JPH0577380B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a rich flavor seasoning (or material) having a rich flavor enhancing effect by extracting blanched garlic above ground with water or deodorizing it after extraction. [Prior art] The taste-imparting functions of typical umami seasonings such as sodium L-glutamate (MSG), sodium 5'-inosinate (IMP), and sodium 5'-guanylate (GMP) are widely known. MSG, IMP,
Based on GMP, various seasonings that combine protein hydrolysates (HVP, HAP, yeast extract), amino acids, etc. depending on the purpose are widely used and are used to enhance sensory characteristics such as umami and richness. There is. The main function of umami seasonings is to enhance the umami flavor of foods.Increasing the function of imparting other tastes and flavors, such as salty, sweet, sour, or savory, may cause the flavor balance of the food to which they are added to be lost. This is not necessarily desirable as a general-purpose umami seasoning.
On the other hand, as umami seasonings are widely spread and used, there is a need to expand the so-called flavor-imparting functions such as thickness, breadth, and sustainability from a viewpoint different from the effect of combining with salty, sweet, and sour tastes. , there is a demand to further enhance palatability. While conducting research on the taste properties of garlic, the present inventors found that sulfur-containing amino acids, sulfur-containing peptides, and other sulfur-containing compounds contained in garlic, such as alliin, cycloalliin, and γ-glutamine-S-allylcysteine, were found to be present in garlic. I discovered that it has a taste. Furthermore, the present inventors have repeatedly researched their taste,
We have found that these sulfur-containing components express a strong body taste in the coexistence of MSG, nucleic acid-based taste substances, or mixtures thereof, and we have found that various glutamic acid, glutamate salts, or nucleic acid-based taste substances and these sulfur-containing compounds. We investigated combinations of extracts obtained from garlic and garlic using various deodorizing and concentration methods. As a result, we confirmed that they are effective in enhancing body taste in a wide range of areas, and discovered the possibility of creating new rich flavor seasonings and foods by combining these umami substances, various sulfur-containing compounds, and the above-mentioned processed garlic products. (Japanese Unexamined Patent Publication No. 59-210864, Patent Application No. 59-89017, Japanese Patent Application No. 1987-89017,
−190169). [Object of the Invention] The object of the present invention is to obtain a rich flavor imparting material that is more economical than the above-mentioned rich flavor seasonings. [Means for Solving the Problems] As a result of extensive research into solving the above problems, the inventors of the present invention have found that by extracting the above-ground parts of garlic, which have conventionally had little utility value, with water, a high-potency, concentrated garlic can be produced. The present invention was completed by discovering that a flavor seasoning can be obtained. According to the analysis results of high-performance liquid chromatography, etc., the components of the above-ground garlic water extract (not subjected to the deodorizing process) used in the method of the present invention contain all sulfur-containing compounds such as alliin contained in the bulbs. ing. Furthermore, the abundance ratio of non-sulfur-containing polysaccharide sugar components is small compared to similar water extracts obtained from bulbs. In other words, the abundance ratio of sulfur-containing components is relatively large. On the other hand, currently only the bulbs of garlic are eaten raw or used for various processing purposes. In areas where garlic is produced, the above-ground parts of garlic (leaves, stems, etc.) are usually harvested before they wither and the bulbs are dried appropriately before being shipped, and the cut above-ground parts are discarded. . As described above, the above-ground water extract obtained by the method of the present invention (1) has a lower content of non-sulfur-containing kokumi components such as polysaccharides than that obtained from bulbs, and is easier to deodorize by membrane treatment. (2) It has the advantage that waste can be used effectively. Example 1 (1) Alliin, (2) cycloalliin, and (3) above-ground parts of garlic from which scales have been removed before completion of heating (before all above-ground parts wither). After boiling for 30 minutes at 90°C, hot water extraction for 60 minutes. death,
The filtrate was treated with a strongly acidic cation exchange resin (“Dowex 50” manufactured by Dow Chemical Company), the adsorbed eluate was concentrated, decolorized with activated carbon, and then concentrated and dried to obtain extracts of the aboveground parts of garlic (4) and (3). Using the above-ground parts of garlic obtained by boiling under the same conditions, hot water extraction, treatment with a strongly acidic cation exchange resin, concentrating the unadsorbed liquid, decolorizing with activated carbon, and concentrating and drying, (1) to (4) ) each individually 0.2%
Sensory evaluation was performed on samples of the aqueous solution system and the aqueous solution system in which 0.05% MSG and 0.05% IMP were added and dissolved in the 0.2% aqueous solution.

【table】

[Table] Example 2 (1) Alliin, (2) cycloalliin, and (3) garlic bulbs were boiled at 90°C for 30 minutes, extracted with hot water for 60 minutes, the filtrate was decolorized with activated carbon, and then concentrated and dried. Obtained scale extract (4) Garlic above-ground part before full ripeness (3)
Sensory evaluation was performed in the same manner as in Experimental Example 1 using the above-ground garlic extract obtained by extraction, decolorization, concentration, and drying under the same conditions.

【table】

[Table] In the present invention, the above-ground parts of garlic are blanched before water extraction. The precursor of garlic odor is a sulfur compound such as S-alkyl-cysteine sulfoxide, and it does not produce a strong garlic odor as it is, but if it is crushed in advance and extracted with water under conditions that allow sufficient enzymatic action, it will produce a characteristic characteristic of garlic. accompanied by an odor. The garlic odor generated by the action of allinase becomes difficult to remove sufficiently even in the subsequent deodorizing step, and as a result, a final product with a garlic odor cannot be obtained. Therefore, if the above-ground parts of garlic are blanched whole in advance, or if the above-ground parts of garlic are to be pulverized, blanching should be carried out at least 6 hours after the processing (during water extraction, use of enzyme activity inhibitors, etc.) is recommended. Blanching before water extraction is not necessarily necessary if the enzymatic action can be blocked by the combined use of (including the application of any method capable of extracting garlic) constitutes an essential preliminary step in the production of a general-purpose rich seasoning without garlic odor. Note that the above-mentioned pulverization treatment is not limited to treatments such as grinding and pulverization, but includes all physical treatments that allow enzymatic reactions to proceed. Blanching may be carried out by any method, but specifically, a method of heating the above-ground parts of the garlic while it is still whole is efficient. The heating method is boiling,
By baking, sautéing, frying, steaming, etc., the enzymes are sufficiently inactivated by employing heating conditions equivalent to heating at 80°C for 30 minutes or more. However, it goes without saying that it is undesirable that harsh heating conditions produce a burnt odor. In the water extraction method, the above-ground parts of blanched garlic (either as is or after drying, freezing, etc.) are crushed, for example, and then added to water, uniformly dispersed, and then filtered. A water extract is obtained. The pulverization may not be carried out before putting it into water, but it may be put into the water as it is and then cut with a mogenizer or the like while in the water. In addition, if it is pulverized before blanching, it can be directly extracted with water. It does not matter whether or not the water is heated during extraction, but it is desirable to heat the water, and the appropriate water temperature is about 40 to 100°C, and the extraction time is at least 10 minutes. After extraction, water-insoluble components are separated by filtration, centrifugation, etc., and if necessary, Kiyoto filtration is performed. still,
In this separation process, separating and removing acidic polysaccharides such as pectin in combination with a PH regulator eliminates irritating or off-flavors other than kokumi, and improves the efficiency of the subsequent deodorizing process. It is preferable in that it does. In this case, the pH may be adjusted to 3 or less using an inorganic or organic acid. The above-obtained garlic above ground water extract is further deodorized and concentrated.
The garlic aqueous extract is completely or almost completely odorless, and at the same time, the components that have a rich taste imparting effect are fractionated and concentrated. Specifically, it is desirable to use the following method. (1) Fractionation using strongly acidic cation exchange resin: “Dowex 50W” (manufactured by Dow Chemical Company),
“Duolite C-25D” (manufactured by Diamond Shamlok), “Amberlite IR-120” (Rohm
& Haas), “Diaion-SK-
1B" (manufactured by Mitsubishi Kasei Corporation), the water extract of above ground garlic is brought into contact with the free form, so-called H form. The amount of ion exchange resin to be used varies depending on the type of resin, etc., so the optimum amount to be used should be set each time. The method of bringing the ion exchange resin into contact with the aqueous extract of the above ground parts of garlic is to fill a tower with the ion exchange resin and pass the aqueous extract of the above ground parts of garlic through it; It depends on how you put it inside. In the case of this method, the rich taste imparting component is present in the adsorbed fraction, and the non-adsorbed fraction contains sweet and sour taste components, but has no rich taste imparting effect. Therefore, preferably, the non-adsorbed liquid is separated and removed in advance, and the adsorbed eluate obtained by eluting the adsorbed portion with an alkaline agent is collected, and this is concentrated by an appropriate method such as membrane concentration or distillation concentration. The concentration rate is
There is no general standard as it varies depending on the type of seasoning intended. Further, in some cases, such as liquid seasonings, this concentration can be omitted. Note that it is also possible to further combine decolorization treatment with activated carbon before and after the deodorization/concentration step. The deodorized concentrated liquid or the deodorized/decolorized concentrated liquid may be dried and powdered by a method such as freeze-drying, if necessary. (2) Fractionation by molecular sieve membrane treatment: "SPECTRUM Por.6.132640" (manufactured by Medical Industries), "Tl215" (manufactured by Teijin Engineering), etc. with a molecular weight cut of 800.
Fractionation is performed using a membrane capable of molecular weight fractionation, such as a dialysis membrane of ~2000, an ultrafiltration membrane, or a reverse osmosis membrane with a sucrose rejection rate of 5 to 80%. In this case, the body taste component is present in the low-molecular fraction, so by repeating the membrane treatment or in combination with other fractionation methods, the low-molecular fraction is collected and concentrated in the same way as in (1). (and decolorize and dry as necessary). (3) Fractionation by steam distillation: Separate and remove aroma components by steam distillation at normal pressure or reduced pressure. Since the flavor-imparting component is present in the residual liquid, this residual liquid is concentrated (and decolorized and dried if necessary) using the same method as in (1). Although the garlic above-ground water extract is deodorized and concentrated by the above method, the deodorization method is not limited to the method disclosed above. In addition, by repeatedly deodorizing or combining two or more methods, it is possible to remove as much of the scent as possible and separate the odorless and rich taste-imparting ingredients into the main component. desirable. The above-obtained garlic aboveground extract containing a rich taste imparting component is provided as a seasoning or a seasoning material in the form of an aqueous solution, paste, powder, granule, etc. after adjusting the pH as necessary. The product obtained by the method of the invention is almost to completely odorless and has no perceptible garlic odor. When tasted alone, it does not have the strong flavoring power of MSG, nucleic acid-based taste components, or a combination of the two, but when added to food, etc., it is a taste component in food. It is only in the coexistence of these that a significant body-taste enhancing effect is expressed. Specifically, MSG and
When added to a mixed system with nucleic acid-based taste components such as IMP and GMP, it does not have the synergistic effect of increasing the taste power as IMP and GMP have with respect to MSG, but it does increase the breadth and thickness of the taste. It can be clearly perceived that the taste lasts for a long time and the so-called body is enhanced.
Therefore, if the product of the present invention is added to food as a seasoning (combining excipients, etc. if necessary), the taste power (strength of taste) will be lower than that of other taste components in the food. It is possible to enhance the body and enhance palatability without changing the taste. In addition, other flavor seasonings, such as MSG and other glutamic acid (potassium salt, calcium salt, etc.), IMP, GMP and other
5'-ribonucleotide salts (potassium salt, calcium salt, etc.), other amino acids (salts), organic acids (salts), protein hydrolysates (HVP, HAP, yeast extract, etc.), animal and plant extracts, salt, potassium chloride Various seasonings can be prepared by combining , saccharides, etc., or by using flavor components, spices, fragrances, etc. in combination. Among these, glutamate salts such as MSG, and 5'-ribonucleotide salts such as IMP and GMP are versatile as flavor-imparting seasonings.
A combination of these and the product of the present invention is preferable, especially when the product of the present invention is combined with a mixed system of MSG and IMP and/or particularly MGP, MSG alone,
IMP and/or MGP, or MSG and IMP,
Cannot be obtained with any of the GMP combinations,
It is possible to enhance the so-called body taste, such as the thickness, breadth, and persistence of the taste. In this case, MSG, IMP and/or
Alternatively, if the blending ratio of the product of the present invention to GMP is 5 or more based on 100% of the weight of the MSG and IMP (and/or GMP) mixture, rich taste will be expressed, but from the viewpoint of overall taste balance, it is preferably 10% or more. ~
The range is 200.

【table】

[Table] *Strength with no sample added Next, the present invention will be further explained with reference to Examples. Example 1 The aboveground parts of 100 kg of unripe garlic from which the bulbs were removed were heated at 110° C. for 40 minutes in an autoclave to deactivate enzymes. The above-ground parts of the autoclaved garlic were extracted by boiling them together with 150 ml of water in a rheon kneader at 90°C for 30 minutes. Next, 210% of this boiled liquid is first separated using a compressor, and a residue of 40% is
Removed Kg. The obtained primary separated liquid was diluted with hydrochloric acid.
After adjusting the pH to 2.0 and leaving it at room temperature overnight, 0.5% of a filter remover "Radiolite #600" was added and secondary separation was performed by pressure filtration to remove acidic polysaccharides.
This secondary separated liquid 200 was mixed with a resin column filled with a strongly acidic cation exchange resin "Duoilte C-25D" (manufactured by Diamond Shamrock Co., Ltd.) 80 (water swollen state) and a weakly acidic cation exchange resin "Amberlite IRC-50".
(manufactured by Rohm and Haas) 8 (water swollen state) is connected to a resin tower filled with a flow rate of 16
/h for adsorption, followed by washing with 240 ml of water, and then the adsorbed components were eluted with 0.5N sodium hydroxide until the pH of the entire eluate was 6.8. This adsorbed eluent is compressed using a reverse osmosis membrane device.
Preconcentration was carried out at 50Kg/cm ² and a temperature of 50°C. This pre-concentrated liquid 40% was further added to a rotary evaporator.
After concentrating to 10%, the solid content in the concentrate is 2.0%.
% of activated carbon was added, and after standing overnight with occasional stirring, the activated carbon was filtered off. This activated carbon decolorizing solution was freeze-dried to obtain 500 g of a white, almost odorless dry product (product of the present invention). As a control, dried garlic bulbs were obtained using the same method as the product of the present invention (control group (1)), and the above-mentioned above-mentioned above-ground parts of garlic, which were crushed in the same manner as the product of the present invention without blanching, were prepared using a leonider. After boiling at 90℃ for 30 minutes with 150% water, insoluble residue was separated and removed by centrifugation, and the filtrate was concentrated and freeze-dried (control (2)). After boiling with water at 90°C for 30 minutes, insoluble residue was removed by centrifugation, the filtrate was concentrated and freeze-dried (control group (3)), and the product was blanched using the same method as the inventive product. A dried product obtained by omitting the procedure (control group (4)) was prepared. Using the five types of dried garlic above ground and scale extracts obtained, each sample was prepared with a 0.2% aqueous solution and
A mixed aqueous solution of 0.05% MSG, 0.05% IMP, and 0.05% of each sample was subjected to sensory evaluation using a profile method using 16 well-trained taste panels.
The results are shown in Tables 6 and 7.

【table】

[Table] From the results in Tables 6 and 7, the product of the present invention:
It is clear that only the body taste is enhanced without enhancing the intensity of aroma, flavor, sweetness, sourness, saltiness, bitterness, or umami. Example 2 500g of the above-ground parts of unripe garlic were placed in boiling water, heated for 60 minutes, and then homogenized to 90%
℃ for 30 minutes, and then centrifuged to remove insoluble residues to obtain an extract of about 3 aboveground parts of garlic. 500 ml of this extract, adjusted to a solid concentration of 13% and pH 5.8, was added to 500 ml of strongly acidic cation exchange resin "Dowex50WX8" (Dow Chemical Company, Inc.).
Pour into a resin tower filled with water, wash with 1000ml of water, neutralize 1500ml of non-adsorption aqueous solution (PH2.6),
When freeze-dried, 16.33 g of dry product was obtained. On the other hand, for the adsorption category, the desorption solution was eluted with 0.1N sodium hydroxide until the pH reached 13, then neutralized to pH 7.0 and freeze-dried to obtain 1.17 g of dried product. 0.1% aqueous solutions each of the obtained dried adsorbed components and dried non-adsorbed components were prepared, and 20 taste panels conducted sensory evaluations of taste power and aroma intensity using the profile method. The results are shown in Table 8.

[Table] Example 3 1400 ml of secondary separated liquid of garlic aboveground extract obtained by the same method and conditions as Example 1 (solid content concentration 2.5%)
Reverse osmosis membrane “Tl215” (manufactured by Teijin Engineering)
1000 ml of the external solution was separated and removed. Add 1000ml of water to this internal solution and let it pass through the reverse osmosis membrane.
Add another 1000ml of water to the internal solution obtained by removing 1000ml of the external fluid.
The external solution and internal solution obtained by reverse osmosis membrane treatment were each freeze-dried to obtain 11 g of dried product from the external solution and 24 g from the internal solution. The two types of dried products obtained were used as samples, (1) sample
0.2% aqueous solution, (2) sample 0.05%, MSG 0.05% and
Sensory evaluation was performed on an aqueous solution of IMP 0.05%. The results are shown in Table 10. The internal liquid (high molecular compound category) had almost no effect of imparting rich flavor, whereas the external liquid (low molecular compound category) was found to have a rich flavor imparting effect.

【table】

[Table] Example 4 Using 350 g of strongly acidic cation exchange resin "Duolite C-25D" to 3000 ml of external liquid obtained by reverse osmosis membrane treatment three times under the same method and conditions as Example 3. By the same method and conditions as Example 1, adsorption resin treatment,
The sample was concentrated and freeze-dried (1.5 g),
0.2% aqueous solution and MSG0.05%, IMP0.05%, sample
When the sensory evaluation of the 0.05% mixed aqueous solution was performed, it was confirmed that it had the same body taste imparting effect as the products of the present invention obtained in Examples 1, 2, and 3, and was not accompanied by a garlic scent. Example 5 After crushing, 500 g of the above-ground parts of garlic that had been left in the air for 1 hour were mixed with water from step 2, boiled at 90°C for 90 minutes, and the lees were removed by centrifugation to obtain an extract of approx.
Got 2.2. This extract was extracted by vacuum steam distillation (conditions: 40 mmHg).
Distillation was carried out at a temperature of 35° C. until the distillate reached a concentration of about 20%, yielding a deodorized solution 2.5%. The deodorization rate at this time was approximately 97% of the scent strength compared to the pre-deodorization solution (subjective equivalent value (PSI) measurement result for the undiluted solution), and almost all scents were able to be removed. . The lyophilized product of the deodorized liquid obtained in this way has a fragrance that is not subjected to deodorization treatment, that is, compared to a product that is simply boiled and separated and then freeze-dried (control).
MSG0.05 even though it is hardly recognized.
%, IN 0.05%, and Sample 0.05% systems similarly developed a strong body taste.

[Table] Example 6 Using the product of the present invention obtained in Example 1, seasonings A to H were prepared by mixing the ingredients according to the following formulation.

[Table] Using the seasonings A to H obtained above as samples, (1) Sample
Table 13 shows the results of sensory evaluation for each system of 0.2% aqueous solution, (2) bonito stock, 0.3% salt, and 0.05% sample soup stock.

【table】

[Table] Application example 1 Seasonings C, E, and F obtained in Example 6 and, as a control, garlic aboveground extract obtained by the same manufacturing method as the control group (1) of Example 1 were used as samples, and the conventional method was used. Each sample was added to the curry prepared by the method, and a sensory evaluation was performed. The results are shown in Table 14.

[Table] Usage example 2 Garlic above-ground extract obtained by the same manufacturing method as the seasoning C of Example 6 (hereinafter referred to as) and the control group (1) of Example 1 (hereinafter referred to as) was used as a sample. Sample-added kamaboko, sausage, soup, and pickles were prepared using the method and sensory evaluated. Sensory evaluation was conducted using a two-point comparison method for each of the two groups (No additives: No additives:), with the additive-free product as a control, and the evaluation items shown in the table below were evaluated by choosing the stronger or preferable one. I did it (N=20). As shown in Tables 15 to 18, the seasoning additives of the present invention had no garlic odor, had a significantly stronger body taste, and were significantly preferred in the overall evaluation compared to the control. . Kamaboko Recipe - Frozen Surimi 100 (g) Salt 3.5 Mirin 3.0 Sugar 1.0 Starch 5.0 Egg white 3.0 Water 7.5 MSG 0.5 IN 0.5 Sample 1.0

[Table] Sausage Recipe - Pork Meat 100 (Kg) Pork Fat 10 Starch 4 Water 30 MSG 0.1 IN 0.1 Spice 0.5 Sample 0.5

【table】

[Table] Soup recipe - Salt 10.25 (g) MSG 0.93 "MP" (manufactured by Ajinomoto Co.) 0.023 Beef extract 2.33 Beef fat 2.1 Spice 0.4 Lactose 5.97 Water 1000 samples 0.22

[Table] Pickles recipe - Washed and salted yuuri 100 Amino acid solution 16.2 MSG 2 Sorbitol 2 Mirin 24 Citric acid 0.3 50% lactose 0.65 Salt 1.2 Water 23.65 Sample 1.0

【table】

【table】

Claims (1)

[Scope of Claims] 1. Garlic that has been blanched in advance or within 6 hours after being pulverized, aboveground parts such as leaves, stems, and buds, or parts other than bulbs that are not normally commercially available such as roots ( A method for producing a rich flavor seasoning, which comprises extracting garlic (hereinafter referred to as above ground part) with water, or further concentrating or deodorizing/concentrating the obtained extract. 2. The method for producing a rich flavor seasoning according to claim 1, wherein the blanching is a heat treatment equivalent to heating at 80° C. for 30 minutes or more. 3. Production of a rich seasoning according to claim 1, wherein the deodorizing treatment is performed by one or more methods selected from resin treatment, membrane treatment, activated carbon treatment, and steam distillation. Law. 4. The method for producing a rich flavor seasoning according to claim 3, wherein the resin treatment is performed using a free cation exchange resin and/or a porous resin. 5 The adsorption liquid obtained by contacting the heat-treated above-ground garlic water extract with a strongly acidic cation exchange resin,
2. The method for producing a rich-tasting seasoning according to claim 1, which comprises concentrating the fraction mainly consisting of flavoring components, which is obtained by further deodorizing if necessary. 6. Concentrating the low molecular fraction obtained by treating the heat-treated above-ground garlic water extract with a molecular sieve membrane, which is mainly composed of flavor components, obtained by further deodorizing the fraction, if necessary. A method for producing a rich flavor seasoning according to claim 1, characterized in that: 7. A patent characterized in that the residual liquid obtained by steam distilling a heat-treated garlic aboveground water extract is further combined with deodorizing treatment as necessary to concentrate the fraction mainly consisting of flavor components. A method for producing a rich seasoning according to claim 1. 8 (1) A rich seasoning obtained by further concentrating or deodorizing a water extract of above-ground garlic that has been blanched in advance, and (2) glutamate and/or
A method for producing a rich seasoning characterized by containing a 5'-ribonucleotide salt. 9 Rich flavor seasoning: glutamate and/or
The weight ratio of 5'-ribonucleotide salt is 5~
The method for producing a rich seasoning according to claim 8, characterized in that the ratio is 200:100.