JP5984280B1 - Powdered amino acid mixed seasoning and production method thereof, and powdered amino acid mixed seasoning for brewed food and production method thereof - Google Patents
Powdered amino acid mixed seasoning and production method thereof, and powdered amino acid mixed seasoning for brewed food and production method thereof Download PDFInfo
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- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
【課題】 クロロプロパノール等が含まれず、また、商品にアミノ酸混合しょう油等の表示を必要としない、優れた味及び香りを有する粉末アミノ酸混合調味料及びその製造方法並びに醸造食品用粉末アミノ酸混合調味料及びその製造方法を提供すること。【解決手段】全アミノ酸重量基準で、アラニン３５．０〜４５．０ｗｔ％、アルギニン１．８〜２．２ｗｔ％、グリシン４４．２〜５１．８ｗｔ％、グルタミン酸ナトリウム９．０〜１１．０ｗｔ％を粉末の形態で含んでなる粉末アミノ酸混合調味料。上記組成範囲のアミノ酸を混合して、粉末アミノ酸混合調味料を製造する。また、上記調味料に食塩を含ませてなる醸造食品用粉末アミノ酸混合調味料及びその製造方法。【選択図】 なしPROBLEM TO BE SOLVED: To provide a powdered amino acid mixed seasoning which does not contain chloropropanol or the like and does not require labeling of an amino acid mixed soy sauce or the like on a product and has an excellent taste and aroma, a method for producing the same, and a powdered amino acid mixed seasoning for brewed food And a method of manufacturing the same. SOLUTION: Based on the total amino acid weight, alanine 35.0-45.0 wt%, arginine 1.8-2.2 wt%, glycine 44.2-51.8 wt%, sodium glutamate 9.0-11.0 wt% A powdered amino acid mixed seasoning comprising The amino acid of the said composition range is mixed and a powdered amino acid mixed seasoning is manufactured. Moreover, the powder amino acid mixed seasoning for brewing foods which contains salt in the said seasoning, and its manufacturing method. [Selection figure] None
Description
本発明は、粉末アミノ酸混合調味料及びその製造方法並びに醸造食品用粉末アミノ酸混合調味料及びその製造方法に関し、特に純粋な４種のアミノ酸を混合した汎用性のある粉末アミノ酸混合調味料及びその製造方法並びに醸造食品用粉末アミノ酸混合調味料及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a powdered amino acid mixed seasoning and a method for producing the same, and a powdered amino acid mixed seasoning for brewed foods and a method for producing the same, and in particular, a versatile powdered amino acid mixed seasoning in which pure four amino acids are mixed and the production thereof. The present invention relates to a method, a powdered amino acid mixed seasoning for brewed food, and a method for producing the same.
グルタミン酸ナトリウムに関しては、東京大学教授の池田菊苗博士が発明した特許（出願日：１９０８年４月２４日、１９０８年７月２５日特許査定（特許第１４８０５号、発明の名称：グルタミン酸塩を今後医師主要成分とせる調味料製造法））（例えば、特許文献１参照）を味の素（株）の社長鈴木三郎助氏が工業化した。この池田博士の特許は以下の請求項で構成されている。 Regarding sodium glutamate, a patent invented by Dr. Kikunae Ikeda, a professor at the University of Tokyo (Filing date: April 24, 1908, Patent assessment on July 25, 1908 (Patent No. 14805, name of invention: glutamate in the future) A seasoning manufacturing method that can be used as a main ingredient)) (see, for example, Patent Document 1) was industrialized by President Saburo Suzuki of Ajinomoto Co., Inc. Dr. Ikeda's patent consists of the following claims.
第１項は、「本文所載の目的に於て本文に詳記したる如く強酸を用いて蛋白質若くは蛋白質含有物を加水分解せしめて生ずる果成物の全部若くは一部を塩基にて中和し因て以て固形若くは液状の飲食物及び嗜好品に特異の好味を付すべき「グルタミン」酸塩を主要成分とせる調味料を製造する方法。」に係わるものである。食品のうま味成分はアミノ酸の一種であるグルタミン酸ナトリウムに係わることを明らかにしたものである。 The first term is as follows: “For the purpose of this document, as described in detail in the main text, all or a part of the product produced by hydrolyzing the protein or the protein-containing substance using a strong acid with a base. A method for producing a seasoning comprising, as a main component, a “glutamine” acid salt, which should give a peculiar taste to solid or liquid foods and beverages due to neutralization. ”. It was clarified that the umami component of food is related to sodium glutamate, which is a kind of amino acid.
また、この特許におけるグルタミン酸ナトリウムはタンパク質の構成成分であり、タンパク質を塩酸で分解することで製造される。このタンパク質の分解物もうま味をもっていることが明らかになっている。 In addition, sodium glutamate in this patent is a component of protein and is produced by degrading protein with hydrochloric acid. It is clear that this protein degradation product has an umami taste.
この特許に基づき、味の素（株）は、グルタミン酸ナトリウムの結晶を調味料「味の素：登録商標」として商品化すると共に、脱脂大豆のタンパク質を分解した調味料を「「味液；アジエキ、ミエキ）」：登録商標」として商品化した。池田博士の特許出願から１００有余年を経た現在でも、この２つの商品は味の素(株)の主力商品として販売され世界の食卓に「美味しさ」を届けている。 Based on this patent, Ajinomoto Co., Inc. commercialized sodium glutamate crystals as a seasoning “Ajinomoto: registered trademark” and a seasoning obtained by degrading the protein of defatted soybeans as ““ taste liquid; Ajieki, Mieki ”” : Registered trademark ". Even now, more than 100 years after Dr. Ikeda's patent application, these two products are sold as the main products of Ajinomoto Co., Inc., delivering “deliciousness” to the world's dining tables.
この池田博士の特許は、現在では食品の味は「アミノ酸」であることを示している。 Dr. Ikeda's patent shows that the taste of food is now “amino acids”.
その後の多くの研究で例えば１８種のアミノ酸の物理化学的性質が解明されており、アミノ酸科学からタンパク質科学に至り、生命と健康に関する研究が展開されている。 Many subsequent studies have elucidated the physicochemical properties of, for example, 18 amino acids. From amino acid science to protein science, research on life and health has been developed.
同時に、アミノ酸の味についての検討や利用もされており、多くの調味料への利用がされている。 At the same time, the taste and taste of amino acids are also being studied and used for many seasonings.
味の素（株）製の「味液（登録商標）」は、しょう油の原料として、味の改善や製造コストの低減等に貢献し、「味液」の発売以来約８０年にわたり大きな貢献をしている。しかし、「味液」には、製法上、麹をつかう本醸造しょう油と比較してクロロプロパノール（ＭＣＰ等）等が含まれるという問題や、ＪＡＳ規格に基づき商品にアミノ酸混合しょう油又は混合しょう油等の表示が必要であるという問題がある。 Ajinomoto Co., Inc.'s “Taste liquid (registered trademark)” is a raw material for soy sauce that contributes to improving taste and reducing manufacturing costs. Yes. However, the “taste liquid” has a problem that chloropropanol (MCP, etc.) is included in the manufacturing method compared to the main brewing soy sauce that uses koji, and the product is based on JAS standards such as amino acid mixed soy sauce or mixed soy sauce. There is a problem that display is necessary.
タンパク質を加水分解したものに、所定の工程を施し、調味用アミノ酸液を製造する方法が知られている（例えば、特許文献２参照）。このアミノ酸液中のアミノ酸組成分析例によれば、多数のアミノ酸（バリン、アルギニン、ヒスチジン、アラニン、アスパラギン酸、グルタミン酸、グリシン、プロリン、セリン等）が含まれている。このうちの４種のアミノ酸（アラニン、アルギニン、グリシン、及びグルタミン酸）だけを基準として、表３のアミノ酸組成分析に基づいて、その比率を計算すれば、それぞれ、１５．７ｗｔ％、１５．７ｗｔ％、１５．７ｗｔ％、及び５３．０ｗｔ％であり、アラニンは３５．０ｗｔ％よりも極めて低く、アルギニンは２．２ｗｔ％よりも極めて高く、グリシンは４４．２ｗｔ％よりも極めて低く、グルタミン酸は１１．０ｗｔ％よりも極めて高い。グルタミン酸が含まれていることから、ｐＨが低く、強烈な酸味があり、うま味や甘味等は得られない。 A method of producing a seasoning amino acid solution by subjecting a protein hydrolyzed product to a predetermined step is known (for example, see Patent Document 2). According to the amino acid composition analysis example in this amino acid solution, a large number of amino acids (valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, serine, etc.) are included. Based on the amino acid composition analysis of Table 3, using only four of these amino acids (alanine, arginine, glycine, and glutamic acid) as a reference, the ratios were calculated to be 15.7 wt% and 15.7 wt%, respectively. 15.7 wt%, and 53.0 wt%, alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, glycine is much lower than 44.2 wt%, and glutamic acid is 11 Extremely higher than 0.0 wt%. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained.
また、風味評価方法に関する発明であって、旨味物質であるアミノ酸類としてアラニン、アルギニン、グリシン及びグルタミン酸が開示されている（例えば、特許文献３参照）が、それぞれの配合比率については具体的に記載も示唆もない。グルタミン酸が含まれていることから、ｐＨが低く、強烈な酸味があり、うま味や甘味等は得られない。なお、日本酒と料理の相性判定システムに係わる発明が開示されており（例えば、特許文献４参照）、味覚の濃淡を決定するアミノ酸としてグルタミン酸、グリシン、アルギニン、アラニンの４種類が、また、旨味成分としてグルタミン酸ナトリウムが開示されているが、それぞれのアミノ酸含有量がどのような範囲で味覚に影響するかについては、記載も示唆もない。グルタミン酸が含まれていることから、ｐＨが低く、強烈な酸味があり、うま味や甘味等は得られない。 Moreover, it is invention regarding the flavor evaluation method, Comprising: Alanine, arginine, glycine, and glutamic acid are disclosed as amino acids which are umami substances (for example, refer to Patent Document 3), but each blending ratio is specifically described. There is no suggestion. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained. In addition, an invention relating to a system for determining the compatibility of sake and food is disclosed (see, for example, Patent Document 4), and four types of amino acids that determine the lightness and shade of taste are glutamic acid, glycine, arginine, and alanine. However, there is no description or suggestion as to how much each amino acid content affects the taste. Since glutamic acid is contained, pH is low, there is a strong acidity, and umami and sweetness cannot be obtained.
さらに、「味液」中には多数のアミノ酸（リジン、ヒスチジン、アルギニン、アスパラギン酸、スレオニン、セリン、グルタミン酸、プロリン、グリシン、アラニン、シスチン等）が含まれている。これらのうちの４種のアミノ酸（アラニン、アルギニン、グリシン、及びグルタミン酸）だけを基準として、その比率を計算すれば、それぞれ、例えば、１５．４ｗｔ％、１４．０ｗｔ％、１１．２ｗｔ％、及び５９．４ｗｔ％である。アラニンは３５．０ｗｔ％よりも極めて低く、アルギニンは２．２ｗｔ％よりも極めて高く、グリシンは４４．２ｗｔ％よりも極めて低く、グルタミン酸は１１．０ｗｔ％よりも極めて高い。 Further, the “taste liquid” contains a large number of amino acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, etc.). If the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), for example, 15.4 wt%, 14.0 wt%, 11.2 wt%, and It is 59.4 wt%. Alanine is much lower than 35.0 wt%, arginine is much higher than 2.2 wt%, glycine is much lower than 44.2 wt%, and glutamic acid is much higher than 11.0 wt%.
さらにまた、アミノ酸として、グリシン１００重量部に対して、アラニン７〜２０部、アルギニン２７〜４０部、グルタミン酸ナトリウム５〜１０部、メチオニン１〜３部と、ヌクレオチドと、無機塩とを配合した複合調味料が知られている（例えば、特許文献５参照）。しかし、これらのうちの４種のアミノ酸（アラニン、アルギニン、グリシン、及びグルタミン酸）だけを基準として、その比率を計算すれば、アラニンの配合量は低く、アルギニンの配合量は高く、グリシンの配合量は高く、グルタミン酸ナトリウムの配合量は低い。上記メチオニンは、加熱によりＭＭＳＣＬ（Methyl Methionil Sulfanil Chloride；メチオニルクロライド）になり、これは、好ましくない分解臭のような独特の匂いとなる。従って、調味料が加熱される場合（しょう油等に利用する場合）には、好ましくない香りを発生するので嫌われる。 Furthermore, as an amino acid, a compound comprising 7 to 20 parts of alanine, 27 to 40 parts of arginine, 5 to 10 parts of sodium glutamate, 1 to 3 parts of methionine, nucleotides, and an inorganic salt with respect to 100 parts by weight of glycine. Seasonings are known (see, for example, Patent Document 5). However, if the ratio is calculated based on only four of these amino acids (alanine, arginine, glycine, and glutamic acid), the amount of alanine is low, the amount of arginine is high, the amount of glycine Is high and the amount of sodium glutamate is low. The methionine becomes MMSCL (Methyl Methionil Sulfanil Chloride) by heating, which has a unique odor such as an undesirable decomposition odor. Therefore, when the seasoning is heated (when used for soy sauce or the like), an unpleasant scent is generated, which is disliked.
本発明の課題は、上述の従来技術の問題点を解決して、「味液」を含めたアミノ酸液の検討結果に基づき、特定のアミノ酸を利用してさらに味や香りに優れたアミノ酸混合調味料を提供することにあり、また、ＭＣＰ等が含まれず、商品にアミノ酸混合しょう油等の表示を必要としない優れたアミノ酸混合調味料を提供することにある。そのために、本発明では、まず、「味液」を含めたアミノ酸液のしょう油製造への利用を検討し、次いで本発明のアミノ酸混合調味料を検討し、その調味料のしょう油、味噌等の各種醸造食品等への利用の可能性を検討する。 The object of the present invention is to solve the above-mentioned problems of the prior art, and based on the results of studies on amino acid solutions including “taste solution”, amino acid mixed seasoning that is superior in taste and aroma using specific amino acids It is to provide an excellent amino acid mixed seasoning that does not contain MCP and does not require labeling of amino acid mixed soy sauce or the like on the product. Therefore, in the present invention, firstly, the use of an amino acid solution including “taste solution” for the production of soy sauce is studied, and then the amino acid mixed seasoning of the present invention is studied, and the various seasonings such as soy sauce, miso, etc. Consider the possibility of use for brewed foods.
アミノ酸は、これまで、「味液（アミノ酸液）」の製造工程から分離精製して製造してきた。初期のアミノ酸のリジン等も「味液」製造工程からイオン交換樹脂等を用いて分離して製造されていた。 So far, amino acids have been produced by separation and purification from the production process of “taste liquid (amino acid liquid)”. The initial amino acid lysine and the like were also separated from the “taste liquid” production process using an ion exchange resin or the like.
しかし、最近の技術の進歩によって、アミノ酸は、その殆どが微生物を使用した発酵法で製造されており、不純物も少なく、価格も比較的安価に入手できるようになった。 However, due to recent technological advances, most of amino acids are produced by fermentation using microorganisms, and they have few impurities and can be obtained at a relatively low price.
「味液」は、大豆タンパク質等を塩酸で分解して製造されているが、この殆どの利用先はしょう油及びしょう油を原料とした調味料である。この「味液」は、しょう油及び調味料の味を増強するために用いられているとされている。「味液」以外のアミノ酸液も同じ原料タンパク質や他の原料タンパク質から製造されており、原料の違いにより、アミノ酸組成には若干の差異がある。 “Taste liquid” is produced by decomposing soy protein or the like with hydrochloric acid, but most of the users are seasonings made from soy sauce and soy sauce. This “taste liquid” is said to be used to enhance the taste of soy sauce and seasonings. Amino acid solutions other than “taste solution” are also produced from the same raw material protein and other raw material proteins, and there are slight differences in amino acid composition due to differences in raw materials.
しょう油は、原料として大豆又は脱脂大豆と小麦を通常等重量使用して製造される。これら原料のタンパク質の比率は、通常、８割の大豆タンパク質と２割の小麦タンパク質とからなり、しょう油は、この原料を麹菌酵素で分解して製造される。得られるしょう油生揚の味は、これらのタンパク質により分解されて生成したアミノ酸とペプチドに由来する。ここで、しょう油生揚とは、諸味を搾ったままのしょう油であり、火入れもろ過もしていないものをいう。 Soy sauce is produced using usually equal weight of soybean or defatted soybean and wheat as raw materials. The ratio of these raw material proteins usually consists of 80% soy protein and 20% wheat protein, and soy sauce is produced by decomposing this raw material with a koji mold enzyme. The taste of the soy sauce obtained is derived from amino acids and peptides produced by degradation by these proteins. Here, the soy sauce is a soy sauce that has been squeezed and has not been fired or filtered.
一般に、「味」を構成するアミノ酸は、物理的性質に基づいて呈味の分類をすると、水に対する溶解度に基づいて親水性アミノ酸と溶解性の少ない疎水性アミノ酸とに分類される。 In general, amino acids constituting “taste” are classified into hydrophilic amino acids and hydrophobic amino acids having low solubility based on solubility in water when tastes are classified based on physical properties.
この親水性アミノ酸には、リジン、ヒスチジン、アルギニンの塩基性アミノ酸と、グルタミン酸、アスパラギン酸の酸性アミノ酸と、スレオニン、セリン、プロリン、グリシン、アラニン、メチオニンの中性アミノ酸とが含まれる。 This hydrophilic amino acid includes basic amino acids of lysine, histidine and arginine, acidic amino acids of glutamic acid and aspartic acid, and neutral amino acids of threonine, serine, proline, glycine, alanine and methionine.
疎水性アミノ酸には、バリン、ロイシン、イソロイシン分岐性アミノ酸、シスチン、チロシン、フェニルアラニンが含まれる。 Hydrophobic amino acids include valine, leucine, isoleucine branched amino acids, cystine, tyrosine, phenylalanine.
親水性アミノ酸と疎水性アミノ酸の分類は極性による分類では非極性のグリシン、アラニン、プロリン、メチオニンは、疎水性に分別されるが、本明細書では、呈味性の基準になる溶解性を中心として分類したので親水性とした。超難溶性アミノ酸とは、特に溶解度の小さいチロシン、シスチン、フェニルアラニンをいうものとする。 As for the classification of hydrophilic amino acids and hydrophobic amino acids, non-polar glycine, alanine, proline, and methionine are classified into hydrophobic in the classification by polarity. Since it was classified as The extremely sparingly soluble amino acid refers to tyrosine, cystine, and phenylalanine having particularly low solubility.
しょう油（「味液」は添加されていない）及び「味液」中の上記アミノ酸類の構成比を表１に示す。 Table 1 shows the composition ratio of the amino acids in soy sauce (“taste solution” is not added) and “taste solution”.
表１に示すように、しょう油中の各アミノ酸組成割合は、親水性アミノ酸（特に酸性アミノ酸及び中性アミノ酸）が多く、疎水性アミノ酸（特に分岐性アミノ酸）も多い。これに対して、「味液」中のアミノ酸組成割合は、親水性アミノ酸（特に酸性アミノ酸）の比率がしょう油の場合よりも圧倒的に多く、疎水性アミノ酸（特に分岐性アミノ酸）の比率は、しょう油の場合よりも低い。 As shown in Table 1, the composition ratio of each amino acid in soy sauce is large in hydrophilic amino acids (especially acidic amino acids and neutral amino acids) and is also rich in hydrophobic amino acids (particularly branched amino acids). On the other hand, the ratio of amino acid composition in “taste liquid” is overwhelmingly higher than the ratio of hydrophilic amino acids (particularly acidic amino acids) than that of soy sauce, and the ratio of hydrophobic amino acids (particularly branched amino acids) is Lower than with soy sauce.
このことから、しょう油には、うま味も甘味も苦みもかなり均一的に存在しているが、「味液」は疎水性アミノ酸比率が低く、親水性アミノ酸比率が高いので、うま味と甘味とを呈するアミノ酸が多く残っていることが分かる。 From this, soy sauce has fairly uniform umami, sweetness, and bitterness, but “taste liquid” has a low ratio of hydrophobic amino acids and a high ratio of hydrophilic amino acids, so it exhibits umami and sweetness. It turns out that many amino acids remain.
この理由は、しょう油の場合は、タンパク質の分解アミノ酸がそのまま残り、うま味を呈するアミノ酸（例えば、グルタミン酸ナトリウム、アスパルギン酸等）もペプチドとして残り、強い苦みを示す分岐性アミノ酸（バリン、ロイシン、イソロイシン等）も残存しているからであり、「味液」は、苦みを示すアミノ酸が圧倒的に少なくなっているからである。 This is because, in the case of soy sauce, protein-degraded amino acids remain as they are, and amino acids that exhibit umami (for example, sodium glutamate, aspartic acid, etc.) remain as peptides, and branched amino acids that exhibit strong bitterness (valine, leucine, isoleucine, etc.) ) Also remains, and the “taste solution” has an overwhelmingly fewer amino acids that show bitterness.
すなわち、「味液」では、その製造時に濃縮やおり引等で難溶性アミノ酸が晶析されて除去された結果、うま味と甘味のアミノ酸が多く残っているために、苦みの残るしょう油への「味液」の添加により、甘味とうま味を補填して、しょう油の品質を向上させることができる。 In other words, in the “taste liquid”, the poorly soluble amino acids are crystallized and removed by concentration or dragging at the time of production, and as a result, a lot of umami and sweet amino acids remain. By adding a “taste liquid”, the quality of soy sauce can be improved by supplementing sweetness and umami.
本発明の粉末アミノ酸混合調味料は、全アミノ酸重量基準で、アラニンを一般に３５．０〜４５．０ｗｔ％、好ましくは３７．５〜４２．５ｗｔ％、最も好ましくは４０．０ｗｔ％、アルギニンを一般に１．８〜２．２ｗｔ％、好ましくは１．９〜２．１ｗｔ％、最も好ましくは２．０ｗｔ％、グリシンを一般に４４．２〜５１．８ｗｔ％、好ましくは４６．１〜４９．９〜ｗｔ％、最も好ましくは４８．０ｗｔ％、グルタミン酸ナトリウムを一般に９．０〜１１．０ｗｔ％、好ましくは９．５〜１０．５ｗｔ％、最も好ましくは１０ｗｔ％、粉末の形態で含んでなることを特徴とする。 The powdered amino acid mixed seasonings of the present invention are generally 35.0-45.0 wt% alanine, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, arginine generally based on the total amino acid weight. 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46.1-49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%, comprising in powder form Features.
上記アミノ酸の含有量に関し、アラニンの場合、３５．０ｗｔ％未満であると、甘味が減少する傾向があり、４５．０ｗｔ％を超えると、甘味が強くなる傾向がある。アルギニンの場合、１．８ｗｔ％未満であると緩衝性が無くなり、味の奥深さが少なくなる傾向があり、２．２ｗｔ％を超えると、ｐＨが高くなり、味もアルカリ味が高くなる傾向がある。グリシンの場合、４４．２ｗｔ％未満であると、甘味が減少する傾向があり、５１．８ｗｔ％を超えると、甘味がくどくなる傾向がある。グルタミン酸ナトリウムの場合、９．０ｗｔ％未満であると、うま味が弱くなる傾向がり、１１．０ｗｔ％を超えると、うま味が強く、味がくどくなる傾向がある。 Regarding the content of the amino acid, in the case of alanine, if it is less than 35.0 wt%, sweetness tends to decrease, and if it exceeds 45.0 wt%, sweetness tends to increase. In the case of arginine, if it is less than 1.8 wt%, there is a tendency that the buffering property is lost and the depth of the taste tends to decrease, and if it exceeds 2.2 wt%, the pH tends to be high and the taste tends to be high in alkaline taste. is there. In the case of glycine, if the amount is less than 44.2 wt%, sweetness tends to decrease, and if it exceeds 51.8 wt%, the sweetness tends to deteriorate. In the case of sodium glutamate, if it is less than 9.0 wt%, the umami tends to be weak, and if it exceeds 11.0 wt%, the umami tends to be strong and the taste tends to become dull.
本発明の粉末アミノ酸混合調味料の製造方法は、全アミノ酸重量基準で、アラニンを一般に３５．０〜４５．０ｗｔ％、好ましくは３７．５〜４２．５ｗｔ％、最も好ましくは４０．０ｗｔ％、アルギニンを一般に１．８〜２．２ｗｔ％、好ましくは１．９〜２．１ｗｔ％、最も好ましくは２．０ｗｔ％、グリシンを一般に４４．２〜５１．８ｗｔ％、好ましくは４６．１〜４９．９ｗｔ％、最も好ましくは４８．０ｗｔ％、グルタミン酸ナトリウムを一般に９．０〜１１．０ｗｔ％、好ましくは９．５〜１０．５ｗｔ％、最も好ましくは１０ｗｔ％を粉末の状態で混合することを特徴とする。 The method for producing the powdered amino acid mixed seasoning of the present invention is based on the total amino acid weight, generally 35.0-45.0 wt% alanine, preferably 37.5-42.5 wt%, most preferably 40.0 wt%, Arginine is generally 1.8 to 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2 to 51.8 wt%, preferably 46.1 to 49 0.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt% mixed in powder form. Features.
本発明の醸造食品用粉末アミノ酸混合調味料は、全アミノ酸重量基準で、アラニンを一般に３５．０〜４５．０ｗｔ％、好ましくは３７．５〜４２．５ｗｔ％、最も好ましくは４０．０ｗｔ％、アルギニンを一般に１．８〜２．２ｗｔ％、好ましくは１．９〜２．１ｗｔ％、最も好ましくは２．０ｗｔ％、グリシンを一般に４４．２〜５１．８ｗｔ％、好ましくは４６．１〜４９．９ｗｔ％、最も好ましくは４８．０ｗｔ％、グルタミン酸ナトリウムを一般に９．０〜１１．０ｗｔ％、好ましくは９．５〜１０．５ｗｔ％、最も好ましくは１０ｗｔ％、粉末の形態で含んでなり、さらに食塩を全アミノ酸５６〜６４ｗｔ％に対して３６〜４４ｗｔ％含んでいることを特徴とする。 The powdered amino acid mixed seasoning for brewed food of the present invention is generally 35.0 to 45.0 wt% of alanine, preferably 37.5 to 42.5 wt%, most preferably 40.0 wt%, based on the total amino acid weight. Arginine is generally 1.8 to 2.2 wt%, preferably 1.9 to 2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2 to 51.8 wt%, preferably 46.1 to 49 0.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%, comprising in powder form, Further, it is characterized by containing 36 to 44 wt% of sodium chloride with respect to 56 to 64 wt% of all amino acids.
上記食塩の含有量に関し、３６ｗｔ％未満であると、醸造中の食塩量が少なくなり過ぎ、醸造ができなくなる傾向があり、４４ｗｔ％を超えると、製品が塩っぽくなり、好ましくない傾向がある。 With respect to the content of the salt, if the amount is less than 36 wt%, the amount of salt during brewing tends to be too small and brewing tends to be impossible, and if it exceeds 44 wt%, the product tends to be salty and unfavorable. .
本発明の醸造食品用粉末アミノ酸混合調味料の製造方法は、全アミノ酸重量基準で、アラニンを一般に３５．０〜４５．０ｗｔ％、好ましくは３７．５〜４２．５ｗｔ％、最も好ましくは４０．０ｗｔ％、アルギニンを一般に１．８〜２．２ｗｔ％、好ましくは１．９〜２．１ｗｔ％、最も好ましくは２．０ｗｔ％、グリシンを一般に４４．２〜５１．８ｗｔ％、好ましくは４６．１〜４９．９ｗｔ％、最も好ましくは４８．０ｗｔ％、グルタミン酸ナトリウムを一般に９．０〜１１．０ｗｔ％、好ましくは９．５〜１０．５ｗｔ％、最も好ましくは１０ｗｔ％を粉末の形態で混合し、さらに食塩を全アミノ酸５６〜６４ｗｔ％に対して３６〜４４ｗｔ％混合することを特徴とする。 In the method for producing a powdered amino acid mixed seasoning for brewed food of the present invention, alanine is generally 35.0 to 45.0 wt%, preferably 37.5 to 42.5 wt%, most preferably 40. wt. 0 wt%, arginine generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine generally 44.2-51.8 wt%, preferably 46. 1 to 49.9 wt%, most preferably 48.0 wt%, sodium glutamate generally 9.0 to 11.0 wt%, preferably 9.5 to 10.5 wt%, most preferably 10 wt% mixed in powder form Further, it is characterized in that salt is mixed in an amount of 36 to 44 wt% with respect to 56 to 64 wt% of all amino acids.
上記粉末アミノ酸混合調味料の製造方法、醸造食品用粉末アミノ酸混合調味料及びその製造方法において、アミノ酸の含有量の上限及び下限の根拠は上記した通りである。また、醸造食品用粉末アミノ酸混合調味料の製造方法において、食塩の含有量の下限及び上限の根拠は上記した通りである。 In the manufacturing method of the said powdered amino acid mixed seasoning, the powdered amino acid mixed seasoning for brewed food, and the manufacturing method thereof, the grounds for the upper limit and the lower limit of the amino acid content are as described above. Moreover, in the manufacturing method of the powdered amino acid mixed seasoning for brewed foods, the grounds for the lower limit and the upper limit of the salt content are as described above.
本発明によれば、ＭＣＰ等が含まれず、うま味や甘味や香りに優れた粉末アミノ酸混合調味料を提供でき、また、しょう油製造工程での添加でなければ商品に（アミノ酸）混合しょう油等の表示を必要としない優れた粉末アミノ酸混合調味料であって、この粉末アミノ酸混合調味料をしょう油や味噌や漬物汁等の醸造食品等の製造へ利用することが可能になるという効果が奏される。 According to the present invention, it is possible to provide a powdered amino acid mixed seasoning that does not contain MCP and is excellent in umami, sweetness, and fragrance, and is not added in the soy sauce manufacturing process. It is an excellent powdered amino acid mixed seasoning that does not need to be used, and this powdered amino acid mixed seasoning can be used for producing brewed foods such as soy sauce, miso and pickled juice.
本発明の粉末アミノ酸混合調味料は、甘さと美味しさに欠ける従来のアミノ酸液と比べ、爽やかな甘さや後味の良い甘さを有し、さらに甘さを引き立てる旨さがあるという効果を奏する。 The powdered amino acid mixed seasoning of the present invention has an effect that it has a refreshing sweetness and a sweetness with a good aftertaste as compared with a conventional amino acid solution lacking sweetness and deliciousness, and has the effect of enhancing the sweetness.
また、本発明の粉末アミノ酸混合調味料の所定量をしょう油製造中に混合した場合、従来のアミノ酸液を混合した場合と比べ、芳香な発酵香があり、甘味が強く、塩味が少なく、そして酸味が少ないしょう油が作製されるという効果が奏される。 In addition, when a predetermined amount of the powdered amino acid mixed seasoning of the present invention is mixed during soy sauce production, it has an aromatic fermented aroma, strong sweetness, less salty taste, and sourness compared to the case of mixing a conventional amino acid solution. This produces the effect of producing soy sauce with a small amount of soy sauce.
さらに、本発明の粉末アミノ酸混合調味料は、所定量のグリシンを含有しているので、抗菌作用を有するという効果があり、本発明で用いるアミノ酸は、安価である。 Furthermore, since the powdered amino acid mixed seasoning of the present invention contains a predetermined amount of glycine, it has an effect of having an antibacterial action, and the amino acid used in the present invention is inexpensive.
さらにまた、本発明の粉末アミノ酸混合調味料を所定の量でしょう油仕込み初期に添加すると、アルコールが生成されず、酵母の発酵を阻害していることから、アルコールのないしょう油（例えば、回教徒向けのハラールしょう油）を作製することができ、酵母の発生が少ない諸味ができるので、工程管理が楽であるという効果を奏する。 Furthermore, when the powdered amino acid mixed seasoning of the present invention is added in the prescribed amount at the initial stage of oil charging, alcohol is not produced and yeast fermentation is inhibited, so that alcohol-free soy sauce (for example, for Muslims) Halal soy sauce) can be produced, and the taste of yeast can be reduced, so that the process control is easy.
上記目的を達成するために、上記池田菊苗博士の特許になぞらえて、以下、特定のアミノ酸混合物の調味料への利用としょう油製造への利用とについて検討した。 In order to achieve the above-mentioned purpose, the use of a specific amino acid mixture for seasoning and for the production of soy sauce was examined in comparison with Dr. Kikuna Ikeda's patent.
本発明では、（１）調味料の特性を最大に発現するためのアミノ酸を選択すること、（２）調味料に経済的な価格を加味すること、（３）調味料の効果を最大に発現するための汎用性を持つアミノ酸の選択を行うことについて検討した。 In the present invention, (1) selecting an amino acid for maximizing the characteristics of the seasoning, (2) adding an economical price to the seasoning, and (3) maximizing the effect of the seasoning We examined the selection of amino acids with versatility for the purpose.
上記の選択基準を考慮し、（１）についてはアミノ酸の溶解性等、（２）についてはアミノ酸の価格、そして（３）については緩衝能等について検討した。 In consideration of the above selection criteria, the solubility of amino acids for (1), the price of amino acids for (2), and the buffer capacity for (3) were examined.
その結果、上記（１）については中性アミノ酸のなかで超難溶性（殆ど水に溶けない）であるシスチン、チロシン、フェニルアラニンの３種のアミノ酸は水に対する溶解度が極めて低く、実際に調味料化を行っても、溶液状の食品については、結晶状や白色状の不溶物が生じ、たとえ溶解させても長期保存で結晶が析出し、いわゆる「おり」となって品質を損ねるので使用しないことが好ましい。 As a result, as for (1) above, the three amino acids of cystine, tyrosine, and phenylalanine, which are extremely poorly soluble (almost insoluble in water) among the neutral amino acids, have extremely low solubility in water and are actually used as seasonings. Do not use for food in the form of a solution, because crystalline or white insoluble matter will be formed, and even if dissolved, crystals will precipitate during long-term storage, resulting in a so-called “origin” and deteriorating quality. Is preferred.
しかし、溶解度が上記の３者の超難溶性アミノ酸ほど低くはない難溶性アミノ酸の場合は、栄養成分等の有用性があるため、使用に際して理論溶解度以下の濃度に限定して配合することはできる。すなわち、分岐性アミノ酸のバリン、ロイシン、イソロイシンを一部使用することはできるが、実際に調味料化を行っても、溶液状の食品については、結晶状や白色状の不溶物が生じ、たとえ溶解させても長期保存で結晶が析出し、いわゆる「おり」となって品質を損ねる可能性があるので使用することはあまり好ましくない。 However, in the case of a poorly soluble amino acid whose solubility is not as low as those of the above three extremely sparingly soluble amino acids, it has usefulness as a nutritional component and the like, so it can be blended limited to a concentration below the theoretical solubility when used. . That is, some of the branched amino acids valine, leucine, and isoleucine can be used, but even when actually used as a seasoning, a crystalline or white insoluble matter is produced in solution-like foods. Even if it is dissolved, crystals are deposited after long-term storage, and it may become a so-called “origin”, which may impair quality.
上記（２）については、中性アミノ酸のうちで現時点ではかなり高価であるスレオニン、セリン、プロリンは、原料が自然物や天然物であり、セリン、スレオニンは構造的にも、物理化学的にも非常に近似しており単離が困難であり収率もよくないために高価であるため、安価な製品を作製するには現時点では使用することは好ましくない。 Regarding (2) above, threonine, serine, and proline, which are quite expensive among neutral amino acids at present, are natural or natural materials, and serine and threonine are very structurally and physicochemically very much. Therefore, it is expensive to produce an inexpensive product because it is difficult to isolate and has a poor yield, and it is not preferable to use it at the present time for producing an inexpensive product.
かくして、上記したアラニン、アルギニン、グリシン及びグルタミン酸ナトリウムである４種だけの安価アミノ酸の比率を変えて得られた混合アミノ酸の呈味を比較検討したところ、アルギニンは多量に使用すると、アルカリ味が発現し、溶解時に溶液が強塩基性になること、グルタミン酸ナトリウムは旨みを呈するが、多量に用いると甘味を抑えると共に、くどい味になること、そしてグリシンとアラニンとは同程度の甘味を呈することを考慮して、本発明の調味料原料に最適なアミノ酸混合物として、４種のアミノ酸を選択し、特定の配合量とした。すなわち、グリシン４８ｗｔ％、アラニン４０ｗｔ％、グルタミン酸ナトリウム１０ｗｔ％、アルギニン２ｗｔ％からなる配合比率が味及び香りの点で最適であった。これらのアミノ酸は、公知の発酵法、合成法により得られたもの（医薬又は食品添加物規格）を使用することができる。例えば、アルギニン、グルタミン酸ナトリウムは、発酵法により得られた市販品、また、アラニン、グリシンは、合成法により得られた市販品を使用することができる。 Thus, when comparing the taste of the mixed amino acids obtained by changing the ratio of only four kinds of low-cost amino acids such as alanine, arginine, glycine and sodium glutamate as described above, when arginine is used in a large amount, it shows an alkaline taste. When dissolved, the solution becomes strongly basic, sodium glutamate exhibits umami, but when used in a large amount, it suppresses sweetness and gives a bitter taste, and glycine and alanine have the same sweetness. In consideration, four types of amino acids were selected as the optimum amino acid mixture for the seasoning raw material of the present invention, and a specific blending amount was obtained. That is, the blending ratio consisting of 48 wt% glycine, 40 wt% alanine, 10 wt% sodium glutamate, and 2 wt% arginine was optimal in terms of taste and aroma. As these amino acids, those obtained by a known fermentation method or synthesis method (pharmaceutical or food additive standards) can be used. For example, as arginine and sodium glutamate, commercially available products obtained by fermentation, and as alanine and glycine, commercially available products obtained by synthetic methods can be used.
上記最適配合比率は、使用する用途に応じて、一般的に、各配合比率の少なくとも１０％程度で前後に、好ましくは、各配合比率の少なくとも５ｗｔ％程度で前後に変動を行うことが良い。 The optimum blending ratio is generally changed back and forth at about 10% of each blending ratio, preferably at least about 5 wt% of each blending ratio, depending on the application to be used.
上記（３）については、調味料化した場合に使用する対象物が食品であり、この食品に対する影響や食品製造工程での中間的使用の場合の影響として微生物への影響も加味した。この場合、食品は一般的には酸性サイドであるので、この緩衝作用を持つアルギニンが本発明で最も有効なアミノ酸である。かくして、アラニン、アルギニン、グリシン、及びグルタミン酸ナトリウムからなる上記アミノ酸混合物を、しょう油、味噌を含めて、その他の発酵食品等の発酵調味料に使用する場合は、対象物のｐＨを調べて、随時、使用量を調整することが必要である。 For (3) above, the object to be used when seasoned is a food, and the influence on microorganisms was also taken into account as an influence on this food and an intermediate use in the food production process. In this case, since the food is generally acidic, arginine having this buffering action is the most effective amino acid in the present invention. Thus, when the amino acid mixture consisting of alanine, arginine, glycine, and sodium glutamate is used for fermented seasonings such as soy sauce, miso, and other fermented foods, the pH of the object is examined, as needed. It is necessary to adjust the amount used.
表１のデータから「味液」の味の基本は親水性アミノ酸のみでも同様の味の再現をすることが可能である。本発明では、「味液」の製造時に由来する色素や有機酸、無機物等の不純物を含むことなく白色結晶の調味料をつくることが可能となった。 From the data in Table 1, the basic taste of the “taste liquid” can be reproduced with the same taste using only hydrophilic amino acids. According to the present invention, it has become possible to produce a white crystal seasoning without containing impurities such as pigments, organic acids and inorganic substances derived from the production of the “taste liquid”.
上記４種の安価な純粋のアミノ酸（アラニン、アルギニン、グリシン、及びグルタミン酸ナトリウム）を混合したアミノ酸混合物の有用性について、以下説明する。 The usefulness of the amino acid mixture in which the above four inexpensive pure amino acids (alanine, arginine, glycine, and sodium glutamate) are mixed will be described below.
以下に記載する実施例は例示であり、本発明はこれらの実施例に制限される訳ではない。単品で医薬や食品グレードである４種のアミノ酸を混合して製造する粉末アミノ酸混合調味料の実施例、また、例えばしょう油製造に用いる粉末アミノ酸混合調味料についての実施例を以下に示す。 The examples described below are illustrative and the present invention is not limited to these examples. Examples of powdered amino acid mixed seasonings prepared by mixing four kinds of amino acids, which are pharmaceuticals and food grades, alone, and examples of powdered amino acid mixed seasonings used for soy sauce production, for example, are shown below.
本実施例では、医薬又は食品グレード以上の食品添加物指定の４種のアミノ酸だけを、全アミノ酸重量基準で、アラニン４０ｗｔ％、アルギニン２ｗｔ％、グリシン４８ｗｔ％、及びグルタミン酸ナトリウム１０ｗｔ％からなる配合比率で配合し、粉末アミノ酸混合調味料を作製した（このアミノ酸混合調味料をしょう油に添加する場合にはしょう油と同等のＴＮになるように希釈して使用する）。 In this example, only four types of amino acids designated as food additives of pharmaceutical or food grade or higher, based on the weight of all amino acids, a blending ratio consisting of alanine 40 wt%, arginine 2 wt%, glycine 48 wt%, and sodium glutamate 10 wt% To prepare a powdered amino acid mixed seasoning (when this amino acid mixed seasoning is added to soy sauce, it is diluted to have a TN equivalent to soy sauce).
かくして得られた調味料は、官能試験による評価の結果、強い、深い甘味と、うま味が持続する味との風味を持ち、無色無臭を呈することが明らかになった。 As a result of the sensory test, the seasoning thus obtained was found to have a strong, deep sweet taste and a taste with a sustained umami taste, and exhibit colorless and odorlessness.
本実施例によれば、ＭＣＰ等が含まれず、うま味や甘味や香りに優れた粉末アミノ酸混合調味料を提供でき、また、しょう油製造工程での添加でなければ、商品に（アミノ酸）混合しょう油等の表示を必要としない優れた粉末アミノ酸混合調味料であって、この粉末アミノ酸混合調味料をしょう油や味噌や漬物汁等の醸造食品等の製造へ利用することが可能になるという効果が達成される。しょう油に関するＪＡＳでは、原料の仕込み時や発酵工程でアミノ酸液を添加する場合、混合しょう油又は混合醸造しょう油と表示しなければならない。 According to this example, it is possible to provide a powdered amino acid mixed seasoning that does not contain MCP and is excellent in umami, sweetness and fragrance, and is not added in the soy sauce manufacturing process. It is an excellent powdered amino acid mixed seasoning that does not require labeling, and the effect that this powdered amino acid mixed seasoning can be used for the production of brewed foods such as soy sauce, miso and pickled juice is achieved. The In JAS related to soy sauce, when adding an amino acid solution at the time of charging raw materials or in a fermentation process, it must be labeled as mixed soy sauce or mixed brewed soy sauce.
本実施例で得られた粉末アミノ酸混合調味料は、甘さと美味しさに欠ける従来のアミノ酸液と比べ、極めて格別の爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあった。本実施例の粉末アミノ酸混合調味料の所定量と食塩（例えば、アミノ酸混合調味料６０ｗｔ％に対して４０ｗｔ％）とをしょう油製造中に混合した場合、従来のアミノ酸液と比べ、芳香な発酵香があり、甘味が強く、塩味が少なく、そして酸味が少ないしょう油が作製でき、発酵食品の発酵助剤として有用であることが明らかであった。また、本実施例の粉末アミノ酸混合調味料は、抗菌作用を有し、安価であり、さらに、本実施例の調味料に食塩を添加した粉末アミノ酸混合調味料を所定の量でしょう油仕込み初期に添加すると、アルコールが生成せず、酵母の発酵を阻害したことから、アルコールのないしょう油を作製することができ、酵母の発生が少ない諸味ができるので、工程管理が楽であった。 Compared with the conventional amino acid solution lacking sweetness and deliciousness, the powdered amino acid mixed seasoning obtained in this example has a very special refreshing sweetness and a sweetness with a good aftertaste, and further enhances the sweetness. There was. When a predetermined amount of the powdered amino acid mixed seasoning of this example and salt (for example, 40 wt% with respect to 60 wt% of the amino acid mixed seasoning) are mixed during the production of soy sauce, the fermented fragrance is more aromatic than the conventional amino acid solution. It was clear that soy sauce with high sweetness, low saltiness, and low acidity could be produced, and was useful as a fermentation aid for fermented foods. In addition, the powdered amino acid mixed seasoning of this example has an antibacterial action and is inexpensive, and further, a predetermined amount of powdered amino acid mixed seasoning obtained by adding salt to the seasoning of this example will be at the initial stage of oil charging. When added, alcohol was not produced and the fermentation of yeast was inhibited, so that alcohol-free soy sauce could be produced, and the taste could be reduced with less yeast, making process management easier.
実施例１記載の４種のアミノ酸について、以下の表２に記載の配合比率（ｗｔ％）で混合し、粉末アミノ酸混合調味料を作製し、その調味料の効果（うま味や甘味や香り、外観、価格等）を検討した。表２中で参考のために記載した記号「（１）」は、各アミノ酸含有量が一般的範囲内にあること、記号「（２）」は、各アミノ酸含有量が一般的範囲内及び好ましい範囲内にあること、記号「（×）」は、各アミノ酸含有量が一般的範囲外及び好ましい範囲外にあることを示す。これは、請求項１の組成範囲に基づいている。 The four amino acids described in Example 1 were mixed at a blending ratio (wt%) described in Table 2 below to prepare a powdered amino acid mixed seasoning, and the effects of the seasoning (umami, sweetness, aroma, appearance) , Price, etc.). Symbol “(1)” described for reference in Table 2 indicates that each amino acid content is within the general range, and symbol “(2)” indicates that each amino acid content is within the general range and is preferable. Being within the range, the symbol “(x)” indicates that the content of each amino acid is outside the general range and the preferred range. This is based on the composition range of claim 1.
官能評価は、次のようにして行った。
（１）パネル：調味料評価の専門パネル８名（男女各４名）
（２）使用調味料：上記表２記載の混合物番号２−１〜２−２１
（３）評価方法：ブラインド試験により、パネルのそれぞれが、味と香りについて５点法で評価した。パネルの文言による評価及び数値による評価平均値を以下に示す。その際、格別顕著に、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあった調味料を評点５とし、顕著な、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあった調味料を評点４とし、通常の、甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあった調味料を評点３とし、通常の場合より劣るが、若干の、甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあった調味料を評点２とし、好ましくない甘さを有し、後味の良い甘さを有せず、さらに甘さを引き立てる旨さに乏しい調味料を評点１とした。また、「味液」についても同様な評価を行った。
Sensory evaluation was performed as follows.
(1) Panel: 8 special panel for seasoning evaluation (4 men and women each)
(2) Seasoning used: Mixture numbers 2-1 to 2-21 shown in Table 2 above
(3) Evaluation method: By a blind test, each panel evaluated the taste and aroma by a 5-point method. The evaluation by the wording of the panel and the average evaluation value by numerical value are shown below. At that time, the seasoning that had a particularly refreshing sweetness and good aftertaste, and had the effect of enhancing the sweetness, was rated 5, and the remarkable refreshing sweetness and sweetness with good aftertaste A seasoning that has a good taste and has the effect of enhancing sweetness is given a rating of 4. A normal seasoning that has a sweetness and good aftertaste, and has a taste that further enhances the sweetness. Grade 3 is inferior to normal, but it has a slight sweetness and sweetness with good aftertaste, and a seasoning that has the effect of enhancing sweetness is grade 2, and has an unfavorable sweetness. A seasoning having a good aftertaste and lacking in sweetness was rated as 1. The same evaluation was performed on the “taste liquid”.
上記混合物番号２−１の場合、グリシン含有量が高いので、得られたアミノ酸混合調味料は、調味料の味についての専門家である８名のパネルによる官能試験の結果、甘味は強いが、うま味は少ない傾向があり、平均評点は２．５であった。 In the case of the above mixture number 2-1, since the glycine content is high, the resulting amino acid mixed seasoning has a strong sweet taste as a result of sensory test by eight panels who are experts on the taste of the seasoning. Umami tends to be less and the average score is 2.5.
以下の混合物番号２−２〜２−２１（アミノ酸混合調味料）の場合についても、上記と同じパネルによって官能試験を実施し、以下にその結果を示す。 Also in the case of the following mixture numbers 2-2 to 2-21 (amino acid mixed seasonings), a sensory test was carried out using the same panel as above, and the results are shown below.
上記混合物番号２−２の場合、得られたアミノ酸混合調味料は、格別顕著に、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は５であった。 In the case of the above mixture number 2-2, the obtained amino acid mixed seasoning has a particularly remarkable refreshing sweetness and a sweetness with a good aftertaste, and further has an effect of enhancing the sweetness. The average score is 5 Met.
上記混合物番号２−３の場合、アラニン含有量が低く、グリシン含有量が高いので、得られたアミノ酸混合調味料は、顕著に甘味が低い傾向があり、平均評点は２であった。 In the case of the above mixture number 2-3, since the alanine content was low and the glycine content was high, the obtained amino acid mixed seasoning tended to have a significantly low sweetness, and the average score was 2.
上記混合物番号２−４の場合、アルギニン含有量が低く、グリシン含有量が低く、グルタミン酸ナトリウム含有量が高いので、得られたアミノ酸混合調味料は、顕著に、緩衝性がなくなり、甘味が減少し、うまみが強くなって味がくどくなる傾向があり、平均評点は１．５であった。 In the case of the above mixture No. 2-4, since the arginine content is low, the glycine content is low, and the sodium glutamate content is high, the obtained amino acid mixed seasoning is significantly less buffered and has a reduced sweetness. There was a tendency for the taste to become stronger and the taste to become worse, and the average score was 1.5.
上記混合物番号２−５の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-5, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and further had an effect of enhancing the sweetness. The average score was 4.
上記混合物番号２−６の場合、アルギニン含有量が高く、グルタミン酸ナトリウム含有量が低いので、得られたアミノ酸混合調味料は、アルカリ味が高くなる傾向があり、平均評点は２であった。 In the case of the mixture number 2-6, since the arginine content was high and the sodium glutamate content was low, the obtained amino acid mixed seasoning tended to have a high alkalinity, and the average score was 2.
上記混合物番号２−７の場合、グリシン含有量が低いので、得られたアミノ酸混合調味料は甘味が低い傾向があり、平均評点は２．５であった。 In the case of the mixture number 2-7, since the glycine content was low, the obtained amino acid mixed seasoning tended to have a low sweetness, and the average score was 2.5.
上記混合物番号２−８の場合、得られたアミノ酸混合調味料は、上記混合物番号２−２と同様に、格別顕著に、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は５であった。 In the case of the above mixture number 2-8, the obtained amino acid mixed seasoning, like the above mixture number 2-2, has a particularly remarkable refreshing sweetness and a sweetness with a good aftertaste. The average score was 5.
上記混合物番号２−９の場合、得られたアミノ酸混合調味料は、顕著な、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４．５であった。 In the case of the above mixture number 2-9, the obtained amino acid mixed seasoning has a remarkable and refreshing sweetness and a sweetness with a good aftertaste, and has an effect of enhancing the sweetness, and the average score is 4. It was 5.
上記混合物番号２−１０の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the mixture number 2-10, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and there was a purpose of enhancing the sweetness, and the average score was 4.
上記混合物番号２−１１の場合、アラニン含有量が高く、アルギニン含有量が低く、グリシン含有量が低く、グルタミン酸ナトリウム含有量が低いので、得られたアミノ酸混合調味料は、顕著に、甘味が低く、緩衝性が低くなって味の奥深さが少なく、うまみが弱い傾向があり、平均評点は１であった。 In the case of the above mixture number 2-11, since the alanine content is high, the arginine content is low, the glycine content is low, and the sodium glutamate content is low, the obtained amino acid mixed seasoning has a significantly low sweetness. The buffering ability was low, the depth of the taste was small, the taste was weak, and the average score was 1.
上記混合物番号２−１２の場合、アラニン含有量が高く、アルギニン含有量が低く、グリシン含有量が低いので、得られたアミノ酸混合調味料は、緩衝性が無くなり、味の奥深さが少なくなり、甘味が低くなる傾向があり、平均評点は２であった。 In the case of the above mixture number 2-12, since the alanine content is high, the arginine content is low, and the glycine content is low, the obtained amino acid mixed seasoning is not buffered, and the depth of taste is reduced. The sweetness tended to be low and the average score was 2.
上記混合物番号２−１３の場合、アラニン含有量が高く、アルギニン含有量が高く、グルタミン酸ナトリウム含有量が低いので、得られたアミノ酸混合調味料は、顕著に、甘味が強くなり、アルカリ味が高くなり、甘味が弱くなる傾向があり、平均評点は１．５であった。 In the case of the above mixture number 2-13, since the alanine content is high, the arginine content is high, and the sodium glutamate content is low, the obtained amino acid mixed seasoning has a significantly strong sweetness and a high alkalinity. The sweetness tended to be weak and the average score was 1.5.
上記混合物番号２−１４の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-14, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and had the effect of enhancing the sweetness, and the average score was 4.
上記混合物番号２−１５の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-15, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and further had an effect of enhancing the sweetness. The average score was 4.
上記混合物番号２−１６の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-16, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and had the effect of enhancing the sweetness, and the average score was 4.
上記混合物番号２−１７の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-17, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and further had an effect of enhancing the sweetness, and the average score was 4.
上記混合物番号２−１８の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４であった。 In the case of the above mixture number 2-18, the obtained amino acid mixed seasoning had a refreshing sweetness and a sweetness with a good aftertaste, and further had an effect of enhancing the sweetness. The average score was 4.
上記混合物番号２−１９の場合、得られたアミノ酸混合調味料は、顕著な、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４．５であった。 In the case of the above mixture number 2-19, the obtained amino acid mixed seasoning has a remarkable and refreshing sweetness and a sweetness with a good aftertaste, and further has an effect of enhancing the sweetness. It was 5.
上記混合物番号２−２０の場合、得られたアミノ酸混合調味料は、上記混合物番号２−２と同様に、格別顕著に、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は５であった。 In the case of the above mixture number 2-20, the obtained amino acid mixed seasoning, like the above mixture number 2-2, has a particularly remarkable refreshing sweetness and a sweetness with a good aftertaste. The average score was 5.
上記混合物番号２−２１の場合、得られたアミノ酸混合調味料は、爽やかな甘さや、後味の良い甘さを有し、さらに甘さを引き立てる旨さがあり、平均評点は４．５であった。 In the case of the above mixture number 2-21, the obtained amino acid mixed seasoning has a refreshing sweetness and a sweetness with a good aftertaste, and further has an effect of enhancing the sweetness, and the average score is 4.5. It was.
「味液」は、ＨＶＰ（Hydrolyzed Vegetable Protein）独特の香りがあり、単独での調味料としては好ましくなかった。 “Taste liquid” had a unique scent of HVP (Hydrolyzed Vegetable Protein) and was not preferable as a single seasoning.
上記実施例１及び２の結果に基づけば、以下の４種のアミノ酸だけを、アラニンを一般に３５．０〜４５．０ｗｔ％、好ましく３７．５〜４２．５ｗｔ％、最も好ましくは４０．０ｗｔ％、アルギニンを一般に１．８〜２．２ｗｔ％、好ましくは１．９〜２．１ｗｔ％、最も好ましくは２．０ｗｔ％、グリシンを一般に４４．２〜５１．８ｗｔ％、好ましくは４６．１〜４９．９ｗｔ％、最も好ましくは４８．０ｗｔ％、グルタミン酸ナトリウムを一般に９．０〜１１．０ｗｔ％、好ましくは９．５〜１０．５ｗｔ％、最も好ましくは１０ｗｔ％で混合し、これらのアミノ酸を合計で１００ｗｔ％になるように含んでいる調味料として有用な粉末アミノ酸混合物を調製できた。この粉末アミノ酸混合調味料は、うま味や甘味や香りや外観（白色粉末）に優れ、価格の安いものであり、さらに実施例１、２に記載したような効果が得られた。このようなバランスの良い特定の配合比率を有する４種のアミノ酸からなる粉末アミノ酸混合調味料により、従来技術にない上記のような特異な顕著な効果が達成されたのである。上記実施例１、２によれば、その数値限定の内と外のそれぞれの効果に顕著な差異がある。 Based on the results of Examples 1 and 2 above, only the following four amino acids are typically alanine 35.0-45.0 wt%, preferably 37.5-42.5 wt%, most preferably 40.0 wt%. Arginine is generally 1.8-2.2 wt%, preferably 1.9-2.1 wt%, most preferably 2.0 wt%, glycine is generally 44.2-51.8 wt%, preferably 46.1 49.9 wt%, most preferably 48.0 wt%, sodium glutamate is generally mixed at 9.0-11.0 wt%, preferably 9.5-10.5 wt%, most preferably 10 wt%, and these amino acids are mixed A powdered amino acid mixture useful as a seasoning containing 100 wt% in total could be prepared. This powdered amino acid mixed seasoning was excellent in umami, sweetness, fragrance and appearance (white powder), was inexpensive, and the effects described in Examples 1 and 2 were obtained. The powdered amino acid mixed seasoning composed of four kinds of amino acids having a specific blending ratio with a good balance as described above achieves the above-mentioned unique remarkable effect not found in the prior art. According to the first and second embodiments, there is a significant difference between the inside and outside effects of the numerical limitation.
また、上記粉末アミノ酸混合調味料（実施例２−１〜１３）の所定量と食塩（例えば、アミノ酸混合調味料６０ｗｔ％に対して４０ｗｔ％）とをしょう油製造プロセスの初期工程で添加した場合、従来のアミノ酸液を添加した場合や上記比較例１〜８のアミノ酸混合調味料を添加した場合と比べ、芳香な発酵香があり、甘味が強く、塩味が少なく、そして酸味が少ないしょう油が作製できた。さらに、上記したように、これらの粉末アミノ酸混合調味料は、抗菌作用を有し、安価である。この調味料に食塩を添加した混合物を所定の量でしょう油製造プロセスの初期工程で添加すると、アルコールを生成せず、酵母の発酵を阻害することから、アルコールのないしょう油を作製することができ、酵母の発生が少ない諸味ができるので、工程管理が楽である。 When a predetermined amount of the above-mentioned powdered amino acid mixed seasoning (Examples 2-1 to 13) and salt (for example, 40 wt% with respect to 60 wt% of the amino acid mixed seasoning) are added in the initial step of the soy sauce production process, Compared to the case where the conventional amino acid solution is added or the case where the amino acid mixed seasonings of Comparative Examples 1 to 8 above are added, soy sauce with a fragrant fermented aroma, strong sweetness, less salty taste, and less acidity can be produced. It was. Furthermore, as described above, these powdered amino acid mixed seasonings have an antibacterial action and are inexpensive. If this mixture of salt and seasoning is added in the prescribed amount, it will not produce alcohol and inhibit yeast fermentation, so you can make soy sauce without alcohol, Process control is easy because the taste of yeast is low.
実施例１、２で用いたアミノ酸混合物は、各アミノ酸が食品添加物規格（ＪＡＳ規格）の範囲内にある。この組成範囲のアミノ酸混合物を液体ではなく結晶形態の混合物として調製してあり、粉体形態のままで食品へ添加することにより食品の味の向上を来すことが認められた。 In the amino acid mixture used in Examples 1 and 2, each amino acid is within the range of the food additive standard (JAS standard). It was recognized that an amino acid mixture having this composition range was prepared as a mixture in a crystalline form instead of a liquid, and that the taste of the food was improved by adding it to the food in the form of a powder.
また、実施例１及び２で得られた本発明の粉末アミノ酸混合調味料は、結晶水を持つアミノ酸であるグルタミン酸ナトリウムの添加比率が少ないために、通常の湿度をもつ空気中で放置（例えば、１年以上）しても「潮解」することはなく、調味料としての安定性を備えている。 In addition, the powdered amino acid mixed seasonings of the present invention obtained in Examples 1 and 2 are left in air with normal humidity (for example, for example) because the addition ratio of sodium glutamate, which is an amino acid having crystal water, is small (for example, It does not “deliquesce” even after 1 year) and has stability as a seasoning.
さらに、本調味料は、アミノ酸の殆どが甘味を持っていることから、糖分の摂取を制限されている「糖尿病患者」や「腎臓疾患患者」の人々への調味料としても有用である。 Furthermore, since most of the amino acids have sweetness, this seasoning is useful as a seasoning for people with “diabetics” and “kidneys” who are restricted from taking sugar.
本実施例では、単品の医薬又は食品グレード以上の食品添加物指定のアミノ酸の混合調味料として、しょう油製造工程で使用する調味料の例を示した。 In the present Example, the example of the seasoning used in a soy sauce manufacturing process was shown as a mixed seasoning of the amino acid of the food additive designation | designated of a single pharmaceutical or food grade or more.
しょう油の製法は、使用する原料によって決まり、大別して以下の２つの方法にわけられる。
第１は、タンパク原料の大豆（又は脱脂大豆）と炭水化物原料の小麦とを使い、各々原料処理した（公知の方法で大豆を蒸して変性させ、また、小麦は炒って変性させた）物量に麹菌を生育させ、得られたしょう油麹に高濃度（２２〜２３％）の食塩水を加え、酵素分解、酵母、乳酸菌発酵の微生物を使い、熟成させて得られたしょう油諸味を圧搾して生揚しょう油をつくる方法である（本醸造方式）。
The method for producing soy sauce is determined by the raw materials used, and is roughly divided into the following two methods.
Firstly, protein raw material soybean (or defatted soybean) and carbohydrate raw material wheat were used, and each raw material was processed (soybean was denatured by steaming by a known method, and wheat was denatured by frying). Growing koji mold, adding high concentration (22-23%) saline to the soy sauce koji, squeezing the soy sauce moromi obtained by maturation using microorganisms of enzymatic degradation, yeast and lactic acid bacteria fermentation This is a method of making soy sauce (the brewing method).
第２は、タンパク原料である脱脂大豆又は小麦タンパクの小麦グルテンを塩酸や酵素で分解して得た「アミノ酸液」をしょう油発酵工程に加えてしょう油をつくる方法である（混合醸造方式）。 The second is a method of making soy sauce by adding “amino acid liquid” obtained by degrading wheat gluten of defatted soybean or wheat protein, which is a protein raw material, with hydrochloric acid or an enzyme (mixed brewing method).
両者の違いは、以下の通りである。
本醸造しょう油を製造する本醸造方式の場合、麹菌酵素により原料の大豆、小麦タンパク質を分解して、呈味成分であるアミノ酸を得る方式であるが、高濃度食塩中での酵素分解であり、また、限定された酵素での分解であるので、タンパク分解が完全に行われず、一部はペプチド態として存在する。このために、収率は低いが、味はマイルドであって、複雑な微生物の作用による独特の発酵香が付与されている。
The difference between the two is as follows.
In the case of the main brewing method for producing the main brewed soy sauce, the raw soybean and wheat proteins are decomposed with the koji mold enzyme to obtain amino acids as taste ingredients, but the enzymatic decomposition in high-concentration salt, Moreover, since it is the degradation by the limited enzyme, proteolysis is not performed completely and a part exists as a peptide state. For this reason, although the yield is low, the taste is mild and a unique fermented aroma is imparted by the action of complex microorganisms.
一方、混合醸造方式（タンパク質の塩酸分解）の場合、タンパク質を構成するペプチド結合をほぼ完全に切断できることで、構成するアミノ酸を高収率で得ることが出来るので、呈味力の強いアミノ酸液を得ることができる。 On the other hand, in the case of the mixed brewing method (hydrolysis of protein by hydrochloric acid), the peptide bonds that make up the protein can be cleaved almost completely, so that the constituent amino acids can be obtained in a high yield. Can be obtained.
しかし、混合醸造方式の場合、原料中に含まれる澱粉や多糖類を構成する炭水化物、糖分は完全に分解されるので、本醸造方式の場合のような糖分や発酵による香気成分はないので、混合醸造方式によるしょう油では、アミノ酸液を生揚製造の工程で添加していたが、最近では殆ど、生揚しょう油とアミノ酸液とを混合している。 However, in the case of the mixed brewing method, the carbohydrates and sugars that make up the starch and polysaccharide contained in the raw material are completely decomposed, so there is no sugar or fermentation-related aroma components as in the case of this brewing method. In brewing soy sauce, an amino acid solution has been added in the production process, but recently, almost all of the raw soy sauce and amino acid solution are mixed.
ここで、アミノ酸液のしょう油製造工程での添加の意義は、表１で示したように、しょう油と従来のアミノ酸液のアミノ酸組成の比較から、生揚の味の増強ではなく、むしろ実施例１及び２に記載の本発明のアミノ酸混合調味料の添加目的と同じ効果を狙ったものであると考えられる。 Here, as shown in Table 1, the significance of the addition of the amino acid solution in the soy sauce manufacturing process is not the enhancement of the fresh taste, but rather the enhancement of the taste of the example 1 and the amino acid composition of the soy sauce and the conventional amino acid solution. It is thought that it aimed at the same effect as the purpose of adding the amino acid mixed seasoning of the present invention described in 2.
この場合、従来のアミノ酸液を加えると、アミノ酸液製造工程で副生するレブリン酸やギ酸等の有機酸の他に有機塩素関連化合物のＭＣＰ（原料中の油脂の分解で生成するグリセリンと塩素の化合物）等の混入も問題になり、好ましくない。 In this case, when a conventional amino acid solution is added, in addition to organic acids such as levulinic acid and formic acid that are by-produced in the amino acid solution production process, MCP of an organic chlorine-related compound (glycerin and chlorine produced by decomposition of fats and oils in the raw material) Compound) and the like also become a problem and are not preferable.
本実施例では、脱脂大豆６００ｋｇと小麦６００ｋｇとを使用して、１０石スケールでの製麹を行ったしょう油麹に、２１６０リッターの２２．５ｇ/ｄｌの高濃度食塩水を混合して仕込みを行って、生揚しょう油を製造した（本醸造方式）。 In this example, 600 kg of defatted soybeans and 600 kg of wheat were used to mix 2160 liters of 22.5 g / dl high-concentration saline with soy sauce koji that had been made at 10 stone scale. I went to produce fresh soy sauce (this brewing method).
この際に、純度が食品添加物レベル以上（ＪＡＳ規格）の、アラニン、アルギニン、グリシン、及びグルタミン酸ナトリウムを、全アミノ酸重量基準で、それぞれ、４０．０ｗｔ％、２．０ｗｔ％、４８．０ｗｔ％、及び１０．０ｗｔ％の量と、このアミノ酸混合物６０ｗｔ％に対し食塩を４０ｗｔ％配合したものをしょう油原料の仕込み時に添加した。この添加量は、原料のＴＮの１０％に相当する量とした。 At this time, alanine, arginine, glycine, and sodium glutamate having a purity of food additive level or higher (JAS standard) are 40.0 wt%, 2.0 wt%, and 48.0 wt%, respectively, based on the weight of all amino acids. The amount of 10.0 wt% and 40 wt% of sodium chloride with respect to 60 wt% of this amino acid mixture were added when the soy sauce raw material was charged. The amount added was equivalent to 10% of the TN of the raw material.
この場合、上記アミノ酸混合物を水に溶解して仕込み食塩水量を上げる方法と、仕込み食塩水量をそのままにしてアミノ酸混合物を加える方法とがある。 In this case, there are a method in which the amino acid mixture is dissolved in water to increase the amount of salt solution added, and a method in which the amino acid mixture is added with the amount of salt solution added as it is.
前者の場合、生揚濃度は、アミノ酸無添加時のＴＮが１．６ｇ/ｄｌであるのに対して、アミノ酸添加区分では、生揚濃度が１．７８ｇ/ｄｌとなる。 In the former case, the raw concentration is 1.6 g / dl when no amino acid is added, whereas in the amino acid addition category, the raw concentration is 1.78 g / dl.
また、前者の場合、アミノ酸を水で溶解して加えると、生揚のＴＮは同一であるが、生揚しょう油の取得量は、アミノ酸を加えない場合と比べて約１１０Ｌ程度増加する。 In the former case, when the amino acid is dissolved in water and added, the raw TN is the same, but the amount of raw fried oil is increased by about 110 L compared to the case where no amino acid is added.
この後者の方法は、しょう油製造での管理の最も難しい生揚のＴＮ濃度の高度化についての改善方策でもある。 This latter method is also an improvement measure for the advancement of raw TN concentration, which is the most difficult to manage in soy sauce production.
本実施例に従って粉末アミノ酸混合調味料を添加して製造したしょう油と、この調味料を添加しないで製造したしょう油（コントロール）とを比べて、味と香りの官能評価（パネル：８名（男女各４名））をブラインドで実施した。その結果、本実施例で得られたしょう油は、甘味を主体として「こく味」が強く、濃厚感があり、味と香りについて格別顕著な効果が得られたが、コントロールのしょう油はそのような効果が得られなかった。また、本実施例で用いたアミノ酸混合物は、例えば、しょう油や味噌や漬物用汁等の発酵食品の醸造プロセスで有効であることが明らかであると共に、この食塩量を、全アミノ酸５６ｗｔ％〜６４ｗｔ％に対して３６〜４４ｗｔの範囲で変化させて、同様な試験を実施した場合も、同様な結果が得られる。しかし、食塩量がこの範囲を外れると、醸造プロセスがうまくいかず、また、味や香りが好ましくない結果が得られた。 Comparing soy sauce produced by adding a powdered amino acid mixed seasoning according to this example and soy sauce produced without adding this seasoning (control), sensory evaluation of taste and fragrance (panel: 8 persons (men and women each) 4))) was conducted blindly. As a result, the soy sauce obtained in this example had a strong “kokumi” with a sweet taste as a main component, a strong feeling, and a remarkable effect on taste and aroma. The effect was not obtained. In addition, the amino acid mixture used in this example is clearly effective in the brewing process of fermented foods such as soy sauce, miso and pickles, and the amount of this salt is 56 wt% to 64 wt% of all amino acids. Similar results are also obtained when similar tests are carried out with a change in the range of 36 to 44 wt. However, if the amount of salt was outside this range, the brewing process was not successful, and the taste and aroma were not favorable.
原料が大豆の場合には、生揚の窒素濃度を上げるためにはタンパク質の含有料の少ない小麦の使用量を少なくして製麹し、仕込み食塩水量を少なくする（硬仕込み）等の管理技術を駆使して対応することが必要であった。 If the raw material is soybeans, in order to increase the raw nitrogen concentration, the management technology such as reducing the amount of salt solution used (hard preparation) by reducing the amount of wheat with less protein content and reducing the amount of salt used. It was necessary to make full use of it.
この仕込み方法（硬仕込み）の場合、製品の生揚には、レブリン酸や、ギ酸や、ＭＣＰ等も無いことは当然であるが、手法については混合醸造方式の原理と同様であるので、現在の法的な基準（ＪＡＳ）で、混合しょう油はアミノ酸しょう油となる。 In the case of this preparation method (hard preparation), it is natural that there is no levulinic acid, formic acid, MCP, etc. for the production of the product, but since the method is the same as the principle of the mixed brewing method, According to legal standards (JAS), mixed soy sauce becomes amino acid soy sauce.
本実施例では、実施例３で用いたアミノ酸混合物と食塩との配合物を、従来のしょう油の製造方法を実施する際のしょう油原料の仕込み時に添加した。なお、対照として、このアミノ酸混合物と食塩とを添加しない従来のしょう油（無添加品）と、「味液」を従来のしょう油の製造方法を実施する際のしょう油原料の仕込み時に添加して得たしょう油（「味液」の場合には、食塩を添加しない）とを用いた。 In this example, the blend of the amino acid mixture and sodium chloride used in Example 3 was added at the time of charging the soy sauce raw material when the conventional method for producing soy sauce was carried out. In addition, as a control, it was obtained by adding conventional soy sauce (additive-free product) to which this amino acid mixture and salt were not added and "taste liquid" at the time of charging the soy sauce raw material when carrying out the conventional method for producing soy sauce. Soy sauce (in the case of “taste solution”, no salt was added) was used.
従来のしょう油の場合、脱脂大豆と小麦を等重量使用して、製麹した麹に食塩水（２２．５ｇ／ｄｌ）を通常の１２水仕込みして６ヵ月発酵熟成してしょう油を製造し、これを官能評価のサンプル（以下、「無添加品」と称す）とした。 In the case of conventional soy sauce, defatted soybeans and wheat are used in equal weights, and salted water (22.5 g / dl) is added to normal 12 water in the koji koji and fermented and matured for 6 months to produce soy sauce. This was used as a sample for sensory evaluation (hereinafter referred to as “additive-free product”).
また、実施例３で用いたアミノ酸混合物と食塩との配合物の場合、上記従来のしょう油製造の仕込み時に、この配合物を上記脱脂大豆及び小麦原料中の窒素の１０ｗｔ％の量添加し、同様にして発酵熟成してしょう油を製造し、これを官能評価のサンプル（以下、「本発明品」と称す）とした。また、このしょう油に鰹節を１０ｗｔ％加え、ダシしょう油を作り、サンプル（ダシしょう油）とした。このダシしょう油には、通常の市販品と異なり、砂糖やみりんや核酸等を添加していない。この核酸はうまみ成分であるが、これを添加すると、麹菌のフォスファターゼで分解されてしまい、味がなくなってしまうため、本発明の粉末アミノ酸混合調味料に添加しても効果を発現できない。 Further, in the case of the blend of the amino acid mixture and sodium chloride used in Example 3, at the time of preparation of the conventional soy sauce production, this blend was added in an amount of 10 wt% of nitrogen in the defatted soybean and wheat raw materials, and the same. The soy oil was produced by fermentation and aging, and this was used as a sample for sensory evaluation (hereinafter referred to as “the product of the present invention”). Moreover, 10 wt% of bonito was added to this soy oil to make dashi soy oil, which was used as a sample (dashi soy oil). Unlike ordinary commercial products, this dashi soy oil does not contain sugar, mirin, nucleic acids, or the like. Although this nucleic acid is an umami component, if it is added, it is degraded by phosphatase of Aspergillus oryzae and the taste is lost. Therefore, even if it is added to the powdered amino acid mixed seasoning of the present invention, the effect cannot be exhibited.
さらに、上記本発明の配合物の代わりに「味液」を上記脱脂大豆及び小麦原料中の窒素の１０ｗｔ％の量添加し、上記と同様にして発酵熟成してしょう油を製造し、これを官能評価のサンプル（以下、「味液」配合品）とした。また、このしょう油に鰹節を１０ｗｔ％加え、ダシしょう油を作り、サンプル（ダシしょう油）とした。このダシしょう油には、通常の市販品と異なり、砂糖やみりんや核酸等を添加していない。 Furthermore, instead of the above-mentioned composition of the present invention, “taste liquid” is added in an amount of 10 wt% of nitrogen in the defatted soybean and wheat raw materials, and fermented and matured in the same manner as above to produce soy sauce. It was set as the sample for evaluation (hereinafter referred to as “taste liquid” blended product). Moreover, 10 wt% of bonito was added to this soy oil to make dashi soy oil, which was used as a sample (dashi soy oil). Unlike ordinary commercial products, this dashi soy oil does not contain sugar, mirin, nucleic acids, or the like.
官能評価を実施する場合、実施例３で用いたアミノ酸混合物を配合した場合や、「味液」を配合した場合は、それぞれで製造されたしょう油は、従来のしょう油の場合と比べて高窒素になるので、ＴＮ量や食塩濃度が同様になるように調整してから官能評価を実施する必要があった。そのため、従来のしょう油の場合のＴＮ：１．５６ｇ／ｄｌ、食塩：１８ｇ／ｄｌと同じになるように希釈調整した。 When sensory evaluation is carried out, when the amino acid mixture used in Example 3 is blended, or when “taste liquid” is blended, the soy sauce produced in each has a higher nitrogen than in the case of conventional soy sauce. Therefore, it was necessary to perform sensory evaluation after adjusting the amount of TN and the salt concentration to be the same. Therefore, the dilution was adjusted to be the same as TN: 1.56 g / dl and salt: 18 g / dl in the case of conventional soy sauce.
官能評価は、次のようにして行った。
（１）パネル：某醤油（株）の研究室の専門パネル８名（男女各４名）
（２）しょう油の使用方法：市販の絹ごし豆腐に本発明品、「味液」配合品、無添加品を適当量かけて食した。また、小松菜には上記ダシしょう油を適当量かけて食した。
（３）評価方法：
パネルのそれぞれが、味と香りについて５点法で評価した。平均値を以下に示す。その際、無添加品を基準点の３点とした。その際、評価はブラインドにて行った。
Sensory evaluation was performed as follows.
(1) Panel: 8 professional panelists at Sakai Soy Sauce Co., Ltd. (4 men and women)
(2) Method of using soy sauce: A commercially available silken tofu was eaten with an appropriate amount of the product of the present invention, “taste liquid” blended product, and additive-free product. Komatsuna was eaten with an appropriate amount of the above dashi soy sauce.
(3) Evaluation method:
Each of the panels was evaluated for taste and aroma by a five-point method. The average value is shown below. At that time, the additive-free product was set at three reference points. At that time, the evaluation was performed blind.
表３から明らかなように、本発明品は評価が高く、ダシしょう油の場合と同じ結果が得られ、甘味を主体として、「こく味」が強く、濃厚感があった。また、「味液」配合品は、ＨＶＰ（Hydrolyzed Vegetable Protein）独特の香りがあったが、本発明品はスッキリした香りがあった。 As is apparent from Table 3, the products of the present invention were highly evaluated, and the same results as in the case of dashi soy oil were obtained. The “taste liquid” blended product had a unique scent of HVP (Hydrolyzed Vegetable Protein), but the product of the present invention had a refreshing scent.
本発明によれば、うま味、甘味等に優れた粉末アミノ酸混合調味料を提供できるので、単品で通常の調味料として使用したり、例えばしょう油や味噌や漬物用汁等の発酵食品に添加して使用したりすることができるので、各種調味料産業分野で利用可能である。
According to the present invention, it is possible to provide a powdered amino acid mixed seasoning excellent in umami, sweetness, etc., so that it can be used alone as a normal seasoning or added to fermented foods such as soy sauce, miso or pickled juice. And can be used in various seasoning industries.
Claims (4)
In the form of powder, alanine 35.0-45.0 wt%, arginine 1.8-2.2 wt%, glycine 44.2-51.8 wt%, sodium glutamate 9.0-11.0 wt%, based on the total amino acid weight And the salt is further mixed in an amount of 36 to 44 wt% with respect to 56 to 64 wt% of all amino acids.
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| JP2018033350A (en) * | 2016-08-30 | 2018-03-08 | 片岡 二郎 | Production method of semi-finished soy sauce, production method of waste lee during production of semi-finished soy sauce, and semi-finished soy sauce |
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| JP2017136045A (en) | 2017-08-10 |
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