JPH0220231B2 - - Google Patents

Description

[Detailed description of the invention]

The purpose of the present invention is to improve the characteristic taste (astringent taste) of food preservatives containing fatty acid monoglycerides having 8 to 12 carbon atoms. The present invention relates to a method for improving the taste of a food preservative containing a fatty acid monoglyceride having 8 to 12 carbon atoms by using the food preservative in combination with a natural sweetening substance. Currently, various preservatives and sterilizers are used to improve the preservability of foods, but recently regulations on these preservatives and sterilizers have become stricter, so it is becoming more difficult to add them to foods. Currently, the types and amounts added are limited, and satisfactory effects cannot be achieved. On the other hand, fatty acid monoglyceride having 8 to 12 carbon atoms, namely caprylic acid monoglyceride,
Capric acid monoglyceride and lauric acid monoglyceride have been found to have excellent bacteriostatic effects, and food preservatives containing these fatty acid monoglycerides have been developed. However, food preservatives containing these fatty acid monoglycerides have a unique taste (astringent taste) of the fatty acid monoglyceride used, so the types of foods to which they can be added are limited, and the desired preservative effect may not be achieved. It has drawbacks such as not being able to be used in the amount added to achieve its full potential. The present inventors have solved these drawbacks and found that carbon number 8
As a result of conducting studies to more widely utilize food preservatives containing fatty acid monoglycerides with ~12 carbon atoms, we found that by using food preservatives containing fatty acid monoglycerides with 8 to 12 carbon atoms together with natural sweeteners, The present invention was completed based on the discovery that the characteristic taste of food preservatives containing fatty acid monoglycerides having 8 to 12 carbon atoms can be improved. The natural sweet substances used in the present invention refer to stevioside and stevioside-containing substances, glycyrrhizin and glycyrrhizin-containing substances, phyllodultin and phyllodultin-containing substances, thaumatin and thaumatin-containing substances, all of which are obtained from natural products by means such as extraction. It is. That is, stevioside in the present invention refers to a glycoside having a steviol skeleton contained in the leaves of Stivia rebaudiana Bertioni, a plant belonging to the Asteraceae family, and is a white crystal with a melting point of 197-8°C and a sugar-like substance. 200～
In addition to stevioside, which is 250 times sweeter and has the following structure, it also has a structure in which one molecule of glucose is bonded to the sophorose part of stevioside. It contains rebaudioside A, which has a melting point of 242-4°C and is 250-300 times sweeter than sugar. Also,
Glycyrrhizin is found in the licorice roots of legumes and has the following structure and its salts. It is a white powder that is about 250 times sweeter than sugar. In addition, phyllodultin is a white crystal with the following structure found in the leaves of the hydrangea plant, and is a sweet substance that is 600 to 800 times sweeter than sugar, and thaumatin is A plant that grows in West Africa (Thaumatococcus
daniellii Benth), and contains sugar
It is a protein sweetener that is 2000 to 3000 times sweeter.
Since all of these sweet substances are extracts from natural products, it is economically difficult to completely remove impurities and obtain them as pure products with the above-mentioned structure. It can be used not only as a pure product having the above-mentioned structure, but also in the form of an extract, an extract, a crude crystal, etc. containing these sweet substances. Furthermore, fatty acid monoglycerides are food additives that are generally used as emulsifiers, but in recent years fatty acid monoglycerides having 8 to 12 carbon atoms have been recognized to have a bacteriostatic effect, and their development as preservatives is progressing. Foods in the present invention include fish paste products, meat products, and delicatessen dishes such as gyoza and shumai. Conventionally, the amount of fatty acid monoglyceride having 8 to 12 carbon atoms added to these foods has been limited to the amount that affects the taste. However, by using the method of the present invention, it is possible to increase the amount added to 0.05 to 0.08%, and therefore, it becomes possible to exhibit an even better effect as a preservative. Ta. The amount of natural sweetening substances added to foods in the present invention varies depending on the type of target food and the type and amount of fatty acid monoglyceride having 8 to 12 carbon atoms, but when added alone, stevioside 0.003 to 0.03%, Glycyrrhizin 0.004-0.04
%, filodultin 0.002-0.02%, thaumatin
The preferable addition amount is 0.0005 to 0.005% (all of the above natural sweet substances are converted into pure products). Examples will be explained below. Note that the amount of the natural sweet substance added in each example is shown in terms of pure product. Example 1 1000g of minced fish meat, 30g of salt, 10g of sugar, and ajirin
30ml, monosodium glutamate 10g, starch 80g
Capric acid monoglyceride and stevioside listed in Table 1 were added to the basic composition of 400 ml of water and casing-filled kamaboko produced by a conventional method was tested by a panel of 10 (8 men, 2 women). I did it. The determination results are shown in Table 1.

[Table] Example 2 To the same basic composition as in Example 1, lauric acid monoglyceride and glycyrrhizin listed in Table 2 were added to produce kamaboko stuffed in a casing similar to that in Example 1, and a taste test was conducted. The results are shown in Table 2.

[Table] Example 3 Caprylic acid monoglyceride and phyllodultin listed in Table 3 were added to the same basic composition as in Example 1, and the same casing-filled kamaboko as in Example 1 was produced, and a taste test was conducted. The results are shown in Table 3.

【table】

Claims (1)

[Claims] 1 When using food preservatives containing fatty acid monoglycerides having 8 to 12 carbon atoms,
Food preservatives containing ~12 fatty acid monoglycerides include stevioside, stevioside-containing substances, glycyrrhizin, glycyrrhizin-containing substances,
A method for improving the taste of a food preservative containing a fatty acid monoglyceride having 8 to 12 carbon atoms, which comprises using together at least one natural sweetening substance consisting of phyllodultin, a phyllodultin-containing substance, thaumatin, and a thaumatin-containing substance.