JP2015154788A - Method for manufacturing seasoning for enhancing rich taste - Google Patents
Method for manufacturing seasoning for enhancing rich taste Download PDFInfo
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本発明は、酵母エキスを原料とする、コク味を増強する調味料の製造方法に関する。 The present invention relates to a method for producing a seasoning using yeast extract as a raw material to enhance the richness.
近年、カツオは漁獲制限やツナ缶需要の急増により高騰し、カツオエキスや鰹節エキスの値上げの要因となっている。エキスの高騰は食品メーカーにおいてコストアップの要因となっており、また、エキス自体の味質のバラツキが大きいという欠点がある。 In recent years, bonito has soared due to fishing restrictions and a sharp increase in demand for canned tuna, which has been a factor in raising bonito and bonito extract prices. Soaring extract is a cause of cost increase in food manufacturers, and there is a disadvantage that the taste quality of the extract itself varies greatly.
カツオだしの呈味を強化する酵母エキスとしては、酵母エキスの分子量を制限し、グルタミン酸ナトリウムを固形分あたり１０％以上、コハク酸を０．６％以上含有するものが報告され （特許文献１）、また、糖とアミノ酸（グルタミン酸）を含有する調味料に含硫化合物を添加し加熱する方法により、だしの褐変を抑制する報告（特許文献２）がある。
しかしながら、グルタミン酸含有酵母エキスを糖と加熱反応して、コク味を増強するという発想はない。
また、特許文献3には、５'-ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキスに、単糖類、デキストリン及び食塩を添加し加熱する調味料の製造方法があるが、畜肉系の風味を有するため、魚介系の風味、特に、かつおだしのバランスを悪くする食品もあった。
As a yeast extract that enhances the taste of bonito soup stock, there is a report that restricts the molecular weight of yeast extract and contains 10% or more of sodium glutamate and 0.6% or more of succinic acid per solid content (Patent Document 1). In addition, there is a report (Patent Document 2) that suppresses the browning of dashi by adding a sulfur-containing compound to a seasoning containing sugar and amino acid (glutamic acid) and heating.
However, there is no idea that the glutamic acid-containing yeast extract is heated with sugar to enhance the rich taste.
In addition, Patent Document 3 has a method for producing a seasoning in which a monosaccharide, dextrin and salt are added to a 5′-nucleotide-containing yeast extract and glutathione-containing yeast extract and heated, but since it has a meat-based flavor, Some foods have a seafood flavor, especially the balance of bonito.
本発明は、調味料として食品に用いることができ、コク味を増強する調味料の製造方法を提供することを課題とする。 This invention makes it a subject to provide the manufacturing method of the seasoning which can be used for a foodstuff as a seasoning and enhances the richness.
本発明者らは、上記課題の解決につき鋭意研究の結果、グルタミン酸含有酵母エキス、糖類を添加した水溶液又は水懸濁液、または粉体混合物を加熱処理することにより、コク味を増強する調味料を製造する方法を見いだし、本発明を完成した。
すなわち本発明は、
（１）グルタミン酸をナトリウム塩換算で２０重量％以上含有するグルタミン酸含有酵母エキス及び糖類を添加した水溶液もしくは水懸濁液、またはグルタミン酸をナトリウム塩換算で２０重量％以上含有するグルタミン酸含有酵母エキスと糖類との粉体混合物を加熱処理することにより製造する調味料の製造方法、
（２）前記グルタミン酸含有酵母エキスの配合比が１〜９９重量部、糖類の配合比が９９〜１重量部であることを特徴とする、上記（１）記載の調味料の製造方法、
（３）前記グルタミン酸含有酵母エキスの配合比が４０〜９９重量部、糖類の配合比が６０〜１重量部であることを特徴とする、上記（１）記載の調味料の製造方法
（４）前記水溶液もしくは水懸濁液が、前記グルタミン酸含有酵母エキスと糖類の合計量１００重量部に対して、水を１０〜１２０重量部添加してなるものである、上記（１）〜（３）に記載の調味料の製造方法、
を提供するものである。
As a result of diligent research to solve the above problems, the present inventors have added a glutamic acid-containing yeast extract, an aqueous solution or aqueous suspension to which saccharides are added, or a seasoning that enhances the richness by heat-treating the powder mixture. The present invention has been completed.
That is, the present invention
(1) A glutamic acid-containing yeast extract containing 20% by weight or more of glutamic acid in terms of sodium salt and an aqueous solution or aqueous suspension to which sugar is added, or a glutamic acid-containing yeast extract and sugars containing 20% by weight or more of glutamic acid in terms of sodium salt A method for producing a seasoning produced by heat-treating a powder mixture with
(2) The method for producing a seasoning according to (1) above, wherein the blending ratio of the glutamic acid-containing yeast extract is 1 to 99 parts by weight, and the blending ratio of saccharides is 99 to 1 part by weight,
(3) The method for producing a seasoning according to (1) above, wherein the blending ratio of the glutamic acid-containing yeast extract is 40 to 99 parts by weight and the blending ratio of the saccharide is 60 to 1 parts by weight. In the above (1) to (3), the aqueous solution or water suspension is obtained by adding 10 to 120 parts by weight of water with respect to 100 parts by weight of the total amount of the glutamic acid-containing yeast extract and saccharide. A method for producing the described seasonings,
Is to provide.
本発明によると、調味料として食品に用いることができ、コク味を増強する調味料の製造方法が提供される。特に魚介類を使用するような食品に用いることで、カツオなどの魚介風味を増強し、バランスのある風味を得られることができる。 ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the seasoning which can be used for a foodstuff as a seasoning and enhances richness is provided. In particular, by using it in foods that use seafood, the flavor of seafood such as skipjack is enhanced and a balanced flavor can be obtained.
以下、本発明を詳細に説明する。
本発明は、グルタミン酸含有酵母エキス、糖類を添加した水溶液又は水懸濁液、粉体混合物を加熱処理するものである。
Hereinafter, the present invention will be described in detail.
The present invention heat-treats a glutamic acid-containing yeast extract, an aqueous solution or a suspension containing saccharides, and a powder mixture.
本発明で用いられるグルタミン酸含有酵母エキスは、グルタミン酸をナトリウム塩換算で２０重量％以上含有した酵母エキスであり、たとえば特開2009-261253号公報に記載される酵母エキスである。
エキスの抽出は、一般的に酵母エキスの製造で用いられる手法、例えば、加熱抽出法や酵素分解法、あるいは自己消化法のいずれでも可能である。抽出後、遠心分離等の方法により固形分を除去し、エキス分を得る。酵母エキス中のグルタミン酸濃度をさらに高める為に市販のグルタミナーゼをエキス抽出中、もしくはエキス分離後に作用させ、グルタミンからグルタミン酸へ変換させることにより得られる。
グルタミン酸含有酵母エキスはグルタミン酸をナトリウム塩換算で２０重量％以上含有した酵母エキスであり、好ましくは３０重量％以上含有したものである。グルタミン酸の含有量が少ないと、かつおだしのコクやバランスが悪いものとなる。
The glutamic acid-containing yeast extract used in the present invention is a yeast extract containing glutamic acid in an amount of 20% by weight or more in terms of sodium salt, for example, a yeast extract described in JP-A-2009-261253.
Extracts can be extracted by any method generally used in the production of yeast extract, for example, a heat extraction method, an enzymatic decomposition method, or an autolysis method. After extraction, the solid content is removed by a method such as centrifugation to obtain an extract content. In order to further increase the glutamic acid concentration in the yeast extract, a commercially available glutaminase is allowed to act during or after the extraction of the extract to convert glutamine to glutamic acid.
The glutamic acid-containing yeast extract is a yeast extract containing glutamic acid in an amount of 20% by weight or more in terms of sodium salt, preferably 30% by weight or more. If the content of glutamic acid is low, the body and balance of bonito are poor.
これら酵母エキスに用いられる酵母としては、食品あるいは食品添加物として用いられる酵母で、例えばパン酵母、ビール酵母、トルラ酵母などを挙げることができ、中でもトルラ酵母が好ましい。 Examples of yeasts used in these yeast extracts include yeasts used as foods or food additives, and examples thereof include baker's yeast, brewer's yeast, and torula yeast. Of these, torula yeast is preferred.
本発明で用いられる糖類としては、単糖類、オリゴ糖、デンプン等を例示することができる。これらを単独で用いても2種以上を併せて用いてもよい。また、このような糖類を含有する液糖を用いることもできる。これら糖類の中でもDE値20以上のものが望ましい。 Examples of the saccharide used in the present invention include monosaccharides, oligosaccharides and starch. These may be used alone or in combination of two or more. Moreover, the liquid sugar containing such saccharides can also be used. Among these sugars, those having a DE value of 20 or more are desirable.
本発明において、グルタミン酸含有酵母エキスと糖類との配合比は、グルタミン酸含有酵母エキス１〜９９重量部：糖類９９〜１重量部が望ましい。さらに、コク味増強効果の点では、グルタミン酸含有酵母エキス４０〜９９重量部：糖類６０〜１重量部の配合比がより望ましい。特に、グルタミン酸含有酵母エキス４０〜６０重量部に対して糖類６０〜４０重量部の比率が望ましい。
これらの配合比の違いにより風味の違いはあるが、いずれもコク味を増強する効果を呈する。
In the present invention, the mixing ratio between the glutamic acid-containing yeast extract and the saccharide is preferably 1 to 99 parts by weight of the glutamic acid-containing yeast extract: 99 to 1 part by weight of the saccharide. Furthermore, the blending ratio of glutamic acid-containing yeast extract 40 to 99 parts by weight: sugars 60 to 1 part by weight is more desirable in terms of the body taste enhancing effect. In particular, a ratio of 60 to 40 parts by weight of saccharides with respect to 40 to 60 parts by weight of a glutamic acid-containing yeast extract is desirable.
Although there is a difference in flavor due to the difference in these blending ratios, both exhibit the effect of enhancing the richness.
本発明においては、グルタミン酸含有酵母エキスと糖類とを混合し、粉体混合物のまま加熱しても良い。より望ましくは、グルタミン酸含有酵母エキスと糖類を水に溶解して水溶液とし、あるいは水懸濁液としてから、加熱処理を行う。該水溶液又は水懸濁液を調製する場合、グルタミン酸含有酵母エキスと糖類の固形分合計量１００重量部に対して、水が１０〜１２０重量部となるように配合することが望ましい。 In the present invention, the glutamic acid-containing yeast extract and saccharide may be mixed and heated with the powder mixture. More preferably, the glutamic acid-containing yeast extract and saccharide are dissolved in water to form an aqueous solution or an aqueous suspension, and then the heat treatment is performed. When preparing this aqueous solution or water suspension, it is desirable to mix so that water may become 10-120 weight part with respect to 100 weight part of solid content total amount of glutamic acid containing yeast extract and saccharides.
本発明の調味料は、グルタミン酸含有酵母エキス、糖類を添加した水溶液又は水懸濁液、または、グルタミン酸含有酵母エキス、糖類の粉体混合物を加熱処理することにより製造される。
本発明において、他の成分として、食塩等無機塩類やデキストリンも添加することもできる。
The seasoning of this invention is manufactured by heat-processing the powder mixture of glutamic acid containing yeast extract, the aqueous solution or water suspension which added saccharides, or glutamic acid containing yeast extract and saccharides.
In the present invention, inorganic salts such as sodium chloride and dextrin may be added as other components.
本発明は、いわゆるメイラード反応型の調味料であるので、グルタミン酸含有酵母エキス及び糖類を添加後、加熱処理をする。加熱反応は、水に各成分を溶解もしくは懸濁、または粉体混合後、７０〜１５０℃、好ましくは９０〜１２０℃、１０分から２時間程度で十分である。加熱反応は密封系で実施することが望ましい。 Since the present invention is a so-called Maillard reaction type seasoning, it is heated after adding the glutamic acid-containing yeast extract and sugars. For the heating reaction, after dissolving or suspending each component in water or mixing the powder, 70 to 150 ° C., preferably 90 to 120 ° C., 10 minutes to 2 hours is sufficient. It is desirable to carry out the heating reaction in a sealed system.
加熱反応終了後、水溶液または水懸濁液の場合は、乾燥、例えばスプレードライヤー等で、粉末状として容易に取得することができる。なお、乾燥時に食塩、デキストリン等を添加して乾燥することができる。あるいはそのまま濃縮してペースト状とすることができる。 In the case of an aqueous solution or water suspension after completion of the heating reaction, it can be easily obtained as a powder by drying, for example, a spray dryer. In addition, salt, dextrin, etc. can be added and dried at the time of drying. Alternatively, it can be concentrated as it is to make a paste.
本発明で得られる調味料は、広い分野に応用でき、スープ類、調味料類、インスタント食品やスナック食品類、缶詰食品類、その他広範な食品用として供することができる。本発明は特に魚介類を使用する食品に有効である。
添加量については、特に制限はなく、好みの濃度で使用可能であるが、一般的には、食品の種類等によっても異なるが、概ね食品に対して喫食時０．０５〜１重量％程度添加することが望ましい。
The seasonings obtained in the present invention can be applied to a wide range of fields, and can be used for soups, seasonings, instant foods, snack foods, canned foods, and a wide variety of other foods. The present invention is particularly effective for foods using seafood.
The amount added is not particularly limited and can be used at a desired concentration. Generally, it varies depending on the type of food, but is generally about 0.05 to 1% by weight added to food. It is desirable to do.
以下、実施例で、本発明を具体的に説明する。
グルタミン酸ナトリウム塩換算で２０％以上のグルタミン酸含有酵母エキスは、特開2009-261253号公報実施例記載の方法で製造した。
（グルタミン酸含有酵母エキスの製造方法）
酵母エキスの試作には、キャンディダ・ウチリス変異株36D61株の連続培養液を用いた。供試菌株を予めYPD培地を含む 三角フラスコで種母培養し、これを5L容発酵槽に0.5〜1.5％植菌した。培地組成は、30Lバッチ培養と同様である。培養条件は、槽内液量2L、pH4.3（アンモニアによる自動コントロール）、培養温度30℃、通気1 vvm、撹拌 600rpmで行った。この時の比増殖速度は0.24〜0.25 hr-1であった。得られた菌体について分析した結果、遊離のグルタミン酸とグルタミンの総和は14.3重量％（グルタミン酸 5.0重量％、グルタミン 9.3重量％）、対糖菌体収率は56.１％であった。
連続培養液を氷冷しながら回収し、遠心分離により集菌し、湿潤酵母菌体を得た。これを水に再懸濁して、遠心分離し、乾燥重量として約21gの菌体を得た。
ここに得られた酵母に水を加え、全量を200mlとし、次いで，湯浴中で加熱し、90℃に逹温してから、90℃で2分間加熱した。この後直ちに流水中で冷却し、液温を50℃とした後、ツニカーゼ（天野エンザイム製細胞壁溶解酵素）の0.2gを少量の水に溶解後添加し、50℃で１hr撹拌しながら反応させた。反応後の液を遠心分離により不溶性固形分を除去しエキスを得た。このエキスに対して、グルタミナーゼ C100S 0.56gを添加し、40〜60℃で5時間、撹拌しながら反応させた。このエキスを90〜95℃で30分加熱し、冷却した後、遠心分離によりエキス中の不溶性固形分を再度除去した。次いでロータリーエバポレーターで濃縮し、凍結乾燥を行い、粉末酵母エキス約11gを得た。エキス抽出率は約51％で、このエキス中の遊離グルタミン酸含量はナトリウム塩換算で 31.9重量％であった。
本製法を繰り返すことにより使用する量の酵母エキスを得た。
Hereinafter, the present invention will be specifically described with reference to Examples.
A yeast extract containing 20% or more glutamic acid in terms of sodium glutamate was produced by the method described in Examples of JP-A-2009-261253.
(Method for producing glutamic acid-containing yeast extract)
For the trial production of yeast extract, a continuous culture solution of Candida utilis mutant 36D61 was used. The test strain was seed-cultured in an Erlenmeyer flask containing a YPD medium in advance, and this was inoculated in an amount of 0.5 to 1.5% in a 5 L fermenter. The medium composition is the same as in 30 L batch culture. The culture conditions were 2 L in the tank, pH 4.3 (automatic control with ammonia), culture temperature 30 ° C., aeration 1 vvm, stirring 600 rpm. The specific growth rate at this time was 0.24 to 0.25 hr −1 . As a result of analysis of the obtained microbial cells, the total of free glutamic acid and glutamine was 14.3 wt% (glutamic acid 5.0 wt%, glutamine 9.3 wt%), and the yield against saccharide cells was 56.1%.
The continuous culture solution was collected while cooling with ice and collected by centrifugation to obtain wet yeast cells. This was resuspended in water and centrifuged to obtain about 21 g of cells as a dry weight.
Water was added to the yeast thus obtained to make a total volume of 200 ml, then heated in a hot water bath, warmed to 90 ° C., and then heated at 90 ° C. for 2 minutes. Immediately after this, the mixture was cooled in running water to a liquid temperature of 50 ° C., 0.2 g of tunicase (Amanoenzyme cell wall lytic enzyme) was dissolved in a small amount of water and added, and the mixture was reacted at 50 ° C. with stirring for 1 hr. . The solution after the reaction was centrifuged to remove insoluble solids to obtain an extract. To this extract, 0.56 g of glutaminase C100S was added and allowed to react with stirring at 40-60 ° C. for 5 hours. The extract was heated at 90 to 95 ° C. for 30 minutes, cooled, and then the insoluble solid content in the extract was removed again by centrifugation. Next, the mixture was concentrated using a rotary evaporator and freeze-dried to obtain about 11 g of powdered yeast extract. The extract extraction rate was about 51%, and the free glutamic acid content in this extract was 31.9% by weight in terms of sodium salt.
The yeast extract of the quantity used was obtained by repeating this manufacturing method.
＜実施例１＞
前述の方法によりグルタミン酸含有酵母エキス（グルタミン酸ナトリウム塩換算で３１．９％）を製造し、当該酵母エキスを２３．７重量部、キシロース１．３重量部を、水２５重量部に溶解し、１０５℃、３０分加熱反応した。反応終了後、反応液を凍結乾燥にて乾燥し、調味料を得た。
<Example 1>
A glutamic acid-containing yeast extract (31.9% in terms of glutamic acid sodium salt) was produced by the above-described method, and 23.7 parts by weight of the yeast extract and 1.3 parts by weight of xylose were dissolved in 25 parts by weight of water. The reaction was carried out at 30 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried by lyophilization to obtain a seasoning.
＜実施例２＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。エキス抽出率もしくはデキストリンで調節することによりグルタミン酸ナトリウム塩換算で２０．１％の酵母エキスを得た。当該酵母エキスを２３．７重量部、キシロース１．３重量部を、水２５重量部に溶解し、１０５℃、３０分加熱反応した。反応終了後、反応液を凍結乾燥にて乾燥し、調味料を得た。
<Example 2>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. By adjusting the extract extraction rate or dextrin, 20.1% yeast extract was obtained in terms of glutamic acid sodium salt. 23.7 parts by weight of the yeast extract and 1.3 parts by weight of xylose were dissolved in 25 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried by lyophilization to obtain a seasoning.
＜比較例１＞
酵母エキス（DSM製、GISTEX LS Powder AGGL、グルタミン酸ナトリウム塩換算で３．８％）２３．７重量部、キシロース１．３重量部を、水２５重量部に溶解し、１０５℃、３０分加熱反応した。反応終了後、反応液を凍結乾燥にて乾燥し、調味料を得た。
<Comparative Example 1>
23.7 parts by weight of yeast extract (DSM, GISTEX LS Powder AGGL, 3.8% in terms of sodium glutamate) and 1.3 parts by weight of xylose are dissolved in 25 parts by weight of water and heated at 105 ° C. for 30 minutes. did. After completion of the reaction, the reaction solution was dried by lyophilization to obtain a seasoning.
＜比較例２＞
酵母エキス（DSM製、GISTEX LS Powder AGGL、グルタミン酸ナトリウム塩換算で３．８％）２２．２重量部、グルタミン酸ナトリウム１．５重量部（グルタミン酸ナトリウム塩換算で１０％に調整のため）、キシロース１．３重量部を、水２５量部に溶解し、１０５℃、３０分加熱反応した。反応終了後、反応液を凍結乾燥にて乾燥し、調味料を得た。
<Comparative Example 2>
Yeast extract (DSM, GISTEX LS Powder AGGL, 3.8% in terms of sodium glutamate) 22.2 parts by weight, sodium glutamate 1.5 parts by weight (for adjustment to 10% in terms of sodium glutamate), xylose 1 .3 parts by weight were dissolved in 25 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried by lyophilization to obtain a seasoning.
＜比較例３＞
グルタミン酸含有酵母エキス（グルタミン酸ナトリウム塩換算で３１．９％）２３．７重量部、キシロース１．３重量部を、水２５重量部に溶解し加熱反応せず、その液を凍結乾燥にて乾燥し、調味料を得た。
<Comparative Example 3>
Glutamic acid-containing yeast extract (31.9% in terms of glutamic acid sodium salt) 23.7 parts by weight and 1.3 parts by weight of xylose are dissolved in 25 parts by weight of water and do not react by heating, and the solution is dried by lyophilization. , Got seasonings.
＜評価例１＞
濃縮鰹だし（素だしJ-1：キリン協和フーズ株式会社製）を蒸留水で１０倍に希釈した液に、実施例１、２、比較例１、２、３で得られた粉末状の調味料が喫飲時０．２％になるよう添加し、官能試験を行った。
官能試験は、パネラー１０名を用い、対照区（調味料無添加）と比較して評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表１に示した。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
<Evaluation Example 1>
Powdered seasonings obtained in Examples 1 and 2 and Comparative Examples 1, 2 and 3 were added to a solution obtained by diluting concentrated soup stock (Doshidashi J-1: Kirin Kyowa Foods Co., Ltd.) 10 times with distilled water. The sensory test was conducted by adding the ingredients to 0.2% at the time of drinking.
In the sensory test, 10 panelists were used, and compared with the control group (no seasoning added), the evaluation items were answered with the following five-stage numerical values, and the average values are shown in Table 1.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
＜評価例２＞
表２のようにめんつゆを作製し、４倍希釈した液に、実施例１、２、比較例１、２、３で得られた粉末状の調味料が、喫飲時０．1％になるよう添加し、官能試験を行った。
官能試験は、パネラー１０名を用い、対照区（調味料無添加）と比較して評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表３に示した。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
<Evaluation Example 2>
As shown in Table 2, the noodle soup was prepared, and the powdered seasonings obtained in Examples 1 and 2 and Comparative Examples 1, 2 and 3 were 0.1% at the time of drinking. The sensory test was conducted.
In the sensory test, 10 panelists were used, and compared with the control group (no seasoning added), the evaluation items were answered with the following five-stage numerical values, and the average values are shown in Table 3.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
＜実施例３＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造し、当該酵母エキスを４５重量部、グルコース５重量部を水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 3>
A glutamic acid-containing yeast extract is produced in the same manner as in Example 1, 45 parts by weight of the yeast extract and 5 parts by weight of glucose are dissolved in 50 parts by weight of water, and heated and reacted at 105 ° C. for 30 minutes to obtain a seasoning. It was.
＜実施例４＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造し、当該酵母エキスを25重量部、グルコース25重量部を水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 4>
A glutamic acid-containing yeast extract is produced in the same manner as in Example 1, 25 parts by weight of the yeast extract and 25 parts by weight of glucose are dissolved in 50 parts by weight of water, and heated and reacted at 105 ° C. for 30 minutes to obtain a seasoning. It was.
＜実施例５＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造し、当該酵母エキスを５重量部、グルコース４５重量部を水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 5>
A glutamic acid-containing yeast extract is produced in the same manner as in Example 1, 5 parts by weight of the yeast extract and 45 parts by weight of glucose are dissolved in 50 parts by weight of water, and heated and reacted at 105 ° C. for 30 minutes to obtain a seasoning. It was.
＜実施例６＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造し、当該酵母エキスを４５重量部、DE値４０のデキストリン（パインデックス＃６：(株)松谷化学製）５重量部を水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 6>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1, and 45 parts by weight of the yeast extract and 5 parts by weight of a dextrin having a DE value of 40 (Paindex # 6, manufactured by Matsutani Chemical Co., Ltd.) were 50 parts by weight of water. And heated and reacted at 105 ° C. for 30 minutes to obtain a seasoning.
＜実施例７＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。当該酵母エキスを２５重量部、DE値４０のデキストリン（パインデックス＃６：(株)松谷化学製）２５重量部を、水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 7>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. 25 parts by weight of the yeast extract and 25 parts by weight of a dextrin having a DE value of 40 (Paindex # 6: manufactured by Matsutani Chemical Co., Ltd.) are dissolved in 50 parts by weight of water, heated at 105 ° C. for 30 minutes, and seasoned. Got.
＜実施例８＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。当該酵母エキスを５重量部、DE値４０のデキストリン（パインデックス＃６：(株)松谷化学製）４５重量部を、水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 8>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. 5 parts by weight of the yeast extract and 45 parts by weight of a dextrin having a DE value of 40 (Paindex # 6: manufactured by Matsutani Chemical Co., Ltd.) are dissolved in 50 parts by weight of water, heated at 105 ° C. for 30 minutes, and seasoned. Got.
＜実施例９＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。当該酵母エキスを４５重量部、デンプン５重量部を、水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 9>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. 45 parts by weight of the yeast extract and 5 parts by weight of starch were dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes to obtain a seasoning.
＜実施例１０＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。当該酵母エキスを25重量部、デンプン25重量部を、水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 10>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. 25 parts by weight of the yeast extract and 25 parts by weight of starch were dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes to obtain a seasoning.
＜実施例１１＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した。当該酵母エキスを５重量部、デンプン４５重量部を、水50重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Example 11>
A glutamic acid-containing yeast extract was produced in the same manner as in Example 1. 5 parts by weight of the yeast extract and 45 parts by weight of starch were dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes to obtain a seasoning.
＜比較例４＞
実施例１と同様な方法でグルタミン酸含有酵母エキスを製造した当該酵母エキスを５０重量部を、水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Comparative Example 4>
50 parts by weight of the yeast extract produced from the glutamic acid-containing yeast extract by the same method as in Example 1 was dissolved in 50 parts by weight of water and subjected to a heat reaction at 105 ° C. for 30 minutes to obtain a seasoning.
＜比較例５＞
グルコース５０重量部を、水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Comparative Example 5>
50 parts by weight of glucose was dissolved in 50 parts by weight of water, and heated and reacted at 105 ° C. for 30 minutes to obtain a seasoning.
＜比較例６＞
パインデックス＃６（松谷化学製：ＤＥ４０デキストリン）５０重量部を、水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Comparative Example 6>
50 parts by weight of Paindex # 6 (manufactured by Matsutani Chemical: DE40 dextrin) was dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes to obtain a seasoning.
＜比較例７＞
デンプン５０重量部を、水５０重量部に溶解し、１０５℃、３０分加熱反応し、調味料を得た。
<Comparative Example 7>
50 parts by weight of starch was dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 30 minutes to obtain a seasoning.
＜評価例３＞
濃縮鰹だし（素だしJ-1：キリン協和フーズ株式会社製）を蒸留水で１０倍に希釈した液に、実施例３〜１１、比較例４〜７で得られた液状の調味料が喫飲時固形分濃度０．１％になるよう添加し、官能試験を行った。
官能試験はパネラー10名を用い、対照区（調味料無添加区）と比較して、評価項目に対してそれぞれ下記の5段階数値で答えさせ、その平均値を表４、評価コメントを表５に示した。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
<Evaluation Example 3>
The liquid seasonings obtained in Examples 3 to 11 and Comparative Examples 4 to 7 were obtained in a solution obtained by diluting concentrated soup stock (Doshidashi J-1: Kirin Kyowa Foods Co., Ltd.) 10 times with distilled water. A sensory test was conducted by adding a solid content of 0.1% when drinking.
The sensory test was conducted using 10 panelists, and compared to the control group (seasoning-free group), each of the evaluation items was answered in the following five-stage numerical values. The average values are shown in Table 4, and the evaluation comments are shown in Table 5. It was shown to.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
実施例３〜５のグルコースではクリアなカツオの先味出汁感、実施例６〜８のパインデックス＃６（ＤＥ４０）では厚み、カツオの肉感、節感がつくことが分かった。実施例９〜１１のデンプンでは、厚み、中味、コクがつくことがわかった。
また、比率に関してはグルタミン酸高含有酵母：糖質の比率５０重量部：５０重量部で最もカツオの肉感、だし感、コク味を増強させることがわかった。
It was found that the glucose of Examples 3 to 5 gave a clear bonito sensation of soup stock, and Paindex # 6 (DE40) of Examples 6 to 8 provided a thickness, a bonito sensation, and a knot feeling. It was found that the starches of Examples 9 to 11 were thick, medium and rich.
In addition, regarding the ratio, it was found that the ratio of yeast with high glutamic acid content to sugar: 50 parts by weight: 50 parts by weight enhances the bonito flesh, dashi, and richness.
以上説明してきたように、本発明によると、粉末調味料として食品に用いることができ、コク味を増強することができる調味料の製造方法が提供される。得られた調味料は、特に魚介類を使用する飲食物に好適に用いることができる。 As described above, according to the present invention, there is provided a method for producing a seasoning that can be used in foods as a powder seasoning and can enhance the richness. The obtained seasoning can be suitably used especially for food and drink using seafood.
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| WO2017130256A1 (en) * | 2016-01-26 | 2017-08-03 | Ｍｃフードスペシャリティーズ株式会社 | Flavor improving agent for imparting seafood cooking flavor |
| WO2018110633A1 (en) * | 2016-12-15 | 2018-06-21 | 興人ライフサイエンス株式会社 | Lactic acid bacteria-fermented seasoning |
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| WO2018110633A1 (en) * | 2016-12-15 | 2018-06-21 | 興人ライフサイエンス株式会社 | Lactic acid bacteria-fermented seasoning |
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