JPS597304B2 - Methods for flavoring, flavoring, and enhancing flavor of seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for correcting the unpleasant taste and odor of seasonings such as protein-containing animal and plant extracts, powders, etc. and enhancing their umami by using flavor precursors.

Various proteolytic seasonings that are inexpensive and highly nutritious include: - seasonings containing amino acids and/or pebutides obtained by hydrolyzing protein-containing animals and plants with acids or enzymes (for example, amino acid solutions); , soy sauce, miso, etc.); ■Liquid or dry animal and plant extract seasonings obtained by extracting protein-containing animal and plant bodies with water, hot water, etc., and concentrating or drying this extract (e.g., meat extract, fish and shellfish extract, vegetables, seaweed extract, yeast, chlorella,
(mushroom extracts, etc.), ■ Powdered seasonings obtained by drying and powdering protein-containing animals and plants (e.g., meat,
powder of fish and shellfish, vegetables, yeast mushrooms, etc.), etc., and these seasonings are used alone or in combination of two or more to be used as seasonings for home or business use, and with the increasing demand for processed foods in recent years. It is used as a basic seasoning and flavor seasoning for all kinds of foods, such as seasonings for instant foods, retort foods, dried foods, and canned foods, flavoring seasonings for rice crackers and snack foods, and sauces for grilled foods. There is.

And these seasonings... Each product has its own unique taste and flavor depending on its raw materials, processing method, etc., but usually it has a characteristic unpleasant taste or odor such as raw odor, animal odor, altered oil odor, concentrated odor, etc. In many cases, when cooked as is (heat processing, cooking), the unpleasant taste and odor are doubled, and the original umami flavor is actually reduced.
There are also cases where it cannot withstand use.

In such cases, the taste and odor caused by the above seasonings can be corrected and
Various spices (spices) in their raw form are added for the purpose of flavor correction, but not only are they not effective enough, but the flavor and umami of the seasonings are completely different from the original flavor. There are cases where this happens.

The purpose of the present invention is to provide a method for flavor-coating, odor-improving, and enhancing flavor of seasonings that corrects the above-mentioned disadvantages. The method is characterized in that a flavor precursor consisting of crude rice protein and rice protein is added, and then heat treatment is performed.

That is, 0.1% to 10% of the flavor precursor having the above structure is added to one or a mixture of two or more of the various seasonings obtained from the animals and plants, and the mixture is cooked, sterilized, baked,
By passing through a heat treatment process such as concentration, the unpleasant taste of various seasonings is corrected and the flavor is further enhanced.

Note that, unlike various spices that exhibit a so-called masking effect, the flavor precursor of the present invention has the effect of flavor correction, odor correction, and flavor enhancement, but does not impart a distinctive flavor to various seasonings.

The flavor precursor used in the present invention consists of rice crude protein and reducing oligosaccharides.
A component is used that is extracted from fried rice or their bran with acid or alkali, and then the lipids are removed using an organic solvent.

It mainly consists of protein, and has a protein content of 40 parts or more, preferably in the range of 45 to 60 parts.

When the protein content exceeds 70%, the rice protein turns brown,
This is not preferred as it impairs the quality of the product.

In addition, as reducing oligosaccharides, glucose, fructose, maltose, lactose, maltotriose, etc. are preferable, and glycerin aldehyde, threatose, ribose, erythrylose, 2-deoxyribose, rhamnose, maltotetraose, etc. are also used. .

These reducing saccharides are used singly or as a mixture of two or more, and the amount added is 20 to 300 parts by weight, preferably 40 to 150 parts by weight, per 100 parts by weight of the protein component contained in the rice protein. Parts by weight range.

In the present invention, the flavor precursor is heat-treated after being added to the seasoning. However, the heat treatment is performed even if the flavor precursor is added and heat-treated in the seasoning manufacturing process. The food may be heat-treated during cooking.

Next, the present invention will be specifically explained with reference to Examples.

(Example 1) Moisture 9.3%, protein 1 8. 1% wet rice bran 5
After adding 2,000 parts of water to 00 parts and stirring thoroughly, 12.5 parts of caustic soda was added thereto, and the mixture was stirred and extracted at room temperature for 1 hour.

This extract was centrifuged at 300 rpm for 10 minutes to separate into a supernatant and a residue.

Next, diluted hydrochloric acid was added to this supernatant to adjust the pH to 5.0, followed by centrifugation at 3000 rpm for 10 minutes to separate the precipitate.

After dehydrating this precipitate with ethyl alcohol, further n-
Degrease with hexane, dry and pulverize to obtain a moisture content of 10.0.
Accordingly, crude rice protein with a protein content of 50.0% was obtained.

500 parts of the crude rice protein obtained above, 190 parts of glucose
A flavor precursor was prepared by uniformly mixing the following parts.

Next, a beef-flavored powdered soup was prepared using the following formulation.

Salt 500y Powdered soy sauce
500y Sugar 200g Sodium glutamate 900y Beef extract powder 500f Precursor 10F The powdered soup obtained above (test group: A) and the non-powdered soup prepared in exactly the same manner as above except that no precursor was added (control group; B) and B) were each dissolved in boiling water at 98°C to make a soup, and a panel of 28 people tasted the soup and compared the favorability of the following questions regarding the following questions. As a result, the results shown in Table 1 were obtained.

n=28 according to the test table for the two-point comparison method (two-tailed test)
In this case, the limit values for significance levels α of 5, 1%, and 0.1 are 20 and 22.23, respectively.

Comparing the number of times it was chosen more with these, for preference of flavor, A is preferred at significance level 5, and for having more beef aroma, A is preferred at significance level 1. considered superior.

(Example 2) To 2 kg of corn starch, 20 f of onion powder and 2 da of the precursor prepared in Example 1 were added and mixed. To this, 350 cc of water was added to 770 cc of water, and the mixture was mixed for 5 minutes using a Sunoku mixer.

Next, this and an extrusion molding machine (TS-1 manufactured by Nissei Jushi Co., Ltd.) were used.
00) at 150°C and 200 rpm, dried in a warm air dryer at 150°C until the moisture content is 3 to 4 yen, and then sprayed with salad oil using a spray gun. , Furthermore, 3= of salt and chemical seasonings
The mixture of 1 was sprinkled at a ratio of 5fI to 100q of the product to obtain an onion flavored snack food.

A panel of 28 people tasted the snacks obtained above (test group; A) and snacks made in exactly the same manner as above except that no precursor was added (control group; B), and evaluated their preference for the following items: As a result of the comparison, the results shown in Table 2 were obtained.

From the above results, it is considered that A is preferred at significance level 5 for each question item.

(Example 3) A sauce for eel kabayaki was prepared using the following formulation.

Eel extract l cc Soy sauce 100cc Sugar 100f Mirin 89cc Precursor 1g Next, add the above seasoning liquid to the grilled eel, lightly grill it on a gas fire, then soak it in the seasoning liquid and put it in a retort pouch. Insertion: Seal while deaerating.

This was sterilized at 105°C for 20 minutes and then cooled to obtain instant eel kabayaki.

In addition to the eel kabayaki (test group; A) obtained above, the eel kabayaki (control group; B) in which no precursor substance was added was prepared.
A panel of 28 people tasted two types of eel kabayaki and compared their desirability regarding the following items.Table 3
I got the result.

From the above results, all of the panel members preferred option A for the lack of raw fish and preferable flavor, and for the option with more eel aroma, the significance level was 5, indicating that option A was more fragrant. considered as a thing.

(Example 4) 1.1 kl of 31% hydrochloric acid was added to 1000 kg of defatted soybeans with a total nitrogen content of 7.8%, and the mixture was heated at 110 to 115°C for 15 hours.
After hydrolysis and removal of acidic insoluble substances in the next step, volatile components were removed by distillation under reduced pressure, and the pH was adjusted to 5.0 with soda ash. 1 was neutralized, filtered, filtered, and decolorized, divided into halves, and saline and 5 kq of the precursor substance prepared in Example 1 were added to one half, and only saline was added to the other. Burning was carried out at °C, strained, and filtered to obtain 1.4 kl each of two types of amino acid decomposition solutions in the test group (A control group (B)) having the following compositions.

Be'/15°G 24. IBe'p
H5. 1 total nitrogen
2 4.4 f/dl salt
1 8. 3 f/dl glutamic acid
3. 0 f/di pure extract
2 2. Of/di total ash content
2 0. O El/dl A panel of 28 people tasted the test group (c) and control group ω) of the amino acid decomposition solution obtained above, and compared the desirability of the following items. The results are shown in Table 4. I got it.

From the above results, the significance level for flavor preference is 0.
At 1%, A is preferred, and all panelists agree that A has less amino acid odor and soybean odor.

(Example 5) Remove the scales and internal organs of a small carp, wash thoroughly with water, and then drain the water.

Next, 3 tablespoons of sugar and 1 tablespoon of starch syrup were added to the pot, and then 3 tablespoons of each of the amino acid decomposition solutions from the test group and the control group obtained in Example 4 were heated to boiling to prepare two types of seasoning liquids.

Next, lightly brown the crucian carp you prepared earlier on a gas fire until browned.
The crucian carp was grilled, added to each of the above two types of seasoning liquid, and boiled over low heat to make carp tsukudani.

As mentioned above, the tsukudani prepared using the amino acid decomposition solution of Example 4 (test group; A) and the one without additives (control group; B)
A panel of 28 people tasted the two types of tsukudani and compared their desirability regarding the following items, and the results shown in Table 5 below were obtained.

From the above results, it is considered that A is preferred for each question item at a significance level of 0.1%.

(Example 6) 20 gr of shrimp powder and 2 gr of the precursor substance prepared in Example 1 were added to 2 kli of cornstarch and mixed. To this, 350 cc of water was added and mixed for 5 minutes in a super mixer.

Next, this and an extrusion molding machine (Nissei Plastics Co., Ltd. TS-10) were used.
0) at 150°C at 200 rpm and dried in a hot air dryer at 150°C until the moisture content is 3 to 4%, then sprayed with salad oil using a spray gun, Furthermore, a mixture of salt and chemical seasoning (3=1) was sprinkled at a ratio of 5 gr to 100 gr of the product to obtain a shrimp powder-containing snack food.

The snacks obtained above (test group; A) and the snacks made in the same manner as above (control group; B), except that no precursor was added, were sampled by 28 people. As a result of comparing the accuracy, the results shown in Table 6 were obtained.

From the above results, it is considered that A is preferred for each question item at a significance level of 5%.

Claims (1)

[Claims] 1. Flavoring and odor correction of seasonings characterized by adding flavor precursors consisting of reducing oligosaccharides and crude rice protein to seasonings such as protein-containing animal and plant extracts and powders, followed by heat treatment. Umami enhancement method.