JPS6344863A - Formed seasoning - Google Patents

Abstract

PURPOSE:To obtain a formed sasoning utilizable even for the preparation of a food having phosphatase activity, by forming a 5'-ribonucleotide together with a polymerized phosphoric acid salt, an edible organic acid and a binder. CONSTITUTION:100pts.wt. of 5'-ribonucleotide such as sodium 5'-inosinate, sodium 5'-guanylate, etc., is mixed with about 100-500pts.wt. of a polymerized phosphoric acid salt such as sodium tripolyphosphate, sodium metapolyphosphate, etc., about 10-400pts.wt. of an edible organic acid such as sodium acetate, sodium citrate, etc., and about 0.5-15pts.wt. of a binder such as sucrose fatty acid ester, dextrin, etc., and the obtained mixture is formed in the form of granules, beads, tablets, etc., by conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to seasoning molded products using 5'-ribonucleotides. More specifically, the present invention provides taste-tasting 5'-
The object of the present invention is to provide a seasoning molded product obtained by molding ribonucleotides together with a polymerized phosphate, an edible organic acid, and a binder, which can be effectively used in the production of foods having phosphatase activity. be.

Conventional technology Tasteful 5'-ribonucleotides, along with monosodium L-glutamate, are seasonings with excellent taste effects that are widely used in various foods, but their only drawbacks are 5. When added to foods having '-ribonucleotide phosphatase (phosphatase) activity, it is decomposed into 5'-ribonucleosides by the oxygen and loses its taste. A method to prevent this decomposition is to coat 5'-ribonucleotides with fats and oils (Special Publications Publication No. 4).
2-1470, JP-A-58-94366) is known. On the other hand, pickles are an example of a food in which decomposition by phosphatase is a particular problem;
As a seasoning method using '-ribonucleotides, there is a method of treating with ethylenediaminetetraacetic acid or a polymeric phosphate (Japanese Patent Publication No. 8619/1986), and a method of treating raw materials for salted pickles with calcium salt.

Or a method of immersion in an acidic solution containing a magnesium salt and having a pH of 1.5 or less (Japanese Patent Publication No. 1154-9 of 1983).

A method is known in which nucleotide salts are made into tablets and added to packaged pickles (Japanese Patent Publication No. 45-92).

Problems to be Solved by the Invention As mentioned above, attempts have been made to prevent 5'-ribonucleotides from being degraded by phosphatase in food production, but the processing methods are complex and are not yet fully satisfactory in practice. No, no.

...Since phosphatase is inactivated by heat treatment, it should be kept stable if 5'-ribonucleotides are added after heat treatment in food production. However, depending on the type of food, it is not possible to add it after heat treatment due to the manufacturing process, for example, in the case of hermetically packaged pickles, such an addition method cannot be used. Recently, it has become mainstream for pickles to be sterilized by heating after being sealed in a package.This heat treatment almost inactivates phosphatase, but the main purpose of heat treatment is to kill the microorganisms in the pickles. However, since it is necessary to maintain a sealed state after sterilization, a step of adding 5'-ribonucleotides cannot be included. - Even if 5'-ribonucleotides are added just before cooking, the decomposition by phosphatase will proceed in a relatively short period of time, and pickles will pass through a temperature range of 40 to 70°C during heating. Since the activity of phosphatase is highest during this period, it cannot be an effective means. It is important for pickles to have a good texture and flavor for their quality, so it is desirable to heat them under as mild conditions as possible.
It is not preferable in terms of quality to perform six separate heating steps solely for the purpose of inactivating phosphatase.

The aforementioned methods of coating 5'-ribonucleotides with oil or fat, etc., or forming tablets, were developed to maintain a high residual rate of 5'-ribonucleotides even when added before heat treatment, but these methods have not been put into practical use. It cannot be said to be sufficient. For example, conventional tabletting methods have problems such as difficulty in uniformly dispersing 5'-ribonucleotides within a container, and difficulty in completely dissolving tablets within the time required for heat sterilization.

Means for Solving the Problems In view of the above-mentioned situation, the present inventors conducted various studies and found that 5'-ribonucleotides can be prepared into tablets etc. using polymerized phosphate, edible organic acid and binder. If you make a molded product and add it to food such as pickles, it will completely dissolve and disperse evenly, and the 5'-ribonucleotides will remain at an extremely high residual rate, resulting in delicious heat-packed pickles. Knowing this, they conducted further studies and completed the present invention.

That is, the present invention is a seasoning molded product containing 5'-ribonucleotides, polymerized phosphate, edible organic acids, and a binder.

The 5'-ribonucleotides referred to in the present invention include 5'-
Inosinic acid, 5'-guanylic acid or their edible salts (eg, sodium salt, potassium salt).

Calcium salts, ammonium salts, aluminum salts.

lysine salts, histidine salts, arginine salts, etc.), or mixtures thereof, especially sodium 5°-inosinate and sodium 5°-guanylate (50:50).
(weight ratio) mixture is preferred. Examples of polymerized phosphates include tripolyphosphoric acid, tetrapolyphosphoric acid, hexapolyphosphoric acid, pyrophosphoric acid, acidic pyrophosphoric acid, metaphosphoric acid, and edible salts (e.g., potassium and sodium salts) of acidic metaphosphoric acid. Sodium tripolyphosphate and sodium metapolyphosphate are preferred. Although polymerized phosphates can sufficiently exhibit their effects when used alone, it is more effective and easier to use when used as a mixture of two or more types.

As the edible organic acids, carboxylic acids having up to 9 carbon atoms or salts thereof are preferably used. For example, acetic acid, citric acid, succinic acid, lactic acid, fumaric acid, malic acid, tartaric acid (d
-tartaric acid, dQ-tartaric acid) and their sodium, potassium, and calcium salts, among which sodium acetate.

Sodium citrate and sodium malate are preferred.

One type of edible organic acid may be used, or two or more types may be used.

Binders include sucrose fatty acid esters, sugars (e.g., lactose, dextrins, soluble starch), thickeners (e.g., C
MC, pullulan, gum arabic), etc. are used. Particularly preferred is sucrose fatty acid ester.

The ratio of the 5'-ribonucleotide 9-polymer phosphate and the edible organic acids in the seasoning molded product of the present invention is usually about 10 parts by weight of the 5'-ribonucleotide 9-polymer phosphate to 100 parts by weight of the 5'-ribonucleotide. ~500 parts by weight, preferably about 10~
100 parts by weight, and about 10 to 400 parts by weight of edible organic acids.
parts by weight, preferably about 10=00 parts by weight. In addition, the amount of the binding agent is 5'-ribonucleotides 10
About 0.5 to 15 parts by weight is preferred.

The content of 5'-ribonucleotides in the molded product is approximately 10-7
Preferably it is 0% by weight.

The seasoning molded product of the present invention comprises 5'-ribonucleotides,
It is manufactured by mixing the components of polymerized phosphate, edible organic acids, and binder in the form of powder or microcrystals, and forming the mixture into granules, beads, tablets, etc. As the molding method itself, a known method can be applied.

The granulation method may be either a mixed granule method or a dry granule method, but the mixed granule method is generally preferred.

For example, about 5 to 30 parts by weight of water is added to 100 parts by weight of the above raw material mixture to uniformly moisten the mixture, and then the mixture is formed into granules using a granulator. In this case, a granulator such as a sand granulator or a granulator can be preferably used. The obtained granules are dried by a drying method such as ventilation drying or fluidized bed drying at a temperature of 90° C. or lower to a moisture content of about 0.1 to 5%.

The granules are preferably prepared in a particle size range of usually about 10 to 100 meshes (Japanese Industrial Standards Standard Sieve, hereinafter the same).

Next, in the case of beads, using the raw material mixture described in 1.
It is preferable that the particle size is in the range of about 10 to 200 meshes, the shape is spherical or very close to spherical, and the particle size distribution is small, and the hardness is equal to or higher than that of the tablets described below. Things are good. Methods for forming beads include microcapsule method, CF
(Centrifugation) method, a method using a spherical granulator with high-speed transfer, etc. can be applied. That is,
The microcapsule method involves dispersing the raw material mixture in an edible substance that does not melt at room temperature but melts when heated (e.g., fats and oils with a melting point of 60 to 80°C), and then spraying it in an atmosphere at a temperature around room temperature. can.

In the CF method, first, microcrystals or spray-dried products of 5'-ribonucleotides are rotated in a centrifuge, and while blowing hot air, a mixed solution of a polymerized phosphate solution and a binder is sprayed and coated. Then, by spraying and coating a mixture of edible organic acids and a binder, it can be formed into beads. In the case of the high-speed rolling method, a method can be adopted in which the granules formed as described above are rolled in a conventional manner to form them into spheres.

Tablets can be manufactured from powder or granules obtained by the above method using a tablet press. The hardness of the tablet is approximately 0.1-0.6 kg/
Preferably, it is in the range of mm2. Hardness is 0.7kg
/mm" tablets to a seasoning liquid, if the seasoning liquid has low I)H and the liquid volume is small, it may not dissolve even if heated at 85°C for about 30 minutes. Even if dissolved, there is a risk that it will not be uniformly dispersed in the seasoning liquid.Especially,
When 5'-guanylate is used as the 5'-ribonucleotide, gelation may occur. Therefore, it is generally undesirable to have a hardness of about 0.7 kg/mm' or more.

On the other hand, if the hardness is about 0.1 kg/mm2 or less, the dissolution rate is high and the dissolution proceeds too much before the phosphatase is deactivated by heating, making it susceptible to decomposition =8=, which is not preferable. - Inside the shell, the tablet is insoluble when added to the seasoning liquid and completely dissolves within about 2 to 15 minutes, preferably 5 to 12 minutes after starting heating at about 70 to 90 °C in a water bath. is desirable, and the use of polymerized phosphates and edible organic acids in the seasoning moldings of the present invention is suitable for this purpose. The shape of the tablet is not particularly limited, but it generally has a diameter of about 0.2 to 5 cm and a thickness of about 0.1 cm.
~1cm, weight about 20H~5g1, preferably about 100
~1000mg.

More preferably about 200-500. A circular shape with a convex or concave surface of mg is preferable from the viewpoint of use.

In the seasoning molded product of the present invention, it is extremely preferable to include a foaming agent during molding, since this improves the solubility of the product during use and enhances the effect of uniformly dispersing it in foods. The blowing agent is not particularly limited as long as it is an edible substance that dissolves under acidic conditions (pH 2 to 6) and generates carbon dioxide gas, but generally solid alkali metal carbonates (e.g., sodium bicarbonate, sodium carbonate, Potassium, magnesium carbonate) are advantageously used. Effervescent agents are generally incorporated into tablets at a concentration of about 1''-10% during molding.

The molded product of the present invention may contain, in addition to the above-mentioned components, sodium glutamate, potassium glutamate, salt, saccharides, natural seasonings, flavoring agents, coloring agents, preservatives, etc., depending on the type of food to be treated.

The seasoning molded product thus obtained may be further coated with an edible substance that melts or does not melt at room temperature but melts when heated, such as fats and oils, polysaccharides, proteins, etc., if necessary.

The seasoning molded article of the present invention has phosphatase activity derived from raw materials or contaminant microorganisms, and can be widely used for seasoning foods that are subjected to heat treatment during the manufacturing process. Targeted foods include sealed packaged heated pickles (Takuan-zuke, soy sauce-zuke,
pickled vegetables, pickled wild plants, pickled plums, etc.)

Processed meat products (roast ham, pressed ham, sausages, sausages, frankfurters).

salami sausage, hamburger steak, meatballs, etc.)
Deli dishes (gyoza, shumai ingredients), flour products (batter mix, gyoza skin, okonomiyaki base, crepe pizza base, breads, etc.), water-based products (kamaboko, kamaboko, etc.).

There are a wide variety of foods, including fried pork, crab legs, chikuwa, etc.), fish and egg products (herring roe, cod roe, mentaiko, salmon roe, etc.), seasonings such as miso, soy sauce, and sauces, and retort food.

The seasoning molded product of the present invention can be used for the purpose of imparting flavor in the following manner, for example, in the production of sealed packaged heated pickles.

The type of pickle is not particularly limited, but it can be preferably used in the production of pickles that are sealed and packaged and heat sterilized, having phosphatase activity derived from pickle raw materials or microorganisms. Raw vegetables include cucumbers, gourds, eggplants,
Examples include ginger, myoga, perilla, green pepper, radish, rakkyo, plum, Chinese cabbage, and kakunai. Pickles made from these ingredients include Fukujin-zuke, pickled rakkyose, tsubo-zuke, harihari-zuke, shiba-zuke, old-zuke pickled radish, newly-pickled takuan, bettara-zuke, perilla pickles, ume-zuke, pickled garlic,
Pickled ginger, pickled kimchi, various vegetables pickled in soy sauce, lightly pickled vegetables,
Examples include sweet pickles and pickled wild plants.

The timing of adding the seasoning molded product in the pickle manufacturing process is usually after the pickle raw materials have been pickled and pickled in the usual manner.
When the pickled product is sealed and packaged, it is preferable to add it together with the pickling liquid and the finishing seasoning liquid prepared separately. in this case,
For example, about 2.5 per 100 mg of the seasoning molded product of the present invention.
It is preferable that the seasoning liquid is present in the approximate amount of ml, and the final product should contain approximately 0.0 ml of flavoring 5'-ribonucleotides.
It is added in an amount of 2 to 0.2% by weight. For example 20
In the case of 0g of packaged pickles, 1 tablet (5 in 200mg)
If the product contains 80 mg of ribonucleotides), the content of ribonucleotides in the product will be 40 mg%, and the taste will also be favorable. Moreover, by adding 60 g of bead-shaped molded products (containing 50% of 5'-ribonucleotides) to 100 kg of chopped pickles, pickles with good taste can be obtained.

Then, after sealed packaging, heat sterilization is performed. The types of pickles and heating conditions in this case are exemplified as follows.

*Wild vegetable pickles...85℃, 30-40 minutes -12 = *Fukujinzuke, each ridge split soy sauce pickle...80-85℃, 25~
35 minutes *Sawaanzuke, Tsubozuke...80~83°Cl2O~30
Minutes *Various pickles: 80°C, 15-25 minutes The seasoning molded product of the present invention hardly dissolves in the seasoning liquid surrounding the pickles at room temperature, and when heated, the phosphatase in the seasoning liquid It remains almost undissolved until it is deactivated, and then as the heating progresses, the dissolution progresses and it is uniformly dispersed within the container. Since the phosphatase in the pickles is deactivated before the 5'-ribonucleotides permeate into the pickles, they can be contained extremely stably.

When the seasoning molded product of the present invention is added to other than hermetically packaged pickles, for example to processed meat products, fish paste products, and flour products, it can be added in the same way as other seasonings.

EXAMPLES The present invention will be explained in more detail with reference to Examples, Experimental Examples, and Usage Examples.

Example 1 Tablets were prepared by changing the blending ratios of 5'-ribonucleotides, 1 polymerized phosphate, edible organic acids, 1 blowing agent, binder, saccharide, and purified salt as shown in Table 1.

Table 1 Note 1) Sodium 5'-ribonucleotide; Ribotide (manufactured by Takeda Pharmaceutical Co., Ltd.) was used. The main island is a mixture of equal parts of sodium 5'-inosinate and sodium 5'-guanylate.

Note 2) Sodium polyphosphate; Polyrinsan “Takeda J
5-A (manufactured by Takeda Pharmaceutical Co., Ltd.) was used.

Note 3) Edible organic acids; a mixture of equal amounts of sodium citrate and sodium malate.

Note 4) Sucrose fatty acid ester; DK Ester 20 (manufactured by Dai-ichi Kogyo Co., Ltd.) Note 5) Dextrin, 5R-25 (manufactured by Takeda Pharmaceutical Co., Ltd.)
Note 6) In the following examples, the same materials as in Notes 1) to 5) above were used.

The method for preparing tablets is to mix the powders of the above substances in a V-type mixer, granulate them in a fluidized bed granulator using 10% water based on the weight of the mixture, dry them, and press them into 11 tablets in RTS22. Machine (
(manufactured by Kikusui Seisakusho) (Dice 10mmφ) Rotation speed 20rpm
It was compressed into tablets. The absolute hardness of the obtained tablets was measured using a Schroinger hardness meter.

The unit of hardness is Represented by o'x """Q.

Table 2 shows the hardness of each tablet.

Table 2 (Average value of 20 tablets) The obtained tablets (A) to (F) were added to Takuan-zuke and cucumber old pickles, and the time until the tablets completely dissolved was measured. The experimental method is shown below.

(1) Takuan-zuke The takuan-zuke used is Tokyo Fuzakuan (Shinzuke Takuan), and the takuan portion is about 400 g and the seasoning liquid is 40 ml. The pH of the seasoning liquid is 4
．． 6, and the number of samples in each test section was n=2.

The method was to put Shimazuke Takuan in a packaging material, inject 40 ml of seasoning liquid, add one tablet of each tablet, vacuum package it after 10 minutes, and heat it in a bathtub at 80°C after 5 minutes. The time from when it was placed in the bath until it completely dissolved was measured.

(2) Old pickled cucumbers Chopped cucumbers and salted ginger products were desalinated under running water for 2 hours and dehydrated for about 40 minutes at a pressure of 150 kg/cm2, then reconstituted overnight with 1 part to 4 parts of seasoning liquid. (p,)T 4.3) 300g of this raw material
The experiment was carried out in the same manner as Takuan-zuke by putting one tablet in a bag.

The experimental results for Takuanzuke and cucumber furuzuke are shown in Table 3.

Table 3 Tablets having hardnesses of (A) to (F) were obtained depending on the composition of each tablet. When this was added to takuan-zuke and old pickled cucumbers, it was found that the harder the material, the longer the time required for complete dissolution, as shown in Table 3. However, if it is dissolved too quickly, it will decompose during heating, and if it is too long, undissolved substances will remain in the product, which is undesirable. Ideally, pickles should dissolve within 5 to 12 minutes.

Example 2 Sodium 5'-liponucleotide, sodium polyphosphate, edible organic acids 9, blowing agent, binder 2 salt
Tablets of 100 mg each were molded in the same manner as in Example 1 using the blending ratios shown in the table.

Table 4 (margin below)
5'Okg/ctn2.30 minutes)
Seasoning liquid 7012 was added to kg and left overnight to make cucumber furuzuke. The blending ratio of the seasoning liquid is 0.1% of sodium glutamate.
3kg, 7lan 0.2kg, glycine 0.2kg.

S S A 0.05 kg (manufactured by Takeda Pharmaceutical Co., Ltd.), glycyrrhizin 20 g, /potassium lupine 0.1 kg
, 3 kg of purified salt, Diafract PS20 (Takeda Pharmaceutical Co., Ltd.)
Co., Ltd.) 5 kg, Mirin 2Q, brewed vinegar 2L, citric acid 0.1kg, L-malic acid 0.1kg, light soy sauce 10L, chili powder 0.1kg.

0.7 kg of sesame seeds were added to the water to make the total hydrated i70I2.

Fill a plastic film (20 cm x 10 cm) with 200 g of the above cucumber furuzuke (including tIJ flavor liquid), add one tablet of each, seal it, and soak it in warm water at 80°C for 2 hours.
The mixture was heated for 5 minutes and cooled to form a product.

Table 5 shows the results of examining the time for complete dissolution of the tablets, the dispersibility of sodium 5'-ribonucleotide, and the storage stability of each pickle.

For dispersibility, put the tablet in the lower right corner of the bag, and
Seasoning liquid was drawn out with a syringe from the lower right, upper right, lower left, and upper left, and the content of 5'-ribonucleotide was analyzed. 5th result
Shown in the table.

(The following is a blank space) -20 ~ 5' ~ Regarding the dispersibility of sodium ribonucleotide, it is better to add sodium polyphosphate and an edible organic acid salt, and it is dramatically improved by adding sodium bicarbonate. Regarding the stability of sodium 5'-ribonucleotide, the addition of sodium polyphosphate and organic acid salts is also effective. The dissolution time of the tablet is also shortened.
There are many practical advantages. From the above results, the tablet compositions are preferably (D) to (II).

Example 3 Extrusion granulation product of sodium 5'-ribonucleotide (20
~30 mesh) was put into a CR' granulator (manufactured by Freund Sangyo, CF360S type, radius 360 mm), the rotation speed was 40 Orpm, the air flow was 03 N/m''/min,
, dextrin 2 as a binder liquid at a drying temperature of 70°C.
Using a 0% solution, first spray a 20% solution of polymerized phosphate for 50 minutes, then spray a 20% solution of edible organic acid salt for granulation, and finally coat with lauryl wax. ,
The mixture was sieved to obtain bead-shaped molded products with a particle size of 0.8 to 1.0 mm. At this time, beads were prepared in which the quantitative ratio of each component was shown in Table 6.

Table 6 0.1% of the beads (1) to (6) obtained above were added to Wiener sausage, and the content of sodium 5'-ribonucleotide in the resulting product was analyzed to determine its effect. Ta.

How to make Vienna sausage: 200g of lean pork.

Cut 100g of rabbit meat, 50g of minced chicken, and 50g of minced codfish using a silent cutter, add 16g of salt, 2.5g of sodium polyphosphate, and 170g of ice water.

Add 1.2g of sodium nitrite and cut for 5 minutes. Then, add 4 g of sugar, 8 g of spice mix, 2.0 g of sodium glutamate, 1 g of smoked crystals, 0.4 g of sodium ascorbate, and 0.8 g of the above composition, and after cutting for 5 minutes, add 135 g of pork fat and 60 g of horse starch. Minute cutting.

The cut paste was filled into a Wiener sausage film, dried at 70℃ for 60 minutes, and then heated to 80℃ for 4 hours.
The product was heated for 0 minutes and cooled. This product was subjected to liquid chromatography to quantify sodium 5'-ribonucleotide.

The results are shown in Table 7.

Table 7 The remaining 5'-ribonucleotide content varies depending on the ratio of sodium polyphosphate to edible organic acid salt, especially (
4) Sodium polyphosphate 30%.

Those coated with 20% edible organic acid salt had a high content of sodium 5'-ribonucleodide, and the residual rate was extremely high.

Experimental Example 1 Remaining rate of 5'-ribonucleotide sodium in pickles obtained by adding the tablets (A) to (F) trial-produced in Example 1 in the production of Takuan-zuke, cucumber furuzuke, and Fukujinzuke pickles was measured.

Takuan-zuke: Add 50ml of seasoning liquid to Shimo-zuke Takuan (approximately 450g)
Add 1 tablet of A) to (F) to a bag, inject into a Plus Dec film, leave for 10 minutes, vacuum package, immerse in a bath at 80°C for 25 minutes, cool under running water, and refrigerate for 1 day. The amount of sodium 5'-ribonucleotide was determined using the sample.

Furuzuke cucumber.

300 g of compressed old pickled cucumbers that had been reconstituted overnight with seasonings was poured into Plusdec film and treated in the same way as Takuanzuke.

Fukujinzuke: Pressed Fukujinzuke raw materials reconstituted overnight with seasonings 300 yen
g was injected into a plastic film and treated in the same manner as Takuan-zuke.

The sample pickles were stored in a thermostat at 15°C, and 5'-ribonucleotide sodium was analyzed over time (1 week, 2 weeks, and 4 weeks) and expressed as a residual rate. The results are shown in Table 8.

The method for measuring 5'-ribonucleotide sodium is high performance liquid chromatography (column, Hitachi gel No. 3013).
N, 4 mm x 15 cm, eluent: 0.06M
N.H.

CI, 0. OIM K) (2PO,, 0,01M
K, HPO4, 4% CH3CN, flow rate: 10
Sodium 5'-guanylate and sodium 5'-inosinate were determined at a rate of ml/min (room temperature), and the sum of both was defined as sodium 5'-ribonucleotide.

Table 8 As shown in Table 8, the residual rate of sodium 27-5'-ribonucleotide in tablets with a long dissolution time is high. Regarding the storage stability, all of them showed a survival rate of about 80% or more for up to 4 weeks, and the stability was extremely high.

Example 4 A seasoning was prepared by removing sodium bicarbonate and dextrin from the composition of the tablet (C) of Example 1, and sodium bicarbonate and sodium carbonate were added at the addition levels shown in Table 9. The deficiency was corrected with dextrin. The types of pickles tested were Takuan-zuke and cucumber furuzuke (same as in Experimental Example 1). The test method is to place a tablet in the bottom of a plastic film.
The top of the bag of a sample of pickles made using the same method as Experimental Example I.

The seasoning solution was drawn out with a 1 ml syringe from three points, the center and the bottom, and the 5'-ribonucleotide sodium content in the seasoning solution was measured and compared for uniformity in the bag. The results are shown in Table 9.

As shown in Table 9, addition of 5% sodium bicarbonate significantly improved the dispersibility of sodium 5'-ribonucleotide.

Usage Example I 9 kg of salted cucumbers and 1 kg of salted ginger were desalted under running water and dehydrated under pressure in a hydraulic dehydrator at 1'50 kg/cm2 to obtain 3 kg of pressed cucumber furuzuke raw materials. Seasoning liquid 10Q was added to this and the mixture was reconstituted overnight. The mixing ratio of the seasoning liquid is shown below. Light soy sauce 1. ．． 5L purified salt 400g, liquid sugar (Diafract PS-20 (manufactured by Takeda Pharmaceutical Co., Ltd.)) Ikg, brewed vinegar 300ml. Fermented lactic acid 10ml. 10g of citric acid,
Malic acid 10g, Tiful HA-1 (Takeda Pharmaceutical Co., Ltd.) long, monosodium glutamate 200g, alanine 30g, glycine 30g, stevia (Rikesin CP-
96 (manufactured by Takeda Pharmaceutical Co., Ltd.) 2 g, potassium sorbate 5 g,
10 g of chili powder, 5 g of chili pepper slices, and 100 g of sesame seeds were added to water to make a total amount of 1012. Composition (D): Put 300g of restored cucumber furuzuke into a plastic film.
Two tablets (200 mg) were added, vacuum packaged, heated in a bathtub at 80° C. for 25 minutes, and cooled and dried to obtain a product.

3 by a panel of 20 people with no tablets added as a control.
A sensory test was conducted using the point discrimination method. Person who was able to discern taste 1
8 people.

Two people were unable to identify it, but all those who were able to identify it preferred the product of the invention as it had a strong umami flavor and a soft taste. The uniformity of sodium 5'-ribonucleotide is shown in Table 10, and the residual rate of sodium 5'-ribonucleotide when stored at 15°C is shown in Table 1I.

Tables 10 and 11 Both the uniformity and stability of sodium 5'-ribonucleotide were good.

Usage Example 2 Immediately after harvest, the state radish was sent to Miyazaki, roughly pickled for 2 days [8% salt, 40% water, Searich 0CT-15 (Takeda Pharmaceutical)
Co., Ltd.) 0.1% sodium hyposulfite 0. After adding OI% and pickling for 2 days (adding 1% salt, 75% water, and 1% Sea Rich CT-150 to the subzuke radish), pickle for 6 days in a separately prepared seasoning solution. did.

The composition of the seasoning liquid at this time was 10ρ of water, “Orno TB-1
j (manufactured by Takeda Pharmaceutical Co., Ltd.) 230 g, salt 800 g.

Sorvit 2.2kg, saccharin sodium 45g.

Glijimin 100g, monosodium glutamate 10g
, [Plex D-74 (manufactured by Takeda Pharmaceutical Co., Ltd.) 67 g
.

"Ajishirube BJ (manufactured by Takeda Pharmaceutical Co., Ltd.) 1.6f2. Beverage lactic acid (50% lactic acid) 78ml, polyphosphoric acid "Takeda Jl
-G (manufactured by Takeda Pharmaceutical Co., Ltd.) 110g, potassium sorbate 4
The amount of seasoning liquid was 5g, and the seasoning liquid was pickled at a weight ratio of 10σ to 20kg of medium-pickled daikon radish. One of these Shimozuke Takuan (approximately 4
00g) in a plastic film bag, injected 30ml of the above-mentioned seasoning liquid as a dipping solution, added 2 tablets of the molded product (D) of Example 1, heated at 78°C for 15 minutes, and cooled. The dried product was made into a product.

When a total of 20 bags of Shinzuke Takuan were produced in the same manner, the tablets were completely dissolved in the bags, and products with good taste were obtained.

Usage example 3 32-S After desalting 4 kg of salted cucumbers, 2 kg of eggplants, 1 kg of cucumbers, and 2 kg of Japanese ginger, dehydrate them to 100 kg/cm using a hydraulic dehydrator.
The water was dehydrated by applying a pressure of 2. This pressed raw material was reconstituted with a seasoning liquid. The blending ratio of the seasoning liquid used at this time was 5% of the amino acid solution.
ff, liquid sugar (Diafract PS-20 (Takeda Pharmaceutical Co., Ltd.) 1.5 kg, sodium glutamate 0.4 kg, r
Plex CT J (manufactured by Takeda Pharmaceutical Co., Ltd.) 0.2 kg Sweat Horse Mix MS-AJ (manufactured by Takeda Pharmaceutical Co., Ltd.) 50i (
, glycine 50g.

70 g of rSSAJ (manufactured by Takeda Pharmaceutical Co., Ltd.), 80 g of citric acid (crystals), 20 g of acetic acid, 15 g of glycymine, and 15 g of potassium sorbate were mixed with water to a total concentration of 1120 (2).

200 g of Shibaduke (including the seasoning liquid) obtained in this manner was placed in a plastic film, one tablet of composition (B) in Example was added to the bag, and the bag was vacuum packed.
After heating at 0° C. for 20 minutes, the product was cooled and dried.

Regarding this product, all the tablets were dissolved, and the flavor was uniform in each part, and a mild Shibazuke with a strong umami flavor was obtained.

Use Example 4 Regarding eggplant furuzuke, which is said to have the highest phosphatase activity among pickles, the residual rate was compared between tablets and dipping solutions, depending on the method of adding sodium 5'-ribonucleotide. The tablets used were those of Example 1. Composition (D) of Table 1
was added to 200g of pickled eggplant and heated at 80°C for 10 minutes.
Soaked in a bathtub for 25 minutes. On the other hand, 5′-
The method for adding ribonucleotides was to prepare a concentrated solution of 5'-ribonucleotide sodium and add the same amount of 5'-ribonucleotides to the 2 ml addition tablet. A product was prepared in exactly the same manner as the tablet additive product, and the sodium 5'-ribonucleotide was analyzed and expressed as the residual rate relative to the amount added. The results are shown in Table 12, and this value is the average value when 5 bags were prepared for each test group.

In addition, when a solution containing only sodium 5'-ribonucleotide was added as an infusion solution, the residual rate was 0.

Effects of the Invention When the seasoning molded product of the present invention is added to a food product having phosphatase activity, the 5'-ribonucleotides are hardly degraded by the enzyme, so that a food product with extremely good taste can be obtained.

For example, in the production of foods that are hermetically packaged and heat sterilized, if the seasoning molded product of the present invention is added before heating, the 5'-ribonucleotides will hardly be degraded by phosphatase during the heat treatment. Sterilization and phosphatase inactivation can be performed. For this purpose, 5
The seasoning effect of '-ribonucleotides can be fully exerted, and the resulting food hardly loses its taste even if it is stored for a long period of time.

The seasoning molded product of the present invention is characterized in that it contains a polymerized phosphate and an edible organic acid together with 5'-ribonucleotides, and is molded with a binder. In other words, if the purpose is only to prevent the decomposition of 5'-ribonucleotides by phosphatase, it is sufficient to prevent the dissolution of the seasoning molded product as much as possible during heating, but conversely, it is sufficient to prevent the dissolution of the seasoning molded product from proceeding as much as possible during heating, but conversely, it is sufficient to prevent the dissolution of the seasoning molded product from proceeding as much as possible during heating. Therefore, the residual seasoning effect cannot be exerted sufficiently and uniformly. By containing polymerized phosphate and edible organic acids, the effect of inhibiting the decomposition of 5'-ribonucleotides by phosphatase during heating is increased, and the molded product is almost completely dissolved and uniformly formed by the end of heating. It can be seasoned with. This effect is further enhanced by the coexistence of a blowing agent. In addition, even after dissolution during heating, the decomposition of 5'-ribonucleotides by polymerized phosphates and edible organic acids is inhibited, and the buffering action prevents the area around the seasoning from becoming acidic suddenly.
It is also advantageous in that gelation of 5'-guanylate can be prevented and it can be uniformly dispersed.

On the other hand, the seasoning of the present invention is also advantageous in that it has the shape of a molded product. By making it into a molded product, it becomes 5'-
It has an advantageous effect in that it has a retarding effect on the solubility of ribonucleotides and is not degraded until it melts, and when it begins to melt due to heating, the phosphatase is inactivated.Moreover, it is easy to measure at the time of use and can be used at the workplace. It has the advantage of being extremely easy to use.

Procedural amendment (salmon) April 1985, Power day 1, Incident indication Patent application filed on April 1, 1986 (1) 2, Name of the invention Dok -t) Translation 2 δ? / Seasoning molded product 3, relationship with the case of the person making the amendment Patent applicant address 2-27 Doshomachi, Higashi-ku, Osaka Name (29
3) Takeda Pharmaceutical Company Limited Representative Jun Umemoto
4. Address of the agent: 2-17-85-6, Jusanhonmachi, Yodoyo-ku, Osaka City. Contents of amendment (1) "Lactose," on page 6, line 13 of the specification is deleted.

(2) Insert "When a preferable sucrose fatty acid ester is used as the binding agent" in front of "5°-ribonucleotides" on page 7, line 4 of the same book.

(3) "Dextrin 2" on page 23, lines 15-16 of the same book
Insert "r (150)" after "0% liquid".

that's all

Claims (1)

[Claims] Seasoning molded product containing 5'-ribonucleotides, polymerized phosphate, edible organic acids, and binder