JP6307272B2 - 豆乳類含有乳化液状調味料、豆乳類含有乳化液状調味料の後味改善方法 - Google Patents
豆乳類含有乳化液状調味料、豆乳類含有乳化液状調味料の後味改善方法 Download PDFInfo
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- JP6307272B2 JP6307272B2 JP2013270469A JP2013270469A JP6307272B2 JP 6307272 B2 JP6307272 B2 JP 6307272B2 JP 2013270469 A JP2013270469 A JP 2013270469A JP 2013270469 A JP2013270469 A JP 2013270469A JP 6307272 B2 JP6307272 B2 JP 6307272B2
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
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- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
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- 240000004584 Tamarindus indica Species 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
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- 235000010489 acacia gum Nutrition 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
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- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
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- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
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- 239000000230 xanthan gum Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Description
・前記調味料は、豆乳類含有酸性乳化液状調味料であること。
・前記調味料は、pHが3.5以上5.0以下の豆乳類含有酸性乳化液状調味料であること。
・前記調味料は、ブリックス値が10%以上50%以下の豆乳類含有酸性乳化液状調味料であること。
・前記豆乳類は調製豆乳であること。
・前記豆乳類は豆乳クリームであること。
・前記豆乳類は大豆固形分量が10質量%以上の豆乳クリームであること。
・前記調味料はさらに食酢を含有すること。
・前記調味料はさらに酸度16%以下の食酢を含有すること。
・前記調味料はさらに穀物酢を含有すること。
・前記調味料はさらに米酢を含有すること。
・前記食用油脂を、調味料当たり10質量%以上50質量%以下含有すること。
・前記食用油脂は食用植物油脂であること。
・前記食用油脂は菜種油またはごま油であること。
・前記高甘味度甘味料は、ショ糖の50倍以上の甘味を有するものであること。
・前記遊離アミノ酸の総含有量に占めるアラニンの含有量は10%以上であること。
・前記遊離アミノ酸の総含有量が、大豆固形分1質量%に対して15質量%以下であること。
・前記アラニンはDL−アラニンであること。
・前記調味料は、0.5質量%以上の増粘剤を含有すること。
・前記調味料は、乳化剤として加工卵黄を含有すること。
・前記調味料は、増粘剤及び乳化剤として、加工澱粉を含有すること。
・前記調味料は、常温にてB型粘度計で測定した粘度が、500mPa・S以上10000mPa・S以下であること。
・前記調味料は、常温にてB型粘度計で測定した粘度が、700mPa・S以上4000mPa・S以下であること。
・前記調味料が、たれ、ドレッシングまたはソースであること。
Claims (6)
- 食用油脂及び豆乳類を含有する乳化液状の調味料であって、
豆乳類を、調味料当たりの大豆固形分量の含有比率として0.09質量%以上0.90質量%以下含有し、
高甘味度甘味料を大豆固形分1質量%に対して0.008質量%以上0.083質量%以下含有し、
遊離アミノ酸としてアラニンを大豆固形分1質量%に対して0.6質量%以上1.7質量%以下含有する
ことを特徴とする豆乳類含有乳化液状調味料。 - 前記高甘味度甘味料がスクラロースであることを特徴とする請求項1に記載の豆乳類含有乳化液状調味料。
- 焙煎大豆パウダーを大豆固形分1質量%に対して0.6質量%以上2.5質量%以下含有することを特徴とする請求項1または2に記載の豆乳類含有乳化液状調味料。
- すりごま及びいりごまのうちの少なくともいずれかを大豆固形分1質量%に対して5質量%以上含有することを特徴とする請求項1乃至3のいずれか1項に記載の豆乳類含有乳化液状調味料。
- 醸造酢を含有することを特徴とする請求項1乃至4のいずれか1項に記載の豆乳類含有乳化液状調味料。
- 食用油脂及び豆乳類を含有する乳化液状の調味料において、豆乳類を、調味料当たりの大豆固形分量の含有比率として0.09質量%以上0.90質量%以下含有させ、高甘味度甘味料を大豆固形分1質量%に対して0.008質量%以上0.083質量%以下含有させ、遊離アミノ酸としてアラニンを大豆固形分1質量%に対して0.6質量%以上1.7質量%以下含有させることにより、豆乳特有の好ましい風味及び食感を付与しつつ後味を改善することを特徴とする豆乳類含有乳化液状調味料の後味改善方法。
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