taste and salty taste of the spices compared to the control (both included in the evaluation of the alleviation of the irritating taste), the depth of sweetness also increased, the feeling of touching the tongue The sausages are made of quality sausages with a smooth, balanced taste and improved texture.

Example 7

240 ml of water is mixed with 240 ml of normal mirin, 160 ml of normal soy sauce, 8 ml of sake, 3 ml of vinegar, 54 g of sugar, 16 g of starch, 0.3 g of raw ginger paste, 0.3 g of garlic paste, and 0.1 g of red pepper powder. A small amount of water was added to prepare a complex seasoning as a cooking broth for yaki-dori and heated until the starch became slightly thicker.

Invention 2 used 0.1 g of agar which was commercially available, and a control was used without adding agar. Sensory evaluation was carried out in the same manner as in Example 1 and the results are shown in Table 10.

[Table 10] Sensory Evaluation

Invention 2 Control   Stimulation of the irritating taste Depth of sweetness Taste of taste Maturity, taste of flavor Appearance Total 4.2 3.8 3.6 4.1 3.2 4.2 3.9 3.5 3.0 3.1 3.3 3.0 3.4 3.3

From Table 10, the present invention reduced the irritating and spicy taste of spices compared to the control, and also reduced the salty and sour taste (both include evaluation of the alleviation of the irritating taste), and also has a high sweetness depth. It has a distinctive feature in terms of quality, taste and balance.

Example 8

40 ml of normal mirin, 20 ml of thick soy sauce, 20 ml of diluted soy sauce, 200 ml of bonito broth prepared by a conventional method, and 0.1 mg of capsaicin were mixed to prepare a complex seasoning for noodle soup.

Invention 3 added 0.1 g of guar rubber. As a control example, those without addition of guar rubber were used.

Sensory evaluation was carried out in the same manner as in Example 1, the results are shown in Table 11.

TABLE 11

Invention 2 Control   Stimulation of the irritating taste Depth of sweetness Taste of taste Maturity, taste of flavor Appearance Total 3.9 3.8 4.2 4.3 3.2 3.1 3.7 3.0 2.8 3.3 3.3 2.6 3.0 3.0

From Table 11, the present invention was alleviated the irritating and spicy taste of capsaicin, compared to the control, both salty and sour taste (both include evaluation of the alleviation of the irritating taste), and also increased the sweetness depth. The taste and aroma of the depth and balance was good.

Example 9

Commercially available fish powder 4.7 kg, seaweed 0.8 kg, sesame seeds 2.5 kg, salt 1.0 kg, glutamic acid soda 0.5 kg, ginger powder 0.05 kg are mixed, extracted according to a conventional method to make particles, and then sprinkled on rice. ) Was prepared.

Inventive product 4 was added 5 g of pectin per 100 g of product. As a control example, ultra agar was not added. These furigake were sprinkled on rice, and the sensory evaluation on the texture was carried out in the same manner as in Example 1.

As a result, the present invention 4, compared to the control example, when combined with the mouth when combined with rice, the salty taste is reduced, the salty taste is alleviated, the irritating taste of ginger is also alleviated, and the feeling of touching the tongue softens, Quality has improved.

According to the present invention, the flavor is soft and refreshing taste, the balance of the aroma and taste of the entire beverage is harmonized, the aftertaste of spices and other ingredients is refreshing and feel good to pass to the esophagus, the stimulation of spices is alleviated It is easy to drink, and a spice-containing beverage having a novel texture and flavor exhibiting sufficient physiological function of spices, a method for preparing the same, and a composition for preparing the beverage.

In addition, according to the present invention, there is provided a food or beverage composition for improving the texture of the food or beverage by alleviating the irritating taste and increasing the depth of sweetness.

Claims (12)

For beverages containing spices containing red pepper, mustard or horseradish, The beverage contains 0.01-0.5% w / v of one viscous material selected from the group consisting of agar, guar rubber, locust bean rubber, tamarind rubber, pectin, xanthan rubber, zeran rubber and their decomposed products. Spice-containing beverages. delete delete The spice-containing beverage according to claim 1, which contains 0.0001 to 1.0% w / v of spices. The spice-containing beverage according to claim 1, wherein the spice-containing beverage has a viscosity of 5 to 300 cps (20 ° C.). 6. A spice-containing beverage according to any one of claims 1, 4 or 5, wherein the irritating taste is alleviated. In the production method of spices containing beverages containing red pepper, mustard or wasabi, Dispersing one viscous material selected from the group consisting of agar, guar rubber, locust bean rubber, tamarind rubber, pectin, xanthan rubber, zeran rubber and their degradation products into solution; Adding and mixing spices; And A method for producing a spice-containing beverage according to any one of claims 1, 4 or 5, characterized in that it comprises a step of heating at 80 ° C. or higher for 30 seconds or more. delete delete delete delete delete