JPS5847480A - Taste improvement of antiseptic agent for food - Google Patents
Taste improvement of antiseptic agent for foodInfo
- Publication number
- JPS5847480A JPS5847480A JP14630581A JP14630581A JPS5847480A JP S5847480 A JPS5847480 A JP S5847480A JP 14630581 A JP14630581 A JP 14630581A JP 14630581 A JP14630581 A JP 14630581A JP S5847480 A JPS5847480 A JP S5847480A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid monoglyceride
- food
- carbon atoms
- taste
- 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.)
- Granted
Links
- 235000019640 taste Nutrition 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title abstract description 10
- 239000004599 antimicrobial Substances 0.000 title abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 43
- 229930195729 fatty acid Natural products 0.000 claims abstract description 43
- 239000000194 fatty acid Substances 0.000 claims abstract description 43
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 22
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 21
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 21
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 239000004378 Glycyrrhizin Substances 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims abstract description 7
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960004949 glycyrrhizic acid Drugs 0.000 claims abstract description 7
- 235000019410 glycyrrhizin Nutrition 0.000 claims abstract description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000000892 thaumatin Substances 0.000 claims abstract description 5
- 235000010436 thaumatin Nutrition 0.000 claims abstract description 5
- 125000004432 carbon atom Chemical group C* 0.000 claims description 18
- 235000019249 food preservative Nutrition 0.000 claims description 12
- 239000005452 food preservative Substances 0.000 claims description 12
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 abstract description 6
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- PBILBHLAPJTJOT-CQSZACIVSA-N Phyllodulcin Chemical compound C1=C(O)C(OC)=CC=C1[C@@H]1OC(=O)C2=C(O)C=CC=C2C1 PBILBHLAPJTJOT-CQSZACIVSA-N 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 2
- PBILBHLAPJTJOT-UHFFFAOYSA-N 3S-phyllodulcin Natural products C1=C(O)C(OC)=CC=C1C1OC(=O)C2=C(O)C=CC=C2C1 PBILBHLAPJTJOT-UHFFFAOYSA-N 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LKUNXBRZDFMZOK-GFCCVEGCSA-N Capric acid monoglyceride Natural products CCCCCCCCCC(=O)OC[C@H](O)CO LKUNXBRZDFMZOK-GFCCVEGCSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000014486 Hydrangea macrophylla Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001092080 Hydrangea Species 0.000 description 1
- 244000267823 Hydrangea macrophylla Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical group 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 125000003152 sophorose group Chemical group 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は炭素数８〜１２のＭ′ｒＩ肪酸モノグリセライ
ドを含有する食品用保存料のもつ特有の呈味（収れん味
）を改善することを目的とするものであり、炭素数８〜
１２の脂肪酸モノグリセライドを含有する食品用保存料
と天然甘味物質、炭素数１６〜２０の脂肪酸モノグリセ
ライドおよびＨＬＢ ８〜１５のショ糖脂肪酸エステル
の少なくと４１ｓｌを併用することにより、炭素数８〜
１２の脂肪酸モノグリセライドを含有する食品用保存料
の呈味を改善する方法に関するものである。[Detailed Description of the Invention] The purpose of the present invention is to improve the characteristic taste (astringent taste) of food preservatives containing M'rI fatty acid monoglycerides having 8 to 12 carbon atoms. , carbon number 8~
By using in combination a food preservative containing 12 fatty acid monoglycerides with a natural sweetener, a fatty acid monoglyceride having 16 to 20 carbon atoms, and at least 41 sl of a sucrose fatty acid ester having an HLB of 8 to 15,
The present invention relates to a method for improving the taste of a food preservative containing 12 fatty acid monoglycerides.
現在、食品の保存性を向上させるために徊々の保存料や
殺菌料が使用されているが、最近はこれらの保存料や殺
菌料に対する規制が厳しくなっている次めに、添加使用
される食品の種類および添加量が限定され、満足すべき
効果をあけ得ないのが現状である。Currently, various preservatives and sterilizers are used to improve the shelf life of foods, but recently regulations on these preservatives and sterilizers have become stricter. Currently, the types of foods and the amount added are limited, making it impossible to achieve satisfactory effects.
これに対して炭素数８〜１２の脂肪酸モノグリ竜ライド
、すなわちカプリル酸モノグリセライド、カプリン酸モ
ノグリセライド、ラウリン酸モノグリ大ライドがすぐれ
た静菌効果を有していることが見い出され、これらの脂
肪酸モノグリセ′ライドを含有する食品用保存料が開発
されている。しかし、これらの脂肪酸モノグリセライド
を含有する食品用保存料は、使用する脂肪酸モノグリセ
ライドのも２特有の呈味（収れん味）のため、添加使用
する食品の種類が限定されるとか、目的とする保存効果
を発揮する添加量まで使用できないなどの欠点を有して
いる。In contrast, fatty acid monoglyceride having 8 to 12 carbon atoms, namely caprylic acid monoglyceride, capric acid monoglyceride, and lauric acid monoglyceride, was found to have an excellent bacteriostatic effect, and these fatty acid monoglycerides' Food preservatives containing Ride 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 cannot be achieved. It has drawbacks such as the fact that it cannot be used in an amount that will produce the desired effect.
本発明者らは、これらの欠点を除電、炭素数８〜１２の
脂肪酸モノグリセライドを含有する食品用保存料をより
巾広く利用するために検討を加えた結果、炭素数８〜１
２の脂肪酸モノグリセ２イドを含有する食品用保存料と
天然甘味物質、炭素数１６〜２０の脂肪酸モノグリセ２
イドおよびＨＬＢ ８〜１５のショ糖脂肪酸エステルの
少なくとも１種を併用することにより、炭素数８〜１２
の脂肪酸モノグリセ２イドを含有する食品用保存料のも
つ特有の呈味を改善することを見い出し、本発明を完成
したものである。The present inventors investigated these drawbacks in order to eliminate static electricity and to more widely utilize food preservatives containing fatty acid monoglycerides having 8 to 12 carbon atoms.
Food preservatives and natural sweeteners containing fatty acid monoglyceride 2, fatty acid monoglyceride 2 having 16 to 20 carbon atoms
By using together at least one kind of id and sucrose fatty acid ester with HLB 8-15, the carbon number 8-12
The present invention has been completed based on the discovery that the characteristic taste of food preservatives containing fatty acid monoglycerides can be improved.
本発明で用いられる天然甘味物質とは、ステビオサイド
およびステーオサイド含有物質、グリチルリチンおよび
グリチルリチン含有物質、フイロズルチンおよびフイロ
ズルチン含有物質、タウマチ／およびタウマチン含有物
質をいい、いずれも天然物より抽出郷の手段により得ら
れるものである。すなわち、本発明におけるステビオサ
イドとは、キク科植物のステビア０レパウデイアナ・ベ
ルトーニ（５ｔｌｖｉａ ｒ＊ｂａｕｄ１ｍｎａ１＠ｒ
ｔｌｏｎｌ ）の葉に含まれているスデピオール骨格を
有する配糖体をいい、白色結晶で融点１９７〜８℃、砂
糖の２００〜２５０倍の甘味をもち、次の構造を有する
ステビオサイドのほか、ステビオサイドのソホロース部
分にグルコースが更に１分子結合した構造で、
（以下余白〕
１←ソホロ一ス４Ｐ１←ステビオール□１融点２４２〜
４℃、砂糖の２５０〜３００倍の甘味をもつレパウディ
オサイドムを含むものである。ｔｆｃ、グリチルリチン
はｉメ科植物のせ単の根に含まれている次の構造および
その塩類であシ、白色粉末で砂糖の約２５０倍の甘味を
もつ甘味物質である。ｔ＊、フイロズルチンはアジサイ
属植物のアマチャ葉に含まれている次の構造を有する白
色結晶で、砂糖の６００〜８００倍の甘味をもつ甘味物
質であり、タウマチンは西アフリカに生育する植物（Ｔ
ｈａｕｍａｔｏｃｏｃｅｕｓムｎ１・１１１１ Ｂ＠ｎ
ｔｈ）の果実中に含まれ、砂糖のｚｏｏｏ〜ｓ ｏ、
ｏ ｏ倍の甘味をもつ蛋白質甘味料である。これらの甘
味物質はいずれも天然物からの抽出１であるので、不純
物を先金に除去し、前記のごとき構造を有する純品とし
て取得することは経済的にも難しい点が多いので、本発
明では前記の構造を有する純品のみならず、これら甘味
物質を含有する抽出液、抽出エキス、粗結晶などの状態
でも使用することができる。The natural sweet substances used in the present invention refer to stevioside and steioside-containing substances, glycyrrhizin and glycyrrhizin-containing substances, phyllodultin and phyllodultin-containing substances, and thaumatin-containing substances, all of which are extracted from natural products by means of extraction methods. That's what you get. That is, stevioside in the present invention refers to Stevia 0 Lepaudiana Bertoni (5tlvia r*baud1mna1@r), which is a plant of the Asteraceae family.
It is a glycoside with a sudepiol skeleton contained in the leaves of stevioside, which is a white crystal with a melting point of 197-8℃ and is 200-250 times sweeter than sugar.In addition to stevioside, which has the following structure, It has a structure in which one more molecule of glucose is bound to the sophorose moiety.
It contains lepaudiocytome, which is 250 to 300 times sweeter than sugar at 4°C. TFC (glycyrrhizin) is a sweet substance with the following structure and its salts contained in the roots of the Ibis family, and is a white powder that is about 250 times sweeter than sugar. T*, Phylodultin is a white crystal with the following structure that is contained in the Amacha leaves of plants of the genus Hydrangea, and is a sweet substance that is 600 to 800 times sweeter than sugar.
haumatococeusmu n1・1111 B@n
Contained in the fruits of th), sugar zoooo~so,
It is a protein sweetener that is 0 times sweeter. Since all of these sweet substances are extracted from natural products, it is economically difficult to remove impurities beforehand and obtain pure products with the above-mentioned structure. In addition to pure products having the above-mentioned structure, these sweet substances can also be used in the form of extracts, extracts, crude crystals, etc. containing them.
また、脂肪酸モノグリセライドは一般には乳化剤として
用いられている食品添加物であるが、近都炭素数８〜１
２の脂肪酸モノグリセライドに静画効果があることが認
められ保存料への開発が進められている。本発明で用い
られる炭素数１６〜２０の脂肪酸モノグリセライドは、
炭素数８〜１２の脂肪酸モノグリセライドと異なり静菌
効果は認められないものの収れん味を呈さす、かつ炭素
数８〜１２の脂肪酸モノグリセライドと併用することに
より、炭素数８〜１２の脂肪酸モノグリセライドのもつ
収れん味を消す効果を有する。このさい炭素数１６〜２
０の脂肪酸モノグリセライドは単独でも混合物でも使用
することかで自る。次に、！／ｖＩＩＩＩｌｊ１ｗ肪酸
エステルは乳化剤として用いられている食品添加物であ
り、脂肪酸の種類により白〜黄かっ色の粉末状、塊状ま
たは無色〜微黄色の粘ちょうな樹脂状の外観を呈する中
質であるが、水に対する分散性、乳化性から本発明では
ＨＬＢ ８〜１５、特に好ましくは１１〜１５のショ糖
脂肪酸ニス１ルが用いられる。In addition, fatty acid monoglycerides are food additives that are generally used as emulsifiers, but they have 8 to 1 carbon atoms.
The fatty acid monoglyceride No. 2 has been recognized to have a static image effect, and its development as a preservative is progressing. The fatty acid monoglyceride having 16 to 20 carbon atoms used in the present invention is
Unlike fatty acid monoglycerides with 8 to 12 carbon atoms, it does not have a bacteriostatic effect, but exhibits an astringent taste, and when used in combination with fatty acid monoglycerides with 8 to 12 carbon atoms, the astringent effect of fatty acid monoglycerides with 8 to 12 carbon atoms can be enhanced. It has the effect of eliminating taste. This carbon number is 16-2
0 fatty acid monoglycerides may be used alone or in mixtures. next,! /vIIIIlj1w Fatty acid esters are food additives used as emulsifiers, and depending on the type of fatty acid, they are medium-sized, white to yellowish powders, lumps, or colorless to slightly yellow, viscous resin-like. However, in the present invention, a sucrose fatty acid varnish having an HLB of 8 to 15, particularly preferably 11 to 15, is used in view of its dispersibility and emulsification in water.
本発明における食品とは、魚肉ねり製品類、畜肉製品類
、ギョーザやシューマイなどｏ総ａ類であり、従来はこ
れらの食品に対して添加する炭素数８〜１２の脂肪酸モ
ノグリセライドの量は呈味の点で０．０３チ程夏が限度
であづたが、本発明の方法を用いることにより０．０５
〜Ｏ，０Ｓｌｓまで添加量を増加することができ、従っ
てよシすぐれた保存料としての効果を発揮できるように
なった。Foods in the present invention include fish paste products, livestock meat products, Gyoza dumplings, shumai, and other Class A products. Conventionally, the amount of fatty acid monoglyceride having 8 to 12 carbon atoms added to these foods has been determined based on taste. The limit in summer is about 0.03 inches, but by using the method of the present invention, it can be reduced to 0.05 inches.
It was possible to increase the amount added to ~O,0Sls, and therefore it became possible to exhibit a better effect as a preservative.
本発明における天然甘味物質、炭素数１６〜２０の脂肪
酸モノグリセライド、ショ糖脂肪酸エステルの食品に対
する添加量は、対象とする食品の種類中炭素数８〜１２
の脂肪酸モノグリセライドの種類および使用量により異
なるが、単独で添加する場合は、ステビオサイド０．０
０３〜０゜０３％、グリチルリチ／ ０．００４〜０．
０４％、 フイロズルチン０．００２〜０．０２％、タ
ウマチンｏ、ｏｏｏｓ〜ｏ、ｏｏｓチ（以上の天然甘味
物質はいずれも純品換算ン、炭素数１６〜２０の脂肪酸
モノグリセライドＯ，，０５〜０．５４１ショ棚脂肪酸
エステル０．０５〜０．５優が好ましい添加量である。In the present invention, the amount of the natural sweet substance, fatty acid monoglyceride having 16 to 20 carbon atoms, and sucrose fatty acid ester added to the food is as follows:
It varies depending on the type and amount of fatty acid monoglyceride used, but when added alone, stevioside 0.0
03~0°03%, Glycyrrhizi/0.004~0.
04%, phyllodultin 0.002-0.02%, thaumatin o, ooos-o, ooschi (all of the above natural sweet substances are converted into pure products, fatty acid monoglyceride with 16-20 carbon atoms O, 05-0 The preferable addition amount is 0.05 to 0.5 of the .541 Scholastic fatty acid ester.
以下、実施例によシ説明する。Examples will be explained below.
なお各実施例における天然甘味物質の添加量は純品換算
で示す。Note that the amount of the natural sweet substance added in each example is shown in terms of pure product.
実施例１
魚肉すり身１０ＵＯＪＩ Ｋ食塩３０Ｉ、砂糖ｌＯｌ、
味淋３０−、グルタミン酸ナトリウム１０９、でん粉８
０ｇおよび水４００１を配合した基本組成に、第１表記
載のカプリン酸モノグリセライドとステビオサイドを添
加し、常法により製造したケーシング詰めかまぼこの呈
にデストをパネル１０名（男８名、女２名）により行な
つ几。判定結果は第１表に示す。Example 1 Fish meat surimi 10UOJI K salt 30I, sugar 1Ol,
Ajirin 30, monosodium glutamate 109, starch 8
A panel of 10 people (8 men, 2 women) added the capric acid monoglyceride and stevioside listed in Table 1 to the basic composition of 0 g and water 4001, and applied dest to the casing-filled kamaboko prepared by a conventional method. By the way. The determination results are shown in Table 1.
（以下余白）
＠ １ 表
（汗）１．各添加物の添加量は、基本組成に対する−で
ある。(Left below) @ 1 Table (sweat) 1. The amount of each additive added is - relative to the basic composition.
じた人の数を示す。Shows the number of people who met.
（以下の実施例においてもｌＷＩ悼である）実施例２
実施例１と同じ基本組成に、Ｔｉｇ２表記載のラウリン
酸モノグリセライドとグリチルリチンを添加し、実施例
１と同様のケーシング詰めかまばこ管製造し、呈味テス
トを行なった。結果は第２表に示す。(The following examples are also similar to IWI) Example 2 Adding lauric acid monoglyceride and glycyrrhizin listed in Tig2 table to the same basic composition as in Example 1, manufacturing a casing-filled kamaba tube in the same manner as in Example 1. Then, a taste test was conducted. The results are shown in Table 2.
第 ２ 表
実施例３
実施例１と同じ基本組成に、第３表記載のカプリル酸モ
ノグリセライドとフィロズルチンを添加し、実゛施例１
と同様のケーシング詰めが壕ぼζを製造し、呈味テスト
を行なった。結果は第３表に示す。Table 2 Example 3 To the same basic composition as in Example 1, caprylic acid monoglyceride and filodultin listed in Table 3 were added, and Example 1 was prepared.
A similar casing was used to produce mochibo ζ and a taste test was conducted. The results are shown in Table 3.
（以下余白ン
実施例４
実施例１と同じ基本組成に、第４表記載のラウリン酸モ
ノグリセライドと炭素数１６〜２゜の脂肪酸モノグリセ
２イドの混合物（モノグリセライド含量９０％以上）を
添加し、実施例１と同様のケーシング詰めかまぼこを製
造し、呈味テストを行なった。結果は第４表に示す。(Example 4) A mixture of lauric acid monoglyceride and fatty acid monoglyceride having 16 to 2 carbon atoms (monoglyceride content of 90% or more) listed in Table 4 was added to the same basic composition as in Example 1, and the experiment was carried out. The same casing-filled kamaboko as in Example 1 was produced and a taste test was conducted.The results are shown in Table 4.
（以下余白）
第 ４ 表
実施例５
実施例１と同じ基本組成に、第５懺記載のカプリン酸モ
ノグリセライドとＨＬＢｌＢのショ糖脂肪酸エステルを
添加し、実施例１と同様のケーシング詰めかまぼこを製
造し、呈味テストを行なった。結果Ｆｉ第５表に示す。(Leaving space below) Table 4 Example 5 A casing-filled kamaboko similar to that in Example 1 was produced by adding capric acid monoglyceride and HLBlB sucrose fatty acid ester described in the fifth paper to the same basic composition as in Example 1. We conducted a taste test. The results are shown in Table 5.
（以下余白） 第 ｌｓ 嵌(Margin below) Part ls fitting
Claims (1)
る食品用保存料を使用するさいに、炭素数８〜１２の脂
肪酸モノグリセライドを含有する食品用保存料と天然甘
味物質、炭素数１６〜２０の脂肪酸モノグリ−ライドお
よびＨＬＢ８〜１５のショ糖脂肪酸エステルの少なくと
も１種を併用することを特徴とする炭素数８〜１２の脂
肪酸モノグリセライドを含有する食品用保存料の呈味改
善法。 ２、 天然甘味物質がステビオサイドおよびステビオサ
イド含有物質、グリチルリチンおよびグリチルリチン含
有物質、フイ誼ズルチンおよびフイロズルチン含有物質
、タウマチンおよびタウマチン含有物質である時許趙求
の範囲第１項記載の食品用保存料の呈味改善法。[Scope of Claims] 1. When using a food preservative containing a fatty acid monoglyceride having 8 to 12 carbon atoms, a food preservative containing a fatty acid monoglyceride having 8 to 12 carbon atoms, a natural sweetening substance, and a carbon 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 of a fatty acid monoglyceride having 16 to 20 carbon atoms and a sucrose fatty acid ester having an HLB of 8 to 15. . 2. Improving the taste of a food preservative according to item 1 of the scope of Xu Zhaoqiu, wherein the natural sweetening substance is stevioside and stevioside-containing substances, glycyrrhizin and glycyrrhizin-containing substances, phyllodultin and phyllodultin-containing substances, thaumatin and thaumatin-containing substances. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14630581A JPS5847480A (en) | 1981-09-18 | 1981-09-18 | Taste improvement of antiseptic agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14630581A JPS5847480A (en) | 1981-09-18 | 1981-09-18 | Taste improvement of antiseptic agent for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5847480A true JPS5847480A (en) | 1983-03-19 |
| JPH0220231B2 JPH0220231B2 (en) | 1990-05-08 |
Family
ID=15404668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14630581A Granted JPS5847480A (en) | 1981-09-18 | 1981-09-18 | Taste improvement of antiseptic agent for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5847480A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4872320A (en) * | 1971-12-30 | 1973-09-29 | ||
| JPS4954524A (en) * | 1972-09-29 | 1974-05-27 |
-
1981
- 1981-09-18 JP JP14630581A patent/JPS5847480A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4872320A (en) * | 1971-12-30 | 1973-09-29 | ||
| JPS4954524A (en) * | 1972-09-29 | 1974-05-27 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0220231B2 (en) | 1990-05-08 |
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