JP3427775B2 - Kokumi agent - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flavor enhancer that easily imparts a rich flavor without impairing the taste and smell of food.

[0002]

2. Description of the Related Art The basic principle of deliciousness is that it is composed of Gohara flavor and a spicy, astringent aroma. Of these, koku is an important flavor, but this word has no clear definition. According to Kojien, it was originally used to describe the richness of sake, etc., as it meant that the body was ripe and that the grain was ripe.

In recent years, the simplification of cooking has been promoted by the growth of processed food and the restaurant industry. On the other hand, consumers are becoming more and more serious about food and authenticity, and there is a demand for things such as kokumi substances that easily add thickness and depth to taste.

[0004] Peptides (New Food Industry 1996 No. 4 No.
P23), glutathione (JP-A-60-9465), certain amino acid derivatives (JP-A-8-143551), livestock meat, acidic insoluble fractions of seafood extracts (JP-A-9-9407).
6), tannin (Japanese Patent Laid-Open No. 9-173008), and various other substances.

However, all the components are complicated or expensive to separate and purify, and some have a problem that they have an unpleasant taste such as bitterness or astringency and an offensive odor.

By the way, nucleotides, which are a kind of nucleic acid degradation products, have a good taste in inosinic acid, guanylic acid and xanthylic acid among 5'-nucleotides, and inosinic acid and guanylic acid are industrially produced in large quantities as umami seasoning. However, the 2'- and 3'-nucleotides have never been used as seasonings, and their use as a richness imparting agent was not suggested.

[0007]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention aims to provide a seasoning that imparts a new rich taste.

[0008]

Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventors have found that 2'- and / or 3'-
It was found that there is a function of imparting a rich taste to nucleotides.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a 2'-nucleotide is a compound in which a phosphoric acid is ester-bonded to the 2'position of the sugar portion of a nucleoside, and a 3'-nucleotide is a sugar of a nucleoside. It is a compound in which phosphoric acid is ester-bonded to the 3'position of the moiety. For example, 2'-inosinic acid, guanylic acid, cytidylic acid, adenylic acid, uridylic acid, 3'-inosinic acid, guanylic acid, cytidylic acid, adenylic acid, uridylic acid, thymidylic acid and the like. Further, when a plurality of these are used, they can be appropriately combined.

There are no restrictions on the origin of 2'- and / or 3'-nucleotides such as yeast, bacteria, plants and animals, and milk. As yeast, for example, Candida Utili
s) etc. The purification method is also not limited, and those not completely purified may be used. Therefore, in addition to the refined product, a crude product, a contained product, and the like can be used, and a dried product, a paste product, and a liquid product can be freely used.

The 2'- and / or 3'-nucleotide can be obtained by a known method, for example, an acid hydrolysis method, an alkali hydrolysis method, an enzymatic decomposition or the like.

The blending amount of the active ingredient may be arbitrary, but it may be appropriately determined according to the intended food and can be easily determined by those skilled in the art by a simple preliminary examination. Generally, the savory taste can be imparted within the range of 0.01 to 5% at the time of eating, but the concentration is not limited to this range and can be freely added. Further, since nucleotides are generally contained in foods such as seafood, meat and mushrooms, there is no problem in safety even if they are ingested in large amounts.

[0013]

EXAMPLES Examples of the present invention will be shown below, but the scope of the present invention is not limited thereto.

Example 1 A commercially available solid broth (manufactured by Nestlé Japan Co., Ltd.) was dissolved in hot water to prepare a 2% broth soup, and blended in the following proportions 2'-
Nucleotide was added at 0.05%. Cytidine 2'-monophosphate 0.14 Adenine 2'-monophosphate 0.16 Uridine 2'-monophosphate 0.45 Guanosine 2'-monophosphate 0.25 A blank broth soup was prepared as a blank, and 10 people were compared by the two-point comparison method. The taste was evaluated by a panelist. The results are shown in Table 1.

[0015]

[Table 1] Table 1

Example 2 A commercially available solid broth (manufactured by Nestlé Japan Co., Ltd.) was dissolved in hot water to give a 2% broth soup, and the proportions were 3'-.
Nucleotide was added at 0.05%. Cytidine 3'-monophosphate 0.14 Adenine 3'-monophosphate 0.16 Uridine 3'-monophosphate 0.45 Guanosine 3'-monophosphate 0.25 As a blank, an additive-free broth soup was prepared. The taste was evaluated by a panelist. The results are shown in Table 2.

[0017]

[Table 2] Table 2

Example 3 A commercially available solid broth (manufactured by Nestlé Japan Co., Ltd.) was dissolved in hot water to prepare a 2% broth soup, which was blended in the following proportions.
Nucleotides and 3'-nucleotides were added at 0.05%. Cytidine 2'-monophosphate 0.07 Adenine 2'-monophosphate 0.08 Uridine 2'-monophosphate 0.22 Guanosine 2'-monophosphate 0.13 Cytidine 3'-monophosphate 0.07 Adenine 3'-monophosphate 0.08 Uridine 3 '-Monophosphate 0.22 guanosine 3'-monophosphate 0.13 A bouillon soup without any additive was prepared as a blank, and the taste was evaluated by 10 panelists by the two-point comparison method. The results are shown in Table 3.

[0019]

[Table 3] Table 3

Example 4 In order to examine the effect of the present invention, potage soup was prepared using the ingredients shown in Table 4, and a sensory test was conducted by 10 panelists. The results are shown in Table 5.

[0021]

[Table 4] Table 4

[0022]

[Table 5] Table 5

As can be seen from these results, by adding 2'-nucleotides and / or 3'-nucleotides to foods, a rich taste can be imparted.

[0024]

EFFECTS OF THE INVENTION According to the present invention, by adding 2'-nucleotides and / or 3'-nucleotides, it is possible to easily impart a rich taste.

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Claims (2)

(57) [Claims] 1. A body taste imparting agent comprising 2'-nucleotide and / or 3'-nucleotide as an active ingredient. 2. A compound having a 2'-nucleotide in which a phosphoric acid is ester-bonded to the 2'position of the sugar moiety of the nucleoside, 3 '.
-The kokumi-imparting agent according to claim 1, wherein the nucleotide is a compound in which phosphoric acid is ester-bonded to the 3'position of the sugar portion of the nucleoside.