JP5230914B2 - Seasoning composition for food and food containing the same - Google Patents

Description

  The present invention relates to a seasoning composition for food suitable for processed meat foods such as sausages, and a food containing the same.

In recent years, the diversification of eating habits has led to an increasing demand for cooked and semi-cooked foods. In general, these foods are cooked at food factories and then processed and sold as processed foods in supermarkets, convenience stores, retail stores, etc., and in the food service industry such as restaurants and take-out processed food chains. It is sold after being processed. These processed foods are not eaten immediately after production, but are often eaten for the first time after a certain period of time through distribution processes such as product shipment, display, take-out, etc. In the past, food longevity improvers have been studied to ensure this preservability.
On the other hand, processed foods are required to be excellent not only in the above-described storage stability but also in flavor, texture and the like. These flavors, textures, etc. mean the appearance (color tone, color, gloss, etc.), temperature, etc., together with the taste, aroma, hardness, elasticity, etc. that make up the so-called “deliciousness” of food. In order to improve, various flavor improvers and texture improvers including a taste improver and elasticity enhancer have been studied.

As the shelf life improver, for example, an organic acid such as adipic acid, citric acid, tartaric acid and fumaric acid, lysozyme, ethanol and glycerin fatty acid ester have been proposed (see Patent Document 1). Moreover, what contains a lysozyme, an amino acid, an organic acid, and acetate is also proposed (refer patent document 2).
As the taste improving agent, for example, one containing succinic acid or sodium succinate, sodium glutamate, glycine, sodium fumarate, and acetate has been proposed (see Patent Document 3). Moreover, as said elasticity enhancer, what contains glycine and cystine, for example is proposed (refer patent document 4).

  However, in these cases, there is a problem that the longevity of the added processed food, flavor, texture, etc. cannot be satisfied at the same time, and furthermore, the taste may be changed or the acidity or acid smell may increase. There was a problem to do.

  Therefore, a seasoning composition for foods that can improve both the bacteriostatic effect, flavor and texture of the processed food has not yet been obtained, and its immediate provision is desired. Among the processed foods, particularly for meat processed foods such as ham and sausage, provision of these food seasonings has been strongly desired.

Japanese Patent Laid-Open No. 5-72 JP-A-8-196252 Japanese Patent Laid-Open No. 2001-17893 JP 2003-70430 A

  An object of the present invention is to solve the conventional problems and achieve the following objects. That is, the present invention is suitable for foods, particularly processed meat foods, can improve its bacteriostatic effect, flavor and texture, and can improve the shelf life of foods, and a food seasoning composition therefor The purpose is to provide food containing.

Means for solving the above-mentioned problems are as follows. That is,
<1> A food seasoning composition comprising glutamate, glycine, alanine, fumarate, and acetate.
<2> The food seasoning composition according to <1>, wherein the glutamate is sodium glutamate, the fumarate is sodium fumarate, and the acetate is sodium acetate.
<3> The food seasoning composition according to any one of <1> to <2>, wherein the seasoning composition exhibits at least one of a flavor improving action, a texture improving action, and a shelf life improving action.
<4> 0.1 to 1% by mass of glutamate, 5 to 30% by mass of glycine, 5 to 30% by mass of alanine, 3 to 15% by mass of fumarate, 45 to 70% of acetate It is a seasoning composition for foodstuffs in any one of said <1> to <3> containing mass%.
<5> The seasoning composition for food according to <4>, wherein the total amount of glycine and alanine is 15 to 45% by mass.
<6> A food comprising the seasoning composition for food according to any one of <1> to <5>.
<7> The food according to <6>, wherein the food is a processed meat food.

  According to the present invention, the above-mentioned problems in the prior art are solved, and it is suitable for foods, particularly processed meat foods, can improve its bacteriostatic effect, flavor and texture, and can improve the shelf life of foods. The food composition and the food containing the same can be provided.

(Food seasoning composition)
The food seasoning composition of the present invention contains glutamate, glycine, alanine, fumarate, and acetate, and further contains other components as necessary.

-Glutamate-
The glutamate is a salt of glutamic acid, which is a kind of acidic amino acid, is known as an umami component, and is widely used as a chemical seasoning.
The glutamate is not particularly limited as long as it is a glutamate normally used as a food material. For example, alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as calcium salt and magnesium salt, etc. Among these, sodium salts are particularly preferable. Sodium glutamate is the main flavor of kombu soup and is widely used as a seasoning for home use as well as for business use.

The said glutamate may be used individually by 1 type, and may use 2 or more types together.
The content of the glutamate is not particularly limited and may be appropriately selected depending on the content of other components. However, the bacteriostatic effect and taste, smell, texture, etc. brought about by other components It is preferable to contain in the range which does not impair the effect, 0.1-1 mass% is preferable with respect to the seasoning composition for foodstuffs of this invention, and 0.3-0.7 mass% is more preferable.

-Glycine-
The glycine is one of natural amino acids and is also called glycochol or aminoacetic acid and is present in almost all animal proteins, but is hardly contained in plant proteins. The glycine has a sweetness of about 60% of that of sugar and has a bacteriostatic effect on microorganisms. Therefore, the glycine is added to many foods as a seasoning that provides sweetness and richness, and as a shelf life improving agent.

  There is no restriction | limiting in particular as content of the said glycine, Although it can select suitably according to content of another component, 5-30 mass% is with respect to the seasoning composition for foodstuffs of this invention. Preferably, 8 to 25% by mass is more preferable, and 10 to 20% by mass is particularly preferable.

-Alanine-
The alanine is an amino acid that constitutes umami unique to marine foods such as squid and shellfish, and has a sweetness similar to that of glycine. In particular, a non-natural D-form is known to have a strong sweetness. . There is no restriction | limiting in particular as alanine used for the seasoning composition for foodstuffs of this invention, Any of D-form, L-form, and DL-form can be used.

  There is no restriction | limiting in particular as content of the said alanine, Although it can select suitably according to content of another component, 5-30 mass% is with respect to the seasoning composition for foodstuffs of this invention. Preferably, 8 to 25% by mass is more preferable, and 10 to 20% by mass is particularly preferable.

  The glycine and alanine can be used together to give a higher bacteriostatic effect than when they are used alone. The total content of glycine and alanine is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, and particularly preferably 25 to 35% by mass with respect to the entire food seasoning composition of the present invention.

-Fumarate-
The fumarate is an organic acid salt having a specific acidity, and is mainly used in foods as an acidulant and a pH adjuster.
The fumarate is not particularly limited as long as it is a fumarate used as a normal food material. For example, alkali metal salts such as sodium salt and potassium salt, alkaline earth such as calcium salt and magnesium salt Examples thereof include metal salts, and among these, sodium salts are particularly preferable.

The fumarate may be used alone or in combination of two or more.
There is no restriction | limiting in particular as content of the said fumarate, Although it can select suitably according to content of another component, 3-15 mass with respect to the food seasoning composition total mass of this invention. % Is preferable, 7.5 to 12% by mass is more preferable, and 9 to 11% by mass is particularly preferable.

-Acetate-
The acetate is an acid salt of acetic acid that has strong antibacterial action among organic acids, and there are hydrate crystals, anhydrous crystals, etc., and the salt suppresses the irritating odor and acidity peculiar to acetic acid. It is used as a sour agent and a pH adjuster.
The acetate is not particularly limited as long as it is an acetate generally used as a food material, but anhydrous sodium acetate is particularly preferable.

The said acetate may be used individually by 1 type, and may use 2 or more types together.
There is no restriction | limiting in particular as content of the said acetate, Although it can select suitably according to content of another component, It is 45-70 mass% with respect to the seasoning composition for foodstuffs of this invention. Is preferable, 48-65 mass% is more preferable, 55-60 mass% is especially preferable.

-Other ingredients-
The seasoning composition for food according to the present invention is an organic acid such as malic acid or citric acid or a salt thereof, which is usually used in addition to the above components, depending on the target food, and if necessary. , Amino acids, phosphates, alcohols and the like.

  The method for producing the food seasoning composition is not particularly limited and may be appropriately selected depending on the intended purpose. However, using a commonly used mixer, mortar, mortar, etc., each component is contained in an appropriate ratio. Can be mixed and manufactured. The form of the food seasoning composition is not particularly limited and may be a powder mixture of each component, but may be a pharmaceutically acceptable carrier such as dextrin or cyclodextrin, or any other auxiliary agent. And may be formulated into any dosage form such as powder, granule, tablet, etc., or it may be liquid, paste or the like.

  The seasoning composition for foods obtained as described above is excellent in bacteriostatic effect, flavor and texture improving effect, is excellent in improving the shelf life of food, and is excellent in safety. It is suitable for adding to processed meat foods such as.

(Food)
The food of the present invention contains the above-mentioned seasoning composition for food, and further contains other components appropriately selected as necessary.

  As long as the said foodstuff contains the said seasoning composition for foods, if it is a composition which can be taken orally, there will be no restriction | limiting in particular, According to the objective, it can select suitably, for example, ham, Meat processed foods such as sausage, Wiener, Frankfurt, hamburger, pork cutlet, chicken nuggets, meatballs, tsumire, bamboo rings, Satsuma fried foods, and salmon are preferred.

The method for adding the food seasoning composition of the present invention to the food is not particularly limited and may be appropriately selected depending on the intended purpose. Usually, it is dissolved, mixed, and kneaded during cooking or preparation. , Spraying, sprinkling, and spraying.
The content of the seasoning composition for food is not particularly limited and may be appropriately selected depending on the purpose. It is preferably 0.3 to 1.5% by mass with respect to the total mass of the food, 0.5-1.0 mass% is more preferable.

-Other ingredients-
The food of the present invention, in addition to the above-mentioned components, depending on the type of the food, as long as it does not impair the effects of the present invention, is further commonly used, lactose, dextrin, salt Various food materials such as phosphates and food additives can be contained.

  Examples of the present invention will be described below, but the present invention is not limited to these examples. In this example, all numerical values in the table represent mass% unless otherwise specified.

(Examples 1-5 , 7, and 8, Reference Example 6, and Comparative Examples 1-5)
-Preparation of a seasoning composition for food-
Each composition was weighed so as to be 50 g in total with the composition described in Table 1 and Table 2 below, and mixed for 2 minutes using a mixer (“Wonder Blender WB-1”; manufactured by Osaka Chemical Co., Ltd.) The seasoning composition for foodstuffs of Examples 1-5 , 7, and 8, Reference Example 6, and Comparative Examples 1-5 was obtained.

-Manufacture of sausages-
According to the following prescription, the sausage which contains the seasoning composition for foods obtained from Examples 1-5 , 7, and 8, Reference Example 6, and Comparative Examples 1-5, respectively was manufactured.
The pork back fat was pulverized for 30 seconds with a food cutter (“DLC-6PRO”; manufactured by Kuisinato Sanei Co., Ltd.), and the remaining ingredients were added and mixed for 2 minutes. Next, 1.8 g (0.6% by mass of the total raw materials) of food seasonings obtained from the examples or comparative examples were added and mixed for 3 minutes, and then the obtained dough was casing (circular with a diameter of 40 mm). And heated with 90 ° C. hot water for 30 minutes to obtain a sausage. Moreover, the thing which does not add the seasoning for foodstuffs (an additive-free sample) was also manufactured.
<Sausage prescription>
141.0g minced pork
Pork back fat 67.5g
Starch 11.1g
6.0g of salt
4.5g sugar
Pepper 2.4g
67.5g ice
Total 300.0g

[Evaluation]
About the said sausage, the bacteriostatic effect was measured with the following method, and also the flavor was sensory-evaluated. The results are shown in Tables 1 and 2.

(1) Biothermoanalyzer (BTA) test 5 g of the sausage was placed in an inspection bottle (“PS-3K”; manufactured by Daiichi Glass Co., Ltd.), the lid was closed, and then a biothermoanalyzer (“H-201”; Japanese Medical Department) It was installed in a cell in a high-temperature tank of Instrument Manufacturing). In addition, an additive-free sample was placed in the control cell. The biothermoanalyzer was set at a high temperature bath temperature of 30 ° C., a microvoltmeter range of 500 μV, and a measurement interval of 15 minutes. Based on the bacterial growth peak time of each sample obtained, the bacteriostatic effect was evaluated according to the following evaluation criteria.
The bacterial growth peak in the biothermoanalyzer (BTA) test is a parameter for the ease of bacterial growth, and the slower the peak expression time, the better the bacteriostatic effect. In this test, a sample having a food seasoning composition added with a peak time of 1.9 times or more of the peak time of an additive-free sample was evaluated as having a good bacteriostatic effect.
-Evaluation criteria-
○: The ratio of the peak time of the added sample to the peak time of the additive-free sample is 2.1 or more. Δ: The ratio of the peak time of the added sample to the peak time of the additive-free sample is 1.9 or more and less than 2.1. Ratio of peak time of added sample to peak time of sample is less than 1.9

(2) Sensory evaluation The sausage was sampled by five panelists, and each flavor (taste, smell) and texture were evaluated according to the following evaluation criteria in comparison with the additive-free sample.
-Evaluation criteria-
○: Excellent state compared to the additive-free sample △: No difference from the additive-free sample ×: State inferior to the additive-free sample

From the results of Tables 1 and 2, it was found that the seasoning composition for foods of the present invention exhibits a good bacteriostatic effect and also exhibits an effect of improving the flavor and texture of the added food. Among them, the food seasoning compositions of Examples 1 to 4 in which the contents of glycine and alanine are 8 to 25% by mass are the same as the food seasoning compositions of Examples 5 , 7 and 8 and Reference Example 6 , respectively. It was found to have a particularly excellent bacteriostatic effect.

(Examples 9 to 12)
In the composition described in Table 3 below, in the same manner as in Examples 1 to 5, 7 and 8, Reference Example 6 and Comparative Examples 1 to 5, the seasoning compositions for foods of Examples 9 to 12, and Sausages containing the food seasoning composition were each produced.
About the sausage containing the food seasoning composition of Examples 9-12 obtained, the bacteriostatic effect was measured similarly to the said Examples 1-5 , 7 and 8, Reference Example 6, and Comparative Examples 1-5. Furthermore, sensory evaluation was performed on the texture and flavor. The results are shown in Table 3.

  From the results of Table 3, it was found that the seasoning composition for food of the present invention has an effect of improving the flavor and texture of the added food and has a good bacteriostatic effect. Among them, the food seasoning composition of Examples 10 to 11 in which the content of sodium acetate is in the range of 48 to 65% by mass is less bacteriostatic than the food seasoning compositions of Examples 9 and 12. It was found to be particularly excellent in flavor.

(Examples 13 to 17)
In the composition described in Table 4 below, in the same manner as in Examples 1 to 5, 7, and 8, Reference Example 6, and Comparative Examples 1 to 5, the food seasoning compositions of Examples 13 to 17, and the Sausages containing the food seasoning composition were each produced.
About the sausage containing the food seasoning composition of Examples 13-17 obtained, the bacteriostatic effect was measured similarly to the said Examples 1-5 , 7 and 8, Reference Example 6, and Comparative Examples 1-5. Furthermore, sensory evaluation was performed on the texture and flavor. The results are shown in Table 4.

  From the results of Table 4, it was found that the seasoning composition for food of the present invention showed an effect of improving the flavor and texture of the added food and also showed a good bacteriostatic effect. Especially, the seasoning composition for foodstuffs of Examples 14-16 whose content of sodium fumarate is the range of 7.5-12 mass% is quiet compared with the seasoning composition for foodstuffs of Examples 13 and 17. It was found that the fungus effect and texture were particularly excellent.

-Manufacture of foods (sausages) with different amounts of food seasonings-
Each sausage containing the food seasoning composition was produced by adding the seasoning composition for food of Example 3 in an amount shown in Table 5 below with respect to the total mass (300 g) of the raw materials.
About each obtained sausage, it carried out similarly to the above, the bacteriostatic effect was measured, and also food texture and flavor were sensory-evaluated. The results are shown in Table 5.

  From the results shown in Table 5, it was found that the seasoning composition for food according to the present invention can exhibit the effect of improving the flavor and texture of food and the bacteriostatic effect with a wide range of addition amounts. Especially, when it added to the foodstuff (sausage) in the range of 0.5-1.0 mass%, it turned out that the effect especially excellent in the bacteriostatic effect and flavor is exhibited.

The seasoning composition for food of the present invention can be added to various foods to improve its bacteriostatic effect, flavor and texture, and can improve the shelf life of the food. For example, ham, sausage , Wiener, frankfurt, hamburger, meat cutlet, chicken nuggets, meatballs, tsumire, bamboo rings, satsuma fried foods, and other meat processed foods.

Claims (6)

Contains glutamate, glycine, alanine, fumarate, and acetate;
The content of the glycine with respect to the total mass, Ri 5% to 30% by mass,
The alanine content is 8% by mass to 25% by mass with respect to the total mass,
The content of the fumarate is 7.5% by mass to 12% by mass with respect to the total mass,
The content of the acetate is 48% by mass to 65% by mass with respect to the total mass,
The glycine and the total content of the alanine with respect to the total mass, food seasoning composition characterized der Rukoto 15 wt% to 45 wt%.   The food seasoning composition according to claim 1, wherein the glutamate is sodium glutamate, the fumarate is sodium fumarate, and the acetate is sodium acetate.   The seasoning composition for foodstuffs in any one of Claim 1 to 2 which shows at least any one of a flavor improvement effect | action, a food texture improvement effect | action, and a shelf life improvement effect | action. With respect to the total mass of glutamate, food seasoning composition according to any one of 3 to 0.1 wt% to 1 wt% including claim 1. A food comprising the seasoning composition for food according to any one of claims 1 to 4 . The food according to claim 5 , wherein the food is a processed meat product.