JPS6158552A - Novel seasoning - Google Patents

Abstract

PURPOSE:To provide a natural seasoning containing various polysaccharides, amino acids, paptides, and nucleic acid taste components, giving milk taste and flavor to foods, and having excellent seasoning effect, by using a hot-water extract of marine chlorella as a component. CONSTITUTION:Powder of dried marine chlorella is added with a proper amount of water, and extracted with hot water at about 100 deg.C for several hr. The chlorella cells are removed from the hot-water extract e.g. by centrifugal separation, etc., and the extract is filtered to obtain the objective seasoning liquid, or the extract is dried to obtain a powdery seasoning. A thick taste can be imparted to a fish paste product, ham, sausage, etc. by the addition of the resolutant natural seasoning. A food having balanced nutrient and thick and mild taste and flavor can be prepared by adding the seasoning to bread, noodle, etc. composed mainly of carbohydrate.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a natural seasoning containing umami components of various polysaccharides, amino acids, peptides, and nucleic acids and having a high leveling effect.

<Conventional technology> Currently, as part of Umaho, monosodium glutamate (umami component of kelp), sodium inosinate (bonito flakes)
, sodium succinate (shellfish), and various other chemical seasonings are used in large quantities.

These chemical seasonings have been produced industrially after the umami components of natural products have been identified and separated, but they have the disadvantage of lacking depth of flavor and lack of a mellow flavor when used alone. There is.

Additionally, MSG (monosodium glutamic acid) can cause damage to Chinese restaurants if ingested in large quantities.
Syndrome (Chinese food syndrome) and poisoning symptoms in children have been reported. In response to this, natural seasonings such as Beefex and persimmon extract have come into use in recent years, but although they can be used for specific purposes, they have a wide range of uses (to impart mellowness). There are few that can be used.

Also, attempts have been made to use freshwater chlorella extracts, but the above-mentioned ridge shaping effect is not necessarily sufficient.

<Problems to be Solved by the Invention> An object of the present invention is to provide a seasoning that does not have an unpleasant taste, gives a mellow flavor to foods, and has a high leveling effect.

<Means for solving the problems> The present invention is a seasoning containing a hot water extract of marine chlorella.

The method for producing this seasoning is, for example, as follows. That is, by adding an appropriate amount of water to dried marine chlorella powder,
Hot water extraction is performed at about 100° C. for about 30 minutes, and the bacterial cells are removed by centrifugation or the like.

This water leakage extract is called CG'l' (real growth factor). The extract can then be dried into a powder or used as an aqueous solution.

The species of marine chlorella used is not particularly limited, but it is usually Chlorella minutissi.
Marine chlorella classified as chlorella, etc. is suitable.

The seasonings obtained can be used for various side dishes, ham/sausage,
Used by adding to seafood paste products, bread, drinks, etc.

<Example> Add 51 g of water to 500 g of chlorella powder and heat at 10 f1°C.
The mixture was autoclaved at 11at for 30 minutes and extracted with hot water. The supernatant from which bacterial cells were removed by centrifugation at 3000 rpm for 10 minutes was further filtered to obtain an aqueous solution containing 2% CGF as a solid content.

Apply this seasoning liquid to various foods at a rate of 0.001 to 0.05.
%, it was possible to create a product with a richer, mellow flavor compared to those without it and those using freshwater chlorella. The results are shown in Table-1.

・Table-1 <Effects of the invention> The seasoning liquid of the present invention contains a large amount of various amino acids, peptides, and nucleic acid-based umami ingredients, and is suitable for fish paste products, ham 7-sage,
L Yuumai, Gyoza, Mince croquette, Hamburg steak,
When added to pickles, sushi rice, fried rice, etc., fish paste products such as kamaboko, chikuwa, naru, etc., which have a rich taste and a faint scent of seawater, can be obtained.

Bread, noodles, etc., in which carbohydrates account for most of the ingredients, can be nutritionally balanced and have a rich, mellow flavor. Furthermore, it has a greater effect on ridge shaping than that made from freshwater chlorella.

Claims (1)

[Claims] A seasoning containing a hot water extract of marine chlorella.