JPS6158552A - Novel seasoning - Google Patents

Novel seasoning

Info

Publication number
JPS6158552A
JPS6158552A JP59180316A JP18031684A JPS6158552A JP S6158552 A JPS6158552 A JP S6158552A JP 59180316 A JP59180316 A JP 59180316A JP 18031684 A JP18031684 A JP 18031684A JP S6158552 A JPS6158552 A JP S6158552A
Authority
JP
Japan
Prior art keywords
seasoning
extract
taste
water
chlorella
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP59180316A
Other languages
Japanese (ja)
Inventor
Akira Seto
明 瀬戸
Yumiko Kannou
間納 由美子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oil Mills Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP59180316A priority Critical patent/JPS6158552A/en
Publication of JPS6158552A publication Critical patent/JPS6158552A/en
Pending legal-status Critical Current

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  • Seasonings (AREA)

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

【発明の詳細な説明】 〈産業上の利用分野〉 本発明は各種多糖類、アミノ酸、ペプチド、核酸系のう
ま味成分を含み、整畦効果の高い天然調味料に係るもの
である。
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.

〈従来の技術〉 現在うま法科として、グルタミン酸ナトリウム(こんぶ
のうま味成分)、イノシン酸ナトリウム(かつおぶし)
、コハク酸ナトリウム(貝)等種々の化学調味料が多量
に使用されている。
<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.

これらの化学調味料は、天然物のうま味成分が判明分離
され工業的に生産されるようになったものであるが、単
独で使用された場合味に深みがなく、まろやかな風味が
でないという欠点がある。
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.

また、MSG (モノソジウムグルタミン酸)では、大
量摂取した場合Chinese restaurant
 syndrome〈中華料理症候群)と小児における
中毒症状が報告されている。   、 これに対して、近年、ビーフェキス、カキエキスのよう
な天然調味料が使われるようになってきたが、いずれも
特定の用途には使えるものの広汎な整法科(まろやかさ
を〉える)、とじて使用できるものは少ない。
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.

また淡水クロレラ抽出物の利用も試みられているが、上
記の整畦効果は必らずしも十分ではない。
Also, attempts have been made to use freshwater chlorella extracts, but the above-mentioned ridge shaping effect is not necessarily sufficient.

〈発明が解決しようとする問題点〉 本発明の目的は、味にいやみがなく、食品にまろやかな
風味を与える、整畦効果の高い調味料を与えることにあ
る。
<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.

〈問題点を解決するためあ手段〉 本発明は海産クロレラの熱水抽出物を含有してなる調味
料である。
<Means for solving the problems> The present invention is a seasoning containing a hot water extract of marine chlorella.

この調味料の製造法は、たとえば次の通りである。即ち
、乾燥処理した海産クロレラ粉体に適量の水を゛加え、
約100℃の条件で約30分間熱水抽出を行い、遠心分
離等により菌体を除去する。
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.

この漏水抽出物はCG’l’(り叶う・グロース・ファ
クター)といわれるものである。次に抽出物を乾燥して
粉体とするか、水溶液として使用する。
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.

用いる海産クロレラは特に種属等を限定するものではな
いが、通常はChlorella minutissi
ma等に分類される海産クロレラが適当である。
The species of marine chlorella used is not particularly limited, but it is usually Chlorella minutissi.
Marine chlorella classified as chlorella, etc. is suitable.

得られた調味料は各種そうざい類、ハム・ソーセージ、
魚介練製品、パン、飲料等へ添加して用いる。
The seasonings obtained can be used for various side dishes, ham/sausage,
Used by adding to seafood paste products, bread, drinks, etc.

〈実施例〉 クロレラ粉体500gに水51を加え、10f1°CC
11atの条件で30分間オートクレーブにかけ、熱水
抽出を行なった。3000 rpmで10分間遠心分離
して菌体を除いた上澄をさらに濾過して、固型分として
CGF2%を含む水溶液を得た。
<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.

この調味液を各種の食品に対して0.001〜0.05
%添加することにより、使用しないものおよび淡水クロ
レラを用いたものに比ベコクのあるまろやかな風味のも
のを作ることができた。その結果を表−1に示す。
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.

・ 表−1 〈発明の効果〉 本発明の調味液は各種アミノ酸、ペプチド、核酸系のう
まみ成分を多量に含み、水産練製品、ハム7−セージ、
Lゆうまい、ぎょうざ、ミンチコロッケ、ハンバーグ、
漬物、すしの飯、チャーハン等へ添加することにより味
にコクが出、またほのかな汐の香りを有する、かまぼこ
、ちくわ、なると等の水産練製品が得られる。
・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.

炭水化物がその成分の大部分を占めるパン、麺類等にお
いては栄養的にもバランスのとれたコクのあるまろやが
な風味のものが得られる。さらに淡水クロレラからのも
のに比べ、整畦効果が大きい。
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)

【特許請求の範囲】[Claims] 海産クロレラの熱水抽出物を含有してなる調味料。A seasoning containing a hot water extract of marine chlorella.
JP59180316A 1984-08-31 1984-08-31 Novel seasoning Pending JPS6158552A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59180316A JPS6158552A (en) 1984-08-31 1984-08-31 Novel seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59180316A JPS6158552A (en) 1984-08-31 1984-08-31 Novel seasoning

Publications (1)

Publication Number Publication Date
JPS6158552A true JPS6158552A (en) 1986-03-25

Family

ID=16081076

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59180316A Pending JPS6158552A (en) 1984-08-31 1984-08-31 Novel seasoning

Country Status (1)

Country Link
JP (1) JPS6158552A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63171685A (en) * 1986-12-30 1988-07-15 Nippon Steel Corp Formation of anticorrosive white chromate film
US5507884A (en) * 1993-10-21 1996-04-16 Henkel Corporation Process for forming a sparingly soluble chromate coating on zinciferous metal coated steel
US6149735A (en) * 1995-11-30 2000-11-21 Henkel Corporation Chromate treatment bath composition and process for application to metals
WO2006095964A1 (en) * 2005-03-08 2006-09-14 Hyun Jin Jin Method for abstract of liquid extract from chlorella
JP2015029491A (en) * 2013-08-06 2015-02-16 株式会社大冷 Method for producing fried food-like food product
CN109198572A (en) * 2017-07-04 2019-01-15 铭友科技有限公司 The manufacturing method of brown algae extract seasoning and the seasoning made of this method

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63171685A (en) * 1986-12-30 1988-07-15 Nippon Steel Corp Formation of anticorrosive white chromate film
JPH0368115B2 (en) * 1986-12-30 1991-10-25 Nippon Steel Corp
US5507884A (en) * 1993-10-21 1996-04-16 Henkel Corporation Process for forming a sparingly soluble chromate coating on zinciferous metal coated steel
US6149735A (en) * 1995-11-30 2000-11-21 Henkel Corporation Chromate treatment bath composition and process for application to metals
WO2006095964A1 (en) * 2005-03-08 2006-09-14 Hyun Jin Jin Method for abstract of liquid extract from chlorella
JP2015029491A (en) * 2013-08-06 2015-02-16 株式会社大冷 Method for producing fried food-like food product
CN109198572A (en) * 2017-07-04 2019-01-15 铭友科技有限公司 The manufacturing method of brown algae extract seasoning and the seasoning made of this method

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