JP2015112102A - Umeboshi flavor composition, and method of imparting umeboshi flavor - Google Patents
Umeboshi flavor composition, and method of imparting umeboshi flavor Download PDFInfo
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- JP2015112102A JP2015112102A JP2013259193A JP2013259193A JP2015112102A JP 2015112102 A JP2015112102 A JP 2015112102A JP 2013259193 A JP2013259193 A JP 2013259193A JP 2013259193 A JP2013259193 A JP 2013259193A JP 2015112102 A JP2015112102 A JP 2015112102A
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- Prior art keywords
- umeboshi
- plum
- flavor composition
- flavor
- content
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- 235000019408 sucralose Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000001393 triammonium citrate Substances 0.000 description 1
- 235000011046 triammonium citrate Nutrition 0.000 description 1
- 239000001069 triethyl citrate Substances 0.000 description 1
- 235000013769 triethyl citrate Nutrition 0.000 description 1
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 1
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Images
Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料又は食品に梅干の風香味を付与する梅干風味組成物及び梅干風味付与方法に関する。 The present invention relates to a plum dried flavor composition and a plum dried flavor imparting method for imparting a plum dried flavor to beverages or foods.
梅果汁は豊かな風味を有し、疲労回復や食欲増進などに有効なクエン酸、リンゴ酸、酒石酸などの有機酸を豊富に含んでいることから、従来から飲料などの各種の飲食品に広く利用されている。また、梅サワーや梅酒、焼酎の梅干割りといったアルコール類も飲食店で広く取り扱われている。これらのうち、焼酎の梅干割りは焼酎に梅干の梅肉を入れて作られるが、塩分を多量に含んでいる場合が多いため、塩分含有量の少ない梅干風味のシロップや割材等(本明細書においては「梅干風味組成物」という。)が求められている。また、梅肉が一様に分散せず、風香味のばらつきがあるため、風香味のばらつきのない梅干風味組成物が求められている。このような状況下、そのような梅干風味組成物に関する発明が、例えば、特許文献1〜3に提案されている。 Plum juice has a rich flavor and is rich in organic acids such as citric acid, malic acid, and tartaric acid that are effective in relieving fatigue and increasing appetite. It's being used. Alcohols such as plum sour, plum wine, and shochu plum dried are also widely handled in restaurants. Of these, shochu umeboshi split is made by adding umeboshi plum meat to shochu, but since it often contains a large amount of salt, umeboshi-flavored syrup or crackers with low salt content (this specification) In the book, it is called “plum dried flavor composition”). Moreover, since plum meat does not disperse | distribute uniformly and there exists a variation in a flavor, the plum dried flavor composition without a variation in a flavor is calculated | required. Under such circumstances, for example, Patent Documents 1 to 3 propose inventions related to such a plum dried flavor composition.
特許文献1には、糖類、酸味料、調味料、梅果汁、梅エキス、梅酢、香料のいずれか一種又は二種以上を含有してなる調味液と、梅肉と、を混合することを特徴とする梅加工品の製造方法が記載されている。
特許文献2には、脱塩梅酢と梅果汁とを含有することを特徴とする飲料が記載されている。
特許文献3には、モルトエキスを添加することを特徴とする、可食性製品の塩味の増強方法が記載されている。
Patent Document 1 is characterized by mixing a syrup, a sour agent, a seasoning, a plum juice, a plum extract, a plum vinegar, a flavoring liquid containing fragrance, and plum meat. A method for producing processed ume products is described.
Patent Document 2 describes a beverage characterized by containing desalted plum vinegar and plum juice.
Patent Document 3 describes a method for enhancing the salty taste of edible products, characterized by adding a malt extract.
しかしながら、特許文献1に記載の発明には、梅肉に梅果汁、梅エキス、梅酢等を加える必要があるため、製造に手間がかかり、コストが高くなるという問題があった。
特許文献2に記載の発明には、梅果汁とは別に脱塩梅酢を製造する必要があるため、特許文献1に記載の発明と同様、製造に手間がかかり、コストが高くなるという問題があった。
また、これらの発明においては、梅由来の成分が比較的多量に含まれているため、製品の安定性、つまり、成分や風香味の安定性が低下するという問題もあった。
そして、特許文献3に記載の発明は、モルトエキスを添加することによって塩味を増強することはできるものの、梅干の風香味(以下、「梅干感」という。)を付与するものではない。
However, in the invention described in Patent Document 1, it is necessary to add plum juice, plum extract, plum vinegar and the like to plum meat.
In the invention described in Patent Document 2, it is necessary to manufacture desalted plum vinegar separately from plum juice, and like the invention described in Patent Document 1, there is a problem that the manufacturing takes time and costs increase. It was.
Moreover, in these inventions, since the components derived from plums are contained in a relatively large amount, there is a problem that the stability of the product, that is, the stability of the components and flavor is lowered.
And although the invention of patent document 3 can enhance salty taste by adding malt extract, it does not provide the flavor of plum dried (hereinafter referred to as “plum dried”).
本発明は前記問題に鑑みてなされたものであり、飲料又は食品に対して簡便、確実且つ安価に梅干感を付与することのできる梅干風味組成物及び梅干風味付与方法を提供することを課題とする。 The present invention has been made in view of the above problems, and it is an object to provide a plum dried flavor composition and a plum dried flavor imparting method capable of imparting a plum dried feeling to beverages or foods simply, reliably and inexpensively. To do.
前記課題を解決した本発明は、以下の構成を有する。
〔1〕希釈して用いる梅干風味組成物であって、梅果汁を含有し、ペリラアルデヒドの含有量をx(質量%)、使用時の希釈倍率をy(倍)としたときに、ペリラアルデヒドの含有量xが、0.001y≦x≦0.01yの関係を満たすことを特徴とする梅干風味組成物。
〔2〕梅果汁を含有し、ペリラアルデヒドを0.005〜0.05質量%含むことを特徴とする梅干風味組成物。
〔3〕梅果汁を含有し、ペリラアルデヒドを0.001〜0.01質量%含むことを特徴とする梅干風味組成物。
〔4〕さらに、ベンズアルデヒドを含むことを特徴とする前記〔1〕から〔3〕のいずれか1つに記載の梅干風味組成物。
〔5〕前記ペリラアルデヒドの含有量を1としたときに、前記ベンズアルデヒドの含有量が0.25以下であることを特徴とする前記〔4〕に記載の梅干風味組成物。
〔6〕さらに、クミンアルデヒドを含むことを特徴とする前記〔1〕から〔5〕のいずれか1つに記載の梅干風味組成物。
〔7〕単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比が、前記総クエン酸量/前記総ナトリウム量で6.5〜22、且つエキス分と酸度の比が、前記エキス分/前記酸度で6〜16.5であることを特徴とする前記〔1〕から〔6〕のいずれか1つに記載の梅干風味組成物。
〔8〕飲料又は食品に前記〔1〕から〔7〕のいずれか1つに記載の梅干風味組成物を添加することを特徴とする梅干風味付与方法。
This invention which solved the above-mentioned subject has the following composition.
[1] A plum dried flavor composition used after dilution, which contains plum juice, and when the content of perilaldehyde is x (mass%) and the dilution factor during use is y (times), perilaldehyde The plum dry flavor composition characterized by satisfying the relationship of 0.001y ≦ x ≦ 0.01y.
[2] A plum dried flavor composition containing plum juice and containing 0.005 to 0.05% by mass of perilaldehyde.
[3] A plum dried flavor composition comprising plum juice and containing 0.001 to 0.01% by mass of perilaldehyde.
[4] The umeboshi flavor composition according to any one of [1] to [3], further comprising benzaldehyde.
[5] The umeboshi flavor composition as described in [4] above, wherein the content of the benzaldehyde is 0.25 or less when the content of the perilaldehyde is 1.
[6] The umeboshi flavor composition according to any one of [1] to [5], further comprising cuminaldehyde.
[7] The ratio of the total citric acid amount per unit volume to the total sodium amount per unit volume is 6.5 to 22 in terms of the total citric acid amount / the total sodium amount, and the ratio of extract content to acidity is The umeboshi flavor composition according to any one of [1] to [6], wherein the extract content / acidity is 6 to 16.5.
[8] A method for imparting umeboshi flavor, comprising adding the umeboshi flavor composition according to any one of [1] to [7] to a beverage or food.
本発明によれば、飲料又は食品に対して簡便、確実且つ安価に梅干感を付与することのできる梅干風味組成物及び梅干風味付与方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the umeboshi flavor composition and the umeboshi flavor provision method which can provide a umeboshi feeling simply, reliably and cheaply with respect to a drink or a foodstuff can be provided.
以下、本発明に係る梅干風味組成物及び梅干風味付与方法を実施するための形態(実施形態)を詳細に説明する。 Hereinafter, the form (embodiment) for carrying out the umeboshi flavor composition and the umeboshi flavor provision method concerning the present invention is explained in detail.
(梅干風味組成物)
(第1実施形態)
第1実施形態に係る梅干風味組成物は、希釈して用いる梅干風味組成物であって、梅果汁を含有し、ペリラアルデヒドの含有量をx(質量%)、使用時の希釈倍率をy(倍)としたときに、ペリラアルデヒドの含有量xが、0.001y≦x≦0.01yの関係を満たすというものである。かかる関係式は、0.001≦x/y≦0.01と理解することもできる。つまり、梅干風味組成物に含有されているペリラアルデヒドの含有量を使用時の希釈倍率で割った値が0.001〜0.01の間となるというものである。
(Umeboshi flavor composition)
(First embodiment)
The umeboshi flavor composition according to the first embodiment is a umeboshi flavor composition used after dilution, and contains plum juice, the content of perilaldehyde is x (mass%), and the dilution rate at the time of use is y ( X), the content x of perilaldehyde satisfies the relationship 0.001y ≦ x ≦ 0.01y. This relational expression can also be understood as 0.001 ≦ x / y ≦ 0.01. That is, the value obtained by dividing the content of perilaldehyde contained in the umeboshi flavor composition by the dilution factor at the time of use is between 0.001 and 0.01.
前記関係式を満たすようにペリラアルデヒドの含有量を規定すると、希釈後のペリラアルデヒドの含有量を一定にすることができる。具体的には、希釈後のペリラアルデヒドの含有量を0.001〜0.01質量%とすることができる。そのため、飲料の割材として用いると、飲料に梅干感を付与することができる。希釈倍率yは、例えば、1倍以上、より好ましくは2倍以上とすることができる。また、希釈倍率yは、例えば、5倍以下、より好ましくは10倍以下とすることができる。より具体的には5倍とすることができる。なお、希釈倍率が1倍(y=1)とは、希釈せずにストレートで用いることを意味する。希釈倍率を1倍とする態様は、後記する第3実施形態に相当する。また、希釈倍率を5倍とする態様は、後記する第2実施形態に相当する。 When the content of perilaldehyde is defined so as to satisfy the relational expression, the content of perilaldehyde after dilution can be made constant. Specifically, the content of perilaldehyde after dilution can be 0.001 to 0.01% by mass. Therefore, when used as a split material for beverages, it is possible to impart a plum dry feeling to the beverage. The dilution factor y can be, for example, 1 time or more, more preferably 2 times or more. Moreover, the dilution factor y can be, for example, 5 times or less, more preferably 10 times or less. More specifically, it can be 5 times. The dilution factor of 1 (y = 1) means that the dilution is used without being diluted. A mode in which the dilution factor is set to 1 corresponds to a third embodiment described later. Moreover, the aspect which makes a dilution rate 5 times is corresponded to 2nd Embodiment mentioned later.
ここで、飲料としては、アルコール濃度が1容量/容量%(以下、単に「%」と記載する。)以上であるアルコール飲料やアルコール濃度が1%未満であるノンアルコール飲料を挙げることができる。なお、本明細書においてアルコールとは、特に明記しない限り、エタノールのことをいう。 Examples of the beverage include alcoholic beverages having an alcohol concentration of 1 volume / volume% (hereinafter simply referred to as “%”) or non-alcoholic beverages having an alcohol concentration of less than 1%. In the present specification, alcohol refers to ethanol unless otherwise specified.
梅干風味組成物を含有した飲料は、非発泡性であってもよいし、発泡性であってもよい。ここで、本発明における非発泡性とは、20℃におけるガス圧が0.049MPa(0.5kg/cm2)未満であることをいい、発泡性とは、20℃におけるガス圧が0.049MPa(0.5kg/cm2)以上であることをいう。なお、発泡性とする場合、ガス圧の上限は0.37MPa(3.773kg/cm2)程度とするのが好ましい。これよりもガス圧が高くなると炭酸の刺激が強くなり過ぎてしまうので好ましくない。 The beverage containing the plum dried flavor composition may be non-foaming or foaming. Here, the non-foaming property in the present invention means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm 2 ), and the foaming property means that the gas pressure at 20 ° C. is 0.049 MPa. It means that it is (0.5 kg / cm 2 ) or more. When foaming is used, the upper limit of the gas pressure is preferably about 0.37 MPa (3.773 kg / cm 2 ). A gas pressure higher than this is not preferable because the carbonic acid stimulus becomes too strong.
梅干風味組成物を含有した飲料を収容する容器は、密閉できるものであればよく、金属製(アルミニウム製又はスチール製など)のいわゆる缶容器・樽容器を適用することができる。また、容器は、ガラス容器、ペットボトル容器、紙容器、パウチ容器等を適用することもできる。容器の容量は特に限定されるものではなく、現在流通しているどのようなものも適用することができる。 The container that contains the beverage containing the umeboshi-flavored composition only needs to be capable of being sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied.
食品としては、例えば、漬物、サラダ、菓子類などを挙げることができるが、これらに限定されるものではない。つまり、この場合、梅干風味組成物を漬物の素、ドレッシング、風味付与剤といった調味料として用いることができる。 Examples of food include pickles, salads, and confectionery, but are not limited thereto. That is, in this case, the umeboshi flavor composition can be used as a seasoning such as pickles, dressings, and flavor imparting agents.
梅果汁は、梅果実から得られたものであれば好適に使用することができる。梅果汁は、例えば、ストレート梅果汁、濃縮梅果汁、濃縮還元梅果汁及び梅エキスのうちの少なくとも一種の形態で使用することができる。
ストレート梅果汁とは、梅果実を洗浄し、加熱処理し、搾汁することによって得た果汁をいう。
濃縮梅果汁とは、梅果実を洗浄し、加熱処理し、搾汁し、遠心分離し、濃縮することによって得た果汁をいう。
濃縮還元梅果汁とは、濃縮梅果汁に対し、計算上、ストレート梅果汁と同等の濃度となるように水等で希釈した果汁をいう。
梅エキスとは、梅果汁を加熱濃縮処理することによって得たものをいう。
なお、梅果汁の果汁率(梅果汁添加率)は、ストレート換算で、例えば、0.5〜50%とすることができる。
Plum fruit juice can be suitably used if it is obtained from plum fruit. Plum juice can be used in at least one form of, for example, straight plum juice, concentrated plum juice, concentrated reduced plum juice, and plum extract.
Straight plum juice refers to fruit juice obtained by washing, heat-treating and squeezing plum fruit.
Concentrated plum juice refers to fruit juice obtained by washing, heat treating, squeezing, centrifuging, and concentrating plum fruit.
Concentrated reduced plum juice refers to fruit juice diluted with water or the like so as to have a concentration equivalent to that of straight plum juice in terms of calculation.
A plum extract means what was obtained by heat-concentrating plum juice.
In addition, the fruit juice rate (plum juice addition rate) of plum juice can be 0.5-50% in straight conversion, for example.
本実施形態に係る梅干風味組成物は、さらに、ベンズアルデヒドを含むのが好ましい。ベンズアルデヒドは、アーモンドや杏仁などに含まれており、その香りはアーモンド臭などと表現されることもある。それにも関わらず、驚くべきことに、本発明においてはベンズアルデヒドを含むことで、飲料や食品に付与する梅干感を向上させることができる。 It is preferable that the umeboshi flavor composition according to the present embodiment further contains benzaldehyde. Benzaldehyde is contained in almonds and apricot kernels, and the scent is sometimes expressed as an almond odor. Nevertheless, surprisingly, by including benzaldehyde in the present invention, it is possible to improve the feeling of pickled plums given to beverages and foods.
ベンズアルデヒドの含有量は、ペリラアルデヒドの含有量を1としたときに、0.25以下の割合で含むのが好ましい。ベンズアルデヒドの含有量をこの範囲とすることで、梅干風味組成物が飲料や食品に付与する梅干感をより確実に向上させることができる。なお、ベンズアルデヒドの含有量は、ペリラアルデヒドの含有量を1としたときに、0.05以下の割合とするのがより好ましい。 The content of benzaldehyde is preferably included at a ratio of 0.25 or less, where the content of perilaldehyde is 1. By setting the content of benzaldehyde within this range, the umeboshi feeling imparted to beverages and foods by the umeboshi flavor composition can be more reliably improved. The content of benzaldehyde is more preferably 0.05 or less when the content of perilaldehyde is 1.
また、本実施形態に係る梅干風味組成物は、さらに、クミンアルデヒドを含むのが好ましい。クミンアルデヒドは、ユーカリやクミン(香辛料)などに含まれており、その香りはスパイシー臭などと表現されることもある。それにも関わらず、驚くべきことに、本発明においてはこれを含むことで、飲料や食品に付与する梅干感をさらに向上させることができる。 Moreover, it is preferable that the umeboshi flavor composition which concerns on this embodiment contains cumin aldehyde further. Cuminaldehyde is contained in eucalyptus and cumin (spices), and the scent is sometimes expressed as spicy odor. Nevertheless, surprisingly, the inclusion of this in the present invention can further improve the umeboshi feeling imparted to beverages and foods.
また、本実施形態に係る梅干風味組成物は、単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比が、総クエン酸量/総ナトリウム量で6.5〜22、且つエキス分と酸度の比が、エキス分/酸度で6〜16.5であるのが好ましい。このようにすると、梅干風味組成物が飲料や食品に付与する梅干感をさらにより確実に向上させることができる。 Moreover, the umeboshi flavor composition according to the present embodiment has a ratio of the total citric acid amount per unit volume to the total sodium amount per unit volume of 6.5 to 22 in terms of the total citric acid amount / total sodium amount, and the extract. It is preferable that the ratio of the content and acidity is 6 to 16.5 in terms of extract content / acidity. If it does in this way, the umeboshi flavor composition can give the umeboshi feeling which a drink or foodstuff gives further more reliably.
ここで、総クエン酸とは、製品である梅干風味組成物中に含有されている全てのクエン酸をいう。つまり、前記した梅果汁に含まれていたクエン酸と、後記する総ナトリウム量と所定の比率範囲となるように、必要に応じて添加されたクエン酸の合計をいう。クエン酸を含有させることにより、梅干風味組成物に酸味が付与される。 Here, the total citric acid refers to all citric acid contained in the product plum dried flavor composition. That is, the total of the citric acid contained in the above-mentioned plum juice and the citric acid added as needed so that it may become a predetermined ratio range with the total amount of sodium mentioned later. By adding citric acid, sour taste is imparted to the plum dried flavor composition.
梅果汁に含まれていたクエン酸や必要に応じて添加されたクエン酸としては、示性式がH3(C6H5O7)で示される一般的なクエン酸のほか、クエン酸塩が挙げられる。なお、クエン酸塩としては、例えば、クエン酸ナトリウム、クエン酸カリウム、クエン酸カルシウムなどが挙げられる。
クエン酸ナトリウムとしては、例えば、クエン酸一ナトリウム、クエン酸二ナトリウム、クエン酸三ナトリウム、クエン酸水素ナトリウムなどが挙げられる。クエン酸カリウムとしては、例えば、クエン酸一カリウム、クエン酸三カリウム、クエン酸水素カリウムなどが挙げられる。クエン酸カルシウムとしては、例えば、クエン酸一カルシウム、クエン酸二カルシウム、クエン酸三カルシウム、クエン酸水素カルシウムなどが挙げられる。
なお、総クエン酸としては、前記以外にもクエン酸マグネシウム、クエン酸レシチン、クエン酸三アンモニウム、クエン酸アンモニウム鉄(III)、クエン酸イソプロピル、クエン酸ステアリル、クエン酸トリエチルなども含まれ得る。
Citric acid contained in plum juice and citric acid added as needed include citrate in addition to the general citric acid whose formula is H 3 (C 6 H 5 O 7 ). Is mentioned. Examples of the citrate include sodium citrate, potassium citrate, and calcium citrate.
Examples of sodium citrate include monosodium citrate, disodium citrate, trisodium citrate, and sodium hydrogen citrate. Examples of potassium citrate include monopotassium citrate, tripotassium citrate, and potassium hydrogen citrate. Examples of calcium citrate include monocalcium citrate, dicalcium citrate, tricalcium citrate, and calcium hydrogen citrate.
In addition to the above, the total citric acid may include magnesium citrate, lecithin citrate, triammonium citrate, ammonium iron (III) citrate, isopropyl citrate, stearyl citrate, triethyl citrate and the like.
そして、総ナトリウムとは、製品である梅干風味組成物中に含有されている全てのナトリウムをいう。つまり、前記した梅果汁に含まれていたナトリウムと、前記した総クエン酸量と所定の比率範囲となるように、必要に応じて添加されたナトリウムの合計をいう。ナトリウムは飲料中において乖離した状態、つまりナトリウムイオンとして存在する。そのため、ナトリウムを含有させることにより、梅干風味組成物に塩味が付与される。 And total sodium means all the sodium contained in the umeboshi flavor composition which is a product. That is, it means the total of sodium contained in the above-described plum juice and sodium added as necessary so as to be in a predetermined ratio range with the above-mentioned total citric acid amount. Sodium exists as a dissociated state in the beverage, that is, as sodium ions. Therefore, saltiness is provided to the umeboshi flavor composition by containing sodium.
梅果汁に含まれていたナトリウムとしては、梅果汁に含まれていた各種物質のナトリウム塩に由来するものが挙げられる。例えば、梅果汁に含まれていたクエン酸ナトリウムから乖離したナトリウムが挙げられる。また、必要に応じて添加されたナトリウムとしては、添加された各種物質のナトリウム塩から乖離したナトリウムが挙げられる。なお、添加された各種物質のナトリウム塩としては、例えば、塩化ナトリウムやリンゴ酸二ナトリウム、コハク酸ナトリウムなどが挙げられ、クエン酸ナトリウムを添加した場合は、当該添加したクエン酸ナトリウムが挙げられる。 Examples of sodium contained in plum juice include those derived from sodium salts of various substances contained in plum juice. For example, sodium deviated from sodium citrate contained in plum juice. Examples of the sodium added as needed include sodium separated from sodium salts of various substances added. Examples of sodium salts of various substances added include sodium chloride, disodium malate, and sodium succinate. When sodium citrate is added, the added sodium citrate is exemplified.
総クエン酸の量(総クエン酸量)は、例えば、高速液体クロマトグラフィー(HPLC)により測定することができる。
総ナトリウムの量(総ナトリウム量)は、例えば、イオンクロマトグラフィーにより測定することができる。
The amount of total citric acid (total citric acid amount) can be measured by, for example, high performance liquid chromatography (HPLC).
The amount of total sodium (total sodium amount) can be measured, for example, by ion chromatography.
本実施形態においては、前記した測定方法によって測定される総クエン酸量と総ナトリウム量を次のように調整する。
例えば、製品である梅干風味組成物中に含まれる総クエン酸量と総ナトリウム量を単位体積当たりの総クエン酸量(例えば、ミリグラム毎100ミリリットル(mg/100mL))と単位体積当たりの総ナトリウム量(mg/100mL)の比が、総クエン酸量/総ナトリウム量で6.5〜22となるようにする。
当該比が6.5〜22の範囲内にあれば、梅干風味組成物が飲料や食品に付与する梅干感を確実に向上させることができる。なお、当該比が22を超えると、梅果汁そのものの味わいが強く、梅酢のような印象となり、梅干感を得ることができない。また、当該比が6.5未満であると、塩味が強く厚みがあるため、マイルドな味となり、梅干感を得ることができない。当該比は、7.0〜20とするのが好ましく、7.5〜18とするのがより好ましく、10〜16とするのがさらに好ましい。
In the present embodiment, the total amount of citric acid and the total amount of sodium measured by the measurement method described above are adjusted as follows.
For example, the total amount of citric acid and the total amount of sodium contained in the product plum dried flavor composition are the total amount of citric acid per unit volume (for example, 100 milliliters per milligram (mg / 100 mL)) and the total sodium per unit volume. The ratio of the amount (mg / 100 mL) is set to 6.5 to 22 in terms of the total citric acid amount / total sodium amount.
If the said ratio exists in the range of 6.5-22, the umeboshi feeling which a umeboshi flavor composition provides to a drink or a foodstuff can be improved reliably. In addition, when the said ratio exceeds 22, the taste of plum juice itself will be strong, it will become an impression like a plum vinegar, and a pickled plum feeling cannot be obtained. On the other hand, when the ratio is less than 6.5, the salty taste is strong and thick, so that it has a mild taste and cannot obtain a pickled plum feeling. The ratio is preferably 7.0 to 20, more preferably 7.5 to 18, and further preferably 10 to 16.
また、本実施形態におけるエキス分とは、糖分(炭水化物)、タンパク質、アミノ酸、苦味質、不揮発性有機酸、ミネラル、ポリフェノール、色素成分などからなる不揮発性固形分をいう。エキス分を構成するこれらの成分は、梅果汁由来のほか、種々添加される添加剤(添加剤については後記する。)由来のものも含まれる。 Moreover, the extract in this embodiment means the non-volatile solid which consists of saccharide | sugar (carbohydrate), protein, an amino acid, bitterness, a non-volatile organic acid, a mineral, polyphenol, a pigment | dye component, etc. These components constituting the extract include those derived from plum juice and those derived from various additives (additives will be described later).
かかるエキス分は、日本国の国税庁所定分析法に準拠して比重及びアルコール度を測定し、算出した値、すなわち、温度15℃において原容量100立方センチメートル中に含有する不揮発性成分のグラム数(g/100cm3)とするのがよい。 Such an extract is obtained by measuring the specific gravity and the alcohol content according to a method prescribed by the National Tax Agency of Japan. The calculated value, that is, the number of grams of non-volatile components contained in an original capacity of 100 cubic centimeters at a temperature of 15 ° C. (g / 100 cm 3 ).
酸度とは、製品である梅干風味組成物に含まれる酸の質量パーセント濃度であり、酸味を示す指標となる。なお、梅干風味組成物に含まれる酸であるので、当該酸は梅果汁由来のものは当然のこと、添加剤として酸味料等を添加したときには、当該酸味料等由来の酸もこれに含まれる。酸度は、梅干風味組成物100mL中に含まれる有機酸量をクエン酸に換算した場合のグラム数(g/100mLクエン酸換算)で表すことができる。酸度は、日本農林規格JASの酸度測定法で定められた方法、つまり、0.1mol/L水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法(定量式)により測定できる。 The acidity is the mass percent concentration of acid contained in the product umeboshi flavor composition, and is an indicator of acidity. In addition, since it is an acid contained in a plum dried flavor composition, the acid is naturally derived from plum juice, and when an acidulant is added as an additive, an acid derived from the acidulant is also included in this. . Acidity can be represented by the number of grams (g / 100 mL of citric acid) when the amount of organic acid contained in 100 mL of the plum dried flavor composition is converted to citric acid. The acidity can be measured by a method determined by the Japanese Agricultural Standard JAS acidity measurement method, that is, by a neutralization titration method (quantitative equation) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
本実施形態では、梅干風味組成物中に含まれるエキス分と酸度の比が、エキス分/酸度で6〜16.5の範囲内にあれば、梅干風味組成物によって飲料や食品に付与する梅干感を向上させることができる。なお、当該比が6未満であると、酸味と甘味のバランスが悪く、梅干感を得ることができない。また、酸味が強すぎるため飲み難くなってしまう。そして、当該比が16.5を超えると、甘味により酸味が強くマスキングされマイルドな香味となり、梅干感が弱くなってしまう。当該比は、6〜15とするのが好ましく、6〜13とするのがより好ましく、6〜11とするのがさらに好ましい。 In this embodiment, when the ratio of the extract content and acidity contained in the umeboshi flavor composition is within the range of 6 to 16.5 in terms of extract content / acidity, the umeboshi provided to beverages and foods by the umeboshi flavor composition A feeling can be improved. In addition, when the said ratio is less than 6, the balance of sourness and sweetness is bad, and a pickled plum feeling cannot be obtained. In addition, the acidity is too strong, making it difficult to drink. And when the said ratio exceeds 16.5, acidity will be strongly masked by sweetness, it will become a mild flavor, and a pickled plum will become weak. The ratio is preferably 6-15, more preferably 6-13, and even more preferably 6-11.
また、本実施形態に係る梅干風味組成物においては、本発明の所望の効果が阻害されない範囲で着色料、酸味料、甘味料、高甘味度甘味料、酸化防止剤、香料など(以下、単に添加剤という。)を添加することもできる。着色料としては、例えば、カラメル色素、クチナシ色素、果汁色素、野菜色素、合成色素などを用いることができる。酸味料としては、例えば、クエン酸、乳酸、リンゴ酸、リン酸、コハク酸などを用いることができる。甘味料としては、例えば、果糖ぶどう糖液糖、グルコース(ブドウ糖)、ガラクトース、マンノース、フルクトースなどの単糖類、ラクトース(乳糖)、スクロース(ショ糖)、マルトース(麦芽糖)などの二糖類やオリゴ糖類、グリコーゲンやデンプンなどの多糖類を用いることができる。高甘味度甘味料としては、例えば、アセスルファムK、スクラロース、アスパルテームなどを用いることができる。酸化防止剤としては、例えば、ビタミンC、ビタミンEなどを用いることができる。
前記した梅果汁や添加剤は、一般に市販されているものを使用することができる。
In addition, in the umeboshi flavor composition according to the present embodiment, a colorant, a sour agent, a sweetener, a high-intensity sweetener, an antioxidant, a flavor, and the like (hereinafter simply referred to as “paste”) as long as the desired effect of the present invention is not inhibited. It is also possible to add an additive). Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the acidulant, for example, citric acid, lactic acid, malic acid, phosphoric acid, succinic acid and the like can be used. Sweeteners include, for example, fructose glucose liquid sugar, glucose (dextrose), monosaccharides such as galactose, mannose, fructose, disaccharides such as lactose (lactose), sucrose (sucrose), maltose (maltose), oligosaccharides, Polysaccharides such as glycogen and starch can be used. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E and the like can be used.
As the above-described plum juice and additives, commercially available products can be used.
以上に説明したように、本実施形態に係る梅干風味組成物は、梅肉に梅果汁、梅エキス、梅酢等を加えたり、梅果汁とは別に脱塩梅酢を製造したりする必要がない。そのため、本実施形態に係る梅干風味組成物は、製造に手間がかからず、コストを低くすることができる。また、本実施形態に係る梅干風味組成物は、梅由来の成分を従来よりも少なくすることができるため、製品の安定性、つまり、成分や風香味の安定性が向上する。
従って、本実施形態に係る梅干風味組成物は、飲料又は食品に対して簡便、確実且つ安価に梅干感を付与することができる。
As described above, the plum dried flavor composition according to the present embodiment does not require adding plum juice, plum extract, plum vinegar or the like to plum meat, or manufacturing desalted plum vinegar separately from plum juice. Therefore, the umeboshi-flavored composition according to the present embodiment takes less time for production and can reduce the cost. Moreover, since the umeboshi flavor composition which concerns on this embodiment can reduce the component derived from a plum than before, stability of a product, ie, stability of a component and a flavor, improves.
Therefore, the umeboshi flavor composition according to the present embodiment can impart a umeboshi feeling to a beverage or food in a simple, reliable and inexpensive manner.
(第2実施形態)
第2実施形態に係る梅干風味組成物は、梅果汁を含有し、ペリラアルデヒドを0.005〜0.05質量%含むというものである。
この第2実施形態に係る梅干風味組成物は、希釈して用いることを要件とせず、ペリラアルデヒドの含有量が特定の数値範囲に特定されている点で第1実施形態に係る梅干風味組成物と相違しているが、その他の構成は第1実施形態と同じである。以下、第1実施形態と同じ構成については説明が重複するためその説明を省略し、異なる構成について説明する。
(Second Embodiment)
The umeboshi flavor composition according to the second embodiment contains plum juice and contains 0.005 to 0.05 mass% of perilaldehyde.
The umeboshi flavor composition according to the second embodiment is not required to be used after being diluted, and the umeboshi flavor composition according to the first embodiment in that the content of perilaldehyde is specified in a specific numerical range. The other configurations are the same as those of the first embodiment. Hereinafter, since the description of the same configuration as that of the first embodiment is repeated, the description thereof will be omitted, and a different configuration will be described.
この第2実施形態に係る梅干風味組成物は、食品の調味料などとして好適に用いることができる。つまり、ペリラアルデヒドを0.005〜0.05質量%含んでいるので、例えば、漬物の素やドレッシングなどとして好適に用いることができ、野菜などの対象物に梅干感を付与することができる。本実施形態においてペリラアルデヒドの含有量が0.005質量%未満になると、ペリラアルデヒドの含有量が少ないため野菜などの対象物に梅干感を付与することができないおそれがある。その一方で、本実施形態においてペリラアルデヒドの含有量が0.05質量%を超えると、野菜などの対象物に梅干感を付与することはできるが、梅干感が強すぎたり、苦味がでたりするなどしてバランスが悪くなるおそれがある。なお、この第2実施形態に係る梅干風味組成物は、第1実施形態における希釈倍率yを5倍にしたものと同じであるから、飲料の割材としても好適に用いることができることは言うまでもない。 The umeboshi flavor composition according to the second embodiment can be suitably used as a seasoning for food. That is, since it contains 0.005 to 0.05% by mass of perilaldehyde, it can be suitably used, for example, as an element of pickles or a dressing, and can give a feeling of pickled plum to objects such as vegetables. In the present embodiment, when the content of perilaldehyde is less than 0.005% by mass, the perilla aldehyde content is small, and it may not be possible to impart a pickled plum feeling to objects such as vegetables. On the other hand, if the content of perilaldehyde exceeds 0.05% by mass in the present embodiment, it is possible to give a pickled plum feeling to an object such as vegetables, but the plum pickled feeling is too strong or bitter. There is a risk that the balance will be deteriorated. In addition, since the umeboshi flavor composition which concerns on this 2nd Embodiment is the same as what diluted the dilution factor y in 1st Embodiment 5 times, it cannot be overemphasized that it can be used suitably also as a split material of a drink. .
(第3実施形態)
また、第3実施形態に係る梅干風味組成物は、梅果汁を含有し、ペリラアルデヒドを0.001〜0.01質量%含むというものである。
この第3実施形態に係る梅干風味組成物は、第2実施形態と同様、希釈して用いることを要件とせず、ペリラアルデヒドの含有量が特定の数値範囲に特定されている点で第1実施形態に係る梅干風味組成物と相違しているが、その他の構成は第1実施形態と同じである。以下、第1実施形態と同じ構成については説明が重複するためその説明を省略し、異なる構成について説明する。
(Third embodiment)
Moreover, the umeboshi flavor composition which concerns on 3rd Embodiment contains plum juice, and contains 0.001-0.01 mass% of perilaldehyde.
Similar to the second embodiment, the umeboshi flavor composition according to the third embodiment is not required to be diluted and used in the first embodiment in that the content of perilaldehyde is specified in a specific numerical range. Although it differs from the umeboshi flavor composition which concerns on a form, the other structure is the same as 1st Embodiment. Hereinafter, since the description of the same configuration as that of the first embodiment is repeated, the description thereof will be omitted, and a different configuration will be described.
この第3実施形態に係る梅干風味組成物は、第1実施形態における希釈倍率yを1倍にしたものと同じであり、第1実施形態で述べたように、希釈せずにストレートで用いる。
つまり、この第3実施形態に係る梅干風味組成物は、当該梅干風味組成物を希釈しないでそのまま飲用することができる。本実施形態においてペリラアルデヒドの含有量が0.001質量%未満になると、ペリラアルデヒドの含有量が少ないため飲料に梅干感を付与することができないおそれがある。その一方で、本実施形態においてペリラアルデヒドの含有量が0.01質量%を超えると、飲料に梅干感を付与することはできるが、梅干感が強すぎたり、苦味がでたりするなどしてバランスが悪くなるおそれがある。
The umeboshi flavor composition according to the third embodiment is the same as that obtained by doubling the dilution factor y in the first embodiment, and as described in the first embodiment, it is used without being diluted.
That is, the umeboshi flavor composition according to the third embodiment can be used as it is without diluting the umeboshi flavor composition. In the present embodiment, if the content of perilaldehyde is less than 0.001% by mass, the perilla aldehyde content is small, so that it may not be possible to give a plum dry feeling to the beverage. On the other hand, when the content of perilaldehyde exceeds 0.01% by mass in the present embodiment, the umeboshi feeling can be imparted to the beverage, but the umeboshi feeling is too strong, or the bitterness is produced. There is a risk that the balance will deteriorate.
(梅干風味組成物の製造方法)
本実施形態に係る梅干風味組成物は、次のようにして製造することができる。
例えば、図1に示すように、本実施形態に係る梅干風味組成物の製造方法は、添加工程S1と、調節工程S2と、を含んでいる。
(Method for producing plum dried flavor composition)
The umeboshi flavor composition according to the present embodiment can be produced as follows.
For example, as shown in FIG. 1, the method for producing a plum dried flavor composition according to the present embodiment includes an adding step S <b> 1 and an adjusting step S <b> 2.
添加工程S1は、原料を混合する混合タンクに前記した梅果汁及びペリラアルデヒドを添加する工程である。なお、ペリラアルデヒドの添加量は、製品としての最終濃度が前記した第1実施形態から第3実施形態で述べたいずれかの条件を満たすように調整するとよい。 The adding step S1 is a step of adding the above-described plum juice and perilaldehyde to the mixing tank for mixing the raw materials. In addition, it is good to adjust the addition amount of perilaldehyde so that the final concentration as a product may satisfy any of the conditions described in the first to third embodiments.
梅果汁には、前記したようにクエン酸やナトリウム、エキス分などが含有されているので、後工程である調節工程S2で単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比(総クエン酸量/総ナトリウム量)や、エキス分と酸度の比をそれぞれ所定の範囲に調節するため、混合タンク中の各成分の含有量等を添加工程S1と調節工程S2の間に測定するのが好ましい。このようにすると、総クエン酸量/総ナトリウム量や、エキス分/酸度を正確に調節することができ、製品管理上好ましい。なお、梅果汁の納入元がこれに含有されているエキス分、すなわち、糖分(炭水化物)、タンパク質、アミノ酸、苦味質、不揮発性有機酸、ミネラル、ポリフェノール、色素成分などからなる不揮発性固形分の含有量を開示している場合には、その含有量を元に後記する調節工程S2での調節を行うこともできる。このようにすると、作業を省力化できることから、生産性の向上及びコストダウンを図ることができる。 Since the plum juice contains citric acid, sodium, extract, etc. as described above, the ratio of the total amount of citric acid per unit volume to the total amount of sodium per unit volume in the adjustment step S2, which is a subsequent step (Total amount of citric acid / total amount of sodium) and the content of each component in the mixing tank are measured between the addition step S1 and the adjustment step S2 in order to adjust the ratio of the extract and acidity to a predetermined range. It is preferable to do this. In this way, the total citric acid amount / total sodium amount and the extract content / acidity can be accurately adjusted, which is preferable in terms of product management. In addition, the plum fruit juice supplier contains the extract content, that is, non-volatile solid content consisting of sugar (carbohydrate), protein, amino acid, bitterness, non-volatile organic acid, mineral, polyphenol, pigment component, etc. When the content is disclosed, the adjustment in the adjusting step S2 described later can be performed based on the content. In this way, since work can be saved, productivity can be improved and costs can be reduced.
次いで行う調節工程S2は、単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比が、総クエン酸量/総ナトリウム量で6.5〜22、且つエキス分と酸度の比が、エキス分/酸度で6〜16.5となるように、総クエン酸量、総ナトリウム量及びエキス分の量を調節する工程である。
測定した又は梅果汁の納入元が開示している梅果汁中のクエン酸、ナトリウム、及びエキス分の含有量が、本工程で規定する各要件を満たすよう、これらの含有量が不足している場合は不足分を補うべく、適宜、クエン酸、ナトリウム、及びエキス分を添加し、これらの含有量が過剰な場合は希釈するなどして調節する。
Next, in the adjusting step S2 to be performed, the ratio of the total citric acid amount per unit volume to the total sodium amount per unit volume is 6.5 to 22 in terms of the total citric acid amount / total sodium amount, and the ratio of the extract content and the acidity is In this step, the total amount of citric acid, the total amount of sodium, and the amount of extract are adjusted so that the extract content / acidity is 6 to 16.5.
The content of citric acid, sodium, and extract in the plum juice measured or disclosed by the supplier of plum juice is insufficient to satisfy each requirement specified in this process. In such a case, in order to compensate for the deficiency, citric acid, sodium, and extract are added as appropriate, and when these contents are excessive, they are adjusted by diluting.
なお、添加工程S1及び/又は調節工程S2において、必要に応じて前記したベンズアルデヒド、クミンアルデヒド及び添加剤を添加することもできる。なお、ベンズアルデヒドの含有量は、製品としての最終濃度が、ペリラアルデヒドの含有量を1としたときに、0.25以下の割合で含まれるように調整するとよい。また、これらの工程では、添加した各成分がよく混ざるよう、攪拌機などにより攪拌しながら混合するのが好ましい。 In addition, in the addition step S1 and / or the adjustment step S2, the benzaldehyde, cuminaldehyde and additives described above can be added as necessary. The content of benzaldehyde is preferably adjusted so that the final concentration of the product is included at a ratio of 0.25 or less when the content of perilaldehyde is 1. Moreover, in these processes, it is preferable to mix while stirring with a stirrer etc. so that each component added may be well mixed.
調節工程S2を行った後は、常法により処理することができる。例えば、調節工程S2を行った原料液をろ過するろ過工程と、ろ過工程でろ過したろ過液を殺菌する殺菌工程と、殺菌工程で殺菌した殺菌済みのろ過液をビンや缶、ペットボトルなどの容器に充填する充填工程と、を行う(いずれも図示せず)。なお、ろ過工程は、一般的なフィルター又はストレーナーによって行うことができる。殺菌工程は、処理速度等の観点から、プレート殺菌によって行うのが好ましいが、同様の処理を行うことができるのであればこれに限定されることなく適用可能である。充填工程は、香料等の製造において通常行われる程度にクリーン度を保ったクリーンルームにて充填するのが好ましい。 After performing adjustment process S2, it can process by a conventional method. For example, a filtration process for filtering the raw material liquid subjected to the adjustment process S2, a sterilization process for sterilizing the filtrate filtered in the filtration process, and a sterilized filtrate sterilized in the sterilization process such as bottles, cans, and PET bottles A filling step of filling the container (none of which is shown). In addition, a filtration process can be performed with a general filter or a strainer. The sterilization step is preferably performed by plate sterilization from the viewpoint of processing speed and the like, but is applicable without being limited to this as long as the same processing can be performed. It is preferable that the filling step is performed in a clean room that maintains a degree of cleanness that is normally performed in the production of fragrances and the like.
以上に説明したように、本実施形態に係る梅干風味組成物を製造する製造方法は、梅肉に梅果汁、梅エキス、梅酢等を加えたり、梅果汁とは別に脱塩梅酢を製造したりする必要がない。そのため、本実施形態に係る梅干風味組成物を製造する際に手間がかからず、コストを低くすることができる。また、本実施形態に係る梅干風味組成物を製造するにあたり、梅由来の成分を従来よりも少なくすることができるため、製品の安定性、つまり、成分や風香味の安定性が向上する。
従って、前記した製造方法によれば、飲料又は食品に対して簡便、確実且つ安価に梅干感を付与することのできる梅干風味組成物を製造することができる。
As described above, the production method for producing the plum dried flavor composition according to the present embodiment includes adding plum juice, plum extract, plum vinegar, etc. to plum meat, or producing desalted plum vinegar separately from plum juice There is no need to do. Therefore, when manufacturing the umeboshi flavor composition which concerns on this embodiment, it does not take time and can reduce cost. Moreover, in producing the umeboshi-flavored composition according to the present embodiment, the components derived from ume can be reduced as compared with the prior art, so that the stability of the product, that is, the stability of the components and flavor is improved.
Therefore, according to the above-described production method, it is possible to produce a umeboshi flavor composition capable of imparting a umeboshi feeling to beverages or foods simply, reliably and inexpensively.
(梅干風味付与方法)
本実施形態に係る梅干風味付与方法は、飲料又は食品に前記した本実施形態に係る梅干風味組成物を添加するというものである。なお、飲料又は食品に梅干風味組成物を添加した後は、必要に応じて混和等するとよい。混和等を行うことによって、梅干感を飲料や食品全体に、均一に付与することができる。
(Umeboshi flavoring method)
The umeboshi flavor imparting method according to the present embodiment is to add the umeboshi flavor composition according to the present embodiment described above to a beverage or food. In addition, after adding an umeboshi flavor composition to a drink or a foodstuff, it is good to mix etc. as needed. By performing mixing or the like, it is possible to uniformly impart a feeling of plum dryness to the entire beverage or food.
本実施形態に係る梅干風味付与方法の適用例としては、例えば、飲食店にて、容器に収容されている本実施形態に係る梅干風味組成物を規定の倍率に希釈して飲料を調製したり、当該梅干風味組成物を野菜等とともに漬けて漬物としたり、野菜に滴下してドレッシングとして用いたりすることが挙げられる。
また、本実施形態に係る梅干風味付与方法の適用例としては、例えば、飲料の製造工場等にて、本実施形態に係る梅干風味組成物を用いて飲料を製造することが挙げられる。
また、本実施形態に係る梅干風味付与方法としては、例えば、菓子類の製造工場にて、本実施形態に係る梅干風味組成物を用いて菓子を製造することなども挙げられる。
As an application example of the umeboshi flavor imparting method according to the present embodiment, for example, at a restaurant, the beverage is prepared by diluting the umeboshi flavored composition according to the present embodiment contained in a container to a prescribed magnification. In addition, the umeboshi-flavored composition can be pickled with vegetables or the like, or dropped on vegetables and used as a dressing.
Moreover, as an application example of the umeboshi flavor provision method which concerns on this embodiment, manufacturing a drink using the umeboshi flavor composition which concerns on this embodiment in the manufacturing factory etc. of a drink is mentioned, for example.
Moreover, as an umeboshi flavor provision method which concerns on this embodiment, manufacturing a confectionery using the umeboshi flavor composition which concerns on this embodiment in the manufacturing factory of confectionery etc. is mentioned, for example.
以上に説明したように、本実施形態に係る梅干風味付与方法によれば、前記した本実施形態に係る梅干風味組成物を添加するので、飲料や食品に対して簡便、確実且つ安価に梅干感を付与することができる。 As described above, according to the method for imparting umeboshi flavor according to the present embodiment, the umeboshi flavor composition according to the present embodiment described above is added, so it is easy, reliable and inexpensive for beverages and foods. Can be granted.
次に、本発明の所望の効果を奏する実施例と、そうでない比較例とにより、本発明の内容について具体的に説明する。 Next, the content of the present invention will be specifically described with reference to an example that exhibits the desired effect of the present invention and a comparative example that does not.
[第1実施例]
はじめに、下記に示す原材料と使用量にてシロップのベースを製造した。
[First embodiment]
First, a syrup base was produced with the following raw materials and amounts used.
<シロップのベースの原材料と使用量>
うめ5倍濃縮果汁 52.5g/L
果糖ぶどう糖液糖 229.8g/L
無水クエン酸 20.3g/L
クエン酸3ナトリウム 10g/L
赤色色素 2g/L
カラメル色素 0.5g/L
防腐剤 0.66g/L
<Syrup base ingredients and usage>
Ume 5 times concentrated fruit juice 52.5 g / L
Fructose glucose liquid sugar 229.8 g / L
Citric anhydride 20.3g / L
Trisodium citrate 10g / L
Red pigment 2g / L
Caramel color 0.5g / L
Preservative 0.66g / L
製造したシロップのベースに、表1の試料1〜7に示す濃度となるようにペリラアルデヒドを添加し、純水で1Lにゲージアップを行った。そして、110.5℃、30秒の超高温殺菌(UHT殺菌)を行った後、紙容器にホットパック充填を行い、それぞれの試料のシロップを調製した。なお、このシロップの総クエン酸量をHPLCにて測定し、総ナトリウム量をイオンクロマトグラフィーで測定したところ、このシロップの単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比は、総クエン酸量/総ナトリウム量で14.3であった。また、このシロップのエキス分を日本国の国税庁所定分析法に準拠して測定し、酸度を日本農林規格JASの酸度測定法で定められた方法、つまり、0.1mol/L水酸化ナトリウム標準液をアルカリ溶液として使用した中和滴定法(定量式)により測定したところ、エキス分と酸度の比は、エキス分/酸度で7.75であった。 Perilaldehyde was added to the base of the produced syrup so as to have the concentrations shown in Samples 1 to 7 in Table 1, and the gauge was increased to 1 L with pure water. Then, after ultra-high temperature sterilization (UHT sterilization) at 110.5 ° C. for 30 seconds, a paper container was filled with a hot pack to prepare a syrup of each sample. The total amount of citric acid of this syrup was measured by HPLC, and the total amount of sodium was measured by ion chromatography. The ratio of the total amount of citric acid per unit volume and the total amount of sodium per unit volume of this syrup was The total citric acid amount / total sodium amount was 14.3. Further, the extract content of this syrup is measured in accordance with the Japanese National Tax Agency prescribed analysis method, and the acidity is determined by the method of acidity measurement of Japan Agricultural Standard JAS, that is, 0.1 mol / L sodium hydroxide standard solution Was measured by a neutralization titration method (quantitative formula) using as an alkaline solution, the ratio of extract content to acidity was 7.75 in terms of extract content / acidity.
調製した試料1〜7に係るシロップと純水を体積比で1:4の割合で加え(5倍希釈)、試飲用の試料1〜7を調製した。そして、よく訓練された専門のパネル5名が下記評価基準に則って梅干感及び全体のバランスについて評価した。また、評価については各パネルがディスカッションを行い決定した。 Samples 1 to 7 for tasting were prepared by adding the syrup and pure water according to the prepared samples 1 to 7 in a volume ratio of 1: 4 (5-fold dilution). Then, 5 well-trained specialized panels evaluated the plum dryness and the overall balance according to the following evaluation criteria. In addition, each panel decided about the evaluation through discussion.
(梅干感)
◎:強い梅干感があった。
○:梅干感があった。
×:弱い梅干感があった。
(Umeboshi)
A: There was a strong feeling of pickled plum.
○: There was a feeling of pickled plum.
X: There was a weak plum dry feeling.
(全体のバランス)
◎:非常に良い。
○:良い。
×:悪く、飲用に適さない。
(Overall balance)
A: Very good.
○: Good.
X: Bad and not suitable for drinking.
表1に、試料1〜7の各シロップ時のペリラアルデヒドの濃度(質量%)と、5倍に希釈した飲用時のペリラアルデヒドの濃度(質量%)とともに、梅干感及び全体のバランスに関する評価を示す。 Table 1 shows the evaluation of plum dryness and overall balance, together with the concentration (mass%) of perilaldehyde at the time of each syrup of samples 1 to 7 and the concentration (mass%) of perilaldehyde at the time of drinking diluted 5 times. Show.
表1に示すように、試料3〜6は、本発明の要件を満たしていたので、飲料に対して簡便、確実且つ安価に梅干感を付与できることが確認された(実施例)。なお、試料3〜6の結果は、梅干風味組成物にペリラアルデヒドが0.001〜0.01質量%含まれていれば、希釈しないでそのまま、すなわち、ストレートで飲用できることも示していると言える。また、飲料の割材としての慣例及び試料3〜6の結果から次のことがいえる。すなわち、シロップ(梅干風味組成物)を飲料の割材として用いる場合、希釈後のペリラアルデヒドの含有量が0.001〜0.01質量%となればよく、希釈前のシロップに含まれるペリラアルデヒドの含有量は、希釈倍率に応じた濃度であればよいということである。本発明の場合、表1に示す結果から、ペリラアルデヒドの含有量をx(質量%)、使用時の希釈倍率をy(倍)としたときに、これらの関係が、0.001y≦x≦0.01y(但し、割材として一般的にyは1〜10であることが多く、5であることが好ましい。)を満たせば本発明所望の効果を奏することができると考えられる。そこで、試料3、4の2倍の濃度(すなわち10倍希釈用)のシロップを作製し、同様の評価を行った。その結果、10倍希釈用シロップを希釈した試料はいずれも飲用時のペリラアルデヒド濃度が試料3、4と同じであったため、試料3、4と変わらない評価となった。 As shown in Table 1, since the samples 3 to 6 satisfied the requirements of the present invention, it was confirmed that a plum dry feeling can be imparted to the beverage simply, reliably and inexpensively (Example). In addition, it can be said that the results of Samples 3 to 6 indicate that if the plum dried flavor composition contains 0.001 to 0.01% by mass of perilaldehyde, it can be drunk as it is, that is, straightly. . Moreover, the following can be said from the result of the practice as a split material of a drink, and the samples 3-6. That is, when using syrup (plum dried flavor composition) as a split material for beverages, the content of perilaldehyde after dilution may be 0.001 to 0.01% by mass, and perilaldehyde contained in syrup before dilution The content of is that it may be a concentration according to the dilution factor. In the case of the present invention, from the results shown in Table 1, when the content of perilaldehyde is x (mass%) and the dilution factor at the time of use is y (times), these relationships are 0.001y ≦ x ≦ It is considered that the desired effect of the present invention can be obtained if 0.01y (however, y is generally 1 to 10 in many cases and preferably 5 as a splitting material) is satisfied. Therefore, a syrup having a concentration twice that of Samples 3 and 4 (ie, for 10-fold dilution) was prepared, and the same evaluation was performed. As a result, the samples diluted with the 10-fold dilution syrup had the same perilaldehyde concentration at the time of drinking as those of Samples 3 and 4, and thus the evaluation was the same as Samples 3 and 4.
これに対し、試料1、2、7は、本発明の要件を満たしていなかったので、梅干感及び全体のバランスに劣ることが確認された(比較例)。
具体的には、試料1は、シロップ時のペリラアルデヒドの濃度が低かったので、5倍に希釈した飲用時のペリラアルデヒドの濃度も低くなった。そのため、梅干感がかなり弱く、全体のバランスも悪いという結果となった。
また、試料2もシロップ時のペリラアルデヒドの濃度が低かったので、5倍に希釈した飲用時のペリラアルデヒドの濃度も低くなった。そのため、わずかな梅干感はあったものの十分ではない結果となった。
試料7は、シロップ時のペリラアルデヒドの濃度が高かったので、5倍に希釈した飲用時のペリラアルデヒドの濃度も高くなった。そのため、梅干感は高かったものの、飲料としては全体のバランスが悪いという結果となった。
On the other hand, since samples 1, 2, and 7 did not satisfy the requirements of the present invention, it was confirmed that the plum dry feeling and the overall balance were inferior (comparative example).
Specifically, in Sample 1, the concentration of perilaldehyde at the time of syrup was low, so the concentration of perilaldehyde at the time of drinking diluted 5 times was also low. As a result, the feeling of plum blossom was quite weak and the overall balance was poor.
Moreover, since the density | concentration of the perilla aldehyde at the time of syrup was also low for the sample 2, the density | concentration of the perilla aldehyde at the time of drinking diluted 5 times became low. Therefore, although there was a slight feeling of plum blossoms, the results were not sufficient.
In sample 7, the concentration of perilaldehyde at the time of syrup was high, so the concentration of perilaldehyde at the time of drinking diluted 5 times was also high. As a result, the umeboshi was high, but the overall balance of the beverage was poor.
[第2実施例]
第1実施例に記載したシロップのベースに、第1実施例で評価の高かった試料4と試料5の間の含有量となるように、具体的には0.0250質量%となるようにペリラアルデヒドを添加するとともに、表2の試料8〜14に示す濃度となるようにベンズアルデヒドを添加し、純水で1Lにゲージアップを行った。そして、第1実施例と同様、110.5℃、30秒の超高温殺菌(UHT殺菌)を行った後、紙容器にホットパック充填を行い、それぞれの試料のシロップを調製した。なお、試料8はベンズアルデヒドを添加していない対照区である。調製した試料8〜14に係るシロップと純水を体積比で1:4の割合で加え(5倍希釈)、試飲用の試料8〜14を調製した。そして、よく訓練された専門のパネル5名が対照区である試料8と比較して梅干感及び全体のバランスについて評価した。また、評価については各パネルがディスカッションを行い決定した。
[Second Embodiment]
In the base of the syrup described in the first example, the perilla is adjusted so that the content between the sample 4 and the sample 5 highly evaluated in the first example is 0.0250% by mass. While adding aldehyde, benzaldehyde was added so that it might become the density | concentration shown to samples 8-14 of Table 2, and it gauged up to 1L with pure water. Then, as in the first example, after ultra-high temperature sterilization (UHT sterilization) at 110.5 ° C. for 30 seconds, the paper containers were filled with hot packs to prepare syrups of the respective samples. Sample 8 is a control group to which benzaldehyde was not added. Samples 8 to 14 for tasting were prepared by adding the syrup and pure water according to the prepared samples 8 to 14 in a volume ratio of 1: 4 (5-fold dilution). And 5 well-trained professional panels evaluated the plum dryness and the overall balance in comparison with Sample 8, which was the control group. In addition, each panel decided about the evaluation through discussion.
表2に、試料8〜14の各シロップ時のペリラアルデヒドの濃度(質量%)と、ベンズアルデヒドの濃度(質量%)と、ペリラアルデヒドとベンズアルデヒドの成分比と、対照区である試料8と比較したときの梅干感及び全体のバランスに関する評価を示す。 Table 2 compares the concentration of perillaaldehyde (% by mass), the concentration of benzaldehyde (% by mass), the component ratio of perilaldehyde and benzaldehyde, and the control sample 8 in each syrup of samples 8-14. The evaluation regarding the feeling of pickled plum and the overall balance is shown.
表2に示すように、試料9〜14は、第1実施例で良好な評価が得られた範囲にある試料8と同等以上の評価を得ることができた。 As shown in Table 2, the samples 9 to 14 were able to obtain an evaluation equal to or higher than that of the sample 8 in the range where good evaluation was obtained in the first example.
具体的には、試料9〜11は対照区である試料8と比較して、梅干感が強くなり、全体のバランスも良好になった。
試料12、13は、対照区である試料8と比較して、梅干感が強くなり、全体のバランスもやや良好になった。
また、試料14は、対照区である試料8と比較して、梅干感が強くなったが、全体のバランスが悪くなり、梅干としての自然感にやや劣る印象を受けた。そのため、嗜好によっては好まれない場合も想定され、これ以上のベンズアルデヒドの添加は控えた方が好ましいと考えられた。
Specifically, compared with sample 8 which is a control group, samples 9 to 11 have a stronger feeling of plum blossom and a better overall balance.
Samples 12 and 13 had a stronger feeling of plum blossom and a slightly better overall balance than sample 8 which was the control group.
Moreover, although the sample 14 became stronger in the sense of plum pickling compared with the sample 8 which is a control plot, the whole balance worsened and the impression of the natural feeling as a pickled plum was received. Therefore, the case where it is not preferred depending on the preference was assumed, and it was considered that it was preferable to refrain from adding more benzaldehyde.
[第3実施例]
第1実施例に記載したシロップのベースに、第2実施例で評価の高かった試料10の含有量となるように、具体的にはペリラアルデヒドが0.0250質量%、ベンズアルデヒドが0.00025質量%となるように添加し、さらにクミンアルデヒドが0.00025質量%となるように添加し、純水で1Lにゲージアップを行った。そして、第1実施例と同様、110.5℃、30秒の超高温殺菌(UHT殺菌)を行った後、紙容器にホットパック充填を行い、試料16のシロップを調製した。なお、試料15はクミンアルデヒドを添加していない対照区である。調製した試料15、16に係るシロップと純水を体積比で1:4の割合で加え(5倍希釈)、試飲用の試料15、16を調製した。そして、よく訓練された専門のパネル5名が対照区である試料15と比較して梅干感及び全体のバランスについて評価した。また、評価については各パネルがディスカッションを行い決定した。
[Third embodiment]
Specifically, in the syrup base described in the first example, 0.0250% by mass of perilaldehyde and 0.00025% by mass of benzaldehyde so that the content of the sample 10 highly evaluated in the second example was obtained. %, And cuminaldehyde was added to 0.00025 mass%, and the gauge was increased to 1 L with pure water. Then, as in the first example, after ultra-high temperature sterilization (UHT sterilization) at 110.5 ° C. for 30 seconds, the paper container was hot-packed to prepare a sample 16 syrup. Sample 15 is a control group to which cuminaldehyde is not added. Samples 15 and 16 for tasting were prepared by adding the syrup and pure water according to the prepared samples 15 and 16 in a volume ratio of 1: 4 (5-fold dilution). Then, 5 well-trained professional panels evaluated the sense of plum dryness and the overall balance in comparison with Sample 15, which was a control group. In addition, each panel decided about the evaluation through discussion.
表3に、試料15、16の各シロップ時のペリラアルデヒドの濃度(質量%)、ベンズアルデヒドの濃度(質量%)、及びクミンアルデヒドの濃度(質量%)と、対照区である試料15と比較したときの梅干感及び全体のバランスに関する評価を示す。 Table 3 compares the concentration of perillaaldehyde (% by mass), the concentration of benzaldehyde (% by mass), and the concentration of cuminaldehyde (% by mass) at the time of each syrup of Samples 15 and 16 with Sample 15 which is a control group. The evaluation regarding the feeling of pickled plum and the overall balance is shown.
表3に示すように、試料16は、第2実施例で良好な評価が得られた試料10(試料15)よりも好ましい評価を得ることができた。 As shown in Table 3, the sample 16 was able to obtain a more favorable evaluation than the sample 10 (sample 15) from which good evaluation was obtained in the second example.
[第4実施例]
第1実施例の試料4を用いて、ハクサイの一夜漬けとスライスした生のきゅうりに、そのまま、又は2倍に希釈して添加し、試食評価した。その結果、いずれも梅干感が感じられ良好な味覚を有していることが確認された。
[Fourth embodiment]
Using the sample 4 of the first example, it was added to the cucumber that had been pickled overnight and sliced into the Chinese cabbage as it was or diluted two-fold, and evaluated for tasting. As a result, it was confirmed that each of them had a good taste with a feeling of pickled plum.
S1 添加工程
S2 調節工程
S1 addition process S2 adjustment process
Claims (8)
梅果汁を含有し、
ペリラアルデヒドの含有量をx(質量%)、使用時の希釈倍率をy(倍)としたときに、ペリラアルデヒドの含有量xが、0.001y≦x≦0.01yの関係を満たすことを特徴とする梅干風味組成物。 It is a plum dried flavor composition used after dilution,
Contains plum juice,
When the content of perilaldehyde is x (mass%) and the dilution factor at the time of use is y (times), the content x of perilaldehyde satisfies the relationship of 0.001y ≦ x ≦ 0.01y. A characteristic umeboshi flavor composition.
エキス分と酸度の比が、前記エキス分/前記酸度で6〜16.5
であることを特徴とする請求項1から請求項6のいずれか1項に記載の梅干風味組成物。 The ratio of the total citric acid amount per unit volume to the total sodium amount per unit volume is 6.5 to 22 in terms of the total citric acid amount / the total sodium amount, and the ratio of extract to acidity is the extract content / 6 to 16.5 in the acidity
The umeboshi flavor composition according to any one of claims 1 to 6, wherein
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