JPH0575372B2 - - Google Patents
Info
- Publication number
- JPH0575372B2 JPH0575372B2 JP60143673A JP14367385A JPH0575372B2 JP H0575372 B2 JPH0575372 B2 JP H0575372B2 JP 60143673 A JP60143673 A JP 60143673A JP 14367385 A JP14367385 A JP 14367385A JP H0575372 B2 JPH0575372 B2 JP H0575372B2
- Authority
- JP
- Japan
- Prior art keywords
- potassium
- flavor
- glutamic acid
- sugar alcohol
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000796 flavoring agent Substances 0.000 claims description 55
- 235000019634 flavors Nutrition 0.000 claims description 55
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims description 28
- 239000011591 potassium Substances 0.000 claims description 28
- 229910052700 potassium Inorganic materials 0.000 claims description 28
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 26
- 239000004220 glutamic acid Substances 0.000 claims description 26
- 235000013922 glutamic acid Nutrition 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 20
- 150000005846 sugar alcohols Chemical class 0.000 claims description 20
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 17
- 235000007686 potassium Nutrition 0.000 claims description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 7
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 241000555825 Clupeidae Species 0.000 claims description 3
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 claims description 3
- 235000019512 sardine Nutrition 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 2
- 235000011009 potassium phosphates Nutrition 0.000 claims description 2
- 229940073490 sodium glutamate Drugs 0.000 claims description 2
- 244000292697 Polygonum aviculare Species 0.000 claims 1
- 235000006386 Polygonum aviculare Nutrition 0.000 claims 1
- 235000013919 monopotassium glutamate Nutrition 0.000 claims 1
- 239000000419 plant extract Substances 0.000 claims 1
- 239000000284 extract Substances 0.000 description 22
- 235000019640 taste Nutrition 0.000 description 22
- 241000269851 Sarda sarda Species 0.000 description 12
- 235000019645 odor Nutrition 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 5
- 229930195725 Mannitol Natural products 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 5
- 229940041514 candida albicans extract Drugs 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 239000000594 mannitol Substances 0.000 description 5
- 235000010355 mannitol Nutrition 0.000 description 5
- 230000000873 masking effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000020637 scallop Nutrition 0.000 description 4
- 241000237509 Patinopecten sp. Species 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000000637 arginyl group Chemical class N[C@@H](CCCNC(N)=N)C(=O)* 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 125000002652 ribonucleotide group Chemical group 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- -1 these Substances 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Description
〔産業上の利用分野〕
本発明は、かつお節、煮干、その他の風味原料
を含有する風味調味料に関し、更に詳しくはカリ
ウム、グルタミン酸及び糖アルコールの併用によ
り、風味原料に由来する生臭み、えぐ味等の好ま
しくない味、風味を解消し、呈味に巾とこくとを
付加した嗜好性の高い風味調味料に関する。
〔従来の技術〕
風味を生かした調味料は、鰹風味調味料が広く
知られているが、最近、いりこ風味調味料も市販
され、また、業務用として、ビーフ、ポーク、チ
キン、エビ、ホタテ等のエキス調味料並びに、こ
れらのエキス代替として、酵母エキス等を配合し
た調味料も市販されている。これらの香り、味、
風味は、鰹節乃至はその他の節類、煮干し、ビー
フエキス、ポークエキス等の風味原料に由来して
おり、良好な香り、味、風味を保つために、原料
の精選、処理方法、マスキング剤の添加などが工
夫されている。
これらの中、マスキング剤としては、香辛料、
香料、香味野菜、酒類等の本来、嗜好性が高く、
かつ強い香り、風味を有するものの使用が一般的
であるが、これらのマスキング剤の使用は、場合
によつては、風味原料の好ましい風味自体も弱め
るおそれがあり、風味の保存安定性、コスト等か
らもその使用が控えられる場合も多い。
〔発明が解決しようとする問題点〕
本発明は、上記風味調味料の有する問題点、即
ち、風味原料に由来する生臭み、獣臭、酵母臭そ
の他の好ましくない風味の発現、並びに、エグ
味、苦味その他の好ましくない呈味の発現を解決
し、これらの好ましくない香り、味、風味がマス
クされ、好ましい風味がひきたち、コク味が増強
された嗜好性の高い風味調味料を取得することを
目的とする。
〔問題点を解決するための手段〕
本発明者らは、上記課題の解決につき鋭意検討
を重ねる中で、カリウム、グルタミン酸及び糖ア
ルコールを一定の比率で配合したものは、それ単
独では、香りを発現しないが、昆布様の強いだし
の味を呈し、更にこれを風味原料と組合せると、
香り自体もすつきりとした質に改善され、生臭
み、獣臭、酵母臭やエグ味、苦味等の好ましくな
い香り、味、風味がマスクされ、風味調味料とし
ての嗜好性が著しく向上するとの知見に至つた。
本発明は、かかる知見に基づき完成されたもの
であり、即ち、風味原料、カリウム、グルタミン
酸及び糖アルコールを含有し、カリウム：グルタ
ミン酸＝１〜20：１かつ糖アルコール：（カリウ
ム、グルタミン酸、糖アルコールのモル数の合
計）＝0.1〜0.75：１のモル比であることを特徴と
する風味調味料である。
本発明で使用する天然の風味原料には鰹節、、
サバ類、イワシ節、ソウダ節その他の節類、煮干
類をはじめとして、各種の乾燥魚介類、魚介類エ
キス類、或いは、ビーフエキス、チキンエキス、
ポークエキス等の肉エキス、ボーンエキス類、酵
母エキス、更には、椎茸エキス、昆布エキス、野
菜エキス等の各種のエキス類が含まれる。これら
の中から目的とする調味料の種類に応じ１種又は
２種以上を使用するが、その配合量については限
定されない。
本発明の風味調味料は、上記風味原料と少なく
とも、カリウム、グルタミン酸及び糖アルコール
とを含有するが、その他の成分、例えば、5′−イ
ノシン酸ナトリウム、5′−グアニル酸ナトリウム
その他の5′−リボヌクレオチド類、グリシン、ア
ラニン、リジン、蛋白加水分解物その他の各種ア
ミノ酸、その塩類、各種有機酸、その塩類、食塩
その他の無機塩類、糖類などの常用の調味料成分
を併用することができる。
本発明においては、カリウム、グルタミン酸、
糖アルコールのモル比が、カリウム：グルタミン
酸＝１〜20：１かつ糖アルコール：（カリウム、
グルタミン酸、糖アルコール）＝0.1〜0.75：１、
好ましくは、0.25〜0.75：１に配合する。また、
カリウムとして、好ましくは塩化カリウムを配合
し、更に好ましくは、塩化カリウムをカリウムの
モル数の40％以上配合する。
モル比で糖アルコール：（カリウム、グルタミ
ン酸、マンニツトの合計）＝（0.1より小）：１の場
合には、風味原料の生臭み、獣臭等の不快な風味
をマスクする効果が弱く、また、カリウム：グル
タミン酸＝（20より大）：１になると、カリウムに
由来する独特の苦味が強くなり、風味原料に由来
するえぐ味等のマスク効果も小さい。更に、糖ア
ルコール：（カリウム、グルタミン酸、マンニツ
トの合計）＝（0.75より大）：１になると、糖アル
コールに由来する甘味が強くなり、味全体のバラ
ンスが失われる傾向にある。一方、本発明の範
囲、即ち、カリウム：グルタミン酸＝１〜20：１
かつ糖アルコール：（カリウム、グルタミン酸、
糖アルコールのモル数の合計）＝0.1〜0.75：１の
場合には、呈味等に悪影響を与えることなく、風
味原料の好ましくない香り、味、風味をマスクす
ることができる。
本発明に用いるカリウムは、例えば、塩化カリ
ウム、Ｌ−グルタミン酸カリウム、リン酸−カリ
ウム、リン酸二カリウム、リン酸三カリウム等の
無機、有機カリウム塩等いかなるカリウム塩でよ
く、またいかなる製法によるものでもよい。塩化
カリウムにおいても、天然物或いは水酸化カリウ
ム、炭酸カリウム等と塩酸等による中和物その他
特に限定はない。
グルタミン酸は、醗酵法、酸分解法等その製法
を特に限定されず、グルタミン酸そのものでもナ
トリウム塩、カリウム塩、カルシウム塩、マグネ
シウム塩、アルギニン塩、リジン塩等いかなる塩
でもよい。
風味原料に対するカリウム、グルタミン酸及び
糖アルコールの配合比は、風味原料の種類等に応
じて異なるが、一般には風味原料100部（重量）
に対し、カリウム、グルタミン酸及び糖アルコー
ル（塩等の場合には遊離物換算）の合計で10〜
1000部程度でよい。
本発明の風味調味料は上記以外のいかなる呈味
素材、食品素材との併用、混合使用も可能であ
り、その製法も粉末混合、液体と粉末の混合、噴
霧乾燥、造粒、混和等いかなる方法で製造しても
よい。また、液体、ペースト、粉末、顆粒、結
晶、固体等その形態についても特に制限はない。
〔発明の効果〕
本発明の風味調味料は、風味原料に由来する生
臭み、獣臭、酵母臭、エグ味その他の好ましくな
い香り、味、風味がマスクされ、すつきりした香
り、風味でかつエグ味等の不快な味はないが、複
雑で口腔に広がる呈味の巾、コクを有することか
ら、嗜好性の極めて高い調味料として、各種の料
理に適用可能である。
以下、実施例により本発明を更に説明する。
実施例 １
風味原料として、下記鰹節エキスを用い、第１
表の配合により液状の風味調味料を調製し、各サ
ンプル20mlを水１に溶解したものについて、よ
く訓練された味覚パネル５名により、鰹の生臭、
鰹風味、うま味、甘味、苦味、複雑味、呈味の巾
について官能評価を実施した。結果を第１表に示
すが、本発明の風味調味料（サンプルNo.２，３，
６，７，８，10，11，12，15，17）は、生臭みが
弱く、鰹風味が高く、かつ、こくのあるバランス
のとれた呈味を有するとして、高い評価が得られ
た。
鰹節エキスの調製：
鰹節粉（本枯節）70Kgに市水600、「さかしお
８号」（醗酵調味料、三楽オーシヤン(株)製）100
を加え、80〜85℃、30分間抽出後、遠心分離し、
残渣を除去して鰹節エキスを得た。
[Industrial Application Field] The present invention relates to flavor seasonings containing bonito flakes, dried sardines, and other flavor raw materials, and more specifically, the use of potassium, glutamic acid, and sugar alcohol in combination to reduce the fishy odor and harsh taste derived from the flavor raw materials. The present invention relates to a flavor seasoning with high palatability that eliminates undesirable tastes and flavors such as, and adds breadth and body to the taste. [Conventional technology] Bonito-flavored seasonings are widely known as seasonings that make use of flavor, but recently, sardine-flavored seasonings have also been commercially available, and they are also used for commercial use with beef, pork, chicken, shrimp, and scallops. Extract seasonings such as these, as well as seasonings containing yeast extract and the like as substitutes for these extracts, are also commercially available. These scents, tastes,
Flavor comes from flavor raw materials such as bonito flakes or other dried fish, dried sardines, beef extract, pork extract, etc. In order to maintain a good aroma, taste, and flavor, careful selection of raw materials, processing methods, and use of masking agents are necessary. Additions are being devised. Among these, as masking agents, spices,
Flavorings, flavored vegetables, alcoholic beverages, etc. are inherently highly palatable;
However, in some cases, the use of these masking agents may weaken the desirable flavor of the flavor raw material itself, and may affect the storage stability of the flavor, cost, etc. In many cases, its use is also discouraged. [Problems to be Solved by the Invention] The present invention solves the problems that the flavor seasonings have above, namely the development of fishy odor, animal odor, yeast odor, and other undesirable flavors derived from flavor raw materials, as well as harsh taste. To obtain a flavor seasoning with high palatability, which solves the appearance of bitterness and other undesirable tastes, masks these undesirable aromas, tastes, and flavors, removes favorable flavors, and enhances richness. With the goal. [Means for Solving the Problems] The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and found that a product containing potassium, glutamic acid, and sugar alcohol in a certain ratio does not have a scent when used alone. Although it does not develop, it does have a strong kelp-like dashi flavor, and when this is combined with flavor ingredients,
The aroma itself has been improved to a cleaner quality, and undesirable aromas, tastes, and flavors such as fishy, animal, yeast, harsh, and bitter tastes have been masked, and its palatability as a flavor seasoning has been significantly improved. We have come to the following knowledge. The present invention has been completed based on this knowledge, that is, it contains flavor raw materials, potassium, glutamic acid, and sugar alcohol, potassium:glutamic acid=1 to 20:1, and sugar alcohol: (potassium, glutamic acid, sugar alcohol). This is a flavor seasoning characterized by a molar ratio of 0.1 to 0.75:1. The natural flavor ingredients used in the present invention include bonito flakes,
Various dried seafood, seafood extracts, beef extract, chicken extract,
Meat extracts such as pork extracts, bone extracts, yeast extracts, and various extracts such as shiitake mushroom extracts, kelp extracts, and vegetable extracts are included. One or more of these may be used depending on the type of desired seasoning, but the amount to be blended is not limited. The flavor seasoning of the present invention contains the above-mentioned flavor raw materials and at least potassium, glutamic acid, and sugar alcohol, but includes other components such as sodium 5'-inosinate, sodium 5'-guanylate, and other 5'- Commonly used seasoning ingredients such as ribonucleotides, glycine, alanine, lysine, protein hydrolysates and other various amino acids, salts thereof, various organic acids, salts thereof, common salt and other inorganic salts, and sugars can be used in combination. In the present invention, potassium, glutamic acid,
The molar ratio of sugar alcohol is potassium:glutamic acid=1 to 20:1 and sugar alcohol:(potassium,
glutamic acid, sugar alcohol) = 0.1-0.75:1,
Preferably, the ratio is 0.25 to 0.75:1. Also,
As potassium, preferably potassium chloride is blended, more preferably potassium chloride is blended in an amount of 40% or more of the number of moles of potassium. When the molar ratio of sugar alcohol: (total of potassium, glutamic acid, and mannitrate) = (less than 0.1): 1, the effect of masking unpleasant flavors such as fishy and animal odors of flavor raw materials is weak, and When potassium:glutamic acid = (greater than 20): 1, the unique bitterness derived from potassium becomes strong, and the masking effect of harshness etc. derived from flavor materials is also small. Furthermore, when sugar alcohol: (total of potassium, glutamic acid, and mannitrate) = (greater than 0.75): 1, the sweetness derived from the sugar alcohol becomes strong, and the overall taste tends to be unbalanced. On the other hand, the range of the present invention, that is, potassium:glutamic acid = 1 to 20:1
and sugar alcohols: (potassium, glutamic acid,
When the ratio (total number of moles of sugar alcohol) = 0.1 to 0.75:1, undesirable aroma, taste, and flavor of the flavor raw material can be masked without adversely affecting the taste. The potassium used in the present invention may be any potassium salt such as inorganic or organic potassium salts such as potassium chloride, potassium L-glutamate, potassium phosphate, dipotassium phosphate, tripotassium phosphate, etc., and may be produced by any method. But that's fine. Potassium chloride is also not particularly limited and may be a natural product or a neutralized product of potassium hydroxide, potassium carbonate, etc. and hydrochloric acid. Glutamic acid is not particularly limited in its production method, such as fermentation or acid decomposition, and may be glutamic acid itself or any salt such as sodium salt, potassium salt, calcium salt, magnesium salt, arginine salt, lysine salt, etc. The blending ratio of potassium, glutamic acid, and sugar alcohol to the flavor raw material varies depending on the type of flavor raw material, but generally 100 parts (by weight) of the flavor raw material.
However, the total amount of potassium, glutamic acid, and sugar alcohols (in the case of salts, etc., converted to free substances) is 10~
About 1000 copies is sufficient. The flavor seasoning of the present invention can be used in combination with any flavoring material or food material other than those mentioned above, and can be manufactured by any method such as powder mixing, liquid and powder mixing, spray drying, granulation, mixing, etc. It may be manufactured by Further, there is no particular restriction on the form thereof, such as liquid, paste, powder, granule, crystal, solid, etc. [Effects of the Invention] The flavor seasoning of the present invention masks fishy odor, animal odor, yeast odor, acrid taste and other undesirable aromas, tastes, and flavors derived from flavor raw materials, and provides a refreshing aroma and flavor. Although it does not have an unpleasant taste such as harshness, it has a complex taste that spreads throughout the mouth and has a richness, so it can be applied to various dishes as an extremely palatable seasoning. The present invention will be further explained below with reference to Examples. Example 1 Using the following bonito extract as a flavor raw material, the first
Liquid flavor seasonings were prepared according to the formulation shown in the table, and 20 ml of each sample was dissolved in 1 part water. Five well-trained taste panels evaluated the raw bonito odor,
Sensory evaluation was conducted on bonito flavor, umami, sweetness, bitterness, complex taste, and breadth of taste. The results are shown in Table 1, and the flavor seasonings of the present invention (Samples No. 2, 3,
6, 7, 8, 10, 11, 12, 15, 17) were highly evaluated as having a weak fishy odor, a high bonito flavor, and a rich and well-balanced taste. Preparation of bonito flakes extract: 70kg of bonito powder (bonito flakes), 600g of city water, 100g of "Sakashio No. 8" (fermented seasoning, manufactured by Sanraku Ocean Co., Ltd.)
After extraction at 80-85℃ for 30 minutes, centrifuge.
The residue was removed to obtain a dried bonito extract.
【表】【table】
【表】
実施例 ２
第２表の配合に従い、風味原料として実施例１
と同一の鰹節エキス、カリウムとして塩化カリウ
ム、リン酸１カリウム、リン酸２カリウムの１種
又は２種以上の混合物、グルタミン酸としてグル
タミン酸ナトリウム、糖アルコールとしてマンニ
ツトを用い、カリウム、グルタミン酸、マンニツ
トのモル比がカリウム：グルタミン酸＝１〜20：
１かつマンニツト：（カリウム、グルタミン酸、
マンニツトの合計）＝0.10〜0.75：１の範囲内に
なるように混合し、実施例１と同様の官能評価を
行つた。結果を第２表に示す。[Table] Example 2 Example 1 as a flavor raw material according to the formulation in Table 2
Using the same bonito flakes extract as above, one or more mixtures of potassium chloride, monopotassium phosphate, and dipotassium phosphate as potassium, sodium glutamate as glutamic acid, and mannitol as sugar alcohol, molar ratio of potassium, glutamic acid, and mannitol. Potassium: Glutamic acid = 1-20:
1 and mannitol: (potassium, glutamic acid,
The mixtures were mixed so that the ratio (total of mannitol) was within the range of 0.10 to 0.75:1, and the same sensory evaluation as in Example 1 was performed. The results are shown in Table 2.
【表】
実施例 ３
風味調味料の配合
ビーフエキス 10重量部
ソルビツト 15
KC 10
MSG ３
IN（味の素(株)製5′−イノシン酸ナトリウム）
0.5
NaC 10
水 51.5
上記配合により、原料を混合してビーフエキス
調味料を調製した。
対照として、ソルビツトは蔗糖の60％の甘味度
を呈し、KCはNaCの50％の減味度を呈する
ので水を11重量部増しソルビツトを蔗糖９重量部
に、KCをNaC５重量部に替えたものを調製
し、得られた２種類の試料各40mlを0.3％食塩水
１にそれぞれ溶解したものをサンプルとして味
覚パネル10名により二点比較法で官能評価を行つ
た。結果を第３表に示す。[Table] Example 3 Flavor seasoning combination Beef extract 10 parts by weight Sorbitto 15 KC 10 MSG 3 IN (Sodium 5'-inosinate manufactured by Ajinomoto Co., Inc.)
0.5 NaC 10 Water 51.5 A beef extract seasoning was prepared by mixing the raw materials according to the above formulation. As a control, sorbitol exhibits 60% of the sweetness of sucrose, and KC exhibits 50% of the sweetness of NaC, so 11 parts by weight of water was added, sorbitol was replaced with 9 parts by weight of sucrose, and KC was replaced with 5 parts by weight of NaC. 40 ml of each of the obtained two types of samples were dissolved in 1 part of 0.3% saline solution, and 10 taste panel members conducted a sensory evaluation using a two-point comparison method. The results are shown in Table 3.
【表】
実施例４ （ホタテエキス＋酵母エキス）
ホタテエキス 40重量部
酵母エキス ３
マンニツト 10
KC ５
NaC ８
MSG ５
水 34
上記配合により、原料を混合して、ホタテ風味
調味料を調製した。
対照として、マンニツトは蔗糖の70％の甘味度
を呈するためのマンニツトを蔗糖７重量部に替え
水を７重量部増したものを調製し、得られた２種
類の試料につき、実施例３と同様にして二点比較
法で官能評価を実施した。結果を第４表に示す。[Table] Example 4 (Scallop extract + yeast extract) Scallop extract 40 parts by weight Yeast extract 3 Mannito 10 KC 5 NaC 8 MSG 5 Water 34 The raw materials were mixed according to the above formulation to prepare a scallop flavor seasoning. As a control, mannitol was prepared by replacing 7 parts of sucrose with 7 parts of water and adding 7 parts of water in order to achieve a sweetness level of 70% of that of sucrose. Sensory evaluation was conducted using the two-point comparison method. The results are shown in Table 4.
【表】
実施例 ５
酵母エキスNo.１（味の素(株)製） 65重量部
マルチツト（東亜化成(株)製） 20
KC 10
MSG ５
上記配合により原料を混合して酵母エキス風味
調味料を調製した。
対照としてマルチツトは蔗糖の50％の甘味度を
呈し、KCはNaCの50％の減味度を呈するた
めマルチツトを蔗糖10重量部に、KCをNaC
５重量部に替えたものを調製し、得られた２種類
の試料各10gを0.3％食塩水１に溶解したものを
サンプルとし、味覚パネル10名により二点比較法
で官能評価を行なつた。結果を第５表に示す。[Table] Example 5 Yeast Extract No. 1 (manufactured by Ajinomoto Co., Inc.) 65 parts by weight Multit (manufactured by Toa Kasei Co., Ltd.) 20 KC 10 MSG 5 Yeast extract flavor seasoning was prepared by mixing the raw materials according to the above formulation. did. As a control, Maltituto exhibits 50% of the sweetness of sucrose, and KC exhibits 50% of the sweetness of NaC.
5 parts by weight was prepared, and 10 g of each of the obtained two types of samples was dissolved in 1 part of 0.3% saline solution, and a sensory evaluation was performed using a two-point comparison method by 10 taste panels. . The results are shown in Table 5.
Claims (1)
ルコールを含有し、カリウム：グルタミン酸＝１
〜20：１かつ糖アルコール：（カリウム、グルタ
ミン酸、糖アルコールのモル数の合計）＝0.1〜
0.75：１のモル比であることを特徴とする風味調
味料。 ２ 風味原料が、節類、煮干し、動植物エキス、
酵母エキスの中から選ばれた１種以上であること
を特徴とする特許請求の範囲第１項記載の風味調
味料。 ３ カリウムとして、塩化カリウム、Ｌ−グルタ
ミン酸カリウム、リン酸カリウム、炭酸カリウム
の中から選ばれた１種以上及び／又はグルタミン
酸として、グルタミン酸ナトリウム、グルタミン
酸カリウムの中から選ばれた１種以上の使用する
ことを特徴とする特許請求の範囲第１項記載の風
味調味料。[Claims] 1 Contains a flavor raw material, potassium, glutamic acid and sugar alcohol, potassium: glutamic acid = 1
~20:1 and sugar alcohol: (total number of moles of potassium, glutamic acid, and sugar alcohol) = 0.1~
A flavor seasoning characterized by a molar ratio of 0.75:1. 2 Flavor ingredients include knotweed, dried sardines, animal and plant extracts,
The flavor seasoning according to claim 1, characterized in that the flavor seasoning is one or more selected from yeast extracts. 3. As potassium, one or more selected from potassium chloride, potassium L-glutamate, potassium phosphate, and potassium carbonate; and/or as glutamic acid, one or more selected from sodium glutamate and potassium glutamate. The flavor seasoning according to claim 1, characterized in that:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143673A JPS623758A (en) | 1985-06-28 | 1985-06-28 | Flavor seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143673A JPS623758A (en) | 1985-06-28 | 1985-06-28 | Flavor seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623758A JPS623758A (en) | 1987-01-09 |
| JPH0575372B2 true JPH0575372B2 (en) | 1993-10-20 |
Family
ID=15344275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60143673A Granted JPS623758A (en) | 1985-06-28 | 1985-06-28 | Flavor seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623758A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5680815B2 (en) * | 2005-04-22 | 2015-03-04 | 焼津水産化学工業株式会社 | Method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink obtained by the production method |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1277413A4 (en) * | 2000-04-24 | 2004-09-15 | Ajinomoto Kk | Seasoning compositions, foods and drinks with the use thereof and process for producing the same |
| JP4182644B2 (en) * | 2001-02-09 | 2008-11-19 | 味の素株式会社 | Seasoning composition and method for producing food product using the same |
| JP2008035799A (en) * | 2006-08-08 | 2008-02-21 | Nikken Kasei Kk | Method for enhancing flavor of food and drink |
| CL2007002915A1 (en) | 2007-10-10 | 2008-04-25 | Cox Y Compania S A | COMPOSITION FOR FOOD, NUTRITIVE SUPPLEMENTS, NUTRACEUTICAL PRODUCTS OR OTHER HUMAN CONSUMPTION THAT INCLUDES SODIUM CHLORIDE, POTASSIUM CHLORIDE, ACIDS AND SWEETENERS, WHERE THE PROPORTIONS OF SUCH COMPONENTS CONFORM TO THE COMPOSITION |
| JP5955544B2 (en) * | 2011-12-09 | 2016-07-20 | 物産フードサイエンス株式会社 | How to enhance the flavor of food and drink |
| CN102613527B (en) * | 2012-04-24 | 2014-08-06 | 天津春宇食品配料有限公司 | Meat flavoring essence prepared by utilizing scale protein hydrolysate |
| KR101885323B1 (en) * | 2017-12-15 | 2018-08-03 | 샘표식품 주식회사 | Flavor-enhancing agent for food and method for preparing the same |
| CN112056538A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Flavoring agent for preparing smoked green soybean |
-
1985
- 1985-06-28 JP JP60143673A patent/JPS623758A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5680815B2 (en) * | 2005-04-22 | 2015-03-04 | 焼津水産化学工業株式会社 | Method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink obtained by the production method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS623758A (en) | 1987-01-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5012024B2 (en) | Seasoning composition, seasoning material, and method for producing food using the same | |
| US3524747A (en) | Seasoning compositions and related products and methods | |
| US4376132A (en) | Seasoning composition having crab meat flavor | |
| JP4453057B2 (en) | Production method of cysteinylglycine-rich food material and food flavor enhancer | |
| JP3929170B2 (en) | seasoning | |
| JPH0575372B2 (en) | ||
| JPS60232073A (en) | Chicken flavor and its production | |
| JPH067111A (en) | Salty seasoning having low sodium content | |
| JP3467901B2 (en) | Kokumi agent | |
| JP2830415B2 (en) | Method for producing flavor composition | |
| JP3737833B2 (en) | Production method of seasoning extract | |
| US3615698A (en) | A method for preparing snythetic ham-and bacon-flavored compositions | |
| JPS597303B2 (en) | New composite seasoning composition | |
| JPS60232071A (en) | Preparation of seasoning having good body, and food having improved body | |
| JPH0675484B2 (en) | Kelp processed food | |
| JP2002262821A (en) | Method for seasoning production | |
| JP3491475B2 (en) | Method of producing seafood extract seasoning with rich body taste | |
| JPH0559690B2 (en) | ||
| JPH0638703A (en) | Seasoned food | |
| CN113491325A (en) | Polypeptide compound seasoning and preparation method and application thereof | |
| JPH057980B2 (en) | ||
| JP4338907B2 (en) | Fish soy using deep ocean water and its manufacturing method | |
| JP3518136B2 (en) | New seasoning material | |
| JPH0456585B2 (en) | ||
| JPH07322848A (en) | Method for improving flavor of bone-based essence |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |