JPS6347435B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing foods or seasonings containing imidazole compounds and having improved taste. More specifically, it relates to a method for producing a food or seasoning with improved taste that contains 0.1% or more of one or more imidazole compounds selected from anserine, carnosine, and balenine, and has a pH of 6.5 or higher. . Carnosine and anserine are contained in relatively large amounts in beef extract, pork extract, chicken extract, etc.
Valenine is an imidazole compound contained in large amounts in whale meat extract, but the taste effects of these substances have not been clarified. While conducting research on the taste function of carnosine, the present inventor added 0.1% (weight %, same hereinafter) of carnosine to foods or seasonings.
If the PH is 6.5 or higher, the food or seasoning will have a rich taste.Also, if 0.1% or more of anserine and balenine, which are methyl compounds of carnosine, are added to the food or seasoning and the PH is 6.5 or higher. I discovered that the rich flavor is expressed. Furthermore, 0.1% carnosine, balenine, and anserine
The pH of bonito extract, whale extract, beef extract, chicken extract, etc. containing above is 6.5.
The present invention has been completed based on the finding that the above-mentioned process produces a rich taste. That is, the present invention contains 0.1% by weight or more of one or more imidazole compounds selected from anserine, carnosine, and balenine, and has a pH of 6.5.
This is a method for producing a food or seasoning having improved taste, characterized by the above. Next, the present invention will be specifically explained. There is no particular restriction on the type of food or seasoning used in the present invention, and all types of food or seasoning are applicable, but specifically the following cases may be mentioned. (1) Foods and seasonings that do not contain anserine, carnosine, or balenine and have a pH of 6.5 or less. (2) Contains no anserine, carnosine, or balenine, and has a low pH
Foods and seasonings above 6.5. (3) 0.1 or more of one or more selected from anserine, carnosine, and balenine.
% or less and foods and seasonings with a pH of 6.5 or less. (Four)
Foods and seasonings that contain 0.1% or less of one or more selected from anserine, carnosine, and balenine and have a pH of 6.5 or higher. (5) Foods and seasonings that contain 0.1% or more of one or more selected from anserine, carnosine, and balenine and have a pH of 6.5 or less. In the present invention, it is required to contain 0.1% or more of one or more selected from anserine, carnosine, and balenine, and therefore, the above (1) and
(2) Foods or seasonings contain one or more selected from anserine, carnosine, and balenine.
Adding 0.1% or more, in cases (3) and (4),
The amount of anserine, carnosine, and balenine is 0.1%
It is essential to add the insufficient amount so that the above amount is achieved. Contains anserine, carnosine, and balenine.
If it is less than 0.1%, the desired effect cannot be obtained. The amount to be added will vary depending on the type of food intended, but it is generally desirable to add 2% or less.
In other words, as the content of anserine, carnosine, and balenine increases, the sweetness of the food or seasoning increases.
Rich taste such as thickness and richness becomes stronger, and palatability improves, but conversely, when it exceeds 2%, the taste tends to become stronger and palatability weakens. In the present invention, in addition to containing the above-mentioned anserine, carnosine, and balenine, it is necessary to adjust the pH to 6.5 or higher. In other words, as will be clarified in the Examples below, the PH of food or seasonings has an influence on the taste effects of anserine, carnosine, and balenine. Differences in taste can be discerned even if the pH is not 6.5 or higher, but it is necessary to adjust the pH to 6.5 or higher for palatability such as sweetness, richness, and overall taste. Therefore, (1), (3) and (5) above
For foods or seasonings, the pH should be adjusted to 6.5 or higher by using an appropriate pH regulator. There are no particular restrictions on the method or timing of addition of anserine, carnosine, or balenine. Specifically, for example, methods include applying, spraying, mixing, dipping, or dissolving carnosine, anserine, or balenine as a solution or paste onto foods or seasonings; Coating, mixing, dissolving, etc. on foods or seasonings, or applying, spraying, mixing, etc. solutions, pastes, powders, granules, etc. of beef extract, pork extract, bonito extract, etc. containing carnosine, anserine, and balenine to foods or seasonings. It may be immersed, dissolved, etc. Furthermore, it is also possible to further perform operations and treatments such as drying, granulation, and cooking on the food or seasoning obtained in this way. The food or seasoning of the present invention obtained as described above is rich in sweetness, richness, and richness that increase appetite, has significantly improved quality, and has the effect of satisfying palatability. . Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 Mixed food for instant consommé soup Salt 40 g Sugar 8 Lactose 20 Skimmed milk powder 5 Organic acid 0.5 Spices (onion, celery, bay leaf, white pepper, parsley) 6 Oil 5 g "Ajinomoto" 10 "WP" 0.2 Bees extract 3.5 Soy sauce 0.8 Carnosine 10 Consommé soup was prepared using the above formulation. As a control, a consommé soup prepared by omitting only carnosine from the above formulation was used (the concentration of the sample was evaluated as 2.2 g/100 ml for the product of the present invention, and 2.0 g/100 ml for the control), and a well-trained taste tester A panel of 20 people evaluated the presence or absence of a difference in taste between carnosine-containing soups and carnosine-free soups using a three-point discrimination test method. The results are shown in Table 1.

[Table] * There is a significant difference at a risk rate of 5% ** There is a significant difference at a risk rate of 1% Furthermore, using the above consommé soup, a two-point comparison test was conducted on the same panel for those containing carnosine and those without carnosine. The intensity of sweetness, intensity of sourness, intensity of richness, and overall taste were evaluated. The results are shown in Tables 2 to 4.
Shown in the table.

【table】

【table】

[Table] As is clear from Tables 2 to 4, at pH 5.7, instant consommé soups containing carnosine only have a stronger sourness than those that do not contain carnosine; At pH 6.8, the sour taste was not strong and there was no significant difference in overall taste preference, whereas at pH 6.8, the taste was significantly preferred, and at pH 7.6, the sourness was not strong. figure,
The sweetness and richness were significantly stronger, and the taste was also significantly preferred. Example 2 An instant consommé soup was prepared in which carnosine was replaced with balenine in the instant consommé soup formulation of Example 1, and an instant consommé soup in which balenine was deleted was used as a control.As in Example 1, a panel of 20 people scored 3 points. Sensory evaluation was performed using a discrimination test method and a two-point comparison test method. The results are shown in Tables 5 to 8, and at PH5.7, 6.8, and 7.6, those containing balenine and those without were distinguished at a significance level of 1% and 5%. . In addition, in a two-point comparison test conducted using the same panel, balenine had a pH of 5.7, similar to carnosine.
At this time, the instant consommé soup containing varenine only had a stronger sourness than the one without varenine, but did not have a stronger sweetness or richness. At pH 6.8 and 7.6, the sourness was not strong, but the sweetness and richness were significantly stronger, and the taste was also significantly preferred.

【table】

【table】

【table】

[Table] Example 3 Seasoning A consisting of 30% MSG and 70% carnosine was prepared by the following method. Fine carnosine powder was added to the MSG crystals, and then 1 to 4% water was added to the mixture, mixed, and fluidized to dry. The difference in taste quality between Seasoning A and MSG was confirmed using the following method. Preparation of Gara Soup Base 8 ounces of water was added to 500 g of chicken bones and 500 g of pork bones, and after boiling for 3 hours, the mixture was filtered to prepare the soup base of 6. Preparation of test sample: Add salt to the above glass soup base to a concentration of 0.8 g/dl, and then add 0.1 to 0.3 of seasoning A.
Add to give a concentration of g/dl, dissolve, and add NaOH
The pH was adjusted to 6.7. Preparation of control sample Add salt to the above glass soup base to a concentration of 0.8 g/dl, and further add MSG of 0.03 to 0.1
Add to give a concentration of g/dl, dissolve, and add NaOH
The pH was adjusted to 6.7. Test Method A sensory test was conducted using a panel of 20 people using a 3-point discrimination test method and a 2-point comparison method. The results are shown in Tables 9 and 10.

[Table] As shown in Table 9, the test sample is different from the control sample.
When the MSG concentration was 0.03 g/dl, it was not identified, but when the MSG concentration in the control sample was 0.1 g/dl, it was identified at a significance level of 5%. Furthermore, in terms of overall taste preference based on the two-point comparison method, when the MSG concentration of the control sample was 0.1 g/dl, the test sample to which seasoning A was added was preferred at a significance level of 5%.

【table】

Claims (1)

[Claims] 1. Improved presentation characterized by adding one or more imidazole compounds selected from anserine, carnosine and balenine to a product content of 0.1% by weight or more, and having a pH of 6.5 or more. A method for producing flavored foods or seasonings.