JP3070227B2 - Seasoning production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications] The present invention is applied to sauce, soup, soup,
The present invention relates to a method for producing seasonings used for pickles, boiled tsukudani, etc.

[0002]

2. Description of the Related Art Examples of protein-hydrolyzing seasonings include liquid amino acids such as HVP and HAP produced by hydrolyzing hydrochloric acid, soy sauce produced by enzymatic decomposition, and powders thereof.
Each of these has a unique flavor and is indispensable in the flavoring of processed foods.

[0003] In particular, the flavor of the amino acid liquid is essential for sauces and soups, and there is a need for an amino acid liquid having a higher flavor titer than conventional ones.

Until now, various studies have been made on techniques for flavoring soy sauce using yeast, lactic acid bacteria and the like. It has been reported that the flavor of amino acid solution is an aroma containing dimethyl sulfide as a main component and is generated from a precursor (methyl methionine sulfonyl chloride) by heating under alkaline conditions (Hino et al., Journal of the Japanese Society of Agricultural Chemistry,
36, 85, 1960). This precursor is also said to be formed from sulfur-containing amino acids such as methionine during proteolysis.

[0005] Until now, this flavor is a hindrance to the flavoring of many foods, and therefore, consideration has been given to removing the flavor from various directions. However, no study has been made on the flavoring technique, and there is no example in which a flavor is added to the amino acid solution and the like once purified.

[0006]

Problems to be Solved by the Invention The flavor of an amino acid solution is mainly imparted when a protein is hydrolyzed with high-concentration hydrochloric acid, and causes a change in the component composition of the protein hydrolyzed solution once purified. Therefore, it was difficult to impart this flavor.

[0007]

The inventors of the present invention have studied a simple and inexpensive method for imparting the flavor of an amino acid solution. As a result, the composition of the amino acid and the like in the seasoning solution was heated at 90 to 100 ° C. under acidic conditions. Was found to produce odorous components such as the aforementioned dimethyl sulfide without greatly changing the odor.

It has also been found that adding a sulfur-containing amino acid or a protein containing a sulfur-containing amino acid before heating can impart a more favorable flavor.

That is, the present invention relates to a method for producing a flavored seasoning solution having a preferred amino acid solution, which comprises adjusting the pH of the hydrolyzed protein to 3 or less and heating it further in the production of the seasoning solution. Is provided.

Hereinafter, the present invention will be described in detail.

The protein used in the present invention is a vegetable protein such as soybean, wheat gluten and corn gluten, or an animal protein such as gelatin, egg white and whey. Hydrochloric acid or an enzyme derived from a microorganism such as Aspergillus or the like is used for the hydrolysis.

In order to impart a preferred amino acid liquid flavor to these protein hydrolysates, the pH is 3 or less, preferably pH 3.
Heating at 90 ° C. or more, preferably 90 ° C. to 100 ° C., under acidic conditions of 1.0 to 2.5 was effective. Where p
Hydrochloric acid or the like is used for H adjustment.

The heating time is preferably 3 to 8 hours,
Below that, a rubbery odor was generated and the desired odor could not be obtained.

By adding about 0.1 to 1.0% of a sulfur-containing amino acid such as methionine or cysteine or a sulfur-containing amino acid such as egg white before heating,
The amount of generated odorous components such as dimethyl sulfide is improved.

[0015] However, when methanol or the like is added as a methyl donor to methionine to form a precursor (methyl methionine sulfonyl chloride) for the purpose of producing only dimethyl sulfide, only dimethyl sulfide is present in a large amount in various flavor components. It is formed and is not preferred in terms of functionality.

After adjusting the pH to 5 with a sodium solution under hydroxylation, filtration is performed. Preferably, after that, a slight concentration is performed to remove off-flavors at the time of neutralization, and nitrogen and salt adjustment are performed.
Obtain the desired amino acid solution.

[0017]

Next, embodiments of the present invention will be described.

<Example 1> 1 L of a protein hydrolyzate ("Taste liquid" manufactured by Ajinomoto Co., Inc.) was adjusted to pH 2.0 with hydrochloric acid, and then at 90 ° C for 3 hours (Example 1-1) for 5 hours. (Example 1-2) Heating was performed for 10 hours (Example 1-3). The seasoning liquid was obtained by adjusting the nitrogen concentration and the salt concentration. Table 1 shows the sensory evaluation of each seasoning liquid.

[0019]

[Table 1]

<Example 2> One liter of a protein hydrolyzate ("Taste liquid" manufactured by Ajinomoto Co., Inc.) was adjusted to pH 1.0 with hydrochloric acid (Example 2).
-1), 2.0 (Example 1-2), 3.5 (Comparative Example 1)
Then, the mixture was heated at 90 ° C. for 5 hours. The seasoning liquid was obtained by adjusting the nitrogen concentration and the salt concentration. Table 2 shows the sensory evaluation of each seasoning liquid.

[0021]

[Table 2]

<Example 3> 1 L of a protein hydrolyzate ("Taste liquid" manufactured by Ajinomoto Co., Inc.) was adjusted to pH 2.0 with hydrochloric acid, and then 80 ° C (Example 3-1) and 90 ° C (Example 3). 1-2), 100 ° C. (Example 3-2), 120 ° C. (Example 3)
The mixture was heated at -4) for 5 hours. The seasoning liquid was obtained by adjusting the nitrogen concentration and the salt concentration. Table 3 shows the sensory evaluation of each seasoning liquid.

[0023]

[Table 3]

Example 4 1 L of a protein hydrolyzate ("Amizu" manufactured by Ajinomoto Co., Inc.) was adjusted to pH 2.0 with hydrochloric acid, and then 1 g of methionine (Example 4-1) and 5 g (Example) 4-2), 10 g (Example 4-3) were added, and the mixture was added at 90 ° C. for 5 minutes.
Heated for hours. After filtration, the nitrogen concentration and the salt concentration were adjusted to obtain a seasoning solution. Table 4 shows the sensory evaluation of each seasoning liquid.

[0025]

[Table 4]

<Example 5> 1 L of a protein hydrolyzate ("Taste liquid" manufactured by Ajinomoto Co., Ltd.) was adjusted to pH 2.0 with hydrochloric acid, and then 1 g of egg white powder (manufactured by Taiyo Kagaku Co., Ltd.) (Example 5).
-1), 5 g (Example 5-2), and 10 g (Example 5-3) were added, and the mixture was heated at 90 ° C. for 5 hours. After filtration, the nitrogen concentration and the salt concentration were adjusted to obtain a seasoning solution. Table 5 shows the sensory evaluation of each seasoning liquid.

[0027]

[Table 5]

<Example 6> 1 L of a protein hydrolyzate ("Ajinomoto Co., Ltd.") was adjusted to pH 2.0 with hydrochloric acid, and 5 g of methionine and 2 g of egg white powder were added.
For 5 hours. After filtration, the nitrogen concentration and the salt concentration were adjusted to obtain a seasoning solution. Table 5 shows the sensory evaluation of the obtained seasoning liquid.
Shown in

<Comparative Example 2> One liter of a protein hydrolyzate ("Amizu" manufactured by Ajinomoto Co., Inc.) was adjusted to pH 2.0 with hydrochloric acid, and 5 g of methionine and 5 ml of methanol were added.
Heat at 0 ° C. for 5 hours. After filtration, the nitrogen concentration and the salt concentration were adjusted to obtain a seasoning solution. Table 5 shows the sensory evaluation of the obtained seasoning liquid.

Example 7 The seasoning liquid obtained in Example 6 was dried with a spray drier or the like to obtain a powdered seasoning. Table 5 shows the results of the sensory evaluation of the obtained powdered seasonings.

Table 6 shows the results of gas chromatography analysis of the flavor components of Example 1-2, Example 4-2, Comparative Example 2, and "Taste Liquid" (manufactured by Ajinomoto Co., Ltd.) as a control.

[0032]

[Table 6]

As shown in the results of Tables 1 to 6, the pH,
It was considered that the conditions of Examples 1-2 were optimal for temperature, heating time, and the like. Further, it was considered that the addition of the sulfur-containing amino acid or the protein raw material containing the sulfur-containing amino acid was optimal under the conditions of Example 6.
However, when methanol was added and only dimethyl sulfide was formed as in Comparative Example 2, it was not functionally preferable. Even when powdered, the added flavor was not deteriorated, and a seasoning having a higher amino acid liquid flavor titer than ordinary HVP powder could be obtained.

[0034]

According to the present invention, an amino acid solution having a strong flavor titer can be obtained and can be provided as a seasoning suitable for sauces, soups and the like.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Nagayoshi Kitada 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Examiner at the Kawasaki Plant Ken Ken Ukai (56) References JP-A-2-135056 (JP) JP-A-3-198762 (JP, A) JP-A-62-224256 (JP, A) JP-A-2-167049 (JP, A) JP-A-58-190373 (JP, A) 52-87276 (JP, A) JP-A-52-47962 (JP, A) JP-A-49-94875 (JP, A) JP-A-51-63971 (JP, A) JP-A-4-304863 (JP, A) A) Japanese Patent Publication No. 47-24748 (JP, B1) Japanese Patent Publication No. 49-25346 (JP, B1) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/22-1/237

Claims (2)

(57) [Claims] 1. A method for producing a seasoning, which comprises adjusting the pH of a protein hydrolyzate to 3 or less and subjecting it to a heat treatment to impart a favorable flavor. 2. The method according to claim 1, wherein a sulfur-containing amino acid or a protein containing the sulfur-containing amino acid is added and heat-treated.
A method for producing the seasoning according to the above.