CN101616605B - Flavor-improving agent - Google Patents

Flavor-improving agent Download PDF

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Publication number
CN101616605B
CN101616605B CN2008800035323A CN200880003532A CN101616605B CN 101616605 B CN101616605 B CN 101616605B CN 2008800035323 A CN2008800035323 A CN 2008800035323A CN 200880003532 A CN200880003532 A CN 200880003532A CN 101616605 B CN101616605 B CN 101616605B
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CN
China
Prior art keywords
flavor
food
beverage
yeast extract
improving agent
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Expired - Fee Related
Application number
CN2008800035323A
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Chinese (zh)
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CN101616605A (en
Inventor
加藤朋惠
仲久木裕子
德永税
田中寿美
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MC Food Specialties Inc
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Kyowa Hakko Foods Specialties Co Ltd
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A process for producing a flavor-improving agent characterized by comprising heating yeast extract together with a sinigrin-containing material such as a plant belonging to the family Brassicaceae (for example, horseradish), a method of improving the flavor of a food or a drink by using this flavor-improving agent, and so on. The flavor-improving agent as described above is appropriately usable as an agent for imparting stewed meat flavor to a food or a drink prepared by stewing such as a sauce or a soup to thereby create a characteristic and rich flavor or a flavor with fullness obtained by stewing meat, for example, beef, pork, chicken or mutton, i.e., the stewed meat flavor.

Description

Flavor improving agent
Technical field
The present invention relates to the manufacture method and the flavor improvement method of flavor improving agent, beverage/food, these goods.
Background technology
The beverage/food that has stewed operation when using meat, the cooking as one of raw material, the beverage/food of for example stew simmering etc., general preferred have pure dense taste uniqueness, that pleasant impression also slowly spreads (taste of what is called " thick and heavy ") or a dense local flavor (hereinafter referred to as the fricassee local flavor) that obtains by fricassee in mouth.
When at home making these beverage/foods,, may be implemented in the processing such as surface of baking meat before stewing, but industrialization considers when making these beverage/foods from the viewpoint of time or cost, omit such pre-treatment mostly in order in gastronomical process, not lose the fragrance of meat.Its result, the food of industrialization manufacturing can not obtain sufficient fricassee local flavor sometimes.
Thereby, but people are seeking to give the method for fricassee local flavor with developing simple and effective.
Before this, method as the local flavor of giving meat (meat flavor), known have a following method etc., method (with reference to patent documentation 1) for example: use and in the yeast extract that contains glutathione or glutamyl cysteine, add carbohydrate, add amino acid, the flavoring that heating makes under the state that does not have fat as required; Method (with reference to patent documentation 2), use will contain 5 '-flavoring that nucleotides yeast extract, the aqueous solution that contains glutathione yeast extract, monosaccharide, dextrin and salt or water slurry heating make; Method (referring to Patent Document 3): use adds grease and carries out heat treated in poultry meat, add amino acid and carbonyls and mix the flavored oils that stirring makes; Method (with reference to patent documentation 4): use beta-alanine derivatives and amino acids heated in solvent to make it to react the chickens' extract that makes.
But, even the tasty and refreshing local flavor of the soup when arbitrary method can both be given the fragrance of barbecue or boiled chicken meat does not reach fully the degree of giving " thick and heavy " taste or dense local flavor yet.
Patent documentation 1: No. 2903659 communique of Japan Patent
Patent documentation 2: No. 3742584 communique of Japan Patent
Patent documentation 3: No. 2902980 communique of Japan Patent
Patent documentation 4: Japanese kokai publication hei 11-215967 communique
Summary of the invention
The problem that invention will solve
The objective of the invention is to, provide flavor improving agent, local flavor through the beverage/food of improvement, the manufacture method or the flavor improvement method of these goods.
The present invention relates to following (1)～(9) item
(1) manufacture method of flavor improving agent is characterized in that, makes yeast extract and Myronate Potassium contain the thing coexistence and heats.
(2) as the method for above-mentioned (1), wherein, it is the plant that belongs to crucifer that Myronate Potassium contains thing.
(3) as the method for above-mentioned (2), wherein, the plant of Cruciferae be belong to western foreign Eutrema yunnanense ( Armoracia) plant that belongs to.
(4) as the method for above-mentioned (3), wherein, belong to western foreign Eutrema yunnanense ( Armoracia) plant that belongs to be belong to Xi Yang Eutrema yunnanense ( Armoracia Rusticana: also claim " horseradish " or be called " horseradish ") plant.
(5) by flavor improving agent as the either party's manufactured in above-mentioned (1)～(4).
(6) add as beverage/food that the flavor improving agent of above-mentioned (5) forms.
(7) the flavor improvement method is characterized in that, adds the flavor improving agent of above-mentioned (5) in beverage/food.
(8) manufacture method of beverage/food is characterized in that, interpolation yeast extract and Myronate Potassium contain thing in the beverage/food raw material.
(9) beverage/food made from the method for above-mentioned (8).
The invention effect
According to the present invention, can provide flavor improving agent, local flavor through the beverage/food of improvement, the manufacture method or the flavor improvement method of these goods.
The specific embodiment
The used yeast extract of the present invention can supply by the culture with the culture yeasts gained also can use commercially available yeast extract in allocating from processing such as digestion process, enzymolysis processing, acidolysis processing.
As yeast can enumerate saccharomyces cerevisiae ( Saccharomyces Cerevisiae) wait belong to saccharomycete ( Saccharomyces) belong to yeast, Candida lipolytica ( Candida Lipolytica) wait belong to Candida ( Candida) belong to yeast, Luo Si yeast ( Torulaspora Delbrueckii) wait belong to spore torula subgenus ( Torulaspora) yeast, heat-resisting kluyveromyces ( Kluyveromyces Thermotolerans) wait belong to Kluyveromyces sp ( Kluyveromyces) belong to yeast, the red yeast of uncut jade film ( Pichia Membranaefaciens) wait belong to Pichia pastoris ( Pichia) yeast that belongs to etc.
The cultivation of yeast can be carried out with arbitrary methods such as liquid culture method of the plate method that uses solid medium, use fluid nutrient medium.
When cultivating, both the thalline and the solid medium of breeding on solid medium together directly can be used as culture, also the thalline with method collection bacterium gained such as stripping from solid medium can be used as culture with solid medium.
When using fluid nutrient medium to cultivate, both nutrient solution directly can be used as culture, also can implement Separation of Solid and Liquid operation separating thallus such as centrifugation, filtration, it was used as culture by nutrient solution.
The culture of yeast both can be directly used in processing thereafter, as required, also can be in buffer solutions such as the aqueous solution of inorganic salts such as water, sodium chloride, potassium chloride, calcium chloride, phosphate buffer, citrate buffer solution etc. the suspension formulated suspension, this suspension is used for thereafter processing as the culture of yeast.
Carry out method as culture, can enumerate culture with yeast in 6～72 hours methods of 35～50 ℃ of heating from digestion process with yeast.
After digestion process, both the gained handled thing directly can be used as yeast extract, also can implement Separation of Solid and Liquid operations such as centrifugation, filtration, the handled thing of removing insoluble solid matter is used as yeast extract.
As the enzyme of the enzymolysis processing that is used for yeast culture, can enumerate protease, amylase, Lysozyme, deaminase, nuclease etc.These enzymes may be used alone, can also be used in combination.
With these enzymes according to 0.01～5 weight %, be preferably 0.1～3 weight % and be added in the culture of yeast.
The temperature of enzyme reaction, pH value, reaction time are different because of various enzymes, preferably make its reaction under the optimal reactive temperature of various enzymes, optimal reaction pH value.
As the acid when acidolysis is handled, can enumerate hydrochloric acid, sulfuric acid etc.
With these acid according to 0.5～10mol/L, be preferably 2～5mol/L and be added in the yeast culture, 100～140 ℃, be preferably 110～120 ℃ of heating 0.5～8 hour, be preferably 2～5 hours.
After acidolysis is handled, the gained handled thing directly can be used as yeast extract, also can implement Separation of Solid and Liquid operations such as centrifugation, filtration, the handled thing of removing the insoluble solid material is used as yeast extract.
For yeast extract, both can directly make itself and Myronate Potassium contain thing coexistence, and also yeast extract can be processed as with usual way and carry out concentrate that concentration makes, implement dry the processing and make its and Myronate Potassium contain thing after the dry thing that makes etc. to coexist.
Contain thing as Myronate Potassium, both can directly use Myronate Potassium, the plant that also can use Cruciferae etc. contains the plant of the plant of Myronate Potassium.
As Myronate Potassium, can use slaines such as sylvite, sodium salt, use sylvite usually.In addition, also can be hydrate.
As the plant that belongs to Cruciferae, can enumerate Xi Yang Eutrema yunnanense ( Armoracia Rusticana) wait belong to Xi Yang Eutrema yunnanense ( Armoracia) belong to plant, Eutrema yunnanense ( Wasabia Japonica) wait belong to Eutrema yunnanense ( Wasabia) belong to plant, leaf mustard ( Brassica Juncea), cauliflower ( Brassica Oleracea Var.botrytis), non-balling Brussels sprouts ( Brassica Oleracea Var.gemmifera), broccoli ( Brassica Oleracea Var.italica) wait belong to wild cabbage ( Brassica) belong to plant, radish ( Raphanus Sativus) wait belong to radish ( Raphanus) plant that belongs to, but the preferred plant that belongs to Xi Yang Eutrema yunnanense and belong to, the further preferred Xi of the use Yang Eutrema yunnanense of using.
As plant, can use for example parts such as root, stem, leaf, seed, but also can use various handled things that physics, chemistry or biological treatment make etc. are carried out at these positions.
As the physical or chemical treatment method, can enumerate dry processing such as sun dehydration, heated-air drying, freeze-dried processing, processing methods such as pulverization process, extraction processing are preferably enumerated the dry method of handling.As the physical or chemical treatment thing, can enumerate methods such as dry handled thing, pulverization process thing, extraction handled thing, preferably enumerate dry handled thing.
As biological treatment, can enumerate processing methods such as fermentation, as the biological treatment thing, can enumerate fermentate etc.
When making yeast extract and Myronate Potassium contain the thing coexistence, as required can be at the aqueous solution of inorganic salts such as water, sodium chloride, potassium chloride, calcium chloride, the water-soluble solvent of buffer solution such as phosphate buffer, citrate buffer solution etc. makes it coexistence in the mixture equal solvent of alcohol such as methyl alcohol, ethanol, glycerine or these materials.
Make yeast extract and Myronate Potassium contain the material (hereinafter referred to as concurrent) of thing coexistence, also can contain inorganic salts, acid, amino acid, nucleic acid etc. as required.
As inorganic salts, can enumerate sodium chloride, potassium chloride, calcium chloride etc.
As acid, can enumerate carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, aliphatic acid.
As amino acid, can enumerate sodium glutamate, glycine, alanine etc.
As nucleic acid, can enumerate Sodium Inosinate, sodium guanylate, as 5 of these mixed crystals '-ribonucleotide acid disodium etc.
There is no particular limitation for both amount when making yeast extract and Myronate Potassium contain thing coexistence to implement heating, but be preferably 0.01～15 weight portion, more preferably 0.1～10 weight portion, more preferably 1～10 weight portion with respect to soluble solids composition 100 weight portions, Myronate Potassium in the yeast extract.
The content of the soluble solids composition in the yeast extract, can be with yeast extract, be suspended in the water as required, remove the insoluble solid composition with solid-liquid isolation methods such as centrifugation, filtrations, 100～110 ℃ with drying means drying such as air-supply seasoning etc. 3～4 hours, the weight of the solid constituent by measuring dry gained is carried out quantitatively.
The pH value of concurrent is preferably pH3～7, more preferably pH4～6.
The pH value of concurrent also can utilize the alkali of beverage/food permissions such as the acid of beverage/foods such as hydrochloric acid, acetic acid, lactic acid, citric acid, phosphoric acid permission or NaOH, potassium hydroxide to adjust, and makes it to reach the scope of above-mentioned pH value.
The heating of concurrent 30～180 ℃, be preferably 60～120 ℃, usually implement 30 minutes～1 month, more preferably 30 minutes～24 hours, more preferably 30 minutes～10 hours, be preferably 30 minutes～5 hours especially.
Concurrent is heated prepared material (hereinafter referred to as the heat treated thing) in above-mentioned condition can be directly as flavor improving agent of the present invention.But also can handle utilizing active carbon, milipore filter etc. that the heat treated thing is implemented decolouring, the destainer of processing gained such as concentration such as Separation of Solid and Liquid such as centrifugation, filtration is handled, and decompression is concentrated, supernatant, filtrate, concentrate etc. are as flavor improving agent of the present invention.Moreover, also can be freeze-dried, the dry dry things of gained of handling such as drying under reduced pressure, spray-drying are as flavor improving agent of the present invention with handled thing or the destainer that makes thus, supernatant, filtrate, concentrate etc. are implemented again.
Flavor improving agent of the present invention as required, also can contain spendable various additives in the beverage/foods such as inorganic salts, acid, amino acid, nucleic acid, carbohydrate, natural flavouring, hot flavorings, excipient.
As inorganic salts, acid, amino acid, nucleic acid, can enumerate above-mentioned inorganic salts, acid, amino acid, nucleic acid.
As carbohydrate, can enumerate sucrose, glucose, lactose etc.
As natural flavouring, can enumerate soy sauce, Japanese salty sauce, poultry meat extract, domestic animal extract, fish shellfish extract, protein hydrolysate etc.
Can enumerate perfumery, medicinal herbs class etc. as the peppery condiment of perfume (or spice).
As excipient, can enumerate dextrin, various starch etc.
Flavor improving agent of the present invention also can be the material with arbitrary shapes such as aqueous, powdery, graininess.
Flavor improving agent of the present invention be suitable as very much give beverage/food with meat such as beef, pork, chicken, mutton, be preferably the stewed stewing local flavor imparting agent of the stewed stewing local flavor of beef.Flavor improving agent of the present invention also can be used as flavoring and uses.
Flavor improving agent of the present invention also can be used as gives the beverage/food that do not have the fricassee local flavor local flavor with fricassee, also can be as the fricassee local flavor of the beverage/food that has the fricassee local flavor is further strengthened.
As flavor improvement method of the present invention, can enumerate for example fricassee local flavor adding method.
As flavor improvement method of the present invention, except adding flavor improving agent of the present invention, be not particularly limited, can use the manufacture method of used usually beverage/food.
For example, can enumerate flavor improving agent of the present invention, the method of adding as part of raw materials when making beverage/food is with the method that the beverage/food that becomes goods adds when cooking with cooking, the electronic cooker cooking, the vacuum cooking etc., the method for adding when ingesting etc.
Beverage/food as the object that becomes flavor improvement method of the present invention can be arbitrary beverage/food, preferably enumerates and it is generally acknowledged the beverage/food that preferably has the fricassee local flavor.
Can enumerate for example soup of assorted soup, slaughterhouse etc., the juice of carnivorous baste, half sauce baste, seasoning dip etc., the soup of thick soup, clear soup etc., the flavoring of big Miso Soup (pork juice), flavoring juice, soup juice etc., boils the beverage/food that has stewed operation in the manufacturings such as cooked food such as boiled dinner product at stewed beef, curry, hand-pulled noodles.
In addition, even do not boil the beverage/food of stewing operation in the manufacturings such as intestines, ham, minced pork dumplings, dumpling, hamburger patty, for example also have to make it preferably have the beverage/food of fricassee local flavor.
Flavor improving agent of the present invention can suitably be determined according to becoming the beverage/food that adds object the addition of beverage/food, but relative beverage/food 100 weight portions are generally 0.01～10 weight portion, are preferably 0.1～5 weight portion.
For yeast extract and Myronate Potassium contain thing, can make both coexistences heat the making that is used for flavor improving agent of the present invention, also can add in the used beverage/food raw material of the making of beverage/food making it coexistence to heating process.
Manufacture method as this beverage/food, except comprising for example in the making of above-mentioned beverage/food, yeast extract and Myronate Potassium are contained thing be added in the beverage/food raw material, make beyond the operation that both coexistences heat, can also use the manufacture method of common beverage/food.
There is no particular limitation to the addition of yeast extract, with respect to beverage/food raw material 100 weight portions, in the amount of the preferred interpolation yeast extract of soluble solids composition of this yeast extract be 0.01～10 weight portion, further preferred amount of adding is 0.1～5 weight portion.
The addition that Myronate Potassium contains thing also has and does not have special the qualification, with respect to soluble solids composition 100 weight portions in the yeast extract that adds, preferred amount of adding Myronate Potassium is that the amount of 0.01～15 weight portion, more preferably interpolation is 0.1～10 weight portion, and further preferred amount of adding is 1～10 weight portion.
Conditions such as the heating-up temperature in the heating process, pH value are identical with above-mentioned condition when making yeast extract and Myronate Potassium contain the thing coexistence to heat.
Following illustration embodiments of the invention.
Embodiment 1
According to Myronate Potassium is the value of the 1st table with respect to the amount (weight portion) of soluble solids composition 100 weight portions in the yeast extract, yeast extract (yeast extract consonance L with 8g, consonance fermented food corporate system, below identical) and the water of Myronate Potassium dissolving 192ml in.
Need to prove, yeast extract is after allocating yeast extract by yeast according to usual way as used herein, remove the insoluble solid composition, carry out the goods of spray-drying gained, so the weight of this yeast extract is directly handled as the weight of soluble solids composition.
The pH value of the solution of gained is adjusted to pH4 with hydrochloric acid, with this solution 105 ℃ of heating 2 hours.After the heat treated,, filter, make filtrate with nonwoven with the solution cooling.
In addition, by sodium chloride, first-class white sugar, plant animal protein hydrolysate, lactose, sodium glutamate, powdered soy, onion powder, 5 '-add hot water in the 15g clear soup raw material that ribonucleotide acid disodium, powder lactic acid, white pepper powder, disodium succinate, carrot meal, celery powder constitute total amount is adjusted into 1000ml allotment clear soup.
In this clear soup 1000ml, add the deployed filtrate of 3g respectively, the fricassee local flavor of each clear soup is carried out sensory evaluation by following benchmark by 16 panelists.
+++: the sense of taste is obvious
++: the sense of taste is arranged
+: the sense of taste is arranged slightly
±: Ageustia
To select maximum evaluations to be shown in the 1st table each trial zone panelist.
[table 1]
The 1st table
Myronate Potassium is with respect to the amount (weight portion) of soluble solids composition 100 weight portions in the yeast extract The fricassee local flavor Remarks
No Myronate Potassium ± Fail to feel that the taste of " thick and heavy " fails to feel dense local flavor
1 ++ Can feel that the taste of " thick and heavy " can obviously feel dense local flavor.Continuation is arranged
5 +++ Can feel obviously that the taste of " thick and heavy " can obviously be felt and feel dense local flavor.Continuation is arranged
10 ++ Can feel obviously that the taste of " thick and heavy " can feel dense local flavor.Continuation is arranged
15 + Can feel slightly that the taste of " thick and heavy " can be felt slightly and feel dense local flavor.Continuation is arranged
Shown in the 1st table, add yeast extract and Myronate Potassium to be coexisted heat the liquid that obtains and the clear soup of gained can be tasted the fricassee local flavor.
Embodiment 2
The dry thing (making the granular of about 1～1.5mm), the concentrated extract of cauliflower and dry thing (the about 1～1.5mm's that makes is granular) each 8g and the yeast extract 8g of celery (stem and leaf) that add commercially available Xi Yang Eutrema yunnanense (root) in container add the abundant blending of water 184ml and stir.
The pH value of the liquid in the container is made it to be pH4 with hydrochloric acid and NaOH adjustment, kept 2 hours at 105 ℃.
After 2 hours, cooling mixed liquid, filter, add in the clear soup of 3g allotment in the embodiment 1 making filtrate with nonwoven.
The local flavor of cooking meat of the meat of each clear soup of gained by 16 panelists, is carried out sensory evaluation by method and the standard of embodiment 1.
Need to prove that the content of the Myronate Potassium of the Xi Yang Eutrema yunnanense of use etc. by supplying with the liquid spectroanalysis instrument of 4 bromide for the phase that flows by the extract of hot water extracting gained, detects with wavelength 230nm and carries out quantitatively from these soup.
The results are shown in the 2nd table.
[table 2]
The 2nd table
Plant The position Form Myronate Potassium is with respect to the amount (weight portion) of soluble solids composition 100 weight portions in the yeast extract The fricassee local flavor Remarks
Xi Yang Shan Yu dish (Cruciferae) Root Dry thing 3.8 +++ Can feel obviously that the taste of " thick and heavy " can obviously be felt and feel dense local flavor.Continuation is arranged
Cauliflower (Cruciferae) Not clear Concentrated extract 0.04 ++ Can feel that the taste of " thick and heavy " can obviously feel dense local flavor.Continuation is arranged
Celery (Chinese celery section) Stem, leaf Dry thing Below the detection limit ± Can not feel that the taste of " thick and heavy " can not feel dense local flavor
Shown in the 2nd table, add liquid yeast extract and crucifer coexistence are heated obtain and the clear soup of gained is to feel the stewed stewing local flavor of meat.
Embodiment 3
In embodiment 1, make the filtrate of Myronate Potassium gained of the yeast extract that adopts 8g and 0.8g freeze-dried, make flavor improving agent.
Embodiment 4
In embodiment 2, in the filtrate that the dry thing of the western foreign Eutrema yunnanense (root) of yeast extract that uses 8g and 8g makes, add 5 of 5.2g '-ribonucleotide acid disodium and make fricassee local flavor imparting agent.
Utilizability on the industry
Utilize the present invention that flavor improving agent can be provided, local flavor is through beverage/food, their manufacture method or the flavor improvement method of improvement.

Claims (6)

1. the manufacture method of flavor improving agent is characterized in that, make yeast extract and Myronate Potassium contain the thing coexistence and heat,
Described Myronate Potassium contains thing and contains 0.01～15 weight portion Myronate Potassium with respect to soluble solids composition 100 weight portions in the yeast extract,
Described Myronate Potassium contain thing be belong to Xi Yang Eutrema yunnanense ( Armoracia) plant that belongs to.
2. the method for claim 1, wherein belong to Xi Yang Eutrema yunnanense ( Armoracia) plant that belongs to be Xi Yang Eutrema yunnanense ( Armoracia Rusticana).
3. flavor improving agent, it is made according to claim 1 or 2 described methods.
4. beverage/food, it forms by adding flavor improving agent as claimed in claim 3.
5. the flavor improvement method is characterized in that, adds flavor improving agent as claimed in claim 3 in beverage/food.
6. the flavor improvement method of beverage/food is characterized in that, in the beverage/food raw material, add yeast extract and Myronate Potassium and contain thing and heat,
Described Myronate Potassium contains thing and contains 0.01～15 weight portion Myronate Potassium with respect to soluble solids composition 100 weight portions in the yeast extract,
Described Myronate Potassium contain thing be belong to Xi Yang Eutrema yunnanense ( Armoracia) plant that belongs to.
CN2008800035323A 2007-01-30 2008-01-30 Flavor-improving agent Expired - Fee Related CN101616605B (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP019929/2007 2007-01-30
JP2007019929 2007-01-30
PCT/JP2008/051347 WO2008093694A1 (en) 2007-01-30 2008-01-30 Flavor-improving agent

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CN101616605A CN101616605A (en) 2009-12-30
CN101616605B true CN101616605B (en) 2013-07-24

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