JP3493854B2 - New kokumi seasoning material and method for producing kokumi seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for preparing a meat extract or a seafood extract by adjusting the pH thereof to 3.5 to 5.5 and recovering the resulting insoluble components, or the method of the present invention. "Atsumi" and "Koku" utilizing the phenomenon that "Atsumi" and "Koku" contributing substances are produced by heating the low molecular fraction of the natural extract in water alone or in the coexistence with gelatin "
The present invention relates to a seasoning material and a kokumi seasoning having an imparting function.

[0002]

2. Description of the Related Art Meat extract,
Natural extracts such as chicken extract, seafood extract, and vegetable extract are widely used for business use. The functions of these natural extracts are said to give the food a complex taste and breadth, to give "Atsumi" and "Koku", and to compensate for the lack of taste of food materials.

[0003] However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitutes using a part of these natural extracts are manufactured and replaced.
It is commercially available. In addition, basic stocks such as bonito, dried sardines, dashi kelp, shiitake mushrooms, and flavor seasonings obtained by mixing salt, sugar, umami seasonings, amino acids, etc. with these natural materials are also widely used. Processed products and substitutes of these commercially available natural extracts are mainly composed of low molecular substances such as amino acids, nucleic acids, and organic acids centered on sodium glutamate. By comparison, the taste is simple,
It has the disadvantage of blurring.

Conventionally, in order to compensate for such a disadvantage, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract, etc.,
HVP and HAP have a decomposed odor, and yeast extract has a flavor unique to yeast. The amount used was limited, and the taste and flavor were clearly different from those of the so-called model natural extract, which was not satisfactory. In particular, such seasonings have the disadvantage of lacking the "atsumi" and "koku", natural feeling, and complex feeling of natural materials such as beef bouillon and bonito broth.

[0005]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a novel method for imparting "atsumi" and "koku" possessed by natural materials such as beef bouillon and bonito dashi soup to food and drink. It is an object of the present invention to provide a natural seasoning material, a body rich seasoning, and a method of applying "Atsumi" and "Koku".

[0006]

Means for Solving the Problems The present inventor has made intensive efforts to solve the above-mentioned problems, and as a result, the insoluble components obtained from meat extract or seafood extract have "atsumi" and "koku" specific to natural materials. As a result of obtaining the knowledge that they are involved in the function and conducting further intensive studies, the pH of the meat extract and the fish and shellfish extract was adjusted to 3.5 to 5.5, more preferably 3.8 to 5.5.
4.8, recovering the obtained insoluble components,
Also, by heating the component obtained by this method alone or in the presence of gelatin in the low-molecular fraction of the natural extract and water, the natural material-specific `` Atsumi '' and `` Koku '' imparting functions are provided. The present invention has been completed by obtaining the conclusion that a polymer component having the same is produced.

The terms "atsumi" and "koku" used in the present invention refer to the taste of natural materials such as beef bouillon and bonito broth and express the extension and depth of aftertaste. Such taste cannot be reproduced by the above-mentioned amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and seasoning materials such as HVP, HAP and yeast extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION A first embodiment of the present invention is to provide a novel meat extract or fish and shellfish extract whose pH is adjusted to 3.5 to 5.5 and which comprises an insoluble component obtained. It is a kokumi seasoning material.

[0009] The second aspect of the embodiment of the present invention is that the pH of a meat extract or a seafood extract is adjusted to 3.5 to 5.5.
2. The method for producing a novel kokumi seasoning material according to claim 1, wherein the insoluble component is recovered. The kokumi seasoning obtained by this method is
It can be placed in the distribution as it is.

A third embodiment of the present invention relates to a meat extract or a fish and shellfish extract having a pH of 3.5 to 5.5.
The present invention relates to a novel method for producing a kokumi seasoning, which is produced by heating the obtained insoluble component together with a low molecular weight fraction of a natural extract in water. The kokumi seasoning material obtained by such a method can also be put on the market in this form.

The animal meat extract used in the present invention refers to commercially available beef extract, pork extract, chicken extract and beef, pork, chicken broth and steamed liquor. In addition, fish and shellfish extracts include commercially available fish and shellfish extracts such as skipjack extract, mackerel extract, tuna extract, sardine extract, goji extract, hamo extract, flounder extract, scallop extract, clam extract, shijimi extract, oyster extract, and processed foods. Fish, obtained as a by-product during manufacturing,
Shows boiled shellfish, steamed liquor, cooker juice and fish solvable.

In short, the low molecular fraction of the natural extract is obtained by adjusting the pH of a meat extract or a fish and shellfish extract to 3.5 to 5.5, preferably to a pH of 3.8 to 4.8. The insoluble component alone or a low-molecular fraction capable of providing a polymer substance having the function of imparting "atsumi" and "koku" when heated with such an insoluble component and gelatin, such as a gel filtration column in the case of beef extract It is a fraction having a molecular weight cut off of about 10,000 or less as measured by "Toyopearl HW-55F". Such low molecular fractions may be fractionated from natural extracts, but not fractionated beef extract, meat extract extracts such as pork extract and chicken extract, bonito extract, mackerel extract, scallop extract and clam extract, etc. It can be used in the form of a natural extract such as a seafood-based extract seasoning and a yeast extract, and can also be used in the form of a combined extract containing a natural extract.

[0013] Such a kokumi seasoning, that is, a kokumi seasoning having a function of imparting "atsumi" and "koku" peculiar to natural materials such as beef bouillon and bonito broth is prepared by the following method, for example. It is possible to get. PH of meat extract or seafood extract
Is adjusted to 3.5-5.5, preferably 3.8-4.8,
The component alone obtained by recovering the obtained insoluble component or this component and gelatin are dissolved in a seasoning solution such as bonito extract or beef extract, and `` Atsumi '' and `` Koku '' Heat under conditions appropriate to produce. Such conditions are, for example, 5
Heating at 0-150 ° C for 1-5 hours.
At this time, the concentration of the insoluble component added is, for example, 0.01 to 10% (addition) with respect to the solution, and the addition concentration of gelatin is 0.01 to 10% (addition).
At the time of heating, the reaction is performed by adjusting the solid content concentration of the extract seasoning solution to, for example, 5 to 80%, but the concentration is not particularly limited to this. Further, as is well known, gelatin is irreversibly changed into water-soluble by boiling collagen with water.Therefore, as the gelatin for producing the kokumi seasoning of the present invention by heating, Needless to say, it may be in the form of collagen, or may be in the form of a connective tissue, tendon, cartilage, etc. of an animal having collagen or an extract thereof. In addition, the kokumi seasonings shown above are ultrafiltration, molecular weight fractionation such as gel filtration chromatography, solvent fractionation such as ethanol fractionation, salting out method using ammonium sulfate or sodium chloride, and ion exchange column. It can also be obtained by using a fractionation technique such as chromatography.

The reaction solution after the heating is used as it is or as appropriate by using a method such as dialysis, ultrafiltration or ethanol precipitation to recover a high molecular fraction, ie, a protein-centered fraction. Seasoning material is manufactured. In the former case, that is, the seasoning solution after the heating reaction becomes a seasoning solution with enhanced "atsumi" and "koku" as it is.

The substance imparting "Atsumi" and "Koku" obtained in this manner is added to a soup of Japanese cuisine, for example, to a soup such as bonito, chicken, fish and shellfish, konbu, beef, shiitake mushroom, Add to the soup stock of Western dishes, such as beef, chicken, pork, fish and shellfish, etc. , Celery and the like were added to give "atsumi" and "koku" to these and enhance the taste function. Further, as described above, the natural extract is added to processed products and substitutes thereof, particularly HVP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), and yeast extract which can be used at relatively low cost as an amino acid mixture. Or, when added to low-quality inexpensive beef extract, or when added to or used in combination with basic soup stock or conventional flavor seasonings, the whole taste is summarized,
"Atsumi" and "Koku" are imparted or enhanced, and the taste is enhanced, and these can be improved to high quality.

The concentration of the substance imparting "Atsumi" and "Koku" depends on the food and drink to which the substance is added and used,
The range of the optimal amount used differs depending on the seasonings, etc.,
A person skilled in the art can very easily determine an appropriate amount to be used by a simple preliminary trial. According to the experience of the present inventor, for example, by adding so that the concentration in the liquid is 0.005% to 2% (in terms of solid matter weight), “Atsumi” and "Koku" was imparted, the whole taste was adjusted, and blurring of the taste was suppressed.

A fourth aspect of the embodiment of the present invention is to adjust the pH of food or drink or raw materials thereof to 3.5 to 5.5 with respect to animal meat extract or fish and shellfish extract, and to obtain the obtained insoluble component, gelatin and "Atsumi" and "Koku" are imparted or enhanced by adding at least one of the low molecular fractions of the natural extract and heating in the presence of all three. The present invention relates to food and drink having "atsumi" and "koku".

It is clear from the above-described properties of the present invention that the food and beverage having such "atsumi" and "koku" include so-called seasoning materials themselves.

Also, in the method for producing a food or drink having such "atsumi" and "koku", the pH of a food or drink or its raw material is adjusted to 3.5 to 5.5 for a meat extract or a seafood extract. , Preferably from 3.8 to 4.8, adding at least one of the low-molecular-weight fractions of the resulting insoluble components, gelatin and natural extract, and adding these three in the presence of all three. There is no particular limitation, except that heating is performed under the condition that a substance having the function of imparting "atsumi" and "koku" is generated from a person, and the method can be appropriately applied to a conventional method for producing foods and drinks.

According to such a production method, "Atsumi" and "Koku" can be added to existing foods and drinks, or "Atsumi" and "Koku" already provided can be enhanced. . In addition, in the case of manufacturing food and drink from the raw materials of food and drink, if there is no service, this heating step is accompanied by the above-mentioned "Atsumi" and heating to generate a substance having a "Koku" imparting function. be able to.

"Atsumi" and "Koku" according to the present invention
As described above, the substance having a function of imparting a pH of the meat extract or the seafood extract to 3.5 to 3.5 is used.
It is produced by heating the insoluble component, gelatin and the low molecular fraction of the natural extract obtained by adjusting the pH to 5.5, preferably pH 3.8 to 4.8, in water. Therefore,
In the method for producing a food or drink having "Atsumi" and "Koku" according to the present invention, the existing food or drink or a raw material of the food or drink may include at least a "Atsumi" and a substance having a "Koku" imparting function. It is assumed that water is contained or added.

It is not necessary for the three persons to add these all again, and if they already exist in existing foods or drinks or raw materials of foods and drinks, they can use them as they are. However, it goes without saying that at least one of these three must be added again.

[0023]

EXAMPLES A method for obtaining a substance imparting "atsumi" and "koku" peculiar to a natural material and the effect of its addition will be described below with reference to examples. It should be noted that the technical scope of the present invention is not limited by these examples.

[0024]

Example 1 Commercial skipjack extract (solid content: 45%) 1
For L, the pH was adjusted to 4.3 using hydrochloric acid, followed by centrifugation to obtain an insoluble fraction. The insoluble component thus obtained was freeze-dried to obtain 9.5 g of a powder.

The substance thus obtained was added to a commercial consommé soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Ltd.) and 0.5 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, a non-added consomme soup was prepared, and sensory evaluation was performed on two kinds of soups by 20 taste panels by a two-point comparison method. Table 1 shows the results.

[0027]

[Table 1]

[0028]

Example 2 5 L of skipjack broth (solid content: 6%) was adjusted to pH 4.3 with hydrochloric acid, and then centrifuged to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 7.5 g of a powder. 50 mg of the insoluble component powder thus obtained and 50 mg of pork skin gelatin (acid-treated gelatin) were added to a commercially available beef extract seasoning solution 100
and heated in a pressure cooker at 90 ° C. for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 30%. After the heating, the reaction solution was dialyzed to obtain a high molecular weight fraction (fraction molecular weight 1).
0000), ie, the fraction centered on protein
05 mg was obtained. By repeating this operation a total of five times,
About 0.5 g of the same fraction was obtained.

The substance thus obtained was added to a commercial consomme soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Ltd.) and 0.5 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, a non-added consommé soup was prepared, and sensory evaluation was performed on two kinds of soups by a taste panel by 20 persons using a two-point comparison method. Table 2 shows the results.

[0031]

[Table 2]

[0032]

Example 3 Commercially available chicken extract (solid content 60%) 5
For L, the pH was adjusted to 4.0 using hydrochloric acid, followed by centrifugation to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 25.5 g of powder. 1.0 g of the insoluble component powder thus obtained and 0.5 g of pork skin gelatin (acid-treated gelatin) are dissolved in 100 ml of a commercially available chicken extract seasoning solution, and the mixture is heated in a pressure cooker at 90 ° C.
Heating was performed for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 30%. The reaction solution after the heating was dialyzed to obtain 1.55 g of a high molecular fraction (fraction molecular weight: 10,000), that is, a fraction mainly composed of proteins.

The substance thus obtained was added to a commercial consomme soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Inc.) and 1 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, non-added consomme soup was used. About two kinds of soups, the sensory evaluation by 20 taste panels was performed by the two-point comparison method. Table 3 shows the results.

[0035]

[Table 3]

[0036]

Example 4 Commercially available beef extract (solid content 86%) 5
5 L of distilled water was added to L, the pH was adjusted to 4.3 with hydrochloric acid, and then centrifuged to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 32.8 g of a powder. 6.0 g of the insoluble component powder thus obtained was dissolved in 100 ml of a commercially available chicken extract seasoning solution, and heated in a pressure cooker at 90 ° C. for 6 hours. At this time, the solid content concentration (dry weight) of the extract
It has been adjusted to%. The reaction solution after the heating was dialyzed to obtain 5.4 g of a high molecular fraction (fraction molecular weight: 10,000), that is, a fraction mainly composed of proteins.

The substance obtained in this manner was added to the Kalevau solution and subjected to a sensory evaluation. The mixing ratio was as follows. That is, 100 g of water (hot water) was added to 1.5 g of curry powder, 8.0 g of lard, 6.0 g of soft flour, 1.7 g of salt and 0.1 g of the above seasoning powder of the present invention, followed by heating and stirring.

As a control, an additive-free curry roe solution was prepared, and two kinds of curry roe solutions were subjected to the same sensory evaluation as in Example 1. Table 4 shows the results.

[0039]

[Table 4]

[0040]

Example 5 0.5 g of the powder obtained in Example 3 was added to 1 L of a commercial consommé soup and heated at 95 ° C for 3 hours (the present invention). For comparison, a target soup was obtained in exactly the same manner except that the powder was not added.

The results of subjecting both to sensory evaluation in the same manner as in the examples are shown in Table 5.

[0042]

[Table 5]

[0043]

Example 6 0.5 g of the powder obtained in Example 3 was added to 1 L of a commercial consommé soup and heated at 95 ° C for 6 hours (the present invention). For comparison, a target soup was obtained in exactly the same manner except that the powder was not added.

The results of subjecting both to sensory evaluation in the same manner as in the examples are shown in Table 6.

[0045]

[Table 6]

[0046]

Example 7 Scallop broth (solid content: 7.5%)
The pH was adjusted to 4.1 with 5 L using hydrochloric acid, followed by centrifugation to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 10.5 g of powder. 2.0 g of the insoluble component powder thus obtained and 1.5 g of beef bone gelatin (alkali-treated gelatin) are dissolved in 100 ml of a commercially available chicken extract seasoning solution, and heated in a pressure cooker at 90 ° C. for 6 hours. Was. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 20%. The reaction solution after the heating was dialyzed to obtain 3.4 g of a high molecular fraction (fraction molecular weight: 10,000), that is, a fraction mainly composed of proteins.

The substance obtained in this manner was added to a curry roe solution and subjected to a sensory evaluation. The mixing ratio was as follows. That is, 100 g of water (hot water) was added to 1.5 g of curry powder, 8.0 g of lard, 6.0 g of soft flour, 1.7 g of salt and 0.1 g of the above seasoning powder of the present invention, followed by heating and stirring.

As a control, an additive-free curry roe solution was prepared, and the two kinds of curry roe solutions were subjected to the same sensory evaluation as in the method of Example 1. Table 7 shows the results.

[0049]

[Table 7]

[0050]

Example 8 The pH of 5 L of mackerel broth (solid content: 6%) was adjusted to 4.5 using hydrochloric acid, followed by centrifugation to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 7.5 g of a powder. 2 g of the insoluble component powder thus obtained and 1.5 g of pork skin gelatin (acid-treated gelatin) were mixed with a commercially available bonito extract seasoning solution (250 ml).
And heated in a pressure cooker at 95 ° C. for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 25%.

The substance thus obtained was added to a commercial consommé soup, and the sensory evaluation was performed. The mixing ratio was as follows. That is, 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Inc.) and 10 g of the seasoning of the present invention were added to water (hot water).
Was added to make the total volume 1 L.

As a control, a non-added consommé soup was prepared, and sensory evaluation was performed on two kinds of soups by a taste panel by 20 persons using a two-point comparison method. Table 8 shows the results.

[0053]

[Table 8]

[0054]

Example 9 The pH of 5 L of tuna broth (solid content: 6%) was adjusted to 4.3 using hydrochloric acid, followed by centrifugation to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 6.5 g of a powder. 2 g of the insoluble component powder thus obtained and 3 g of beef bone gelatin (alkali-treated gelatin) were mixed with a commercially available beef extract seasoning solution 250 m
and heated in a pressure cooker at 95 ° C. for 6 hours.

The substance thus obtained was added to a commercial consommé soup, and the sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consommé granules (manufactured by Ajinomoto Co., Inc.) and 10 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, a non-added consommé soup was prepared, and sensory evaluation was performed on two kinds of soups by a taste panel by 20 persons using a two-point comparison method. Table 9 shows the results.

[0057]

[Table 9]

[0058]

Example 10 Commercially available pork extract (solid content: 75%)
5 L of distilled water was added to 5 L, and the pH was adjusted to 4.1 with hydrochloric acid.
And then centrifuged to obtain an insoluble fraction.
The obtained insoluble fraction was freeze-dried to obtain 21.0 g of a powder. 2.0 g of the insoluble component powder thus obtained
And 1.5 g of beef bone gelatin (alkali-treated gelatin) were dissolved in 100 ml of a commercially available chicken extract seasoning solution, and heated in a pressure cooker at 90 ° C. for 6 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time is 20% in advance.
Was adjusted to. The reaction solution after the heating was dialyzed to obtain 3.5 g of a high molecular fraction (fraction molecular weight: 10,000), that is, a fraction mainly composed of proteins.

The substance obtained in this manner was added to a Kalevau solution and subjected to a sensory evaluation. The mixing ratio was as follows. That is, 100 g of water (hot water) was added to 1.5 g of curry powder, 8.0 g of lard, 6.0 g of soft flour, 1.7 g of salt and 0.1 g of the above seasoning powder of the present invention, followed by heating and stirring.

As a control, an additive-free curry roe solution was prepared, and the two kinds of curry roe solutions were subjected to the same sensory evaluation as in Example 1. Table 10 shows the results.

[0061]

[Table 10]

[0062]

Example 11 Bonito broth (solid content 6%) 180L
Was adjusted to 4.5 with hydrochloric acid,
Stirring was performed for 1 hour in the L tank. Then BRPX
Centrifugation was performed using a centrifuge (liquid / liquid separation) to obtain 42 L of a suspension containing an insoluble fraction. After adjusting the pH of the suspension to 6.0, spray drying was carried out to obtain 850k.
g of powder were obtained. 500 g of the powder thus obtained
And 500 g of pigskin gelatin (acid-treated gelatin) are dissolved in 25 L of a commercially available bonito extract seasoning solution, and 90 g
At ゜ C, heating was performed for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 30%. Perform ultrafiltration on the reaction solution after heating,
1.05 kg of a high-molecular fraction (fraction molecular weight: 10,000), ie, a protein-centered fraction, was obtained.

The substance thus obtained was added to a commercial consommé soup, and the sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Ltd.) and 0.5 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, a non-added consomme soup was prepared, and sensory evaluation was conducted on two kinds of soups by a two-point comparison method using 20 taste panels. Table 11 shows the results.

[0065]

[Table 11]

[0066]

Example 12 150L of skipjack broth (solid content: 6%)
Was adjusted to pH 3.9 with hydrochloric acid,
Stirring was performed for 1 hour in the L tank. Then BRPX
Centrifugation was performed using a centrifuge (liquid / liquid separation) to obtain 36 L of a suspension containing an insoluble fraction. After adjusting the pH of the suspension to 6.0, the suspension was spray-dried to obtain 720 k.
g of powder were obtained. 500 g of the powder thus obtained
And 500 g of pigskin gelatin (acid-treated gelatin) are dissolved in 25 L of a commercially available bonito extract seasoning solution, and 90 g
At ゜ C, heating was performed for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was previously adjusted to 30%. Perform ultrafiltration on the reaction solution after heating,
1.02 kg of a high-molecular fraction (fraction molecular weight: 10,000), that is, a fraction mainly composed of proteins was obtained.

The substance thus obtained was added to a commercial consomme soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Ltd.) and 0.5 g of the seasoning powder of the present invention to make a total volume of 1 L.

As a control, a non-added consomme soup was prepared, and sensory evaluation was conducted on two kinds of soups by a taste panel by 20 persons using a two-point comparison method. Table 12 shows the results.

[0069]

[Table 12]

[0070]

According to the above-described method, the pH of a meat extract or a seafood extract is adjusted to 3.5 to 3.5.
By adjusting to 5.5 and collecting the obtained insoluble components, it was possible to obtain a kokumi seasoning material having a "atsumi / koku" imparting function unique to a natural extract. In addition, for meat extract or seafood extract, its pH
Is adjusted to 3.5-5.5, and the obtained insoluble component is heated in water together with the low-molecular-weight fraction of the extract of the natural extract, whereby a new body taste with a "Atsumi-Koku" imparting function is obtained. Material was obtained.

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Claims (3)

(57) [Claims] 1. The pH of a meat extract or a seafood extract
Recovery of insoluble components obtained by adjusting to 3.5 to 5.5
The insoluble component alone or with the insoluble component and gelatin
Of a natural extract or a combined extract containing a natural extract
To a solution, from 0.01 to 10%, or each 0.01-10
% By adding and heating
A characteristic new body flavoring material. 2. The pH of a meat extract or a seafood extract is adjusted.
Recovery of insoluble components obtained by adjusting to 3.5 to 5.5
The insoluble component alone or with the insoluble component and gelatin
Of a natural extract or a combined extract containing a natural extract
To a solution, from 0.01 to 10%, or each 0.01-10
A new body characterized by adding and heating in addition to
Manufacturing method of flavor seasoning material. 3. The novel kokumi seasoning material according to claim 1.
A food or drink characterized by being added with.