JPH10113146A - Betaine based seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the novel seasoning which has the effect of improving the property to keep food for a long time together with a sweetness and taste imparting effect and does not dis color, fade or cloud white, pale color and transparent foods by adding adipic acid and a dissolution assistant for the adipic acid to betaine. SOLUTION: (A) The betaine [more adequately, glycine betaine of the formula (CH3 )3 N<+> CH2 COO<-> ] is used as an essential component and (B) the adipic acid and (C) the dissolution assistant (e.g.; glycerol fatty acid ester, sucrose fatty acid ester, etc.) for the component B are added thereto. The amt. of the component B to be added is preferably 0.5 to 15 parts to 100 parts component A in such a manner that pH3 to 6.5 is attained when this seasoning is added to food contg. much water content. The amt. of the component C to be added is preferably 3 to 15 parts per 100 part component A. If necessary, the sweetness of the seasoning may be increased by substituting part of the component A with gylcine of the amt. at which the coloration by Maillard reaction does not occur in the food to which the seasoning is added. The amt. of the substitution is preferably within 50 parts among 100 parts component A.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel betaine seasoning.

[0002]

[Related Art] Sodium glutamate is widely used as an umami seasoning. Betaine, a glycine derivative that is one of the same amino acids, has a slightly bitter sweetness, is often contained in molluscs such as sugar beet leaves and squid and octopus, and has a unique umami when eaten. It is the origin.

[0003] However, the sweetness of betaine is usually determined by adding sugars such as sugar and sorbitol, and triterpenes such as stevioside and glycyrrhizin, which are mainly used to impart sweetness to foods. It differs in sweetness quality from peptides such as glucosid, aspartame and thaumatin.

[0004] For this reason, betaine alone could not be used as a seasoning to replace sugar or a seasoning to assist the sweetness of sugar.

On the other hand, since betaine has a bacteriostatic action (mainly due to a water activity action), a quality improving agent (for example, an agent for improving the shelf life of food (flavor preservative) and a preservative) for the purpose of improving preservability. ("Auxiliary food chemical-5, preservative overview", 159-1
65 pages, published by Food Chemistry Newspaper).

Incidentally, the same person as the present applicant has previously filed Japanese Patent Application No. Hei.
No. 178335 (not disclosed at the time of filing), “A glycine-based seasoning comprising glycine as a main component, adipic acid added thereto, and a solubilizing agent for the adipic acid added thereto. "Has been proposed.

However, glycine, which is the base of the glycine-based seasoning, causes a Maillard reaction (melanoidin reaction: browning reaction), and when the added food is white or light-colored, the food may be colored or faded. I understood that. In addition, it was also found that in the case of a transparent liquid food additive food, not only coloring and fading but also turbidity may occur.

[0008]

DISCLOSURE OF THE INVENTION The present invention makes use of the above-mentioned properties of betaine, that is, it has an effect of imparting sweetness and umami and also has an effect of improving the shelf life of foods. Another object of the present invention is to provide a novel betaine seasoning which does not cause coloring, fading, or turbidity.

[0009]

Means for Solving the Problems The inventors of the present invention have made intensive efforts to develop the above-mentioned properties of betaine, and as a result, by adding a small amount of adipic acid to betaine, the sweetness of food has been improved. They have been found to improve the taste of the food when extracted, and also to improve the shelf life of the food (flavor retention) as a secondary effect, and have conceived a betaine seasoning having the following constitution.

It is characterized in that betaine is a main component, adipic acid is added, and a solubilizer for adipic acid is further added.

[0011]

[Detailed Description of Means] Hereinafter, each constitution of the above means will be described in detail. In the following description, a blending unit is a weight unit unless otherwise specified.

(1) Betaine mainly acts synergistically with adipic acid to be described later to exert an action of imparting sweetness and richness to foods and also has an action of improving food shelf life.

Here, betaine means an N-trialkyl derivative of an amino acid, and in particular, glycine betaine ((CH ₃ ) ₃ ), which is a quaternary ammonium ion in which the nitrogen atom of glycine is substituted with three methyl groups. N ⁺ CH ₂ C00
^- ) Can be preferably used.

Betaine is weakly bitter, but has a sweetness like glycine, and is weaker than glycine but also has a bacteriostatic action. It may be a natural product extracted from an organism or a synthetic product from glycine or the like.

Since betaine is different from glycine in that a hydrogen atom is not bonded to a nitrogen atom, it does not cause a Maillard reaction (melanoidin reaction: browning reaction) unlike glycine. For this reason, betaine itself does not cause coloring, fading, or turbidity of food, unlike glycine. Therefore, it is suitable for white, pale or transparent foods.

If necessary, a part of betaine can be replaced with glycine in an amount such that coloring due to the Maillard reaction does not appear in the added food, so that the sweetness of the betaine seasoning of the present invention can be increased. This replacement amount is usually 100
Within about 60 parts, preferably about 50 parts.

The glycine may be a natural product extracted from a crustacean or other crustacean extract, or a synthetic product of formalin or the like.

(2) Adipic acid (hexanedioic acid) has the effect of increasing the sweetness of betaine, and at the same time, shifts the pH of food to the acidic side (usually pH of about 3 to 6.5), thereby increasing betaine. It has the effect of synergistically increasing the shelf life of food due to its weak bacteriostatic action.

Organic acids that can be added to foods include adipic acid, acetic acid, propionic acid, lactic acid, gluconic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, ascorbic acid, erythorbic acid, higher fatty acids (stearic acid) Etc.).

Among these, adipic acid is easy to handle because it is a solid, does not exhibit an irritating sour taste like other organic acids, exhibits a mild sour taste, and further has a bacteriostatic effect on other succinates. Higher than organic acids such as acids.

The amount of adipic acid added to 100 parts of betaine, when added to foods with high water content, is pH 3-6.
The amount is usually about 0.1 to 30 parts, preferably about 0.5 to 15 parts. If the amount of adipic acid added is too small, the effect of adding (deepening / enhancing bacteriostasis) is difficult to achieve
If the amount is excessive, the action of increasing the sweetness and body of betaine is inhibited, and the acidity is strongly expressed.

(3) Since the solubility of adipic acid in water is low, the solubilizer is used to increase the dissolution rate of adipic acid. As the solubilizer, water-soluble emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester can be used, and one or more kinds thereof are selected and used. . As a water-soluble emulsifier, there is an enzymatically decomposed lecithin. However, since it is a viscous liquid, not only is it inconvenient to handle, but it is also colored, which is undesirable because it causes the added food to be colored.

The addition amount of these solubilizers to 100 parts of betaine (total amount with glycine when glycine is included: the same applies hereinafter) depends on the amount of adipic acid, but usually,
About 1 to 30 parts, preferably about 3 to 15 parts. If the amount of the solubilizer is too small, the solubilizing effect is weak and the dissolution promoting effect of adipic acid is hardly exerted.If the amount is too large, no further effect is exhibited and it is useless, and the taste of the food material is adversely affected. give.

(4) The above-mentioned betaine, adipic acid and solubilizing agent, and glycine partially substituted for betaine, are usually uniformly mixed (diffusible) when added to a food material.
In order to ensure the above, a mixed preparation such as powder and granules is prepared by mixing with a mixer. If necessary, excipients such as salt, sugar, dextrin, starch, and microcrystalline cellulose may be added. Further, a binder such as sodium alginate and carboxymethyl cellulose (sodium CMC) may be added to form a general solution. The granules can be granulated by a method to obtain granules, and the granules can be further formed into a mixed preparation such as a disk, a flake, a tablet, and a plate by a conventional method.

Further, if necessary, amino acids such as alanine and sodium glutamate; nucleic acids such as inosinic acid and guanylic acid; fish and shellfish extracts such as oyster extract and sea bream extract; and meat extract such as beef extract and chicken extract for improving taste quality. Fermented seasonings such as soy sauce and fish soy; plant extract such as kuma bamboo extract, green tea extract, licorice extract and bamboo extract; and other yeast extract, animal and plant protein hydrolyzate, and the like.

Further, organic acids such as acetic acid, citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid and erythorbic acid and salts thereof, phosphoric acid and salts thereof can also be appropriately blended.

(5) The betaine seasoning of the present invention thus formulated is used by adding it to a food material.

At this time, the added amount of the betaine seasoning is
Although it depends on the type of food and the combination with other seasonings, the amount is adjusted to a pH of about 3 to 6.5. Usually, the amount is about 0.3 to 10 parts, preferably about 0.5 to 5 parts with respect to 100 parts of the food material.

The food is not particularly limited, but is used for food materials having a low protein content and a relatively high water content, such as mizuyokan, bean paste, raw confectionery, jelly, warabi mochi, mochi, udon, buckwheat, pickles and the like. It is desirable that the effects of the betaine seasoning of the present invention (the effect of imparting sweetness and richness and the effect of increasing bacteriostaticity) are easily exhibited.

[0030]

The betaine seasoning of the present invention has a constitution in which a small amount of adipic acid is added to a partially substituted betaine or glycine, and a solubilizing agent for adipic acid is further added. As supported by the examples, sweetness and body can be increased as compared with betaine alone, and furthermore, food shelf life (flavor retention) can be improved.

That is, it is possible to remove the taste of the food material itself or to make the taste of the food mild, to impart depth and richness, and to mild the taste of sugar, thereby improving the shelf life of the food.

Unlike glycine, betaine does not have a hydrogen atom bonded to a nitrogen atom, and therefore does not cause a Maillard reaction (melanoidin reaction: browning reaction) unlike glycine. Therefore, there is no risk of coloring or fading of white or light-colored foods.

[0033]

【Example】

(1) Hereinafter, examples and comparative examples performed to confirm the effects of the present invention will be described.

Example 1 A mixed preparation (powder) was prepared by mixing 100 parts of betaine, 1.5 parts of adipic acid and 5 parts of a water-soluble glycerin fatty acid ester for 20 minutes using a rocking mixer.

1 g of powdered agar is added to 100 g of water and dissolved by heating. Then, 30 g of sugar, 0.1 g of salt, 20 g of raw bean jam, 0.7 g of matcha and 1 g of the above mixed preparation are added, and the mixture is heated and boiled. While stirring the boiling liquid weakly, the mixture is cooled to such a degree that insolubles do not settle, and poured into a plastic container, and further cooled to gel. After cooling sufficiently, the lid was covered to obtain a light green (uguisu) matcha-containing mizuyokan.

Example 2 A mixed preparation (powder) was prepared by mixing 100 parts of betaine, 10 parts of adipic acid, 3 parts of sodium glutamate, 6 parts of a water-soluble glycerin fatty acid ester and 21 parts of dextrin for 30 minutes using a double cone mixer. Was prepared.

A mixture of 0.5 g of carrageenan, 0.5 g of locust bean gum and 10 g of sugar is added to 100 g of water while stirring and dissolved by heating. When heated, 1.2 g of the above mixed preparation, 0.2 g of potassium chloride and 10 orange juices
g were sequentially added and dissolved, poured into a plastic container, cooled, and then capped to obtain jelly.

Example 3 50 parts of betaine, glycine 5
0 parts, adipic acid 4 parts, water-soluble glycerin fatty acid ester 6 parts, water-soluble sucrose fatty acid ester 3 parts, plant protein hydrolyzate 2 parts and dextrin 22 parts are mixed for 30 minutes using a super mixer to obtain a mixed preparation ( Powder) was prepared.

36 g of bleached bean paste is added to 120 g of water, left standing for 2 hours, heated, 36 g of sugar, 0.1 g of salt and 2 g of the above mixed preparation are added, and the mixture is further heated to boiling. After the boiling liquid is transferred to a plastic container and cooled sufficiently, the lid is covered to obtain the bean paste.

Example 4 100 parts betaine, 2 parts adipic acid, water-soluble propylene glycol fatty acid ester 7
Parts, 1 part of a water-soluble sucrose fatty acid ester, 3 parts of Kumasa bamboo extract and 17 parts of dextrin were mixed for 30 minutes using a universal mixer to prepare a mixed preparation (granules).

3 kg of steamed rice cake was dissolved in 40 g of the above mixed preparation in 300 g of water, and the mixture was added to form a round rice cake of about 50 g. After cooling, the rice cake was put into a plastic bag to obtain rice cake.

<Example 5> 100 parts of betaine, 3 parts of adipic acid, 7 parts of water-soluble glycerin fatty acid ester, 1 part of water-soluble sucrose fatty acid ester, 3 parts of Kumasa banana extract and 36 parts of processed tapioca starch were mixed using a universal mixer. The mixture was mixed for 30 minutes to prepare a mixed preparation (powder).

175 g of buckwheat flour, 75 g of flour and 5.6 g of the above-mentioned mixed preparation are mixed well, and an appropriate amount of water is added and kneaded well. The kneaded product was made into a noodle shape using a noodle band machine and placed in a plastic bag to obtain soba.

Example 6 100 parts of betaine, 2 parts of adipic acid, 9 parts of water-soluble sorbitan fatty acid ester, 2 parts of plant protein hydrolyzate, 7 parts of salt and 20 parts of dextrin were mixed for 30 minutes using a universal mixer. Thus, a mixed preparation (granules) was prepared.

[0045] 200g of sliced cucumbers and salt 6
g, sodium glutamate 2 g and the above mixed preparation 3 g
Was added and mixed well, and put in a plastic bag to obtain shallow pickles.

<Comparative Examples 1 to 6> In Examples 1 to 6,
Comparative examples 1 to 6 were prepared without the mixed preparation.
And

<Reference Example> In the same manner as in Example 1, except that a mixed preparation was prepared using citric acid instead of adipic acid, a boiled sheep was obtained.

(2) Taste sensory test (5 panelists) for each food obtained in the above Examples, Comparative Examples and Reference Examples, p
H test and storage test (10 to 30 ° C) were performed. The results of the sensory test were indicated by a majority.

The test results are shown in Table 1. In each example,
It can be seen that not only Comparative Examples 1 to 6 but also Reference Example 1 have improved sweetness and richness in desirable directions, and have significantly improved food shelf life.

In addition, in Example 1, 1 g of a mixed preparation in which betaine was replaced with glycine was added, and a water-shed tofu containing matcha was similarly prepared for comparison. After 3 days, the color of the example did not fade (discolor), but in the case of the present example, the green color faded to a brown color.

[0051]

[Table 1]

[Brief description of the drawings]

FIG. 1 is a production process diagram of a mixed preparation of the present invention.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/16 A23L 1/16 A F 1/20 301 1/20 301Z

Claims (6)

[Claims] 1. A betaine seasoning comprising betaine as a main component, adipic acid added thereto, and a solubilizer for the adipic acid added thereto. 2. The betaine seasoning according to claim 1, wherein a part of the betaine is replaced by an amount of glycine that does not cause coloring due to the Maillard reaction to appear in the added food. 3. The method according to claim 1, wherein the solubilizing agent is selected from one or more of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. A betaine seasoning characterized by the following. 4. The method according to claim 1, wherein adipic acid is added in an amount of about 0.1 to 3 parts by weight based on 100 parts by weight of the betaine (total amount of glycine when substituted with glycine).
0 part by weight, and about 1 to 30 parts by weight of the solubilizer are added to each of the betaine seasonings. 5. The method according to claim 4, wherein the betaine (the total amount with glycine when substituted with glycine) is 10.
A betaine seasoning comprising about 0.5 to 15 parts by weight of adipic acid and about 3 to 15 parts by weight of the solubilizer with respect to 0 parts by weight. 6. The betaine-based seasoning according to any one of claims 1 to 5, which is added to a low-protein, high-water-content food material so as to have a pH of about 3 to 6.5. Food material characterized by the following.