JPS6047654A - Taste improvement for processed food of soybean - Google Patents

Abstract

PURPOSE:To mask an unpleasant taste, and to improve a taste of processed food of soybean, by adding a specific amount of a seasoning substance of nucleic acid to a raw material soybean, processing it. CONSTITUTION:In preparing a food comprising soybeans as a raw material, >=15wt% seasoning substance of nucleic acid based on an amount of contained glutamic acid and/or its salt is added to the raw material. Sodium 5'-inosinate, sodium 5'-guanylate, potassium 5'-inosinate, potassium 5'-guanylate, and 5'- ribonucleotide salt may be cited as the seasoning substance of nucleic acid used. The contained glutamic acid or its salt may be glutamic acid or its salt already contained in the raw material for food, glutamic acid or its salt to be added additionally.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a processed soybean food having an improved flavor by masking L1 by incorporating a high concentration of a taste substance that imparts soybean odor, off-flavor, and salty taste to the processed soybean food. It flashes.

Caopu, miso, various processed foods using soybean protein, and other processed soybean foods are commonly used as seasonings.
Although it is widely used as a 14fjk food, there are soybean odors originating from the raw materials, heating odors generated during the processing of raw materials,
The palatability of the product is impaired by decomposition odors and so-called off-flavors such as oxidation and rancid odors that occur during the distribution and storage stages of the product.

In addition, especially in processed soybean foods that contain relatively high concentrations of salt, such as soy sauce and miso, the salty taste is more noticeable than other flavor components, and it is easy to feel the so-called sharp salty taste or saltiness. This is a factor that reduces palatability not only among consumers who prefer astringent tastes.

The inventors of the present invention have conducted intensive research to improve the mylis elements, such as "bean odor, off-flavor, and other sensory characteristics such as salty taste" derived from soybean raw materials. By adding a known nucleic acid-based taste substance at a higher degree than the conventionally used 0 degree, the above-mentioned unpleasant flavor can be eliminated and the flavor of processed soybean foods can be significantly improved. This discovery led to the completion of the present invention.

The nucleic acid-based taste substances used in the present invention include sodium 5'-inosinate, sodium 5'-guanylate, calcium 5'-inosinate, calcium 5'-guanylate, and other 5'-ribonucleonucleotides. These salts are tight salts, and one or a combination of two or more of these salts are used.

The concentration of the nucleic acid-based taste substance added is 15% or more, preferably 20% or more by weight, based on the coexisting glutamic acid and/or its salt. Coexisting glutamic acid and glutamate salts may be either glutamic acid or its salt already contained in the food raw material or glutamic acid or its salt added separately, and specifically, soy sauce, miso, natto. When using raw materials that inherently contain glutamic acid as a constituent, such as protein hydrolysates, yeast extracts, etc., or when using these raw materials together with glutamic acid and/or glutamate itself, the main raw material contains glutamic acid. , glutamate is not included, and glutamic acid and glutamate are added separately. In any case, the concentration of the nucleic acid-based taste substance added should not be less than 15% based on the total weight of coexisting glutamic acid and/or its salts. That is, nucleic acid system 7.1,
If the addition of one substance is less than 15%, the soybean and off-flavor trout/tongue effects will be lost.
If it is less than 0%, no effect can be expected, but on the other hand, if it is more than 15%, especially more than 20%, hL, soy odor, and offarene (-1 alleviates salty taste, L7J) will improve the taste balance. is maintained, or the richness h≦1 leopard'B! Improve by being treated.

Glutamic acid and/or its salts (e.g. Li'-J-to1
By adding 15% or more of the nucleic acid-based taste substance to the weight of at least one kind selected from neutral salts, potassium salts, calcium salts, etc., the effects of the present invention can be enhanced. However,
The amount of nucleic acid-based taste substances added is 0.03 per old product.
% or more (optimally 0.05 to 0.5%).

Foods to be covered by the present invention include soybean-based foods, especially those made from soybeans, including soy sauce, miso, tofu and processed products thereof, yuba, It is a soybean protein processed food, etc., and the conventional 5'
- Soybean odor, off-flavor masking effect, and salt-melting effect that could not be obtained with the amount of ribonucleotite salt used are obtained, and the natural feel and richness are imparted and improved, and the taste of processed soybean foods is improved. Flavor is noticeably improved.

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

In addition, in the examples, all % indicates weight %, rlNJ is 5
'-Sodium inosinate heptahydrate, rGNJ is 5
'-Sodium guanylate heptahydrate, rWPJ, does not represent a mixture of IN and GN in a 1:1 ratio.

Example 1 Table 1 Dashi miso formulation example 0 MSG analysis value 1.2% According to the formulations shown in Table 1, a control and an invention product were tried '1', and a sensory test was conducted on them using a two-point comparison test method.

Table 2 N-20 * Judgment - For strength, one-sided test of risk using a two-point discrimination test. For preference, two-sided test of risk using a two-point preference test.*: Significant difference at 5% risk. Zero*: 1% risk. There is a significant difference in the rate *1: * : There is a significant difference in the 0.1% risk rate Sensory 31ζ
The results are shown in Table 2. The product of the present invention (Mau
Enhances the typical flavor of the fruit and has good palatability."L'i fruit h1 (
'J was beaten.

Example 2 Table 3 Example of blending Umakuchi Soyura* Analysis value of glutamic acid 1.3% Umakuchi Soyoura was produced according to the blend shown in Table 3. Next, 30 trained panelists conducted a sensory evaluation of these prototypes using the J-Li two-point comparison test method.

Table 4-20 As shown in Table 4, there was a salt-acclimating effect and an effect of making the soy sauce flavor more pleasant, and the taste was significantly higher.

Example 8 Table 5 Example of blending soy-based white hamburger steak (for about 10 people) Two prototypes, a control and an invention product, were made using the blends shown in Table 5.
A sensory test was conducted using a two-point comparison test method.

The results are shown in Table 6. The product of the present invention has the effect of significantly masking the soybean odor, softening the salty taste, improving the complex taste, and at the same time favoring the overall taste.

Table 6 -30 Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] A method for improving the flavor of processed soybean foods, which comprises adding at least 15% of the weight of coexisting glutamic acid and/or its salts to a nucleic acid-based taste substance in the production of foods made from soybeans.