JP2014039478A - Food products including alanine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel application of alanine in a food product.SOLUTION: Flavor (especially aroma and richness) of various food products such as hot sesame oil, tobanjan, chili sauce, XO sauce, pepper sauce, peperon oil, sweet flour paste, Tahini, oyster sauce, Chinese noodles, Laojiu, grifola soybean curd, teas such as oolong tea and jasmine tea, jaozi, shao mai, wonton, Chinese porridge, Chinese bun, and vegetable puree can be improved by blending alanine.

Description

  The present invention relates to the use of alanine in foods.

Alanine (α-aminopropionic acid) is a compound represented by CH ₃ CH (NH ₂ ) COOH in a rational formula. Since it has an asymmetric carbon in the molecule, there are L and D isomers that are three-dimensionally mirror images. A racemic form of alanine containing equal amounts of L-form and D-form is called DL-alanine.

  Both DL-alanine and L-alanine have been approved as food additives in Japan for a long time, and have been used as seasonings and nutrient enhancers. Alanine itself has umami and sweetness, but when added to food, it has the effect of further enhancing the original umami of food. Both L-form and D-form exhibit umami and sweetness, but D-form exhibits stronger umami and sweetness. Therefore, in DL-alanine and L-alanine, DL-alanine has a stronger taste. For this reason, DL-alanine is often used as a seasoning.

  DL-alanine was designated by the name of “alanine” in Japan as a food additive that is a chemically synthesized product based on the Food Sanitation Law revised on July 31, 1957 in Japan. Later, it was renamed “DL-alanine” in 1966. However, even before 1957, when it was designated as a food additive, DL-alanine is treated as a chemically synthesized product as a “chemical substance by chemical synthesis with the same chemical structure as a naturally occurring component”. Because it was not received, it was approved for use in food. For example, it has been known for a long time that, by adding alanine to synthetic sake, the same richness and mellowness (mellow taste) as refined sake can be imparted (see, for example, Non-Patent Document 1 or 2). In addition, recently, an effect of preventing the aging of happoshu has also been confirmed (for example, see Non-Patent Document 2).

Food additive handbook 1999 edition, Food and Science Food Addendum Official Book 8th Edition, Yodogawa Shoten

  As described above, alanine can be used in various foods as a food additive, but there are many unknown parts regarding its effects and uses. Then, this invention aims at providing the novel use of alanine in a foodstuff.

  The present inventor has intensively studied to solve the above problems. As a result, a new effect of alanine in food was found, and the present invention was completed based on this.

  That is, one form of the present invention is a seasoning containing alanine and chili or a chili extract (capsaicin).

  Another embodiment of the present invention is miso containing alanine.

  Another embodiment of the present invention is a liquid seasoning containing alanine.

  Another embodiment of the present invention is a food produced from alanine, brine (saponified water), and wheat flour.

  Another embodiment of the present invention is old sake containing alanine.

  Another embodiment of the present invention is apricot tofu containing alanine.

  Another embodiment of the present invention is a tea composition containing alanine and tea.

  Another embodiment of the present invention is dumplings containing alanine.

  Moreover, the other form of this invention is the shochu (shumai) containing alanine.

  Another embodiment of the present invention is a wonton containing alanine.

  Another embodiment of the present invention is a cocoon containing alanine.

  Another embodiment of the present invention is a vegetable puree containing alanine.

  According to the present invention, the flavor (especially aroma and richness) of food can be improved.

  Hereinafter, preferred embodiments of the present invention will be described. The present invention has been made by finding a novel effect of alanine in food. In the present specification, “alanine” is a concept including any form of L-alanine, D-alanine, or a mixture thereof (for example, DL-alanine) (that is, optical purity of alanine). Is irrelevant). Hereinafter, the effect of alanine will be described.

  Alanine has the effect of reducing the strength of saltiness and making it mellow salty (salting effect) on foods containing sodium salts such as sodium chloride and potassium salts such as potassium chloride. For example, by adding alanine to salt-processed foods such as pickles, delicacies, boiled boiled fish, miso, soy sauce, salted spices, kaznoko, tarako, etc. At the same time, it can enhance the taste.

  Alanine is an organic acid such as acetic acid, citric acid, lactic acid, malic acid, succinic acid, gluconic acid, fumaric acid, tartaric acid, adipic acid and phytic acid, and inorganic acids such as phosphoric acid, sulfuric acid, hydrochloric acid and nitric acid. It has the effect of easing the acidity of foods that contain the acid content of the acid and making it mild (mellow) sour (vinegaring effect). For example, by adding alanine, the acidity of vinegar contained in shimeji mushrooms, vinegar octopus, dressing, apple vinegar, black vinegar beverages, etc., and the acidity of citric acid contained in plum dried or fruits, etc., without changing the pH In addition, it can be mild. Moreover, in fermentable foods such as pickles and yogurt, alanine not only imparts umami, but also helps to adjust strong acidity due to excessive fermentation. Furthermore, even for beverages such as grapefruit and other citrus fruits that have a very strong acidity, take the “acid caddy” and make it easy to drink with roundness (maromi) and richness. it can. Thus, alanine has an effect as a sour correction agent for beverages.

  Low calorie mayonnaise is an example of such a food that applies the effect of salting or vinegaring. Low calorie mayonnaise needs to reduce the blending amount of vegetable oil, but when vegetable oil is reduced, acidity and saltiness tend to become strong. Therefore, by blending alanine, even mayonnaise with reduced vegetable oil can be made into a mayonnaise with a mild acidity and salty taste.

  In addition, when an organic acid such as acetic acid or lactic acid is added to suppress the growth of microorganisms in food and the storage stability is improved, the acidity of the organic acid may be a problem. In such a case, by adding alanine, the sourness is alleviated, so that it is possible to achieve an improvement in the shelf life of the food by the organic acid without adversely affecting the flavor of the food. It is also possible to improve the shelf life of food by preparing in advance a composition (formulation) containing an organic acid and alanine and adding it to the food.

  Alanine also has the effect of improving taste growth. In recent years, due to the trend toward low salt and low sugar, thin soups and soy sauces with reduced saltiness and sweetness, various seasonings and the like are increasing. When alanine is added to such a light-tasting food, the taste is improved, the wateriness is lost even when the taste is light, and a delicious taste with a sense of aging can be obtained.

  Alanine exhibits a sufficient umami even when used alone, and can exhibit the significance of existence as an umami seasoning, but when used in combination with other umami substances, the umami can be enhanced by a synergistic effect. For example, alanine exerts a synergistic umami enhancing effect when used in combination with nucleic acid-based taste substances such as sodium L-glutamate and sodium 5'-inosinate. More specifically, when alanine is used in combination with kelp, soy sauce, miso, or the like containing sodium L-glutamate or a nucleic acid-based taste substance, the umami is further enhanced and the taste is increased. Alanine also has the effect of enhancing the umami of natural seasonings. Natural seasonings that enhance the umami taste when used in combination with alanine include yeast extract, beef, pork, chicken-derived livestock extract, fish, shellfish, crab, shrimp and other seafood-based extracts And fish soy produced by fermenting fish such as seaweed extract extracted from seaweed, seaweed, salmon extract extracted from salmon, fruit extract, anchovy, and the like.

  Alanine also has the effect of alleviating the unique astringency of natural seasonings and at the same time making it a richer and deeper seasoning. For example, due to its unique astringency, yeast extract may have to be used in a limited amount or may not be able to exhibit its original flavor. Although alanine is originally contained in the yeast extract, astringency is remarkably relieved by further adding alanine to increase the alanine content, so that it can be rich and deep. Furthermore, the original flavor of the yeast extract that has been hidden for astringency can be extracted. Alanine also has the effect of reducing yeast odor.

  In addition, alanine has an effect of alleviating the pungent taste of spices (spices) and an effect of enhancing the umami of the spices themselves. For this reason, alanine can be used suitably for the seasoning containing a spice and a spice extract. Spices and spice extracts that can be used in combination with alanine include mustard, chili, chili extract (capsaicin), salmon, onion, leek (sardine), shoyu, yam, turmeric, curry powder, eggplant, pepper, flower bud, nutmeg, ginger , Cinnamon, clove, saffron, paprika, garlic, garlic (garlic), turmeric, horseradish, horseradish, radish (isothiocyanate), asanomi, angelica, allspice, chamomile, licorice, watercress, shiso, celery, tamarind , Dill, nigera, parsley, hyssop, asafetida, orange nope, mustard, caraway, sesame, savory, star anise, sorrel, tarragon, carrot, mint (light load), feneglique, ajowan, turmeric, pepper, cardamom, Chinese pear, poppy seed, coriander, salvia, charlotte, spearmint, thyme, chives, nutmeg, vanilla, peppermint, anise, oregano, cassia, curry leaf, cumin, caper, sassafras, juniper berry, chervil, Examples include wormwood (basket), basil, paprika, horse mint, linden, rosemary, marjoram, lemongrass, laurel, noodles, lemon balm, lavender, and rose. Seasonings using a combination of spices and alanine include coconut oil (ra oil), soy sauce (tobanjan), soy sauce (raajaojan, chili sauce), XO sauce (ex oojan), bean sauce (touchijan), bean sauce Examples include soy sauce, seafood soy sauce (caisenjan, haichenujan), pepper sauce, and peperon oil. In addition, by adding alanine and glutamic acid to a beverage containing capsaicin, which is a pungent component of chili, it is possible to reduce capsaicin-derived irritation (particularly irritation to the throat) while maintaining an appropriate pungent taste.

  In addition, alanine has an effect of relaxing the taste. Examples of compounds having a taste include potassium carbonate, sodium carbonate, sodium bicarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, metalin Sodium phosphate, tripotassium phosphate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, shell calcium, eggshell calcium, calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, crude magnesium chloride, homogentisic acid And oxalic acid. Ingredients that have a delicious taste include potatoes, bamboo shoots, bamboo shoots, wasabi, yams, roses, springs, nobils, mugwort, Yamadudo, Watercress, Nazuna (Tatsumi), Taranome, Matatabi (Tree Tendon), Elderberry (bone grafting), Mushroom (Seri), Honey Bee, Itidori (Tiger), Jacobe (Traditional), Yam, Yellowfin (Yellow), Licorice (Leek) And wild vegetables such as garlic, tsukushi (brush), lotus root, carrot, sweet potato, potato, taro, boiled and dried. In addition, when boiled wild plants, adding alanine to the boiled liquid has the effect of reducing not only the taste but also reducing the amount of generated lye. This decrease in lye is thought to be due to the chelating effect of alanine (the effect of capturing heavy metals).

  Alanine is also effective in reducing astringency and astringency. There are many compounds having astringency or astringency in polyphenols. For example, catechins that are abundant in tea, wine, blueberries, apples, tannins that are abundant in strawberries, bananas, rutins that are abundant in buckwheat, Alanine is effective in reducing astringency and astringency. Examples of foods rich in polyphenols include green tea, black tea, oolong tea, matcha tea, tea buckwheat, and coffee beverages. It is also effective in reducing astringency and astringency of chitosan, chitin, saponin, limonin and the like.

  Alanine is also effective in reducing bitterness. Examples of the bitter component include various glycosides, alkaloids, terpenolds and the like. In particular, alanine is effective in alleviating the bitter taste of narizine, which is a type of flavanone glycoside. For example, a drink or jelly produced from citrus fruits such as grapefruit, summer mandarin orange, hassaku, kabosu, orange, lemon, etc. It can be applied to alleviate the bitterness of candy, chewing gum. In addition, momordesin and cucurbitacin, bitterness ingredients of bitter gourd (nigauri), sulforaphene, bitterness ingredient of kale, aloin, bitterness ingredient of aloe, quercetin, bitterness ingredient of radish, chlorogenic acid, bitterness ingredient of coffee, etc. It is also effective in mitigating the bitter component of Therefore, it can also be applied to alleviating the bitterness of beverages produced using green vegetables such as bitter gourd, kale, and barley young leaves as raw materials, various foods using coffee, and various foods using aloe and radish as raw materials. Furthermore, it is also effective in alleviating bitterness such as melon, watermelon, cucumber, southern rice cake, and dried salmon. In addition, alanine is L-valine, L-leucine, L-isoleucine, L-methionine, L-tryptophan, L-histidine, L-ornithine, L-asparagine, L-aspartic acid, L-lysine, L-arginine, It is also effective for alleviating the bitterness of amino acids having a bitter taste such as L-tyrosine and L-phenylalanine. Therefore, it can be blended together with amino acids having these bitter tastes in various amino acid beverages and amino acid supplements. In addition, bitter components such as caffeine (present in tea, coffee beans, etc.), theobromine (bitter components of cocoa and chocolate), quinine, and bitter glycosides such as rutin and hesperidin, which are alkaloids having a bitter taste. Alanine is also effective for relaxation.

  It should be noted that the above-described mitigating action of alanine on the pungent, eggy, astringent, astringent, and bitter tastes is effective not only for foods but also for alleviating various stimulating components contained in toothpaste and mouthwash.

  In addition, when alanine is used in combination with a sweet substance, it can give sweetness to the sweetness due to their interaction, and the sweetness can be made soft and elegant. For example, alanine can be added to sweet foods such as red bean paste, cream, and flower paste.

  Alanine has the effect of improving the taste of sweeteners with a high sweetness level. In general, sweeteners with high sweetness are monotonous and direct in sweetness, have a poor sweetness (remaining aftertaste), and may have a bitter or astringent taste in the aftertaste. For example, it is known that aspartame, stevia, licorice extract and the like not only have a poor sweetness but also a bitter taste and astringency in the aftertaste. In addition, sucralose and acesulfame potassium are relatively quick to start and cut, but the sweetness is monotonous and direct, and it cannot be denied that the sweetness is uncomfortable compared to the taste of sugar. However, by using a combination of such a sweetener with a high degree of sweetness and alanine, it becomes a refreshing and refreshing sweetness, the sweetness is improved, and bitterness and astringency are less likely to remain in the aftertaste. To do. Sweeteners that can be used in combination with alanine include sucralose, acesulfame potassium, aspartame, neotame, stevia (stevia extract, stevia powder, stevioside, rebaudioside), licorice extract (licorice extract, disodium glycyrrhizinate) ), Licorice extract, thaumatin (thaumatin), saccharin (saccharin sodium), and the like.

  Alanine has the effect of enhancing flavor (fragrance). In particular, alanine has a function of enhancing the scent of fruits such as strawberry, grape, apple and melon. It also improves the flavor of fermented milk. In particular, by using arginine in addition to alanine, the flavor can be enhanced without impairing the flavor inherent in various foods, or the flavors of various flavors often used in the food industry can be enhanced. Can do.

  In addition, after immersing the soba seeds in an alanine-containing aqueous solution, the seeds are roasted to obtain a soba tea with excellent flavor and aroma. The principle that such an effect can be obtained is considered to be because alanine and sugar derived from buckwheat cause a Maillard reaction during roasting to produce a very fragrant scent component (pyrazines). Moreover, by cooking rice with water to which alanine and vitamin E are added, the flavor immediately after cooking can be maintained for a long time. Furthermore, alanine is also effective in improving the flavor of cheese, and by adding alanine to cheese, in addition to highlighting the original flavor of cheese, butyric odor, fermentation odor, milky odor, mold odor, stuffy odor, etc. Can suppress unpleasant odors. Moreover, it is effective in reducing the odor of soy milk and vegetable juice. When 0.2 to 1% by mass of alanine is added to soy milk and vegetable juice, the unpleasant odor of soy milk and vegetable juice can be reduced.

  In addition, in hot canned coffee containing milk, there is a case where a deteriorated odor peculiar to milk occurs during long-term storage in a vending machine or the like. As a solution, alanine and xylose are used. By mix | blending, the deterioration odor can be suppressed and the creamy feeling of a milk component can be maintained. It is considered that the principle that such an effect is obtained is that the product of the Maillard reaction between alanine and xylose suppresses the oxidation reaction of milk fat. Alanine and other amino acids cause a Maillard reaction with sugars, and this Maillard reaction can be used to add flavor, aroma and color to foods.

  Alanine gives umami to foods that have been described so far, umami enhancement, salt-free, vinegar-free, pungent, relaxed taste, astringency and astringency, bitterness, and high sweetness In addition to the effect of improving the taste quality of sweeteners and the effect of enhancing flavor (fragrance), it also has effects other than the flavor of food.

  The effects of alanine other than food flavor are listed below.

  Alanine has the effect of suppressing the growth of microorganisms (bacteriostatic effect). It is thought that the bacteriostatic action of alanine mainly inhibits the synthesis of bacterial cell walls. This bacteriostatic effect of alanine can be applied to a method for improving the shelf life of food by adding a combination of an organic acid such as acetic acid and alanine to the food, a formulation for improving the shelf life of alanine, etc. . Examples of substances that can be used in combination with alanine for improving the shelf life of food include adipic acid, citric acid, tripotassium citrate, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate Succinic acid, monosodium succinate, disodium succinate, acetic acid, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, potassium lactate, glacial acetic acid , Fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate, propionic acid Calcium, Udo extract, Egony , Kawaramugi extract, Enzyme-decomposed barley extract, Tsuyaprisin (extract), Shirako protein extract (protamine), Pectin extract, Honoki extract, ε-polylysine, Forsythia extract, Nisin, glycine, thiamine lauryl sulfate, Sodium thiamine lauryl sulfate, glycerin fatty acid ester, lysozyme, fig leaf extract, licorice oily extract, mulberry extract, enzymatically degraded apple extract, horseradish extract, tea extract, garlic extract, grape skin extract, pepper Extract, Citrus Seed Extract, Burdock Extract, Rosemary Extract, Oregano Extract, Chitosan, Kojic Acid, Perilla Extract, Sage Extract, Pepper Aqueous Extract, Hachiku Extract, Grape Seed Extract, Juice Extract , Mosouchiku distillate, Yucca foam extract, Wasabi Extract, Mustard extract, Clove extract, Enzyme-treated tea extract, Ginger extract, Tade extract, Raw soybean extract, Pimenta extract, Propolis extract, Matage extract, Moso bamboo extract (Moso bamboo extract) Etc. These substances (one or more) and alanine can be combined to produce a shelf life enhancer or a preservative.

  Alanine also acts on spores of heat-resistant spore bacteria such as Bacillus subtilis. L-alanine and D-alanine have opposite effects on spore germination, and L-alanine has an effect of promoting germination of Bacillus subtilis spores. Utilizing this promotion of spore germination by L-alanine, heat-resistant spores in foods that are difficult to kill by pasteurization are intentionally germinated by the addition of L-alanine to form a heat-sensitive vegetative cell state and then pasteurized. Methods are also being studied. On the other hand, D-alanine has the effect | action which inhibits spore germination with respect to the spore of Bacillus subtilis contrary to L-alanine. In addition, since alanine has a coaggregating action on the causative bacteria of periodontal disease, it can be applied to toothpaste, mouth washing liquid, mouse spray, chewing gum and the like for the purpose of preventing or improving periodontal disease.

  Alanine also has the effect of suppressing the green discoloration of green vegetables and seaweeds. Examples of vegetables include edamame, edible grass, edible beans, edible kidney beans, salmon, mugwort (rice cake), komatsuna, and nozawana. Examples of seaweed include kelp, mekabu, laver, and wakame (wakame). For example, the green deterioration of green soybeans can be suppressed by using alanine and ascorbic acid (sodium) in combination. Furthermore, in the inventor's laboratory, it has also been confirmed that alanine is effective in suppressing discoloration of astaxanthin, which is a red pigment of amber.

  In addition, alanine has an effect of softening food appropriately. For example, it has a function of softening kelp (alginic acid) and a function of suppressing the hardening of pasty foods such as jams and marmalades and softening them appropriately. Fruits and vegetables (pectin) as raw materials for jam and marmalade are strawberries, grapes, apples, peaches, apricots, blueberries, figs, summer tangerines, tangerines, lemons, oranges, etc. Examples include carrots, tomatoes and squash. This softening action by alanine makes it easy to eat even hard kelp originally, so that it can be smoothly extended to bread etc. without being hardened even if preserved for a long time in jam and marmalade made from vegetables and fruits become.

Alanine has the effect of suppressing the oxidation of edible fats and oils. Heavy metals (Cu ^2+, etc.) contained in trace amounts in edible fats and oils act as a catalyst for the oxidation reaction of edible fats and oils and promote the oxidation of edible fats and oils. Since the heavy metal is captured by the action, the shell life of the edible oil / fat can be extended. Edible fats and oils include mayonnaise, butter, margarine, shortening, salad oil, corn oil, soybean oil, sesame oil, rapeseed oil (canola oil), rice oil, coconut oil, safflower oil (safflower oil), palm kernel oil, coconut oil, cottonseed oil , Sunflower oil, camellia oil, palm oil, lard (pig oil), het (beef tallow), olive oil, graveseed oil and the like.

  In addition, alanine has an effect of promoting fish feed intake or promoting fish growth. For example, administration of alanine and arginine can increase insulin secretion induction and promote fish growth. Furthermore, the umami of the edible part of the fish raised with the feed which mix | blended alanine can also be improved. Moreover, intake of pet food can be promoted by blending alanine with pet food feed.

  Alanine can also be used in producing fruit juices with low sugar content. Specifically, alanine is added to fruit juice and sterilized by heating, and after cooling, inoculated with koji mold and cultured to assimilate sugar. Although fruit juice is nutritious but contains a lot of sugar, some people refrain from taking it, but this method produces fruit drinks that are low in sugar without losing other active ingredients (nutrients and flavors). it can.

  In addition, alanine indirectly contributes to the promotion of alcohol metabolism in the living body and has an action of improving liver function. In particular, the synergistic effect of alanine and glutamine, alanine and ornithine is high, and it can be used in various soft drinks and supplements for the purpose of preventing hangover and improving liver function. Alanine is also involved in glucose regeneration in the liver, and is an amino acid that is effective in maintaining and recovering blood glucose levels. Furthermore, fat accumulation in the body has become a problem in recent years due to lifestyle changes. Similar to amino acids such as lysine, proline, and arginine, alanine is an amino acid that is effective in activating lipase, an enzyme that breaks down body fat. In combination with ingredients (vitamin B group, L-carnitine, etc.), it can be blended in soft drinks and supplements for various diets.

  Alanine can be used not only in the food field but also in all industrial fields such as feed, pet food, plating chemicals, pharmaceuticals, agricultural chemicals, toothpaste, cleaning agents, cosmetics, and the like. For example, alanine has a moisturizing effect on the stratum corneum of the skin, a function of preventing the skin surface from becoming alkaline, a function of enhancing the barrier function of the stratum corneum, and moisturizes the skin by comprehensive factors. Utilizing these functions, alanine can be widely used in fields such as lotions and shampoos. In addition, alanine derivatives obtained by reducing alanine, such as alaninol and dipeptide alanylglutamine, can be applied to the medical and cosmetic fields. Furthermore, D-alanine can be used as a starting material for pharmaceuticals and agricultural chemicals.

  Alanine can be used alone for foods, but it can also be used in foods in combination with other seasonings, and is previously mixed with other seasoning compounds, ie, seasoning composition It can also be used as a product (formulation). Listed below are other seasonings that can be used in combination with alanine.

  Examples of amino acids include sodium L-aspartate, L-arginine, L-isoleucine, glycine, L-glutamic acid, sodium L-glutamate, L-theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, Examples include L-valine, L-histidine hydrochloride, L-phenylalanine, DL-methionine, L-methionine, L-lysine, and L-lysine hydrochloride. In addition, as nucleic acids, disodium 5'-inosinate, 5'-disidium uridylate, disodium 5'-guanylate, disodium 5'-cytidylate, 5'-ribonucleotide calcium, 5'-ribo Examples include nucleotide disodium. Organic acids include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, copper gluconate, zinc gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, calcium acetate, DL -Potassium hydrogen tartrate, potassium L-tartrate, DL-sodium tartrate, sodium L-tartrate, calcium lactate, sodium lactate, potassium lactate, monosodium fumarate, DL-sodium malate and the like. In addition, as inorganic salts, potassium chloride, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, sodium chloride, magnesium chloride, Examples include ammonium chloride, brine lake low sodium chloride, crude seawater potassium chloride, whey salt, potassium sulfate, and ammonium L-glutamate.

  In addition to the purpose of seasoning, alanine can also be used in the form of a combination of alanine and another compound, or in the form of a composition (formulation) in combination with another compound, depending on the intended use. The compounds that can be used in combination with alanine or in a composition (formulation) with alanine are classified according to the purpose of use. Emulsifiers, enzymes, thickening polysaccharides or thickening stabilizers, carbohydrates, oxidizing agents, edible powders, Yeast food, swelling agent, calcium salt, phosphate or polymerized phosphate, acidulant, pH adjuster, preservative, shelf life improver, brine, tofu coagulant, antioxidant, fortifier, dietary fiber, coloring And a fragrance. The following compounds may be used alone or in the form of a mixture of two or more of the same classification, and one or more compounds of other classifications may be appropriately combined. May be used.

  As the emulsifier, monoglycerin fatty acid ester, diglycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin acetic acid tartaric acid fatty acid ester, glycerin tartaric acid Fatty acid ester, glycerol acetate ester, glycerol thermally oxidized soybean oil fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sucrose fatty acid ester, sucrose isobutyric acid ester, sucrose glycerin fatty acid ester, sorbitan fatty acid ester, sorbitan mono Stearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbita Monopalmitate, propylene glycol fatty acid ester, propylene glycol glycerin lactic acid fatty acid ester, polyoxyethylene (8) stearic acid ester, polyoxyethylene (40) stearic acid ester, polyoxyethylene (20) sorbitan lauric acid ester, polyoxyethylene (20) polysorbates such as sorbitan oleate, polyoxyethylene (20) sorbitan palmitate, polyoxyethylene (20) sorbitan stearate, polyoxyethylene (20) sorbitan tristearate, hydroxypropyl cellulose, Hydroxypropyl methylcellulose, etoxymonoglyceride, calcium stearoyl lactate, sodium stearoyl lactate, steer Saponins such as calcium phosphate, sodium stearate, fatty acid sodium, fatty acid potassium, fatty acid calcium, ammonium phosphatide, stearyl citrate monoglyceride, sodium lauryl sulfate, kiraya extract, soybean saponin, yuccafoam extract (sarsasaponin) And lecithins such as enzyme-treated lecithin, enzyme-decomposed lecithin, and egg yolk lecithin, and bile acids. The fatty acid constituting the emulsifier is generally a fatty acid having 9 to 25 carbon atoms and a fatty acid in the range of monocaproic acid to monoerucic acid.

  Examples of the enzyme include α-amylase, agarase, achromopeptidase, ascorbate oxidase, aminopeptidase, β-amylase, G4 amylase, anthocyanase, isomaltdextranase, actinidine, acylase, α-acetate decarboxylase, alginate lyase. , Isoamylase, inulinase, invertase, urease, exomaltotetraohydrolase, esterase, elastase, endomaltohexahydrolase, endomaltopentahydrolase, catalase, α-galactosidase, β-galactosidase, carboxypeptidase, xylanase, chitinase, chitosanase , Glucanase, glucoamylase, α-glucosidase, β-glucosidase, α-glucosylto Glucaminase such as transferase, glucose isomerase, glucose oxidase, transglutaminase, protein glutaminase, acid phosphatase, cyclodextrin glucanotransferase, superoxide dismutase, cellulase, tannase, 5′-deaminase, dextranase, transglucosidase, transglutaminase, Triacylglycerol lipase, trypsin, trehalose phosphorylase, naringinase, nitrilase, neuraminidase, peroxidase, papain, pancreatin, ficin, phytase, fructosyltransferase, pullulanase, protease, bromelain, pectinase, hesperidinase, pepsin, Peptidase, hemicellulase, phosphodiesterase, phospholipase, polyphenoloxidase, maltose phosphorylase, maltotriosyl hydrolase, muramidase, lactoperoxidase, lysozyme, lipase, lipoxygenase, rennet, and the like.

  Thickening polysaccharides or thickening stabilizers include aorobasidium broth, aeromonas gum, agrobacterium succinoglycan, azotobacter vinegar gum, amased gum, almond gum, gum arabic, arabinogalactan, alginic acid , Sodium alginate, propylene glycol ester alginate, ammonium alginate, potassium alginate, calcium alginate, aloe vera extract, welan gum, erwinia honey gum, elemi resin, enterobacter gum, enterobacter shimanas gum, okra extract, oligoglucosamine , Seaweed cellulose, cassia gum (cassia gum), brown algae extract, gati gum, curdlan, carrageenan (carrageenan), caraya gum, carob bean gum, agar (agarose) , Gelatin, sodium caseinate, xanthan gum, xyloglican, Kidachi aloe extract, chitin, chitosan, guar gum, guar gum enzymatic degradation product, glucosamine, gluten, gluten degradation product, yeast cell wall, collagen, konjac potato extract, psyllium seed gum, sweet potato cellulose , Mackerel mugwort seed gum, gellan gum, sclero gum, sesbania gum, soy polysaccharide (including water-soluble hemicellulose), tamarind seed gum, tara gum, dalman resin, dextran, tragacanth gum, triacan sos gum, troro aoi, natto deco, natto fungus gum, Hyaluronic acid, microfibrous cellulose, powdered cellulose, microcrystalline cellulose, far celeran (fucellan), fucodane, fucronori extract, pullulan, pectin Macrohomopsis gum, mannan, peach resin, rhamsan gum, levan, rennet casein, carboxymethylcellulose calcium, sodium carboxymethylcellulose, methylcellulose, sodium polyacrylate, sodium starch glycolate, sodium phosphate phosphate, locust bean gum, etc. .

  Examples of the saccharide include glucose, fructose, galactose, sucrose, maltose, D-xylose, lactose, trehalose, palatinose, oligosaccharide, starch, starch degradation product, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch , Processed starches such as sodium octenyl succinate, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, oxidized starch, acetate starch (modified starch) ), Dextrin, indigestible dextrin, cyclodextrin, cluster dextrin, erythritol, maltitol, sorbitol, xylitol, mannitol, lactitol (reduced lactose), palatinit (reduced palatinose), glycerin, propylene glycol, etc. It is.

  Examples of the oxidizing agent include potassium bromate, L-cystine, L-ascorbic acid (vitamin C), sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, and ammonium L-ascorbate.

  Edible powders include wheat flour, rice flour, soybean protein powder, pea protein powder, whey protein powder, various protein powders such as gelatin powder, collagen powder, gluten powder, starch derived from potato, sweet potato, corn, tapioca, etc. Examples thereof include starch-modified products, processed products (chemical products), decomposed products, resistant starch (enzyme-resistant starch), buckwheat flour, egg white powder, and egg yolk powder.

  As yeast food, ammonium chloride, potassium gluconate, ammonium carbonate, calcium carbonate, calcium sulfate, tricalcium phosphate, ammonium dihydrogen phosphate, calcium dihydrogen phosphate, magnesium chloride, sodium gluconate, potassium carbonate, ammonium sulfate, Examples thereof include magnesium sulfate, diammonium hydrogen phosphate, calcium monohydrogen phosphate, calcined calcium, and calcium oxide.

  As a swelling agent, adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, glucono delta lactone, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, ammonium carbonate , Potassium carbonate, calcium carbonate, ammonium bicarbonate, sodium bicarbonate, sodium carbonate, magnesium carbonate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, fumarate Acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, calcium sulfate, ammonium ammonium sulfate, potassium aluminum sulfate, DL-malic acid, DL-malic acid Potassium, tricalcium phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and acidic sodium aluminum phosphate and the like.

  Examples of calcium salts include calcium carbonate, calcium chloride, calcium citrate, calcium glycerophosphate, calcium L-glutamate, calcium L-ascorbate, calcium lactate, stearoyl calcium lactate, calcium gluconate and the like.

  Phosphate and polymerized phosphate include tetrapotassium pyrophosphate, tetrasodium pyrophosphate, ferric pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, potassium polyphosphate, sodium polyphosphate, metaphosphoric acid Potassium, sodium metaphosphate, tripotassium phosphate, tricalcium phosphate, trisodium phosphate, calcium hydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, ammonium dihydrogen phosphate, Examples include potassium dihydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, and the like.

  As a sour agent, adipic acid, citric acid, tripotassium citrate, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, potassium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL- Examples include sodium malate and phosphoric acid.

  pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, acetic acid Calcium, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, sodium L-tartrate, potassium carbonate, sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, Potassium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, hydrogen phosphate Disodium, sodium dihydrogen phosphate, hydroxylated Magnesium and the like.

  Preservatives include benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate, calcium propionate, udder extract, prawn extract, kawara mugi extract, enzymic pearl extract Products, tsuyaprisin (extract), white protein extract (protamine, etc.), pectin degradation product, honoki extract, ε-polylysine, forsythia extract, nisin and the like.

  The shelf life enhancer includes glycine, acetic acid, sodium acetate, sodium thiamine lauryl sulfate, glycerin fatty acid ester, lysozyme, fig leaf extract, licorice oily extract, mulberry extract, enzymatically decomposed apple extract, horseradish extract, tea Extract, Garlic extract, Grape peel extract, Pepper extract, Citrus seed extract, Momiji extract, Rosemary extract, Oregano extract, Chitosan, Kojic acid, Perilla extract, Sage extract, Pepper aqueous extract , Bee extract, grape seed extract, hokoshi extract, moso bamboo extract, yucca foam extract, wasabi extract, mustard extract, clove extract, enzyme-treated tea extract, ginger extract, tade extract, Raw soybean extract, pimenta extract, propolis extract, matage extract, moso Click extract, and the like.

  As brine, potassium carbonate, sodium carbonate, sodium bicarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, triphosphate Examples include potassium, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. Note that the brine is an aqueous solution containing an alkaline agent that is used in the production of Chinese noodles.

  Examples of the coagulant for tofu include calcium chloride, magnesium chloride, lactide, glucono delta lactone, calcium sulfate, magnesium sulfate, and crude seawater magnesium chloride.

  Antioxidants include L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, L-ascorbic acid stearate, L-ascorbic acid palmitate, erythorbic acid (isoascorbic acid Acid), sodium erythorbate (sodium isoascorbate), sodium sulfite, sodium pyrosulfite, potassium pyrosulfite, sodium hyposulfite, isopropyl citrate, sulfur dioxide, dibutylhydroxytoluene, butylhydroxyanisole, disodium ethylenediaminetetraacetate, ethylenediamine Calcium tetraacetate disodium, Aoi flower extract, Aspergillus terreus extract, ellagic acid, γ-oryzanol, catechin, licorice oily extract, guaya Fat, quercetin, clove extract, enzyme-treated isoquercitrin, enzyme-treated rutin (extract), enzyme-decomposed apple extract, sesame oil unsaponifiable, rice bran oil extract, rice bran enzyme digest, edible canna extract, essential oil removal Fennel extract, horseradish extract, sesamorin, sesamol, sage extract, seri extract, tea extract, tempeh extract, dokudami extract, tocotrienol, d-α-tocopherol, d-β-tocopherol, d-γ -Tocopherol, rapeseed oil extract, green coffee bean extract, nordihydroguaiaretic acid, sunflower seed extract, pimenta extract, ferulic acid (communuca extract), phytic acid (communuca extract), grape seed extract , Propolis extract, hesperetin, pepper extract, gallic acid, mixed tocophero Melolica essential oil, morin, bayberry extract, eucalyptus leaf extract, gentian root extract, rutin enzyme digest, rutin (extract), azuki bean extract, enju extract, buckwheat extract, rose Marie extract etc. are mentioned.

  As a fortifying agent, first as vitamins, L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, ergocalciferol, cholecalciferol, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine thiocyanate , Thiamine lauryl sulfate, nicotinamide, sodium pantothenate, vitamin A, pyridoxine hydrochloride, folic acid, riboflavin butyrate, L-ascorbyl stearate, L-ascorbyl palmitate, β-carotene (derived from Blakeslea trispora) Dibenzoyl thiamine, thiamine hydrochloride, thiamine cetyl sulfate, thiamine naphthalene-1,5-disulfonate, nicotinic acid, calcium pantothenate, bisbenchamine, Vitamin A fatty acid ester, methyl hesperidin, riboflavin, sodium riboflavin 5′-phosphate ester, inositol, immocarotene, enzyme-treated hesperidin, enzyme-treated rutin, cyanocobalamin (vitamin B12), duna lyra carotene, d-α-tocopherol, d-γ -Tocopherol, d-δ-tocopherol, carrot carotene, palm oil carotene, hesperidin, mixed tocopherol, menaquinone extract and the like. Next, as minerals, calcium chloride, ferric chloride, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, calcium glycerophosphate, calcium gluconate, calcium carbonate, copper gluconate, Copper sulfate, calcium lactate, iron lactate, calcium dihydrogen pyrophosphate, ferrous pyrophosphate, ferric pyrophosphate, calcium sulfate, ferrous sulfate, tricalcium phosphate, calcium monohydrogen phosphate, dihydrogen phosphate Calcium, dimagnesium phosphate, sea urchin shell calcined calcium, shell calcined calcium, bone calcined calcium, reef coral calcined calcium, whey calcined calcium, eggshell calcined calcium, ferritin, shell calcined calcium, bone calcined calcium, coral calcined Calcium, nacreous uncalcined calcium, eggshell unburned Calcium and the like.

  The dietary fiber may be plant-derived or seaweed-derived dietary fiber. Examples of plant-derived raw materials include wheat, rye, rice, corn, cereals such as oats, beans such as soybeans, azuki beans, peas, Examples include potatoes such as konjac potato, yam and taro, mushrooms such as enoki and shiitake, vegetables such as burdock, fruits such as apples, strawberries and citrus fruits, and pulp fibers. Examples of citrus fruits include oranges, grapefruits, and lemons, and dietary fibers derived from these citrus fruits are collectively referred to as citrus fibers. Pulp fiber is a product of highly purified cellulose by chemically or mechanically treating beet (sugar beet), wood, cotton, hemp, etc. Cellulose derived from such pulp fiber (dietary fiber) Alanine and alanine can be used in combination with foods, and compositions thereof are also possible. Examples of the cellulose for foods produced from pulp fibers purified to a high purity include powdered cellulose, crystalline cellulose (microcrystalline cellulose), and microfibrous cellulose. Powdered cellulose is pulp fiber that is subdivided by acid decomposition or the like. Crystalline cellulose (microcrystalline cellulose) is obtained by acid-decomposing pulp fibers, removing non-crystalline regions, taking out only pure crystal parts having a certain degree of polymerization, purifying and drying. Microfibrous cellulose is obtained by applying a strong mechanical shearing force to pulp fibers by ultra-high pressure homogenizer treatment (microfibrillation). The original single cellulose chain is tens of thousands. It was torn into a book. Examples of raw materials derived from seaweed for dietary fiber include tengusa, nori, kelp, hijiki, mozuku, wakame and the like.

  As the colorant, either a synthetic colorant or a natural pigment can be used. Synthetic colorants include edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 104, edible red No. 105, edible red No. 106, edible red No. 10, edible green No. 4, edible yellow No. 4 , Edible Yellow No. 5, Edible Blue No. 1, Edible Blue No. 2, Iron Dioxide, Titanium Dioxide, β-Carotene, Riboflavin, Riboflavin Butyrate, Riboflavin 5′-Phosphate Sodium, Copper Chlorophyll, Copper Chlorophyllin Sodium, Iron Examples include chlorophyllin sodium, norbixin potassium and norbixin sodium. Natural pigments include akanet pigment, anato pigment, alknet pigment, imo carotene, turmeric pigment, shrimp pigment, krill pigment, orange pigment, cacao pigment, crab pigment, caramel pigment, carob pigment, wedge pigment, gardenia pigment, chlorophyllin pigment , Chlorophyll, Enzyme-treated rutin (extract), Rutin (extract), Kouliang pigment, Cochineal pigment, Sheanut pigment, Shikon pigment, Sitan pigment, Spirulina pigment, Onion pigment, Dunaliella carotene, Pepper pigment, Corn pigment, Tomato pigment , Carrot carotene, palm oil carotene, beet red, peanut pigment, faffia pigment, grape skin pigment, pecan nut pigment, red beetle yellow pigment, red beetle pigment, red velvet pigment, safflower red pigment, safflower red pigment, hematococcus alga pigment, Leegold dye, purple potato dye, purple corn dye, logwood dye, red cabbage dye, red scallop dye, red radish dye, azuki bean dye, squid ink dye, warbler dye, turmeric, elderberry dye, olive tea, cowberry dye, goose Berry pigment, cranberry pigment, chlorella powder, cocoa, saffron, saffron pigment, salmon berry pigment, perilla pigment, strawberry pigment, dark sweet cherry pigment, cherry pigment, chicory pigment, tea, thimbleberry pigment, duberry pigment, laver pigment, hibiscus Dye, malt extract, hakulberry dye, paprika powder, grape juice dye, black currant dye, blackberry dye, plum dye, blueberry dye, boysenberry dye, white berry dye, mulberry Arsenide, Morello cherry dye, raspberry dye, red currant pigment, loganberry pigment, and the like.

  As a fragrance, the compound names are ethyl acetoacetate, α-amylcinnamaldehyde, isoeugenol iso, isothiocyanates, γ-undecalactone, ethers, octanal, geranyl formate, ethyl cinnamate, acetophenone, methyl anthranilate. , Isoamyl valerate, allyl isothiocyanate, esters, eugenol, ethyl octoate, citronellyl formate, methyl cinnamate, ketones, geraniol, geranyl acetate, cinnamyl acetate, butyl acetate, linalyl acetate, citral, 1,8-cineole Higher aliphatic aldehyde, cinnamaldehyde, decanal, terpineol, vanillin, hydroxycitronellal, isoamyl phenylacetate, furfural and its derivatives, ethyl propionate, allyl hexanoate, 1- Perylaldehyde, aromatic alcohols, maltol, dl-menthol, ethyl butyrate, lactones, anisaldehyde, ionone, ethyl isovalerate, indole and its derivatives, ethyl vanillin, octanol, isoamyl formate, cinnamic acid, ketones, Isoamyl acetate, cyclohexyl acetate, terpinyl acetate, benzyl acetate, methyl cyclohexyl salicylate, citronellal, fatty acids, aliphatic higher hydrocarbons, thioethers, decanol, terpene hydrocarbons, paramethylacetophenone, dimethyl acetal, phenol ethers, Propionic acid, benzyl propionate, ethyl hexanoate, benzyl alcohol, aromatic aldehydes, methyl N-methylanthranylate, 1-menthol butyric acid, cyclohexyl butyrate, linaro , Ethyl acetate, citronellyl acetate, phenethyl acetate, menthol acetate, allyl propionate, citronellol, higher aliphatic alcohols, cinnamyl alcohol, thiols, ethyl decanoate, γ-nonalactone, hydroxycitronellal, piperonal, Examples include phenols, isoamyl propionate, hexanoic acid, ethyl heptanoate, benzaldehyde, d-borneol, isoamyl butyrate, butyl butyrate and the like. Natural flavors include rose, jasmine, lavender, mimosa, cloves, peppermint, shiso, sage, thyme, laurel, eucalyptus, cinnamon, cassia, ginger, turmeric, orange, lemon, grapefruit, lime, bergamot, vanilla, anise, pepper It is a fragrance extracted from plants such as nutmeg, coriander, cardamom and cumin.

  As described above, alanine has an umami taste; a vinegar taste, a salt taste effect; a pungent taste, an egg taste, an astringent taste, an astringent taste, a bitter taste, etc .; a mitigation effect; Flavor enhancing effect; bacteriostatic effect; pigment fading prevention effect; food softening effect; alcohol metabolism promoting effect; liver function improving effect; body fat burning effect.

  The above effects can be applied to various foods. Specifically, as foods to which DL-alanine can be added, pickles such as light pickles, soy sauce pickles, wild vegetable pickles, Nara pickles, takuan, rakkyo, plum pickles etc. and kimchi, squid, squid salt, sea urchin, crabs, sujiko, Various seafood processed products and delicacies made from Tobiko, Shishamo, sea cucumber, scallops, tarako, mentaiko, kazunoko, mekabu vinegar, mozuku vinegar, squid somen, rice bran, vinegar lees, vinegar kelp, salt-blown kelp, seaweed, etc. (Including smoked delicacies), bamboo rings, sardines, salmon-flavored miso, hampen, fish sausage and other marine products, grilled meat, ham, sausage, hamburger, meatballs and other livestock products, egg grilled, potato salad, pumpkin boiled , Spinach with sesame seeds, konpei beef bowl, boiled hinoki stew, meat potatoes and other prepared dishes, boiled dishes, snacks and other confectionery, cakes, sauces, soup , Salmon, miso, soup, sauces, soy sauce, custard, white cream and other creams, mayonnaise, dressing, mapo tofu, apricot tofu, wonton (including addition to skin), grilled dumplings (skin ), Boiled dumplings (including addition to the skin), Shumai (including addition to the skin), bread, steamed bread, steamed bun, dumplings, cherry blossoms, rice cakes, rice cakes, etc. Ice cream and other frozen confectionery, udon, soba noodles, Chinese noodles, noodles, cold noodles, spaghetti and other noodles, noodle soup, taro, potatoes, sweet potatoes and other meats, grilled meats, tempura, fried shrimp, fried squid, oysters, Fried fish such as fried fish, cutlet, croquette, fried chicken, etc. (added to clothing as well as garlic), pilaf, fried rice, rice balls, cooked rice such as sushi, milk drinks, pudding Dairy ingredient-containing gel-like foods such as down, egg products, gratin, stew, sills flour, rice noodles, takoyaki, okonomiyaki, pizza, spring rolls, and the like. Alanine can also be added to frozen products of these food groups. Furthermore, it is also possible to mix alanine into the mix powder used for the production of these foods. The juice that can contain alanine is Gooseberry juice, Cranberry juice, Salmonberry juice, Strawberry juice, Dark sweet cherry juice, Cherry juice, Timbleberry juice, Duberry juice, Pineapple juice, Hakulberry juice, Grape juice, Black Currant juice, Blackberry juice, Plum juice, Blueberry juice, Berry juice, Boysenberry juice, Whiteberry juice, Mulberry juice, Morello cherry juice, Raspberry juice, Red currant juice, Lemon juice, Loganberry juice, etc. It is done.

  Hereinafter, preferred embodiments of the present invention will be described. One embodiment of the present invention is a seasoning comprising alanine and chili or chili extract (capsaicin). As described above, alanine works to alleviate the spicy taste of spices. Among the spices, chili, in particular, is known to increase the secretion of adrenaline and burn visceral fat, and its demand has recently increased. Examples of seasonings that use chili peppers are coconut oil (ra oil), bean sauce (toubanjang), potato sauce (chiri sauce, raajajajan), XO sauce (ex oojan), bean sauce (touchijan), seafood sauce ( (Caisenjang, Haichenujang), etc., but since the pungent taste and pungent odor derived from chili peppers are too strong, the flavor, richness and flavor inherent in the seasonings made from chili peppers may be impaired. Therefore, as a result of diligent study, the present inventor, by adding alanine to a seasoning made from chili pepper, it becomes a moderate pungent taste, and at the same time, the umami is enhanced, and the flavor and aroma are both excellent seasonings. As a result, the present invention has been completed. The present invention is characterized by combining chili and / or chili extract (capsaicin) and alanine, and any seasonings produced using chili as a raw material can be applied to any of them and is not particularly limited. Here, chili oil is used in sauces for dumplings, and specifically, is obtained by extracting chili components from vegetable oil such as sesame oil. Bean plate soy is a miso that is fermented with steamed broad bean and koji and chili. Fermented soy sauce (chili sauce, raajajajang) is a chili miso made with garlic and rice vinegar. Soy sauce is a blend of ingredients such as dried scallops and dried shrimp, garlic, chili and other ingredients. Soy bean soy sauce (touchijan) is made by fermenting beans such as soybeans and black beans, then pickled and dried, and then dipped in pepper and garlic. Is miso produced by adding sweet potato, chili, garlic, sesame and the like from soybeans, and peperon oil is an oil obtained by extracting chili components from vegetable oil such as olive oil. In addition, seasonings such as rice bran oil (ra oil), bean plate sauce (taubanjang), rice cake soy sauce (chili sauce), XO soy sauce (Xojang sauce), bean soy sauce (touchijan), seafood soy sauce (kasensenjang), pepper sauce, peperon oil, etc. Foods to be manufactured or eaten using gyoza include gyoza, mapo tofu (marvo tofu), maple, roasted meat (hoikoro), tantan noodles (tantan noodles), stick chicken (banbungee), shrimp chili sauce, eggplant And stir-fried pork. In addition, it is preferable that it is 0.1-1000 mass% with respect to a chili or a chili extract (capsaicin), and, as for content of alanine in the said seasoning, it is more preferable that it is 1-100 mass%.

  Another embodiment of the present invention is miso containing alanine. It is preferable that the miso is soy noodle soup. Tenmenjan is a sweet miso that is fermented by adding koji to wheat flour, and is an essential seasoning when cooking mapo tofu or eating Peking duck. As a result of intensive studies on the improvement of the flavor of this noodle soy, the present inventor has found that the aroma and richness of the noodle soup can be improved by adding alanine, thereby completing the present invention. In addition, it is preferable that it is 0.01-10 mass% with respect to the total amount of miso, and, as for content of alanine in the said miso, it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is a liquid seasoning containing alanine. Specific examples of the liquid seasoning are sauces, sauces and soups. As a result of intensive studies on the improvement of flavors of sauces, sauces, and juices, the present inventors have found that the aroma and richness of sauces, sauces, juices are improved by adding alanine, The present invention has been completed. Especially fermented and matured Shiba-mae sauce made from white sesame, so-called Sacha sauce made from garlic, dried shrimp, shallot, flounder, and spices, and salted oysters. It was effective in improving the aroma and richness of oyster sauce. In addition, it is preferable that it is 0.01-10 mass% with respect to the total amount of a liquid seasoning, and, as for content of alanine in the said liquid seasoning, it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is a food produced from alanine, brine (saponified water), and wheat flour. Specific examples of the food include Chinese noodles, wonton skin, shumai skin, and dumpling skin. When manufacturing Chinese noodles, wonton skins, etc., in order to strengthen the dough and give it a unique texture, it is made by adding an alkaline agent (so-called brine) such as sodium carbonate to the flour. ing. However, there are many alkaline compounds in flooded water, and sometimes the taste and odor derived from the flooded water adversely affects the flavor and flavor of the product. Therefore, as a result of diligent examination on the taste and odor of flooded water, the present inventor reduced agitation and unpleasant odor derived from flooded water by adding alanine together with flooded water, as well as flavor and aroma. The present invention has been completed by finding that it is an excellent Chinese noodle or wonton skin. Here, the compounds contained in the brine include potassium carbonate, sodium carbonate, sodium bicarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, Examples thereof include sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. In addition, it is preferable that content of alanine in the said foodstuff is 0.01-10 mass% with respect to the total amount of foodstuff, and it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is old sake containing alanine. In Japan, alanine was blended in the past for the purpose of mellow, rich, and fragrant synthetic sake. Therefore, as a result of diligently investigating whether the characteristics of alanine can be applied to old sake, the inventor has found that adding alanine to old sake improves the mellowness, richness and aroma of old sake. The present invention has been completed. Specific examples of the old liquor include former red sake, kai liquor, good sake, and perfume sake. In addition, it is preferable that content of alanine in the said old sake is 0.01-10 mass% with respect to old sake, and it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is apricot tofu containing alanine. As a result of intensive studies on improving the flavor of apricot tofu, the present inventors have found that the aroma and richness of apricot tofu are improved by adding alanine, and the present invention has been completed. In particular, it was effective for apricot tofu using milk, fresh cream, coconut milk, condensed milk and the like. In addition, it is preferable that content of the alanine in the said apricot tofu is 0.01-10 mass% with respect to the total amount of apricot tofu, and it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is a tea composition comprising alanine and tea. In general, the type of tea is often classified according to the degree of fermentation of the tea leaves. Green tea is a non-fermented tea. Brands such as sencha, gyokuro, kabusecha, tamagocha, and bancha are known as smoked green tea. Long-fried green tea, longancha, and pirangchun ), Known as brands such as green peony. White tea (Paicha) is a weakly fermented tea. As white tea, brands such as white peony and ginshin hakugo are known. Semi-fermented tea is Aocha (Chincha), Wuyi Rock Tea (Tweet Kannoncha), Daffodil Tea (Dusencha), Oolongcha, Frozen Chaolong (Tou) Known brands such as butterfly oolong, Hakugo oolongcha (aka Toho Bijin), color species (Sikish), Daikoho, Hakusha tea, golden katsura Yes. Fermented tea is black tea, and brands such as Xiamen and Small Mountain Sapphire are known. In addition, there are two types of post-fermented teas: yellow tea (Fancha) and black tea (Heicha). Known yellow teas include brands such as Kimsansan needle (Kunsanginshin) and Mongolia yellow bud (Mouchou koga). As black tea, brands such as puar tea and roppocha are known. In addition, flower tea (for example, jasmine tea) in which the scent of jasmine flower or the like has been transferred to tea leaves, barley tea, and the like can be mentioned.

  In tea, even if the astringency is too strong, the flavor is adversely affected. In addition, the rich taste and aroma immediately after roasting are lost immediately. Thus, as a result of intensive studies on improving the flavor of these teas, the present inventor found that the flavor of teas was improved by adding alanine, and completed the present invention. The examples described below are for oolong tea classified as green tea, but in the case of green tea, white tea, black tea, yellow tea, black tea, jasmine tea, barley tea as well, by adding alanine, It becomes astringent, tea with good body and aroma. In addition, it is preferable that it is 0.01-10 mass% in the tea beverage, and, as for content of alanine in the said tea composition, it is more preferable that it is 0.1-3 mass%. The amount of alanine used with respect to the dried tea leaves used in the production of tea is preferably 0.01 to 100% by mass, more preferably 0.1 to 10% by mass with respect to the dried tea leaves.

  Another embodiment of the present invention is a dumpling containing alanine. As a result of intensive studies on improving the flavor (aroma and richness) of dumplings, the present inventors have found that the flavor of dumplings is improved by blending alanine, and have completed the present invention. Alanine can be put into both the dumpling skin and ingredients. Even if the raw dumplings are immediately baked or boiled after production, the dumplings are savory, but they are not immediately cooked and can be stored frozen. Moreover, even if the dumplings cooked once are frozen and stored again in a microwave oven, the dumplings have excellent flavor. The content of alanine in the dumpling is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass, based on the total amount of the skin when put in the skin. When added to the ingredients, it is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass relative to the total amount of the ingredients.

  Moreover, other embodiment of this invention is the shochu (shumai) containing alanine. As a result of intensive studies on improving the flavor (fragrance and richness) of Shumai, the present inventor found that the flavor of Shumai is improved by adding alanine, and completed the present invention. Alanine can be put into either the shumai skin or ingredients. Even if the raw sweet potato is cooked immediately after production, it becomes a savory sweet potato, but the raw sweet potato can be stored frozen without being cooked immediately. Moreover, even if it is re-heated with the microwave oven after freezing preservation | save of the shumai once cooked, it will become the shumai excellent in flavor. The content of alanine in the shumai is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass, based on the total amount of the skin when put in the skin. When added to the ingredients, it is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass relative to the total amount of the ingredients.

  Another embodiment of the present invention is Wonton containing alanine. As a result of intensive studies on improving the flavor (aroma and richness) of wonton, the present inventor has found that the flavor of wonton is improved by blending alanine, thereby completing the present invention. Alanine can be put into both Wonton skin and ingredients. After production, even if the raw wonton is cooked immediately, it becomes a tasty wonton, but it is also possible to store the fresh wonton in a frozen state without cooking immediately. The wonton is excellent in flavor. The content of alanine in the wonton is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass, based on the total amount of the skin when put into the skin. When added to the ingredients, it is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass relative to the total amount of the ingredients.

  Another embodiment of the present invention is a cocoon containing alanine. As a result of intensive investigations on improving the flavor (scent and richness) of rice cake (Chinese rice cake) made from rice that has been coated with oil, the present inventor has The present inventors have found that the flavor of koji is improved and completed the present invention. In addition, it is preferable that it is 0.01-10 mass% with respect to rice, and, as for content of the alanine in the said rice bran, it is more preferable that it is 0.1-3 mass%.

  Another embodiment of the present invention is a Chinese wharf containing alanine. As a result of intensive studies on improving the flavor (aroma and richness) of the Chinese bun, the present inventor has found that the flavor of the Chinese bun is improved by adding alanine, and has completed the present invention. Alanine can be put into both the Chinese bun skin and ingredients. The examples described later are examples of rice cake (rice cake) as an ingredient, but the flavor was similarly improved in meat and pizza rice cake. The content of alanine in the Chinese bun is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass, based on the total amount of the skin when put into the skin. Preferably; when it is put in the ingredients, it is preferably 0.01 to 10% by mass, more preferably 0.1 to 3% by mass with respect to the total amount of the ingredients.

  Another embodiment of the present invention is a vegetable puree containing alanine. Vegetable puree has recently become widespread as a nursing food because it does not burden chewing. Usually, vegetable puree is manufactured through washing, cutting, and blanching processes. Although this blanching step is a necessary step performed for the purpose of enzyme deactivation, sterilization, etc., there is a problem that the flavor such as the original aroma and richness of vegetables is impaired by the heat treatment by this blanching. It was. Thus, as a result of intensive investigations aimed at improving the flavor of vegetable purees, the present inventors have found that vegetable purees with good aroma and richness can be obtained by adding alanine to vegetable purees, completing the present invention. I let you. Moreover, it was also confirmed by blending alanine that it is effective in mitigating the unpleasant taste of vegetables having a bitter taste such as celery. In addition, it is preferable that content of alanine in the said vegetable puree is 0.01-10 mass% with respect to the total amount of vegetable puree, and it is more preferable that it is 0.1-3 mass%.

  Although the preferred embodiments of the present invention have been described above, the present invention is not limited to these embodiment examples. Moreover, those skilled in the art can make various modifications or improvements to the above-described embodiment without departing from the technical scope of the present invention.

[Example 1] Lar oil In a pan, 30 g of chopped garlic, 60 g of sesame oil, 30 g of salad oil, 15 g of commercially available chili powder, 5 g of freshly chopped raw chili and 5 g of chopped salmon were heated in a medium heat. When it boiled, it was heated on low heat for another 7 minutes. Then, after stopping the fire and cooling to room temperature, 3 g of salt, 1 g of sugar, 75 ml of soy sauce and 3 g of alanine (20% by mass with respect to the chili powder) were mixed well to complete the ra oil. Thereafter, the oil was stored at room temperature for 3 days.

  In addition, as a comparison object, lulla oil produced by the same method except that alanine was not added was also prepared.

  Using the obtained chili oil, a sensory test was conducted on the degree of pungent taste, umami, richness, aroma, and overall flavor. The sensory test was conducted with 10 subjects, and the oil of alanine added was compared with the additiveless oil for each item, and the number of respondents (three choices) was counted. The results are shown in Table 1.

  According to the results in Table 1, it was shown that the pungency of chili oil was reduced by adding alanine, and the umami, richness, aroma, and overall flavor were improved.

[Example 2] Bean plate soy sauce
After 130 grams of peeled soybean beans (boiled beans) were steamed at 121 ° C. for 10 minutes, the beans were ground. To this, 20 g of salt, 10 g of seed meal, 30 g of red pepper, 1 g of alanine (3.3 mass% with respect to red pepper), and a commercially available additive-free raw miso (manufactured by Marcome Co., Ltd.) were added and mixed well. This was put in a laminate bag and aged at 30 ° C. for 1 month to complete a bean plate soy.

  In addition, the bean plate soy produced by the same method except not adding alanine as a comparison object was also prepared.

  A sensory test was conducted on the degree of pungent taste, umami, kokumi, aroma, and overall flavor using the obtained bean plate soy. The sensory test was performed by 14 subjects, and the bean plate soy added with alanine and the non-added bean plate soy were compared for each item, and the number of each answer (three choices) was counted. The results are shown in Table 2.

  According to the results in Table 2, it was shown that by adding alanine, the pungent taste of bean plate soy was reduced, and the umami, richness, aroma, and overall flavor were also improved.

[Example 3] Soy sauce (chili sauce)
500 g of peeled ripe tomatoes were steamed in a pressure cooker for 10 minutes, and after cooling, chopped to about 3 mm. Next, 60 g of red pepper, 50 g of garlic, 100 g of onion, 15 ml of rice vinegar and 15 ml of sake were put in a mixer. In a pot, the blended material and the finely cut tomato were put and boiled for 1 hour. Finally, 3 g of salt and 6 g of alanine (10% by mass with respect to red pepper) were added to complete the chili sauce.

  In addition, as a comparison object, chili sauce produced by the same method except that alanine was not added was also prepared.

  Using the obtained chili sauce, a sensory test was conducted on the degree of pungent taste, umami, richness, aroma, and overall flavor. The sensory test was performed by 13 subjects, and the chili sauce added with alanine and the non-added chili sauce were compared for each item, and the number of each answer (three choices) was counted. The results are shown in Table 3.

  According to the results in Table 3, it was shown that by adding alanine, the pungent taste of chili sauce was reduced, and the umami, richness, aroma, and overall flavor were also improved.

[Example 4] XO soy 50 g of Kinka ham, 25 g of garlic, 15 g of dried shrimp reconstituted with water, and 30 g of pepper were put in a mixer. After frying 50 g of finely chopped onion with 30 ml of soybean oil, add the above-mentioned mixer, 50 g of dried scallops and 10 g of shrimp eggs (dry matter), and further fry. By stopping the fire, adding 10 g of salt, 2 g of alanine (6.7% by mass based on chili pepper), 30 g of commercially available additive-free miso (manufactured by Marcome Co., Ltd.), 15 g of sugar, 5 ml of fish sauce, and mixing well Completed XO soy. Thereafter, the obtained XO soy was bottled and stored in a refrigerator.

  As a comparison object, XO soy produced by the same method except that no alanine was added was also prepared.

  Using the stored XO soy, a sensory test was conducted on the degree of pungent taste, umami, richness, aroma, and overall flavor. The sensory test was performed with 12 subjects, and XO soy with added alanine and XO soy with no additive were compared for each item, and the number of respondents (three choices) was counted. The results are shown in Table 4.

  According to the results shown in Table 4, it was shown that by adding alanine, XO soy reduced moderate pungent taste, and further improved umami, richness, aroma, and overall flavor.

[Example 5] Pepper Sauce 100 g of raw red pepper from which the grime has been removed is mortared. When it becomes paste, 3 g of salt and 3 g of alanine (3% by mass with respect to red pepper) are added. , Even more thoroughly. The obtained paste-like chili was sown with a coarse colander. After adding 50 ml of grain vinegar to this chilled paste-like chili and mixing well, it was fermented and aged at room temperature for 7 weeks to complete a pepper sauce.

  In addition, the pepper sauce manufactured by the same method except not having added alanine as a comparison object was also prepared.

  Using the obtained pepper sauce, a sensory test was performed for aroma and richness. The sensory test was conducted by 14 people, comparing the alanine-containing pepper sauce with the additive-free pepper sauce, and counting the number of each answer (three choices). As a result of the sensory test, 12 out of 14 responded that the pepper sauce to which alanine was added had better aroma and richness. Two of the 14 responded that they were the same.

[Example 6] Peperon oil Heta and fresh chili from which seeds were removed were pulverized with a food processor. 100 g of this ground pepper, 10 g of alanine (10% by mass with respect to red pepper) and 1 kg of olive oil were mixed well, and then peperon oil was completed. Thereafter, the peperon oil was stored in a cool and dark place for about 2 months.

  As a comparison object, a peperon oil produced in the same manner except that no alanine was added was also prepared.

  Using the peperon oil after storage, a sensory test was performed for aroma and richness. The sensory test was performed by 16 people, comparing the apeline oil containing alanine with the non-added peperone oil, and counting the number of respondents (three choices). As a result of the sensory test, 15 out of 16 responded that the peperon oil to which alanine was added had better aroma and richness. One of the 16 responded that they were the same.

[Example 7] Soy noodle sauce
1000 g of wheat flour, 500 g of water, 10 g of alanine and 30 g of dry yeast powder were added and fermented at 30 ° C. Next, 0.1 g of soybean paste for soybean miso (manufactured by Bioc Co., Ltd.) was inoculated, and fermented and matured at 35 ° C. for 1 month to complete the crab noodle soy. The content of alanine in the obtained noodle soup was 1.5% by mass.

  In addition, as a comparison object, a noodle soy produced in the same manner was also prepared except that alanine was not added.

  A sensory test was performed on the fragrance and rich taste using the obtained noodle soy sauce. The sensory test was conducted by 11 people, comparing the alanine soup with an alanine and the non-additive soup with a soup, and counting the number of each answer (three choices). As a result of the sensory test, 10 out of 11 respondents said that the noodle soy to which alanine was added had better aroma and richness. Of the 11 people, one answered that it was the same.

[Example 8] Shiba hemp soy sauce
After roasting 150 g of raw white sesame in a wok, it was mortared. After adding 3 g of alanine to this grated sesame and mixing well, 150 g of pre-warmed sesame oil was mixed well to complete shiba soy sauce. The content of alanine in the obtained turf soy sauce was 0.98% by mass.

  As a comparative object, shiba hemp soy produced in the same manner except that no alanine was added was also prepared.

  A sensory test was performed on the aroma and richness using the obtained Shiba hemp soy sauce. The sensory test was carried out by 13 people, comparing the alanine-containing turf soy sauce and the additive-free turf soy sauce, and counting the number of each answer (three choices). As a result of the sensory test, 12 out of 13 responded that the noodle soy to which alanine was added had better aroma and richness. One of the 13 responded that they were the same.

[Example 9] Oyster sauce 200 g of fresh raw oysters and 50 g of raw scallops were put on a food processor. 200 g of water was added to this mixer and boiled for 30 minutes on low heat. The extract was heated with low heat to remove a thin film formed on the surface as needed, but concentrated to a solid concentrated extract. After heating 200 ml of kombu soy sauce to 70 ° C., 15 g of sugar, 30 ml of miso, 2 g of salt, 3 ml of fish soy and 3 g of alanine were added to this kelp soy sauce. An oyster sauce was completed by pouring a solid concentrated extract into this kombu soy sauce and mashing the insoluble matter of the extract that could not be dissolved with a colander. The content of alanine in the obtained oyster sauce was 1.3% by mass.

  In addition, as an object to be compared, an oyster sauce produced by the same method except that no alanine was added was also prepared.

  Using the obtained oyster sauce, a sensory test was performed for aroma and richness. The sensory test was conducted by 15 people, comparing the oyster sauce with alanine and the oyster sauce with no additive, and counting the number of each answer (three choices). As a result of the sensory test, 13 out of 15 responded that the oyster sauce to which alanine was added had better aroma and richness. Two of the 15 responded that they were the same.

[Example 10] Chinese noodles 100 parts by weight of wheat flour, 32 parts by weight of water, 1 part by weight of sodium chloride, 1.2 parts by weight of flour (potassium carbonate: sodium carbonate = 7: 3 (mass ratio)), 1 part by weight of alanine The composition was made using a noodle making machine. The resulting raw Chinese noodles were boiled, then washed with water and cooled, drained, and Chinese noodles were obtained. The content of alanine in the obtained Chinese noodles was 0.5% by mass.

  For comparison, boiled Chinese noodles prepared in the same manner except that no alanine was added were also prepared.

  Using the obtained Chinese noodles, a sensory test was conducted on its egg taste, odor, and overall flavor. The sensory test was performed by 12 subjects, comparing Chinese noodles added with alanine and Chinese noodles without addition for each item, and totaling the number of each answer (three choices). The results are shown in Table 5.

  According to the results in Table 5, it was confirmed that the Chinese noodles to which alanine was added alleviated the taste and odor caused by the brine and improved the overall flavor. This example is a test example with boiled Chinese noodles, but even in the case of steamed Chinese noodles, the steamed Chinese noodles with alanine added have reduced taste and odor and the overall flavor is It was confirmed that it would improve.

[Example 11] Old sake Shaoxing sake For Chen three years (made by Zhejiang Shaoxing Daikoshi Sake Co., Ltd.), one with 0.5% by mass of alanine and one without addition were prepared. And using these old sake, the sensory test was done about mellowness, richness, fragrance, and ease of drinking. The sensory test was performed by 15 subjects, and the aged wine with alanine added was compared with the old beverage with no added for each item, and the number of respondents (three choices) was counted. The results are shown in Table 6.

  According to the results in Table 6, it was confirmed that the old sake to which alanine was added was superior in all items of mellowness, richness, aroma, and ease of drinking as compared with those not blended. This is an example from the third year of Shaoxing Sheng Chen (manufactured by Zhejiang Shaoxing Daikoshi Liquor Co., Ltd.). Co., Ltd., Shaoxing Flower Sculpture Chen three years (Zhejiang Tower Shaoxing Liquor Co., Ltd.), Relief Shanghai Flower Sculpture (Shanghai City), Shaoxing Liquor Turtle (Shaoxing City), Tang Dynasty Flower Sake (Shaoxing City), Girl Red (Shaoxing) City), Old Hotel Shaoxing Flower Carving Sake Chen (Shaoxing City), Kogetsu Yongsan Kajing Sake Turtle (Shaoxing City), Zhongnan Kaishu Liquor (Shaoxing City), Fujian Old Sake (Fujian Province), 5 Years ), Even when using the Kanto Shaoxing Kaizake turtle (Shaoxing City), it is confirmed that those added with alanine are superior in terms of mellowness, richness, aroma, and ease of drinking. It was.

[Example 12] Apricot Tofu In a pan, 240 ml of coconut milk and 180 ml of milk were placed and heated on a medium heat. After warming to 40 ° C., 36 g of powdered gelatin and 5 g of alanine previously dissolved in 90 ml of water were added to completely dissolve the gelatin. After that, the rice cake was put in a bowl and slowly mixed with a bowl while the bottom of the bowl was cooled. When thickened, it was poured into a square container and hardened in a refrigerator to complete the anton tofu. The content of alanine in the obtained apricot tofu was 1.02% by mass.

  In addition, as an object for comparison, apricot tofu produced in the same manner except that no alanine was added was also prepared.

  A sensory test was performed on the taste, aroma, richness, and overall flavor of the resulting annin tofu. The sensory test was conducted by 17 people, comparing apricot tofu with alanine and non-added apricot tofu and counting the number of respondents (three choices). The results are shown in Table 7.

  From the results shown in Table 7, it was confirmed that apricot tofu to which alanine was added was superior in taste, aroma, richness and overall flavor.

[Example 13] Oolong Tea Ogura Kanon Tea (trade name), 5 g of dried tea leaves and 0.3 g of alanine, which are a type of Oolong tea, were placed in a teapot, and 100 g of boiling water was poured into the teapot. Ten minutes later, the tea leaves were separated to obtain Oolong tea drink. After Oolong tea cooled to room temperature, it was put in a PET bottle and stored in a refrigerator at 4 ° C. for one day.

  As a comparison object, Oolong tea produced in the same manner except that no alanine was added was also prepared.

  Using these oolong teas, sensory tests were conducted for astringency, aroma, and ease of drinking. The sensory test was carried out by 18 subjects, comparing oolong tea added with alanine and non-added oolong tea for each item, and counting the number of respondents (three choices). The results are shown in Table 8.

  The results in Table 8 indicate that oolong tea with alanine added has a milder astringency than oolong tea without additive, and is superior in both aroma and ease of drinking. It was.

[Example 14] Baked dumplings A dough was prepared with 150 g of strong flour, 50 g of weak flour, 15 ml of sesame oil, 2.5 g of salt, 90 ml of water and 2 g of alanine, and a dumpling skin was produced according to a general method for producing dumpling skin. The content of alanine in the skin was 0.65% by mass. Ingredients: 150g of minced pork, 180g cabbage, 30g crab, 10g ginger, 10g ginger, 15ml soy sauce, 5g sesame oil, 5g sugar, 5ml sake, 5g potato starch, 2.5g salt, 1g pepper, 1g alanine The material was used. The content of alanine in the ingredients was 0.49% by mass. After wrapping and molding ingredients with dumpling skin and baking, the dumplings were stored in a freezer at -25 ° C for 2 months.

  In addition, as a comparison object, dumplings prepared in exactly the same manner except that no alanine is added are also prepared.

  A sensory test was performed on the flavor (fragrance and richness) using a frozen dumpling preserved for two months and then thawed with a microwave oven. The sensory test was performed by 14 subjects, and the dumplings added with alanine were compared with the additive-free dumplings, and the number of respondents (three choices) was counted. As a result, 12 out of 14 responded that the dumplings added with alanine had better flavor (fragrance and richness). Two of the 14 respondents said they were the same.

[Example 15] Boiled dumplings A dough was made with 100 g of strong flour, 100 g of weak flour, 100 ml of water and 1 g of alanine, and dumpling skins were produced according to a general method for producing dumpling skins. The content of alanine in the skin was 0.33% by mass. Ingredients: 150g pork thigh, 150g Chinese cabbage, 10g dried shiitake mushrooms (returned with water and chopped), 10g minced ginger, 5g grated ginger, soy sauce 15ml, salt 2.5g, pepper 1g, oyster sauce 2.5ml The ingredients mixed with 1 g of alanine were used. The content of alanine in the ingredients was 0.29% by mass. Ingredients were wrapped in gyoza skin, placed in boiling water and boiled until the skin became transparent.

  As a comparison object, boiled dumplings prepared in the same manner except that alanine was not added were also prepared.

  Using these boiled dumplings, a sensory test was performed on the flavor (fragrance and richness). The sensory test was performed by 13 test subjects, and the water dumplings added with alanine and the non-added water dumplings were compared for each item, and the number of respondents (three choices) was counted. As a result, 12 people out of 13 answered that the dumplings added with alanine had better flavor (fragrance and richness). One of the 13 respondents said that they were the same.

[Example 16] Shumai A dough was made with 350 g of strong powder, 250 ml of lukewarm water, 5 g of salt and 5 g of alanine, and Shumai skin was produced according to a general manufacturing method of Shumai skin. The content of alanine in the skin was 0.82% by mass. Also, 300g minced meat, 80g onion (chopped), 10g shiitake (chopped), 45g potato starch, 1g salt, 1g pepper, 5ml soy sauce, 2.5g sugar, 5ml sugar, 10g ginger, 1g alanine. The ingredients were manufactured. The content of alanine in the ingredients was 0.22% by mass. Shumai was completed by wrapping ingredients with Shumai's skin, molding and steaming. Then, this shumai was preserve | saved at -25 degreeC freezer.

  Moreover, as a comparison object, Shumai produced by the same method except that alanine was not added was also prepared.

  A sensory test was performed on the flavor (fragrance and richness) using shumai that was frozen and stored for one month and then heated and thawed in a microwave oven. The sensory test was carried out by 17 subjects, comparing Shumai to which alanine was added and Shumai to which no additive was added for each item, and totaling the number of respondents (three choices). As a result, 15 out of 17 responded that Shumai added with alanine had better flavor (fragrance and richness). Two of the 17 respondents said they were the same.

[Example 17] Wonton A dough was prepared with 250 g of strong flour, 250 g of weak flour, 200 ml of water, 5 g of salt and 3 g of alanine, and Wonton skin was produced according to a general manufacturing method of Wonton skin. The content of alanine in the skin was 0.42% by mass. In addition, 150 g of minced meat, 50 g of all-purpose green onion, 2.5 g of grated ginger, 1 g of salt, 2 g of sugar, 2 ml of sesame oil, 5 ml of soy sauce and 1 g of alanine were mixed to produce ingredients. The content of alanine in the ingredients was 0.47% by mass. Wonton was finished by wrapping ingredients with Wonton skin, molding, and boiling in boiling water.

  Moreover, the wonton manufactured by the same method except not having added alanine as a comparison object was also prepared.

  Using these wontons, a sensory test was performed on the flavor (fragrance and richness). The sensory test was carried out by 14 subjects, comparing the wonton added with alanine and the wonton without additive for each item, and counting the number of respondents (three choices). As a result, 13 out of 14 people answered that Wonton added with alanine had better flavor (fragrance and richness). One of the 14 respondents said that they were the same.

[Example 18] Chinese rice 180 g of rice was washed with water and given to a colander, and after draining, salad oil was applied. 2160 ml of water was put in a pan and boiled. After boiling, the rice that had been coated with salad oil was added, and when it boiled again, it was boiled for 40 minutes after setting to medium heat. Thereafter, 1 g of pepper, 1 g of salt, and 1 g of alanine (0.56% by mass with respect to rice) were added thereto to complete the Chinese rice cake.

  In addition, as a comparison object, a Chinese koji made by the same method except that no alanine was added was also prepared.

  The sensory test was done about flavor (fragrance and richness) using these Chinese rice cakes. The sensory test was performed by 16 subjects, and the Chinese rice bowl added with alanine was compared with the Chinese rice bowl containing no additive for each item, and the number of each answer (three choices) was counted. As a result, 14 out of 16 people answered that the Chinese aroma added with alanine had better flavor (fragrance and richness). Two of the 16 respondents said they were the same.

[Example 19] Chinese buns 300 g of weak flour, 40 g of sugar, 1 g of salt, 5 g of dry yeast, 10 g of baking powder, 15 g of skim milk and 3 g of alanine were added and mixed well. Next, 150 ml of lukewarm water was added and kneaded. When the dough was gathered to some extent, added 15 ml of salad oil and kneaded further. When the surface was kneaded until it became smooth, after spraying, it was sprayed with lapping and primary fermentation was performed for 30 minutes. The content of alanine in the dough (skin) was 0.59% by mass. After dividing the dough, the dough was rounded with a rolling pin and wrapped with 1% by weight of alanine. Then, after leaving for 20 minutes (secondary fermentation), it steamed for 15 minutes with the steamer, and the Chinese bun was completed.

  Moreover, the Chinese bun manufactured by the same method except not having added alanine as a comparison object was also prepared.

  Using these Chinese buns, a sensory test was performed on the flavor (fragrance and richness). The sensory test was conducted by 17 subjects, and the Chinese wharf added with alanine and the Chinese wharf without addition were compared for each item, and the number of respondents (three choices) was counted. As a result, 14 out of 17 people answered that the Chinese bun with alanine added had better flavor (fragrance and richness). Three of the 17 responded that they were the same.

[Example 20] Vegetable puree 100 g of chopped onion, 50 g of celery, 50 g of green pepper, 100 g of carrot, 1 g of salt, 2 g of alanine and 100 ml of water were put in a pan, covered and boiled on low heat for 20 minutes. Next, 50 g of fully ripe tomatoes from which the skin and core had been removed were added and boiled for another 20 minutes. After cooling, this was pureed with a food processor to complete a vegetable puree. Content of the alanine in the obtained vegetable puree was 0.57 mass%.

  Moreover, the vegetable puree manufactured by the same method except not having added alanine as a comparison object was also prepared.

  Using these vegetable purees, a sensory test was performed on the flavor (fragrance and richness). The sensory test was performed by 14 subjects, and the vegetable puree added with alanine and the vegetable puree without addition were compared for each item, and the number of people in each answer (three choices) was counted. As a result, 13 out of 14 responded that the vegetable puree to which alanine was added had better flavor (fragrance and richness). One of the 14 respondents said that they were the same.

Claims (21)

  Seasoning containing alanine and chili or chili extract (capsaicin).   Soy sauce oil (ra oil), soy sauce (toubanjang), soy sauce (raajaojang, chili sauce), XO soy (ex ojang), soy bean soy sauce (touchijan), soy bean soy sauce, seafood soy sauce (caisenjang, haichenjang), The seasoning according to claim 1, wherein the seasoning is at least one selected from the group consisting of pepper sauce and peperon oil.   Miso containing alanine.   The miso according to claim 3, which is a soy noodle soy sauce.   Liquid seasoning containing alanine.   6. The liquid seasoning according to claim 5, wherein the liquid seasoning is at least one selected from the group consisting of shiba soy sauce (steamer sauce), shacha sauce (searcher sauce), and oyster sauce.   A food produced from alanine, brine (saponified water) and flour.   The brine is potassium carbonate, sodium carbonate, sodium bicarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, triphosphate. The food of claim 7, comprising at least one selected from the group consisting of potassium, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate.   The food according to claim 7 or 8, which is Chinese noodles.   Old liquor containing alanine.   11. The old sake according to claim 10, which is at least one type of Shaoxing liquor selected from the group consisting of Yuan Hongshu, Kaizake, Zenjoshu, and Koyukishu.   Anjin tofu containing alanine.   The apricot tofu according to claim 12, wherein at least one selected from milk, fresh cream, coconut milk and condensed milk is used as a raw material of the apricot tofu according to claim 12.   A tea composition comprising alanine and tea.   The tea is selected from the group consisting of green tea (Ryucha), white tea (Paicha), yellow tea (Fancha), blue tea (Chincha), black tea (Honcha), black tea (Heicha), jasmine tea, and barley tea. The tea composition according to claim 14 comprising at least one.   Dumpling containing alanine.   Sake sale containing alanine (shumai).   Wonton containing alanine.   Acupuncture containing alanine.   Chinese wharf containing alanine.   Vegetable puree containing alanine.