JP3525241B2 - Manufacturing method of new kokumi seasoning - Google Patents
Manufacturing method of new kokumi seasoningInfo
- Publication number
- JP3525241B2 JP3525241B2 JP08636397A JP8636397A JP3525241B2 JP 3525241 B2 JP3525241 B2 JP 3525241B2 JP 08636397 A JP08636397 A JP 08636397A JP 8636397 A JP8636397 A JP 8636397A JP 3525241 B2 JP3525241 B2 JP 3525241B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- seasoning
- gelatin
- sugar
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Description
【0001】[0001]
【発明の属する技術分野】本発明は、畜肉エキス又は魚
介類エキスのpHを3.5〜5.5に調整して得られる
不溶性成分を単独又はゼラチンとの共存下において糖及
び/又はアミノ酸を含む溶液中で加熱することにより得
られる「あつみ」及び「こく」付与機能を有する調味料
に関する。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】[0002]
【従来の技術】各種料理のベースとして、畜肉エキス、
チキンエキス、魚介類エキス、野菜エキスなどの天然エ
キスが業務用として広く用いられている。これらの天然
エキスの機能は、食品に複雑な味と幅を与える、「あつ
み」及び「こく」を与える、食品材料の味の不足を補う
などとされている。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.
【0003】しかし、これらの天然エキスは高価であ
り、入手しがたいものであるため、一般的には、これら
天然エキスの一部を用いた加工品及び代替品が製造・市
販され利用されている。また、かつお節、煮干、だし昆
布、シイタケなどの基本だし、及びこれらの天然材料に
食塩、砂糖、うま味調味料、アミノ酸などを配合した風
味調味料も広く使われている。これら市販の天然エキス
の加工品及び代替品などは、その組成がグルタミン酸ナ
トリウムを中心としたアミノ酸、核酸、有機酸などの低
分子物質を主成分に構成されているために、やはり天然
のエキスと比較してみると、呈味が単純であり、ぼけて
いるという欠点を有している。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.
【0004】従来、このような欠点を補うためには、H
VP(植物蛋白加水分解物)、HAP(動物蛋白加水分
解物)、酵母エキス等を添加することにより、コク味、
複雑味を付与し、呈味の改善を計っているが、HVP及
びHAPは、分解臭を有しているために、また、酵母エ
キスは、酵母特有の風味を有しているため、自ずからそ
の使用量に制限が生じ、いわゆるモデルとした天然エキ
スとは明らかに呈味・風味が異なり満足できるものでは
なかった。特に、このような調味料は、ビーフブイヨン
や鰹節だし汁のような天然素材の持つ「あつみ」及び
「こく」、天然感、複雑感に欠けるという欠点を有して
いる。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】[0005]
【発明が解決しようとする課題】前項記載の従来技術の
背景下に、本発明は、飲食品にビーフブイヨンや鰹節だ
し汁などの天然素材の持つ「あつみ」及び「こく」を付
与するための新規な調味料を提供することを目的とす
る。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】[0006]
【課題を解決するための手段】本発明者は、上記課題の
解決につき鋭意工夫を重ねた結果、畜肉エキス又は魚介
類エキスのpHを3.5〜5.5に調整して得られる不
溶性成分を単独又はゼラチンとの共存下において、糖及
び/又はアミノ酸を含む水溶液中で加熱することによ
り、天然素材特有の「あつみ」及び「こく」付与機能を
有する高分子成分が生成することを見いだし、このよう
な知見に基づいて本発明を完成するに至った。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.
【0007】なお、本発明に言う「あつみ」及び「こ
く」とは、ビーフブイヨンやかつお節だし汁などの天然
素材の持つ呈味質であり、後味の伸び及び深みを表現す
るものである。 このような呈味質は上記に示した、グ
ルタミン酸ナトリウムなどのアミノ酸類、イノシン酸ナ
トリウムやグアニル酸ナトリウムなどの核酸関連化合物
及びHVP、HAPや酵母エキスなどの調味料素材では
再現できないものである。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.
【0008】以下、本発明を詳細に説明する。The present invention will be described in detail below.
【0009】[0009]
【発明の実施の形態】本発明の実施態様の第1は、畜肉
エキス又は魚介類エキスのpHを3.5〜5.5に調整
して得た不溶性成分を単独又はゼラチンとの共存下にお
いて糖及び/又はアミノ酸を含む溶液中において加熱す
ることを特徴とする新規なコク味調味料の製造方法に関
する。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.
【0010】畜肉エキス又は魚介類エキス由来の不溶性
成分は、畜肉エキス又は魚介類エキスのpHを3.5〜
5.5に調整して生じる不溶性成分を回収し、これをそ
のまま使用することもでき、もしくは再溶解し、膜処理
法や限外濾過法により低分子を除去して使用することも
可能である。このようにして得られた画分を、単独又は
ゼラチンとの共存下において糖及び/又はアミノ酸を含
む溶液中において加熱することにより目的とする新規な
コク味調味料が得られる。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.
【0011】なお、本発明に用いる畜肉エキスは、市販
のビーフエキス、ポークエキス、チキンエキス及び牛、
豚、鶏の煮汁や蒸煮液等をさす。また、魚介類エキス
は、市販のカツオエキス、サバエキス、マグロエキス、
イワシエキス、グチエキス、ハモエキス、ヒラメエキス
などの魚類のエキス、ホタテガイエキス、アサリエキ
ス、シジミエキス、カキエキスなどの市販貝類エキス及
び加工食品製造時に副生物として得られる、魚類、貝類
の煮汁、蒸煮液、クッカージュース及びフィッシュソル
ブルなどを示す。また、これらエキスをあらかじめ膜処
理法や限外濾過法により高分子のみを回収し、これを使
用することもできる。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.
【0012】また、ゼラチンには、酸処理ゼラチン、ア
ルカリ処理ゼラチン、水溶性ゼラチン及び酵素分解ゼラ
チンなどが知られているが、本発明の目的にはそのいず
れも使用可能である。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.
【0013】アミノ酸は、セリン、グリシン、ヒスチジ
ン、アルギニン、グルタミン、アスパラギン、アラニ
ン、アスパラギン酸、グルタミン酸、フェニルアラニ
ン、トレオニン、システイン、シスチン、メチオニン、
ヒドロキシプロリン、トリプトファン、プロリン、チロ
シン、バリン、イソロイシン、ロイシン、リジンのいず
れもが単独もしくは複数の混合状態で使用可能である。
また、その代用物としてアミノ酸を多く含むエキス、例
えばHAP、HVP、酵母エキス等の各種天然エキスの
使用も可能である。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.
【0014】糖は、グルコース、キシロース、ガラクト
ース、ラムノース、フルクトース、マンノース、6−デ
オキシグルコース、グルコサミン、ガラクトサミン等の
単糖、マルトース、セロビオース、トレハロース、ラク
トース、スクロース等の二糖、又はオリゴ糖のいずれも
が単独もしくは複数の混合状態で使用可能である。ま
た、その代用物として糖蜜、液糖のような糖含有素材、
糖を多く含むエキス、例えば野菜エキス等の各種天然エ
キスの使用も可能である。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.
【0015】本発明のコク味調味料、すなわちビーフブ
イヨンやかつお節だし汁などの天然素材に特有の「あつ
み」及び「こく」を付与する機能を有するコク味調味料
は、例えば、以下に示す方法で得ることが可能である。
畜肉エキス又は魚介類エキスのpHを3.5〜5.5
に調整し、得られた不溶性成分を回収する。このように
して得られた不溶性成分単独又はこの成分とゼラチン
を、糖及び/又はアミノ酸を含む溶液中もしくはカツオ
エキスやビーフエキスなどの調味料溶液中に溶解し、
「あつみ」及び「こく」付与機能を有する高分子物質の
生成するに適当な条件で加熱する。このような条件は、
例えば、50〜150゜Cにおける、1〜6時間の加熱
である。なお、糖及び/又はアミノ酸を含む水溶液もし
くはエキスをあらかじめ例えば50〜150゜Cにおい
て0.1〜4時間という条件で前加熱しておくことによ
り、前記加熱時間を大幅に短縮することができる。この
ときの前記不溶性成分の添加濃度は溶液に対して例えば
0.01〜10%、そしてゼラチンの添加濃度は0.0
1〜10%、糖の添加濃度は0.01〜30%、アミノ
酸の添加濃度は0.01〜20%である。また、加熱時
において、本水溶液の固形分濃度を、例えば、5〜80
%に調整して反応を行なうが、特にこの濃度に限定され
るものではない。 また、ゼラチンは、周知のように、
コラーゲンを水と煮沸して非可逆的に水溶性に変えたも
のであるので、加熱して本発明のコク味調味料を製造す
る場合のゼラチンとしては、コラーゲンの形態でもよ
く、またコラーゲンを有する動物の結合組織、腱、軟骨
などそのもの又はこれらのエキスの形態でもよいことは
もちろんである。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.
【0016】加熱後の反応液は、そのままで、又は適
宜、透析、限外濾過あるいはエタノール沈澱などの方法
を用いて、高分子画分すなわちタンパク質を中心とした
画分を回収して、本発明の調味料素材が製造される。前
者の場合、すなわち、加熱反応後の調味料溶液はそのま
まの状態で「あつみ」及び「こく」の増強された調味料
溶液となる。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.
【0017】このようにして得られた「あつみ」及び
「こく」を付与する物質は、日本料理のだし、たとえ
ば、かつお節、鶏肉、魚貝、こんぶ、牛肉、シイタケな
どの素汁に添加し、西洋料理のスープストック、たとえ
ば、牛肉、鶏肉、豚肉、魚貝などの素汁に添加し、中華
料理のタン、たとえば、牛肉、鶏肉、豚肉、ハム、貝
柱、アワビ、エビ、スルメ、シイタケ、ハクサイ、セロ
リなどの素汁に添加することにより、これらに「あつ
み」及び「こく」を付与し、その呈味機能を増強させる
ことが判明した。また、前述のごとく、上記の天然エキ
スの加工品及び代替品、特にアミノ酸混合物として比較
的安価に利用できるHVP、HAP、酵母エキスに添加
したり、低品質の安価なビーフエキスに添加した場合に
も、また基本だし素材又は従来の風味調味料に添加し又
はこれと併用した場合にも、味全体をまとめ、「あつ
み」及び「こく」を付与し又はこれを増強するとともに
味の増強がみられ、これらを高品質なものに改良するこ
とができる(発明の実施態様の第3)。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).
【0018】また、上記調味料としての利用の他、飲食
品或いはその原材料に、本発明の不溶性成分、ゼラチ
ン、糖類及びアミノ酸の内、「あつみ」及び「こく」が
発現するために不足している成分を上乗せ添加し、加熱
することにより「あつみ」及び「こく」を有する飲食品
を得ることも可能である(発明の実施態様の第4)。こ
の場合の飲食品の製造法についても、飲食品又はその原
材料を、畜肉エキス又は魚介類エキスのpHを3.5〜
5.5に調整して得られる不溶性成分を単独又はゼラチ
ンとの共存下において糖及び/又はアミノ酸を含む溶液
中において「あつみ」及び「こく」を付与する物質が生
し得るような条件下で加熱することを除いては、特別な
制限はない。なお、飲食品の原材料から加熱により飲食
品を製造する場合には、必要に応じ、この加熱工程に上
記の「あつみ」及び「こく」付与機能を有する物質を生
成せしめる加熱を兼ねさせることもできる。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. .
【0019】尚、「あつみ」及び「こく」を付与する物
質の濃度は、これを添加使用する対象とする飲食品、調
味料などに応じてその至適使用量の範囲が異なるが、当
業者であれば簡単な事前トライアルにより適当な使用量
を極めて容易に定めることができる。本発明者の経験で
は、例えば、液中濃度が0.005%〜2%(固型物重
量換算)となるように添加することにより、従来の調味
料素材などに欠けていた「あつみ」及び「こく」を付与
し、味全体を整え、味のぼけを抑制することができた。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】[0020]
【実施例】以下に、天然素材に特有の「あつみ」及び
「こく」を付与する物質を得る方法とその添加効果を実
施例をあげて説明する。 なお、本発明の技術的範囲は
これら実施例によって制限されるものではないことはも
ちろんである。[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】[0021]
【実施例1】市販カツオエキス(固形分濃度45%)1
Lについて、塩酸を用いてpHを4.3に調整し、その
後に遠心分離を行い不溶性画分を得た。この様にして得
られた不溶性成分を凍結乾燥し、9.5gの粉末を得
た。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.
【0022】このようにして得られた物質を市販コンソ
メスープに添加し、官能評価を実施した。 配合比は次
の通りとした。すなわち、市販コンソメ顆粒(味の素
(株)製)20g及び本発明調味料粉末0.5gに水
(湯)を加えて全量1Lとした。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.
【0023】対照として、無添加コンソメスープを作成
し、2種類のスープについて、二点比較法で味覚パネル
20名による官能評価を実施した。 結果を下記表1に
示す。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】[0024]
【表1】 [Table 1]
【0025】[0025]
【実施例2】カツオ煮汁(固形分濃度6%)5Lについ
て、塩酸を用いてpHを4.3に調整し、その後に遠心
分離を行い不溶性画分を得た。得られた不溶性画分を凍
結乾燥し、7.5gの粉末を得た。このようにして得ら
れた不溶性成分粉末50mgと豚皮ゼラチン(酸処理ゼ
ラチン)50mgをアミノ酸(グルタミン酸:リジン:
アルギニン:ヒスチジン:グリシン:セリン:トレオニ
ン:チロシン:タウリン=3:2:2:2:3:2:
3:2:12に含む)1g及びグルコース0.5gを含
む水溶液100mlに溶解し、圧力釜で90゜Cにおい
て、6時間加熱を行った。加熱後の反応液について透析
を行い、高分子画分(分画分子量10,000)すなわ
ちタンパク質を中心とした画分を105mg得た。この
操作を全5回繰り返すことにより、同様の画分を約0.
5g得た。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.
【0026】このようにして得られた物質を市販コンソ
メスープに添加し、官能評価を実施した。 配合比は次
の通りとした。すなわち、市販コンソメ顆粒(味の素
(株)製)20g及び本発明調味料粉末0.5gに水
(湯)を加えて全量1Lとした。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.
【0027】対照として、無添加コンソメスープを作成
し、2種類のスープについて、二点比較法で味覚パネル
20名による官能評価を実施した。 結果を下記表2に
示す。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】[0028]
【表2】 [Table 2]
【0029】[0029]
【実施例3】市販チキンエキス(固形分濃度60%)5
Lについて、塩酸を用いてpHを4.0に調整し、その
後に遠心分離を行い不溶性画分を得た。得られた不溶性
画分を凍結乾燥し、25.5gの粉末を得た。このよう
にして得られた不溶性成分粉末1.0gと豚皮ゼラチン
(酸処理ゼラチン)0.5gとグリシン3gを市販チキ
ンエキス調味料溶液100mlに溶解し、圧力釜で90
゜Cにおいて、6時間加熱を行った。 このときのエキ
ス調味料溶液の固形分濃度(乾重量)を予め30%に調
整しておいた。 加熱後の反応液について透析を行い、
高分子画分(分画分子量10,000)すなわちタンパ
ク質を中心とした画分を1.55g得た。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.
【0030】このようにして得られた物質を市販コンソ
メスープに添加し、官能評価を実施した。 配合比は次
の通りとした。すなわち、市販コンソメ顆粒(味の素
(株)製)20g及び本発明調味料粉末1gに水(湯)を
加えて全量1Lとした。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.
【0031】対照として、無添加コンソメスープを用い
た。 2種類のスープについて、二点比較法で味覚パネ
ル20名による官能評価を実施した。結果を下記表3に
示す。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】[0032]
【表3】 [Table 3]
【0033】[0033]
【実施例4】市販ポークエキス(固形分濃度75%)5
Lに蒸留水5Lを添加し、塩酸を用いてpHを4.1に
調整し、その後に遠心分離を行い不溶性画分を得た。得
られた不溶性画分を凍結乾燥し、21.0gの粉末を得
た。このようにして得られた不溶性成分粉末2.0gと
牛骨ゼラチン(アルカリ処理ゼラチン)1.5gを、あ
らかじめ圧力釜で95゜Cにおいて1時間加熱した、リ
ジン1.0gとスクロース0.5gを含む水溶液100
mlに溶解し、圧力釜で90゜Cにおいて、1時間加熱
を行った。加熱後の反応液について透析を行い、高分子
画分(分画分子量10,000)すなわちタンパク質を
中心とした画分を3.5g得た。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.
【0034】このようにして得られた物質について、カ
レールウ溶液に添加し、官能評価を実施した。 配合比
は次の通りとした。すなわち、カレー粉1.5g、ラー
ド8.0g、薄力粉6.0g、食塩1.7g及び上記の
本発明調味料粉末0.1gに水(湯)を100mL加え
て加熱攪はんした。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.
【0035】対照として、無添加カレールウ溶液を作成
し、2種類のカレールウ溶液について、実施例1におけ
る方法と同様の官能評価を実施した。結果を下記表4に
示す。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】[0036]
【表4】 [Table 4]
───────────────────────────────────────────────────── フロントページの続き (72)発明者 小田嶋 文彦 神奈川県川崎市川崎区鈴木町1−1 味 の素株式会社 食品総合研究所内 (56)参考文献 特開 平9−94076(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/22 - 1/24 ─────────────────────────────────────────────────── ─── 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)
〜5.5に調整して得られる不溶性成分を単独もしくは
ゼラチンの共存下に、糖及び/又はアミノ酸を含む水溶
液(但し天然エキスのエキス分の低分子画分を除く)中
において加熱することを特徴とする新規なコク味調味料
の製造方法。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.
〜5.5に調整して得られる不溶性成分を単独もしくは
ゼラチンの共存下に、あらかじめ加熱された糖及び/又
はアミノ酸を含む水溶液(但し天然エキスのエキス分の
低分子画分を除く)中において、さらに加熱することを
特徴とする新規なコク味調味料の製造方法。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) .
液に対して、それぞれ0.01〜30%、0.01〜2
0%であることを特徴とする請求項 1 ないし2記載の新
規なコク味調味料の製造方法。 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.
料を含有することを特徴とする天然エキス加工品、天然
エキス代替物、基本だし素材又は風味調味料。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.
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JP08636397A JP3525241B2 (en) | 1997-04-04 | 1997-04-04 | Manufacturing method of new kokumi seasoning |
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JP3525241B2 true JP3525241B2 (en) | 2004-05-10 |
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JP3623753B2 (en) * | 2001-05-14 | 2005-02-23 | 協和醗酵工業株式会社 | seasoning |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8524302B2 (en) | 2009-11-02 | 2013-09-03 | Pepsico | Natural flavour enhancers and methods for making same |
JP2015188345A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | Flavor improving agent and production method thereof |
JP6479325B2 (en) * | 2014-03-27 | 2019-03-06 | Mcフードスペシャリティーズ株式会社 | Flavor improver |
JP6479324B2 (en) * | 2014-03-27 | 2019-03-06 | Mcフードスペシャリティーズ株式会社 | Flavor improver |
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