JP5559255B2 - Liquid seasonings and processed foods with reduced generation of heat-degraded odor - Google Patents

Description

  The present invention relates to a liquid seasoning in which the generation of a deteriorated odor is suppressed by reducing the content of hydrophobic amino acids and a processed food produced using the liquid seasoning.

  Liquid seasonings such as soy sauce and amino acid solutions and processed foods produced using these liquid seasonings are finished, such as by heating at high temperatures such as retort heating, or like soba soup in a standing soba restaurant By subjecting the cooked product to prolonged heating under certain high temperature conditions, not only the original flavor is lost, but also a unique unpleasant odor (hereinafter referred to as “degraded odor”) derived from the heating occurs. There was a problem that quality deteriorated.

  Therefore, conventionally, for high-temperature treatment such as retort sterilization, a method of masking the deteriorated odor with other scents such as flavor oil and spices to suppress deterioration in quality due to the deteriorated odor (Patent Documents 1 and 2), liquid seasoning Methods have been devised to suppress the production of deodorized odors by adding soy protein, specific amino acids, and the like to the ingredients (Patent Documents 3 and 4). However, flavor oils and spices added to mask the deodorizing odor have a problem that they can only be used for limited purposes because they have a strong fragrance and affect the original flavor of food. . Moreover, it cannot be said that the effect is sufficient for the method of suppressing the generation of the deteriorated odor.

  Further, a method for suppressing the generation of a deteriorated odor caused by heating for a long time has not been known at all.

JP-A-6-339364 JP 2006-81461 A JP 2006-333864 A JP 2002-58461 A

  Accordingly, the present invention provides a liquid seasoning that does not easily cause a deteriorated odor even when heated at a high temperature and that does not affect the original flavor of the food, a processed food using the liquid seasoning, and the liquid seasoning It is an object of the present invention to show a manufacturing method.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor newly found that the main cause of causing a deteriorated odor by subjecting the liquid seasoning to heating is a hydrophobic amino acid in the liquid seasoning. In addition, the concentration of the hydrophobic amino acid when converted to 1% (w / v) of the total nitrogen concentration of the target liquid seasoning is 10 (mg / ml) or less, preferably 8.5 (mg / ml) or less. By adjusting, it discovered that the production | generation of a deterioration odor could be suppressed, without affecting the original flavor of the said liquid seasoning, and completed this invention. That is, the present invention is as follows.

(1) The total concentration of hydrophobic amino acids consisting of valine, isoleucine, leucine, tyrosine and phenylalanine in terms of total nitrogen concentration of 1% (w / v) is reduced by concentrating soy sauce and removing the generated precipitates. A method for producing soy sauce suitable for the production of retort processed foods, which is less likely to cause deterioration odor even when heated at a high temperature during processing of retort foods by adjusting to 5 (mg / ml) or less.
(2) The total concentration of hydrophobic amino acids consisting of valine, isoleucine, leucine, tyrosine and phenylalanine when converted to a total nitrogen concentration of 1% (w / v) by concentrating soy sauce and removing the resulting precipitates is 8. By adjusting to 5 (mg / ml) or less, it is suitable for the manufacture of processed foods that are subject to prolonged heating at 100 ° C. or less, which is less likely to produce a deterioration odor even when kept at 100 ° C. or less for 2 hours or more. Soy sauce production method.

  The liquid seasoning of the present invention and the processed food prepared using the liquid seasoning sufficiently suppress the generation of a deteriorated odor even when heated at a high temperature or subjected to heat and heat for a long time. In addition, the liquid seasoning can be obtained by a simple method of reducing hydrophobic amino acids and does not add other additives, so it does not affect the original flavor of food.

  The liquid seasoning in the present invention may be any as long as it contains an amino acid in its components. For example, soy sauce such as concentrated soy sauce and concentrated soy sauce, seasoning containing soy sauce such as soy sauce and sauce, amino acid solution, various extracts Refers to the class.

  The retort processed food in the present invention refers to potatoes such as oyakodon, curry, stew, mapo tofu, soup, sauce, rice cake, cooked rice, etc. produced using the above liquid seasoning. .

  In addition, the processed food subjected to long-time heating in the present invention means that the finished cooked product is kept at a constant temperature condition of less than 100 ° C. (for example, 30 to 95 ° C.) for 1 to several hours or more for heat insulation. For example, it refers to soba soup at a standing soba restaurant, oden at a convenience store, food provided in a buffet at a restaurant, and the like.

  The hydrophobic amino acid in the present invention refers to valine, isoleucine, leucine, tyrosine and phenylalanine.

  As a method of adjusting the concentration of hydrophobic amino acids to 10 (mg / ml) or less when converted to a total nitrogen concentration of 1% (w / v) in the liquid seasoning, it is possible to specifically remove hydrophobic amino acids. Specifically, a concentration method such as freeze concentration, membrane concentration, or vacuum concentration can be used. For example, a method of concentrating the target liquid seasoning to about 2 times, preferably about 3 to 3.5 times by concentration under reduced pressure, and then removing the generated precipitate by filtration or centrifugal separation can be mentioned. What is necessary is just to perform the temperature conditions etc. in the case of vacuum concentration according to a conventional method. In addition, if the concentration rate is small, hydrophobic amino acids cannot be sufficiently removed, and the deterioration odor may not be suppressed. On the other hand, if the concentration rate is too high, the viscosity increases and the efficiency of filtration is significantly reduced. It is not practical in production.

  The degree of adjustment of the hydrophobic amino acid is, as shown in Examples below, converted to 1% (w / v) of the total nitrogen concentration measured by the Kjeldahl method when the total amount of the hydrophobic amino acid is measured using an amino acid analyzer. It is the effect of the present invention by adjusting the concentration of the hydrophobic amino acid at the time to 10 (mg / ml) or less, preferably 8.5 (mg / ml) or less, more preferably 8 (mg / ml) or less. The generation of a deteriorated odor can be sufficiently suppressed.

  In order to produce a processed food using the liquid seasoning of the present invention, a known production method according to the production method of each processed food can be employed. In production, part or all of the intended liquid seasoning may be changed to the liquid seasoning of the present invention.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

(Example 1) Seasoning liquid and retort food with little generation of deteriorated odor (Example 1-1) Removal of hydrophobic amino acids in seasoning liquid Concentrated soy sauce is reduced by about 2.5 times or about 3.5 times by vacuum concentration method The resulting precipitate was removed by filtration. Thereafter, 2.5-fold concentrated soy sauce, 3.5-fold concentrated soy sauce, and concentrated soy sauce before concentration as a control, total nitrogen 1.2% (w / v) and salt concentration 17.00% (w / v), respectively. The mixture was mixed with brine, alcohol and water so that the alcohol content was 3.15% (w / v), and the concentration of each hydrophobic amino acid and the total nitrogen concentration were measured.

  In addition, the commercially available amino acid solutions “Dark Mouth Taste” (manufactured by Ajinomoto Co., Inc.) and “Dark Mouth Amycin” (manufactured by Shinshin Co., Ltd.) are concentrated three times by a vacuum concentration method, and the resulting precipitate is centrifuged and filtered. Removed by filtration. Thereafter, the concentration of each hydrophobic amino acid and the total nitrogen concentration in the concentrated amino acid solution were measured.

  As a result, the total concentration of valine, isoleucine, leucine, tyrosine, and phenylalanine with respect to the total nitrogen concentration is 10 (mg / ml) or less in the 3.5 times concentrated soy sauce, concentrated “concentrate taste juice” and concentrated “concentrate amycin”. It decreased (see Table 1).

（疎水性アミノ酸濃度はバリン、イソロイシン、ロイシン、チロシン、フェニルアラニンの濃度を合わせた値を示す）

(Hydrophobic amino acid concentration is the sum of valine, isoleucine, leucine, tyrosine and phenylalanine)

(Example 1-2) Manufacture of retort foods using hydrophobic amino acid-reduced soy sauce Retort oyakodon samples were manufactured using the seasonings, chicken, eggs, and onions described in (1) to (4) below. The retort process was performed with F value = 10. The F value is a value that is used as a standard for calculating the heat killing effect of microorganisms in the food heating process. For calculation, a well-known calculation method ("Basics and Application of Retort Food", Shimizu Shio, Yokoyama Rio, 1995, Yukishobo) was used.
(1) 2.5 times concentrated soy sauce sample (created in 1-1)
(2) 3.5 times concentrated soy sauce sample (created in 1-1)
(3) Saline sample (Control 1)
(4) Dark soy sauce sample (Control 2)
Hereinafter, samples prepared with concentrated soy sauce from which hydrophobic amino acids have been removed (1) and (2) may be collectively referred to as “heat-resistant soy sauce”.

  Sensory evaluation was performed with respect to the retort oyakodon manufactured using the soy sauce samples of the above (1) to (4). The line scale method was used for the evaluation. In the evaluation, the salt water sample was fixed as Control 1, and the control soy sauce sample and the heat-resistant soy sauce sample were provided as Control 2 or the evaluation sample without notifying the panel which one was the evaluation sample. Thereafter, sensory evaluation was performed on three types of samples, and the relative strength of the sample's deteriorated odor with respect to Controls 1 and 2 was plotted on a straight line. After the evaluation, the distance between the control 1 and the sample and the distance between the control 1 and the control 2 are compared, and whether there is a significant difference in the strength of the deteriorated odor between the heat-resistant soy sauce and the control soy sauce is analyzed. did. Evaluation was conducted by 9 to 10 skilled panelists, and sensory evaluation was performed three times a day.

  As a result, in the 2.5 times concentrated soy sauce, there was a repetition in which the degree of suppression of the deterioration odor was not significant among the 3 repeated experiments, but in the control 3.5 times concentrated soy sauce sample, Even in this case, the deterioration odor was significantly suppressed (Table 2). Therefore, the concentration of hydrophobic amino acids when converted to 1% (w / v) total nitrogen concentration in soy sauce is 10 (mg / ml) or less, preferably 8.5 (mg / ml) or less, more preferably 8 (mg / Ml) It became clear that the production | generation of a deterioration odor can be suppressed significantly in manufacture of a retort food by adjusting below.

（数値は、線尺度法での評価において、塩水（対照１）−濃口醤油（対照２）間の距離を１としたときの塩水−サンプル間の相対距離を表す。なお、数値脇「＊」は５％未満の危険率で有意差あり、「＊＊」は１％未満の危険率で有意差ありであることを示す）

(The numerical value represents the relative distance between the salt water and the sample when the distance between the salt water (control 1) and the concentrated soy sauce (control 2) is 1 in the evaluation by the line scale method. Is significantly different at a risk rate of less than 5%, and "**" is significant at a risk rate of less than 1%)

Example 1-3 Manufacture of Retort Food Using Hydrophobic Amino Acid-Reduced Amino Acid Solution Using the amino acid solutions of (5) to (8) below, retort oyakodon was prepared in the same manner as Example 1-2. Sensory evaluation was performed by the line scale method.
(5) “Dense taste liquid” sample (6) Concentrated “dense taste liquid” sample (created in 1-1)
(7) “Dark mouth amycin” sample (8) Concentrated “Dark mouth amycin” sample (prepared in 1-1)
As a result, the deterioration odor was significantly reduced in the sample using the concentrated amino acid solution compared to the control sample using the amino acid solution before concentration, regardless of whether the “concentrate taste solution” or “dense mouth amycin” was used. (Table 3). Therefore, as in the case of soy sauce, the concentration of the hydrophobic amino acid in terms of 1% (w / v) of the total nitrogen concentration in the amino acid solution is 10 (mg / ml) or less, preferably 8.5 (mg / ml). In the following, it has been clarified that, by adjusting to 8 (mg / ml) or less, it is possible to significantly suppress the deterioration odor in the production of retort food.

（数値は、線尺度法での評価において、塩水（対照１）−無処理アミノ酸液（対照２）間の距離を１としたときの塩水−サンプル間の相対距離を表す。なお、数値脇「＊」は１％未満の危険率で有意差ありであることを示す）

(The numerical value represents the relative distance between the salt water and the sample when the distance between the salt water (control 1) and the untreated amino acid solution (control 2) is 1 in the evaluation by the linear scale method. * Indicates a significant difference with a risk rate of less than 1%)

(Example 2) Manufacture of concentrated soy sauce with little generation of deteriorated odor and food heated for a long time (Example 2-1) Removal of hydrophobic amino acids in soy sauce Concentrated soy sauce is concentrated about 3 times by a vacuum concentration method, The produced precipitate was removed by filtration to produce a hydrophobic amino acid-reduced soy sauce with less generation of a deteriorated odor. Hydrophobic amino acid concentration and total nitrogen concentration in the soy sauce with reduced hydrophobic amino acid and untreated concentrated soy sauce as a control were measured, and valine and isoleucine which are hydrophobic amino acids with respect to 1% (w / v) total nitrogen concentration , Leucine, tyrosine and phenylalanine were reduced to 10 (mg / ml) or less (see Table 4).

（疎水性アミノ酸濃度はバリン、イソロイシン、ロイシン、チロシン、フェニルアラニンの濃度を合わせた値を示す）

(Hydrophobic amino acid concentration is the sum of valine, isoleucine, leucine, tyrosine and phenylalanine)

(Example 2-2) Manufacture of food heated for a long time using hydrophobic amino acid-reduced soy sauce with less generation of deodorized odor Soba soup was produced using the hydrophobic amino acid-reduced soy sauce and the untreated dark soy sauce as a control. The soba soup was kept warm at 80 ° C. and sampled after 0, 1, 2, 3 hours of warming for sensory evaluation.

  In the sensory evaluation, we used soy sauce with reduced hydrophobic amino acids when the strength of deteriorated odor and the overall evaluation (overall preference) of the control soba soup produced using ordinary thick soy sauce were set to 3. The strength and overall evaluation of the deterioration odor of the soba soup produced were evaluated in five levels. The evaluation was conducted by 10 skilled panelists. As a result, it was revealed that soba soup produced using soy sauce with reduced hydrophobic amino acids suppressed the deterioration odor generated as the heat retention time increased, and the overall evaluation increased (Table 5).

（数字脇「＊」は５％未満の危険率で有意差あり、「＊＊」は１％未満の危険率で有意差ありであることを示す）

(The number "*" indicates a significant difference with a risk rate of less than 5%, and "**" indicates a significant difference with a risk rate of less than 1%.)

Therefore, by adjusting the concentration of hydrophobic amino acids in soy sauce converted to 1% (w / v) of total nitrogen concentration to 10 (mg / ml) or less, more preferably 8 (mg / ml) or less, a deteriorated odor It was clarified that the hydrophobic odor causing causative effects can be sufficiently removed, and the deterioration odor is significantly reduced in the production of processed foods subjected to prolonged heating.

Claims (2)

The total concentration of hydrophobic amino acids consisting of valine, isoleucine, leucine, tyrosine and phenylalanine in terms of total nitrogen concentration of 1% (w / v) is reduced to 8.5 (mg) by concentrating soy sauce and removing the resulting precipitate. / Ml) A method for producing soy sauce suitable for the production of retort processed foods, which is less likely to cause deterioration odor even when heated at high temperature during processing of retort foods by adjusting to below. The total concentration of hydrophobic amino acids consisting of valine, isoleucine, leucine, tyrosine and phenylalanine in terms of total nitrogen concentration of 1% (w / v) is reduced to 8.5 (mg) by concentrating soy sauce and removing the resulting precipitate. / Ml) Soy sauce suitable for the production of processed foods that are subject to prolonged heating at 100 ° C. or less, which is less likely to cause deterioration odor even if kept at 100 ° C. or lower for 2 hours or longer Law.