JP2001299266A - Seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide well balanced and excellent natural seasoning having good and rich taste, salty effect, etc. SOLUTION: A flavor seasoning comprises one or more pyroglutamic acid alkali salts whose salts are selected from sodium, potassium, calcium, magnesium and ammonium. This seasoning comprises 0.0001-5 wt.% pyroglutamic acid salt as a flavor ingredient. A processed food is produced by using the above seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning that gives a food a rich body and taste, and a processed food containing the seasoning.

[0002]

2. Description of the Related Art Sodium glutamate, sodium succinate,
Aspartic acid, oxyglutamic acid, ibotenic acid, sodium inosinate, sodium guanylate and the like are known.

[0003] These taste substances have a unique taste and are widely used alone or in combination as various seasonings. In addition, soy sauce, fish soy sauce, miso,
Various seasonings, such as sauces, ketchups, dressings, mayonnaise, flavor seasonings, and soup stocks, contain the above-mentioned taste-imparting substances, and form a main body exhibiting a wide variety of seasoning characteristics of the various seasonings.

[0004] On the other hand, expressions relating to the taste of foods such as umami vary greatly from person to person, and it is often very difficult to uniquely evaluate the taste of taste substances. Therefore, various evaluation methods have been developed. As one of them, an attempt has been made to capture not only the type of taste but also the taste felt in the mouth as the relationship between the passage of time and the intensity. In other words, the time intensity curve method that evaluates the taste felt at the moment when the food is contained in the mouth as “first taste”, the taste remaining after swallowing the food as “after taste”, and the middle between them as “medium” (Food Chemistry Newspaper, January 7, 1999).
If the flavor of the seasoning is described according to this method, glycine, sodium glutamate, etc. are positioned as the first taste, leucine, isoleucine, sodium inosinate, sodium guanylate, etc. are positioned as the aftertaste, and oligopeptides having a molecular weight of about 1,000 to 6000 are positioned as the content. . Therefore, it can be said that the basic composition of the flavor is composed of a system in which various seasonings related to the first taste, the middle taste, and the last taste are harmonized. For example, it has been known that sodium glutamate and a nucleic acid-based umami substance such as sodium inosinate exhibit an extremely strong synergistic effect. It is clearly suggested that this is the effect of harmonization with the fee.

[0005] This method provides an overall excellent harmonious flavor seasoning which has a relatively high flavor intensity, a long response time, and is accompanied by a body taste and a salty effect. It is a general guide for One of the important issues is the so-called taste, which is often referred to as the flavor of the taste or the word koku.

[0006] In the seasoning market, in response to the recent gourmet boom, new tastes and delicious tastes are always required. For example, noodle soup is indispensable when eating udon, light noodles, cold and wheat, kishimen, soba, etc., but noodle soup is basically made from seasonings such as soy sauce, chicken extract, seafood extract, etc. Prepared and manufactured. Today, a wide variety of noodle soups, such as thick soy sauce, light soy sauce, tamari soy sauce, fish soy sauce,
Manufactured using natural seasonings such as pork extract, chicken extract, seafood extract, yeast extract, protein hydrolyzate and the like as raw materials.

[0007] However, although each of these seasonings is evaluated to some extent in terms of imparting umami, the above-mentioned flavors are not sufficiently imparted with the above-mentioned taste and body taste and salting effect.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a natural seasoning which is accompanied by taste, body taste, salting effect, etc., and which is harmonized with the whole. It is an object of the present invention to provide a method for seasoning a processed food used and a processed food containing the seasoning.

[0009]

Means for Solving the Problems As a result of repeated investigations to solve the above problems, the inventor has found that pyroglutamic acid, which was conventionally known as an acidity imparting agent, is treated with an alkali substance such as sodium hydroxide to cause pyroglutamic acid. It has been found that the use of sodium glutamate results in a flavor seasoning having the effect of flavor, body, and saltiness, and has reached the present invention. Furthermore, the present inventors have found that pyroglutamic acid salts easily produced by allowing various alkali substances, various amino acids, and various acid bases to act on pyroglutamic acid have a sweetness of taste, body taste, and salting effect. As a result, the present invention concerning the flavor seasoning comprising pyroglutamate has been achieved.

[0010] Pyroglutamate is a substance in which pyroglutamic acid is ionically bonded to an alkali metal such as sodium or potassium. It is known that free pyroglutamic acid is produced by cyclizing part of glutamic acid under the influence of pH and temperature during brewing of soy sauce or the like. Free pyroglutamic acid exists widely in nature and can be found in so-called STEFANS waste liquid produced as a by-product during the production of soy sauce, fishing soy sauce, beer, wine, and other fermented foods such as beet sugar. It is considered that its natural form exists as free pyroglutamic acid and, depending on conditions, forms salts with alkali or alkaline earth metal ions, various acid-base acids, basic acids, and the like in the living body. However, as described above, pyroglutamic acid was recognized as a taste substance of fermented foods, but it was only known for its properties or uses that contribute to imparting acidity to foods. When glutamate was used, it was not known that it had the taste of taste and kokumi, and that this property was used as a seasoning.

Accordingly, the essence of the present invention is to find that pyroglutamate is a component exhibiting sweetness and kokumi, thereby opening the way to solve the conventional problems and containing pyroglutamate. This is the creation of seasonings.

The seasoning according to the present invention is a seasoning consisting of pyroglutamate alone or a seasoning in which pyroglutamate as an umami component is enhanced (hereinafter, referred to as "the present seasoning"). The seasoning with enhanced pyroglutamate may be a seasoning obtained by externally adding a fixed amount of pyroglutamate to various seasonings (hereinafter, referred to as "the present seasoning"), or free pyroglutamic acid. It may be a seasoning in which the contained free pyroglutamic acid is converted into a pyroglutamate, which is an umami component, by treating the included seasoning. The present seasoning is positioned as a medium based on the above-mentioned time intensity curve, and has a taste taste, a body taste, a salty effect, and is characterized by a taste of a content-based taste.

The present seasoning can be used for various seasonings or processed foods.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, pyroglutamate is not particularly limited as long as it is edible. For example, pyroglutamic acid alkali metal salt, alkaline earth metal salt, ammonium salt, amino acid salt, formic acid, Monobasic acid salts such as acetic acid and propionic acid, oxalic acid, malonic acid, succinic acid, glutaric acid, malic acid, tartaric acid, maleic acid, fumaric acid and other dibasic acid salts, citric acid, isocitric acid, aconitic acid, etc. Tribasic acid salts, hydrochlorides, sulfates, nitrates, phosphates and the like can be mentioned. Preferably, alkali metal salts, alkaline earth metal salts or amino acid salts of pyroglutamic acid, more preferably sodium pyroglutamate, potassium pyroglutamate, magnesium pyroglutamate, glycine pyroglutamate, and glutamate pyroglutamate are preferred. . Pyroglutamic acid salt is easily produced by heating water of the same weight as L-glutamic acid, generating pyroglutamic acid by dehydration, and then reacting with alkali salts such as sodium hydroxide and potassium hydroxide, acid bases, various amino acids, and the like. Can be synthesized. Alternatively, commercially available products, or pyroglutamic acid salts roughly purified or purified from soybean soy sauce, fish soy sauce (also referred to as fishing soy sauce), miso, cheese or other fermented foods containing high pyroglutamic acid may be used. For example, it can be prepared by mixing fish soy sauce with 10 mM sodium hydroxide and / or 10 mM potassium hydroxide, adjusting the pH to about 5.5, and then leaving the mixture at room temperature for about 3 hours.

The seasoning may be composed of pyroglutamate alone, food materials such as flour, sesame, salt, sugar, etc., miso, soy soy sauce, fishing soy sauce, various soup stocks, and extracts derived from animals and plants. A seasoning may be obtained by adding and enhancing pyroglutamate by blending it with the like.

A seasoning comprising pyroglutamate or a seasoning obtained by enhancing pyroglutamate can impart a rich taste and richness to processed food,
Add it to the desired food as needed and use it.

The seasoning includes, in addition to the umami substance, conventionally used seasoning additives such as organic acids, inorganic acids, salts thereof, and saccharides, as long as they do not prevent the expression of the umami intended by the present invention. May be used in combination. The seasoning of the present invention may use a natural or synthetic solution treated so that pyroglutamate is enhanced as it is as a seasoning, but using a normal seasoning production method other than blending pyroglutamate. It can also be manufactured. Therefore, the present seasoning can be produced as a seasoning having a liquid, powder, granule, or the like shape by adding, for example, an excipient, if necessary.

The seasoning of the present invention may be added when manufacturing or cooking a processed food, or may be added to a manufactured or cooked processed food. The suitable amount of the seasoning of the present invention can be determined by a performance optimization test in advance once the target processed food is determined. Therefore, the concentration of pyroglutamic acid in the processed food is 0.0001% by weight to 5% by weight, preferably 0.001% by weight, though it is not particularly limited as long as the purpose as the flavor seasoning can be achieved.
05% by weight to 4%, particularly preferably 0.001% by weight
It is preferable to add it so that it may become 3% by weight. For example, when used for noodle soup, 0.000 of the whole noodle soup
It is preferable to add 5% to 0.005% by weight, preferably 0.005% to 0.05% by weight.
Particularly preferably, it is added so as to be 0.05% by weight to 0.5% by weight. In addition, when used in combination with other flavor components such as sodium glutamate, sodium inosinate, and sodium guanylate, the taste and body taste of pyroglutamate are enhanced. As an appropriate addition ratio of pyroglutamate and other umami components, the amount of many umami components is 0.01 to 0.1 with respect to 1% by weight of pyroglutamate.
%, Preferably 0.1 to 1.0% by weight, particularly preferably 1 to 3% by weight.
If the addition rate of other umami ingredients is less than the above, taste taste,
There is no synergistic effect on the body taste, and if the addition ratio of other flavor components is higher than the above, the flavor of the flavor becomes too strong and the balance of the flavor is lost.

When the seasoning is added so that the concentration of pyroglutamate in the processed food exceeds about 5% by weight, a taste different from the taste of the processed food is obtained. Therefore, it is not preferable.

The seasoning method of the processed food of the present invention is not particularly limited, except that the seasoning of the present invention is used as a seasoning, and a seasoning method of a generally used processed food can be used. As a method of seasoning the processed food of the present invention, for example, when manufacturing a processed food, a method of adding and using the seasoning of the present invention as a part of the raw material of the processed food,
Examples of the method include a method of adding the seasoning of the present invention to a processed food as a product, a method of adding the processed food as a product during cooking such as heating cooking, microwave cooking, and vacuum cooking. .

The processed food to which the seasoning of the present invention is added can be produced by using the method of seasoning a processed food of the present invention and adding the seasoning of the present invention to a target processed food. The target processed food is not particularly limited, for example, bakery such as pizza, pastries, cookies, curry, stew, consommé soup, noodle soup, miso, soy sauce, fishing soy sauce, vegetable soup, meat soup, pickles, hamburger, croquettes, Gyoza, spring rolls, fried rice ingredients, gome rice ingredients, sprinkles, vegetables, frozen vegetables and the like.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0023]

EXAMPLES Example 1 Preparation of Pyroglutamate <Preparation of Sodium Pyroglutamate (Sample 1)> 100 g of commercially available pyroglutamate (Tokyo Kasei) was neutralized with 1N sodium hydroxide to adjust PH to 5%. Adjust to 4. This was dried at 105 ° C. for 3 hours and then pulverized with coffee meal to obtain sodium pyroglutamate powder.

<Preparation of potassium pyroglutamate (sample 2)> 100 g of commercially available pyroglutamic acid (Tokyo Kasei) is neutralized with 1N potassium hydroxide to adjust the pH to 5.5. This was dried at 105 ° C. for 3 hours, and then pulverized with coffee meal to obtain a powder of potassium pyroglutamate.

<Preparation of Sodium Pyroglutamate (Sample 3)> A sampler produced in Thailand was vacuum-concentrated at 60 ° C. using a rotary evaporator, followed by suction filtration, and the precipitated salt was filtered to concentrate the sampler. I got The amount of sodium pyroglutamate was 1.7% when pyroglutamic acid in the concentrate of Nampler was quantified by a conventional HPLC method and converted into a sodium salt.

Example 2: Evaluation of the taste (taste of taste and body taste) of pyroglutamate 0.005% each of sodium pyroglutamate (sample 1) prepared in Example 1 in 5% concentrated soy sauce (Kikkoman) , 0.01% and 0.1%, and a sensory test was conducted by 16 panelists. The sensory test used a five-point scoring method. The results were as follows.

Additive-free 0.001% 0.01% 0.1% (% by weight) Atsumi 0.7 1.7 3.6 4.3 Kokumi 0.6 1.55 2.9 4.4

As shown in the above results, 0.001
%, 0.01%, and 0.1%, a significant difference of 5% was observed as compared with the case of no addition.

When the above-described taste evaluation was performed using Samples 2 and 3, the results were the same as those of Sample 1 described above.

Example 3 Potassium pyroglutamate (sample 2) prepared in Example 1 was added to vegetable soup of the following recipe in an amount of 0.001.
%, 0.01%, and 0.1%, and sensory tests were conducted by 16 panelists. The sensory test used a five-point scoring method. The results were as follows.

No additive 0.001% 0.01% 0.1% (% by weight) Atsumi 0.3 2.5 3.5 4.3 Kokumi 0.4 1.9 3.4 4.4

As shown in the above results, 0.001
%, 0.01%, and 0.1%, a significant difference of 5% was observed as compared with no addition.

<Recipe of vegetable soup> Onion 6 parts by weight Tomato paste 5 parts by weight Nagane onion 4 parts by weight Cabbage 3 parts by weight Celery 2 parts by weight Salt 0.3 parts by weight Water 6 parts by weight 79.7 parts by weight

Example 4 A soy sauce (containing 1.7% sodium pyroglutamate) high in sodium pyroglutamate (sample 3) prepared in Example 1 was added to oden soup of the following recipe.
0.1% and 1.0%, respectively, were added, and a sensory test was conducted by 16 panelists. The sensory test used a five-point scoring method. The results were as follows.

No addition 0.1% addition 1.0% addition (% by weight) Atsumi 0.6 2.7 3.6 Kokumi 0.4 1.9 3.8

As shown in the above results, 1.0%
In each case of 0.1% addition, a significant difference of 5% was recognized as compared with no addition.

<Oden soup recipe> Thin soy sauce 3.5 parts by weight Pikaichi (Asahi Foods, skipjack extract) 0.2 parts by weight Sugar 0.2 parts by weight Salt 0.2 parts by weight Rikimi (Asahi Foods, fermented seasoning) 3.0 parts by weight Water 92.9 parts by weight

Example 5 To the sodium pyroglutamate of Example 1 (sample 1), 0.01% of sodium glutamate 0.1%,
1.0% was added, and a sensory test was conducted by 16 panelists. The sensory test used a five-point scoring method. The results are as follows.

No additive 0.01% 0.1% 1% (% by weight) Atsumi 1.1 2.3 3.3 4.3 Kokumi 1.1 1.9 3.1 4.4

As shown in the above results, 0.01%
In each case of 0.1% and 1% addition, 5% compared to no addition.
A significant difference of% was observed.

[0041]

As described in detail above, according to the present invention,
Provided is a natural seasoning which is accompanied by taste, body taste, salting effect, etc., and is harmonized as a whole, a method for seasoning a processed food using the seasoning, and a processed food including the seasoning. can do.

Claims (6)

[Claims] 1. A flavor seasoning comprising pyroglutamate. 2. A seasoning obtained by enhancing pyroglutamate as a flavor component. 3. The seasoning according to claim 1, wherein the pyroglutamate is at least one alkali salt of pyroglutamic acid selected from sodium, potassium, calcium, magnesium and ammonium. 4. The seasoning according to claim 2, wherein the seasoning containing pyroglutamate is a kokumi seasoning. 5. Pyroglutamic acid salt of 0.0001 to 5
The seasoning according to any one of claims 2 to 4, which is contained by weight%. 6. A processed food produced using the seasoning according to any one of claims 1 to 4.