JP3458514B2 - Method for producing seasoning containing sugar and amino acid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a sugar and an amino acid having a light color and excellent flavor and stability which prevent browning by a sulfur-containing compound such as glutathione or a reaction product of a mixture of the sulfur-containing compound with an amino acid and a sugar. The present invention relates to a method for producing a contained seasoning or food.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, many attempts have been made to improve the quality of seasonings. For example,
For soy sauce with dashi, not only a method of simply mixing dashi with soy sauce, but also a method of directly dashi with soy sauce is disclosed in
No. 0-062956, etc., showing the market expansion. Also, as patents related to the present invention,
A method has also been developed in which a liquid seasoning such as soy sauce is used as a food material such as the original aroma and flavor of soy sauce and dashi (Japanese Patent Application No. 6-115197).
Furthermore, in order to ensure these preservative properties, for example, a method for producing a light-colored and highly stable liquid seasoning by desalting treatment by electrodialysis and decolorization treatment by molecular sieve membrane is disclosed in
-7987. Also, Japanese Patent Application Laid-Open No. 58-149656 discloses a method of preventing browning and deterioration by adding ultraphosphate and / or metaphosphate to a liquid seasoning containing soy sauce moromi and improving the storage stability. I have. However, seasonings containing sugars and amino acids are generally liable to brown, which has a considerable influence on the expiration date, and further improvement is required.

[0003]

[Problems to be solved by the present invention] The present invention solves the above-mentioned conventional problems and contains sugars and amino acids which suppress browning, are stable even during long-term storage, and have good quality.
And, and an object is to obtain a seasoning containing liquid seasoning and the regulating <br/> taste solution containing soy sauce and / or out.

[0004]

Means for Solving the Problems In view of the above situation, the present inventors have found that they contain more preferable sugars and amino acids , and
To obtain a seasoning containing seasoning liquid and the liquid seasoning containing soy sauce and / or out, the results of extensive studies, containing sugars and amino acids, and to contain the sauce and / or out
The resulting seasoning liquid contained a sulfur-containing compound containing those heated liquid seasoning and seasoning containing said seasoning liquid, the original fragrance, the knowledge that the flavor or good taste can hold for a long time that Thus, the present invention has been completed.

The seasoning liquid to be used in the present invention contains sugars and amino acids. For example, the seasoning liquid contains soy sauce and / or soup stock, and if necessary, other raw materials are added. No. Soup stocks such as katsuobushi and other dashi soup, which have been previously extracted with water from raw materials,
Alternatively, it may be extracted in soy sauce, and in the latter case, it may be used as it is as a seasoning liquid, or soy sauce or other raw materials may be additionally used. As other raw materials, for example, sodium glutamate, glycine,
Examples include alanine and other amino acids (salts), sodium inosinate, sodium guanylate and other nucleic acids, xylose and other sugars, and any one of these, or a mixture of two or more, is added to the seasoning liquid.

[0006] The seasoning which is the object of the present invention contains the above-mentioned seasoning liquid in an amount of 1% to 20% per solid, and its drying method includes various drying methods such as a spray drying method, various granulation methods and a reduced pressure drying method. The techniques are suitable, the powders and granules obtained therefrom. In addition, as a raw material other than the seasoning liquid, for example, various cutlery such as bonito, various extracts, sodium glutamate, glycine, alanine and other amino acids (salts), sodium inosinate, sodium guanylate and other nucleic acids, xylose and other Any of these, or a mixture of two or more thereof, can be mixed with the seasoning liquid.

[0007] It contains the sugar and amino acid used in the present invention ,
The seasoning liquid containing soy sauce and / or soup is concentrated soy sauce,
Not only ordinary soy sauce such as light soy sauce, but also reduced salt soy sauce, decolorized soy sauce and any other types can be used. It is.

[0008] The type of the sulfur-containing compound used in the present invention is not particularly limited. Specifically, for example, it is a compound such as cysteine and glutathione, and in addition, an extract (animal extract, plant extract, yeast extract, etc.) containing these sulfur-containing compounds is also effective. The amount added to the seasoning liquid can be used as long as it can be dissolved in the seasoning liquid, and the effect becomes more remarkable as the content increases.

A feature of the present invention resides in that the seasoning liquid is heated in the presence of a sulfur-containing compound.
It is preferable to heat at a temperature of about 120 ° C. for 5 minutes to 300 minutes, but there is no particular limitation.

[0010]

The present invention will be described below in further detail with reference to examples.

Embodiment 1 FIG. Dashi soy sauce having the formulation shown in Table 1 was prepared, and after heating at 80 ° C. for 5 hours, the color tone change of the dashi soy sauce was indicated by chromaticity. Table 2 shows the results. In addition, the degree of change in flavor due to heating was subjected to a sensory evaluation according to the following criteria (Table 3). It was carried out by comparing two points of each stock in Table 1 with the unheated soy sauce (8 panels). Table 4 shows the results.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

[0015]

[Table 4]

From the results in Tables 2 and 4, it is possible to suppress browning and flavor deterioration due to heating by adding an appropriate amount of a glutathione-containing yeast extract to a seasoning solution containing sugar and amino acids (dashi soy sauce), and to provide long-term storage stability. It is speculated that it can be done. On the other hand, it was found that when no additive was added, there was no browning suppressing effect and the composition was easily deteriorated.

(Example 2) Seasonings having the formulations shown in Table 5 were prepared, and the changes in flavor during storage at 24 ° C, 34 ° C, and 44 ° C for 5 months were compared with each of the products stored at 5 ° C. The sensory evaluation was carried out. Table 6 shows the results.

[0018]

[Table 5]

[0019]

[Table 6]

From the results shown in Table 6, it was found that a seasoning containing a seasoning solution to which a yeast extract containing glutathione was added can provide long-term storage stability. On the other hand, when the yeast extract containing glutathione is not added,
There was no browning inhibitory effect, indicating poor storage stability.

[0021]

Containing sugars and amino acids of the present invention as described in the foregoing, and soy sauce and / or seasoning solution containing soup and seasonings containing said seasoning liquid has a sulfur-containing compound and sulfur-containing compounds Due to the presence of a heat reaction product with amino acids, saccharides and the like in the seasoning solution, there is an advantage that heat browning can be suppressed and long-term storage stability can be imparted.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-66069 (JP, A) JP-B-43-11722 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/24 A23L 1/28

Claims (3)

(57) [Claims] Claims: 1. A sugar and / or amino acid containing soy sauce and / or
Or in a seasoning liquid containing soup, glutathione and / or
Cysteine is added in a range that can be dissolved in the seasoning solution,
A method for producing a seasoning liquid, comprising heating at 60 to 120 ° C for 5 to 300 minutes . 2. A soy sauce containing sugar and amino acids, and / or soy sauce and / or
Or add the dashi-containing seasoning solution to sodium glutamate
Glycine, alanine, sodium inosinate, guar
Claim, characterized in that sodium sulfonyl acid, and either xylose, or a mixture of two or more is added 1
A method for producing the seasoning liquid according to the above. 3. The method according to claim 1 or 2, wherein
A seasoning containing a seasoning liquid.