JPH074175B2 - Oily feeling removing composition - Google Patents
Oily feeling removing compositionInfo
- Publication number
- JPH074175B2 JPH074175B2 JP62221471A JP22147187A JPH074175B2 JP H074175 B2 JPH074175 B2 JP H074175B2 JP 62221471 A JP62221471 A JP 62221471A JP 22147187 A JP22147187 A JP 22147187A JP H074175 B2 JPH074175 B2 JP H074175B2
- Authority
- JP
- Japan
- Prior art keywords
- mouth
- feeling
- alcohol
- oily feeling
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は油性感除去組成物に関し、更に詳しくは、食
中、食後に口中、口周辺に蝋状感、ヌメリ感を与える油
っこい油脂含有食品を食する時の食中及び食後に飲食に
供される各種食品として用いられる油性感除去組成物に
関する。TECHNICAL FIELD The present invention relates to a composition for removing an oily feeling, and more specifically, a greasy oil-and-fat-containing food that imparts a waxy or slimy feel to the mouth or around the mouth during and after eating. The present invention relates to a composition for removing an oily feeling, which is used as various foods to be eaten and drink during and after eating.
〔従来の技術〕 食中、食後に口中又は口の周りに蝋状感、ヌルヌル感、
ネバネバ感を与える、所謂油っこい油脂含有食品を食す
る時は、従来、食中又は食後に飲料等をとることで、油
を洗い流したり、デザートにより口中をさっぱりさせる
方法がとられている。例えば西洋料理では材料との風味
バランスをも加味して、使いわけられている食中酒とし
てのワイン、中華料理のウーロン茶、日本食での緑茶、
油を使用したスナック菓子とコーラ類、又、食後のアイ
スクリーム、フルーツ、その他菓子類の甘味と水分によ
り口中の油性感を取り除き、口中に清涼感を与えたり、
あるいは口中がさっぱりしたと感じている。[Prior Art] A waxy feeling in the mouth or around the mouth after eating, a slimy feeling,
When eating a so-called greasy oil-and-fat-containing food that gives a sticky feeling, conventionally, a method of washing away the oil or refreshing the mouth with a dessert is taken by taking a drink or the like during or after eating. For example, in Western cuisine, taking into account the flavor balance with ingredients, wine is used as a food drink, Chinese food oolong tea, Japanese food green tea,
Snacks and colas that use oil, or after eating ice cream, fruit, and other sweets to remove the oily feeling in the mouth and give a refreshing feeling to the mouth,
Or I feel that my mouth is refreshing.
しかしながら、従来の方法は、長い歴史を通じ選択され
てきたものであるが、口中の油性感低下効果が十分でな
く、又、風味を自在に変えることが難しい。However, although the conventional method has been selected over a long history, the effect of lowering the oily feeling in the mouth is not sufficient, and it is difficult to freely change the flavor.
本発明者らは上記問題点を解決するため種々検討の結
果、炭素数３以上の脂肪族アルコールが、従来の物より
油性感低下効果があり、この炭素数３以上の脂肪族アル
コールは各種風味剤と自由に組み合わせ得ることを見出
し、本発明を完成させた。As a result of various studies to solve the above-mentioned problems, the present inventors have found that an aliphatic alcohol having 3 or more carbon atoms has an oily feeling lowering effect than a conventional product, and the aliphatic alcohol having 3 or more carbon atoms has various flavors. They have found that they can be freely combined with agents, and completed the present invention.
即ち、本発明は、炭素数３以上の脂肪族アルコールを含
有する油性感除去組成物を提供するものである。That is, the present invention provides an oily feeling removing composition containing an aliphatic alcohol having 3 or more carbon atoms.
本発明において脂肪族アルコールとしては炭素数３以上
のものであれば、直鎖、分枝にかかわらず用いることが
できる。好ましくは炭素数12以下のものであって、これ
を超えても効果は既に飽和している。中でも炭素数５及
び６のもの、就中、イソアミルアルコール、ｎ−アミル
アルコール、ｎ−ヘキシルアルコールが少量で効果があ
り、より好ましい。In the present invention, an aliphatic alcohol having 3 or more carbon atoms can be used regardless of whether it is linear or branched. Preferably, the number of carbon atoms is 12 or less, and the effect is already saturated when the number of carbon atoms exceeds this. Among them, those having 5 and 6 carbon atoms, especially isoamyl alcohol, n-amyl alcohol, and n-hexyl alcohol are effective in a small amount and are more preferable.
脂肪族アルコールの添加は、溶解、可溶化、もしくは乳
化分散により行う。その方法の選択は、油性感除去組成
物（最終食品）に要求される透明度、用いる脂肪族アル
コールの溶解度により行う。又、脂肪族アルコールの添
加量は特に制限はないが、食品中0.001重量％〜５重量
％が望ましい。それは、0.001重量％未満では、大量に
飲食しないと効果が出にくく、５重量％を越えても効果
が既に飽和しており、脂肪族アルコールの種類により好
ましくない風味となる場合もある。特に好ましい範囲は
0.01〜0.1重量％である。Aliphatic alcohol is added by dissolution, solubilization, or emulsion dispersion. The method is selected according to the transparency required for the oily feeling removing composition (final food product) and the solubility of the aliphatic alcohol used. The amount of the aliphatic alcohol added is not particularly limited, but is preferably 0.001% by weight to 5% by weight in the food. If it is less than 0.001% by weight, it is difficult to obtain the effect unless a large amount of food and drink is consumed, and even if it exceeds 5% by weight, the effect is already saturated, and the flavor may become unfavorable depending on the type of the aliphatic alcohol. A particularly preferred range is
It is 0.01 to 0.1% by weight.
本発明が適用される対象食品は特に限定されないが飲
料、調味料、天つゆ等、油を含有しない食品が挙げられ
る。本発明においては、当該食品中に炭素数３以上の脂
肪族アルコールを含むよう、溶解、可溶化もしくは乳化
分散させることにより、食中、食後の口中及び口の周り
の蝋状感、ヌルヌル感を取り去り、口周、口中をさっぱ
りさせる。The food to which the present invention is applied is not particularly limited, and examples thereof include foods that do not contain oil, such as beverages, seasonings, and soup sauce. In the present invention, by dissolving, solubilizing or emulsifying and dispersing so as to contain an aliphatic alcohol having 3 or more carbon atoms in the food, a waxy feeling in the mouth and around the mouth after eating, a slimy feeling Remove it and make the mouth and mouth fresh.
本発明が適用される飲料としては、ジュース類、すなわ
ち、果汁系飲料及び果肉系飲料が挙げられ、果汁系飲料
には生果を搾汁し希釈しない天然果汁、果汁45％以上含
有果汁入清涼飲料、シロップに果汁を加えて飲用時に希
釈して飲む果汁入濃厚シロップ（果汁含量35％以上）が
ある。又、果肉系飲料には、そのまま調味して飲用する
もの（例えばトマトジュース）、酸味を加え糖液で希釈
し直接飲用できるもの（ネクター、ピーレ、スカッシュ
類）などがある。Beverages to which the present invention is applied include juices, that is, juice-based beverages and pulp-based beverages, and the juice-based beverages include natural juice that does not dilute and dilute fresh fruit, and juice containing 45% or more juice There is a concentrated syrup with fruit juice (more than 35% juice content) that is added to fruit juice and syrup and diluted at the time of drinking. In addition, the pulp-based beverages include those that can be seasoned and consumed as they are (for example, tomato juice) and those that can be directly consumed by adding acidity and diluting with sugar solution (nectar, peel, squash).
また、ガス飲料（炭酸ガスを重量で5/10000以上含有す
る）、すなわち、果汁液あるいは味つけした水や水に炭
酸ガスを吸収させた飲料にも本発明が適用でき、代表的
なものにラムネ、サイダー（水分90.1％、糖質9.4％、
果汁エッセンス0.5％）がある。又、果汁を添加した各
種エード類、種、葉のエッセンスを入れたコーラ類、ガ
ラナ類、さらに根のエキスを入れたサスバリラ、ジンジ
ャエール等にも本発明が適用できる。さらに、醗酵工程
の違いによる緑茶、ウーロン茶、紅茶等、又、ビール、
ワイン、ブランディー等に代表されるアルコール飲料に
も本発明が適用できる。Further, the present invention can be applied to gas beverages (containing 5/10000 or more by weight of carbon dioxide gas), that is, fruit juice or seasoned water or beverages in which water absorbs carbon dioxide gas. , Cider (water content 90.1%, sugar content 9.4%,
There is fruit juice essence 0.5%). Further, the present invention can be applied to various aides added with fruit juice, seeds, cola containing essence of leaves, guarana, susvalilla containing root extract, ginger ale and the like. In addition, green tea, oolong tea, black tea, beer, etc. depending on the fermentation process
The present invention can be applied to alcoholic beverages such as wine and brandy.
本発明が適用される調味料としては、調味素材（甘味
料、酸味料、塩味料、香辛料、うま味料）を単一に使用
する単一化学調味料や、グルタミン酸ソーダ、あるいは
これを主体にヌクレオチド等を配した複合化学調味料が
挙げられる。又、ソース類にも本発明が適用でき、ソー
ス類の代表的なものとして、その性状から希薄ソース、
濃厚ソース、ケチャップ等が挙げられる。As the seasoning to which the present invention is applied, a single chemical seasoning that uses a single seasoning material (sweetener, acidulant, salty seasoning, spice, umami), sodium glutamate, or a nucleotide mainly containing this A complex chemical seasoning in which, for example, is arranged. Further, the present invention can be applied to sauces, and as a typical one of the sauces, a dilute sauce,
Examples include rich sauce and ketchup.
本発明が適用される天つゆとしては、正油を主体とし
て、その中に砂糖、みりん、カツオ節、グルタミン酸ソ
ーダ等を入れたもの、さらにそれらの濃縮物等が挙げら
れる。Examples of the tempura soup to which the present invention is applied include pure oil mainly containing sugar, mirin, bonito flakes, sodium glutamate and the like, and concentrates thereof.
食中、食後に口周、口中に蝋状感、油性感を与える油脂
含有食品と一緒に又は食後に、炭素数３以上の脂肪族ア
ルコールを含む本発明の油性感除去組成物を飲食するこ
とで、脂肪族アルコール及び飲料中の水等により、蝋状
感、油性感を取り除き、口中に清涼感を与えることがで
きる。Eating and drinking the oily feeling-removing composition of the present invention containing an aliphatic alcohol having 3 or more carbon atoms during or after meals, together with or after a meal containing a fat or oil-containing food that gives a waxy or oily feel to the mouth. Then, the waxy feeling and the oily feeling can be removed by the aliphatic alcohol and water in the beverage, and a refreshing feeling can be given to the mouth.
以下、実施例により本発明を更に詳細に説明するが、本
発明はこれらの実施例に限定されるものではない。Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
実施例１（飲料） アラビアガム20kg、レモンオイル3kg、イソアミルアル
コール7kg、SAIB（Sucrose acet isobutylate）7kg、水
63kgをホモゲナイザーで乳化後、この乳化液を水に対し
0.2％加え、レモン風味飲料を得た。一方上記処方でイ
ソアミンアルコールを除いたものをつくり同様に飲料を
製造した。Example 1 (Beverage) Gum arabic 20 kg, lemon oil 3 kg, isoamyl alcohol 7 kg, SAIB (Sucrose acet isobutylate) 7 kg, water
After emulsifying 63 kg with a homogenizer, this emulsion is added to water.
0.2% was added to obtain a lemon flavored beverage. On the other hand, a beverage was produced in the same manner by using the above formulation except for isoamine alcohol.
この２種類の飲料と、水の３種を各々100cc用意し、ブ
タ肉しょうが焼き100gを食べた後、飲み、その後の口中
のヌルヌル感、清涼感につき評価したところ、イソアミ
ルアルコール入りの飲料の口中の油性感低下効果が顕著
に認められた。100cc of each of these 2 types of beverages and 3 types of water were prepared, 100 g of pork and ginger was eaten, and after drinking, the mouthfeel of the drink containing isoamyl alcohol was evaluated for the slimy and refreshing feeling in the mouth. The oily feeling-lowering effect of was markedly recognized.
実施例２（調味料） 平均グルコース単位（DE）15のデキストリン30kgを60℃
の温水70kgに溶解し、そこにイソアミルアルコール1kg
を溶解分散させた後、140℃の熱風にて噴霧乾燥し、28k
gの粉末（調味料）を得た。Example 2 (seasoning) 30 kg of dextrin having an average glucose unit (DE) of 15 is added at 60 ° C.
Dissolved in 70 kg of hot water, 1 kg of isoamyl alcohol there
Is dissolved and dispersed, then spray-dried with hot air at 140 ° C, 28k
G powder (seasoning) was obtained.
以下の方法により２種類のエビチャーハンを製造した。Two types of shrimp fried rice were manufactured by the following methods.
即ち、熱した中華なべに、サラダ油40gを入れ、とき卵
２ケを加え、半熟に炒め、ほぐした飯900gを加え、さら
にサラダ油40gを加えてよく炒める。食塩6g、こしょう2
gで味付けをした後、予め、ゆでて殻をむいておいた芝
えび40尾、小口切り長ねぎ50g、サラダ油25gを入れて炒
める。一方、同処方でつくったチャーハンがほぼ炒めあ
がった時点で、上記粉末を1g加えて均一になるように混
合した。That is, 40 g of salad oil is added to a heated wok, 2 eggs are added, and the mixture is cooked to a soft boil, 900 g of loose rice is added, and 40 g of salad oil is further added, followed by frying well. Salt 6g, pepper 2
After seasoning with g, add 40 boiled and shelled turf prawns, 50 g chopped long onions, and 25 g salad oil and fry. On the other hand, when the fried rice made with the same formulation was almost fried, 1 g of the above powder was added and mixed so as to be uniform.
こうして得られたえびチャーハン２点を用い、食事中の
油っこさ、食後の口中のヌルヌル感及びえび風味の出や
すさを評価したところ、イソアミルアルコール入り粉末
を添加したものの方が、油性感が著しく低下し、えびの
風味も出やすく非常に効果が顕著であった。Using the thus obtained 2 points of shrimp fried rice, we evaluated the greasiness in the meal, the slimy feeling in the mouth after eating and the ease of producing the shrimp flavor, and the one with added powder containing isoamyl alcohol was more oily. The effect was remarkably reduced and the flavor of shrimp was easily exhibited, and the effect was very remarkable.
実施例３（天つゆ） だし汁200ccと正油50ccとで天つゆをつくり、そこにイ
ソアミルアルコール２ccを加えた。中えびの天ぷら４ケ
ずつをイソアミルアルコールを加えた天つゆと加えない
天つゆにつけて食したところ、食後の口中のヌルヌル感
がイソアミルアルコールを添加した天つゆの方が著しく
低下し、その効果は顕著であった。Example 3 (Tatsutsuyu) Tatsutsuyu was prepared with 200 cc of soup stock and 50 cc of pure oil, and 2 cc of isoamyl alcohol was added thereto. When 4 pieces of tempura of medium shrimp were dipped in the soup sauce with and without the addition of isoamyl alcohol, the sensuality in the mouth after eating was significantly reduced in the soup sauce with isoamyl alcohol, and the effect was remarkable. .
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/24 Ｂ 2/00 Ｃ１２Ｇ 1/00 3/12 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Office reference number FI technical display location A23L 1/24 B 2/00 C12G 1/00 3/12
Claims (2)
る油性感除去組成物。1. An oily feeling removing composition containing an aliphatic alcohol having 3 or more carbon atoms.
ル、ｎ−アミルアルコール及びｎ−ヘキシルアルコール
からなる群から選ばれたものである特許請求の範囲第１
項記載の油性感除去組成物。2. The aliphatic alcohol is selected from the group consisting of isoamyl alcohol, n-amyl alcohol and n-hexyl alcohol.
A composition for removing an oily feeling according to the item.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62221471A JPH074175B2 (en) | 1987-09-04 | 1987-09-04 | Oily feeling removing composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62221471A JPH074175B2 (en) | 1987-09-04 | 1987-09-04 | Oily feeling removing composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6463344A JPS6463344A (en) | 1989-03-09 |
| JPH074175B2 true JPH074175B2 (en) | 1995-01-25 |
Family
ID=16767235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62221471A Expired - Lifetime JPH074175B2 (en) | 1987-09-04 | 1987-09-04 | Oily feeling removing composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH074175B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4764802B2 (en) * | 2006-11-13 | 2011-09-07 | 下村産業有限会社 | Alcohol-taste beverage texture aids |
| JP5591642B2 (en) * | 2010-09-17 | 2014-09-17 | 麒麟麦酒株式会社 | Non-alcoholic beverages with a feeling of alcohol and methods for producing the same |
| JP5972931B2 (en) * | 2014-04-22 | 2016-08-17 | 麒麟麦酒株式会社 | Non-alcoholic beverages with a feeling of alcohol and methods for producing the same |
| JP2016144461A (en) * | 2016-03-11 | 2016-08-12 | 麒麟麦酒株式会社 | Non-alcoholic beverage imparted with alcohol-like taste and method for producing thereof |
-
1987
- 1987-09-04 JP JP62221471A patent/JPH074175B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6463344A (en) | 1989-03-09 |
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