JP2000253847A - Method for improving taste of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily impart a deep taste and a rich taste to various foods. SOLUTION: The foods having improved tastes are obtained by adding histidine, lactic acid, potassium, and inosinic acid in amounts of 0.01-0.5 pt.wt., 0.01-1.0 pt.wt., 0.002-0.2 pt.wt. and 0.002-0.2 pt.wt., respectively, per 100 pts.wt. of salt to various foods, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for improving the taste of food by imparting and enhancing "atsumi" and "kokumi".

[0002]

2. Description of the Related Art As a method for imparting "atsumi" and "kokumi" to various foods, HVP (hydrolyzate of vegetable protein), HAP (hydrolyzate of animal protein), yeast extract,
A method of adding a meat extract or a seafood extract is known, and these techniques are used in the food industry. However, when this technology is added to various foods, depending on the target food, HVP, HAP or an extract-specific flavor is also imparted, thereby masking the flavor and taste of the various foods themselves. The disadvantage is that

[0003] In addition, a method of adding glutathione to food (Japanese Patent Publication No. 63-13661), a method of adding a methionine methylsulfonium salt (Japanese Patent Application Laid-Open No. 60-9644), a method of adding alliin, and the like. (JP 6
0-91958) report that food can be imparted with “Kokumi”. However, each of the "kokumi" imparting components used in these methods has a disadvantage of being expensive.

[0004]

SUMMARY OF THE INVENTION Under the background of the prior art as described in the preceding paragraph, the present invention provides various foods with "atsumi" and "kokumi" without impairing the original flavor of each food.
Providing a novel taste improving method for imparting
It is another object of the present invention to provide a method for producing a food having good taste.

[0005]

Means for Solving the Problems As a result of the present inventor's intensive efforts to solve the above-mentioned problems, the weight of histidine was set to 0.
01-0.5, lactic acid 0.01-1.0, potassium 0.002-0.2, inosinic acid 0.002-0.2
By blending at a ratio of, without impairing the flavor of various foods themselves, it was found that `` Atsumi '' and `` Kokumi '' could be imparted, and based on such findings, the present invention was completed. .

The terms "atsumi" and "kokumi" as used in the present invention express the extension and depth of the aftertaste. Such a taste cannot be reproduced by a seasoning material such as amino acids such as sodium glutamate and nucleic acid-related compounds such as sodium inosinate and sodium guanylate.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The foods to be covered by the present invention are soups, noodles, oden, chawanmushi, fried egg, various boiled dishes,
Japanese food such as grilled fish, Chinese food such as ramen, Chinese rice bowl, fried rice, mapo tofu, Happo greens, gyoza, shark fin soup, Chinese soup, and Western food such as curry, beef stew, white stew, steak And so on. Also, various processed foods such as fish paste products such as kamaboko and chikuwa, and processed meat products such as ham and sausage, and frozen foods can be included in the present invention. (However, excluding soy sauce, soy sauce-like fermented seasonings, miso, and foods containing these.)

The present invention relates to Worcester sauce, mayonnaise,
It can be applied to various seasonings such as ketchup, vinegar, and various sauces.

The histidine used in the present invention can be added by using a histidine base, histidine hydrochloride or histidine inosinate.
Lactic acid can be added using sodium lactate, calcium lactate (anhydrous), calcium lactate pentahydrate, and the like, and lactic acid itself. Potassium can be added using potassium chloride, anhydrous and hydrated potassium monohydrogen phosphate, anhydrous and hydrated potassium dihydrogen phosphate, potassium hydroxide or potassium glutamate, or the like. It is. Inosinic acid can be added using sodium inosinate, potassium inosinate, calcium inosinate, histidine inosinate, or the like.

According to the present invention, for various foods, histidine is used in an amount of 0.01 to 0.1 with respect to the weight of the salt as 100.
5, desirably 0.02-0.3, lactic acid 0.01-
1.0, desirably 0.02-0.5, and potassium in 0.1.
002-0.2, preferably 0.004-0.1, inosinic acid 0.002-0.2, preferably 0.003-
It can be carried out by adding at a ratio of 0.1, and it is possible to impart and enhance "Atsumi" and "Kokumi" to various foods by the above method.

The addition concentration of histidine, lactic acid, inosinic acid and potassium for imparting "Atsumi" and "Kokumi" depends on the food and drink, seasoning, etc. to which the histidine, lactic acid, inosinic acid and potassium are added. Although the range of the appropriate usage is different, those skilled in the art can determine the appropriate usage very easily by a simple preliminary trial.

It is to be noted that the food provided with such "atsumi" and "kokumi" includes the so-called seasoning material itself.
it is obvious.

Hereinafter, a method for improving the taste by adding and enhancing "atsumi" and "kokumi" to various foods and the effect of adding the same will be described with reference to examples. It should be noted that the technical scope of the present invention is not limited by these examples.

[0014]

[Example 1] Commercial chicken consommé cube (manufactured by Ajinomoto Co.)
After dissolving one (5.3 g) in 300 mL of hot water, 0.3 g of histidine hydrochloride and 0.75% of sodium lactate (50%) were added.
g, potassium chloride 0.18 g, sodium inosinate
By adding 0.1 g (manufactured by Ajinomoto Co.), a consommé soup solution of the present invention with improved taste was obtained. The taste of the consommé soup solution thus obtained was evaluated. At this time, a consomme soup solution without addition was used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 1 shows the results.

[0015]

[Table 1]

[0016]

Example 2 Commercial Beef Consomme Cube (Ajinomoto Co.)
After dissolving one (5.3 g) in 300 mL of hot water, 0.25 g of histidine hydrochloride and 0.5% of sodium lactate (50%) were added.
5 g, potassium chloride 0.1 g, sodium inosinate
By adding 0.06 g (manufactured by Ajinomoto Co.), a consommé soup solution of the present invention with improved taste was obtained. The taste of the consommé soup solution thus obtained was evaluated. At this time, a consomme soup solution without addition was used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 2 shows the results.

[0017]

[Table 2]

[0018]

Example 3 One bag of commercially available powdered potage soup ("Hokkaido Potage" manufactured by Ajinomoto Co.) was dissolved in 150 mL of hot water.
The taste of the present invention is improved by adding 0.12 g of histidine hydrochloride, 0.28 g of sodium lactate (50%), 0.06 g of potassium chloride, and 0.03 g of sodium inosinate (manufactured by Ajinomoto Co.). Got a potage soup. Taste evaluation was performed on the potage soup thus obtained. In this case, a potage soup without addition was used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method.
Table 3 shows the results.

[0019]

[Table 3]

[0020]

Example 4 One bag of commercially available corn cream soup (“Hokkaido Potage” corn cream manufactured by Ajinomoto Co.)
After dissolving in 0 mL, histidine hydrochloride 0.1 g, sodium lactate (50%) 0.2 g, and potassium chloride 0.06 g.
g and sodium inosinate (manufactured by Ajinomoto Co.) were added in an amount of 0.03 g to obtain a corn cream soup with improved taste according to the present invention. The corn cream soup thus obtained was evaluated for taste. At this time, corn cream soup without addition was used as a control. This 2
The sensory evaluation of the two types of solutions was performed by a taste panel by 20 persons using a two-point comparison method. Table 4 shows the results.

[0021]

[Table 4]

[0022]

Example 5 One bag of commercially available retort curry (house food) was heated with hot water, and then 0.15 g of histidine hydrochloride, 0.3 g of sodium lactate (50%) and 0.1 g of potassium chloride were added.
g and sodium inosinate (manufactured by Ajinomoto Co.) were added in an amount of 0.07 g to obtain a retort curry having an improved taste according to the present invention. The taste evaluation was performed on the sample thus obtained. In this case, retort curry without addition was used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 5 shows the results.

[0023]

[Table 5]

[0024]

Example 6 One bag of commercially available retort beef stew (manufactured by House Foods) was heated with hot water.
By adding 15 g, sodium lactate (50%) 0.3 g, potassium chloride 0.1 g, and sodium inosinate (manufactured by Ajinomoto Co.) 0.07 g, the retort beef stew of the present invention having an improved taste is obtained. Obtained. The taste evaluation was performed on the sample thus obtained. In this case, a retort beef stew without addition was used as a control. This 2
The sensory evaluation of the two types of solutions was performed by a taste panel by 20 persons using a two-point comparison method. Table 6 shows the results.

[0025]

[Table 6]

[0026]

Example 7 One bag of a commercially available powdered egg soup ("Jigakusan Egg Soup" manufactured by Ajinomoto Co.) was dissolved in 150 mL of hot water, and 0.12 g of histidine hydrochloride and 0.2% of sodium lactate (50%) were added.
By adding 8 g, 0.06 g of potassium chloride and 0.03 g of sodium inosinate (manufactured by Ajinomoto Co.), an egg soup with improved taste according to the present invention was obtained. The egg soup obtained in this manner was evaluated for taste. At this time, the egg soup without addition was used as a control. For these two types of solutions, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 7 shows the results.

[0027]

[Table 7]

[0028]

As described above, histidine is 0.1% for various foods, with the weight of the salt being 100.
01-0.5, lactic acid 0.01-1.0, potassium 0.002-0.2, inosinic acid 0.002-0.2
By blending at the ratio of "Atsumi" and "Kokumi" to various foods without impairing the flavor of the food itself
Was able to be provided and enhanced.

Claims (1)

[Claims] Claims 1. A food (excluding soy sauce, a soy sauce-like fermented seasoning, miso, and a food containing the same), wherein histidine is 0.01 to 0.5,
Lactic acid 0.01 to 1.0, potassium 0.002 to 0.
2. A method for improving the taste of various foods, which comprises mixing inosinic acid in a ratio of 0.002 to 0.2.