CN101980618B - Flavor composition capable of imparting cooked flavor - Google Patents
Flavor composition capable of imparting cooked flavor Download PDFInfo
- Publication number
- CN101980618B CN101980618B CN2009801122164A CN200980112216A CN101980618B CN 101980618 B CN101980618 B CN 101980618B CN 2009801122164 A CN2009801122164 A CN 2009801122164A CN 200980112216 A CN200980112216 A CN 200980112216A CN 101980618 B CN101980618 B CN 101980618B
- Authority
- CN
- China
- Prior art keywords
- taste
- prescription
- melange
- sodium glutamate
- alanine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 31
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- 239000004475 Arginine Substances 0.000 description 1
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- 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
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Disclosed is a flavor composition capable of imparting a cooked flavor to a food or a beverage. The flavor composition comprises sodium glutamate and further comprises inosinic acid or a salt thereof, alanine and sucrose in specified amounts relative to the amount of sodium glutamate.
Description
Technical field
The present invention relates to give the flavouring composition that stews the diet product heating cooking senses such as chicken soup in clear soup and the diet product that use this flavouring composition.
Background technology
Chicken soup, stew chicken soup in clear soup as the basis of Western-style conditioning, be applied in the various cookings.Stew the taste that chicken soup presents in clear soup according to heating, culinary art, can enumerate " the dense degree of taste ", " diffusance of taste ".Known have a technology of giving this kind taste by chicken collagen material and extraction conditions.(consulting patent documentation 1)
On the other hand, known have by wait constituent to improve taste that food presents and the technology of local flavor with amino acid and sugar.(consulting patent documentation 2, patent documentation 3)
Patent documentation 1: Japanese patent laid-open 08-242806 communique
Patent documentation 2: Japanese Patent Laid-Open 2002-10768 communique
Patent documentation 3: Japanese Patent Laid-Open 2004-350554 communique
Summary of the invention
Yet, in the invention of above-mentioned patent documentation 1, exists in order to produce high-quality chicken bone elite and must use native chicken as raw material, and the method for making condition such as is restricted at the problem.
And in the above-mentioned patent documentation 2, be that to suppress to improve the tart flavour that the employed acid flavoring of keeping quality and pH adjusting agent send be purpose.Therefore, though be to improve the taste present, problem, purpose and raw material consist of all to give the heating cooking sense different.In addition in the above-mentioned patent documentation 3, be that to give the tart flavour of giving that is accompanied by dense flavor be purpose, problem and raw material consist of also all to give the heating cooking sense different.
Under above-mentioned background, the invention provides a kind of easier, the general flavouring composition that can give the heating cooking sense etc.
The inventor has finished the present invention in order to solve above-mentioned problem through concentrating on studies.The present invention comprises following content.
(1) a kind of flavouring composition is characterized in that, in weight ratio, with respect to 1 sodium glutamate, contains more than 0.76 the inosinic acid below 1.5 or inosinic acid salt, the alanine more than 0.72 below 1.5, the sucrose more than 5 below 9.
(2) the described flavouring composition of foregoing invention (1), it is characterized in that, with respect to 1 sodium glutamate, also contain with the phosphate ion weighing scale the phosphoric acid below 1.78 or phosphate more than 0.95 and with the potassium ion weighing scale at the potassium below 2.77 or sylvite more than 1.48.
(3) foregoing invention (1) or (2) described flavouring composition is characterized in that also containing histidine.
(4) a kind of diet product is characterized in that having added foregoing invention (1)-(3) described flavouring composition.
(5) a kind of diet product is characterized in that having added the foregoing invention below 10 % by weight (1) more than 0.1 % by weight-(3) described flavouring composition with respect to the diet product.
In addition, the present invention comprises these each any combination that consist of and the various inventions of between method, device etc. performance of the present invention being replaced.
For example, according to the present invention, a kind of production method of flavouring composition can be provided, it is characterized in that flavouring composition is in weight ratio, with respect to 1 sodium glutamate, contain more than 0.76 the inosinic acid below 1.5 or inosinic acid salt, the alanine more than 0.72 below 1.5, the sucrose more than 5 below 9.According to the present invention, also provide a kind of diet product and working system thereof that uses this flavouring composition in addition.In addition according to the present invention, can also provide a kind of diet product that used this flavouring composition with heating cooking sense imparting agent etc.
According to the present invention, can provide a kind of flavouring composition of giving the sense of diet product heating cooking.
The specific embodiment
Flavouring composition among the present invention is characterized in that, in weight ratio, with respect to 1 sodium glutamate, contains more than 0.76 the inosinic acid below 1.5 or inosinic acid salt, the alanine more than 0.72 below 1.5, the sucrose more than 5 below 9.It is characterized in that more preferably, in weight ratio, with respect to 1 sodium glutamate, contain more than 0.76 the inosinic acid below 1.25 or inosinic acid salt, the alanine more than 0.76 below 1.25, the sucrose more than 5 below 7.Along with departing from this concentration, bitter taste increases, and taste is fuzzy etc., and is therefore not preferred.
Key of the present invention is when mixing (reconstructing) according to the assay value of the general analysis that stews chicken soup in clear soup (amino acid, organic acid, nucleic acid, carbohydrate, inorganic salts analysis) gained, also can not reproduce the taste that the thermal ripening senses such as " the dense degree of taste ", " diffusance of taste " present.The inventor finds that at first the recomposition of the simplicity of stewing chicken soup in clear soup being got rid of test and material composition can't solve this problem, through the discovery of further concentrating on studies, be modified to from common by the mixed proportion with special component and stew the different mixing of chicken soup in clear soup, can obtain to give the flavouring composition of the taste that the thermal ripening senses such as " the dense degree of taste ", " diffusance of taste " present, and then finish the present invention.
In the flavouring composition of the present invention, consider from the viewpoint that presents taste, except sodium glutamate, inosinic acid or inosinic acid salt, alanine, sucrose, preferred also containing is converted into phosphoric acid at the phosphoric acid below 1.78 or phosphate more than 0.95, is converted into potassium at the potassium below 2.77 or sylvite more than 1.48.Phosphoric acid or phosphate are in this mixed proportion, and it is preferred partly to help the viewpoint that is flavor of " the dense degree of taste " to consider from phosphate ion.Potassium or sylvite are in this mixed proportion, and it is preferred partly to help the viewpoint that is flavor of " the dense degree of taste " to consider from potassium ion.
In the flavouring composition of the present invention, consider from the more significant viewpoint of the taste that presents, except sodium glutamate, inosinic acid or inosinic acid salt, alanine, sucrose, preferably also contain histidine.Histidine in weight ratio with respect to 1 sodium glutamate, preferably more than 0.1 below 0.4.Than this concentration concentration surplus, there is the tendency that astringent taste increases or taste is fuzzy, so not preferred.
The raw material of employed flavouring composition among the present invention as long as can be used in the diet product, can use the material in the various sources such as composite, fermentation product.In addition when using these raw materials, can directly or after the dilutions such as water and solvent add the raw material flavouring composition to, also can be medium to flavouring composition with Hybrids such as yeast extract, domestic animal meat extract, fish and shellfish extract and protein hydrolysates, there is no particular restriction to use form.
Flavouring composition form of the present invention also is not particularly limited in addition, such as using the forms such as dried powder, paste, solution.
Give among the present invention the sense of diet product heating cooking specifically refer to along with the diet product be heated gradually increase, give the ripe taste of feeling such as " the dense degree of taste " and " diffusance of taste ", in the present invention, also can give same taste perception even it is characterized in that without long-time this maturation operation of heating to the diet product.In addition, " the dense degree of taste " refers to be evaluated sample and enters the sense of taste intensity that presents after 3～5 seconds behind the oral cavity, and " diffusance of taste " refers to present in the oral cavity width of the sense of taste.
Though the present invention is not particularly limited the diet product of giving the heating cooking sense, but domestic animal meat extract, especially use the ingesta of chicken extract to have more significant effect, particularly, from " the dense degree of taste ", " diffusance of taste " etc. gives the point of heating cooking sense, preferably stew chicken soup in clear soup, curried, Braised beef, white stew, the Western-style cookings such as grilled fish piece (or beefsteak), the China's cooking, the Japanese cooking, Worcestershire sauce, demiglace chilli bean sauce, tomato catsup, the various flavorings such as other sauce classes, the Japanese Stewed Dish cooking such as potato fricassee and boiled chicken meat, the Fried Fishes such as dry deep-frying thing and pork chop, the rice classes such as rice dumpling and the braised meal of dish meat.
Embodiment
The present invention will be described in more detail below to exemplify embodiment, but technical scope of the present invention is not limited to this.If the sensory evaluation in the present embodiment is then used water solution system without special record in addition, 5 group members that undergo training are implemented.
(reference example 1: constituent analysis and the removing property test of stewing chicken soup in clear soup)
Please the chief cooker make the following chicken soup that stews in clear soup.
At first, 5000g chicken bone, 5000g Adult Chicken, 600g carrot, 600g onion, 200g celery, 1000g tomato, 10g salt are put into 30kg water in 90 ℃ of heating 6 hours, make chicken soup.
Again with the broken chicken of 2000g, 150g carrot, 300g onion, 100g celery, 750g tomato, 40g catsup, 400g albumen, the above-mentioned chicken soup of 8000g in 90 ℃ of heating 4 hours, make and stew chicken soup in clear soup.Stew chicken soup in clear soup hereinafter referred to as chief cooker's product.
The amino acid, organic acid, nucleic acid, the sugared content that these chief cooker's product are stewed in clear soup chicken soup use the HPLC method, analyze by the atom light absorption method for inorganic salts, to each component quantifying.
The condition of HPLC method is as follows herein.
＜glycan analysis 〉
Post Asahipak NH2P-504E 5 μ m * 4.6mmID * 250mm
Eluat (eluent): A 90% acetonitrile, B 70% acetonitrile
Flow velocity: 1ml/min
Fluorescent detects: Ex330nm, Em470nm
＜foranalysis of nucleic acids 〉
Post Inertsil NH2 5 μ m 4.6mmID * 250mm
Eluat: 10% acetonitrile 90%20mM potassium phosphate (pH2.1)
Flow velocity: 1ml/min
Detect: UV254nm
＜organic acid analysis 〉
The post ゲ Le パ Star Network HPLC of Hitachi packed column GL-C61OH-S 7.8 * 300
Eluat: 3mM perchloric acid pH2.65
Flow velocity: 0.5ml/min
Detect: UV/VIS 440nm
＜amino acid analysis 〉
L-8800 shape Hitachi high-speed amino acid analyzer
The condition of atom light absorption method is as follows:
Carry out according to inductively coupled plasma luminescence analysis (consult ， Sakae Juan and represent め constituent analysis Port イ Application ト, central rules are published, and publish in 2007).
Take the assay value that obtained as benchmark, make the melange (the following assay value that also claims is reproduced melange) that reproduces assay value.The raw material of melange and content prescription see Table 1.
In the prescription of table 1, each raw material is respectively removed a kind successively make relatively prescription.Then, assay value is reproduced melange compare evaluation with the relatively prescription of removing a kind of raw material at every turn, infer the removing property test of necessary raw material.Sensory evaluation is stewed 2 of chicken soup in clear soup by control chief cooker product and is relatively carried out.Sensory evaluation is estimated according to following, ◎: the raw material that importance degree is very high, and zero: the raw material that importance degree is high, △: the raw material that importance degree is low, *: unessential raw material.The results are shown in Table 1 Analyses Methods for Sensory Evaluation Results hurdle.
Table 1 assay value is reproduced melange prescription and the Analyses Methods for Sensory Evaluation Results of getting rid of test
| The raw material name | Content (g/dl) | Analyses Methods for Sensory Evaluation Results |
| Inosinic acid sodium | 0.0090 | ◎ |
| Taurine | 0.0200 | × |
| NaAsp | 0.0156 | × |
| Threonine | 0.0140 | × |
| Serine | 0.0120 | × |
| Sodium glutamate | 0.0550 | ◎ |
| Proline | 0.0080 | × |
| Glycine | 0.0150 | △ |
| Alanine | 0.0150 | ○ |
| Cysteine | 0.0020 | × |
| Valine | 0.0090 | × |
| Methionine | 0.0050 | × |
| Isoleucine | 0.0060 | × |
| Leucine | 0.0110 | × |
| Tyrosine | 0.0070 | × |
| Phenylalanine | 0.0080 | × |
| FE-5 | 0.0025 | × |
| Histidine hydrochloride | 0.0086 | ○ |
| Arginine | 0.0090 | × |
| Citric acid | 0.0600 | × |
| Malic acid | 0.0300 | × |
| Lactic acid | 0.5800 | × |
| Acetic acid | 0.0666 | × |
| Pyroglutamic acid | 0.0370 | × |
| Sucrose | 0.1400 | ○ |
| Mannose | 0.0130 | × |
| Fructose | 0.4740 | × |
| Glucose | 0.4100 | △ |
| Potassium dihydrogen phosphate | 0.2654 | ◎ |
| Potassium chloride | 0.2041 | ○ |
| Calcium chloride | 0.0134 | × |
| Magnesium chloride | 0.0820 | × |
Can infer that from the Analyses Methods for Sensory Evaluation Results of table 1 the inosinic acid salt, glutamate, alanine, histidine, sucrose, sylvite, the phosphate that obtain " ◎ ", " zero " are important component.
(reference example 2: chief cooker's product stew the sensory evaluation of chicken soup, assay value reproduction melange and important component melange in clear soup and compare)
Make the aqueous solution product, make it contain 0.0090g/dl inosinic acid sodium, 0.0550g/dl sodium glutamate 0.0150g/dl alanine, 0.0086g/dl histidine hydrochloride, 0.1400g/dl sucrose, 0.2041g/dl potassium chloride, 0.265g/dl potassium dihydrogen phosphate, with this as the important component melange.
Then, chief cooker's product are stewed in clear soup chicken soup, assay value reproduction melange and important component melange and carry out sensory evaluation.Sensory evaluation is as follows: ◎: very strong, and zero: strong, △: a little less than, *: imperceptible.The results are shown in Table 2.
Table 2 chief cooker product stew the sensory evaluation of chicken soup, assay value reproduction melange and important component melange in clear soup and compare
| Chief cooker's product stew chicken soup in clear soup | Assay value is reproduced melange | The important component melange | |
| Delicious | ◎ | ◎ | ◎ |
| Saline taste | ◎ | ◎ | ◎ |
| The dense degree of taste | ◎ | △ | △ |
| The diffusance of taste | ◎ | △ | △ |
From the Analyses Methods for Sensory Evaluation Results of table 2 as can be known, can reproduce chief cooker's product and stew the primary tastes such as the delicious food of chicken soup and saline taste in clear soup although assay value is reproduced melange and important component melange, can't reproduce " the dense degree of taste " complicated tastes such as " diffusances of taste ".In addition, can determine that assay value reproduces the evaluation indifference between melange and the important component melange.
(reference example 3: the sense of taste that is presented by the variation of 1 component content in the important component melange changes)
The mixed proportion of each important component when important component melange Glutamic Acid sodium is 1 weight portion and the evaluation that presents the sense of taste of each composition see Table 3.
Table 3 is changed by the sense of taste that the content of 1 composition in the important component melange presents
As mixing 1, the mixed proportion of each important component when the change sodium glutamate is 1 weight portion is carried out the sensory evaluation of " the dense degree of taste ", " diffusance of taste " with the important component melange.Sensory evaluation is as follows: ◎: very strong, and zero: strong, △: a little less than, *: imperceptible.The results are shown in Table 4-9.
Table 4 is changed by the sense of taste that the content of inosinic acid salt in the important component melange presents
| Prescription 2 | Prescription 1 | Prescription 3 | Prescription 4 | Prescription 5 | Prescription 6 | Prescription 7 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.08 | 0.16 | 0.2 | 0.5 | 1 | 1.5 | 2 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | △ | △ | △ | △ | △ | △ | △ |
| The diffusance of taste | △ | △ | △ | △ | △ | △ | △ |
Table 5 is changed by the sense of taste that phosphatic content in the important component melange presents
| Prescription 8 | Prescription 9 | Prescription 1 | Prescription 10 | Prescription 11 | Prescription 12 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 9.60 | 7.20 | 4.83 | 2.60 | 1.74 | 1.30 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | × | × | △ | △ | △ | △ |
| The diffusance of taste | × | × | △ | △ | △ | △ |
Table 6 is changed by the sense of taste that the content of sylvite in the important component melange presents
(the fixing potassium concn of potassium dihydrogen phosphate changes the potassium concn of potassium chloride, and total potassium concn is changed)
| Prescription 13 | Prescription 14 | Prescription 1 | Prescription 15 | Prescription 16 | Prescription 17 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 7.4 | 5.56 | 3.71 | 2 | 1.34 | 1 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | × | × | △ | △ | △ | △ |
| The diffusance of taste | × | × | △ | △ | △ | △ |
Table 7 is changed by the sense of taste that the content of alanine in the important component melange presents
| Prescription 18 | Prescription 1 | Prescription 19 | Prescription 20 | Prescription 21 | Prescription 22 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.20 | 0.27 | 0.50 | 1.00 | 1.50 | 2.00 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | × | △ | △ | △ | △ | △ |
| The diffusance of taste | × | △ | △ | △ | △ | △ |
Table 8 is changed by the sense of taste that the content of histidine in the important component melange presents
| Prescription 23 | Prescription 1 | Prescription 24 | Prescription 25 | Prescription 26 | Prescription 27 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.1 | 0.16 | 0.24 | 0.32 | 0.40 | 0.48 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | △ | △ | △ | △ | △ | △ |
| The diffusance of taste | △ | △ | △ | △ | △ | △ |
Table 9 is changed by the sense of taste that the content of sucrose in the important component melange presents
| Prescription 28 | Prescription 1 | Prescription 29 | Prescription 30 | Prescription 31 | Prescription 32 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2 | 2.55 | 3 | 6 | 9 | 12 |
| The dense degree of taste | △ | △ | △ | △ | △ | △ |
| The diffusance of taste | △ | △ | △ | △ | △ | △ |
Single component the important component melange can be confirmed to increase and decrease from the Analyses Methods for Sensory Evaluation Results of table 4-9, enough " the dense degree of taste ", " diffusance of taste " can not be given.
(embodiment 1: the sense of taste that is presented by the variation of a plurality of component contents in the important component melange changes)
The mixed proportion of a plurality of compositions when the change sodium glutamate is 1 weight portion is carried out the sensory evaluation of " the dense degree of taste ", " diffusance of taste ".Sensory evaluation is as follows: ◎: very strong, and zero: strong, △: a little less than, *: imperceptible.The results are shown in Table 10-13.
Table 10 is changed by the sense of taste that the content of the sweet substance in the important component melange (alanine, sucrose) presents
| Prescription 33 | Prescription 1 | Prescription 34 | Prescription 35 | Prescription 36 | Prescription 37 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.20 | 0.27 | 0.50 | 1.00 | 1.50 | 2.00 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2 | 2.55 | 3 | 6 | 9 | 12 |
| The dense degree of taste | △ | △ | △ | ○ | ○ | △ |
| The diffusance of taste | △ | △ | △ | ○ | ○ | △ |
Table 11 is changed by the sense of taste that the content of inorganic salts in the important component melange (potassium dihydrogen phosphate, potassium chloride) presents
| Prescription 38 | Prescription 39 | Prescription 1 | Prescription 40 | Prescription 41 | Prescription 42 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Potassium dihydrogen phosphate | 9.60 | 7.20 | 4.83 | 2.60 | 1.74 | 1.30 |
| Potassium chloride | 7.4 | 5.56 | 3.71 | 2 | 1.34 | 1 |
| Alanine | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 | 0.27 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 | 2.55 |
| The dense degree of taste | × | × | △ | ○ | ○ | △ |
| The diffusance of taste | × | × | △ | ○ | ○ | △ |
Table 12 is changed by the sense of taste that the content of the sweet substance in the important component melange and inosinic acid salt presents
| Prescription 43 | Prescription 1 | Prescription 44 | Prescription 45 | Prescription 46 | Prescription 47 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.08 | 0.16 | 0.5 | 1 | 1.5 | 2 |
| Potassium dihydrogen phosphate | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 | 4.83 |
| Potassium chloride | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 | 3.71 |
| Alanine | 0.20 | 0.27 | 0.50 | 1.00 | 1.50 | 2.00 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2 | 2.55 | 3 | 6 | 9 | 12 |
| The dense degree of taste | △ | △ | △ | ◎ | ○ | △ |
| The diffusance of taste | △ | △ | △ | ○ | ○ | △ |
Table 13 is changed by the sense of taste that the content of the sweet substance in the important component melange, inosinic acid salt and inorganic salts presents
| Prescription 48 | Prescription 1 | Prescription 49 | Prescription 50 | Prescription 51 | Prescription 52 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.08 | 0.16 | 0.5 | 1 | 1.5 | 2 |
| Potassium dihydrogen phosphate | 9.60 | 7.20 | 4.83 | 2.60 | 1.74 | 1.30 |
| Potassium chloride | 7.4 | 5.56 | 3.71 | 2 | 1.34 | 1 |
| Alanine | 0.20 | 0.27 | 0.50 | 1.00 | 1.50 | 2.00 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 |
| Sucrose | 2 | 2.55 | 3 | 6 | 9 | 12 |
| The dense degree of taste | △ | △ | △ | ◎ | ◎ | △ |
| The diffusance of taste | △ | △ | △ | ◎ | ◎ | △ |
Can confirm from the Analyses Methods for Sensory Evaluation Results of table 10-13, give " the dense degree of taste " by increasing simultaneously sweet substance (alanine, sucrose) with inosinic acid, give " diffusance of taste " by reducing inorganic salts (potassium dihydrogen phosphate, potassium chloride).In addition, can confirm when increasing sweet substance (alanine, sucrose) and inosinic acid and minimizing inorganic salts and carry out simultaneously to have the effect of giving of " the dense degree of taste " that more multiply each other, " diffusance of taste ".
(embodiment 2: the best of confirming a plurality of compositions in the important component melange is mixed)
The mixed proportion of a plurality of compositions when the change sodium glutamate is 1 weight portion is carried out the sensory evaluation of " the dense degree of taste ", " diffusance of taste ".Sensory evaluation is as follows: ◎: very strong, and zero: strong, △: a little less than, *: imperceptible.The results are shown in Table 14.
Table 14 is changed by the sense of taste that the content of a plurality of compositions in the important component melange presents
| Prescription 49 | Prescription 53 | Prescription 54 | Prescription 50 | Prescription 55 | Prescription 51 | Prescription 56 | Prescription 52 | |
| Sodium glutamate | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Inosinic acid sodium | 0.5 | 0.66 | 0.76 | 1 | 1.25 | 1.5 | 1.75 | 2 |
| Potassium dihydrogen phosphate | 4.83 | 3.9 | 3.26 | 2.60 | 1.96 | 1.74 | 1.52 | 1.30 |
| Potassium chloride | 3.71 | 3 | 2.5 | 2 | 1.5 | 1.34 | 1.18 | 1 |
| Alanine | 0.50 | 0.66 | 0.76 | 1.00 | 1.25 | 1.50 | 1.75 | 2.00 |
| Histidine hydrochloride | 0.16 | 0.16 | 0.16 | 0.16 | 0.156 | 0.16 | 0.16 | 0.16 |
| Sucrose | 3 | 4 | 5 | 6 | 7.5 | 9 | 10.5 | 12 |
| The dense degree of taste | △ | ○ | ◎ | ◎ | ◎ | ◎ | ◎ | △ |
| The diffusance of taste | △ | ○ | ◎ | ◎ | ◎ | ◎ | ○ | △ |
Can confirm that from the Analyses Methods for Sensory Evaluation Results of table 14 according to the above results, the prescription of prescription 50,51,54,55 is optimum to " the dense degree of taste ", " diffusance of taste ".
(embodiment 3: the additive effect of confirming the various melanges in the curry paste)
1. make curry roux (カ レ one Le one)
After 100 ℃ of heating, in 140 ℃ of interpolation 40 weight portion flour, Hybrid Heating is 20 minutes again with 35 weight portion lards.Behind the stopped heating, add again 10 weight portion curry powders, 5 weight portion salt, 5 weight portion berry sugars, 5 weight portion flavorings (sodium glutamate, Worcestershire sauce, catsup), make curry roux behind the combination cooling.
2. make curry paste
In the above-mentioned curry roux of 15g, add the 85g boiling water, adjust to keep amount of moisture and salinity constant, each melange of having boiled is added in the curry paste, make it account for 0.5% with respect to curry paste.
3. sensory evaluation
The curry paste that has added each melange is carried out sensory evaluation.Sensory evaluation is as follows: ◎: additive effect is very good, and zero: additive effect is good, △: additive effect is not so good, *: additive effect is unknown.The results are shown in Table 15.
Each melange of table 15 is to the additive effect of curry paste
| Do not add melange | Chief cooker's product stew chicken soup in clear soup | The important component melange | Prescription 50 | |
| The dense degree of taste | × | ◎ | △ | ◎ |
| The diffusance of taste | × | ◎ | △ | ◎ |
Can confirm from the Analyses Methods for Sensory Evaluation Results of table 15, by prescription 50 being added to the heating cooking sense effect of having given its " the dense degree of taste ", " diffusance of taste " in the curry.
(embodiment 4: the additive effect of confirming the various melanges in the white sauce)
1. making white sauce sticks with paste
The salt-free butter of 35 weight portions after 100 ℃ of heating, is added 40 weight portion flour, in 120 ℃ of Hybrid Heating 20 minutes.Behind the stopped heating, add again 4 weight portion salt, 5 weight portion berry sugars, 1 weight portion flavoring (sodium glutamate, pepper), 15 weight portion whipping creams, make white sauce behind the combination cooling.
2. make white sauce
In the above-mentioned white sauce of 20g is stuck with paste, add the 80g boiling water, slowly adjust to keep amount of moisture and salinity constant, each melange of having boiled is added in the white sauce, make it account for 0.5% with respect to white sauce.
3. sensory evaluation
The white sauce that has added each melange is carried out sensory evaluation.Sensory evaluation is as follows: ◎: additive effect is very good, and zero: additive effect is good, △: additive effect is not so good, *: additive effect is unknown.The results are shown in Table 16.
The additive effect of each melange dialogue sauce of table 16
| Do not add melange | Chief cooker's product stew chicken soup in clear soup | The important component melange | Prescription 50 | |
| The dense degree of taste | × | ◎ | △ | ◎ |
| The diffusance of taste | × | ◎ | △ | ◎ |
Can confirm from the Analyses Methods for Sensory Evaluation Results of table 16, by adding in the white sauce in the prescription 50, give the heating cooking sense effect of its " the dense degree of taste ", " diffusance of taste ".
Utilizability on the industry
According to the present invention, can provide a kind of flavouring composition that stews the diet product heating cooking senses such as chicken soup in clear soup and diet product that use this flavouring composition given.
Claims (4)
1. flavouring composition, contain sodium glutamate, inosinic acid or inosinic acid salt, alanine, sucrose, phosphoric acid or phosphate, potassium or sylvite, histidine, in weight ratio, with respect to 1 sodium glutamate, contain more than 0.76 the inosinic acid below 1.5 or inosinic acid salt, the alanine more than 0.72 below 1.5, the sucrose more than 5 below 9.
2. flavouring composition according to claim 1, it is characterized in that, with respect to 1 sodium glutamate, contain with the phosphate ion weighing scale the phosphoric acid below 1.78 or phosphate more than 0.95 and with the potassium ion weighing scale at the potassium below 2.77 or sylvite more than 1.48.
3. diet product is characterized in that adding each described flavouring composition of claim 1-2.
4. diet product is characterized in that having added each the described flavouring composition of the claim 1-2 below 10 % by weight more than 0.1 % by weight with respect to the diet product.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008083266 | 2008-03-27 | ||
| JP2008-083266 | 2008-03-27 | ||
| PCT/JP2009/056788 WO2009119892A1 (en) | 2008-03-27 | 2009-03-25 | Flavor composition capable of imparting cooked flavor |
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| Publication Number | Publication Date |
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| CN101980618A CN101980618A (en) | 2011-02-23 |
| CN101980618B true CN101980618B (en) | 2013-01-02 |
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| Country | Link |
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| JP (1) | JPWO2009119892A1 (en) |
| KR (1) | KR20110007152A (en) |
| CN (1) | CN101980618B (en) |
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| CN104012916B (en) * | 2014-06-19 | 2016-08-31 | 烟台市喜旺食品有限公司 | A kind of flavor additives useful and using method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002010768A (en) * | 2000-04-24 | 2002-01-15 | Ajinomoto Co Inc | Method for producing food |
| JP2004350554A (en) * | 2003-05-28 | 2004-12-16 | Ajinomoto Co Inc | Seasoning composition and method for producing food and drink |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS609465A (en) * | 1983-06-29 | 1985-01-18 | Ajinomoto Co Inc | Preparation of seasoning having good body or food having improved body |
| JPH07100009B2 (en) * | 1986-09-05 | 1995-11-01 | 味の素株式会社 | Complex seasoning with scallop taste |
| JPH06303937A (en) * | 1993-02-26 | 1994-11-01 | Takeda Chem Ind Ltd | Granular seasoning and its production |
| JP3439559B2 (en) * | 1995-02-01 | 2003-08-25 | 三栄源エフ・エフ・アイ株式会社 | How to improve the flavor of food |
| JPH08242806A (en) * | 1995-03-08 | 1996-09-24 | Ishikawa Megumi | Production of bone extract of native variety of chicken in hinai area of akita prefecture or the like and its product |
-
2009
- 2009-03-25 MY MYPI2010004458A patent/MY158174A/en unknown
- 2009-03-25 JP JP2010505967A patent/JPWO2009119892A1/en not_active Withdrawn
- 2009-03-25 KR KR1020107023866A patent/KR20110007152A/en not_active Application Discontinuation
- 2009-03-25 WO PCT/JP2009/056788 patent/WO2009119892A1/en active Application Filing
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002010768A (en) * | 2000-04-24 | 2002-01-15 | Ajinomoto Co Inc | Method for producing food |
| JP2004350554A (en) * | 2003-05-28 | 2004-12-16 | Ajinomoto Co Inc | Seasoning composition and method for producing food and drink |
Non-Patent Citations (6)
| Title |
|---|
| "呈味核苷酸及其在食品调味中的应用";崔桂友;《中国烹饪研究》;19990515;第16卷(第53期);全文 * |
| "日本开发的新型调味料";周秀琴;《上海调味品》;19880930;全文 * |
| "液体调味料增鲜的最佳选择-IMP";铃木千秋;《中国食品添加剂》;19960630(第2期);全文 * |
| 周秀琴."日本开发的新型调味料".《上海调味品》.1988,第5-7页. |
| 崔桂友."呈味核苷酸及其在食品调味中的应用".《中国烹饪研究》.1999,第16卷(第53期),第1-6页. |
| 铃木千秋."液体调味料增鲜的最佳选择-IMP".《中国食品添加剂》.1996,(第2期),第31-38页. |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009119892A1 (en) | 2009-10-01 |
| CN101980618A (en) | 2011-02-23 |
| MY158174A (en) | 2016-09-15 |
| KR20110007152A (en) | 2011-01-21 |
| JPWO2009119892A1 (en) | 2011-07-28 |
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