JPH04112766A - Seasoning - Google Patents

Abstract

PURPOSE:To obtain seasoning containing ethyl-alpha-glucoside at a specific amount, capable of correcting to nice taste by erasing fish-like smell peculiar to fishes shellfishes or meats and having an effect or mitigation of a salt irritation. CONSTITUTION:The aimed seasoning containing >=5wt.% ethyl-alpha-glucoside. A seasoning obtained by dissolving saccharide or decomposed material (preferably glucose, maltose or oligosaccharide) thereof in concentrated ethanol liquid and reacting the solution with alpha-glucosidase is preferably used as the aimed seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION ■ Industrial Fields of Application This invention is capable of eliminating the characteristic fishy odor of seafood, livestock meat, etc. to make them delicious, and also has a salt-melting effect (salinity). This refers to seasonings that have mild irritation (the same applies hereinafter).

■ Conventional technology and the problems to be solved by the present invention In the past, sake, mirin, wine, etc. were used in dishes and processed products for the following purposes. In other words, (1) Improved taste...
...As a hidden flavor or sweetener (2) Incense...
・As a hidden flavor and fishy odor remover (3) Others...
...The inventors have conducted extensive research into the effects of imparting color (improving browning, texture, and luster), changing physical properties (softening and tightening of flesh), and permeating and adhering flavors. As a result of stacking them, some of it is due to the ethanol and sugars contained in them, but it is the trace amounts of ethyl-α-glucoside (hereinafter referred to as EG) in these that exert this effect. I discovered that there is.

By the way, EG is only contained in low concentrations of about 0.5% in sake and about 1.0% in mirin.
In order to fully utilize the above-mentioned effects of EG, it is necessary to use precious sake or mirin, which is practically impossible.

Since the seasoning according to the present invention contains more than 10 times as much EG as the conventional seasoning, it can be expected to have the same effect as mirin, sake, etc. even with the addition of a small amount, and can also exhibit the effect even more.

The seasoning in the present invention is obtained by the method described below.

■ Means for Solving the Problem In addition to maltose, the substrate in the present invention is industrially a mixed sugar solution of oligosaccharides, such as a mixture of maltose and maltotriose, starch syrup, or starch in some cases. You may also use starch syrup obtained by decomposition. Also, carbohydrates whose reducing ends have been reduced with hydrogen (in the present invention, starch decomposed with α-amylase and those whose reducing ends have been reduced with hydrogen are collectively referred to as saccharide decomposition products) can also be used. In the case of reducing sugars, since less glucose is produced, it can be employed as a method for preparing EG that does not contain reducing sugars at low cost.

Note that the concentration of sugar may be about 10%.

Enzymes that can be used in this reaction are α-glucosidase, among which are molds called α-1,6-glucosyltransferase (ASI), OrvZae, ASp, and n1qer.

a-/j)I,t:] sidase produced by MUCOr, Trichoderma, etc.) and Schizosaccharomyces bombe (5chizosacch) among yeasts.
α-glucosidase produced by P. aronyces polbe is preferred. In general, most of the α-glucosidases derived from fungi can be used, but only a portion of the α-glucosidases derived from yeast can be used because most of them are α-1,4-glucosyltransferases. In addition, yeast-derived substances have lower alcohol tolerance than mold-derived substances, and are therefore less preferred. Enzymes can be used both in liquid culture and solid culture. Of course, purified enzymes are good, but crude enzymes can also be used. In fact, crude enzymes are often found to be more stable in alcohol solutions, perhaps due to the presence of impure proteins. However, if a large amount of glucoamylase is present in the enzyme agent, another reaction will occur and the yield of EG will decrease, which is not preferable.

In the present invention, ethyl alcohol is added to a solution containing a predetermined amount of substrate to bring the concentration to 30-80% before the enzyme is allowed to act. Although the working conditions are not specific, for example, when reacting for 24 hours in the presence of 50% alcohol, the optimum working temperature was 45°C, but even at 30°C, 80% of the amount of EG produced was observed. Can be adopted. or,
If the reaction is carried out at a lower temperature, the reaction rate will decrease, but there will be no problem in producing EG. It reacts well when the working pH is in the range of 4 to 7, and the optimum pH is 6.0. The amount of enzyme added was 0.5 to 30 u (international unit) per duram substrate (maltose), and it was found that adding 4 u/9 was sufficient to achieve the purpose.

In addition to EG, alcohol, glucose, and oligosaccharides are present in the solution after the reaction. As a food flavoring agent, it can be used directly as it is or after removing alcohol. To remove substances other than EG, in addition to activated carbon columns,
Silica gel columns are also effective.

■ Effect The fishy odor of fish is said to be caused by amines (trimethylamine, etc.), and the odor of meat is said to be caused by carbonyl compounds. Although it is unknown how EG deodorizes these, it has been found that when seasonings containing EG are added to soup stock that has a bonito flavor, the bonito flavor is suppressed, so it is believed that a chemical reaction may be involved. It is thought that this is due to a masking effect rather than a masking effect.

In addition, the salt-nare effect is generally related to the basic taste (sweet, sour,
It is known that when other flavors are added to each of the salt and bitter flavors, there is an interaction (synergistic or countervailing effect). For example, it is said that adding sugar or caffeine has no effect on the salty taste, but adding citric acid makes the salty taste stronger. Due to this kind of taste interaction, adding EG having a bitter or astringent taste to the salty taste has the effect of weakening the salty taste, which is thought to bring about such a salty taste effect.

■Example Example 1 100 g of maltose was dissolved in 60% ethanol 112, and 1 g of a commercially available α-glucosidase preparation (400 u/g) was added, suspended, and incubated at 40°C at 24°C.
Allowed time to react. The reaction-completed solution was heated at 80° C. for 10 minutes to inactivate the enzyme, and then centrifuged or filtered to remove proteins, and the supernatant was used as seasoning solution A. The ingredients of this thing are EG9
．． 4%, ethanol 48.8%, glucose 7.8%,
The content was 4.1% oligosaccharide and 29.9% water. This product was used as a seasoning solution by replacing 20% of the mirin used in the seasoning solution, and dipping opened sardines for about 1 hour, followed by drying in the sun to produce mirin-boshi.

When this was lightly grilled and eaten, it was a delicious grilled fish with less fishy smell compared to the control product (treated with only mirin without using the seasoning of the present invention, hereinafter referred to as "none"). It did not differ from the control product in other respects.

Example 2 Seasoning liquid A mentioned in Example 1 was concentrated under reduced pressure to completely remove ethyl alcohol, and then subjected to activated carbon column chromatography.
EG was eluted in the ~20% ethyl alcohol elution section. The EG elution fractions were collected and concentrated under reduced pressure to remove ethyl alcohol again, which was used as seasoning liquid B. The ingredients are 40% EG, 1% glucose, 7% oligosaccharides,
It was 52% water. Add this to soy sauce with EG of 1.0-2
．． When I added something to the extent of about 0% and added it to lightly pickled cucumbers, it was delicious and had a milder salty taste than the control product.

Example 3 Ethyl alcohol was completely removed from the seasoning liquid A in Example 1 by dropless operation, and the decolorized liquid was used as seasoning liquid C. The ingredients of this product are EG 18.4%, glucose 15.
2%, oligosaccharide 7.9%, and water 58.5%. This was added to a commercially available yakiniku sauce to contain approximately 1.4% EG, and the meat was dipped in this before grilling or dipped in the sauce after grilling and eaten. It was extremely delicious compared to the previous one.

Example 4 A soup for oyakodon was prepared according to a conventional method. To the above broth, 2.7% (0.5% as EG) of seasoning liquid C in Example 3 was added, and separately processed chicken meat and
Shiitake mushrooms, carrots, and onions were added, mixed lightly, filled into a container, sealed, and retorted under predetermined conditions. The obtained retort food was poured over rice to make oyakodon. This item seemed less salty than the control item, and the chicken had no fishy smell, and was rather sweet and delicious.

■ Effects of the invention By adding a seasoning liquid containing EG to food, drinks, luxury goods, etc. and boiling it, it has the effect of deodorizing fish and meat odors from seafood and meat. Seafood and animal meat, which were not often eaten due to their taste and flavor, can now be enjoyed, increasing the demand for them or providing an inexpensive source of protein.

Furthermore, for foods that use common salt, by adding the seasoning of the present invention, the salty taste is softened and the taste of the food is improved.

In the present invention, the seasoning is easy to produce and is effective even when used in small quantities, making it possible to provide a cheaper and more delicious product than mirin, sake, etc.

Patent applicant: Ezaki Glico Co., Ltd.

Claims (3)

[Claims] (1) A seasoning characterized by containing 5% by weight or more of ethyl-α-glucoside. (2) A seasoning characterized by dissolving saccharides or their decomposition products in a highly concentrated ethyl alcohol solution and allowing α-glucosidase to act on the solution, or having the same as a main component. (3) The seasoning according to claim 2, characterized in that glucose, maltose, oligosaccharide, or a mixture thereof is used as the saccharide or its decomposition product.