JP3525241B2 - Manufacturing method of new kokumi seasoning - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an insoluble component obtained by adjusting the pH of livestock meat extract or seafood extract to 3.5 to 5.5, either alone or in the presence of gelatin to obtain sugar and / or amino acid. The present invention relates to a seasoning having a function of imparting "atsumi" and "koku" obtained by heating in a solution containing the same.

[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 purpose is to provide various seasonings.

[0006]

Means for Solving the Problems The inventors of the present invention have made various efforts to solve the above problems, and as a result, the insoluble component obtained by adjusting the pH of meat extract or seafood extract to 3.5 to 5.5. It was found that by heating in water alone or in the presence of gelatin in an aqueous solution containing sugar and / or amino acid, a polymer component having a "atsumi" and "koku" imparting function peculiar to natural materials is produced, 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 In the first embodiment of the present invention, an insoluble component obtained by adjusting the pH of meat extract or seafood extract to 3.5 to 5.5 is used alone or in the presence of gelatin. The present invention relates to a novel method for producing a full-bodied seasoning, which comprises heating in a solution containing sugar and / or amino acid.

The insoluble component derived from meat extract or seafood extract has a pH of the meat extract or seafood extract of 3.5 to
The insoluble component produced by adjusting to 5.5 can be recovered and used as it is, or can be redissolved and used for removing low molecules by a membrane treatment method or an ultrafiltration method. . The thus-obtained fraction is heated alone or in the presence of gelatin in a solution containing sugar and / or amino acid to obtain the desired novel flavor enhancer.

The livestock meat extract used in the present invention is commercially available beef extract, pork extract, chicken extract and cow,
It refers to pork or chicken broth or steamed liquid. In addition, seafood extracts are commercially available skipjack extract, mackerel extract, tuna extract,
Sardine extract, goose extract, hamo extract, fish extract such as flounder extract, scallop extract, clam extract, clam extract, commercially available shellfish extract such as oyster extract and as a by-product during processed food production, fish, shellfish broth, steaming liquid, Shows cooker juice and fish solvel. Further, it is also possible to use these extracts by preliminarily recovering only the polymer by a membrane treatment method or an ultrafiltration method.

As the gelatin, acid-processed gelatin, alkali-processed 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.

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, for example, various natural extracts such as vegetable extracts.

The rich seasoning of the present invention, that is, the 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 the following method, for example. It is possible to obtain.
Adjust the pH of meat extract or seafood extract to 3.5-5.5.
The obtained insoluble component is recovered. The thus obtained insoluble component alone or this component and gelatin are dissolved in a solution containing sugar and / or amino acid or a seasoning solution such as bonito extract or beef extract,
It heats on the conditions suitable for producing the polymeric substance which has a "atsumi" and a "koku" imparting function. 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 concentration of the insoluble component added is, for example, 0.01 to 10% with respect to the solution, and the concentration of gelatin added is 0.0.
1-10%, the added concentration of sugar is 0.01-30%, and the added concentration of amino acid is 0.01-20%. In addition, at the time of heating, the solid content concentration of the aqueous solution is, for example, 5 to 80.
%, The reaction is performed, but the concentration is not particularly limited. Gelatin, as is well known,
Since collagen is boiled with water to be irreversibly converted to water-soluble, the gelatin in the case of producing the rich flavor seasoning of the present invention by heating may be in the form of collagen or has collagen. Needless to say, it may be in the form of connective tissue of animal, tendon, cartilage or the like itself or an extract thereof.

The reaction solution after heating may be used as it is, or may be appropriately subjected to 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 substances that give "Atsumi" and "Koku" are added to Japanese food stocks such as bonito flakes, chicken, fish and shellfish, konbu, beef, shiitake and other soups, Western food soup stock, such as beef, chicken, pork, fish and shellfish, added to Chinese tan, such as beef, chicken, pork, ham, scallops, 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 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 whole taste is summarized, "atsumi" and "koku" are added or enhanced and the taste is enhanced. However, these can be improved to high quality (the third embodiment of the invention).

In addition to the above-mentioned use as a seasoning, the insoluble ingredients, gelatin, sugars and amino acids of the present invention, "atsumi" and "koku", are insufficient in the food and drink or raw materials thereof, so that they are insufficient. It is also possible to obtain a food or drink having "atsumi" and "koku" by adding the above ingredients and heating it (the fourth embodiment of the invention). Also in this case, the method for producing food and drink is such that the pH of livestock meat extract or seafood extract is 3.5 to
The insoluble component obtained by adjusting to 5.5 can be used alone or in the presence of gelatin in a solution containing sugar and / or amino acid under the condition that a substance giving "atsumi" and "koku" can be produced. There is no special limitation other than heating. In the case of producing food or drink by heating from raw materials of food or drink, it is also possible, if necessary, to serve as heating for producing a substance having the above-mentioned "atsumi" and "koku" imparting function in this heating step. .

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.

[0020]

[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.

[0021]

Example 1 Commercially available skipjack extract (solid concentration 45%) 1
The pH of L was adjusted to 4.3 with hydrochloric acid, and then centrifuged to obtain an insoluble fraction. The insoluble component thus obtained was freeze-dried to obtain 9.5 g of powder.

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 sensory-evaluated by 20 taste panels by a two-point comparison method. The results are shown in Table 1 below.

[0024]

[Table 1]

[0025]

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 powder. 50 mg of the insoluble powder thus obtained and 50 mg of pig skin gelatin (acid-treated gelatin) were mixed with amino acids (glutamic acid: lysine:
Arginine: Histidine: Glycine: Serine: Threonine: Tyrosine: Taurine = 3: 2: 2: 2: 3: 2:
The solution was dissolved in 100 ml of an aqueous solution containing 1 g (containing 3: 2: 12) and 0.5 g of glucose, and heated in a pressure cooker at 90 ° C. for 6 hours. The reaction solution after heating was dialyzed to obtain 105 mg of a high molecular fraction (molecular weight cutoff 10,000), that is, a protein-centered fraction. By repeating this operation a total of 5 times, similar fractions of about 0.
5 g was obtained.

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.

[0028]

[Table 2]

[0029]

Example 3 Commercial chicken extract (solid content concentration 60%) 5
Regarding L, the pH was adjusted to 4.0 with hydrochloric acid and then centrifuged 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, 0.5 g of pork skin gelatin (acid-processed gelatin) and 3 g of glycine were dissolved in 100 ml of a commercial chicken extract seasoning solution, and the mixture was put in a pressure cooker for 90 minutes.
Heating was carried out at ° C for 6 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time was adjusted to 30% in advance. Dialyze the reaction solution after heating,
High molecular weight fraction (fraction molecular weight 10,000), that is, 1.55 g of a protein-centered fraction was obtained.

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 1 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 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 3 below.

[0032]

[Table 3]

[0033]

Example 4 Commercially available pork extract (solid content concentration 75%) 5
Distilled water (5 L) was added to L, pH was adjusted to 4.1 with hydrochloric acid, and then centrifugation was performed to obtain an insoluble fraction. The obtained insoluble fraction was freeze-dried to obtain 21.0 g of powder. 2.0 g of the insoluble component powder thus obtained and 1.5 g of beef bone gelatin (alkali-processed gelatin) were heated in advance in a pressure cooker at 95 ° C. for 1 hour to obtain 1.0 g of lysine and 0.5 g of sucrose. Aqueous solution containing 100
It was dissolved in ml and heated in a pressure cooker at 90 ° C for 1 hour. The reaction liquid after heating was dialyzed to obtain 3.5 g of a high molecular fraction (fraction molecular weight 10,000), that is, a protein-centered fraction.

The substances thus obtained were added to the Karelau solution and sensory evaluation was carried out. The compounding 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 seasoning powder of the present invention, and the mixture was heated and stirred.

As a control, an additive-free Karelou solution was prepared, and the same sensory evaluation as in the method of Example 1 was carried out on two kinds of Karelou solutions. The results are shown in Table 4 below.

[0036]

[Table 4]

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Fumihiko Odashima 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute (56) Reference JP-A-9-94076 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/24

Claims (4)

(57) [Claims] 1. The pH of meat extract or seafood extract is 3.5.
To 5.5, the insoluble component obtained by adjusting to 5.5 is heated alone or in the presence of gelatin in an aqueous solution containing sugar and / or amino acid (excluding the low molecular weight fraction of the natural extract). A novel method for producing a rich flavor seasoning. 2. The pH of meat extract or seafood extract is 3.5.
The insoluble component obtained by adjusting either alone or in the presence of gelatin in 5.5, preheated sugar and / or water solutions containing amino acids (although the native extract of the extract component
A novel method for producing a rich seasoning, characterized by further heating in a low molecular weight fraction) . 3. The added concentration of sugar and / or amino acid is water-soluble.
0.01 to 30%, 0.01 to 2 with respect to the liquid
The new content according to claim 1 or 2, which is 0%.
A method for producing a regular rich seasoning. 4. A processed natural extract, a natural extract substitute, a basic soup stock material or a flavor seasoning, which comprises the novel rich seasoning according to claim 1.