JPH11290017A - Seasoning composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning composition having unique complicate after-taste and imparting the taste of genuine soup stock by adding a specific amount of bittern to a nucleic acid-based tasty substance. SOLUTION: This seasoning composition is produced by adding bittern to a nucleic acid-based tasty substance. The amount of the bittern is 1-50 wt.%, preferably 10-25 wt.% in dry basis based on the dry weight of the nucleic acid- based tasty substance. The bittern preferably contains 30-45 pts.wt. of magnesium chloride and 15-30 pts.wt. of potassium chloride. The nucleic acid-based tasty substance is e.g. sodium 5'-inosinate and sodium 5'-adenylate. Further, a complicate after-taste can be imparted without giving the characteristic bitter taste of bittern by adding bittern to a seasoning containing a nucleic acid-based tasty substance and sodium glutamate or a seasoning containing a nucleic acid- based tasty substance, sodium glutamate, an organic acid and an organic acid salt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning that is complex and has a strong aftertaste in seasonings, sauces, sauces, soups, and the like, and a seasoning that enhances the taste of real soup stock.

[0002]

2. Description of the Related Art Bitter liquor is a mother liquor after salt is precipitated by concentrating seawater. This bitter liquor is rich in magnesium chloride, potassium chloride, residual salt, magnesium sulfate and a trace amount of inorganic components. There are a wide variety of uses for bittern in fields other than food, such as production of potassium for fertilizers and magnesium hydroxide. For use in foods, it has long been used as a coagulant in the production of tofu. In addition, methods of using salt to enhance the umami taste and reinforcing the mineral have been reported. (JP-A-57-43660, JP-A-55-43660)
However, all of the use of bitterness is mainly for the improvement of umami and the use of beverages, etc. in combination with salt, and the use of natural seasonings to improve the taste is to add sodium glutamate to sodium glutamate, etc. limited. In addition, as a tendency of the taste of processed foods in recent years, in order to make the taste more repeatable, a seasoning with a complex and strong aftertaste and the taste of natural soup obtained from real meat and fish are required.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a seasoning having a complex aftertaste and a seasoning composition which provides a real soup stock by using bitterness and various taste components in combination. With the goal.

[0004]

Means for Solving the Problems The present inventor has conducted intensive studies to solve the above-mentioned problems, and as a result, the bitterness was complicated by using sodium glutamate, a nucleic acid-based taste substance, an organic acid, and an organic acid salt in combination. The present inventors have found that a good aftertaste can be obtained and that the use of bitterness in combination with free amino acids, proteins, saccharides and alcohols enhances the complex aftertaste and the taste of real soup stock, and has completed the present invention.

That is, the present invention provides (1) a seasoning containing a nucleic acid-based taste substance, (2) a seasoning containing a nucleic acid-based taste substance, sodium glutamate, and (3) a nucleic acid-based taste substance, sodium glutamate, and an organic acid. A seasoning composition containing 1% to 50% by dry weight of bitterness based on the dry weight of the taste substance, and (4) a free amino acid of 10% by dry weight. Seasonings contained above,
(5) a seasoning containing 10% or more by dry weight of a protein, wherein the seasoning composition contains 1% or more and 50% or less by dry weight of bitterness based on the dry weight of the taste substance,
And (6) a seasoning containing at least 20% by dry weight of the saccharide, and (7) a seasoning containing at least 20% by dry weight of the saccharide and 0.5% or more of the alcohol. On the other hand, it is a seasoning composition containing 1% or more and 50% or less by weight on a dry weight basis.

Next, the present invention will be described in more detail. Bitter juice is most of the remaining liquid obtained by concentrating a liquid obtained by ion-exchanging seawater to crystallize salt crystals. Here, it refers to all water obtained by removing most of salt from seawater. The bitter as used herein means that magnesium chloride is 10% or more and 80% or less and potassium chloride is 10% or more and 60% or less in a dry state, and more preferably 30% to 45% by weight of magnesium chloride and 15% or less of potassium chloride. Not less than 30 parts by weight. Components other than potassium chloride and magnesium chloride include sodium chloride, magnesium sulfate, calcium sulfate, calcium carbonate and the like.

[0007] Sodium glutamate contained in the seasoning of the present invention is an umami component of kelp and is called an umami seasoning. The nucleic acid-based taste substance is sodium 5'-inosinate, 5'-calcium inosinate, 5'-sodium guanylate, 5'-calcium guanylate,
5′-sodium adenylate and 5′-calcium adenylate; and organic acids mainly include lactic acid, succinic acid,
Examples thereof include citric acid, acetic acid, tartaric acid, malic acid, and fumaric acid. Examples of the organic acid salts include the sodium, potassium, calcium, and magnesium salts of the aforementioned organic acids.

The bitterness is a seasoning containing only a nucleic acid taste substance or a nucleic acid taste substance and sodium glutamate,
Alternatively, when added to a seasoning containing a nucleic acid-based taste substance, sodium glutamate, an organic acid and an organic acid salt, a complex aftertaste can be given to the seasoning. The amount of bitter added
The bitterness is 1% to 50% by dry weight, preferably 10% to 25% by dry weight of the nucleic acid-based taste substance, sodium glutamate, organic acid and organic acid salt of each seasoning.
% Or less, a complex aftertaste can be imparted without causing bitterness peculiar to bitterness.

The free amino acids contained in the seasoning of the present invention include, for example, a hydrolyzate of animal protein, vegetable protein, and yeast extract obtained by decomposing a protein-containing material such as animal protein or vegetable protein with an acid or an enzyme. Point to. Animal protein refers to protein derived from animal meat, fish skin, bone, meat, etc., and vegetable protein refers to wheat protein, soy protein,
Plant-derived protein such as corn protein,
The yeast extract is obtained by decomposing brewer's yeast, baker's yeast, torula yeast, etc. by autolysis, enzymatic reaction, or a combination of autolysis and enzymatic reaction. These free amino acids must be contained in the seasoning in an amount of at least 10% by dry weight. Preferably 20% or more by dry weight, more preferably 40%
That is, it is contained in the seasoning. The free amino acid referred to here is measured by an automatic amino acid analyzer (manufactured by Hitachi).

The protein contained in the seasoning of the present invention is obtained by extracting proteins derived from meat, fish bones, meat, skin, etc., and by partially decomposing the extracted proteins with enzymes or autoenzymes. There are so-called bone extracts, meat extracts, skin extracts, fish extracts, etc.
The protein referred to here is all that includes a peptide bond, and refers to a wide range from a high molecular weight protein to a dipeptide. The seasoning must contain at least 10% protein by dry weight, but the seasoning may be in the form of liquid, paste, or powder. Preferably 20 by dry weight
%, More preferably 50% or more in the seasoning. Protein is BCAPROTEIN
It is measured by measuring peptide binding by ASSAY REAGENT (Funakoshi Co., Ltd.).

When bitter is added to the above-mentioned seasonings containing free amino acids and proteins, a seasoning having a complicated aftertaste and a natural dashi taste can be obtained. The desired effect is obtained by containing bitterness in an amount of 1% to 50% by dry weight, preferably 10% to 25% or less, with respect to a seasoning containing 10% or more of free amino acid or protein by dry weight. Can be With this addition ratio, the effect of improving aftertaste can be obtained without causing bitterness peculiar to bitterness.

The saccharide contained in the seasoning of the present invention refers to everything from high molecular weight starch to oligosaccharides and monosaccharides. Seasonings containing saccharides include vegetable extracts, sugar, glucose, fructose, starch syrup, reduced starch syrup, and the like. In the present invention, it is necessary that sugars contain at least 20% by dry weight. The seasoning may be in the form of a liquid, a paste, or a powder. Sugars are quantified by the phenol-sulfuric acid method. The seasoning containing saccharides may contain alcohol. Here, the alcohol content refers to ethyl alcohol. Mirin, salted mirin, and the like, which are seasonings in which saccharides are 20% or more and alcohol content is 0.5% or more, are typical examples. Ethyl alcohol is quantified using gas chromatography.

Addition of bitterness to a seasoning containing saccharide and saccharide and alcohol gives a complex aftertaste and a seasoning with a more enhanced natural soup taste. Sugars must be contained in the seasoning in an amount of at least 20% by dry weight, and when alcohol is contained, at least 0.5%. The sugar content in the seasoning is preferably at least 40% by dry weight, more preferably at least 60% by dry weight. Bitter juice contains 1% or more and 35% or less by dry weight based on the weight of the sugar, and preferably 10% or less.
The desired effect can be obtained by containing the component in an amount of from 25% to 25%. With this addition rate, an effect of improving aftertaste can be obtained without feeling bitterness peculiar to bitterness. The form of the above-mentioned seasoning may be any of liquid, paste and powder.

Next, a method for producing the seasoning composition of the present invention will be described. Bitter juice can be used by crystallizing salt by concentrating seawater through an ion exchange membrane.
The concentration ratio, crystallization temperature, and the like may be set as appropriate. The method of adding bitter may be simply mixing the bitter liquid with the above seasoning, or powdering the bitter liquid with an excipient such as dextrin, starch or seratin by a drying method such as a spray drying method or a vacuum drying method. The resulting bitter powder contains 10% or more of a nucleic acid-based taste substance or sodium glutamate and a nucleic acid-based taste substance or a sodium glutamate and a nucleic acid-based taste substance, an organic acid and an organic acid salt or a free amino acid in a dry state. Seasonings or seasonings containing 10% or more of seasoning or protein in a dry state or seasonings containing 20% or more of a saccharide in a dry state, 20% or more in a dry state and 0.5% or more of an alcohol content It may be added to the seasoning, or the bitter liquid may be dissolved in the seasoning and then powdered by a drying method such as a spray drying method or a vacuum drying method.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described specifically with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0016]

Example 1 Bitter liquor (dried magnesium chloride 3
1%, potassium chloride 30%) was replaced with yeast extract (Mast S, Asahi Breweries, 35% water, free amino acid 2)
1%). At that time, the bitter solution (by dry weight) was added to 0.5%, 5%, 20%, 4%,
0% was added. Sensory evaluation was conducted by 16 persons. Table 1 shows the results.

[0017]

[Table 1]

[0018]

Example 2 A vegetable soup was produced as a trial using the bitter-containing yeast extract (containing 5% of bitter component in the yeast extract) prepared in the above example. Sensory evaluation was conducted by 16 persons. Table 2 shows the results.

[0019]

[Table 2]

[0020]

Example 3 Bitter liquid (magnesium chloride 3 in dry state)
1%, potassium chloride 30%) was added to the protein hydrolyzate (Asahi Foods, Extract Y, water 23%, free amino acid 45%). At that time, the bitter liquor was 0.5% (by dry weight) based on the solid content of the protein hydrolyzate,
%, 20%, and 40%. Sensory evaluation was conducted by 16 persons. Table 3 shows the results.

[0021]

[Table 3]

[0022]

Example 4 A Chinese soup was produced using the bitter-containing protein hydrolyzate (containing 5% of bitter component in the protein hydrolyzate) prepared in the above example. Sensory evaluation was conducted by 16 persons. Table 4 shows the results.

[0023]

[Table 4]

[0024]

Example 5 Bitter liquid (magnesium chloride 2 in dry state)
(6%, potassium chloride 30%) was dried using a vacuum drier (degree of vacuum: 70 mmHg), and then pulverized with cochmir to obtain a powder. (Water content: 2%) To 1 part by weight of this powder, 5 parts by weight of sodium glutamate and 0.5 parts by weight of sodium inosinate were added and mixed. Sensory evaluation was conducted by 16 persons. Table 5 shows the results.

[0025]

[Table 5]

[0026]

Example 6 Bitter liquid (dried magnesium chloride 4)
5%, potassium chloride 25%) was dried using a vacuum drier (degree of vacuum: 70 mmHg), and then pulverized with coffee meal to obtain a powder. (Water content 2%) 1 part by weight of sodium 5'-inosinate and 1 part by weight of sodium 5'-guanylate were mixed with 1 part by weight of this powder. Sensory evaluation was conducted by 16 persons. Table 6 shows the results.

[0027]

[Table 6]

[0028]

Example 7 Bitter liquid (dried magnesium chloride 4
(6%, potassium chloride 30%) was dried using a vacuum drier (degree of vacuum: 70 mmHg), and then pulverized with cochmir to obtain a powder. (2% water) 1 part by weight of this powder was mixed with 1 part by weight of sodium citrate and 1 part by weight of disodium succinate. Sensory evaluation was conducted by 16 persons. The results are shown in Table 7.

[0029]

[Table 7]

[0030]

Example 8 Bitter liquid (dried magnesium chloride 5
(5%, potassium chloride 30%) was dried using a vacuum dryer (vacuum degree: 70 mmHg), and then pulverized with cochmir to obtain a powder. (Moisture 2%) 1 part by weight of this powder was mixed with 1 part by weight of sodium glutamate and 1 part by weight of disodium succinate. Sensory evaluation was conducted by 16 persons. Table 8 shows the results.

[0031]

[Table 8]

[0032]

Example 9 Bitter liquid (dried magnesium chloride 2
5%, potassium chloride 30%) was added to dried bonito juice extract (manufactured by Yaizu Suisan Chemical Co., Ltd., water 42%, protein amount 45%) in a dry state at 3%. Sensory evaluation was conducted by 16 persons. Table 9 shows the results.

[0033]

[Table 9]

[0034]

Example 10 5% of a bitter liquid (31% magnesium chloride, 30% potassium chloride in a dry state) was added to beef bone extract (beef extract EX-3 manufactured by Asahi Foods, 42% water, 44% protein). . Sensory evaluation was conducted by 16 persons. Table 10 shows the results.

[0035]

[Table 10]

[0036]

Example 11 A bitter solution (magnesium chloride 31%, potassium chloride 30% in a dry state) was mixed with salt mirin (Asahi Foods, Riki S, water 40%, sugar 35%, alcohol 13)
%). Oden soup was made using the above seasonings. Sensory evaluation was conducted by 16 persons. Table 11 shows the results.

[0037]

[Table 11]

[0038]

According to the present invention, bitterness, which is a by-product of salt production, is added to sodium glutamate, nucleic acid seasonings, organic acids, and organic acid salts to increase the persistence of aftertaste and the complexity of taste. Addition to protein hydrolyzate, yeast extract, animal meat seasoning, seafood seasoning, mirin, etc. to increase the real soup taste, persistence of aftertaste and various processing by increasing the complexity of taste It is possible to respond to requests for authentic food-oriented tastes and tastes with repeatability.

Claims (12)

[Claims] 1. A seasoning composition containing bitterness in an amount of 1% to 50% by dry weight based on the dry weight of a nucleic acid-based taste substance. 2. The amount of bittern is 1% by dry weight based on the total dry weight of the nucleic acid-based taste substance and sodium glutamate.
A seasoning composition containing at least 50%. 3. A seasoning composition containing bitterness in an amount of 1% to 50% by dry weight based on the total dry weight of a nucleic acid taste substance, sodium glutamate, an organic acid and an organic acid salt. 4. The seasoning composition according to claim 1, wherein magnesium chloride contains 10% or more and 80% or less in a dry state, and potassium chloride contains 10% or more and 60% or less. 5. A seasoning composition containing 10% or more of free amino acids by dry weight, wherein the seasoning composition contains 1% or more and 50% or less by dry weight of bittern based on dry weight of free amino acids. 6. The seasoning composition according to claim 5, wherein the magnesium chloride contains 10% or more and 80% or less in a dry state, and the potassium chloride contains 10% or more and 60% or less. 7. A seasoning composition containing 10% or more by dry weight of a protein, wherein the bitterness contains 1% to 50% by dry weight of the dry weight of the protein. 8. The seasoning composition according to claim 7, wherein magnesium chloride contains from 10% to 80% in a dry state and potassium chloride from 10% to 60% in a dry state. 9. A seasoning composition containing saccharides in an amount of 20% or more by dry weight, wherein the seasoning composition contains bitterness in an amount of 1% to 50% by dry weight with respect to the dry weight of the saccharides. 10. Magnesium chloride is 10% in a dry state
Not less than 80% and potassium chloride is not less than 10% and not more than 60%
10. The seasoning composition of claim 9, which comprises: 11. A seasoning containing at least 20% by dry weight of a saccharide and at least 0.5% of an alcohol, wherein bittern is contained at 1% to 50% by dry weight of the dry weight of the saccharide. Seasoning composition. 12. Magnesium chloride having a dry state of 10%
Not less than 80% and potassium chloride is not less than 10% and not more than 60%
11. The seasoning composition of claim 10, which comprises: