JPWO2009123298A1 - Method for producing a seasoning that gives a sense of maturity - Google Patents
Method for producing a seasoning that gives a sense of maturity Download PDFInfo
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- JPWO2009123298A1 JPWO2009123298A1 JP2010505990A JP2010505990A JPWO2009123298A1 JP WO2009123298 A1 JPWO2009123298 A1 JP WO2009123298A1 JP 2010505990 A JP2010505990 A JP 2010505990A JP 2010505990 A JP2010505990 A JP 2010505990A JP WO2009123298 A1 JPWO2009123298 A1 JP WO2009123298A1
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 140
- 238000004519 manufacturing process Methods 0.000 title claims description 32
- 150000001413 amino acids Chemical class 0.000 claims abstract description 33
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- 238000007254 oxidation reaction Methods 0.000 claims description 32
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 22
- 239000012138 yeast extract Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- 230000005070 ripening Effects 0.000 claims description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 10
- 229910052760 oxygen Inorganic materials 0.000 claims description 10
- 239000001301 oxygen Substances 0.000 claims description 10
- 239000007789 gas Substances 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000003531 protein hydrolysate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 230000035807 sensation Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000004042 decolorization Methods 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 4
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 description 55
- 238000011156 evaluation Methods 0.000 description 47
- 230000001953 sensory effect Effects 0.000 description 41
- 235000014347 soups Nutrition 0.000 description 38
- 239000000796 flavoring agent Substances 0.000 description 34
- 230000032683 aging Effects 0.000 description 31
- 235000019640 taste Nutrition 0.000 description 31
- 235000012149 noodles Nutrition 0.000 description 30
- 235000019634 flavors Nutrition 0.000 description 26
- 235000015067 sauces Nutrition 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000004278 EU approved seasoning Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 5
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 5
- 239000000919 ceramic Substances 0.000 description 5
- 229910052710 silicon Inorganic materials 0.000 description 5
- 239000010703 silicon Substances 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 241000208140 Acer Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 235000019668 heartiness Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- -1 ion exchange Chemical compound 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
飲食品に対して熟成感を付与する調味料を提供する。解決手段は、アミノ酸源および／またはペプチド源と糖源を酸化反応させる。A seasoning that provides a sense of maturity to food and drink is provided. In the solution, an amino acid source and / or a peptide source and a sugar source are oxidized.
Description
本発明は、飲食品に高力価で良質な熟成感を付与できる調味料の製造法およびその調味料の利用に関する。 The present invention relates to a method for producing a seasoning capable of imparting a high-titer and high-quality ripening feeling to foods and drinks, and the use of the seasoning.
近年、飲食品に対する本格的な味付けを目的として、コク味を付与する調味料が広く利用されている。本格的という視点から、短期間で製造した加工食品などでも熟成感が十分にあるものが望まれている。一般的なコク味を付与できるものとしては、たんぱく加水分解物や動物エキスや酵母エキスや、それらと糖類等との加熱反応により得られる調味料などが様々な食品に利用されている。
例えば含硫化合物を含む酵母エキスに糖類や必要に応じてアミノ酸を添加し加熱することを特徴とする、良好なローストミートフレーバー様風味を有する調味料の技術が知られている（特許文献１参照）。
また、５’−ヌクレオチド含有酵母エキス、グルタチオン酵母エキス、単糖類、デキストリン及び食塩を含有した水溶液等を加熱することを特徴とする、良好なミートフレーバー様風味を有する調味料の技術が知られている（特許文献２参照）。
熟成感という観点では、醤油類にみりんや甘味糖類などを加えて製造するかえしについて、短期間で熟成感を得る技術開発が進んでいる。
例えば、醤油類に甘味糖類を含有させた後、空気にさらした状態で壁面上を伝わらせて流すかえしの製造方法（特許文献３参照）、醤油にみりんや甘味糖類などを加えて混和し、開放型の容器に入れて所定の撹拌所要動力で撹拌するかえしの製造方法（特許文献４参照）、醤油類に糖類及び／又はみりんを混和して調製した後に容器に貯留し、その後、容器内に強制的に空気を吹き込むことによって泡沫状の空気と接触させて熟成を行う製造方法（特許文献５参照）、などが知られている。
For example, a seasoning technology having a good roasted meat flavor-like flavor is known, which is characterized in that a sugar extract or an amino acid is added to a yeast extract containing a sulfur-containing compound as necessary and heated (see Patent Document 1). ).
Also known is a seasoning technology having a good meat flavor-like flavor, characterized by heating an aqueous solution containing 5′-nucleotide-containing yeast extract, glutathione yeast extract, monosaccharides, dextrin and salt, etc. (See Patent Document 2).
From the standpoint of ripening feeling, technological development has been progressing to obtain a ripening feeling in a short period of time for the production of the soy sauces that are made by adding mirin, sweet saccharide, and the like.
For example, after making sweet saccharides contained in soy sauce, the method of manufacturing a maple that flows on the wall surface in a state exposed to air (see Patent Document 3), soy sauce is mixed with mirin or sweet saccharide, A method of manufacturing a maple (see Patent Document 4) which is stirred in a predetermined power required for stirring in an open container, prepared by mixing saccharides and / or mirin with soy sauce, and then stored in the container. There is known a manufacturing method (see Patent Document 5) in which aging is performed by forcing air into a bubble to bring it into contact with foamy air.
ところが上述した特許文献１の発明は、熟成感の付与ではなく、良好なローストミートフレーバー様風味を有する調味料を得ることが目的であった。そのため、含硫化合物と糖を７０℃〜１８０℃と高温で加熱反応させる必要があった。また脂肪非存在下という制限も存在した。
また上述した特許文献２も、熟成感の付与ではなく、良好なミートフレーバー様風味を有する調味料を得ることが目的であった。そのため、５‘−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、単糖類、デキストリン、食塩をすべて含有させ加熱反応させる必要があった。
また上述した特許文献３、特許文献４、特許文献５については、いずれもかえしの熟成感を得るのが目的であり、醤油類を使用することに特徴がある。そのため醤油由来の味や風味が望まれる場合は良いが、飲食品の熟成感のみを目的として醤油由来の味や風味が不要である場合には、食品の味や風味のバランスが崩れるため、汎用的な使用は困難であるという課題が存在した。
上記背景下において、本発明は、本来長時間かけて作成しなければならなかった食品の熟成感を簡便かつ汎用的に付与できる調味料を提供することを目的とする。
本発明者らは、上記課題を解決するために鋭意検討を行った結果、本発明を完成した。本発明は以下の各発明を包含する。
（１）醤油類を除くアミノ酸源および／またはペプチド源と糖源を酸化反応させる工程を含む調味料の製造方法において、酸化反応が酸素を含む気体の給気工程および／または撹拌工程を含み、かつ酸化反応条件が２０℃以上５０℃以下、０．５時間以上４８時間以下である事を特徴とする調味料の製造方法。
（２）アミノ酸源および／またはペプチド源が、脱色および／または脱臭工程を経て製造された酵母エキスまたはたん白加水分解物である上記発明（１）記載の調味料の製造方法。
（３）酸素供給条件が、調味料１００ｇあたり空気として給気量１０ｍｌ／分以上、３００ｍｌ／分以下、給気時間１時間以上４８時間以内である上記発明（１）記載の調味料の製造方法。
（４）酸素供給条件が、空気と接触する状態での撹拌下で、調味料１ｋｇあたり撹拌動力０．１Ｗ以上２００Ｗ以下である上記発明（１）記載の調味料の製造方法
（５）アミノ酸源および／またはペプチド源に対して、糖源との混合前に、５０℃以上１００℃以下、０．５時間以上２４時間以下の予備加熱を行うことを特徴とする上記発明（１）ないし（４）記載の調味料の製造方法。
（６）上記発明（１）ないし（５）のいずれか１項記載の方法で製造される調味料。
（７）上記発明（１）ないし（５）のいずれか１項記載の方法で製造される調味料を飲食品に対して０．０１％以上９９％以下となるように混合することを特徴とする飲食品。
（８）上記発明（１）ないし（５）のいずれか１項記載の方法で製造される熟成感付与剤。
なお本発明は、これらの各構成の任意の組み合わせや、本発明の表現を組成物、装置などの間で置きかえたものも含む。
本発明によれば、飲食品に対して高力価で良質な熟成感を付与できる調味料を提供することが出来る。However, the above-described invention of Patent Document 1 was not intended to provide a sense of maturity, but to obtain a seasoning having a good roast meat flavor-like flavor. Therefore, it was necessary to heat-react the sulfur-containing compound and the sugar at a high temperature of 70 to 180 ° C. There was also a limitation of the absence of fat.
The above-mentioned Patent Document 2 is also intended to obtain a seasoning having a good meat flavor-like flavor rather than imparting a sense of maturity. Therefore, it was necessary to heat-react with 5′-nucleotide-containing yeast extract, glutathione-containing yeast extract, monosaccharide, dextrin, and sodium chloride.
In addition, Patent Document 3, Patent Document 4, and Patent Document 5 described above are all intended to provide a mature ripening feeling and are characterized by the use of soy sauce. Therefore, it is good when the taste and flavor derived from soy sauce are desired, but when the taste and flavor derived from soy sauce are not necessary only for the aging feeling of food and drink, the balance of the taste and flavor of the food is lost, There was a problem that it was difficult to use it regularly.
In view of the above background, an object of the present invention is to provide a seasoning that can easily and versatilely provide a ripening sensation of foods that originally had to be created over a long period of time.
As a result of intensive studies to solve the above problems, the present inventors have completed the present invention. The present invention includes the following inventions.
(1) In the seasoning manufacturing method including the step of oxidizing the amino acid source and / or the peptide source and the sugar source excluding soy sauce, the oxidation reaction includes an oxygen-containing gas supply step and / or a stirring step, And the manufacturing method of the seasoning characterized by oxidation reaction conditions being 20 degreeC or more and 50 degrees C or less and 0.5 hours or more and 48 hours or less.
(2) The method for producing a seasoning according to the invention (1), wherein the amino acid source and / or peptide source is a yeast extract or a protein hydrolyzate produced through a decolorization and / or deodorization step.
(3) The method for producing a seasoning according to the invention (1), wherein the oxygen supply conditions are air supply amount of 10 ml / min or more and 300 ml / min or less as air per 100 g of seasoning, and the air supply time is 1 hour or more and 48 hours or less. .
(4) The method for producing a seasoning according to the invention (1), wherein the oxygen supply condition is stirring in a state of contact with air and the stirring power is 0.1 W or more and 200 W or less per kg of seasoning (5) Amino acid source And / or the invention described in (1) to (4) above, wherein the peptide source is preheated at 50 ° C. or more and 100 ° C. or less and 0.5 hours or more and 24 hours or less before mixing with the sugar source. ) A method for producing the seasoning as described.
(6) A seasoning produced by the method according to any one of the inventions (1) to (5).
(7) The seasoning produced by the method according to any one of the inventions (1) to (5) is mixed so as to be 0.01% or more and 99% or less with respect to the food or drink. To eat and drink.
(8) A matured feeling imparting agent produced by the method according to any one of the inventions (1) to (5).
Note that the present invention includes any combination of these components, and those in which the expression of the present invention is replaced between compositions, devices, and the like.
ADVANTAGE OF THE INVENTION According to this invention, the seasoning which can provide a high ripening feeling with high titer with respect to food-drinks can be provided.
本発明における熟成感とは、風味、呈味を中心とした概念であるコク味に関するものであり、コク味の中でも、まとまり、ひろがり、厚みが強まったものを熟成感があると定義した。ここで本発明においてまとまりとは、味にカドがなく整っており、まろやかな状態を指し、本発明においてひろがりとは、口腔内に風味、呈味がひろがる状態を指し、本発明において厚みとは、味のベースとしてしっかりとした味を感じる状態のことを指す。
本発明におけるアミノ酸源やペプチド源の原料は、飲食品に使用できる窒素源であれば特に限定はなくアミノ酸やペプチドでも目的は達せられる。しかし、酵母エキス、発酵調味料やアミノ酸液などのたん白加水分解物、畜肉エキス、魚介エキス、魚醤などが、工業的な製造を考えると安価で大量に入手しやすい点で好ましい。
ここで酵母エキスとは、パン酵母エキス、ビール酵母エキス、トルラ酵母エキスなど挙げられ、食用に適するものであれば特に制限はない。酵母エキスの抽出法に関しても、自己消化法、酵素分解法、熱水分解法などが挙げられるが、特にこれらに限定されない。
たん白加水分解物も食用に適するものであれば特に制限はないが、特有の風味が弱くアミノ酸源やペプチド源を豊富に含むため発酵調味料やアミノ酸液がより好ましい。本発明では発酵調味料とは、大豆や小麦等のたんぱく質と液体麹、固体麹や分解酵素とを混合し、たん白加水分解させたものを指す。本発明においては、窒素源が醤油類であっても熟成感を付与することは出来るが、醤油特有の味や風味も存在するため、熟成感のみを向上させたいときには好ましくない。
ここで醤油類とは、本醸造、混合醸造、混合のいずかの製法で製造されているものであり、種類としては濃口醤油、淡口醤油、たまり醤油、再仕込み醤油、白醤油の５種類について、日本農林規格（ＪＡＳ）において定義されている。
本発明において、熟成感以外の異味、異風味を抑える原料として特に以下の発酵調味料が挙げられる。
好ましい発酵調味料の製法例１として、（１）脱脂大豆を含む原料にたん白質を加水分解する能力を有する微生物を接種して固体麹を作成する工程、（２）得られた固体麹に特定濃度の食塩となるように仕込液を加えて諸味を作成し、たん白質を加水分解させる工程を含み、たん白質の加水分解が阻害されない程度の食塩濃度で、５〜４５℃で４０〜１４４時間諸味を作用させることを特徴とする調味料の製造法が挙げられる。この製法で作成した発酵調味料をアミノ酸源および／またはペプチド源とすると、異風味も異味の発生もしにくく、特に熟成感の力価も強くバランスも良くなり、非常に好ましい。
好ましい発酵調味料の例２として、グルタミナーゼ活性が増強された麹菌、酵母などの微生物培養物を、たん白分解酵素の存在下、無塩もしくは食塩濃度３％（重量／容量）以下の条件下で小麦グルテン等のたん白質に作用させることを特徴とする調味料の製造法が挙げられる。この製法で作成した発酵調味料をアミノ酸源および／またはペプチド源とすると、異風味も異味の発生もしにくく、特に熟成感の力価も強くバランスも良くなり、非常に好ましい。
好ましい発酵調味料の例３として、脱脂大豆を主原料に、麹菌を用いて固体麹を作成し、調味液を製造する工程において、製麹時にバクテリオシン産生乳酸菌培養液又はその上精を添加して製麹し、次に得られた麹を麹重量の１．８〜３．０倍量（重量）の食塩濃度１３〜１７重量％の食塩水と混合し諸味を形成した後に、諸味を３２〜４０℃、１１〜１９日間加水分解することを特徴とする調味料の製造法が挙げられる。この製法で作成した発酵調味料をアミノ酸源および／またはペプチド源とすると、異風味も異味の発生もしにくく、特に熟成感の力価も強くバランスも良くなり、非常に好ましい。
アミノ酸液は、大豆や小麦などの各種たんぱく質を塩酸などの酸存在下でたんぱく加水分解させたものである。
本発明における糖源は、飲食品に使用できるものであれば特に限定はない。糖源の例としては、スクロース、グルコース、フルクトース、キシロース、異性化糖等が挙げることができ、その中でもスクロース、グルコースを使用するとより熟成感が強まるため好ましい。糖源の使用割合は、目的の調味料が得られる限りは特別の制限はないが、例えば、アミノ酸源やペプチド源１重量部に対して、糖源０．０１重量部以上１０重量部以下とすることができる。
糖源の割合がこれ以下だと、熟成感の力価が弱い点で好ましくない。
糖源の割合がこれ以上だと、コゲ臭などの異臭（風味）や苦味などの異味が発現する点で好ましくない。
本発明においては、アミノ酸源および／またはペプチド源と糖源を酸化反応させることも重要である。酸化反応に特に限定はないが、例えばアミノ酸源やペプチド源と糖を調理釜などの温度調節可能な装置に投入後、これら原料に対して空気など酸素を含む気体を給気する、もしくは撹拌することにより酸化反応をさせることが出来る。ここで言う給気とは、エアホース等を用いて直接混合液体へ気体を吹き込む方法や、密閉された容器内のヘッドスペースへ気体を吹き込む方法などが挙げられる。気体の給気に関しては、調味料１００ｇあたり空気として給気量１０以上３００ｍｌ／分、給気時間１時間以上４８時間以内が好ましく、調味料１００ｇあたり空気として給気量３０以上１２０ｍｌ／分、給気時間２時間以上１２時間以下がより好ましい。この場合、空気中に酸素が２１％含まれるとして計算している。また撹拌により酸化反応を行うとは、例えば、ホモジナイザー、ホモミキサ、ディスパミキサ等により強く撹拌し、気体を調味液中へ抱き込むように撹拌することを言う。攪拌動力に関しては、調味料１ｋｇあたり、０．１Ｗ以上２００Ｗ以下が好ましく、調味料１ｋｇあたり、０．３Ｗ以上５０Ｗ以下がより好ましい。給気や攪拌が弱い場合には、十分な熟成感が得られない。また強すぎる場合にはエグ味等の異味や、異風味の発現が見られ、また一部のコク味のみが強まりバランスが悪くなるため好ましくない。
本発明における酸化反応において、温度と時間の条件は、２０℃以上５０℃以下、０．５時間以上４８時間以下が好ましく、２０℃以上５０℃以下、３時間以上２４時間以下がより好ましい。酸化反応において温度が２０℃以下の場合、熟成感の力価が弱いと共に製造に時間を要し工業的にコストのかかる問題が生じる。また酸化反応において温度が６０℃以上の場合、コゲ臭（風味）などやエグ味、苦味などの異味が発現するため好ましくない。またアミノ酸源やペプチド源と糖源で酸化反応をする前に、酵母エキス、たんぱく加水分解物などのアミノ酸源、ペプチド源のみを予備加熱することで熟成感がより強まるため好ましい。予備加熱条件は、５０℃以上１００℃以下、０．１時間以上２４時間以下が好ましく、５０℃以上９０℃以下、０．５時間以上６時間以下がより好ましい。予備加熱条件がこれより低温や短時間の場合、熟成感の力価が弱いと共に製造に時間を要し工業的にコストのかかる問題が生じる。また予備加熱条件がこれより高温や長時間の場合、コゲやムレ臭などの異臭（風味）やエグ味、苦味などの異味が発現するため好ましくない。
本発明において熟成感に寄与する成分は、酸化反応を行うことや、アミノ酸源やペプチド源のみを予備加熱しておくことにより、増加することが見出された。
本発明における、脱色工程、脱臭工程とは、活性炭、イオン交換などの樹脂、アルミナなどと接触処理する方法、水蒸気蒸留や膜処理する方法、またはその他の任意の方法が挙げられる。
本発明で得られる調味料は、つゆ、たれ、ソース、スープ、発酵食品などの飲食品に幅広く用いることができ、特につゆ、たれなどに用いると長時間熟成しなければ付与できないコク味（熟成感）が非常に高品質に再現できる点で好ましい。本発明で得られる調味料の飲食品への添加割合に特に限定は無いが、一般に飲食品に対して調味料が０．０１％以上９９％以下となるように混合することができる。好ましくは飲食品に対して調味料が０．０５％以上２０％以下となるように混合することができ、さらに好ましくは飲食品に対して調味料が０．１％以上５％以下となるように混合することができる。調味料の割合が低すぎると効果が得られにくくなり好ましくない。調味料の割合が高すぎても熟成感の点では問題ないが、通常はそれ程添加しなくても十分な効果が得られる。
また本発明では、飲食品に使用する熟成感付与剤も得ることが出来る。ここで熟成感付与剤の形態に特に限定はないが、粉末、液体、ペースト等が保存性と使いやすさの点で好ましい。The aging feeling in the present invention relates to the rich taste, which is a concept centered on flavor and taste, and among the rich tastes, those that are united, spread, and thickened are defined as having an aging feeling. Here, in the present invention, the unity refers to a state in which the taste is not caddy and is mellow and refers to a mellow state.In the present invention, the term spread refers to the state in which the flavor and taste spread in the oral cavity. , Refers to the state of feeling a firm taste as a base of taste.
The raw material of the amino acid source or peptide source in the present invention is not particularly limited as long as it is a nitrogen source that can be used in food and drink, and the object can be achieved even with amino acids and peptides. However, yeast hydrolysates, protein hydrolysates such as fermented seasonings and amino acid solutions, livestock meat extracts, seafood extracts, fish sauces and the like are preferred from the viewpoint of being inexpensive and readily available in large quantities.
Here, the yeast extract includes baker's yeast extract, beer yeast extract, Torula yeast extract and the like, and is not particularly limited as long as it is suitable for food. Examples of the yeast extract extraction method include, but are not limited to, an autolysis method, an enzymatic decomposition method, and a hydrothermal decomposition method.
The protein hydrolyzate is not particularly limited as long as it is edible, but a fermented seasoning or an amino acid solution is more preferable because it has a unique flavor and is rich in amino acid sources and peptide sources. In the present invention, the fermented seasoning refers to a protein hydrolyzed by mixing protein such as soybean or wheat and liquid koji, solid koji, or decomposing enzyme. In the present invention, a ripening feeling can be imparted even if the nitrogen source is soy sauce, but there is also a taste and flavor peculiar to soy sauce, which is not preferable when it is desired to improve only the aging feeling.
Here, soy sauce is produced by any of the following methods: main brewing, mixed brewing, and mixing. There are five types of soy sauce, dark soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, and white soy sauce. Is defined in the Japanese Agricultural Standards (JAS).
In the present invention, the following fermented seasonings are particularly mentioned as raw materials that suppress off-taste and off-flavor other than aging.
As production example 1 of a preferable fermented seasoning, (1) a step of inoculating a raw material containing defatted soybeans with a microorganism having an ability to hydrolyze protein, and producing a solid koji, (2) specific to the obtained solid koji It includes a step of adding mash to make the concentration of sodium chloride and hydrolyzing the protein, and at a salt concentration that does not inhibit the hydrolysis of the protein at 5-45 ° C. for 40-144 hours A method for producing a seasoning characterized by allowing moromi to act. When the fermented seasoning prepared by this production method is used as an amino acid source and / or a peptide source, it is difficult to generate a different flavor or a different taste, and particularly, it has a strong aging potency and good balance, which is very preferable.
As a preferred fermented seasoning example 2, microbial cultures such as koji molds and yeasts with enhanced glutaminase activity are used in the presence of a protein-degrading enzyme in the absence of salt or a salt concentration of 3% (weight / volume) or less. Examples include a method for producing a seasoning characterized by acting on proteins such as wheat gluten. When the fermented seasoning prepared by this production method is used as an amino acid source and / or a peptide source, it is difficult to generate a different flavor or a different taste, and particularly, it has a strong aging potency and good balance, which is very preferable.
As an example 3 of a preferable fermented seasoning, a bacteriocin-producing lactic acid bacterium culture solution or its essence is added at the time of koji making in a step of producing a solid koji using defatted soybean as a main raw material and koji mold. Next, the koji obtained was mixed with 1.8 to 3.0 times (by weight) the salt weight of a salt concentration of 13 to 17% by weight of salt solution to form moromi, and then moromi was added to 32. The manufacturing method of the seasoning characterized by hydrolyzing -40 degreeC and 11-19 days is mentioned. When the fermented seasoning prepared by this production method is used as an amino acid source and / or a peptide source, it is difficult to generate a different flavor or a different taste, and particularly, it has a strong aging potency and good balance, which is very preferable.
The amino acid solution is obtained by hydrolyzing various proteins such as soybean and wheat in the presence of an acid such as hydrochloric acid.
If the sugar source in this invention can be used for food-drinks, there will be no limitation in particular. Examples of the sugar source include sucrose, glucose, fructose, xylose, isomerized sugar, etc. Among them, use of sucrose and glucose is preferable because the ripening feeling becomes stronger. The use ratio of the sugar source is not particularly limited as long as the target seasoning is obtained. For example, the sugar source is 0.01 parts by weight or more and 10 parts by weight or less with respect to 1 part by weight of the amino acid source or peptide source. can do.
If the ratio of the sugar source is less than this, it is not preferable in that the ripening sensation is weak.
If the ratio of the sugar source is more than this, it is not preferable from the viewpoint that an off-flavor (flavor) such as burnt odor or an off-flavor such as bitterness is expressed.
In the present invention, it is also important to oxidize an amino acid source and / or a peptide source with a sugar source. The oxidation reaction is not particularly limited. For example, after the amino acid source, the peptide source, and the sugar are put into a temperature-controllable device such as a cooking pot, a gas containing oxygen such as air is supplied to the raw materials or stirred. Thus, an oxidation reaction can be performed. Examples of the air supply here include a method of directly blowing a gas into a mixed liquid using an air hose or the like, and a method of blowing a gas into a head space in a sealed container. Regarding gas supply, air supply amount of 10 to 300 ml / min as air per 100 g of seasoning and air supply time of 1 hour to 48 hours are preferable, and air supply amount of 30 to 120 ml / min as air per 100 g of seasoning is supplied. More preferably, the air time is 2 hours or more and 12 hours or less. In this case, calculation is performed assuming that 21% of oxygen is contained in the air. The term “oxidation reaction by stirring” refers to stirring vigorously with, for example, a homogenizer, a homomixer, a disperser mixer or the like so as to embed the gas in the seasoning liquid. About stirring power, 0.1 W or more and 200 W or less are preferable per 1 kg of seasonings, and 0.3 W or more and 50 W or less are more preferable per 1 kg of seasonings. When the air supply and stirring are weak, a sufficient aging feeling cannot be obtained. On the other hand, if it is too strong, it is not preferable because it has an unusual taste such as an egg taste and an unusual flavor, and only a part of the rich taste becomes stronger and the balance becomes worse.
In the oxidation reaction of the present invention, the temperature and time conditions are preferably 20 ° C. or higher and 50 ° C. or lower and 0.5 hour or longer and 48 hours or shorter, more preferably 20 ° C. or higher and 50 ° C. or lower, and 3 hours or longer and 24 hours or shorter. In the oxidation reaction, when the temperature is 20 ° C. or lower, the aging feeling is weak and the production takes time, resulting in an industrially costly problem. In addition, when the temperature is 60 ° C. or higher in the oxidation reaction, unpleasant tastes such as burnt odor (flavor), egg taste, and bitterness are manifested. In addition, it is preferable to preheat only an amino acid source such as a yeast extract or a protein hydrolyzate or a peptide source before the oxidation reaction with an amino acid source or a peptide source and a sugar source, since the aging feeling becomes stronger. Preheating conditions are preferably 50 ° C. or higher and 100 ° C. or lower, 0.1 hour or longer and 24 hours or shorter, more preferably 50 ° C. or higher and 90 ° C. or lower, and 0.5 hours or longer and 6 hours or shorter. When the preheating conditions are lower than this or for a short time, there is a problem that the titer of the aging feeling is weak and the production takes time and is costly industrially. In addition, when the preheating conditions are higher than this or for a long time, it is not preferable because a strange odor (flavor) such as burnt or stuffy odor, an astringent taste such as an egg taste or a bitter taste appears.
In the present invention, it has been found that the components contributing to the ripening feeling increase by performing an oxidation reaction or by preheating only the amino acid source and the peptide source.
In the present invention, examples of the decolorization step and deodorization step include a method of contact treatment with activated carbon, a resin such as ion exchange, alumina, or the like, a method of steam distillation or membrane treatment, or any other method.
The seasonings obtained in the present invention can be widely used in foods and drinks such as soup, sauce, sauce, soup, fermented food, etc. Especially, when used in soy sauce, sauce, etc., the richness that cannot be imparted unless it is aged for a long time (aging) Is preferable in that it can be reproduced with very high quality. Although there is no limitation in particular in the addition ratio to the food / beverage products of the seasoning obtained by this invention, Generally it can mix so that a seasoning may be 0.01% or more and 99% or less with respect to food / beverage products. Preferably, it can be mixed so that the seasoning is 0.05% or more and 20% or less with respect to the food or drink, and more preferably the seasoning is 0.1% or more and 5% or less with respect to the food or drink. Can be mixed. If the proportion of the seasoning is too low, it is difficult to obtain the effect, which is not preferable. Even if the proportion of the seasoning is too high, there is no problem in terms of aging, but usually sufficient effects can be obtained even if not so much added.
Moreover, in this invention, the ripening feeling imparting agent used for food-drinks can also be obtained. Here, the form of the ripening sensation imparting agent is not particularly limited, but powders, liquids, pastes and the like are preferable in terms of storage stability and ease of use.
以下、本発明について実施例でさらに説明するが、本発明の技術範囲はこれら実施例によって制限されるものではない。
（実施例１：アミノ酸源および／またはペプチド源の違いによる調味料のめんつゆへの添加効果の違い）
１．アミノ酸源および／またはペプチド源の選定
アミノ酸源および／またはペプチド源として、以下を用いた。
・醤油（濃口醤油、ヒゲタ醤油株式会社製、全窒素：Ｔ−Ｎ＝１．６％）
・アミノ酸液（淡口「味液」、味の素株式会社製）
・酵母エキス（酵母エキスＮＯ．１、味の素株式会社製）
・発酵調味料（「コウジベース」、味の素株式会社製）
・脱色脱臭発酵調味料（「コウジベース」に対して１００重量部に対して、活性炭（「ホクエツＢＡ」、味の素ファインテクノ株式会社製）を２重量部添加し、２４℃、２４時間攪拌後、活性炭をろ過除去したもの。吸光度５４５ｎｍの値で、元の発酵調味料が０．７であったのに対して、本脱色脱臭発酵調味料は０．２まで低下していた。）
２．酸化反応させた調味液の製造
３００ｍｌビーカー内で、各種アミノ酸源および／またはペプチド源１８０ｍｌ（全窒素：Ｔ−Ｎ量が２．９ｇとなるように各アミノ酸源および／またはペプチド源と水を調整。実施例で用いた醤油１８０ｍｌはＴ−Ｎ量２．９ｇなので水の調整無し）、グラニュー糖３２ｇ、みりん１８ｇ（宝酒造社株式会社製、「タカラ本みりん純米」）を混合し、８０℃で１０分間加熱し調味液を作成した。その後本調味液を３０℃に調整し、本調味液に対してビーカー容器底面からエアコンプレッサからシリコンチューブ（外径６ｍｍ、内径４ｍｍ）、セラミックエアストーン（外径１７ｍｍ×長２０ｍｍ）を用いて本調味液１００ｇ当たり３０ｍｌ／分の空気供給を３０℃で２４時間実施した。
３．酸化反応させた調味液の官能評価
各種アミノ酸源および／またはペプチド源を原料とし酸化反応させた前述の調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
また、醤油（濃口醤油、ヒゲタ醤油株式会社製）１８０ｍｌに対し、グラニュー糖３２ｇ、みりん１８ｇを混合し、８０℃で１０分間加熱し調味液を作成したあと、かえしとして通気性のあるペットボトルに２４℃で保管した。０日保管（保管直後）、１４日保管したものについても、一般的なかえしの熟成感付与効果を見る為に、参考として評価した。結果を表１に示す。
また上記官能評価は、各種アミノ酸源および／またはペプチド源を原料とし酸化反応させた前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例２：温度と時間の酸化反応条件の違いによる調味料のめんつゆへの添加効果の違い）
１．温度と時間の酸化反応条件の異なる調味液の製造
３０００ｍｌビーカー内で、発酵調味料（「コウジベース」、味の素株式会社製）１５５０ｇ、グラニュー糖３００ｇ、水１５０ｇを混合し、８０℃で１０分間加熱し調味液を作成した。その後本調味液を３０℃に調整し、本調味液に対してビーカー容器底面からエアコンプレッサからシリコンチューブ（外径６ｍｍ、内径４ｍｍ）、セラミックエアストーン（外径１７ｍｍ×長２０ｍｍ）を用いて本調味液１００ｇ当たり３０ｍｌ／分の空気供給を、温度条件が２０〜７０℃、時間条件が１〜２４時間の範囲で実施した。
２．酸化反応させた調味液の官能評価
温度条件と時間を変更させて酸化反応させた前述の調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表２に示す。
また上記官能評価は、酸化反応条件を変更した前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例３：酸素量と時間の酸化反応条件の違いによる調味料のめんつゆへの添加効果の違い）
１．酸素量と時間の酸化反応条件の異なる調味液の製造
３０００ｍｌビーカー内で、発酵調味料（「コウジベース」、味の素株式会社製）１５５０ｇ、グラニュー糖３００ｇ、水１５０ｇを混合し、８０℃で１０分間加熱し調味液を作成した。その後本調味液を３０℃に調整し、本調味液に対してビーカー容器底面からエアコンプレッサからシリコンチューブ（外径６ｍｍ、内径４ｍｍ）、セラミックエアストーン（外径１７ｍｍ×長２０ｍｍ）を用いて温度３０℃で本調味液１００ｇ当たりの空気供給量が０〜４００ｍｌ／分、時間条件が１〜１２時間の範囲で実施した。
２．酸化反応させた調味液の官能評価
空気供給条件と時間を変更させて酸化反応させた前述の調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表３に示す。
また上記官能評価は、酸化反応条件を変更した前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例４：撹拌による酸化反応条件の違いによる調味料のめんつゆへの添加効果の違い）
１．撹拌により酸化反応条件の異なる調味液の製造
３０００ｍｌビーカー内で、発酵調味料（「コウジベース」、味の素株式会社製）１５５０ｇ、グラニュー糖３００ｇ、水１５０ｇを混合し、８０℃で１０分間加熱し調味液を作成した。その後本調味液を３０℃に調整し、本調味液に対してホモディスパ（ＴＫロボミクス、特殊機化工業社製）を用いて温度３０℃で、撹拌回転数が０〜５０００ｒｐｍで、撹拌時間が１〜５時間までの範囲で撹拌した。
２．酸化反応させた調味液の官能評価
撹拌の回転条件と時間を変更させて酸化反応させた前述の調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表４に示す。
また上記官能評価は、酸化反応条件を変更した前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例５：糖源の違いによる調味料のめんつゆへの添加効果の違い）
１．糖源の異なる調味液の製造
３００ｍｌビーカー内で、発酵調味料（「コウジベース」、味の素株式会社製）１８０ｍｌに対し、各種糖源（スクロース３５ｇ、グルコース２３ｇ、フルクトース２０ｇ、キシロース１５ｇ）を混合し、８０℃で１０分間加熱し調味液を作成した。ここで糖源の添加量が異なるのは、糖源が全てほぼ等モル数になるように調整しているためである。その後本調味液を３０℃に調整し、本調味液に対してビーカー容器底面からエアコンプレッサからシリコンチューブ（外径６ｍｍ、内径４ｍｍ）、セラミックエアストーン（外径１７ｍｍ×長２０ｍｍ）を用いて本調味液１００ｇ当たり３０ｍｌ／分の空気供給を、温度３０℃で、１２時間実施した。
２．調味液の官能評価
糖源を変更した調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表５に示す。
また上記官能評価は、酸化反応条件を変更した前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例６：予備加熱条件の違いによる調味料のめんつゆへの添加効果の違い）
１．予備加熱条件の異なる調味液の製造
３０００ｍｌビーカー内で、発酵調味料（「コウジベース」、味の素株式会社製）１５５０ｇを予備加熱した。予備加熱条件は、温度が５０〜９０℃、時間が０．５〜６時間の範囲で実施した。その後予備加熱した発酵調味料と、グラニュー糖３００ｇ、水１５０ｇを混合し、８０℃で１０分間加熱し調味液を作成した。その後本調味液を４０℃に調整し、本調味液に対してビーカー容器底面からエアコンプレッサからシリコンチューブ（外径６ｍｍ、内径４ｍｍ）、セラミックエアストーン（外径１７ｍｍ×長２０ｍｍ）を用いて本調味液１００ｇ当たり３０ｍｌ／分の空気供給を、温度４０℃、４時間の条件で実施した。
２．調味液の官能評価
予備加熱を行ってから酸化反応させた前述の調味液をめんつゆ（「にんべんつゆの素」株式会社にんべん社製）に１％上乗せ添加し官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないめんつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表６に示す。
また上記官能評価は、酸化反応条件を変更した前述の調味液をめんつゆに１％上乗せ添加し官能評価を行ったが、めんつゆのかわりにデミグラスソースに１％上乗せ添加した際の官能評価や、調味料を水で５倍希釈した際の官能評価についても実施を行い、同様の傾向が見られることが判明した。
（実施例７：本願発明の調味料の飲食品への添加効果）
実施例６において予備加熱条件が７０℃、２時間である調味料を「本発明品６（７０×２）」とした。市販のそばつゆ（「ざるそばつゆ」キッコーマン株式会社製）、デミグラスソース（「デミグラスソース」ハインツ日本株式会社製）、すき焼きのたれ（「すき焼きのたれ」エバラ食品工業社製）、焼き肉のたれ（「黄金のたれ中辛」エバラ食品工業社製）に、本発明品６（７０×２）をそれぞれ０．２ｇ〜３ｇ／たれ１００ｇとなるように混合したときの官能評価を行った。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しない各種市販品をコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表７から表１０に示す。
（実施例８：各種濃度の本願発明調味料の飲食品への添加効果）
実施例６において予備加熱条件が７０℃、２時間である調味料を「本発明品６（７０×２）」とした。市販のそばつゆ（ストレートタイプ「そばつゆ」ヤマキ株式会社製）に、本発明品６（７０×２）をそれぞれ０．０１ｇ〜２０ｇ／つゆ１００ｇとなるように添加したときの官能評価を行った（食塩分と水分は添加量が一番多いものに合わせてそれぞれ調整した）。官能評価は、コク味（まとまり、ひろがり、厚み）、熟成感について、調味液を添加しないそばつゆをコントロール（０点）として、０：無い、１：やや強い、２：強い、３：非常に強い、として、ｎ＝１０で行った。
結果を表１１に示す。
表１１の官能評価結果から、本発明品は食品において、各種濃度で効果があることが示された。
また好ましくは飲食品に対して調味料が０．０５％以上２０％以下となるように混合することができ、さらに好ましくは飲食品に対して調味料が０．１％以上５％以下となるように混合することができることが示された。EXAMPLES Hereinafter, although an Example demonstrates this invention further, the technical scope of this invention is not restrict | limited by these Examples.
(Example 1: Difference in the effect of adding seasonings to noodle soup depending on the amino acid source and / or peptide source)
1. Selection of amino acid source and / or peptide source The following were used as the amino acid source and / or peptide source.
・ Soy sauce (Deep mouth soy sauce, Higeta Soy Sauce Co., Ltd., total nitrogen: TN = 1.6%)
・ Amino acid solution (Tanguchi “Taste Solution”, Ajinomoto Co., Inc.)
・ Yeast extract (yeast extract NO.1, manufactured by Ajinomoto Co., Inc.)
・ Fermented seasoning (“Koji Base”, Ajinomoto Co., Inc.)
・ Decolorization and deodorization fermented seasoning (100 parts by weight with respect to “Koji Base”, 2 parts by weight of activated carbon (“Hokuetsu BA” manufactured by Ajinomoto Fine Techno Co., Ltd.) was added and stirred at 24 ° C. for 24 hours. (The activated charcoal was filtered off. The absorbance at 545 nm was 0.7 for the original fermented seasoning, whereas the decolored deodorized fermented seasoning had been reduced to 0.2.)
2. Production of seasoned liquid subjected to oxidation reaction In a 300 ml beaker, 180 ml of various amino acid sources and / or peptide sources (total nitrogen: adjust each amino acid source and / or peptide source and water so that TN amount is 2.9 g) 180 ml of soy sauce used in the examples has a TN amount of 2.9 g, so there is no adjustment of water), 32 g of granulated sugar, 18 g of mirin (“Takara Hon Mirin Junmai” manufactured by Takara Shuzo Co., Ltd.), and 80 ° C. To prepare a seasoning liquid. Then, this seasoning liquid is adjusted to 30 ° C., and this seasoning liquid is mixed with a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm × length 20 mm) from the bottom of the beaker container. An air supply of 30 ml / min per 100 g of seasoning liquid was carried out at 30 ° C. for 24 hours.
3. Sensory evaluation of oxidized seasoning liquid The above-mentioned seasoning liquid oxidized using various amino acid sources and / or peptide sources as raw materials is added to noodle soup ("Nenbentsu Yunomoto" manufactured by Nenben Co., Ltd.) for 1%. Evaluation was performed. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
In addition, after adding 180g of granulated sugar and 18g of mirin to 180ml of soy sauce (dark mouth soy sauce, Higeta Soy Sauce Co., Ltd.) and heating at 80 ° C for 10 minutes to make a seasoning liquid, it is put into a breathable PET bottle. Stored at 24 ° C. The samples stored for 0 days (immediately after storage) and for 14 days were also evaluated as a reference in order to observe the general ripening feeling imparting effect of the maple. The results are shown in Table 1.
The sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid, which was oxidized using various amino acid sources and / or peptide sources, to the noodle soup, but added 1% to the demiglace sauce instead of the noodle soup. It was also found that the same tendency was observed when the sensory evaluation was performed and the sensory evaluation when the seasoning was diluted 5 times with water.
(Example 2: Difference in the effect of seasoning on the noodle soup due to the difference in temperature and time oxidation reaction conditions)
1. Production of seasoning liquids with different temperature and time oxidation reaction conditions In a 3000 ml beaker, 1550 g of fermented seasoning (“Koji Base” manufactured by Ajinomoto Co., Inc.), 300 g of granulated sugar and 150 g of water are mixed and heated at 80 ° C. for 10 minutes. A seasoning liquid was prepared. Then, this seasoning liquid is adjusted to 30 ° C., and this seasoning liquid is mixed with a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm × length 20 mm) from the bottom of the beaker container. An air supply of 30 ml / min per 100 g of the seasoning liquid was performed in a temperature condition of 20 to 70 ° C. and a time condition of 1 to 24 hours.
2. Sensory evaluation of the seasoned liquid subjected to the oxidation reaction The above-mentioned seasoned liquid that had been oxidized by changing the temperature conditions and time was added to noodle soup ("Nenbentsu Yunomoto" manufactured by Nenben Co., Ltd.) for 1% sensory evaluation. It was. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
The results are shown in Table 2.
In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid in which the oxidation reaction conditions were changed to noodle soup, but sensory evaluation when adding 1% to demiglace sauce instead of noodle soup and seasoning An organoleptic evaluation was conducted when the solution was diluted 5 times with water, and it was found that the same tendency was observed.
(Example 3: Difference in the effect of seasoning on the noodle soup due to the difference in the amount of oxygen and time of the oxidation reaction)
1. Production of seasoning liquids with different amounts of oxygen and time of oxidation reaction conditions In a 3000 ml beaker, 1550 g of fermented seasoning (“Koji Base” manufactured by Ajinomoto Co., Inc.), 300 g of granulated sugar, and 150 g of water are mixed and mixed at 80 ° C. for 10 minutes. A seasoning liquid was prepared by heating. Thereafter, the seasoning liquid is adjusted to 30 ° C., and the temperature of the seasoning liquid is measured from the bottom of the beaker container using an air compressor, a silicon tube (outer diameter 6 mm, inner diameter 4 mm), and ceramic air stone (outer diameter 17 mm × length 20 mm). At 30 ° C., the air supply amount per 100 g of the seasoning liquid was 0 to 400 ml / min, and the time conditions were in the range of 1 to 12 hours.
2. Sensory evaluation of the seasoned liquid subjected to the oxidation reaction Add the above-mentioned seasoned liquid, which has been subjected to the oxidation reaction by changing the air supply conditions and time, to the noodle soup ("Nenbentsu Yunomoto" manufactured by Nenben Co., Ltd.) by adding 1%. went. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
The results are shown in Table 3.
In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid in which the oxidation reaction conditions were changed to noodle soup, but sensory evaluation when adding 1% to demiglace sauce instead of noodle soup and seasoning An organoleptic evaluation was conducted when the solution was diluted 5 times with water, and it was found that the same tendency was observed.
(Example 4: Difference in the effect of adding seasonings to noodle soup due to differences in oxidation reaction conditions by stirring)
1. Manufacture of seasoning liquids with different oxidation reaction conditions by stirring In a 3000 ml beaker, 1550 g of fermented seasoning (“Koji Base”, manufactured by Ajinomoto Co., Inc.), 300 g of granulated sugar, and 150 g of water are mixed and heated at 80 ° C. for 10 minutes. A liquid was created. Thereafter, the seasoning liquid is adjusted to 30 ° C., and a homodispa (TK Robotics, manufactured by Tokushu Kika Kogyo Co., Ltd.) is used for the seasoning liquid at a temperature of 30 ° C., with a stirring rotational speed of 0 to 5000 rpm, and with a stirring time of 1 Stir for up to 5 hours.
2. Sensory evaluation of the seasoned liquid subjected to oxidation reaction The above-mentioned seasoned liquid that had been oxidized by changing the rotation conditions and time of stirring was added to noodle soup ("Nenbentsu Yunomoto" manufactured by Nenben Co., Ltd.) at 1% for sensory evaluation. Went. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
The results are shown in Table 4.
In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid in which the oxidation reaction conditions were changed to noodle soup, but sensory evaluation when adding 1% to demiglace sauce instead of noodle soup and seasoning An organoleptic evaluation was conducted when the solution was diluted 5 times with water, and it was found that the same tendency was observed.
(Example 5: Difference in the effect of adding seasonings to noodle soup depending on the sugar source)
1. Production of seasoning liquids with different sugar sources In a 300 ml beaker, various sugar sources (35 g of sucrose, 23 g of glucose, 20 g of fructose, 15 g of xylose) are mixed with 180 ml of fermented seasoning ("Koji Base" manufactured by Ajinomoto Co., Inc.). The mixture was heated at 80 ° C. for 10 minutes to prepare a seasoning liquid. Here, the addition amount of the sugar source is different because all the sugar sources are adjusted to have an equimolar number. Then, this seasoning liquid is adjusted to 30 ° C., and this seasoning liquid is mixed with a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm × length 20 mm) from the bottom of the beaker container. An air supply of 30 ml / min per 100 g of seasoning liquid was carried out at a temperature of 30 ° C. for 12 hours.
2. Sensory evaluation of seasoning liquid The seasoning liquid with a different sugar source was added to noodle soup ("Nenbentsu Yunomoto" manufactured by Ninben Co., Ltd.) at 1% for sensory evaluation. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
The results are shown in Table 5.
In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid in which the oxidation reaction conditions were changed to noodle soup, but sensory evaluation when adding 1% to demiglace sauce instead of noodle soup and seasoning An organoleptic evaluation was conducted when the solution was diluted 5 times with water, and it was found that the same tendency was observed.
(Example 6: Difference in the effect of adding seasonings to noodle soup due to differences in preheating conditions)
1. Production of seasoning liquid with different preheating conditions In a 3000 ml beaker, 1550 g of fermented seasoning (“Koji Base”, manufactured by Ajinomoto Co., Inc.) was preheated. The preheating conditions were a temperature of 50 to 90 ° C. and a time of 0.5 to 6 hours. Thereafter, the pre-heated fermented seasoning, 300 g of granulated sugar and 150 g of water were mixed and heated at 80 ° C. for 10 minutes to prepare a seasoning liquid. Then, this seasoning liquid is adjusted to 40 ° C., and this seasoning liquid is mixed with a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm × length 20 mm) from the bottom of the beaker container. An air supply of 30 ml / min per 100 g of the seasoning liquid was carried out at a temperature of 40 ° C. for 4 hours.
2. Sensory evaluation of seasoning liquid The above-mentioned seasoning liquid that had been preheated and then subjected to an oxidation reaction was added to noodle soup (“Nenbentsu Yunomoto” manufactured by Ninben Co., Ltd.) at 1% for sensory evaluation. Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with noodle soup without seasoning added as a control (0 point) for richness (group, spread, thickness) and aging , N = 10.
The results are shown in Table 6.
In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid in which the oxidation reaction conditions were changed to noodle soup, but sensory evaluation when adding 1% to demiglace sauce instead of noodle soup and seasoning An organoleptic evaluation was conducted when the solution was diluted 5 times with water, and it was found that the same tendency was observed.
(Example 7: Effect of adding seasoning of the present invention to food and drink)
In Example 6, the seasoning having a preheating condition of 70 ° C. for 2 hours was defined as “Invention product 6 (70 × 2)”. Commercial soba soup ("Zaru soba soup" manufactured by Kikkoman Co., Ltd.), Demigrass sauce ("Demigrass sauce" manufactured by Heinz Japan Co., Ltd.), Sukiyaki sauce ("Sukiyaki sauce" manufactured by Ebara Food Industry Co., Ltd.), Grilled meat sauce ("Golden sauce" Sensory evaluation was performed when the product 6 (70 × 2) of the present invention was mixed at 0.2 g to 3 g / 100 g of dripping to “medium hot” Ebara Food Industry Co., Ltd.). The sensory evaluation is 0: None, 1: Slightly strong, 2: Strong, 3: Very, with various commercially available products to which no seasoning liquid is added as a control (0 points), with respect to body taste (coarseness, spread, thickness) and aging N = 10.
The results are shown in Table 7 to Table 10.
(Example 8: Effect of adding various concentrations of the present invention seasoning to food and drink)
In Example 6, the seasoning having a preheating condition of 70 ° C. for 2 hours was defined as “Invention product 6 (70 × 2)”. Sensory evaluation was performed when the product 6 (70 × 2) of the present invention was added to a commercially available soba soup (straight type “Soba soup” manufactured by Yamaki Co., Ltd.) so as to be 0.01 g to 20 g / 100 g soup (salt content) And water were adjusted to the one with the largest amount of addition). Sensory evaluation is 0: no, 1: slightly strong, 2: strong, 3: very strong, with soba soup without adding seasoning liquid as a control (0 point) for richness (coarseness, spread, thickness) and aging , N = 10.
The results are shown in Table 11.
The sensory evaluation results in Table 11 showed that the product of the present invention was effective at various concentrations in food.
Moreover, it can mix preferably so that a seasoning may be 0.05% or more and 20% or less with respect to food / beverage products, More preferably, a seasoning will be 0.1% or more and 5% or less with respect to food / beverage products. It was shown that they can be mixed.
本発明によれば、飲食品に高力価で良質な熟成感を付与できる調味料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning which can provide a high-quality and high-quality aging feeling to food-drinks can be provided.
Claims (8)
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| JP2010505990A JP5678658B2 (en) | 2008-03-31 | 2009-03-27 | Method for producing a seasoning that gives a sense of maturity |
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| JP2008090054 | 2008-03-31 | ||
| PCT/JP2009/056923 WO2009123298A1 (en) | 2008-03-31 | 2009-03-27 | Method for production of flavoring material for imparting aged flavor |
| JP2010505990A JP5678658B2 (en) | 2008-03-31 | 2009-03-27 | Method for producing a seasoning that gives a sense of maturity |
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| JP6645056B2 (en) * | 2015-07-17 | 2020-02-12 | 味の素株式会社 | Seasoning production method |
| KR101725738B1 (en) * | 2016-09-21 | 2017-04-12 | (주)송림푸드 | Manufacture method of marine products soy sauce |
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| JP3516893B2 (en) * | 1999-11-22 | 2004-04-05 | キッコーマン株式会社 | Maple manufacturing method |
| JP4565696B2 (en) * | 2000-04-14 | 2010-10-20 | 株式会社Ａｄｅｋａ | Method for modifying protein and / or carbohydrate |
| JP3824300B2 (en) * | 2001-08-23 | 2006-09-20 | キッコーマン株式会社 | Maple manufacturing method |
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