CN116058486A - Spicy enhancer composition and food - Google Patents

Spicy enhancer composition and food Download PDF

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Publication number
CN116058486A
CN116058486A CN202111272640.4A CN202111272640A CN116058486A CN 116058486 A CN116058486 A CN 116058486A CN 202111272640 A CN202111272640 A CN 202111272640A CN 116058486 A CN116058486 A CN 116058486A
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spicy
enhancer composition
oxamide
taste
food
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Inventor
谈晓英
施铭维
史逸敏
宋慧
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Ajinomoto Co Inc
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Ajinomoto Co Inc
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Priority to CN202111272640.4A priority Critical patent/CN116058486A/en
Priority to EP22887178.6A priority patent/EP4422422A1/en
Priority to PCT/JP2022/040398 priority patent/WO2023074853A1/en
Priority to CN202280071633.4A priority patent/CN118175935A/en
Publication of CN116058486A publication Critical patent/CN116058486A/en
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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
    • A23L27/205—Heterocyclic compounds
    • A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
    • 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
    • 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
    • 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
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • 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)

Abstract

The invention relates to a spicy enhancer composition, and a flavoring agent and food containing the same. The flavoring agent comprises sodium glutamate (MSG) type amino acid, nucleotide type delicious taste substance and oxamide compound or salt thereof shown in the following formula (I):
Figure DDA0003328403640000011
wherein R is 1 And R is 2 Any one of them represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 Represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms. The spicy enhancer composition and the food of the invention can not be additionally added with spicy substancesThe spicy taste of the food itself is enhanced.

Description

Spicy enhancer composition and food
Technical Field
The invention relates to the field of food flavoring agents, in particular to a spicy enhancer composition for enhancing spicy flavor by using an umami substance. Also relates to a flavoring agent and food containing the spicy enhancer composition.
Background
In recent years, along with the continuous improvement of the living standard of people, the requirements of people on the taste of food are more diversified and rich, and the spicy taste is widely welcome by people because the spicy taste has the functions of promoting the secretion of digestive juice of human bodies and stimulating appetite. The Sichuan vegetable which is one of the eight-big cuisines in China gradually reaches the first position of market share of the cuisine in China. Based on 2018 statistics, the number of widely-dark Sichuan restaurants in North is about 20% of all restaurants, almost twice that of the second. Meanwhile, the rattan pepper fish, chongqing facet and the mandarin duck chafing dish are dishes which can be well-cooked by the ears of people.
The Sichuan vegetable is popular with eaters because of the characteristics of fresh, mellow, spicy and fragrant. The spicy flavor is mainly adjusted by traditional food materials and seasonings such as peppers, peppers and spices, the fresh flavor is mainly adjusted by various flavoring agents, and the common flavoring agent is sodium glutamate (MSG), namely monosodium glutamate. However, since the high sodium content of MSG and excessive intake limit the use of calcium and magnesium by humans, attempts have been made to enhance the effect of MSG as an umami agent with natural substances. Commonly used are, for example, the nucleotide compounds inosinic acid (IMP) and guanylic acid (GMP), often used in combination (i+g) to increase the flavour of dishes, in particular to enhance the umami taste of MSG. On the other hand, some synthetic umami agents, such as specific amide compounds, can be used with high efficiency as umami agents and/or synergistically enhance the umami taste of MSG, such as N1- (2, 4-dimethoxybenzyl) -N' - [2- (pyridinyl-2-yl) ethyl ] oxamide (CAS number: 745047-53-4; hereinafter also referred to as "Compound A").
US20170143022a discloses a composition comprising an umami agent, wherein the umami agent is mainly MSG for enhancing the umami taste of dishes.
CN105475948A discloses a flavored sauce, which is compounded from soy sauce, vinegar, salt, MSG, i+g, various spices and the like, and has a sour, fresh and delicious taste and a prominent fresh flavor.
CN101426381a discloses a high-potency umami flavoring using the high-potency umami compound N1- (2, 4-dimethoxybenzyl) -N' - [2- (pyridinyl-2-yl) ethyl ] oxamide to create umami taste and/or enhance the umami taste of MSG, which sometimes gives tingling or numbing sensation to the tongue.
However, the spicy and hot substances have irritation to the human body, and the spicy and hot substances have the functions of promoting secretion of digestive juice and appetite of the human body, and excessive intake of the spicy and hot substances can cause burning sensation of intestines and stomach of the human body, so that the problems of gastroesophageal reflux, constipation and the like are caused. Accordingly, there is a need in the art for a spicy enhancer composition that can enhance the spicy taste of a dish itself without the addition of a spicy substance.
Disclosure of Invention
That is, in view of the current state of the art, the present invention aims to enhance the spicy taste of dishes without adding additional spicy substances.
To achieve the above object, the present inventors have unexpectedly found that the spicy flavor possessed by dishes themselves can be enhanced without additionally adding a spicy flavor substance by combining an umami substance, specifically a sodium glutamate (MSG) type umami agent with a nucleotide type umami substance, preferably also with a specific oxamide compound having a flavor enhancing effect, and have completed the present invention based on this.
Namely, the present invention provides a spicy enhancer composition comprising sodium glutamate (MSG) amino acid, nucleotide type umami substances, and a oxamide compound represented by the following formula (I) and salts thereof:
Figure BDA0003328403630000021
wherein R is 1 And R is 2 Any one of them represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 Represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.
Preferably, the sodium glutamate (MSG) type amino acid is at least one of monosodium glutamate and monosodium aspartate, particularly preferably monosodium glutamate.
Preferably, the nucleotide type umami substance is at least one of disodium inosinate and disodium guanylate, and particularly preferably disodium Inosinate (IMP) and disodium Guanylate (GMP) (hereinafter referred to as "i+g") are used in combination.
Preferably, in formula (I), R 1 And R is 2 Any one of (2) represents a hydrogen atom, the other represents a methyl group or a methoxy group, R 3 Represents a hydrogen atom or a methyl group.
Preferably, the compound of formula (I) is selected from the following compounds: n1- (2, 4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide, N1- (2-methoxy-4-methylbenzyl) -N2- (2- (5-methylpyridin-2-yl) ethyl) -oxamide, N1- (2-methoxy-4-methylbenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide and N1- (2, 3-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide.
Preferably, the weight ratio between the glutamic acid type amino acid, the nucleotide type umami substance and the oxamide compound shown in the formula (I) is 5-30: 1: 0.2X10 －3 ～6×10 －3 More preferably, it is 10 to 20:1: 0.6X10 －3 ～4×10 －3 。
Preferably, the amount of MSG is from 0.2 to 0.4%, the amount of I+G is from 0.01 to 0.04%, and the amount of the compound of formula (I) or salt thereof is from 0.1 to 0.7ppm, based on 100% by weight of the total weight of all ingredients in the food product.
The invention also provides a condiment containing the flavoring agent composition and food added with the condiment.
Further, the food is preferably Chongqing facet, the amount of MSG is 0.2 to 0.4%, the amount of I+G is 0.01 to 0.035%, and the amount of the compound of formula (I) is 0.00001 to 0.00006% (0.1 to 0.6 ppm) based on 100% by weight of the total weight of all components in the food.
Further, the food is preferably a kadsura pepper fish, the amount of MSG is 0.2 to 0.35%, the amount of I+G is 0.015 to 0.04%, and the amount of the compound of formula (I) is 0.00001 to 0.00007% (0.1 to 0.7 ppm) based on 100% by weight of the total weight of all components in the food.
Further, the food is preferably a red soup hot pot, the amount of MSG is 0.2 to 0.35%, the amount of I+G is 0.01 to 0.035%, and the amount of the compound of formula (I) is 0.1 to 0.4ppm, calculated by taking the total weight of all ingredients in the food as 100% by weight.
According to the above technical constitution of the present invention, it is possible to provide a spicy enhancer composition, and a flavoring agent and food comprising the same, which can enhance the spicy taste of the food itself without adding a spicy substance additionally.
Detailed Description
The present inventors have made intensive studies and have found that, when a sodium glutamate (MSG) amino acid or nucleotide type flavoring agent conventionally used as a flavoring agent is added to a food in combination with an oxamide compound represented by the formula (I), the spicy taste of the food itself can be enhanced without adding a spicy substance.
Specifically, the spicy enhancer composition of the invention contains MSG, I+G and an oxamide compound or a salt thereof shown in the following formula (I):
Figure BDA0003328403630000041
wherein R is 1 And R is 2 Any one of them represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 Represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.
Sodium Glutamate (MSG) amino acids
Sodium Glutamate (MSG) type amino acids are known umami substances, mainly two types of amino acids, namely glutamic acid and aspartic acid, or salts thereof. The special theanine in the tea is similar to glutamic acid in structure, and has fresh taste similar to monosodium glutamate. The prior studies found that MSG-type amino acids can interact with T1R1/T1R3 umami receptors, activating cascade signaling of the taste system, allowing the brain to perceive umami.
In the present invention, the MSG-type amino acid is preferably monosodium glutamate (MSG, commonly known as monosodium glutamate) or monosodium aspartate (MSA), and particularly preferably monosodium glutamate. The taste threshold for monosodium glutamate was 0.012% (120 ppm) and for monosodium aspartate was 0.01% (100 ppm).
The MSG amino acid used in the present invention may be a hydrated crystal or may be an anhydrous crystal obtained by drying or the like. Food materials containing high concentrations of MSG-type amino acids can also be used.
In the present invention, the concentration of the MSG-type amino acid added to the food in terms of anhydrous crystals is usually preferably 0.2 to 0.4% by weight. Insufficient concentration, weak delicate flavor and insignificant effect of enhancing spicy flavor. Excessive concentration causes bad taste, excessive intake can break the metabolic balance in the body, prevent the absorption of other nutrients, and excessive sodium ions can cause blood pressure increase.
Nucleotide type flavoring agent
There are 30 or more known nucleotides and derivatives thereof having umami taste. Representative examples are 5-inosinic acid (IMP), 5-guanylic acid (GMP) and 5-Adenylate (AMP).
In the present invention, at least one of disodium inosinate and disodium guanylate is preferably used, and disodium Inosinate (IMP) and disodium Guanylate (GMP) (hereinafter abbreviated as "i+g") are particularly preferably used in combination. Disodium Inosinate (IMP) has a taste threshold of 0.025% (250 ppm) and disodium Guanylate (GMP) has a taste threshold of 0.012% (120 ppm).
I+g is a new generation of umami agent, consisting of disodium Inosinate (IMP) and disodium Guanylate (GMP) at 1:1, and the freshness is more than two hundred times of monosodium glutamate. The IMP is delicious in chicken, and the freshness is more than 40 times of that of monosodium glutamate; GMP is delicious, and the freshness is 160 times of that of monosodium glutamate. The inosinic acid and the sodium glutamate have strong positive correlation, and the inosinic acid and the sodium glutamate are mixed in the proportion of 1:5 to 1:20, so that the delicate flavor of the sodium glutamate can be increased by 6 times. The nucleotide flavor compound can be used alone or in combination with other flavoring agents such as glutamic acid amino acids, can improve food flavor, enhance natural delicious and sweet taste of food, and has killing effect on fishy smell, burnt smell, bitter taste and sour taste.
In the present invention, the content of I+G is usually preferably 0.01 to 0.04%.
Oxamidation of formula (I)Composition
The prior art documents (e.g. CN101426381a, supra) have disclosed that the amide compounds of formula (I), or salts thereof, are hT1R1/hT1R3 "umami" receptor agonists, useful as umami or umami enhancers.
The spicy enhancer composition of the present invention comprises an oxamide compound represented by the following formula (I):
Figure BDA0003328403630000051
wherein R is 1 And R is 2 Any one of them represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 Represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.
R 1 Or R is 2 When the alkyl group having 1 to 4 carbon atoms is represented, it may be linear or branched, and examples thereof include: methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl, tert-butyl, and the like, with methyl being preferred.
R 1 Or R is 2 When the alkoxy group having 1 to 4 carbon atoms is represented, it may be linear or branched, and examples thereof include: methoxy, ethoxy, propoxy, isopropoxy, butoxy, isobutoxy, sec-butoxy, tert-butoxy and the like, with methoxy being preferred.
R 3 When the alkyl group having 1 to 4 carbon atoms is represented, it may be linear or branched, and examples thereof include: methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl, tert-butyl, and the like, with methyl being preferred.
Among the compounds represented by the general formula (I), R is preferable 1 And R is 2 Any one of them represents a hydrogen atom, the other one represents a methyl group or a methoxy group (preferably methoxy group), R 3 A compound representing a hydrogen atom or a methyl group (preferably a hydrogen atom).
As the compound represented by the general formula (I), preferred is
N1- (2, 4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide:
Figure BDA0003328403630000061
n1- (2-methoxy-4-methylbenzyl) -N2- (2- (5-methylpyridin-2-yl) ethyl) -oxamide:
Figure BDA0003328403630000062
n1- (2-methoxy-4-methylbenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide:
Figure BDA0003328403630000063
n1- (2, 3-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide:
Figure BDA0003328403630000071
n1- (2, 4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide (CAS number 745047-53-4) is particularly preferred.
When the oxamide compound represented by the general formula (I) is a salt, examples thereof include: salts of inorganic acids such as hydrochloric acid, hydrofluoric acid, trifluoroacetic acid, sulfuric acid, and phosphoric acid; salts of organic acids such as acetic acid, succinic acid, citric acid, lactic acid, maleic acid, fumaric acid, palmitic acid, cholic acid, pamoic acid, mucic acid, D-glutamic acid, D-camphoric acid, glutaric acid, phthalic acid, tartaric acid, dodecylacid, stearic acid, salicylic acid, methanesulfonic acid, benzenesulfonic acid, sorbic acid, picric acid, benzoic acid, cinnamic acid, and the like.
The oxamide compound represented by the general formula (I) and its salt are known substances and can be produced by a known method (for example, the method described in WO 2005/04684, etc.).
In the food of the present invention, the content of the compound represented by the formula (I) and the salt thereof is preferably 0.1 to 0.7ppm.
According to the spicy stimulation feeling and the aroma characteristics of various peppers, the spicy flavor is subdivided into the following components: spicy, spicy of dried peppers, burnt spicy, spicy and fresh spicy. In the present specification, the term "spicy" includes not only spicy and numb feeling but also spicy flavor.
In the present specification, "spicy" means spicy and fragrant, the front and middle flavors are flavors of various spices mixed with capsicum, and the middle and rear flavors are spicy.
In the present specification, "the hot taste of dry capsicum" means that the middle hot taste is thick and heavy, and has the flavor of dry capsicum skin.
In the present specification, "burnt spicy" means a strong burnt smell of the former taste or a burnt smell (dry, bitter) after the dry chilli is fried, and is spicy in the middle and later taste similar to sesame flavor.
In the present specification, "pungency" means a pungency of a front taste, a strong pungency which can be perceived by a user upon entry, a stimulating sensation in the mouth and nasal cavity, and a short post-pungency time.
In the specification, "fresh peppery" refers to the peppery taste of fresh peppers with middle taste in the front, faint scent and strong peppery taste in the rear.
In addition, pepper is also a common spice used in combination with capsicum in Sichuan pickle. The spicy and hot taste enhancer composition of the invention can further endow foods with special numbness and fragrance of the peppers by adding a proper amount of peppers.
In the invention, the tastes brought by the peppers are divided into the following categories: numb feeling, faint scent of pepper and strong fragrance of pepper.
In the present specification, "numbness" refers to numbness of the mouth and tongue, and unsmooth tongue (slightly needled sensation).
In the present specification, "pricklyash peel faint scent" means a moderate and mild front scent (faint scent of green plants), a cool and refreshing taste of middle-taste, and a strong bitter taste (and numbness feeling) of rear taste. Is generally brought by green pricklyash peel.
In the specification, the "strong pepper aroma" refers to rich aroma (similar to floral aroma, costustoot and meat aroma), slightly bitter (and numb feeling) in the front and weaker in the rear. Is generally brought by red pepper.
In the invention, the weight ratio of MSG, I+G and the compound of formula (I) is 5-30: 1: 0.2X10 －3 ～6×10 －3 . When the weight ratio of each component is within the above range, the spicy taste of the food itself can be enhanced.
The spicy enhancer composition of the present invention may be added with other spicy agents (e.g., capsaicinoids) and/or flavor enhancers (e.g., hydrolyzed animal proteins) as needed, and may further be added with other additives, within a range not departing from the object of the present invention. Examples of such additives include preservatives, colorants, antioxidants, sweeteners, stabilizers, enzymes, emulsifiers, thickeners, acidity regulators, fragrances, and the like, as described in "food additive usage Standard" of China (GB 2760-2014).
The spicy enhancer composition of the invention may be in any form. Examples include: solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, etc.
The invention also includes flavors and foods comprising the above-described spicy enhancer composition of the invention.
The spicy food, the spicy food and the spicy food added with the spicy enhancer composition of the invention have the taste and the aroma for improving the spicy, the spicy and the spicy.
Examples
The following examples are given to more specifically illustrate the present invention so that the present invention will be more clearly and easily understood. However, the examples disclosed below are merely illustrative of specific embodiments of the present invention, and the present invention is not limited to these examples.
In the examples below, all amounts and percentages used are by weight.
MSG is used as 'red bowl' brand monosodium glutamate (sodium glutamate content: more than 99.0%) produced by Weisu company;
inosinic acid (IMP) and guanylic acid (GMP) used are produced by Weisu corporation
Figure BDA0003328403630000091
Figure BDA0003328403630000092
(I+G) (mixture of 50% inosinic acid and 50% guanylic acid), -A->
Figure BDA0003328403630000093
(I+G) is sometimes also referred to simply as "IG";
n1- (2, 4-Dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide (Compound A) was prepared according to the method described in WO 2005/041684.
Example 1: chongqing facet making and flavor evaluation
The capsicum oil was formulated according to the formulation shown in table 1 below.
TABLE 1
Proportioning materials Proportion (%)
Two-tree branch (dried) 5.2％
Millet pepper (dried) 6.2％
Lantern pepper (dried) 2.6％
Green pricklyash peel 1.2％
Red prickly ash 4.2％
Pricklyash peel powder 5.8％
Zanthoxylum oil 4.2％
Corn oil 62.4％
Green Chinese onion 3.1％
Ginger 2.1％
Garlic 2.1％
Octagonal 0.1％
Rhizoma Kaempferiae 0.2％
Pelargonium graveolens leaf 0.1％
Round cardamom seed 0.1％
Thirteen spices 0.4％
Totals to 100.0％
The capsicum oil is prepared by the following steps:
1. cutting two pieces of Vitex negundo into small pieces, placing into an iron frying pan heated by strong fire together with the capsicum frutescens and the bell pepper, and stirring and drying for 1 minute by using small fire. Grinding the dried two-tree branches, the capsicum frutescens and the bell peppers into particles to obtain chilli powder, and placing the chilli powder in a bowl. Then adding green pricklyash peel, red pricklyash peel, pricklyash peel powder and pricklyash peel oil into the bowl;
2. heating corn oil to 170deg.C, changing fire into small fire, adding herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Anisi Stellati, rhizoma Kaempferiae, herba Pelargonii Graveolentis and fructus Amomi rotundus, frying with small to medium fire for 2 min (oil temperature is about 150-160deg.C), taking out the materials, and keeping the fried oil;
3. adding the fried oil into the bowl;
4. adding thirteen spices and fully and uniformly stirring;
5. standing the bowl overnight, filtering to remove insoluble substances, and obtaining capsicum oil.
Further, bone soup was prepared according to the formulation shown in table 2 below.
TABLE 2
Proportioning materials Proportion (%)
Salt 40.9
Pig bone clear soup 19.5
Sugar 9.1
Sesame paste 7.3
Chicken powder 6.8
Garlic powder 6.8
Whole milk powder 4.5
Soy sauce 2.3
Lard oil 2.3
Xanthan gum 0.5
Totals to 100.0
The capsicum oil, bone soup and water were mixed in 5.5%:1.58% and 92.92% by weight (total 100%) to obtain a base soup (NC).
Gradually increasing the content of capsicum oil in the soup base on the basis of the basic soup base. And determining the corresponding spicy strength score and the spicy strength corresponding to the content of the capsicum oil according to the content of the capsicum oil in the soup bases PC 0-PC 5. The spicy and hot taste intensity scores are classified into scores of 1-5 from weak to strong. Wherein, the spicy strength of the basic soup base is 100, and the spicy strength score is 1 minute. Specifically, the results are shown in Table 3.
TABLE 3 Table 3
Number of soup base NC PC0 PC1 PC2 PC3
Bone soup (%) 1.58 1.58 1.58 1.58 1.58
Water (%) 92.92 91.92 90.92 89.92 88.92
Chilli oil (%) 5.5 6.5 7.5 8.5 9.5
Soup base total (%) 100 100 100 100 100
Score (spicy intensity) 1 2 3 4 5
MSG, I+G and Compound A were mixed to prepare the spicy enhancer composition of the present invention, which was added to the base soup base NC so that the contents of these three ingredients in the soup base were as shown in Table 4 below. The spicy and hot taste of these soup bases was then subjected to a sensory evaluation by an expert group consisting of 5 tasters, taking the average of the scores given by the 5 tasters. The basic soup base NC without the three components is used as a control, the spicy and hot taste intensity is set to be 1.0, and the six aspects of spicy, hot of dry chilli, burnt spicy, numbness, faint scent of pepper and strong aroma of pepper are scored according to the classification of the sensory intensity from weak to strong into 1-5 grades.
TABLE 4 Table 4
Figure BDA0003328403630000111
As can be seen from table 4, the addition of only MSG and i+g (sample 1) or only compound a (sample 2) to the base soup had limited enhancement of the spicy intensity of the soup (score no more than 2.5). And after MSG, I+G and compound A are added into the basic soup, the enhancement effect of the spicy taste intensity of the sample 3 is greatly shown (the score is above 3.2). The synergistic effect is generated between MSG, I+G and the compound A, so that the spicy and hot taste intensity of the soup base is improved.
In the samples shown in Table 4, the amount of MSG used was in the range of 0.2 to 0.4% in the case of the usual food, and the spicy taste enhancement effect was exhibited at a concentration of 0.01% (10 ppm) or more of I+G, which is close to or slightly higher than the freshness-enhancing taste threshold of these substances. The compound A can also show a spicy enhancing effect at a concentration of less than 1 ppm. These results indicate that there is no concern about excessive amounts of added ingredients and the problems that may arise from this, when the spicy enhancing composition of the present invention is added to enhance spicy taste.
It can also be seen from Table 4 that the spicy intensity was significantly enhanced when the concentration of Compound A was 0.00001% (0.1 ppm) (sample 4).
For MSG and I+G, the addition amounts thereof are preferably 0.2 to 0.4% and 0.01 to 0.035%, respectively, beyond which the spicy strength enhancing effect tends to decrease.
Example 2: preparation and flavor evaluation of Tengjiao fish
Preparation of snakehead soup
The ingredients shown in table 5 below were prepared.
TABLE 5
Proportioning materials Weight (g)
Fish head and tail 1000
Shallot (Allium) 30
Ginger 30
Cooking wine 60
Corn oil 150
Water and its preparation method 2000
The snakehead soup is obtained by the following steps:
1. cutting off and cleaning fish heads and fish tails of snakeheads;
2. adding corn oil into a big pot, heating, adding fish head and fish tail, and decocting with strong fire;
3. the shallot and ginger are fried, fish heads, fish tails and cooking wine are added, water is added after stir-frying, and the mixture is boiled for 10 minutes until boiling, and stirring is continued during the boiling;
4. and after the boiling is finished, discarding the fish heads and the fish tails, and filtering to obtain the snakehead soup.
Preparation of snakehead Shang Shang bottom with rattan peppers
The snakehead with rattan peppers Shang Shangde NC' was prepared by the following method:
1. the ingredients shown in table 6 below were prepared, using a large kettle, corn oil was added and after heating the oil to 200 c, the mixture was turned into a small fire.
2. Adding rhizoma Zingiberis recens and herba Alii Fistulosi, parching with slow fire for 40s
3. Adding pickled ginger, wild pepper, green pepper, small red pepper (bevelled), cooking wine and stir-frying with slow fire for 45s;
4. adding the snakehead soup and water prepared above, and heating with strong fire for 2 parts for 45 seconds;
5. adding white pepper powder, salt and sugar, and heating with strong fire for 50 seconds.
6. Taking out pan, adding corn oil, heating to 150deg.C, and turning into small fire;
7. adding green pricklyash peel, pricklyash peel oil and sesame oil, and stir-frying with slow fire for 1 min;
8. adding small red pepper (beveling) and stir-frying for 1 minute;
9. adding green pepper (beveling) and stir-frying for 1 min to obtain pepper auxiliary materials;
10. and (5) adding the prepared chilli auxiliary material into the snakehead soup obtained in the step (5), and filtering out solids to obtain the snakehead Shang Shang with rattan peppers.
TABLE 6
Figure BDA0003328403630000131
Preparation of cooked black fish slices
The ingredients shown in table 7 below were prepared.
TABLE 7
Proportioning materials Weight (g)
Black fish slices 2500
Salt 5
Sugar 10
White pepper powder 4
Cooking wine 60
Proteins (3 eggs)
Starch 20
Corn oil 1000
The cooked snakehead fillet is prepared by the following steps:
1. cleaning the unfrozen frozen snakehead slices, adding salt, sugar, white pepper powder, cooking wine, protein and starch, uniformly mixing with the snakehead slices, and pickling for 2 hours;
2. the fried and salted snakehead slices (oil temperature 200 ℃) are then transferred to medium fire.
< preparation of Tengjiao fish >
And (5) putting the fried and salted snakehead slices into the soup base of the rattan pepper fish soup to obtain the rattan pepper fish soup.
Flavor evaluation of Tengjiao fish
Gradually increasing the content of the added spicy component on the basis of the soup base NC ' as a reference to obtain soup bases PC0' to PC3', and classifying the spicy strength into 1 to 5 grading grades from weak to strong. Wherein the spicy strength of the soup base NC is 1 minute. The details are shown in Table 8 below.
TABLE 8
Figure BDA0003328403630000141
Taking 100G of Tengjiao fish soup, adding 50G of black fish slices as a basic soup base for comparison, adding different amounts of MSG, I+G and a compound A, and heating in a water bath at 80 ℃ for 10 minutes. Thereafter, sensory evaluation was performed by an expert group consisting of 5 tasters, scores were given from 4 aspects (spicy, fresh spicy, numbing and prickly ash faint scent), and the average of the scoring results given by 5 tasters was taken. The results are shown in Table 9 below.
TABLE 9
Figure BDA0003328403630000151
As can be seen from table 9, the addition of MSG and i+g alone (sample 1) or compound a alone (sample 2) to the base soup had limited enhancement of the spicy intensity of the soup (score no more than 2.8). And after MSG, I+G and compound A are added into the basic soup, the enhancement effect of the spicy taste intensity of the sample 3 is greatly shown (the grading is improved by 0.5-0.9). The synergistic effect is generated between MSG, I+G and the compound A, so that the spicy and hot taste intensity of the soup base is improved.
Specifically, when the compound A was 0.00001% (0.1 ppm), the spicy strength could be significantly enhanced. When the compound A is 0.00005% (0.5 ppm), the spicy strength enhancing effect is most effective at this time.
For MSG and I+G, the contents are 0.2-0.35% and 0.015-0.04%, respectively, and beyond this range, the spicy strength enhancement effect tends to decrease.
Example 3: preparation and flavor evaluation of red soup hotpot
The red oil ingredients for red soup hotpot were prepared as shown in table 10 below.
Table 10
Proportioning materials Proportion (%)
Butter oil 31.7％
Corn oil 31.7％
Garlic powder 2.7％
Fermented soya beans 5.9％
Thick broad-bean sauce 4.5％
Glutinous rice cake chilli 7.7％
Millet pepper (grinding) 5.6％
Thirteen spices 0.2％
Fennel (Foeniculum vulgare) 0.4％
Red prickly ash 0.5％
Pricklyash peel powder 0.4％
Green pricklyash peel 0.6％
Cortex cinnamomi japonici 0.7％
Dried fructus Tsaoko 0.7％
Two-thorn pepper 1.1％
Dark soy sauce 1.1％
Salt 0.5％
Crystal sugar 4.1％
Totals to 100.0％
The glutinous rice cake chilli in the table is prepared by the following steps:
100g of capsicum frutescens and 400g of water are heated for 10 minutes, 160g of water is added and heated for 6 minutes. Taking out the two pieces of wattle and mashing to obtain the glutinous rice cake chilli.
The red oil is prepared according to the following steps:
1. placing beef tallow and corn oil in a big pot, heating to 150deg.C, and then turning to small fire (keeping oil temperature at 150deg.C)
2. Adding Bulbus Allii powder, fermented soybean and soybean paste, and mixing;
3. adding fructus Capsici, fructus Capsici (pulverized), thirteen spices, fructus Foeniculi, fructus Zanthoxyli powder, and pericarpium Zanthoxyli, and mixing;
4. adding cortex Cinnamomi Japonici, fructus Tsaoko, fructus Viticis negundo, crystal sugar, and salt, and mixing;
5. adding dark soy sauce, and mixing well;
6. mixing all materials for 15 minutes, and then moving the materials into a bowl, wherein the temperature of the oil is kept at about 110 ℃ all the time during the mixing process;
7. and (5) removing solids, and reserving the red oil.
Mixing the red oil, water and salt with 18:81.74: mixing the materials according to the weight ratio of 0.26 to obtain the soup base of the red soup chafing dish.
Flavor evaluation of Red soup chafing dish
Dried beancurd sticks were placed in red soup hotpot having the proportions shown in table 11 below, after which an expert group consisting of five tasters carried out flavor evaluation of dried beancurd sticks in terms of 6 aspects of spicy, spicy of dried peppers, spicy with a faint scent of peppers, and spicy with a strong aroma of peppers, and the intensities of the above 6 aspects were evaluated from three parts of front taste, middle taste, and rear taste. Wherein, the evaluation of the flavor enhancing effect is: delta is a little, O is general, and very strong; the enhancement effect evaluation of the spicy flavor is as follows: blank was unchanged, delta was a little, o was strong, and very strong. The results are shown in Table 12:
TABLE 11
Figure BDA0003328403630000171
Table 12
Figure BDA0003328403630000172
(in the table, "front", "middle" and "rear" respectively indicate front taste, middle taste and rear taste.)
As can be seen from table 12, inventive example P containing the spicy enhancer composition comprising MSG, i+g and compound a of the present invention enhanced the spicy taste of red soup hotpot, particularly increased spicy and peppertree, and further enhanced spicy taste of spicy and dry peppers.
The foregoing describes in detail preferred embodiments of the present invention. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the invention by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.

Claims (12)

1. A spicy enhancer composition, wherein the spicy enhancer composition comprises a sodium glutamate type amino acid, a nucleotide type umami substance and a oxamide compound or a salt thereof shown in the following formula (I):
Figure FDA0003328403620000011
wherein R is 1 And R is 2 Any one of them represents a hydrogen atom, the other represents an alkyl group having 1 to 4 carbon atoms or an alkoxy group having 1 to 4 carbon atoms, R 3 Represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms.
2. The spicy enhancer composition according to claim 1, wherein the sodium glutamate type amino acid is at least one of monosodium glutamate and monosodium aspartate.
3. The spicy enhancer composition according to claim 1, wherein the nucleotide-type umami substance is at least one of disodium inosinate and disodium guanylate.
4. The spicy enhancer composition according to claim 1, wherein in formula (I), R 1 And R is 2 Any one of them represents a hydrogen atom, the other represents a methyl group or a methoxy group, R 3 Represents a hydrogen atom or a methyl group.
5. The spicy enhancer composition according to claim 1, wherein the compound of formula (I) is selected from: n1- (2, 4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide, N1- (2-methoxy-4-methylbenzyl) -N2- (2- (5-methylpyridin-2-yl) ethyl) -oxamide, N1- (2-methoxy-4-methylbenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide and N1- (2, 3-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) -oxamide.
6. The spicy enhancer composition according to claim 1, whereinThe weight ratio of the sodium glutamate type amino acid, the nucleotide type delicate flavor substance and the oxamide compound or the salt thereof shown in the formula (I) is 5-30: 1: 0.2X10 -3 ～6×10 －3 。
7. The spicy enhancer composition according to claim 1, wherein the spicy enhancer composition is used for enhancing at least one of spicy, hot of dry peppers, burnt spicy, numbing, peppertree fragrance and peppertree fragrance.
8. A flavoring agent comprising the spicy enhancer composition according to any one of claims 1 to 7.
9. A food product to which at least one of the spicy taste enhancer composition according to claims 1 to 7 or the flavoring agent according to claim 8 is added.
10. The food according to claim 9, wherein the amount of the sodium glutamate type amino acid is 0.2 to 0.4% by weight, the amount of the nucleotide type umami substance is 0.01 to 0.04%, and the amount of the oxamide compound represented by the formula (I) or a salt thereof is 0.00001 to 0.00007% based on 100% by weight of the total weight of the food.
11. Use of a composition comprising at least a sodium glutamate type amino acid, a nucleotide type umami substance for enhancing spicy taste.
12. Use according to claim 11, characterized in that the composition is a spicy enhancer composition according to any one of claims 1 to 6.
CN202111272640.4A 2021-10-29 2021-10-29 Spicy enhancer composition and food Pending CN116058486A (en)

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