CN101983017A - Method for production of flavoring material for imparting aged flavor - Google Patents
Method for production of flavoring material for imparting aged flavor Download PDFInfo
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- CN101983017A CN101983017A CN2009801125340A CN200980112534A CN101983017A CN 101983017 A CN101983017 A CN 101983017A CN 2009801125340 A CN2009801125340 A CN 2009801125340A CN 200980112534 A CN200980112534 A CN 200980112534A CN 101983017 A CN101983017 A CN 101983017A
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- Prior art keywords
- flavoring
- baste
- source
- oxidation reaction
- amino acid
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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
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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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Abstract
Disclosed is a flavoring material for imparting an aged flavor to a food or beverage. The flavoring material can be produced by the oxidation reaction of an amino acid source and/or a peptide source and a sugar source.
Description
Technical field
The present invention relates to give the production method of the diet product flavoring that efficient, good maturation is felt and the application of this flavoring.
Background technology
In recent years, be purpose so that the diet product are carried out real seasoning, the flavoring of giving dense flavor is subjected to extensive use.From " real " this viewpoint, even the processed food that short-term is produced etc., also expectation can have enough maturation senses.Protolysate, animal extracts, yeast extract, they and the carbohydrate etc. that can give general dense flavor all is applied in the various food by flavoring of adding thermal response and obtaining etc.
For example, known in containing the yeast extract of sulfur compound, to add carbohydrate and to add amino acid as required, be heated to be the flavoring technology (consulting patent documentation 1) of the good barbecue local flavor of having of feature again.
In addition, also known to the aqueous solution of the yeast extract, glutathione yeast extract, monosaccharide, dextrin and the salt that contain 5 '-nucleotides etc. is heated to be the flavoring technology (consulting patent documentation 2) of the good meat fragrant breeze flavor of having of feature.
For the viewpoint of this ripe sense,, in the exploitation short time, obtained the technology of ripe sense at present at the production that adds dips (か え) such as tasty Sake (a kind of Japan flavor Sake) and sweet taste carbohydrate in the soy sauce class.
For example, known the sweet taste of adding carbohydrate is arranged in the soy sauce class after, to be exposed to dip (the か え) production method (consulting patent documentation 3) that air state flows along wall, and for example, adding tasty Sake and sweet taste carbohydrate etc. in soy sauce mixes, put into opening container again, dip (the か え) production method (consulting patent documentation 4) that stirs with the necessary power of stirring of regulation, and for example, in the soy sauce class, mix carbohydrate and/or flavor Sake, after modulating, be kept in the container, then, the mandatory air that is blown in the container makes its ripe production method (consulting patent documentation 5) etc. thereby make it to contact with the foam-like air.
Patent documentation 1: Japanese patent laid-open 04-66069 communique
Patent documentation 2: the Japan Patent spy opens the 2003-169627 communique
Patent documentation 3: the Japan Patent spy opens the 2003-61608 communique
Patent documentation 4: the Japan Patent spy opens the 2001-145470 communique
Patent documentation 5: the Japan Patent spy opens the 2005-287433 communique
Summary of the invention
But the purpose of above-mentioned patent documentation 1 invention is to obtain having good barbecue flavoring, rather than gives the flavoring of ripe sense.Therefore, it must heat under 70 ℃～180 ℃ high temperature, and sulfur compound and sugar are reacted.In addition, also exist the restriction that can not have fat to exist.
In addition, the purpose of above-mentioned patent documentation 2 inventions also is to obtain having good meat fragrant breeze flavor flavoring, rather than gives the flavoring of ripe sense.Therefore, its must include and contain 5 '-yeast extract of nucleotides, the yeast extract that contains glutathione, monosaccharide, dextrin, salt and make it heating and react.
In addition, for above-mentioned patent documentation 3, patent documentation 4, patent documentation 5, be purpose all to obtain the ripe sense of dip (か え), it is characterized in that using the soy sauce class.Therefore, good certainly during from the taste of soy sauce and local flavor in expectation, if but be purpose and need be from the taste of soy sauce and local flavor the time with the maturation sense of diet product only, will disequilibrium between the taste of food and the local flavor, be difficult to popularize the problem of using so exist.
Under above-mentioned background, the present invention is a purpose so that a kind of easy and general flavoring to be provided, and it can be given the food that should not make for a long time through making for a long time and feel with maturation.
The inventor has finished the present invention in order to solve above-mentioned problem through concentrating on studies.The present invention comprises following each invention.
(1) a kind of production method of flavoring, contain the operation that oxidation reaction takes place for the amino acid source that makes except that the soy sauce class and/or peptide source and sugared source, it is characterized in that, oxidation reaction comprises the supply operation and/or the agitating procedure of oxygen-containing gas, and oxidation reaction condition is, more than 20 ℃ below 50 ℃, more than 0.5 hour below 48 hours.
(2) production method of the described flavoring of foregoing invention (1), wherein, amino acid source and/or peptide source are through the yeast extract or the protolysate that decolour and/or deodorization procedures is produced.
(3) production method of the described flavoring of foregoing invention (1), wherein, the oxygen supply condition is, every 100g flavoring, the air quantity delivered is more than 10ml/ divides, and below 300ml/ divided, service time was in more than 1 hour 48 hours.
(4) production method of the described flavoring of foregoing invention (1), wherein, the oxygen supply condition is, with the air state of contact under stir, every 1kg flavoring stirs power below the above 200w of 0.1w.
(5) the described flavoring production method in foregoing invention (1)-(4) is characterized in that for amino acid source and/or peptide source, and it is with before mix in sugared source, carries out more than 50 ℃ below 100 ℃, following preheating of 24 times more than 0.5 hour.
(6) any flavoring that described method is produced in foregoing invention (1)-(5).
(7) a kind of diet product is characterized in that with respect to the diet product, mix the flavoring by any described method production in foregoing invention (1)-(5) below 99% more than 0.01%.
(8) the maturation sense imparting agent produced of any described method in foregoing invention (1)-(5).
The present invention comprises these each any combinations that constitute and the displacement performance of the present invention between composition, device etc. in addition.
According to the present invention, can provide a kind of and can give the diet product the potent and good ripe flavoring of feeling.
The specific embodiment
Maturation sense among the present invention is meant with local flavor, to be flavor be a certain dense flavor notion at center, in the middle of dense flavor, when have strong harmony, wide, the deep flavor that is the time is defined as and has ripe sense.Among the present invention, harmony is meant that taste is inexcessive herein, and is complete, be soft, mellow and full state, extensively being meant intraoral local flavor, being the broad state of flavor among the present invention, and deep among the present invention is meant as feeling significant taste in the basis of taste.
The raw material in amino acid source among the present invention and peptide source is so long as the nitrogenous source that can use in the diet product promptly is not particularly limited, even amino acid and peptide also can achieve the goal.But consider industrial production, from this point of can starting with in a large number at a low price easily, protolysates such as preferred yeast extract, fermented flavoring material and aminoacids solution, poultry meat extract, fish and shellfish extract, alec etc.
Herein, yeast extract can be enumerated, and Saccharomyces cerevisiae extract, beer yeast extract, torula yeast extract etc. all do not have special restriction so long as be applicable to the eater.The extraction method of yeast extract can be enumerated, and self-digestion method, enzyme decomposition method, hot water decomposition method etc. are not defined in these especially yet.
Protolysate also is so long as be applicable to the eater and be not particularly limited, and more preferably fermented flavoring material and aminoacids solution are because their distinctive local flavors are weak, amino acid source and peptide source are abundant.Fermented flavoring material is meant protein such as soybean and wheats and carries out the material that proteolysis obtains with after liquid Qu, solid Qu and catabolic enzyme mix among the present invention.Among the present invention, nitrogenous source is that the soy sauce time-like also can be given ripe sense, but owing to exist distinctive taste of soy sauce and local flavor, so not preferred under the situation that only need improve ripe sense.
The soy sauce class is meant through originally brewageing, mixing and brewages, mixes the material that arbitrary method for making is produced herein, according to JAS (JAS), can be divided into these 5 kinds in dense mouthful soy sauce, thin soy sauce, pure soy sauce, secondary fermentation soy sauce, bechamel.
Among the present invention,, especially, can enumerate following fermented flavoring material as suppressing the peculiar smell outside the ripe sense, the raw material of different local flavor.
Preferred fermented flavoring material method for making example 1, the flavoring method for making that can be listed below: be characterised in that, comprising (1) inoculates the microorganism with aminosal ability and makes the operation of solid Qu and (2) and add annex solution make its salt with specific concentrations to make various tastes in the solid aspergillus of gained in containing the raw material of defatted soybean, the operation of protein again is hydrolyzed, under the brine concentration of not impede protein matter hydrolysis, under 5～45 ℃ condition, make various taste effects 40～144 hours.During as amino acid source and/or peptide source, be difficult for producing different local flavor, peculiar smell with the fermented flavoring material made with this method, especially, the effect of ripe sense is strong, and balance also improves, so very preferably.
Preferred fermented flavoring material example 2 can be enumerated, under situation about existing at protease, and salt-free or brine concentration is under the condition below 3% (weight/capacity), and making culture of microorganism such as the Qu bacterium that strengthened glutaminase active, yeast act on protein such as wheat gluten is the flavoring working system of feature.The fermented flavoring material that this method is made is difficult for producing different local flavor, peculiar smell during as amino acid source and/or peptide source, and especially, the effect of ripe sense is strong, and balance also improves, so very preferably.
Preferred fermented flavoring material example 3 can be enumerated, with the defatted soybean is main material, make solid Qu, produce in the operation of baste use Qu bacterium, after interpolation bacteriocin producing lactic acid bacteria culture fluid or its supernatant make Qu when system Qu, then the Qu that will obtain and the brine concentration of 1.8～3.0 times of amounts (weight) of Qu weight are after the saline solution of 13～17 weight % mixes the various tastes of formation, 11～19 days are the flavoring working system of feature with various taste hydrolysis under 32～40 ℃.The fermented flavoring material that this method is made is difficult for producing different local flavor, peculiar smell during as amino acid source and/or peptide source, and especially, the effect of ripe sense is strong, and balance also improves, so very preferably.
Aminoacids solution is meant in the presence of acid such as hydrochloric acid, the gains of range protein generation proteolysis such as soybean and wheat.
Sugared source among the present invention all is not particularly limited so long as be applicable to the diet product.The example in sugar source has for example, and sucrose, glucose, fructose, wood sugar, alienation sugar etc. wherein use sucrose, glucose can strengthen ripe sense more, so preferred.For the usage ratio in sugared source, all there is not special restriction as long as can obtain the target flavoring, for example, with respect to 1 weight portion amino acid source or peptide source, sugared source is below 10 weight portions more than 0.01 weight portion.
When sugar source ratio is lower than this ratio, a little less than the effect of ripe sense, not preferred.
Sugar source ratio shows peculiar smell such as peculiar smell such as burning (local flavor) and bitter taste when this ratio is above, not preferred.
Key of the present invention is to make amino acid source and/or peptide source and sugared source that oxidation reaction take place.Oxidation reaction is not particularly limited, and for example can be, amino acid source and peptide source and sugar is put into pot etc. can regulate after the device of temperature, supplies with the air that contains oxygen etc. in these raw materials, perhaps makes it that oxidation reaction take place by stirring.The gas of giving herein can be enumerated, and uses air hose etc. to be blown into the method for gas and to be blown into the method etc. of gas from the head room clearance of airtight container in container to the liquid of direct mixing.Supply about gas, every 100g flavoring, the preferred air supply 10 above 300ml/ branches of its quantity delivered, service time are more than 1 hour in 48 hours, more preferably every 100g flavoring air supply 30 above 120ml/ branches, service time are more than 2 hours below 12 hours.At this moment, the oxygen that comprises in the air calculates with 21%.In addition, carry out oxidation reaction by stirring and be meant, for example, use homogenizer, homogeneous blender, dispersing mixer etc. to stir consumingly, gas is blended in the middle of the baste by stirring.About stirring power, every 1kg flavoring is below the preferred above 200w of 0.1w, more preferably below the above 50w of 0.3w.When air feed and undermixing, can not obtain enough maturation senses.In addition, in the time of excessively, can show different smell and peculiar smell roads such as pungent taste again, and only a part of dense flavor enhancing, balance is destroyed, and is not preferred.
In the oxidation reaction of the present invention, the condition of temperature and time is preferred more than 20 ℃ below 50 ℃, more than 0.5 hour below 48 hours, more preferably more than 20 ℃ below 50 ℃, more than 3 hours below 24 hours.Temperature can produce a little less than the ripe sense effect, and need to take time in producing below 20 ℃ the time in the oxidation reaction, produces the problem that increases industrial cost.In addition, temperature shows and sticks with paste smell (local flavor) and wait and peculiar smell such as pungent taste, bitter taste more than 60 ℃ the time in the oxidation reaction, and is not preferred.In addition, amino acid source and peptide source and sugared source take place before the oxidation reaction, and be only to amino acid sources such as yeast extract, protolysates, when preheating is carried out in the peptide source, can obtain stronger maturation sense, preferred.Preheating condition is preferred more than 50 ℃ below 100 ℃, more than 0.1 hour below 24 hours, more preferably more than 50 ℃ below 90 ℃, more than 0.5 hour below 6 hours.When preheating condition than this condition more low temperature and time can produce a little less than the effect of ripe sense more in short-term, and need to take time in producing, produce the problem that increases industrial cost.In addition, preheating condition can show different smell (local flavor) and peculiar smell such as pungent taste, bitter taste such as burning and sulks flavor when more high temperature and time are longer than this condition, and is not preferred.
As can be seen by carrying out oxidation reaction and only preheating amino acid source and peptide source, the one-tenth branch that gives ripe sense increases from the present invention.
Bleaching process among the present invention, deodorization procedures can be enumerated, and contact the method for handling with resin such as active carbon, ion-exchange and aluminium oxide etc., the method that steam distillation and film are handled, perhaps other arbitrary method.
The flavoring that the present invention obtained can be widely used in diet product such as juice, sauce, chilli bean sauce, soup, fermented food, when especially being applicable to juice, sauce etc., can reproduce the dense flavor (ripe sense) that must pass through long-time maturation and just can give, this point is quite satisfactory high-qualityly.The adding proportion of flavoring in the diet product that the present invention obtains is not particularly limited, and usually, with respect to the diet product, the mixing of flavoring can be more than 0.01% below 99%.Preferably with respect to the diet product, being blended in more than 0.05% below 20% of flavoring, further preferred more than 0.1% below 5%.The ratio of flavoring is crossed when hanging down, and can't obtain desirable effect, and is not preferred.Even the ratio of flavoring is too high,, usually do not add so muchly can obtain enough effects though in the maturation sense, there is not what problem yet.
In addition, the present invention also can obtain to be used for the maturation sense imparting agent of diet product.The form of ripe herein sense imparting agent is not particularly limited, and powder, liquid, paste sauce etc. are from keeping quality and this point easy to use, and are preferred.
Embodiment
The present invention will be described in more detail below to exemplify embodiment, but technical scope of the present invention is not limited thereto.
(embodiment 1: the difference in amino acid source and/or peptide source is to the influence of the additive effect of Noodles baste)
1. selected amino acid source and/or peptide source
Following material is used in amino acid source and/or peptide source.
Soy sauce (dense mouthful of soy sauce, ヒ ゲ タ soy sauce Co., Ltd. system, full nitrogen: T-N=1.6%)
Aminoacids solution (light mouthful " flavor liquid ", Ajincomoto Co., Inc's system)
Yeast extract (yeast extract NO.1, Ajincomoto Co., Inc's system)
Fermented flavoring material (" コ ウ ジ ベ one ス ", Ajincomoto Co., Inc's system)
The decoloration and deodorization fermented flavoring material (adds 2 weight portion active carbons (" ホ Network エ Star BA " in 100 weight portions " コ ウ ジ ベ one ス ", aginomoto Off ア イ Application テ Network ノ Co., Ltd. system), after stirring 24 hours under 24 ℃, remove by filter the gains of active carbon.Absorbance is 0.7 in the value of 545nm with respect to former fermented flavoring material, and this decoloration and deodorization fermented flavoring material drops to 0.2)
2. the production of the baste after the oxidation reaction
In the 300ml beaker, (adjusting each amino acid source and/or peptide source and water makes full nitrogen branch: T-N amount be 2.9g to mix various amino acid sources of 180ml and/or peptide source.So the T-N of the employed 180ml soy sauce of embodiment amount is 2.9g, need not to adjust water), 32g berry sugar, 18g Wei Sake (a kind of sweetener wine) (precious wine is made Co., Ltd. of society system, " the pure rice of タ カ ラ this Wei Sake "), heat down at 80 ℃ and to make baste in 10 minutes.This baste is adjusted to 30 ℃ then, under this temperature, used air compressor, silicone tube (external diameter 6mm, internal diameter 4mm), pottery Bubbled stone (external diameter 17mm * long 20mm) is supplied with 24 hours air from the beaker container bottoms to this baste, and quantity delivered is that every this baste of 100g is the 30ml/ branch.
3. the sensory evaluation of the baste after the oxidation reaction
The above-mentioned baste that with various amino acid sources and/or peptide source is the generation oxidation reaction of raw material is appended 1% to be added in the Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element ") and carries out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
In addition, for 180ml soy sauce (dense mouthful of soy sauce, ヒ ゲ タ soy sauce Co., Ltd. system), mix 32g berry sugar, 18g Wei Sake, 80 ℃ down heating made baste in 10 minutes, be kept at as dip (か え) in 24 ℃ the bottle that aeration is arranged (a kind of plastic bottle, ペ Star ト ボ ト Le).Give the reference of effect as the maturation sense of observing general dip (か え), also the product of preserving (just installing) in 0 day, preserved in 14 days is estimated.The results are shown in Table 1.
The difference in table 1 amino acid source and/or peptide source is added the influence of the effect in the Noodles baste to flavoring
The sensory evaluation result of table 1 shows when especially using aminoacids solution, yeast extract, fermented flavoring material, to have stronger dense flavor effect, also can suppress to show different local flavor and peculiar smell, can obtain necessary maturation sense.Show dense flavor effect grow for the decoloration and deodorization fermented flavoring material system that further carried out charcoal treatment, maturation is felt also grow.
In addition, though above-mentioned sensory evaluation is at will being that the above-mentioned baste of raw material generation oxidation reaction is appended in the Noodles baste with 1% and is carried out with various amino acid sources and/or peptide source, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 2: the oxidation reaction condition difference of temperature and time is to the influence of the additive effect of Noodles baste)
1. make the temperature baste different with oxidation time
In the 3000ml beaker, mix 1550g fermented flavoring material (Ajincomoto Co., Inc's system, " コ ウ ジ ベ one ス "), 300g berry sugar, 150g water, heat down at 80 ℃ and made baste in 10 minutes.This baste is adjusted to 30 ℃ then, use air compressor, silicone tube (external diameter 6mm, internal diameter 4mm), pottery Bubbled stone (external diameter 17mm * long 20mm) is from the beaker container bottoms, and to this baste air supply, quantity delivered is that every this baste of 100g is the 30ml/ branch, temperature conditions is in 20～70 ℃ of scopes, and time conditions is in 1～24 hour scope.
2. the sensory evaluation of the baste after the oxidation reaction
Changing oxidation reaction takes place temperature conditions and time above-mentioned baste appends 1% and adds in the Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element ") and carry out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 2.
The oxidation reaction condition difference of table 2 temperature and time is added the influence of the effect in the Noodles baste to flavoring
The sensory evaluation result of table 2 shows that the temperature band of oxidation reaction is 20 ℃～50 ℃, and be in 3～24 hours heat time heating time, do not have different local flavor, and maturation is felt also grow.In order to obtain the high maturation sense of effect at short notice, optimum condition is 40 ℃ and heated about 4 hours down that can obtain does not like this have different local flavor but high-quality flavoring.
In addition, though above-mentioned sensory evaluation is to add the Noodles baste at the above-mentioned baste that will change oxidation reaction condition to 1% to be carried out, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 3: the oxidation reaction condition difference of oxygen amount and time is added the influence of the effect in the Noodles baste to flavoring)
1. make the oxygen amount baste different with oxidation time
In the 3000ml beaker, mix 1550g fermented flavoring material (Ajincomoto Co., Inc's system, " コ ウ ジ ベ one ス "), 300g berry sugar, 150g water, heat down at 80 ℃ and made baste in 10 minutes.This baste is adjusted to 30 ℃ then, under this temperature, use air compressor, silicone tube (external diameter 6mm, internal diameter 4mm), pottery Bubbled stone (external diameter 17mm * long 20mm) is from the beaker container bottoms, to this baste air supply, quantity delivered is to be 0～400ml/ branch with respect to this baste of 100g, and time conditions is in 1～24 hour scope.
2. the sensory evaluation of the baste after the oxidation reaction
With air supply conditions and time change the above-mentioned baste of generation oxidation reaction append 1% and add in the Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element ") and carry out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: weak strong, 2: strong, 3: very strong, until n=10.
The results are shown in Table 3
The oxidation reaction condition difference of table 3 air quantity delivered and time is added the influence of the effect in the Noodles baste to flavoring
The sensory evaluation result of table 3 shows that the air quantity delivered of oxidation reaction is that every 100g baste has effect, more preferably 30～120ml/ branch at 10～300ml/ branch.The time of oxidation reaction had effect in 1～48 hour, ripe sense is stronger in 2～12 hours.
In addition, though above-mentioned sensory evaluation is to be appended in the Noodles baste with 1% at the above-mentioned baste that will change oxidation reaction condition to be carried out, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 4: the difference of the oxidation reaction condition that is caused by stirring is to adding flavoring to the influence of the effect in the Noodles baste)
1. make because of the different baste of stirring oxidation reaction condition
In the 3000ml beaker, mix 1550g fermented flavoring material (Ajincomoto Co., Inc's system, " コ ウ ジ ベ one ス "), 300g berry sugar, 150g water, heat down at 80 ℃ and made baste in 10 minutes.This baste is adjusted to 30 ℃ then, used homogeneous dispersion machine (TK ロ ボ ミ Network ス (trade name), special machine chemical industry society system) to stir to this baste under this temperature, the stirring revolution is 0～5000rpm, and mixing time is 1～5 hour.
2. the sensory evaluation of the baste after the oxidation reaction
The above-mentioned baste that changes stirring rotating condition and time generation oxidation reaction appends 1% and carry out sensory evaluation in Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element ").Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 4.
Table 4 adds the influence of the effect in the Noodles baste to by the difference of the oxidation reaction condition that stirring causes to flavoring
Can confirm that from the sensory evaluation result of table 4 air is supplied with method can use agitating devices such as homogeneous blender, dispersing mixer.Stir revolution in 1500～3500rpm, mixing time at 1 hour～5 hours ripe sense strong.And then demonstrated stronger maturation sense at 3 hours～5 hours when mixing time.In addition, too high and for a long time when stirring when revolution, peculiar smell such as pungent taste can appear, and not preferred.
In addition, though above-mentioned sensory evaluation is to add the Noodles baste at the above-mentioned baste that will change oxidation reaction condition to 1% to be carried out, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 5: sugared source difference is to adding flavoring to the influence of the effect in the Noodles baste)
1. make the baste in different sugar source
In the 300ml beaker, for 180ml fermented flavoring material (Ajincomoto Co., Inc's system, " コ ウ ジ ベ one ス "), mixing various sugared sources (35g sucrose, 23g glucose, 20g fructose, 15g wood sugar), baste was made in heating in 10 minutes under 80 ℃.Herein, the addition in sugared source is not both because of the molal quantity that whole sugared sources will be adjusted into about equally.This baste is adjusted to 30 ℃ then, under this temperature, used air compressor, silicone tube (external diameter 6mm, internal diameter 4mm), pottery Bubbled stone (external diameter 17mm * long 20mm) is supplied with 12 hours air from the beaker container bottoms to this baste, and quantity delivered is that every this baste of 100g is the 30ml/ branch.
2. the sensory evaluation of baste
The baste that has changed sugared source is appended 1% in Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element "), carry out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 5.
The sugared source of table 5 difference is to adding flavoring to the influence of the effect in the Noodles baste
The sensory evaluation result of table 5 shows when using sucrose and glucose as sugared source, do not have different local flavor, peculiar smell, and welcome ripe sense is stronger.
In addition, though above-mentioned sensory evaluation is to add the Noodles baste at the above-mentioned baste that will change oxidation reaction condition to 1% to be carried out, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 6: the preheating condition difference is to adding flavoring to the influence of the effect in the Noodles baste)
1. make the different baste of preheating condition
In the 3000ml beaker, preheating 1550g fermented flavoring material (Ajincomoto Co., Inc's system, " コ ウ ジ ベ one ス ").Preheating condition is a temperature: 50～90 ℃, and the time: in 0.5～6 hour scope.Fermented flavoring material with preheating mixes with 300g berry sugar, 150g water then, heats down at 80 ℃ and makes baste in 10 minutes.This baste is adjusted to 40 ℃ then, under this temperature, used air compressor, silicone tube (external diameter 6mm, internal diameter 4mm), pottery Bubbled stone (external diameter 17mm * long 20mm) is supplied with 4 hours air from the beaker container bottoms to this baste, and quantity delivered is that every this baste of 100g is the 30ml/ branch.
2. the sensory evaluation of baste
The above-mentioned baste that oxidation reaction takes place after the preheating is appended 1% in Noodles baste (To ん べ ん society of Co., Ltd. system " To ん べ ん つ ゆ element "), carry out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the Noodles baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 6.
Table 6 preheating condition difference is to adding flavoring to the influence of the effect in the Noodles baste
The sensory evaluation result of table 6 shows that the preheat temperature band in amino acid source and/or peptide source is at 70 ℃～80 ℃, and be to have the strongest maturation sense in 1～2 hour heat time heating time.
In addition, though above-mentioned sensory evaluation is to add the Noodles baste at the above-mentioned baste that will change oxidation reaction condition to 1% to be carried out, but can know, carried out the sensory evaluation with in the 1% demiglace sauce that is appended to as an alternative the time too, sensory evaluation with to diluting 5 times flavoring with water also demonstrates same tendency.
(embodiment 7: flavoring of the present invention is to the additive effect of diet product)
With preheating condition among the embodiment 6 is 70 ℃, and 2 hours flavoring is as " the present invention's product 6 (70 * 2) ".At commercially available buckwheat baste (" ざ ゐ そ ば つ ゆ (trade name) ", キ Star コ one マ Application Co., Ltd. system), demiglace sauce (" demiglace sauce ", Ha イ Application Star Amada Co., Ltd. system), Japanese barbecue (" Japanese barbecue ", エ バ ラ food industry society system), barbecue (" peppery in the gold sauce ", エ バ ラ food industry society system) mixes the present invention's product 6 (70 * 2) of 0.2g～3g/100g sauce in respectively, carry out sensory evaluation.Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the various commercially available products of not adding baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 7-10.
Table 7 contrast is during for commercially available buckwheat baste, the additive effect of product of the present invention
(※: be meant that excessively local flavor and taste are messy, felt strong peculiar taste and taste, cause the local flavor taste undesirable)
Table 8 contrast is during for commercially available demiglace sauce, the additive effect of product of the present invention
Table 9 contrast is during for commercially available Japanese barbecue, the additive effect of product of the present invention
Table 10 contrast is during for commercially available barbecue, the additive effect of product of the present invention
The sensory evaluation result of table 7-10 shows, when product of the present invention is used for various food, suppressed unfavorable excessively, by the harmony of giving balance, wide, deep dense flavor, obtain gratifying ripe sense.
(embodiment 8: the flavoring of the present application of various concentration is to the additive effect of diet product)
With preheating condition among the embodiment 6 is 70 ℃, and 2 hours flavoring is as " product 6 of the present invention (70 * 2) ".In commercially available buckwheat baste (straight type " buckwheat baste ", ヤ マ キ Co., Ltd. system) adds the product of the present invention 6 (70 * 2) of 0.01g～20g/100g baste in respectively, carry out sensory evaluation (cooperating salinity and maximum the adjusting respectively of moisture addition).Sensory evaluation is carried out at dense flavor (harmony, wide, deep), ripe sense, with the buckwheat baste that do not add baste (0 point) in contrast, and 0: do not have 1: strong slightly, 2: strong, 3: very strong, n=10.
The results are shown in Table 11.
Table 11 contrast is during for commercially available buckwheat baste, the additive effect of the product of the present invention of various concentration
(※: be meant that excessively local flavor and taste are messy, felt strong peculiar taste and taste, cause the local flavor taste undesirable)
The sensory evaluation result of table 11 shows that when product of the present invention was used for food, various concentration all had effect.
Also demonstrate in addition, with respect to the diet product, the mixing of flavoring is preferably more than 0.05% below 20%, and is further preferred more than 0.1% below 5%.
Utilizability on the industry
According to the present invention, can provide a kind of and can give the diet product efficient, the good ripe flavoring of feeling.
Claims (8)
1. the production method of a flavoring, contain the operation that oxidation reaction takes place for the amino acid source that makes except that the soy sauce class and/or peptide source and sugared source, it is characterized in that, oxidation reaction comprises operation and/or the whipping step of supplying with oxygen-containing gas, and oxidation reaction condition is more than 20 ℃ below 50 ℃, more than 0.5 hour below 48 hours.
2. the production method of flavoring according to claim 1, wherein, amino acid source and/or peptide source yeast extract or protolysate for producing through decolouring and/or deodorization procedures.
3. the production method of flavoring according to claim 1, wherein, the oxygen supply condition is, and every 100g flavoring air quantity delivered is divided below above 300ml/ divides at 10ml/, and service time is in more than 1 hour 48 hours.
4. the production method of flavoring according to claim 1, wherein, the oxygen supply condition is, with the air state of contact under stir, every 1kg flavoring stirs power below the above 200W of 0.1W.
5. according to the production method of the described flavoring of claim 1-4, it is characterized in that,,, carry out the preheating below 100 ℃, more than 0.5 hour below 24 hours more than 50 ℃ with before mix in sugared source for amino acid source and/or peptide source.
6. flavoring is according to any described method production of claim 1-5.
7. diet product is characterized in that, with respect to the diet product, mix the flavoring by any described method production of claim 1-5 below 99% more than 0.01%.
8. a ripe sense imparting agent is produced by any described method of claim 1-5.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008090054 | 2008-03-31 | ||
| JP2008-090054 | 2008-03-31 | ||
| PCT/JP2009/056923 WO2009123298A1 (en) | 2008-03-31 | 2009-03-27 | Method for production of flavoring material for imparting aged flavor |
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| Publication Number | Publication Date |
|---|---|
| CN101983017A true CN101983017A (en) | 2011-03-02 |
| CN101983017B CN101983017B (en) | 2013-03-20 |
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| CN2009801125340A Active CN101983017B (en) | 2008-03-31 | 2009-03-27 | Method for production of flavoring material for imparting aged flavor |
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| JP (1) | JP5678658B2 (en) |
| KR (1) | KR20110007155A (en) |
| CN (1) | CN101983017B (en) |
| WO (1) | WO2009123298A1 (en) |
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| JP6555774B2 (en) * | 2015-03-27 | 2019-08-07 | 日清食品ホールディングス株式会社 | Method for producing maple soy sauce |
| KR101725738B1 (en) * | 2016-09-21 | 2017-04-12 | (주)송림푸드 | Manufacture method of marine products soy sauce |
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| JPS585019B2 (en) * | 1978-05-25 | 1983-01-28 | 株式会社シ−エスピ− | Aged seasoning containing ethyl alcohol |
| JP3516893B2 (en) * | 1999-11-22 | 2004-04-05 | キッコーマン株式会社 | Maple manufacturing method |
| JP4565696B2 (en) * | 2000-04-14 | 2010-10-20 | 株式会社Ａｄｅｋａ | Method for modifying protein and / or carbohydrate |
| JP3824300B2 (en) * | 2001-08-23 | 2006-09-20 | キッコーマン株式会社 | Maple manufacturing method |
| CN1200996C (en) * | 2003-03-21 | 2005-05-11 | 欧阳杰 | Method for producing powder-like fatty perfume using spraying drying method |
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- 2009-03-27 CN CN2009801125340A patent/CN101983017B/en active Active
- 2009-03-27 KR KR1020107024298A patent/KR20110007155A/en not_active Application Discontinuation
- 2009-03-27 WO PCT/JP2009/056923 patent/WO2009123298A1/en active Application Filing
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| JP5678658B2 (en) | 2015-03-04 |
| KR20110007155A (en) | 2011-01-21 |
| CN101983017B (en) | 2013-03-20 |
| JPWO2009123298A1 (en) | 2011-07-28 |
| WO2009123298A1 (en) | 2009-10-08 |
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