JPH1042844A - Phosphatase-inhibitor and seasoning and food containing the agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a phosphatase inhibitor effective for preventing the decomposition of 5'-ribonucleotide and the deterioration of taste and useful for edible meat, etc., by using an extract of the vein, etc., of tea leaf, thereby preventing the extraction of the bitter taste and astringent taste of tea leaf. SOLUTION: This agent contains one or more components selected from the vein, leaf-stalk or stalk of tea or their extract. It has an action to inhibit the enzymatic activity of phosphatase originated from edible meat, vegetable, egg, etc. The phosphatase inhibitor is added in an amount of 0.01-5wt.% based on edible meat (dry basis) such as cattle meat to prevent the deterioration of the taste. The phosphatase inhibitor is preferably made to react with a seasoning containing a tasty component comprising 5'-ribonucleotide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a phosphatase inhibitor and a seasoning using the phosphatase inhibitor. More specifically, meat, poultry, meat such as seafood or dried meat, vegetables, eggs, and their processed products, surimi, miso, pickles, spicy mentaiko, salted seafood, etc. originally have, or 5 ′ such as inosinic acid (hereinafter referred to as IMP), adenosine monophosphate (hereinafter referred to as AMP), guanylic acid (hereinafter referred to as GMP) derived from nucleic acid seasonings used in these foods.
The present invention relates to a phosphatase inhibitor that prevents the degradation of ribonucleotides by phosphatase, thereby accumulating umami components in food and preventing deterioration of the taste of food.

[0002]

2. Description of the Related Art IMP, GMP, AMP, etc., which are nucleic acid components contained in meat (including dried fish) such as animal meat, poultry meat or seafood, and other foods, are known as umami components in foods. Is decomposed and degraded by phosphatase. Also, meat or dried meat, poultry meat or seafood, vegetables, eggs, and their processed products such as ham, sausage, surimi, miso, pickles, spicy mentaiko,
When a seasoning containing 5 ′ ribonucleotide is used in a food processing step such as salted seafood or in a food, if the phosphatase activity is present, the 5 ′ ribonucleotide in the seasoning is degraded to deteriorate the taste. In order to prevent the decomposition of 5 'ribonucleotide by such a phosphatase, there is a method of suppressing the activity of the phosphatase by keeping the temperature low by freezing or refrigeration. However, such a method using freezing and refrigeration requires capital investment, has a problem in cost and equipment area, and also has a problem in that the food itself deteriorates due to freezing or refrigeration during storage.

Further, a method has been proposed in which a phosphatase inhibitor is used for preventing the deterioration of these umami components. For example, Japanese Patent Publication No. 45-18263 discloses a precipitate obtained by adding a non-hydrophilic organic solvent to an extract of a hydrophilic organic solvent of guinea pig, to a food containing nucleoside-5'-phosphate esterase. A method for producing a food containing nucleoside-5'-phosphate esters stably, characterized by adding and uniformly dispersing, is disclosed in
No. 5,205,542 discloses a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of Sangisoruba officinalis Linne to a food containing nucleoside-5'-phosphate esterase. Japanese Patent Publication No. 45-20544 discloses a method for producing a food stably containing nucleoside-5'-phosphate esters, which is characterized by adding and uniformly dispersing the nucleoside-5'-phosphate ester. Nucleoside-5'-, characterized in that a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of lingonberry leaves is added to a food containing a degrading enzyme and uniformly dispersed by adding a precipitate obtained. Japanese Patent Publication No. 45-20545 discloses a method for producing a food containing a stable amount of a phosphate ester, in which cinnamo is added to a food containing a nucleoside-5'-phosphate esterase. -Nucleoside-5'-phosphate esters characterized in that a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of Cassia-Nice is added and uniformly dispersed, Japanese Patent Publication No. 45-20546 discloses a method for producing the contained food, in which a food containing nucleoside-5'-phosphate esterase is added to a hydrophilic organic solvent extract of leaves of Unkaviria gambir roxburgh. A method for producing a food stably containing nucleoside-5'-phosphates, characterized by adding a precipitate obtained by adding a non-hydrophilic organic solvent and uniformly dispersing the precipitate, is disclosed in No. 20547 discloses a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of areca seeds to a food containing nucleoside-5'-phosphate esterase. The method for producing a food stably containing nucleoside-5'-phosphates, characterized by adding and dispersing nucleoside-5'-phosphate uniformly, is disclosed in JP-B-45-20548. Add a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of the rhizome of rheum, palmateum, linne, parietas, tongutikum, magsimowich, and add it to a food containing esterase. Disclosed are methods for producing foods stably containing nucleoside-5'-phosphates, each of which is characterized by being dispersed in water. Further, Japanese Unexamined Patent Application Publication No.
No. 84141 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of grape skin as an active ingredient.
No. 48 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of Japanese cinnamon as an active ingredient, and JP-A-2-167050 discloses a food containing a hydrophilic solvent extract of betel nut and ganshu as an active ingredient. Umami ingredient preservatives are disclosed. But,
These known techniques also have problems such as the fact that there are aspects that are difficult to put into practical use due to supply aspects, prices, activity strength and the like.

[0004] Therefore, the inventors of the present invention have proposed that plants selected from inexpensive and stably supplyable and highly active plants, or extracts thereof, be replaced with meat such as animal meat, poultry meat or seafood meat or meat thereof. For dried foods, processed foods, and other foods, the present invention provides a phosphatase inhibitor that prevents degradation of 5 ′ ribonucleotide, which is originally possessed or added as an umami component, and can prevent deterioration of taste, When adding seasonings containing 5 'ribonucleotides, which are umami components, to meat such as animal meat, poultry meat or seafood or their dried fish, vegetables, eggs, and processed foods and other foods, 5' by phosphatase A seasoning that can prevent degradation of ribonucleotides and prevent taste deterioration, ie, 5 '
In order to provide a seasoning containing a phosphatase inhibitor comprising a specific plant component or an extract thereof together with ribonucleotides, JP-A-7-246076 discloses a tangerine peel, tea, onion peel, peanut endothelium, or shell. Phosphatase inhibitors comprising prawns, prawns, sandpiper, buckwheat hulls, or extracts thereof, and methods for preventing the deterioration of the taste of foods and the like using the same.

However, among the phosphatase inhibitors that utilize tea, generally used tea leaves or extracts thereof are good phosphatase inhibitors in terms of phosphatase inhibitory activity. ,
It has been found that when used in foods, the bitterness and astringency unique to tea may restrict the use of some foods.

[0006]

Accordingly, the present invention has been made in view of the above points, and has been developed for meat such as livestock meat, poultry meat or seafood or dried meat thereof, processed food and other foods. Alternatively, as a phosphatase inhibitor capable of preventing the degradation of 5 'ribonucleotide, which is a umami component added to these foods, and preventing the deterioration of taste, it can be supplied cheaply and stably, and can be obtained from tea with strong activity. Another object of the present invention is to provide an inhibitor which does not produce tea bitterness or astringency when added to food.

[0007]

Means for Solving the Problems The present inventors have made intensive studies and found that a specific tea portion or a tea extract selected from the extracts thereof has less bitterness and astringency and shows a strong inhibitory activity. The above problem was solved by finding out.
That is, the phosphatase inhibitor of the present invention contains one or more selected from tea leaf veins, petiole, stem, and extracts thereof. This phosphatase inhibitor can inhibit the enzyme activity of phosphatase derived from food such as meat, vegetables, and eggs. Therefore, this phosphatase inhibitor, to act on meat and its dried fish, and to act on seasonings used in food,
Alternatively, by acting on a food that is seasoned with a seasoning containing a 5 ′ ribonucleotide umami component, the activity of phosphatase in the food can be inhibited, and the deterioration of taste can be prevented.

[0008] The method of using the phosphatase inhibitor is, in the case of meat or its dried matter, whether it is added in an amount of 0.01 to 5% by weight based on the meat or its dried matter,
Alternatively, the phosphatase inhibitor is immersed in a treatment solution containing the phosphatase inhibitor so that the content of the phosphatase inhibitor is 0.01 to 5% by weight based on the meat or the dried fish. In the case of a food that is seasoned with a seasoning containing a 5 ′ ribonucleotide umami component, the phosphatase inhibitor is added to the seasoning, or the phosphatase inhibitor is added to the 5 ′ ribonucleotide umami. Phosphatase is added to the food seasoned with the seasoning containing the component so that it becomes 0.01 to 5% by weight, or the food seasoned with the seasoning containing the umami component of 5 'ribonucleotide is phosphatase. It is immersed in a treatment solution containing a phosphatase inhibitor so that the inhibitor content is 0.01 to 5% by weight. The food to be seasoned with the seasoning containing the 5 ′ ribonucleotide umami component is selected from meat, vegetables, and eggs.
Foods containing seeds or two or more kinds, specifically, pickles, surimi, spicy mentaiko, salted seafood, and miso.

[0009]

[Action] ATP (adenosine triphosphate), which is a high-energy compound in the living body, is obtained by ATP → ADP (adenosine diphosphate) → AMP (adenosine monophosphate) → IMP (inosine acid) → HxR (inosine) → Hx (Hypoxanthine) is decomposed into uric acid in this order. Immediately after death, metabolites after inosine are scarcely observed, and thereafter, AMP, inosinic acid, etc. decrease, and inosine and hypoxanthine increase with decreasing freshness. These degradation reactions depend on the enzymes involved. An enzyme involved in the metabolism of inosine to inosine is phosphatase (including 5 ′ nucleotidase),
This enzyme is also involved in the metabolism of AMP to adenosine and GMP (guanosine monophosphate) to guanosine. Nucleic acid components such as IMP, AMP, and GMP are all umami components in foods. Therefore, by causing a phosphatase inhibitor to act on animal meat, poultry meat, seafood meat and the like containing these umami components, IMP, AMP, GMP
Umami components such as accumulate to improve taste and prevent deterioration. It also prevents the decomposition of nucleic acid components contained in other foods, and furthermore, in processed foods such as livestock meat, poultry meat, seafood, vegetables, eggs, etc., and nucleic acid seasonings added to other processed foods. Deterioration, and thus taste, can also be prevented by the phosphatase inhibitor. However, not all plant components have such a phosphatase inhibitory activity.

[0010] The present invention relates to a phosphatase inhibitor consisting of one or more selected from tea leaf veins, petiole, stem, and extracts thereof, for the production of livestock meat, poultry meat, seafood meat and the like. It inhibits the activity of phosphatase in foods made from meat, meat, vegetables, eggs, etc., and degrades 5 'ribonucleotides in those foods or 5' ribonucleotides in seasonings added to foods. It can prevent deterioration of taste.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, phosphatase in the present invention is an enzyme that decomposes 5 ′ ribonucleotides derived from nucleic acids such as IMP, AMP and GMP, and is particularly contained in meat, vegetables, eggs and the like. Is the target. The phosphatase inhibitor of the present invention suppresses the enzyme activity of the phosphatase, prevents the degradation of 5 ′ ribonucleotide, maintains the umami of the food, and prevents the deterioration of the taste.

The leaf veins, petiole and stem of tea used in the present invention are produced in large quantities depending on the method of producing black tea or the like, are inexpensive, and are available for drinking in regions such as Indonesia. Particularly in the case of black tea, the leaf veins are called fluffs, and the petiole and stem are called bohairs, which are usually discarded.

In the present invention, such tea veins, petiole,
Extracts obtained from stems can also be used. Examples of the method of extraction include a steam distillation method, a squeezing method, a solvent extraction method using an organic solvent such as petroleum ether or alcohol, water, an oil / fat adsorption method using adsorption of oil / fat, a liquefied gas extraction method using a liquefied gas such as propane or butane, A supercritical extraction method may be used. Further, if necessary, purification may be performed using an adsorption resin, a filtration membrane, or the like.

The meat of the present invention includes one or more selected from animal meat, poultry meat and seafood meat. Examples of the meat include beef, pork, and meat obtained from rabbits, and poultry meat includes meat obtained from birds,
Seafood includes meat obtained from fish, shellfish and the like. Further, the dried product is a dried product obtained by drying the above meat by natural drying or a drying machine.

Examples of the vegetables include cucumbers, eggplants, Chinese cabbage, turnips, lettuce, radish, cabbage and the like, and green and yellow vegetables such as carrots, spinach and pumpkins.

The eggs are eggs obtained from birds, and specific examples include chicken eggs and quails. further,
This yolk and egg white can also be used.

The pickles of the present invention mean those obtained by immersing vegetables, fish and other materials together with various seasonings such as salt, acetic acid, miso, sake lees, bran, amino acids and nucleic acids for a certain period of time. Specific examples include soy sauce pickles, miso pickles, Nara pickles, lees pickles, salt pickles, and vinegar pickles.

[0018] In the present invention, the surimi is made of fish meat together with salt,
It is formed into a gel by denaturing fish protein by salting out, and can be used for kamaboko and hampan.

[0029] A spicy mentaiko is a food in which a fish egg, particularly a walleye pollock egg, is immersed in a pickling liquid made from chili.
In addition, tarako is obtained by seasoning walleye pollack eggs with pigments, salt, seasonings and the like.

The salted seafood is prepared by immersing or fermenting fish meat, internal organs and the like with a seasoning such as salt or nucleic acid for a certain period of time.

Miso is obtained by fermenting soybeans with rice koji or the like and seasoning them with seasonings or the like.

The foods targeted by the phosphatase inhibitors of the present invention include general foods other than those described above, such as ham,
Processed foods such as sausages are also included. The raw materials are meat, vegetables, eggs and the like.

In the present invention, the treatment liquid is a liquid in which meat or dried fish is immersed. In the present invention, the treatment liquid contains a phosphatase inhibitor. Further, as this treatment liquid, a liquid containing a seasoning can be used as necessary.

The seasoning is a food for the purpose of seasoning. In the seasoning of the present invention, a phosphatase inhibitor comprising tea leaf veins, petiole, stem, or an extract thereof, and 5 '
Ribonucleotides.

The above-mentioned seasonings include meat such as animal meat, poultry meat, seafood and the like, and dried foods thereof, and foods made from meat, vegetables, eggs and the like, such as pickles, ham, sausage, surimi, miso, soy sauce, and tarako. The umami of foods and the like can be maintained by using it during the processing steps of spicy mentaiko, salted spices, boiled soy sauce, mayonnaise, soybean protein foods and the like, or in foods.

When the phosphatase inhibitor of the present invention is used in foods, it may be in any form such as powder or liquid.
If necessary, it may be used by mixing with various other seasonings. The phosphatase inhibitor of the present invention, 0.01 to foods.
The effect can be exhibited by adding so that the amount becomes 5% by weight. In addition, when the seasoning of the present invention is used for food, it may be in any form such as powder or liquid, and may be used by mixing with various other seasonings or food additives as needed. The food contains 0.001 to 5% by weight of 5 'ribonucleotide in the seasoning and 0.1% of phosphatase inhibitor.
The effect can be exhibited by adding so that the amount is from 0.01 to 5% by weight.

Specific examples of the 5 ′ ribonucleotide added to the seasoning include IMP, AMP, GM
P and the like are listed, and their sodium salts and the like can also be used.

[0028]

Next, the present invention will be described in detail with reference to examples, but these examples do not limit the present invention.

(Example 1) <Measurement of inhibitory activity against cucumber phosphatase>
Two types of inhibitors were used: bohair (tea stalk, stem) extract (50% ethanol aqueous solution extract) and fluff (tea leaf vein) extract (50% ethanol aqueous extract). 50 g of water was added to 100 g of cucumber and homogenized, and this homogenate was used as an enzyme source. The inhibitory activity was determined by measuring the residual amount of disodium inosinate by HP
It was calculated by quantification by LC. That is, ethanol (60 μl) was added to each sample (50 mg) and suspended, and cucumber homogenate (1.5 g) was added.
440 μl of a 5 mM disodium inosinate aqueous solution was added and reacted at 37 ° C. for 4 hours. The reaction was stopped by adding 0.6 ml of 25% trichloroacetic acid, and the reaction solution was centrifuged. The amount of inosinic acid in this supernatant was measured. The inhibitory activity was calculated as the inhibition rate (%) by the following formula.

<Formula for calculating inhibitory activity> Inhibition rate (%) = 100− (X−A) / (B−A) × 10
0

The HPLC conditions are as follows. Conditions Column: Cosmoseal 5C ₁₈ Mobile phase: 0.03 M Potassium phosphate: acetonitrile = 98: 2 A; Inosinic acid amount (μmol) after 0-hour reaction when no test sample was added B: When no test sample was added X: amount of inosinic acid after reaction for 4 hours (μmol) X: amount of inosinic acid after reaction for 4 hours after addition of test sample (μmol)

As a result of the above test, the phosphatase inhibition rate by the bohair extract was 81.2%, and the phosphatase inhibition rate by the fluff extract was 84.3%.

Example 2 6.9 g of a seasoning containing 59% salt, 24% sodium glutamate, 10% sodium inosinate and 7% tea bohair extract (50% ethanol aqueous solution extract) was added to 58 ml of water. , 100 g of Chinese cabbage pickled in this seasoning liquid according to the usual method of making pickles,
When 13 panelists tasted (blind test) the pickles stored in a cool dark place for 7 days and the pickles prepared in exactly the same manner as above except that the tea bohair extract was removed, all of them The pickles made with the seasoning liquid containing tea bohair extract feel more delicious due to inosinic acid, less mellow taste with less saltiness, and pickles without added tea bohair extract are salty and raw The taste was close to. At this time, the amount of inosinic acid contained in each pickled Chinese cabbage was calculated by quantifying by HPLC. That is, 100 ml of city water was added to pickles of Chinese cabbage and homogenized, and 2 ml of the solution was added with 0.1% of 25% trichloroacetic acid solution.
After adding 6 ml, the mixture was centrifuged, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the pickled Chinese cabbage when the tea bohair extract was added was 490 μg / g,
It was 0 μg / g. Thirteen panelists tasted the pickles prepared in exactly the same manner except that the tea bohair extract was replaced with a commercial black tea extract (hot water extract). I felt the taste.

(Example 3) A test was carried out in the same manner as in Example 2, except that the extract of Example 2 was replaced with a tea fluff extract (50% ethanol aqueous solution extract). Was more mellow and less tasting and less salty due to inosinic acid.
At this time, the amount of inosinic acid in the pickled Chinese cabbage when the tea fluff extract was added was 415 μg / g, and when it was not added, it was 30 μg / g.

Example 4 26 g of sodium glutamate,
6 g of sodium inosinate, 450 g of light-mouthed soy sauce, 4.5 g of tea bohair extract (50% aqueous ethanol extract), 1.1 g of potassium sorbate, and a trace amount of pigment were added to 112 ml of water, and 1 kg of salted cucumbers was squeezed into this seasoning liquid. The pickles were pickled according to the usual method of making pickles, stored in a cool and dark place for 2 days, packed in bags, sterilized by heating at 80 ° C. for 20 minutes, and stored at room temperature for 2 months, and the above pickles except that the tea bohair extract was removed. Thirteen panelists tasted (blindly tested) the pickles made in exactly the same way, and all of the pickles made with the seasoning liquid containing the tea bohair extract were more delicious with inosinic acid, It tasted better than the mellowness with reduced saltiness, and the pickles without added tea bohair extract had a salty and almost raw taste. At this time, the amount of inosinic acid contained in each cucumber was calculated by quantifying by HPLC. That is, about 5 g of pickled cucumber was accurately weighed, 122 ml of city water was added thereto, homogenized, and 4.2 ml of the solution was added with 0.1% of 25% trichloroacetic acid solution.
After adding ml, the mixture was centrifuged, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the pickled cucumber when the tea bohair extract was added was 456 μg / g, and when the tea bohair extract was not added, it was 2 μg / g.
It was 3 μg / g. In addition, 13 panelists sampled (blind test) the pickles prepared in exactly the same manner except that the tea bohair extract was replaced with a commercially available black tea extract (hot water extract). I felt astringency.

Example 5 26 g of sodium glutamate,
6 g of sodium inosinate, 450 g of light mouth soy sauce, 24 g of tea fluff extract (50% ethanol aqueous solution extract), 1.1 g of potassium sorbate, and a trace amount of pigment were added to 112 ml of water, and 1 kg of salted cucumbers was squeezed into this seasoning liquid. Pickled in accordance with the usual method of making pickles, stored in a cool dark place for 2 days, packed in a bag, sterilized by heating at 80 ° C for 20 minutes, stored at room temperature for 2 months, and exactly the same as the above pickles except that the tea fluff extract was removed Of the pickles prepared in the above was tasted (blind test) by 15 panelists, and all of the pickles prepared with the seasoning liquid containing the tea fluff extract had better taste and saltiness due to inosinic acid. The pickles without added tea fluff extract had a salty and almost raw taste. At this time, the amount of inosinic acid contained in each cucumber was calculated by quantifying by HPLC. That is, about 5 g of pickled cucumber was accurately weighed, 122 ml of city water was added thereto and homogenized, and then 4.2 ml of the solution was added with 0.1% of 25% trichloroacetic acid solution.
After adding ml, the mixture was centrifuged, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the pickled cucumber when the tea fluff extract was added was 412 μg / g, and when it was not added, it was 17 μg / g.
μg / g.

Example 6 6 g of common salt, 20 g of sodium glutamate, 3 g of sodium inosinate, 700 g of light soy sauce,
Tea bohair extract (50% ethanol aqueous solution extract) 24
g, sorbic acid 1.6 g and a trace amount of pigment were added to 600 ml of water, and 1 kg of salted cucumbers was squeezed into this seasoning liquid, followed by pickling in accordance with the usual method for making pickles. The pickles preserved at room temperature for 2 months after heat sterilization for 2 minutes, and the pickles prepared exactly as described above except that the tea bohair extract was removed, were tasted (blind test) by 15 panelists. However, all of the pickles made with the seasoning liquid containing tea bohair extract feel more delicious than inosinic acid taste, less mellowness with less saltiness, and pickles without added tea bohair extract are more salty. The taste was almost raw. At this time, the amount of inosinic acid contained in each cucumber was calculated by quantifying by HPLC. That is, about 5 g of pickled cucumber was accurately weighed, 122 ml of city water was added thereto, homogenized, and 4.2 ml of the solution was added with 0.1% of 25% trichloroacetic acid solution.
After adding ml, the mixture was centrifuged, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the pickled cucumber when the tea bohair extract was added was 552 μg / g, and when the tea bohair extract was not added, the amount was 1 μg / g.
It was 7 μg / g. In addition, 13 panelists sampled (blind test) the pickles prepared in exactly the same manner except that the tea bohair extract was replaced with a commercially available black tea extract (hot water extract). I felt astringency.

Example 7 6 g of common salt, 20 g of sodium glutamate, 3 g of sodium inosinate, 700 g of light soy sauce,
24 g of tea fluff extract, 1.6 g of sorbic acid and a trace amount of pigment were added to 600 ml of water, and 1 kg of salted cucumbers was squeezed into this seasoning liquid according to the usual method of making pickles, and then stored in a cool and dark place for 2 days and then packed in a bag. The pickles stored at room temperature for 2 months after heat sterilization at 80 ° C. for 20 minutes, and the pickles prepared in exactly the same manner as the above-mentioned pickles except that the tea fluff extract was removed, 1
When five panelists tasted (blind test), all the pickles made with the seasoning liquid containing tea fluff extract are more delicious than inosinic acid, less mellow and less salty. Feeling, pickles without the addition of the tea fluff extract had a salty, almost raw taste. Also,
At this time, the amount of inosinic acid contained in each cucumber was changed to H
It was calculated by quantification by PLC. That is, about 5 g of pickled cucumber is accurately weighed, 122 ml of city water is added thereto, homogenized, then 0.1 ml of 25% trichloroacetic acid solution is added to 4.2 ml of the solution, and then centrifuged, and the supernatant is obtained. Was filtered and diluted 10-fold with water and measured by HPLC. As a result, the amount of inosinic acid in the pickled cucumber when the tea fluff extract was added was 496 μg / g, and when not added, it was 17 μg / g.

Example 8 173 g of Guchi was ground to a surimi, and 13 g of starch, 3 g of soy protein, 3 g of salt, 5 g of sugar, 1.5 g of sodium glutamate, 150 mg of sodium inosinate, 150 mg of tea bohair extract (50% ethanol) Aqueous extract), add 2 g, cool, grind well, mix and form, leave at 25 ° C. for 12 hours, put in a steamer, steam at 85 ° C. for 50 minutes, cool to remove kamaboko and tea bohair extract When 17 panelists sampled (blind test) a kamaboko made in exactly the same manner as the above kamaboko except that the kamaboko was prepared, all of them felt the kamaboko containing the tea bohair extract delicious. At this time, the amount of inosinic acid contained in each kamaboko was calculated by quantifying by HPLC. That is, about 5 g of kamaboko is accurately weighed, 122 ml of city water is added thereto, homogenized, and 4.2 ml of the solution is added with 25% trichloroacetic acid solution 0.1%.
After adding ml, the mixture was centrifuged, and the supernatant was filtered and diluted 10-fold with water, and measured by HPLC. As a result, the amount of inosinic acid in the kamaboko when the tea bohair extract was added was 281 μg / g, and when it was not added, it was 12 μg.
/ G. In addition, when 13 panelists tasted (blind test) a kaboko made in exactly the same manner except that the tea bohair extract was replaced with a commercially available black tea extract (hot water extract), I felt astringency.

(Example 9) A test was conducted according to the same formula except that the tea bohair extract of Example 8 was replaced with a tea fluff extract (50% ethanol aqueous solution extract). As a result, all 17 panelists extracted tea fluff. I felt it was better to add things. Further, at this time, the amount of inosinic acid in the kamaboko when the tea fluff extract was added was 270 g / g, and when it was not added, it was 12 μg / g.

Example 10 80 g of sodium chloride, 20 g of sodium malate, 8 g of sodium glutamate, 1.9 g of sodium ascorbate, 4 g of sodium inosinate, 10 g of tea bohair extract (50% ethanol aqueous solution extract), and a small amount of red pepper 1 kg of cod egg in a liquid prepared by adding 80 ml of water
Mentaiko is soaked every hour and pickled for 10 hours, and the mentaiko produced in exactly the same manner as the mentaiko except that the tea bohair extract is removed,
After being left at room temperature for 1 week, 16 panelists tasted (blind test), and all of the spicy mentaiko containing tea bohair extract was more delicious with sodium inosinate and less mellow due to saltiness. I felt delicious. In addition, 13 panelists tasted (blind test) the spicy mentaiko prepared in exactly the same manner except that the tea bohair extract was replaced with a commercial black tea extract (hot water extract). I felt the astringency of

(Example 11) The tea bohair extract of Example 10 was converted to a tea fluff extract (50% ethanol aqueous solution extract).
The test was conducted with the same formula, replacing
All six panelists felt better with the tea fluff extract, as well as with the tea bohair extract.

(Example 12) 6 g of liver, 18 g of salt, 1.0 g of sodium glutamate, 0.4 g of sodium inosinate, and 1.0 g of tea bohair extract (50% ethanol aqueous solution extract) were added to 100 g of squid fillet and bottled. The salted salt obtained after leaving it for about one month and the salted salt prepared exactly in the same manner except that the tea bohair extract was removed were left at room temperature for one week and then tasted (blind test) by 19 panelists. All of them felt that the salty spice containing the tea bohair extract was more delicious due to the innosic acid taste and the mellowness that the saltiness was reduced. In addition, tasted the salted food prepared in exactly the same manner except that the tea bohair extract was replaced with a commercially available black tea extract (hot water extract) to 13 panelists (blind test)
When I was asked, everyone felt quite astringent.

Example 13 The tea bohair extract of Example 12 was converted to a tea fluff extract (50% ethanol aqueous solution extract).
When the test was conducted with the same formula,
All human panelers felt that the tea fluff extract was more delicious, as was the case with the tea bohair extract.

Example 14 To 100 g of commercially available miso, 400 mg of sodium inosinate and 1.5 g of tea bohair extract (50% aqueous ethanol solution) dissolved and dispersed in 3 ml of water were added and mixed. After leaving the bagged and miso prepared in exactly the same way as the above-mentioned miso from which the tea bohair extract was removed, 16 panelists tasted the miso after leaving it for about one week. The miso containing sashimi tasted more delicious due to the less mellowness of the taste and saltiness due to inosinic acid. Also, 13 panelists tasted (blind test) the miso prepared in exactly the same manner except that the tea bohair extract was replaced with a commercially available black tea extract (hot water extract). I felt astringency.

Example 15 The tea bohair extract of Example 14 was converted to a tea fluff extract (50% ethanol aqueous solution extract).
The test was conducted with the same formula, replacing
All six panelists felt better with the tea fluff extract, as well as with the tea bohair extract.

[0047]

As described above, the phosphatase inhibitor according to the present invention comprises one or more selected from tea leaf veins, petiole, stem, or extracts thereof, By causing this to act on foods and seasonings used in foods, without causing bitterness or astringency, meat or poultry, seafood and other meat or its dried meat umami components, and processed meats and vegetables, IMP, AMP, and GMP, which are nucleic acid components in a nucleic acid seasoning added to other foods, such as foods, can be prevented from degrading taste.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/218 A23L 1/325 A 1/229 101D 1/325 1/328 Z 101 C12N 9/99 1/328 A23B 4/00 H C12N 9/99 4/02 C (72) Inventor Kazuhiko Yamashita 451 Okawa, Okochi-cho, Kanzaki-gun, Hyogo Prefecture

Claims (21)

[Claims] 1. A phosphatase inhibitor comprising one or more selected from tea leaf veins, petiole, stem, and extracts thereof. 2. The phosphatase inhibitor according to claim 1, which inhibits the enzyme activity of phosphatase derived from foods such as meat, vegetables, and eggs. 3. A method for preventing the deterioration of taste, which comprises causing the phosphatase inhibitor according to claim 1 to act on meat containing at least one member selected from animal meat, poultry meat, and seafood meat, or dried meat thereof. Method. 4. The method according to claim 3, wherein the phosphatase inhibitor is added in an amount of 0.01 to 5% by weight based on the meat or the dried fish. 5. The meat or the dried product thereof is immersed in a treatment solution containing the phosphatase inhibitor, and the meat or the dried product contains 0.01 to 5% by weight of the phosphatase inhibitor. Item 3. The method for preventing deterioration of taste according to Item 3. 6. A method for preventing deterioration of taste, which comprises causing the phosphatase inhibitor according to claim 1 to act on a seasoning containing an umami component of 5 ′ ribonucleotide. 7. The method according to claim 1, wherein the phosphatase inhibitor according to claim 1 is added in an amount of 0.01 to 5% by weight based on a food seasoned with a seasoning containing a 5 'ribonucleotide umami component. How to prevent taste deterioration. 8. A food to be seasoned with a seasoning containing a taste component of 5 ′ ribonucleotide is immersed in a treatment liquid containing the phosphatase inhibitor according to claim 1 and the food is treated with 0.1.
A method for preventing deterioration of taste, comprising a phosphatase inhibitor in an amount of 01 to 5% by weight. 9. A seasoning comprising the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide. 10. A seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide is added to a food containing one or more selected from meat, vegetables, and eggs to form 5 ′. A method for maintaining the umami of ribonucleotides. 11. A method of adding a seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide to pickles to maintain the taste of 5 ′ ribonucleotide. 12. A method of adding a seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide to surimi to maintain the umami of 5 ′ ribonucleotide. 13. A method for maintaining the taste of 5 ′ ribonucleotide by adding a seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide to tartar and mentaiko. 14. A method of adding a seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide to salted seafood to maintain the taste of 5 ′ ribonucleotide. 15. A method of adding the seasoning containing the phosphatase inhibitor according to claim 1 and 5 ′ ribonucleotide to miso to maintain the taste of 5 ′ ribonucleotide. 16. One or two selected from meat, vegetables, and eggs seasoned using the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide.
Foods containing more than one species. 17. A pickle seasoned using the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 18. A surimi seasoned using the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 19. A spicy mentaiko seasoned using the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 20. Salted seafood seasoned with the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 21. A miso seasoned using the phosphatase inhibitor according to claim 1 and a seasoning containing 5 ′ ribonucleotide.