JPS5925663A - Preparation of beef flavor seasoning agent - Google Patents

Abstract

PURPOSE:To obtain a seasoning having a good beef flavor, particularly roast beef flavor, by adding a creatine, amino acid, and a saccharide to a yeast extract, and heating the resultant mixture under acidic conditions at a high temperature. CONSTITUTION:A creatine or a substance containing the creatine and a saccharide and if necessary an amino acid are added to a yeast extract, and the resultant mixture is adjusted to 5.0-7.0pH. The adjusted mixture is then heated at 80-130 deg.C for 30'120min, preferably 105 deg.C for about 90min. The amounts of the creatine and the amino acid based on the yeast extract are generally as follows: 0.01-5% creatine and 3-15% saccharide. If a beef extract is added, the amount is expressed in terms of the creatine contained therein. If the amounts are within the above-mentioned ranges, an economically favorable beef flavor can be produced without feeling strongly the offensive taste nor sweetness, etc. The mixture is prepared in the form of a liquid or paste having >=30% moisture, and subjected to the pH adjustment and the heat treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a beef flavor seasoning that exhibits high quality beef flavor.

Beef flavor, fish meat, human? 1. Meat-like foods made from proteins, etc., and beef flakes, 2. Seasonings that serve as ingredients,
Demand is increasing as a flavoring agent for spices, soups, and drinks.However, natural beef freno extracted from beef (- itself) is an expensive raw material, so there is a growing demand for it as a flavoring agent. There is a strong desire to develop beef-flavored substitutes.

In response to such requests, cheap animal raw materials other than beef,
Beef flavor substitutes have been proposed that are processed by combining vegetable raw materials, various amino acids, etc. Among these, yeast extract is particularly useful as a Beefex substitute for beef flavor? It is used for the purpose of adding seasonings and foods, but when yeast extract is used as is, it is known that it develops unpleasant taste and odor that are characteristic of yeast.

As a way to improve the flavor of yeast extract,
Method of adding alanine, methionine, stein and other amino acids
1507, Special Publication No. 45-22495, Special Publication No. 44-62
32) Method of heat treatment under alkaline conditions ('t!+
Various improvement methods have been proposed, such as 15647 (1972), and as a method to obtain a more preferable beef-like aroma,
Attempts have been made to treat liquid yeast extract under pressure and heat at 90 to 130°C.

In view of the above-mentioned current situation, the inventors of the present invention have conducted intensive and low-level research to develop a substance that exhibits more preferable and high-quality Hieffreher, and as a result, acid 1. By adding creatine, anoic acids, and sugars to iJ Aegis and heating it at high temperature under acidic conditions, it is possible to obtain a seasoning with good TI, especially roasted heefflöher (1i'). We came to the following knowledge. .

The present invention has been completed based on this knowledge, that is, yeast 1 extract and creati 7 jfi 2'','
1 or Creatine 7-containing substances and sugar 1iri, IP
Amino acids are added to the chicken as necessary, and pl (5,0 to 7.
This is a method for producing a beef flake seasoning, which is characterized by heating at a temperature of 80 to 130° C. for 30 to 120 minutes.

The acid 1-sa extract referred to in the present invention refers to extracts obtained by fermentation DI'x decomposition or extraction from yeast. Decomposition conditions,
There are no particular limitations on the decomposition method, extraction conditions, extraction method, etc.

The creatinine 71ji or creatine-containing substance added to the yeast Iu extract may be creatinine 71ji or creatinine 7 itself extracted from the muscle of fish, livestock, etc. preferred) etc.

As the saccharide, various saccharides such as sugar, glucose, fructose, liquid sugar, and dextrif can be used.

As the amino acid, amino acids such as gly7no and alanine can be used.

The amount of creatine and amino acid saccharides added is not limited, but generally 0.0
Add 1 to 5% (when adding Beefex, etc., in terms of the amount of creatine contained) and 3 to 15% of sugars. If the addition range is within this range, an economically preferable beef flavor can be developed without strongly sensing off-taste or unpleasant taste.

A mixture is prepared by adding creatine or creatine-containing substances, amino acids, and sugars to yeast extract.
At this time, other ingredients such as common salt, organic acids, organic acid salts, amino acid salts, and other natural ingredients may be used in combination.

Further, the mixture is subjected to pH adjustment and heat treatment as a liquid or paste having a moisture content of at least 30% -F.

During the heat treatment, the pH of the mixture is adjusted to 5.0 to 7.0. That is, depending on the creatine jJl content (11°C), if the pH is below 5.0 or above 7.0 -14, an undesirable flavor may develop. The heating conditions were a temperature of 80 to 130°C for 30 to 120 minutes,
Preferably, the temperature is 105C and the heating time is about 90 minutes to get a good quality beef flavor.

The beef flavor seasoning obtained by the method described in -1- can be used as a seasoning with high quality beef flavor, either as it is or by combining it with the seasoning ingredients of Ike.
Can be widely applied to soups, meat products, canned foods, and other foods.

The present invention will be further explained below with reference to Examples.

Example 1 100 parts of yeast Iu extract, 1 part of Nipu, 4 to 2 parts of Heera extract
2 parts were added and mixed. After adding 3 parts of crucose to this mixture and adjusting p l-1 to 6.5, the temperature was 90~90.
It was heated at 120°C for 60 minutes to prepare beef flakes... seasoning.

- Well-trained taste panel 1 for various seasonings with different added amounts and heating temperatures of Beefex obtained as described in
A sensory evaluation was conducted by 0 people.

The results are shown in Table 1.

Table 1 Ratings 5: Very favorable 4: Somewhat favorable 3: Favorable 2: Somewhat unfavorable 1: Unfavorable Average value based on 5-point evaluation method Example 2 110 parts of beef extract was added to 100 parts of yeast extract and mixed, and further glucose 3 parts, Guri 770.5 parts? After adding p [(4,8) to W116, heating at 100℃ for 30 minutes. , Glucose 3 parts, Guri 7 no 05
1.5% and heated at z+o°C for 30 minutes) by two-point comparison method. The results are shown in Table 2.

2nd table Number of people: Number of people who found it more preferable or strong Example 3 1.5 parts of creatine was added to 100 parts of yeast extract, and 5 parts of glucose was added and mixed, p)] 5.5
The shoes were heated at 105°C for 90 minutes.

Soups having the formulations shown in Table 3 were prepared using Konohieffleher seasoning and Beefex itself as an O-liquid, and sensory evaluation by the r1' point method was carried out in the same manner as in Example 1. The results are shown in Table 3.

Table 3 Evaluation l1llll: Score based on 10-point evaluation method Patent applicant Ajinomoto Co., Inc.

Claims (1)

[Claims] Yeast extract, 7-creatine or creatine-containing substances, sugars, and amino acids if necessary? Add, pH 5・
Adjust to 0-7・0, temperature 80-130℃, 3()-1
A method for producing a beef flavor seasoning characterized by heating for 20 minutes.