WO2013100043A1 - Beurre - Google Patents

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Publication number
WO2013100043A1
WO2013100043A1 PCT/JP2012/083851 JP2012083851W WO2013100043A1 WO 2013100043 A1 WO2013100043 A1 WO 2013100043A1 JP 2012083851 W JP2012083851 W JP 2012083851W WO 2013100043 A1 WO2013100043 A1 WO 2013100043A1
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Prior art keywords
butter
mass
sodium
content
component
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PCT/JP2012/083851
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English (en)
Japanese (ja)
Inventor
裕之 水戸部
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花王株式会社
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Priority to CN201280065048.XA priority Critical patent/CN104010516B/zh
Publication of WO2013100043A1 publication Critical patent/WO2013100043A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations

Definitions

  • the present invention relates to butter with enhanced saltiness.
  • Butter is generally produced by aging a cream separated from raw milk, followed by a cherning process, a working process, and the like. Further, in the butter kneading pressure step, salt is usually blended, whereby a so-called salted butter having improved flavor and storage stability is obtained.
  • salted butter contains about 2.0% by weight of salt, but with the background of health-consciousness in the world, it progressed in the direction of salt reduction, and what is currently sold as salted butter is The salt content is around 1.5% by mass.
  • salt reduction in butter sacrifices the original flavor of butter, enhancement of saltiness and further improvement of flavor are required.
  • salt-free butter that does not contain any salt is on the market, but it is used as a raw material for cakes, confectionery, etc., and does not require a flavor appealing with salted butter that enjoys the flavor of the butter itself.
  • Patent Document 1 discloses that in a liquid seasoning such as soy sauce, sodium salt is not more than 9% by mass and the sodium concentration is suppressed to about 3% by mass, but potassium is 0.5 to 4.2% by mass and acidic amino acid exceeds 2% by mass.
  • the salty taste can be sufficiently felt by using 1 to 3% by mass of aspartic acid and 1 to 2% by mass of glutamic acid.
  • the present invention relates to butter containing (A) to (C) below: (A) 0.3 to 0.75% by mass of sodium, (B) 0.1 to 0.7% by mass of potassium, and (C) glutamic acid or aspartic acid or a combination thereof 0.04 to 1.8% by mass.
  • the present invention relates to a butter having an enhanced salty taste and good flavor irrespective of an increase in sodium content in the butter.
  • the present inventor can enhance the salty taste by adding a specific amount of potassium and glutamic acid or aspartic acid or a combination thereof, even if the butter has a sodium content within a specific range. And found that butter with good flavor can be obtained.
  • the present invention has been completed based on these findings.
  • the butter of the present invention is obtained by blending a specific amount of (B) potassium and (C) glutamic acid or aspartic acid or a combination thereof while suppressing the amount of (A) sodium blended in the production of butter to a predetermined amount. It is done.
  • ⁇ Sodium (component (A)) contained in the butter of the present invention refers to "sodium” or “Na” on the food ingredient label and exists in the form of salt in the butter.
  • the said sodium originates in the cream used as the raw material of the butter
  • An inorganic sodium salt or the sodium salt of organic acid may be sufficient.
  • the inorganic sodium salt include sodium chloride, monosodium phosphate, and disodium phosphate.
  • sodium salt of the organic acid examples include sodium salts of amino acids such as sodium glutamate and sodium aspartate, sodium salts of nucleic acids such as sodium inosinate and sodium guanylate, sodium gluconate, sodium succinate, and trisodium citrate.
  • the butter of the present invention can contain one or more of the above sodium salts, but can suitably contain one or more selected from sodium chloride, sodium glutamate and sodium aspartate. .
  • salt such as natural salt, sun salt, rock salt and table salt may be blended.
  • the butter of the present invention is a butter with enhanced saltiness regardless of the amount of sodium, and the sodium content in the butter is in the range of 0.3 to 0.75% by mass.
  • the sodium content in the butter is preferably 0.72% by mass or less, more preferably 0.7% by mass or less, and 0.65% by mass or less. More preferably, it is more preferably 0.6% by mass or less, still more preferably 0.58% by mass or less, and still more preferably 0.5% by mass or less.
  • the sodium content in the butter is preferably 0.32% by mass or more, more preferably 0.35% by mass or more, and 0.38% by mass or more. More preferably, it is still more preferable that it is 0.4 mass% or more.
  • the sodium content in the butter of the present invention can be 0.32 to 0.72% by mass, more preferably 0.35 to 0.7% by mass. Preferably, it is 0.38 to 0.65% by mass, more preferably 0.4 to 0.6% by mass, still more preferably 0.4 to 0.58% by mass. preferable.
  • the content of sodium in the butter can be measured using an atomic absorption photometer.
  • the butter of the present invention contains potassium (component (B)).
  • the potassium is present in the form of a salt in the butter.
  • the said potassium originates in the cream which the butter
  • the potassium salt is not particularly limited, and may be an inorganic potassium salt or a potassium salt of an organic acid. Examples of the inorganic potassium salt include potassium chloride, monopotassium phosphate, dipotassium phosphate and the like.
  • potassium salt of organic acid examples include potassium salts of amino acids such as potassium glutamate and potassium aspartate, potassium salts of nucleic acids such as potassium inosinate and potassium guanylate, potassium gluconate, potassium succinate, and tripotassium citrate.
  • Etc. The butter of the present invention can contain one or more of the above potassium salts, and potassium chloride can be suitably blended therein.
  • the content of potassium in the butter of the present invention is 0.1 to 0.7% by mass. From the viewpoint of suppressing bitterness while further enhancing the salty taste, the content of potassium in the butter composition is preferably 0.12 to 0.7% by mass, and preferably 0.15 to 0.7% by mass. Is more preferably 0.2 to 0.7% by mass, still more preferably 0.3 to 0.7% by mass, and further preferably 0.4 to 0.7% by mass. Is even more preferable.
  • the potassium content in the butter can be measured using an atomic absorption photometer.
  • the total content of sodium and potassium in the butter of the present invention is 0.4 to 1.45% by mass. From the viewpoint of flavor balance, it is preferably 0.5 to 1.4% by mass, more preferably 0.6 to 1.3% by mass, and 0.7 to 1.2% by mass. Even more preferred.
  • the butter of the present invention contains glutamic acid or aspartic acid or a combination thereof (component (C)). That is, the component (C) may be glutamic acid, aspartic acid, glutamic acid and aspartic acid, but is preferably glutamic acid and aspartic acid.
  • component (C) may be glutamic acid, aspartic acid, glutamic acid and aspartic acid, but is preferably glutamic acid and aspartic acid.
  • Normal non-fermented butter has been reported to contain histidine, cysteine, and cysteic acid (for example, see International Dairy Journal, Volume 17, Issue 9, September 2007, Pages 1011-1020). Aspartic acid is not contained or is extremely small even if contained.
  • the glutamic acid contained in the butter of the present invention can be derived from both free (free) glutamic acid and glutamate added in the preparation of butter. That is, the glutamic acid content defined in the present invention refers to the amount of free glutamic acid analyzed and quantified by an amino acid analyzer.
  • the butter of the present invention contains glutamate
  • the salt portion constitutes a salt
  • the glutamic acid portion constitutes glutamic acid.
  • glutamate there is no restriction
  • the glutamate may be a salt in which one of two carboxyl groups of glutamic acid is substituted with an alkali metal salt or the like, or a salt in which both of two carboxyl groups of glutamic acid are substituted with an alkali metal or the like It may also be a mixture of these.
  • the glutamic acid contained in the butter of the present invention may be D-form, L-form, or a mixture thereof, but is preferably L-form.
  • the aspartic acid contained in the butter of the present invention can be derived from both free aspartic acid and aspartate incorporated in the preparation of butter.
  • the content of aspartic acid defined in the present invention refers to the value of free aspartic acid analyzed by an amino acid analyzer.
  • the butter of the present invention contains aspartate, the salt portion constitutes the salt, and the aspartic acid portion constitutes the aspartic acid.
  • the salt portion constitutes the salt
  • the aspartic acid portion constitutes the aspartic acid.
  • limiting in particular in the said aspartate It is preferable that they are sodium aspartate and potassium aspartate, and it is more preferable that they are sodium aspartate.
  • the aspartate may be a salt in which one of the two carboxyl groups of aspartic acid is substituted with an alkali metal salt or the like, and both of the two carboxyl groups of aspartic acid are substituted with an alkali metal or the like. Or a mixture thereof.
  • the aspartic acid contained in the butter of the present invention may be D-form, L-form, or a mixture thereof, but is preferably L-form.
  • the content of glutamic acid or aspartic acid or a combination thereof in the butter of the present invention is 0.04 to 1.8% by mass.
  • the content of glutamic acid or aspartic acid or a combination thereof in the butter of the present invention is preferably 0.06 to 1.5% by mass, and The content is more preferably 08 to 1.4% by mass, further preferably 0.1 to 1.2% by mass, and still more preferably 0.4 to 1.1% by mass.
  • (C) component consists of glutamic acid
  • the butter of the present invention has a ratio (molar ratio) of the content of the potassium (component (B)) to the content of the sodium (component (A)), that is, [
  • the content (mole) of the component (B) in butter / the content (mole) of the component (A) in butter is preferably 0.1 to 1.2, preferably 0.2 to 1. 0.1 is more preferable, 0.3 to 1.1 is more preferable, and 0.4 to 1.0 is still more preferable.
  • the butter of the present invention is the glutamic acid or aspartic acid or the combination thereof (component (C) with respect to the content of the sodium (component (A)) from the viewpoint of strength and quality of salty taste and maintaining the flavor and richness of the butter.
  • Content ratio (molar ratio) that is, [content of component (C) in butter (mol)] / [content of component (A) in butter (mol)] is 0.01 to 1, preferably 0.01 to 0.5, more preferably 0.02 to 0.5, and still more preferably 0.03 to 0.4.
  • the butter of the present invention is the ratio of the content of the glutamic acid or aspartic acid or the combination thereof (component (C)) to the content of potassium (component (B)) (mol) from the viewpoint of obtaining the strength and quality of salty taste.
  • Ratio that is, [content of component (C) in butter (mole)] / [content of component (B) in butter (mole)] is preferably 0.016 to 5, More preferably, it is 0.02 to 3, more preferably 0.02 to 2, and still more preferably 0.03 to 1.
  • the butter of the present invention includes those containing components other than the components (A) to (C) as long as the effects of the present invention are not impaired.
  • the butter of the present invention is a water-in-oil type emulsion composition having an oil phase containing milk fat as a continuous phase, and is particularly limited as long as it exhibits plasticity at a temperature of at least 0 to 10 ° C. Absent.
  • Potassium has a salty and bitter taste. Therefore, saltiness and bitterness are in a trade-off relationship with each other in ordinary potassium-containing foods.
  • the salty taste enhancing action of potassium is further enhanced, while conversely, the bitterness is suppressed, and the mellow characteristic of milk fat required for butter. Rich flavor and richness are also enhanced.
  • the butter of the present invention has a stronger salty taste and a good flavor while suppressing the sodium content.
  • the butter of the present invention can be obtained, for example, by blending a specific amount of sodium, potassium, glutamic acid or aspartic acid, or a combination thereof in a normal butter production process. More specifically, it can be obtained through the following steps (1) to (7).
  • a cream containing milk fat is separated from raw milk by centrifugation or the like (separation step).
  • the cream of (1) is sterilized by heating at about 70 to 100 ° C. for several seconds to several minutes, if necessary, and then cooled to about 1 to 10 ° C. (sterilization / cooling step).
  • the cream of (2) is aged at a low temperature of about 1 to 10 ° C. for about 5 to 24 hours (aging process).
  • the cream is vigorously stirred at a low temperature of about 1 to 10 ° C. to agglomerate fat globules to form butter granules (charning process).
  • the butter of the present invention can also be obtained by blending and homogenizing a specific amount of sodium, potassium, glutamic acid and / or aspartic acid with salt-free butter as a raw material. Moreover, it can also be obtained by blending and homogenizing a specific amount of potassium and glutamic acid and / or aspartic acid using butter having a sodium content as defined in the present invention as a raw material.
  • sodium is usually blended by blending one or more sodium salts.
  • the sodium salt include inorganic sodium salts such as sodium chloride, monosodium phosphate, and disodium phosphate, sodium salts of amino acids such as sodium glutamate and sodium aspartate, and sodium of nucleic acids such as sodium inosinate and sodium guanylate.
  • examples thereof include sodium salts of organic acids such as salts, sodium gluconate, sodium succinate, and trisodium citrate.
  • sodium salt sodium chloride, sodium glutamate, and sodium aspartate are preferably used.
  • potassium is usually blended by blending one or more potassium salts.
  • the potassium salt include inorganic potassium salts such as potassium chloride, monopotassium phosphate, and dipotassium phosphate, potassium salts of amino acids such as potassium glutamate and potassium aspartate, and potassium salts of nucleic acids such as potassium inosinate and potassium guanylate.
  • examples thereof include potassium salts of organic acids such as salts, potassium gluconate, potassium succinate, and tripotassium citrate.
  • potassium salt potassium chloride is preferably used as the potassium salt.
  • the blending of glutamic acid or aspartic acid or a combination thereof in the production of the butter of the present invention can be carried out by blending one or more selected from glutamic acid, aspartic acid, glutamate and aspartate. Moreover, you may mix
  • As said glutamate or aspartate 1 type, or 2 or more types of salts can be mix
  • raw milk that is the main ingredient of the butter of the present invention
  • examples include cows, goats, sheep, etc., but milk is usually used.
  • the present invention discloses the following butter.
  • the content of the component (A) is preferably 0.32% by mass or more, more preferably 0.35% by mass or more, further preferably 0.38% by mass or more, and still more preferably 0.
  • the content of the component (A) is preferably 0.72% by mass or less, more preferably 0.7% by mass or less, still more preferably 0.65% by mass or less, and still more preferably 0.
  • the butter according to the above ⁇ 1> or ⁇ 2> which is 6% by mass or less, more preferably 0.58% by mass or less, and still more preferably 0.5% by mass or less.
  • the content of the component (A) is preferably 0.32 to 0.72% by mass, more preferably 0.35 to 0.7% by mass, and further preferably 0.38 to 0.65% by mass. %, More preferably 0.4 to 0.6% by mass, and still more preferably 0.4 to 0.58% by mass, butter according to the above ⁇ 1>.
  • the component (A) is preferably derived from a cream and inorganic sodium salt or organic acid sodium salt blended in the preparation of butter, more preferably a cream blended in butter preparation, sodium chloride, monosodium phosphate Derived from one or more selected from disodium phosphate, sodium glutamate, sodium aspartate, sodium inosinate and sodium guanylate, sodium gluconate, sodium succinate and trisodium citrate, more preferably butter
  • the butter according to any one of the above ⁇ 1> to ⁇ 4>, which is derived from the cream blended in the preparation of 1), or one or more selected from sodium chloride, sodium glutamate and sodium aspartate.
  • the content of the component (B) is preferably 0.12% by mass or more, more preferably 0.15% by mass or more, further preferably 0.2% by mass or more, and still more preferably 0.
  • the content of the component (B) is preferably 0.12 to 0.7% by mass, more preferably 0.15 to 0.7% by mass, and further preferably 0.2 to 0.7% by mass. %, More preferably 0.3 to 0.7% by mass, and still more preferably 0.4 to 0.7% by mass, in any one of the above ⁇ 1> to ⁇ 5> The listed butter.
  • the component (B) is preferably derived from the cream and inorganic potassium salt or organic acid potassium salt blended in the preparation of butter, more preferably the cream blended in butter preparation, potassium chloride, monopotassium phosphate, Derived from one or more selected from dipotassium phosphate, potassium glutamate, potassium aspartate, potassium inosinate, potassium guanylate, potassium gluconate, potassium succinate and tripotassium citrate, more preferably butter
  • the butter according to any one of ⁇ 1> to ⁇ 7>, which is derived from the cream and potassium chloride blended in the preparation.
  • the total content of the component (A) and the component (B) is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and further preferably 0.6% by mass or more.
  • the total content of the component (A) and the component (B) is preferably 1.45% by mass or less, more preferably 1.4% by mass or less, and further preferably 1.3% by mass or less.
  • the butter according to any one of ⁇ 1> to ⁇ 9> which is more preferably 1.2% by mass or less.
  • the total content of the component (A) and the component (B) is preferably 0.4 to 1.45% by mass, more preferably 0.5 to 1.4% by mass, and still more preferably 0.
  • the content of the component (C) is preferably 0.06% by mass or more, more preferably 0.08% by mass or more, further preferably 0.1% by mass or more, and still more preferably 0.
  • the content of the component (C) is preferably 1.5% by mass or less, more preferably 1.4% by mass or less, still more preferably 1.2% by mass or less, and still more preferably 1
  • the butter according to any one of ⁇ 1> to ⁇ 12> which is 1% by mass or less.
  • the content of the component (C) is preferably 0.06 to 1.5% by mass, more preferably 0.08 to 1.4% by mass, and still more preferably 0.1 to 1.2% by mass. % Of the butter according to any one of the above items ⁇ 1> to ⁇ 11>, more preferably 0.4 to 1.1% by mass.
  • the component (C) is preferably composed of glutamic acid, and the content of the component (C) is preferably 0.9% by mass or less, more preferably 0.85% by mass or less, ⁇ 1> ⁇ Butter according to any one of ⁇ 14>.
  • the component (C) is preferably made of aspartic acid, and the content of the component (C) is preferably 0.9% by mass or less, more preferably 0.85% by mass or less, ⁇ 1
  • the ratio of the content of the component (B) to the content of the component (A) is preferably 0.1 or more.
  • the ratio of the content of component (B) to the content of component (A) (content of component (B) / content of component (A), molar ratio) is preferably 1.2 or less.
  • the butter according to any one of ⁇ 1> to ⁇ 18> which is more preferably 1.1 or less, and further preferably 1.0 or less.
  • the ratio of the content of the component (B) to the content of the component (A) is preferably 0.1-1 2, more preferably 0.2 to 1.1, still more preferably 0.3 to 1.1, and still more preferably 0.4 to 1.0, ⁇ 1> to The butter according to any one of ⁇ 17>.
  • the ratio of the content of the component (C) to the content of the component (A) (content of the component (C) / content of the component (A), molar ratio) is preferably 0.01 or more.
  • the ratio of the content of the component (C) to the content of the component (A) (content of the component (C) / content of the component (A), molar ratio) is preferably 1 or less, The butter according to any one of ⁇ 1> to ⁇ 21>, more preferably 0.5 or less, and still more preferably 0.4 or less.
  • the ratio of the content of component (C) to the content of component (A) is preferably 0.01-1 ⁇ 1> to ⁇ 20, more preferably 0.01 to 0.5, still more preferably 0.02 to 0.5, and still more preferably 0.03 to 0.4.
  • the ratio of the content of the component (C) to the content of the component (B) is preferably 0.016 or more.
  • the ratio of the content of the component (C) to the content of the component (B) (content of the component (C) / content of the component (B), molar ratio) is preferably 5 or less, The butter according to any one of ⁇ 1> to ⁇ 24>, more preferably 3 or less, further preferably 2 or less, and still more preferably 1 or less.
  • the ratio of the content of component (C) to the content of component (B) is preferably 0.016 to 5 Any one of the above ⁇ 1> to ⁇ 23>, more preferably 0.02 to 3, further preferably 0.02 to 2, and still more preferably 0.03 to 1. Butter as described in.
  • ⁇ 27> Preferably, it is a water-in-oil emulsion composition having an oil phase containing milk fat as a continuous phase, and exhibits plasticity at a temperature of 0 to 10 ° C., and any one of the above ⁇ 1> to ⁇ 26> Butter.
  • Sodium chloride (NaCl), potassium chloride (KCl), sodium L-glutamate monohydrate, sodium L-aspartate monohydrate and L-histidine were previously ground in a mortar to increase the solubility in butter.
  • the resulting product was used to prepare the following butter.
  • salt-free butter manufactured by Snow Brand Milk Products Co., Ltd., Na 0.009 mass%, K 0.020 mass% contained
  • Example 1 Sodium L-glutamate monohydrate (20 mg), NaCl (299 mg), KCl (385 mg) were weighed. These were added to the pudding-free butter placed in the pudding cup, which had been allowed to stand at room temperature for 30 minutes or more in advance, and stirred with a spatula for 15 minutes to disperse and dissolve the powder. Mixed. Subsequently, the pudding cup was tapped to remove bubbles, the pudding cup was covered, left at room temperature for 3 hours, and stored in the refrigerator to prepare the butter of the present invention.
  • Example 2 Sodium L-glutamate monohydrate (39 mg), NaCl (293 mg), KCl (386 mg) were weighed and mixed with butter-free butter in the same manner as in Example 1 to prepare butter.
  • Example 3 Sodium L-glutamate monohydrate (196 mg), NaCl (245 mg) and KCl (387 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 4 Sodium L-glutamate monohydrate (394 mg), NaCl (184 mg), and KCl (389 mg) were weighed and mixed with butter-free butter in the same manner as in Example 1 to prepare butter.
  • Example 5 L-sodium aspartate monohydrate (200 mg), NaCl (238 mg) and KCl (387 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 6 L-sodium aspartate monohydrate (403 mg), NaCl (171 mg) and KCl (389 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 7 Sodium L-glutamate monohydrate (98 mg), sodium L-aspartate monohydrate (100 mg), NaCl (242 mg), KCl (387 mg) were weighed, and butter without salt was added in the same manner as in Example 1. And butter was prepared.
  • Example 8 Sodium L-glutamate monohydrate (197 mg), sodium L-aspartate monohydrate (201 mg), NaCl (178 mg), KCl (389 mg) were weighed, and butter without salt was added in the same manner as in Example 1. And butter was prepared.
  • Example 9 Sodium L-glutamate monohydrate (196 mg), NaCl (370 mg), KCl (227 mg) were weighed and mixed with butter without salt in the same manner as in Example 1 to prepare butter.
  • Example 10 Sodium L-glutamate monohydrate (393 mg), NaCl (310 mg), KCl (228 mg) were weighed and mixed with butter without salt in the same manner as in Example 1 to prepare butter.
  • Example 11 Sodium L-glutamate monohydrate (196 mg), NaCl (494 mg) and KCl (68 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 12 Sodium L-glutamate monohydrate (393 mg), NaCl (435 mg) and KCl (68 mg) were weighed and mixed with butter-free butter in the same manner as in Example 1 to prepare butter.
  • Example 13 Sodium L-glutamate monohydrate (196 mg), NaCl (242 mg), KCl (47 mg) were weighed and mixed with butter-free butter in the same manner as in Example 1 to prepare butter.
  • Example 14 Sodium L-glutamate monohydrate (195 mg), NaCl (242 mg) and KCl (158 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 15 Sodium L-glutamate monohydrate (315 mg), NaCl (209 mg), KCl (388 mg) were weighed and mixed with butter-free butter in the same procedure as in Example 1 to prepare butter.
  • Example 16 Sodium L-aspartate monohydrate (321 mg), NaCl (198 mg), KCl (388 mg) were weighed and mixed with butter without salt in the same manner as in Example 1 to prepare butter.
  • Example 17 Sodium L-glutamate monohydrate (157 mg), sodium L-aspartate monohydrate (161 mg), NaCl (202 mg), KCl (386 mg) were weighed, and sodium chloride-free butter was added in the same manner as in Example 1. And butter was prepared.
  • Conventional Example 1 is a commercially available standard salted butter composition.
  • Conventional example 2 NaCl (605 mg) was weighed, mixed with butter-free butter in the same manner as in Example 1, and the butter was adjusted.
  • Conventional example 2 is a composition of standard salted butter before the current salted butter (conventional example 1) becomes widespread.
  • Na and K analysis method The contents of Na and K in the butter can be measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).
  • the content of amino acid in butter can be measured by the following method. Distilled water (10 g) is added to 10 g of butter and homogenized with a homogenizer (ULTRA DISPERSER LK-22, manufactured by Yamato Scientific Co., Ltd.) at 10,000 rpm for 5 minutes. The homogenized solution is centrifuged with a centrifuge (Hitachi CF7D2) at 3000 rpm and 4 ° C. for 30 minutes, and 3 ml of the aqueous phase is dissolved in 100 ml with 0.02N hydrochloric acid to prepare a sample. The sample is measured with an amino acid analyzer (Hitachi L-8800).
  • -Amino acid-derived taste- 1 A strong taste is felt. 2: I feel a nasty taste. 3: A slight nasty taste is felt. 4: Almost no nasty taste. 5: I don't feel nasty.
  • Flavor -Butter flavor (flavor)- 1: Flavor as butter is weak. 2: Flavor as butter is slightly weak. 3: Flavor as butter is good. 4: The flavor as butter is further enhanced.
  • the salty taste is further enhanced.
  • the quality of the product became mellow and the bitterness was suppressed (Examples 1 to 10, 13 to 17).
  • This tendency was also observed in butter having a higher sodium content (Examples 11 and 12).
  • the butter of Examples 11 and 12 is an example having a relatively high sodium content, but the amount of butter used can be further suppressed due to the strong saltiness, resulting in a reduction in sodium intake.
  • the butters of Examples 1 to 17 all had excellent flavor as butter and the richness was enhanced.
  • sodium, potassium, and glutamic acid or aspartic acid, or a combination thereof, all within the range specified in the present invention, can enhance the salty taste regardless of the increase in sodium. I knew it was possible. Further, as described above, butter has a low amino acid content and substantially does not contain glutamic acid or aspartic acid. When glutamic acid and aspartic acid were added to such butter, it was naturally expected that the taste of the mixed glutamic acid and aspartic acid would be strongly felt. However, from the above test results, surprisingly, the mixed taste of glutamic acid and aspartic acid was suppressed, and the salty taste enhancing effect became more conspicuous.
  • Test method An aqueous solution containing NaCl, KCl, glutamic acid, and aspartic acid was prepared so as to have the composition shown in Table 2. 0.18 to 0.19 g of each solution was placed on a disposable spoon and turned over with the tip of the tongue, and the salty strength was evaluated according to the following evaluation criteria. The evaluation results were determined by a panel of 5 experts.
  • the salty taste rises rapidly in the aqueous solution system, and the salty taste decreases rapidly with dilution with saliva, whereas in the butter system, the salty taste rises with melting of the solid fats and oils, The way to reduce it was gradual and the salty quality was mild.

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  • Chemical & Material Sciences (AREA)
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Abstract

L'invention concerne un beurre comprenant les composants suivants (A) à (C) : (A) 0,3 à 0,75 % en masse de sodium ; (B) 0,1 à 0,7 % en masse de potassium ; et (C) 0,04 à 1,8 % en masse d'acide glutamique, d'acide aspartique ou d'une combinaison de ceux-ci.
PCT/JP2012/083851 2011-12-27 2012-12-27 Beurre WO2013100043A1 (fr)

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CN201280065048.XA CN104010516B (zh) 2011-12-27 2012-12-27 黄油

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JP2011286995 2011-12-27
JP2011-286995 2011-12-27

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WO2013100043A1 true WO2013100043A1 (fr) 2013-07-04

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JP2007289083A (ja) * 2006-04-26 2007-11-08 Kao Corp 容器詰液体調味料
WO2008120726A1 (fr) * 2007-03-30 2008-10-09 Hiroshima University Amplificateur de goût salé, aliment et boisson et procédé de préparation d'un aliment et d'une boisson
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