JPH08228714A - Production of seasoning containing saccharide and amino acid - Google Patents

Abstract

PURPOSE: To obtain a seasoning solution containing saccharides and amino acids which can be stored stably for a long period of time in good quality without browning with heat by adding a sulfur-containing compound such as glutathione or the like to a seasoning solution containing saccharides and amino acids, as they are heated. CONSTITUTION: A sulfur-containing compound such as glutathione, cysteine or glutamylcysteine is added to a seasoning solution of saccharides and amino acids, preferably adding an amino acid such as sodium glutamate, a nucleic acid such as sodium inosinate and a saccharide such as xylose, and they are heated at 60-120 deg.C for 10-300 minutes to give this seasoning solution.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a sugar and an amino acid having a pale color and excellent flavor and stability by preventing a browning by a heated reaction product of a sulfur-containing compound such as glutathione, or a mixture of a sulfur-containing compound and an amino acid, and a sugar. Containing seasonings or methods for producing food products.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, many efforts have been made to improve the quality of seasonings. For example,
Regarding soy sauce with soup stock, not only a method of simply mixing soup stock with soy sauce, but also a method of directly making soup stock with soy sauce is disclosed in Japanese Patent Laid-Open No.
It has been reported in issues such as 0-062956 and is showing widespread market. Further, as a patent related to the present invention,
A liquid seasoning such as soy sauce with soup stock has also been developed (Japanese Patent Application No. 6-115197), in which it is used as a food material such as the original soy sauce, soup stock, flavor and good taste.
Furthermore, in order to secure these storage properties, for example, a method for producing a liquid seasoning having a light color and excellent stability by desalting treatment by electrodialysis or decolorization treatment by a molecular sieve membrane is disclosed in JP-B-05.
-7987. Further, JP-A-58-149656 discloses a method for preventing browning and spoilage by adding ultraphosphate and / or metaphosphate to a liquid seasoning containing soy sauce moromi to improve storage stability. There is. However, seasonings containing sugars and amino acids generally tend to cause browning, which has a considerable influence on the shelf life, and further improvement is required.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention solves the conventional problems as described above, suppresses browning, is stable even after long-term storage, and retains good quality, and a seasoning liquid containing sugar and amino acid. The purpose is to obtain a seasoning containing the title seasoning liquid.

[0004]

[Means for Solving the Problems] In view of the above-mentioned circumstances, the present inventors have earnestly studied to obtain a more preferable sugar, an amino acid-containing seasoning liquid and a seasoning containing the title seasoning liquid. , A seasoning liquid containing a seasoning liquid containing an amino acid and heated by containing a sulfur-containing compound, and a seasoning containing the title seasoning, retain the original aroma, flavor and good taste stably for a long period of time. The present invention has been completed based on the knowledge that it is possible.

The seasoning liquid which is the object of the present invention contains sugar and amino acid. For example, a liquid containing soy sauce and / or dashi stock, to which other raw materials are appropriately added if necessary. Can be mentioned. The soup stock can be prepared by extracting water from the soup stock, such as bonito flakes.
Alternatively, it may be extracted in soy sauce. In the latter case, this may be used as it is as a seasoning liquid, or soy sauce or other raw material may be additionally used. As other raw materials, for example, sodium glutamate, glycine,
Examples thereof include alanine and other amino acids (salts), sodium inosinate, sodium guanylate and other nucleic acids, xylose and other sugars, and any one of them or a mixture of two or more thereof is added to the seasoning liquid.

The seasoning to which the present invention is applied contains the above seasoning liquid in an amount of 1% to 20% based on the solid content, and as a drying method thereof, various drying methods such as a spray drying method, various granulation methods and a reduced pressure drying method can be used. The procedure is suitable, and the powders and granules obtained by them. In addition, as raw materials other than the seasoning liquid, for example, various seasoning powders including bonito flakes, various extracts, sodium glutamate, glycine, alanine and other amino acids (salts), sodium inosinate, sodium guanylate and other nucleic acids, xylose and other Examples thereof include sugar, and any one of these or a mixture of two or more can be mixed with the seasoning liquid.

The sugar and amino acid-containing seasoning liquid used in the present invention can be not only ordinary soy sauce such as dark soy sauce and light soy sauce, but also any type such as reduced salt soy sauce, decolorized soy sauce, soup stock, various extracts and mirin. It is also possible to use soy sauce containing sugar, fats and oils, and various types of noodle soup.

The type of sulfur-containing compound used in the present invention is not particularly limited. Specifically, for example, compounds such as cysteine and glutathione, and other extracts containing these sulfur-containing compounds (animal extracts, plant extracts, yeast extracts, etc.) also exert their effects. The amount added to the seasoning liquid can be used as long as it can be dissolved in the seasoning liquid, and the effect becomes more remarkable as the content increases.

The feature of the present invention resides in that the seasoning liquid is heated in the presence of a sulfur-containing compound, and the heating condition is 60 ° C.
Heating at a temperature of 120 ° C for 5 minutes to 300 minutes is preferable, but there is no particular limitation.

[0010]

The present invention will be described in more detail below with reference to examples.

Embodiment 1. Dashi soy sauce having the formulation shown in Table 1 was prepared and heated at 80 ° C. for 5 hours, and the change in color tone of the dashi soy sauce was shown by chromaticity. Table 2 shows the results. In addition, the degree of change in flavor due to heating was sensory-evaluated according to the following criteria (Table 3). The test was carried out by comparing two points of each dashi soy sauce in Table 1 with the unheated product (8 panels). The results are shown in Table 4.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

[0015]

[Table 4]

From the results of Tables 2 and 4, by adding an appropriate amount of glutathione-containing yeast extract to the sugar and amino acid-containing seasoning liquid (dashi soy sauce), browning and flavor deterioration due to heating can be suppressed, and long-term storage stability is imparted. It is speculated that it can be done. On the other hand, it was found that when the additive was not added, the effect of suppressing browning was not exhibited, and deterioration was likely to occur.

(Example 2) A seasoning having the formulation shown in Table 5 was prepared, and the change in flavor during storage for 5 months at 24 ° C, 34 ° C and 44 ° C was compared with each of the stored products at 5 ° C. Sensory evaluation was performed by. The results are shown in Table 6.

[0018]

[Table 5]

[0019]

[Table 6]

From the results shown in Table 6, it was found that the seasoning containing the seasoning solution containing the yeast extract containing glutathione can impart long-term storability. On the other hand, when yeast extract containing glutathione is not added,
It was shown that there was no browning suppression effect and storage stability was poor.

[0021]

As described above, the seasoning containing the sugar, the amino acid-containing seasoning liquid and the title seasoning liquid of the present invention is a sulfur-containing compound or a heat reaction of a sulfur-containing compound with an amino acid or a saccharide in the seasoning liquid. The presence of the substance has an advantage that heat browning can be suppressed and long-term storability can be imparted.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoichi Ueda 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (3)

[Claims] 1. A method for producing a seasoning solution, which comprises heating a seasoning solution containing a sugar and an amino acid with a sulfur-containing compound such as glutathione, cysteine, or glutamylcysteine in a constant amount and heating the mixture. 2. A seasoning containing the seasoning liquid of claim 1. 3. To the seasoning liquid, any one of an amino acid such as sodium glutamate, a nucleic acid such as sodium inosinate, a sugar such as xylose, or a mixture thereof is added, and the temperature is adjusted to 60.
The method for producing a seasoning according to claim 1, wherein the heating is carried out at -120 ° C for 10-300 minutes.