JP6328389B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning with enhanced umami.

  Umami contributes greatly to the taste of liquid seasonings.In recent years, umami has been recognized all over the world, including in Japan, and liquid seasonings with enhanced umami have been demanded along with diversification of tastes. It has been. For this reason, various techniques for improving the umami taste have been proposed.

  As a substance imparting umami, sodium glutamate is known, and various inventions for increasing glutamic acid in liquid seasonings such as soy sauce have been made. However, when using sodium glutamate for enhancing the umami of a liquid seasoning, a large amount of sodium glutamate is required to obtain a higher umami enhancing effect. Moreover, even if a large amount of sodium glutamate is used, the umami enhancement effect of the entire seasoning may not be obtained, and it is inefficient as umami enhancement (see Non-Patent Document 1, for example).

  As a method for enhancing umami, a method using a synergistic effect between glutamic acid and a nucleic acid-based umami substance is also known. Examples of nucleic acid seasonings include inosinic acid and guanylic acid, but nucleic acid seasonings are degraded by enzymes such as phosphatase remaining in soy sauce and used in liquid seasonings such as soy sauce. There is a limit.

  In addition, natural extracts such as meat extract, seafood extract, vegetable extract, and yeast extract are widely used to enhance umami, but when used in liquid seasonings, the unique flavor of natural extracts is There is a problem that it may inhibit the preferred flavor.

  By the way, the taste of dipeptides has been investigated in detail mainly on chemically synthesized dipeptides, and many taste peptides in protein hydrolysates have been studied (for example, Non-Patent Document 2). However, many of these peptides also have a bitter taste that reduces the quality of the food.

  On the other hand, a novel peptide (see Patent Document 1) having an effect of improving taste from bonito extract residue and a novel peptide from an umami component in fish sauce have been developed (see Patent Document 2). As other dipeptides, Trp-Val, Trp-Tyr, Tyr-Trp, Trp-Ile, Trp-Leu, pyroglutamate dipepide having pyroglutamic acid at the end are used as dipeptides for improving and enhancing the flavor of liquid seasonings. Peptides (see Patent Documents 3 and 4) are known. Ingredients in foods containing dipeptides are known to vary in taste depending on the components present, and in particular, some dipeptides have a bitter taste alone, but have a sweet taste and umami by coexisting with NaCl. It is also known (for example, refer nonpatent literature 3).

JP 2002-255994 A JP 2003-104997 A JP 2006-160649 A JP 2012-29616 A

“The Journal of Japan Society for Food Science and Technology”, 2009, Vol. 56, No. 7, p. 384-393 “The Journal of Japan Society for Food Science and Technology”, 1999, Vol. 46, No. 8, p. 501-507 “FISHIERS SCIENCE”, 2002, Vol. 68, p. 921-928

  The problem to be solved by the present invention is to provide a liquid seasoning with enhanced umami without impairing the preferred flavor of the liquid seasoning.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have included the dipeptide Ala-His in a liquid seasoning in a specific amount or more so that the liquid seasoning can be used without impairing the preferred flavor of the liquid seasoning. The inventors found that umami is enhanced and completed the present invention.

That is, the present invention
1) A liquid seasoning containing Ala-His at 80 μg / ml or more,
About.

  According to the present invention, it is possible to provide a liquid seasoning with enhanced umami without impairing the flavor of the liquid seasoning.

Hereinafter, the present invention will be described in detail.
As a seasoning used as the base of the liquid seasoning of this invention, soy sauce or a soy sauce-like seasoning is mentioned. "Soy sauce" means natural brewed soy sauce (dark mouth soy sauce, light mouth soy sauce, white soy sauce, tame soy sauce, re-prepared soy sauce, fresh soy sauce, etc.), fast brewed soy sauce, amino acid mixed soy sauce, these natural brewed soy sauce or fast brewed soy sauce Low-salt soy sauce or low-salt soy sauce. In addition, the “soy sauce-like seasoning” is a seasoning used for the same purpose as “soy sauce”. If it is used for the same purpose as “soy sauce”, a raw material derived from soy sauce cake (for example, soybean or soy sauce) Wheat) may not be used in the production of soy sauce-like seasonings. The soy sauce-like seasoning may be mixed with auxiliary materials such as fruit juice / vegetable juice, extracts, dashi, sugars, seasonings, alcoholic beverages, acidulants, flavorings and the like. In the present invention, soy sauce or soy sauce-like seasonings are used singly or in combination of two or more.

  The liquid seasoning of the present invention may be a liquid seasoning based on soy sauce or soy sauce-like seasonings, such as dressings, soups such as mentsuyu, nabetsuyu, dashitsuyu, grilled meat, yakitori, natto, etc. Sauces etc. are mentioned.

  The liquid seasoning of the present invention is obtained by containing a specific amount or more of the dipeptide Ala-His for imparting umami. The content at which the umami enhancing effect is remarkably exhibited is preferably 80 μg / ml or more, and more preferably 200 μg / ml or more.

  Since the liquid seasoning dipeptide Ala-His is not contained in a sufficient amount in the liquid seasoning, it must be increased by brewing / fermentation or added separately. The amino acid constituting the dipeptide to be increased or added by brewing / fermentation can be used in either L-form or D-form, but it is particularly desirable to use L-form. Alanine is an α-type amino acid. Industrially, the dipeptide Ala-His to be added can be a protein or peptide hydrolyzate, a fermentation product, a synthetic product from an amino acid, or the like as a dipeptide supply source. The dipeptide content can be measured by a conventional method using high performance liquid chromatography (HPLC) / mass spectrometer (MS).

  In order to adjust the taste as a liquid seasoning, when adding a taste component to the seasoning liquid of the present invention, amino acids, yeast extract, nucleic acids, organic acids, protein hydrolysates, sugars, sugar beet sugar, vegetable extracts, meat Extracts, fish sauce, alcoholic beverages, mirin, alcohol, thickeners, emulsifiers, inorganic salts and the like may be added. These taste ingredients can be added alone or in combination.

  The obtained liquid seasoning may be sterilized or sterilized. In the case of sterilization, a heat sterilization process called burning is performed. The heating may be performed under the heating conditions that are performed in a known soy sauce production process. Preferably, heating is performed at 80 to 85 ° C. for 20 to 60 minutes, or 110 to 120 ° C. for 5 to 20 seconds, followed by cooling. Since starch may be generated by heating, after standing for several days, a liquid seasoning can be obtained by separating the supernatant from the starch. In the case of sterilization, filtration and sterilization using a known MF membrane are performed to obtain a filtrate as a liquid seasoning.

  The liquid seasoning of the present invention can be used in the same manner as Japanese soy sauce “soy sauce” and can be blended in any food or drink. For example, it can be used by adding to foods such as soup, sauce, ponzes, dressings, soups, sauces, side dishes.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

<Quantification of dipeptide in soy sauce>
Detection of dipeptides in various liquid seasonings The dipeptide content in 32 samples of various commercially available liquid seasonings was measured. Samples were 14 kinds of soy sauce, 2 kinds of soy sauce, 1 kind of soy sauce, 15 kinds of other liquid seasonings such as overseas products. The measurement detected the dipeptide using LC-MS / MS according to the following method. The analysis was performed by diluting a liquid seasoning 100 times with a mixed solution of water: methanol = 1: 1 containing 0.1% formic acid as an analysis sample. For quantification, a standard prepared by using a mixed solution of water: methanol = 1: 1 containing 0.1% formic acid so that each dipeptide (contract product) is 0.1 ppm, 1 ppm, and 10 ppm under the same analysis conditions. The solution was measured and a calibration curve was prepared.

The analytical sample prepared as described above was separated by the following reverse phase liquid chromatography and then introduced into a mass spectrometer. The separation conditions are as follows.

(1) LC / MS: Shimazdu LC / MS-8030
(2) Separation column: Discovery HS F5, inner diameter 2.1 mm, length 150 mm, particle diameter 3 μm (manufactured by Sigma-Aldrich)
(3) Column temperature: 40 ° C
(4) Mobile phase A: 0.1% formic acid aqueous solution (5) Mobile phase B: 0.1% formic acid acetonitrile (6) Flow rate: 0.25 mL / min
(7) Elution conditions: Elution was performed using a mixed solution of mobile phase A and mobile phase B. The ratio of mobile phase B to the mixture is as follows. 0 to 3 minutes (2%), 3 to 10 minutes (2% to 30%), 10 to 35 minutes (30%), 35 to 40 minutes (30% to 50%), 40 to 45 minutes (100%) 45-55 minutes (2%).
(8) Ionization: ESI positive mode

  By the above analysis method, 299 kinds of dipeptides could be quantified. Tables 1 to 8 show the results of quantitative determination of dipeptides of 4 commercially-available koikuchi soy sauce samples and the average values of all the samples. A dipeptide of ND was not detected due to insufficient analytical sensitivity, but does not indicate that it was not included. In addition, dipeptides that are all ND were not detected in the following samples, but were detected from other samples.

<Estimation of dipeptides that enhance umami by statistical analysis>
Statistical analysis was used to estimate dipeptides that enhance umami from the detected dipeptides. Among statistical analysis, in correlation analysis, the quantitative value of each dipeptide is used as the explanatory variable and the quantitative umami data obtained from the sensory evaluation of each sample is used as the response variable. Can predict the effect. In particular, the partial least squares method is useful when there are many kinds of explanatory variables, avoiding the problem of multicollinearity.

<Acquisition of quantitative data on taste by sensory evaluation of various liquid seasonings>
In order to identify dipeptides that affect umami by statistical analysis, the umami of various liquid seasonings was obtained as quantitative data by sensory evaluation. The sensory evaluation was performed using a line scale method, and 13 trained panelists repeatedly evaluated it three times.

  The quantification result of the obtained dipeptide was used as an explanatory variable, and the quantification result of sensory evaluation was used as a response variable, and a dip taste affecting umami was identified using statistical analysis. The partial least squares method was used for statistical analysis. For statistical analysis, SIMCA-P (UMETRICS) was used. Whether each dipeptide affects “positive” or “negative” with respect to the taste was judged based on the obtained coefficient.

  In the partial least square method, the coefficient may vary depending on the sample used for analysis. Therefore, 29 types of liquid seasonings to be used from 32 types of liquid seasonings (set 1) (set 2: 14 types of koikuchi, 2 types of pool, 1 type of margin, 13 types of other types), 24 types (set 3: koikuchi) 14 types, 11 other types), 20 types (set 4: 12 types of koikuchi, 1 type of pool, 7 types of other), 19 types (set 5: 9 types of koukochi, 1 type of pool, 1 type of white soy sauce, 8 other types) The coefficient was calculated by the method of partial least squares, changing the type of soy sauce to be analyzed. The higher the average of this variable, the more umami enhancement is expected. Tables 9 to 15 show the coefficients obtained by the above method. N. in the table. D. Indicates that the coefficient could not be calculated because the corresponding dipeptide was not detected in the soy sauce of the corresponding sample set.

  From the above results, it was estimated that Ala-His enhances umami. From this result, it was shown that Ala-His has a strong possibility of enhancing umami among dipeptides.

<Emectic enhancement effect of dipeptide Ala-His in liquid seasoning>
Ala-His (Kokusan Chemical Industry) was added to Koikuchi soy sauce (Kikkoman Corporation) to create prototypes 1-6. The soy sauce used had an Ala-His concentration of 20 μg / ml. Table 16 shows the amount of the trially added Ala-His. The sensory evaluation was conducted on the seasonings and soy sauce with a high content of dipeptide by the following 4 specialized panels. In sensory evaluation, compared to control for umami and preferred richness and thickness, unpleasant taste,

1 No difference or weak 2 Slightly strong 3 Strong 4 Very strong

The evaluation score was given.

  As shown in Table 16, the umami was enhanced as the amount of Ala-His added increased. Furthermore, even when Ala-His was added at a high concentration, the taste was not different from the control, and only the umami and the preferred flavor were enhanced. From this result, it was shown that by adding 80 μg / ml or more of Ala-His, umami was enhanced without imparting an unpleasant taste, and a liquid flavoring with a preferred flavor was obtained.

Claims (2)

Soy sauce or soy sauce-like seasoning containing dipeptide αAla-His at 80 μg / ml or more. A liquid seasoning containing the soy sauce or soy sauce-like seasoning according to claim 1 and containing at least 80 μg / ml of dipeptide αAla-His .