JP3906099B2 - seasoning - Google Patents
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- JP3906099B2 JP3906099B2 JP2002052589A JP2002052589A JP3906099B2 JP 3906099 B2 JP3906099 B2 JP 3906099B2 JP 2002052589 A JP2002052589 A JP 2002052589A JP 2002052589 A JP2002052589 A JP 2002052589A JP 3906099 B2 JP3906099 B2 JP 3906099B2
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- seasoning composition
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- sodium
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- seasoning
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Description
【0001】
【発明の属する技術分野】
本発明は食品用の調味料組成物に関する。さらに詳しくは、加熱しても食品の焦げ色・焼き色・揚げ色等の外観色調に影響せず、優れた風味を与えることができる調味料組成物に関する。
【0002】
【従来の技術】
外食産業の発達、家庭における食事内容の多様化、グルメ嗜好などにより、食品の保存性を良くしたり、風味を改善したりする目的で、食品添加物が使用される機会が増えている。
【0003】
食品の保存性を高める方法としては、加熱滅菌・殺菌処理、静菌剤、保存剤、食塩等の添加、食酢・クエン酸等の添加によるpH低下等がある。例えば、特開平7−39355号公報には、乳酸菌によって生産されたバクテリオシン、有機酸、アミノ酸、ペプチド類、糖類、香辛料、アルコール等からなる食品保存剤が記載されている。また、特開平7−79739号公報には、トレハロースと金属封鎖剤を添加することを特徴とする食品の保存方法が開示されている。さらに、特開2001−161号公報には、ジグリセリン脂肪酸モノエステルと、有機酸、アミノ酸およびアルコールから選ばれる1種以上を含む食品保存性向上剤が開示される等、多数の報告がある。
【0004】
上記の様な保存剤や食塩、食酢等を添加すると、食味を変化させたり、酸味・酸臭の増加をきたしたり、濃厚な味付けにより食べ難くなるという場合があり、この様な欠点を補うために、アミノ酸等の旨み調味料を添加するのが一般的である。
【0005】
アミノ酸と糖類を共存させた状態で加熱処理をすると、メイラード反応により、褐色化することが知られている。この反応はパンやインスタントコーヒーへの着色や、肉類や魚に焦げ目をつける工程で利用されている。しかし、褐色化や焦げ色の濃淡は、加熱温度や加熱時間等によって左右されるため、色調が濃すぎないようにすると、十分な殺菌効果が得られなかったり、おいしい食味が得られる程度に加熱処理ができない場合がしばしばあった。
【0006】
そこで、メイラード反応を抑制するための食品添加剤の研究も、盛んに行われている。例えば特開昭57−100177号公報には、アミノ酸および糖類の合剤と、カルシウム塩からなる着色抑制組成物が記載されている。また、特開2000−4836号公報には、酸味料でpHを3.0〜6.0に調整後、非還元糖、天然甘味料及び/又は人工甘味料で風味を整えたアミノ酸含有食品の製造方法が開示されている。
【0007】
しかし、上記の様な添加剤を使用しても、加熱した際に、何も添加しないときと比較して、不自然な焦げ色や色調を呈してしまい、また、風味にも影響がみられてしまう場合があった。
【0008】
【発明が解決しようとする課題】
そこで、本発明は、加熱しても食品の外観色調に影響せず、しかも良好な食味を与えることができる新規調味料組成物を提供することを目的とする。
【0009】
【課題を解決するための手段】
すなわち本発明は、L−グルタミン酸ナトリウム、アラニン、フマール酸一ナトリウム、酢酸ナトリウムを含有することを特徴とする、食品に適切な風味および外観色調を与えるための調味料組成物である。
【0010】
また、L−グルタミン酸ナトリウムの含有量が0.1〜1重量%、アラニンの含有量が5〜30%、フマール酸一ナトリウムの含有量が5〜30重量%、酢酸ナトリウムの含有量が40〜70重量%である上記調味料組成物も本発明に含まれる。
【0011】
さらに本発明は、加熱調理した加工食品において、食品に適切な風味や外観色調を与える上記調味料組成物である。
【0012】
また、本発明は上記調味料組成物を添加した食品である。
【0013】
【発明の実施の形態】
本発明にかかる組成物は、食品、飼料、医薬品、医薬部外品への添加物として使用できる。また、本発明の目的を妨げない範囲であれば、通常使用される他の調味料や食品添加物を併用しても差し支えはない。
【0014】
本発明において使用されるアミノ酸は、特に限定されないが、グリシン、アラニン、シスチン、リジン、スレオニン、アルギニン等であり、ナトリウム塩、カルシウム塩等のアミノ酸塩も含まれる。好ましくは、L−グルタミン酸ナトリウム、アラニン、グリシン、シスチンである。
【0015】
本発明において有機酸は、クエン酸、乳酸、酢酸、酒石酸、フマール酸、アジピン酸、ピルビン酸等を意味し、ナトリウム塩、カルシウム塩等の有機酸塩も含まれる。好ましくはフマール酸、フマール酸一ナトリウムまたは酢酸ナトリウムである。
【0016】
本発明における調味料組成物に配合するL−グルタミン酸ナトリウムとアラニンの合計の量は、通常0.01〜90重量%である。好ましくは、L−グルタミン酸ナトリウムの配合量は0.1〜1重量%、アラニンの配合量は5〜30重量%である。また、フマール酸一ナトリウムと酢酸ナトリウムの合計の配合量は、通常5〜99.9重量%である。好ましくは、フマール酸一ナトリウムは5〜30重量%、酢酸ナトリウムは40〜70重量%である。
【0017】
本発明において、適切な風味とは、食品に調味料組成物を添加しないで加熱したときと、ほぼ同等かそれよりも美味しい食味を意味する。
【0018】
本発明において、適切な外観色調とは、食品に調味料組成物を添加しないで加熱したときと、ほぼ同等の自然な焼き色、焦げ色、揚げ色、色調を意味する。
【0019】
次に実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されない。
【0020】
【実施例】
実施例1
L−グルタミン酸ナトリウム 5g、アラニン 199g、フマール酸一ナトリウム 199g、酢酸ナトリウム 597gをそれぞれ秤取し、ミキサーを使用して攪拌混合して、本発明調味料組成物1000gを得た。
【0021】
実施例2
L−グルタミン酸ナトリウム 10g、アラニン 150g、フマール酸一ナトリウム 150g、酢酸ナトリウム 690gをそれぞれ秤取し、ミキサーを使用して攪拌混合して、本発明調味料組成物1000gを得た。
【0022】
実施例3
L−グルタミン酸ナトリウム 10g、アラニン 280g、フマール酸一ナトリウム 80g、酢酸ナトリウム 630gをそれぞれ秤取し、ミキサーを使用して攪拌混合して、本発明調味料組成物1000gを得た。
【0023】
実施例4
L−グルタミン酸ナトリウム 5g、アラニン 150g、フマール酸一ナトリウム 250g、酢酸ナトリウム 595gをそれぞれ秤取し、ミキサーを使用して攪混合して、本発明調味料組成物1000gを得た。
【0024】
比較例1〜5表1に示した処方で、実施例1と同様の方法で、比較例1〜5の調味料組成物を得た。
【0025】
【表1】
【0026】
試験例1
(1)ハンバーグの製造表2に示したハンバーグ材料200gをよく混合し、実施例1、比較例1または比較例2の処方で製造した調味料組成物を各々2g添加し、さらに混合した。この材料から1個あたり25gを分取して、ハンバーグを成形し、ガスオーブンを使用して、230℃で13分間焼成後、室温で冷却した。また、対照群として、調味料組成物を添加しないものも製造した。
【0027】
【表2】
【0028】
(2)色調および風味の評価熟練した5人の成人モニターを使用して、上記の方法で製造したハンバーグの色調および風味を、無添加対照品とそれぞれ比較評価した。色調は外観の目視によって、「無添加対照群と差がない:○、無添加対照群よりも焼き色が濃く、焦げが目立つ:×」の2段階で評価した。また、風味は試食して、「非常においしい:◎、おいしい:○、無添加対照群と差がない:△、まずい:×」の4段階で評価した。その結果を表3に示した。
【0029】
【表3】
【0030】
上記結果より、本発明に係る調味料組成物は、ハンバーグに添加することによって、加熱調理しても外観色調に影響せず、しかも優れた風味を与えることが明らかになった。
【0031】
試験例2
(1)コロッケの製造表4に示したコロッケ種原料200gをよく混合し、実施例1、実施例2、比較例3、比較例4または比較例5の処方で製造した調味料組成物を各々2g添加し、さらに混合した。また、表5に示したバッター原料100gをよく混合し、実施例1、実施例2、比較例3、比較例4または比較例5の処方で製造した調味料組成物を各々1g添加し、さらに混合した。コロッケ種原料から、1個あたり25gを分取してコロッケ種を成形し、バッター液をくぐらせた後、パン粉を付着させた。これを180℃で3分間油ちょう後、室温で冷却した。また、対照群として、調味料組成物を添加しないコロッケを製造した。
【0032】
【表4】
【0033】
【表5】
【0034】
(2)色調および風味の評価試験例1と同様に、色調は外観の目視によって、「無添加対照群と差がない:○、無添加対照群よりも揚げ色が濃く、焦げが目立つ:×」の2段階で評価した。また、風味は試験例1と同様の評価基準とした。その結果を表6に示した。
【0035】
【表6】
【0036】
上記結果より、本発明に係る調味料組成物は、コロッケ材料に添加することによって、油ちょう加熱しても色調に影響せず、優れた風味を与えることが明らかになった。
【0037】
【発明の効果】
本発明に係る調味料組成物は、幅広い加熱時間・温度条件で食品を加熱調理しても、外観色調に影響を与えず、しかも優れた風味を与えることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning composition for food. More specifically, the present invention relates to a seasoning composition that can give an excellent flavor without affecting the appearance color tone of food such as burnt color, grilled color, and fried color even when heated.
[0002]
[Prior art]
Due to the development of the restaurant industry, diversification of meal contents at home, and gourmet tastes, there are increasing opportunities for food additives to be used for the purpose of improving the preservability of food and improving the flavor.
[0003]
Methods for enhancing the preservability of food include heat sterilization / sterilization treatment, bacteriostatic agent, preservative, salt, etc., pH reduction by addition of vinegar, citric acid, etc. For example, Japanese Patent Application Laid-Open No. 7-39355 describes a food preservative composed of bacteriocin produced by lactic acid bacteria, organic acids, amino acids, peptides, saccharides, spices, alcohol and the like. Japanese Patent Laid-Open No. 7-79739 discloses a food preservation method characterized by adding trehalose and a metal sequestering agent. Furthermore, JP-A-2001-161 discloses numerous reports such as a food preservability improver containing diglycerin fatty acid monoester and one or more selected from organic acids, amino acids and alcohols.
[0004]
Adding preservatives, salt, vinegar, etc. as described above may change the taste, increase the sourness or acid odor, or make it difficult to eat due to the rich seasoning. It is common to add a flavor seasoning such as amino acids.
[0005]
It is known that browning occurs due to the Maillard reaction when heat treatment is performed in a state where amino acids and saccharides coexist. This reaction is used in the process of coloring bread and instant coffee and scorching meat and fish. However, since the browning and dark shades depend on the heating temperature and heating time, etc., if the color tone is not too dark, it will not be able to obtain a sufficient bactericidal effect or a delicious taste will be obtained. There were often cases where processing was not possible.
[0006]
Therefore, research on food additives for suppressing the Maillard reaction has been actively conducted. For example, Japanese Patent Application Laid-Open No. 57-100197 discloses a coloring suppression composition comprising a combination of an amino acid and a saccharide and a calcium salt. JP-A-2000-4836 discloses an amino acid-containing food prepared by adjusting the pH to 3.0 to 6.0 with an acidulant and then adjusting the flavor with a non-reducing sugar, a natural sweetener and / or an artificial sweetener. A manufacturing method is disclosed.
[0007]
However, even when the above additives are used, when they are heated, they exhibit an unnatural dark color and color tone compared to when nothing is added, and the flavor is also affected. There was a case.
[0008]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to provide a novel seasoning composition that does not affect the appearance color tone of food even when heated, and can give a good taste.
[0009]
[Means for Solving the Problems]
That is, the present invention is a seasoning composition for imparting an appropriate flavor and appearance color to food, characterized by containing sodium L-glutamate, alanine, monosodium fumarate and sodium acetate .
[0010]
The content of sodium L-glutamate is 0.1 to 1% by weight, the content of alanine is 5 to 30%, the content of monosodium fumarate is 5 to 30% by weight, and the content of sodium acetate is 40 to 40%. The said seasoning composition which is 70 weight% is also contained in this invention.
[0011]
Furthermore, this invention is the said seasoning composition which gives the suitable flavor and external appearance color tone to food in the cooked processed food.
[0012]
Moreover, this invention is the foodstuff which added the said seasoning composition.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
The composition according to the present invention can be used as an additive to foods, feeds, pharmaceuticals, and quasi drugs. In addition, other commonly used seasonings and food additives may be used in combination as long as the object of the present invention is not impaired.
[0014]
The amino acid used in the present invention is not particularly limited, but is glycine, alanine, cystine, lysine, threonine, arginine, and the like, and also includes amino acid salts such as sodium salt and calcium salt. Preferred are sodium L-glutamate, alanine, glycine and cystine.
[0015]
In the present invention, the organic acid means citric acid, lactic acid, acetic acid, tartaric acid, fumaric acid, adipic acid, pyruvic acid and the like, and organic acid salts such as sodium salt and calcium salt are also included. Preferred is fumaric acid, monosodium fumarate or sodium acetate.
[0016]
The total amount of sodium L-glutamate and alanine to be blended in the seasoning composition in the present invention is usually 0.01 to 90% by weight. Preferably, the amount of sodium L-glutamate is 0.1 to 1% by weight, and the amount of alanine is 5 to 30% by weight. The total amount of monosodium fumarate and sodium acetate is usually 5 to 99.9% by weight. Preferably, fumaric monobasic sodium is 5-30 wt%, sodium acetate is 40 to 70 wt%.
[0017]
In the present invention, an appropriate flavor means a taste that is substantially the same or more delicious than when the food is heated without adding the seasoning composition.
[0018]
In the present invention, an appropriate appearance color tone means a natural baked color, burnt color, fried color, and color tone that is almost the same as when heated without adding a seasoning composition to food.
[0019]
EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
[0020]
【Example】
Example 1
5 g of sodium L-glutamate, 199 g of alanine, 199 g of monosodium fumarate, and 597 g of sodium acetate were weighed and stirred and mixed using a mixer to obtain 1000 g of the seasoning composition of the present invention.
[0021]
Example 2
10 g of sodium L-glutamate, 150 g of alanine, 150 g of monosodium fumarate, and 690 g of sodium acetate were weighed and stirred and mixed using a mixer to obtain 1000 g of the seasoning composition of the present invention.
[0022]
Example 3
10 g of sodium L-glutamate, 280 g of alanine, 80 g of monosodium fumarate, and 630 g of sodium acetate were weighed and stirred and mixed using a mixer to obtain 1000 g of the seasoning composition of the present invention.
[0023]
Example 4
5 g of sodium L-glutamate, 150 g of alanine, 250 g of monosodium fumarate, and 595 g of sodium acetate were weighed and mixed using a mixer to obtain 1000 g of the seasoning composition of the present invention.
[0024]
Comparative Examples 1-5 The seasoning composition of Comparative Examples 1-5 was obtained by the method similar to Example 1 by the prescription shown in Table 1.
[0025]
[Table 1]
[0026]
Test example 1
(1) Manufacture of hamburger The hamburger material 200g shown in Table 2 was mixed well, 2g of each seasoning composition manufactured by the formulation of Example 1, Comparative Example 1 or Comparative Example 2 was added and further mixed. From this material, 25 g was dispensed to form a hamburger, fired at 230 ° C. for 13 minutes using a gas oven, and then cooled at room temperature. Moreover, what did not add a seasoning composition as a control group was also manufactured.
[0027]
[Table 2]
[0028]
(2) Evaluation of color tone and flavor Using five skilled adult monitors, the color tone and flavor of the hamburg prepared by the above method were respectively compared and evaluated with the additive-free control product. The color tone was evaluated by visual observation of the appearance in two stages: “No difference from the additive-free control group: ○, darker than the additive-free control group, and the charred color is conspicuous: x”. In addition, the flavor was sampled and evaluated in four levels: “Very delicious: ◎, delicious: ◯, no difference from additive-free control group: △, bad: ×”. The results are shown in Table 3.
[0029]
[Table 3]
[0030]
From the above results, it was found that the seasoning composition according to the present invention, when added to a hamburger, does not affect the appearance color tone even when cooked and gives an excellent flavor.
[0031]
Test example 2
(1) Manufacture of croquette 200 g of croquette seed raw materials shown in Table 4 were mixed well, and seasoning compositions manufactured according to the formulations of Example 1, Example 2, Comparative Example 3, Comparative Example 4 or Comparative Example 5 were each prepared. 2g was added and further mixed. Further, 100 g of batter raw materials shown in Table 5 were mixed well, and 1 g of each seasoning composition produced according to the formulation of Example 1, Example 2, Comparative Example 3, Comparative Example 4 or Comparative Example 5 was added. Mixed. From the croquette seed raw material, 25 g per piece was taken to form croquette seeds, and after passing batter liquid, bread crumbs were adhered. This was oiled at 180 ° C. for 3 minutes and then cooled at room temperature. Moreover, the croquette which does not add a seasoning composition as a control group was manufactured.
[0032]
[Table 4]
[0033]
[Table 5]
[0034]
(2) Evaluation of color tone and flavor As in Test Example 1, the color tone was visually different from the “non-added control group: ○, deeper fried color than the non-added control group, and the charring was conspicuous: × ”Was evaluated in two stages. Further, the flavor was evaluated in the same manner as in Test Example 1. The results are shown in Table 6.
[0035]
[Table 6]
[0036]
From the above results, it was revealed that the seasoning composition according to the present invention, when added to the croquette material, gives an excellent flavor without affecting the color tone even when heated with oil.
[0037]
【The invention's effect】
The seasoning composition according to the present invention can give an excellent flavor without affecting the appearance color tone even when food is cooked under a wide range of heating time and temperature conditions.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2002052589A JP3906099B2 (en) | 2001-02-28 | 2002-02-28 | seasoning |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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JP2001-53245 | 2001-02-28 | ||
JP2001053245 | 2001-02-28 | ||
JP2002052589A JP3906099B2 (en) | 2001-02-28 | 2002-02-28 | seasoning |
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JP2002325549A JP2002325549A (en) | 2002-11-12 |
JP3906099B2 true JP3906099B2 (en) | 2007-04-18 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011155858A (en) * | 2010-01-29 | 2011-08-18 | Ueno Fine Chem Ind Ltd | Powdered preparation for food |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JP5230914B2 (en) * | 2005-07-11 | 2013-07-10 | エーザイフード・ケミカル株式会社 | Seasoning composition for food and food containing the same |
US20130084378A1 (en) * | 2011-09-30 | 2013-04-04 | Daesang Corporation | Amino acid seasoning compositions comprising l-glutamic acid and l-lysine |
KR20160015257A (en) | 2013-05-30 | 2016-02-12 | 우에노 세이야쿠 가부시키 가이샤 | Food-keeping-quality improver, and method for improving food keeping quality |
JP6865547B2 (en) * | 2016-08-30 | 2021-04-28 | 片岡 二郎 | Miso and its manufacturing method |
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2002
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011155858A (en) * | 2010-01-29 | 2011-08-18 | Ueno Fine Chem Ind Ltd | Powdered preparation for food |
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