JPWO2016047570A1 - Deep-fried food taste enhancer - Google Patents

Abstract

The deep-fried food taste enhancer of the present invention contains a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein. The method for producing fried food according to the present invention is a peptide having 0.001 to 0.5 parts by mass of taurine and a molecular weight derived from an animal or vegetable protein extract of 800,000 to 10,000 with respect to 100 parts by mass of ingredients. After adhering 0.001 to 0.5 parts by mass of the mixture, oil is added. The taste enhancer is used, for example, as a seasoning for deep-fried food, a dusting powder, or a clothing material.

Description

  TECHNICAL FIELD The present invention relates to a deep-fried food taste enhancer and a method for producing a deep-fried food, which can increase the umami and depth of the deep-fried food.

Deep-fried food is a cooking method that heats with high-temperature oil. At the same time as heating, the moisture on the surface of the food is replaced with oil, so the flavor of the food, the flavor of the oil, and the scorching flavor due to the high temperature are combined. It is a food product that can be enjoyed. On the other hand, deep-fried foods may have a high oily feeling depending on how they are cooked, depending on how they are cooked, resulting in lack of flavor and thickness, and may be persistent and difficult to eat.
Therefore, there is a demand for deep-fried fried foods that utilize the flavor of ingredients and maintain the unique flavor of fried foods.

  Patent Documents 1 to 3 disclose body taste imparting agents using imidazole dipeptides such as carnosine and anserine and sulfone group-containing compounds such as taurine. Further, in Patent Document 4, a yeast-degrading extract in which a fraction of a peptide fraction having a molecular weight of 10,000 or more is 10% or more, and a fraction having a molecular weight of 2000 or less occupies most of the meat or seafood, except for the liquid, It is disclosed to enhance the taste of dashi. Patent Document 5 discloses a seasoning obtained by decomposing meat protein. However, these ingredients are not sufficient to give a rich and rich feeling to the characteristic flavor of the deep-fried food, and to obtain a deep-fried food with no persistence.

JP-A-7-203895 JP 7-265008 A JP-A-8-289760 JP 2005-102549 A US2007077333 (A1)

  This invention makes it a subject to provide the flavor enhancer etc. which can obtain the deep-fried food easily, utilizing the flavor of foodstuffs and maintaining the characteristic flavor of deep-fried food.

  In order to achieve the above-mentioned problems, the present inventors have applied various components to deep-fried foods and repeated studies. As a result, it has been found that a mixture of taurine and a peptide having a specific molecular weight derived from an animal or vegetable protein extract gives depth to the flavor of fried food, and when this is used, a tasty fried food can be easily obtained, The present invention has been completed.

That is, the present invention provides a fried food taste enhancer containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an animal or vegetable protein extract.
The present invention also relates to a mixture of 0.001 to 0.5 parts by mass of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from animal or vegetable protein extracts, based on 100 parts by mass of ingredients. After attaching 001-0.5 mass part, the manufacturing method of the fried food which oils is provided.

FIG. 1 is an HPLC chart of an extract obtained from chicken breast. FIG. 2 is a diagram showing an HPLC chart of an extract obtained from chicken thigh.

Taurine used in the method for producing a taste enhancer and fried food according to the present invention is a component found in bile of cattle and is contained in shellfish, squid, octopus meat, nerve tissue, and the like. Taurine may be extracted from organisms or synthesized, but is preferably obtained by extraction. A commercially available product may be used for taurine.
The amount of taurine in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.3 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, when 10 g of the taste enhancer is attached to 100 g of ingredients as a dust and a fried product is produced, the amount of taurine in the taste enhancer 10 g is preferably 0.001 to 0.5 g. The blending amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass. Similarly, when the taste enhancer is a seasoning or a clothing material, the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the manufacturing method of the fried food of this invention, 0.001-0.5 mass part, Preferably 0.01-0.3 mass part of taurine is made to adhere with respect to 100 mass parts of the ingredients of fried food.

  Peptides derived from animal or vegetable protein extracts (extract extracts) used in the method for producing a taste enhancer and fried food of the present invention include cattle, pigs, chickens and other livestock meats; Peptides obtained by extracting from animal proteins such as mollusks such as octopus, octopus, etc., or grains such as soybeans, wheat and rice; potatoes such as potato; plant proteins such as root vegetables such as carrot and burdock Among the peptides obtained by extraction from the above, it is a peptide having a molecular weight of 800,000 to 10,000 daltons by gel filtration. Even if it is derived from animal or vegetable protein, the effect of the present invention can be obtained because the bitterness peculiar to the peptide becomes strong if it is hydrolyzed or if the molecular weight by gel filtration is less than 10,000 daltons. I can't. Moreover, when the molecular weight by gel filtration exceeds 800,000 daltons, it becomes difficult to feel the taste and it is difficult to prepare, which is disadvantageous in terms of cost.

As the animal or plant protein, it is preferable to use a protein-rich site in animals or plants. For example, as an animal protein, muscle, epidermis, etc., as a plant protein, species, fruit, etc. Is preferably used. Animal protein is particularly preferable, and fibrous protein such as muscle fiber is most preferable.
For extraction from animal or vegetable protein as a raw material, a known protein extraction method using alcohol or acid can be used. For example, the raw material can be fragmented by a method such as shredding or crushing, and extracted using an alcohol solution such as 50 to 90% ethanol or an acid solution such as 10 to 500 mM acetic acid. From the protein extract thus obtained, a target peptide having a molecular weight of 800,000 to 10,000 is obtained. Moreover, as animal protein or vegetable protein, you may use the thing of a single kind of animal or a plant, respectively, and you may use the thing of a plurality of kinds of animals or plants in combination. Moreover, animal protein and vegetable protein can also be used as a raw material in combination.

As a method for obtaining a peptide having a target molecular weight, a method of fractionating the protein extract by a known method such as gel filtration, ultrafiltration, or centrifugation can be used. In addition to a peptide having a molecular weight of 800,000 to 10,000 (10,000 to 800,000), it also includes a fraction having a molecular weight of more than 800,000 and less than 10,000, which is inevitably mixed in the fractionation operation. It is permissible as long as the effect of the present application is not disturbed.
The “mixture of peptides” in the present invention is derived from extracts from animal or plant proteins, and is a mixture containing peptides having different molecular weights. More preferably, the molecular weight distribution is a mixture having a plurality of peaks in the range of 10,000 to 800,000 when the molecular weight distribution is analyzed by gel filtration.
The molecular weight of the peptide constituting the “mixture of peptides” is preferably 500,000 to 50,000, more preferably 500,000 to 100,000.

In the molecular weight determined by the gel filtration method, the “mixture of peptides” in the present invention is such that the proportion of peptides having a molecular weight of 800,000 to 10,000 is 80 to 100% by mass relative to the total mass of all peptides. More preferably, it is 90-100 mass%, More preferably, it is 100 mass%. Similarly, in the “peptide mixture” in the present invention, the proportion of peptides having a molecular weight of 500,000 to 50,000 (or 500,000 to 100,000) in the molecular weight determined by gel filtration is the total mass of all peptides. It is preferable that it is 80-100 mass% with respect to it, More preferably, it is 90-100 mass%, More preferably, it is 100 mass%.
Specific conditions of gel filtration HPLC for analyzing the molecular weight will be described later in Examples.

The amount of the peptide used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts by mass, with respect to 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, when 10 g of the taste enhancer is attached to 100 g of ingredients as a dust and a fried food is produced, the amount of peptide in the taste enhancer 10 g is preferably 0.001 to 0.5 g. The blending amount (concentration) of the peptide in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the manufacturing method of the deep-fried food of this invention, 0.001-0.5 mass part, preferably 0.01-0.2 mass part of peptides are made to adhere with respect to 100 mass parts of the ingredients of deep-fried food.

  The proportion of taurine and peptide in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and peptide used in the method for producing fried food of the present invention (mass ratio, former: latter) Are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.

  The taste enhancer of the present invention is preferable because, in addition to the above components, when one or more selected from acidic amino acids, hydrocarbon amino acids, glycine, and salts thereof are blended, a deeper taste can be obtained. . An acidic amino acid is an amino acid having a group that releases a proton such as a carboxyl group in the side chain, and examples include aspartic acid and glutamic acid. The hydrocarbon amino acid is an amino acid having a hydrocarbon group in the side chain, and examples thereof include alanine, valine, leucine, and isoleucine. These amino acids (acidic amino acids, hydrocarbon amino acids, glycine, or salts thereof) may be used alone or in combination of two or more. Among these, it is preferable to blend one or more selected from aspartic acid, glutamic acid, alanine, glycine and salts thereof.

The amount of the amino acid used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, and more preferably 0.01 to 0.2, with respect to 100 parts by mass of the ingredients of the deep-fried food. It mix | blends so that it may become a mass part. For example, in the case of producing fried food by attaching 10 g of a taste enhancer as a flour to 100 g of ingredients, the amount of amino acids in the taste enhancer 10 g that is a flour is preferably 0.001 to 0.5 g. Yes, the blending amount (concentration) of the amino acid in 100% by mass of the taste enhancer which is a dusting powder is preferably 0.01 to 5% by mass. Moreover, in the manufacturing method of the fried food of this invention, 0.001-0.5 mass part, Preferably 0.01-0.2 mass part of amino acid peptides are made to adhere with respect to 100 mass parts of the ingredients of fried food.
The proportion of taurine and amino acid in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and amino acid used in the method for producing fried food of the present invention (mass ratio, former: latter) Are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.

  In addition to the above-described taurine, peptide, and amino acid, the taste enhancer of the present invention can be appropriately mixed with other known components according to the form in which the taste enhancer is applied to fried food.

  When the flavor enhancer of the present invention is used as a seasoning for deep-fried foods, it can be produced by blending ingredients such as water; fats and oils; sake; mirin; soy sauce, salt; sugar; When the taste enhancer of the present invention is used as a flour for fried foods, it can be produced by blending ingredients such as flour such as wheat flour; starch; When using the flavor enhancer of the present invention as a fried food material, flour such as flour; starch; sugar; egg powder; thickener; salt, powdered soy sauce, fermented seasoning and other seasonings; spices; Nutritional components such as vitamins; coloring agents; fats and oils; swelling agents and other components blended in known clothing materials can be blended to produce. The amount of other components may be adjusted so that the amount of taurine, peptide, and amino acid in the above-described taste enhancer of the present invention can be blended, but generally 95 to 99 in 100% by mass of the taste enhancer. About 9% by mass.

What is necessary is just to perform by a normal manufacturing method, when manufacturing a fried food using the taste enhancer of this invention according to the form of said taste enhancer. For example, when using a seasoning enhancer for fried foods, apply the seasoning enhancer to a bowl or the like and attach it by passing ingredients, etc. . In addition, when using a flour-enhancing taste enhancer for fried foods, the dusting powder is applied to the ingredients and adhered, and then the clothes are adhered as it is and oiled. In addition, when using a flavor enhancer for fried foods, add the seasoning liquid or dusting powder as it is or if necessary, and then sprinkle the clothes or attach the liquid to the water. The melted batter liquid may be attached and oiled.
As the ingredients of the fried food, known various ingredients that are considered to be deep-fried can be used without particular limitation, for example, livestock such as cows, pigs, chickens, fish and shellfish such as kisses, shrimps, squids, octopus, Vegetables such as tubers, eggplants, pumpkins, carrots, onions, mushrooms and the like.

  The taste enhancer of the present invention may be an additive used by adding to a known seasoning for fried foods, dusting or clothing. The taste enhancer, which is an additive, is composed of only taurine, a mixture of peptides having a molecular weight of 800,000 to 10,000, or a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000. There may be. In the fried food production method of the present invention, a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 and the above-mentioned amino acids to be blended as desired may be sequentially attached to the ingredients in any order. Alternatively, they may be attached simultaneously as a mixture containing them. The oil is preferably heated by heating the oil to 130 ° C. or higher, more preferably 160 ° C. to 200 ° C.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited at all from a following example.

(Reference Examples 1-3) Production of chicken-derived peptide 100 g of chicken breast was chopped to about 3 mm square with scissors, and further pulverized using a homogenizer. To this was added 100 mL of 70% ethanol, and extraction was performed by shaking (60 rpm) for 60 minutes. After the extraction operation, the filtrate was collected by filtration through a 0.45 μm filter.
A chart of gel filtration HPLC of this filtrate is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 1, the 500,000 to 50,000 range is taken as reference example 2, and the range of more than 800,000 is taken as a reference example. It was set to 3.

The gel filtration HPLC was performed under the following conditions.
As the column, TSK-GEL G3000SWXL + TSK-GEL G2000SWXL (manufactured by Tosoh Corporation) was used. As the mobile phase, a phosphate buffer solution 20 mM (pH 7.0) containing 0.3 M NaCl was used. The measurement was performed at 25 ° C., the flow rate was 0.5 mL / min, and the detector used DAD (diode array detector) to detect the absorbance at 280 nm.
Moreover, fractionation of the peptides of Reference Examples 1 to 3 was carried out using a fraction collector by calculating a molecular weight fraction from a calibration curve prepared with molecular weight markers in gel filtration HPLC under the same conditions. The fraction of each molecular weight fraction was collected and then powdered using a freeze dryer. Protein molecular weight markers include glutamate dehydrogenase (MW: 290,000), lactate dehydrogenase (MW: 142,000), enolase (MW: 67,000), myoxase (MW: 32,000), cytochrome, manufactured by Oriental Yeast Co., Ltd. C (MW: 12,400) was used.

(Reference Examples 4-6) Production of chicken-derived peptide In the same manner as in Reference Example 1, extraction was performed using 200 g of chicken thigh, and a filtrate was obtained. A gel filtration HPLC chart of this extract is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 4, the 500,000 to 100,000 range is taken as reference example 5, and the range less than 10,000 is taken as a reference example. It was set to 6.

(Production Examples 1-12)
The ingredients shown in Table 1 were mixed uniformly to produce the fried dressing materials of Production Examples 1 to 12, respectively. The fried dressings of Production Examples 1 to 12 are comparative examples in that Production Example 1 does not contain taurine and Production Example 7 does not contain a peptide having a molecular weight of 800,000 to 10,000, and the others are examples.

(Evaluation Test 1)
Prepare 20 pieces of chicken thigh flakes (25g / piece) and weigh each clothing material of Production Examples 1 to 12 so that the amount of clothing material applied per 100g of meat is 10g. It was well adhered by dusting. The chicken thighs to which the clothing material was attached were oiled with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. Freshly fried (after 5 minutes from oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 1.

(Production Examples 13 to 20)
With the formulation shown in Table 3 below, fried food materials for Production Examples 13 to 20 were produced. The fried dressings of Production Examples 13 to 20 are the same as the fried dressings of Production Examples 17 to 20 and the peptides contained in Production Example 20 in that the molecular weight of the peptides contained in Production Examples 17 to 19 exceeds 800,000. These are comparative examples in that the molecular weight is less than 10,000, and other examples are examples.
(Evaluation test 2)
A batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. Tonkatsu was produced by entwining this batter solution with 100 g of pork loin that had been pulverized, adhering bread crumbs, and oiling with salad oil heated to 170 ° C. for 6 minutes.
Freshly fried tonkatsu (after 5 minutes from the oil) and the flavor of tonkatsu left at room temperature (about 25 ° C.) for 1 hour were evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The average points are shown in Table 3.

(Production Examples 21 to 30)
The fried dressing materials of Production Examples 21 to 30 were produced according to the formulation shown in Table 5 below. The fried dressing materials of Production Examples 21 to 30 are all examples.
(Evaluation Test 3)
In the same manner as in the evaluation test 1, chicken fried chicken was manufactured using the fried chicken materials of Production Examples 21 to 28. Freshly fried (after 5 minutes from the oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 5. Table 5 shows the results of Production Example 4 again.

  From the results shown in Table 1 and Table 3, according to the taste enhancing material of the examples in which taurine and a peptide having a specific molecular weight are blended, the flavor of the food is utilized and the flavor unique to the deep-fried food is maintained, while the richness and the comprehensiveness are maintained. It can be seen that the typical flavor can be improved. In addition, the results shown in Table 5 indicate that a deeper taste can be obtained by further blending one or more of acidic amino acids, hydrocarbon amino acids, glycine and salts thereof.

The taste enhancer of the present invention is added to a normal seasoning for fried foods, flour or clothes, or used as a normal seasoning for fried foods, flour or clothes, etc. By only producing the fried food by the method, it is possible to obtain a fried food that has a rich taste and is difficult to feel oily persistentness. According to the method for producing fried food of the present invention, it is possible to easily obtain a fried food that has a rich taste and is less likely to feel oily persistence. The rich taste means that the flavor fragrance is thick, the flavor spread in the mouth lasts long, and has a deep taste.

Claims (7)

  A fried food taste enhancer comprising a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein.   The taste enhancer according to claim 1, wherein the peptide is a peptide having a molecular weight of 500,000 to 50,000.   Furthermore, the taste enhancer of Claim 1 or 2 which mix | blends 1 or more types selected from an acidic amino acid, a hydrocarbon amino acid, glycine, and these salts.   The taste enhancer according to any one of claims 1 to 3, which is a seasoning for fried food, a dusting powder, or a clothing material.   The taste enhancer of Claim 4 whose compounding quantity of the said taurine is 0.01-5 mass%.   The taste enhancer of Claim 4 or 5 whose compounding quantity of the said peptide is 0.01-5 mass%. 0.001 to 0.5 parts by mass of taurine and 100 to 100 parts by mass of ingredients 0.001 to 0.5 of a peptide having a molecular weight derived from animal or vegetable protein extracts of 800,000 to 10,000 The manufacturing method of the deep-fried food which oils after attaching a mass part.

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