Gustatory improver and powder for hydromolding therewith

Abstract

To provide a gustatory improver that improves undesirable miscellaneous taste, in more detail, a gustatory improver capable of improving a taste in which undesirable miscellaneous tastes such as bitterness, harshness, and astringency specific to glucose or sugar alcohol are eliminated, and powder for hydromolding therewith.SOLUTION: The above problem is solved by a gustatory improver of glucose and / or sugar alcohol, characterized by using oils and fats as active ingredients. Preferably, the above problem is solved by a powder for hydromolding for preparing a shaved ice-like confectionery that contains the following (A)-(C) and can be eaten by mixing with water. (A) Glucose (B) Gustatory improver with oils and fats as active ingredients (C) Modified starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a taste improver that improves unpleasant unpleasant flavors, and more specifically, to a taste improver that can improve the taste by neutralizing unpleasant unpleasant flavors such as the bitterness, astringency, and astringency that are specific to glucose and sugar alcohols, and to a powder for hydrolysis molding using the same. [Background technology]

[0002] Conventionally, sugar alcohols such as glucose and erythritol have undesirable off-flavors such as bitterness, astringency, and astringency, which tend to have a significant adverse effect on the taste of foods containing glucose or sugar alcohols.

[0003] As a method for eliminating the unpleasant taste, a taste improver for hydrated foods that uses pregelatinized starch having a specific viscosity is known (see, for example, Patent Document 1). However, there is no disclosure of using fats and oils to eliminate the unpleasant taste.

[0004] On the other hand, in addition to glucose and sugar alcohols, there are foods that have undesirable flavors, such as the unpleasant taste of whey protein raw materials, the harsh and bitter taste of green juice foods, the bitter taste of mint flavors, etc. For these foods, for example, Patent Documents 2 to 4 disclose that fats and oils are effective, but there is no disclosure about the taste improvement properties of fats and oils against unpleasant flavors such as the bitter, harsh, and astringent taste of glucose and sugar alcohols. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2015-123059 A [Patent Document 2] JP 2022-73194 A [Patent Document 3] JP 2015-198586 A [Patent Document 4] JP 2004-18829 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in consideration of the above circumstances, and its object is to provide a taste improver that improves unpleasant imperfections, and more specifically, to provide a taste improver that can improve the taste by neutralizing unpleasant imperfections such as the bitterness, astringency, and astringency that are specific to glucose and sugar alcohols, and a powder for hydrolysis molding using the same. [Means for solving the problem]

[0007] The present invention achieves the above object by the following means. [1] This is a glucose taste improver characterized by containing oils and fats as active ingredients.

[0008] [2] The present invention relates to an agent for improving the taste of sugar alcohol, which is characterized by having oils and fats as active ingredients.

[0009] [3] This taste improver comprises 100 parts by weight of the glucose and / or sugar alcohol and 0.5 or more parts by weight of the oil or fat.

[0010] [4] The powder contains the following (A) to (C), and is a powder for hydration for preparing an edible shaved ice-like confectionery by adding water and mixing. (A) Glucose (B) Taste improver containing oils and fats as active ingredients (C) Modified starch

[0011] The present inventors conducted extensive research into methods for eliminating the unpleasant taste that is specific to glucose and sugar alcohols, and discovered that using them in combination with fats and oils was effective, leading to the present invention.

[0012] Furthermore, the inventors discovered that by further adding processed starch to the above ingredients (glucose and fats and oils) to form a powder for hydrolysis, it is possible to eliminate the unpleasant off-flavor when eaten, while imparting a fluffy shaved ice-like texture, in stark contrast to the crunchy texture that results when a powder consisting only of glucose and fats and oils is hydrolyzed, thereby arriving at the present invention. Effect of the Invention

[0013] The taste improver of the present invention can improve the taste by neutralizing undesirable impurities such as the bitterness, harshness, and astringency that are specific to glucose and sugar alcohols.

[0014] Furthermore, when water is added to the powder for hydrolysis of the present invention, it is possible to impart an airy, fluffy texture reminiscent of shaved ice without being hindered by the unpleasant taste of glucose. [Brief description of the drawings]

[0015] [Figure 1] FIG. 2 is an explanatory diagram showing an example of preparing a shaved ice-like confectionery product using the powder for hydroforming of the present invention. [Diagram 2] FIG. 1 is a phase diagram of Example 17 and Comparative Example 6 before addition of water. [Diagram 3] FIG. 1 is a phase diagram of Example 17 and Comparative Example 6 after adding water and mixing. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The present invention will now be described in detail. <Taste improver> In this specification, "improving the taste" means improving an undesirable off-flavor, that is, improving the taste so that the undesirable off-flavor is neutralized. The "off-flavor" refers to the bitterness, astringency, and astringency characteristic of glucose and sugar alcohols such as xylitol, erythritol, and sorbitol, and these off-flavors pass through the tongue and throat accompanied by an endothermic reaction in the oral cavity, and therefore may be felt directly on the tongue or as an unpleasant tingling sensation in the throat (throat burn).

[0017] In terms of taste improvement, it is important that the taste improver of the present invention uses fats and oils as an active ingredient. Examples of fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, rapeseed oil, soybean oil, coconut oil, corn oil, linseed oil, perilla oil, olive oil, grape seed oil, coconut oil, sesame oil, rice oil, sunflower oil, safflower oil, cottonseed oil, and animal fats and oils such as milk fat and beef tallow, and these are appropriately selected and used alone or in combination. In addition, the fats and oils may be liquid at room temperature (liquid oil) or solid at room temperature (solid fat and oil), and may be powdered fats and oils obtained by processing these into powder.

[0018] In the present invention, it is presumed that the presence of the oil around the glucose or sugar alcohol prevents the unpleasant taste derived from the glucose or sugar alcohol from coming into direct contact with the tongue or throat, and furthermore, the unpleasant taste is masked by the flavor of the oil, thereby improving the taste by neutralizing the unpleasant taste.

[0019] In the present invention, the effect of the present application can be achieved by adding the above-mentioned oil or fat to a food containing the glucose and / or sugar alcohol, but it is preferable to mix the oil or fat in a weight ratio of 0.5 or more to 100 of the glucose and / or sugar alcohol, as this more effectively improves the taste.

[0020] <Powder for hydroforming> The powder for hydroforming of the present invention is advantageous in that it contains the following (A) to (C), which gives it a fluffy shaved ice-like texture (hereinafter also referred to as "fluffy texture" or "fluffy texture") without being disturbed by the unpleasant taste of glucose. (A) Glucose (B) Taste improver containing oils and fats as active ingredients (C) Modified starch

[0021] With regard to (A), there can be mentioned glucose, which has undesirable impurities such as a particular bitterness, acridness, and astringency, as explained in the section on taste improvers, but which crystallizes when water is added to give a crispy texture like shaved ice.

[0022] As for (B), the fats and oils explained in the section on taste improvers can be used, and preferably, powdered fats and oils are suitably used.

[0023] In addition, it is preferable to mix 0.5 or more of the (B) with respect to 100 of the (A) in terms of more effective taste improvement.

[0024] The (C) modified starch refers to commonly known modified starches, but in the present invention, the modified starches that are preferred in terms of imparting a fluffy texture are those obtained by chemically treating β-starch, physically treating β-starch, or both chemically and physically treating β-starch, excluding those obtained by hydrolyzing β-starch with an acid or an enzyme.

[0025] Chemically treated modified starches include those produced by introducing various functional groups into the hydroxyl groups of glucose, a starch component, through esterification, etherification, oxidation, and combinations thereof.Specific examples include acetylated adipate crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, phosphate crosslinked starch, and sodium starch glycolate.

[0026] Examples of physically processed processed starches include pregelatinized starch and moist heat treated starch, which are physically processed by applying heat or pressure. Pregelatinized starch is produced, for example, by rapidly drying β-starch in a swollen or dissolved paste state. Moisture-treated starch is produced, for example, by heating (100 to 120°C) in a moisture content that is not sufficient to cause gelatinization.

[0027] Examples of those that have been subjected to both chemical and physical treatments include those that have been swelled or dissolved after esterification, etherification, oxidation, or a combination of these processes, and then rapidly dried in a paste state to be gelatinized.Specific examples include pregelatinized phosphate crosslinked starch that has been pregelatinized after esterification, and pregelatinized hydroxypropylated phosphate crosslinked starch that has been pregelatinized after esterification and etherification.

[0028] In addition, the types (raw materials) of processed starch are corn starch (corn), wheat starch, etc. These include flour (wheat), rice starch, potato starch, sweet potato starch, tapioca starch (cassava), sago starch (sago palm), kudzu starch (kudzu), and mung bean starch (mung bean).

[0029] Preferably, the starch absorbs water easily when water is added to the powder for hydrolysis, and more preferably absorbs water more easily than glucose, which is suitable for imparting a fluffy texture. For example, modified starch derived from potato starch or tapioca starch is preferably used.

[0030] The fluffy texture that appears when hydrated can be determined by the ratio (Y / X) of the specific gravity of the powder before hydration (X) to the specific gravity after hydration (Y). Preferably, this specific gravity ratio, that is, Y to X, is 1.3 or more times, which is suitable for achieving a good shaved ice-like fluffy texture.

[0031] The (C) is preferably blended in an amount of 0.8 to 15.5% by weight based on the total weight of the powder for hydroforming. If it is 0.8% by weight or more, it is suitable in that a fluffy texture is imparted, and if it is 15.5% by weight or less, it is good in that a fluffy texture is obtained without the powder clumping together into balls.

[0032] In addition to the above (A) to (C), auxiliary materials may be added to the powder for hydroforming of the present invention as long as the purpose of the present invention is not impaired. Examples of auxiliary materials include carbohydrates other than glucose (sugar alcohols, sugar, lactose, crystal sugar, etc.), flavorings, acidulants, colorings, dextrin, dairy products, excipients, food ingredients such as fruit juice powder, cocoa, and matcha, and sodium bicarbonate granules. These may be appropriately selected and used alone or in combination.

[0033] Furthermore, the form of the powder for hydration molding of the present invention is important in that it can be given a fluffy texture by adding water, and is preferable in terms of storage stability and workability.

[0034] The powder for hydration molding of the present invention is produced, for example, as follows: First, the above-mentioned (A) to (C) and, if necessary, auxiliary materials are prepared, and these are powder-mixed to obtain the powder for hydration molding of the present invention.

[0035] The powder for hydration molding of the present invention can be manufactured, for example, as follows. First, the powder for hydration molding is prepared, and then filled into a package and sealed to produce a powder product for hydration molding. Furthermore, containers, concave trays, droppers, spoons, measuring spoons, small concave portions, stirring rods, stirrers, package-filled syrup to be poured over the prepared shaved ice-like confectionery, and the like, which are used when adding water or mixing, may be prepared for the powder for hydration molding filled into the package, and these may be placed in a separate package and sealed to produce a powder product for hydration molding.

[0036] The material of the packaging body may be appropriately selected from various materials such as soft plastic, paper, metal, etc.

[0037] Next, a method for preparing a shaved ice-like confectionery from the powder for hydration molding of the present invention will be described with reference to Fig. 1. Fig. 1 is an explanatory diagram showing an example of preparing a shaved ice-like confectionery using the powder for hydration molding of the present invention. 1 is the powder for hydration molding, 2 is an aqueous medium, 3 is a shaved ice-like confectionery, 11 is a concave tray, 12 is a dropper, and 13 is a spoon.

[0038] As shown in FIG. 1(1), the powder for hydroforming 1 is placed in a concave tray 11.

[0039] Next, as shown in FIG. 1(2), an aqueous medium 2 is poured into the powder for hydrolysis 1 and hydrolysis is performed. The tools used for hydrolysis include a dropper as shown in FIG. 1(2), a spoon, a measuring glass, etc. A container having a small volume and a concave portion may be used. Examples of the aqueous medium include water (tap water, mineral water, carbonated water, deep sea water, etc.), and fruit juice. The amount of the aqueous medium added is preferably 3.1 to 9.2 by weight per 100 of the powder for hydrolysis, which is suitable for achieving a fluffy shaved ice-like texture and a crispy texture like shaved ice.

[0040] Next, as shown in Fig. 1(3), the hydrated molding powder 1 is mixed, for example, in the direction of the arrow. As for the tool used for mixing, other than the spoon shown in Fig. 1(3), a stirring stick, a muddler, etc. may also be used.

[0041] In this way, as shown in Fig. 1 (4), a shaved ice-like confectionery 3 that has a fluffy shaved ice-like texture can be prepared. It is preferable to further pour syrup onto this shaved ice-like confectionery 3 in order to create a stronger shaved ice texture (not shown).

[0042] As described above, when the powder for hydrated molding of the present invention is mixed with water, the processed starch (C) contained in the powder suppresses crystallization due to water absorption into the glucose (A) while the processed starch (C) moderately absorbs water, dispersing water throughout the powder and imparting an airy, fluffy texture like shaved ice. Therefore, a shaved ice-like texture can be imparted by two different textures: the crispy texture derived from the glucose and the fluffy texture derived from the processed starch. EXAMPLES

[0043] EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0044] <About the taste of glucose or sugar alcohol> <Examples 1 to 16 and Comparative Examples 1 to 5> The compositions shown in Tables 1 and 2 were prepared and mixed in powder form. Next, tap water was added in the proportions shown in Tables 1 and 2 and then mixed. The mixed products with water were tasted by six expert panelists, and the taste of unpleasant off-flavors such as bitterness, astringency, and astringency was evaluated using the following evaluation criteria. The results are shown in Tables 1 and 2.

[0045] [Taste evaluation criteria] 3: No unpleasant taste 2: There is a very slight unpleasant taste 1: A little bit of off-putting flavor 0: I feel a strange taste

[0046] [Table 1]

[0047] [Table 2]

[0048] As a result of the evaluation, the examples containing fats and oils had the ability to improve the taste of unpleasant unpleasant flavors, while the comparative examples not containing fats and oils had an unpleasant unpleasant unpleasant flavor.

[0049] Furthermore, when Example 1 and Comparative Example 1 were consumed directly in powder form without adding or mixing with water, as in the case of adding or mixing with water, Comparative Example 1 had an unpleasant taste, but Example 1 did not have an unpleasant taste, demonstrating an improvement in taste.

[0050] <Powder for hydroforming> <Example 17, Comparative Example 6> The compositions shown in Table 3 were prepared and mixed in powder form to prepare powder for hydrolysis molding. Next, tap water was added in the proportions shown in Table 3 and mixed. This hydrolysis mixture was eaten by six expert panelists, and the taste of unpleasant off-flavors such as bitterness, harshness, and astringency was evaluated in the same manner as in Example 1. The results are shown in Table 3. Furthermore, the specific gravities before and after adding water were measured, and the specific gravity ratios calculated from both are also shown in Table 3. The state before adding water is shown in Figure 2, and the state after adding water is shown in Figure 3.

[0051] [Table 3]

[0052] As a result of the evaluation, both Example 17 and Comparative Example 6 had a good taste, but Example 17, which contains processed starch, had a higher specific gravity after adding and mixing with water than Comparative Example 6, which does not contain processed starch, and the ratio of the specific gravity after adding and mixing with water to the specific gravity before adding water was also higher, so it was in a fluffier state. This state was also confirmed in Figures 2 and 3. Furthermore, when eaten, Example 17 felt both fluffy and crispy.

[0053] <Powder for hydroforming> <Examples 18 to 28, Comparative Example 7> The compositions shown in Table 4 were prepared and mixed to prepare powders for hydration molding. Next, tap water was added in the proportions shown in Table 4 and mixed. The taste and specific gravity of the hydration mixture were evaluated in the same manner as in Example 17. The results are shown in Table 4.

[0054] [Table 4]

[0055] As a result of the evaluation, the examples containing modified starch had a specific gravity of 1.3 times or more after adding water compared to before adding water, imparting a fluffy texture, whereas the comparative example 7 containing β-starch did not have a fluffy texture.

[0056] <Powder for hydroforming> <Examples 29 to 32> The compositions shown in Table 5 were prepared and mixed to prepare powders for hydrolysis. Then, tap water was added in the proportions shown in Table 5 and mixed. The taste and specific gravity of the hydrolysis mixture were evaluated in the same manner as in Example 17. The results are shown in Table 5.

[0057] [Table 5]

[0058] As a result of the evaluation, Examples 29 to 32 had a specific gravity of 1.3 times or more after adding water compared to before adding water, and a fluffy texture was imparted.

[0059] <Powder for hydroforming> <Example 33> The composition of Example 18 was prepared, and these were mixed in powder form to prepare a powder for hydrolysis molding. Next, apple juice (CO-OP Apple Juice 100%, manufactured by the Japanese Consumers' Co-operative Union (manufacturer: Fukuren Co., Ltd.)) was added with water in the same ratio as in Example 18, and then mixed. The taste and specific gravity ratio of this hydrolysis mixture were evaluated in the same manner as in Example 18. The results are shown in Table 5.

[0060] The evaluation results showed that the taste was improved, and the specific gravity ratio was 1.3 times higher after adding water than before, giving the product a fluffy texture. [Explanation of symbols]

[0061] 1. Powder for hydroforming 2 Aqueous medium 3. Shaved Ice-like Sweets 11 Recessed tray 12 Eyedropper 13 Spoon

Claims

1. A glucose taste improver comprising fats and oils as active ingredients.

2. A sugar alcohol taste improver, characterized in that it contains fats and oils as active ingredients.

3. 3. The taste improver according to claim 1 or 2, wherein the fat or oil is blended in a weight ratio of 0.5 or more to 100 parts by weight of the glucose and / or sugar alcohol.

4. A powder for hydration that contains the following (A) to (C), and is used to prepare an edible shaved ice-like confectionery by adding water and mixing: (A) Glucose (B) The taste improver according to claim 1 (C) Modified starch

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