JP2903659B2 - Seasoning manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a seasoning having a good roast meat flavor-like flavor.

[Conventional technology]

In recent years, there has been remarkable growth in various processed foods,
As consumers' tastes become more sophisticated and westernized, it becomes difficult to meet diverse demands with simple tastes such as sodium glutamate and nucleic acid seasonings. It has become required. To satisfy such demands, animal natural extracts such as beef extract and bone extract have been used.
However, there is a problem that these extracts have a limited supply and are very expensive.

Conventionally, yeast extract has been produced and used as a substitute for meat extract mainly in Europe and the United States. However, it has been pointed out that when a yeast extract is used as it is, a unique unpleasant taste and an unpleasant odor derived from yeast are developed.

As a means of obtaining a roast meat flavor substitute using yeast as a raw material, a method of mixing a nucleic acid-related substance and animal fats and oils with a cold water extract of yeast (Japanese Patent Publication No. 43-1579).
9) has been proposed. However, the flavor seasoning obtained by this method has a problem of poor stability, and further improvement is desired.

[Problems to be solved by the invention]

An object of the present invention is to solve the above-mentioned problems and to obtain a meat flavor-like seasoning having good flavor and excellent stability.

[Means for solving the problem]

In view of the above situation, the present inventors have conducted intensive studies in order to obtain a more preferable meat flavor seasoning. As a result, the sulfur-containing compound such as glutathione, cysteine, or glutamyl cysteine was 2 to 20% by weight (solids concentration)
By adding sugars and, if necessary, amino acids to the yeast extract contained therein and heating in the absence of fat, there is no unpleasant odor or unpleasant taste derived from the yeast described above, and a roast meat flavor excellent in quality and excellent in stability. It has been found that a seasoning can be obtained.

The yeast extract referred to in the present invention is obtained by devising a cultivation method, a yeast containing a high content of a sulfur-containing compound such as glutathione, obtained by extraction or self-digestion, or a yeast extract. It refers to one obtained by adding a sulfur-containing compound such as glutathione to the above-mentioned content.

Sugars are added to the yeast extract shown above in an amount of 3 to 20% and dissolved in water.
By heating for 1 minute, a roast meat flavor seasoning having good quality and excellent stability can be obtained.

Amino acids such as sodium glutamate and protein hydrolyzate are added to the reaction system at 10-100%
Even if added, a good flavor can be obtained. In addition, a good flavor can be obtained by adding and mixing animal fats and oils such as beef tallow and lard after the heating reaction. At this time, a seasoning having better preservability than a flavor seasoning obtained by adding an animal fat or oil and performing a heating reaction is obtained.

Also, by adding sugars and amino acids to yeast cells containing 2 to 20% of a sulfur-containing compound such as glutathione per extract that can be recovered from the cells, and heating according to the method described above, A good meat flavor composition can be obtained.

Experimental Example 1 To 30 parts of yeast extract powder, 32 parts of sodium glutamate, 3 parts of xylose and 35 parts of water were added, and a heat treatment was performed at 90 ° C. for 35 minutes. With respect to the roast meat flavor-like seasoning obtained by the above reaction, an aqueous solution having a solid content of 1% was prepared and subjected to a sensory evaluation using a trained taste panel. As a yeast extract, a self-digesting yeast extract (glutathione content to solid content 0.3%, γ-glutamylcysteine content 0.1%, cysteine content 0.1%, total sulfur-containing compound content 0.5%) was used as a control, and a water-extracted yeast extract ( The organoleptic evaluation was performed by a two-point comparison method using the glutathione content (solid content: 6%, total sulfur-containing compound content: 10%) (the present invention). The results are shown in Table 1.

Experimental Example 2 For the mixed system shown in Experimental Example 1, glutathione, γ-
The sensory evaluation of flavor seasonings produced by adding glutamylstin, cysteine or oxidized glutathione (GSSG) was performed. Sulfur-containing compound content per yeast extract
It was added to be 0.3 to 30%. 1 as in Experimental Example 1
% Aqueous solution was prepared and evaluated by a taste panel of 10 persons. The results are shown in Table 2.

Experimental Example 3 A powder (sample 1) obtained by adding 0.1% purified tallow to the mixed system shown in Experimental Example 1 and then subjecting it to a heat treatment and then freeze-drying, and the roast meat flavor shown in Experimental Example 1 The powder (sample 2) obtained by adding and mixing the refined beef tallow to the seasoning was compared and evaluated for the sensual taste of the powder when stored at 25 ° C. 1% as in Example 1
Was prepared, and sensory evaluation was performed by a taste panel of 10 persons. The results are shown in Table 2.

Experimental Example 4 20 parts of sodium glutamate, 2 parts of xylose and 38 parts of water were added to 40 parts of yeast cell dry powder, and the mixture was added at 90 ° C. 35
The heat treatment was performed for a minute. The roast meat flavor seasoning obtained by the above reaction was suspended in water so as to have a solid content of 1%, and a sensory evaluation was performed using a taste panel. A yeast cell using glutathione content of 2.5% per cell and a total sulfur-containing compound content of 3.5% (the present invention); a glutathione content per cell of 0.3%;
The sensory evaluation was carried out by a two-point comparison method with that using cells having a total sulfur-containing compound content of 0.5% (control). The results are shown in Table 4.

From the above experiments, sulfur-containing compounds such as glutathione were
It is clear that heat treatment of a yeast extract containing in the range of 2020% in the absence of fat expresses a good roast meat flavor with excellent preservability. In addition, from the results of Experimental Example 2, it is clear that reduced glutathione exhibits a better effect than oxidized glutathione. Examples of the present invention will be described below, but the scope of use of the present invention is not limited by these examples.

Example 1 30 parts of a yeast aqueous extract powder (glutathione content 6% per extract, total sulfur-containing compound content 10%) was mixed with 5 parts of sodium chloride,
26 parts of sodium glutamate, 3 parts of xylose and 35 parts of water were added, and the mixture was heated at 90 ° C. for 35 minutes. After completion of the heating reaction, 1 part of purified tallow was added and mixed, and spray-drying was performed with a spray drier, whereby a roast beef flavor-like seasoning was obtained. Using the seasonings and beef extract thus obtained, a sensory evaluation was performed in a bee soup system. Soups having the composition shown in Table 5 were prepared, and sensory evaluation was performed by a taste panel of 15 persons. The results are shown in Table 5.

Example 2 25 parts of a yeast aqueous extract powder (glutathione content 6% per extract, total sulfur-containing compound content 10%) was mixed with 5 parts of sodium chloride,
25 parts of wheat protein hydrolyzate powder, 1 part of xylose and 43 parts of water were added, and a heating reaction was performed at 90 ° C. for 60 minutes. After completion of the heating reaction, 1 part of chicken fat was added and mixed and spray-dried by a spray drier to obtain a roast chicken flavor-like seasoning. The roast chicken flavor seasoning thus obtained was subjected to a sensory evaluation in a curry system. The compounding was performed as shown below. A sensory evaluation using a taste panel of 15 persons was performed in the same manner as in Example 1 for a sample using the above-mentioned seasoning with a sample using the chicken extract as a control. The results are shown in Table 6.

Curry mix Lard 8 parts by weight Soft flour 6 Curry powder 1.5 Salt 1.7 Lecithin 0.04 Onion powder 0.3 Sugar 1.5 Chicken extract <Control> 0.5 or seasoning of the present invention [Effects of the Invention] According to the present invention, saccharides are added to a yeast extract containing a sulfur-containing compound such as glutathione in an amount of 2 to 20% per extract, and a heat treatment is performed in the absence of fat, whereby good and stable quality is obtained. A roast meat flavor seasoning with excellent properties can be obtained.

Claims (1)

(57) [Claims] 1. A yeast extract containing 2 to 20% by weight of glutathione and / or glutamyl cysteine per extract to which a saccharide and, if necessary, an amino acid are added, and a temperature of 70 to 180 ° C. for 10 to 180 minutes in the absence of fat. A method for producing a seasoning, which comprises heating.