JP2012205558A - Method for producing potato-flavor enhancement agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a potato-flavor enhancement agent, capable of giving a spicy potato-like flavor.SOLUTION: The method for producing the potato-flavor enhancement agent includes heating a mixture containing potato protein hydrolysate and reducing sugar at 100-180°C.

Description

The present invention relates to a method for producing a potato flavor enhancer capable of imparting a fragrant potato-like flavor.

Traditionally, potato snacks are made by slicing potatoes or molding potatoes and then heating them, but the amino acids contained in the potatoes and the reducing sugars cause a Maillard reaction by heating, creating a savory potato flavor. It is. However, since the potato snack is browned by the Maillard reaction to reduce the commercial value, the amount of reducing sugar in the potato is kept low by devising the potato variety and storage method. When potato snacks are prepared using such potatoes, the Maillard reaction is suppressed and the fragrant potato flavor is suppressed to a small extent. Therefore, there has been a demand for a potato flavor enhancer that can impart a fragrant potato-like flavor without disturbing the color of the potato snack.

As a conventional technique for imparting a potato-like flavor, there is a method in which a sulfur feed is present and a flavor mixture prepared by heating a mixture containing a reducing sugar and one or more amino acids is prepared (see Prior Literature 1). , A method of heating the potato raw material until it turns brown, and extracting a flavor component using a solvent (see Prior Literature 2), a sugar component, an acid component and a metal flavor component that are naturally present in potato, and heated A potato flavor enhancing composition (see Patent Document 3) composed of a bitter component produced by a dry granular potato solid is disclosed. However, the above technique may not provide a potato-like flavor with a natural texture, and there is a problem of using a solvent in the production process, and a method for imparting a more preferable potato-like flavor is required. It was.

JP-A-1-206968 JP 51-95164 A JP-A 64-5471

An object of the present invention is to provide a potato flavor enhancer capable of imparting a fragrant potato-like flavor.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by heating a solution containing a potato protein hydrolyzate and a reducing sugar. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
(1) A method for producing a potato flavor enhancer, comprising heating a mixed solution containing a potato protein hydrolyzate and a reducing sugar at 100 to 180 ° C.,
(2) The method for producing a potato flavor enhancer according to (1) above, further comprising blending an excipient and drying,
(3) A snack confectionery obtained by adding the potato flavor enhancer obtained by the method according to (1) or (2) above,
It is made up of.

The production method of the present invention can provide a potato flavor enhancer having a fragrant potato-like flavor.

The potato protein hydrolyzate used in the present invention is obtained by hydrolyzing potato-derived protein (potato protein), for example, a protein obtained by decomposing into an amino acid using an acid. Examples include hydrolysates and protein hydrolysates (potato peptides) obtained by decomposing them into peptides and amino acids using enzymes. In the present invention, a preparation containing a potato protein hydrolyzate can also be used.

Examples of the protein hydrolyzate obtained by decomposing it into an amino acid using an acid include commercially available products such as Potemic (trade name; manufactured by Cosmo Foods Co., Ltd.) and Potemic P-70 (trade name; manufactured by Cosmo Foods Co., Ltd.). These are manufactured and sold, and these can be used in the present invention. Examples of the protein hydrolyzate (potato peptide) obtained by degrading into peptides and amino acids using enzymes include, for example, potato taste (trade name; manufactured by Cosmo Foods Co., Ltd.) and potato taste H (trade name; manufactured by Cosmo Foods Co., Ltd.). ), Pote Taste C (trade name; manufactured by Cosmo Foods Co., Ltd.) and the like are commercially produced and sold, and these can be used in the present invention.

Examples of the reducing sugar used in the present invention include glucose, fructose, lactose, arabinose, maltose and the like. Of these, glucose and fructose are preferably used. These may be used alone or in combination of two or more.

Examples of the excipient used in the present invention include starches such as starch, processed starch and dextrin; sugars such as lactose and trehalose; sugar alcohols such as maltitol, erythritol and xylitol. Of these, starches such as starch, processed starch and dextrin are preferably used. These may be used alone or in combination of two or more.

The potato flavor enhancer obtained by the production method of the present invention may contain other substances used for general food production within a range not impairing the effects of the present invention. For example, salt, edible oil and fat, spices , Seasonings (such as sodium glutamate and ribonucleotide sodium), extracts (such as yeast extract, meat extract, vegetable extract), colorants, antioxidants and the like.

The manufacturing method of the potato flavor enhancer of this invention has the following processes.
Process 1: The process of producing the liquid mixture containing water, a potato protein hydrolyzate, and a reducing sugar.
Process 2: The process of heating the liquid mixture obtained at the process 1.
Moreover, what performed the following process 3 is also one form of this invention.
Step 3: A step of adding an excipient to the heated mixture obtained in Step 2 and drying to obtain a dried product.

In step 1, water, potato protein hydrolyzate, and reducing sugar may be mixed with stirring to prepare a mixed solution. You may mix | blend the other substance used for general foodstuff manufacture with the liquid mixture in the range which does not inhibit the effect of this invention. The stirring and mixing may be performed by appropriately using known means, and for example, a propeller stirrer, a kneader, or the like is preferably used.

If the potato protein hydrolyzate used in step 1 is liquid or paste, it may be used as it is. If the potato protein hydrolyzate is a solid, it may be finely pulverized or used in liquid or paste form. preferable.

The compounding quantity (as solid content) of a potato protein hydrolyzate is about 1-90 mass parts in 100 mass parts of dried potato flavor enhancers, Preferably it is about 3-50 mass parts. The compounding quantity (as solid content) of a reducing sugar is about 1-50 mass parts in 100 mass parts of dried potato flavor enhancers, Preferably it is about 5-30 mass parts.

In step 2, the mixed liquid obtained in step 1 may be heated with a known heater. For example, a device such as a pressure kneader with a stirrer or a pressure reaction kettle with a stirrer can be used.

As heating conditions, the mixed solution obtained in step 1 may be heated to about 100 to 180 ° C, preferably about 105 to 180 ° C, more preferably about 120 to 170 ° C. The heating time is about 5 minutes to 3 hours, preferably about 30 minutes to 2 hours.

In step 3, it is preferable that the excipient is added to the heated mixture obtained in step 2 and then stirred by a known stirring method until the excipient becomes uniform. Here, the compounding amount (as solid content) of the excipient is about 0 to 80 parts by mass, preferably about 20 to 60 parts by mass in 100 parts by mass of the dried potato flavor enhancer.

Examples of the drying means in Step 3 include an atmospheric drum drying method, a vacuum drum drying method, a spray drying method, a shelf drying method, and the like. In order to generate a more fragrant flavor by heating at a high temperature during drying. An atmospheric drum drying method is preferred.

The atmospheric pressure drum drying method preferably used as a drying means will be described below. In the normal pressure drum drying method, an object to be dried (a mixture of the heated mixture and excipient obtained in step 2) is attached to the surface of a drum that is heated and rotated by a heat medium such as steam under normal pressure. In this method, the object to be dried is quickly evaporated and dried while the drum rotates once. The dried product dried on the drum surface can be easily scraped off the drum surface with a scraper knife or the like. Specifically, a drum dryer (rotary heat drum type evaporation dryer) is used. The drum surface temperature of the drum dryer is not particularly limited, but is about 80 to 200 ° C, preferably about 100 to 180 ° C, and more preferably about 120 to 165 ° C. The drying time is not particularly limited, but short time drying of several seconds to several minutes is preferable. The time is preferably about 1 minute or less at the longest, more preferably about 45 seconds or less, and still more preferably about 6 to 30 seconds. The number of revolutions of the drum is not particularly limited, but is usually about 1 to 10 rpm, preferably about 2 to 10 rpm.

The dried product obtained in Step 3 can be made into powder by a known means. For example, the dried product can be crushed using a pulverizer to obtain a powdered potato flavor enhancer. The obtained powdered potato flavor enhancer is preferably sieved using, for example, a sieve having a sieve opening of about 1.4 mm, more preferably sieved using a sieve of about 0.85 mm. preferable. By making it into powder form, it becomes easy to adhere to the surface of the object to which flavor is imparted, or to mix with the object.

The potato flavor enhancer obtained by the production method of the present invention can be used by adding to a snack. Examples of the snacks include, for example, potato chips cut from potatoes, molded potato chips, molded potato snacks, snacks made by puffing dough using various flours, etc., and rice confections produced mainly from rice Preferably, potato chips using potato as a raw material, molded potato chips and the like are mentioned.

Examples of the method for adding the potato flavor enhancer to the snack confectionery include, for example, a method in which the potato flavor enhancer is added to the snack confectionery and kneaded, a method in which the potato flavor enhancer is sprinkled and adhered to the surface of the snack confectionery, a potato flavor enhancer And a method of immersing the snack in a solution containing

The amount of the potato flavor enhancer added to the snack confectionery varies depending on the concentration of the potato flavor enhancer. For example, when the potato flavor enhancer is kneaded into the snack dough, it is about 0 with respect to 100 parts by mass of the snack dough. 0.1 to 120 parts by mass, preferably about 1 to 60 parts by mass. Moreover, when using a powdered potato flavor enhancer sprinkled on snack confectionery, it is about 0.01-25 mass parts with respect to 100 mass parts of snack confectionery, Preferably it is about 0.1-15 mass parts.

The following examples illustrate the present invention, but are merely illustrative of the invention and do not limit the invention.

<Preparation of potato flavor enhancer>
(1) Raw material potato peptide (trade name: potato taste; manufactured by Cosmo Foods)
Potato protein hydrolyzate (trade name: Potatemic; manufactured by Cosmo Foods)
Mashed potato powder (trade name: High potato powder; Calbee potato)
Fructose (trade name: pure fructose; manufactured by Kato Chemical Co., reducing sugar)
Sucrose (trade name: HBS beet granulated sugar; manufactured by Hokuren Agricultural Cooperative Association, non-reducing sugar)
Salt (trade name: average salt; Nihonkaisui Co., Ltd.)

(2) Blending composition Table 1 shows the blending composition of the potato flavor enhancer prepared using the above raw materials.

(3) Preparation of potato flavor enhancer [Examples 1-4]
Add 6.5 times the amount of raw materials in Table 1 above to a 2L stainless steel mug, mix with a spatula to make a mixture, heat to 70 ° C, and further autoclave (model: BS-325; manufactured by Tommy Seiko) Using this, heat treatment was performed at 125 ° C. for 90 minutes. The liquid temperature was cooled to room temperature to obtain about 950 g of potato flavor enhancers (Example products 1 to 4).

[Example 5]
In the production of Examples 1 to 4, the same operation was performed except that the heating conditions of the autoclave were changed from 125 ° C. for 90 minutes to 105 ° C. for 90 minutes to obtain about 950 g of potato flavor enhancer (Example Product 5). It was.

[Comparative Examples 1-4]
About 950 g of potato flavor enhancers (comparative products 1 to 4) were obtained in the same manner as in the production of Examples 1 to 4.

[Comparative Example 5]
In the production of Examples 1 to 4, the same operation was performed except that the heating conditions of the autoclave were changed from 125 ° C., 90 minutes to 95 ° C., 90 minutes, and about 950 g of potato flavor enhancer (Comparative Example Product 5) was obtained. It was.

[Comparative Example 6]
In the production of Examples 1 to 4, a similar operation was performed except that heating in an autoclave (125 ° C., 90 minutes) was not performed, and about 950 g of a liquid potato flavor enhancer (Comparative Example product 6) was obtained.

<Evaluation of potato flavor enhancer>
(1) Preparation of molded potato chips Dried potato powder (trade name: dried mash potato; manufactured by Yuwa Foods Co., Ltd.) and potato snack dough kneaded by adding 100 g of hot water and mixed with 15 g of potato flavor enhancer. After kneading, 2 g of the obtained dough was rolled with a rolling pin and formed into a sheet having a thickness of about 1.5 to 2.0 mm. The obtained molded product was fried with oil at 180 ° C. for 3 minutes to obtain molded potato chips (prototypes 1 to 11).

(2) Evaluation of molded potato chips Sensory evaluation was performed on the flavor of the obtained molded potato chips (prototypes 1 to 11). The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results and the heating temperature of the autoclave are shown in Table 3.

Symbolization ◎: Average value 3.5 or more ○: Average value 2.5 or more to less than 3.5 Δ: Average value 1.5 or more to less than 2.5 ×: Average value less than 1.5

結果より、実施例品を練り込むことによって、成形ポテトチップに香ばしいポテト様の風味を付与することができた。一方、比較例品を練り込んでも、成形ポテトチップに香ばしいポテト様の風味を付与することができなかった。

From the results, it was possible to impart a fragrant potato-like flavor to the molded potato chips by kneading the example products. On the other hand, even when the comparative product was kneaded, it was not possible to impart a fragrant potato-like flavor to the molded potato chips.

<Preparation of potato flavor enhancer (powder)>
(1) Preparation of potato flavor enhancer (in powder form)
[Examples 6 to 10]
Example products 1 to 5 357.5 g of an excipient (trade name: Sandeck # 70; manufactured by Sanwa Starch Kogyo Co., Ltd.) was added to 950 g each, and the mixture was heated to 70 ° C. while mixing with a spatula, and then a drum dryer ( (Model: VD-0303; manufactured by Katsuragi Industry Co., Ltd.) and dried at a drum surface temperature of 150 ° C. and a drum rotation speed of 2 rpm. The dried product was pulverized using a pulverizer (model: ZM100; manufactured by Retsch), and then passed through a sieve having an opening of 0.85 mm to obtain about 500 g of powdered potato flavor enhancers (Example products 6 to 10). .

<Evaluation of potato flavor enhancer>
(1) Preparation of potato chip seasoning Potato chips (trade name: raw potato chips wave cut; manufactured by Ryohin Keikaku Co., Ltd.) were added powdered potato flavor enhancer (Example products 6 to 10) to the potato chips. 2.9 mass% was sprinkled and the potato chips seasoning (prototypes 12-16) was produced.

(2) Evaluation of potato chip seasoning The sensory evaluation was performed about the flavor of the obtained potato chip seasoning (prototypes 12-16). The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown above (Table 2). The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the criteria described in “Evaluation of Molded Potato Chips”. The results are shown in Table 4.

結果より、実施例品を振り掛けることにより、ポテトチップス調味品に香ばしいポテト様の風味を付与することができた。

From the results, it was possible to impart a fragrant potato-like flavor to the potato chips seasoned product by sprinkling the example product.

Claims (3)

A method for producing a potato flavor enhancer, comprising heating a mixed solution containing a potato protein hydrolyzate and a reducing sugar at 100 to 180 ° C. Furthermore, the excipient | filler is mix | blended and dried, The manufacturing method of the potato flavor enhancer of Claim 1 characterized by the above-mentioned. A snack confectionery obtained by adding the potato flavor enhancer obtained by the method according to claim 1 or 2.