JP2001078702A - Seasoning enhanced in mellowness, aftertaste and deliciousness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-in-water seasoning containing marine product oil (especially, fish oil) and enhanced in mellowness, aftertaste and deliciousness. SOLUTION: This seasoning is such one as to be particularly used for fish and fish processed products, or some kinds of soup needing to enhance their aftertaste, is obtained by emulsifying oils and fats, preferably fish oil or oils and fats containing fish oil together with an extract to oil-in-water type; this seasoning is enhanced in mellowness, aftertaste and deliciousness owing to including oils and fats in gustatory substance(s) (natural products, preferably marine products, more preferably an extract from fish, containing preferably an imidazole compound such as histidine, carnosine, anserine or balenine); this seasoning contains fish oil >=1 wt.%, preferably >=10 wt.% in the content of the above-mentioned oils and fats, preferably ω3-based higher unsaturated fatty acids account for >=10 wt.% of the fatty acids constituting the fish oil and an emulsifier comprising polyglycelol fatty acid ester is used; and the above- mentioned gustatory substance(s) includes deliciousness-based seasoning containing glutamic acid and/or nucleic acid-based seasoning and furthermore containing glutathione.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water seasoning with enhanced mellowness, aftertaste and umami, characterized by containing fats and oils, and its use.

[0002]

2. Description of the Related Art Conventionally, extracts such as meat extract, seafood extract, vegetable extract and the like have been widely used as a base for various dishes, mainly for business use. The functions of these extracts are said to give foods a complex taste and breadth and to compensate for the lack of food ingredients. However, among the extract seasonings actually used, extracts extracted from natural products are a part of them, and many others are processed products or substitutes containing a protein hydrolyzate or various amino acids. The function of these processed products and substitutes has the disadvantage that the taste is simple compared to natural extracts.

[0003] Next, when considering natural extracts, there are advantages such as complex taste, richness and mellowness compared to processed products and substitutes, but in addition to this, it has further mellowness and strength of aftertaste. If the characteristics are given, the value of the extract itself is improved, and it can be used for more purposes. On the other hand, when considering fats and oils, foods and seasonings containing the fats and oils are said to be delicious. For example,
Fatty fish and meat, ice cream, dressings, etc. apply. These are considered to be affected by changes in texture due to the inclusion of fats and oils, and imparting a unique aroma (particularly during heating). For example, it has been reported that the cooked flavor of hamburger patties using beef varies depending on the type of fat (see Nissha Kaisho, 65, 142-148). Unheated fats and oils adhere to foods and give a smooth texture due to the fats (Fat Chemistry, 28, 724,
1979).

[0004] Regarding the effect of fats and oils on taste, there is a report that fats and oils alone are almost tasteless (Fats, 49, 7, 1
On the other hand, in recent years, reports have been made that fats and oils directly relate to taste. However,
Its content varies from reporter to reporter. That is, in foods, seasonings, and the like containing fats and oils, there are still many unknowns about how the fats and fats affect the taste. Japanese Patent Application Laid-Open No. 8-126482 pays attention to the taste effect of fats and oils contained in the surimi-exposed waste liquid. However, since the effect of refined oil is small, the oils and fats to be used are limited to those recovered from the exposed exudates. . JP-A-10-10864
Focusing on the effect of fats and oils, especially on the taste of fats and oils derived during the production and processing of fish and shellfish, the water-in-oil type seasoning is proposed in Section 1, but due to the low oxidation stability of marine fats and oils, However, since it is necessary to dilute with a highly stable general vegetable oil and fat, it is not considered that the effect on the taste of the essential marine oil and fat is completely drawn out.

[0005]

SUMMARY OF THE INVENTION The present invention is mellow,
Marine oils and fats (especially fish oils) with increased aftertaste and umami intensity
It is intended to provide an oil-in-water type seasoning containing.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a seasoning obtained by emulsifying an oil-in-water type oil or fat, preferably a fish oil or an oil-and-fat containing fish oil, in an oil-in-water type. The gist is a seasoning with enhanced aftertaste and umami.

The above fats and oils are 1% by weight or more, preferably 1% by weight.
0% by weight or more fish oil, in which case,
The present invention relates to a seasoning obtained by emulsifying an oil-in-water type oil or fat and an extract containing fish oil or fish oil of 1% by weight or more, preferably 10% by weight or more, and having a taste substance containing the oil and fat. It is a seasoning with enhanced aftertaste and umami.
The above-mentioned fish oil contains at least 10% of the ω3 polyunsaturated fatty acid among the fatty acids constituting the fish oil. In this case, the present invention relates to the invention. A fish oil-containing or 1% by weight or more, preferably 10% by weight or more of a fat and oil containing the fish oil and an extract emulsified in an oil-in-water type, wherein the taste substance contains oil and fat, It is a seasoning with enhanced aftertaste and umami.

[0008] The fish oil used in the seasoning of the present invention is preferably a refined fish oil. In the seasoning of the present invention, an emulsifier comprising a polyglycerin fatty acid ester is used. Furthermore, in the seasoning of the present invention, the above-mentioned taste substance is an extract extracted from a natural product, preferably a marine product, more preferably a fish. The above extract contains an imidazole compound such as histidine, carnosine, anserine and varenin. The taste substance is an umami seasoning containing glutamic acid and / or a nucleic acid seasoning. The above-mentioned taste substance further contains glutathione. Further, the present invention is directed to fish and processed fish products such as pickled fish, grilled fish, boiled fish, and / or paste products. The present invention is also a soup in which the seasoning requires an increase in aftertaste.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventors have conducted various studies in order to obtain a seasoning with increased mellowness, aftertaste and umami intensity, and as a result, it has been found that a specific fat and oil and an extract are converted into an oil-in-water type. The emulsified seasoning was found to have high mellowness, aftertaste and umami intensity. In the present invention, "mellowness" means that sharp tastes such as acidity and bitterness are suppressed,
It expresses a rounded taste.

The above fats and oils have an iodine value of 80 or more, preferably 120 or more, particularly fish oil or those containing fish oil, preferably 1% by weight or more, more preferably 10% by weight or more, especially Fish oil is refined fish oil or tuna oil, bonito oil and / or sardine oil, and the above-mentioned fish oil contains at least 10% of ω3 polyunsaturated fatty acids among fatty acids constituting the oil, and a preferred embodiment of the present invention. Is a seasoning in which oils and fats and extracts are emulsified in an oil-in-water type, containing fats and oils as a taste substance, the fats and oils having an iodine value of 80 or more, preferably 120 or more, particularly containing fish oil or fish oil. , Preferably 1% by weight
The above, more preferably those containing 10% by weight or more of fish oil, in particular, the fish oil is refined fish oil or tuna oil, bonito oil and / or sardine oil, and the above-mentioned fish oil is an ω3-based fatty acid among the fatty acids constituting it. 10% unsaturated fatty acids
It is a seasoning with enhanced mellowness, aftertaste and umami by including the above.

The above-mentioned emulsifier comprises a polyglycerin fatty acid ester. A preferred embodiment of the present invention is a seasoning obtained by emulsifying oils and fats and an extract in an oil-in-water type. It is a seasoning with enhanced mellowness, aftertaste and umami by containing oils and fats.

The above-mentioned taste substance is an extract extracted from natural products, especially marine products, preferably fishes, specifically salmons, skipjacks and / or tuna, especially carnosine.
Anserine, is an extract containing imidazole dipeptides such as Valenin, a preferred embodiment of the present invention,
A seasoning in which oils and fats and extracts are emulsified in an oil-in-water type,
The taste substance contains fats and oils, and the taste substance is extracted from natural products, particularly marine products, preferably fishes, specifically salmons, skipjacks and / or tuna, especially carnosine, anserine and varenin. It is a seasoning with enhanced mellowness, aftertaste, and umami by being an extract containing imidazole dipeptide.

The above-mentioned taste substance is an umami-based seasoning containing glutamic acid and / or a nucleic acid-based seasoning, preferably further contains glutathione. A seasoning emulsified in an oil form, wherein the flavoring substance contains fats and oils, and the flavoring substance is a umami seasoning containing glutamic acid and / or nucleic acid based seasoning, and preferably further contains glutathione. It is a seasoning with enhanced mellowness, aftertaste and umami. When the taste substance contains an amino acid and a protein hydrolyzate, and the extract contains glutathione, the kokumi-enhancing effect of glutathione is enhanced.

The seasoning is for fish and processed fish products, preferably for grilled fish, boiled fish and / or kneaded products, more preferably for pickled fish such as pickled in Saikyo, pickled in miso, pickled in soy sauce, pickled in mirin, and pickled in kasu. In this case, the present invention is a seasoning obtained by emulsifying oils and fats in an oil-in-water type, and having a mellowness, aftertaste, and umami enhanced fish and fish processed products by including oils and fats in the taste substance. It is preferably a seasoning for grilled fish, boiled fish and / or paste, and more preferably a seasoning for pickled fish such as pickled in Saikyo, pickled in miso, pickled in soy sauce, pickled in mirin, and pickled in kasu. In addition, seasonings are added to soups that require an increase in aftertaste, particularly ramen soups and Chinese-style soups that require richness, in which case, the present invention provides an oil-in-water type of fats and oils and extracts. A seasoning that is emulsified in water and is added to soups that require an increase in aftertaste with enhanced mellowness, aftertaste, and umami by including fats and oils in the taste substance.

The type of the fats and oils to be used in the present invention is not limited, but fish oils having an iodine value of 80 or more, preferably 120 or more, and particularly rich in after-taste and umami, are most rich in ω3 type highly unsaturated fatty acids. desirable. This is presumably because the effect on taste depends on the type of fatty acid forming the fat or oil. The degree of refining of the fats and oils does not matter, but there is no problem as long as they are refined as commercially available fats and oils for food. The amount of fats and oils in the seasoning is 1% or more, preferably 5% or more. By increasing the amount of fats and oils, the effect on taste becomes more apparent. When the amount of the fat or oil is less than 1%, the effect on the taste is hardly obtained depending on the kind of the fat or oil.

In order to distribute the present invention as a seasoning,
Fats and extracts must be homogeneous. Therefore, it is necessary to uniformly emulsify the fats and oils into an oil-in-water type or a water-in-oil type. The emulsification form, emulsifier, and emulsification method to be used can be any as long as the fats and oils and the extract become uniform, but it is important to note that fish oil is very unstable to oxidation. It needs to be considered. That is, from the viewpoint of oxidation stability, an oil-in-water emulsion, particularly an oil-in-water emulsion using a polyglycerin fatty acid ester as an emulsifier is desirable.

The extract used in the present invention is preferably extracted from natural products, particularly those containing imidazole dipeptides such as carnosine, anserine and varenin from the viewpoint of inhibiting the oxidation of fats and oils. In addition, those extracted from marine products are preferred because the addition of fats and oils has a large effect on taste. Among marine products, salmon,
Skipjack and tuna are most preferred because they are rich in the above peptides. Although there are various methods for extracting the extract, any method may be used. The most common is hot water extraction, but there are other methods such as ethanol extraction, acid or alkali extraction and neutralization. After extraction,
In general, a concentrated liquid extract is used. Further, according to the present invention, an oil or fat may be added to the liquid extract, and the liquid extract may be used in a powdered or granulated form by spray drying or the like. A liquid extract may be blended with another extract, or a mixture obtained by adding another seasoning may be used.

[0018] The seasoning obtained by emulsifying the fat and oil and the extract in this way has a reduced sourness and an increased sweetness without changing the intensity of the taste, as compared to when the extract alone is tasted. It is easily felt that the mellowness is increasing, and that the aftertaste is decreasing and the aftertaste and umami are increasing. The seasonings used in the present invention are HAP, HV
P, amino acid seasonings such as yeast extract, umami substances such as glutamic acid, nucleic acid related substances (IMP,
GMP, AMP) enhances umami,
From the effect on the taste of fats and oils to enhance the aftertaste,
preferable. Further, the above-mentioned seasonings to which glutathione as a body taste enhancer is added are most preferable because of a synergistic effect with glutathione. In a seasoning obtained by emulsifying a liquid containing an oil or fat and an extract or a seasoning into an oil-in-water type, a flavoring substance containing oil and fat becomes a seasoning with enhanced roundness, aftertaste, and umami.

The use of the present seasonings in foods enhances the mellowness, aftertaste and umami, but the foods that show a remarkable effect include processed fish products such as grilled fish, pickled fish, boiled fish and kneaded products. . In particular, the effect is great when tatami, soybean, beech salmon, horse mackerel, etc. originally having a low oil and fat content are added to the pickled floor of pickled fish used as the raw fish.

[0020]

[Action] By making a seasoning emulsified with oils and fats,
The aftertaste, the balance between umami and forerunner, is a seasoning with a weaker aftertaste, a stronger aftertaste, a strong umami, and a decrease in acidity and an increase in sweetness. By using the seasoning, it is possible to produce a seafood kneaded product with a long taste (strong and lasting). Fish oil (tuna oil) specifically enhances not only mellowness and aftertaste but also umami as compared to other fats and oils. When umami substances (glutamic acid, nucleic acid seasonings) are included as taste substances, the effect of fish oil (tuna oil) increases synergistically. The umami enhancing effect is considered to be EPA and DHA contained in fish oil.

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 A water-extracted extract from toro in frozen bigeye tuna (ex.
To 90 g of 100 ml / 100 g of fish meat) was added 0.5 g of an emulsifier, 10 g of tuna oil was further added, and the mixture was mixed and stirred with a disperser for 30 seconds to obtain a seasoning.

Example 2 To 70 g of the extract prepared in Example 1 was added 0.5 g of an emulsifier, 30 g of tuna oil was further added, and the mixture was mixed and stirred with a disperser for 30 seconds to obtain a seasoning.

Comparative Example 1 To 90 g of the extract prepared in Example 1 was added 0.5 g of an emulsifier, 10 g of soybean oil was further added, and the mixture was stirred with a disperser for 30 seconds to obtain a seasoning.

Comparative Example 2 To 90 g of the extract prepared in Example 1, 0.5 g of an emulsifier was added, and 10 g of lard was further added.
The mixture was mixed and stirred for 0 seconds to obtain a seasoning.

Example 3 2% by weight of a polyglycerol fatty acid ester as an emulsifier was dissolved in a commercially available concentrated skipjack extract adjusted to BRIX40 to obtain an aqueous phase. The tuna oil used in Example 1 having the same weight as the aqueous phase was added and uniformly emulsified with a homomixer to obtain an extract with tuna oil added. This tuna oil-added extract was added to the pickling floor for pickling in Saikyo with the following composition, and the fillet of sawara was immersed in this and immersed under refrigeration for 2 days. An equivalent weight of sawara fillet was added per 1 kg of pickled floor. The seasoning on the surface of the pickled sow was wiped off, fired and then subjected to a sensory evaluation. In addition, as a comparison, a sow immersed in a pickled floor to which an equal amount of bonito extract was added (not including tuna oil) was similarly baked and subjected to sensory evaluation. Pickled floor composition for Saikyo pickles White miso 50% Mirin 30% Tuna oil added skipjack extract 20%

Example 4 The tuna oil used in Example 1 was added to a commercially available sauce for grilled meat at a ratio of 10%, and the mixture was uniformly mixed and emulsified with Robocoup.
Tuna oil was added. The beef offal (intestine; hormone) was immersed in the tuna oil and stored for 10 days under refrigeration. After being baked, the pickled internal organs were subjected to sensory evaluation as hormone baked. For comparison, the internal organs immersed only in sauce (not containing tuna oil) were similarly baked and subjected to sensory evaluation.

Comparative Example 3 0.5 g of emulsifier was added to 100 g of the extract prepared in Example 1.
Was added and mixed and stirred with a disperser for 30 seconds.

Example 5 The seasonings obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were subjected to a sensory evaluation. The results are shown in Table 1. The sensory evaluation was performed by 9 skilled panelists. The answer is 100 such that the sum of the first taste and the finish is 100, and the sum of the sweetness, saltiness, sourness, bitterness, umami and other tastes is 100.
In the table, the results of aftertaste intensity, sweetness intensity and sourness intensity are extracted and shown. Table 1 also shows mellowness
It is shown along with

[0030]

[Table 1] ────────────────────────────── Strength of aftertaste Strength of sweetness Strength of sourness Mellowness ── << Example 1 58 22 32 >> ─────────────── Example 2 58 30 24 ──────────────────────────── ────────────────────────────比較 Comparative Example 1 48 26 28 △ ────────────────────────────── Comparative Example 2 48 21 34 △ ────比較 Comparative Example 3 30 7 49 × ───────────────── ─────────────

[0031] It can be seen that Examples 1 and 2 all have a stronger aftertaste, an increased sweetness and a reduced acidity than Comparative Examples 1 to 3. Among them, the effect of Example 2 was remarkable. Also,
As for the mellowness, the results of Examples 1 and 2 were better than those of Comparative Examples 1 to 3, and particularly, Example 2 was a remarkably good result.
Furthermore, when the characteristics of the seasonings in Examples 1 and 2 were freely described on the panel, expressions such as "good taste balance", "strong extract feeling, and excellent quality" were found.

Example 6 Sensory evaluation was carried out on the sawara saikyo pickles obtained in Example 3. The results were as follows. The one using the tuna oil-added extract was significantly distinguished by the three-point identification method as compared to the skipjack extract alone, and had a strong umami and aftertaste and had a soft flesh.

Example 7 The results of the sensory evaluation of the baked hormone obtained in Example 4 were carried out. The results were as follows. Those using tuna oil-added sauce were significantly distinguished by the three-point identification method as compared to sole sauce, and had a strong sweetness, aftertaste, umami, and soft meat quality. In addition, the panel's opinion was that the addition of tuna oil was more mellow.

Example 8 A disperser was added to an aqueous solution (containing 0.5% of an emulsifier) of a representative compound having five basic tastes such as sweet, salty, sour, sour, bitter and umami so that the content of each fat and oil became 10%. And emulsified. FIG. 1 shows the results of expressing the strength of the basic taste of each of the oil-and-fat-free aqueous solution and the oil-and-fat-added emulsion using the τ scale of Indow et al. As a result of analysis of variance, the difference between lactic acid and histidine lactate indicating sourness, leucine and quinine sulfate indicating bitterness, sodium glutamate (MSG) indicating umami, and sodium inosinate (IMP) + MSG by the type of fats and oils was significant at 5% risk. Confirmed with a difference. Among them, in tuna oil, MSG and IMP + MSG exhibiting umami, soybean oil and corn oil only reduced (MSG) or maintained (IMP + MSG) the intensity of umami, whereas umami was maintained (MSG) and enhanced (IMP + MSG). )
did.

Example 9 A protein hydrolyzate aqueous solution (BRIX45, emulsifier 0.5
%) 10% tuna oil was added to HAP, and the mixture was stirred and mixed with a disperser for 30 seconds to emulsify. Further, reduced glutathione of 0.2% reagent was added to the added hydrolyzate to prepare a dissolved aqueous solution HAP + GSH, which was similarly emulsified. Using 15 well-trained sensory test panels, each sample when the evaluation of the sample HAP of the comparative example was set to 0 was -4.
It was evaluated by the ranking method of-+ 4 points. Table 3 shows the results. Emulsion to which tuna oil was added had enhanced aftertaste, sweetness, and umami as compared with the non-added aqueous solution.

[0036]

[Table 2]

[0037]

According to the present invention, it is possible to provide a seasoning having a strong umami taste, a balance between aftertaste and forerunner, a weaker forerunner, a strong aftertaste, and a decrease in acidity and an increase in sweetness. For example, it is possible to provide a seasoning with enhanced mellowness, aftertaste, and umami that can produce a seafood kneaded product having a long taste (strong and lasting). Fish and processed fish products having enhanced aftertaste and umami using the seasoning of the present invention, specifically grilled fish, boiled fish, and / or kneaded products, more specifically, pickled in Saikyo, pickled in miso, pickled in soy sauce, and added mirin Pickled fish such as pickles and pickles can be provided.

[Brief description of the drawings]

FIG. 1 is a drawing showing the results of measuring the taste intensity of tuna oil, soybean oil, and corn oil of Example 8.

Claims (16)

[Claims] 1. A seasoning comprising an oil-in-water emulsion of an oil or fat and an extract, wherein the flavoring substance contains oil and fat to enhance the roundness, aftertaste and umami. 2. The seasoning according to claim 1, wherein the fat is fish oil or a fat containing fish oil. 3. The seasoning according to claim 2, wherein the fat or oil contains 1% by weight or more of fish oil. 4. The seasoning according to claim 3, wherein the fat or oil contains at least 10% by weight of fish oil. 5. The seasoning according to claim 2, wherein the fish oil contains at least 10% of ω3-based polyunsaturated fatty acids among fatty acids constituting the fish oil. 6. The method according to claim 2, wherein the fish oil is a refined fish oil.
3 or 4 seasonings. 7. The seasoning according to claim 1, wherein an emulsifier comprising a polyglycerin fatty acid ester is used. 8. The seasoning according to claim 1, wherein the taste substance is an extract extracted from a natural product. 9. The seasoning according to claim 8, wherein the extract contains an imidazole compound such as histidine, carnosine, anserine and varenin. 10. The seasoning according to claim 1, wherein the flavoring substance is an umami seasoning containing glutamic acid and / or a nucleic acid seasoning. 11. The seasoning according to claim 8, 9 or 10, wherein the taste substance further contains glutathione. 12. The marine product according to claim 8, wherein the natural product is a marine product.
Any one of the seasonings of 11 to 11. 13. The marine product is a fish.
Seasoning. 14. The seasoning according to claim 1, wherein the seasoning is for fish and processed fish products. 15. The seasoning according to claim 14, wherein the seasoning is for pickled fish, grilled fish, boiled fish and / or paste. 16. The seasoning according to claim 1, wherein the seasoning is a soup requiring an increase in aftertaste.