JP4974185B2 - Seasoning to enhance the flavor of vegetables and fruits - Google Patents
Seasoning to enhance the flavor of vegetables and fruits Download PDFInfo
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本発明は、食品の野菜または果物の風味を増強する調味料、および野菜または果物の風味を増強する方法に関する。 The present invention relates to a seasoning that enhances the flavor of a vegetable or fruit of a food, and a method of enhancing the flavor of a vegetable or fruit.
現在、果実飲料は広く普及しており、その中でも低果汁の清涼飲料は大きな市場がある。しかしながら、低果汁の清涼飲料は、果汁を希釈した飲料の為、高果汁飲料に比べると味が単調で、人工的な風味をもつという欠点がある。 Currently, fruit drinks are widely used, and among them, soft drinks with low fruit juice have a large market. However, a soft drink with a low fruit juice has a disadvantage that it has a monotonous taste and an artificial flavor as compared with a high fruit juice drink because it is a drink obtained by diluting fruit juice.
そこで、低果汁飲料に対して、高果汁飲料のような風味を付与することができる素材が検討されてきた。
例えば、果実に含まれる渋味成分であるビセリン−２（例えば特許文献１）、ヘスペリジン配糖体またはヘスペリジン配糖体とヘスペリジンとの混合物（例えば特許文献２）、あるいはα−結合ガラクトオリゴ糖（例えば特許文献３）が、報告されている。
Then, the material which can provide flavor like a high fruit juice drink with respect to a low fruit juice drink has been examined.
For example, biserine-2 (for example, Patent Literature 1), a hesperidin glycoside, or a mixture of hesperidin glycoside and hesperidin (for example, Patent Literature 2), or α-linked galactooligosaccharide (for example, for example) Patent document 3) has been reported.
また、特許文献４には、乳清を乳酸菌および酵母により発酵した乳清発酵液を添加すると果実飲料の果汁感が増すと報告されている。これは製法がやや煩雑であり、乳清発酵液は液体のまま用いられるものである。 Patent Document 4 reports that the addition of a whey fermented liquid obtained by fermenting whey with lactic acid bacteria and yeast increases the fruit juice feeling of the fruit drink. In this, the production method is somewhat complicated, and the whey fermentation broth is used as it is.
本発明は、比較的容易な方法で得られる調味料であって、粉末調味料として飲食物に用いることができ、野菜または果物の風味を増強することができる調味料、およびその使用方法を提供することを課題とする。 The present invention provides a seasoning obtained by a relatively easy method, which can be used as a powder seasoning in foods and drinks and can enhance the flavor of vegetables or fruits, and a method for using the seasoning The task is to do.
本発明者らは、上記課題の解決につき鋭意研究の結果、粉末調味料を用いながら野菜または果物の風味を増強する方法を見いだし、本発明を完成した。すなわち本発明は、
（１）水１００重量部に、５’−ヌクレオチド含有酵母エキス３５〜１００重量部、グルタチオン含有酵母エキス５〜３０重量部、野菜エキス２〜２０重量部、及び単糖類０．０５〜０．６重量部を添加した水溶液又は水懸濁液を加熱処理することにより得られる、野菜・果物風味を増強する調味料、
（２）上記（１）記載の調味料を食品に対して０．０１〜０．０５重量％含有させることを特徴とする、野菜・果物風味の増強方法
を提供するものである。
As a result of diligent research to solve the above problems, the present inventors have found a method for enhancing the flavor of vegetables or fruits while using a powder seasoning, and have completed the present invention. That is, the present invention
(1) To 100 parts by weight of water, 35 to 100 parts by weight of a 5′-nucleotide-containing yeast extract, 5 to 30 parts by weight of a yeast extract containing glutathione, 2 to 20 parts by weight of a vegetable extract, and 0.05 to 0.6 of a monosaccharide A seasoning that enhances vegetable and fruit flavors obtained by heat-treating an aqueous solution or water suspension added with parts by weight,
(2) Provided is a method for enhancing the vegetable / fruit flavor, characterized by containing 0.01 to 0.05% by weight of the seasoning according to (1) above.
本発明によると、比較的容易な方法で得られる調味料であって、粉末調味料として飲食品に用いることができ、飲食品の素材である野菜または果物の風味を増強することができる調味料、およびその使用方法が提供される。 According to the present invention, it is a seasoning obtained by a relatively easy method and can be used as a powder seasoning in foods and drinks, and can enhance the flavor of vegetables or fruits that are ingredients of foods and drinks And methods of use thereof.
以下、本発明を詳細に説明する。
本発明は、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、及び単糖類を含有した水溶液又は水懸濁液を加熱処理するものである。
Hereinafter, the present invention will be described in detail.
This invention heat-processes the aqueous solution or water suspension containing 5'-nucleotide containing yeast extract, glutathione containing yeast extract, vegetable extract, and a monosaccharide.
本発明で用いられる５’−ヌクレオチド含有酵母エキスは、酵母を温熱水で抽出した抽出物、あるいは酵母にタンパク質分解酵素、細胞壁溶解酵素などを添加して得られた抽出物を、核酸分解酵素、必要に応じてアデニル酸分解酵素を作用させることにより得られる、５’−ヌクレオチド類、具体的には５’−イノシン酸ナトリウム、５’−グアニル酸ナトリウム、５’−ウリジル酸ナトリウム、５’−シチジル酸ナトリウム、５’−アデニル酸ナトリウム、を含有したもので、これら５’−ヌクレオチド類を合計で４重量％以上、好ましくは２０重量％以上含有したものが望ましい。 The 5′-nucleotide-containing yeast extract used in the present invention is an extract obtained by extracting yeast with hot water, or an extract obtained by adding a proteolytic enzyme, a cell wall lytic enzyme, or the like to a yeast. 5'-nucleotides obtained by allowing an adenylate-degrading enzyme to act as needed, specifically, 5'-sodium inosinate, 5'-sodium guanylate, 5'-sodium uridylate, 5'- It contains sodium cytidylate, 5'-adenylate sodium, and those containing 5'-nucleotides in total of 4 wt% or more, preferably 20 wt% or more are desirable.
本発明で用いられるグルタチオン含有酵母エキスは、グルタチオン含有酵母を、温熱水で抽出する方法、タンパク質分解酵素、細胞壁溶解酵素などを添加して抽出する方法、酵母中の酵素を利用して自己消化により抽出する方法、等で得られる、グルタチオンを１重量％以上、好ましくは３重量％以上含有したものである。 The glutathione-containing yeast extract used in the present invention is a method of extracting glutathione-containing yeast with hot water, a method of extracting by adding a proteolytic enzyme, a cell wall lytic enzyme, or the like, or by self-digestion using an enzyme in yeast. It contains 1% by weight or more, preferably 3% by weight or more of glutathione obtained by an extraction method or the like.
これら酵母エキスに用いられる酵母としては、食品あるいは食品添加物として用いられる酵母で、例えばパン酵母、ビール酵母、トルラ酵母などを挙げることができ、中でもトルラ酵母が好ましい。 Examples of yeasts used in these yeast extracts include yeasts used as foods or food additives, and examples thereof include baker's yeast, brewer's yeast, and torula yeast. Of these, torula yeast is preferred.
本発明で用いられる野菜エキスは、野菜から得られたエキスで、例えば、キャベツエキス、オニオンエキス、にんじんエキス、セロリエキス、ほうれん草エキスあるいはこれらの混合物等を例示することができるが、中でもオニオンエキスが特に好ましい。 The vegetable extract used in the present invention is an extract obtained from vegetables, and examples thereof include cabbage extract, onion extract, carrot extract, celery extract, spinach extract, or a mixture thereof. Particularly preferred.
本発明で用いられる単糖類としては、還元性単糖類が好ましく、例えばキシロース、リボース、グルコース、フルクトース、アラビノース等を例示することができる。これらを単独で用いても2種以上を併せて用いてもよい。また、このような単糖類を含有する液糖を用いることもできる。 The monosaccharide used in the present invention is preferably a reducing monosaccharide, and examples thereof include xylose, ribose, glucose, fructose, and arabinose. These may be used alone or in combination of two or more. Moreover, the liquid sugar containing such a monosaccharide can also be used.
調味料は、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類を混合、溶解した水溶液又は水懸濁液を加熱することにより製造される。
本発明において、他の成分として、食塩等無機塩類やデキストリンも添加することもできる。
A seasoning is manufactured by heating the aqueous solution or water suspension which mixed and melt | dissolved 5'-nucleotide containing yeast extract, glutathione containing yeast extract, vegetable extract, and monosaccharide.
In the present invention, inorganic salts such as sodium chloride and dextrin may be added as other components.
加熱反応は、水に各成分を添加し、７０〜１５０℃、好ましくは９０〜１２０℃、１０分から２時間程度で十分である。加熱反応は密封系で実施することが望ましい。
各成分の添加量は任意であるが、水１００重量部に対して、５’−ヌクレオチド含有酵母エキス３５〜１００重量部、グルタチオン含有酵母エキス５〜３０重量部、野菜エキス２〜２０重量部、単糖類０．０５〜０．６重量部とする。単糖類がこれより多いと、すっきりした風味や素材を引き立てる効果が落ちる。
In the heating reaction, each component is added to water, and 70 to 150 ° C., preferably 90 to 120 ° C., about 10 minutes to 2 hours is sufficient. It is desirable to carry out the heating reaction in a sealed system.
The amount of each component added is arbitrary, but 5 to 100 parts by weight of 5'-nucleotide-containing yeast extract, 5 to 30 parts by weight of yeast extract containing glutathione, 2 to 20 parts by weight of vegetable extract, The monosaccharide is 0.05 to 0.6 parts by weight. If there are more monosaccharides than this, the effect which brings out the refreshing flavor and material will fall.
加熱反応終了後、乾燥、例えばスプレードライヤー等で、粉末状として容易に取得することができる。なお、乾燥時に食塩、デキストリン等を添加して乾燥することができる。あるいはそのまま濃縮してペースト状とすることができる。 After completion of the heating reaction, it can be easily obtained as a powder by drying, for example, a spray dryer. In addition, salt, dextrin, etc. can be added and dried at the time of drying. Alternatively, it can be concentrated as it is to make a paste.
本発明で得られる調味料は、広い分野に応用でき、特に清涼飲料、野菜・果汁飲料、ドレッシング、和洋菓子、その他広範な食品に用いることで、素材である野菜・果物の風味を増強させる効果がある。
添加量については、特に制限はなく、食品の種類等によっても異なるが、概ね食品に対して０．０１〜０．０５重量％程度添加することが望ましい。
The seasoning obtained in the present invention can be applied to a wide range of fields, and in particular, it can be used for soft drinks, vegetable / fruit juice drinks, dressings, Japanese and Western confectionery, and a wide variety of other foods, thereby enhancing the flavor of vegetables and fruits as materials. There is.
There is no particular limitation on the amount of addition, and it varies depending on the type of food, but it is generally desirable to add about 0.01 to 0.05% by weight to the food.
以下、実施例で、本発明を具体的に説明する。
実施例１
５'−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５'−ヌクレオチド含有量３６％）１８重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ−１５、グルタチオン含有量１５％）７重量部、アスコルビン酸０．２重量部、キシロース０．２重量部、オニオンパウダー２重量部、ガーリックパウダー０．６重量部、食塩４重量部、デキストリン３２重量部を水３６重量部に溶解し、９５℃、４０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Hereinafter, the present invention will be specifically described with reference to Examples.
Example 1
18 parts by weight of 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract aromaid, 5′-nucleotide content 36%), yeast extract containing glutathione (manufactured by Kojin, yeast extract allomild U-15, glutathione content) 15%) 7 parts by weight, 0.2 parts by weight of ascorbic acid, 0.2 parts by weight of xylose, 2 parts by weight of onion powder, 0.6 parts by weight of garlic powder, 4 parts by weight of salt, 32 parts by weight of dextrin, 36 parts by weight of water And reacted with heating at 95 ° C. for 40 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
比較例１
５'−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５'−ヌクレオチド含有量３６％）１８重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ−１５、グルタチオン含有量１５％）７重量部、アスコルビン酸０．２重量部、キシロース１．２重量部、オニオンパウダー２重量部、ガーリックパウダー０．６重量部、食塩４重量部、デキストリン３２重量部を水３５量部に溶解し、９５℃、４０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Comparative Example 1
18 parts by weight of 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract aromaid, 5′-nucleotide content 36%), yeast extract containing glutathione (manufactured by Kojin, yeast extract allomild U-15, glutathione content) 15%) 7 parts by weight, ascorbic acid 0.2 parts by weight, xylose 1.2 parts by weight, onion powder 2 parts by weight, garlic powder 0.6 parts by weight, salt 4 parts by weight, dextrin 32 parts by weight 35 parts by weight of water And reacted with heating at 95 ° C. for 40 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
評価例１
レモンエード（フジスコ株式会社製）を蒸留水で５倍に希釈した清涼飲料に、実施例１、比較例１で得られた粉末状の調味料が喫飲時０．０５％になるよう添加し、官能試験を行った。
Evaluation Example 1
To a soft drink obtained by diluting Lemonade (Fujisco Co., Ltd.) 5 times with distilled water, the powdered seasoning obtained in Example 1 and Comparative Example 1 was added to 0.05% at the time of drinking, A sensory test was performed.
評価例１の官能試験は、パネラー１０名を用い、対照区（調味料無添加）と比較して評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表１に示した。
評価項目・・・（ア）レモンの風味
＋２：対照区よりかなり強く感じる
＋１：対照区よりやや強く感じる
０：対照区とほぼ同等に感じる
−１：対照区よりやや弱く感じる
−２：対照区よりかなり弱く感じる
評価項目・・・（イ）飲みやすさ
＋２：対照区よりかなり飲みやすいと感じる
＋１：対照区よりやや飲みやすいと感じる
０：対照区とほぼ同等に感じる
−１：対照区よりやや飲みにくいと感じる
−２：対照区よりかなり飲みにくいと感じる
評価項目・・・（ウ）清涼感
＋２：対照区よりかなり良いと感じる
＋１：対照区よりやや良いと感じる
０：対照区とほぼ同等だと感じる
−１：対照区よりやや悪いと感じる
−２：対照区よりかなり悪いと感じる
In the sensory test of Evaluation Example 1, ten panelists were used, and compared with the control group (no seasoning added), each evaluation item was answered with the following five-stage numerical values, and the average values are shown in Table 1. .
Evaluation item ... (a) Flavor of lemon +2: Feels considerably stronger than control +1: Feels slightly stronger than control 0: Feels almost the same as control -1: Feels slightly weaker than control -2: Control Evaluation item ・ ・ ・ (i) Ease of drinking +2: Feels easier to drink than the control group +1: Feels slightly easier to drink than the control group 0: Feels almost the same as the control group -1: From the control group It feels a little difficult to drink -2: It feels much harder to drink than the control ward Evaluation item ... (U) Refreshing feeling +2: Feels considerably better than the control +1: Feels slightly better than the control ward 0: Almost the same as the control ward I feel the same -1: I feel a little worse than the control zone -2: I feel a lot worse than the control zone
評価例２
トマトジュース（カゴメ株式会社製）に、実施例１、比較例１で得られた粉末状の調味料が喫飲時０．０５％になるよう添加し、官能試験を行った。
Evaluation example 2
Tomato juice (manufactured by Kagome Co., Ltd.) was added so that the powdered seasoning obtained in Example 1 and Comparative Example 1 was 0.05% at the time of drinking, and a sensory test was performed.
評価例２の官能試験は、パネラー１０名を用い、対照区（調味料無添加）と比較して評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表２に示した。
評価項目・・・（ア）トマトの風味
＋２：対照区よりかなり強く感じる
＋１：対照区よりやや強く感じる
０：対照区とほぼ同等に感じる
−１：対照区よりやや弱く感じる
−２：対照区よりかなり弱く感じる
評価項目・・・（イ）飲みやすさ
＋２：対照区よりかなり飲みやすいと感じる
＋１：対照区よりやや飲みやすいと感じる
０：対照区とほぼ同等に感じる
−１：対照区よりやや飲みにくいと感じる
−２：対照区よりかなり飲みにくいと感じる
In the sensory test of Evaluation Example 2, ten panelists were used, and compared with the control group (no seasoning added), each evaluation item was answered with the following five-stage numerical values, and the average values are shown in Table 2. .
Evaluation item ... (A) Tomato flavor +2: Feels considerably stronger than the control group +1: Feels slightly stronger than the control group 0: Feels almost the same as the control group -1: Feels slightly weaker than the control group -2: Control group Evaluation item ・ ・ ・ (i) Ease of drinking +2: Feels easier to drink than the control group +1: Feels slightly easier to drink than the control group 0: Feels almost the same as the control group -1: From the control group It feels a little difficult to drink -2: It feels much harder to drink than the control ward
表１、表２に示したとおり、実施例１の調味料を添加した飲料は、素材の野菜・果物の風味が引き立ち、かつ飲みやすいものとなった。 As shown in Tables 1 and 2, the beverages to which the seasonings of Example 1 were added became more pleasing in the flavor of the raw vegetables and fruits and easy to drink.
以上説明してきたように、本発明の調味料は、粉末調味料として食品に用いることができ、その素材風味を増強することができる。本発明で得られる調味料は、広い分野に応用でき、特に清涼飲料、野菜・果汁飲料、ドレッシング、和洋菓子、その他広範な食品に用いることができる。 As described above, the seasoning of the present invention can be used in foods as a powder seasoning and can enhance the flavor of the material. The seasonings obtained in the present invention can be applied to a wide range of fields, and can be used particularly for soft drinks, vegetable / fruit juice drinks, dressings, Japanese and Western confectionery, and a wide variety of other foods.
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