CN1579173A - Food with intensified smoked taste - Google Patents
Food with intensified smoked taste Download PDFInfo
- Publication number
- CN1579173A CN1579173A CNA2004100557721A CN200410055772A CN1579173A CN 1579173 A CN1579173 A CN 1579173A CN A2004100557721 A CNA2004100557721 A CN A2004100557721A CN 200410055772 A CN200410055772 A CN 200410055772A CN 1579173 A CN1579173 A CN 1579173A
- Authority
- CN
- China
- Prior art keywords
- food
- sulfur
- sootiness
- containing compound
- smoked
- 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.)
- Pending
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- 235000013305 food Nutrition 0.000 title claims abstract description 62
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 58
- 150000001875 compounds Chemical class 0.000 claims abstract description 53
- 239000000779 smoke Substances 0.000 claims abstract description 23
- 238000000605 extraction Methods 0.000 claims abstract description 15
- 239000005864 Sulphur Substances 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 5
- 235000013343 vitamin Nutrition 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 56
- 229910052717 sulfur Inorganic materials 0.000 claims description 52
- 239000011593 sulfur Substances 0.000 claims description 52
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 32
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 30
- 229960003067 cystine Drugs 0.000 claims description 30
- 229960003180 glutathione Drugs 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 24
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 17
- 235000018417 cysteine Nutrition 0.000 claims description 17
- 108010024636 Glutathione Proteins 0.000 claims description 12
- 241001465754 Metazoa Species 0.000 claims description 9
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000001014 amino acid Nutrition 0.000 claims description 4
- -1 cystyl glycine Chemical compound 0.000 claims description 4
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 3
- 229930003451 Vitamin B1 Natural products 0.000 claims description 3
- 229960002433 cysteine Drugs 0.000 claims description 3
- 229930182817 methionine Natural products 0.000 claims description 3
- 229960004452 methionine Drugs 0.000 claims description 3
- 229960003080 taurine Drugs 0.000 claims description 3
- 229960003495 thiamine Drugs 0.000 claims description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 3
- 235000010374 vitamin B1 Nutrition 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- PABVKUJVLNMOJP-WHFBIAKZSA-N Glu-Cys Chemical compound OC(=O)CC[C@H](N)C(=O)N[C@@H](CS)C(O)=O PABVKUJVLNMOJP-WHFBIAKZSA-N 0.000 claims description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Natural products NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 2
- 239000004471 Glycine Substances 0.000 claims description 2
- 235000019157 thiamine Nutrition 0.000 claims description 2
- 150000003544 thiamines Chemical class 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 17
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 244000144972 livestock Species 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 56
- 229940041514 candida albicans extract Drugs 0.000 description 34
- 239000012138 yeast extract Substances 0.000 description 34
- 235000019688 fish Nutrition 0.000 description 20
- 241000251468 Actinopterygii Species 0.000 description 19
- 239000000284 extract Substances 0.000 description 18
- IVEKVTHFAJJKGA-BQBZGAKWSA-N (2s)-2-amino-5-[[(2r)-1-ethoxy-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid Chemical compound CCOC(=O)[C@H](CS)NC(=O)CC[C@H](N)C(O)=O IVEKVTHFAJJKGA-BQBZGAKWSA-N 0.000 description 15
- 108010068906 gamma-glutamylcysteine Proteins 0.000 description 14
- RITKHVBHSGLULN-CRCLSJGQSA-N γ-glutamylcysteine Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@H](CS)C(O)=O RITKHVBHSGLULN-CRCLSJGQSA-N 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000019562 intensity of smell Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000014102 seafood Nutrition 0.000 description 4
- AHRSSSACSARCSD-QIFMNYRTSA-N (2r)-2-amino-3-[[(2r)-2-amino-2-carboxyethyl]disulfanyl]propanoic acid;(2s)-2-amino-3-hydroxypropanoic acid Chemical compound OC[C@H](N)C(O)=O.OC(=O)[C@@H](N)CSSC[C@H](N)C(O)=O AHRSSSACSARCSD-QIFMNYRTSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-UHFFFAOYSA-N 2-(1,2-dihydroxyethyl)-3,4-dihydroxy-2h-furan-5-one Chemical compound OCC(O)C1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-UHFFFAOYSA-N 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 3
- 241000269819 Katsuwonus pelamis Species 0.000 description 3
- 241000269821 Scombridae Species 0.000 description 3
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- DTQFKZRVARUELC-GEMLJDPKSA-N [S].OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O Chemical compound [S].OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O DTQFKZRVARUELC-GEMLJDPKSA-N 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 235000019504 cigarettes Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 235000020640 mackerel Nutrition 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- PETRWTHZSKVLRE-UHFFFAOYSA-N 2-Methoxy-4-methylphenol Chemical compound COC1=CC(C)=CC=C1O PETRWTHZSKVLRE-UHFFFAOYSA-N 0.000 description 2
- 241000722847 Auxis thazard Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001417105 Clupea pallasii Species 0.000 description 2
- 241000735480 Istiophorus Species 0.000 description 2
- 241000861914 Plecoglossus altivelis Species 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 241000269838 Thunnus thynnus Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000167554 Engraulidae Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001125831 Istiophoridae Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000736254 Makaira Species 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 241000630524 Taractes rubescens Species 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 241000269957 Thunnus obesus Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000019518 black marlin Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 108700004004 gamma-glutamyl-glutathione Proteins 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 1
- 238000005098 hot rolling Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 150000003457 sulfones Chemical class 0.000 description 1
- 150000003462 sulfoxides Chemical class 0.000 description 1
- 150000003463 sulfur Chemical class 0.000 description 1
- XTQHKBHJIVJGKJ-UHFFFAOYSA-N sulfur monoxide Chemical compound S=O XTQHKBHJIVJGKJ-UHFFFAOYSA-N 0.000 description 1
- 210000001364 upper extremity Anatomy 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/27—Smoke flavours
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
The method for fortifying smoke scent of foods each containing a smoked food extraction essence and foods comprising smoked foods of livestock products such as meat, eggs and milk products comprises adding to smoked foods or the smoked food extraction essence a sulphur-containing compound selected from sulphur-containing amino acids, sulphur-containing peptides and sulphur-containing vitamins. Seasoning is obtained by mixing a vehicle with the smoke scent-fortified food obtained by adding the sulphur-containing compound to essence fraction extracted from the smoked food and pulverizing the product.
Description
Technical field
The present invention relates to enhancement mode smoke food and production technology thereof.Specifically, relate to and use marine prods to make toppings and smoked foods, as the technology of sootiness cheese, sootiness ham etc. as raw material.
Background technology
Promote the storage stability of the flesh of fish or animal flesh for a long time with sootiness, and people's care at present is the taste that improves food with sootiness always.Therefore, studied the taste of smoked products, and the taste of understanding smoked foods depends on the composition that the composition of cigarette and the flesh of fish or animal flesh are produced in heating process.Known that cigarette has multiple composition, wherein relevant with taste composition comprises monobasic phenol, as o-methoxyphenol, 4-methyl o-methoxyphenol and 2, and 6-syringol, and carbonyls and organic acid.For example, according to the evaluation of smoked products taste composition and studies show that of mechanism thereof, the main taste composition of smoked salmon comprises phenol, as 4-methyl o-methoxyphenol and 2, and the 6-syringol.In addition, (Gyoshu/Chikunikushu-Nioi no kagaku tomasukiugu in acid composition (mainly being that acetate produces) is also included within, the smell of animal and fish---smell chemistry and camouflage science (Fish Smell/Animal Smell-Chemistryof Smell and Masking), the 115-116 page or leaf, Ota Shizuyuki, Koseisha Koseikaku edits)
As mentioned above, understand fully the various cigarette compositions of the taste of smoked foods, also carried out the method that various researchs improve this class smoked foods taste or mouthfeel.For example, known a kind of technology (JP-A-2000-166462) that the improved smoked foods of sootiness taste are provided by interpolation sucrose (sucralose).Yet this technology, the technology that need carry out is as follows: add in treating smoked products and carry out sootiness after the sucrose and handle, perhaps, will treat that smoked products handles with the smoke solution that contains sucrose.
Known, in the marine product of doing or in its production process, add sulfur-containing compound and can produce the Dried Seafood (JP-A-8-107757) that taste improves.When employing has kept the Dried Seafood of taste to make flavouring and food, must adopt the Dried Seafood that is added with sulfur-containing compound.At present also do not know to adopt the Dried Seafood that circulates on the current market to obtain the method for similar effect.
Proposed a kind of technology in addition, made as raw material in the technology of meat soup, added sulfur-containing compound and can strengthen the taste of meat soup and spoiled (JP-A-8-107768) after the inhibition production at employing marine product or finished marine product.Yet the sootiness taste of the meat soup that this technology is produced mechanism is not clear.
Summary of the invention
Problem to be solved by this invention
The object of the present invention is to provide a kind of method that strengthens varieties of food items sootiness taste.This method does not need food is carried out that sootiness is handled or food is flooded in smoke solution, as long as add the sootiness taste that additive just can improve food in raw-food material.
The method of dealing with problems
The inventor found that and can strengthen the sootiness taste by add specific sulfur-containing compound in smoked products or its extract through careful investigation.This discovery causes finishing the present invention.That is to say, the present invention relates to contain the smoked products extract, and the food of the animal product (as meat, egg and dairy produce etc.) of process sootiness processing, its sootiness taste can strengthen by adding sulfur-containing compound.The present invention includes following invention:
(1) have the food of enhancement mode smoke, this food makes by adding sulfur-containing compound in the extraction component of smoked products and this smoked products at least a.
(2) as (1) described enhancement mode smoke food, wherein said smoked products is from being selected from the made smoked products of animal product, marine product and vegetables.
(3) as (1) described enhancement mode smoke food, wherein said extraction component is the extraction component of extracting from the smoked products that marine product is made.
(4) as (1) each described enhancement mode smoke food in (3), wherein said sulfur-containing compound is to be selected from least a in sulfur-containing amino acid, sulfur-bearing peptide and the sulfur-bearing vitamin.
(5) as (1) each described enhancement mode smoke food in (4), wherein said sulfur-containing compound is to be selected from least a in cysteine, cystine, methionine, taurine, glutathione, glutamyl cysteine, cystyl glycine, thiamines (vitamin B1) and the salt thereof.
(6) as (1) each described enhancement mode smoke food in (5), the amount of the sulfur-containing compound that is added wherein,
The percentage by weight that smoked products or smoked products is extracted the component dry weight according to element sulphur in the food is 1.0 * 10
-9%-10.0%, preferred 1.0 * 10
-7%-1.0%, more preferably 1.0 * 10
-6%-1.0 * 10
-1%.
(7) a kind of flavouring, it makes by having the food that strengthens taste and mixed with excipients and this mixture of powdered, it is wherein, described that to have the food that strengthens taste be by making as adding above-mentioned sulfur-containing compound in the extraction component of smoked products as described in each in the claim 1 to 6.
Advantage of the present invention
According to the present invention, the smoke of food obtains to strengthen by adding sulfur-containing compound.Thereby can reduce the sootiness processing or impregnation process in smoke solution.
The specific embodiment
The food that the present invention was suitable for, comprise and contain the food that smoked products is extracted composition, carry out dry the processing and give special taste or storage stability and the food that obtains with the roasting animal product (as meat, egg and dairy produce) of sootiness (smoke-dried beancurd), marine product, vegetables etc., give the product of smoke or similar local flavor with being similar to the sootiness processing method, and other similar products.Smoked products of the present invention can be any product, handles as long as it has accepted above-mentioned at least a sootiness.Such as, the product that also will handle through other processing before or after sootiness is handled, and after the sootiness through the product of oil immersion, as canned sootiness and oil immersion product.
The example of bacon processed food can comprise ham, as back leg, tenterloin, foreleg, shirtfront, no bone and compacting ham; Sausage is as sausage, hot rolling sausage, semi dry sausages, cooked sausage, dry sausage and wienerwurst; And the meat of poultry, milk cow, pig etc.The sootiness dairy produce can comprise cheese, as sootiness cheese.
Can comprise flesh of fish smoked products as the smoked products that obtains extract.The described flesh of fish can be any flesh of fish that can make the sootiness goods.Concrete example comprises mackerel, oceanic bonito, silvery pomfret, frigate mackerel, southern tuna (yaito tuna), yellowfin tuna, bluefin tuna, longfinned tunny, big-eye tunas, southern India bluefin tuna and other mackerel flying fish; Sailfish, black marlin, white marlin and other sailfish flying fish; Pacific herring, sardine and other clupeids; Circle Pacific herring, lucky fully how young (kibinago) and the fish that belongs to clupeidae (Clupeiformes Engraulidae) together; Salmon flying fish such as salmon; And sweetfish flying fish such as sweetfish.The smoked products example of the flesh of fish comprises dried oceanic bonito (katsuobushi), dried frigate mackerel (sodabushi), dried mackerel (ajibushi), dried sardine (iwashibushi), dried tuna (magurobushi), little dried fish (zakobushi), dried fillet (kezuribushi), dried fish (funmatsubushi), dried fish piece (arabushi) etc.
Obtain the known method that extracts composition from smoked products and generally include liquefied carbon dioxide gas extraction method, supercritical gas extraction method, ethanol extraction method, hot water extraction method etc.
Extract obtained method of carrying out powdered is comprised boulton process, freeze-drying, spray drying process, drum dried method, vacuum drum seasoning, micro-wave drying method etc.At this moment, can add excipient as needs.Excipient can comprise dextrin, lactose, salt, sodium glutamate, particulate, gelatin etc.
Can be when extracting the composition of smoked products, or after extracting, add sulfur-containing compound; Perhaps, can be by after extracting the extraction component powdersization that the smoked products composition obtains, or this extract powder mixed with food add sulfur-containing compound afterwards.Therefore can in arbitrary step that smoked foods (meat, egg, dairy produce, marine product, vegetables etc.) are produced, add.Also can repeatedly add, promptly add a part in each step.Preferentially in each production stage or after finishing the smoked foods generation, add same amount.Because the sootiness flavor enhancement is volatile, therefore suggestion is preserved this compound with powder type.
The adding method of sulfur-containing compound comprises: add crystal or powder by spraying; The powder dilution back spraying of above-mentioned crystalliferous powder or sulfur-containing compound is added; The aqueous solution spraying of high concentration sulfur-containing compound is added.This sulfur-containing compound should evenly disperse when suggestion was finished in adition process.
In view of last product is a food, preferred sulfur-containing compound of the present invention is a sulfur-containing compound contained in the normal food raw material.Specifically, can adopt sulfur-containing amino acid, as cysteine, cystine, methionine, taurine; The sulfur-bearing peptide is as glutathione, gamma-glutamyl cysteine and cystyl glycine; Sulfur-bearing vitamin is as vitamin B1 etc.
All these sulfur-containing amino acid, sulfur-bearing peptide and sulfur-bearing vitamin can buy.Because the addition of these compounds is suited one's taste and is had a significant impact, therefore preferred cysteine, cystine, gamma-glutamyl cysteine and glutathione.Yet the sulfur-containing compound that the present invention can buy is not limited to above-mentioned example, only contains mercaptan, sulfide, disulphide, oxysulfide (sulfoxide), sulfone, the isostructural compound of thiazole and also can adopt.
These compounds can use separately, also can two or morely be used in combination, and its existence form without limits.Therefore, the raw material that contains these compounds or salt is obtainable.The purified product, natural prodcuts or the converted products that contain these compositions can adopt, for example the hydrolysate of the range protein of vegetable extract, animal flesh extract, flesh of fish extract, yeast extract and soybean, wheat etc.
The addition of sulfur-containing compound of the present invention is 1.0 * 10 according to the percentage by weight of element sulphur in the food to smoked products or smoked products extraction component dry weight
-9%-10.0%, preferred 1.0 * 10
-7%-1.0%, more preferably 1.0 * 10
-6%-1.0 * 10
-1%.When addition is less than 1.0 * 10
-9Can not obtain abundant effect during %, surpass 10.0% and have great strange taste and weaken that it is former flavoursome.
Embodiment
By the following examples the present invention is made more detailed description.But the present invention is not limited to these examples.Unit in following examples all by weight.
Embodiment 1
In the extract of sootiness marine product, add sulfur-containing compound and measure its effect.To add the entry from the concentration of the katsuobushi of having bought on the market (day name oceanic bonito joint) with 25% (w/w), with this mixture 80～90 ℃ of heating 30 to 60 minutes with the preparation extract.With freeze-drying this extract is ground to make the wooden fish extract powder.This powder is joined in the food with 1% concentration, and every kind of compound is with 4.1 * 10
-4(cysteine is 2.1 * 10 to mol/L
-4Mol/L) concentration joins in the food.The product that does not add sulfur-containing compound sample in contrast.The smoke of the hydrothermal solution of these products is evaluated according to evaluation criteria by 20 members of subjective appreciation panel of expert subsequently, be the results are shown in following table.
Following compound, reagent have been used in the evaluation: cysteine (Cys), cystine (Cystine), gamma-glutamyl cysteine (γ-GC), glutathione (GSH), serine (Ser) and ascorbic acid usp/bp (ascorbic acid).As shown in the table, to compare with the contrast of not going into to add additive, (γ-GC), glutathione sulfur-containing compounds such as (GSH) have obviously strengthened smoke, and they are preferred for cysteine (Cys), cystine (Cystine), gamma-glutamyl cysteine.
Table 1
Wooden fish extract (1)
| Assessment item | Cysteine (Cys) | Cystine (Cystine) | Serine (Ser) | Gamma-glutamyl cysteine (γ-GC) | Glutathione (GSH) | Ascorbic acid |
| The sootiness odour intensity | ??4.5** | ???4.2* | ??2.9 | ?4.5** | ??3.8* | ????2.7 |
| Sootiness smell suitability degree | ??4.8** | ???4.5* | ??3.1 | ?4.4** | ??4.2* | ????2.8 |
| Sootiness taste intensity | ??4.4** | ???4.2* | ??3.2 | ?4.4** | ??3.9* | ????2.9 |
| Sootiness taste suitability degree | ??4.6** | ???4.5* | ??3.1 | ?4.5** | ??4.3* | ????2.8 |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Evaluation criterion
Scoring
5: strong or suitable
4: strong slightly or slight suitable
3: with not additivated the same
2: weak or poor slightly slightly
1: weak or poor
Embodiment 2
In the yeast extract system, estimated sulfur-containing compound then.The low a kind of yeast extract of low molecule sulfur-containing compound content (product can be buied in market, but a kind of yeast extract of autodigestion) thing in contrast.Estimated in the per kilogram yeast extract and contained respectively: cysteine (Cys) 15.0 gram, cystine (Cystine) 15.0 grams, the gamma-glutamyl cysteine (yeast extract of 31.4 grams of γ-GC) or glutathione (GSH) 31.8 gram reagent.The katsuobushi that to buy from market adds the entry with 25% (w/w) concentration, and is heated to 80～90 ℃ 30 to 60 minutes preparation extract.With freeze-drying this extract is made the wooden fish extract powder, this powder is joined in the food with 1% concentration, the yeast extract concentration of every kind of adding in the food is 0.03%.With the product that do not add sulfur-containing compound in contrast.The smoke of the hydrothermal solution of these products is assessed according to evaluation criteria by 20 members of subjective appreciation panel of expert, be the results are shown in following table.
Following table shows that the sootiness smell and the sootiness taste that contain the yeast extract of sulfur-containing compound obviously improve, and they are preferred.
Table 2
Wooden fish extract (2)
| Assessment item | Contain γ-GC yeast extract | Contain the Cys yeast extract | Contain the Cystine yeast extract | Contain the GSH yeast extract |
| The sootiness odour intensity | ?4.0* | ?4.6** | ?3.0* | ?3.6* |
| The superior degree of sootiness smell | ?4.2* | ?4.6** | ?4.3* | ?3.5* |
| Sootiness taste intensity | ?4.0* | ?4.4** | ?4.2* | ?3.4* |
| The superior degree of sootiness taste | ?4.1* | ?4.5** | ?4.4* | ?3.4* |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Embodiment 3
Respectively with cysteine (Cys), cystine (Cystine), serine (Ser), gamma-glutamyl cysteine (γ-GC), glutathione (GSH) or ascorbic acid usp/bp join in the sootiness cheese food of buying in market, to concentration be 8.3 * 10
-6(cystine is 4.1 * 10 to mol/g
-6Mol/g).Pulverize this mixture and mix with agitator.With not additivated product in contrast.20 members of subjective appreciation panel of expert estimate the intensity and the superior degree of the intensity of smell and superior degree, taste respectively according to evaluation criteria shown in the table 1.The result is as shown in table 3, compare with the contrast that does not have additive, (γ-GC) and glutathione sulfur-containing compounds such as (GSH) have obviously improved sootiness smell and taste, and they are preferred for cysteine (Cys), cystine (Cystine), gamma-glutamyl cysteine.
Table 3
Sootiness cheese (1)
| Assessment item | Cysteine (Cys) | Cystine (Cystine) | Serine (Ser) | Gamma-glutamyl cysteine (γ-GC) | Glutathione (GSH) | Ascorbic acid |
| The sootiness odour intensity | ??4.5** | ??4.4* | ??2.9 | ??4.5* | ??4.2* | ????2.9 |
| The superior degree of sootiness smell | ??4.7* | ??4.5* | ??2.8 | ??4.4* | ??4.1* | ????3.0 |
| Sootiness taste intensity | ??4.3* | ??4.2* | ??3.0 | ??4.3* | ??4.3* | ????3.0 |
| The superior degree of sootiness taste | ??4.5* | ??4.3* | ??3.0 | ??4.3* | ??4.3* | ????3.0 |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Embodiment 4
In the yeast extract system, estimated sulfur-containing compound then.The low a kind of yeast extract of low molecule sulfur-containing compound content (product can be buied in market, but a kind of yeast extract of autodigestion) thing in contrast.Estimated in the per kilogram yeast extract and contained respectively: cysteine (Cys) 15.0 gram, cystine (Cystine) 15.0 grams, the gamma-glutamyl cysteine (yeast extract of 31.4 grams of γ-GC) or glutathione (GSH) 31.8 gram reagent.To 0.5% (w/w) concentration, pulverize this mixture and mix in the sootiness cheese food that each yeast extract addition agent market is buied.With the product that do not add sulfur-containing compound in contrast.20 members of subjective appreciation panel of expert estimate the intensity and the superior degree of the intensity of smell and superior degree, taste respectively according to standard shown in the evaluation form 1.The results are shown in Table 4, compare with the product that does not have additive, the yeast extract that adds sulfur-containing compound has obviously improved sootiness smell and taste, and they are preferred.
Table 4
Sootiness cheese (2)
| Assessment item | Contain γ-GC yeast extract | Contain the Cys yeast extract | Contain the Cystine yeast extract | Contain the GSH yeast extract |
| The sootiness odour intensity | ?4.5* | ?4.6** | ?4.4* | ?3.6* |
| The superior degree of sootiness smell | ?4.5* | ?4.7* | ?4.4* | ?3.3* |
| Sootiness taste intensity | ?4.6* | ?4.7** | ?4.2* | ?3.5* |
| The superior degree of sootiness taste | ?4.6* | ?4.7* | ?4.4* | ?3.3* |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Embodiment 5
(γ-GC), glutathione (GSH) or ascorbic acid usp/bp join in commercially available preparing edible smoked ham concentration to 8.3 * 10 with cysteine (Cys), cystine (Cystine), serine (Ser), gamma-glutamyl cysteine respectively
-6(cystine is 4.1 * 10 to mol/g
-6Mol/g).Pulverize this mixture and mix with agitator.Not additivated product in contrast.20 members of subjective appreciation panel of expert estimate the intensity and the superior degree of the intensity of smell and superior degree, taste respectively according to evaluation criteria shown in the table 1.The results are shown in Table 5, compare with the product that does not have additive, (γ-GC) and the adding of glutathione sulfur-containing compounds such as (GSH) have obviously improved sootiness smell and taste, and they are preferred for cysteine (Cys), cystine (Cystine), gamma-glutamyl cysteine.
Table 5
Sootiness ham (1)
| Assessment item | Cysteine (Cys) | Cystine (Cystine) | Serine (Ser) | Gamma-glutamyl cysteine (γ-GC) | Glutathione (GSH) | Ascorbic acid |
| The sootiness odour intensity | ??4.0** | ??4.1* | ??3.0 | ??3.9** | ??4.0* | ????3.2 |
| The superior degree of sootiness smell | ??4.5* | ??4.3* | ??2.9 | ??4.1* | ??4.0* | ????2.8 |
| Sootiness taste intensity | ??4.5* | ??4.1* | ??3.1 | ??3.9* | ??3.9* | ????3.2 |
| The superior degree of sootiness taste | ??4.0* | ??4.2* | ??2.9 | ??4.1* | ??3.9* | ????2.7 |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Embodiment 6
In the yeast extract system, estimated sulfur-containing compound then.Hanging down the low a kind of yeast extract (commercially available prod, but a kind of yeast extract of autodigestion) of molecule sulfur-containing compound content in contrast.Estimated in the per kilogram yeast extract and contained respectively: cysteine (Cys) 15.0 gram, cystine (Cystine) 15.0 grams, the gamma-glutamyl cysteine (yeast extract of 31.4 grams of γ-GC) or glutathione (GSH) 31.8 gram reagent.Each yeast extract is joined in the commercially available sootiness ham food to 0.5% (w/w) concentration, pulverize this mixture and mix.With the product that do not add sulfur-containing compound in contrast.20 members of subjective appreciation panel of expert estimate the intensity and the superior degree of the intensity of smell and superior degree, taste respectively according to evaluation criteria shown in the table 1.The results are shown in Table 6, compare with the product that does not have additive, the yeast extract that adds sulfur-containing compound has obviously improved sootiness smell and taste, and they are preferred.
Table 6
Sootiness ham (2)
| Assessment item | Contain γ-GC yeast extract | Contain the Cys yeast extract | Contain the Cystine yeast extract | Contain the GSH yeast extract |
| The sootiness odour intensity | ?4.2* | ?4.3** | ?4.4* | ?3.5* |
| The superior degree of sootiness smell | ?4.3* | ?4.0* | ?4.3* | ?3.3* |
| Sootiness taste intensity | ?4.3* | ?4.2** | ?4.1* | ?3.5* |
| The superior degree of sootiness taste | ?4.2* | ?4.2** | ?4.1* | ?3.4* |
* be equal to or less than the significant difference that obvious level was arranged at 5% o'clock
* is equal to or less than the significant difference that obvious level was arranged at 1% o'clock
Industrial usability
The present invention can be applicable to field of food.
Claims (7)
1. the food with enhancement mode smoke is characterized in that, this food makes by adding sulfur-containing compound in the extraction component of smoked products and this smoked products at least a.
2. enhancement mode smoke food as claimed in claim 1 is characterized in that, described smoked products is from being selected from the made smoked products of animal product, marine product and vegetables.
3. enhancement mode smoke food as claimed in claim 1 is characterized in that, described extraction component is the extraction component of extracting from the smoked products that marine product is made.
4. as each described enhancement mode smoke food in the claim 1 to 3, it is characterized in that described sulfur-containing compound is to be selected from least a in sulfur-containing amino acid, sulfur-bearing peptide and the sulfur-bearing vitamin.
5. enhancement mode smoke food according to any one of claims 1 to 4; it is characterized in that described sulfur-containing compound is to be selected from least a in cysteine, cystine, methionine, taurine, glutathione, glutamyl cysteine, cystyl glycine, thiamines (vitamin B1) and the salt thereof.
6. as each described enhancement mode smoke food in the claim 1 to 5, it is characterized in that described sulfur-containing compound is that the scope of 1.0 * 10-9%-10.0% joins in the food that adds this compound with element sulphur in the food to the percentage by weight of the dry weight of the extraction component of smoked products or smoked products.
7. flavouring, it is characterized in that, it makes by having the food that strengthens taste and mixed with excipients and this mixture of powdered, it is wherein, described that to have the food that strengthens taste be by making as adding above-mentioned sulfur-containing compound in the extraction component of smoked products as described in each in the claim 1 to 6.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003283693 | 2003-07-31 | ||
| JP2003283693A JP4148058B2 (en) | 2003-07-31 | 2003-07-31 | Food with enhanced smoke |
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| Publication Number | Publication Date |
|---|---|
| CN1579173A true CN1579173A (en) | 2005-02-16 |
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ID=34268500
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|---|---|---|---|
| CNA2004100557721A Pending CN1579173A (en) | 2003-07-31 | 2004-07-30 | Food with intensified smoked taste |
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| Country | Link |
|---|---|
| JP (1) | JP4148058B2 (en) |
| KR (1) | KR20050014757A (en) |
| CN (1) | CN1579173A (en) |
| TW (1) | TW200507765A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677621B (en) * | 2007-05-08 | 2014-08-06 | 味之素株式会社 | Low-fat food |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0520842D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Kokumi flavour compounds and use |
| GB0520872D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Onion flavour compounds and use |
| US8420144B2 (en) | 2005-11-09 | 2013-04-16 | Ajinomoto Co., Inc. | Kokumi-imparting agent, method of using, and compositions containing same |
| WO2007055393A1 (en) | 2005-11-09 | 2007-05-18 | Ajinomoto Co., Inc. | Kokumi-imparting agent |
| JP4811140B2 (en) * | 2006-06-06 | 2011-11-09 | 味の素株式会社 | Seasoning production method |
| TWI415574B (en) * | 2006-06-07 | 2013-11-21 | Ajinomoto Kk | Method and device for improving flavor of smoke and process and device for producing smoked food |
| WO2008026629A1 (en) * | 2006-08-30 | 2008-03-06 | Ajinomoto Co., Inc. | Food composition |
| JP5110683B2 (en) * | 2007-02-02 | 2012-12-26 | 株式会社ファンケル | Sleep inducer, stress insomnia improving agent |
| KR100886059B1 (en) * | 2008-01-21 | 2009-02-26 | 이희용 | Method for drying a trout |
| WO2011007892A1 (en) | 2009-07-15 | 2011-01-20 | 花王株式会社 | Packaged liquid flavoring agent containing soy sauce |
| JP6405113B2 (en) * | 2014-05-02 | 2018-10-17 | 焼津水産化学工業株式会社 | Method for producing fermented milk with odor and fermented milk |
| WO2018045428A1 (en) | 2016-09-09 | 2018-03-15 | Kossies Innovations Pty Ltd | Egg flavouring process |
| JP6932226B1 (en) * | 2020-07-29 | 2021-09-08 | キユーピー株式会社 | How to add vinegar, food and drink, smoked incense, and masking unpleasant odors |
-
2003
- 2003-07-31 JP JP2003283693A patent/JP4148058B2/en not_active Expired - Fee Related
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2004
- 2004-06-30 TW TW093119842A patent/TW200507765A/en unknown
- 2004-07-30 KR KR1020040060379A patent/KR20050014757A/en not_active Application Discontinuation
- 2004-07-30 CN CNA2004100557721A patent/CN1579173A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677621B (en) * | 2007-05-08 | 2014-08-06 | 味之素株式会社 | Low-fat food |
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| Publication number | Publication date |
|---|---|
| KR20050014757A (en) | 2005-02-07 |
| JP4148058B2 (en) | 2008-09-10 |
| JP2005046109A (en) | 2005-02-24 |
| TW200507765A (en) | 2005-03-01 |
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