JPS60232071A - Preparation of seasoning having good body, and food having improved body - Google Patents

Abstract

PURPOSE:To prepare the titled novel seasoning having improved body, by adding gamma-glutamyl-sulfoalanylglycine in addition to the seasoning components composed of glutamic acid (salt) and a nucleic acid-based seasoning substance. CONSTITUTION:The objective seasoning can be prepared by adding gamma-glutamyl-3- sulfoalanylglycine (glutathionesulfonic acid) to the seasoning components composed of glutamic acid (salt) and/or a nucleic acid-based seasoning substance. The amount of the gamma-glutamyl-sulfoalanylglycine is 0.1-1,000wt% based on the whole seasoning components reduced to the weight of sodium L-glutamate having equivalent seasoning effect, or the ratio of the gamma-glutamyl-solfoalanylglycine to the nucleic acid-based seasoning substance is 1:99-99:1.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing seasonings or foods with enhanced lube taste by the addition of GSO, H.

Representative umami seasonings such as sodium L-glutamate (MSG) and sodium 5'-inosinate (IMF)
The taste-imparting function of sodium 5'-guanylate (GMP) is widely known, including MSG and IMF.

Protein hydrolysates (UVP) are manufactured based on GMP depending on the purpose.

Various seasonings that combine HAP), yeast extract (Yg), amino acids, etc. are widely used for the purpose of enhancing sensory characteristics such as umami and savory taste.

On the other hand, as umami seasonings are widely spread and used, the so-called body-imparting functions such as thickness, spread, and sustainability are expanding from a different perspective than the effects of combining with salty, sweet, and sour tastes. There is a demand for further increasing palatability.

In the process of researching enoki mushroom ingredients, the present inventors discovered that one of the ingredients, G80. discovered that H has a taste,
After repeated research on its taste, GSO, H.

It was found that a strong body taste is expressed in the coexistence of MSG, a nucleic acid-based taste substance, or a mixture thereof. Furthermore, as a result of examining combinations of G503H with various glutamic acid, glutamic acid salts, or nucleic acid taste substances, we found that G503H
It was confirmed that SO,,l() is effective in enhancing the strong taste in a wide range, and the possibility of creating new strong taste seasonings and foods by combining these flavor components with G503H was discovered, and the present invention was completed. This is what we have come to.

G503H is known as a component found only in enoki mushrooms, and is also recognized to exist in some other mushrooms. However, its significance and role as food are not clear. Furthermore, there is no mention of the taste of G503H. Furthermore, it is not possible to know at all what flavor functions GSO and H exhibit in the coexistence with umami components.

In the method of the present invention, conventionally known MSG.

G5 in specific ratios for umami ingredients such as IMP and GMP.
By using 03I (in combination), a characteristic taste effect is produced.In other words, the effect in this case is that it imparts so-called strong taste such as persistence, spread, and thickness, resulting in reed, umami, The feature is that so-called cool tastes such as bitterness, sweetness, sourness, and saltiness are not changed.

The blending ratio of the flavor components and GSO and H is determined as follows. G60. The amount of I (added is 0.1 to 100 (1, or the amount of nucleic acid taste substance alone) based on the value when converting the amount of coexisting umami components to the amount of MSG required to express the same umami intensity. In this case, the blending ratio of G503 is 1=99
~99:1. In other words, when the flavor component is MSG alone, the concentration is 0.001 to 10 times the concentration of MSG. Another example, i.e. MSG and IMP as taste components
Or, if GMP coexists, the flavor intensity (y value) can be converted according to the following.

IMP: y = u +1218 uvGMP:
y = u + 2800 uv (u-MSGJ1 degree (%) v = IMP or GMP concentration (%)) The conversion formula for calculating the y value varies depending on the type and number of umami components, but M
What is necessary is to use the one determined by sensory comparison with an aqueous solution of SG alone.

Example For a formulation of IMP: GMP = 50: 50 y = u + 2100 uv (u = MsG concentration (CH), v = INF/GMP blend concentration (CH)) Experimental example Evaluation in a simple aqueous solution system MSG O, 05 As a control, a mixed aqueous solution (y value = 3.09) of IMP O, 05 and GSO, H
0.002 to i, o y7cit added and IMP 0.1 fAlt and G503H0,1
Table 1 shows the results of a sensory evaluation using a sample of a mixed aqueous solution of porridge and a control sample using taste testers (20 people).

Table 1 As shown in Table 1, with respect to the y value (MSG equivalent amount), if the amount added is less than 0.11, the strength of the bitter taste is the same as that of the control, but if it is 0.1% or more By adding , only the Kogu taste is significantly enhanced without changing the intensity of the umami flavor. GSO,H
When the absolute concentration exceeds 1.0%, a unique bitterness occurs,
The overall flavor balance will be lost. Therefore, G.S.O.
.
The optimal range is 0.000% by weight, preferably 0.1 to 50% by weight. Furthermore, G503H in the presence of an appropriate amount of taste components,
That is, when the above-mentioned y value is 0.1 to 30 as the concentration at the time of consumption, the preferable maximum effect is exhibited.

On the other hand, in the case of a nucleic acid-based taste substance alone, if the amount of GSO or H added is less than 1/99 of the nucleic acid-based taste substance, it will lack the effect of enhancing the strong taste, and on the other hand, if it is more than 99/l, it will have a peculiar taste. This results in a bitter taste, and the overall taste becomes unbalanced.

G503H in the present invention may be produced by any production method such as extraction method or synthesis method. It is also possible to replace all or part of the required GSO and H with a substance containing relatively high concentration of G503H, such as enoki mushroom extract. Similarly, G80. All or part of the flavor component can be replaced by a flavor component contained in the food or seasoning itself to which H is added.

The umami component of the present invention used in combination with G503H is MSG
.

In addition to IMP and GMP, potassium glutamate, calcium glutamate, 5'-i, potassium nosinate, 5
For example, HAP, which contains calcium '-inosinate, potassium 5'-guanylate, calcium 5'-guanylate, and any other component having a flavor-imparting effect or the flavor component as one of its constituent components.

Any food or seasoning such as HVP, yeast extract, meat extract, seafood extract, vegetable extract, etc. can be used.

The bitter seasoning of the present invention includes, for example, MSG, IMP
.

GMP etc. and G503I (simply mixed in powder form or granulated together with appropriate excipients - i, b, etc. There are no other limitations on the manufacturing method. Similarly, in the method of manufacturing the food with enhanced body taste of the present invention, Any production method may be used as long as the flavor component and G503H coexist in the above blending ratio in the final product.

In addition, the present invention does not include the use of various seasonings such as salt, potassium chloride, other salting agents, sugars, other sweeteners, organic acids, and other acidulants, fragrances, spices, quality improvers, etc. It goes without saying that this is possible as long as it does not deviate from the purpose.

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

Example 1 Table 2 Each component was mixed according to the above formulation to prepare Kogumi seasonings A-E.
was prepared. Using a G503H additive-free product as a control, an aqueous solution of 0.4% of each sample was prepared and sensory evaluation was performed using a two-point comparison method. The results are shown in Table 3.

Table 3: Example 2 Table 4: Combination of Kogumi Seasoning F- The components were mixed according to the above formulation to prepare Kogumi Seasoning F-'ii. As a control, a product without the addition of GSO and H was used, and sensory evaluation was performed using the two-point specific yield method in the same manner as in Example 1. The results are shown in Table 5.

Table 5 Example 3 Shisumasashi soup was prepared according to the following formulation, and a multisensory evaluation was conducted on the strength of body taste and overall desirability by two-point comparison. Compared to the control, the rich taste was strongly preferred.

Composition of soup soup Table 6 **Significant difference at risk rate of 1* p5q6tt Example 4 Using soy sauce, mi9, sugar, MSG, nucleic acid seasoning, Ozu, and bonito flakes extract, make mentsuyu according to the following formulation. When prepared, sensory evaluation was conducted using a two-point comparison method using the G503H-free group as a control for the strength of body taste and preference.
As shown in Table 7, the G503)L-added group had a stronger rich taste and was significantly preferred overall.

Mentsuyu combination (dipping soup) Dark soy sauce 2501 Hon mirin 50 Caster sugar 50 Ajinomoto 5 IN<1 gate ρ] 0.2 Natural seasonings 5 Bonito Tsutsusode liquid 700y- (40 shavings?) GS03H2y- Table 7 Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] In the production of seasonings or foods containing umami components selected from glutamic acid, its salts, and nucleic acid-based taste substances, (1) the umami components are converted into the weight of monosodium L-glutamate having the same umami intensity; For something, its 0
．． 1-1000% by weight of r-glutamyl-3-sulfoalanylglyphno (curtathione sulfonic acid, hereinafter GSO)
, H), or (2) a nucleic acid-based taste substance and GSO, H in a blending weight ratio of 1:99 to 99:l. A method for producing food with enhanced taste.