JPH07100009B2 - Complex seasoning with scallop taste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention provides amino acids such as glycine, alanine, arginine, sodium glutamate, and methionine with nucleotides such as 5′-sodium inosinate or 5′-sodium guanylate, and Potassium salt, sodium salt,
The present invention relates to a novel complex seasoning having the taste of a scallop scallop, which is prepared by blending an inorganic salt such as a calcium salt, a magnesium salt, an ammonium salt, and a polysaccharide such as glycogen or amylopectin.

[Background of the Invention]

Recently, it has been strongly desired to develop a complex seasoning having a complex taste and a rich, wide, and thick taste, not only umami.

[Conventional composite seasoning manufacturing technology]

Conventionally, there is a complex seasoning in which sodium glutamate having an umami taste of kelp, 5'-sodium inosinate having an umami taste of bonito or meat, and 5'-sodium guanylate having an umami taste of a mushroom such as shiitake mushroom are mixed. It is represented by "Me" (trade name, manufactured by Ajinomoto Co., Inc.).

In addition, a complex seasoning such as sodium glutamate, 5'-sodium inosinate and 5'-sodium guanylate and sodium citrate and a complex seasoning "Mitas" (trade name, manufactured by Asahi Kasei Co., Ltd.) having an umami taste Seasonings are widely sold.

[Problems to be solved by the invention]

Complex seasonings such as “High Me” and “Mitas” have umami taste of kelp, bonito flakes and meat taste, and umami of chicken glass soup, but other tastes, that is, complex taste and body, spread, It has no thickness. However, the desire of people to eat more delicious food is strong, which is why, in addition to umami, we strongly desire the emergence of complex seasonings that have a complex taste and body, breadth and thickness. It was not possible to meet this desire because no ingredients with a good taste, richness, breadth, and thickness were previously found. An object of the present invention is to solve this problem.

[Means for solving problems]

The present invention is extremely delicious, especially in raw food, in the course of conducting various studies in order to solve such problems.
Moreover, it was discovered that the dry matter can solve the problem by the taste of the scallop scallop, which has been prized as a seasoning in China since ancient times, and the present invention invented the complex seasoning.

That is, the present invention, based on glycine, amino acids such as alanine, arginine, sodium glutamate or potassium glutamate, methionine, and nucleotides such as 5'-sodium inosinate or 5'-sodium guanylate based on glycine,
And an inorganic salt such as potassium salt, sodium salt, ammonium salt, magnesium salt, calcium salt based on glycine, and further, by adding a polysaccharide such as glycogen or amylopectin based on glycine, the complex seasoning of the present invention Invented the fee.

In addition to this, glycogen used in the present invention has its origin in the muscles or internal organs of shellfish such as scallops and oysters, or during the processing of these shellfish, for example, during the production of scallops (commonly called white dried). It is extracted and purified from discharged broth or cultured bacterial cells of microorganisms such as yeast and acetic acid bacteria. When glycogen is not used, amylopectin separated and extracted from waxy maize is used.

The complex seasoning of the present invention was invented by using such glycogen or amylopectin as a raw material for polysaccharides.

The requirements constituting the present invention will be described in more detail. As described above, amino acids such as alanine, arginine, sodium glutamate or potassium glutamate, and methionine based on glycine, and nucleotides such as 5′-sodium inosinate or 5′-sodium guanylate based on glycine, and glycine. Incorporating inorganic salts such as potassium salt, sodium salt, magnesium salt, ammonium salt, calcium salt, etc. on the basis of, and polysaccharides such as glycogen or amylopectin on the basis of glycine at a ratio described in the claims of the present invention. As a basis for the invention for producing a composite seasoning having the taste of scallop scallop by this, June (season), 9
During the months of November and November, husband and husband, Soya-gun, Hokkaido, Sarufutsu Fisheries Association cultivated raw scallops that were quickly collected from live scallops that were caught, and scallop dried scallops manufactured by the same scallop processing plant (white dried Each component of the extract extracted from hot water was analyzed in detail, and an artificial extract (hereinafter referred to as a synthetic extract) prepared by substituting the component with a commercially available reagent based on the analyzed value was used. This is due to the result of detailed examination of the content of the components involved in.

More specifically, it was caught on September 13, 1984, and
Analysis of components in raw scallops collected from living scallops
To give an example of the results, it is said that 100 g of raw scallops
Glycine 1384mg, tauri
1137mg, Arginine 526mg, Alanine 95mg, Glutami
Acid 55mg, Proline 41mg, Threonine 17mg, Histidine
17 mg, methionine 13 mg, lysine 13 mg, cystine 11 mg,
Phosphorus 10 mg, leucine 10 mg, serine 6 mg, isoleucine 5 mg
(Total 3340 mg), as free 5′-nucleotide, adenylic acid 235 mg,
Inosinic acid 19 mg (total 254 mg), and then as an inorganic salt (ion), potassium (K⁺) 289 mg,
Sodium (Na⁺) 137mg, ammonium (NH_Four ⁺) 48 mg,
Magnesium (Mg ) 33 mg, calcium (Ca ) 3 mg,
Phosphoric acid (PO_Four ^-3) 385mg, hydrochloric acid (Cl^-) 130 mg (total 1025 m
g), amines and their oxides and quaternary ammonium bases
As trimethylamine 21mg, trimethylamine
327mg sid, 340mg glycine betaine, 140mg homarin,
Trigonelline 26 mg (total 854 mg), as organic acids, lactic acid 15 mg, acetic acid 9 mg, malic acid 7 mg, amber
Cucic acid 9 mg (total 40 mg), then as free sugar, sucrose 11 mg, maltose 13
mg, glucose 8 mg (total 32 mg), and glucose as polysaccharide
Ricogen 2740 mg (total of the above analyzed components
Is 8285 mg).

Next, these components were replaced with commercially available reagents, and dissolved in distilled water so that the concentrations of these reagents were the component concentrations of the respective analytical results, to prepare a synthetic extract.

On the other hand, 100 g of the same scallop raw scallop as above was added with 3 times the amount of distilled water, well ground and heated in a boiling bath for 20 minutes, and then centrifuged to obtain a supernatant liquid at 40 ° C. It concentrated under vacuum and 100 g of natural extracts were prepared.

Next, when the taste test comparing the tastes was conducted by drinking the natural extract and the above-mentioned synthetic extract, both showed exactly the same taste quality and strength.

Next, out of the components of the synthetic extract, which component or component group is strongly involved in the taste of the natural extract,
A synthetic extract obtained by excluding the component or components to be tested from the synthetic extract was newly prepared, and this was inspected in detail by a taste test method (referred to as an omission test method) for comparing tastes with the natural extract.

As a result, as a component that is strongly involved in the taste of natural extracts,
For amino acid groups, the
Syn, alanine, arginine, glutamic acid, methioni
And for the group of nucleotides 5'-adenyl
Acid and 5'-inosinic acid, and into the inorganic salt (ion) group
About K⁺, Na⁺, NH_Four ⁺, Mg , Ca , PO_Four ^-3, Cl^-All of
But for polysaccharides, glycogen is a natural source of
It is strongly involved in the reproduction of the taste of sugar and any of these ingredients
The fact that the taste of natural extracts cannot be reproduced even if they are lacking
There was found.

In addition, the glycogen reagent used here (Tokyo Kasei Co., Ltd.)
Was produced by extraction from oysters, but its purification was still inadequate and it had a blue odor, so a concentrated aqueous solution of the reagent is added dropwise to a sufficient amount of cold acetone with stirring. Thus, the glycogen is precipitated, the glycogen is separately collected, and the precipitate is thoroughly washed with cold ethanol to remove acetone, and then the precipitate slurry is put into a dialysis tube made of cellulose and a sufficient amount of cold distillation is applied. A lyophilized powder obtained by dialyzing against water to completely remove ethanol was used. The glycogen purified in this manner was a tasteless, odorless, and white powder.

On the other hand, among other component groups or components, namely, amine, amine oxide or quaternary ammonium salt group, organic acids, free sugars, or free amino acids, taurine, proline, threonine, histidine, lysine, cystine, valine , Leucine, serine and isoleucine were found to have no or little effect on the taste of scallop scallop natural extract.

Next, the concentrations in the scallop of the components that are strongly related to the taste of the scallop scallop may vary depending on the age, the fishing season, the fishing location (including the aquaculture method), or the one processed like the dried scallop. It is normal.

For example, the Hokkaido Soya Group Sarufutsu Fisheries Association uses the direct-growing method for juveniles.
June of cultivated scallops aged 4
One example of fluctuations in the fishing season (season), September and November
Of glycine, which is a component strongly related to the taste of pillar,
In June, the scallop season is 1520 mg (raw shellfish).
The same applies for 100g of pillars), those for September and October are 1380mg.
Met. It is also processed in the traditional way by the fishery association.
It is 2211mg (per 100g dried scallop) of the dried dried scallop.
It was Furthermore, the inventors used the amount of glycine as the standard (100).
Then, the range of the amount of ingredients strongly involved in the taste of the scallop scallop,
Fishing location (including aquaculture method), age, fishing time and processing
When I extensively researched items (scallops), I found that
Nin 7-20, Arginine 27-40, Glutamic acid Natri
5-10 as an um salt or 6-12 as a potassium salt,
Methionine 1-3,5'-adenylic acid (sodium salt
16-26, 5'-inosinic acid (sodium salt)
1) -5, potassium (K⁺) 21-33, sodium (N
a⁺) 8-10, ammonium (NH_Four ⁺) 3-4, Magnesium
(Mg ) 2-3, calcium (Ca ) 0-1, hydrochloric acid
(Cl^-) 9-40, and phosphoric acid (PO_Four ^-3) 5-38, Glico
Gen 69-350.

In addition, 5'-adenylic acid and 5'-inosinic acid are actually analyzed as nucleotides that are strongly involved in the taste of scallop scallop, but the taste effect of these nucleotides is that which acts as an umami taste and glutamic acid as a complement. And 5 '
The strength of this action of -adenylic acid is 1/10 of that of 5'-sodium inosinate and 1/23 of that of 5'-sodium guanylate, therefore 5'-atenylic acid is 5% at these ratios. It can be used by replacing it with sodium ′ -inosinate or sodium 5′-guanylate. Therefore, instead of 5'-adenylic acid, 5'-
When using sodium inosinate, glycine (10
The range of 5'-sodium inosinate for 0) is 2
~ 8 is sufficient. When 5'-sodium guanylate is used instead of 5'-adenylic acid, glycine (100)
The range of 5'-sodium guanylate for may be 1-4.

In this way, the quantitative fluctuation range of the components strongly involved in the taste of the scallop scallop was investigated in detail, but the present inventors
Within this range, various synthetic extracts were prepared by substituting each component with commercially available reagents, and each of them was drunk with the same natural scallop scallop natural extract used in the above-mentioned omission test, and a taste test was conducted to compare the tastes. As a result, although there were some differences in the nuances of the flavors, all of them reproduced the taste of the natural extract well.

Next, the glycogen used in this taste test was a reagent extracted from oysters manufactured by Tokyo Kasei Co., Ltd., which was purified by the ice-cold acetone precipitation method as described above, but it is very expensive. When industrially producing the composite seasoning of the present invention, it is difficult to be a real raw material.

Therefore, polysaccharides that can replace glycogen, such as wheat starch, potato starch, rice starch, corn starch, and powders obtained by gelatinizing, drying, and crushing these starches, and commercially available dextrins produced from these starches are compared. When I did a research to search for something cheap
They found that glutinous maize starch, which is rich in amylopectin, is a polysaccharide that can replace glycogen. That is, by combining amylopectin of waxy corn starch with or without gelatinizing, instead of glycogen, by blending with other components in the range of the ratio based on glycine as described above, the complex seasoning of the present invention can be prepared. It was possible to invent that it could be manufactured.

Next, although glycogen is still expensive due to its limited use, it can be manufactured inexpensively if its use is widened like the complex seasoning of the present invention. Therefore, as a result of various studies conducted by the present inventors on the possibility that glycogen used in the present invention is not only muscles or internal organs of shellfish such as scallops and oysters, but also during processing of these shellfish, for example, production of scallop scallops. Boiled liquid discharged at times, etc., cultured cells of acetic acid bacteria such as Acetobacter Xylinum, and Saccharomyces cerevisiae
ces serevisiae) and the like, extracted and isolated from cultured yeast cells.
It has been found that a purified product can be used.

When glycogen derived from these sources is used, it is necessary to purify it by a precipitation method using ice-cold acetone for the purpose of deodorization, as in the case of the above-mentioned oyster glycogen reagent.

The complex seasoning of the present invention is a fine powder of other components in the crystal of glycine as the main component, after further adhering water as a binder to adjust the water content of the mixed powder, it is extruded on a granulator. It is usually produced by a method of fluidizing and drying the obtained granulated product.

As described above, the composite seasoning of the present invention satisfying the requirements described above,
It is a completely new and excellent composite seasoning that has no conventional seasoning, that is, has a complex taste, body, breadth and thickness.

This will be described in more detail in the following examples.

Example 1 100 g of finely ground glycine and 19 g of alanine, respectively
Arginine 27g, sodium glutamate 9g, methionine 3g, 5'-inosinate sodium 7g, sodium chloride
21 g, 19 g of potassium chloride, 35 g of 1 potassium phosphate, 22 g of 2 potassium phosphate, 9 g of ammonium chloride, 17 g of magnesium chloride hexahydrate and 3 g of calcium chloride were weighed and ground and mixed in a mortar.

On the other hand, a solution prepared by dissolving 50 g of glycogen, a reagent of Tokyo Kasei Co., Ltd. originating from oysters, in 300 ml of water was added dropwise to acetone 5 cooled to -10 ° C with stirring. After the addition was completed, suction was applied with a nutsche to obtain a precipitate on the paper. Thereafter, separately, 50 ml of cooled ethanol was poured from above to wash the precipitate, and suction was repeated three times to completely remove the acetone adhering to the precipitate. Then, the precipitate slurry is cut into about 30 cm, boiled in distilled water and washed, and one end is self-locked (UNION membrane tube).
CARBIDE CORP, product name "Seamless Cellulose Tubin
g ”, Size: 36/32). After self-restraining the tip of the tube, the self-restraining parts at both ends were bent and wrapped with a rubber band to stop. After that, the tube was allowed to swim in a container filled with about 5 distilled water. The external solution was gently stirred using a magnetic stirrer for dialysis, and the dialysis was performed overnight in a low temperature room at 5 ° C.

After that, transfer the liquid inside the tube to a centrifuge tube and spin at 5,000 rpm.
The precipitate was obtained by removing the adherent liquid by centrifuging for 20 minutes. Next, the precipitate was freeze-dried to obtain 85 g of purified glycogen powder.

Next, 340 g of the purified glycogen powder was added to the mixed powder of the above-mentioned glycine and other reagents, and the mixture was further ground and mixed in a mortar to prepare 631 g of the composite seasoning of this example.

Next, 24 g of the seasoning was dissolved in distilled water and the volume was adjusted to 500 ml to prepare a test solution for a taste test described below. The pH of the test solution was 6.5. As a control for the taste test, 500 g of raw scallops collected from live scallops aged 4 years old that were caught by the Hokkaido Soya Group Sarufutsu Fisheries Association on June 15, 1986 and immediately air-shipped in air After adding 1.5 distilled water to, the meat paste finely crushed with a mixer was heated in a boiling bath for 20 minutes with stirring, and then the supernatant obtained by salt precipitation was obtained at 40 ° C., An aqueous solution of a freeze-dried natural extract concentrated under reduced pressure was used. That is, 62.5 g of the lyophilized natural extract was obtained from 500 g of scallop raw scallops, and 31.2 g of the lyophilized product was dissolved in distilled water as a control solution for a taste test, and a solution having a fixed volume of 500 ml was used. The pH of this control solution is
It was 6.5. About 20 ml of the above test solution and control solution were paired and provided to 20 skilled taste judges, and they were evaluated for the identity of both tastes. Said they are so close that the difference is unknown.

Next, 6 g of salt and 5 ml of soy sauce were added to distilled water 1 to prepare a masashi base. This was divided into two equal parts, one of which was added with 0.5 g of high-me and one of which was added with 2.5 g of the composite seasoning of the present example.

Next, 20 taste tasters were served in pairs in a hot state with 20 ml of each of them, and when they tasted it well, all the judges added the mixed seasoning of this example It is said that it has a complex taste, richness, spread, and thickness other than umami, which is deeper in taste than the sashimi added with high-me.

Example 2 A concentrated solution of waxy corn starch having a high amylopectin content was gradually heated in a stirring state to completely gelatinize the starch, and then slowly cooled at room temperature and freeze-dried.

This lyophilized product was crushed into powder. 631 g of the composite seasoning of this Example was prepared in exactly the same manner as in Example 1 except that the starch powder was used in place of glycogen.

Next, 24 g of the complex seasoning was dissolved in distilled water and the volume was adjusted to 500 ml to prepare a test solution for a taste test. As a control solution,
The same natural extract solution as in Example 1 was used.

Then, about 20 ml of the test solution and the control solution were provided in pairs to 20 skilled taste judges, and they were evaluated for the identity of both tastes. He said that the differences were so close that they could not be seen.

Example 3 Saccharomyces cerevisiae is glucose 3 g / dl, peptone 0.3 g / dl, taste liquid 0.1 ml / dl, ammonium chloride 0.5 g /
dl, 1 potassium phosphate 0.1g / dl, 2 potassium phosphate 0.1g /
dl, magnesium sulfate hexahydrate 0.01 g / dl, biotin 0.
2 μg / dl, calcium pantothenate 0.04 mg / dl, pyridoxine / hydrochloride 0.04 mg / dl, pH 6.5
About 200 g of a slurry of yeast cells having a water content of 80% was obtained by culturing with shaking at 30 ° C. for 24 hours and then centrifugation.

After crushing the cells of the slurry by a French press, the molecular weight of the slurry was 50 by sucrose density gradient centrifugation.
Fractions of 10,000 to 3.5 million were obtained.

Next, the concentration of trichloroacetic acid in the fraction solution
After 10% addition and dissolution to denature and precipitate the protein, centrifugation was performed to obtain a supernatant. Then, the supernatant was taken in a separating funnel, and an equal amount of ethyl ether was added thereto, followed by stirring to obtain an aqueous layer from which trichloroacetic acid was completely removed. Then, the aqueous layer is concentrated under reduced pressure at 40 ° C., and about 50 ml of a concentrated solution having a solid content concentration of about 20 g / dl is added dropwise to 5 acetone previously cooled to −10 ° C. with stirring. The glycogen was precipitated by this, and then the precipitate was collected by suctioning with a Nutsche.

Next, 50 ml of separately cooled ethanol was poured from above to wash the precipitate, and the operation of suctioning was repeated 3 times to completely remove the acetone adhering to the precipitate. Then, the precipitate slurry was cut into about 15 cm, transferred to a washed dialysis membrane tube, and dialyzed in the same manner as in Example 1 to completely remove ethanol, followed by freeze-drying to purify yeast glycogen. 5.2 g of powder was obtained.

On the other hand, 100 g of finely ground glycine and alanine
10g, arginine 30g, sodium glutamate 6g, methionine 2g, 5'-sodium guanylate 2g, sodium chloride 21g, potassium chloride 13g, phosphate 1 potassium 24g, phosphate 2 potassium 15g, ammonium chloride 9g, magnesium chloride hexahydrate 17 g of the product was weighed and ground in a mortar to prepare 249 g of powder which was ground and mixed.

Next, 5.2 g of the above-mentioned purified powder of yeast glycogen was added to 13 g of the mixed powder, and both were well ground and mixed to prepare the composite seasoning of this example.

Next, 12 g of the complex seasoning was dissolved in distilled water, a solution having a fixed volume of 250 ml was used as a test liquid, and the scallop scallop natural extract solution exactly the same as in Example 1 was used as a control liquid. When the judges provided 20 ml of each pair and evaluated the tastes of both, the judges all said that the tastes of the two were so close that they could not be discerned.

Example 4 Acetobacter xylinum glucose 2 g / dl, peptone 0.5 g / dl, yeast extract 0.5 g / dl, disodium phosphate dihydrate 0.34 g / dl, citric acid 0.115 g / dl, pH 6.5 The medium was inoculated into the medium, cultured at 30 ° C. for 70 hours with shaking, and then centrifuged to obtain about 200 g of a slurry of acetic acid cells having a water content of 85%.

The slurry was treated in exactly the same manner as in Example 3 to obtain 3.9 g of purified glycogen powder of acetic acid bacteria.

Next, 3.9 g of the purified glycogen powder was added to 8 g of the same mixed powder of glycine and the like as used in Example 3, and both were well ground and mixed to prepare the composite seasoning of this Example. did.

Next, 11.9 g of the complex seasoning was dissolved in distilled water and a solution having a fixed volume of 250 ml was used as a test liquid, and the scallop scallop natural extract solution exactly the same as in Example 1 was used as a control liquid, and both solutions were used by 10 persons. We provided 20 ml of each taste pair in a pair and evaluated it for the identity of both tastes, and all the judges said that the tastes of the two were so close that the difference could not be seen. It was

Claims (1)

[Claims] 1. Glycine as an amino acid in 100 parts (by weight)
In contrast, alanine 7-20 parts, arginine 27-40 parts, glu
5-10 parts sodium tamate or potassium glutamate
6 to 12 parts of um and 1 to 3 parts of methionine as nucleotides
Then, for 100 parts of glycine, sodium 5'-inosinate was used.
2 to 8 parts or 5'-sodium guanylate 1
4 parts of potassium as an inorganic salt to 100 parts of glycine
(K⁺) 21-33 parts, sodium (Na⁺) 8-10 copies, Ammo
Ni (NH_Four ⁺) 3-4 parts, magnesium (Mg ) 2-3
Part, calcium (Ca ) 0 to 1 part, hydrochloric acid (Cl^-) 9-40
Part, phosphoric acid (PO_Four ^-3) 5 to 38 parts, and glycogen 69 to 3
Blend 50 parts or amylopectin 69-350 parts
A complex seasoning having the taste of scallop scallops.