JP6530543B1 - Composition for enhancing body taste, composition for body taste, and method for producing them - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for enhancing the rich taste of a food having umami taste derived from protein and to provide a sprouted vegetable of leguminous family and one or more kinds of vegetable extract selected from green pepper as an active ingredient A composition for enhancing the body taste of a food containing a protein extract. A method for producing a rich taste composition comprising mixing a composition for enhancing rich taste and an extract of a protein-containing material and heating the mixture. It is a manufacturing method of the processed food characterized by using rich taste composition for seasoning. [Selected figure] Figure 3

Description

  The present invention relates to a method for enhancing the richness of a food having a protein taste. In particular, the present invention relates to a method for enhancing the rich taste of protein-containing material extracts, dairy products, bean products and the like.

  In recent years, in the food industry, keywords such as "rich", "deep", and "rich" have attracted attention due to the increase in genuine products and full-fledged intentions and tiredness to monotonous tastes that use many chemical seasonings. In addition to salty taste, sweetness, sour taste, bitter taste and umami spice, which are the main elements of food taste, it is the hot taste that has recently been attracting attention. Although the definition of rich taste is not as clear as the definition of basic goji, in Non-Patent Document 1, it occurs with "a lot of stimuli related to taste, smell and texture [complexity (complexity)]. Although it is a thing, the taste given when they are given a certain amount of balance and has lastingness and mouthfulness ", Patent Document 1 states that" natural ingredients such as beef bouillon and bonito soup stock have It is a taste quality, and expresses the growth and depth of aftertaste. In Patent Documents 2 and 3, "Thickness, spread, sustainability, unity, not only basic taste, but also the taste around the basic taste. It is defined as "enhancing taste" and the like.

  Patent Document 1 discloses a method for providing a rich taste by adding fructose to a meat extract and heating it. Patent Documents 2 and 3 disclose a method for providing a rich taste, which comprises a glycopeptide as an active ingredient. Patent Document 4 discloses a seasoning having no body and no animal extract, using a vegetable extract composition containing components of Chinese cabbage, onion and cabbage.

JP 2000-125805 A International Publication No. 2004/096836 International Publication No. 2006/305903 Patent No. 6244494

Chemistry and organisms, 54 (2) p 102-108, 2016, "Science of food" Koku "The present conditions and prospects"

  An object of the present invention is to provide, for example, a method for enhancing the rich taste of foods having umami derived from protein, such as chicken soup and consomme soup.

The present inventors have found that there is a difference in the richness of the soup depending on the presence or absence of the drip of the vegetable used as an ingredient while researching focusing on the richness of the food. When the effect of various vegetables was examined paying attention to the rich taste, it is not the extract of vegetables such as onion conventionally used together with meat at the time of soup stock manufacture, but leafy vegetables and moisture are often used as ingredients. The inventors have found that the extract has the effect of enhancing the body taste, and completed the present invention.
The present invention provides a composition for enhancing the body taste of a food containing an extract of the protein-containing material of the following (1) to (3), a method for producing the body composition of (4) to (12), and the body taste is enhanced. The method for producing the food according to the present invention, the method for producing the processed food using the rich taste composition for seasoning, or the rich taste composition according to (13) to (19) are summarized.

(1) A composition for enhancing the body taste of a food containing an extract of a protein-containing material, which comprises as an active ingredient one or more vegetable extracts selected from leguminous sprout vegetables and green peppers.
(2) The composition for enhancing the body taste according to (1), wherein the sprouted vegetable of the leguminous family is a sprouted vegetable of any of green bean, soybean, black soybean, black mappe, pea, alfalfa and fenugreek.
(3) The composition for enhancing body taste according to (1) or (2), wherein the vegetable extract is a vegetable juice, an extract of a vegetable with water or ethanol, or a dried product thereof.

(4) A method for producing a rich-taste composition, which comprises mixing the composition according to any one of (1) to (3) with an extract of a protein-containing material and heating the mixture.
(5) Production of a rich-taste-enhanced food characterized in that the composition for enhancing richness according to any one of (1) to (3) is mixed with a food containing an extract of a protein-containing material and heated. Method.
(6) The method according to (4) or (5), wherein the protein-containing material extract is one or more selected from extracts of livestock products, extracts of aquatic products, dairy products and bean products.
(7) The method according to (6), wherein the extract of livestock products or aquatic products is an extract with water or ethanol, or a dried product thereof.
(8) The dairy product is any of milk, cream, whey, cheese, yogurt, butter, condensed milk, powdered milk, casein, and the bean product is any of soy milk, tofu, miso or moromi (6) Method.
(9) The method according to any one of (4) to (8), wherein one or more selected from amino acid-based seasoning, nucleic acid-based seasoning, and sodium chloride are further mixed.
(10) The amount of the composition for enhancing the body taste according to any one of (1) to (3) is 0.01 to 100% by weight of the solid content of the protein-containing material extract in terms of solid weight (4) Or (9) any method.
(11) The heating temperature is 80 to 100 ° C. if the pressure is normal pressure, the heating time is 10 minutes or more, the pressure is 100 to 150 ° C. if under pressure, and the heating time is 10 minutes or more (4) to (10) Any way.
(12) A method for producing a processed food comprising using the rich taste composition produced by any of the methods of (4) and (6) to (11) for seasoning.

(13) Based on the solid content of the extract of the protein-containing material, it contains 0.01 to 100% by weight, based on the solid content weight, of one or more types of vegetable extract selected from sprouted vegetables of leguminous family and green peppers And a hot taste composition containing those heating reactants.
(14) The rich taste composition according to (13), wherein the sprouted vegetable of the leguminous family is a sprouted vegetable of any of green bean, soybean, black soybean, black mappe, pea, alfalfa and fenugreek.
(15) The body-like composition according to (13) or (14), wherein the vegetable extract is vegetable juice, an extract with water or ethanol, or a dried product thereof.
(16) The composition according to any one of (13) to (15), wherein the extract of the protein-containing material is one or more selected from extracts of livestock products, extracts of aquatic products, dairy products and bean products. .
(17) The kokumi composition according to (16), wherein the extract of a livestock product or an aquatic product is an extract with water or ethanol, or a dried product thereof.
(18) The dairy product is any of milk, cream, whey, cheese, yogurt, butter, condensed milk, powdered milk, casein, and the bean product is any of soy milk, tofu, miso or moromi (16) Kokumi composition.
(19) The rich taste composition according to any one of (13) to (18), which further contains one or more selected from an amino acid seasoning, a nucleic acid seasoning, and a salt.

  The composition for enhancing body taste of the present invention has an effect of enhancing body taste by adding to a protein-containing material and heating. The rich taste composition of the present invention can impart rich taste to food by using it for seasoning various foods.

It is a figure which shows the relationship between the heating time of Example 1, and richness. It is a figure which shows the mixing | blending ratio of the soup for 120 minutes of Example 1, and the relationship of richness. It is a figure which shows the effect of strengthening the rich taste of each vegetable extract of Example 4. FIG. It is a figure which shows the heating time of Example 5, and the relationship of rich taste. It is a figure which shows the addition amount of the coconut extract of Example 6, and the relationship of rich taste. It is a figure which shows the effect of the moist bean paste composition added to the fried rice of Example 7. FIG. It is a figure which shows the effect of the coconut-flavored taste composition added to the salt pan of Example 8. FIG. It is a figure which shows the effect of the coconut milk taste composition added to the salt mackerel of Example 9. FIG. It is a figure which shows the effect in the Hoki soup of the rich taste composition containing the Hoki extract of Example 10, and a coconut extract. It is a figure which shows the effect in the cream soup of the rich taste composition containing the milk of Example 11 and a coconut extract. It is a figure which shows the effect in the soymilk soup of the rich taste composition containing the soymilk of Example 12, and a coconut extract.

  The present invention is a composition for enhancing the body taste of a protein-containing material comprising a sprouted vegetable of the leguminous family and one or more types of vegetable extracts selected from green peppers. The body taste is enhanced by adding these vegetable extracts to a protein-containing material and heating.

In the present invention, "rich taste" is "a taste that feels the persistence and thickness that remains on the tongue". In general, when food is rich, various factors such as taste complexity, taste intensity, viscosity, and fat content are involved. Under the same conditions and using the composition of the present invention, the presence or absence of the addition causes a clear difference in the "taste which feels on the tongue and which feels thick".
At the moment, the rich taste is not a parameter that can be clearly measured numerically like the basic taste (saltiness, sweetness, sourness, bitterness, umami taste), but there is a clear difference depending on the composition of the food and the manufacturing method. The evaluation can evaluate the difference.

In the present invention, “one or more vegetable extracts selected from sprouted vegetables of the leguminous family and green peppers” are extracts extracted from juices of these vegetables, water or alcohol. These may be in the form of liquid, paste or dry powder.
The vegetables may be raw, frozen or dried. For example, an extract can be obtained by adding 0.1 to 10 times the amount of water to raw vegetables and heating at 50 to 100 ° C. for 0.5 to 24 hours. In the present invention, the amount of extract added is represented by the weight of the solid content contained in the extract.
The vegetable extract is not limited to the method used by being isolated from vegetables, and it is also possible to employ a method of adding vegetables themselves as a composition for enhancing body taste to a protein-containing material and heating. By heating, the extract is released from the vegetables, and the same effect as adding the vegetable extract is obtained. If necessary, the vegetable syrup after the vegetable extract has been released can also be removed by filtration or the like.

  In the present invention, "germinated vegetables of the leguminous family" are vegetables generally referred to as moisture. The seeds of beans are artificially germinated in the dark and are long. Sometimes called a sprout. Green bean, soybean, black soybean, black mappe, pea, alfalfa, fenugreek etc. are illustrated. In particular, strong effects are observed in green bean sprouts.

"Brassic vegetables" are vegetables classified as crucifers in the Brassicaceae category of plants. Specifically, it is exemplified by bok choy sai, radish, broccoli, kale, komatsuna, Chinese cabbage, cabbage, cauliflower, turnip, mizuna, mustard vegetable, arugula, Nijichi daikon, Nozawana and the like. Use leaves, stems and roots of these vegetables.
In addition to the “legume sprouting vegetables” and “brassaceae vegetables”, green peppers, spinach and lettuce can be used as the vegetables of the present invention.

  As a vegetable extract, the extract of the edible part of various vegetables marketed and its dried material can be used. Vegetable juice may be used as it is. A vegetable extract can be obtained by adding water or water-containing ethanol etc. to the edible part of vegetables, and heating.

In the present invention, “protein-containing material” refers to meat, viscera, bones, skin, eggs and the like of livestock products such as cows, pigs, sheep, goats, horses, chickens and turkeys and aquatic products such as fish and shellfish. is there. These as it is or an extract extracted from these may be used. When the umami is used as an extract in the state of bouillon, which is extracted in an aqueous solution, the effect of the present invention is felt more clearly.
Specifically, for livestock products, pork extract, beef extract, chicken extract, for fish, bonito extract, guti extract, hamo extract, hokki extract, Thailand extract, for crustaceans, shrimp extract, crab extract, for shellfish, scallop extract, clam extract, head The legumes are exemplified by squid extract and octopus extract. It is also possible to use one obtained by adding fat and oil and an emulsion to the extract as in Shirato soup.
Further, as other protein-containing materials, dairy products such as milk, fresh cream and cheese, or bean products such as soya milk, miso and moromi are exemplified.

  The protein-containing material is preferably treated so as to release umami components contained in each of the protein-containing materials. Specifically, it is heat-treated, preferably water-added and heat-treated.

The composition for enhancing the body taste of the present invention is exerted by adding it to a protein-containing material and heating it.
When it uses with respect to the extract of a protein containing raw material, 0.01 to 100 weight%, 0.01 to 50 weight% of the extract of a vegetable with respect to solid content of the extract of a protein containing raw material are 0. 01 to 20 wt%, 0.05 to 20 wt%, preferably 0.01 to 10 wt%, 0.05 to 10 wt%, 0.1 to 10 wt%, more preferably 0.1 to 5 wt% % Can be added.
After the addition, heating is carried out at 80 to 100 ° C. for 10 minutes or more, 20 minutes or more, 30 minutes or more, 45 minutes or more, 60 minutes or more, or 120 minutes or more, under normal pressure. There is no upper limit in particular if it is not done, but heating for 150 minutes, 180 minutes, or 240 minutes may be sufficient because heating is unnecessary for longer than necessary. Under pressure, heating is performed at 100 to 150 ° C. for 10 minutes or more, 20 minutes or more, 30 minutes or more, 45 minutes or more, 60 minutes or more, or 120 minutes or more. Although there is no particular upper limit, heating for 150 minutes, 180 minutes, or 240 minutes may be sufficient because heating for longer than necessary is not necessary.

The rich taste composition produced by mixing and heating the rich taste composition and the extract of a protein-containing material can be used as it is as a soup base. It can also be used as a seasoning of various processed foods.
In the case of dairy products and bean products, it can be used as a raw material of foods using dairy products and bean products such as cream stew, cream croquette, and miso soup.

  The solid material weight of the “livestock product or aquatic product extract, solid product content of dairy product or bean product according to the present invention, one or two or more types of vegetable extract selected from leguminous sprout vegetables and green peppers And “Kokumi compositions containing 0.01 to 100% by weight of them and containing their heat-reacted substances” are all used for animal extracts since plant extracts are only added to conventional animal extracts. It can be used in foods as well as animal extracts.

The present invention is a method for producing a food with enhanced body taste, characterized by using a vegetable extract that enhances the body taste.
In the present invention, the food is a composition itself prepared by mixing and heating ingredients such as meats, fish and shellfish, dairy products and soy milk, and the vegetable extract of the present invention, or a food seasoned with a seasoning liquid containing the same. Specifically, it is a soup and various kinds of vegetables, and it is a food such as fried food, grilled food and fried food, in which the taste and flavor of the seasoning liquid are important elements.

  The present invention is a method of producing a processed food characterized by using a rich taste composition for seasoning. In the present invention, the processed food is a cooked food mass-produced using a seasoning liquid. A rich taste can be imparted only by adding the rich taste composition of the present invention to a seasoning liquid.

In the present invention, the seasoning liquid is a liquid obtained by mixing materials for giving taste and aroma used for seasoning food. Specifically, seasoning solutions for pickling in food preparation, seasoning sauces used during cooking, sauces for food materials after cooking, seasoning liquids for sauces, seasoning solutions for seasonings, etc. It is a liquid mixture that is added to raw or cooked foods to impart taste and aroma. It is generally called a seasoning liquid. When mass-producing food, seasonings are often mixed in advance and used as a combined seasoning liquid.
In addition to seasonings and ingredients that impart a taste such as saltiness, sweetness, umami, bitterness, and acidity, seasoning liquids include additives that impart richness and mellowness, thickeners that affect physical properties such as viscosity, etc. All seasonings and food materials are used depending on the intended food, such as additives for flavorings, spices and flavorings to give flavors and flavors. After the protein-containing material and the vegetable extract are mixed and heated according to the present invention, any component may be added.

The processed food using the seasoning of the present invention includes, for example, noodle soups such as ramen soup, champo soup, pasta sauce, udon soup, buckwheat soup, somen soup etc., sauce, dressing, miso, mayonnaise, tomato ketchup, noodles Seasonings such as soup, soups such as hotpot soup, consomme soup, cream soup, soups, miso soup, soups such as potage soup, rice balls, pilaf, fried rice, mixed rice, risotto, cooked rice dishes such as simmered rice, chikuwa, kamaboko etc Fish paste products, salmon flakes, dried bonito, salted cod roe, grilled fish, dried fish, salted fish, fish sausage, boiled fish, boiled fish, boiled fish, processed fish products such as canned hamburger, sausage, ham, meat dumplings and other livestock products, tofu, Soy processed food such as deep-fried chicken, yuba, soy milk soup, spring roll, shumai, croquette, fry, gyoza, Leh, teriyaki, fried, simmered, like cooking food such as fried foods, and the like.
In addition, the food may be one which is stored at normal temperature after cooking, or one which is stored under refrigeration or freezing. You may use together a rich flavor seasoning other than this invention, and a rich flavor enhancer.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

The richness effect of vegetable drips As a standard noodle soup, the richness of vegetable drips is obtained using a concentrated soup for champon (Table 1) containing extracts of protein-containing materials such as pork extract, chicken extract and scallop extract. The effects on were tested.
The vegetables listed in Table 2 were fried at 120 ° C. for 10 minutes. The drip which came out of vegetables was used as a vegetable drip of this example. Vegetable drip Brix was 6%, and salinity was 0.49%. The Brix was measured with a pocket sugar content meter (APAL-1, manufactured by Atago Co., Ltd.), and the salt concentration was measured by a pocket salt meter (APAL-ES1, manufactured by Atago Co., Ltd.).
The concentrated soup 40g of water, 300g of water, and 15g of vegetable drips of Table 1 were mixed, sealed, and the sample heated for 0, 10, 30, 60, 120 minutes in 100 degreeC of boiling waters was prepared.

The prepared sample was diluted twice to obtain a sensory evaluation evaluation solution (Brix 3%, salinity 0.8%).
The strength of the body was evaluated by sensory evaluation using a magnitude estimation method by a taste professional panel. We defined kokumi as "the taste that feels the persistence and thickness that remains on the tongue", and the evaluator unified the recognition. The evaluation solution evaluated as having the weakest taste was regarded as 0, the evaluation solution evaluated as having the strongest taste as 1, and the remaining evaluation solutions were evaluated based on relative values.

The relationship between the heating time and the rich taste of the soup and the vegetable drip is shown in FIG. The richness was evaluated as the heating time increased, and the increase of the richness with respect to the heating time increased rapidly to 30 minutes and gradually became gradually slower. Furthermore, it evaluated similarly by sensory evaluation about the evaluation liquid which mixed the mixed heating soup of heating 0 minute and heating 120 minutes. The relationship between the mixing ratio of the soup for 120 minutes and the rich taste is shown in FIG. The rich taste was evaluated to be strong in proportion to the composition ratio of the soup heated for 120 minutes.
From the above results, it was suggested that there is a "rich taste component" which is produced by mixing and heating soup and vegetable drip and enhances the rich taste depending on concentration. It is obtained by heating at 100 ° C. for 10 minutes or more.

Protein-containing extract and vegetable drip ratio Protein-containing extract and vegetable drip were mixed in three ratios in Table 3 and heated in boiling water at 100 ° C. for 60 minutes to prepare a sample of a kokumi composition . After cooling, raw materials other than pork extract and chicken extract were respectively added to the composition of Table 1 to prepare concentrated soup. 300 g of water is added to 40 g of concentrated soup, and it is used as a soup, each diluted twice to make an evaluation solution, and the strength of the richness is three steps (○: strong rich, Δ: slightly strong, ×: I can not say either)).
The evaluation results are shown in Table 3. The amount of vegetable drip added to the extract of the protein-containing material was 1.7% by weight in terms of solid content ratio, which most enhanced the body taste.

Full-bodied taste enhancing effect of the food of the type the present invention containing the protein-containing material of the extract, it was confirmed that also obtained in the food containing different kinds of protein-containing material extract. Using the extracts of various protein-containing materials shown in Table 4, after mixing the raw materials according to the composition of Table 5, the mixture was heated for 60 minutes at 100 ° C. in boiling water and cooled to prepare each rich taste composition. Each rich taste composition was added to the concentrated soup of Table 1 as a solid content at 1% by weight, and 300 g of water was added to 40 g thereof to prepare a soup. A solution obtained by diluting each soup twice was used as an evaluation solution to evaluate the strength of the rich taste in three stages (○: strong strong, 強 い: slightly strong, ×: neither can say). When preparing an evaluation liquid, it adjusted so that extract solid content and salinity might gather.
The results are shown in Table 4. It has been confirmed that the extract of any of the protein-containing materials has a difference in strength but is enhanced in body by mixing with the vegetable drip and heating.

Effects of Various Vegetables In order to confirm what is the effect of the vegetable drip confirmed in Comparative Example 1, the effects of various vegetable extracts on the richness were compared. The vegetable extract used is shown in Table 6. Each vegetable extract was used after adjusting Brix to 7.6% and salinity 1.3%.
After mixing the raw materials with the composition shown in Table 7 using various vegetable extracts shown in Table 6, heat for 60 minutes in boiling water at 100 ° C. for 60 minutes, and after cooling, each composition other than pork extract so as to become the composition of Table 1 Was added to make concentrated soup. 300 g of water was added to 40 g of the concentrated soup to prepare a soup, and each two-fold diluted solution was used as an evaluation solution to evaluate the strength of the richness by sensory evaluation.

  The sensory evaluation was performed by a method of setting soups using the vegetable drips for 60 minutes of heating time manufactured in Example 1 as a control, and 7 kinds of samples of each vegetable extract were ranked in order of strong taste. The normalized ranking method was used to calculate the minimum value (l.s.d.) of the distance scale and the difference between the distance scales that can be said to be significant. The distance scale コ ン ト ロ ー ル l s d × 100 for the control was taken as the evaluation value (%) for the rich taste.

  The result showed the effect which intensifies the rich taste of the extract of each vegetable in FIG. 3 by setting the vegetable drip of Example 1 as control. Conventionally, it is used as an ingredient compared to onions, carrots, celery, green onions, garlic, etc., which are often used when preparing soup stock, ramen soup, etc., but it is a pale vegetable with umami and rich taste. With no impression of being strong, bean sprouts, bok choy, radish, broccoli and kale showed an even stronger taste-enhancing effect than vegetable drips. These results show that sprouted vegetables of the leguminous family, vegetables of the cruciferous family, green peppers, spinach, and vegetable extracts of lettuce are mixed with an extract of a protein-containing material and heat-treated to produce an onion, carrot, etc. It indicates that it has the effect of enhancing the taste.

Rich taste enhancement effect of coconut oil (1)
In Example 4, the effect of the most effective bean sprout extract was evaluated by using a mixed extract of vegetables which is often used in producing noodle soup (green onion, onion, garlic, ginger: solid content ratio = 4: 4: 1 : 1) compared with. The extracts described in Table 6 were used for green onion, garlic and ginger, and the onion extract IM (made by Imuraya Foods) was used. The coconut extract and the vegetable mixed extract were blended so as to have a solid content of 2% by weight.
In the formulation of Table 8, a protein extract and a vegetable extract were mixed, and heated at 100 ° C. in boiling water to prepare a sample of a kokumi composition. As a negative control (N. Cont.), A vegetable extract was not added, and only the extract of the protein-containing material was used by heating at 100 ° C. for 60 minutes. After cooling, ingredients of soup other than pork extract were added to each composition so as to become the composition of Table 1, to obtain concentrated soup. 300 g of water was added to 40 g of concentrated soup, and the resulting soup was diluted by 2 times each to evaluate the strength of rich taste as an evaluation solution.

As in Example 1, the intensity of the kokumi was sensory-evaluated by the magnitude estimation method. The rich taste is defined as "the taste that feels the persistence and thickness that remains on the tongue", the evaluation liquid that is evaluated as weakest is regarded as 0, the evaluation liquid that is evaluated as strong as the strongest is regarded as 1, and the remaining The evaluation solutions were evaluated relative to them.
The results are shown in FIG. The rich taste enhancing action of the coconut extract was very high as compared with the mixed vegetable extract of green onion, onion, garlic and ginger. In addition, it was also confirmed that, as with the vegetable drip of Example 1, the longer the heating time, the stronger the body enhancing effect is with respect to the bean sprout extract.

Rich taste enhancement effect of coconut oil (2)
As shown in Table 9, the richness enhancing effect of the coconut extract was confirmed in the same manner as in Example 5 except that the amount of the coconut extract added was 0.5%, 1%, 2% and 4%. The heating time was 60 minutes in each case.

The sensory evaluation was performed in the same manner as in Example 5.
The results are shown in FIG. The rich taste-enhancing effect of the coconut extract was high in the range of 0.5 to 4% depending on the addition amount.

After mixing the raw materials according to the formulation of Table 7 of Example 4 using a bean sprout extract as a rich taste enhancing vegetable extract in fried rice , the mixture was heated at 100 ° C. in boiling water for 60 minutes to prepare a rich bean sprout composition. The raw materials were stirred with the composition shown in Table 10 to prepare fried rice. Cooked rice without adding the bean sprout composition was used as a comparative example. In the comparative example, salting was adjusted so that the salt content was equal to that of the example.
The result of using for sensory evaluation by the analysis type panel (n = 10) is shown in FIG. For each index, absolute evaluation was performed in 5 steps (-2: weak, -1: slightly weak, 0: neither can say 1: 1: slightly strong, 2: strong).
It was shown that the addition of the bean sprouts composition clearly enhances the body taste and improves the overall evaluation (overall taste).

Rich taste enhancing effect in processed fishery products (1) Salted rice cake A salted meal was prepared using the rich bean sprout composition of Example 7. The salted rice cake which does not add the bean sprout composition is used as a comparative example. In the comparative example, salting was adjusted so that the salt content was equal to that of the example. After immersing Akiiso fillets at 5 ° C. for 18 hours in the seasoning solution produced by the composition shown in Table 11, it was fired.
The result of using for the sensory evaluation similar to Example 7 is shown in FIG. It was shown that the addition of the bean sprout composition clearly enhances the taste and improves the overall evaluation.

Immersing the fillets body taste enhancing effect (2) salt mackerel Mackerel in processed marine products in the same manner as in Example 8 was calcined to produce a salt mackerel.
The result of using for the sensory evaluation similar to Example 7 is shown in FIG. It was shown that the addition of the bean sprout composition clearly enhances the taste and improves the overall evaluation.

Extract of the extract from fish extract by adding 2 times the amount of water to the body weight of the horse mackerel and heating it at 100 ° C for 1 hour. Concentrated extract is concentrated under reduced pressure to obtain 16% Brix and 2% salty Houki extract. I got This Hoki extract and other raw materials were mixed in the composition of Table 12, and then heated at 100 ° C. in boiling water for 0 minutes, 5 minutes, 30 minutes, and 60 minutes to prepare Hoki Kokoku compositions for each heating time. Hoki soup was prepared by mixing Hoki-koku taste composition, salt, and granular vegetable bouillon (Muso Co., Ltd.) according to the composition of Table 13 and heating to 80 ° C.
It served for sensory evaluation by an analysis type panel (n = 4). The evaluation sensory-evaluated the intensity of richness by the magnitude estimation method. We defined kokumi as "the taste that feels the persistence and thickness that remains on the tongue", and the evaluator unified the recognition. The soup evaluated as having the weakest taste was 0, the soup evaluated as having the strongest taste as 1 and the remaining soups were evaluated based on their relative values. The results are shown in FIG. It was shown that the kokumi intensifies in proportion to the heating time of Hoki extract and sprouts.

Body taste enhancing effect of milk sprouts in dairy (Brix 13%, 0.2% saline) after the other raw materials were mixed in the formulation shown in Table 14, 0 min at 100 ° C. in boiling water, 5 min, 30 min, heated for 60 minutes Then, a milk rich taste composition for each heating time was prepared. A milk soup composition, butter, flour powder, and granules of consome (manufactured by Ajinomoto Co., Ltd.) were mixed according to the formulation in Table 15 and heated to 80 ° C. to produce a cream soup.
The result of using for sensory evaluation by an analysis type panel (n = 4) is shown in FIG. The evaluation method is the same as in Example 10. It has been shown that the taste of milk and rice increases in proportion to the heating time of the bean sprouts.

Body taste enhancing effect soymilk bean sprouts in the bean product (Brix 13%, 0.2% saline) after the other raw materials were mixed in the formulation shown in Table 16, 0 minutes at 100 ° C. in boiling water, 5 min, 30 min, heated for 60 minutes And the soy milk rich taste composition of each heating time was produced. After mixing the soy milk rich flavor composition, the granular chicken bran soup (manufactured by Ajinomoto Co., Ltd.), and the salt according to the formulation of Table 17, the mixture was heated to 80 ° C. to produce soy milk soup.
The result of using for sensory evaluation by an analysis type panel (n = 4) is shown in FIG. The evaluation method is the same as in Example 10. It has been shown that the soy flavor and soy milk become stronger in proportion to the heating time of the bean sprouts.

Rich taste enhancement effect of sprouted vegetables Mica bean sprouts, soya bean sprouts, bean sprouts (pea), oyster radish, radish, broccoli sprouts After shredding five kinds of sprouted vegetables, 0.2 times the amount of water to the vegetable weight In addition, the whole was heated at 100 ° C. under normal pressure for 30 minutes to obtain each sprouted vegetable extract. Recovered green bean sprout extract (Brix 3.9%, salt content 0.1%), soy bean sprout extract (Brix 5.1%, salt content 0.2%), bean seedling extract (Brix 4.0%, salt content 0.2%), miso radish extract (Brix 3.7%, salt content 0.3%), broccoli sprout extract (Brix 2.6%, salinity 0.3%), and the vegetable drip of Example 1 according to the composition of Table 18, heated at 100 ° C. in boiling water for 60 minutes, and each vegetable richness composition The object was made. After cooling, raw materials other than pork extract were added to each composition so as to have the composition shown in Table 1 to prepare concentrated soup. 300 g of water was added to 40 g of concentrated soup to prepare a soup. Each evaluation solution is prepared by diluting 2 times, and the strength of the richness is divided into 4 levels (◎: very strong, ○: strong, :: slightly strong, ×: neither can be said either way It evaluated by). The results are shown in Table 18. In all the vegetables, the effect of strengthening the body after heating was confirmed as compared to before heating. In addition, mung bean bean sprouts, soybean bean sprouts, and the rich taste composition of radish sprouts were confirmed to have the same effect as the vegetable drip, and among them, the effect of green bean sprouts was the highest.

By mixing the vegetable extract of the present invention and the extract of a protein-containing material and using a heated rich taste composition, rich taste can be imparted to various processed foods.

Claims (19)

  A composition for enhancing richness for mixing and heating with a food containing an extract of a protein-containing material, the active ingredient comprising one or more vegetable extracts selected from sprouted vegetables of the leguminous family. However, except those for mixing and heating foods containing vegetable extracts and extracts of protein-containing materials in the form of powder or fine particles, and excluding milk drinks from foods containing extracts of protein-containing materials.   The composition for enhancing richness according to claim 1, wherein the sprouted vegetable of the leguminous family is a sprouted vegetable of green bean, soybean, black soybean, black mappe, pea, alfalfa or fenugreek.   The composition according to claim 1 or 2, wherein the vegetable extract is vegetable juice, an extract of vegetable water or ethanol, or a dried product thereof.   A method for producing a kokumi composition comprising mixing and heating the composition for enhancing kokumi according to any one of claims 1 to 3 and an extract of a protein-containing material.   A method for producing a food having enhanced body taste, comprising mixing the composition for enhancing body taste according to any one of claims 1 to 3 with a food containing an extract of a protein-containing material and heating.   The method according to claim 4 or 5, wherein the protein-containing material extract is one or more selected from extracts of livestock products, extracts of aquatic products, dairy products and bean products.   The method according to claim 6, wherein the extract of livestock products or aquatic products is an extract with water or ethanol, or a dried product thereof.   The method according to claim 6, wherein the dairy product is any of milk, cream, whey, cheese, yoghurt, butter, condensed milk, milk powder and casein, and the bean product is any of soy milk, tofu, miso and moromi.   The method according to any one of claims 4 to 8, further comprising mixing one or more selected from an amino acid seasoning, a nucleic acid seasoning, and a salt.   The additive amount of the composition for enhancing the body taste according to any one of claims 1 to 3 is 0.01 to 100% by weight of the solid content of the protein-containing material extract by solid weight. Method.   The method according to any one of claims 4 to 10, wherein the heating temperature is 80 to 100 ° C when the pressure is normal pressure, the heating time is 10 minutes or more, the temperature is 100 to 150 ° C when under pressure, and the heating time is 10 minutes or more.   A method of producing a processed food comprising using the rich taste composition produced by the method according to any one of claims 4 and 6 to 11 for seasoning. One to two or more types of vegetable extracts selected from sprouted vegetables of the legume family are contained in an amount of 0.01 to 100% by weight by weight of the solid content of the extract of the protein-containing material, and their heating reaction Rich seasoning liquid containing The rich seasoning liquid according to claim 13, wherein the sprouted vegetable of the leguminous family is a sprouted vegetable of green bean, soybean, black soybean, black mappe, pea, alfalfa or fenugreek. 15. The body according to claim 13, wherein the vegetable extract is vegetable juice, an extract with water or ethanol, or a dried product thereof . The rich seasoning according to any one of claims 13 to 15, wherein the extract of the protein-containing material is one or more selected from extracts of livestock products, extracts of aquatic products, dairy products and bean products. The rich seasoning liquid according to claim 16, wherein the extract of livestock products or aquatic products is an extract with water or ethanol, or a dried product thereof . The rich seasoning according to claim 16, wherein the dairy product is any of milk, cream, whey, cheese, yoghurt, butter, condensed milk, milk powder and casein, and the bean product is any of soy milk, tofu, miso and moromi. Liquid . The rich seasoning according to any one of claims 13 to 18, further comprising one or more selected from an amino acid based seasoning, a nucleic acid based seasoning, and a salt.

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