JPH07203895A - Agent for application of full-bodied taste - Google Patents

Abstract

PURPOSE:To obtain an agent for application of a full-bodied taste, containing a sulfone group-containing compound and a phosphoric acid salt in combination as the active components and suitable for seasoning beverages. CONSTITUTION:This agent for application of a full-bodied taste contains a sulfone group-containing compound such as taurine alone or a sulfone group- containing compound and a phosphoric acid salt such as disodium phosphate in combination or, further preferably, a delicious-taste substance and a sulfone group-containing compound and/or a phosphoric acid salt as the active components. If taurine, a phosphoric acid salt and/or a fish bone powder are used as the active components, an agent for applying a full-bodied taste to a fish cake can be obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a sulfone group (--SO ₃
H) A kokumi-imparting agent containing a compound and a phosphate as active ingredients and optionally salt and the like, and a method for seasoning foods and drinks using such a kokumi-imparting agent, and seasoning in this way Regarding food and drink.

[0002]

2. Description of the Related Art The unique taste represented by monosodium L-glutamic acid (taste of kelp) is umami (flavor-enhancer).
) Is called. The sweet and bitter salty taste is referred to as the Shirawa taste, but it has been proved that the umami taste is different from this electrophysiologically. In addition to this, as substances that have a umami taste,
Nucleic acid-related substances such as aspartic acid, oxyglutamic acid, ibotenic acid, tricolominic acid, sodium inosinate (flavor of dried bonito), sodium guanylate (flavor of shiitake mushroom), and sodium succinate (flavor of bivalve molluscs) also have their own characteristics. It has a good taste. Further, it is known that a very strong synergistic effect is exhibited between glutamic acid and a nucleic acid type umami substance. Seasonings that take advantage of this fact are actually on the market. In Europe and the United States, there is no word that corresponds to umami, and it has come to be accepted by Umami. As mentioned above, “Food Industry General Dictionary” edited by Japan Society for Food Industry (Published by Korin Co., Ltd. (Showa 54)
Year)).

Umami, which is represented by sodium glutamate, sodium inosinate and sodium guanylate, has been internationally named Umami,
Much research has been done to date, and a wide variety of seasonings containing these umami substances are commercially available.

However, although such seasonings have sufficient umami imparting ability, natural extracts such as beef extract, pork extract, chicken extract, seafood extract, yeast extract or protein hydrolysates (HAP, HVP).
The taste imparting property of seasonings such as), etc. is still insufficient, and this point is a problem, and development and provision of means for improving this is strongly desired.

[0006] Incidentally, taurine, which is one of the sulfone group-containing compounds, is present in large amounts in bovine bile and meat extract of molluscs such as squid, octopus and shellfish. Its pharmacological action is that bile is secreted. Stimulates and improves fat absorption,
It is also known to have an antiperspirant action (see Kyoritsu Shuppan Co., Ltd., "Chemical Dictionary" (1961)). However, conventionally, there is no practical application of taurine in the field of food and drink, and only the application of health drinks (Japanese Patent Application Laid-Open No. 4-262767) that slightly utilizes the above-mentioned pharmacological action is known. In particular, regarding the palatability, the tasting test results of the marine product extract showed that taurine and arginine were large in quantity, but were unrelated to the taste (“Cooking Science” Vol.5, No.1, pp 2 to 7 (1982)), and therefore, there was no case where it was actually used as a seasoning, and its use as a seasoning was not suggested.

[0006]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention aims to develop a seasoning which imparts a kokumi taste.

[0007]

Means for Solving the Problems As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor has found that taurine, which was conventionally thought to be unrelated to taste, was found to be extremely surprising. It was found that umami is premised by the combined use of, that is, it can be a savory taste imparting agent, and that other compounds having a sulfone group similar to taurine also have the same effect as taurine. The present invention has been completed based on the findings.

The present invention will be described below in detail.

[0009] One of the specific embodiments of the present invention is a body-taste imparting agent characterized in that a sulfo group-containing compound is used alone or a sulfo group-containing compound and a phosphate are used as an active ingredient.

The sulfone group-containing compound, which is a component of such a body taste imparting agent, must of course be edible, and in addition to taurine, cysteic acid which produces taurine upon decarboxylation, and Naphthalene-1,5
-Disulfonic acid and thiamine naphthalene-1,5-
Examples thereof include salts thereof such as disulfonate. Further, these compounds do not necessarily have to be pure products, and may be in the form of, for example, an extract from a natural product containing a sulfone group-containing compound.

It goes without saying that the phosphate, which is another component, must also be edible, and examples thereof include so-called orthophosphoric acid primary, secondary or tertiary sodium salts, potassium salts, calcium salts and the like. can do. Also,
The calcium salt may be in the form of, for example, fish bone meal. According to the confirmation by the present inventor, the polyphosphate salt does not have a rich taste even when used in combination with a sulfone group-containing compound.

In the production method itself of such a body taste imparting agent, except that the sulfone group-containing compound is used alone as the active ingredient, or the sulfone group-containing compound and the phosphate are used in combination. There is no particular limitation, and a known method for producing a seasoning can be appropriately used. Therefore, the kokumi-imparting agent of the present invention can be produced, for example, in the form of a liquid or a solid product such as powder or granule (distribution form) by using an additive such as a suitable excipient. .

As described above, the present invention is based on the finding that the combined use of a sulfone group-containing compound and a phosphate salt changes the umami into a rich umami.
That is, it depends on the combined action of the three elements. Therefore, such a method of using the body taste imparting agent of the present invention will be obvious to those skilled in the art in view of these, but some examples will be given. For example, in the case of a kokumi-imparting agent in which a sulfone group-containing compound is blended alone, an umami substance is used in combination with a separately procured phosphate salt for foods and drinks (including the umami seasoning itself) that have already been used as raw materials. In the case of foods and drinks that can give a rich body taste, and in the case of foods and drinks in which umami substances and phosphates have already been used as raw materials, adding a rich body taste imparting agent to the foods and drinks gives them a rich body taste. be able to. And, in the case of a kokumi-imparting agent that uses a combination of a sulfone group-containing compound and a phosphate, it is effective for imparting a rich taste to foods and drinks that contain an umami substance but do not contain a sulfone group-containing substance or a phosphate. Can be used for Of the three elements that should develop a rich taste related to the new knowledge of the present inventor, in the case of a raw material that already contains a phosphate but does not contain the other two elements, the sulfone group-containing compound is effective alone. By using a savory substance separately procured as an ingredient and a separately procured umami substance, or by using the kokumi seasoning (described later) of the present invention having an umami substance and a sulfone group-containing compound as active ingredients, A rich umami can be expressed.

The blending ratio of both active ingredients in the kokumi-imparting agent in which the sulfone group-containing compound and the phosphate are used in combination is
Once the food or drink to be given the kokumi is determined, those skilled in the art can very easily determine it by a simple prior taste test.

By using such a body taste imparting agent, a body taste is imparted to or enhanced in foods and drinks.

The second aspect of the specific embodiment of the present invention is a rich seasoning which comprises an umami substance, a sulfonic group-containing compound and / or a phosphate as active ingredients.

As described above, the sulfone group-containing compound and the phosphate do not impart a rich taste to the umami substance even if they are used alone, and they should be used together with the umami substance. Therefore, the kokumi taste is exhibited for the first time by the combined action of the three elements. Therefore, according to such a specific embodiment of the present invention, a savory seasoning containing a sulfonic group-containing compound and / or a phosphate as an active ingredient together with an umami substance, for example, already contains an umami substance and a phosphate. But does not include a sulfone group-containing compound, similarly already contains a umami substance and a sulfonate group-containing compound but does not contain a phosphate salt, or contains a umami substance but does not contain a phosphate salt or a sulfonate group-containing compound When used for seasoning foods and drinks, such foods and drinks are imparted with a rich taste or enhanced, so it is suitable to call it a kokumi seasoning.

There are no particular restrictions on the method for producing the kokumi seasoning and the product form, and it can be based on the method for producing the kokumi-imparting agent and the product form described above. The blending ratio of the active ingredient may be any as long as it can achieve the purpose as a kokumi seasoning, for example, taurine 0.01 to 20 relative to 1 part by weight of sodium glutamate.
The ratio can be 0.01 part by weight and 0.01 to 20 parts by weight of disodium phosphate.

Also, there is no particular difficulty in the method of use, and considering that the combination of the three elements described above produces a rich umami taste, for example, from a raw material already containing a phosphate, or When the raw material does not contain a phosphate, a kokumi seasoning in which the phosphate of the present invention is not properly blended, or a phosphate that is separately procured is used in combination to produce a food or drink. By using it in an appropriate step, foods and drinks with a rich or enhanced body can be easily produced.

The third aspect of the specific embodiment of the present invention is a method for seasoning foods and drinks, characterized by imparting a rich umami using the above-described kokumi-imparting agent or kokumi seasoning. .

[0021] Such a seasoning method is special except that the seasoning agent or kokumi seasoning of the present invention described above is used as a seasoning for imparting or strengthening the kokumi. There is no limitation, and it can be carried out by appropriately adopting a conventionally known seasoning method. To impart a kokumi to a food or drink or to enhance it, for example, it is possible to use the kokumi-imparting agent or kokumi seasoning of the present invention as a part of the raw material for producing a food or drink, and already use it as a product. It goes without saying that the kokumi-imparting agent or kokumi seasoning of the present invention can be used for imparting or enhancing the kokumi to foods and beverages.

A fourth aspect of the specific embodiment of the present invention is a food or drink characterized by being provided with a rich taste by using an umami substance, a sulfone group-containing compound and a phosphate as active ingredients.

It goes without saying that such foods and drinks include foods and drinks to which a savory substance is added and a sulphonic group-containing compound and a phosphate are used to impart a rich taste. Of course, when the raw material or the like already contains one of the sulfone group-containing compound and the phosphate in addition to the umami substance, it also includes foods and drinks to which the other one is added to impart a rich taste. Is. In short, all foods and drinks that have a strong umami taste by using at least one of the three components as an extraneous substance are included in the scope of such foods and drinks of the present invention.

With respect to the kokumi-imparting agent, kokumi seasoning or seasoning method of the present invention described above, as long as the object of the present invention is not hindered from developing the full-bodied taste,
In addition to the umami substance, for example, the amino acid-based and / or nucleic acid-based umami substance, it is needless to say that conventionally used additives such as organic acids, inorganic acids, salts thereof, and sugars can be appropriately used in combination.

The final embodiment of the present invention is a kokumi taste-imparting agent containing taurine, phosphate and / or fish bone powder as active ingredients. Here, the paste products include fish paste products such as kamaboko and bamboo rings, and fish and meat paste products such as ham and sausage.

Phosphoric acid is present in fish bone meal in the form of its calcium salt. In the kokumi-giving agent for kneaded products of the present invention, fish bone meal may be used in combination in addition to or instead of the phosphate. In this case, the amount of sodium in the kneaded product can be reduced and the calcium can be strengthened.

The content ratio of the active ingredients in the kokumi-taste imparting agent for kneaded products is the same as in the case described above, if the kneaded product to be given a kokumi is determined using this. Those skilled in the art can easily determine this. Also,
Considering that the combination effect of the three elements relating to the findings of the present inventor described above causes the expression of a rich umami, the product form of such a kokumi-imparting agent, the method of using the same, etc. You can do the same as.

In addition to the umami substance, the range of the kneaded product characterized in that a sulphonic group-containing compound, a phosphate and / or fish bone powder is added as an active ingredient to give a kokumi product has the range described above. This can be considered according to the fourth case of the specific embodiment of the invention.

[0029]

EXAMPLES The present invention will be further described below with reference to examples.
In the examples,% means% by weight.

Example 1 (Examination of Combined Action of Three Elements) Taurine, disodium phosphate and sodium glutamate were selected as the sulfo group-containing compound, the phosphate and the umami substance, respectively, and the combination of these three elements is effective. The development of umami was examined.

(A) That is, the evaluation systems (various aqueous solutions) shown in Table 1 below were subjected to a sensory test at a tasting temperature of 50 to 60 ° C. The sensory test was conducted by a panel of 5 trained people, and the results are also shown in the same table. In the evaluation system (2) and thereafter, the expression of kokumi due to the three elements of the present invention is seen.

[0032]

[Table 1]

Further, for comparison, (b) both taurine and phosphate were removed, (c) phosphate was removed, (d) taurine was removed, and (e) sodium glutamate was removed. Similar tests were performed for each of the cases.

The evaluation systems and the results of sensory tests (characteristics of taste) are shown in Tables 2 to 5 below. From these results, 3
It can be seen that if even one of the elements is missing, no rich taste is exhibited.

[0035]

[Table 2]

[0036]

[Table 3]

[0037]

[Table 4]

[0038]

[Table 5]

Example 2 (Evaluation in the Villon system) The beef villon (which, of course, contains the umami substance) was tested for the addition of the kokumi at the same tasting temperature as in Example 1.

The evaluation system and the evaluation results are shown in Tables 6 and 7 below. From these tables, it can be seen that according to the present invention, beef villon has an enhanced body taste regardless of the combination type and the natural type.

[0041]

[Table 6]

[0042]

[Table 7]

Example 3 (Evaluation in Kamaboko System) (a) A kamaboko (control) was trial-produced by a conventional method by mixing the raw materials shown in Table 8 below (prototype A).

[0044]

[Table 8]

The characteristic of the taste of the prototype A is that the tasting temperature is 20 ° C.
It was said that only the umami of sodium glutamate was felt.

(B) A kamaboko was trial-produced in exactly the same manner as in (a) except that the raw materials were mixed as shown in Table 8 with 3 g each of taurine and disodium phosphate added (prototype B). .

The characteristic of the taste of the prototype B is that the strength of the umami is
It was weaker than the control (Prototype A) and changed to a natural kokumi taste, but the overall taste felt weaker.

(C) As a raw material in (b), the HAP-derived oligopeptide (average molecular weight 400) 3
A kamaboko was prototyped in exactly the same manner as in (b) except that g was added (prototype C).

The characteristics of the taste of the prototype C are that the taste comes out while chewing, that there is no sharp taste of sodium glutamate, and that it is a reasonable taste that is just right for direct eating. It was a thing.

(D) In (b) except that the raw materials in (b) were doubled for taurine and disodium phosphate, that is, 6 g each for both. A kamaboko was prototyped in exactly the same way (Prototype D).

The characteristics of the taste of the prototype D were that the taste was not as strong as that of the prototype B, but it had a rich umami and had a refreshing taste and was a delicious kamaboko.

(E) The raw material composition was doubled for taurine, disodium phosphate and oligopeptide as the raw materials in (c), that is, these 3
A kamaboko was trial-produced in exactly the same manner as in (c) except that each person was 6 g (prototype E).

The taste characteristic of the prototype E is considered to be due to the increase in the amount of the oligopeptide used, but the taste is too strong as compared with the prototype C and becomes too dull.
It does not change that it has a rich flavor,
It was that.

[0054]

EFFECTS OF THE INVENTION According to the present invention, it is possible to easily provide a kokumi taste-imparting agent at low cost, and it is possible to easily add a rich taste to foods and drinks.

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[Procedure amendment]

[Submission date] January 31, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0042

[Correction method] Change

[Correction content]

[0042]

[Table 7]

Claims (8)

[Claims] 1. A flavor enhancer comprising a sulfo group-containing compound alone or a sulfonate group-containing compound and a phosphate as an active ingredient. 2. A rich seasoning, which comprises an umami substance, a sulfone group-containing compound and / or a phosphate as active ingredients. 3. The kokumi-imparting agent or kokumi seasoning according to claim 1, wherein the sulfone group-containing compound is taurine. 4. A method for seasoning foods and drinks, which comprises imparting an aroma by using the aroma enhancer or the aroma enhancer according to any one of claims 1 to 3. 5. A food or drink which is provided with a rich taste using an umami substance, a sulfone group-containing compound and a phosphate as active ingredients. 6. A kokumi-imparting agent for kneaded products, which comprises taurine and a phosphate and / or fish bone meal as active ingredients. 7. A seasoning method for a kneaded product, which comprises seasoning using the kokumi-imparting agent for a kneaded product according to claim 6 in addition to the umami substance. 8. A kneaded product, characterized in that, in addition to a umami substance, a sulfone group-containing compound, a phosphate and / or fish bone meal is added as an active ingredient to impart a rich taste.