WO2021161802A1

WO2021161802A1 - Apple-containing liquid flavoring agent

Info

Publication number: WO2021161802A1
Application number: PCT/JP2021/003152
Authority: WO
Inventors: 志穂金田
Original assignee: 株式会社Ｍｉｚｋａｎ; 株式会社ＭｉｚｋａｎＨｏｌｄｉｎｇｓ
Priority date: 2020-02-13
Filing date: 2021-01-29
Publication date: 2021-08-19
Also published as: JPWO2021161802A1; JP7304040B2

Abstract

The present invention addresses the problem of providing an apple-containing liquid flavoring agent having an enhanced apple flavor and exhibiting improvement in prolonged aftertaste of the apple flavor. Said problem is solved by an apple-containing liquid flavoring agent containing (a) 45-95 mass% of an apple homogenate and (b) 1.5-5 mass% of a potato homogenate.

Description

Liquid seasoning containing apples

The present invention relates to an apple-containing liquid seasoning and the like.

The apple-containing liquid seasoning can impart the sweetness and acidity of apples and is used in various foods. For example, by adding an apple-containing liquid seasoning to foods such as bread, yogurt, meat dishes, and salads, the food is given sweetness and acidity, or thereby enhances the flavor of the food itself, so that the food is delicious. Can be further improved.

When apples are used as liquid seasonings, in order to industrially produce them and distribute them at room temperature in the market, a method of sterilizing and suppressing browning is usually adopted by heat treatment.

Japanese Unexamined Patent Publication No. 4-88955

However, due to the heat treatment, the texture and flavor become jam-like, and the peculiar flavor (apple flavor) of the apple before heating cannot be fully felt. Further, there is a problem that the growth of the aftertaste of apple flavor is weak when the obtained liquid seasoning containing apple is added to the food material and eaten.

Patent Document 1 discloses a method for producing jam that retains the aroma peculiar to fresh fruits by freeze-concentrating the fruits used for jam and then pressurizing the fruits at a high pressure of 2000 atm or more without heat sterilization. .. However, this method requires special pressurizing equipment and therefore has a high manufacturing cost. In addition, the effect on the aftertaste is not considered.

An object of the present invention is to provide an apple-containing liquid seasoning in which the apple flavor is enhanced and the extension of the aftertaste of the apple flavor is improved.

As a result of diligent research in view of the above problems, the present inventor (a) contains 45% by mass or more and 95% by mass or less of crushed apple, and (b) 1.5% by mass or more and 5% by mass or less of crushed potato. It has been found that the above-mentioned problems can be solved if the liquid seasoning contains apples. The present inventor has completed the present invention as a result of further research based on this finding. That is, the present invention includes the following aspects.

Item 1. An apple-containing liquid seasoning containing (a) crushed apples in an amount of 45% by mass or more and 95% by mass or less, and (b) crushed potatoes in an amount of 1.5% by mass or more and 5% by mass or less.
Item 2. (C) The apple-containing liquid seasoning according to Item 1, which has a pH of 3.2 or more and 4.5 or less.
Item 3. (D) The apple-containing liquid seasoning according to Item 1 or 2, wherein the average diameter of the short side of the crushed potato used for preparing the apple-containing liquid seasoning is 10 μm or more and 50 μm or less.
Item 4. (E) The apple-containing liquid seasoning according to any one of Items 1 to 3, wherein the viscosity (measurement conditions: 20 ° C., 6 rpm) measured by a Brookfield viscometer is 1000 cp or more and 35000 cp or less.
Item 5. (F) The apple-containing liquid seasoning according to any one of Items 1 to 4, wherein the content of insoluble dietary fiber is 5% by mass or more and 10% by mass or less.
Item 6. (G) The apple-containing liquid seasoning according to any one of Items 1 to 5, wherein the water activity when diluted 95% is 0.950 or more and 0.999 or less.
Item 7. A food product to which the apple-containing liquid seasoning according to any one of Items 1 to 6 is added.
Item 8. Contains apples, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for enhancing the apple flavor in liquid seasonings.
Item 9. Contains apples, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for improving the growth of apple-flavored aftertaste in liquid seasonings.
Item 10. Apple flavor, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for producing an apple-containing liquid seasoning with enhanced content.
Item 11. Apple flavor, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for producing an apple-containing liquid seasoning with improved aftertaste.
Item 12. A composition for enhancing the apple flavor in an apple-containing liquid seasoning containing crushed potatoes and containing 45% by mass or more and 95% by mass or less of crushed apples.
Item 13. A composition for improving the extension of the aftertaste of apple flavor in an apple-containing liquid seasoning containing crushed potatoes and containing 45% by mass or more and 95% by mass or less of crushed apples.

According to the present invention, it is possible to provide an apple-containing liquid seasoning in which the apple flavor is enhanced and the extension of the aftertaste of the apple flavor is improved. This apple-containing liquid seasoning can be easily obtained by blending crushed apples and crushed potatoes in a predetermined amount.

In the present specification, the expressions "contains" and "contains" include the concepts of "contains", "contains", "substantially consists" and "consists of only". Moreover, when the upper limit and the lower limit are described separately in this specification, these upper limit and the lower limit can be arbitrarily combined.

1. 1. Apple-containing liquid seasoning In one embodiment of the present invention, (a) crushed apples are contained in an amount of 45% by mass or more and 95% by mass or less, and (b) crushed potatoes are contained in an amount of 1.5% by mass or more and 5% by mass or less. , Apple-containing liquid seasoning (in the present specification, it may be referred to as "apple-containing liquid seasoning of the present invention"). This will be described below.

The crushed apple product is not particularly limited as long as the flesh of the apple is crushed and liquid.

There are no particular restrictions on apples, such as Fuji, Orin, Jonagold, Akiei, Aika no Kaori, Akagi, Akane, Anpyoyo, Azusa, Alps Maiden, India, Oirase, Kanki, Hokuboku, and Beni no Yume. , Koisora, Jonathan, Orin, Kunimitsu, Komitsu, Mioka, Sansa, Shinano Sweet, Shinano, Shinano Red, Shinano Piccolo, Akiyo, Starking Delicious, Slim Red, World's No. 1, Chiaki, Daikuei, Takamine , Chiyuki, Tsugaru, Natsuaki, Himekami, Hirosaki Fuji, Pink Mutsu, Pink Lady, First Lady, Beni Iwate, Beni Shogun, Beni Roman, Hozuri, Hokuto, Honoka, Miki Life, Mini Fuji, Yataka, Yukari, Dream Akari, Yume Hikari, Sunlight, etc. can be mentioned. In addition, the fruit of the apple may be used as it is, or may be used after various treatments (for example, drying, peeling, nut removal, decore, etc.). The apple may be one kind alone or a combination of two or more kinds.

The degree of crushing of apples is not particularly limited as long as the crushed apples are liquefied. As a crushing method, for example, a crushing method using a cutter, a blender, a mixer, a grate machine, a mill machine, a kneader, a crusher, a crusher, a crusher, etc. by mechanical force; a crushing method using pressure of air, liquid, etc. Can be mentioned. The crushing method may be one kind alone or a combination of two or more kinds.

In the present specification, the liquid is not particularly limited as long as it has fluidity, and usually includes a mixture of a solid and a liquid, a paste, and the like.

The crushed apple is preferably a crushed apple puree in which a relatively large solid substance is crushed by straining after crushing. By straining, the crushed apple can be made smoother, and the apple-containing liquid seasoning of the present invention can be easily used as a seasoning paste. The opening of the filter used for lining is, for example, 0.1 mm or more and 3 mm or less, preferably 0.3 mm or more and 1 mm or less.

The crushed apple is preferably heat-treated. By heat treatment, sterilization and browning can be suppressed. The heat treatment may be carried out at any stage of the production process of the crushed apple product, but is preferably after crushing (when the production process includes a straining treatment, more preferably after crushing and before the straining treatment). The crushed apple has a jam-like texture and flavor due to the heat treatment, and the peculiar flavor (apple flavor) of the apple before heating cannot be sufficiently felt. In addition, when the obtained liquid apple-containing seasoning is added to the food material and eaten, the growth of the aftertaste of the apple flavor is weakened. Therefore, when a heat-treated apple crushed product is used, the issues of the present invention (enhancement of apple flavor and improvement of aftertaste extension of apple flavor) become more important, and the effect of the present invention becomes even more remarkable. Become. The heat treatment conditions are not particularly limited as long as the enzyme can be deactivated and sterilized, and examples thereof include treatment conditions of 80 ° C. or higher and 100 ° C. or lower for 1 minute or longer and 30 minutes or shorter.

The amount of insoluble dietary fiber of crushed apple is not particularly limited, but is preferably 0.4% by mass or more and 2% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less with respect to 100% by mass of crushed apple. It is preferable to use such a crushed apple because it is easy to adjust the amount and viscosity of the insoluble dietary fiber of the liquid seasoning containing apples of the present invention within a suitable range described later. The amount of insoluble dietary fiber in crushed apples is measured by the method described in Examples below.

The crushed apple may be one kind alone or a combination of two or more kinds.

The content of crushed apple is 45% by mass or more and 95% by mass or less with respect to 100% by mass of the liquid seasoning containing apples of the present invention. Within such a range, it is possible to obtain an effect of enhancing the apple flavor and an effect of improving the elongation of the aftertaste of the apple flavor in combination with the crushed potato described later. From the viewpoint of these effects, the content is preferably 50% by mass or more and 90% by mass or less, more preferably 53% by mass or more and 80% by mass or less, and further preferably 64% by mass or more and 74% by mass or less.

The crushed potato is not particularly limited as long as the edible part of the potato is crushed.

The potatoes are not particularly limited, for example, Early King, Early Rose, Ainoaka, Akane-style, Atlantic, Arrow, Andover, Iwate 3, Inca Gold, Inca Hitomi, Inca Awakening, Inca Red, Ulrique, Epidemic. Shiranui, Esperansaroha, Eezoakari, Eniwa, Candela, Hakunan Shiro, Kitaakari, Kitakamui, Kitamsashi, Kintoki Yasushi, Ground Petitka, Quatalpan, Gunma No. 8, Goshuimo (Iya Imo), Konahime, Konafubuki, Konayutaka Color, Neyu No. 1, Sakura Fubuki, Sanen Yabu, Sanjumaru, Shepody, Sherry, Shigetsu, Shimabara, Shimoguri Twice Potato, Jijaga Kids Red, Shadow Queen, Georgina, Sil Theme, Shiretoko, Snowden, Snowflake Potato, Seto Yutaka, Tachibana, Tawarabinas, Baron Yabu, Chelsea, Chijiwa, Chitose, Tsunica, Tsuno, Toyo Akari, Toyoshiro, Dorothy, Nagasaki Golden, Nagasaki Shiro, Nishiyutaka, Niseko, Nemuro Purple, Noking Lasset, Norin 1 No., Pearl Starch, Hatsufubuki, Piare Potato, Hikaru, Hinomaru No. 1, Bihoro, Benikyu, Benimaru, Pepo, Hoira, Bovie, Kitano No. 2, Hokkaiaka, Hokkaikogane, Hokkai Haku, Poroshiri, Meisei, Musamaru , Purple potato, make-in, Meihou, Yanagikawa Shiro, Yankee chipper, Lira chip, Red charisma, Red moon, Ladyjo, Rosemama, Rosanna, Waba, Waseshiro, Ballguard (Beauregard), Verdaman, Centennial, Georgia Jet and the like can be mentioned. In addition, the edible portion of the potato may be used as it is, or may be used after various treatments (for example, drying, peeling, bud removal, etc.) have been added. The potatoes may be one kind alone or a combination of two or more kinds.

The crushed potato used in the present invention can be obtained by crushing the edible portion of potato after heating. Before heating, it is preferable to cut into an appropriate size, if necessary. The conditions for heat treatment of potatoes are not particularly limited as long as the potatoes have a hardness suitable for crushing, and are, for example, 5 minutes or more and 30 minutes or less at 80 ° C. or higher and 100 ° C. or lower in water or steam. Processing conditions can be mentioned. The degree of crushing of the potato is not particularly limited as long as the crushed potato contains a paste-like portion. As a crushing method, for example, a crushing method using a cutter, a blender, a mixer, a grate machine, a mill machine, a kneader, a crusher, a crusher, a crusher, etc. by mechanical force; a crushing method using pressure of air, liquid, etc. Can be mentioned. The crushing method may be one kind alone or a combination of two or more kinds.

As the crushed potato used for preparing the apple-containing liquid seasoning of the present invention, the crushed potato can be used as it is, but the flavor of the apple-containing liquid seasoning of the present invention can be diminished by the water content. There is sex. Therefore, as the crushed potato, a crushed potato that has been subjected to a drying treatment (preferably after crushing) after heating, before and after the crushing (preferably after crushing) can be used. The drying treatment method is not particularly limited as long as the food can be dried, and for example, a method using various dryers such as a drum type dryer, a circulation type dryer, a trolley type dryer, and a flat type dryer can be used. Can be mentioned. The drying treatment can be carried out until the water content is, for example, 15% by mass or less, preferably 10% by mass or less, and particularly preferably 5 to 9.5% by mass. For the measurement of the water content, a method generally used for measuring the components of food can be used, and for example, a measuring method according to the method described in the Standard Tables of Food Composition in Japan can be used. Further, after the drying treatment, if the crushing treatment has not yet been performed, the crushing treatment is performed. Further, even if the crushing treatment has already been performed, the crushing treatment can be performed again after the drying treatment.

The shape of the dried potato crushed product is not particularly limited, and may be, for example, a flaky shape, a spherical shape, an elliptical shape, or a rod shape. The shape is preferably phosphorescent.

The particle size of the crushed potato (particularly the dried crushed potato) used for preparing the apple-containing liquid seasoning of the present invention determines the mechanical force during preparation of the apple-containing liquid seasoning of the present invention (for example, mechanical force during mixing). The apple-containing liquid seasoning of the present invention is not particularly limited as long as it is crushed into particles having an appropriate size and can give an appropriate texture to the apple-containing liquid seasoning of the present invention. For example, the average diameter of the short side of the crushed potato is, for example, 10 μm or more and 50 μm or less, preferably 12 μm or more and 40 μm or less, and more preferably 15 μm or more and 35 μm or less. The average diameter of the long side of the crushed potato is, for example, 0.2 mm or more and 10 mm or less, preferably 0.5 mm or more and 8 mm or less, and more preferably 1 mm or more and 5 mm or less. The average diameter of the short and long sides of the crushed potato is measured by the method described in Examples described later.
The amount of insoluble dietary fiber of the crushed potato is not particularly limited, but is preferably 3.5% by mass or more and 5.0% by mass or less, and more preferably 3.0% by mass or more and 5.5% by mass or less with respect to 100% by mass of the crushed potato. It is preferable to use such a crushed potato because it is easy to adjust the amount and viscosity of the insoluble dietary fiber of the liquid seasoning containing apples of the present invention to a suitable range described later. The amount of insoluble dietary fiber in crushed potatoes is measured by the method described in Examples below.

The crushed potatoes may be one type alone or a combination of two or more types.

The content of the crushed potato is 1.5% by mass or more and 5% by mass or less with respect to 100% by mass of the liquid seasoning containing apples of the present invention. Within such a range, the effect of enhancing the apple flavor and the effect of improving the extension of the aftertaste of the apple flavor can be obtained in combination with the above-mentioned crushed apple product. From the viewpoint of these effects, the content is preferably 1.8% by mass or more and 4% by mass or less, and more preferably 2% by mass or more and 3% by mass or less.

The pH of the apple-containing liquid seasoning of the present invention is not particularly limited as long as the effect of the present invention is not significantly impaired. The pH is preferably 4.5 or less, more preferably 4.4 or less, still more preferably 4.17 or less, from the viewpoint of providing the acidity necessary for maintaining the apple flavor. The pH is preferably 3.2 or higher, more preferably 3.3 or higher, and even more preferably 3.4 or higher, from the viewpoint of suppressing the acidity to the extent that a good apple flavor can be obtained. The pH is preferably 3.2 or more and 4.5 or less, preferably 3.3 or more and 4.4 or less, and more preferably 3.4 or more and 4.17 or less. There is no limitation on the method of measuring pH, but the method of measuring with a pH meter is convenient as described in Examples described later.

The viscosity of the apple-containing liquid seasoning of the present invention is not particularly limited as long as the effect of the present invention is not significantly impaired. The viscosity according to the present invention is defined by the viscosity (measurement conditions: 20 ° C., 6 rpm) measured by the Brookfield type viscometer described in Examples described later. The viscosity is preferably 35000 cp or less, more preferably 34000 cp or less, still more preferably 33000 cp or less, from the viewpoint of ensuring smoothness as a liquid seasoning. The viscosity is preferably 1000 cp or more, more preferably 2000 cp or more, still more preferably 3500 cp or more, from the viewpoint of the effect of enhancing the apple flavor and the effect of improving the elongation of the aftertaste of the apple flavor. The viscosity is preferably 1000 cp or more and 35000 cp or less, more preferably 2000 cp or more and 34000 cp or less, and further preferably 3500 cp or more and 33000 cp or less.

The content of the insoluble dietary fiber of the apple-containing liquid seasoning of the present invention is not particularly limited as long as the effect of the present invention is not significantly impaired. The content is preferably 10% by mass or less, more preferably 9.8% by mass or less, still more preferably 9.6% by mass or less, from the viewpoint of ensuring smoothness as a liquid seasoning. The content is preferably 5% by mass or more, more preferably 5.1% by mass or more, still more preferably 5.2% by mass or more, from the viewpoint of the effect of enhancing the apple flavor and the effect of improving the elongation of the aftertaste of the apple flavor. The content is preferably 5% by mass or more and 10% by mass or less, more preferably 5.1% by mass or more and 9.8% by mass or less, and further preferably 5.2% by mass or more and 9.6% by mass or less. The content of insoluble dietary fiber is measured by the method described in Examples below.

The water activity of the apple-containing liquid seasoning of the present invention at 95% dilution is not particularly limited as long as the effects of the present invention are not significantly impaired. The water activity is preferably 0.999 or less, more preferably 0.998 or less, still more preferably 0.996 or less, from the viewpoint of the flesh feeling peculiar to apples. From the viewpoint of the freshness of apples, the water activity is preferably 0.950 or higher, more preferably 0.952 or higher, and even more preferably 0.954 or higher. The water activity is preferably 0.950 or more and 0.999 or less, more preferably 0.952 or more and 0.998 or less, and further preferably 0.954 or more and 0.996 or less. The method for measuring the water activity is not limited, but as described in Examples described later, the measurement is carried out in a state of being diluted 95% in consideration of the variation in the blend amount at the time of large-scale production.
The 95% dilution means adding 5 parts of water to 95 parts of an apple-containing liquid seasoning sample.

The apple-containing liquid seasoning of the present invention can contain raw materials other than crushed apples and crushed potatoes as long as the effects of the present invention are not significantly impaired. Other raw materials include sugars (including high-sweetness sweeteners), crushed products obtained by cutting and grinding fruits and vegetables (squeezed liquid (fruit juice and vegetable juice), puree, paste, etc.), flavors. , Vinegar, salt, amino acid-based seasoning, nucleic acid-based seasoning, organic acid-based seasoning, acidulant, flavor seasoning, liquor, oils and fats, spices, spice extract, flavor oil, viscosity modifier, stabilizer, coloring Examples include pH adjusters such as spices and calcium salts.

Examples of the sugar include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, water candy, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol. Only one of these sugars may be used alone, or two or more of these sugars may be used in any combination or in any ratio.

Examples of the high-sweetness sweetener include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and its enzyme-treated product. One of these high-intensity sweeteners may be used alone, or two or more thereof may be used in any combination or in any ratio.

Examples of the above fruits include peach, grape, acerola, blueberry, pear, apricot, orange, lemon, yuzu, kabosu, sudachi, lime, mandarin orange, grapefruit, strawberry, pineapple, banana, melon, kiwi fruit, pineapple, cassis, etc. Fruits derived from apricot, guava, plum, mango, papaya, lychee, ume, pomegranate, acai, pink grapefruit, raspberry, white grape, bergamot, passion fruit, eight saku and the like can be mentioned. The fruits are not limited to these, and one kind or two or more kinds can be used in any combination and ratio.

Examples of the above vegetables include fruit vegetables such as tomato, pepper, paprika, cucumber, eggplant, red bell pepper, pumpkin, edible beans, onion (onion), ginger (ginger), garlic (garlic), radish, carrot, beetroot and the like. Root vegetables, cabbage, lettuce, spinach, white vegetables, celery, komatsu vegetables, chingen vegetables, moroheiya, kale, perilla, nira, parsley, onion and other leaf vegetables, garlic, asparagus, bamboo shoots and other stem vegetables, broccoli, cauliflower, etc. Examples include vegetables derived from other mushrooms such as cauliflower. Vegetables are not limited to these, and one kind or two or more kinds can be used in any combination and ratio. In addition, even if one kind or two or more kinds of juices (fruit juice, vegetable juice), purees, pastes, etc. obtained from these vegetables and fruits are mixed in any combination and ratio in the beverage of the present invention. good.

Examples of the above flavors include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, ume flavor, cassis flavor, pomegranate flavor, raspberry flavor and the like, and milk such as yogurt flavor. In addition to flavors, rose hip flavors, chamomile flavors, jasmine flavors, ginger flavors and the like can be mentioned. Only one of these flavors may be used alone, or two or more of these flavors may be used in any combination or in any ratio.

The above-mentioned vinegar includes, for example, brewed vinegar produced from grains such as rice and wheat and fruit juice, and a synthetic solution obtained by adding a seasoning such as sugar to a diluted solution of glacial acetic acid or acetic acid, or adding brewed vinegar to the vinegar. There are vinegar and vinegar, both of which can be used. Examples of brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, lees vinegar, malt vinegar, hato barley vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, lemon vinegar, cabos vinegar, etc.) Plum vinegar, wine vinegar, balsamic vinegar, etc.), sake vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. can be mentioned. Examples of synthetic vinegar include glacial acetic acid or acetic acid diluted appropriately with water. These vinegars may be used alone or in combination of two or more.

The above salt may be itself, but it may be a food containing salt.

Examples of the amino acid-based seasoning include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, and L-. Examples thereof include sodium aspartate and L-arginine. Only one of these amino acid-based seasonings may be used alone, or two or more of these amino acid-based seasonings may be used in any combination or in any ratio.

Examples of the nucleic acid-based seasoning include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidineate, 5'-ribonucleotide calcium, and 5'. '-Ribnucleotide disodium and the like can be mentioned. As these nucleic acid-based seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

Examples of the organic acid-based seasoning include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, and the like. Examples thereof include L-potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, and DL-sodium malate. As these organic acid-based seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio. It is preferable to use two or more kinds of organic acid-based seasonings in combination because the tastes of both are synergistically enhanced.

Examples of the acidulant include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, phosphoric acid and the like. Only one of these acidulants may be used alone, or two or more of these acidulants may be used in any combination or in any ratio.

Examples of the above-mentioned umami seasoning include protein hydrolyzate, yeast extract and the like. As these umami seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

Examples of the above-mentioned alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueur, Shaoxing wine, and the like. Only one of these alcoholic beverages may be used alone, or two or more of these alcoholic beverages may be used in any combination or in any ratio.

Examples of the above fats and oils include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nuts. Examples thereof include oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil and the like. As for these fats and oils, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

The above spices have a peculiar scent, stimulating taste, and color tone, and are a part of a plant body (plant fruit, bark, etc.) to be blended in foods and drinks for the purpose of scenting, deodorizing, seasoning, coloring, etc. Flowers, buds, bark, stems, leaves, seeds, roots, underground stems, etc.), and spices include spices or herbs. Spices are spices that are used except for stems, leaves, and flowers. For example, pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili pepper, horse. Radish (Western wasabi), mustard, keshinomi, yuzu, nutmeg, cinnamon, paprika, cardamon, cumin, saffron, all spices, cloves, sansho, orange peel, uikyo, kanzo, pheneglique, dill seed, kasho, long pepper, olive Fruits and the like can be mentioned. Herbs are spices that use stems, leaves, and flowers, such as cressons, corianders, perilla, celery, tarragon, chives, chervil, sage, thyme, laurel, nira, parsley, and mustard green. (Karashina), myoga, yomogi, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaf, Japanese pepper leaf and so on.

Examples of the viscosity modifier include xanthan gum, guar gum, gellan gum, arabic gum, tamarind seed gum, tara gum, tragant gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, caraya gum, pullulan, chitin, chitosan and the like. Can be mentioned. Only one of these viscosity modifiers may be used alone, or two or more of these viscosity modifiers may be used in any combination or in any ratio.

The combination and content of the other raw materials are not particularly limited and can be set as appropriate. Preferably, the apple-containing liquid seasoning of the present invention contains glycogen (for example, sugar, high sweetness sweetener, fruit juice, etc., preferably fruit juice) and vinegar. The content of other raw materials is, for example, 68.5% by mass or less, preferably 50% by mass or less, more preferably 40% by mass or less, still more preferably 35% by mass, based on 100% by mass of the apple-containing liquid seasoning of the present invention. It is as follows. In a preferred embodiment of the present invention, the apple-containing liquid seasoning of the present invention contains sugar raw material (preferably fruit juice) in an amount of, for example, 5% by mass or more and 40% by mass or less, preferably 15% by mass or more and 35% by mass or less, more preferably. Can be contained in an amount of 20% by mass or more and 30% by mass or less. In a preferred embodiment of the present invention, the apple-containing liquid seasoning of the present invention can contain vinegar, for example, 0.5% by mass or more and 10% by mass or less, preferably 1% by mass or more and 5% by mass or less.

The method for producing the apple-containing liquid seasoning of the present invention is not particularly limited. Typically, crushed apples are blended so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes are blended so that the content is 1.5% by mass or more and 5% by mass or less. It can be produced by a method including.

The timing and order of blending each raw material is not particularly limited. Further, the same raw material can be added at one time, or can be added in a plurality of times. After blending each raw material, it is preferable to mix them so that each raw material is dispersed as uniformly as possible, if necessary.

Also, if necessary, heat treatment (sterilization treatment) can be performed after blending the raw materials. For example, it can be carried out by a method such as hot water heating, steam heating, retort heating, heater heating, high frequency electromagnetic induction heating, tube type high temperature heating, or Joule heating. Heating by these methods is conventionally known, for example, a batch type jacket tank with a stirring function, a retort sterilizer, an autoclave, or various heat exchangers such as a plate type heat exchanger, a tube type heat exchanger, or a steam injection type heat exchanger. Equipment can be used.

The obtained apple-containing liquid seasoning of the present invention is usually filled in a container in the same manner as a general liquid seasoning. The material and shape of the container used for the apple-containing liquid liquid seasoning of the present invention are not particularly limited, but for example, a plastic container, a pouch (polyethylene pouch, aluminum pouch), a PET bottle, a steel can, an aluminum can, etc. Examples include bottle containers. Further, the apple-containing liquid liquid seasoning of the present invention can be subjected to the above heat treatment after being filled in a container.

Further, by the above method, an apple-containing liquid seasoning having an enhanced apple flavor (improved extension of the aftertaste of the apple flavor) can be obtained, and the apple flavor of the apple-containing liquid seasoning can be enhanced (apple flavor). (Improves the growth of aftertaste).

From this point of view, in one aspect of the present invention, the crushed apple product is blended so as to have a content of 45% by mass or more and 95% by mass or less, and the crushed potato product has a content of 1.5% by mass or more and 5% by mass or less. The present invention relates to a method for producing an apple-containing liquid seasoning having an enhanced apple flavor (improved extension of the aftertaste of apple flavor), which comprises blending as follows. Further, in one aspect of the present invention, the crushed apple is blended so that the content is 45% by mass or more and 95% by mass or less, and the crushed potato content is 1.5% by mass or more and 5% by mass or less. The present invention relates to a method for enhancing the apple flavor in an apple-containing liquid seasoning (improving the extension of the aftertaste of the apple flavor), which comprises blending so as to become.

From the same viewpoint, the present invention, in one embodiment, is for enhancing the apple flavor in an apple-containing liquid seasoning containing crushed potatoes and containing 45% by mass or more and 95% by mass or less of crushed apples (apple). With respect to the composition (to improve the extension of the aftertaste of the flavor).

Each configuration of these embodiments is the same as the above description regarding the apple-containing liquid seasoning of the present invention.

2. Foods The apple-containing liquid seasoning of the present invention can be added to foods for use. Thereby, not only the sweetness and sourness of apple but also the apple flavor can be imparted to the food, or the flavor of the food itself can be enhanced and the deliciousness of the food can be further improved.

From this point of view, the present invention relates to, as one aspect, a food product to which the apple-containing liquid seasoning of the present invention is added (in the present specification, it may be referred to as "the food product of the present invention"). This will be described below.

The food is not particularly limited, and various foods can be mentioned. As the food, a food that can be used as it is is preferable. Specific examples of foods include the following foods:
Breads (eg bread, French bread, pita, nan, mantou, donuts, sour bread, soda bread, scones, muffins, pancakes, steamed bread, cake donuts, tortillas, roti, pulleys);
Desserts (eg puddings such as custard pudding, milk pudding, pudding with fruit juice, jellies, jellies such as jelly with fruit juice, bavarois, yogurt, soy milk glut, cakes, etc.); Cake etc.);
Steamed confectionery (eg buns, steamed yokan, etc.);
Frozen desserts (for example, ice cream and soft serve ice cream with fruit juice, popsicles, etc.);
Chocolate confectionery (eg high cacao chocolate, milk chocolate, marble chocolate, strawberry chocolate, blueberry chocolate, melon chocolate, etc.);
Candies (eg bonbons, butterballs, marbles, caramel, nougat, gummy candies, marshmallows, candies with juice, candies, etc.);
Gummies (eg gummies with fruit juice);
Cereal food;
Fermented foods (for example, fermented bean foods such as natto, kimchi, yogurt, etc.);
Side dishes (foods obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed in an appropriate manner. For example, salads, pickles, boiled foods, grilled foods, fried foods, fried foods, steamed foods. , Seasoned food, etc.);
Retort food;
Solid foods for vegetable intake (eg vegetable bars, vegetable pastes, etc.).

The food of the present invention can be obtained by adding the apple-containing liquid seasoning of the present invention to various foods, and further adding other food materials, seasonings and the like as necessary. Further, if necessary, cooking such as heating may be performed.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples.

(1) Production of raw materials (1-1) Production of crushed apples Apples were washed, decentered, and crushed with a crusher (manufactured by Fruit Cooker Seiken Engineering Co., Ltd.). The obtained crushed product was heat-treated with a heater at 90 ° C., and then strained with a mesh having a mesh size of 0.5 mm to crush a solid material having a large particle size to obtain an apple puree, which is a crushed apple product. The amount of insoluble dietary fiber of the obtained apple puree was measured by the method described below and found to be 0.9% by mass.

(1-2) Production of Crushed Potato Potatoes were washed, peeled, cut into pieces of about 1.5 cm each, and then heat-treated in water at 95 ° C. for 20 minutes. The potatoes after the heat treatment were roughly crushed and then dried using a drum type dryer so that the water content was 5% by mass or more and 8% by mass or less. The obtained dried product was crushed with a mesh having a mesh size of 4 mm to obtain a crushed potato product. The average diameter of the short sides of the obtained crushed potato was measured by the method described later and found to be about 21 μm. Moreover, when the average diameter of the long side was measured by the method described later, it was 1.9 mm. Moreover, when the amount of insoluble dietary fiber of the crushed potato was measured by the method described later, it was 4.2% by mass.

(2) Production of liquid seasoning containing apples Apple crushed product (above (1-1)), potato crushed product (above (1-2)), apple cider vinegar (acetic acid content 10% (w / v)), grape juice (Brix66), salt, aqueous sodium hydroxide solution (0.1 mol / L), and some of the ingredients in water were mixed to the composition shown in Table 1. 500 g of the obtained mixture was dispensed into a pouch made of synthetic resin by 30 g, and then immersed in water at 90 ° C. for 10 minutes to obtain an apple-containing liquid seasoning.

(3) Measurement of physical properties (3-1) Measurement of water activity The water activity at the time of 95% dilution of 95 parts of apple-containing liquid seasoning added with 5 parts is a standard method using AW SPRINT TH500 (Novasina). Measured according to.

(3-2) Measurement of pH The pH of the liquid seasoning containing apples was measured using a pH meter (pH METER F-51) (HORIBA, Ltd.).

(3-3) Viscosity measurement The viscosity of the apple-containing liquid seasoning was measured using a Brookfield type viscometer BMII (BII type viscometer, manufactured by Toki Sangyo Co., Ltd.). The temperature at the time of measurement was 20 ° C, and the rotor No. 3 was used and measured at 6 rpm. When the upper limit of measurement of rotor No. 3 exceeded 20000 cp, the measurement was performed by switching to rotor No. 4. (When the measurement was performed by switching to rotor No. 4, "*" was displayed on the right side of the measured value in Table 1.)

(3-4) Method for measuring the average diameter of the short side of crushed potatoes After magnifying a crushed potato sample 500 times with an electron microscope (Miniscope TM3000 (manufactured by Hitachi High-Tech)), 10 particles are randomly selected. , The short side was measured using the scale in the magnified image.

(3-5) Method for measuring the average diameter of the long side of the crushed potato The average diameter of the long side of the crushed potato is randomly selected from 10 particles of the crushed potato, and the long side of the selected particles is selected. It was calculated by measuring the particle size with a caliper.

(3-6) Method for measuring insoluble dietary fiber The insoluble dietary fiber content of liquid apple-containing seasonings, crushed apples, and crushed potatoes is soluble by the modified Proski method (a method based on the AOAC985.29 method). It was measured by the separate quantification of dietary fiber and insoluble dietary fiber.

(4) Sensory evaluation Each sample was evaluated under the following conditions. Each evaluation was carried out by four sensory inspectors who had the following training, and the values rounded to the first decimal place with the average score as the score are shown in Table 1.

The sensory inspectors conducted the following A) and B) identification training, and selected those with particularly excellent results. A) For the five tastes (sweetness: sugar taste, acidity: tartrate acid taste, umami: monosodium glutamate taste, salt taste: sodium chloride taste, bitterness: caffeine taste), an aqueous solution having a concentration close to the threshold of each component was used. A taste identification test that accurately identifies each taste sample from a total of seven samples prepared one by one and added with two distilled water.
B) Concentration difference identification test that accurately discriminates the concentration difference between 5 types of salt aqueous solution and acetic acid aqueous solution with slightly different concentrations.

The items of the sensory test were the following two.

Enhanced apple flavor
5: It is very preferable that the apple flavor is remarkably enhanced.
4: It is preferable that the apple flavor is clearly enhanced.
3: An enhanced apple flavor is felt and is within the permissible range.
2: It is not preferable because the apple flavor is hardly enhanced.
1: It is very unfavorable because the apple flavor is not enhanced at all.

Growth of aftertaste
5: Very preferable because the aftertaste is noticeably extended.
4: It is preferable that the aftertaste is clearly extended.
3: The aftertaste is felt to grow and is within the permissible range.
2: It is not preferable because the aftertaste is hardly stretched.
1: No growth in aftertaste is felt, which is very unfavorable.

(5) Results The results are shown in Table 1. The examples generally met the standard value of 3 points or more, but the comparative examples generally met the standard value of 2 points or less.

Claims

An apple-containing liquid seasoning containing (a) crushed apples in an amount of 45% by mass or more and 95% by mass or less, and (b) crushed potatoes in an amount of 1.5% by mass or more and 5% by mass or less.
(C) The apple-containing liquid seasoning according to claim 1, wherein the pH is 3.2 or more and 4.5 or less.
(D) The apple-containing liquid seasoning according to claim 1 or 2, wherein the average diameter of the short side of the crushed potato used for preparing the apple-containing liquid seasoning is 10 μm or more and 50 μm or less.
(E) The apple-containing liquid seasoning according to any one of claims 1 to 3, wherein the viscosity (measurement conditions: 20 ° C., 6 rpm) measured by a Brookfield type viscometer is 1000 cp or more and 35000 cp or less.
(F) The apple-containing liquid seasoning according to any one of claims 1 to 4, wherein the content of insoluble dietary fiber is 5% by mass or more and 10% by mass or less.
(G) The apple-containing liquid seasoning according to any one of claims 1 to 5, wherein the water activity when diluted 95% is 0.950 or more and 0.999 or less.
A food product to which the apple-containing liquid seasoning according to any one of claims 1 to 6 is added.
Contains apples, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method of enhancing the apple flavor in a liquid seasoning.
Contains apples, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method of improving the growth of apple-flavored aftertaste in liquid seasonings.
Apple flavor, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for producing an apple-containing liquid seasoning that has been enhanced.
Apple flavor, including blending crushed apples so that the content is 45% by mass or more and 95% by mass or less, and crushed potatoes so that the content is 1.5% by mass or more and 5% by mass or less. A method for producing an apple-containing liquid seasoning with improved aftertaste.
A composition for enhancing the apple flavor in an apple-containing liquid seasoning containing crushed potatoes and containing 45% by mass or more and 95% by mass or less of crushed apples.
A composition for improving the extension of the aftertaste of apple flavor in an apple-containing liquid seasoning containing crushed potatoes and containing 45% by mass or more and 95% by mass or less of crushed apples.