WO2000041579A1

WO2000041579A1 - Spice-containing drinks

Info

Publication number: WO2000041579A1
Application number: PCT/JP2000/000011
Authority: WO
Inventors: Haruo Oyashiki; Fumitsugu Hino; Kazuyori Ochiai; Ikunoshin Kato
Original assignee: Takara Shuzo Co., Ltd.
Priority date: 1999-01-13
Filing date: 2000-01-05
Publication date: 2000-07-20
Also published as: TWI247584B; KR20010073219A; KR100611326B1; AU1890100A

Abstract

Functional drinks having a novel flavor and texture; a process for producing the same; compositions to be used in the production of these drinks; and novel compositions for improving the texture of foods or drinks.

Description

Description Spice-containing beverage

Technical field

The present invention relates to a functional beverage having a novel flavor and texture, a method for producing the same, and a composition used for producing the beverage. The present invention also relates to a novel food or beverage texture improving composition. Background art

Drinks containing viscous substances include kudzu-yu and starch made by dissolving starch in warm water, etc., and are generally popular with their tongue-like texture and good throat. Recently, liquid (sol) beverages have been developed so that they can be consumed as solid (gel) food. For example, foods that have been conventionally eaten in a solid form such as yogurt and agar are given fluidity and are now being marketed as drinks in sol form. By making these beverages sol-like, the texture is maintained as original as possible, making them easy to eat, and giving them a new texture and good taste. It has formed the field of beverages and has become a product that meets current tastes.

Beverages containing viscous substances have the general property of flavor due to viscosity. In other words, scents are excellent in holding scents, but tend to have weak scents. As for the taste, the liquid sticks to the tongue for a long time, so the taste is poor and the taste will remain forever.

On the other hand, spices have been used as a condiment for solids, solids and liquids, and liquids (soups) for cooking in both Western, Chinese, and Japanese styles, and have been used for a long time to improve flavor and unique flavors. Has formed. Its effects on cooking ingredients include fragrance, taste, coloring, odor correction, deodorization, antioxidant, antibacterial, antifungal, pharmacology, food effect, nutrition, texture improvement, etc. Corresponding to different tastes. Spices have three main functions: flavoring, seasoning, and coloring. The secondary effects of these actions are considered to be classified as having odor-correcting action, antioxidant action, antibacterial action, and physiological and pharmacological actions.

The characteristics of flavoring and flavoring include aromatic, irritant, refreshing, pungent, bitter, and sweet.The coloring includes turmeric, saffron yellow and paprika red. Can be

Spices also have various physiological and pharmacological actions, and are also called plant-derived natural products that have beneficial effects on bioregulatory functions.

Among the spices, spicy spices (such as pepper, pepper, ginger, and radish) enhance the activity of the sympathetic nervous system, thereby stimulating catabolism and providing anti-stress effects, as well as lipid metabolism, energy metabolism, and body metabolism. It has been shown to promote catabolism such as heat production (increase in body temperature) [Encyclopedia of seasonings and spices, Hiroyasu Fukuba and Akio Kobayashi, edited by Asakura Shoten Co., Ltd., 409-413 Pg, 1991]. For example, pepper has a pungent component consisting of capsaicin, dihydrocapsaicin, irujidrocacapsaicin, homodihydrocapsaicin, and homocapsaicin.Physiological and pharmacologic actions include appetite enhancement, anti-stress, salt intake reduction, digestion promotion, and blood circulation. Medium Low cholesterol, increased fat metabolism, increased energy metabolism, and body heat production (increased body temperature) are known. For the power lash, the pungent component of the black power lash, the harmless lash is sinigrin, and the pungent component of the white mustard is sinalbin. The physiological and pharmacologic actions are known to promote digestion, convulsions, and diuresis. Pepper has a pungent component consisting of Xavicin and piperine, and its physiological and pharmacologic actions are known to promote digestion, enhance energy metabolism, increase appetite, and carminative activity.

In connection with such a spice having many functions and a gel which is a solid substance, a method for producing a phenol-based pungent component-containing gel disclosed in Japanese Patent Application Laid-Open No. Hei 4-239954 has been disclosed. That is, the content of this publication is that an alkaline aqueous solution of a phenolic pungent component and an aqueous solution of a natural paste are mixed uniformly, and the resulting mixture is gelled in the presence of a physiologically acceptable polyvalent metal ion. It is a method for producing a gel containing a fuyunol-based pungent component, and it has been found that this gel has a sensory pungent reduction effect. The publication discloses only gelled natural paste, and there is no suggestion of application to fluid foods and beverages. Also, to taste other than pungency The effect of the natural paste was not studied, and the purpose of using the natural paste was only to produce a gelled product, not to impart viscosity to food or drink.

On the other hand, in the relationship between spices and beverages, when spices are added to beverages, generally, the flavor components other than spices are good, but the taste of spices remains in the tongue forever. Therefore, the conditions and effects of adding spices to beverages were not known. Purpose of invention ''

It is an object of the present invention to combine a spice and a beverage to provide a new flavor, a good aftertaste, a clean, well-balanced taste, a new texture, and to alleviate the stimulation of the spice, thereby improving the physiological functions of the spice. An object of the present invention is to provide a beverage that can be fully utilized. Another object of the present invention is to provide a composition for adding a food or beverage, which enables the use of a substance whose use in foods and beverages has been restricted due to its irritating taste. Summary of the Invention

According to the present invention, there is provided a novel spice-containing beverage obtained by imparting the function of a spice to a beverage containing a viscous substance. That is, the present inventors take advantage of the characteristics of the viscous substance by combining the type and amount of the viscous substance to be used, the viscosity of the product, the type and amount of the spice to be used, the method of preparing the beverage, and the like. It has been found that a spice-containing beverage of the quality suitable for the market, which is provided with the physiological function of the spice, can be manufactured. The quality suitable for this market is that it has a savory taste as a trolley even with spices in it, has a good taste of both spices and other ingredients, has a good taste, and has a good balance between spices and other ingredients. Is a good thing.

Further, according to the present invention, it has been found that a viscous substance reduces the pungency of a spice, and at the same time, relieves an irritating taste such as an acidity and a salty taste, and enhances the depth of sweetness. The composition containing the viscous substance is a spice-containing beverage. Stimulant taste relieving composition for the production of foods or beverages, which significantly reduces the irritating tastes such as acidity, saltiness, and pungency, and enhances the depth of sweetness, thereby significantly changing the texture of foods or beverages The present inventors have found that the composition is useful as a texture improving composition, and have completed the present invention. In summary, the first invention of the present invention relates to a spice-containing beverage, wherein the drink contains a viscous substance.

Although not limiting the present invention, in the first aspect of the present invention, the viscous substance is contained in a concentration of 0.01 to 0.5% w / v and the spice is contained in a concentration of 0.001 to 1.0 Oo / owZv. A spice-containing beverage characterized by having a viscosity of 5 to 300 cps (2

0 ° C). Further, according to the first invention of the present invention, there is provided a spice-containing beverage in which an irritating taste such as an acid taste, a salty taste and a pungent taste is reduced.

A second invention of the present invention is the method for producing a spice-containing beverage of the first invention of the present invention, wherein a step of dispersing a viscous substance in a solution, a step of adding and mixing a spice, and 80 ° C. or higher And a method for producing a spice-containing beverage, which comprises a step of heating for 30 seconds or more.

The third invention of the present invention relates to a composition for alleviating an irritating taste containing a viscous substance, which is used for producing the spice-containing beverage of the first invention of the present invention.

The fourth invention of the present invention relates to a composition for improving the texture of foods or beverages, which comprises a viscous substance.

Although not limiting the present invention, in the embodiment of the fourth invention, examples of the composition for improving the texture of food or drink include a composition for alleviating irritating taste and a composition for enhancing sweetness depth. Detailed description of the invention

The spice-containing beverage of the present invention is characterized by containing a viscous substance in addition to the spice.

As used herein, the term viscous substance refers to a substance that imparts viscosity to a beverage or food.

The viscous substance used in the present invention may be any viscous substance used for food, such as seaweed-derived agar, alginic acid, carrageenan, fucoidan, propylene glycol ester, seed-derived guar gum, tara gum, and locust bean gum. , Tamarind, syrup beetle gum, rhizome-derived dalcomannan, plant sap-derived gum arabic, tragacanth gum, karaya gum, fruit-derived pectin, microbial production Xanthan gum, dielan gum, curdlan, pullulan, gelatin, whey protein, casein, collagen, carboxymethylcellulose, methylcellulose, microcrystalline cellulose, cellulose derivatives, and starch, dextrin, or their degradation products And the like. They can be used alone or in combination of one or more.

The decomposition product may have any viscosity as long as it is viscous, and the method of decomposition is not particularly limited. Examples include acid and enzyme decomposition, and the degree of decomposition can be set as required.

The amount of the viscous substance to be used is 0.05 to 1 wZv, preferably 0.1 to 0.5% V in terms of taste. Viscosity can be measured using a viscometer, for example, 5 to 300 cps [B type viscometer (BM type manufactured by Tokimec Co., Ltd.), measured at 30 rpm, 20 ° C], preferably taste From 5 to 200 cps. The term spice, as used herein, is understood to have the same meaning as the term is generally used, and refers to a seasoning that imparts pungency, aroma, color, etc. to a beverage or food.

The type of spices is not limited, but may be anything that can be used for food, such as peppers, power mustards, horseradish, salmon, pepper, ginger, saffron, coriander, cardamom, cumin, cinnamon, cloves, nutmeg, Mace, two kuzuku, o-noresuno. Chairs, Beilibus, Oregano, Melissa, Nok Ginole, Lore Nore, Callaway, Dinore, Eucalyptus, Fennennore, Garlic, Camomil, Junino. Ichiberi, Ravenda, Marjoram, Peppermint, Rosemary, Staranis, Tarragon, Thyme, Valerian, Paprika, Anise, Huenegrík, Horseradish, Leek Negi, Onion, Parsley, Sage, Séboli, Sesameseed, Turmeric , Vanilla, gardenia, poppy seed, perla (perilla), mugwort, bitter gourd, Japanese radish, celery, bouquet ganoreni, potato nose, chili powder, garam masala, pickling spice, shichi chili pepper, ushan, tapasco or kapas Products or purified products thereof. They can be used alone or in combination of one or more.

The extract referred to here is not particularly limited in the extraction method, but may be water or an organic solvent. Extraction method, and the extraction method can be arbitrarily selected. The purified product is not particularly limited in its purification method, as long as it retains the physiological function of the spice by purification, and may be a partially purified product.

There are large individual differences in the taste of spices, so some people like spices in large amounts.The amount used as spices is 0.001 to 1.0% wZv, Preferably, it is 0.001 to 0.5% w / V from the viewpoint of general average taste.

The spice-containing beverage of the present invention is prepared by dispersing a viscous substance in a solution of a predetermined component (sweetener, acidulant, flavor, etc.) according to a conventional method, then adding and mixing a spice, and then mixing at 80 ° C. or more for 30 seconds. As described above, it can be produced preferably by heating at 80 ° C. or more for 30 seconds to 2 hours from the viewpoint of taste.

The spice-containing beverage thus obtained is sterilized and heated at 95 ° C for 1 minute, and then packed in a container, for example, a can, and then packed. At this time, it may be filled with nitrogen gas, and then heat sterilized at 115 ° C for 17 minutes to obtain a product.

In the resulting spice-containing beverage, if necessary, ethyl alcohol 1 to 10% v Z

V may be added to make a spice-containing alcoholic beverage. Also, a spicy-containing carbonated beverage may be prepared by adding carbon dioxide gas. Further, a spice-containing carbonated alcoholic beverage may be contained by containing both ethyl alcohol and carbon dioxide gas.

In the spice-containing beverage of the present invention, the components of the spice and the viscous substance can be tasted, and the flavor balance is improved. In addition, the components other than the spices and the spice components are at the same level, so that it is possible to prevent only the flavor of the spice components from remaining on the tongue, which is often the case when a viscous substance is not used. Furthermore, as a result of reducing the irritation of spices, a large amount of spices can be contained in the beverage, and the physiological functions of spices can be fully exerted.

As described above, for example, in providing a spice-containing beverage, a viscous substance is used in an amount of 0.01 to 0.1.

By adding 5% w / v and spices to 0.001 to 1% and 0% w / v and heating at 80 ° C for 30 seconds or more, it has a new flavor, good aftertaste, and a clean With a new texture that has a good balance of taste and taste, it is possible to obtain beverages that can fully demonstrate the physiological functions of spices. As described above, the present invention discloses that a viscous substance has an effect of alleviating the pungency of spices.

That is, according to the present invention, there is provided a composition for alleviating an irritating taste containing a viscous substance, which is used for producing the above-mentioned spice-containing beverage, and the composition particularly reduces the pungency of the pungent component in the beverage. Has a significant effect on The amount of the viscous substance contained in the pungent alleviating composition is determined as appropriate for the spice-containing beverage to be produced.

As demonstrated by the present invention, a viscous substance, in addition to alleviating the pungency of spices, alleviates irritating tastes such as acidity and salty taste, and enhances the depth of sweetness.

Therefore, the viscous substance is useful not only for the production of spice-containing beverages, but also for the production of foods or beverages with reduced irritating taste (including salty, sour, and pungent) and foods or beverages with increased sweetness. Useful for

That is, according to the present invention, there is provided a texture-improving composition used for producing a food or beverage in which the irritating taste is reduced or the depth of sweetness is enhanced. Therefore, this composition is useful for producing a novel flavored food or beverage, for example, as a composition for alleviating irritating taste and a composition for enhancing Z or sweetness depth.

The composition for improving texture of the present invention contains a viscous substance, and is not particularly limited as long as it contains an amount suitable for use in the production of foods or beverages. 990%, preferably 10-50%, and the composition of the present invention may be obtained by adding a substance that can be used for food or beverage.

The viscous substance in the texture-improving composition of the present invention may be any substance as long as it has an action of alleviating the irritating taste or enhancing the depth of sweetness, and is not particularly limited, but is not particularly limited to agar, alginic acid, carrageenan, fucoidan. , Propylene glycol ester, guagam, tara gum, locust bean gum, tamarind, sylum seed gum, darcomannan, arabic gum, tragacanth gum, karaya gum, pectin, xanthan gum, dielan gum, curdlan, pullulan, gelatin, whey protein, casein , Carboxymethylcellulose, methylcellulose, microcrystalline cellulose, starch, dextrin, or a viscous substance selected from the group consisting of decomposition products thereof.

The food or beverage in which the texture improving composition of the present invention is used is a composition of the present invention. It is only necessary that the irritating taste is reduced or the depth of sweetness is enhanced as a result of the use of cereals, but there is no particular limitation. For example, processed cereals (processed flour, processed starch, pre-processed starch) Mixed processed foods, greens, macaroni, breads, bean jam, buckwheat, fu, rice noodles, wrapped rice cakes, etc., processed oils and fats (plastic oils, tempura oil, salad oil, mayonnaise, dressing, etc.), soybeans Processed products (tofu, miso, natto, etc.), processed meat products (ham, bacon, pressed ham, sausage, etc.), marine products

(Frozen surimi, kamaboko, chikuwa, hampon, Satsuma-age, tsumire, streaks, fish meat ham, sausage, bonito, fish egg processed product, canned seafood, tsukudani, etc.), dairy products

(Raw milk, cream, yogurt, butter, cheese, condensed milk, powdered milk, ice cream, etc.), processed vegetables and fruits (pastes, jams, pickles, fruit drinks, vegetable drinks, mixed drinks, etc.), confectionery (Chocolate, biscuits, sweets, cakes, rice cakes, rice crackers, etc.), alcoholic beverages (sake, Chinese sake, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, refreshing alcoholic beverages) , Fruit liquor, liqueurs, etc.), favorite beverages (green tea, black tea, oolong tea, coffee, soft drinks, lactic acid beverages, etc.), seasonings (soy sauce, sauce, vinegar, mirin, etc.), canned foods, bottled foods, bagged foods (beef rice) , Boiled rice, red rice, curry, various other prepared foods), semi-dried or concentrated food (liver paste, soup) Other spreads, soba noodle soup, concentrated soups, dried foods (instant foods, instant curries, instant coffee, powdered juice, powdered soups, instant miso soup, cooked foods, cooked beverages, cooked soups, etc. ), Frozen foods (sukiyaki, chawanmushi, eel kabayaki, hamburger steak, hamburgers, dumplings, various sticks, fruit cocktails, etc.), solid foods, liquid foods (soups, etc.), spices and other agricultural and forest products Processed livestock products, processed marine products, and the like. The texture improving composition of the present invention is added at an appropriate step during the production of these foods. -Examination example

Next, agar was used as a viscous substance, and the effect of the viscous substance on alleviating the stimulating taste and enhancing the sweetness depth was examined.

Prepare a 0.1 M lactate buffer with a pH of 3.8 to perform a model test. Acetic acid is 3% w / v, salt is 3% \ ^ no, and capsaicin (one of the pungent components of pepper) is dissolved as pungent 0.01% wZv, sucrose is 5% wZv Horn? Then, an acetic acid solution, a saline solution, a capsaicin solution, and a sucrose solution were respectively prepared.

Low viscosity one strength agar as a viscous substance [Unoretra Agar A X—30, Ina Foods Co., Ltd.

Co., Ltd.] in various amounts (0-0.5%) to these prepared model beverages, soaking, salty, spicy, acetic acid solution, salt solution, capsaicin solution, and sucrose solution containing viscous substances. Sensory evaluation of sweetness was performed. The evaluation was performed by 20 panelists, in 4 grades (Reduction of the irritating taste of acetic acid solution, saline solution, and forcepsin solution; + + + markedly relaxed, + + sufficiently relaxed, + slightly relaxed, not moderately relaxed. The degree of enhancement of the sweetness depth of the liquid; + + + markedly enhanced, ++ sufficiently enhanced, + slightly enhanced, not enhanced.) The average value of the results is shown in Table 1.

The degree of relaxation of the irritating taste here means the degree of the effect of sourness, saltyness, and pungency that directly irritates the tongue, which means that vinegar and salt, which are commonly known, can be obtained. The degree to which the harshness and pungency harmonize with the whole and change into a mild stimulus. The degree of enhancement of the sweetness is, for example, that sugars, sucrose, and glucose are monotonous sweetness with a constant sweetness degree and sweetness quality, but are combined with a viscous substance. The degree to which the degree of sweetness and the quality of sweetness changes to produce a variety of sweetness, and the extent to which the depth of sweetness that is not sensually generated by single sugar, sucrose, or glucose is enhanced.

Table 1 Sensory evaluation of model beverages

Unoletra agar The degree of stimulating taste relief The depth of sweetness

(% w / v) I stomach worm ノ e¾

Acetic acid solution Salt solution Turnip sucrose solution Shin solution Acidity Saltiness Pungency Sweetness

0 (control) one-one

0.01 + + + +

0.1 + + + + + + + +

0.25 + + + + + + + + + + + +

0.5 + + + + + + + + + + + +

From Table 1, the degree of relaxation of the irritating taste of sour, salty, and pungent in the sensory evaluation is

It is confirmed at 0.1% or more in the addition of heavenly, sufficiently relaxed at 0.1%, and remarkably relaxed at the addition of 0.25% or more. The degree of enhancement of sweetness is also the same, and the enhancement of sweetness is confirmed at 0.1% or more of ultra agar, increased sufficiently at 0.1%, and increased at 0.2% or more. Significantly enhanced. Therefore, the higher the viscous substance content, the greater the effect of alleviating the irritating taste and the effect of enhancing the depth of sweetness.

In the case of solutions containing acetic acid solution, salt, capsaicin, and sucrose at 3% wZv, 3% wZv, 0.01% w / v, and 5% w / v, respectively, the same stimulating taste is alleviated by viscous substances. Effect, sweetening depth enhancement effect was obtained.

Furthermore, commercially available agar, guar gum, locust bean gum, tamarind gum, pectin, juran gum, xanthan gum, etc. were used as viscous substances, and equivalent results were obtained. Example

Hereinafter, the present invention will be described more specifically with reference to examples. It is not limited to the example.

Example 1

The concentration of the viscous substance was examined. As the viscous substance, low-jelly-strength agar [ゥ Noretra agar AX-30, Ina Foods Co., Ltd.] was added according to the formulation shown in Table 2. ⁰ / in the table. Is all. / owZ represents v. The Brix degree was measured using a Brix meter (Atago Co., Ltd., Digital Sugar Meter PR—101). The acidity was calculated as an amount corresponding to citric acid based on the amounts of added citric acid and sodium tenoate. As a spice, a pepper extract (spice pepper, Saneigen F * F'I Co., Ltd .; containing 3% of capsaicin) was added at 0.01% w / V. Table 2 recipe

The beverage was prepared as follows. First, Ultra Agar was dissolved in warm water (85-90 ° C) for more than 10 minutes, in this case, 15 minutes, so as to be twice the final concentration. After dissolution, add sugar, 1/7 grapefruit juice (7-fold concentrated grapefruit juice; Ogawa Perfume Co., Ltd., product number 4322), add -taenoic acid, sodium citrate, and add 60 ° C. After the temperature decreased to below, a fragrance (grapefruit; product number E-10) manufactured by San-Ei Gen-F 'F'-I Co., Ltd. was added. Finally, spices were added and the mixture was homogenized, and then desalted water was added to adjust the agar concentration to a predetermined value.

Heat sterilized at 95 ° C for 1 minute, filled into 200 ml cans, and cooled in water _c As a control, one without ultra agar was used. Using the obtained product, general analysis and sensory evaluation (product temperature: 5 to 10 ° C) were performed. The sensory evaluation was performed by 10 panelists, and the five-point scale was evaluated as 1: good to 5: bad. The results are shown in Table 3. Further, the viscosity was measured at 30 rpm and 20 ° C using a B-type viscometer (BM, manufactured by Tokimec). In addition, when Ultra agar was added with 1.0% wZv-added casket, the viscosity could not be measured due to the formation of jelly. Table 3 Examination of viscous substance concentration

* 粘度 -type viscometer (ΒΜ-type manufactured by Tokimec Co., Ltd.), measured at 30 rpm and 20 ° C. From Table 3, the viscosity of the beverage is 0.01 to 0.5%, with a good balance between aroma and taste, and spices. The result was that the stimulus was mild, the taste was good, the taste of the spice ingredients did not remain on the tongue, and the taste was good. It became clear that the viscosity was preferably in the range of 5 to 200 cps. Here, the pepper spiciness at 0% agar was reduced to about 1/2 at an agar concentration of 0.25%, and the degree of relaxation increased as the viscosity increased. At 5%, hot pepper was about 1/4. Capsicum contains pungent components such as capsaicin, which have been noted for their vasodilatory and contractile actions and for the metabolism of fats and sugars. It can contain more components having physiological functions such as cabsaicin, and as a result, Thus, a beverage having various physiological functions could be obtained. After drinking, the effect of body heat production (elevation of body temperature) (the body flickers) was observed. In other words, this beverage was shown to have a physiological function of activating the body's metabolism, warming the body in winter, and promoting refreshing sweating in summer. Example 2

Next, the types of viscous substances were examined. Various commercially available viscous substances, guar gum (Bistop D-20, San-Ei Gen F 'F' I), Locust Bean Gum (Bistop D-6, San-Ei Gen F 'F' I), tamarind gum [Glyloid 6C, Dainippon Pharmaceutical Co., Ltd.], Pectin [GENU PECT IJM-150-IJ, Sanei Gen F 'F' I Co., Ltd.], Jielan gum [Kelcogel LT100, Sanei Gen F 'F The table shows the results of using a mixture of xanthan gum (San Ace and San-Eigen FFI Co., Ltd.) and a viscous substance concentration of 0.25% w / v (0.05% wZv only for dilan gum). A beverage was prepared in place of the ultra agar of 1. These viscous substances were dissolved in hot water at 60 ° C., and then a product was obtained according to the method of Example 1. Using the obtained product, sensory evaluation was performed in the same manner as in Example 1. In addition, a product without viscous material was used as a negative control. The results are shown in Table 4.

Table 4 Examination of various viscous substances

From Table 4, it was confirmed that the various viscous substances used improved the aroma and taste balance when spices were included. In addition, among the viscous substances used, Pineretra agar (control), tamarind gum, and Pectin were excellent among the viscous substances used. Example 3

Using the conditions of Ultra Agar 0.25% wZv concentration of Example 1, the concentrations of various spices were examined. In other words, using a pepper extract, a rust extract [spice rust, San-Ei Genf F'AI Co., Ltd.], and a power-lash extract [spice power Rashi, San-Ei Gen F.F.I. 0 (control), lp pm (0.001% w / v), 5 ppm (0.0005% w / v), 10 ppm (0.001% w / v), 50 ppm (0 005% w / v), lOO ppm (0.01% w / v), 200ppm (0.02% w / v), 500ppm (0.05% w / v), Products with concentrations of 1 000 p pm (0.1% w / v), 5000 p pm (0.5% w / v) and 10000 p pm (1.0% w / v) according to Example 1 Prepared and especially spicy The sensory evaluation was performed based on the balance between the aroma and taste when the ingredients were included. The evaluation was indicated as good, moderately good, and poor as a comprehensive evaluation. In addition, the degree of pungency (no pungency, faintly spicy, somewhat spicy, weak pungent, spicy, spicy slightly strong, spicy equivalent strong, spicy, intense, super spicy) was also evaluated as a pungent spice. Table 5 shows the results. Table 5 Examination of spices

Table 5 shows that the pepper extract, rust extract, and radish extract, which were evaluated as slightly better or better, are the spice concentrations, which are all the concentrations examined, between 0.000 and 1.0% w /. In this category, the balance between the spices and the components other than spices was balanced. In each spice, the pepper extract has a good balance of aroma and taste at 0.001 to 0.02% w / v. In addition, in the extract of the mustard extract, 0.005 to 0.05% w / v has a good taste balance and is in a suitable range. Therefore, the spice concentration of the spice-containing beverage is preferably 0.0001 to 1.0% wZv, but from the viewpoint of general average taste, the range of 0.001 to 0.5% w / v is preferable. It will be compatible. The addition of the viscous substance reduces the degree of pungency of the spice, and as a result, the spice can be added in an amount of 2 to 10 times that of the case without the viscous substance. Example 4

The effect of heat treatment was studied.

Using the formulation of Example 1, the solution was dissolved in hot water at 87 ° C. for 15 minutes so as to have a concentration twice as high as the final concentration using an ultra agar concentration of 0.25% w / V. After dissolution, sugar, 17 grapefruit juice, cunic acid and sodium citrate were added, and after the temperature was lowered to 60 ° C, flavor was added. Finally, spices were added, and after homogenization, demineralized water was added to adjust the agar concentration to a predetermined concentration. Heated at 60, 70, 80, 90 and 95 ° C for 0.5 minutes (30 seconds), 1 minute, 3 minutes, 10 minutes, and 120 minutes (2 hours), with the material cooled at room temperature as a control. The heat-treated product was subjected to sensory evaluation (poor, somewhat good, good) in the same manner as in Example 3, particularly from the balance of aroma and taste when spices were contained. Table 6 shows the results. Table 6 Effect of heat treatment

According to Table 6, the spice-containing beverage is heated at a heating temperature of 80 ° C or more for 30 seconds or more, so that the taste of the spice component and the taste of the beverage component are well harmonized, and the taste can be removed and the spices can be stimulated. It was confirmed that the depth increased and became mild. According to In the production of spice-containing beverages, it is important to disperse viscous substances in a solution, add and mix spices, and heat at 80 ° C or more for 30 seconds or more, which contributes to the improvement of product quality. Excessive heating also leads to deterioration of components other than spices, so that it is practically suitable at 80 to 95 ° C for 30 seconds to 2 hours.

Example 5

(1) An agar beverage containing a pear-flavored red pepper extract was prepared. Table 7 shows the formulation and general analysis. 1Z6 (6-fold concentration) The pear concentrate juice used was made by Koka Co., Ltd., and the fragrance (pair 1) was made by Takasago Perfumery Co., Ltd. (pair essence B 80700). Table 7 Pear-flavored spice-containing beverages

Material 'as

ゥ Noletra agar (%) 0.3

Sugar (%) 6.6

1/6 pear concentrate (%) 0.2

Sodium ascorbate (%) 0.01

Perfume (one pair) (%) 0.1

Spices (capsicum extract) (%) 0.0005

pH 4.5

Brix degree 7.2

Acidity (%) 0.09

Viscosity (cpS) 75

Cabsaicin content (mgZl 0.15) Canned product (containing 190 g) was prepared according to the preparation method of Example 1 using the materials shown in Table 7. Sterilization was performed at 115 ° C for 17 minutes. .

The sensory evaluation of the obtained product is that it has a mellow, smooth taste, the balance of the flavor of the whole beverage is in harmony, and both the spices and other ingredients have a good taste, A new spice-containing beverage with a new texture and flavor that demonstrates sufficient physiological activity has been finished. After drinking, the effect of body heat production (body temperature rise) was observed.

(2) An agar beverage containing a brown sugar-flavored power lash extract was prepared. Table 8 shows the composition and general analysis. Fragrance (Roasted Sugar Essence (Product No. 57008) and The brown sugar flavor (product name: brown sugar flavor oil) used was manufactured by San-Ei Gen F 'F'. Table 8 Brown sugar flavored spice-containing beverages

Material

ゥ Noletra agar (%) 0.3

6.0

Sodium Asukorubin acid (%) 0.01 perfume (roasted Sugar Essence) _(0/0) 0.1

Perfume (brown sugar flavor) ( _0/0) 0.1

Spices (power extract) (%) 0.01 pH 5.6

Brix degree 6.5

Acidity (%) 0.03 Viscosity (cps) 71 Using the materials shown in Table 8, a canned product (190 g) was prepared in accordance with the preparation method of Example 1. Sterilization was performed at 115 ° C for 17 minutes.

The sensory evaluation of the obtained product is that it has a mellow, clear taste, the balance of the flavor of the whole beverage is in harmony, the taste of both spices and other ingredients is good, the taste is good, and the taste is good. A new spice-containing beverage with a new texture and flavor that demonstrates biological activity has been finished. After drinking, the effect of body heat production (body temperature rise) was observed. Example 6

A sausage using meat was made. For sausage, 2 kg of pork, 700 g of pork fat are minced with 5 mm, mixed with 7 g of pepper, 3 g of sage, and spices of lg. The casing was used and steamed for 15 minutes to obtain sausage. -Before cutting the sausage, the present product 1 (sausage) was added with 0.2 g of Ultra agar per 100 g of the product. As a control, one without the addition of Ultra Agar was used. The sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 9. Table 9 Sensory evaluation

From Table 9, it can be seen that the product of the present invention has less irritating and salty spices than the control (both are included in the evaluation of relaxation of irritating taste), the depth of sweetness is enhanced, and the taste is mild and the taste is mild. The balance and depth of the texture have been improved, and the texture has also been improved, resulting in a high quality sausage. Example 7

Water 240 m1 in ordinary mirin 240 m1, ordinary soy sauce 160 m1, sake 8 m, vinegar 3 m1, sugar 54 g, starch 16 g, raw ginger paste 0. 3 g, 0.3 g of garlic paste and 0.3 g of pepper powder were mixed, and a small amount of water was added to prepare a complex seasoning as a sauce for grilled chicken, which was then heated to thickened starch. .

The product 2 of the present invention used 0.1 g of commercially available agar, and the control was without agar. The sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 10. Table 10 Sensory evaluation

Table 10 shows that the product of the present invention has a reduced irritating and pungent taste of spices, a reduced salty and sour taste (all of which are included in the evaluation of reduced stimulating taste), and a greater depth of sweetness, as compared with the control. It had remarkable quality characteristics, such as good taste, good taste and good balance. Example 8

40 ml of ordinary mirin, 20 ml of concentrated soy sauce, 20 ml of light soy sauce, 20 Om 1 of bonito stock soup prepared by a conventional method, and 0.1 mg of capsaicin were mixed to prepare a complex seasoning for soy sauce.

Product 3 of the present invention added 0.1 g of guar gum. The control was without guar gum.

The sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 11. Table 11 Sensory evaluation

From Table 11, it can be seen that the product of the present invention has a reduced stimulating taste and pungency of capsaicin, a reduced salty taste and a sour taste compared to the control (both are included in the evaluation of relaxation of stimulating taste), and the depth of sweetness is also enhanced. It was evaluated that the depth and balance of taste and aroma were good. Example 9

4.7 kg of commercially available fish meal, 0.8 kg of laver, 2.5 kg of sesame, 1.0 kg of salt, 0.5 kg of sodium glutamate, 0.5 kg of ginger powder, and 0.05 g of ginger powder are mixed, and the mixture is mixed in a conventional manner. It was extruded and granulated to prepare a sprinkle.

Product 4 of the present invention was prepared by adding 5 g of pectin per 100 g of the product. The control was without Ultra Agar. These sprinkles were sprinkled on cooked rice, and the sensory evaluation of the texture was performed in the same manner as in Example 1.

As a result, the product 4 of the present invention, when compared to J: beef, contained in the mouth, became familiar with cooked rice, removed salt and salt, reduced salty taste, reduced ginger's irritating taste, smoothed tongue texture, Overall, the sprinkling quality was improving. Industrial applicability

According to the present invention, the flavor balun of the whole beverage is made with a mellow flavor and a clear taste. New foods with spices and other ingredients that have good harmony, good taste and nourishment, less stimulus of spices, easier to drink, and full use of the physiological functions of spices Provided is a spice-containing beverage having a feeling and flavor, a method for producing the same, and a composition for producing the beverage.

The present invention also provides a food or beverage texture improving composition suitable for improving the texture of a food or beverage by alleviating the irritating taste and enhancing the depth of sweetness.

Claims

The scope of the claims

1. A spice-containing beverage, characterized in that the beverage contains a viscous substance.

2. Viscous raw materials are agar, alginic acid, carrageenan, fucoidan, propylene glycol ester, guar gum, tara gum, locust bean gum, tamarind, silium seed gum, glucomannan, arabic gum, tragacanth gum, rya gum, pectin, xanthan gum , Dielane, curdlan, pullulan, gelatin, whey protein, casein, carboxymethinolecellulose, methinoresenolose, microcrystalline cellulose, starch, dextrin or a decomposed product thereof. Item 7. The spice-containing beverage according to Item 1.

3. The spices are pepper, power mustard, mustard, pepper, pepper, ginger, saffron, coriander, cardamom, cumin, cinnamon, clove, nutmeg, mace, nutsuku, allspice, bailebs, oregano, melissa , Basil, Laurenore, Callaway, Dinore, Eucalyptus, Fennennore, Garlic, Power Mominore, Juniperbury, Lavender, Marjoram, Peppermint, Rosemary, Staranis, Tarragon, Thyme, Valerian, Paprika, Annis, Hueneglie, Horse Radish, Leak's Leek, Onion, Parsley, Sage, Savory, Sesame Seed, Turmeric, Vanilla, Gardenia, Poppy Seed, Perla (Perilla), Sagebrush, Syringe A spice selected from the group consisting of radish, celery, bouquetgarni, cartebis, chilli powder, garam masala, pickling spice, shichi pepper, ushan, tapasco sauce, curry powder, an extract thereof, or a purified product thereof. 3. The spice-containing beverage according to 1 or 2. One

4. 0.01 ~ 0.5% / ¥ for viscous substance and 0.001 ~ 1 for spice.

The spice-containing beverage according to any one of claims 1 to 3, comprising 0% wZV.

5. The spice-containing beverage according to any one of claims 1 to 4, wherein the viscosity of the spice-containing beverage is 5 to 300 cps (20 ° C).

6. The spice-containing beverage according to any one of claims 1 to 5, wherein the pungent taste is reduced.

7. A method for producing a spice-containing beverage, comprising a step of dispersing a viscous substance in a solution, a step of adding and mixing a spice, and a step of heating at 80 ° C or more for 30 seconds or more. The method for producing a spice-containing beverage according to any one of claims 1 to 6.

8. A stimulating taste-reducing composition containing a viscous substance used in the production of spice-containing beverages.

9. A composition for improving texture of a food or beverage, comprising a viscous substance.

10. The composition for improving texture of a food or beverage according to claim 9, which is a composition for alleviating irritating taste.

11. The food or beverage texture improving composition according to claim 9, which is a composition for enhancing sweetness depth.

1 2. The viscous substance is agar, alginic acid, carrageenan, fucoidan, propylene glycol ester, guar gum, tara gum, orchid cast bean gum, tamarind, silium seed gum, darco mannan, arabic gum, tragacanth gum, power laja gum, pectin, xanthan gum Claims 9 to 1 wherein the substance is a viscous substance selected from the group consisting of: diperam gum, curdlan, fulleran, gelatin, whey protein, casein, carboxymethylcellulose, methylcenorose, microcrystalline cellulose, starch, dextrin or a decomposition product thereof. Item 2. The composition for improving texture according to any one of Items 1 to 3.