JP2001245626A - Method for producing natural extract seasoning imparted with body taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a novel natural extract seasoning material for imparting food and drink with a body taste inherent in natural materials such as beef bouillon or dried bonito soup. SOLUTION: The subject method for producing a natural extract seasoning comprises the following steps: adding a liquid obtained by treating with supercritical or subcritical water at least one kind of saccharide and/or a natural product selected from aldohexose such as glucose, mannose or galactose, aldopentose such as ribose or xylose, ketohexoses such as fructose, ketopentoses such as ribulose or xylulose, disaccharides such as ascorbic acid, maltose or sucrose, and polysaccharides such as cellulose or starch, to a natural extract as meat extract or fish and shellfish extract, at 0.1-100 wt. times based on the extract solids followed by heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for treating a natural extract containing 0.1 to 100 times (by weight) the solid content of a saccharide or / and a natural product containing the saccharide with supercritical water or subcritical water. The treatment solution obtained by the above was added, and the pH was adjusted to 5
The present invention relates to a novel natural extract seasoning to which a body taste is imparted, which is characterized by performing a heating operation after being adjusted as described above, and a method for producing the same.

[0002]

2. Description of the Related Art Meat extract,
Natural extracts such as chicken extract, seafood extract, and vegetable extract are widely used for business use. The functions of these natural extracts are said to give the food a complex taste and breadth, to give "atsumi" and "koku", and to compensate for the lack of taste of food materials.

[0003] However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitutes using a part of these natural extracts are manufactured and replaced.
It is commercially available. In addition, basic stocks such as bonito, dried broth, dashi kelp, shiitake mushroom and the like, and flavor seasonings obtained by mixing salt, sugar, umami seasoning, amino acids and the like with these natural materials are also widely used. Processed products and substitutes of these commercially available natural extracts are also composed of low-molecular substances such as amino acids, nucleic acids, and organic acids with sodium glutamate as the main component. By comparison, the taste is simple,
It has the disadvantage of blurring.

Conventionally, in order to compensate for such a disadvantage, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract, etc.,
HVP and HAP have a decomposed odor, and yeast extract has a flavor unique to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, and were not satisfactory. In particular, such seasonings have the drawback that they lack the "atsumi" and "koku", natural feeling and complex feeling of natural materials such as beef bouillon and bonito broth.

[0005]

SUMMARY OF THE INVENTION Under the above background of the prior art, the present invention provides a novel natural extract seasoning material for imparting the richness of natural materials such as beef bouillon and bonito dashi juice to food and drink. The purpose is to provide.

[0006]

Means for Solving the Problems The inventors of the present invention have devoted themselves to solving the above-mentioned problems, and as a result, as for natural extract, 0.1 to 100 times (by weight) of a saccharide or / and a solid content of the extract. And a treatment liquid obtained by treating a natural product containing saccharides with supercritical water or subcritical water, and adjusting the pH to 5 or more, preferably 6.0 to 10.0, and more preferably 6.
By performing the heating operation while adjusting to 5 to 8.5,
It has been found that an extract seasoning with a rich taste can be produced, and the present invention has been completed based on such findings.

[0007] The kokumi in the present invention is the taste of natural ingredients such as beef bouillon and bonito broth, and expresses the elongation and depth of the aftertaste. Examples of such tastes include amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and HVP and HA.
It cannot be reproduced with seasoning materials such as P and yeast extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a natural extract,
A treated solution obtained by treating a saccharide or / and a natural product containing the saccharide in an amount of 0.1 to 100 times (by weight) the solid content of the extract with supercritical water or subcritical water is added, and the pH is adjusted to 5 or more. By performing a heating operation after the adjustment, a natural extract seasoning to which a kokumi is imparted can be produced.

The natural extract used in the present invention is a commercially available beef extract, pork extract, chicken extract, or other livestock meat extract, or a beef, pork, chicken, or other broth or steamed liquid obtained as a by-product during the production of processed foods. Commercially available skipjack extract, tuna extract, seafood extract such as scallop extract and obtained as a by-product during the production of processed foods,
Shows boiled fish such as seafood, steamed liquor, cooker juice, fish solvable, etc.

The saccharides used in the present invention include aldopenose such as glucose, mannose and galactose, aldpentose such as ribose and xylose and ketohexaose such as fructose, ketopentoses such as ribulose and xylulose, ascorbic acid, maltose, and the like. Disaccharides such as sucrose and polysaccharides such as cellulose and starch. It is also possible to use foods, seasonings, and grains containing a large amount of the above-mentioned saccharides, such as starch syrup, molasses, isomerized sugar, vegetable extract, fruit juice, soybean, rice, and corn.

The supercritical water or subcritical water treatment solution for a saccharide or / and a natural product containing a saccharide used in the present invention contains a saccharide and / or a saccharide using water in a supercritical or subcritical state as a solvent. To subject natural products to a decomposition reaction. Specifically, it is to place an aqueous solution or slurry of a saccharide in a supercritical state or a subcritical state. Such a supercritical state or subcritical state is a temperature range of 150 to 800 ° C. and a pressure range of 2 to 90 MPa. For the production of a natural extract with enhanced body taste, preferably at 250 to 500 ° C and a pressure of 4 to 50 ° C.
MPa.

The concentration of the saccharide used as a raw material and / or the natural product containing the saccharide may be any concentration as long as it can be dissolved or slurried in water under the reaction conditions, but is preferably 0 from the viewpoint of reaction efficiency. .1-5
0% by weight.

The time for the decomposition reaction, that is, the time for maintaining the saccharide or / and the natural product containing the saccharide in a supercritical state or a subcritical state, is 0.01 to 100 seconds, and the natural body having an enhanced kokumi taste is used. For producing the extract, the time is preferably 0.1 to 60 seconds. If it is too short, the residual amount of saccharides increases, and the sweetness becomes too strong. If it is too long, a burnt smell or an undesirable flavor is imparted.

The natural extract seasoning with enhanced kokumi of the present invention is prepared by using a saccharide or / and a saccharide-containing natural product treated with supercritical water or subcritical water, a meat extract or a seafood extract as described in the preceding section. Thus, for example, it can be manufactured by the following method. For a natural extract such as beef extract or tuna extract, 0.1 to 100 times (by weight) the solid content of the extract, a saccharide or / and a supercritical water or subcritical water treatment solution of a natural product containing the saccharide are added. The pH is 5 or more, preferably 6.0 to 10.0, and more preferably 6.0.
The heating operation is performed while adjusting to 5 to 8.5. The heating condition at this time is desirably 60 to 120 ° C. for 30 minutes to 48 hours. The pH is adjusted to the above range before the heat treatment, and the pH during the heat treatment is also desirably in the above range, that is, 6.0 to 10.0, and more preferably 6.5.
It is desirable to perform the heat treatment while adjusting the temperature to 8.5.
By the heating operation described above, it is possible to produce a natural extract seasoning to which a body taste is imparted.

[0015] Natural extract seasoning produced by heating,
It is possible to use it as it is, but it is also possible to remove it by using a treatment with activated carbon or an ion-exchange resin to remove a coloring substance or a fragrance component causing a burning smell. The obtained seasoning material can be used as a single material as a material, or can be blended with a natural extract or its substitute, or a dashi material, a flavor seasoning, or the like.

The thus-obtained natural extract seasoning to which the body taste is imparted is a Japanese food soup.
Soup stock such as bonito, chicken, fish and shellfish, konbu, beef, shiitake, and soup stock of Western cuisine, such as beef,
Chicken, pork, fish and shellfish or other soup or Chinese food tongue, for example, beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake, Chinese cabbage, celery, etc. Give them a rich taste,
It was found that the taste function was enhanced. Further, as described above, HV which can be used at relatively low cost as a processed product and a substitute product of the above-mentioned natural extract, particularly an amino acid mixture.
When added to P, HAP, yeast extract, or low-quality inexpensive beef extract, or when added to or used in combination with basic stockings or conventional flavor seasonings, the whole taste is summarized. , Or enhances the taste, and enhances the taste, which can be improved to high quality.

[0017]

EXAMPLES The method for producing a natural extract seasoning with a rich body taste and the effect of its addition will be described below with reference to examples. The technical scope of the present invention is not limited by these examples.

[0018]

Example 1 A 10% by weight aqueous solution of fructose was dissolved in 400
The mixture was placed under the conditions of 30 ° C. and 30 ° C. for 0.5 second to produce a supercritical water treatment solution of fructose. 25 g of the obtained supercritical water treatment liquid was added to 15 g of tuna extract (solid content: 74%), the pH was adjusted to 7.0, and the mixture was heated at 80 ° C for 2 hours.

The processed tuna extract thus obtained was added to a commercially available noodle soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, 100 ml of commercially available noodle soup
, 1 g of the processed tuna extract seasoning of the present invention was added.

As a control, an additive-free noodle soup was prepared.
Sensory evaluation was conducted by 20 taste panels using the two-point comparison method. The results are shown in Table 1 below.

[0021]

[Table 1]

[0022]

Example 2 In the same manner as in Example 1, a 10% by weight aqueous solution of fructose was added at a temperature of 400.degree.
This was left for 2 seconds to produce a supercritical water treatment solution of fructose.
20 g of the obtained supercritical water treatment liquid was added to 20 g of a commercially available pork extract (solid content: 65%), and the pH was adjusted to 7.0 using a sodium hydroxide solution. This solution was heated at 80 ° C. for 2 hours. 1 g of activated carbon was added to the extract thus obtained, stirred and filtered to obtain a processed pork extract seasoning.

The extract thus obtained was added to a commercial consommé soup (manufactured by Ajinomoto Co., Inc.), and the sensory evaluation was performed. The mixing ratio was as follows. That is, 300 ml of water (hot water) was added to 5.3 g of a commercial consomme cube, and 1 g of the processed pork extract seasoning of the present invention was added.

As a control, a non-added consommé soup was prepared and subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 2 below.

[0025]

[Table 2]

[0026]

Example 3 Tapioca starch was suspended in water to a concentration of 2.5% by weight to form a slurry. This slurry is heated to a temperature of 400
It was placed for 6 seconds under the conditions of ° C and 30 MPa to obtain a supercritical water treatment liquid. 20 g of the obtained supercritical water treatment liquid was added to 20 g of a commercially available chicken extract (solid content: 62%), and the pH was adjusted to 7.0 using a sodium hydroxide solution. This solution was heated at 80 ° C. for 2 hours. 1 g of activated carbon was added to the extract thus obtained, stirred and filtered to obtain a processed chicken extract seasoning.

The thus-obtained chicken extract seasoning is added to a commercial consommé soup (manufactured by Ajinomoto Co., Inc.).
Sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) 300 g in 5.3 g of a commercially available consomme cube
ml of the processed chicken extract seasoning 0.3 of the present invention.
g was added.

As a control, a non-added consomme soup was prepared and subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 3 below.

[0029]

[Table 3]

[0030]

Example 4 Okara was suspended in water to a concentration of 0.5% by weight and stirred to form a slurry. 250 of this slurry
It was kept at 25 ° C. and 30 ° C. for 30 seconds to obtain an okara subcritical water treatment liquid. 20 g of this supercritical water treatment liquid was added to 15 g of beef extract (solid content: 79%), and p
After adjusting H to 7.0, the mixture was heated at 95 ° C for 6 hours. 1 g of activated carbon was added to the extract thus obtained, and the mixture was stirred and filtered to obtain a processed beef extract seasoning.

The beef extract seasoning thus obtained is added to a commercial consommé soup (manufactured by Ajinomoto Co., Inc.).
Sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) 300 g in 5.3 g of a commercially available consomme cube
Then, 0.3 g of the meat extract seasoning of the present invention was added.

As a control, a non-added consommé soup was prepared and subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 4 below.

[0033]

[Table 4]

[0034]

[Effects of the Invention] From the results shown above, natural extracts such as animal meat extracts and seafood extracts contain saccharides and / or saccharides in an amount of 0.1 to 100 times (by weight) the solid content in the extracts. A processing solution obtained by treating a natural product with supercritical water or subcritical water is added, the pH of the solution is adjusted to 5 or more, and a heating operation is performed. Could be produced.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Fumihiko Odashima 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (72) Inventor Yoshimichi Yamaguchi 1-Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture 1 Ajinomoto Co., Ltd. Production Technology Development Center (72) Inventor Takeshi Nagai 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Production Technology Development Center F term (reference) 4B047 LB04 LB09 LE01 LF08 LF10 LG14 LG22 LG24 LG27 LG29 LG64 LP05 LP16

Claims (7)

[Claims] 1. A natural extract containing a supercritical water or a subcritical water treatment solution of a saccharide or / and a natural product containing a saccharide in an amount of 0.1 to 100 times (by weight) the solid content of the extract, A method for producing an extract seasoning to which a body taste is imparted, which comprises heating. 2. The method for producing an extract seasoning according to claim 1, wherein the natural extract is a meat extract such as beef extract, pork extract and chicken extract, and a fish and shellfish extract such as bonito extract and tuna extract. 3. The saccharides to be treated with supercritical water or subcritical water are aldopenose such as glucose, mannose and galactose; aldpentose such as ribose and xylose; ketohexaose such as fructose; ketopentose such as ribulose and xylulose. The method for producing an extract seasoning according to claim 1, which is at least one kind selected from disaccharides such as ascorbic acid, maltose and sucrose, and polysaccharides such as cellulose and starch. 4. The process for producing an extract seasoning according to claim 1, wherein the natural product containing the saccharide to be treated with supercritical water or subcritical water is the natural product containing the saccharide of claim 3. 5. Supercritical water of a saccharide and / or a natural product containing a saccharide, wherein the saccharide and / or a natural product containing the saccharide is subjected to a decomposition reaction using water in a supercritical or subcritical state as a solvent. Or a method for producing a subcritical water treatment liquid. 6. The method for producing a novel natural extract seasoning according to claim 1, wherein a heating operation is performed after adjusting the pH to 5 or more. 7. A processed natural extract product characterized by being blended with the natural extract seasoning according to claim 1 or 6.
Natural extract substitutes, base stocks or flavor seasonings.