JP3509458B2 - New kokumi seasonings - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention utilizes "atsumi" and "atsumi" utilizing the phenomenon that "atsumi" and "koku" imparting substances are produced by adding sugar and / or amino acid in addition to gelatin and tropomyosin and heating. The present invention relates to a seasoning material and a rich seasoning having a function of imparting a rich body.

[0002]

2. Description of the Related Art As a base for various dishes, meat extract,
Natural extracts such as chicken extract, seafood extract and vegetable extract are widely used for commercial use. The functions of these natural extracts are said to give foods a complex taste and breadth, give "atsumi" and "koku", supplement the lack of taste of food materials, and the like.

However, since these natural extracts are expensive and hard to obtain, in general, processed products and substitutes using a part of these natural extracts are manufactured, marketed and used. There is. In addition, basic stocks such as bonito flakes, dried sardines, dashi kelp and shiitake mushrooms, and flavor seasonings in which these natural ingredients are mixed with salt, sugar, umami seasoning, amino acid and the like are also widely used. Since these commercially available processed products and substitutes of natural extracts are composed mainly of low molecular weight substances such as amino acids such as sodium glutamate, nucleic acids, and organic acids, they are also natural extracts. By comparison, the taste is simple and it has the drawback of being blurred.

Conventionally, in order to make up for such drawbacks, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract and the like, a rich taste,
Although a complex taste is imparted and the taste is improved, HVP and HAP have a decomposed odor, and yeast extract has a flavor peculiar to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, which was not satisfactory. In particular, such seasonings have a drawback that natural materials such as beef broth and bonito soup stock lack "atsumi" and "koku", a natural feeling and a complex feeling.

[0005]

DISCLOSURE 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 “body” of natural materials such as beef broth and bonito soup stock to food and drink. The present invention aims to provide a seasoning material, a rich flavor seasoning, and a method for imparting "atsumi" and "koku".

[0006]

[Means for Solving the Problems] The inventors of the present invention have made extensive efforts to solve the above problems. As a result, when gelatin and tropomyosin are heated in a natural extract seasoning, "atsumi" and " The production of a high-molecular component having a function of imparting a new "Atsumi" and "Koku" with "Koku", and moreover, this substance is produced by the reaction of sugar and / or amino acid of low molecular components in gelatin, tropomyosin and the extract. It was found that there is something, and the present invention has been completed based on such knowledge.

The "atsumi" and "koku" referred to in the present invention are the taste qualities of natural materials such as beef broth and bonito soup stock, and express the extension and depth of the aftertaste. Such taste qualities 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.

The present invention will be described in detail below.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The first embodiment of the present invention relates to a novel kokumi seasoning material characterized by containing sugar and / or amino acid in addition to gelatin and tropomyosin. Such a rich seasoning ingredient can be put into distribution in this form.

As is well known, tropomyosin is a substance that can be obtained by extraction from various animals and fungi, for example, but any of its origins can be used for the purpose of the present invention. As is well known, tropomyosin is a protein that regulates muscle contraction in a calcium ion-dependent manner, and accounts for about 5% of muscle in animals.

As the gelatin, acid-treated gelatin, alkali-treated gelatin, water-soluble gelatin, enzyme-decomposed gelatin and the like are known, and any of them can be used for the purpose of the present invention.

[0012] Sugars and amino acids can give high molecular substances having a "atsumi" and "koku" imparting function when heated in water or a natural extract together with tropomyosin and gelatin.

Amino acids include serine, glycine, histidine, arginine, glutamine, asparagine, alanine, aspartic acid, glutamic acid, phenylalanine, threonine, cysteine, cystine, methionine,
Any of hydroxyproline, tryptophan, proline, tyrosine, valine, isoleucine, leucine, and lysine can be used alone or in a mixture of two or more.
Further, as a substitute therefor, an extract containing a large amount of amino acids, for example, various natural extracts such as HAP, HVP and yeast extract can be used.

The sugar is any of monosaccharides such as glucose, xylose, galactose, rhamnose, fructose, mannose, 6-deoxyglucose, glucosamine and galactosamine, disaccharides such as maltose, cellobiose, trehalose, lactose and sucrose, and oligosaccharides. Momo can be used alone or in a mixture of plural kinds. Also, as a substitute for it, sugar-containing materials such as molasses and liquid sugar,
It is also possible to use extracts containing a large amount of sugar and various natural extracts such as vegetable extracts.

The second embodiment of the present invention relates to a method for producing a novel rich seasoning characterized by heating sugar and / or amino acid in water and natural extract in addition to gelatin and tropomyosin.

Such a rich seasoning, that is, a rich seasoning having a function of imparting "atsumi" and "koku" peculiar to natural materials such as beef broth and bonito soup stock is prepared by, for example, the following method. It is possible to obtain. In addition to tropomyosin and gelatin, sugar and / or amino acid are dissolved in water or a seasoning solution such as bonito extract and beef extract under appropriate conditions to produce a polymer substance having an "atsumi" and "koku" imparting function. To heat. Such conditions are, for example, heating at 50 to 150 ° C. for 1 to 6 hours. By preheating an aqueous solution or extract containing sugar and / or amino acid at, for example, 50 to 150 ° C. for 0.1 to 4 hours, the heating time can be significantly shortened. At this time, the added concentration of tropomyosin is, for example, 0.01 to 10%, the added concentration of gelatin is 0.01 to 10%, and the added concentration of sugar is 0.
The concentration is 01 to 30%, and the concentration of amino acid added is 0.01 to 20%. Further, during heating, the solid content concentration of the present aqueous solution is adjusted to, for example, 5 to 80% to carry out the reaction, but the concentration is not particularly limited to this. Further, gelatin is, as is well known, since collagen is boiled with water and irreversibly changed to be water-soluble, and therefore, as gelatin in the case of producing the rich 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 connective tissue of animal having collagen, tendon, cartilage itself, or the extract thereof.

The reaction solution after heating may be used as it is, or may be appropriately collected by a method such as dialysis, ultrafiltration or ethanol precipitation to recover a high molecular weight fraction, that is, a protein-centered fraction. The seasoning material is manufactured. In the former case, that is, the seasoning solution after the heating reaction becomes a seasoning solution in which "Atsumi" and "Koku" are enhanced as it is.

The thus-obtained substance giving "Atsumi" and "Koku" is added to Japanese food stock such as bonito flakes, chicken, fish and shellfish, konbu, beef, shiitake mushrooms, etc. Western food soup stock, such as beef, chicken, pork, fish and shellfish, added to Chinese food tan, such as beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake, Chinese cabbage. It was found that the addition of "," and "koku" to these soups such as celery and the like to enhance their taste function. Further, as described above, when it is added to processed products and substitutes of the above natural extracts, especially HVP, HAP, yeast extract which can be used as an amino acid mixture at a relatively low cost, or when added to low-quality inexpensive beef extract. Also, when added to the basic stock material or a conventional flavor seasoning or used in combination with it, the entire taste is summarized, "atsumi" and "koku" are added or enhanced, and the taste is enhanced. However, these can be improved to high quality (fourth embodiment of the present invention).

It should be noted that the concentration range of the substance that imparts "atsumi" and "koku" varies depending on the food and drink, seasoning, etc. to which the substance is added and used. In that case, it is possible to extremely easily determine an appropriate amount of use by a simple preliminary trial. According to the experience of the present inventor, for example, by adding so that the concentration in the liquid may be 0.005% to 2% (as solid matter weight), "atsumi" and "Koku" was added, the whole taste was adjusted, and the blurring of the taste could be suppressed.

The fifth embodiment of the present invention is to add to the food or drink or the raw material thereof ingredients which are deficient for expression of "atsumi" and "koku" among gelatin, tropomyosin, sugar and amino acid. The present invention relates to a method for producing a food or drink to which "atsumi" and "koku" are added or enhanced by heating.

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

Further, such "Atsumi" and "Koku"
Also for the method for producing foods and drinks having the above, in addition to gelatin and tropomyosin, the foods and drinks or raw materials thereof are produced in the presence of sugar and / or amino acid, and a substance having a "atsumi" and "koku" imparting function is produced therefrom. There is no special limitation except that the heating is performed under the conditions, and the conventional method for producing food and drink can be appropriately applied.

According to such a production method, "atsumi" and "koku" can be added to the existing food or drink, or "atsumi" and "koku" already added can be enhanced. . In addition, when producing food and drink by heating from the raw materials of food and drink, if there is no waiting, this heating process also serves as heating to generate the substance having the above-mentioned "atsumi" and "koku" imparting function. be able to.

As described above, the substance having the function of imparting "atsumi" and "body" according to the present invention can be obtained by heating sugar and / or amino acid in water or various materials in addition to gelatin and tropomyosin. To generate.
Therefore, in the method for producing a food or drink having "Atsumi" and "Koku" according to the present invention, a substance having at least "Atsumi" and "Koku" imparting function is produced in the existing food or drink or the raw material of the food or drink. It is premised that a sufficient amount of water is included or added.

The above-mentioned four persons do not need to add all of them again, and if they are already present in the existing food or drink or the raw material of the food or drink, they can be used as they are. However, it goes without saying that at least one of these four must be added again.

[0026]

[Examples] Hereinafter, a method for obtaining a substance imparting "atsumi" and "koku" peculiar to natural materials and its addition effect will be described with reference to Examples. Of course, the technical scope of the present invention is not limited to these examples.

[0027]

[Example 1] Method of chicken meat from Nishida et al. (Journal of Bio
Logical Chemistry, 261, 16749 (1986)), 1 g of tropomyosin, 1 g of pig skin gelatin, 10 g of glucose, and 3 g of glutamic acid were dissolved in 100 ml of an aqueous solution, and heated at 90 ° C for 6 hours in a pressure cooker.
The reaction solution after heating was dialyzed to obtain 2.5 g of a polymer fraction (fraction molecular weight 10,000), that is, a protein-centered fraction.

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

As a control, additive-free consomme soup was prepared, and two kinds of soups were subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 1 below.

[0030]

[Table 1]

[0031]

[Example 2] Method of Nishida et al. From rabbit muscle (Journal of
Biological Chemistry, 261, 16749 (1986)), 1 g of tropomyosin, 1 g of beef bone gelatin and 5 g of xylose were added to commercially available beef extract (Bordon Beef Extrac).
t) Dissolve in 100 ml of seasoning solution and put in a pressure cooker at 95 ° C.
In, heating was performed for 3 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time was adjusted to 15% in advance. The heated reaction solution was dialyzed to obtain 1.9 g of a high molecular weight fraction (fraction molecular weight 10,000), that is, a protein-centered fraction.

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

As a control, additive-free consomme soup was prepared, and two kinds of soups were subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 2 below.

[0034]

[Table 2]

[0035]

[Example 3] Method of Nishida et al. From beef (Journal of Biolog
ical Chemistry, 261, 16749 (1986)), 1 g of tropomyosin, 1 g of pig skin gelatin and 5 g of amino acid (containing lysine: arginine = 1: 1) were dissolved in 100 ml of a commercially available vegetable extract seasoning solution, and the mixture was heated with a pressure cooker to 95%. Heating was carried out at ° C for 3 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time was adjusted to 15% in advance. The reaction solution after heating was dialyzed to obtain 1.9 g of a high molecular fraction (fraction molecular weight 10,000), that is, a protein-centered fraction.

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

As a control, non-added consomme soup was prepared, and two kinds of soups were subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 3 below.

[0038]

[Table 3]

[0039]

Example 4 1 g of tropomyosin prepared from beef, 1 g of pork skin gelatin and amino acids (glutamic acid: lysine: arginine: histidine: glycine: serine: threonine: tyrosine: taurine = 3: 2: 2: 2: 3: 2:
5g (included in 3: 2: 12) and 2g glucose are commercially available beef extract (Amostra Beef Extract) seasoning solution 100m
It was dissolved in 1 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 was adjusted to 15% in advance. The reaction liquid after heating was dialyzed to obtain a high molecular weight fraction (molecular weight cutoff of 10, 0
00) That is, 2.2 g of the protein-centered fraction
Obtained.

The substance thus obtained was added to a commercial consomme soup, and sensory evaluation was carried out. The compounding ratio was as follows. That is, commercially available consomme granules (Ajinomoto
20 g (manufactured by K.K.) and 0.1 g of the seasoning powder of the present invention were added with water (hot water) to make a total amount of 1 L.

As a control, non-added consomme soup was used. A sensory evaluation was conducted by 20 taste panels by the two-point comparison method for the two types of soups. The results are shown in Table 4 below.

[0042]

[Table 4]

1 g of tropomyosin prepared from beef and 1 g of pork skin gelatin were dissolved in 100 ml of an aqueous solution containing 5 g of lysine and 2 g of sucrose, which was previously heated in a pressure cooker at 95 ° C. for 1 hour, and then heated in a pressure cooker at 90 ° C. Heated for 1 hour. The reaction solution after heating was dialyzed to obtain 3.2 g of a high molecular fraction (fraction molecular weight 10,000), that is, a protein-centered fraction.

The substance thus obtained was added to a commercially available consomme soup and sensory evaluation was carried out. The compounding ratio was as follows. That is, commercially available consomme granules (Ajinomoto
20 g (manufactured by K.K.) and 0.1 g of the seasoning powder of the present invention were added with water (hot water) to make a total amount of 1 L.

As a control, non-added consomme soup was used. A sensory evaluation was conducted by 20 taste panels by the two-point comparison method for the two types of soups. The results are shown in Table 5 below.

[0046]

[Table 5]

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tsutomu Harada 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute (56) Reference JP-A-7-255413 (JP, A) JP-A-8-23916 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1 / 22-1 / 236

Claims (4)

(57) [Claims] 1. Gelatin and tropomyosin are used as sugar and / or
Or in water or sugar and / or amino acid added with amino acid
A novel method for producing a rich flavor seasoning, which comprises heating in a natural extract containing noic acid . 2. Gelatin and tropomyosin are added to water pre-heated with sugar and / or amino acid preliminarily added or with pre-heated sugar and / or amino acid added.
A novel method for producing a rich flavor seasoning, which comprises further heating in a natural extract. 3. natural extracts workpiece, characterized in that it contains body taste seasoning according to claim 1 or 2, wherein the natural extract substitutes, to it basic material or flavourant. 4. A food or drink or a raw material thereof, which is characterized by adding, to gelatin, tropomyosin, sugars and amino acids, a component insufficient for expressing "atsumi" and "koku" and heating. "Atsumi" and "Koku"
Of manufacturing foods and beverages having.