JPS609464A - Preparation of seasoning having good body or food having improved body - Google Patents

Abstract

PURPOSE:To prepare a seasoning or food having increased good body, by adding a methionine methylsulfonium salt to a seasoning or food containing the seasoning component such as glutamic acid (salt), nucleic acid-based seasoning component, etc. in the preparation of said seasoning, etc. CONSTITUTION:A seasoning having good body or a food having increased body is prepared by adding methionine methylsulfonium salt in the preparation of the seasoning or food containing the seasoning component selected from glutamic acid (salt) and a nucleic acid-based seasoning component. The amount of the methionine methylsulfonium salt is 0.1-1,000wt% based on the weight of sodium L-glutamate having the taste intensity equivalent to that of the seasoning component existing in the seasoning or the food. The weight ratio of the nucleic acid- based seasoning component to the methionine methylsulfonium salt is selected to be 1:99-99:1.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing seasonings or food products with enhanced bitter taste by the addition of methylmethionine sulfonium salt.

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, IMP.

Protein hydrolyzate (HVP)
.

) LAP), 1% parenteral amino acids, etc., are widely used in combination 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, we aim to expand the so-called rich taste imparting function such as thickness, spread, and sustainability from a viewpoint different from the effect of combining with salty, sweet, sour, etc. There is a desire to further increase IIf affinity.

The present inventors discovered methionine/methylsulfonium salt (MMS), which has been widely confirmed to exist in foods and natural products.
discovered that MMS has a taste, and through repeated research on its taste, MMS was found to be MSG, a nucleic acid-based taste substance, or
We obtained the knowledge that a strong rich taste is expressed in the coexistence of these mixtures, and as a result of examining the combination of MMS and glutamic acid, glutamate salts, or nucleic acid taste substances in glazes, we found that MMS has a strong rich taste in a wide range. It is effective in enhancing taste,
In addition, we confirmed that it was possible to add a sweetness similar to the deliciousness, which is mainly a unique sweetness that is difficult to obtain only from sugars such as sucrose, fructose, glucose, and maltol, which are found in vegetables. The present invention has been completed by discovering the possibility of creating novel rich seasonings and foods by combining the following.

Conventionally, research on the medicinal efficacy of MMS has been progressing, even though it is also known as vitamin-U.For example,
It is used as an anti-ulcer agent.

In addition, the use of MMS in food is as follows: (1) It is added to food as a so-called flavor n11 stimulant, and by heating it transforms into a fragrant substance, for the purpose of strengthening and improving the aroma of food (especially 1972-92663, etc.) (2) Example of adding to miso, soy milk, etc. for the purpose of improving nutritional value
3-19827, Japanese Patent Publication No. 49-13979) (3) Example of use as an antioxidant for fats and oils (Japanese Patent Publication No. 50-1125
) (4) An example of its use as a deterioration prevention agent in medicines and foods for the purpose of preventing the decomposition of vitamin B in products containing sulfite is known (Japanese Patent Publication No. 43-6053).

However, none of these mention the taste of MMS. Furthermore, it is not possible to know at all what flavor function MMS exerts in the coexistence with umami components.

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

M in a specific ratio to umami ingredients such as IMP and GMP.
By using MS together, 4? It has a characteristic flavor effect. In other words, the effect in this case is the so-called "rich taste" such as persistence, spread, and thickness, and at the same time, it imparts a similar "sweetness" to the unique "sweetness" of vegetables that is difficult to obtain from sugars alone. It is characterized by its food preferences.

The blending ratio of the umami component and MMS is determined as follows.

In other words, the amount of λms added is 0.1 to 1000% of the value when converting the amount of coexisting umami components to the amount of MSG that can produce the same umami intensity, or the amount of nucleic acid-based flavor compounds. ↓When used alone, the blending ratio with MMS is 1:99-99
:1. In other words, when the flavor component is MSG alone, the threshold is 0.001 to 10 times the concentration of MSG. Another example is that when MSG and IMP or GMP are present as taste components, the flavor intensity (y value) can be converted into #Il according to the following.

Ire = y = u + 1218uvGMP =
y = u + 2800 uv (u = MSG
jjp degree (%) v = concentration of IMP or GMP (%
)) The conversion formula for determining the y-value may be determined by a sensory comparison with an aqueous solution of crab MSG alone, which varies depending on the type, number, etc. of umami components, and may be used as appropriate.

Example For a blend of IMP:GMP = 50:50, y = u + 2010 uv (u = MSG ii3'4 degrees (chi), v = IMP/
GMP compound concentration (%)) Experimental example 1 (Evaluation in medium-sized aqueous solution system) MSG O, 0511/lie and IM
Mixed aqueous solution of P O, 05g/di (3.09 in y chain)
This was followed by MMS total 0.001-1.01/d as a total control.
/! Added chilled and IMP O, 11//lt
A mixed aqueous solution of t, and MMS O,117de was used as a sample, and a taste panel (20 people) was compared with a control.
: was used to evaluate sensory evaluation. The results are shown in Table 1.

Table 1 As shown in Table 1, with respect to the y value (MSG conversion M), the addition of 4. Significantly enhances the richness and unique sweetness.

On the other hand, if the absolute concentration of MMS exceeds 5.0%, a unique aroma or dullness will occur, causing the entire floor to lose its balance. Therefore, the amount of Δ+iMs added is 0.1 to 1,000 kg, preferably 0.1 to 50 kg per 300 kg of MSG containing coexisting umami components with the same umami intensity. − is the optimal range. Furthermore, MM
S exhibits its maximum preferable effect in the presence of an appropriate amount of taste components, that is, when the y value is 0.1 to 30 as the concentration at the time of consumption.

In addition, in the case of IMP alone, MMS is 1/2 compared to IMF.
If less than 99/99 is added, it will lack the aromatic flavor and the characteristic shichimi enhancement effect, and conversely, if it is more than 99/1, the unique aroma or bitterness will be lost, and the whole floor's nononorance will collapse.

Experimental Example 2 (Evaluation of onion extract system) According to the analysis value of onion extract, the effect of adding Δ■S to the product containing the core ingredient was evaluated compared to no addition (control), the unique sweetness, and the strong bitter taste. It turned out that it gave me a natural feeling.

Table 2: Main ingredient composition of onion extract *Amino acids:
MSG, arginine, lysine, isoleucine.

Table 3 Mixture of leucine, aspartic acid, glycine, phenylalanine, and proline (approximately 0.0497 dl as MSG concentration) MMS in the present invention may be produced by any production method such as extraction method or synthesis method, and cabbage extract, It is also possible to replace all or part of the MMS sought for with substances containing relatively high concentrations of ms6, such as corn and horseradish. Similarly, all or part of umami components such as glutamine and nucleic acid-based taste substances can be replaced with umami components contained in the food or seasoning itself to which MMS is added.

The umami ingredients of the present invention used in combination with MMS are MSG, IM
p.

In addition to GMP, potassium glutamate, calcium glutamate, potassium 5'-inosinate, calcium 5'-inosinate, potassium 5'-guanylate, calcium 5'-guanylate, and any other ingredient or compound that has an umami-imparting effect. Umami ingredients are the constituent components of Y fermentation 41 times.

Containing as one, for example HAP, HIP,
# Can be used with any food or seasoning such as animal extract, seafood extract, plant extract, etc.

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

Other manufacturing methods such as simply mixing GMP, etc. and MMS in powder form or granulating them with appropriate excipients are not specified. Similarly, in the method for producing the aromatic flavored food of the present invention, the umami IJ4e component and MMS are added to the final product.
It is also possible to have a 1"itO increase rate where 1 and 2 coexist at the above-mentioned mixing ratio.

In addition, table salt, lumped potassium, other salty F'r, 1/
,! Various seasonings, fragrances, spices, 61 improved R'
It goes without saying that it is possible to use components such as No. 1 in combination without departing from the purpose of the present invention.

Next, we will clearly explain the present invention # by way of examples.
' was adjusted. As a control, an aqueous solution of 0.497 dt of each sample without MMS additives and a solution containing 0.1% by weight of commercially available tomato juice were prepared, and a sensory evaluation was performed using a two-point comparison method.

The results are shown in Tables 4 and 5.

Table 4: Evaluation of simple aqueous solutions Using each aqueous solution, sensory evaluations were conducted using the two-point comparison method in the same manner as in Example 1, with no MMS added as a control. The results are shown in Table 7.

Example 3 “Ajiri” (manufactured by Ajinomoto Prefecture) 10ffiiA: part, Kono・
A mixture consisting of 0.1 part by weight of Na phosphoric acid, 0.5 part by weight of 5()thilactate, 0.5 part by weight of common salt, and 1 part of sugar I Mf was dissolved in 100 t of water, and the kogami of Example 2 was prepared. Seasoning G, O
0.5 parts by weight of each of the following ingredients were added:

For 500 ml of the flavoring liquid prepared by adding Kokumi Seasoning FI
00g was added and subjected to pg-filing using a conventional method, and then subjected to sensory evaluation using a two-point comparison method. Similarly, to 500 ml of the seasoning liquid obtained by adding rich flavor seasoning 0 and its control, an equal amount of corn was added, which was also boiled in a conventional manner, and then subjected to sensory evaluation using a two-point comparison method. Served. As shown in Table 8, the results showed that the Kogumi Seasoning G and 0 additive products were different from the control in terms of Kogumi flavor, characteristic sweetness, and preference.

Table 8 * Significant difference at 5% risk rate ** 1% 〃 Example 4 Corn cream soup was prepared according to the following formulation, 80 g of the mixture was mixed with 500 ml of cold water, and then boiled to give a flavor of 500 ml of cold water. Regarding strength, vegetable-like taste, and overall preference, sensory evaluation was performed using a two-point comparison method using MMS-free as a control group, and as shown in Table 10, the MMS-added category was
It was significantly preferred in terms of its strong bitter taste, vegetable-like deliciousness, and overall preference.

Corn cream soup recipe Edible oil 27 Parts by weight Wheat flour 18 Dried onion pieces 12 Skimmed milk powder 12 Corn flour 15 9 Salt 10 Onion powder 4 MSG l tt IMP O, 5 # MMS 1.0 # Table 10 N = 20 * Significant difference at 5% risk Example 5 Niled sea urchin was prepared according to the following formulation, and the intensity of body taste, unique sweetness, and overall desirability were evaluated according to the two-point comparison method. As a result of sensory evaluation, as shown in Table 11, the MMS-added control (no MMS added) had a stronger and significantly more bitter taste and harsh taste.

Mixture table for sea urchin ingredients Raw material Sea urchin 5 Parts by weight Powdered egg 1 Alcohol 0.8 MSG O, 4tt Glycine O, 4 Methionine 0.1 β-carotene Appropriate amount Table 11 Significant at 1.5% risk rate Difference ** 1% 〃 Example 6 Ochazuke seaweed was prepared according to the following formulation, and 8 g of the preparation was poured over rice in the usual manner to make ochazuke. As an additive-free control, a sensory evaluation was performed using a two-point comparison method, and as shown in Table 12, the Ml-added group had a stronger flavor and was significantly preferred.

Ochazuke seaweed combination Kelp powder 0.5 parts by weight Matcha tea 2.0 Sand sugar 3.0 Food salt 53. Op “Ajinomoto J 10.Op. Glycine 3. o〃 Shredded seaweed 5. o.

Ara 5. O〃 MMS Q, 5tt *There is no significant difference in the 5-chi risk rate.

Claims (1)

[Claims] In the production of seasonings or foods containing umami components selected from glutamic acid, salts thereof, and nucleic acid-based taste substances, (1) the umami components have the same umami intensity; (2) containing a methionine methyl sulfonium salt in an amount of 0.1 to 1000% by weight based on the weight of sodium monoglutamate, or (2) a nucleic acid-based taste substance and a methionine methyl blind sulfonium salt. - 1 method for producing a rich taste seasoning or a food product with enhanced rich taste in which the weight ratio is in the range of 1:99 to 99:1.