JP2009254336A - Method for producing food or food raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a food or a food raw material enabling obtaining palatability synergistic effect through coexistence of glutamic acid and 5'-nucleotide, and having rich palatability without coarse taste. <P>SOLUTION: This method for producing the food or food raw material includes adding glutaminase and nuclease to a food material or a food material processed product which contains free glutamine and nucleic acid so as to cause enzyme reaction. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to a technique for preparing food or food raw materials by enzymatic treatment of food materials or processed food materials.

Glutamine is a kind of amino acid that constitutes a protein, and is a biological constituent contained in the living body. Glutamine has an umami taste, but has a high concentration that enables the umami identification, and is not used as a taste ingredient. Glutamic acid obtained by hydrolyzing glutamine is also a kind of amino acid that constitutes a protein. Glutamic acid has a stronger umami taste than glutamine and is used as a representative flavoring ingredient, and is an important seasoning that supports the world's rich food culture. Since glutamine can be hydrolyzed to glutamic acid by glutaminase, methods for enhancing the taste of foods using glutaminase have been studied. In addition, a method for degrading proteins into amino acids to produce free amino acids has been studied as a method for improving taste.

On the other hand, nucleic acid is also a biological constituent contained in the living body. 5'-nucleotides obtained by degrading nucleic acids, especially 5'-guanylic acid and 5'-inosinic acid, have a unique umami taste and are used as typical taste components. As an example of utilization technology, RNA, which is a kind of nucleic acid, is digested with nuclease to produce 5′-adenylic acid, 5′-guanylic acid, 5′-cytidylic acid, 5′-uridylic acid, and then anion exchange There is a method in which 4 types of nucleotides are separated and purified with a resin and deaminase is allowed to act on 5′-adenylic acid to form 5′-inosinic acid. The thus obtained mixture of equal amounts of 5'-guanylic acid and 5'-inosinic acid is used as a "nucleic acid flavourant seasoning". Furthermore, it is known that when this nucleic acid-based umami component is used in combination with glutamic acid, it exerts a synergistic effect to make the umami strongly felt, and is applied as a method for enhancing the umami of foods.

As described above, since the enzyme treatment is a very important and effective method for increasing the contents of glutamic acid and 5′-nucleotide, there are various methods for enhancing the taste of foods using enzymes for the purpose of enhancing the taste. It is being considered.

Patent Documents 1, 2, and 3 propose a method for producing glutamic acid from glutamine using glutaminase to increase the umami taste.

Patent Documents 4 and 5 propose a method for obtaining a yeast extract having a strong taste using protease, nuclease, and deaminase.
Japanese Patent Laid-Open No. 9-149787 JP 2002-171961 A Japanese Patent Laid-Open No. 2008-90 JP-A-10-262605 JP 11-332510 A

In the above-described method using glutaminase, only the umami enhancing effect by glutamic acid can be obtained, and the umami synergistic effect seen when glutamic acid and 5′-nucleotide coexist are obtained, and the umami enhancing effect and taste improving effect can be obtained. There is a problem that it is not possible.

In addition, the above-described method for obtaining yeast extract with strong umami using protease, nuclease, and deaminase can also provide umami enhancing effect by 5′-nucleotide, but since glutamic acid is not produced, glutamic acid and 5′-nucleotide are not produced. There is a problem that the umami synergistic effect by combined use cannot be obtained. Also, in the method of generating amino acids by protease, amino acids that contribute to good taste may not be generated depending on the type and composition ratio of amino acids constituting the protein of the food material. Instead, valine and isoleucine with a bitter taste are produced. Etc. may be generated, and there is a problem that it cannot necessarily be said that the effect of improving the taste is brought about.

Therefore, the present inventor aimed to provide a technique for preparing a food or a food raw material having a rich umami taste and no unpleasant taste by obtaining a umami synergistic effect by coexistence of glutamic acid and 5′-nucleotide. .

The present inventor has earnestly studied for the purpose of providing a technique for preparing a food or a food raw material that has a rich umami taste and has no unpleasant taste by the coexistence of glutamic acid and 5′-nucleotide. As a result, we came to know that the problem can be solved by adding enzyme to the food material or processed food material containing free glutamine and nucleic acid, and the optimum conditions necessary for practical use were further sought. As a result, it provided as follows as each aspect of the concrete means for solving this subject.

First, a glutamic acid and a 5'-nucleotide are allowed to coexist by adding glutaminase and nuclease to a food material or processed food material containing free glutamine and nucleic acid, thereby producing a umami synergistic effect. Or the technique which manufactures food raw materials was made into the 1st aspect of the means for solving this subject.

Furthermore, in the first aspect, glutamic acid and 5′-nucleotide are also allowed to coexist by adding any one of glutaminase and nuclease to cause an enzymatic reaction, and then adding the other to cause an enzymatic reaction. According to the second aspect of the means for solving this problem, a technique for producing a food or a food raw material that can provide an umami synergistic effect.

Furthermore, in the first or second aspect, glutamic acid and 5′-nucleotide are also allowed to coexist by adding glutaminase to cause an enzymatic reaction, and then adding nuclease to cause an enzymatic reaction. A technique for producing a food or a food raw material capable of obtaining an effect is set as a third aspect of the means for solving this problem.

Furthermore, in any one of the first to third aspects, the glutamic acid and the 5′-nucleotide are also allowed to coexist by causing enzyme reaction of glutaminase and nuclease for 5 to 120 minutes, respectively, thereby obtaining a umami synergistic effect. Or the technique which manufactures food raw materials was made into the 4th aspect of the means for solving this subject.

Furthermore, in any one of the first to fourth embodiments, glutamic acid and 5′-nucleotide are also allowed to coexist by causing enzyme reaction of glutaminase and nuclease at a temperature of 30 to 90 ° C., respectively. A technique for producing a food or a food raw material that can provide an effect is defined as a fifth aspect of the means for solving the problem.

Furthermore, in any one of the first to fifth aspects, glutamic acid and 5 can be obtained by heating a food material or processed food material at 70 to 120 ° C. before adding glutaminase and nuclease to cause an enzyme reaction. A technique for producing a food or a food raw material in which a '-nucleotide is allowed to coexist and thereby provides an umami synergistic effect is defined as a sixth aspect of the means for solving this problem.

Furthermore, in any one of the first to sixth aspects, the food material or processed food material is selected from the group consisting of fungi, seaweed, fish, shellfish, shellfish, vegetables, grain, and livestock meat. In order to solve this problem, a technology for producing a food or a food raw material in which glutamic acid and 5′-nucleotide are allowed to coexist even if it is a processed product of one or more or selected ones, thereby obtaining an umami synergistic effect. The seventh aspect of the means is adopted.

Furthermore, in any one of the first to seventh aspects, glutamic acid and 5′-nucleotide are also allowed to coexist when the food material or processed food material is shiitake mushroom or processed shiitake mushroom, thereby producing umami synergism. A technique for producing a food or a food raw material capable of obtaining an effect is an eighth aspect of means for solving the problem.

Furthermore, in the eighth aspect, a food or food raw material that produces a umami synergistic effect by coexisting glutamic acid and 5′-nucleotide also when shiitake mushroom or shiitake mushroom is dried shiitake mushroom is produced. The technology is a ninth aspect of means for solving the problem.

Furthermore, the food or the food raw material produced in any one of the first to ninth aspects is also a tenth aspect of the means for solving the problem as one aspect of the present invention.

And finally, the food according to the tenth aspect or the food using the food raw material is also an eleventh aspect of the means for solving the problem as one aspect of the present invention, thereby specifically solving the problem. Means have been provided to complete the present invention.

Each of the inventor's studies has been conducted in earnest for the purpose of providing a method for producing a food or a food raw material in which an umami synergistic effect can be obtained by the coexistence of glutamic acid and 5′-nucleotide. The effects brought about by the means are as follows.

In the present invention, glutamine and nuclease are added to a food material or processed food material containing free glutamine and nucleic acid to cause an enzymatic reaction, whereby free glutamine is converted to glutamic acid, and nucleic acid is converted to 5′-nucleotide. And 5′-nucleotide coexist, there is an effect that an umami enhancing effect can be obtained without accompanying miscellaneous taste.

Alternatively, in the present invention, either one of glutaminase and nuclease is added and allowed to undergo an enzyme reaction, and then the other is added and allowed to react efficiently so that the enzyme activity is not inhibited and the enzyme activity is not inhibited. Glutamine is converted to glutamic acid, and the nucleic acid is converted to 5′-nucleotide. This brings about an effect that a strong umami enhancing effect can be obtained without accompanying miscellaneous taste.

Alternatively, in the present invention, after glutaminase is added and the enzyme reaction is performed, nuclease is added and the enzyme reaction is performed, whereby free glutamine is more efficiently converted to glutamic acid and nucleic acid is converted to 5′-nucleotide. The effect that the stronger umami enhancement effect is acquired without a taste is brought about.

Alternatively, in the present invention, glutaminase and nuclease are each subjected to an enzyme reaction for 5 to 120 minutes, whereby free glutamine is more efficiently converted to glutamic acid and nucleic acid is converted to 5′-nucleotide. In addition to obtaining an enhancement effect, it is possible to effectively obtain other extracts derived from the food material or processed food material.

Alternatively, in the present invention, glutaminase and nuclease are each enzymatically reacted at a temperature of 30 to 90 ° C., thereby more efficiently converting free glutamine into glutamic acid and nucleic acid into 5′-nucleotides. A stronger umami enhancing effect can be obtained without this, and other extract components derived from the food material or processed food material can be efficiently obtained.

Alternatively, in the present invention, before adding the glutaminase and the nuclease to cause the enzyme reaction, the food material or the processed food material is heated at 70 to 120 ° C. to inactivate the umami component degrading enzyme of the food material itself. Thus, without losing glutamic acid and 5′-nucleotide obtained by glutaminase and nuclease, the effect of obtaining a stronger umami enhancing effect without any miscellaneous taste can be obtained.

Alternatively, in the present invention, the food material or the processed food material is one or more selected from the group consisting of fungi, seaweed, fish, crustaceans, shellfish, vegetables, grains and livestock meat, or selected. By being a processed product, there is an effect that a useful food or a food raw material having no taste and enhanced taste is obtained.

Alternatively, in the present invention, when the food material or processed food material is a shiitake mushroom or processed shiitake mushroom, the effect of obtaining a useful food or food raw material is brought about.

Alternatively, in the present invention, when the shiitake mushroom or shiitake mushroom product is dried shiitake mushroom, there is an effect that a useful food or food raw material having no taste and enhanced taste is obtained.

Alternatively, by providing a food or a food raw material that provides a umami synergistic effect by coexistence of glutamic acid obtained according to the present invention and 5′-nucleotide, a food having a rich flavor that can be used for a wide range of uses, or The effect of providing food ingredients was also achieved.

And finally, the rich flavor which can be used for a wide range of uses is provided by providing the food which uses the foodstuff or the food raw material from which the delicious taste synergistic effect is acquired by coexisting the glutamic acid obtained by this invention, and 5'-nucleotide. The effect of providing foods with high quality was also achieved.

The food or food raw material thus obtained has sufficient umami even without adding other seasonings. Conventional seasonings have used protein hydrolysates and chemical seasonings to impart umami. Many protein hydrolysates are made from allergy-specific raw materials such as wheat, and there is a problem that the range of use is greatly limited. In addition, chemical seasonings tend to be avoided by the recent increase in consumer health. Since the present invention imparts umami using a natural ingredient contained in a food material or processed food material, it is also effective as a means for solving these problems.

Hereinafter, the best mode for carrying out the present invention will be described. However, this description is based on the purpose of specifically explaining the present invention and contributing to an accurate understanding of the contents of the invention. The description is merely an example of the present invention, and is not intended to limit the scope of the present invention by this description.

First, the food material or processed food material that can be suitably provided by the present invention is not particularly limited as long as it is a food material or processed food material containing free glutamine and nucleic acid. Examples include fungi, seaweed, fish, crustaceans, shellfish, vegetables, grains and livestock meat, and processed products thereof. One food material or processed food material may be used, or two or more may be used in combination. Further, when the food material or processed food material is shiitake mushroom or shiitake mushroom, preferably dried shiitake mushroom, more useful food or food raw material can be obtained.

Shiitake is rich in free glutamine. As described above, although glutamine has a weak titer as a taste component, it is converted into glutamic acid having a strong umami taste by the action of glutaminase, so that the ingredient-derived component can be effectively used to enhance the taste. Shiitake has a nuclease that degrades RNA, which is a kind of nucleic acid, and the 5'-nucleotide generated by the action of the nuclease is known as the umami component of shiitake. Generally, dried shiitake has a higher content of 5'-guanylic acid than raw shiitake. This is thought to be because the cells are destroyed by the drying process, and the self-digestion of shiitake is likely to occur. On the other hand, shiitake mushrooms also have phosphomonoesterases that decompose 5'-nucleotides into non-taste 5'-nucleosides. Therefore, when shiitake mushrooms are extracted, even if 5'-nucleotide is produced by the action of nuclease, a phenomenon is observed in which it is converted to 5'-nucleoside by the action of phosphomonoesterase. In order to avoid conversion to 5'-nucleoside, it is necessary to extract under conditions where the nuclease has activity and the activity of phosphomonoesterase is suppressed. The phosphomonoesterase contained in shiitake mushrooms can be inactivated by heating shiitake mushrooms at 70-120 ° C., but this heating also reduces the activity of nucleases in shiitake mushrooms. Therefore, in order to efficiently generate 5'-nucleotide from the nucleic acid contained in shiitake mushroom, it is effective to inactivate an enzyme reaction by separately adding a nuclease after inactivating the enzyme of shiitake mushroom. Further, by combining glutaminase and nuclease, a synergistic effect due to the coexistence of glutamic acid and 5'-nucleotide can act and enhance the taste.

Glutaminase is an enzyme that catalyzes a hydrolysis reaction that produces glutamic acid using free glutamine as a substrate. As the glutaminase used in the present invention, a commercially available enzyme can be used as it is. For example, glutaminase Daiwa SD-C100S (Amano Enzyme) and the like can be mentioned.

A nuclease is an enzyme that catalyzes a hydrolysis reaction in which a phosphodiester bond between a sugar and a phosphate of a nucleic acid is hydrolyzed into nucleotides. As the nuclease used in the present invention, a commercially available enzyme can be used as it is. For example, nuclease “Amano” G (Amano Enzyme) and the like can be mentioned.

Glutaminase and nuclease may be added at the same time, but after adding one of them to cause an enzyme reaction, the other is added to cause an enzyme reaction, whereby the enzyme reaction is performed more efficiently. Furthermore, an enzyme reaction is performed more efficiently by adding a glutaminase to cause an enzyme reaction and then adding a nuclease to cause an enzyme reaction.

The enzyme reaction time of glutaminase and nuclease is not particularly limited, but efficient production can be performed by performing an enzyme reaction for 5 to 120 minutes. When the time is shorter than 5 minutes, the effect of the enzyme reaction is weak, and when the time is longer than 120 minutes, the effect is not changed, and the manufacturing time becomes longer and the economic efficiency becomes worse.

The enzyme reaction temperature of glutaminase and nuclease is not particularly limited, but by performing an enzyme reaction under a temperature condition of 30 to 90 ° C., a more efficient enzyme reaction is performed, and other food material-derived other reactions are performed. Ingredients can also be extracted efficiently. When the temperature is lower than 30 ° C, the enzyme activity is weak, and when the temperature is higher than 90 ° C, the enzyme is deactivated.

The addition timing of glutaminase and nuclease may be during extraction where the food material or processed food material and the extract are mixed, or may be added to the extract after solid-liquid separation.

Moreover, you may make commercially available enzymes, such as a cellulase, pectinase, and protease, act as needed. For example, cellulase includes cellulase A “Amano” 3 (Amano Enzyme), pectinase includes pectinase G “Amano”, etc., protease includes protease A “Amano”, protease M “Amano” G (Amano Enzyme), and the like. Can be mentioned. About the conditions of these enzyme reactions, what is necessary is just to follow the optimal temperature and the optimal pH range of each enzyme.

The extract of the obtained food material or processed food material may be subjected to steps such as clarification, concentration, and drying as necessary.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
[Example 1]

After adding 400 g of shiitake mushrooms to 4000 g of 90 ° C. hot water and extracting at 90 ° C. for 60 minutes, the liquid temperature was lowered to 70 ° C., 0.4 g of glutaminase was added, and the enzyme reaction was carried out at 70 ° C. for 60 minutes. Further, 0.4 g of nuclease was added and the enzyme reaction was carried out at 70 ° C. for 60 minutes, and then inactivated by maintaining at 90 ° C. for 60 minutes. Then, after pressing and solid-liquid separation, 200 g of dextrin (Max 1000; manufactured by Matsutani Chemical Industry) was mixed and dissolved, and spray-dried to obtain shiitake extract powder.
[Comparative Example 1]

Add 400g shiitake mushrooms to 4000g 90 ° C hot water, extract at 90 ° C for 60 minutes, squeeze and separate into solid and liquid, mix and dissolve 200g dextrin (Max 1000; made by Matsutani Chemical Industry), spray dry The shiitake extract powder was obtained.
[Comparative Example 2]

After adding 400 g of shiitake mushrooms to 4000 g of 90 ° C. hot water and extracting at 90 ° C. for 60 minutes, lowering the liquid temperature to 70 ° C., adding 0.4 g of glutaminase and carrying out an enzyme reaction at 70 ° C. for 60 minutes. It was deactivated by holding at 90 ° C. for 60 minutes. Then, after pressing and solid-liquid separation, 200 g of dextrin (Max 1000; manufactured by Matsutani Chemical Industry) was mixed and dissolved, and spray-dried to obtain shiitake extract powder.
[Comparative Example 3]

After adding 400 g of shiitake mushrooms to 4000 g of 90 ° C. hot water and extracting at 90 ° C. for 60 minutes, lowering the liquid temperature to 70 ° C., adding 0.4 g of nuclease and carrying out the enzyme reaction at 70 ° C. for 60 minutes. It was deactivated by holding at 90 ° C. for 60 minutes. Then, after pressing and solid-liquid separation, 200 g of dextrin (Max 1000; manufactured by Matsutani Chemical Industry) was mixed and dissolved, and spray-dried to obtain shiitake extract powder.

The extracts obtained in Example 1 and Comparative Examples 1 to 3 were added to soy sauce diluted seven times, and the minimum addition concentration at which umami was imparted and the aroma at that time were examined. The results are shown in Table 1.

As shown in Table 1, the extract obtained in Example 1 felt the same umami with an addition amount of 1/3 compared to Comparative Example 1. When the aroma at that time was evaluated by a sensory test, shiitake incense was not felt at all in Comparative Example 1, but moderately good scent was imparted in Example 1. Moreover, even if the extract obtained in Example 1 is compared with the extract of Comparative Example 2 in which only the glutaminase treatment is performed and the extract of Comparative Example 3 in which only the nuclease treatment is performed, Example 1 is in Comparative Example 2 or 3. The same umami was felt with the addition of 1/2 of the amount. When the aroma at that time was evaluated by a sensory test, it was confirmed that in Comparative Example 2 or 3, shiitake aroma was only slightly applied.
[Example 2]

After adding 20g of powdered flour to 200g of 90 ° C and extracting at 90 ° C for 30 minutes, the liquid temperature was lowered to 60 ° C, adding 0.02g of glutaminase, and enzyme reaction at 60 ° C for 60 minutes. did. Further, 0.02 g of nuclease was added and the enzyme reaction was carried out at 70 ° C. for 60 minutes, and then the reaction was inactivated by maintaining at 90 ° C. for 30 minutes. Thereafter, the mixture was squeezed and solid-liquid separated to obtain a koji powder extract.
[Comparative Example 4]

After adding 20 g of koji flour to 200 g of 90 ° C. hot water and extracting at 90 ° C. for 30 minutes, the liquid temperature was lowered to 60 ° C. and extraction was performed at 60 ° C. for 60 minutes. Furthermore, after extracting at 70 degreeC for 60 minutes, it extracted at 90 degreeC for 30 minutes. Thereafter, the mixture was squeezed and solid-liquid separated to obtain a koji powder extract.

The mash flour extract of Example 2 was stronger in taste than the mash flour extract of Comparative Example 4 in which no enzyme was used.
[Example 3]

After adding 20 g of kelp to 200 g of hot water at 90 ° C. and extracting at 90 ° C. for 30 minutes, the liquid temperature was lowered to 60 ° C., 0.02 g of glutaminase was added, and the enzyme reaction was carried out at 60 ° C. for 60 minutes. Further, 0.02 g of nuclease was added and the enzyme reaction was carried out at 70 ° C. for 60 minutes, and then the reaction was inactivated by maintaining at 90 ° C. for 30 minutes. Thereafter, the mixture was pressed and separated into solid and liquid to obtain a kelp extract.
[Comparative Example 5]

After adding 20 g of kelp to 200 g of 90 ° C. hot water and extracting at 90 ° C. for 30 minutes, the liquid temperature was lowered to 60 ° C. and extraction was performed at 60 ° C. for 60 minutes. Furthermore, after extracting at 70 degreeC for 60 minutes, it extracted at 90 degreeC for 30 minutes. Thereafter, the mixture was pressed and separated into solid and liquid to obtain a kelp extract.

The kelp extract of Comparative Example 5 that did not use an enzyme had a weak umami and the kombu-derived pebbles were conspicuous, whereas the kelp extract of Example 3 using an enzyme had a strong umami and a good balance of taste.
[Example 4]

After adding 20q of green tea to 200 g of 90 ° C. hot water and extracting at 90 ° C. for 30 minutes, the liquid temperature was lowered to 60 ° C., 0.02 g of glutaminase was added, and the enzyme reaction was carried out at 60 ° C. for 60 minutes. Further, 0.02 g of nuclease was added and the enzyme reaction was carried out at 70 ° C. for 60 minutes, and then the reaction was inactivated by maintaining at 90 ° C. for 30 minutes. Then, it pressed and solid-liquid-separated and obtained the green tea extract.
[Comparative Example 6]

After adding 20 g of green tea to 200 g of 90 ° C. hot water and extracting at 90 ° C. for 30 minutes, the liquid temperature was lowered to 60 ° C. and extraction was performed at 60 ° C. for 60 minutes. Furthermore, after extracting at 70 degreeC for 60 minutes, it extracted at 90 degreeC for 30 minutes. Then, it pressed and solid-liquid-separated and obtained the green tea extract.

The green tea extract of Comparative Example 6 that did not use an enzyme had a weak umami and astringent taste, whereas the green tea extract of Example 4 that used an enzyme had a strong umami and a good balance of taste.

Claims (10)

A method for producing a processed food material, wherein glutaminase and nuclease are added to a food material or food material extract containing free glutamine and nucleic acid to cause an enzymatic reaction. The method for producing a processed food material according to claim 1, wherein either one of glutaminase and nuclease is added to cause an enzyme reaction, and then the other is added to cause an enzyme reaction. The method for producing a processed food material according to claim 1 or 2, wherein glutaminase is added to cause an enzyme reaction, and then nuclease is added to cause an enzyme reaction. 4. The method for producing a processed food material according to claim 1, wherein glutaminase and nuclease are reacted with each other for 5 to 120 minutes. The method for producing a processed food material according to claim 1, wherein glutaminase and nuclease are subjected to an enzyme reaction under a temperature condition of 30 to 90 ° C., respectively. The method for producing a processed food material according to claim 1 or 5, wherein the food material or the food material extract is heated at 70 to 120 ° C before adding glutaminase and nuclease to cause an enzyme reaction. The method for producing a processed food material according to any one of claims 1 to 6, wherein the food material is a mushroom. The method for producing a processed food material according to any one of claims 1 to 6, wherein the food material is shiitake mushroom. The method for producing a processed food material according to any one of claims 1 to 6, wherein the food material is dried shiitake mushroom. A processed food material produced by the method according to claim 1.