JP2021061825A - Method for enhancing flavor from spice and application thereof - Google Patents
Method for enhancing flavor from spice and application thereof Download PDFInfo
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- JP2021061825A JP2021061825A JP2020156418A JP2020156418A JP2021061825A JP 2021061825 A JP2021061825 A JP 2021061825A JP 2020156418 A JP2020156418 A JP 2020156418A JP 2020156418 A JP2020156418 A JP 2020156418A JP 2021061825 A JP2021061825 A JP 2021061825A
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- spices
- food composition
- pepper
- liquid food
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、食品における香辛料の風味立ちを増強する方法、香辛料の風味立ちを増強するための剤、並びに、それらの応用である食品組成物に関する。 The present invention relates to a method for enhancing the flavor of spices in foods, an agent for enhancing the flavor of spices, and a food composition which is an application thereof.
植物から得られる複雑な風味を有する香辛料（スパイス）は、食品のおいしさや嗜好性の向上に大きく関係するため、幅広い食品において不可欠な素材である。しかし、香辛料は一般的に高価であること、種類によっては入手困難であること、及び生産量や価格が大きく変動することから、香辛料の使用量を抑えつつ、十分なおいしさや嗜好性の向上をもたらす手段が求められている。 Spices with complex flavors obtained from plants are indispensable materials in a wide range of foods because they are greatly related to the improvement of the taste and taste of foods. However, spices are generally expensive, difficult to obtain depending on the type, and the production amount and price fluctuate greatly. Therefore, while suppressing the amount of spices used, the taste and palatability should be sufficiently improved. Means to bring are sought.
これまでに、香辛料の風味を増強する手段として、例えば糖アルコールを添加することによって辛味、スパイシー感、又は旨味を増強することを特徴とする飲食物の風味増強方法（特許文献１）、γ−グルタミルバリルグリシンのようなコク味付与剤を用いた香辛料風味を増強する方法（特許文献２）等が開示されている。 So far, as a means for enhancing the flavor of spices, for example, a method for enhancing the flavor of foods and drinks (Patent Document 1), which is characterized by enhancing the spiciness, spiciness, or umami by adding sugar alcohol, γ- A method for enhancing the spice flavor using a rich flavor-imparting agent such as glutamilvalylglycine (Patent Document 2) and the like are disclosed.
しかし、上記の手段は、いずれも添加する成分が、甘味やコク味等の何らかの風味を付与する手段であり、使用量によっては香辛料以外の風味に影響を及ぼす可能性があった。 However, all of the above-mentioned means are means for imparting some flavor such as sweetness and richness to the added component, and may affect flavors other than spices depending on the amount used.
本発明は、香辛料を含有する液状食品組成物において、香辛料の風味立ちを増強するための新たな手段を提供することを目的とする。 An object of the present invention is to provide a new means for enhancing the flavor of spices in a liquid food composition containing spices.
本発明者らは、鋭意検討した結果、アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上の多糖類が、香辛料を含有する液状食品組成物の香辛料の風味立ちを増強させることを見出し、本発明を完成させた。 As a result of diligent studies, the present inventors have found that one or more polysaccharides selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan contain spices in the flavor of spices in a liquid food composition. The present invention has been completed by finding that it enhances standing.
即ち、本発明は以下の香辛料の風味立ちを増強する方法を提供する。
［１］
（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上、を、（Ｂ）香辛料、と共存させることを含む、液状食品組成物における香辛料の風味立ちを増強する方法。
［２］
（Ｂ）香辛料が、ブラックペッパー、ホワイトペッパー、ピンクペッパー、唐辛子、山椒、花椒、シナモン、ナツメグ、カルダモン、オレガノ、ターメリック、フェヌグリーク、フェンネル、キャラウェーシード、クミン、コリアンダーシード、マスタードシード、カレーリーフ、クローブ、ジンジャー、セージ、タイム、セロリシード、セロリ、ディル、メース、バジル、パプリカ、マジョラム、ローズマリー、ローレル、ケシの実、シナモン、スターアニス、オールスパイス、アニスシード、パセリ、青のり、陳皮、黒胡麻、白胡麻、麻の実、ミント及びネギからなる群より選ばれる１種又は２種以上である、［１］に記載の方法。
［３］
前記液状食品組成物に対して（Ａ）成分を０．１〜１０質量％となるように含有させる、［１］又は［２］に記載の方法。
That is, the present invention provides a method for enhancing the flavor of the following spices.
[1]
(A) One or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, including (B) coexistence of spices, flavoring of spices in a liquid food composition. How to augment.
[2]
(B) Spices are black pepper, white pepper, pink pepper, chili pepper, Japanese pepper, Japanese pepper, cinnamon, nutmeg, cardamon, oregano, turmeric, phenuglique, fennel, caraway seed, cumin, coriander seed, mustard seed, curry leaf, Cloves, ginger, sage, thyme, celery seeds, celery, dill, mace, basil, paprika, majorum, rosemary, laurel, poppy seeds, cinnamon, star anise, all spices, anise seeds, parsley, green paste, skin, black The method according to [1], wherein the method is one or more selected from the group consisting of sesame, white sesame, hemp seed, mint and onion.
[3]
The method according to [1] or [2], wherein the liquid food composition contains the component (A) in an amount of 0.1 to 10% by mass.
また、本発明は、以下の香辛料の風味立ちを増強するための剤を提供する。
［４］
（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又２種以上、を含有する、液状食品組成物の香辛料の風味立ちを増強するための剤。
The present invention also provides an agent for enhancing the flavor of the following spices.
[4]
(A) An agent for enhancing the flavor of spices in a liquid food composition containing one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan.
更に、本発明は、以下の食品組成物及び食品を提供する。
［５］
（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上、及び（Ｂ）香辛料、を含有する、液状食品組成物。
［６］
（Ｂ）香辛料が、ブラックペッパー、ホワイトペッパー、ピンクペッパー、唐辛子、山椒、花椒、シナモン、ナツメグ、カルダモン、オレガノ、ターメリック、フェヌグリーク、フェンネル、キャラウェーシード、クミン、コリアンダーシード、マスタードシード、カレーリーフ、クローブ、ジンジャー、セージ、タイム、セロリシード、セロリ、ディル、メース、バジル、パプリカ、マジョラム、ローズマリー、ローレル、ケシの実、シナモン、スターアニス、オールスパイス、アニスシード、パセリ、青のり、陳皮、黒胡麻、白胡麻、麻の実、ミント及びネギからなる群より選ばれる１種又は２種以上である、［５］に記載の液状食品組成物。
［７］
（Ａ）成分の含有量が、０．１〜１０質量％である、［５］又は［６］に記載の液状食品組成物。
［８］
［５］〜［７］のいずれか１に記載の液状食品組成物を含む、食品。
［９］
（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上、及び（Ｂ）香辛料、を含有し、［５］〜［７］のいずれか１に記載の液状食品組成物の調製用である、固形状食品組成物。
Furthermore, the present invention provides the following food compositions and foods.
[5]
A liquid food composition containing (A) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, and (B) spices.
[6]
(B) Spices are black pepper, white pepper, pink pepper, chili pepper, Japanese pepper, Japanese pepper, cinnamon, nutmeg, cardamon, oregano, turmeric, phenuglique, fennel, caraway seed, cumin, coriander seed, mustard seed, curry leaf, Cloves, ginger, sage, thyme, celery seeds, celery, dill, mace, basil, paprika, majorum, rosemary, laurel, poppy seeds, cinnamon, star anise, all spices, anis seeds, parsley, green paste, skin, black The liquid food composition according to [5], which is one or more selected from the group consisting of sesame, white sesame, hemp seed, mint and onion.
[7]
The liquid food composition according to [5] or [6], wherein the content of the component (A) is 0.1 to 10% by mass.
[8]
A food containing the liquid food composition according to any one of [5] to [7].
[9]
(A) One or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, and (B) spice, according to any one of [5] to [7]. A solid food composition for the preparation of a liquid food composition.
本発明の構成によれば、摂食者が液状食品組成物中の香辛料の風味を感じやすくなる。また、成分自体が有する風味の影響が少ないので、製品の風味設計がしやすく汎用性に優れる。 According to the configuration of the present invention, the eater can easily feel the flavor of the spice in the liquid food composition. In addition, since the influence of the flavor of the component itself is small, it is easy to design the flavor of the product and it is excellent in versatility.
［香辛料の風味立ちを増強する方法］
本発明の香辛料の風味立ちを増強する方法は、液状食品組成物を対象とし、（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上、を、（Ｂ）香辛料、と共存させることを含む。
[How to enhance the flavor of spices]
The method for enhancing the flavor of spices of the present invention targets liquid food compositions and comprises (A) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan. B) Includes coexistence with spices.
（（Ａ）成分：アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上）
本発明に用いられる（Ａ）成分は、アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又は２種以上である。中でも、これらのうちのいずれか単独、アラビアガム若しくはガティガムとプルランとの組み合わせ、アラビアガムとガティガムの組み合わせ、又はこれら３種の組み合わせであることが好ましく、アラビアガム又はガティガムとプルランの組み合わせがより好ましく、アラビアガムとプルランの組み合わせが更に好ましい。
(Ingredient (A): one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan)
The component (A) used in the present invention is one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan. Among them, any one of these alone, a combination of gum arabic or gati gum and pullulan, a combination of gum arabic and gati gum, or a combination of these three types is preferable, and a combination of gum arabic or gati gum and pullulan is more preferable. , A combination of gum arabic and pullulan is more preferred.
本発明に用いられるアラビアガムは公知であり、マメ科植物であるアカシア属の植物（例えば、アカシア・セネガル（Acacia senegal）やアカシア・セイアル（Acacia seyal）等）の樹液から得られる多糖類である。アラビアガムの分子構造は完全に明らかにはされていないが、ガラクトース、アラビノース、ラムノース、及びグルクロン酸を構成糖とすることが知られている。 The gum arabic used in the present invention is known and is a polysaccharide obtained from the sap of a plant belonging to the genus Acacia, which is a leguminous plant (for example, Acacia senegal, Acacia seyal, etc.). .. Although the molecular structure of gum arabic has not been completely clarified, it is known that galactose, arabinose, rhamnose, and glucuronic acid are constituent sugars.
アラビアガムは商業的に入手することができ、かかる製品としては、例えば、三栄源エフ・エフ・アイ株式会社製の「ガムアラビックＳＤ」等が挙げられる。 Gum arabic is commercially available, and examples of such products include "Gum arabic SD" manufactured by Saneigen FFI Co., Ltd.
本発明ではまた、アラビアガムとして、前記アラビアガムを改質した、改質アラビアガムを好適に用いることができる。改質の方法としては、例えば、９０〜１８０℃、好ましくは１００〜１５０℃で、１５分〜７２時間、好ましくは３０分〜６０時間、より好ましくは１〜１０時間程度、加熱処理する方法や、アラビアガムから金属塩を除去又は低減する方法等が挙げられる。アラビアガムから金属塩を除去又は低減する方法としては、例えば、有機溶媒中でのイオン交換処理、電気透析膜、又はイオン交換樹脂等による脱塩処理が例示できる。 Also in the present invention, modified gum arabic obtained by modifying the gum arabic can be preferably used as gum arabic. Examples of the reforming method include a method of heat-treating at 90 to 180 ° C., preferably 100 to 150 ° C. for 15 minutes to 72 hours, preferably 30 minutes to 60 hours, more preferably about 1 to 10 hours. , Methods for removing or reducing metal salts from gum arabic and the like. Examples of the method for removing or reducing the metal salt from gum arabic include ion exchange treatment in an organic solvent, electrodialysis membrane, desalting treatment with an ion exchange resin and the like.
本発明では、改質アラビアガムとして、重量平均分子量が好ましくは９０万以上、より好ましくは１２０万以上、更に好ましくは１５０万以上、更により好ましくは２００万以上であるアラビアガム、及び／又は、アラビノガラクタン蛋白質含量が好ましくは１７質量％以上、より好ましくは２０質量％以上であるアラビアガムを用いることが望ましい。アラビアガムとして、かかる改質アラビアガムを用いることで、使用対象である食品への多糖類の分散性を高めることができる。 In the present invention, as the modified gum arabic, gum arabic having a weight average molecular weight of preferably 900,000 or more, more preferably 1.2 million or more, still more preferably 1.5 million or more, still more preferably 2 million or more, and / or. It is desirable to use gum arabic having an arabinogalactan protein content of preferably 17% by mass or more, more preferably 20% by mass or more. By using such modified gum arabic as gum arabic, the dispersibility of the polysaccharide in the food to be used can be enhanced.
アラビアガムの重量平均分子量及びアラビノガラクタン蛋白質含量（質量％）は、例えば、光散乱（ＭＡＬＬＳ）検出器、屈折率（ＲＩ）検出器及び紫外線（ＵＶ）検出器の３つの検出器を備えたゲル濾過クロマトグラフィーにより測定することができる。詳細には、特表２００６−５２２２０２号公報に記載の方法に従って測定することができる。 The weight average molecular weight and arabinogalactan protein content (% by mass) of gum arabic were provided with three detectors, for example, a light scattering (MALLS) detector, a refractive index (RI) detector and an ultraviolet (UV) detector. It can be measured by gel filtration chromatography. Specifically, the measurement can be performed according to the method described in Japanese Patent Application Laid-Open No. 2006-522202.
本発明で好適に用いることができる改質アラビアガムの重量平均分子量の上限は特に制限されないが、例えば、５００万、好ましくは４５０万、より好ましくは４００万を挙げることができる。同様に、改質アラビアガムのアラビノガラクタン蛋白質含量の上限も特に限定されないが、例えば、３０質量％を挙げることができる。 The upper limit of the weight average molecular weight of the modified gum arabic that can be preferably used in the present invention is not particularly limited, and examples thereof include 5 million, preferably 4.5 million, and more preferably 4 million. Similarly, the upper limit of the arabinogalactan protein content of the modified gum arabic is not particularly limited, and for example, 30% by mass can be mentioned.
更に、前記改質アラビアガムとして、前記重量平均分子量が好ましくは９０万〜５００万、より好ましくは１２０万〜５００万、更に好ましくは１５０万〜５００万、更により好ましくは１５０万〜４５０万、特に好ましくは２００万〜４００万であるアラビアガム、及び／又は、アラビノガラクタン蛋白質含量が好ましくは１７〜３０質量％、より好ましくは２０〜３０質量％であるアラビアガムが例示される。 Further, as the modified gum arabic, the weight average molecular weight is preferably 900,000 to 5 million, more preferably 1.2 million to 5 million, still more preferably 1.5 million to 5 million, still more preferably 1.5 million to 4.5 million. Particularly preferably, gum arabic having a content of 2 million to 4 million and / or gum arabic having an arabinogalactan protein content of preferably 17 to 30% by mass, more preferably 20 to 30% by mass is exemplified.
上記性質を有する改質アラビアガムは、例えば、特表２００６−５２２２０２号公報に記載の方法に従って製造することができる。一例として、アカシア・セネガル（Acacia senegal）種に属するアラビアガムを１１０℃で１０時間以上、又はこれと実質的に同じ効果を得ることができる条件下で加熱することによって製造することができる。加熱時間の条件としては、例えば７２時間が挙げられる。 Modified gum arabic having the above properties can be produced, for example, according to the method described in JP-A-2006-522202. As an example, gum arabic belonging to the Acacia senegal species can be produced by heating at 110 ° C. for 10 hours or more, or under conditions where substantially the same effect can be obtained. Examples of the heating time condition include 72 hours.
また、上記性質を有する改質アラビアガムは商業的に入手することができ、かかる製品として例えば、三栄源エフ・エフ・アイ株式会社製の「ＳＵＰＥＲ ＧＵＭ ＥＭ１０」等が挙げられる。 In addition, modified gum arabic having the above properties can be commercially obtained, and examples of such products include "SUPER GUM EM10" manufactured by Saneigen FFI Co., Ltd.
本発明に用いられるガティガムは、シクンシ科ガティノキ（Anogeissus latifolia）の樹液（分泌液）に由来する多糖類であり、増粘安定剤（食品添加物）として公知の多糖類である。本発明で使用するガティガムは商業的に入手可能であり、例えば、三栄源エフ・エフ・アイ株式会社の「ガティガムＳＤ」を挙げることができる。 The gati gum used in the present invention is a polysaccharide derived from the sap (secretion) of the Combretaceae Anogeissus latifolia, and is a polysaccharide known as a thickening stabilizer (food additive). The gati gum used in the present invention is commercially available, and examples thereof include "gati gum SD" of Saneigen FFI Co., Ltd.
ガティガムとしては、限定はされないが、低分子化されたガティガム（低分子ガティガム）であってもよい。低分子ガティガムの重量平均分子量は、限定はされないが、例えば、０．０２０×１０６〜１．１０×１０６とすることができる。なお、ガティガムの分子量の測定は、国際公開第２０１８／０６２５５４号公報に記載される、ゲル濾過クロマトグラフィー（ＧＰＣ）を用いた方法により行われる。 The gati gum is not limited, but may be a low molecular weight gati gum (low molecular weight gati gum). The weight average molecular weight of the low molecular ghatti include, but are not limited to, for example, be a 0.020 × 10 6 ~1.10 × 10 6 . The molecular weight of gati gum is measured by a method using gel permeation chromatography (GPC) described in WO2018 / 062554.
大豆多糖類は、大豆に由来する水溶性の多糖類であり、特に限定されるものではないが、別名大豆食物繊維又は水溶性大豆ヘミセルロース等と称されるものが包含される。構成糖は、主に、ガラクトース、アラビノース、ガラクツロン酸からなる。大豆多糖類は、ペクチンと異なり、二価の金属イオンによってゲル化や増粘しにくいことを特徴とする。当該大豆多糖類は、通常、大豆から分離大豆蛋白質を製造する過程で生成する不溶性食物繊維から抽出・精製され、必要に応じて殺菌して調製することができる。大豆多糖類は、簡便には、例えば不二製油株式会社製の「ソヤファイブ−Ｓ」、又は三栄源エフ・エフ・アイ株式会社から「水溶性大豆多糖類ＳＭ−７００」という名称で商業的に入手可能である。 The soybean polysaccharide is a water-soluble polysaccharide derived from soybean, and is not particularly limited, and includes what is also called soybean dietary fiber or water-soluble soybean hemicellulose. The constituent sugars mainly consist of galactose, arabinose, and galacturonic acid. Unlike pectin, soybean polysaccharides are characterized by being less likely to gel or thicken due to divalent metal ions. The soybean polysaccharide is usually extracted and purified from insoluble dietary fiber produced in the process of producing soybean protein separated from soybean, and can be sterilized and prepared if necessary. The soybean polysaccharide is simply commercially available under the name "Soya Five-S" manufactured by Fuji Oil Co., Ltd. or "Water-soluble soybean polysaccharide SM-700" from Saneigen FFI Co., Ltd. It is available.
プルランは、α−１，４結合したマルトトリオースが規則正しくα−１，６−グルコシド結合で繰り返して繋がった直鎖状の多糖類である。中でも、本発明に用いられるプルランとしては、黒酵母の１種であるAureobasidium pullulas（糸状菌）によって産生されるα−グルカンが好ましい。 Pullulan is a linear polysaccharide in which α-1,4-linked maltotrioses are regularly and repeatedly linked by α-1,6-glucoside bonds. Among them, as the pullulan used in the present invention, α-glucan produced by Aureobasidium pullulas (filamentous fungus), which is one of the black yeasts, is preferable.
本発明の方法において、（Ａ）成分は、特に限定されないが、本発明の効果を顕著に奏する観点から、その総含有量が、液状食品組成物の全量に対して、好ましくは０．１〜１０質量％、より好ましくは０．２〜７質量％、更に好ましくは０．３〜５質量％、更により好ましくは０．６〜５質量％、特に好ましくは１〜５質量％となるように含有される。 In the method of the present invention, the component (A) is not particularly limited, but the total content thereof is preferably 0.1 to 1 with respect to the total amount of the liquid food composition from the viewpoint of significantly exerting the effect of the present invention. 10% by mass, more preferably 0.2 to 7% by mass, still more preferably 0.3 to 5% by mass, still more preferably 0.6 to 5% by mass, and particularly preferably 1 to 5% by mass. Is contained.
本発明の方法において、（Ａ）成分としてアラビアガム、ガティガム及び大豆多糖類からなる群より選ばれる１種以上と、プルランとを液状食品組成物に含有させる場合、特に限定されないが、本発明の効果を顕著に奏する観点から、上記の液状食品組成物中のアラビアガム、ガティガム、及び大豆多糖類の総含有量１質量部に対するプルランの含有量が、好ましくは０．０５〜１質量部、より好ましくは０．０８〜０．５質量部、更に好ましくは０．１〜０．３質量部となるように含有される。 In the method of the present invention, when pullulan is contained in the liquid food composition with one or more selected from the group consisting of gum arabic, gum arabic and soybean polysaccharide as the component (A), the present invention is not particularly limited. From the viewpoint of exerting a remarkable effect, the content of pullulan with respect to the total content of gum arabic, gum arabic, and soybean polysaccharide in the above liquid food composition is preferably 0.05 to 1 part by mass. It is preferably contained in an amount of 0.08 to 0.5 parts by mass, more preferably 0.1 to 0.3 parts by mass.
（（Ｂ）成分：香辛料）
本発明の（Ｂ）成分である香辛料は、食品に用いられるものであれば特に限定されない。例えば、本発明の（Ｂ）成分としては、ブラックペッパー、ホワイトペッパー、ピンクペッパー、唐辛子、山椒、花椒、シナモン、ナツメグ、カルダモン、オレガノ、ターメリック、フェヌグリーク、フェンネル、キャラウェーシード、クミン、コリアンダーシード、マスタードシード、カレーリーフ、クローブ、ジンジャー、セージ、タイム、セロリシード、セロリ、ディル、メース、バジル、パプリカ、マジョラム、ローズマリー、ローレル、ケシの実、シナモン、スターアニス、オールスパイス、アニスシード、パセリ、青のり、陳皮、黒胡麻、白胡麻、麻の実、ミント及びネギからなる群より選ばれる１種単独又は２種以上が挙げられる。中でもブラックペッパー、ホワイトペッパー、唐辛子、山椒、花椒、シナモン、ナツメグ、カルダモン、オレガノ、ターメリック、フェヌグリーク、フェンネル、キャラウェーシード、クミン、コリアンダーシード及びマスタードシードからなる群より選ばれる１種又は２種以上を用いることが好ましい。また、本発明の香辛料には、少なくともブラックペッパー又はホワイトペッパーを含むことが好ましい。
((B) Ingredient: Spice)
The spice which is the component (B) of the present invention is not particularly limited as long as it is used for food. For example, the component (B) of the present invention includes black pepper, white pepper, pink pepper, chili pepper, Japanese pepper, Japanese pepper, cinnamon, star anise, cardamon, oregano, turmeric, phenuglique, fennel, caraway seed, cumin, coriander seed, etc. Mustard seed, curry leaf, clove, ginger, sage, thyme, celery seed, celery, dill, mace, basil, paprika, majorum, rosemary, laurel, poppy seed, cinnamon, star anise, all spice, anise seed, parsley , Blue paste, chenpi, black sesame seeds, white sesame seeds, hemp seeds, mint and onions. Among them, one or more selected from the group consisting of black pepper, white pepper, chili pepper, Japanese pepper, Chinese pepper, cinnamon, nutmeg, cardamon, oregano, turmeric, fenugreek, fennel, caraway seed, cumin, coriander seed and mustard seed. Is preferably used. Moreover, it is preferable that the spice of the present invention contains at least black pepper or white pepper.
本発明の方法において、（Ｂ）成分の総含有量は、特に限定されないが、本発明の効果を顕著に奏する観点から、液状食品組成物の全量に対して、好ましくは０．００１〜５質量％、より好ましくは０．０５〜３質量％、更に好ましくは０．１〜１質量％である。 In the method of the present invention, the total content of the component (B) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, it is preferably 0.001 to 5 mass with respect to the total amount of the liquid food composition. %, More preferably 0.05 to 3% by mass, still more preferably 0.1 to 1% by mass.
本発明の方法において、（Ａ）成分の総含有量は、特に限定されないが、本発明の効果を顕著に奏する観点から、液状食品組成物中の（Ｂ）成分１質量部に対して、好ましくは０．０１〜５０質量部、より好ましくは０．０５〜３０質量部、更に好ましくは０．１〜１０質量部である。 In the method of the present invention, the total content of the component (A) is not particularly limited, but is preferable with respect to 1 part by mass of the component (B) in the liquid food composition from the viewpoint of significantly exerting the effect of the present invention. Is 0.01 to 50 parts by mass, more preferably 0.05 to 30 parts by mass, still more preferably 0.1 to 10 parts by mass.
（液状食品組成物）
本発明の対象となる液状食品組成物は、（Ｂ）成分を少なくとも含有する食品又はその製造中間体である。ここで、製造中間体とは、食品の工業的製造における加工途中の組成物の他、消費者又は食品の提供者によって、食用に供される前に、混合、盛り付け、トッピング、希釈、調理、調味等に用いられる組成物も含む。このような液状食品組成物としては、特に限定されないが、例えば、カレーソース、シチューソース、ホワイトソース、デミグラスソース、ハヤシライスソース、パスタソース、ウスターソース、タバスコソース、チリソース等のソース類；麺・パスタ用スープ、鍋用スープ、ブイヤベース、トム・ヤム・クンスープ、カレースープ、ポタージュスープ等のスープ類；ドレッシング類等が挙げられる。中でも、ソース類が好ましく、カレーソース、シチューソース又はホワイトソースがより好ましい。
(Liquid food composition)
The liquid food composition which is the subject of the present invention is a food containing at least the component (B) or a production intermediate thereof. Here, the manufacturing intermediate refers to a composition in the process of being processed in the industrial production of food, as well as mixing, serving, topping, diluting, cooking, and mixing, serving, topping, diluting, and cooking before being served for food by a consumer or a food provider. It also includes compositions used for seasoning and the like. Such liquid food compositions are not particularly limited, but are, for example, sauces such as curry sauce, stew sauce, white sauce, demiglas sauce, hayashi rice sauce, pasta sauce, Uster sauce, Tabasco sauce, chili sauce; soup for noodles and pasta. , Pot soup, buoy base, Tom Yam Kung soup, curry soup, potage soup and other soups; dressings and the like. Among them, sauces are preferable, and curry sauce, stew sauce or white sauce is more preferable.
本発明の方法において、対象となる液状食品組成物は、更に水を含有する。水の量（水分量）は、好ましくは２０〜９９質量％、より好ましくは４０〜９０質量％、更に好ましくは５５〜８０質量％である。 In the method of the present invention, the liquid food composition of interest further contains water. The amount of water (water content) is preferably 20 to 99% by mass, more preferably 40 to 90% by mass, and further preferably 55 to 80% by mass.
本明細書において、水分量の測定方法は、日本国が定める「食品表示基準について」（２０１５年３月３０日消食表第１３９号）の「別添 栄養成分等の分析方法等」（以下、「栄養成分等の分析方法等」と記載する）に記載される水分量の測定方法から、液状食品組成物の形態等に応じて適宜選択したものを用いる。 In the present specification, the method for measuring the water content is referred to as "Attachment Analytical Method for Nutritional Ingredients, etc." (hereinafter referred to as "Attachment Method for Analyzing Nutritional Ingredients, etc." From the method for measuring the amount of water described in "Method for analyzing nutritional components, etc."), a method appropriately selected according to the form of the liquid food composition and the like is used.
上記の液状食品組成物には、本発明の効果を損なわない限りにおいて、（Ｂ）成分及び水以外に、更に公知の栄養成分、澱粉類（デンプン、小麦粉、片栗粉等）、油脂類（牛脂、ラード、植物油等）、アルコール、酒類、塩類、調味料（ソース、醤油等）、呈味成分（グルタミン酸ナトリウム等）、野菜類加工品（野菜ペースト、野菜汁、タマネギ、ニンジン、ジャガイモ等）、畜肉類加工品（卵、乳の加工品（チーズ等）を含む）、魚介類加工品、海産物加工品、穀物加工品、果物類加工品（果実ペースト、果汁等）、エキス（動物、植物、微生物等由来；ブイヨン、コンソメ、酵母エキス等）、甘味料（糖類、はちみつ等）、糖アルコール、高甘味度甘味料、苦味料、酸味料、香料、着色料（カラメル色素等）、その他食品添加物（食物繊維、ｐＨ調整剤、保存料、酸化防止剤、増粘剤、安定化剤等）等を、１種又は２種以上含有してもよい。 In addition to the component (B) and water, the above liquid food composition includes known nutritional components, starches (starch, wheat flour, kataguri powder, etc.), fats and oils (beef fat, etc.) as long as the effects of the present invention are not impaired. Lard, vegetable oil, etc.), alcohol, liquor, salts, seasonings (sauce, soy sauce, etc.), flavoring ingredients (sodium glutamate, etc.), processed vegetable products (vegetable paste, vegetable juice, onions, carrots, potatoes, etc.), livestock meat Processed products (including processed eggs and milk products (cheese, etc.)), processed seafood products, processed marine products, processed grain products, processed fruit products (fruit paste, fruit juice, etc.), extracts (animals, plants, microorganisms) Derived from: bouillon, consomme, yeast extract, etc.), sweeteners (sugars, honey, etc.), sugar alcohols, high-sweetness sweeteners, bitterness agents, acidulants, fragrances, coloring agents (caramel pigments, etc.), and other food additives (Dietary fiber, pH adjuster, preservative, antioxidant, thickener, stabilizer, etc.) may be contained alone or in combination of two or more.
本発明の対象となる液状食品組成物の形態としては、特に限定されないが、レトルトパウチ食品、冷凍食品、缶詰、瓶詰、ボトル詰め食品、チューブ入り食品等が挙げられる。 The form of the liquid food composition to be the subject of the present invention is not particularly limited, and examples thereof include retort pouch foods, frozen foods, canned foods, bottled foods, bottled foods, and tubed foods.
本発明の対象となる液状食品組成物は、特に限定されないが、例えば０℃以下、０〜１０℃、２０〜３０℃で保存され、好ましくは１０℃以下で保存される。 The liquid food composition which is the subject of the present invention is not particularly limited, but is stored at, for example, 0 ° C. or lower, 0 to 10 ° C., 20 to 30 ° C., and preferably 10 ° C. or lower.
本発明の対象である液状食品組成物の炭水化物の総含有量は、本発明の効果を顕著に奏する観点から、好ましくは１〜５０質量％、より好ましくは３〜３０質量％、更に好ましくは５〜１５質量％である。 The total carbohydrate content of the liquid food composition which is the subject of the present invention is preferably 1 to 50% by mass, more preferably 3 to 30% by mass, still more preferably 5 from the viewpoint of significantly exerting the effect of the present invention. ~ 15% by mass.
本明細書において、炭水化物の含有量は、「栄養成分等の分析方法等」に記載された方法によって求められる。 In the present specification, the carbohydrate content is determined by the method described in "Analysis method for nutritional components and the like".
（用途）
本発明の方法は、香辛料の風味立ちを増強するために用いられる。本明細書において、「風味」とは、組成物を口に入れた場合に、体外を経由せずに喉を経由して嗅覚で知覚されるにおい（レトロネーザルフレーバーとも呼ばれる）、及び味覚で知覚される味によってもたらされる総合的な感覚を表す。
(Use)
The method of the present invention is used to enhance the flavor of spices. As used herein, the term "flavor" refers to the odor (also referred to as retronasal flavor) and taste that are perceived by the sense of smell through the throat without passing through the outside of the body when the composition is put into the mouth. Represents the overall sensation brought about by the perceived taste.
また、本明細書において、「風味立ち」を増強するとは、摂食者が香辛料の風味を感じる強さを強めることを表す。 Further, in the present specification, enhancing the "flavoring" means strengthening the strength of the eater to perceive the flavor of the spice.
［香辛料の風味立ちを増強するための剤］
本発明の香辛料の風味立ちを増強する剤は、（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又２種以上の多糖類を含有する。
[Agents for enhancing the flavor of spices]
The agent for enhancing the flavor of the spice of the present invention contains (A) one or more polysaccharides selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan.
本発明の剤の形状は特に制限されない。例えば、固体形状（例えば、粉末状、顆粒状及び錠剤状等）、液体形状（例えば、溶解液、分散液等）等が挙げられる。 The shape of the agent of the present invention is not particularly limited. For example, a solid shape (for example, powder, granule, tablet, etc.), a liquid shape (for example, solution, dispersion, etc.) and the like can be mentioned.
本発明の剤は、特に限定されないが、好ましくは、上記［香辛料の風味立ちを増強する方法］に記載した液状食品組成物又はその製造中間体を調製するのに用いられる。当該液状食品組成物又はその製造中間体の調製には、本発明の剤は、特に限定されないが、当該液状食品組成物の全量又は当該液状食品組成物中の（Ｂ）成分に対して、（Ａ）成分が上記［香辛料の風味立ちを増強する方法］に記載した含有量となるように含有されるのが好ましい。 The agent of the present invention is not particularly limited, but is preferably used for preparing the liquid food composition or a production intermediate thereof described in the above [Method for enhancing the flavor of spices]. The agent of the present invention is not particularly limited in the preparation of the liquid food composition or the production intermediate thereof, but with respect to the whole amount of the liquid food composition or the component (B) in the liquid food composition, ( A) It is preferable that the component is contained so as to have the content described in the above [Method for enhancing the flavor of spices].
本発明の剤の（Ａ）成分のアラビアガム、ガティガム、大豆多糖類及びプルランは、上記［香辛料の風味立ちを増強する方法］に記載したものと同じものが用いられる。 As the component (A) of the agent of the present invention, gum arabic, gati gum, soybean polysaccharide and pullulan, the same ones as described in the above [Method for enhancing the flavor of spices] are used.
本発明の剤の（Ａ）成分の含有量は、特に限定されないが、剤の全量に対して、例えば、５〜１００質量％であり、好ましくは１０〜９０質量％、より好ましくは１５〜８５質量％、更に好ましくは２０〜８０質量％である。 The content of the component (A) of the agent of the present invention is not particularly limited, but is, for example, 5 to 100% by mass, preferably 10 to 90% by mass, and more preferably 15 to 85% with respect to the total amount of the agent. It is by mass, more preferably 20 to 80% by mass.
本発明の剤は、（Ａ）成分以外に、賦形剤を含有することが好ましい。本発明の剤の製造方法において、賦形剤を添加する時期は特に限定されず、例えば、（Ａ）成分の多糖類を造粒する際の造粒原料の一成分として賦形剤を含有させても良く、また、造粒後の（Ａ）成分の多糖類と賦形剤を混合し、本発明の剤を製造しても良い。 The agent of the present invention preferably contains an excipient in addition to the component (A). In the method for producing the agent of the present invention, the time at which the excipient is added is not particularly limited, and for example, the excipient is contained as one component of the granulation raw material when granulating the polysaccharide of the component (A). Alternatively, the agent of the present invention may be produced by mixing the polysaccharide of the component (A) after granulation with an excipient.
賦形剤としては、例えば、澱粉分解物（例えば、デキストリン、粉飴等）、糖類（例えば、単糖（例えば、グルコース、フルクトース等）、二糖（例えば、ショ糖、乳糖、麦芽糖、トレハロース等）、オリゴ糖（例えば、セロオリゴ糖、マルトオリゴ糖、フラクトオリゴ糖等）、糖アルコール（例えば、キシリトール、ソルビトール、ラクチトール、マルチトール等）、還元糖化物等）、食物繊維（例えば、難消化性デキストリン、ポリデキストロース、グァーガム酵素分解物等）等が挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Examples of excipients include starch decomposition products (eg, dextrin, powdered candy, etc.), sugars (eg, monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.), etc. ), Oligosaccharides (eg, cellooligosaccharides, malto-oligosaccharides, fructooligosaccharides, etc.), sugar alcohols (eg, xylitol, sorbitol, lactitol, martitol, etc.), reduced saccharides, etc.), dietary fiber (eg, indigestible dextrin, etc.) Polydextrose, guagam enzymatic decomposition products, etc.) and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.
賦形剤を用いるときの、本発明の剤における賦形剤の含量は特に限定されないが、例えば、１０〜９０質量％が挙げられ、好ましくは２０〜８５質量％、より好ましくは３０〜８０質量％、更に好ましくは３５〜７５質量％、特に好ましくは４０〜７０質量％である。 When an excipient is used, the content of the excipient in the agent of the present invention is not particularly limited, but examples thereof include 10 to 90% by mass, preferably 20 to 85% by mass, and more preferably 30 to 80% by mass. %, More preferably 35 to 75% by mass, and particularly preferably 40 to 70% by mass.
その他、本発明の剤には、更なる分散性の向上を目的として、金属塩、乳化剤等を含有させることも可能である。金属塩、乳化剤等を添加する時期も特に限定されず、例えば、本発明の剤を造粒する際の造粒原料の一成分として金属塩及び／又は乳化剤等を含有させても良く、また、造粒後に金属塩及び／又は乳化剤等を混合し、本発明の剤を製造しても良い。 In addition, the agent of the present invention may contain a metal salt, an emulsifier, or the like for the purpose of further improving dispersibility. The timing of adding the metal salt, emulsifier, etc. is not particularly limited. For example, a metal salt and / or an emulsifier or the like may be contained as one component of the granulation raw material when granulating the agent of the present invention. After granulation, a metal salt and / or an emulsifier or the like may be mixed to produce the agent of the present invention.
金属塩の種類は特に限定されないが、例えば、カリウム塩、ナトリウム塩、カルシウム塩、及びマグネシウム塩等が挙げられ、具体的には、これらの塩化物、水酸化物、乳酸塩、クエン酸塩、グルコン酸塩、リン酸塩、硫酸塩、リンゴ酸塩等が挙げられる。なお、本発明では、食品等への使用が許可されている金属塩を用いることが好ましい。例えば、このような金属塩としては、塩化カルシウム、塩化カリウム、塩化ナトリウム、塩化マグネシウム、乳酸カルシウム、クエン酸ナトリウム、グルコン酸ナトリウム、グルコン酸カリウム等が挙げられる。好ましい金属塩は、塩化カルシウム、塩化カリウム、クエン酸ナトリウム及びグルコン酸ナトリウムからなる群から選択される１種又は２種以上である。 The type of the metal salt is not particularly limited, and examples thereof include potassium salt, sodium salt, calcium salt, magnesium salt, and the like, and specific examples thereof include chlorides, hydroxides, lactates, and citrates. Gluconate, phosphate, sulfate, malate and the like can be mentioned. In the present invention, it is preferable to use a metal salt that is permitted to be used in foods and the like. For example, examples of such metal salts include calcium chloride, potassium chloride, sodium chloride, magnesium chloride, calcium lactate, sodium citrate, sodium gluconate, potassium gluconate and the like. The preferred metal salt is one or more selected from the group consisting of calcium chloride, potassium chloride, sodium citrate and sodium gluconate.
同様に、乳化剤の種類も特に限定されず、例えば、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル（例えば、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、有機酸モノグリセリド等）、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン、酵素分解レシチン、酵素処理レシチン、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム、キラヤ抽出物、サポニン、ポリソルベート（例、ポリソルベート２０、ポリソルベート６０、ポリソルベート６５、ポリソルベート８０）等が挙げられる。これらも１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。 Similarly, the type of emulsifier is not particularly limited, and for example, sucrose fatty acid ester, glycerin fatty acid ester (for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolic acid ester, organic acid monoglyceride, etc.), propylene glycol. Examples include fatty acid ester, sorbitan fatty acid ester, lecithin, enzymatically decomposed lecithin, enzymatically treated lecithin, sodium stearoyl lactate, calcium stearoyl lactate, Kiraya extract, saponin, polysorbate (eg, polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80) and the like. Be done. These may also be used alone or in combination of two or more.
本発明の剤における乳化剤の総含有量は、特に限定されないが、剤の全量に対して、好ましくは０．０１〜２質量％、より好ましくは０．０５〜１質量％、更に好ましくは０．１〜０．５質量％である。 The total content of the emulsifier in the agent of the present invention is not particularly limited, but is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, still more preferably 0. It is 1 to 0.5% by mass.
［液状食品組成物、液状食品組成物を含有する食品］
本発明の液状食品組成物は、（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又２種以上、及び（Ｂ）香辛料、を含有する。
[Liquid food composition, food containing liquid food composition]
The liquid food composition of the present invention contains (A) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, and (B) spices.
本発明の液状食品組成物の（Ａ）成分及び（Ｂ）成分の具体例及び好ましい含有量、液状食品組成物の具体的態様、水分及びその他成分の具体例及び好ましい含有量等については、上記の［香辛料の風味立ちを増強する方法］の項に記載したものと同じである。 Specific examples and preferable contents of the components (A) and (B) of the liquid food composition of the present invention, specific aspects of the liquid food composition, specific examples and preferable contents of water and other components are described above. It is the same as that described in the section [Method of enhancing the flavor of spices].
また、本発明には、上記の液状食品組成物を含有する食品が含まれる。そのような食品としては、特に限定されないが、例えば、液状食品組成物に、野菜類加工品（タマネギ、ニンジン、ジャガイモ等）、畜肉類加工品（卵、乳の加工品（チーズ等）を含む）、魚介類加工品、海産物加工品、穀物加工品（米飯、麺、パスタ類等）、果物類加工品等を組み合わせたものが挙げられる。更に具体的な例示としては、カレーライス、具入りシチュー、ハヤシライス、ハッシュドビーフ、パスタ、うどん、ラーメン、具入りスープ、鍋料理等が挙げられる。 In addition, the present invention includes foods containing the above liquid food composition. Such foods are not particularly limited, and include, for example, processed vegetable products (onions, carrots, potatoes, etc.) and processed livestock meat products (processed eggs, milk products (cheese, etc.)) in the liquid food composition. ), Processed seafood, processed seafood, processed grain (rice, noodles, pasta, etc.), processed fruit, etc. More specific examples include curry rice, stew with ingredients, hayashi rice, hashed beef, pasta, udon noodles, ramen, soup with ingredients, hot pot dishes and the like.
更に、上記の食品は、（Ａ）成分及び（Ｂ）成分以外に、［香辛料の風味立ちを増強する方法］の項に記載したその他成分を１種又は２種以上含有してもよい。 Further, in addition to the component (A) and the component (B), the above-mentioned food may contain one or more of the other components described in the section [Method for enhancing the flavor of spices].
［固形状食品組成物］
更に、本発明には、（Ａ）アラビアガム、ガティガム、大豆多糖類及びプルランからなる群より選ばれる１種又２種以上、及び（Ｂ）香辛料、を含有し、上記液状食品組成物の調製用である固形状食品組成物が含まれる。
[Solid food composition]
Further, the present invention contains (A) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, and (B) spices to prepare the above liquid food composition. Contains solid food compositions for use.
本発明の固形状食品組成物は、［香辛料の風味立ちを増強する方法］の項に記載したその他成分を１種又は２種以上含有してもよい。 The solid food composition of the present invention may contain one or more of the other ingredients described in the section [Method for enhancing the flavor of spices].
本発明の固形状食品組成物の（Ａ）成分及び（Ｂ）成分の具体例、その他成分の例については、上記の［香辛料の風味立ちを増強する方法］の項に記載したものと同じである。 Specific examples of the components (A) and (B) and other components of the solid food composition of the present invention are the same as those described in the above section [Method for enhancing the flavor of spices]. is there.
このような固形状食品組成物としては、特に限定されず、例えば、カレールウ、シチュールウ等のルウ類；カレーパウダー、粉末スープ等の粉末類、固形ブイヨン、フリーズドライ食品等のペレット類；顆粒コンソメ等の顆粒類等が挙げられる。 Such a solid food composition is not particularly limited, and for example, roux such as curry roux and stew roux; powders such as curry powder and powdered soup, pellets such as solid bouillon and freeze-dried food; granule consomme and the like. Granules and the like.
本発明の固形状食品組成物において、（Ａ）成分の総含有量は、特に限定されないが、本発明の効果を顕著に奏する観点から、固形状食品組成物の全量に対して、好ましくは１〜８０質量％、より好ましくは３〜５０質量％、更に好ましくは５〜３０質量％である。 In the solid food composition of the present invention, the total content of the component (A) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, it is preferably 1 with respect to the total amount of the solid food composition. -80% by mass, more preferably 3 to 50% by mass, still more preferably 5 to 30% by mass.
本発明の固形状食品組成物において、（Ａ）成分としてアラビアガム、ガティガム及び大豆多糖類からなる群より選ばれる１種以上と、プルランとを固形状食品組成物に含有させる場合、特に限定されないが、本発明の効果を顕著に奏する観点から、上記の固形状食品組成物中のアラビアガム、ガティガム及び大豆多糖類の総含有量１質量部に対するプルランの含有量は、好ましくは０．０５〜１質量部、より好ましくは０．０８〜０．５質量部、更に好ましくは０．１〜０．３質量部である。 In the solid food composition of the present invention, there is no particular limitation when the solid food composition contains pullulan and one or more selected from the group consisting of gum arabic, gati gum and soybean polysaccharide as the component (A). However, from the viewpoint of remarkably exerting the effect of the present invention, the content of pullulan in the above-mentioned solid food composition with respect to 1 part by mass of the total content of gum arabic, gati gum and soybean polysaccharide is preferably 0.05 to. It is 1 part by mass, more preferably 0.08 to 0.5 part by mass, and further preferably 0.1 to 0.3 part by mass.
本発明の固形状食品組成物において、（Ｂ）成分の総含有量は、特に限定されないが、本発明の効果を顕著に奏する観点から、固形状食品組成物の全量に対して、好ましくは０．１〜８質量％、より好ましくは０．３〜５質量％、更に好ましくは０．５〜３質量％である。 In the solid food composition of the present invention, the total content of the component (B) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, it is preferably 0 with respect to the total amount of the solid food composition. .1 to 8% by mass, more preferably 0.3 to 5% by mass, still more preferably 0.5 to 3% by mass.
本発明の固形状食品組成物において、（Ａ）成分の総含有量は、特に限定されないが、本発明の効果を顕著に奏する観点から、固形状食品組成物中の（Ｂ）成分１質量部に対して、好ましくは０．０１〜５０質量部、より好ましくは０．０５〜３０質量部、更に好ましくは０．１〜１０質量部である。 In the solid food composition of the present invention, the total content of the component (A) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, 1 part by mass of the component (B) in the solid food composition. On the other hand, it is preferably 0.01 to 50 parts by mass, more preferably 0.05 to 30 parts by mass, and further preferably 0.1 to 10 parts by mass.
以下、本発明を実験例及び実施例に基づいて更に詳細に説明するが、本発明はこれらの実施例によって何ら制限されるものではない。なお、実施例中の「部」「％」は、特に記載がない限り、それぞれ「質量部」「質量％」を意味する。また、文中「＊」印は、三栄源エフ・エフ・アイ株式会社製であることを示し、文中「※」印は、三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 Hereinafter, the present invention will be described in more detail based on Experimental Examples and Examples, but the present invention is not limited to these Examples. Unless otherwise specified, "parts" and "%" in the examples mean "parts by mass" and "% by mass", respectively. In addition, the "*" mark in the text indicates that it is manufactured by Saneigen FFI Co., Ltd., and the "*" mark in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd.
［試験１．カレーソースにおける風味立ちの評価試験］
（１）表１に示す組成となるように原料を混合し、９０℃達温まで加熱してカレーソースを調製した。そして、容器に充填後、保存のため−２０℃で冷凍した。
カレー粉は、ターメリック、コリアンダー、フェヌグリーク、ブラックペッパー、パプリカ、ジンジャー、フェンネル、クミン、陳皮、カルダモン、ディル、及びナツメグが含まれている。
（２）冷凍保存したカレーソースをレンジ加熱した。
（３）（２）で得られたカレーソースを約６０℃に温めて官能評価した。食品の研究開発に従事する５名（男性３名、女性２名）からなるパネラーが喫食し、以下の評価基準によってカレーソースの香辛料の風味立ちを評価した。
＜評価基準＞
風味立ちを、比較例１（（Ａ）成分を含有しないカレーソース）の評点を３として、以下の１〜５点の５段階で評価した。５：比較例１に比べて香辛料の風味立ちが非常に良い。４：比較例１に比べて香辛料の風味立ちが良い。３：比較例１と比べて、同程度である。２：比較例１に比べて香辛料の風味立ちが悪い。１：比較例１に比べて香辛料の風味立ちが非常に悪い。
[Test 1. Evaluation test of flavor in curry sauce]
(1) The raw materials were mixed so as to have the composition shown in Table 1 and heated to a temperature of 90 ° C. to prepare a curry sauce. Then, after filling the container, it was frozen at −20 ° C. for storage.
Curry powder contains turmeric, coriander, fenugreek, black pepper, paprika, ginger, fennel, cumin, chenpi, cardamom, dill, and nutmeg.
(2) The frozen curry sauce was microwaved.
(3) The curry sauce obtained in (2) was warmed to about 60 ° C. and sensory evaluated. Panelists consisting of 5 people (3 men and 2 women) engaged in food research and development ate and evaluated the flavor of curry sauce spices according to the following evaluation criteria.
<Evaluation criteria>
The flavor was evaluated on a scale of 1 to 5 below, with the score of Comparative Example 1 (curry sauce containing no component (A)) being 3. 5: The flavor of the spice is very good as compared with Comparative Example 1. 4: The flavor of spices is better than that of Comparative Example 1. 3: It is about the same as that of Comparative Example 1. 2: The flavor of spices is worse than that of Comparative Example 1. 1: Compared to Comparative Example 1, the flavor of spices is very poor.
評価の結果を表１に示す。（Ａ）成分を含有する実施例１−１〜１−１６のカレーソースは、比較例１に比べて香辛料の風味立ちが良好であった。そして、（Ａ）成分としてアラビアガム及びプルランを含有する場合に、風味立ちが特に良好であった。また、いずれも比較例１のカレーソースに比べて風味立ちが悪いと評価したパネラーは０名であることから、個人の嗜好性の違いによる効果のバラツキは少ないと考えられる。 The evaluation results are shown in Table 1. The curry sauce of Examples 1-1 to 1-16 containing the component (A) had a better flavor of spices than that of Comparative Example 1. When gum arabic and pullulan were contained as the component (A), the flavor was particularly good. In addition, since there were no panelists who evaluated that the flavor was worse than that of the curry sauce of Comparative Example 1, it is considered that there is little variation in the effect due to the difference in individual taste.
［試験例２．ホワイトソースにおける風味立ちの評価試験］
（１）表２の組成のホワイトソースを調製した。まず水に小麦粉及び加工デンプン、アラビアガム９０％−プルラン１０％混合物を加え、８５℃で１０分間攪拌した。次に、その他の原料を加えて５分間攪拌した。最後に、全量を水で補正して、容器に充填後、保存のため−２０℃で冷凍した。
（２）（１）で得られたホワイトソースを約６０℃に温めて官能評価した。食品の研究開発に従事する５名（男性３名、女性２名）からなるパネラーが喫食し、以下の評価基準によってホワイトソースの香辛料の風味立ちを評価した。
＜評価基準＞
風味立ちを、比較例２（（Ａ）成分を含有しないホワイトソース）の評点を３として、以下の１〜５点の５段階で評価した。５：比較例２に比べて香辛料の風味立ちが非常に良い。４：比較例２に比べて香辛料の風味立ちが良い。３：比較例２と比べて、同程度である。２：比較例２に比べて香辛料の風味立ちが悪い。１：比較例２に比べて香辛料の風味立ちが非常に悪い。
[Test Example 2. Evaluation test of flavor in white sauce]
(1) A white sauce having the composition shown in Table 2 was prepared. First, a mixture of wheat flour, modified starch and gum arabic-10% pullulan was added to water, and the mixture was stirred at 85 ° C. for 10 minutes. Next, other raw materials were added and the mixture was stirred for 5 minutes. Finally, the whole amount was corrected with water, filled in a container, and then frozen at −20 ° C. for storage.
(2) The white sauce obtained in (1) was warmed to about 60 ° C. and sensory evaluated. Panelists consisting of 5 people (3 men and 2 women) engaged in food research and development ate and evaluated the flavor of white sauce spices according to the following evaluation criteria.
<Evaluation criteria>
The flavor was evaluated on a scale of 1 to 5 below, with the score of Comparative Example 2 (white sauce containing no component (A)) being 3. 5: The flavor of the spice is very good as compared with Comparative Example 2. 4: The flavor of spices is better than that of Comparative Example 2. 3: It is about the same as that of Comparative Example 2. 2: The flavor of spices is worse than that of Comparative Example 2. 1: Compared to Comparative Example 2, the flavor of spices is very poor.
評価の結果を表２に示す。（Ａ）成分を含有する実施例２のホワイトソースは、（Ａ）成分を含有しない比較例２に比べて香辛料の風味立ちが良好であった。 The evaluation results are shown in Table 2. The white sauce of Example 2 containing the component (A) had a better flavor of spices than that of Comparative Example 2 not containing the component (A).
［試験例３．デミグラスソースにおける風味立ちの評価試験］
（１）表３の組成のデミグラスソースを調製した。まず水に小麦粉、ワキシーコーンスターチ及びアラビアガム９０％−プルラン１０％混合物を加え、８５℃で１０分間攪拌した。次に、その他の原料を加えて５分間攪拌した。最後に、全量を水で補正して、９０℃達温後に容器に充填し、保存のため冷蔵した。
（２）（１）で得られたデミグラスソースを約６０℃に温めて官能評価した。食品の研究開発に従事する５名（男性３名、女性２名）からなるパネラーが喫食し、以下の評価基準によってデミグラスソースの香辛料の風味立ちを評価した。
＜評価基準＞
風味立ちを、比較例３（（Ａ）成分を含有しないデミグラスソース）の評点を３として、以下の１〜５点の５段階で評価した。５：比較例３に比べて香辛料の風味立ちが非常に良い。４：比較例３に比べて香辛料の風味立ちが良い。３：比較例３と比べて、同程度である。２：比較例３に比べて香辛料の風味立ちが悪い。１：比較例３に比べて香辛料の風味立ちが非常に悪い。
(1) A demiglace sauce having the composition shown in Table 3 was prepared. First, a mixture of wheat flour, waxy cornstarch and gum arabic 90% -10% pullulan was added to water, and the mixture was stirred at 85 ° C. for 10 minutes. Next, other raw materials were added and the mixture was stirred for 5 minutes. Finally, the whole amount was corrected with water, and after reaching 90 ° C., the container was filled and refrigerated for storage.
(2) The demiglace sauce obtained in (1) was warmed to about 60 ° C. and sensory evaluated. Panelists consisting of 5 people (3 men and 2 women) engaged in food research and development ate and evaluated the flavor of the spices in demiglace sauce according to the following evaluation criteria.
<Evaluation criteria>
The flavor was evaluated on a scale of 1 to 5 below, with the score of Comparative Example 3 (demi-glace sauce containing no component (A)) being 3. 5: The flavor of the spice is very good as compared with Comparative Example 3. 4: The flavor of spices is better than that of Comparative Example 3. 3: It is about the same as that of Comparative Example 3. 2: The flavor of spices is worse than that of Comparative Example 3. 1: Compared to Comparative Example 3, the flavor of spices is very poor.
評価の結果を表３に示す。（Ａ）成分を含有する実施例３のデミグラスソースは、（Ａ）成分を含有しない比較例３に比べて、ウスターソースに由来する（Ｂ）成分の香辛料の風味立ちが良好であった。
The evaluation results are shown in Table 3. The demiglace sauce of Example 3 containing the component (A) had a better flavor of the spice of the component (B) derived from Worcestershire sauce than that of Comparative Example 3 not containing the component (A).
Claims (9)
The liquid according to any one of claims 5 to 7, containing (A) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide and pullulan, and (B) spices. A solid food composition for the preparation of a food composition.
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