JPH08228714A - Production of seasoning containing saccharide and amino acid - Google Patents
Production of seasoning containing saccharide and amino acidInfo
- Publication number
- JPH08228714A JPH08228714A JP7041727A JP4172795A JPH08228714A JP H08228714 A JPH08228714 A JP H08228714A JP 7041727 A JP7041727 A JP 7041727A JP 4172795 A JP4172795 A JP 4172795A JP H08228714 A JPH08228714 A JP H08228714A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- amino acid
- soy sauce
- sulfur
- seasoning liquid
- 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.)
- Granted
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、グルタチオン等の含硫
化合物、叉は含硫化合物とアミノ酸、糖の混合物の加熱
反応物により褐変を防止し淡色で風味及び安定性の優れ
た糖及びアミノ酸含有調味料叉は食品を製造する方法の
関する。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】[0002]
【従来の技術】近年、食生活の多様化に伴い、調味料に
ついても高品質化の工夫が多くなされている。例えば、
だし入りの醤油については、醤油にだしを単純混合する
方法だけでなく、醤油で直接だしをとる方法が特開昭6
0−062956号等で報告されており、市場の広がり
を見せている。また、本発明と関連する特許としては、
だし入り醤油等の液体調味料において、本来の醤油やだ
しの香り、風味また良好な味等の食品素材として利用す
る方法も開発されている(特願平6ー115197)。
更にこれらの保存性の確保の為に、例えば、電気透析に
よる脱塩処理、分子篩膜による脱色処理により淡色で安
定性の優れた液体調味料の製造方法について特公平05
ー7987で報告されている。又、醤油諸味を含有する
液体調味料にウルトラリン酸塩及び叉はメタリン酸塩を
添加する事により褐変、変敗を防止し保存性を向上させ
る方法について特開昭58ー149656で報告されて
いる。しかしかしながら、糖、アミノ酸を含有する調味
料は、概して褐変が生じ易く、その賞味期限に少なから
ず影響を与えており、更なる改善が求められている。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】[0003]
【本発明が解決しようとする問題点】本発明は、上記の
如き従来の問題点を解決し、褐変を抑制し長期保存にも
安定で品質が良好に保持される糖、アミノ酸含有調味液
及び標記調味液を含有する調味料を得ることを目的とす
る。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】[0004]
【問題を解決するための手段】本発明者らは、上記の現
状を鑑み、より好ましい糖、アミノ酸含有調味液及び標
記調味液を含有する調味料を得るべく、鋭意研究を重ね
た結果、糖、アミノ酸を含有する調味液に含硫化合物を
含ませて加熱したものを含有する調味液及び標記調味料
を含有する調味料が、本来の香り、風味また良好な味を
長期にわたり安定的に保持し得るとの知見を得て本発明
を完成したものである。[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.
【0005】本発明の対象となる調味液は、糖、アミノ
酸を含有したものであるが、例えば、醤油及び/だしを
含有し、これに必要に応じて適宜他の原料を添加したも
の等が挙げられる。だしは、かつお節などの節類をはじ
めとするだし原料からあらかじめ水抽出したものでも、
あるいは醤油中で抽出したものでもよく、後者の場合は
これをそのまま調味液として用いるか、更に醤油その他
の原料を追加して用いることもできる。その他の原料と
しては、例えば、グルタミン酸ナトリウム、グリシン、
アラニンその他のアミノ酸(塩)、イノシン酸ナトリウ
ム、グアニル酸ナトリウムその他の核酸、キシロースそ
の他の糖などが挙げられ、これらの何れか、叉は2種以
上の混合物を調味液に添加する。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.
【0006】本発明の対象となる調味料は、上記調味液
を固形物あたり1%〜20%まで含有し、その乾燥法と
しては、スプレードライ法、各種造粒法、減圧乾燥法等
各種乾燥手法が適当であり、それらによって得られた粉
末及び顆粒状のものである。また、調味液以外の原料と
しては、例えばかつお節をはじめとする各種節粉、各種
エキス、グルタミン酸ナトリウム、グリシン、アラニン
その他のアミノ酸(塩)、イノシン酸ナトリウム、グア
ニル酸ナトリウムその他の核酸、キシロースその他の糖
などが挙げられ、これらの何れか、叉は2種以上の混合
物を調味液に混合させることができる。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.
【0007】本発明で用いる糖、アミノ酸含有調味液は
濃口醤油、淡口醤油等の通常の醤油だけでなく、減塩醤
油、脱色醤油その他何れの種類も使用可能であり、だ
し、各種エキス、味醂、砂糖、油脂、各種麺つゆを含有
する醤油を用いることも可能である。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.
【0008】本発明で用いる含硫化合物の種類は特に制
限はない。具体的には、例えばシステイン及びグルタチ
オン等の化合物であり、この他これらの含硫化合物を含
むエキス(動物エキス、植物エキス、酵母エキスその
他)でも効果は発揮される。調味液への添加量は、調味
液への溶解が可能である範囲内であれば使用が可能であ
り、含有量が多いほどその効果が顕著となる。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.
【0009】本発明の特徴は、調味液を含硫化合物の存
在下で加熱することにあり、加熱条件としては、60℃
〜120℃の温度で5分〜300分加熱することが好ま
しいが、特に制約はない。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】[0010]
【実施例】以下、実施例を示して本発明をさらに詳細に
説明する。The present invention will be described in more detail below with reference to examples.
【0011】実施例1.表1に示す処方のだし醤油を調
整し、80℃で5時間加熱後、だし醤油の色調変化を色
度で示した。結果を表2に示す。叉、加熱による風味の
変化の程度を下記(表3)の基準により官能評価を実施
した。表1の各だし醤油の無加熱品との二点比較により
実施した(パネル数8名)。結果を表4に示す。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】[0012]
【表1】 [Table 1]
【0013】[0013]
【表2】 [Table 2]
【0014】[0014]
【表3】 [Table 3]
【0015】[0015]
【表4】 [Table 4]
【0016】表2、表4の結果より、糖及びアミノ酸含
有調味液(だし醤油)にグルタチオン含有酵母エキスを
適量添加することによって加熱による褐変や風味劣化を
抑制でき、長期の保存安定性を付与できることが推測さ
れる。これに対して無添加の場合、褐変抑制効果がな
く、劣化しやすいことが知見された。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.
【0017】(実施例2)表5で示す処方の調味料を調
整し、24℃、34℃、44℃で5カ月保存した間の風
味の変化を各々の5℃保存品との2点比較によって官能
評価を実施した。結果を表6に示す。(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】[0018]
【表5】 [Table 5]
【0019】[0019]
【表6】 [Table 6]
【0020】表6の結果より、グルタチオンを含む酵母
エキスを添加した調味液を含有する調味料において、長
期の保存性を付与できることが知見された。これに対し
てグルタチオンを含む酵母エキスを添加しない場合は、
褐変抑制効果がなく、保存安定性が悪い事が示された。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】[0021]
【発明の効果】以上説明したように本発明の糖、アミノ
酸含有調味液及び標記調味液を含有する調味料は、含硫
化合物及び含硫化合物と調味液中のアミノ酸や糖類等と
の加熱反応物のの存在により加熱褐変を抑制し長期の保
存性を付与できる利点がある。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.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 上田 要一 神奈川県川崎市川崎区鈴木町1−1 味の 素株式会社食品総合研究所内 ─────────────────────────────────────────────────── ─── 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)
チオン、システイン、またはグルタミルシステイン等の
含硫化合物を一定量で含有せしめ、加熱することを特徴
とする調味液の製造方法。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.
ミノ酸、イノシン酸ナトリウム等の核酸、キシロース等
の糖のいずれか、またはその混合物を添加し、温度60
〜120℃、10〜300分間加熱することを特徴とす
る請求項1記載の調味料の製造方法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04172795A JP3458514B2 (en) | 1995-03-01 | 1995-03-01 | Method for producing seasoning containing sugar and amino acid |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04172795A JP3458514B2 (en) | 1995-03-01 | 1995-03-01 | Method for producing seasoning containing sugar and amino acid |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08228714A true JPH08228714A (en) | 1996-09-10 |
JP3458514B2 JP3458514B2 (en) | 2003-10-20 |
Family
ID=12616463
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP04172795A Expired - Lifetime JP3458514B2 (en) | 1995-03-01 | 1995-03-01 | Method for producing seasoning containing sugar and amino acid |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3458514B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000030474A1 (en) * | 1998-11-26 | 2000-06-02 | Ajinomoto Co., Inc. | Process for producing flavor-enhancing agent for foods |
EP1201747A4 (en) * | 2000-05-25 | 2003-01-22 | Ajinomoto Kk | Process for producing gamma-glutamylcysteine |
JP2015188345A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | Flavor improving agent and production method thereof |
JPWO2014157381A1 (en) * | 2013-03-26 | 2017-02-16 | 味の素株式会社 | Flavor material manufacturing method |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2012039275A1 (en) | 2010-09-24 | 2014-02-03 | アサヒグループホールディングス株式会社 | Manufacturing method of heat-reactive seasonings, seasonings and foods and drinks |
-
1995
- 1995-03-01 JP JP04172795A patent/JP3458514B2/en not_active Expired - Lifetime
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000030474A1 (en) * | 1998-11-26 | 2000-06-02 | Ajinomoto Co., Inc. | Process for producing flavor-enhancing agent for foods |
US7118775B2 (en) | 1998-11-26 | 2006-10-10 | Ajinomoto Co., Inc. | Process for producing a flavor-enhancing material for foods |
CN100366186C (en) * | 1998-11-26 | 2008-02-06 | 味之素株式会社 | Process for producing flavor-enhancing agent for foods |
EP1201747A4 (en) * | 2000-05-25 | 2003-01-22 | Ajinomoto Kk | Process for producing gamma-glutamylcysteine |
JP4622204B2 (en) * | 2000-05-25 | 2011-02-02 | 味の素株式会社 | Method for producing γ-glutamylcysteine |
JPWO2014157381A1 (en) * | 2013-03-26 | 2017-02-16 | 味の素株式会社 | Flavor material manufacturing method |
JP2015188345A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | Flavor improving agent and production method thereof |
Also Published As
Publication number | Publication date |
---|---|
JP3458514B2 (en) | 2003-10-20 |
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