JPS609465A - 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 glutathione 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 glutathione 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 glutathione 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 glutathione 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 foods with enhanced bitter taste by adding glutathione.

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, and protein hydrolyzate (HvP
Various seasonings that combine P, yeast extract, etc.), 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, apart from the effects of combinations with salty, sweet, sour, etc., the so-called rich taste re-functions such as thickness, spread, and sustainability are expanding. There is a demand for further increasing palatability.

The present inventors investigated glutathione/(GSH) and oxidized glutathione (GSH), which has been widely confirmed to exist in foods and natural products.
G55G) - hereinafter collectively referred to as GSH - has been discovered to have a taste, and through repeated research on the taste, it has been discovered that GSH is highly potent in the coexistence with MSG, nucleic acid-based taste substances, or mixtures thereof. We obtained the knowledge that GSH develops body taste, and as a result of examining the combinations and formulations of various glutamic acid, glutamate, or nucleic acid-based taste substances and GSII, we found that GSH is effective in enhancing body taste in a wide range of areas. The present inventors have confirmed the following and discovered the possibility of creating novel kokumi seasonings and foods by combining these umami ingredients with GSH, and have completed the present invention.

Conventionally, GSH has been studied for its physiological activity, medicinal efficacy, etc., and has been used as, for example, a liver disease treatment agent, an antipyretic agent, and the like. Regarding the use of GSH in foods, (1) Along with Cysti 7, there are examples of adding it to dough products such as wheat flour as a so-called amino acid-based reducing agent (Japanese Patent Publications No. 49-19863, No. 50-16418, No. 51). -17
73, 51-9019, 51-33981, 5
6-9893, JP-A-47-11967, JP-A-47-30
855, 48-98052, 54-122762
.

56-23853, etc.), (2) Similarly, an example of adding vitamin C to sour milk or baby food as a storage stabilizer (/
I? Publication No. 50-7143, Publication No. 45-21606), (3
) Example of adding it as a decomposition inhibitor of nucleic acid-based taste substances to paste products such as Kamabaki (Japanese Patent Publication No. 43-8694), (4) Example of adding it as a yeast odor alleviating agent of yeast extract (Japanese Patent Publication No. 43-8694)
-6232), (5) Example of addition for the purpose of preventing discoloration of canned fruits (Special Publication No. 4 O-20655), (6) In combination with sugars and amino acids, food products,
Examples of enhancing the flavor of meat, especially in canned foods (Special Publications No. 42-22194, No. 49-35149, No. 53-2)
8977, etc.), (7) Example of enhancing cheese flavor (
Special Publication No. 53-25024) is known. However, examples of the use of GSH in these foods include physical property improvers ((1) above) or aroma improvers ((4) and (6) above).
), (7)), etc., and there is no mention of the taste of GSH. In addition, regarding the addition of GSH 1-, the influence is 0.01 to 0.05% in the case of dough products and 0.001 to 0.02% in baby food, (6),
Even in the case of flavor enhancement of meat and cheese (7), only a small amount is added. Therefore, in the above example, G
There is no knowledge as to whether or not SH itself actually has a taste-producing function.
It is impossible to know at all what kind of taste function H exhibits.

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

GS at a specific ratio for umami ingredients such as IMF and GMP)
In other words, the effect in this case is the so-called "body taste" such as persistence, breadth, thickness, etc., as well as umami, bitterness, and sweetness. It is characterized by the fact that so-called cool tastes such as sour, salty, etc. do not change the taste.

The blending ratio of umami ingredients and GSH is determined as follows. In other words, the amount of GS)I added is 0.1 to 1000% of the value when converting the amount of coexisting umami components to the amount of MSG required to express the same umami intensity, or the amount of nucleic acid-based taste. In the case of a substance alone, r! with GSH! I self-combination ratio =
The ratio is 99 to 99:1. In other words, the flavor component is MSG.
When used alone, GS) (is o, oo for the concentration of part G
i~10 times the concentration. Another example, ffI] In the case where MSG and IMP or GMP and strength coexist as umami components, the umami intensity (y value) can be converted according to the following.

IMP: y=u-1-1218uvGMP: y
= u + 2800 uv (u = MSG 7g 5 degrees (%), v = IMP or GMP t1 degree (gai) The conversion formula for calculating the y value varies depending on the type and number of umami components, but it is different from MSG alone aqueous solution. You may use the one determined by the sensory comparison of
The y value when coexisting with is as follows.

y=u+2010 uv (v=IMP and GMP concentration (%)) Experimental example 1 (Evaluation in simple aqueous solution system) MS
A mixed aqueous solution of G O,051'-/侭 and IMP O,05Vdi (y Hanyu 3.09) was used as a control, and GS
Samples were prepared by adding 0.001 to 0.5 jfP/di of I (20 people), and the sensory evaluation was performed using a taste test (20 people) for two-point comparison with a control. Table 1 As shown in Table 1, if the amount added is 0.1% less than the y value (MSG equivalent amount), the strength of the kug taste will not change compared to the control, but Addition of 0.1% or more significantly enhances the bitter taste without changing the strength of the umami flavor.When the absolute concentration of GSH exceeds 1.0%, a unique bitterness occurs,
The overall flavor balance will be lost. Therefore, GSH
The amount added is 0.1 to 100% of the coexisting umami components converted to the M amount of MSG with the same umami intensity.
The optimal range is 0% by weight, preferably 0.1 to 50% by weight. Furthermore, GSH exhibits its maximum preferable effect in the presence of an appropriate amount of taste components, that is, when the above y value is 0.1 to 30, assuming 0 degrees at the time of eating.

On the other hand, in the case of a nucleic acid-based taste substance alone, if the amount of GSH added is less than 1/99 of the amount of the nucleic acid-based taste substance, it lacks the effect of enhancing the strong taste, and conversely, if it is more than 99/1, It produces a unique aroma or bitterness, and the overall taste is unbalanced.

Experimental Example 2 (Evaluation of Beefex system) According to the phase separation value of Beefex, the effect of adding GSH to a product containing the central component was evaluated by two-point comparison with a product without additives (control). The results are shown in Table 3, and it was found that GSH also exerts a distinct body-imparting effect on Beefex.

Table 2 Table 3 Table 3 Experimental Example 3 (Evaluation of Shrimp Extract) Similar to Experimental Example 2, the central ingredients were blended according to the analytical values for the shrimp extract component, which is a naturally delicious food, and a sensory evaluation was conducted. When conducted, GSI was found to be similar to Toshi and Beefex shown in Table 5.
(It was confirmed that the strong body taste gives a very natural feeling.)

Table 4 Core component composition table Table 5 GS)I in the present invention may be produced by any method such as fermentation method, enzymatic method, or chemical synthesis method. In addition, GSH is required for substances containing relatively high concentrations of GSH, such as yeast extract, garlic extract, Beefex, and chicken extract.
It is also possible to replace all or part of the amount of SH. Similarly, for glutamic acid, nucleic acid-based taste substances, and other flavor components, all or part of the flavor components can be replaced with flavor components contained in the food or seasoning itself to which GSH is added.

The umami ingredients of the present invention used in combination with GSH are MSG, I
M.P.

In addition to GMP, potassium glutamate, calcium glutamate, potassium 5'-inosinate, calcium 5'-inosinate, potassium 5'-guanylate, calcium 5'-guanylate, and any other substances that have an umami-imparting effect It is possible to use any food or seasoning in which the flavor component or the flavor component is used as a constituent component, such as HAP, HVP, yeast extract, meat extract, seafood extract, vegetable extract, etc.

Examples of the bitter seasoning of the present invention include MSG and IMP.

The manufacturing method is not limited, and may include simply mixing GMP etc. and GSH in powder form or granulating them together with an appropriate excipient. Similarly, in the method of manufacturing the food product with enhanced bitter taste of the present invention, any method may be used as long as the umami component and GSH coexist in the above blending ratio in the final product.

In addition, various seasonings such as foods, potassium chloride and other salting agents, sugars and other sweeteners, organic acids and other acidulants1,
1. It goes without saying that it is possible to use ingredients such as spices and quality improvers in combination without departing from the purpose of the present invention.

The seasoning or food product of the present invention obtained in this way can be, for example, M
It exhibits a strong umami flavor when seasoned with SG, IMPXGMP, etc., and its taste is refreshing, but it differs from the seasoning effect characterized by a strong, simple flavor, such as umami intensity, saltiness, sweetness, etc. It has the unique effect of intensifying only the kug taste and imparting a complex natural taste without changing the coolness of the seasoning, and provides a novel kogami seasoning with a high natural feel and feel in the field of complex seasonings. It is something to do.

Next, the present invention will be further explained with examples@Example 1 Combination of Kokumi and Shumi Ri A MSG 80 Part by weight 5H20 Combination of Kokumi seasoning B MSG 75 H IMP 5 GSI (20 Blend of Kokumi seasoning C MSG50 parts by weight GMP 1. O GSI (40 MSG80 parts by weight IMI3 3 GMP 3 SH14 IMP30 parts by weight t; MP 30 5II40 According to the above formulation, mix each component to make Kokumi W14 Flavor A
-n/ was manufactured in Fi14. Using a GSH-free product as a control, an aqueous solution of 0.4 y/de for each sample was prepared, and sensory evaluation was performed using a two-point comparison method. Results in dAG Table V
Show C.

Table 6 (N220) Example 2 Table 7 Mixing of Rich Flavor Seasonings E-H According to the above formulation, each ingredient was mixed to prepare Rich Flavor Seasonings E-H.
did. Control binding (', No addition of SH, No addition of SH, Example 1
Sensory evaluation was performed using the same two-point comparison method. The results are shown in Table 8.

MSG 1.5 parts by weight L-glutamine dipotassium 1.5 NaCL 8 # KCL 3p K2HPO410# KH2PO425# Sodium 20 l for milk r+ L-histidine hydrochloride 20 1 DL-Alania 4M parts L-lysine hydrochloride 4.

GSH5.

Mix each component according to the above formulation to prepare rich seasoning ■, and add 1 j
The multisensory properties were evaluated using a two-point comparison method using samples added at a concentration of f/di and samples without additives as a control. The results are shown in Table 9, and the product of the present invention enhanced the so-called bitter taste in terms of thickness, width, durability, etc., and was significantly preferred compared to the control.

Table 9** #1% l Example 4 Table 10 Combination of Kokumi Glue Flavor J-M According to the formulation in Table 10, Kokumi Seasoning J-M was prepared, and each 1% aqueous solution was used. A sensory evaluation was conducted using the two-point comparison method. The results are shown in Table 11.

Table 11 As shown in Table 11, it was confirmed that in the yeast extract, GSH has a particularly strong rich taste imparting effect in the presence of appropriate amounts of MSG and IMP.

Example 5 Citric acid 0.5 parts by weight, malic acid 0.6 parts by weight, fumaric acid 0.6M part, co-phosphoric acid 015 parts by weight, Na polyphosphate 0.5 parts by weight, Sorbi part 2.0 parts by weight. Seasoning ffl (pH 4
, 21] βe), the pedal taste 1'lF, I of Example 2
30 parts by weight each of I and control were added.

For 300mb of each seasoning liquid obtained, 5 pieces of Sawaan for each seasoning
00y- was pickled to prepare tsubo-zuke, and the sensory rl' value was measured using the two-point comparison method for the three types of tsubo-zuke. The results are shown in Table 12 for Pass 9, Kogumi Seasoning F and II.
The control taste was also excellent in terms of flavor and taste after addition.

Table 12 Example 6 A curry was prepared according to the conventional method using the following formulation, and sensory evaluation was performed on the strength of the flavor and overall desirability using a two-point comparison method.As shown in Table 13, the curry was Taste W・4
Curry ka with Ajisashi M added: It has a stronger rich flavor than λ21sho and is significantly preferred.

Curry blend Rado 8 weight 11 parts Thin blade powder 6 #Curry powder 1.51 Salt 1.7I Lecithin 0.04 parts by weight Onion powder 0.3N Sugar 1.5# Kogumi seasoning of Example 4 0 .51 (or Control 2 of Example 4) (0,5#) **Risk rate 1%
There was a significant difference *15 Example 7 650 parts by weight of pork, 50 parts by weight of liver fat, 50 parts by weight of cornstarch, 5 parts by weight of soup stock, 25 parts by weight of salting agent,
Using 220 parts by weight of cold water and 5 parts each of Kokumi Seasoning N, P, O or control emulsified according to the following formulation,
When bok sausage was prepared according to a conventional method and the sensory evaluation was performed, as shown in Table 15, it was found that the
, O were added to the balk sausages, which were significantly more preferred than those to which the control was added.

Table 14 Example 8 of blending dark flavor seasonings N, P, and O Natural MSG, tomato juice containing nucleic acid-based taste substances or added during production, Japanese sake, commercially available consommésuzo, cormorant oil, miso soup, We added GS I to Worcestershire sauce in varying amounts to determine whether or not the flavor can be enhanced by adding body flavor. It has been found that within a range of added amounts, it can have a wide range of flavoring effects and enhance palatability in various foods.

Table 16

Claims (1)

[Scope of Claims] In the production of seasonings or foods containing umami components selected from glutamic acid, salts thereof, and nucleic acid-based taste substances, (2) containing 0.1 to 1000% of sodium L-glutamate by weight, or (2) the weight ratio of the nucleic acid-based taste substance to glutathione is 1:99-99:1
A method for producing a kokumi seasoning or a food product with enhanced kokumi flavor, characterized by containing a kokumi seasoning or a food product with an enhanced kokumi flavor.