JP2001269147A - Agent for improving taste of mineral water and potable water using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste-improving agent capable of improving taste characteristics of mineral water, especially softening hardness irritant to tongue and imparting refreshing feeling thereto and potable water using the taste- improving agent. SOLUTION: This agent for improving taste of the potable water comprises an yeast extract, especially containing 1-15% sodium 5'-inosinate, 1-15% sodium 5'-guanylate, 1-15% sodium 5'-uridylate and 1-15% sodium 5'-cytidylate and 1-20% sodium glutamate as an active ingredient. The above agent is added in an amount of 0.00001-1 wt.% to mineral water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a taste improving agent for improving the taste characteristics of mineral water and to drinking water using the same.

[0002]

2. Description of the Related Art In recent years, natural or artificial mineral water for beverages has rapidly spread under the trend of nature and health. Many of these mineral waters for beverages do not contain chlorine, and therefore have characteristics such as no unpleasant chlorine odor, but they contain a lot of mineral components such as sodium, calcium, magnesium, and potassium For this reason, there are also disadvantages such as a stimulating hardness of the tongue and a lack of neatness. In particular, those using natural mineral water are often found to be difficult to drink due to excessive mineral components.

Hitherto, various proposals have been made regarding the softening of hard water and mineral water, for example, a method of adding an alkali and a coagulant (Japanese Patent Laid-Open No. 5-92198), a method of using an electrolytic cell ( JP-A-11-33552 and JP-A-10-263541), a method using an ion exchange resin (JP-A-11-333453)
And other methods have been reported. With these methods,
Mineral components are removed or reduced. However, removing minerals from mineral water is a method that impairs the characteristics of the mineral water, losing the nutritional effects of the mineral components and the taste effects of the mineral components.

[0004] On the other hand, various water quality improving agents have been studied to obtain flavorful and delicious drinking water by adding to drinking water.
For example, a method of adding chlorella extract (JP-A-48-48
No. 13578), a deodorizing agent comprising a chelating agent such as citrate and gluconate and a sulfite (JP-A-61-1)
No. 20690), a deodorant containing cyclodextrin and ascorbic acid (JP-A-1-176487), and a water quality improving agent comprising limonene, tannin and the like (JP-A-4-354587 and JP-A-7-275868). ), A method of adding a fragrance (JP-A-5-104081), and a treating agent containing ascorbic acid, cyclodextrin, glycerin and the like (JP-A-8-89934). However, these are chlorine odors,
Improvement of odor at the time of drinking, such as algal odor, chalk or gold,
Alternatively, although it is effective in replenishing minerals, it does not improve the difficulty of drinking mineral water containing a large amount of minerals.

Therefore, there has been a demand for a taste improving agent which softens the irritating hardness and makes the drinking water clear without damaging the components of the mineral water.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to solve such problems, and as a result, have found that yeast extracts, particularly 5 ′
Yeast extract containing sodium inosinate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate in an amount of 1 to 15% and sodium glutamate in an amount of 1 to 20%, respectively, The present inventors have found that the present invention has improved taste quality, in particular, alleviates irritating hardness and improves refreshing taste, and has completed the present invention. That is, the present invention provides a mineral water quality improving agent containing a yeast extract as an active ingredient, and a drinking water using the same.

Hereinafter, the present invention will be described in detail. The mineral water referred to in the present invention refers to water containing 1 mg or more of sodium, calcium, magnesium, and potassium in 1 L of water in total. The yeast used in the yeast extract of the present invention is a yeast used as a food or a food additive, and examples thereof include baker's yeast, beer yeast, and torula yeast.

The yeast extract which is the active ingredient of the present invention is
A method of extracting yeast in 1) hot water having a pH of 5 to 12,
2) A method of adding and extracting a protease, a cell wall-degrading enzyme, etc. 3) A method of extracting by autolysis using an enzyme in yeast, 4) A method of combining one or more of these methods, 5) A yeast extract obtained by a method such as a method in which a nuclease, an adenylate-degrading enzyme, or the like is further allowed to act on the extracted yeast extract. Among these yeast extracts, after extracting yeast with warm and hot water, nuclease,
Obtained by reacting adenylate degrading enzyme,
A yeast extract containing 1 to 15% each of sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, and 1 to 20% sodium glutamate is particularly preferable. It also has a great improvement effect, such as reducing the irritating hardness of the tongue and providing a refreshing feeling.

The mineral water quality improving agent of the present invention is directly added to and dissolved in mineral water. The amount of addition depends on the type of yeast extract, the amount of mineral water and the like, but is preferably 0.00001 to 1% by weight, preferably 0.0001 to 0.1% by weight, based on the amount of mineral water. 0.00
If the content is less than 001% by weight, the effect of improving taste quality is not sufficient,
If it is more than 1% by weight, the effect of the yeast extract may be felt.

[0009]

The present invention will be described in more detail with reference to the following examples. The evaluation of this example was based on the following method. Fifteen
By the name of a panel, sensory evaluation was performed on various mineral waters and a solution obtained by adding the taste-improving agent of the present invention to the same mineral water. Evaluation results are those added compared to those to which the taste improver of mineral water of the present invention is not added,
(1) Regarding the smoothness of water, set the irritating hardness of each mineral water to ±, increase the number of + if it is improved to be smooth, and increase the number of-if it is counterproductive. hand,
There are five levels from ++ to--(2)
The duration of excess mineral taste / flavour is less than 1/2 +++ over 1/2 and less than 1.2 / 1, and more than 1/2 + 0.8 less than 0.8. , Over 1 / 0.8 to 1 / 0.5 or less, and over 1 / 0.5 or more with 5 levels. (3) Overall evaluation: smoothness, refreshing taste, etc. About, good +++, good +
Unchanged, ±, slightly poor-, bad-were evaluated on a five-point scale.

Example 1 Mineral drinking water (Calpis Co., Ltd., French origin,
evian) and 0.0005% by weight of the mineral water
Yeast extract (Allo-mild 50.9% sodium inosinate, 5% sodium guanylate 1
0.9%, 5′-sodium uridylate 10.7%,
Drinking water was prepared by adding and dissolving 5'-sodium cytidylate (8.8%, sodium glutamate 5.0%), and evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 1 shows the evaluation results. (Evian mineral components (per 100 ml): sodium 0.5 mg, calcium 7.8 mg, magnesium 2.4 mg) As a result, the addition of yeast extract resulted in smoothness,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0011]

[Table 1]

Example 2 Mineral drinking water (sold by Mitsubishi Corporation, native to France,
volvic) and 0.0005% by weight of the mineral water
Yeast extract (Allo-mild 50.9% sodium inosinate, 5% sodium guanylate 1
0.9%, 5′-sodium uridylate 10.7%,
Drinking water was prepared by adding and dissolving 5'-sodium cytidylate (8.8%, sodium glutamate 5.0%), and evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 2 shows the evaluation results. (Mineral component of volvic (per 100ml): 0.94mg sodium,
0.99 mg of calcium, 0.61 mg of magnesium,
(0.57mg of potassium) As a result, the addition of yeast extract resulted in smoothness,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0013]

[Table 2]

Example 3 Mineral drinking water (Nestlé Japan Co., Ltd., Vittel, France-origin) and 0.0005% by weight of yeast extract (Allo-mild, 5'-inosine manufactured by Kojin) based on the mineral water Sodium 10.9%, sodium 5'-guanylate 10.9%, sodium 5'-uridylate 10.7
%, 5'-sodium cytidylate 8.8%, and sodium glutamate 5.0%) were added and dissolved to prepare drinking water, which was evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 3 shows the evaluation results. (Vittel mineral component (per 100ml): Sodium 0.73m
g, calcium 9.10 mg, magnesium 1.99 m
g) As a result, the one to which the yeast extract was added was smooth,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0015]

[Table 3]

Example 4 Mineral drinking water (manufactured by House Foods Co., Ltd., Rokko's tasty water) and 0.0005% by weight of yeast extract (allo-mild, 5'-inosine manufactured by Kojin) based on the mineral water Sodium 10.9%, sodium 5'-guanylate 1
0.9%, 5′-sodium uridylate 10.7%,
Drinking water was prepared by adding and dissolving 5'-sodium cytidylate (8.8%, sodium glutamate 5.0%), and evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 4 shows the evaluation results. (Mineral component (per 100 ml) of Rokko's delicious water: 1.6 sodium
9 mg, calcium 2.51 mg, magnesium 0.5
(2 mg, 0.04 mg of potassium) As a result, the addition of yeast extract resulted in smoothness,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0017]

[Table 4]

Example 5 Mineral drinking water (manufactured by Suntory Ltd., natural water from Minami Alps) and 0.0005% by weight based on the mineral water
Yeast extract (Allo-mild 50.9% sodium inosinate, 5% sodium guanylate 1
0.9%, 5′-sodium uridylate 10.7%,
Drinking water was prepared by adding and dissolving 5'-sodium cytidylate (8.8%, sodium glutamate 5.0%), and evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 5 shows the evaluation results. (Mineral component of Mineral Alps natural water (per 100 ml): sodium 0.1%
49 mg, calcium 0.97 mg, magnesium 0.
(14 mg, potassium 0.28 mg) As a result, the addition of yeast extract resulted in smoothness,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0019]

[Table 5]

Example 6 Mineral drinking water (manufactured by Nippon Coca-Cola Co., Ltd., Forest Water News) and 0.0005% by weight based on the mineral water
Yeast extract (Allo-mild 50.9% sodium inosinate, 5% sodium guanylate 1
0.9%, 5′-sodium uridylate 10.7%,
Drinking water was prepared by adding and dissolving 5'-sodium cytidylate (8.8%, sodium glutamate 5.0%), and evaluated for smoothness, refreshing feeling, overall evaluation, and the like. Table 6 shows the evaluation results. (Mineral component of forest water news (per 100ml): sodium 2.02m
g, calcium 0.67mg, magnesium 0.27m
g, potassium 0.16mg) As a result, what added yeast extract, smoothness,
It was significantly excellent in the refreshing feeling, and it was confirmed that there was an effect of improving the taste quality of mineral water.

[0021]

[Table 6]

[0022]

As described above, according to the present invention, mineral water containing sodium, calcium, magnesium, potassium, etc. is used to reduce the irritating hardness of the tongue,
Provided are a taste improving agent that smoothens the taste and imparts a refreshing feeling, and a drinking water using the taste improving agent.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Osamu Shinhashi 438 Meitetsu-shi, Nagareyama-shi, Chiba 307 Diapalace Minami Kashiwa 307 F-term (reference) 4B017 LC02 LK21

Claims (3)

[Claims] 1. A mineral water quality improving agent comprising a yeast extract as an active ingredient. 2. The yeast extract comprises sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each of which is 1 to 5%.
The mineral water taste improving agent according to claim 1, which contains 15% and 1 to 20% of sodium glutamate. 3. Drinking water using the mineral water quality improving agent according to claim 1 or 2.