JP4148058B2 - Food with enhanced smoke - Google Patents

Description

  The present invention relates to a food product with enhanced smoke aroma and a method for producing the same. In particular, the present invention relates to powder seasonings made from foods with enhanced smoke smoke, smoked cheese and smoked ham products, and methods for producing them.

Smoke treatment has been performed since ancient times in order to improve the preservation of fish meat and animal meat, but today it is performed mainly to improve the flavor of food. For this reason, research has been conducted on the flavor of salmon products, and it has been found that the flavor of salmon products consists of smoke-derived components and components produced by heating fish and animal meat. Various components of smoke are known, but the components most closely related to flavor include phenols such as guaiacol, 4-methylguaiacol, 2,6-dimethoxyphenol, carbonyls and organic acids Is attached. For example, according to research reports on the identification and mechanism of aroma components in salmon products, the main components of smoked salmon aroma are phenols such as 4-methylguaiacol and 2,6-dimethoxyphenol. It is said that acidic classification as a component is also involved. (Non-Patent Document 1)
As described above, various components have been clarified regarding the flavor of strawberry products, and various methods for enhancing the flavor and texture peculiar to such strawberry products have been studied. For example, a technique for providing a smoked product with an improved smoke feeling by adding sucrose is known (Patent Document 1). However, in this technology, it is necessary to go through a process of smoking treatment after blending sucrose into the product to be smoked, or treating the product to be smoked using a liquid smoke containing sucrose.

  In addition, it is known that dried fishery products can be produced by adding a sulfur-containing compound in the production process of dried fishery products or dried fishery products (Patent Document 2). When using dried fishery products that maintain their taste and flavor in the production of seasonings and foods, it is necessary to use dried fishery products prepared by adding sulfur-containing compounds.

Furthermore, in the manufacturing process of soup stock made from seafood or processed seafood, the original flavor of the soup stock is strengthened by adding a sulfur-containing compound, and the deterioration of the flavor after manufacture is suppressed. A technique capable of achieving this has been proposed (Patent Document 3).
Fish odor and livestock odor-odor chemistry and masking-p115-116, Shizuyuki Ota, Hoshiseisha Koseikaku JP 2000-166462 A JP-A-8-107757 JP-A-8-107768

  It is an object of the present invention to provide a method for enhancing the smoke scent of various foods by merely blending food materials without further smoking treatment or immersing the baked product in the smoke liquid. The object is to provide food with improved smoke.

  As a result of intensive studies, the present inventors have found that a specific sulfur-containing compound can be added to a smoke product or a smoke product extract to complete the present invention. It came. That is, the present invention is selected from the following group of inventions related to a food product extract kiss-containing food product and a livestock product product such as meat, egg, and dairy product in which the smoke odor is enhanced by containing a sulfur-containing compound. Is.

(1) At least one selected from food-derived straw products selected from livestock products and an extract fraction extracted from the straw products, and at least one selected from sulfur-containing amino acids and sulfur-containing peptides A food containing an enhanced scent of smoke by adding a sulfur-containing compound (except when adding any of ascorbate , erythorbate and reuterin ) (excluding smoked sausage) .

(2) Food with enhanced smoke incense as described in (1), wherein the smoked product is at least one selected from smoked processed meat products and smoked dairy products (excluding smoked sausage). )

(3) Food with enhanced smoke incense according to (1), wherein the smoked product is one selected from smoked ham and smoked cheese (however, excluding smoked sausage) .

(4) the sulfur-containing compound, cysteine, cystine, methionine, taurine, glutathione, Guru Tamil cysteine is at least one selected from Shisutenirugurishi down及 beauty group consisting of salts (1) to (3) of section Foods with enhanced smoke incense according to any one of the above items (excluding smoked sausages) .

(5) the sulfur-containing compound, smoked products of the food to be added subject or 1.0 × 10 ^-9% at a weight ratio of sulfur element on the dry weight of the extract fraction extracted from the smoked products 10 Foods with enhanced smoke incense according to any one of items (1) to (4) added in a range of 0.0% (excluding smoked sausage) .

(6) A sulfur-containing compound which is at least one selected from sulfur-containing amino acids and sulfur-containing peptides is added to the extract fraction extracted from the koji product according to any one of claims 1 to 5 ( However, except for adding ascorbate , erythorbate and reuterin together, foods with enhanced smoke smoke (excluding smoked sausage) and excipients are mixed, Powdered seasoning.

(6) Sulfur containing at least one selected from sulfur-containing amino acids and sulfur-containing peptides in the extract fraction extracted from the koji product described in any one of (1) to (5) A seasoning formed by mixing a powdered food with an enhanced smoky flavor and an excipient obtained by adding a compound (except when adding ascorbate and / or erythorbate together) and an excipient.

  According to the present invention, it is possible to obtain a food in which the smoke scent is enhanced by the added sulfur-containing compound, so that it is possible to reduce the soaking treatment in the smoke-treated product or the smoked liquid.

The food targeted by the present invention is a food containing an extract obtained by extracting the contents of a smoked product, or a livestock product such as meat, eggs and dairy products, etc., dried (boiled) while smoked, and smoked components In addition, those having a specific flavor and storage stability, and those having a flavor and the like using soot and smoke are included. The smoked product of the present invention only needs to be smoked at least as described above. For example, the smoked product that has been subjected to other processing before and after smoked, or oiled after smoked, such as canned oiled canned food It may be.

Smoked processed meat foods include hams such as bone ham, loin ham, shoulder ham, berry ham, boneless ham and press ham; sausage, pressurized and heated sausage, semi-dried sausage, cooked sausage, dry sausage, wine sausage, and In addition to sausages such as semi-dry sausage, carcasses of livestock such as birds, cows and pigs can be exemplified. As the smoke made dairy can be mentioned cheeses such as smoked cheese.

The salmon products from which the extract is extracted include fish salmon products. Examples of fish meat to be targeted include fish meat products. The fish of interest, be anything capable of producing smoked products. Specific examples include mackerel, bonito, managatsuo, soda bonito, southern bluefin tuna, yellowfin tuna, redfin tuna, bluefin tuna, bluefin tuna, Indian tuna, etc. List of herring, swordfish, herring belonging to the herring family, sardine, urine eagle belonging to herring anchovy family, salmon, trout, etc. belonging to herbaceous salmonid, trout, etc. be able to.

  Methods for extracting the extract fraction by extracting the contents from a generally known koji product include a liquefied carbon dioxide extraction method, a supercritical gas extraction method, an alcohol extraction method, and a hot water extraction method.

  Examples of methods for powdering the obtained extract fraction include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method. At this time, an excipient may be added as necessary. Examples of the excipient to be added include dextrin, lactose, salt, sodium glutamate, granulated sugar, gelatin and the like.

The sulfur-containing compound may be added when the contents are extracted from the soot product, or may be added after the contents are extracted from the soot product. Moreover, you may add after pulverizing the extract fraction which extracted the content from the koji product, and you may add, after mix | blending the powder of an extract with foodstuffs. The addition of meat, eggs, the milk products of which smoked products, can be carried out in any step during the manufacturing process. In each step, the addition can be performed a plurality of times, that is, in divided portions. It is also preferable to add after completion of the soot product from the operation step. In addition, since smoke scent is easy to volatilize, it is desirable to preserve | save in the shape of a powder.

  A method of spraying and adding a sulfur-containing compound, a method of spraying and adding the crystal or powder, a method of spraying and adding a diluted powder containing the crystal or powder of the sulfur-containing compound, and a method of spraying and adding a high concentration aqueous solution of the sulfur-containing compound However, it is desirable that the sulfur-containing compound is uniformly distributed at the end of the addition.

As the sulfur-containing compound in the present invention, a sulfur-containing compound generally contained in a food material is desirable because the object is food. Specifically, it is possible to use cysteine, cystine, methionine, sulfur-containing amino acids such as taurine, glutathione, .gamma. Guru Tamil cysteine, a sulfur-containing peptides, etc., such as cystenylglycine.

These sulfur-containing amino acids and sulfur-containing peptide can be used either, cysteine, cystine, .gamma. Guru Tamil cysteine, glutathione is preferred as the effect per addition amount is large. However, the sulfur-containing compound that can be used in the present invention is not limited to the above specific examples, and may be a compound having a structure such as thiol, sulfide, disulfide, sulfoxide, sulfone, and thiazole in the molecule.

  Furthermore, these compounds may be single or a mixture of several kinds, and their existence form is not ask | required. Therefore, any material may be used as long as it contains these compounds or salts thereof, and purified products of these components or natural materials or processed materials containing these components, specifically vegetable extracts, meat extracts, fish extracts, Extracts such as yeast extract and various protein hydrolysates such as soybean and wheat can also be used.

In the present invention, the amount of the sulfur-containing compound added is 1.0 × 10 ⁻⁹ % by mass ratio of elemental sulfur with respect to the dry mass of the extract product extracted from the koji product or koji product in the food to be added. ˜10.0%, preferably 1.0 × 10 ⁻⁷ % to 1.0%, more preferably 1.0 × 10 ⁻⁶ % to 1.0 × 10 ⁻¹ % . If the added amount is less than 1.0 × 10 ⁻⁹ %, a sufficient effect may not be obtained, and if the added amount exceeds 10.0%, the unusual flavor may become too strong and the original flavor may be impaired. There is.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited at all by these examples. In the following examples, the unit of weight is based on mass.

(Reference Example 1)
The effect of adding sulfur-containing compounds in the fish and shellfish product extract was investigated. In general, commercially available bonito was added to water at 25% (w / w) and heated at 80 to 90 ° C. for 30 to 60 minutes to prepare an extract. Thereafter, bonito extract powder was prepared by pulverization by freeze-drying. This powder was added at a concentration of 1% at the time of eating, and each compound was added at a concentration of 4.1 × 10 ⁻⁴ mo1 / L at the time of eating (cystine was 2.1 × 10 ⁻⁴ mol / L). A compound-free product was used as a control, and smoked scents of solutions dissolved in hot water were evaluated by 20 professional sensory evaluators in accordance with the evaluation criteria attached to the following table.

  As compounds, cysteine (Cys), cystine, γ-glutamylcysteine (γ-GC), glutathione (GSH), serine (Ser), and ascorbic acid (ascorbic acid) were evaluated. As a result, as shown in the following table, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred as compared with the additive-free product, and the smoke flavor and smoke flavor were significantly enhanced.

<Evaluation criteria>
Rating 5: Strong or preferred 4: Slightly strong or somewhat preferred 3: Same as no addition 2: Slightly weak or slightly unfavorable 1: Weak or unfavorable

(Reference Example 2)
Next, each sulfur-containing compound was evaluated in a yeast extract system. Yeast extract (generally marketed product, self-digesting yeast extract) having a low content of low-molecular-weight sulfur compound is used as a control. Each component of the yeast extract is 15.0 g of cysteine per kg of yeast extract and 15. The yeast extract to which each reagent was added was evaluated so that 0 g, γ-GC was 31.4 g, or GSH was 38.1 g. Specifically, commercially available bonito was added to water at 25% (w / w) and heated at 80 to 90 ° C. for 30 to 60 minutes to prepare an extract. Thereafter, bonito extract powder was prepared by pulverization by freeze-drying. This powder was added to a solid content concentration of 1% at the time of eating, and each yeast extract was added to a concentration of 0.03% at the time of eating, and a sulfur-containing compound-free product was used as a control, according to the evaluation criteria appended to the table below. The smoked scent of the solution dissolved in hot water was evaluated by 20 professional sensory evaluators.

  As a result, as shown in the following table, the yeast extract to which a sulfur-containing compound was added was preferable because it significantly increased the smoke and smoke flavor.

Next, cystein, cystine, serine, γ-GC, GSH, and ascorbic acid are added to a commercially available smoked cheese so that it becomes 8.3 × 10 ⁻⁶ mo1 / g when eaten (cystine is 4.1 × 10 ^-6 mol / g), and after pulverizing and mixing with a mixer, with the addition of no addition as a control, a panel of 20 specialists used the fragrance / flavor strength and fragrance The taste preference was evaluated. As a result, as shown in Table 3, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred as compared with the additive-free product, and the smoke flavor and smoke flavor were significantly enhanced.

  Next, each sulfur-containing compound was evaluated in a yeast extract system. Yeast extract (generally marketed product, self-digesting yeast extract) with a low content of low-molecular-weight sulfur compounds is used as a control. Each component of the yeast extract is 15.0 g cysteine per kg yeast extract and 15 cystine. The yeast extract to which each reagent was added so as to be 0.0 g, γ-GC 31.4 g, or GSH 38.1 g was evaluated. That is, each yeast extract is added to commercially available smoked cheese so that it becomes 0.5% at the time of eating. According to the evaluation criteria attached to Table 1, the strength of fragrance and flavor and the preference of fragrance and flavor were evaluated. As a result, as shown in Table 4, compared to the additive-free product, the yeast extract containing the sulfur-containing compound significantly increased the smoke and smoke flavor and was preferable.

(Example 3)
In general, smoked ham, cysteine, cystine, serine, γ-GC, GSH, and ascorbic acid are 8.3 × 10 ⁻⁶ mol / g when eaten (cystine is 4.1 × 10 ⁻⁶ mol). / G) After adding, pulverizing and mixing in a mixer, and using the additive-free control as a control, a panel of 20 specialists used the fragrance / flavor strength and fragrance / flavor preference according to the evaluation criteria added in Table 1 above. Evaluated for goodness. As a result, as shown in Table 5, compared with the additive-free product, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred in terms of smoke smell and smoke flavor.

Example 4
Next, each sulfur-containing compound was evaluated in a yeast extract system. Using yeast extract (generally marketed product, self-digesting yeast extract) with a low content of low molecular sulfur-containing compound as a control, each component of the yeast extract is 15.0 g of cysteine per kg of yeast extract and 15 cystine. The yeast extract to which each reagent was added so as to be 0.0 g, γ-GC 31.4 g, or GSH 38.1 g was evaluated. That is, each yeast extract is added to smoked ham that is generally marketed so that it becomes 0.5% at the time of eating. According to the evaluation criteria attached to Table 1, the strength of fragrance and flavor and the preference of fragrance and flavor were evaluated. As a result, as shown in Table 6, compared to the additive-free product, the yeast extract containing the sulfur-containing compound significantly increased the smoke and smoke flavor and was preferable.

  The present invention is useful in the food field.

Claims (6)

A food-derived cocoon product selected from livestock products and at least one selected from an extract fraction extracted from the cocoon product, and containing at least one selected from sulfur-containing amino acids and sulfur-containing peptides Sulfur compounds are added (except when ascorbate , erythorbate and reuterin are added together), and foods with enhanced smoke smoke (except for smoked sausage) . The food product with enhanced smoke smoke according to claim 1, wherein the smoked product is at least one selected from smoked processed meat products and smoked dairy products (excluding smoked sausage) . The food product with enhanced smoke incense according to claim 1, wherein the smoked product is one selected from smoked ham and smoked cheese (excluding smoked sausage) . The sulfur-containing compound is cysteine, cystine, methionine, taurine, glutathione, Guru Tamil cysteine, Shisutenirugurishi down及 beauty according to any one of claims 1 to 3, at least one selected from the group consisting of salts Foods with enhanced smoke smoke (except smoked sausages) . The sulfur-containing compound is 1.0 × 10 ⁻⁹ % to 10.0% in terms of the mass ratio of elemental sulfur to the dry mass of the food product to be added or the extract fraction extracted from the product. The foodstuff in which the smoke incense of any one of Claims 1-4 added by the range is strengthened (however, except smoked sausage) . A sulfur-containing compound which is at least one selected from sulfur-containing amino acids and sulfur-containing peptides is added to the extract fraction extracted from the koji product according to any one of claims 1 to 5 (provided that ascorbine Foods with enhanced smoke smoke (except for smoked sausages) and excipients, except when adding acid salts , erythorbates and reuterin together Seasoning.