JP2750400B2 - Taste improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a taste improver. In particular, the present invention relates to a taste improver that reduces astringency without reducing the salty taste of potassium chloride.

[0002]

2. Description of the Related Art In recent years, from the viewpoint of health such as prevention of hypertension and prevention of stomach cancer, there has been a tendency to reduce the intake of salt as much as possible. I have. A typical example is potassium chloride (KCl), which is used in some processed foods. However, KCl has a unique acrid taste, and its use amount and field of use are greatly restricted. Many attempts have been made to mix KCl with other inorganic salts, seasonings, sweeteners and the like for the purpose of improving the taste of KCl, but they have not been completely satisfactory.

On the other hand, molasses by-produced during the production of sugar contains abundant natural products other than sugar (amino acids, peptides, inorganic salts, organic acids, etc.). Of using an electrolyte concentrate obtained by electrodialysis of molasses as a substance that imparts kokumi (thickness, spread, sustainability, etc., different from the effects of combinations with salty, sweet, sour, etc.) to foods (Japanese Patent Laid-Open No. 61-216657)
No.) has also been developed. In addition, Japanese Patent Application Laid-Open No.
No. 1 proposes a salty seasoning containing an ash concentrate or a processed product thereof in a non-sugar component obtained at the time of sugar production and salt, which is used to provide the ash concentrate with an alternative salty taste of sodium chloride. It is used as a substance.

[0004]

As described above, there is a strong demand for suppressing the intake of sodium ions while maintaining the saltiness of salt, and there is an opportunity for potassium chloride to be used in foods for the purpose of partially replacing salt. Are many. However, potassium chloride has a unique astringent taste, and at present the substitution rate of sodium chloride by potassium chloride remains extremely low. Further, a taste improver of potassium chloride which can sufficiently satisfy both quality and economy has not yet been developed.

The present invention has been made in view of such circumstances, and has as its object to improve the taste of potassium chloride which has the effect of improving the astringency while maintaining the saltiness of potassium chloride. Is to provide.

[0006]

SUMMARY OF THE INVENTION In general, the present invention relates to a method for producing molasses, purified molasses, waste liquid of stephen or sugar.
Ion exchange membrane electrodialysis or ion exchange from sugar solution
Group consisting of those obtained by separating sugars by resin method
Non-sugar component concentrate (hereinafter referred to as non-sugar component concentrate)
Abbreviation), each treatment of neutralization, concentration, decolorization, deodorization and drying
And / or a combination thereof, which comprises a processed product obtained by applying the compound alone and / or in combination .

Hereinafter, the present invention will be described in detail. First, the non-sugar component concentrate obtained during the production of sugar according to the present invention refers to molasses, purified molasses, stephen waste liquid or sugar production.
It is a mixture of various components having a relatively low sugar content and separated from a sugar solution by an ion exchange membrane electrodialysis method or an ion exchange resin method . The sweet 蔗 (cane) crude juice, 蔗 sugar 70 to 88% (w / w, per solid content, hereinafter the same), glucose, fructose respectively 2-4%, the organic acid salt is 1.5
~ 4.5%, inorganic acid salt 1-3%, carboxylic acid 0.1%
-0.5%, 0.5-2.0% of amino acids and 0.5-0.6% of proteins, etc. The sugar beet juice has 87-90% of sugar and amide form. , Amino acids and betaine nitrogen components and organic acids such as oxalic acid, citric acid, malic acid, glycolic acid and lactic acid and salts thereof [“Food Industry” Koseisha Koseikaku, p98, 1
09 (1985)], but the non-sugar component concentrate referred to in the present invention refers to a component group from which the sugar content has been removed from the components by the above-described method as much as possible. The form of the non-saccharide component concentrate may be liquid or solid, but solid is more preferable in terms of handling.

As a method for separating a non-sugar component from a sugar solution,
For example, there are an ion exchange membrane electrodialysis method and an ion exchange resin method, and some of them have been put to practical use for the purpose of purifying sugar.
In addition, molasses separated in the final step of crude sugar production and purified molasses or stephen waste liquid separated in the production of purified sugar , that is, sugar beet
Implement the stephen method to recover sugar during sucrose production
The waste liquid by -produced in the process is one form of the non-saccharide component concentrate. However, these non-sugar component concentrates are either discarded as they are, used for fermentation raw materials and feed / fertilizers, or to the extent that attempts have been made to make seasonings in a form in which nitrogen is further concentrated. . However, since the non-sugar component concentrate derived from sugar cane or sugar beet contains a large amount of nitrogen components, inorganic substances, and organic acids, the present inventors neutralize, concentrate, decolorize, and deodorize the concentrate. The present inventors have found that the concentrate can be applied to foods as a taste improver for potassium chloride by performing each treatment of and / or drying, and have completed the present invention. That is, the non-sugar component concentrate suitable as the taste improver of the present invention preferably contains a large amount of a non-sugar component derived from sugar cane or sugar beet. And a component group or molasses separated by an ion exchange resin method. In addition, non-sugar components
Treatment of Chijimibutsu is in the concentrate, neutralized, concentrated, decolorized, deodorizing
Each processing 及 beauty dry Ru obtained by subjecting alone and / or in combination. Separation of wearing colored material, commercial cellulase as an effective enzymatic degradation, hemicellulase preparations and / or melanoidins decolorization enzyme and the like are good suitable. Treatment of non-sugar components concentrate obtained in this way, the raw material origin, although there are some differences in components such as by harvest time, either nitrogen component and inorganic substances, are mainly composed of organic acids.

The mechanism by which the treated product of the non-sugar component concentrate exhibits the effect of improving the taste of potassium chloride is not clear, but nitrogen components such as amino acids and peptides derived from sugar cane or sugar beet, and inorganic components such as calcium and magnesium; And the synergistic effect of organic acids.

[0010]

The method of using a non-sugar component concentrate derived from sugar cane or sugar beet as a taste improver for potassium chloride in foods is not particularly limited. Potassium chloride itself and potassium chloride may be separately added to foods. May be mixed with potassium chloride, dried if necessary, and then added to the food.

[0012] Further, both of them (non-sugar component concentrate derived from sugar cane or sugar beet and potassium chloride) for use in foods
The addition ratio of potassium chloride is replaced by sodium chloride, the concentration of potassium chloride added, the composition of the non-sugar component concentrate, and other food ingredients, etc. 1 to 30 parts of a non-sugar component concentrate derived from sugar cane or sugar beet is added in a weight ratio in terms of dry matter. In this case, in addition to improving the taste of potassium chloride, when the flavor of a component derived from sugar cane or sugar beet may be imparted to the food, the addition rate may be 30 parts or more.

The food to which the taste improver of the present invention is added is not particularly limited as long as it is a food that normally uses potassium chloride. However, although it is desired to increase the substitution rate of potassium chloride for salt for the purpose of reducing salt. In particular, foods in which the substitution rate is limited in terms of the astringency of potassium chloride are particularly suitable targets.

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. In the examples, all percentages are by weight.

Example 1 As a sugar solution refining step in the production of cane sugar, second molasses was passed through a weakly acidic ion exchange resin to carry out chromatographic separation to separate a fraction having a high sucrose content and a fraction having a high non-sugar content. Separated into two fractions. Table 1 shows an example of the analysis value of the non-sugar-rich fraction.

[0016]

1 Kg of the non-sugar-rich fraction shown in Table 1 is treated with an ultrafiltration membrane having a molecular weight fractionation ability of 20,000 to remove a pigment component having a large molecular weight. 0.5 kg (solid content: 25.5%; hereinafter, referred to as the present liquid (1)) was obtained.

Next, when pickled Chinese cabbage was prepared with the composition shown in Table 2, the liquid to which the present liquid (1) was added hardly felt the astringent taste of potassium chloride, whereas the liquid (1)
The non-added one had a strong savory taste.

[0019]

Example 2 10 kg of purified molasses discharged in the step of purifying raw sugar is dissolved in 90 liters of water, and then decolorized resin [“Adsorption resin HS”]
The solution was passed through 10 liters of Hokuetsu Carbon Industry Co., Ltd., and concentrated under reduced pressure to obtain 20 liters of a light brown liquid (hereinafter referred to as the present liquid (2)). Table 3 shows an example of the analysis value of the liquid (2).
Shown in

[0021]

The liquid (2) was added at various concentrations to an aqueous potassium chloride solution (potassium chloride concentration was unified to 2%), and the taste was sensory-tested by 10 panelists. The results shown in Table 4 were obtained. .

[0023] *) Total score of 10 panelists 3; Egg taste is very strong 2; Egg taste is strong 1; Egg taste is weak 0;

Example 3 In the production of sugar beet, the stephen method was carried out in order to recover the sugar content. At that time, the waste liquid produced as a by-product was neutralized with hydrochloric acid, and further decolorized with activated carbon to give a pale yellow liquid (solid content of 35%). %). This liquid was converted to a salt concentration of 9.5% and a potassium chloride concentration of 4.2.
% Soy sauce-like seasoning solution was added at 0.2% to obtain a low salt seasoning solution in which the astringency of potassium chloride was reduced.

Example 4 During the production of cane sugar, a sugar solution was treated with an ion exchange membrane electrodialyzer to obtain a light brown liquid containing a large amount of ash on the concentrated solution side. This was concentrated under reduced pressure to precipitate and separate out crystals mainly composed of potassium chloride, and a residual liquid rich in nitrogen and organic acids (solid content of 3%).
7.5%). When this was added to a 2% aqueous solution of potassium chloride and subjected to sensory evaluation by adding 0.8%, the savory taste of potassium chloride was better masked than that of the non-added one.

[0026]

[0027]

As described in detail above, the present invention
The taste improver containing the processed product of the non-sugar component concentrate obtained at the time of sugar production has a remarkable effect in that it can reduce the astringency of potassium chloride.

 ────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hideo Morita 3-4-1, Seta, Otsu-shi, Shiga Takara Shuzo Co., Ltd. Central Research Laboratory (56) References JP-A-5-56764 (JP, A)

Claims (1)

(57) [Claims] 1. Molasses, refined molasses, stephen waste liquid or sand
Ion exchange membrane electrodialysis or
From those obtained by separating sugars by the on-exchange resin method
Neutralize, concentrate, and remove non-sugar concentrates selected from the group
Each treatment of color, deodorization and drying is applied alone and / or in combination.
A taste improver for potassium chloride, comprising a processed product obtained by the above method.