JPH0870812A - New full-bodied seasoning raw material - Google Patents

Abstract

PURPOSE: To obtain a seasoning raw material containing troponin and tropomyosin as raw materials and capable of producing a substance providing firm, thickness and body characteristic of natural raw material by heating the raw material in various kinds of extract seasonings. CONSTITUTION: This seasoning raw material contains troponin and tropomyosin which occupy about 5% of protein in animal muscle. When the raw material is heated in various extract seasonings, a high polymer component which is a substance providing firm, thickness and body is produced by reaction of the three components comprising a low molecular weight fraction of extract content of natural extract and/or its substituent. The raw material is useful for obtaining a full-bodied seasoning capable of providing firm, thickness and body which natural raw materials such as beef soup stock or bonito broth have to beverage or food.

Description

Detailed Description of the Invention

[0001]

The present invention takes advantage of the phenomenon in which low-molecular-weight fractions of troponin, tropomyosin, and natural extracts are heated in water to produce "Shimari" and "Atsumi, Koku" imparting substances. The present invention relates to a seasoning material having a function of imparting "shimari" and "atsumi, koku" and a rich seasoning.

[0002]

2. Description of the Related Art As a base for various dishes, meat extract,
Natural extracts such as chicken extract, seafood extract and vegetable extract are widely used for commercial use. The functions of these natural extracts are said to tighten the overall taste of foods and give them a complex taste and breadth, that is, to give "tightness" and "atsumi, koku", and to supplement the lack of taste of food ingredients. .

However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitute products using a part of these natural extracts are produced and manufactured.
It is commercially available. In addition, basic stocks such as bonito flakes, niboshi, dashi kelp and shiitake mushrooms, and flavor seasonings in which these natural ingredients are mixed with salt, sugar, umami seasoning, amino acid and the like are also widely used. Since these commercially available processed products and substitutes of natural extracts are composed mainly of low molecular weight substances such as amino acids such as sodium glutamate, nucleic acids, and organic acids, they are also natural extracts. By comparison, the taste is simple,
It has the drawback of being blurred.

Conventionally, in order to make up for such drawbacks, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract and the like, a rich taste,
Although a complex taste is imparted and the taste is improved, HVP and HAP have a decomposed odor, and yeast extract has a flavor peculiar to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called natural extract used as a model, which was unsatisfactory because it lacked a natural and complex feeling.
In particular, "Shimari", which brings out the overall taste and tightens the taste, and "Atsumi, which gives the aftertaste the breadth and depth"
There is a problem that there is a marked difference in taste as indicated by the word "Koku".

[0005]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides "Shimari" and "Atsumi", which are natural ingredients such as beef broth and bonito soup stock for food and drink.
It is an object of the present invention to provide a novel seasoning material for imparting "koku", a rich seasoning, and a method for imparting "shimari" and "atsumi, koku".

[0006]

[Means for Solving the Problems] As a result of earnest efforts to solve the above problems, the present inventor has found that when troponin and tropomyosin are heated in various extract seasonings, "tightness" and "specific" The production of a new high molecular component having "atsumi, koku" and a function of imparting new "shimari" and "atsumi, koku", and this substance is a member of troponin, tropomyosin and low molecular weight fractions of natural extracts. It was found that the reaction is caused by the reaction of, and the present invention has been completed based on such knowledge.

The "Shimari" and "Atsumi, Koku" referred to in the present invention are the taste qualities of natural materials such as beef broth and bonito soup stock, and they express the extension and depth of the aftertaste as well as the overall taste. To do.
Such taste qualities are shown above, such as amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and HVP and H.
It cannot be reproduced with seasoning materials such as AP and yeast extract.

The present invention will be described in detail below.

A first embodiment of the present invention relates to a novel rich seasoning ingredient containing troponin and tropomyosin. Such a rich seasoning can be put into the distribution as it is.

As is well known, troponin and tropomyosin are substances that can be obtained by extraction from various animals and fungi, and any of those derived from them can be used in the present invention. It is also well known that troponin and tropomyosin are well known as regulatory proteins that mediate the regulation of muscle contraction / relaxation by calcium ions, and both occupy about 5% of proteins in animal muscle. .

[0012] A second embodiment of the present invention is a novel seasoning for kokumi, characterized in that, in addition to troponin and tropomyosin, it also contains a low molecular weight fraction of the extract of natural extract and / or its substitute. Regarding the material. Such a rich seasoning ingredient can also be put into distribution in this form.

Troponin and tropomyosin are as described above.

The low molecular weight fraction of the extract of the natural extract is, in short, a low molecular weight compound capable of giving a high molecular substance having a function of imparting "Shimari" and "Atsumi, Koku" when heated in water with troponin and tropomyosin. In the case of beef extract, for example, it is a fraction having a molecular weight cutoff of about 10,000 or less as measured by a gel filtration column "Toyopearl HW-55F" (manufactured by Tosoh Corporation).
Such a low molecular weight fraction may be obtained by fractionating from a natural extract, but unfractionated beef extract, meat extract seasoning such as pork extract and chicken extract, skipjack extract,
It is also possible to use the natural extract such as mackerel extract, scallop extract, clam extract, and other seafood-based seasonings and yeast extract as it is, and also the form of a compounded extract containing a natural extract, or a natural extract such as an amino acid mixture. It is also possible to use an extract substitute or a mixture of a natural extract and a natural extract substitute.

A third embodiment of the present invention is prepared by heating a low molecular weight fraction of the extract of (1) troponin, (2) tropomyosin and (3) natural extract and / or its substitute in water. The present invention relates to a novel rich flavor seasoning.

Examples of such rich seasonings, that is, rich seasonings having a function of imparting "tightness" and "atsumi, koku" peculiar to natural materials such as beef broth and bonito soup stock are shown below. Can be obtained by the method. Dissolve troponin and tropomyosin in a seasoning solution such as skipjack extract and beef extract,
Heating is performed under conditions suitable for producing a polymer substance having a function of imparting "tightness" and "atsumi, koku". Such conditions are, for example, heating at 50 to 150 ° C. for 1 to 5 hours. The addition concentration of troponin at this time is, for example, 0.01 to 10% with respect to the solution (added, converted to solid matter), and the addition concentration of tropomyosin is 0.0.
It is 1 to 10% (added, same as above). Further, when heated, the solid content concentration of the extract seasoning solution is, for example, 5 to
The reaction is performed by adjusting the concentration to 80%, but the concentration is not particularly limited.

The reaction solution after heating may be used as it is, or may be appropriately subjected to a method such as dialysis, ultrafiltration or ethanol precipitation to recover a high molecular weight fraction, that is, a protein-centered fraction. The seasoning material is manufactured. In the former case, that is, the seasoning solution after the heating reaction becomes a seasoning solution in which “Shimari” and “Atsumi, Koku” are enhanced in the state as it is.

The substances that give "Shimari" and "Atsumi, Koku" obtained in this way are Japanese food stocks,
For example, add it to the broth of bonito flakes, chicken, fish and shellfish, kelp, beef, shiitake mushrooms, soup stock of Western dishes,
For example, it is added to the soup of beef, chicken, pork, fish and shellfish, and the tan of Chinese foods such as beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake mushrooms, Chinese cabbage, celery, etc. It was clarified that when added to the above, "Shimari" and "Atsumi, Koku" were added to these to enhance the taste function. Further, as described above, processed products and substitutes of the above-mentioned natural extracts, especially HVP and HA which can be used at a relatively low cost as a mixture of amino acids.
P, when added to yeast extract or added to low-quality, inexpensive beef extract, or when added to basic stock ingredients or conventional flavor seasonings, or in combination therewith,
The whole taste can be put together and added or enhanced with "tightness" and "atsumi, koku", and these can be improved to high quality.

The concentration of the substance that gives "Shimari" and "Atsumi, Koku" varies depending on the food and drink, the seasoning, etc. to which it is added. Those skilled in the art can very easily determine an appropriate amount to be used by a simple preliminary trial. According to the experience of the present inventor, for example, the concentration in liquid is 0.005% to 2%.
By adding it so that it will add the "tightness" and "atsumi, koku" that were lacking in conventional seasoning materials, etc., the taste can be suppressed and the blurring of the taste can be suppressed by tightening the taste. did it.

In a fifth embodiment of the present invention, a food or drink or a raw material thereof is used as a low molecular fraction of (1) troponin, (2) tropomyosin and (3) natural extract and / or a substitute thereof. At least one of these and (1)
~ (3) "Shimari" and "Atsumi, Koku" are produced by adding or enhancing "Shimari" and "Atsumi, Koku" by heating in the presence of all three types. Regarding food and drinks that they have.

It is clear from the properties of the present invention described above that foods and drinks having such "Shimari" and "Atsumi, Koku" include so-called seasoning materials themselves.

[0021] Further, regarding the method for producing a food or drink having such "Shimari" and "Atsumi, Koku", the food or drink or the raw material thereof is prepared from (1) troponin, (2) tropomyosin and (3) natural extract. Low molecular weight fraction of extract and /
Or at least one of its alternatives, and in the presence of all three, except under the conditions that a substance having a function of imparting "tightness" and "atsushi, koku" is produced from these three Is not particularly limited and can be appropriately applied to the conventional method for producing food and drink.

According to such a production method, "Shimari" and "Atsumi, Koku" can be added to the existing food or drink, or "Shimari" and "Atsumi, Koku" already added can be enhanced. You can also do it. Further, in the case of producing foods and drinks by heating them from the raw materials of foods and drinks, if there is no waiting, heating to generate the substance having the above-mentioned "tightness" and "atsumi, koku" imparting function in this heating step. Can be imitated.

As described above, the substance having a function of imparting “tightness” and “atsumi, koku” according to the present invention has a low content of (1) troponin, (2) tropomyosin and (3) natural extract. It is produced by heating the molecular fraction and / or its three alternatives in water. Therefore, in the method for producing a food or drink having "Shimari" and "Atsumi, Koku" according to the present invention, at least "Shimari" and "Atsumi" are included in the existing food or drink or the raw material of the food or drink.
It is premised that the substance having the function of imparting "bodily" contains or is added with water to the extent that it can be produced.

Further, it is not necessary to add all of the above three kinds, and if they are already present in existing food or drink or raw materials for food or drink, they can be used as they are. However, it goes without saying that at least one of these three must be added again.

[0025]

[Examples] A method for obtaining a substance that imparts "tightness" and "atsumi, koku" peculiar to natural materials and the effect of addition thereof will be described below with reference to examples. Of course, the technical scope of the present invention is not limited to these examples.

[0026]

[Example 1] From the method of beef to Nishida et al. (Journal of Biologi
cal chemistry), 261, 16749 (1986)) troponin 250 mg and tropomyosin 250 mg
Was dissolved in 500 ml of a commercially available beef extract seasoning solution and heated in a pan at 95 ° C. for 3 hours. The solid content concentration of the extract seasoning solution at this time was adjusted to 15% in advance. The reaction solution after heating is dialyzed against water,
A solution in the dialysis membrane (polymer fraction: molecular weight of 10,000 or more), that is, a fraction mainly containing protein (0.4 g, dry weight) was obtained.

The thus obtained substance was added to a commercial consomme soup in 0.01%, 0.05%, 0.1% and 0.2%.
%, And the taste was profile-evaluated by 5 panelists. As a result, all the samples to which the above substances were added did not change the flavor of the commercial consomme soup, which is a control, and could be treated as "atsumi, koku".
It was found that in addition to the enhancement of "," the "tightness" that gives the so-called overall taste is added. However, with respect to the effect of addition, a large difference was not observed with the addition of 0.05% or more, and it was estimated that the addition of about 0.1% was sufficient from the economical point of view.

[0028]

[Example 2] 250 mg of troponin and 250 mg of tropomyosin prepared by the same method as in Example 1 were dissolved in 250 ml of a commercially available yeast extract seasoning solution, and the solution was heated in a pan at 95%.
Heating was carried out at 0 ° C for 3 hours. At this time, the solid content concentration of the extract seasoning solution was adjusted to 30% in advance to carry out the reaction. The reaction solution after heating is dialyzed against water,
A turbid substance (a salt-soluble protein aggregated due to a decrease in ionic strength) generated in the dialysis membrane liquid was centrifuged (about 1
50,000 × g, 20 minutes) to give about 0.1 g (dry weight).

The substance thus obtained was added to a commercially available consomme soup in an amount of 0.1%, and the taste was profile-evaluated by 5 panelists. As a result,
Samples added with the above substances, without changing the flavor of commercial consomme soup, which is a control,
In addition to the enhancement of "Atsumi, Koku", it has been found that "Shimari" which gives a so-called overall taste is added.

[0030]

[Example 3] About 0.3 g of troponin obtained in the same manner as in Example 1 with respect to 0.5 L of commercially available beef curry soup
Was added and heated at 95 ° C. for 4 hours. For comparison,
A control soup was obtained by the same treatment except that troponin was not added.

The results of sensory tests of both of them in the same manner as in the example are shown in Table 1 below.

[0032]

[Table 1]

[0033]

EFFECTS OF THE INVENTION By the above-described method, troponin and tropomyosin are heated in various extract seasonings to give "Shimari" and "Atsumi,"
It was possible to obtain a seasoning material that imparts a rich taste represented by the word "koku".

Front page continuation (72) Inventor Tsutomu Harada 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (5)

[Claims] 1. A seasoning material made from troponin and tropomyosin as raw materials. 2. The novel kokumi seasoning material according to claim 1, characterized in that, in addition to troponin and tropomyosin, it also contains a low molecular weight fraction of natural extract and / or its substitute. 3. A novel rich flavor seasoning produced by heating the material of claim 2 in water. 4. A natural extract processed product, a natural extract substitute, a basic broth ingredient, or a flavor seasoning, which is blended with the rich flavor seasoning according to claim 3. 5. A food or drink or a raw material thereof is added with at least one of (1) troponin, (2) tropomyosin, (3) a low molecular weight fraction of an extract of natural extract and / or its substitute, and 3 Foods and drinks having "Shimari" and "Atsumi, Koku" characterized by being produced by adding or enhancing "Shimari" and "Atsumi, Koku" by heating in the presence of all the seeds.