JP4458267B2 - Methional-containing salmon food - Google Patents

Description

  The present invention relates to a strawberry food containing methional. More specifically, the present invention relates to a koji food whose koji flavor is improved by adjusting the methional content in the production of koji food and a method for producing the same.

  芋 Foods are preferred, but there are problems such as a decrease in flavor when stored and a decrease in flavor when frozen.

  Based on such conventional techniques, various researches on the flavor of strawberries have been conducted. Among them, it is known that the flavor component of potato is methional and that it is produced by a Strecker decomposition reaction (see Non-Patent Document 1). It is also known that steamed potato flavor is associated with methanethiol in addition to methional (see Non-Patent Document 2).

  A flavor improving potato chip characterized by sprinkling 0.02 to 0.2 parts by weight of methionine per 100 parts by weight of potato chips is known (see Patent Document 1). The present invention is characterized in that L-form and DL-form methionine powders are adjusted to an appropriate particle size and then sprinkled on a potato chip.

  However, as can be seen from the fact that this method has the effect of improving the flavor even if it is sprinkled on the potato chips after cooling, the method of improving the flavor with methionine itself is disclosed. Further, it is described that the salty taste is prevented from blurring by sprinkling a calcium salt of an organic acid other than methionine, and the flavor is further enhanced by sprinkling yeast extract. This shows that the flavor improvement with methionine alone is not sufficient.

  There is known a method for improving the flavor characteristics of potato products, in which a potato substance is treated with a flavor mixture prepared by heating a mixture containing a reducing sugar and one or more amino acids (see Patent Document 2). The invention describes the use of methionine as an amino acid.

  However, this method involves first preparing a processed flavor by heating a mixture containing a reducing sugar and one or more amino acids, and then processing the potato into the processed flavor mixture. And need to fly. Furthermore, some water needs to be present when preparing the heat-treated flavor mixture. Processed flavor compounds adhering to cocoon substances during frying operations produce flavor compounds such as maltols, furanones, thiazolidines, thiophene derivatives by heating, the purpose of which is beef-like or meat-like flavor It is improved. Therefore, it did not improve the peculiar flavor of persimmon.

  There is known a seasoning composition in which sugar alcohol, glutamic acid, potassium, inosinic acid, sulfur-containing amino acid and / or sulfur-containing peptide are blended at a predetermined weight ratio (see Patent Document 3). Also includes methionine. However, this seasoning composition is intended to provide a food with excellent storage stability and suppress unpleasant sourness and acid odor of the food. Therefore, it does not maintain and / or improve the flavor.

RongDi, J, Agr. Food Chem. , 2003, 51, p. 5695-5702 Nahrung, 43 (1999) Nr. 5, S.M. 302-306 JP 05-015336 A JP-A-01-206968 JP 2002-281932 A

  An object of the present invention is to provide a koji food that improves the koji flavor immediately after production and maintains the koji flavor even after long-term storage and a method for producing the koji food.

  As a result of studying to solve the above-mentioned problems, the present inventors have found that a koji-containing food with an improved koji flavor can be produced by adjusting the methional content and the methanethiol content at the time of eating. I found it. Further, the methional content and the methanethiol content can be obtained by adding an appropriate amount of methionine and heating under predetermined conditions, and this addition can be achieved by adhering to the surface of food containing cocoons or immersing in a methionine-containing liquid. It has been found that this is preferable, and the present invention has been made. That is, the present invention includes the following contents.

  That is, the first of the present invention is a koji-containing food having a methional content of 0.01 to 10,000 ppm and a methanethiol content of 0.001 to 10 ppm.

  A second aspect of the present invention is a method for producing a koji-containing food, in which methionine is mixed at 0.1 to 200,000 ppm and then heated at a temperature of 30 to 200 ° C.

  In the third aspect of the present invention, 0.1 to 200,000 ppm of methionine is mixed, and then the methionine is held at a temperature of 30 to 200 ° C. for 1 second to 24 hours, so that the methional content is 0.01 to 10, It is a manufacturing method of the foodstuff containing a strawberry which makes 000 ppm and methanethiol content 0.001-10 ppm.

  4th of this invention is a manufacturing method of the said wrinkle containing foodstuff which adheres methionine to the surface of wrinkle containing foodstuff.

  5th of this invention is the manufacturing method of the said wrinkle containing foodstuff which makes a methionine adhere to the surface of a wrinkle containing foodstuff by immersing a wrinkle containing foodstuff in the methionine containing liquid.

  As an effect of the present invention, it is possible to provide a koji-containing food that improves the koji flavor immediately after production and maintains the koji flavor after eating for a long time.

  Embodiments of the present invention will be described below.

  The koji-containing food of the present invention has a methional content of 0.01 to 10,000 ppm, preferably 0.1 to 500 ppm, and a methanethiol content of 0.001 to 10 ppm, preferably 0.01 to 1 ppm. In the ratio of methional to methanethiol, the weight ratio of methanethiol / methional is 0.0000001 to 1000, preferably 0.001 to 0.5.

In this specification, the methional content, methanethiol content, etc. are all measured by a gas chromatograph-mass spectrometer (GC / MS) (manufactured by Agilent, 5973N) (headspace analysis by SPME (manufactured by SUPELCO)). Value.

  There is no particular limitation on the food containing sputum, but a food containing a heating step may be sufficient in that methional is likely to be generated (Strecker decomposition is likely to occur). Examples of salmon-containing foods include potato salad, french fries, potato chips, croquettes, meat potatoes, grilled salmon, mashed potatoes, country music, boiled rice cakes, curry, gratin, stew, potatoes, pizza, soups, steamed foods, There are fried foods, grilled foods, sweet foods, and sweets such as sweet potatoes and dumplings. Among these, it is particularly preferable that the koji-containing food is a potato salad in that it includes a heating step, and a reduction in flavor during storage is a problem.

  Moreover, although there is no limitation in particular in moss, As an example, a potato, a sweet potato, a taro, a yam, a konjac potato, a kikuimo, a kashuimo, a chorogi potato, a jade potato, a potato, etc. are mentioned. Use of either potato or sweet potato is particularly preferable because of its high versatility and easy industrial use.

  As a means for adjusting the methional content and the methanethiol content of the koji-containing food to the above ranges, there is a means for heating by adding methionine.

  Methionine to be mixed with the koji-containing food is preferably a mixture of D-form and L-form in terms of cost. The amount of methionine added is 0.1 to 200,000 ppm, preferably 1 to 50,000 ppm.

  There is no particular limitation on the method of adding methionine, but a method of attaching it to the surface of the food containing cocoon is simple and preferable because it can be added together with other seasonings. In addition, it is preferable that the methionine is adhered to the surface of the cocoon-containing food by immersing the cocoon-containing food in the methionine-containing liquid from the viewpoint that it can uniformly adhere to the entire surface. By immersing the koji-containing food in a methionine-containing solution and subjecting it to conditions under reduced pressure, adhering methionine to the surface of the koji-containing food can contain more methionine by permeating methionine into the interior. Is preferable.

  The heating after addition of methionine to the koji-containing food is performed at 30 to 200 ° C., preferably 60 to 200 ° C. for 1 second to 24 hours, preferably 5 seconds to 5 hours. Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited thereto.

  Peeled and sprouted potato cut into 20 x 20 x 22 mm squares, soaked in 1% or 0.1% methionine solution for 30 seconds, and soaked in 1% or 0.1% methionine solution under reduced pressure conditions Prepared the one exposed below. These were steamed in a steamer for about 30 minutes. The potatoes were cooled and then mixed with seasonings such as mayonnaise to produce a potato salad. A control that was not treated with a methionine solution after cutting was used as a control.

  The results of flavor analysis by GC / MS are shown in Table 1. By the addition of methionine by immersion, an effect of improving the strawberry flavor 1.1 to 2.3 times was obtained. In addition, the flavor was further improved by 1.8 to 4.6 times by adding methionine under reduced pressure.

  The peeled and sprouted potatoes were cut into 20 × 20 × 22 mm squares and steamed with a steamer for about 30 minutes. The potatoes were cooled, mixed with a seasoning such as mayonnaise, and a prototype potato salad was sealed in the packaging material and heated at 75 ° C. for 40 minutes. Methionine was added so that the content in the seasoning / salad was 1.5, 0.1, 0.05, 0.01, 0.005% by weight. In addition, the thing which did not add methionine to a seasoning was made into control.

  The results of flavor analysis by GC / MS are shown in Table 2.

  By adding methionine, an effect of improving the flavor of rice cake by 1.5 to 59 times was obtained. This was stored in a refrigerator at 5 ° C. for 4 weeks, and the change in the concentration of methional was examined. The results are shown in Table 3.

  After storage for 1 month, the control decreased to about 40% immediately after production, whereas it was maintained at 86% when methionine was added.

  According to the present invention, the flavor of the koji-containing food can be improved and eaten preferably.

Claims (4)

Methional content is 0.1 to 500 ppm, methanethiol content Ri 0.01 to 1 ppm der, the weight ratio of methanethiol / methional is Ru der 0.001, potato-containing foods. After mixing methionine at 0.1 to 200,000 ppm, the methionine is held at a temperature of 60 to 200 ° C. for 1 second to 24 hours, so that the methional content is 0.1 to 500 ppm and the methanethiol content is 0.00 . A method for producing koji- containing foods having a weight ratio of 01 to 1 ppm and methanethiol / methional of 0.001 to 0.5 . Method for producing potato-containing food according to claim 2 Symbol mounting, characterized in that the deposition of methionine to the surface of the potato-containing foods. The potato-containing food by dipping the methionine-containing solution, the manufacturing method of the potato-containing food according to claim 2 Symbol mounting, characterized in that the deposition of methionine to the surface of the potato-containing foods.