JP2906113B2 - How to improve the flavor of seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the flavor of seasonings and prepared foods.

[0002]

2. Description of the Related Art Today, as consumers' tastes of foods, especially seasonings, become more sophisticated and gourmet, simple tastes such as sodium glutamate and nucleic acid seasonings require various demands from consumers. It has become difficult to respond. There has been a growing demand for seasonings that are more complex, rich and natural. In order to meet such demands, the traditional katsu extract and beef extract
Animal natural product extracts such as chicken extract have been produced.

[0003] However, it is still not possible to cope with the sophistication and gourmet taste of consumers only by using the fish segment extract or natural extract, and sodium glutamate or a nucleic acid seasoning is added to the fish segment extract or natural product extract. A method of improving the flavor by combining them, or a method of improving the flavor by combining a plurality of fish segment extracts and natural product extracts has been performed.

[0004]

SUMMARY OF THE INVENTION The inventors of the present invention have conducted intensive studies to find a method for improving the flavor of a seasoning so as to be able to cope with the sophistication and gourmet taste of consumers. It has been found that the addition of ε-poly-L-lysine to a seasoning significantly improves the flavor of the seasoning and, consequently, the flavor of a prepared food using the seasoning, and based on the knowledge, the present invention has been completed. Was. That is, the present invention relates to a seasoning, preferably a natural extract such as a fish segment extract or a beef extract / chicken extract, or a source or a seasoning obtained by combining sodium glutamate or a nucleic acid system with these.
-To provide a method for improving the flavor of a seasoning, characterized by adding poly-L-lysine. As described above, an object of the present invention is to provide a seasoning and a method for improving the flavor of cooked foods that can respond to increasingly sophisticated consumer preferences as described above.

[0005] Incidentally, ε-poly-L-lysine is a polypeptide in which the amino group at the ε-position of L-lysine, which is an essential amino acid, is condensed. Strictly speaking, ε-poly-L-lysine (hereinafter referred to as ε-poly-L-lysine)
-Abbreviated as polylysine). Heretofore, ε-polylysine has been widely used as a food preservative which is added to food to improve the shelf life of the food (Japanese Patent Publication No. 1-21746).
No.), but the amount added to food was 0.2% or more by weight, and this was never used for the purpose of improving the flavor of seasonings.

[0006]

The present invention has the following constitutions (1) to (6). (1) A seasoning comprising one or more extracted components selected from a meat extract, a seafood extract, a yeast extract, and a vegetable extract and one or more umami components selected from glutamic acid and salts thereof, nucleic acids, succinic acid and salts thereof. A method for improving the flavor of a seasoning, comprising adding 0.002 to 0.02% by weight of ε-poly-L-lysine to the seasoning. (2) One or more extracted components selected from a meat extract, a seafood extract, a yeast extract, and a vegetable extract to which ε-poly-L-lysine is added, are selected from glutamic acid and salts thereof, nucleic acids, succinic acid and salts thereof. A method of improving the flavor of cooked food by seasoning the food with a seasoning comprising one or more umami components. (3) ε-poly-L-lysine is a free type, an organic acid salt,
The method according to (1) or (2), which is an inorganic acid salt. (4) The above (1), wherein the seasoning is a seasoning using fish knots.
And the method according to (2). (5) The method according to (1) or (2), wherein the seasoning is an extract of an animal or plant component. (6) The method according to (1) or (2), wherein the form of the seasoning is solid, granular, powder, paste or liquid.

Hereinafter, the structure and effect of the present invention will be described in detail. The ε-polylysine used in the present invention is a polylysine-producing bacterium, Streptomyces albras (Storrep).
tomyces arbulus or Streptomyces noursei
ursei) is a substance produced by L-lysine.
~ 30 residues are ε-linked polylysine.

[0008] This ε-polylysine is, for example,
No. 20,359, Streptomyces arbus subsp. Ricinopolymeras (Streptomyces arbulus)
subspecies lysinopolymer
us) No. 346-D strain (Microtechnical Laboratory No. 3834)
Can be obtained by culturing E. coli in a medium, and separating and purifying the resulting culture.

Polylysine has a structure in which lysine, which is an amino acid having two amino groups in one molecule, is condensed. Generally, α-polylysine in which an amino group at the α-position of lysine and a carboxyl group are condensed and ε-position. There are two types of ε-polylysine in which an amino group and a carboxyl group are condensed,
In the present invention, ε-polylysine obtained by the above method is used.

In the present invention, the seasoning is an additive for adjusting the so-called savory (sweet, acid, salt, bitter, spicy) of a seasoned food (dish), and specifically, salt, sugar, vinegar. , Bitter and spices or additives in which two or more of them are combined (eg, exemplified by miso, soy sauce, sauces, dressings), preferably meat extract, seafood extract, yeast extract, vegetable Extracts such as extracts, ie, components extracted from natural products, and glutamic acid and its salts.
Flavor consisting of umami components such as nucleic acids, succinic acid and its salts
It refers to an additive with enhanced body taste.

Specific examples of the extracts used in the present invention include meat extract such as beef extract, pork extract, chicken extract and bone extract, shrimp extract and bonito extract.
Fish and shellfish extracts such as clam extract, yeast extract, and vegetable extract, including all extracts regardless of the method of hot water extraction and organic solvent extraction including pretreatment such as autolysis and enzymatic decomposition It is.

The umami components used in the present invention are glutamic acid and other amino acids and salts thereof, and various organic acids and salts thereof exemplified by nucleic acid-based sodium inosinate and sodium guanylate. Salts, other inorganic salts, saccharides and the like can be used in combination. Further, those obtained by adding various spices to the above-mentioned umami components and various organic acids (salts) can also be used.

The seasoning used in the present invention can be applied to various forms such as powder, granules, cubes, pastes, and liquids.

In the method of the present invention, the amount of ε-polylysine added depends on the seasoning used and cannot be limited.
It is approximately 0.002 to 0.02% by weight of the applied seasoning.
If the amount is less than 0.002% by weight, the effect of improving the flavor is insufficient. If the amount exceeds 0.02% by weight, the flavor may be spoiled. It should be noted that, as described in Reference Examples 1 and 2 described below, the preservation effect of the seasoning liquid is not accompanied within the above range of the addition amount of the present invention.
It is clearly distinguished from the case of 1746.

[0015] Generally speaking, in the case of grilled meat having a rich taste such as sauce, increasing the amount of ε-polylysine has a greater effect of improving the flavor. Conversely, for soups and soups having a relatively pale taste, it is better to add a small amount of ε-polylysine.

When the method of the present invention is applied to seasonings such as sauces and extracts containing animal meat or bone extract components, the flavor and richness of the seasonings can be further improved. Further, the effects of food flavors and spices can be further enhanced.

[0017]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Example 1 Commercially available seasoning granules for Chinese cuisine (trade name: Chinese flavor, manufactured by Ajinomoto Co.) were dissolved in hot water at 70 ° C., and the seasoning concentration was 1 g / d.
1 solution. This was divided into three groups, Samples 1, 2, and 3. Sample-1 was not added (blank). Sample-2 was added with 0.02% of ε-polylysine hydrochloride. .20%. As a sensory test, 16 panel adults were used and evaluated according to a ranking method of ranking the first to third ranks from those preferred as Chinese soup, and the results shown in Table 1 were obtained.

[0019]

[Table 1]

According to the Kramer's test on the results, it was found that the soup obtained by adding 0.02% of ε-polylysine to Chinese soup was preferable with a 1% risk factor as compared with the soup without addition.

Example 2 Commercially Available Yakiniku Sauce (Product Name: Ebara Yakiniku Sauce Dry)
Ε-polylysine 50% powder (ε-polylysine 50%,
Dextrin 50%) as 0.02
% (Sample-1). On the other hand, ε
-Sample to which no polylysine 50% powder was added was designated as Sample-2 (blank). As a sensory test, 20 panel adults were used, and the results of evaluation of which of these two samples was preferable by a two-point comparison method were as shown in Table 2.

[0022]

[Table 2]

The sample obtained according to the present invention has an ε-
It was evaluated that it was significantly preferred in terms of taste and flavor as compared with those without polylysine.

Example 3 A grilled meat was prepared using Sample-1 and Sample-2 prepared in Example 2. The recipe was performed as follows. Raw meat 1.
100 g of sample-1 or sample-2 was uniformly spread on 0 kg, and then immersed for 15 minutes. We baked so as not to burn with an electric tableware. Table 3 shows the results of evaluating which of the two types of yakiniku is more delicious by the two-point comparison method in the same manner as in Example 2.

[0025]

[Table 3]

The sample obtained by the method of the present invention has an epsilon
-It was evaluated that it was significantly favored in terms of taste as compared with those without polylysine.

Example 4 (i) Heat the pan over low heat, add 30 ml of salad oil and heat. Add 30g of flour and stir with wooden jelly to make brown roux. Add 2,400 ml of water to this, and stir over medium heat while mixing well with a wooden comb. (ii) Separately, heat 50 ml of salad oil and add beef 30
0 g, 100 g of chicken skin and 20 g of sliced bacon,
Add 40g of onion slices and 20g of carrot slices and fry well. (iii) Add the roasted meat obtained in the operation of (i) to the roasted meat of (ii) and flavored vegetables, and stir well. And tomato 3
00g, 4 thyme, 2 Laurier, about 3 over low heat
Boil for about half the time, until the volume is about half. Next, solid matter such as meat is taken out. Strain the broth with a universal strainer to obtain brown sauce. (Iv) Put 70 ml of Madeira liquor in a pan and boil it down to half the volume over low heat. At the end of the boiling, 400 ml of the brown sauce of (iii) and 2 g of the nucleic acid seasoning are added, and the mixture is boiled for about 5 minutes while mixing with a wooden comb with low heat to finish the steak sauce. (V) The steak sauce is divided into two parts, and to one of them, a 25% aqueous solution of ε-polylysine is added in an amount of 0.8 ml (0.1% as ε-polylysine) per 200 ml of the steak sauce, and uniformly mixed. The other is a blank steak sauce 2
Add 0.8 ml of water to 00 ml and mix uniformly. (Vi) Salt and pepper were sprinkled on both sides, the beef baked in the usual manner was divided into two sets, and the ε-polylysine-added steak sauce prepared in (v) was placed on one side and a blank steak sauce was placed on the other side. . Panel adult 20 as a sensory test
Table 4 shows the results of a two-point comparison of which of these two types of steak was more delicious.

[0028]

[Table 4]

The steak sauce obtained in the present invention significantly outperformed the control (blank) in terms of flavor intensity and kokumi intensity.

Embodiment 5

[0031]

[Table 5]

The materials shown in Table 5 are placed in a bowl and mixed well using a whisk until the mixture becomes white and cloudy. This is bisected, and to one dressing, 0.08 ml (polylysine concentration: 200 ppm) per 100 ml of dressing is added with a 25% aqueous solution of ε-polylysine and mixed well. The other dressing is made by adding and mixing the same amount of water to make a blank. Make two sets of sliced tomatoes in hot water and peeled, and apply the two types of dressings. Panel adult 2 as a sensory test
Table 6 shows the results of a two-point comparison method using 0 persons to evaluate which of the two salads is more delicious.

[0033]

[Table 6]

The dressing obtained in the present invention significantly outperformed the control (blank) in terms of flavor intensity and body intensity.

Reference Example 1 Sample-1, Sample-2, and Sample-3 according to Example 1 were each placed in a beaker, and the mouth was covered with a wrap film. This was placed in a thermostat at 30 ° C. and incubated for 3 days. Table 7 shows the increase in the number of general viable bacteria at this time.
It was like.

[0036]

[Table 7]

Sample-3 to which 0.2% of polylysine hydrochloride was added exhibited a preservative effect, whereas sample-2 to which 0.02% of polylysine hydrochloride was added did not exhibit a preservative effect.

Reference Example 2 Sample-2 according to Example 3 (polylysine concentration was 0.0
(2%) of the seasoning liquid of 100 g was uniformly impregnated into 1.0 kg of raw meat (the polylysine concentration in this case was 0.0018%).
This seasoning liquid did not show any preservative effect.

Claims (6)

(57) [Claims] 1. A meat extract, a seafood extract, a yeast extract,
A seasoning comprising one or more extracted components selected from vegetable extracts and one or more umami components selected from glutamic acid and salts thereof, nucleic acids, succinic acid and salts thereof, in a weight ratio of 0.1% to the seasoning. 002-0.02% by weight of ε-poly-
A method for improving the flavor of a seasoning, comprising adding L-lysine. 2. One or more extracted components selected from a meat extract, a seafood extract, a yeast extract, and a vegetable extract to which ε-poly-L-lysine has been added, from glutamic acid and salts thereof, nucleic acids, succinic acid and salts thereof. A method for improving the flavor of cooked food by seasoning the food with a seasoning comprising one or more selected umami components. 3. The method according to claim 1, wherein the ε-poly-L-lysine is a free form, an organic acid salt, or an inorganic acid salt. 4. The method according to claim 1, wherein the seasoning is a seasoning using fish knots. 5. The method according to claim 1, wherein the seasoning is an extract of an animal or plant component. 6. The method according to claim 1, wherein the form of the seasoning is solid, granular, powder, paste or liquid.