JP3194685B2 - Food flavor and quality improvers and food flavor and quality reduction prevention methods - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明は食品の風味、品質改良剤
および食品の風味、品質低下防止法、さらに詳しくは、
酢酸製剤や醸造酢のごとき酸性物質を食品の品質改良剤
等として使用する際の、風味の改善に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food flavor, a quality improving agent and a method of preventing food flavor and quality deterioration.
The present invention relates to improvement of flavor when an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent or the like.

【０００２】[0002]

【従来の技術】本発明者らは、先に、酢酸製剤や醸造酢
のごとき酸性物質を食品の品質改良剤等として使用する
ことを提案した。例えば、合成酢酸を無水酢酸ナトリウ
ムに吸着させた酢酸製剤が粉末酢または食品の保存性向
上剤として、あるいは醸造酢を無水酢酸ナトリウムに吸
着させたものが高塩度食品の塩分緩衝剤として、または
pＨを中性点付近にして、ねり製品の品質改良剤として
使用することを提案した（特開昭５７−８３２５７号、
特開昭５８−８６０号、特開昭６１−２３９８６５
号）。2. Description of the Related Art The present inventors have previously proposed the use of an acidic substance such as an acetic acid preparation or brewed vinegar as a food quality improving agent. For example, an acetic acid preparation in which synthetic acetic acid is adsorbed on anhydrous sodium acetate is used as a powder vinegar or a preservative improver for food, or a vinegar in which brewed vinegar is adsorbed on anhydrous sodium acetate is used as a salt buffer for high salt foods, or
It has been proposed that the pH be adjusted to near the neutral point and used as a quality improving agent for the battered product (JP-A-57-83257,
JP-A-58-860, JP-A-61-239865
issue).

【０００３】[0003]

【発明が解決しようとする課題】しかしながら、当然、
pＨを低下させたものは酸味を生じ、pＨの低下に比例し
て酸味が強くなり、風味の改善が必要となる。However, naturally,
When the pH is lowered, a sour taste is produced. The acidity becomes stronger in proportion to the decrease in the pH, and it is necessary to improve the flavor.

【０００４】[0004]

【課題を解決するための手段】本発明者らは、かかる風
味の改善について鋭意研究した結果、醸造酢と、酢酸ナ
トリウムと、フマル酸の酸性塩、酒石酸の酸性塩および
リン酸酸性塩から選ばれる少なくとも一種の塩とを組み
合わせると、低pＨでも酸味が少なく、まろやかな風味
になり、かつ、品質の改良も図れることを見いだし、本
発明を完成するに至った。本発明は、醸造酢と、酢酸ナ
トリウムと、フマル酸酸性塩、酒石酸酸性塩およびリン
酸酸性塩から選ばれる少なくとも一種の塩とを含有して
なる食品の風味、品質改良剤を提供するものである。Means for Solving the Problems As a result of intensive studies on the improvement of the flavor, the present inventors have selected brewed vinegar, sodium acetate, acidic salts of fumaric acid, acidic salts of tartaric acid and acidic salts of phosphoric acid. It has been found that, when combined with at least one kind of salt, the acidity is low even at a low pH, the taste becomes mellow, and the quality can be improved. Thus, the present invention has been completed. The present invention provides a flavor and quality improving agent for foods containing brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid acid salt, tartaric acid acid salt and phosphoric acid acid salt. is there.

【０００５】また、本発明は、醸造酢と、酢酸ナトリウ
ムと、フマル酸酸性塩、酒石酸酸性塩およびリン酸酸性
塩から選ばれる少なくとも一種の塩とを食品に添加、含
有させることを特徴とする食品の風味、品質低下防止法
も提供する。[0005] Further, the present invention is characterized in that brewed vinegar, sodium acetate, and at least one salt selected from acidic salts of fumaric acid, tartaric acid and phosphoric acid are added to and contained in foods. It also provides food flavor and quality reduction prevention methods.

【０００６】醸造酢としては醸造工程を経て製造される
一般の天然酢が用いられ、例えば、カス酢、麦芽酢、よ
ね酢（こめ酢）、ぶどう酢、リンゴ酢、酒精酢等があげ
られる。酢酸濃度が高い方が好ましく、例えば、約１５
％（ｗ／ｗ）以上のものが有利に用いられる。醸造酢
は、本発明の風味、品質改良剤の全重量に対して約１〜
４５重量％（酢酸濃度：約５〜３０％ｗ／ｗ）配合され
る。本発明においては、醸造酢と共に合成酢を併用して
もよく、その場合、合成酢は醸造酢の酢酸濃度として等
濃度以下が望ましい。合成酢は醸造酢の全重量に対して
約１〜５０重量％、好ましくは約５〜３０重量％であ
る。As the brewed vinegar, general natural vinegar produced through a brewing process is used, and examples thereof include cas vinegar, malt vinegar, vinegar (rice vinegar), grape vinegar, apple vinegar, and refined sake vinegar. A higher acetic acid concentration is preferable, for example, about 15
% (W / w) or more is advantageously used. Brewed vinegar is about 1 to 1 weight based on the total weight of the flavor and quality improver of the present invention
45% by weight (acetic acid concentration: about 5 to 30% w / w) is blended. In the present invention, synthetic vinegar may be used in combination with brewed vinegar. In this case, it is desirable that the acetic acid concentration of the brewed vinegar be equal to or less than the acetic acid concentration. The synthetic vinegar accounts for about 1 to 50% by weight, preferably about 5 to 30% by weight, based on the total weight of the brewed vinegar.

【０００７】酢酸ナトリウムは食品衛生上安全なものを
用いるが、無水酢酸ナトリウムを使用すると、取扱いに
便利な粉末状製剤の改善剤が得られ易い。また、比容積
の高い無水酢酸ナトリウムは醸造酢の吸着性が高く、特
に有利である。酢酸ナトリウムは、醸造酢や合成酢を吸
着するに十分な量使用され、通常、醸造酢（または醸造
酢および合成酢）の全量に対して約５０〜９９重量％、
好ましくは約７０〜９５重量％使用される。[0007] Although sodium acetate used is safe for food hygiene, the use of anhydrous sodium acetate makes it easy to obtain an improvement agent for powdery preparations that is convenient to handle. Anhydrous sodium acetate having a high specific volume is particularly advantageous because it has a high adsorptivity for brewed vinegar. Sodium acetate is used in an amount sufficient to adsorb brewed vinegar and synthetic vinegar, and is usually about 50 to 99% by weight based on the total amount of brewed vinegar (or brewed vinegar and synthetic vinegar).
Preferably about 70-95% by weight is used.

【０００８】フマル酸の酸性塩としては、例えば、フマ
ル酸一ナトリウム塩、カリウム塩、カルシウム塩等が使
用し得る。好ましくは、フマル酸一ナトリウムである。
酒石酸酸性塩としては、例えば、ＤＬ−酒石酸カリウ
ム、Ｌ−酒石酸カリウム、ＤＬ−酒石酸水素カリウム、
ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウム、酒石
酸カルシウム等が使用し得る。As the acid salt of fumaric acid, for example, fumaric acid monosodium salt, potassium salt, calcium salt and the like can be used. Preferably, it is monosodium fumarate.
Examples of the acid tartaric acid salt include DL-potassium tartrate, L-potassium L-tartrate, DL-potassium hydrogen tartrate,
DL-sodium tartrate, sodium L-tartrate, calcium tartrate and the like can be used.

【０００９】リン酸酸性塩としては、例えばリン酸一ナ
トリウム（リン酸二水素ナトリウム）、酸性ピロリン酸
ナトリウム（ピロリン酸二水素ナトリウム）が使用し得
る。これらの塩は、各々、単独で、あるいは二種以上を
適宜組み合わせて使用してよく、これらの塩の配合割合
は、通常、醸造酢または醸造酢と合成酢および酢酸ナト
リウムの合計量に対して約０.５〜３０重量％、好まし
くは約１〜２０重量％、より好ましくは約２〜１５重量
％である。また、これらの塩の代わりに、例えば、フマ
ル酸、酒石酸やリン酸と、炭酸ナトリウム、炭酸水素ナ
トリウム、炭酸カリウム、炭酸カルシウム等の炭酸塩、
水酸化物等を併用してもよく、他のアルカリ塩、例え
ば、リン酸二、リン酸三ナトリウム、カリウム、カルシ
ウム塩およびクエン酸三ナトリウム塩等を併用してもよ
い。要するに、酸性塩になるようにすればよく、フマル
酸と塩の併用の場合は、例えば、フマル酸一ナトリウム
のpＨに、また、酒石酸と塩の併用の場合は、例えば、
酒石酸水素カリウムのpＨに近づくように配合すること
が望ましい。As the phosphoric acid acid salt, for example, monosodium phosphate (sodium dihydrogen phosphate) and sodium acid pyrophosphate (sodium dihydrogen pyrophosphate) can be used. Each of these salts may be used alone or in combination of two or more as appropriate.The compounding ratio of these salts is usually based on the total amount of brewed vinegar or brewed vinegar and synthetic vinegar and sodium acetate. It is about 0.5-30% by weight, preferably about 1-20% by weight, more preferably about 2-15% by weight. Further, instead of these salts, for example, fumaric acid, tartaric acid or phosphoric acid, and carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate, calcium carbonate,
A hydroxide or the like may be used in combination, or another alkali salt, for example, diphosphate, trisodium phosphate, potassium, calcium salt or trisodium citrate may be used in combination. In short, an acid salt may be used. In the case of using fumaric acid and a salt in combination, for example, the pH of monosodium fumarate is used, and in the case of using tartaric acid and a salt in combination, for example,
It is desirable to formulate so as to approach the pH of potassium hydrogen tartrate.

【００１０】本発明の風味、品質改良剤は、その１％
（ｗ／ｗ）水溶液のpＨが例えば約４．０〜６．０、好
ましくは約４.５〜５.８、より好ましくは約５.０〜５.
５となるような配合とする。pＨが上記範囲より低いも
のは食品に添加した場合、酸味が強く、風味改善効果が
うすくなり、上記ｐＨより高いものも風味改善効果が弱
く、風味、品質の低下防止効果も弱くなる。[0010] The flavor and quality improving agent of the present invention comprises 1%
(W / w) The pH of the aqueous solution is, for example, about 4.0 to 6.0, preferably about 4.5 to 5.8, more preferably about 5.0 to 5.0.
The composition is set to be 5. When the pH is lower than the above range, when added to food, the acidity is strong and the flavor improving effect is weak, and when the pH is higher than the above range, the flavor improving effect is weak, and the effect of preventing the deterioration of flavor and quality is also weak.

【００１１】本発明の食品の風味、品質改良剤は醸造酢
または醸造酢および合成酢と、酢酸ナトリウムと、フマ
ル酸酸性塩、酒石酸酸性塩およびリン酸酸性塩との少な
くとも一種とを混合することにより得られる。混合方法
は特に限定はなく、例えば、これらの成分を同時に加え
てもよいし、酢酸ナトリウムに醸造酢または醸造酢およ
び合成酢を加えて粉末化した後、フマル酸酸性塩、酒石
酸酸性塩および／またはリン酸酸性塩を加えてもよい。The flavor and quality improving agent of the food of the present invention is a mixture of brewed vinegar or brewed vinegar and synthetic vinegar, sodium acetate, and at least one of fumaric acid, tartaric acid and phosphoric acid. Is obtained by The mixing method is not particularly limited. For example, these components may be added at the same time, or after brewing vinegar or brewing vinegar and synthetic vinegar are added to sodium acetate and powdered, fumaric acid acid salt, tartaric acid acid salt and / or Alternatively, a phosphoric acid acid salt may be added.

【００１２】また、本発明の目的を阻害しない限り、本
発明の風味、品質改良剤には各種の添加物、例えば、甘
味剤、調味料、糊料、殺菌剤、酸化防止剤、結着剤、乳
化剤、リン酸塩類、香辛料、食品素材などを添加しても
よく、本発明の風味、品質改良剤は自体公知の方法によ
り、粉末、顆粒などの形態にできる。As long as the object of the present invention is not impaired, various additives such as sweeteners, seasonings, pastes, bactericides, antioxidants, binders are added to the flavor and quality improving agent of the present invention. , Emulsifiers, phosphates, spices, food materials and the like may be added, and the flavor and quality improving agent of the present invention can be made into powders, granules, etc. by a method known per se.

【００１３】本発明の食品の風味、品質低下防止法にお
いては、上記した本発明の風味、品質改良剤に用いる各
成分を、相当する割合で別々に添加してもよいが、本発
明の風味、品質改良剤として添加する方が簡便で、有利
である。対象となる食品としては、酸性物質を加えても
一般に蛋白変性等の品質を害することの少ないものであ
ればいずれでもよい。例えば、そう菜（例、サラダ、ギ
ョウザ、シュウマイ、コロッケ、あえもの、煮物、焼
物、揚物等）、乳製品（例、ヨーグルト、チーズ、クリ
ーム等）、調味液（例、肉ジュース、ミートソース、タ
レ、ケチャップ、マスタード、ドレッシング等）、パン
ケーキ・菓子類（例、ケーキ、カスタード、ホットケー
キ、シュウクリーム等）、スープ類（例、ポタージュス
ープ、コンソメスープ等）、つくだに類、塩蔵類、塩干
類、漬物類（例、味噌漬、浅漬、コージ漬、カス漬
等）、魚介乾燥製品、くん製品、卵製品（例、厚焼、玉
子豆腐、茶わんむし、マヨネーズ等）、カレー類、チル
ド食品、冷凍食品およびそのバッター液などが挙げら
れ、また、上記食品の密封包装食品（例、セロハン、ポ
リエチレン、塩酸ゴム、塩化ビニリデン、ポリエステ
ル、ポリプロピレン複合加工紙等によるケーシングチル
ドレトルト食品等）も包含される。In the method for preventing the deterioration of the flavor and quality of the food of the present invention, the respective components used for the above-mentioned flavor and quality improving agent of the present invention may be separately added at a corresponding ratio. It is simpler and more advantageous to add it as a quality improver. Any food may be used as long as it does not generally impair the quality such as protein denaturation even if an acidic substance is added. For example, soy vegetables (eg, salad, gyoza, shumai, croquette, gasping, boiled, grilled, fried, etc.), dairy products (eg, yogurt, cheese, cream, etc.), seasonings (eg, meat juice, meat sauce, sauce) , Ketchup, mustard, dressing, etc.), pancakes and confectionery (eg, cake, custard, hot cake, cream cream, etc.), soups (eg, potage soup, consommé soup, etc.), tsukudani, salted fish, Dried salt, pickles (eg, miso-zuke, lightly pickled, koji-zuke, kazuke, etc.), seafood dried products, kun products, egg products (eg, thick roast, egg tofu, chawanmushi, mayonnaise, etc.), curries, Chilled foods, frozen foods and batter solution thereof, and the like, and sealed and packaged foods of the above foods (eg, cellophane, polyethylene, rubber hydrochloride, vinylidene chloride, polyether) Ether, casing chilled retort due polypropylene composite processed paper, etc.) are also encompassed.

【００１４】これら食品に、本発明の風味、品質改良剤
を適量使用することにより、遊離酢酸によって保存中に
起こる風味品質の低下を防止することが出来る。該改良
剤の食品に対する添加量はその処方、pＨにもよるが、
通常、食品に対して約０.１〜３重量％、好ましくは約
０.２〜２重量％である。By using an appropriate amount of the flavor and quality improving agent of the present invention in these foods, it is possible to prevent a decrease in flavor quality caused by free acetic acid during storage. The amount of the improver added to food depends on its formulation and pH,
Usually, it is about 0.1 to 3% by weight, preferably about 0.2 to 2% by weight, based on the food.

【００１５】[0015]

【実施例】つぎに実施例を挙げて本発明をさらに詳しく
説明するが、本発明はこれらに限定されるものではな
い。なお、実施例中、「％」および「部」とあるのは、
特に断らない限り、重量％および重量部である。 実施例１ （イ）１５％濃度醸造酢２０％と無水酢酸ナトリウム８
０％とを混合粉末化した粉末（Ａ）９９％に、フマル酸
一ナトリウム１％を加え、よく混合して本発明の粉末製
剤とした。該製剤の１％水溶液のpＨは５.８４であっ
た。 （ロ）（イ）の粉末（Ａ）９５％にフマル酸一ナトリウ
ム５％をよく混合して本発明の粉末製剤とした。１％水
溶液のpＨは５.６４であった。 （ハ）（イ）の粉末（Ａ）９０％にフマル酸一ナトリウ
ム１０％をよく混合して本発明の粉末製剤とした。１％
水溶液のpＨは５.４７であった。 （ニ）（イ）の粉末（Ａ）８０％にフマル酸一ナトリウ
ム２０％をよく混合して本発明の粉末製剤とした。１％
水溶液pＨは５.２１であった。 （ホ）（イ）の粉末（Ａ）７０％にフマル酸一ナトリウ
ム３０％をよく混合して本発明の粉末製剤とした。１％
水溶液のpＨは５.０であった。EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto. In the examples, “%” and “part” refer to
Unless indicated otherwise, parts are by weight and parts by weight. Example 1 (a) 15% strength brewed vinegar 20% and anhydrous sodium acetate 8
1% of monosodium fumarate was added to 99% of powder (A) mixed and powdered with 0%, and mixed well to obtain a powder preparation of the present invention. The pH of a 1% aqueous solution of the formulation was 5.84. (B) 5% of monosodium fumarate was thoroughly mixed with 95% of the powder (A) of (a) to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.64. (C) 90% of the powder (A) of (a) was well mixed with 10% of monosodium fumarate to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.47. (D) 20% of monosodium fumarate was thoroughly mixed with 80% of the powder (A) of (a) to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.21. (E) 70% of the powder (A) of (A) was well mixed with 30% of monosodium fumarate to obtain a powder preparation of the present invention. 1%
The pH of the aqueous solution was 5.0.

【００１６】実施例２ （Ａ）１５％濃度の醸造酢４０％と無水酢酸ナトリウム
６０％をよく混合し、得られた粉末状９０％にフマル酸
一ナトリウム１０％を混合して本発明の粉末製剤とし
た。１％水溶液のpＨは５.２３であった。 （Ｂ）１５％濃度の合成酢４０％と無水酢酸ナトリウム
６０％をよく混合して得られた粉末状９０％にフマル酸
一ナトリウム１０％を混合して対照の粉末製剤とした。
１％水溶液のpＨは５.２４であった。 これら（Ａ）および（Ｂ）の１％水溶液の味覚を比較す
ると、酸味は同様であったが、後味に、本発明の風味、
品質改良剤（Ａ）ではやや甘味が残り、ソフトな感じが
するが、（Ｂ）では刺激性の酸味が残った。Example 2 (A) 40% of brewed vinegar having a concentration of 15% and 60% of anhydrous sodium acetate were mixed well, and 90% of the obtained powder was mixed with 10% of monosodium fumarate to obtain a powder of the present invention. A formulation was prepared. The pH of the 1% aqueous solution was 5.23. (B) A powdery control was prepared by mixing 10% of monosodium fumarate with 90% of a powder obtained by thoroughly mixing 40% of synthetic vinegar having a concentration of 15% and 60% of anhydrous sodium acetate.
The pH of the 1% aqueous solution was 5.24. When the tastes of the 1% aqueous solutions of (A) and (B) were compared, the sourness was the same, but the aftertaste had the flavor of the present invention,
The quality improver (A) has a slightly sweet taste and a soft feeling, while the (B) has an irritating sour taste.

【００１７】実施例３ ３０％濃度の醸造酢２０％と無水酢酸ナトリウム８０％
を混合して粉末（イ）を得た。 （Ａ）粉末（イ）８０％に酒石酸水素カリウム２０％を
混合して本発明の粉末製剤とした。１％水溶液のpＨは
５.２３であった。 （Ｂ）粉末（イ）８０％にフマル酸一ナトリウム２０％
を混合して本発明の粉末製剤とした。１％水溶液のpＨ
は５.１２であった。 （Ｃ）粉末（イ）８０％にフマル酸５％とクエン酸三ナ
トリウム１５％を混合して本発明の粉末製剤とした。１
％水溶液のpＨは５.３８であった。 （Ｄ）粉末（イ）８０％に酒石酸１０％とリン酸二ナト
リウム１０％を混合して本発明の粉末製剤とした。１％
水溶液のpＨは５.２７であった。 （Ｅ）粉末（イ）９０％に酒石酸７％と炭酸ナトリウム
３％を混合して本発明の粉末製剤とした。１％水溶液の
pＨは５.４０であった。 （Ｆ）粉末（イ）８０％に酸性ピロリン酸ナトリウム２
０％を混合して本発明の粉末製剤とした。１％水溶液の
pＨは５.４８であった。Example 3 30% strength brewed vinegar 20% and anhydrous sodium acetate 80%
Was mixed to obtain a powder (a). (A) Powder (a) 80% of potassium hydrogen tartrate was mixed with 20% to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.23. (B) Powder (a) 80% and monosodium fumarate 20%
Was mixed to obtain a powder preparation of the present invention. PH of 1% aqueous solution
Was 5.12. (C) Powder (a) A powder formulation of the present invention was prepared by mixing 5% of fumaric acid and 15% of trisodium citrate with 80%. 1
% Aqueous solution had a pH of 5.38. (D) Powder (a) A powder formulation of the present invention was prepared by mixing tartaric acid 10% and disodium phosphate 10% with 80%. 1%
The pH of the aqueous solution was 5.27. (E) Powder (a) 90% of tartaric acid 7% and sodium carbonate 3% were mixed to prepare a powder preparation of the present invention. 1% aqueous solution
pH was 5.40. (F) Powder (a) 80% sodium acid pyrophosphate 2
0% was mixed to obtain a powder preparation of the present invention. 1% aqueous solution
pH was 5.48.

【００１８】実施例４ １５％濃度の醸造酢２０％と無水酢酸ナトリウム８０％
を混合して粉末（イ）を得た。 （Ａ）粉末（イ）９０％にクエン酸１０％を混合して対
照の粉末製剤とした。 （Ｂ）粉末（イ）９０％にリンゴ酸１０％を混合して対
照の粉末製剤とした。 （Ｃ）粉末（イ）９０％にフマル酸１０％を混合して対
照の粉末製剤とした。 （Ｄ）粉末（イ）９０％に酒石酸１０％を混合して対照
の粉末製剤とした。 （Ｅ）粉末（イ）９０％にフマル酸一ナトリウム１０％
を混合して本発明の粉末製剤とした。 （Ｆ）粉末（イ）９０％に酒石酸水素カリウム１０％を
混合して本発明の粉末製剤とした。 （Ｇ）粉末（イ）９０％にリン酸−ナトリウム（無水）
１０％を混合して本発明の粉末製剤とした。 上記製剤の１％水溶液の味覚テストを行なった結果、製
剤（Ｃ）が一番刺激性の酸味があり、ついで、製剤
（Ｂ）、（Ｄ）、（Ａ）の順でよくなったが、酸味が刺
激性であって。本発明の製剤（Ｅ）、（Ｆ）および
（Ｇ）では酸味がなく、後味でソフトな甘さを感じた。EXAMPLE 4 20% brewed vinegar with a concentration of 15% and 80% anhydrous sodium acetate
Was mixed to obtain a powder (a). (A) Powder (a) 90% of citric acid 10% was mixed with 90% to prepare a control powder formulation. (B) Powder (A) 90% of malic acid was mixed with 90% to prepare a control powder formulation. (C) Powder (A) 90% of fumaric acid 10% was mixed to prepare a control powder preparation. (D) Powder (A) 90% of tartaric acid was mixed with 10% to prepare a control powder preparation. (E) Powder (a) 90% monosodium fumarate 10%
Was mixed to obtain a powder preparation of the present invention. (F) Powder (a) 90% of potassium hydrogen tartrate 10% was mixed to obtain a powder preparation of the present invention. (G) Powder (a) 90% phosphoric acid-sodium phosphate (anhydrous)
10% was mixed to obtain a powder preparation of the present invention. As a result of a taste test of a 1% aqueous solution of the above preparation, the preparation (C) had the most irritating sour taste, and then the preparations (B), (D) and (A) improved in order. The sourness is irritating. The preparations (E), (F) and (G) of the present invention had no sourness and felt a soft sweetness in aftertaste.

【００１９】実施例５ ジャガイモを蒸して皮を取り、ジャガイモに対して０.
５％の食塩と５％のマヨネーズを加えてよくこね、これ
を７等分し、各々に上記実施例４で得られた製剤（Ａ）
〜（Ｇ）を各々０．４％ずつ添加したコロッケ生地
（Ａ）、（Ｂ）、（Ｃ）、（Ｄ）、（Ｅ）、（Ｆ）およ
び（Ｇ）と、無添加の対照コロッケ生地を得た。これら
を練合後、成形し、小麦粉をまぶし、さらにとき玉子に
つけてパン粉をまぶし、１３０℃にて約５分間揚げて油
を切り、冷却してコロッケを得、その味覚テストを行っ
た。結果は実施例４の水溶液で得た結果と同様であり、
無添加の対照品と本発明の製剤（Ｅ）、（Ｆ）および
（Ｇ）添加品は差がなく、風味、品質共に良好であっ
た。また、上記７つの検体を２０℃に３日間保存し、試
食した結果、無添加の対照品は酸味が出て変敗の初期に
あり、また、製剤（Ａ）、（Ｂ）、（Ｃ）および（Ｄ）
添加品は臭いがうすくなり、酸味と共に風味がさらに低
下したが、本発明の製剤（Ｅ）、（Ｆ）および（Ｇ）添
加品は風味および品質共に良好であった。Example 5 Potatoes were steamed to remove the skin, and the potatoes were steamed to a thickness of 0.1%.
5% salt and 5% mayonnaise were added and kneaded, and the mixture was divided into 7 equal parts. Each of the preparations (A) obtained in Example 4 above
Croquette dough (A), (B), (C), (D), (E), (F) and (G), each containing 0.4% to (G), and control croquette dough without additives I got After kneading, they were molded, sprinkled with wheat flour, then sprinkled with an egg and sprinkled with bread crumbs, fried at 130 ° C. for about 5 minutes, cut off oil, cooled to obtain croquettes, and subjected to a taste test. The results are similar to those obtained with the aqueous solution of Example 4,
There was no difference between the control product without the additive and the product with the formulations (E), (F) and (G) of the present invention, and the flavor and quality were good. As a result of storing the above seven specimens at 20 ° C. for 3 days and tasting, the control specimen without additives showed sourness and was in the early stage of deterioration, and the preparations (A), (B) and (C) And (D)
The additives became lighter in odor and the flavor was further reduced along with the acidity, but the preparations (E), (F) and (G) of the present invention had good flavor and quality.

【００２０】実施例６ （Ａ）１５％濃度の醸造酢１９％と無水酢酸ナトリウム
８０％コハク酸二ナトリウム１％を混合粉末化した粉末
９０％にクエン酸１０％を加えて混合し、対照の粉末製
剤とした。１％水溶液のｐＨは５.４７であった。 （Ｂ）１５％濃度の醸造酢２８％に９０％濃度の合成酢
を４％加え、無水酢酸ナトリウム６９％とコハク酸二ナ
トリウム１％とを加え、混合して得られた粉末９２％
に、フマル酸一ナトリウム８％を混合して本発明の粉末
製剤とした。１％水溶液のpＨは５.２７であった。Example 6 (A) A mixture of 19% brewed vinegar at a concentration of 15%, 80% anhydrous sodium acetate and 1% disodium succinate, and 90% powder was mixed with 10% citric acid and mixed. A powder formulation was obtained. The pH of the 1% aqueous solution was 5.47. (B) 4% of 90% synthetic vinegar is added to 28% of 15% brewed vinegar, 69% of anhydrous sodium acetate and 1% of disodium succinate are added and mixed, and 92% of powder is obtained.
Was mixed with 8% monosodium fumarate to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.27.

【００２１】実施例７ 豆腐３００ｇに砂糖１５ｇ、しょう油１８ｇ、塩１.５
ｇを加えて白あえのベースを作った。実施例６で得た製
剤（Ａ）および（Ｂ）を各々この白あえベースに０.４
％加え、無添加対照（pＨ６．３３）と比較した結果、
無添加と本発明の製剤（Ｂ）添加品（pＨ６．０２）は
酸味を感じないが、製剤（Ａ）添加品（pＨ６．０５）
はわずかに酸味、酸臭を感じ風味が劣った。また、１０
℃の冷蔵庫に２４時間保存した結果、本発明の製剤
（Ｂ）添加品は風味、品質共に良好であったが、対照品
および製剤（Ａ）添加品はやや臭、味共に低下して風味
が劣った。Example 7 Tofu 300 g, sugar 15 g, soy sauce 18 g, salt 1.5
g was added to make a white base. The formulations (A) and (B) obtained in Example 6 were each added to this whitish base at 0.4.
%, And the result of comparison with a control without addition (pH 6.33),
The additive (B) added product of the present invention (pH 6.02) has no sourness, but the formulation (A) added product (pH 6.05)
Had a slight sourness and an acidic odor and was inferior in flavor. Also, 10
As a result of storage in a refrigerator at 24 ° C. for 24 hours, the formulation (B) additive of the present invention was good in both flavor and quality, but the control product and the formulation (A) additive slightly deteriorated in both odor and taste, and the flavor was reduced. inferior.

【００２２】実施例８ １５％濃度の醸造酢２８％と９０％濃度の合成酢４％と
無水酢酸ナトリウム６９％とコハク酸二ナトリウム１％
とを混合して得られた粉末９２％に、フマル酸一ナトリ
ウム４％および酒石酸水素カリウム４％を混合して本発
明の粉末製剤とした。１％水溶液のpＨは５.３０であっ
た。ジャガイモを蒸して皮を取り、ポテト１０部に対し
てマヨネーズ１部、スライスキュウリ０.５部およびキ
ザミ人参０.５部を加えてよくこね、ポテトサラダを得
た。これを３等分して、無添加対照品と、上記実施例６
で得られた製剤（Ａ）および（Ｂ）を各々０.４％ずつ
加えた製剤添加品を調製した。これらの風味を比較する
と、製剤（Ａ）添加品はpＨ５.５３で酸味を感じるが、
対照品はpＨ５.５５、製剤（Ｂ）添加品はpＨ５.４３で
も、風味、品質共に良好であった。また、１０℃の冷蔵
庫に３日間保存し、比較すると本発明の製剤（Ｂ）添加
品は著しく良好であるが、対照品および製剤（Ａ）添品
の順に風味、品質の低下が見られた。Example 8 28% brewed vinegar at 15% concentration, 4% synthetic vinegar at 90% concentration, 69% anhydrous sodium acetate and 1% disodium succinate
Was mixed with 4% of monosodium fumarate and 4% of potassium bitartrate to obtain a powder preparation of the present invention. The pH of the 1% aqueous solution was 5.30. The potatoes were steamed to remove the skin, and 1 part of mayonnaise, 0.5 part of sliced cucumber and 0.5 part of carrot ginseng were added to 10 parts of potato and kneaded well to obtain a potato salad. This was divided into three equal parts, and a control product without additives was added to the above-mentioned Example 6
Each of the preparations (A) and (B) obtained in (1) was added at 0.4% to prepare a preparation additive. Comparing these flavors, the formulation (A) additive feels sour at pH 5.53,
The control product was pH 5.55, and the formulation (B) additive product had a good taste and quality both at pH 5.53. Further, when stored in a refrigerator at 10 ° C. for 3 days and compared, the additive of the present invention (B) was remarkably good, but the control product and the additive of the formulation (A) showed a decrease in flavor and quality in the order of the additive. .

【００２３】実施例９ 市販の野菜の煮付（人参、レンコン、ゴボウ）を煮汁と
共に３等分して、無添加品（試料Ｎｏ.１）、実施例６
の製剤（Ａ）０.４％添加品（Ｎｏ.２）、実施例６の製
剤（Ｂ）０.４％添加品（Ｎｏ.３）を調製し、味覚試験
をした結果、試料Ｎｏ.１（pＨ５.６０）および試料Ｎ
ｏ.３（pＨ５.３５）は風味が良好であったが、試料Ｎ
ｏ.２（pＨ５.３７）は酸味があり、刺激性の後味が残
った。試料Ｎｏ.１〜３をそれぞれポリ袋に密封し、電
子レンジで約４０秒間（約８０℃）処理後、取り出し
て、冷却し、１０℃程度の冷蔵庫に２０日間保存後、味
覚試験を行った。その結果、本発明の試料Ｎｏ.３は風
味、品質共に極めて良好であるが、試料Ｎｏ.１は冷蔵
臭のような臭いがして臭が悪く、風味が低下していた。
試料Ｎｏ.２は全体的に酸味がしみこみ、歯ごたえも悪
く、風味が低下していた。Example 9 A commercially available boiled vegetable (carrot, lotus root, burdock) was divided into three equal portions with a broth, and an additive-free product (sample No. 1), Example 6
A preparation (A) of 0.4% additive (No. 2) and a preparation (B) of Example 6 with 0.4% addition (No. 3) were prepared and subjected to a taste test. (PH 5.60) and sample N
Sample No. 3 (pH 5.35) had a good taste.
o.2 (pH 5.37) had a sour taste with an irritating aftertaste. Each of Sample Nos. 1 to 3 was sealed in a plastic bag, treated with a microwave oven for about 40 seconds (about 80 ° C.), taken out, cooled, and stored in a refrigerator at about 10 ° C. for 20 days, and then subjected to a taste test. . As a result, Sample No. 3 of the present invention was extremely good in both flavor and quality, but Sample No. 1 had an odor such as a refrigerated odor, had a bad odor, and had a reduced flavor.
Sample No. 2 was generally sour and sour, had a poor texture, and had a reduced flavor.

【００２４】実施例１０ 鶏のモモ肉を３ｃｍ位にぶつ切りにし、これを調味液
（しょう油３００ｍｌ、砂糖４５ｇ、みりん５０ｍｌ、
水１８０ｍｌ、グルタミン酸ナトリウム２０ｇ）に３０
分間浸漬した後、カタクリ粉をまぶし、１３０℃で７分
間油で揚げた後、冷却後、味覚試験を行なった。調味液
は、製剤無添加（試料Ｎｏ.１）、実施例１で得られた
本発明の製剤（ハ）１％添加（試料Ｎｏ.２）、実施例
４で得られた製剤（Ａ）１％添加（試料Ｎｏ.３）によ
り調製した。味覚試験の結果、試料Ｎｏ.１はpＨ６.４
３で、試料Ｎｏ.２はpＨ６.３５で風味、品質共に良好
であるが、試料Ｎｏ.３はpＨ６.３５で、試料Ｎｏ.２と
同様であるが、やや後味に残る酸味を感じた。また、各
々を２０℃前後の室温に４日間保存後、味覚試験の結
果、試料Ｎｏ.１は鶏臭がやや強くなり、ねばりのある
様な食感で風味が低下した。対照の試料Ｎｏ.３は酸味
が増し、肉質が固い様な感じで、風味、品質共に低下し
た。本発明の試料Ｎｏ.２は風味、品質共に良好であっ
た。Example 10 Chicken peach meat was cut into pieces of about 3 cm, and this was seasoned (300 ml of soy sauce, 45 g of sugar, 50 ml of mirin,
180 ml of water, 20 g of sodium glutamate)
After immersion for a minute, dusted with dust powder, fried in oil at 130 ° C. for 7 minutes, cooled, and then subjected to a taste test. The seasoning liquid contained no preparation (sample No. 1), the preparation of the present invention obtained in Example 1 (c) 1% added (sample No. 2), and the preparation (A) 1 obtained in Example 4 % (Sample No. 3). As a result of the taste test, Sample No. 1 had a pH of 6.4.
In Sample No. 3, Sample No. 2 had a good taste and quality at pH 6.35, but Sample No. 3 had a pH of 6.35 and was similar to Sample No. 2, but felt slightly sour in the aftertaste. Further, after each of them was stored at room temperature of about 20 ° C. for 4 days, as a result of a taste test, Sample No. 1 had a slightly stronger chicken odor, and the flavor was lowered with a sticky texture. The control sample No. 3 had an increase in sourness, a feeling that the meat quality was hard, and both flavor and quality were reduced. Sample No. 2 of the present invention was good in both flavor and quality.

【００２５】[0025]

【発明の効果】本発明によれば、酢酸製剤や醸造酢のご
とき酸性物質を食品の品質改良剤として使用して、風味
の良好な、かつ品質の改善効果にすぐれた食品の風味、
品質改良剤および食品の風味、品質低下防止法が提供で
きる。According to the present invention, an acidic substance such as an acetic acid preparation or brewed vinegar is used as a food quality improving agent to give a good flavor and an excellent food quality,
It can provide a quality improving agent and a method for preventing the deterioration of the flavor and quality of food.

フロントページの続き (72)発明者 小川 明宏 兵庫県神戸市東灘区御影山手４丁目11番 13号 (56)参考文献 特開 昭58−860（ＪＰ，Ａ) 特開 昭57−83257（ＪＰ，Ａ) 特開 平５−284953（ＪＰ，Ａ) 特開 平３−201940（ＪＰ，Ａ) 特開 昭61−239865（ＪＰ，Ａ) (58)調査した分野(Int.Cl.⁷，ＤＢ名) A23L 1/00 - 1/03 A23L 1/22 A23L 3/3508 Continuation of the front page (72) Inventor Akihiro Ogawa 4-11-13 Mikage Yamate, Higashinada-ku, Kobe City, Hyogo Prefecture (56) References JP-A-58-860 (JP, A) JP-A-57-83257 (JP, A) JP-A-5-284954 (JP, A) JP-A-3-201940 (JP, A) JP-A-61-239865 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) ) A23L 1/00-1/03 A23L 1/22 A23L 3/3508

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 醸造酢と、酢酸ナトリウムと、醸造酢お
よび酢酸ナトリウムの合計重量に基づいて０．５〜３０
重量％のフマル酸酸性塩、酒石酸酸性塩およびリン酸酸
性塩から選ばれる少なくとも一種の塩とを含有してな
り、１％（ｗ／ｗ）水溶液のｐＨが４．５〜６．０であ
る食品の風味、品質改良剤。(1) brewed vinegar, sodium acetate, and brewed vinegar
0.5 to 30 based on the total weight of
At least one salt selected from the group consisting of acid salts of fumaric acid, tartaric acid and phosphoric acid.
PH of the 1% (w / w) aqueous solution is 4.5 to 6.0.
Food flavor, quality improving agent that. 【請求項２】 請求項１記載の食品の風味、品質改良剤
またはそれに用いる各成分を相当する割合で別々に食品
に添加、含有させることを特徴とする食品の風味、品質
低下防止法。2. An agent for improving the flavor and quality of food according to claim 1.
Or separate foods in proportions corresponding to each component used for it
Flavor and quality of food characterized by being added to and contained in
Drop prevention method .