WO2021161802A1 - Agent aromatisant liquide contenant de la pomme - Google Patents

Agent aromatisant liquide contenant de la pomme Download PDF

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Publication number
WO2021161802A1
WO2021161802A1 PCT/JP2021/003152 JP2021003152W WO2021161802A1 WO 2021161802 A1 WO2021161802 A1 WO 2021161802A1 JP 2021003152 W JP2021003152 W JP 2021003152W WO 2021161802 A1 WO2021161802 A1 WO 2021161802A1
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Prior art keywords
mass
apple
less
crushed
liquid seasoning
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PCT/JP2021/003152
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English (en)
Japanese (ja)
Inventor
志穂 金田
Original Assignee
株式会社Ｍｉｚｋａｎ
株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ
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Application filed by 株式会社Ｍｉｚｋａｎ, 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ filed Critical 株式会社Ｍｉｚｋａｎ
Priority to JP2022500314A priority Critical patent/JP7304040B2/ja
Publication of WO2021161802A1 publication Critical patent/WO2021161802A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils

Definitions

  • 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.
  • 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. ..
  • this method requires special pressurizing equipment and therefore has a high manufacturing cost.
  • 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.
  • 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. 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. 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 ⁇ m or more and 50 ⁇ m 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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, Ulcher, 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.
  • 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.
  • 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.
  • the crushed potato used for preparing the apple-containing liquid seasoning of the present invention 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.
  • 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.
  • 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.
  • the average diameter of the short side of the crushed potato is, for example, 10 ⁇ m or more and 50 ⁇ m or less, preferably 12 ⁇ m or more and 40 ⁇ m or less, and more preferably 15 ⁇ m or more and 35 ⁇ m 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.
  • 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.
  • 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.
  • 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.
  • sugar examples 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.
  • high-sweetness sweetener examples include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and its enzyme-treated product.
  • high-intensity sweeteners may be used alone, or two or more thereof may be used in any combination or in any ratio.
  • fruits examples 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.
  • flavors examples 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.
  • 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.
  • vinegar and vinegar both of which can be used.
  • 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.
  • 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.
  • amino acid-based seasoning examples 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.
  • nucleic acid-based seasoning examples 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.
  • 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.
  • the acidulant examples 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.
  • umami seasoning examples 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.
  • fats and oils examples 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.
  • oils 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.
  • 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.
  • viscosity modifier examples 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 apple-containing liquid seasoning of the present invention contains glycogen (for example, sugar, high sweetness sweetener, fruit juice, etc., preferably fruit juice) and vinegar.
  • glycogen for example, sugar, high sweetness sweetener, fruit juice, etc., preferably fruit juice
  • 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.
  • 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.
  • 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.
  • 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.
  • heat treatment can be performed after blending the raw materials.
  • 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.
  • an apple-containing liquid seasoning having an enhanced apple flavor improves extension of the aftertaste of the apple flavor
  • the apple flavor of the apple-containing liquid seasoning can be enhanced (apple flavor).
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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, butter
  • 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.
  • the sensory inspectors conducted the following A) and B) identification training, and selected those with particularly excellent results.
  • 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.
  • 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.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention aborde le problème de l'obtention d'un agent aromatisant liquide contenant de la pomme ayant une saveur de pomme améliorée et présentant une amélioration en termes d'arrière-goût prolongé de l'arôme de pomme. Ce problème est résolu au moyen d'un agent aromatisant liquide contenant de la pomme contenant (a) 45 à 95 % en masse d'un broyat de pomme et (b) 1,5 à 5 % en masse d'un broyat de pomme de terre.
PCT/JP2021/003152 2020-02-13 2021-01-29 Agent aromatisant liquide contenant de la pomme WO2021161802A1 (fr)

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JP2022500314A JP7304040B2 (ja) 2020-02-13 2021-01-29 リンゴ含有液状調味料

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JP2020-022539 2020-02-13
JP2020022539 2020-02-13

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57125663A (en) * 1981-01-27 1982-08-05 Kyokuto Kagaku Sangyo Kk Preventing method for separation of water from jam and jelly
JPS61162150A (ja) * 1985-01-10 1986-07-22 San Kenkyusho:Kk 農産物ペ−ストの製造方法
JPS6391054A (ja) * 1986-10-06 1988-04-21 Q P Corp おろしりんご食品
JPH0445769A (ja) * 1990-06-12 1992-02-14 House Food Ind Co Ltd 野菜含有スナック食品の製造方法
WO2019138596A1 (fr) * 2018-01-12 2019-07-18 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Pâte contenant des microparticules alimentaires et son procédé de production

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6391054B2 (ja) 2016-08-08 2018-09-19 孝允 古野 識別子による観測領域の広域化と高分解能化を実現する合成開口レーダ装置

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57125663A (en) * 1981-01-27 1982-08-05 Kyokuto Kagaku Sangyo Kk Preventing method for separation of water from jam and jelly
JPS61162150A (ja) * 1985-01-10 1986-07-22 San Kenkyusho:Kk 農産物ペ−ストの製造方法
JPS6391054A (ja) * 1986-10-06 1988-04-21 Q P Corp おろしりんご食品
JPH0445769A (ja) * 1990-06-12 1992-02-14 House Food Ind Co Ltd 野菜含有スナック食品の製造方法
WO2019138596A1 (fr) * 2018-01-12 2019-07-18 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Pâte contenant des microparticules alimentaires et son procédé de production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Apple and Onion Vegetable Pate, (ID) 1567007, Mintel GNPD", MINTEL, 2011, pages 1 - 2, XP055848456, Retrieved from the Internet <URL:https://www.gnpd.com/sinatra/recordpage/1567007> [retrieved on 20210315] *

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JP7304040B2 (ja) 2023-07-06

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