JPS60153773A - Acidic seasoning or seasoned acidic food - Google Patents

Abstract

PURPOSE:To harmanize the whole flavor and to raise taste without damaging enhancing effect, etc. of organic acid, by adding ammonium L-glutamate to acidic seasoning or a seasoned acidic food containing an organic acid. CONSTITUTION:Acidic seasoning such as vinegar, dressing, source, etc. or a seasoned acidic food such as pickle, fruit drink, jam, etc. containing an organic acid such as acetic acid, lactic acid, citric acid, etc. is blended with ammonium L-glutamte.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an acidic seasoning or an acidic seasoned food containing utoric acid. ! , IL, More specifically, the present invention relates to acidic seasonings or acidic seasoned foods that have improved taste properties and are highly palatable by the addition of L-glutami7fi7mmonium.

Synthetic vinegar, brewed vinegar, processed vinegar, and other acidic seasonings that contain organic acids are characterized by their sourness and cooling sensation derived from organic acids, and are widely used in food seasoning. Ta. Also, such acidic seasonings and other fl! 1l
□Foods such as pickles containing a relatively large amount of LT, Nakata-ryo 11jl1, etc., whose texture has been improved by utilizing the effects of protein denaturation, hydrolysis, and other effects with vinegar, such as brittle-skinned chicken;
Furthermore, acidic seasoning foods such as foods with improved preservability by lowering p11 with organic acids are also gaining popularity as foods that utilize the chemical properties of organic acids to improve the physical properties and preservability of foods. .

By the way, acidic seasonings and acidic seasoned foods are usually
When an acid is blended alone, it is rarely used other than vinegar itself, and it is often combined with acupuncture agents, sweeteners, other flavoring ingredients, fragrances, spices, etc. Special salts such as di-salt, salt, monosodium glutamate (hereinafter referred to as MSG), etc. harmonize with sourness, soften the pungent sourness of I-111 acid, and transform it into a pleasant sourness and refreshing feeling. 1- Since it mutually exhibits the buffering effect of soil extraction, it is often used in acidic seasonings and foods.

However, these ingredients such as flavor, u゛taste, and umami components, etc., on the one hand, suppress the strong and stimulating sour taste, or conversely, the suppression or relaxation of this sour taste produces a pleasant sensation that is 10 times more unpleasant than the sour taste. It softens the irritation and even the refreshing cool sensation, which tends to result in the overall taste becoming dull and bland.

Therefore, how can we adjust the balance between sour taste and other tastes while maintaining the function of sour taste itself?
Conventionally, the ability to achieve a ratio of 11:1 has often been left to experts, and has become one of the small challenges in acidic seasonings and acidic seasoned foods.

The inventors of the present invention have carried out in-depth research into improving the taste of acidic seasonings or acidic seasoned foods based on -1-memory softness.
As a result, by blending ammonium L-glutamate, the overall taste is harmonized without impairing the taste tightening effect of 41 functional acids, making it possible to create highly palatable acidic seasonings and acidic seasoned foods. The present invention was completed based on the finding that the following could be obtained.

The acidic seasonings or acidic seasoned foods referred to in the present invention are applicable to any product that is co-produced with A4°Kin as a flavor ingredient, but specifically includes synthetic vinegar, brewed vinegar, processed vinegar ( Vinegar such as sushi vinegar, bonic acid 1. Dressing vinegar and others),
Mayonnaise, dressing, ketchup, noodle soup, sauce, acidic seasonings such as soy sauce, miso, pickles, sauerkraut and other pickles, various types of vinegared foods, 1 radish, fruit (juice) such as lemonade, etc. ) type drinks, processed fruit foods such as raspberry jam, and other acidic seasoning foods.

The 1' acids to be co-produced include acetic acid and Quercus 71. fLN
Among these, one kind alone or a combination of two or more kinds may be used.

The content of good organic acids in acidic seasonings varies depending on the slope, amount, etc. of other coexisting components, and there is no general JA theory, but it is important to at least lower the pH of the seasoning to 5.5 or less.
The effect of adding ammonium L-glutamate becomes significant when the 41-organic acid content is high. Similarly, in the case of acidic seasoned foods, the effect of the present invention is generally +1 if the f) II G is less than or equal to 0.

The amount of ammonium glutamate added to acidic seasonings or acidic seasoned foods varies depending on the type of each seasoning or seasoned food.
The concentration is within the range of the commonly added IO degree of thorium glutamate and the Durham equivalent of glutamic acid, but it goes without saying that the IO degree may be higher or lower than that. in this case,
1. With other monoglutamates such as thorium L-glutamate, potassium L-glutamate, and calcium L-glutamate. - with ammonium glutamate
() If it is possible and they are used in combination, the sum of 10 molar concentrations of L-glutamic acid base is generally within the range of the commonly used Durham equivalent concentration of glutamic acid when sodium L-glutamate is used alone.

In addition, taste components other than organic acids and ammonium L-glutamate, such as amino acids such as glycine and alanine, salts thereof, 5'-ribonucleotide salts such as sodium 5'-inosinate and sodium 5'-guanylate, IIAI
), 1-IVr', yeast extract, animal/plant extracts, sucrose and other sugars, sodium chloride, potassium chloride, etc. Furthermore, it can be added to acidic seasonings such as spices and fragrances or acidic seasoned foods. Needless to say. Furthermore, when various fragrances, spices, and other flavor components are blended, the overall flavor including flavor is improved.

The acidic seasoning or acidic seasoned food of the present invention obtained by (1) processed vinegar such as brewed vinegar, vinegar, synthetic vinegar, bonzu, dressing vinegar, sushi vinegar, etc.) mayonnaise, dressings, Sauces (3)
Naka 71' (Cooking sauces and seasonings (4) Fruit drinks, jams (5) Vinegar tj't, marinades, vinegar boiled and other pickles, etc.)
Processed foods (6) - Processed foods such as reward cream, sour milk, and yogurt (7) Foods and seasonings with improved preservability due to the addition of 41 functional acids and other pII lowering agents, with a pleasant sour taste It is possible to obtain a highly palatable product that is rich in refreshing sensation and has a harmonious taste.

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

Example 1 Three tablespoons of vinegar dinner Vinegar 100 servings Salt 2.5 Soy sauce 3 Sugar 4.5 L Ammonium glutamate 0.3 According to the recipe, raw materials were mixed and dissolved to prepare Sanbaizu.

L- of Durham equivalent (hereinafter referred to as equivalent) such as glutamic acid
Examples were prepared in which sodium glutamate, potassium L-glutamate, or calcium L-glutamate were added in place of each other, and cases in which L-gluta and mate were not added.

Regarding the five types of Sanbai vinegar obtained, 40 g of small pieces of cucumber and wakame were sprinkled with 15 ml of each Sanbai vinegar to make a za/pull. .Sensory evaluation is L-
A two-point comparison was made between sodium glutamate l Hekaza7pur and other Zambul. The results are shown in Table 1.

ii From the results in Table 1, in comparison with sodium L-glutamate, potassium L-glutamate and calcium L-glutamate had no significant difference in any Ifi order, but ammonium L-glutamate showed no significant difference. There were differences in taste, harmony of taste, and overall preference. That is, potassium L-glutamate and calcium L-glutamate can be substituted with sodium glutamate, and ammonium L-glutamate can be substituted with sodium glutamate.
-It can be said that it not only replaces monosodium glutamate, but also has the effect of increasing palatability. In addition, as a panel opinion, ■: -The taste of ammonium glutamate addition is weaker than that of L-gluta/sodium minoate.
The taste was often found to be consistent.

Example 2 Bone Vinegar Mixture Lemon 11 20 parts Water 2° Soy sauce 20 Ammonium L-glutamate 0.3" Bonic acid was prepared by mixing and dissolving ingredients 15i according to the formulation described in 1.

As a control, a bonic acid containing an equivalent amount of sodium L-glutamate, potassium L-glutamate, or calcium L-glutamate in place of ammonium L-glutamate was prepared.

The four types of bonic acids obtained were tasted as a sauce for boiled tofu.
Sensory evaluation was conducted. The sensory evaluation was carried out by 30 well-trained taste panelists, based on a two-point comparison between the product and the product containing sodium L-glutamate. The results are shown in Table 2.

Table 2 As is clear from Table 2, in comparison with potassium L-glutamate and calcium L-glutamate, there is no difference in any of the items with sodium L-glutamate. It can be said to be a substitute for thorium glutamate. In comparison with ammonium L-glutamate, the result was that the addition of ammonium L-glutamate had a stronger sourness, a more harmonious taste, and higher palatability than thorium L-glutamate. There were many comments that the bonic acid with ammonium added had a strong lemon flavor.

Example 3 /l t: 600 parts of Chinese cabbage cut into m cubes, 15 parts of salt, L
- 3 parts of ammonium glutamate, 3.1 parts of sodium L-glutamate, or 3.4 parts of potassium L-glutamate were mixed together, and the mixture was placed in a simple pickle container and soaked overnight.

As a result of sensory evaluation using the two-point comparison method using 30 taste panelists for the three types of pickles obtained, there was no difference in taste between potassium L-glutamate and sodium thorium L-glutamate. As shown in Table 3, ammonium L-glutamate and potassium L-glutamate were preferred to sodium L-glutamate in terms of taste harmony and overall preference.

In addition to the reasons why nitrium L-glutamate was not liked, there were many opinions that the taste was unsatisfactory.

Table 3 Example 4 140 parts of tomatoes, 3.4 parts of common salt, and 200 parts of water were put in a mixer, filtered, and then divided into two parts. One part was mixed with 0.664 parts of ammonium L-glutamate, and the other part was mixed with 0.664 parts of sodium L-glutamate. 66 parts were added to obtain tomato juice.

These two types of tomato juices were subjected to sensory evaluation in the same manner as in Example 3. The results are shown in Table 4, in terms of overall preference, the ammonium L-glutamate added group was significantly more preferred than the sodium L-glutamate added group. The reasons for liking the tomatoes were that the green color of the tomatoes was weak and the taste was strong.

Table 4

Claims (1)

[Claims] 1. A44! Acidic seasoning or acid-U seasoned food characterized by containing i acid and ammonium L-glutamate 1 2. Acidic seasoning containing vinegar or an acid such as acetic acid, lactic acid, citric acid, etc. 1 The acidic seasoned food according to claim 1, which is a seasoning, is an acidic-flavored food. 3. The S-seasoned food is an acidic seasoned food such as pickles, fruit drinks, jams, etc. The acidic seasoning or acidic seasoned food according to claim 1, characterized in that: n'.