beverage food
A food and powder technology, which is applied in the field of beverage and food, can solve the problems that the flavor of vinegar may not be satisfactory, and it is difficult to continuously ingest vinegar, etc., and achieve the effect of improving the flavor
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Embodiment 1-1～1-9
[0061] Examples 1-1 to 1-9: Flavor improvement effect of milk peptide on powdery tomato vinegar
[0062]
[0063] The alkaline calcium-containing substances were mixed and melted in tomato vinegar for neutralization, and after sieving, milk peptides were mixed in the powdered tomato vinegar obtained by spray drying according to the ratios in Table 1. The amount of powdered tomato vinegar is 5g. The astringency derived from powdered tomato vinegar, the bitterness derived from milk peptide, and the flavor of each sample were evaluated by 5 panelists according to the following indicators. The results are shown in Table 1.
[0064] ・Amelioration degree of astringent taste of powdered tomato vinegar (average value of 5 panelists)
[0065] 1: Taste becomes considerably better than 3.
[0066] 2: Taste slightly improved compared to 3.
[0067] 3: Only the same as powdery tomato vinegar (comparative example 1).
[0068] 4: Taste slightly worse than 3.
[0069] 5: Taste becomes...
Embodiment 2-1～2-5
[0091] Examples 2-1 to 2-5: Flavor improvement effects of various peptides on powdered tomato vinegar
[0092]
[0093] Various peptides shown in Table 2 (milk peptide, sesame peptide, porcine collagen peptide, fish collagen peptide, soybean peptide) and powdered tomato vinegar were added and mixed in equal amounts. The amount of powdered tomato vinegar is 5g. The taste of each sample was evaluated by 5 panelists according to the following index.
[0094] 1: Taste becomes considerably better than 3.
[0095] 2: Taste slightly improved compared to 3.
[0096] 3: Only the same as powdery tomato vinegar (comparative example 1).
[0097] 4: Taste slightly worse than 3.
[0098] 5: Taste becomes considerably worse than 3.
[0099] [Table 2]
[0100] Table 2
[0101]
[0102] As evident from Table 2, the flavor of the powdered tomato vinegar in any of Examples 2-1 to 2-4 was improved, and the improvement was remarkable in Example 2-1. The results showed that by using mil...
Embodiment 3-1～3-5
[0105] Examples 3-1 to 3-5: Flavor improvement effect of milk protein on powdery tomato vinegar
[0106]
[0107] In powdered tomato vinegar, proteins derived from milk (milk peptide (Example 3-1), whey protein (Example 3-2), whey powder (Example 3-3), skimmed milk powder (Example Example 3-4), whole milk powder (embodiment 3-5)) and powdered tomato vinegar are added in equal amounts and mixed. The amount of powdered tomato vinegar is 5g. The taste of each sample was evaluated by 5 panelists according to the following index.
[0108] 1: Taste becomes considerably better than 3.
[0109] 2: Taste slightly improved compared to 3.
[0110] 3: Just the same as powdered tomato vinegar.
[0111] 4: Taste slightly worse than 3.
[0112] 5: Taste becomes considerably worse than 3.
[0113] [table 3]
[0114] Table 3
[0115]
[0116] As apparent from Table 3, the flavor of the powdered tomato vinegar in any of Examples 3-1 to 3-5 was improved, and the improvement was rem...
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