JP2000342214A - Sour agent with improved taste - Google Patents
Sour agent with improved tasteInfo
- Publication number
- JP2000342214A JP2000342214A JP11153462A JP15346299A JP2000342214A JP 2000342214 A JP2000342214 A JP 2000342214A JP 11153462 A JP11153462 A JP 11153462A JP 15346299 A JP15346299 A JP 15346299A JP 2000342214 A JP2000342214 A JP 2000342214A
- Authority
- JP
- Japan
- Prior art keywords
- taste
- parts
- raffinose
- acidulant
- sour agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】本発明は、味質が改善されたの酸味料に関
する。更には、味質が改善された酸味料を含む食品に関
する。[0001] The present invention relates to an acidulant having improved taste quality. Further, the present invention relates to a food containing an acidulant having improved taste quality.
【０００２】[0002]
【従来の技術】従来から、多くの酸味料が、酸味の付
与、増強による味覚の向上又は改善や食品の保存性を向
上させるために使用されてきた。また、酸味料によって
は、そのものの有する味等により、食品の嗜好性を損な
う場合があった。例えば、酸味の付与の目的で、酸味料
を果汁や発酵乳の代替として用いるとまろやかさに欠け
たり、食品の保存性を向上させるため酸味料を添加する
と食品本来の風味を損なうことがあった。2. Description of the Related Art Conventionally, many acidulants have been used for imparting or enhancing sour taste to enhance or improve taste and to improve food preservability. Further, depending on the sour agent, the taste of the food may impair the palatability of the food. For example, for the purpose of imparting a sour taste, lack of mellowness when using a sour agent as a substitute for juice or fermented milk, or the addition of a sour agent to improve the preservability of food may impair the original flavor of food .
【０００３】[0003]
【発明が解決しようとする課題】本発明は、味質を改善
することにより広く食品等に適用できる酸味料を提供す
ることを目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide an acidulant which can be widely applied to foods and the like by improving the taste quality.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決すべく鋭意研究を重ねたところ、意外にもオリゴ
糖の一種であるラフィノースを酸味料に添加配合するこ
とによって、酸味料特有の味が緩和され、食品に適用し
た場合にその嗜好性（旨さ、味覚）に影響を与えない有
意に味質が改善された酸味料を調整できることを見いだ
した。本発明はかかる思わぬ知見に基づいて完成された
ものである。Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and surprisingly, by adding raffinose, a kind of oligosaccharide, to an acidulant, the acidulant was added. It has been found that the characteristic taste can be alleviated, and a sour agent with significantly improved taste quality that does not affect its palatability (taste, taste) when applied to food can be adjusted. The present invention has been completed based on such unexpected findings.
【０００５】すなわち、本発明は下記に掲げる酸味料で
ある。酸味料及びラフィノースを含有することを特徴と
する味質が改善された酸味料であり、ラフィノースを
０．１〜９０重量部の割合で含有する味質が改善された
酸味料である。また、本発明は、上記記載の味質が改善
された酸味料を含む食品である。That is, the present invention relates to the following acidulants. An improved acidity characterized by containing an acidulant and raffinose, and an improved acidity containing 0.1 to 90 parts by weight of raffinose. Further, the present invention is a food containing the acidulant having the improved taste described above.
【０００６】[0006]
【発明実施の形態】本発明において、ラフィノースと
は、Ｄ−ガラクトース、Ｄ−グルコース、Ｄ−フルクト
ースからなる三糖類のオリゴ糖でスクロースのグルコー
ス残基にガラクトースがα−１、６グリコシド結合した
構造をしており、植物界に広く分布し、ショ糖に次いで
多く見いだされるオリゴ糖で、ビート（甜菜）やサトウ
キビ等に存在する。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, raffinose is a trisaccharide oligosaccharide composed of D-galactose, D-glucose and D-fructose and has a structure in which galactose is α-1,6 glycoside-linked to a glucose residue of sucrose. It is an oligosaccharide that is widely distributed in the plant kingdom and is found second only to sucrose, and is present in beets (sugar beets), sugarcane, and the like.
【０００７】本発明で用いられる酸味料は、食品等への
適用が認可されているものであって、酸味を呈するもの
全般をいう。具体的には、ソルビン酸、安息香酸、アジ
ピン酸、クエン酸（結晶）（無水）、クエン酸三ナトリ
ウム、グルコノデルタラクトン、グルコン酸、コハク
酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢
酸ナトリウム（結晶）（無水）、ＤＬ−酒石酸、Ｌ−酒
石酸、ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウ
ム、乳酸、乳酸ナトリウム、二酸化炭素、酢酸、フマル
酸、フマル酸一ナトリウム、ＤＬ−リンゴ酸、ＤＬ−リ
ンゴ酸ナトリウム、リン酸、イタコン酸、α−ケトグル
タル酸、フィチン酸、ピロリン酸二水素二ナトリウム、
酸性メタリン酸ナトリウムの他、食酢や果汁等が挙げら
れる。これらのものを１種類もしくは２種類以上用いて
使用しても良い。[0007] The sour agent used in the present invention has been approved for use in foods and the like, and generally refers to a sour agent exhibiting sour taste. Specifically, sorbic acid, benzoic acid, adipic acid, citric acid (crystal) (anhydrous), trisodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate, disodium succinate, acetic acid Sodium (crystal) (anhydrous), DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, sodium lactate, carbon dioxide, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL -Sodium malate, phosphoric acid, itaconic acid, α-ketoglutaric acid, phytic acid, disodium dihydrogen pyrophosphate,
In addition to sodium acid metaphosphate, vinegar, fruit juice and the like can be mentioned. These may be used alone or in combination of two or more.
【０００８】ラフィノースと酸味料との配合割合は、用
いる酸味料の種類によって異なり、一概には規定するこ
とはできないが、通常は、用いる酸味料１００重量部に
対して、ラフィノースを０．１重量部以上添加する。よ
り好ましくは、０．６重量部以上の割合で配合して、本
発明の味質が改善された酸味料を得る。酸味料に用いら
れる、クエン酸、酢酸等は、特有のいや味を有してお
り、それが食品に適用した場合に食品の味に影響を与え
るという問題がある。前記の範囲でラフィノースを併用
することにより、各酸味料の不快な味質が改良され、そ
の結果、各種食品に適用しても食品そのものの味質や旨
みを殺すことのない、味質が改善された酸味料として広
く食品に適用することが可能となる。The mixing ratio of raffinose and acidulant differs depending on the kind of acidulant used and cannot be specified unconditionally. Usually, however, 0.1% by weight of raffinose is added to 100 parts by weight of acidulant used. Parts or more. More preferably, it is added in a proportion of 0.6 parts by weight or more to obtain the acidulant of the present invention having improved taste quality. Citric acid, acetic acid, and the like used in sour agents have a peculiar taste and taste, and when applied to food, there is a problem that the taste of food is affected. By using raffinose in the above range, the unpleasant taste of each acidulant is improved, and as a result, even when applied to various foods, the taste and taste of the food itself are not killed, and the taste is improved. It can be widely applied to foods as an acidulant.
【０００９】本発明の味質の改善された酸味料は、上記
成分を必須成分として含有するものであればよく、本発
明の効果を損なわない限りは、他の成分を配合してもも
ちろんかまわない。尚、本発明の味質の改善された酸味
料の形状は特に制限されず、溶液状、顆粒状等であって
も良い。The acidulant of the present invention having an improved taste is only required to contain the above-mentioned components as essential components. As long as the effects of the present invention are not impaired, other ingredients may of course be added. Absent. The shape of the acidulant of the present invention having an improved taste is not particularly limited, and may be a solution, a granule, or the like.
【００１０】本発明の味質が改善された酸味料は、含有
する酸味料の種類やその性質・効果に応じて、食品等に
広く適用することができる。本発明の味質が改善された
酸味料は、酸味料を配合使用する必要性がある食品等で
あれば特に制限されず、含有する酸味料の種類やその性
質・効果に応じて食品等に広く適用することができる。[0010] The acidulant of the present invention having improved taste quality can be widely applied to foods and the like depending on the kind of the acidulant contained, its properties and effects. The sour taste of the present invention having an improved taste quality is not particularly limited as long as it is a food or the like in which the use of the sour taste is required. Can be widely applied.
【００１１】具体的には、炭酸飲料、コーヒー、清涼飲
料水、乳飲料、乳酸飲料、栄養飲料、豆乳飲料等の飲
料；チーズ、バター、ヨーグルト等の乳製品全般；合成
酢、醤油、味噌、ソース、ケチャップ、マヨネーズ、そ
の他ドレッシング類等の調味料；ゼリー、ムース、杏仁
豆腐等のデザート食品；キャンデー、グミキャンデー、
ガム、クッキー等の洋・和菓子類；アイスクリームやシ
ャーベット等の冷菓等；茶碗蒸し、卵豆腐、カスタード
プディング、カスタードクリーム、厚焼き卵等の卵製品
全般；パン類、もちやインスタント米飯、うどん、ラー
メン、きしめん、パスタ等の澱粉系食品；野菜、魚肉類
の漬物；畜産水産加工品（練り製品、缶詰、塩蔵品等）
等の食品の他に医薬品や医薬部外品等に広く挙げられ
る。Specifically, beverages such as carbonated drinks, coffee, soft drinks, milk drinks, lactic acid drinks, nutritional drinks, soy milk drinks, etc .; all dairy products such as cheese, butter, yogurt, etc .; synthetic vinegar, soy sauce, miso, Seasonings such as sauces, ketchup, mayonnaise, and other dressings; dessert foods such as jelly, mousse, almond tofu; candy, gummy candy,
Western and Japanese sweets such as gum and cookies; frozen desserts such as ice cream and sorbet; egg products such as chawanmushi, egg tofu, custard pudding, custard cream, thick roasted eggs; breads, rice cake, instant cooked rice, udon, ramen Starch-based foods such as sashimi, kishimen and pasta; pickles of vegetables and fish meat; processed livestock and fishery products (paste products, canned products, salted products, etc.)
Etc., as well as pharmaceuticals and quasi-drugs.
【００１２】本発明の効果を得るための本発明の味質が
改善された酸味料の食品への配合割合は、食品の種類に
よって異なり、一概には特定できないが、求める酸味や
ｐＨに応じ、適宜定めるものである。また、ラフィノー
スを一定以上の割合で配合すると、ラフィノース自体の
甘味が明らかに感じられてくるため、甘味料を兼ねて甘
味の発現を求める場合にはその割合以上で用い、甘味を
抑える場合には一定の割合以下で用いればよい。The mixing ratio of the acidulant of the present invention with improved taste to the food for obtaining the effects of the present invention differs depending on the type of food and cannot be specified unconditionally. It is determined as appropriate. Also, if raffinose is blended at a certain ratio or more, the sweetness of raffinose itself will be clearly felt, so if you want to express sweetness also as a sweetener, use it at that ratio or more, if you want to suppress sweetness It may be used at a certain ratio or less.
【００１３】[0013]
【実施例】以下、本発明の内容を以下の実施例を用いて
具体的に説明するが、本発明はこれらに何等限定される
ものではない。尚、本発明において部とは、特に記載し
ない限り、重量部を意味するものとする。 実施例１ 酢酸ナトリウム０．５部、クエン酸０．３部に、ラフィ
ノースをそれぞれ、０．００１部、０．００５部、０．
０１部、０．０５部を加えた酸味料（Ａ：ラフィノース
添加区）を作成し、水にて１００部とした。 比較例１ ラフィノースを加える以外は、実施例と同様の方法によ
り日持ち向上剤（Ｂ：ラフィノース無添加区）を作成
し、水にて１００部とした。EXAMPLES Hereinafter, the contents of the present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples. In the present invention, “parts” means “parts by weight” unless otherwise specified. Example 1 Raffinose was added to 0.5 part of sodium acetate, 0.3 part of citric acid, and 0.001 part, 0.005 part, and 0.1 part, respectively.
An acidulant (A: raffinose addition section) was prepared by adding 01 parts and 0.05 parts, and the mixture was made up to 100 parts with water. Comparative Example 1 A shelf life improver (B: no raffinose-added section) was prepared in the same manner as in Example, except that raffinose was added, and 100 parts of water was added.
【００１４】得られた日持ち向上剤について、５人の試
験者により、Ａ（ラフィノース添加区）とＢ（ラフィノ
ース無添加区）のうち酸味の強い方を選択させた。With respect to the obtained shelf life improving agent, five testers selected one of A (raffinose-added group) and B (raffinose-free group) which had a strong acidity.
【００１５】[0015]
【表１】 [Table 1]
【００１６】表からわかるように、ラフィノースを０．
００５部以上加えたものにおいて、顕著にラフィノース
を加えなかったものと比べて、酸味を和らげていること
が示された。 実施例２ オレンジエード（果汁１０％） 果糖ぶどう糖液糖（７５％）１２．５部、砂糖２．５
部、クエン酸（結晶）０．２３部、ビタミンＣ０．０２
部、(1/5.8)バレンシア冷凍果汁(BX64)１．９部、オレ
ンジ香料０．４部、ラフィノース０．００２部を混ぜ、
水にて１００部として、オレンジエードを作る。その結
果、酸味料特有の味が改善されたものに仕上がった。 実施例３ レモン水 果糖ぶどう糖液糖（７５％）１１．０部 、砂糖 １．０
部、レモン透明果汁ストレート３．３０部、クエン酸
（結晶）０．１０部、ビタミンＣ０．０２５部、レモン
香料０．３部、ラフィノース０．００１部を混ぜ、水に
て１００部としてレモン水を作る。その結果、酸味料特
有の味が改善されたものに仕上がった。 実施例４ グミキャンディー ゼラチン７．０部、清水１４．０部、グラニュー糖３
６．０部、水飴（75%）２０．ソルビット（液）２０．
０部、水９．０部、Ｌ−酒石酸１．３部、食品用着色料
０．０５部、香料０．３部、ラフィノース１．０部、１
／５グレープ果汁２０．０部を加熱し、スターチモルド
に移して冷却し、グミキャンディーを作る。その結果、
酸味料特有の味が改善されたグミキャンディーに仕上が
った。 実施例５ 大根漬物 砂糖１５部、食酢５部、食塩１２部、Ｌ−グルタミン酸
ナトリウム１．５部、核酸調味料０．０２部、コンブ未
０．２５部、ラフィノース０．０３部を混ぜた調味液を
作成し、塩抜した塩蔵大根を調味液に漬け込み大根漬物
を作成した。その結果、酢の刺激が少なくまろやかな大
根漬物に仕上がった。As can be seen from the table, raffinose was added at 0.
In the case where 005 parts or more were added, it was shown that the acidity was reduced as compared with the case where raffinose was not added remarkably. Example 2 Orange Aid (fruit juice 10%) Fructose-glucose liquid sugar (75%) 12.5 parts, sugar 2.5
Part, citric acid (crystal) 0.23 part, vitamin C 0.02
Parts, (1 / 5.8) 1.9 parts of Valencia frozen juice (BX64), 0.4 parts of orange flavor, 0.002 parts of raffinose,
Make 100 parts orange water with water. As a result, the taste peculiar to the acidulant was improved. Example 3 Lemon Water Fructose Glucose Liquid Sugar (75%) 11.0 parts, Sugar 1.0
Parts, 3.30 parts of lemon transparent juice straight, 0.10 part of citric acid (crystal), 0.025 part of vitamin C, 0.3 part of lemon flavor, 0.001 part of raffinose, and make 100 parts with water to make lemon water. create. As a result, the taste peculiar to the acidulant was improved. Example 4 Gummy Candy 7.0 parts of gelatin, 14.0 parts of Shimizu, granulated sugar 3
6.0 parts, syrup (75%) Sorbit (liquid) 20.
0 parts, water 9.0 parts, L-tartaric acid 1.3 parts, food coloring 0.05 part, flavor 0.3 part, raffinose 1.0 part, 1 part
Heat 20.0 parts of / 5 grape juice, transfer to starch mold and cool to make gummy candy. as a result,
The result is a gummy candy with an improved sour taste. Example 5 Radish pickles Seasoning mixed with 15 parts of sugar, 5 parts of vinegar, 12 parts of salt, 1.5 parts of sodium L-glutamate, 0.02 part of nucleic acid seasoning, 0.25 part of kelp, and 0.03 part of raffinose A liquid was prepared, and salted radish, which had been desalted, was immersed in a seasoning liquid to prepare a radish pickle. As a result, radish pickles were finished with less vinegar irritation.
Claims (3)
特徴とする味質が改良された酸味料。1. An acidulant having an improved taste quality, characterized by containing an acidulant and raffinose.
で含有する請求項１記載の味質が改善された酸味料。2. The acidulant having an improved taste according to claim 1, which contains raffinose in a ratio of 0.1 to 90% by weight.
味料を含む食品。3. A food containing the acidulant of claim 1 or 2 having improved taste quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11153462A JP2000342214A (en) | 1999-06-01 | 1999-06-01 | Sour agent with improved taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11153462A JP2000342214A (en) | 1999-06-01 | 1999-06-01 | Sour agent with improved taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000342214A true JP2000342214A (en) | 2000-12-12 |
Family
ID=15563100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11153462A Pending JP2000342214A (en) | 1999-06-01 | 1999-06-01 | Sour agent with improved taste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000342214A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250486A (en) * | 2002-03-01 | 2003-09-09 | Amano Enzyme Inc | Agent for improving taste of food and drink, food added with the agent and method for improving taste of food and drink |
| JP2009531045A (en) * | 2006-03-29 | 2009-09-03 | ピュラック バイオケム ビー．ブイ． | Partially neutralized polycarboxylic acid for acid sanding |
| US9974319B2 (en) | 2006-03-29 | 2018-05-22 | Purac Biochem B.V. | Partially neutralized polycarboxylic acids for acid-sanding |
-
1999
- 1999-06-01 JP JP11153462A patent/JP2000342214A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250486A (en) * | 2002-03-01 | 2003-09-09 | Amano Enzyme Inc | Agent for improving taste of food and drink, food added with the agent and method for improving taste of food and drink |
| JP2009531045A (en) * | 2006-03-29 | 2009-09-03 | ピュラック バイオケム ビー．ブイ． | Partially neutralized polycarboxylic acid for acid sanding |
| US9974319B2 (en) | 2006-03-29 | 2018-05-22 | Purac Biochem B.V. | Partially neutralized polycarboxylic acids for acid-sanding |
| US11839224B2 (en) | 2006-03-29 | 2023-12-12 | Purac Biochem B.V. | Partially neutralized polycarboxylic acids for acid-sanding |
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