JP6546482B2 - Container-packed liquid food and drink, method for producing the same, and method for suppressing taste deterioration of container-packed liquid food and beverage - Google Patents

Description

The present invention relates to a so-called reduced-salt food or food product or food product having a reduced salt content, wherein the amount of salt used is reduced more than usual. The present invention relates to a method for suppressing the deterioration in taste of liquid-filled food and drink.

Sodium chloride (sodium chloride) is one of the essential nutrient components for humans, but its overdose is considered to be a factor that causes lifestyle-related diseases such as hypertension and heart disease. There is. Therefore, in recent years, reducing sodium intake has attracted attention as a method for preventing these diseases, and many reduced-salt foods such as reduced-salt soy sauce and reduced-salt miso with reduced sodium content have been marketed. In order to reduce the salt contained in food, the method of reducing the amount of salt used in seasoning and processing of food is also taken, but since salt plays an important role in the taste of food, especially the sense of concentration. Foods that have simply reduced the amount of salt used lose their sense of density and taste, and are tasteless compared to the original food that is not salted.
However, from the recent increase in health consciousness, the need for reduced salt foods and beverages is high, and there is a strong demand for food processing and raw material processing techniques that do not impair the sense of concentration and flavor even if sodium chloride is reduced.

On the other hand, due to changes in lifestyles, people who wish to eat more simply food foods and beverages such as soups other than general beverages are increasing, and these are easily made Ready-to-use instant soups and ready-to-drink RTD-type container-packed soups have already been established in the market. The instant soup is one in which the water content is dried to 5% or less by lyophilization and the like, but in the instant soup, it is necessary to prepare hot water for pouring, and it takes time and effort. Compared to this, although the container-packed soup and the like have high convenience, there still remains the problem that the flavor and taste deteriorate with time due to the heat sterilization step in the manufacturing process and storage for a long period of time.
Also, in general, these container-packed liquid food products have a high salt content and tend to be avoided by the elderly people who are concerned about the above-mentioned diseases, while simple salt reduction tastes There is a circumstance that it can not be easily performed from the viewpoint of preservation.
Therefore, it is technically difficult to design a packaged food and beverage product that can suppress saltiness and taste and taste deterioration of the packaged food and beverage product while reducing the amount of salt.

Various attempts have been proposed to date to enhance saltiness in food. For example, Patent Document 1 discloses a method for producing a mushroom extract, in which a mushroom and sodium chloride are brought into contact with each other to extract the mushroom extract.

Further, in Patent Document 2, 0.5 to 20.0% by weight of a mixture of an enzyme-degraded product of animal protein and an enzyme-degraded product of plant protein, 1.0 to 15.0% by weight of potassium chloride and 0. There is disclosed a low salt miso or low salt miso seasoning having enhanced saltiness characterized by containing 1 to 10.0% by weight.

However, the invention relating to Patent Document 1 is a seasoning which is a delicious mushroom extract, and since the extract has a mushroom flavor, it is a substitute for Japanese soup stock such as udon soup stock and buckwheat soup stock. However, as in the present invention, improvement in the concentration feeling of containerized liquid food or beverage with various flavors with reduced salt content or reduced salt content and suppression of taste deterioration in the heat sterilization step have not been studied as the problem to be solved. The invention according to Patent Document 2 does not lose the taste / flavor like miso while reducing the salt content of miso, and is limited to a part of soup such as miso soup, and the heat sterilization process It has not been studied about container-packed liquid food and drink that can withstand long-term storage. Therefore, as in the present invention, neither is sufficient to realize improvement in the concentration feeling of containerized liquid food or beverage products of various flavors with reduced salt content or reduced salt content and suppression of taste deterioration by the heat sterilization process. And there was still room for improvement.

JP, 2004-248531, A JP, 2011-62170, A

Then, an object of the present invention is to provide a container-packed liquid food or beverage which improves the feeling of concentration of the container-packed liquid food or beverage and suppresses deterioration in taste due to the heat sterilization process while suppressing the amount of salt.

  Therefore, the present inventors improve the sense of density of the container-packed liquid food and drink while suppressing the amount of salt by using a mushroom extract of the Tamamariaceae family, particularly a so-called enokitake extract extracted from enokitake, and a heat sterilization process. It has been found that a container-packed liquid food or beverage having suppressed taste deterioration due to the above can be obtained, and the container-packed liquid food or beverage according to the present invention is achieved.

That is, the present invention is configured as follows.
(1) A container-packed liquid food / beverage product which contains a mushroom extract of the head-growing family and has a weight ratio of taste components to minerals contained in the food / drink product (taste component / minerals) is 0 . 30 to 2.00, and the pH is 4.0 to 7.0.
(2)
The container-packed liquid food / beverage product according to claim 1, wherein the mushroom of the Tamamaritake family is enokitake.
(3)
The container-packed liquid according to claim 1 or 2, wherein the taste component is composed of an amino acid, γ-aminobutyric acid and polyphenol, and the taste component is contained in 500 to 8,000 ppm in the food and drink. Food and drink.
(4)
4. The composition according to any one of claims 1 to 3, characterized in that it contains 500 to 4000 ppm of sodium and the weight ratio of sodium to amino acids (sodium / amino acid) in the food and drink is 0.1 to 5.0. Containerized liquid food and drink.
(5)
The container-packed liquid food and drink according to any one of claims 1 to 4, characterized in that the weight ratio of the taste component to the protein in the food or drink (taste component / protein) is 0.01 to 1.25. Goods.
(6)
The container-packed liquid food and drink according to claim 5, wherein the protein is contained in an amount of 3,000 to 25,000 ppm.
(7)
The container-packed liquid food or beverage according to any one of claims 1 to 6, which contains 100 to 650 ppm of polyphenol.
(8)
A method for producing a container-packed liquid food or drink, which comprises a mushroom extract and has a weight ratio of a taste component to minerals contained in the food or drink (a taste component / minerals) of 0.30 to It is 2.00 and pH is adjusted to 4.0-7.0. The manufacturing method of container-packed liquid food-drinks characterized by the above-mentioned.
(9)
It is a taste deterioration control method of container-packed liquid food and drink, and while the mushroom extract is contained, the weight ratio of the taste component to the minerals contained in the food and drink (taste component / minerals) is 0. It is 30-2.00, pH is adjusted to 4.0-7.0, The taste degradation suppression method of container-packed liquid food-drinks characterized by the above-mentioned.

According to the present invention, it is possible to provide a container-packed liquid food or beverage in which taste is maintained even in the process of improving the sense of concentration of the container-packed liquid food or beverage and suppressing the amount of salt.

Although the embodiment for carrying out the container-packed liquid food and drink product according to the present invention will be specifically described below, a known method other than the embodiment shown below is appropriately selected without departing from the technical scope of the present invention. It is also possible.

(Container-packed liquid food and drink)
The container-packed liquid food and drink according to the present invention are, for example, extracts of vegetables and grains such as tomatoes, corn, potatoes, soybeans and onions, squeezed juice and / or the extract, concentrates and extracts of the squeezed juice, or kelp It is a beverage that is made from Japanese-style soup stock taken from salmon, simmered fish, shiitake mushrooms etc., or broth (bouillon) taken from beef, chicken, fish etc. as a raw material and filled in a container. Specifically, it is a beverage formed by filling a container with a Japanese-style soup such as miso soup, a corn soup, a tomato soup, a consomme soup, a Western-style soup such as a clam chowder, a liquid soup such as a Chinese soup.
In addition, the container-packed liquid food and drink of the present invention preferably contain ingredients such as solid vegetables, grains and meat in the container-packed liquid food and drink, and it is possible to drink in a heated state at a temperature higher than normal temperature. The beverage is more preferable, but it is drinkable even at a temperature lower than normal temperature (less than 25.degree. C.). This is because flavors such as saltiness, taste and density in the container-packed liquid food and drink of the present invention are in a more suitable state in a heated state.

(Mushroom extract)
In the present invention, it is a concept including a concentrate of the extract of the mushroom extract of Tamamaritake family. The mushroom is put into water, hot water or an organic solvent as it is or after being cut and crushed, extracted under normal pressure or under pressure, and an extract obtained by recovering the extract and concentrating it to an arbitrary concentration. is there. Further, the method of concentration is not particularly limited, and examples thereof include vacuum concentration, membrane concentration and the like.
In the present embodiment, it is desirable to use an extract of Enokitake (scientific name: Flammulina velutipes), which is a kind of mushroom of the Tamaribariaceae family, (hereinafter also referred to as “Anoaki extract”).
As the enokitake extract, for example, an enoki extract (Bx4 to 5) sold by the Rural Industrial Research Institute of Nagasaki Prefecture can be used, and it is 0.01 to 5.00% by mass in a container-packed liquid food or beverage in straight conversion. It is preferable to contain. If the content is less than 0.01% by mass, the effect of imparting salty taste is weakened by the umami, and the container-packed liquid food and beverage have an impression of being unsatisfactory. If it exceeds 5.00% by mass, excessive taste will impair the balance with salty taste, resulting in an unsuitable taste in container-packed liquid food and drink. In the present invention, even if the container-packed liquid food or beverage in which the flavor of the enoki extract in the present invention is inconspicuous and does not add mushrooms such as Western-style soup as a soup, the flavor is not impaired by the addition of the enoki extract. From this point of view, it is more preferable that 0.05 to 3.00% by mass of enokia extract is contained, and particularly preferably 0.10 to 2.00% by mass, and 0.20 to 1.50% by mass. Most preferably it is contained.
In particular, when the container-packed liquid food or drink is a beverage which can easily feel salty, such as miso soup, it is preferable to contain 0.20 to 1.50% by mass, and to contain 0.30 to 1.00% by mass of the Enoki extract. Is more preferred. In addition, when the container-packed liquid food and drink is a beverage which is relatively sweetish, such as corn soup, it is preferable to contain 0.10 to 1.00% by mass of the enokitake extract, and preferably 0.15 to 0.65 mass. It is more preferable to contain%. Furthermore, when the container-packed liquid food and drink is a beverage that easily senses saltiness and acidity, such as tomato soup, it is preferable to contain 0.15 to 1.2% by mass of the enokia extract, 0.18 to 0.80 mass It is more preferable to contain%.
In addition, from the viewpoint of including an amino acid as a taste component in the persimmon extract and imparting a flavor, the amino acid contained in the persimmon extract of the present invention is preferably 500 to 3000 ppm, and more preferably 1000 to 2000 ppm. preferable. Moreover, it is preferable that it is 100-600 ppm, and, as for the polyphenol contained in a perennial extract, it is more preferable that it is 200-450 ppm.
Furthermore, it is preferable that it is 5 to 100 ppm, and, as for sodium contained in a perennial extract, it is more preferable that it is 10 to 80 ppm. Moreover, it is preferable that it is 80-400 ppm, and, as for the potassium contained in a perennial extract, it is more preferable that it is 100-300 ppm.
Furthermore, the weight ratio of sodium to potassium (sodium / potassium) in the Agate extract is preferably 0.001 to 0.100, and more preferably 0.005 to 0.050.
In addition, the enokitake extract of the present invention, that is, the enokishi extract and / or the extract may be in the form of liquid, or in the form of powder dried or granulated, or in the form of slurry. . Each component of the persimmon extract can be calculated and / or measured by a method known to those skilled in the art. For example, a method of measuring amino acids, sodium and potassium by a calibration curve method using HPLC may be mentioned, and a method of measuring polyphenols by tanrinic acid as a standard substance may be mentioned by Folin-Denith method.

(A taste ingredient)
The taste component in the present invention is the total amount of amino acids, γ-aminobutyric acid and polyphenols contained in container-packed liquid food and drink, and is adjusted to 500 to 8000 ppm. If it is less than 500 ppm, the taste and the concentration in the container-packed liquid food and drink are impaired, and the salty taste is felt weak, resulting in a thin impression. When it exceeds 8000 ppm, the taste and the sense of concentration become unnaturally strong, and the natural taste is lost. From this point of view, it is preferably 600 to 6500 ppm, more preferably 700 to 5000 ppm, particularly preferably 800 to 4500 ppm, and most preferably 1000 to 4000 ppm.
Further, in the present invention, it is preferable that all of the above three components be contained, and if there is a component which is not contained in any one of them, balance adjustment of taste in container-packed liquid food and drink becomes difficult.
In particular, when the container-packed liquid food and drink is a relatively salty strong miso soup, from the viewpoint of balance between taste and saltiness, the taste component is preferably 500 to 3000 ppm, more preferably 1000 to 2000 ppm, container-packed liquid food and beverage When it is a corn soup, 700-4000 ppm is preferable, and 1500-2500 ppm is more preferable. Moreover, when container-packed liquid food and drink are comparatively weak salty tomato soups, from a viewpoint of the balance of taste and saltiness, 2000-8000 ppm is preferable and 3000-4000 ppm of a taste component is more preferable.

(amino acid)
The amino acids in the present invention are free amino acids, and the total amount of alanine, serine, arginine, glutamine, asparagine, glutamic acid and aspartic acid is preferably 100 to 7000 ppm in the container-packed liquid food and drink. By setting it as this range, it becomes a favorable taste in container-packed liquid food-drinks, and it can be made hard to feel reduction of saltiness. From this point of view, it is more preferably 300 to 6000 ppm, still more preferably 400 to 5000 ppm, particularly preferably 500 to 4000 ppm, and most preferably 700 to 3500 ppm. In the present invention, of amino acids, glutamic acid is preferably 10 to 95%, and more preferably 20 to 90%.
Also, the amount of amino acid can be adjusted by adjusting the proportion of the raw material containing the amino acid or by adding an amino acid. The amino acids can be calculated and / or measured by methods known to those skilled in the art. For example, the method of measuring by the calibration curve method using HPLC is mentioned.

(Γ-aminobutyric acid)
The γ-aminobutyric acid in the present invention is a kind of amino acid also called GABA, and it is preferable that 1 to 500 ppm is contained in the container-packed liquid food and drink. By setting it as this range, the container-packed liquid food-drinks can be provided with the taste with a freshness feeling. From this point of view, it is preferably 2 to 400 ppm, more preferably 3 to 350 ppm, particularly preferably 4 to 300 ppm, and most preferably 5 to 250 ppm.
In particular, when the container-packed liquid food and drink is tomato soup, it is preferable that the content of γ-aminobutyric acid be 50 to 500 ppm, preferably 100 to 300 ppm, because the feeling of freshness greatly affects the flavor. More preferable.
As a method of adjusting the amount of γ-aminobutyric acid, there is also a method of using a commercially available standard product or preparation of the amount of γ-aminobutyric acid, but vegetables may be adversely affected to the whole flavor or vegetables It is preferable to adjust with raw materials derived from cereals or meats. The amount of γ-aminobutyric acid can be calculated and / or measured by a method known to those skilled in the art. For example, it can be measured by a method using an amino acid analyzer, a method of derivatization with orthophthalaldehyde (OPA) and analysis by fluorescence-HPLC, or other simple measurement methods.

(Polyphenol)
The container-packed liquid food or beverage of the present invention preferably contains 100 to 650 ppm of polyphenol. When the amount of polyphenols is less than 100 ppm, it is difficult to feel the taste and the sense of concentration due to polyphenols, resulting in an insufficient impression. When it exceeds 650 ppm, the finish of the finish becomes worse and the impression that miscellaneous taste remains in the mouth. Furthermore, by setting it as this range, the antioxidant ability of polyphenol is also effective for suppressing the taste deterioration due to the heat sterilization step. From this point of view, the polyphenol content in the present invention is more preferably 150 to 580 ppm, particularly preferably 180 to 550 ppm, and most preferably 200 to 500 ppm.
In the present invention, polyphenol is one of plant-derived substances (phytochemicals), and is a generic term for compounds having two or more phenolic hydroxyl groups in one molecule. The polyphenols generally include monomeric polyphenols having a molecular weight of 1,000 or less and polymerized polyphenols in which two or more monomeric polyphenols are bonded, and the polymerized polyphenols are also generally referred to as tannins. Typical monomeric polyphenols include flavonoids (flavonoids including compounds having a basic skeleton of flavone, flavanol, anthocyanidin, isoflavonoid, neoflavonoid, etc.), chlorogenic acid, gallic acid, ellagic acid, etc. There is. Each polyphenol may be, for example, a predetermined compound state such as a polymer or a glycoside, as long as the effect of the polyphenol is not lost in addition to the single substance.
Moreover, although there is also a method of using a commercially available polyphenol preparation etc. as a method of adjusting the amount of polyphenol, it is adjusted by the compounding ratio of the raw material containing polyphenol from the viewpoint of having an adverse effect on the whole flavor and suppression of manufacturing cost. Is preferred.
Furthermore, the polyphenol in the present invention is preferably one or more selected from isoflavone, tannin, catechin, anthocyanin, curcumin, rutin, quercetin, flavonol, flavonone, procyanidin, ferulic acid, naringenin chalcone, resveratrol, Among them, one or more selected from isoflavone, tannin, ferulic acid and naringenin chalcone are more preferable, and among them, tannin is most preferable.
The polyphenol can be calculated and / or measured by a method known to those skilled in the art. For example, there is a method of determining tannic acid as a standard substance using Folin-Denith method.

(Minerals)
The minerals in the present invention are the total amount of sodium, potassium, calcium and magnesium contained in the container-packed liquid food and drink, and the concentration feeling of the aftertaste is weak when it is less than 1000 ppm which is preferably adjusted to 1000 to 6000 ppm. When it exceeds 6000 ppm, the bitter taste of aftertaste is strong, and it becomes a taste which is not suitable for container-packed liquid food and drink. From this point of view, it is more preferably 1500 to 5500 ppm, particularly preferably 2000 to 5000 ppm, and most preferably 2500 to 4000 ppm.
In particular, among the minerals, adjustment of the amount of sodium is important from the viewpoint of reduction of the amount of salt and the sense of concentration of the container-packed liquid food and drink, and in the present invention, adjustment to 500 to 4000 ppm is preferable. If it is less than 500, the saltiness and the sense of concentration as a container-packed liquid food and drink are impaired, and if it exceeds 4,000, the excessive saltiness and the sense of concentration are felt, and the reduction effect of the salt amount is lost in the first place. From this point of view, it is more preferably adjusted to 1000 to 3500 ppm, particularly preferably 1500 to 3400 ppm, and most preferably 1800 to 3200 ppm.
Moreover, in the minerals of this invention, it is preferable that 5-50% of potassium is contained among minerals. By setting it as this range, it is a container-packed liquid food-drinks which reduced salt amount, and it can be expected that saltiness will be felt. From this point of view, it is more preferably 10 to 45%, and most preferably 12 to 40%. Furthermore, from the viewpoint of reducing the amount of salt and imparting a salty taste, the weight ratio of sodium to potassium (sodium / potassium) is preferably 0.5 to 8.0, and is 0.8 to 7.0. Is more preferable, and particularly preferably 1.0 to 6.0. Moreover, minerals can be adjusted by adjusting the compounding ratio of the raw material containing minerals, or adding minerals. In addition, minerals can be calculated and / or measured by methods known to those skilled in the art. For example, sodium and potassium include atomic absorption measurement, and other minerals (such as calcium and magnesium) include ICP emission analysis.

(Taste ingredient / minerals)
It is characterized in that the weight ratio of the taste component to the minerals (taste component / minerals) in the present invention is adjusted to 0.30 to 2.00. If it is less than 0.30, the balance of taste and saltiness as container-packed liquid food and drink is impaired, and in particular, the impression of taste derived from the taste becomes unsatisfactory. Moreover, if it exceeds 2.00, the balance of the taste as a container-packed liquid food-drinks and salty taste will be impaired, and the impression of concentration derived from salty taste will be particularly unsatisfactory. From this point of view, it is preferably 0.32 to 1.90, more preferably 0.33 to 1.70, particularly preferably 0.34 to 1.50, and most preferably 0.35 to 1.50. It is .20.
In particular, when the container-packed liquid food or beverage is miso soup from the viewpoint of the balance between taste and saltiness, the weight ratio of the taste component to the minerals (taste component / minerals) is adjusted to 0.30 to 1.00 To be adjusted, and more preferably adjusted to 0.32 to 0.60. Moreover, when the container-packed liquid food and drink is corn soup, it is preferable that the weight ratio of the taste component to the minerals (taste component / minerals) is adjusted to 0.30 to 1.00, and 0. More preferably, it is adjusted to 40 to 0.90. Furthermore, when the container-packed liquid food and drink is tomato soup, the weight ratio of the taste component to the minerals (taste component / minerals) is preferably adjusted to 0.50 to 1.70. It is more preferable to adjust to 60 to 1.50.

(PH)
It is characterized in that the product pH of the container-packed liquid food and drink in the present invention is adjusted to 4.0 to 7.0. When the pH is less than 4.0, the astringency and acidity are noticeable, and when it exceeds 7.0, the impression is watery. Furthermore, the liquid color of container-packed liquid food and drink can be hold | maintained also at the time of warming sale by setting it as this range. From this point of view, it is preferably 4.3 to 6.8, more preferably 4.5 to 6.7, particularly preferably 4.8 to 6.6, and most preferably 5.1. ~ 6.5. In addition, what is necessary is just to adjust the addition amount of pH adjusters, such as ascorbic acid, a citric acid, sodium bicarbonate, potassium carbonate, etc., in order to adjust pH to the said range.
In particular, when the container-packed liquid food and drink is miso soup, the pH is preferably adjusted to 5.2 to 6.8, and more preferably adjusted to 5.5 to 6.5. Moreover, when container-packed liquid food-drinks are corn soup, it is preferable to adjust pH to 5.8-7.0, and it is more preferable to adjust to 6.0-6.8. Furthermore, when the container-packed liquid food and drink is tomato soup, the pH is preferably adjusted to 4.0 to 6.0, and more preferably 4.5 to 6.0.

(Sodium / amino acid)
The weight ratio of sodium to amino acid (sodium / amino acid) in the present invention is characterized by being adjusted to 0.1 to 5.0. By setting the content in this range, the taste can be substituted for saltiness also in the container-packed liquid food and drink in which the salt amount is reduced, and a sense of concentration can be produced. From this point of view, it is preferably 0.2 to 4.5, more preferably 0.3 to 4.0, particularly preferably 0.4 to 3.5, and most preferably 0.5 to 3 .0.

(protein)
The protein in the present invention is a component which is denatured by the heat sterilization process of the container-packed liquid food and drink and causes deterioration of taste. The protein in the present invention is preferably 3000 to 25,000 ppm, more preferably 4000 to 22000 ppm, particularly preferably 5000 to 20000 ppm, and most preferably 7000 to 18000 ppm for suppressing taste deterioration. .
In addition, the amount of protein can be adjusted by the blending ratio of the raw material containing protein, the filtration step in the manufacturing process, and the like. The protein can be measured by a method known to those skilled in the art, for example, by Kjeldahl method or Bradford method. Moreover, a commercial item can be suitably used for reagents, such as a decomposition promoter used for the Kjeldahl method, and a commercial item can be used also about a measuring machine.

(Taste ingredient / protein)
The weight ratio of the taste component to the protein (taste component / protein) in the present invention is characterized by being adjusted to 0.01 to 1.25. By setting this range, it is possible to obtain a sense of concentration due to the taste in the container-packed liquid food and drink, and further, deterioration in taste due to the heat sterilization step is suppressed. From this point of view, it is preferably 0.02 to 1.00, more preferably 0.03 to 0.80, particularly preferably 0.04 to 0.65, and most preferably 0.05 to 0. .50.

The container-packed liquid food or beverage of the present invention preferably contains 0.01 to 5.00 ppm of ergothioneine. By setting it as this range, it is because in the container-packed liquid food and drink, oxidation deterioration due to the heat sterilization step is suppressed. It is known that ergothioneine (2-thiol-Lhistidine-betaine: L-ergothioneine) has the function of inhibiting the activity of the oxidizing enzyme polyphenol oxidase that is inherent in plant tissue, and in foods and beverages, it is an oil or protein. It is an amino acid homolog that has the effect of suppressing oxidation. From this viewpoint, 0.02 to 4.00 ppm is more preferable, 0.03 to 3.00 ppm is particularly preferable, and 0.05 to 2.00 ppm is most preferable.
Moreover, it is preferable that the weight ratio (protein / ergothioneine) of protein with respect to ergothioneine in container-packed liquid food and drink of this invention is adjusted to 5000-100000. With this range, in the container-packed liquid food and drink, the oxidative deterioration of proteins and the like in the heat sterilization step can be suppressed, and good taste and liquid color can be maintained, and the container-packed liquid food and beverage for heating sale It is particularly effective in goods. From such a viewpoint, more preferably, it is 6000 to 80000, and particularly preferably 8000 to 65000. In addition, it can adjust with the compounding ratio of raw materials, such as ergothioneine fondina extract, and can analyze and calculate by a method well-known to those skilled in the art. For example, the method of measuring by the calibration curve method using HPLC is mentioned.

The sugar content (Bx) in the container-packed liquid food or beverage according to the present invention is preferably adjusted to 3.0 to 12.0, and by setting the sugar content (Bx) in this range, optimum sense of density and slight sweetness in the container-packed liquid food or beverage Because you can feel the From such a viewpoint, more preferably, it is 3.5 to 11.0, particularly preferably 3.8 to 10.0, and most preferably 4.0 to 9.5. In addition, the measuring method of sugar content can be calculated and / or measured by a method known to those skilled in the art. For example, it can be measured using a commercially available refractometer or sugar scaler.
In particular, when the container-packed liquid food or beverage is miso soup, the sugar content (Bx) is preferably adjusted to 3.0 to 6.5, and more preferably 3.5 to 5.5. When the container-packed liquid food and drink is corn soup, the sugar content (Bx) is preferably adjusted to 7.0 to 13.0, and more preferably adjusted to 8.0 to 9.5 . Furthermore, when the container-packed liquid food and drink is tomato soup, the sugar content (Bx) is preferably adjusted to 6.0 to 9.0, and more preferably adjusted to 6.5 to 8.5. .
Furthermore, it is preferable that the acidity in the container-packed liquid food and drink of the present invention is adjusted to 0.001 to 1.000, and by setting the acidity within this range, the optimum feeling of freshness and sourness in container-packed liquid food and beverage are felt. It is because From such a viewpoint, more preferably, it is 0.005 to 0.500, and particularly preferably 0.010 to 0.300.
In particular, when the container-packed liquid food and drink is miso soup, the acidity is preferably adjusted to 0.001 to 0.200, and more preferably adjusted to 0.040 to 0.120. When the container-packed liquid food and drink is corn soup, the acidity is preferably adjusted to 0.001 to 0.100, and more preferably adjusted to 0.010 to 0.100. Furthermore, when the container-packed liquid food and drink is tomato soup, the acidity is preferably adjusted to 0.050 to 0.500, and more preferably adjusted to 0.050 to 0.030.
In addition, the measuring method of an acidity can be calculated and / or measured by a method well-known to those skilled in the art. For example, it can be calculated based on potentiometric titration using a commercially available automatic titrator.
Moreover, it is preferable that the sugar acid ratio in the container-packed liquid food and drink of the present invention is adjusted to 10.0 to 500.0, and by setting it as this range, the balance between the sense of density and the feeling of freshness in the container-packed liquid food and beverage It is because the balance between sweetness and sour taste is good. From such a viewpoint, more preferably 40.0 to 400.0, and particularly preferably 50.0 to 350.0.
In particular, when the container-packed liquid food or beverage is miso soup, the sugar acid ratio is preferably adjusted to 10.0 to 100.0, and more preferably 20.0 to 80.0. In addition, when the container-packed liquid food and drink is corn soup, the sugar acid ratio is preferably adjusted to 100.0 to 500.0, and more preferably adjusted to 200.0 to 400.0. Furthermore, when the container-packed liquid food and drink is tomato soup, the sugar acid ratio is preferably adjusted to 10.0 to 100.0, and more preferably adjusted to 20.0 to 80.0.
The sugar acid ratio can be calculated by dividing the value of sugar content by the value of acidity.

  Examples of water used in the container-packed liquid food and drink of the present invention include pure water, hard water, soft water, ion-exchanged water, etc., and water suitable for drinking such as degassed water obtained by degassing these waters. Be Among these waters, it is preferable to use degassed water. By using the degassed water, it is possible to prevent the deterioration due to the oxidation of the container-packed container-packed liquid food and drink, and it is possible to extend the period of possible drinking. In addition, functional water such as hydrogen water or mineral water may be partially used without departing from the technical scope of the present invention.

  The container-packed liquid food and drink of the present invention may contain a seasoning. In addition, the seasoning in the present specification includes a soup stock.

  The above-mentioned seasoning is not particularly limited, but it is a natural seasoning prepared from dried bonito, kelp, shiitake, scallop, simmered salt, or an extract thereof; sodium glutamate, sodium inosinate, sodium guanylate, sodium succinate, etc. Umami seasonings; sodium chloride, inorganic salts such as potassium chloride and magnesium chloride, and the like.

  The content of the seasoning in the container-packed liquid food and drink of the present invention is not particularly limited as long as the taste of the container-packed liquid food and beverage is not impaired, but usually 0.5 to 3 in the container-packed liquid food and beverage It is preferable that it is .0 mass%. In addition, since the container-packed liquid food and drink of the present invention aims to reduce the amount of salt, the addition amount of sodium chloride is preferably less than 0.80% by mass, and more preferably less than 0.6% by mass.

  The container-packed liquid food and drink of the present invention preferably contain ingredients. By including the ingredients, it is possible to provide a container-packed liquid food or beverage that is tasteful and high in satisfaction.

  Examples of the ingredients include green onion, spinach, radish, Nozawana, Mizuna, cabbage, Chinese cabbage, Chinese cabbage, parsley and other leafy vegetables; tomatoes, okra, pumpkins and other fruit vegetables; onions, radishes, turnips, carrots, burdocks, potatoes Root vegetables such as taro, sweet potato, and sweet potato; Beans such as soybeans, azuki beans, chickpeas and green peas; Mushrooms such as nameko, shiitake mushroom and shimeji; Seaweeds such as Nori, Wakame and Hijiki; Crabs, shrimps, clams and clams Various kinds of foods such as fish and shellfish such as pork and chicken; processed foods such as tofu, fried tofu, konjac, kamaboko and croutons can be used.

In general, the content of ingredients in the container-packed liquid food and drink of the present invention is preferably 1 to 20% by mass, and more preferably 1 to 15% by mass. If the ingredient is more than 20% by mass, it tends to be difficult to drink as a beverage, and if the ingredient is less than 1%, the container-packed liquid food and drink has an unsatisfactory impression. Further, each ingredient is preferably 8 cm ³ or less, more preferably 5 cm ³ or less, so that it can be easily consumed when drinking.

  The container-packed liquid food and drink product of the present invention contains a sizing agent (including a stabilizer and a thickener) in order to improve the dispersibility or stability in water of insoluble solids such as milk components and miso components. It is good. In the container-packed liquid food and drink, the milk component and the miso component precipitate with the passage of time, but the supernatant becomes slightly transparent, but the inclusion of the paste makes the milk component and the miso component even if time passes. It is difficult to precipitate, and the container-packed liquid food and beverage can be maintained in a homogeneous state.

  Examples of the paste include cellulose such as crystalline cellulose and microfibrillar cellulose, pectin, gelatin, collagen, agar, carrageenan, sodium alginate, soybean polysaccharide, gum arabic, guar gum, xanthan gum, tamarind seed gum, gellan gum and the like. Be

  The content of the paste in the container-packed liquid food and drink of the present invention is preferably 0.10 to 0.40 mass% in the container-packed liquid food and beverage and is 0.15 to 0.25 mass%. Is particularly preferred. The above-mentioned precipitation prevention effect is fully acquired as content of paste is 0.10 mass% or more. On the other hand, if the content of the paste is more than 0.40% by mass, the viscosity of the container-packed liquid food and beverage may be high, and it may not be suitable as a beverage.

Moreover, the container-packed liquid food and drink according to the present invention may be any of various additives generally used in the manufacture of container-packed liquid food and drink as needed, in addition to the above, unless departing from the technical scope of the present invention. May be blended. Such additives are not particularly limited, and, for example, antioxidants, perfumes, various esters, organic acids, organic acid salts, organic acids, inorganic acids, inorganic acid salts, inorganic salts, dyes, preservatives Seasonings, pH adjusters, quality stabilizers and the like.

The container used in the container-packed liquid food and drink product of the present invention may be a container for commonly used beverages such as metal cans, PET bottles, paper containers combined with metal foil or plastic film, bottles, etc. Preferably it is a metal can. By using a metal can, it becomes easy to heat and sell the container-packed liquid food and drink according to the present embodiment. In addition, although the container-packed liquid food-drinks which concern on this embodiment can be drunk as it is, usually without dilution, (so-called RTD), it is not limited to this.
In addition, in the container-packed liquid food and drink product of the present invention, the amount of residual oxygen per container is preferably 1.0 ml or less in order to suppress oxidative deterioration at the time of heated sales, and it is 0.5 ml or less More preferable. Furthermore, it is particularly preferable to use a bottle can so that the ingredients contained therein can be consumed without leaving it in the container, and most preferable to be a wide-open bottle can having a diameter of 29 mm (φ 29) or more.

Hereinafter, an example of the present invention will be described by taking, as an example, the case of using a mushroom extract as a mushroom extract.
<Test Example 1: Miso Soup Beverage>
The prototype of the miso soup beverage was produced using each commercially available raw material mentioned later. Matched miso (made by Markome), white miso (made by Markome), Kombu extract (made by Maruhachi Muramatsu), Enoki extract (made by Nagano Rural Research Institute: Bx5), dried bonito extract (made by Maruhachi Muramatsu), barley miso Raw materials consisting of Miyajima Soy Sauce Co., Ltd., emulsifier (Poem DP-95RF: made by Riken Vitamin Co., Ltd.), tofu, and persimmon oil fried were added based on the composition of Table 1, and the volume was increased to 8 L with ion exchanged water. These samples were immediately hot-packed into 200 mL can containers and sterilized with a retort sterilizer at 126 ° C. for 30 minutes to obtain Examples 1 to 9 and Comparative Examples 1 and 2. The results evaluated by the following method are collectively shown in Table 1. In addition, for concentrated extract, the straight converted value is described.

In addition, the pH, taste components (amino acids, γ-aminobutyric acid and polyphenols), minerals and amounts of sodium in the above-mentioned trial product adjusted with the blending ratio as shown in Table 1 were analyzed and evaluated according to the following method. Table 1 shows the results. The pH was adjusted at the time of measurement so as to obtain the values in Table 1. Adjustment of pH was adjusted by adding citric acid or sodium bicarbonate as described above.
In addition, "Enoki extract", "Konbu extract", and "Boshi-bushi extract" in the table are straight converted values. In addition, when analyzing each component, a beverage liquid sample passed through 80 mesh was used.

The analysis method of the component analyzed in this test is as follows.

<PH>
It was measured at a product temperature of 20 degrees with a Horiba F-52 type tabletop pH meter. Moreover, pH measurement used the sample after storing for 2 weeks at 5 degreeC.

<Amino acid and γ-aminobutyric acid>
The amino acids and γ-aminobutyric acid were analyzed by the calibration curve method using HPLC (high performance liquid chromatography). Moreover, the measurement of amino acid and (gamma) -aminobutyric acid used the sample after storing for 1 week at 5 degreeC.

Polyphenol
The amount of tannic acid used as the standard substance determined by the Folin Dens method was defined as the amount of polyphenol. Moreover, the measurement of the amount of polyphenol used the sample after 1 week storage at 5 degreeC.

<Minerals and sodium>
Sodium and potassium were analyzed by atomic absorption spectrometry. In addition, calcium and magnesium were analyzed by ICP emission analysis. In addition, the measurement of minerals used the sample after 1 week storage at 5 degreeC.

Moreover, the sensory evaluation was performed as follows about the Example sample adjusted and analyzed according to Table 1, and the comparative example sample.

<Sensory evaluation>
The sensory evaluation was performed on a sample stored at 5 ° C. for one week, after warming up to about 55 ° C. by eight panelists based on the following evaluation method, and the most frequent evaluation was adopted.
How to feel salty:
:: having a salty taste suitable for container-packed liquid food and drink, extremely good ○: moderately salty, good △: slightly salty, felt weak, not so good ×: weak salty, unsatisfactory impression, Sense of concentration as a container-packed liquid food and drink:
:: A sense of concentration optimum for container-packed liquid food and drink, extremely good ○: A sense of concentration felt moderately, good Δ: A sense of concentration felt a little weak, not so good x: A sense of concentration weak, problems Taste and texture after heat sterilization:
:: A taste of freshness is felt after heat sterilization, and the touch is smooth and extremely good ○: A slight taste of freshness after heat sterilization, a touch is also good Δ: A taste of heat deterioration after heat sterilization Feeling a little, impression that the texture is rough, some problems x: have a taste that is heat-deteriorated after heat sterilization, there is an impression that remains on the tongue, there is a problem

Enokitake extract is added, the ratio of the taste component to the minerals (taste component / minerals) is 0.30 to 2.00, and the pH is 4.0 to 7.0. The miso soup beverage had a salty taste and a sense of concentration, and the taste and texture deterioration due to the heat sterilization step were also not noticeable and were good. In particular, the miso soup according to Example 1 having the ratio of the taste component to the minerals (taste component / minerals) is 0.44 and the pH is 5.95, which is obtained by adding the Echinocha extract, is suitable for the miso soup beverage. It was extremely good with no salty taste and an optimal feeling of concentration, neither taste deterioration due to the heat sterilization process nor unpleasant feel.

Test Example 2 Corn Soup Beverage
Using a commercially available raw material described later, a prototype of a corn soup beverage was prepared. Corn for cream (made in America), grain corn (made in Hokkaido), granulated sugar (made by Hokuren Co., Ltd.), salt (made by Nippon Salt Manufacturing Co., Ltd.), chicken consommé (made by Nestle), chicken broth (made by Fuji Foods Co., Ltd.), plants Sex cream (Let Star: made by Tsukishima Foods Co., Ltd.), Milk protein (Promilk 85: made by INGREDIA) Fresh cream (made by Meiji), Pasteurized milk (made by Meiji), Enoki extract (manufactured by Nagano Rural Research Institute: Bx5) The raw materials of emulsifier (Poem DP-95RF: manufactured by Riken Vitamins Co., Ltd.), sodium glutamate and sodium ascorbate were added based on the formulation of Table 2, and the volume was adjusted to 8 L with ion-exchanged water. These samples were sterilized with a retort sterilizer at 126 ° C. for 52 minutes and immediately hot packed into 200 mL cans to obtain Examples 10 to 17 and Comparative Examples 3 to 6. The results evaluated by the following method are collectively shown in Table 2. In addition, for concentrated extract, the straight converted value is described.

In addition, the pH, taste components (amino acids, γ-aminobutyric acid and polyphenols), minerals, and sodium contents in the above-mentioned trial product adjusted with the compounding ratio as shown in Table 2 were analyzed and evaluated according to the following method. Table 2 shows the The pH was adjusted at the time of measurement so as to obtain the values in Table 2. Adjustment of pH was adjusted by adding citric acid or sodium bicarbonate as described above.
In addition, "Enoki extract" in the table is a straight converted value. The component analysis and sensory evaluation in this test were carried out in the same manner as in Test Example 1.

Enokitake extract is added, and the ratio of the taste component to the minerals (taste component / minerals) is 0.30 to 2.00, and the pH is 4.0 to 7.0. The corn soup beverage felt saltiness and a sense of concentration, and the taste and the deterioration of the texture due to the heat sterilization process were not noticeable and were good. In particular, the corn soup beverage according to Example 10, in which the extract of Eki is added, the ratio of the taste component to the minerals (flavor ingredient / minerals) is 0.62, and the pH is 6.44 is a corn soup beverage It was extremely good without salt taste and optimum concentration feeling, and neither taste deterioration due to heat sterilization process nor unpleasant touch. Therefore, even in the Western-style corn soup beverage, the effect of reducing the amount of salt, improving the feeling of concentration, and suppressing the deterioration of taste due to the heat sterilization process was obtained without feeling the taste derived from the prey.

<Test Example 3: Tomato Soup Beverage>
The prototype of the tomato soup drink was produced using each commercially available raw material mentioned later. Tomato paste (made by Sugaridaru), carrot puree (made by Miyazaki prefecture agricultural cooperative fruit juice), Enoki extract (made by Nagano Prefecture Rural Industrial Research Institute: Bx5), granulated sugar (made by Hokuren), celery concentrated juice (made by Invertech), Potato flakes (Iwaki made), beef powder (Imuraya seasoning made), basil powder (Esby Foods Co., Ltd.), white pepper (Esby Foods Co., Ltd.), emulsifier (Poem DP-95RF: made by Riken Vitamin Co.) and glutamic acid The raw material consisting of sodium was added based on the composition of Table 3, and the volume was adjusted to 8 L with ion exchanged water. These samples were sterilized by a retort sterilizer at 126 ° C. for 40 minutes and immediately hot packed into 200 mL cans to obtain Examples 18 to 25 and Comparative Examples 7 to 10. The results evaluated by the following method are collectively shown in Table 3. For concentrated extract or concentrated vegetable juice, the straight converted value is described.

In addition, the taste components (amino acids, γ-aminobutyric acid and polyphenols), pH and sodium content in the above prototype prepared at the mixing ratio as shown in Table 3 were analyzed and evaluated according to the following method. Shown in. The pH was adjusted at the time of measurement so as to obtain the values in Table 3. Adjustment of pH was adjusted by adding citric acid or sodium bicarbonate as described above.
In addition, "Enoki extract" in the table is a straight converted value. Component analysis and sensory evaluation in this test were carried out in the same manner as in Test Examples 1 and 2.

Enokitake extract is added, the ratio of the taste component to the minerals (taste component / minerals) is 0.30 to 2.00, and the pH is 4.0 to 7.0. The tomato soup drink felt saltiness and a sense of concentration, and the taste and the deterioration in texture due to the heat sterilization step were not noticeable and were good. In particular, the tomato soup drink of Example 18 having the ratio of taste components to minerals (flavor ingredient / minerals) is 0.99, and the pH is 5.19, which is a tomato soup drink, to which the eoki extract is added. It was extremely good without salt taste and optimum concentration feeling, and neither taste deterioration due to heat sterilization process nor unpleasant touch. In addition, even in the refreshing tomato soup drink having a fresh feeling of freshness, the effect of reducing the amount of salt, improving the feeling of concentration, and suppressing the taste deterioration due to the heat sterilization step was obtained without feeling the taste derived from Eki.

INDUSTRIAL APPLICABILITY The present invention can be used for container-packed liquid food and beverage in which the improvement in the sense of concentration of the container-packed liquid food and beverage and the deterioration in taste due to the heat sterilization step are suppressed while suppressing the salt amount.

Claims (8)

A container-packed liquid food and drink, which comprises a water extract of Enokitake and / or a concentrate of the extract, as well as minerals which are the total amount of sodium, potassium, calcium and magnesium, an amino acid, γ-aminobutyric acid and It contains taste components that are the total amount of polyphenols,
The weight ratio (taste component / minerals) of the taste component to the minerals contained in the food and drink is 0.30 to 2.00, and the pH is 4.0 to 7.0. Container packed liquid food and drink. The container-packed liquid food or beverage according to claim 1, wherein the taste component is contained in an amount of 500 to 8,000 ppm in the food or beverage. The container packing according to claim 1 or 2, characterized in that it contains 500 to 4000 ppm of sodium, and the weight ratio of sodium to amino acids (sodium / amino acid) in the food and drink is 0.1 to 5.0. Liquid food and drink. The container-packed liquid food and drink according to any one of claims 1 to 3, wherein the weight ratio (taste component / protein) of the taste component to the protein in the food and drink is 0.01 to 1.25. Goods. The container-packed liquid food or beverage according to claim 4, wherein the protein is contained in an amount of 3,000 to 25,000 ppm. The container-packed liquid food or beverage according to any one of claims 1 to 5, which contains 100 to 650 ppm of polyphenol. A method for producing a container-packed liquid food or drink, comprising a water extract of Enokitake and / or a concentrate of the extract, as well as minerals that are the total amount of sodium, potassium, calcium and magnesium, an amino acid, γ- And a taste component which is the total amount of aminobutyric acid and polyphenol,
Adjusting the weight ratio of the taste component to the minerals contained in the food and drink (taste component / minerals) to 0.30 to 2.00, and adjusting the pH to 4.0 to 7.0 The manufacturing method of the container-packed liquid food-drinks characterized by the above. A method for suppressing deterioration in taste of packaged containerized liquid food and drink, which comprises a water extract of Enokitake and / or a concentrate of the extract, and minerals including a total amount of sodium, potassium, calcium and magnesium, and an amino acid And a taste component which is the total of γ-aminobutyric acid and polyphenols,
Adjusting the weight ratio of the taste component to the minerals contained in the food and drink (taste component / minerals) to 0.30 to 2.00, and adjusting the pH to 4.0 to 7.0 A method for suppressing deterioration in taste of container-packed liquid food and beverage characterized by