JP3737833B2 - Production method of seasoning extract - Google Patents

Description

【００６６】
表３に示す通り、ビ−フ・エキスに対するトレハロ−スの呈味改善効果は明瞭に確認された。
【００６７】
（実施例４〜実施例５ならびに比較例１〜比較例４）＝ビ−フ・エキスまたは酵母エキスの評価ならびにトレハロ−スの選択的効果の評価＝
ビ−フ・エキス「ボルドン」［商品名、ボルドン社製品］、酵母エキス「ギステックス」［商品名、ギスト−ブロカデス社製品］各６．０ｇを各３００ｇの熱水に溶解した。これらを各３等分し、エキス毎に トレハロ−ス１ｇ添加区分、エリスリト−ル１ｇ添加区分ならびに無添加区分を調製した。各区分を６０℃まで冷却し、実施例３と同一のパネラ−による官能試験に付した。評価項目も実施例３と同一。それらの判断結果を表４に示す。
【００６８】
【表４】

【００６９】
表４に示す通り、ビ−フ・エキスまたは酵母エキスに対するトレハロ−スの呈味改善効果は明瞭に確認された。しかしながら、エリスリト−ルの呈味改善効果は明らかでなく、トレハロ−スが選択的に呈味改善効果を有していることが認められた。
【００７０】
【発明の効果】
以上に説明したように、本発明の製造法は、得られる調味エキスにおける異味の発現、即ち、通常の製法による調味エキスに屡々存在する苦渋味や金属味などの異味の発現を抑止でき、従って長期間に亙り好ましい呈味および香味を安定に保持できる保存性の良い製品を得ることができるという効果が得られるものである。[0001]
[Industrial application fields]
The present invention relates to a method for producing a seasoning extract, in particular , a seasoning extract mainly composed of an aqueous solution extract of avians, seafood, vegetables, seaweeds or microbial cells, and a protein acid, Or it is related with the manufacturing method of the seasoning extract which has the hydrolyzate by an enzyme as a main component.
[0002]
More particularly, the present invention reduces the off-taste such as bitterness or metallic taste present in various seasonings extract, resolved, its preferred taste properties and thereby emphasize the quality and preferred palatability and flavoring properties flavor sex long period of time over stable as possible hold a a manufacturing method for various seasonings extract.
[0003]
[Prior art]
Among the various seasoning extracts, there are bitter astringent tastes or metallic tastes derived from inorganic components or special peptides as well as ingredients specific to the raw materials, so-called taste-impairing components, so that the seasoning extract has a good and favorable taste. In many cases, the effect and flavor effect are inhibited.
[0006]
To improve the taste and flavor of the tone taste extract, these off-taste components, seasoning extract or separated from their raw materials, it is also conceivable to remove. However, to effectively and selectively remove the off flavor components is considerably difficult, if to be removed to the extent that can not be identified off-taste, is also removed to a preferred taste components and flavor components of the flavoring in the extract, also The subtle balance of auxiliary components that emphasize taste and flavor, so-called “kokumi” and “flavor” is often impaired.
[0007]
It is also possible to add a heat reaction product of a mixture containing glutathione, cysteine and other sulfur-containing compounds and sugars such as fructose and glucose to fish and fish products and processed fish products. However, there is a problem that the process is complicated.
[0008]
Therefore, the method of separating and removing off-flavor components from the seasoning extract or their raw materials, or the method of adding the above-mentioned heating reaction product is not necessarily an appropriate method for producing a seasoning extract with improved taste and flavor. It is not recognized as a method.
[0009]
For this reason , a so-called “masking” method in which an edible component is added has been considered in order to make it impossible to discern the off-flavor in the seasoning extract or to change the off-flavor to a more favorable taste. This method of adding edible ingredients does not change the properties of other taste ingredients, and does not impair the balance between taste ingredients and flavor ingredients. It can be evaluated as a much more effective and more practical method.
[0010]
[Problems to be solved by the invention]
In the present invention, effective, and by practical way, without ze sense offensive taste present in various seasonings extracts, that have a preferred taste and flavor with a good seasoning extract original balance seasoning extract It aims to manufacture.
[0011]
The inventors of the present invention have obtained the following knowledge as a result of intensive studies on the solution of the above problems. That is,
(1) in order to prevent users identify off-taste regulating taste in extract or to for varying the off-taste to a more preferred taste is a method of adding a specific edible ingredients to be effective.
(2) As the edible component, component for varying the balance between tasty and taste components of the taste components of seasoning in the extract should be avoided, i.e., edible component itself taste is tasteless Or it should be as low as possible.
(3) The effective addition amount of the edible component has a specific addition amount ratio range.
[0012]
Furthermore, as a result of searching and examining a wide variety of edible ingredients for edible ingredients that meet these requirements,
(4) Trehaloth is most suitable,
I found.
The present invention has been completed based on these findings.
[0015]
That is, the first invention according to claim 1 relates to a method for producing a seasoned extract with improved taste and flavor, and is an aqueous solution extract or acid of birds , animals, seafood, vegetables, seaweed or microbial cells. Or it is a manufacturing method of the seasoning extract characterized by adding 5 to 70% of trehalose uniformly with respect to the solid content weight in this seasoning extract to the seasoning extract which consists of a protein hydrolyzate by an enzyme .
[0019]
[Action]
In the present invention, trehalose to be used is a non-reducing sugar to which two glucoses are bonded, which is a kind of low-sugar oligosaccharide, and is widely present in nature such as plants and microorganisms. Conventionally, trehalose has been obtained by hydrolysis of trehalamannan extracted from plant fruits or rhizomes or separated from yeast cells. Recently, trehalose has been changed by changing the culture conditions of amino acid-producing bacteria. Can be produced in large quantities (see JP-A-50-154485, JP-A-03-130084, JP-A-05-211882).
[0020]
In addition, trehalose is a free flowing white powder or crystallites usually composed of a dihydrate. It dissolves relatively easily in water. Add powder or crystals when in use. Moreover, an anhydrous powder can also be used if necessary. Alternatively, a solution can be added.
[0031]
In the first invention, the target seasoning extract includes various seasoning extracts and raw materials for seasoning extracts. That is, an extract of birds and animals, an extract of seafood, an extract of vegetables, an extract of seaweed, an extract of microbial cells, or an extract of processed products obtained by processing these various food materials.
[0032]
The extract is a normal temperature or hot extract of the above-mentioned various foods or food materials using a neutral, acidic or alkaline aqueous solution or an aqueous solution containing salts. The extract may be a clear extract obtained by separating and removing coagulation components such as proteins or a dispersion solution containing solid components.
[0033]
Examples of avian and animal extracts include beef extract, pork bone soup, chicken extract, tonara soup, bon mallow extract and processed extracts obtained by adding salt, sugar, amino acid, etc. to these extracts. Is mentioned.
[0034]
Seafood extracts include bonito extract, souta-bushi extract, boiled-boiled extract, miscellaneous knot extract, etc., Chinese soup ingredients such as salmon fish, shark fin extract, “senji” ”, Concentrated contents of extract components by-produced during the production of marine processed foods such as fish solubil, fish water, stick water, and shellfish cooking .
[0035]
Vegetable extracts include extracts of celery, carrots, onions, shiitake, shimeji mushrooms, pepper, laurel, etc., and mixed extracts thereof, as well as soybean soup that is by-produced during the production of miso or soy sauce. Can be mentioned.
[0036]
A representative example of the seaweed extract is an extract of kelp.
[0037]
Examples of the microbial cell extract include yeast extract or processed product thereof.
[0038]
The above-mentioned extracts are intended for various forms such as aqueous solution extracts, concentrates thereof, concentrated pastes, dry powders, granules, and cubes.
[0039]
In the present invention, in addition to the above extract, a protein hydrolyzate is also included. For example, HAP (animal protein hydrolyzate), HVP (plant protein hydrolyzate) or the like, or a hydrolyzed product by proteolytic enzymes, such as brewed soy sauce (including "Tamari soy sauce" and "Moromi soy sauce"), fish soy ("Shottle", "Nyokuman", "Nampula", "Haoyu" (oyster oil), etc.), salted products for seasoning ("Ami salty", etc.) and the like are also included.
[0040]
The amount of trehalose to be added is 5 to 70% with respect to the solid content weight in the seasoning extract. This ratio is specifically determined by the amount, type, concentration, and the like of the off-flavor component in the seasoning extract. In addition, there is no effect below this range, and if it is above this range, not only the effect corresponding to the addition amount is not recognized, but also the taste balance of the seasoning extract is lost.
[0041]
The addition method is not particularly limited, and the trehalose powder and solution are added so as to be uniformly mixed with the seasoning extract. A mixed solution of the seasoning extract and trehalose may be spray-dried.
[0042]
【Example】
Hereinafter, the method of the present invention will be described with reference to examples. In addition, these Examples do not limit this invention.
In the description of the examples, “%” means “% by weight” unless otherwise specified.
[0063]
(Example 3) = Evaluation of “Beef Extract” =
Powdered beef extract “Extract 9267” [trade name, E.I. A. [Product of Miller] 4.0 g was dissolved in 200 g of hot water. This solution was divided into two equal parts, and 1.1 g of trehalose was added to one side to completely dissolve it. In the other section, it was allowed to cool to 60 ° C.
[0064]
Immediately after being allowed to cool, it was subjected to a sensory test by 5 trained taste discrimination panelists. Table 3 shows the judgment results regarding the presence / absence of a difference in taste from other categories and the preference of both categories for the trehalose added category and the trehalose-free category.
[0065]
[Table 3]

[0066]
As shown in Table 3, the taste improving effect of trehalose on beef extract was clearly confirmed.
[0067]
(Examples 4 to 5 and Comparative Examples 1 to 4) = Evaluation of beef extract or yeast extract and evaluation of selective effect of trehalose =
The beef extract “Boldon” [trade name, product of Boldon Co.] and the yeast extract “Gistex” [trade name, product of Gyst-Brocades] were each dissolved in 300 g of hot water. These were divided into three equal parts, and for each extract, a 1-g trehalose addition section, a 1-erythritol addition section, and a non-addition section were prepared. Each section was cooled to 60 ° C. and subjected to a sensory test using the same panel as in Example 3. Evaluation items are also the same as in Example 3. Table 4 shows the determination results.
[0068]
[Table 4]

[0069]
As shown in Table 4, the taste improving effect of trehalose on beef extract or yeast extract was clearly confirmed. However, the taste improving effect of erythritol is not clear, and it was recognized that trehalose has a selective taste improving effect.
[0070]
【The invention's effect】
As described above, the production method of the present invention, the expression of foreign taste in the resulting that seasoning extract, i.e., inhibit the expression of off-taste such as bitterness and metallic taste which is present often to by that seasoning extract to usual method Therefore, it is possible to obtain an effect that a product having good storage stability capable of stably maintaining a favorable taste and flavor over a long period of time can be obtained.

Claims (3)

To a seasoning extract consisting of an aqueous solution extract of birds, animals, seafood, vegetables, seaweed or microbial cells or a hydrolyzate of protein by acid or enzyme , 5 to 70 based on the solid content weight in the seasoning extract % Trehalose is uniformly added and mixed to produce a seasoning extract. The method for producing a seasoning extract according to claim 1, wherein a powdered beef extract or yeast extract is dissolved in hot water, and trehalose is added to the hot water and dissolved . Powdered beef extract or yeast extract is dissolved in hot water 50 times by weight, and 50-55% trehalose is added to the hot water in a solid weight ratio of the beef extract or yeast extract. The method for producing a seasoning extract according to claim 2, wherein the seasoning extract is dissolved .