KR100859099B1 - Kokumi enhancer for food or seasoning - Google Patents

Abstract

A kokumi enhancer for food or seasoning is provided to prepare excellent seasonings and food by adding the kokumi enhancer. A kokumi enhancer for food or seasoning is obtained by hydrolyzing at least one protein selected from wheat gluten, defatted soy, corn gluten, gelatin, poultry feather by using an inorganic acid or an inorganic acid and protease to obtain a glutamic acid which is the main umami component; crystallizing and precipitating the glutamic acid under the state of isoelectric point ranging from pH 3.1 to 3.3; and removing the glutamic acid by using at least one method selected from grind, centrifuge and filtering.

Description

KOKUMI enhancer for food or seasoning}

The present invention relates to improving the taste of foods and seasonings, and in particular, to a method for providing natural amino acid-containing kokumi seasonings that can be used to give kokumi to foods and seasonings and to the use of kokumi enhancers. have. The method for providing kokumi seasoning according to the present invention is a protein prepared according to a hydrolysis method by using a protein or an enzyme or a protein hydrolyzate, an inorganic acid (or organic acid) or a combination of protein hydrolase and an inorganic acid (or organic acid). The taste of other amino acids other than glutamic acid is expressed by removing a certain concentration of glutamic acid, a major umami component, from hydrolyzed protein (hereinafter referred to as 'protein hydrolyzate'). Built.

Proteins are usually macromolecules with a molecular weight of 5,000 or more and can not taste anything by themselves. They are used for hydrolysis reactions using proteolytic enzymes, inorganic acids (or organic acids), or combinations of proteinases and inorganic acids (or organic acids). When the amino acid or the amino acid, which is a basic structural unit of the protein produced, is decomposed into peptides having a structure in which several amino acids are combined, it becomes valuable as a seasoning that tastes. Peptides having a structure of amino acid or a combination of several amino acids are known as agents that impart basic taste characteristics present in foods.In addition to these tastes, the peptides continuously maintain the taste of foods, giving a rich taste and a salty and sour taste. Peptides are attracting attention as substances having the characteristics of kokumi, which is a flavor that harmonizes with.

Kokumi (ko 風 유래, kokumi) is a word originated from Japanese, and it is probable that the word originated from Koku (濃 く or 의) in Japanese, and it is also expressed as 'mouthfulness' in English, and there is no suitable word to express it in Korean. To express it, 'taste', 'thick', 'fullness in the mouth', 'thickness (濃厚 風味)' and 'taste aftertaste' are appropriate expressions.

Komumi is a relatively unknown word compared to Jimmy's umami, which is a word that expresses taste, and it is relatively late compared to Jimmy's. It's a whole field. L-sodium glutamate, a representative substance that causes Jimmy, is a major component of vegetable or animal protein.In 1908, Dr. Ieda of the University of Tokyo, Japan, studied the taste of kelp. Ajinomoto Co., Inc. succeeded in industrialization and produced in earnest after discovering that it was the main body. The characteristic of the taste is that it expresses the fifth ingredient, which is different from the basic taste of food, to give Jimmy a small amount, relieve bitterness and sourness, and obtain a harmony of taste. Recently, the harmfulness of sodium glutamate has been debated, and regardless of the fact, consumers are reluctant to avoid sodium glutamate, and there is an increasing need for materials that can replace sodium glutamate. 777650).

Studies on such kokumi-containing materials include pyrazine compounds (JP-A-11-313635), glutathione (Bioscience Biotechnology Biochemistry, 61, 1977-1980, 1997), sulfone-containing compounds, phosphates and Betaine (Japanese Patent Application Laid-open No. Hei 8-289761), enzymatic digestion of gelatin and tropomyosin (Japanese Patent Application Laid-open No. Hei 8-228715), O / W type emulsion composition (Japanese Patent Laid-Open Application No. Hei 10-179026), molecular weight A method of adding an amino-carbonyl reactant (Japanese Patent Laid-Open No. 2002-335904) and the like of a peptide of 1000 to 5000 with a carbonyl compound is known.

Peptides are known as taste components, and peptides having sweetness, bitterness, salty taste and Jimmy have been reported. For example, a peptide having a Jimmy is an acidic peptide having a molecular weight of 1,000 or less obtained by digesting a fish protein with an enzyme, and includes Glu-Asp, Thr-Glu, Glu-Ser, Glu-Glu, and Glu-Asp-Glu. Peptides comprising amino acid sequences represented by Asp-Glu-Ser, Glu-Gly-Ser, Ser-Glu-Glu, Glu-Gln-Glu (Journal of Agricultural & Food Chemistry, 23, 49-53, 1975) Known. In addition, the peptide is known to have the effect of changing the taste of the basic taste to change the taste, and has the effect of inhibiting sweet taste, inhibiting bitter taste, inhibiting sour taste and enhancing the taste of Jimmy. Peptides are known. For example, as a peptide having an action to enhance Jimmy, Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala- in hydrolysates treated with protease and bromelain. Peptides (Journal of Agricultural & Food Chemistry, 50, 1515-1522, 2002) comprising amino acid sequences represented by Glu-Asp, Asp-Glu-Glu, Ser-Pro-Glu have been reported. It is also known that the peptide has a function of imparting kokumi (Japanese Patent Laid-Open No. 5-84050). Examples of such peptides include glutathione (Bioscience Biotechno1ogy Biochemistry, 61, 1977-1980, 1997), but glutathione is prone to formation of dimers by heating and deterioration in the function of imparting kokumi. There is. Peptides have a variety of effects on the taste of food and drink, it is required to develop new substances or seasonings containing them that can effectively enhance the Kokumi (濃厚 風味) of food and drink.

In addition, as a feature of fermented seasonings such as soy sauce and soybean paste, it has strong kokumi, and it is proved that the body of kokumi is a peptide in brewing fermented products. If it is hydrolyzed, it is derived from the complete disappearance of kokumi. Since soy sauce and soybeans contain kokumi substances, the addition of soy sauce or soy sauce can make Kokumi soybean paste to a certain extent when manufacturing various processed seasonings. Depending on the type of processed food, it may not be desirable because of its unique flavor. In particular, Kokumi (濃厚 風 양) contained in these brewing fermentation products are not only very small, but also not easy to be purified.

On the other hand, Kokumi seasonings, which are commercially available in Japan, are produced by digesting protein raw materials with peptidase, protease, glutaminase, or hydrolyzing proteins in microbial cultures that produce enzymes. By making as many peptides as possible without degrading them, Kokumi seasonings, which are the main ingredients of peptides, can be said to be based on brewing fermentation products such as soy sauce and soybean paste.

To date, protein proteins such as skim soy, wheat gluten and corn gluten and animal proteins such as gelatin, casein, fishmeal, poultry feathers and other meats are broken down into amino acids or peptides to make protein hydrolysates. As an acid hydrolysis method using the degrading power of inorganic acid (or organic acid), it has a history of more than 100 years, and is widely used worldwide as a raw material of soy sauce, sauce, soup, and seasoning, and protein raw materials are peptidase and protease. Enzymatic digestion, which uses the degrading power of enzymes such as glutaminase and glutaminase, has been used, but it has a relatively short history compared to acid hydrolysis.

As a hydrolysis method of protein raw materials, acid is heated with protein raw materials in an aqueous solution to produce protein hydrolysates (amino acid solution) in which the protein raw materials are hydrolyzed, which has a high decomposition rate and can obtain an excellent flavor decomposition product according to the reaction conditions. There is an acid hydrolysis method, and a small amount of protease is added to the protein raw material, and the pH is maintained at a temperature of 4.5 to 9.0 and a temperature of 30 to 45 DEG C, which is an appropriate temperature at which the enzyme will not be destroyed. The method can be carried out, and there is also a method of obtaining protein hydrolysates by treating proteolytic enzymes on protein raw materials.

The protein hydrolyzate produced by the acid hydrolysis method, the protein hydrolase method or the hydrolysis method using the acid hydrolysis method and the protein hydrolase method in combination is mainly composed of glutamate expressing Jimmy. Although it is widely used as a food raw material and seasoning, there is a problem that the inherent taste such as Kokumi (濃厚 風味) that other amino acids have, other than the Jimmy (旨 味) given by glutamate is not greatly expressed.

Thus, the present inventors have diligently researched to overcome the above problems, but as a general insight, it is judged that Kokumi is not expressed as an amino acid mixture, but from the protein hydrolyzate prepared by hydrolyzing the protein, Jimmy After removing the glutamate with (iii), the present invention was completed by contemplating that the residue of other remaining amino acids may be related to Kokumi.

Therefore, the main object of the present invention is to prepare a strong kokumi (濃厚 風味) seasoning and add them to seasonings and food and drink to provide a kokumi (濃厚 風味) enhancer and a method of using the same.

In order to achieve the object of the present invention, the vegetable protein of the present invention, such as skim soybean, wheat gluten, corn gluten or prepared from animal protein raw materials, such as gelatin, casein, fish meal, poultry feathers, and other meat The protein hydrolyzate to be used may be a protein hydrolase (peptidase, protease, glutaminase, etc.), an inorganic acid (hydrochloric acid, sulfuric acid, phosphoric acid, etc.) or a conventional production method using a combination of these protein hydrolysis and inorganic acids. Get

Removing glutamate, which is a major Jimmy component, from the protein hydrolyzate, utilizes a glutamic acid isoelectric point, pH 3.2, which has the lowest solubility in a specific pH range, one of the unique properties of amino acids. Precipitating the glutamate and then filtering and separating the glutamate using ion exchange resin may be used.

In order to achieve another object of the present invention, a conventional seasoning additive is added to the protein hydrolyzate prepared by the above method, followed by heating reaction at 80 to 100 ° C. for 1 to 5 hours, followed by spray drying. It provides a method of manufacturing.

The inventors of the present invention, by removing the sodium glutamate with Jimmy from the protein hydrolyzate (amino acid solution) decomposed in the above manner to reduce the Jimmy (旨 味) to express the taste of other amino acids other than sodium glutamate It was surprisingly found that strong Kokumi (濃厚 風味) is expressed by various taste interactions of these amino acids.

As a method for efficiently preparing Kokumi fraction from protein hydrolyzate (amino acid solution), both isoelectric point crystallization method and selective removal method using ion exchange resin can be used to remove glutamate. As a highly efficient method, the method of neutralizing the protein hydrolyzate (amino acid solution) by concentration and desalting, removing the glutamate by isoelectric point crystallization, and neutralizing it was slightly advantageous.

Protein hydrolysates (amino acid solutions) obtained by concentration of the protein hydrolyzate (amino acid solution) prepared by conventional methods to 30-60% of the capacity, and removal of the salt precipitated by saturation solubility. Hydrochloric acid is added to the concentrate to adjust the pH to 2.9-3.5, preferably pH 3.1-3.3, and then the glutamate is precipitated with slow stirring for 24-72 hours. At this time, if the reactant itself is cooled to further reduce the solubility of glutamate, glutamate can be precipitated more efficiently. The precipitated glutamate can be removed by quadrant, centrifugation or filtration to obtain a protein hydrolyzate (amino acid solution) from which glutamate has been removed. In order to brighten the color of the Kokumi fraction obtained, the brighter color of Kokumi fraction was obtained by adding decolorization process using activated carbon adsorption or adsorption resin during the above manufacturing process.

Another method for removing glutamate from a protein hydrolyzate (amino acid solution) is an ion exchange resin treatment process consisting of an adsorbent resin and a weakly basic anion exchange resin. The protein hydrolyzate (amino acid solution) from which glutamate was removed can be obtained by the method of selectively removing the fraction of glutamate in the weak basic ion exchange resin treatment process.

Protein hydrolyzate (amino acid solution) prepared from wheat gluten (vegetable protein) and gelatin (animal protein) according to the embodiment of the present invention is concentrated, and the salt precipitated as the solubility is lowered due to the concentration effect Amino acid comparative analysis results of Kokumi fraction obtained by removing the protein hydrolyzate (amino acid solution) concentrate separated by centrifugation or filtration by the isoelectric point crystallization method of glutamic acid Are shown in [Table 1] and [Table 2].

[Table 1] Amino Acid Comparative Analysis Results of Wheat Gluten Kokumi Classification

      Type of amino acid             Kokumi classification       Wheat gluten (raw material)      Amino acid amount       content (%) Aspartic acid Threonine Serine Glutamic acid Proline Glycine Alanine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Histidine Lysine Arginine 3.20 1.45 2.57 4.34 6.36 1.98 2.05 1.29 0.16 0.43 0.70 0.30 1.12 0.85 1.44 2.07 10.6 4.8 8.5 14.3 21.0 6.5 6.8 4.3 0.5 1.4 0.23 0.1 3.7 2.8 4.8 6.8 3.7 2.6 4.6 35.2 12.6 3.5 2.2 4.7 1.8 4.6 7.6 3.0 5.3 2.3 1.7 4.6          Sum          30.3        100.0        100.0

[Table 2] Amino acid comparison results of gelatin Kokumi classification

      Type of amino acid            Kokumi classification         Gelatin (raw material)      Amino acid amount       content (%) Glycine Alanine Valine Leucine Isoleucine Serine Threonine Methionine Aspartic acid Glutamic acid Lycine Arginine Histidine Phenylalanine Tyrosine Proline 15.6 10.3 0.7 0.3 0.2 2.4 1.2 0.1 5.8 1.4 3.8 4.0 0.3 0.5 0.03 8.3 28.4 18.7 1.3 0.6 0.3 4.3 2.2 0.2 10.6 2.6 7.0 7.2 0.5 0.9 0.1 15.1 26.0 11.0 2.6 3.3 1.7 4.2 2.2 0.9 6.2 11.4 4.5 7.3 0.8 2.2 0.3 15.4          Sum         54.93        100.0        100.0

As shown in [Table 1] and [Table 2], it was contained in the Kokumi fraction (hereinafter, referred to as 'kokumi seasoning'), which was subjected to the removal process of glutamate from the protein hydrolyzate (amino acid solution). The content of glutamic acid was less than half of that of raw wheat gluten and gelatin, and the other amino acids other than glutamic acid were maintained at the same level as twice that of raw wheat gluten and gelatin. Kokumi seasoning to be expressed was obtained.

The inventors of the present invention reduced the Jimmy glutamate from the protein hydrolyzate (amino acid solution), and the latent Kokumi was expressed as the taste of other amino acids other than glutamate was expressed. It was found that the correlation between the content (%) of sodium glutamate and the expression of kokumi relative to all amino acids in the protein hydrolyzate (amino acid solution) was shown as follows.

Figure 1: Sodium glutamate content (%) and Kokumi correlation chart for all amino acids

As shown in Table 1 and Table 2, the amino acid composition in the kokumi seasoning obtained in Example 1 effectively removes glutamic acid, thereby expressing latent kokumi as the taste of other amino acids thereof is expressed. Kokumi was able to get strong seasonings. Kokumi seasoning effect of Kokumi seasoning obtained in Example 1 is shown in Table 3, Table 4.

As a method for confirming whether Kokumi (濃厚 風味) is expressed, it was confirmed by the absolute evaluation of Kokumi in the 0.03% solution of Kokumi seasoning prepared in Example 1. The concentration of 0.03% is the threshold of sodium glutamate, a representative substance of Jimmy's expression, and at below concentrations, Jimmy is not detected, so only Kokumi can be detected.

As an experimental method, a solution prepared so that the sodium glutamate content was 0.03% in the solution of 0.03%, which is the threshold of sodium glutamate, using the pure reagent of sodium glutamate, and the kokumi seasoning prepared according to Example 1 of the present invention. A panel of 20 experts in this field was used to perform sensory tests using a five-point contrast method. Taste was measured by Jimmy and Kokumi, and the results are shown in [Table 3].

[Table 3] Threshold comparison test of sodium glutamate

                 division                 Evaluation results      Pure Sodium Glutamate 0.03% Solution     In all of the panels responding to sensory evaluation, Jimmy was hardly felt.       Solution prepared so that the content of sodium glutamate in the kokumi seasoning prepared according to an embodiment of the present invention to 0.03%    All the panels responding to the sensory test clearly felt that the overall taste had a good aftertaste. (Not Jimmy)

Kokumi seasoning contains many amino acids in addition to sodium glutamate, but since the content of these amino acids is below the respective threshold, each amino acid has no relation to taste. Therefore, according to the above threshold test results [Table 3], it is proved that the mixture of various amino acids express Kokumi (濃厚 風味).

The kokumi seasoning agent of this invention obtained from the said hydrolysis treatment liquid is a solution containing the amino acid liquid of this invention, may be added as it is to food-drinks as it is, and the processed material of the said solution may be added to food-drinks. As the treated product of the solution, a liquid such as a decoloring liquid, a concentrated liquid obtained by decolorization treatment with activated carbon, concentration under reduced pressure, etc., a solid product obtained by drying the liquid under reduced pressure drying, spray drying, etc. Etc. are made of.

By adding the kokumi seasoning of this invention to food-drinks and seasonings, the kokumi of food-drinks and seasonings can be provided and the kokumi of food-drinks and seasonings can be strengthened. There is no limitation in particular as the kokumi seasoning method of the food-drinks and seasonings of this invention except using the kokumi seasoning of this invention, The seasoning method of the seasoning and food-drinks used normally can be used.

As a Kokumi enhancement method of the food-drinks and seasonings of this invention, for example, the method of adding the Kokumi seasoning or Kokumi enhancer of this invention as it is, when manufacturing said food-drinks, The method of adding as a part of raw material, the food-drinks which become a product, the method of adding at the time of cooking by heating cooking, a microwave cooking, vacuum cooking, etc., etc., are mentioned. The food and drink which is the object of the Kokumi augmentation method of the food and drink of the present invention may be any food or drink.

For example, seasonings such as miso, soy sauce, sauces, soups, dressings, mayonnaise, tomato ketchup, soups, consomme soups, egg soups, seaweed soups, sackspin soups, potages, soups such as miso soup, noodles (noodles, Udon, ramen, pasta, etc.), sauces, rice porridge, rice porridge, rice cooked foods such as Ochazuke (rice rolled in green tea), livestock processed products such as ham, sausage, cheese, fish paste, dried fish, salted fish, delicacy, etc. Seafood products, processed vegetables such as kimchi, potato chips, rice cakes, cookies such as snacks, steamed foods, fried foods, baked foods, curry, stew, and cooked foods, but curry, stew, hamburgers, Food and drink which obtains meat as a raw material, such as tonkotsu ramen, is mentioned preferably.

The kokumi enhancer of the present invention contains the kokumi seasoning of the present invention and, if necessary, contains various additives usable for food and beverages such as inorganic acids, organic acids, amino acids, nucleic acids, sugars, seasonings, spices, and excipients. can do. Examples of the inorganic acid include salt, potassium chloride, ammonium chloride and the like. As an organic acid, carboxylic acids, such as ascorbic acid, a fumaric acid, malic acid, tartaric acid, a citric acid, a fatty acid, these salts, etc. are mentioned. Examples of the salts include sodium and potassium salts. Examples of the amino acid include sodium glutamate and glycine. Examples of the nucleic acid include sodium inosinate, sodium guanylate, and the like. Examples of the sugars include sucrose, glucose and lactose. As a seasoning, natural seasonings, such as soy sauce, miso, and an extract, are mentioned, and various spices are mentioned as a spice. Examples of the excipient include dextrin which is a starch hydrolyzate, various starches, and the like. These amounts of use can be appropriately set depending on the purpose of use. The kokumi seasoning of this invention may contain various additives which can be used for food-drinks, such as the said inorganic acid, organic acid, amino acids, nucleic acid, sugar, seasoning, spice, and excipient as needed.

The kokumi enhancer of the present invention may have any shape such as liquid, powder or granular form. In addition, the kokumi (증강 風味) enhancer or kokumi seasoning of the present invention can be added when producing or cooking food or drink, or can be added to the food or food prepared or cooked.

The amount of Kokumi enhancer of the present invention or Kokumi seasoning of the present invention for use in food and drink is preferably 1 × 10 ^-2 to 30 parts by weight, more preferably 1 to 100 parts by weight of food. It is preferable to add so that it is * 10 <^-1> -10 weight part.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Kokumi Seasoning

(1) Preparation of protein hydrolysates from protein raw materials

Mole ratio 0.9 to 1.5, liquor ratio 1.1 to 2.0 for protein sources selected from vegetable proteins of skim soy, corn gluten and wheat gluten, and animal proteins of gelatin, casein, fishmeal and poultry feathers Dilute hydrochloric acid is added and heated to hydrolyze the protein raw material. This lysate is neutralized with sodium carbonate or sodium hydroxide to pH 4.8 ~ 5.0, and the filtrate is reacted with high alkaline conditions of pH 9.0 ~ 11.0 to produce organic chlorine compounds (3-MCPD, 3-monochloropropane-1). , 2-diol) or the same method as the method of obtaining the filtrate by removing the organic chlorine compound generated during the decomposition process by reacting the decomposition product with sodium carbonate or sodium hydroxide under a high alkaline condition of pH 9.0 to 11.0. Concentrate the protein hydrolyzate (amino acid solution) prepared by 常 法) to 30-60% of the capacity, and remove the salt precipitated by saturated solubility by quadrant, centrifugation or filtration. Hydrolyzate is obtained.

(2) Preparation of kokumi seasoning from which glutamic acid has been removed

Concentrated hydrochloric acid is added to the concentrated protein hydrolyzate to pH 2.9 to 3.5, preferably pH 3.1 to 3.3, and then glutamic acid is precipitated with slow stirring for 24 to 72 hours. At this time, when the reactant itself is cooled in order to increase the efficiency of glutamic acid, the solubility of glutamic acid decreases, so that glutamic acid may be precipitated with high efficiency. The precipitated glutamic acid was removed by a method such as quadrant or filtration or centrifugation to obtain a kokumi seasoning of Kokumi fraction from which glutamic acid to be obtained in the present invention was removed. Kokumi fractionation can be obtained by adding a concentration step if necessary to obtain a Kokumi seasoning having a stronger Kokumi expression characteristics.

(3) Decolorization of manufactured kokumi seasoning

Protein hydrolyzate (amino acid solution) prepared according to Example 1 (2) is composed of activated carbon or adsorption resin and the flow of weakly basic anion exchange resin to form an ion exchange resin treatment process (SV, space velocity) Bright color of glutamic acid in protein hydrolyzate (amino acid solution) is removed by the principle of decolorization in adsorption resin by treatment within 0.5 ~ 1.5 (㎥ / hr) and removal of glutamic acid from weakly basic anion exchange resin. Kokumi seasoning was obtained.

(4) Powder production of protein hydrolyzate

Powder type kokumi seasoning was obtained by adding a conventional seasoning additive to kokumi seasoning of Example 1 (2) or (3) and heating and drying at 80 to 100 ° C. for 1 to 5 hours. .

Example 2 Kokumi Enhancement Effect on Processed Foods

Kokumi seasoning of Example 1 was added to 0-5% to the processed food and cooked as a specimen. Sensory evaluation of Kokumi augmentation effect was carried out by a panel of 20 (10 male, 10 female) experts in the art skilled in the sample evaluated in the following criteria. The results of the evaluation are all expressed as the average value of the panel's evaluation. The sensory test was carried out to compare the evaluation of taste. The results are shown in [Table 4].

Evaluation standard

-3: Kokumi weakened considerably, -2: Kokumi weakened

-1: slightly kokumi weakened, 0: no addition

+1: slightly increased Kokumi, +2: increased Kokumi

+3: significantly increased Kokumi

(1) Example of adding kokumi seasoning to ramen liquid soup

Stock broth (1000 g), soy sauce (20 g), salt (10 g), sodium L-glutamate (5 g), pork bone (150 g), chicken skin (50 g), green onion (15 g), ginger (10 g), 8.6 g (0.3% content) and 14.5 g (0.5% content) of Kokumi seasoning powder of the present invention are prepared into water (1500 g).

(2) Example of adding kokumi seasoning to hot noodles soup

To the broth (1000 g), salt (16 g), sodium L- glutamate (4 g), 3.1 g (0.3% content) and 5.4 g (0.5% content) of Kokumizo powder of the present invention are prepared.

(3) Example of adding kokumi seasoning to miso ramen liquid soup

Seed in broth (1000 g), soybean paste (200 g), sodium L-glutamate (5 g), stripped pork (200 g), green onion (20 g), ginger (20 g), water (1500 g) 9 g (3% content) and 15.5 g (5% content) of the kokumi seasoning powder of the invention are prepared.

(4) Example of adding Kokumi seasoning to instant ramen powdered powder soup

Salt (4.2 g), L-Glutamate (0.75 g), Beef bone extract powder (0.22 g), Powdered soy sauce (0.56 g), Spice dry powder (0.21 g), Glucose (0.3 g), Dried green onion (0.32 g) ), Alpha starch (0.70 g), caramel (0.16 g) is prepared by adding 0.023 g (0.3% content) and 0.039 g (0.5% content) of the kokumi flavoring powder of the present invention, respectively.

(5) Example of adding kokumi seasoning to mayonnaise

Kokumi condiment powder of the present invention in egg yolk (12.0 g), soybean oil (72.0 g), vinegar (10.0 g), salt (1.2 g), sugar (1.0 g), sheep mustard (3.0 g), pepper (0.3 g) 0.31 g (0.3% content) and 0.52 g (0.5% content) are added thereto.

(5) Example of adding kokumi seasoning to dressing

Kokumi of the present invention in salad oil (67.5 g), vinegar (25 g), salt (0.2 g), pepper (0.1 g), mustard (0.1 g), onion juice (2.5 g), lemon juice (3.8 g) Seasoning powder is prepared by adding 0.31 g (0.3% content) and 0.52 g (0.5% content), respectively.

(6) Example of adding kokumi seasoning to tomato ketchup

Tomato puree (1000 g), vinegar (10 g), sugar (50 g), salt (10 g), onion (10 g), garlic (0.5 g), clove (0.4 g), cinnamon (Cinnamon) , 0.3 g), Mess (Mace, 0.1 g), Paprika (Paprika, 0.1 g) of the Kokumi seasoning powder of the present invention is prepared by putting 33 g (0.3% content), 57 g (0.5% content), respectively.

[Table 4] Kokumi Enhancement Effect on Processed Foods

            processed food     Kokumi seasoning addition amount           Evaluation results               Ramen liquid soup            0.0%               0            0.3%             0.9            0.5%             1.9               Miso Ramen Soup            0.0%               0            0.3%             0.6            0.5%             1.5         Instant ramen powder soup            0.0%               0            0.3%             0.9            0.5%             2.2                 mayonnaise            0.0%               0            0.3%             0.8            0.5%             2.3                Tomato Ketchup            0.0%               0            0.3%             0.7            0.5%             1.6

As shown in the above [Table 4], by adding the kokumi seasoning of the present invention, Kokumi (濃厚 風味) of the processed food was enhanced.

1 is a correlation between the content of sodium glutamate and Kokumi relative to all amino acids.

Claims (5)

In the Kokumi Enhancer, which gives kokumi to food during food processing or cooking, the raw protein which is at least one selected from wheat gluten, skim soybean, corn gluten, gelatin, and poultry feathers is selected from inorganic or inorganic acids and proteins. Among the protein hydrolysates obtained by using hydrolase in combination, glutamic acid, which is a major umami component, is converted to glutamic acid under the conditions of pH 3.1 ~ 3.3 including glutamic acid isoelectric point (pH 3.2). (Iii) Protein singers other than glutamic acid by removing glutamic acid present in the hydrolyzate of protein, characterized in that glutamic acid is removed by one or more of the following methods: sedimentation, centrifugation, and filtration. Natural koku which gives kokumi by taste interaction of other amino acids included in degradation products Seasoning. In the method of manufacturing kokumi seasoning which gives kokumi to food during food processing or cooking, the inorganic acid is selected from the group consisting of wheat gluten, skim soybean, corn gluten, gelatin, and poultry feathers. Or glutamic acid, which is prepared from a method of removing glutamic acid using an ion exchange resin of glutamic acid, which is a major umami component, from the hydrolyzate obtained by the hydrolysis of the inorganic acid and the proteolytic enzyme. Natural kokumi seasoning that gives kokumi by taste interaction of other amino acids contained in protein hydrolyzate other than glutamic acid. The method according to claim 1 or 2, wherein in addition to the glutamic acid removal method, Kokumi seasoning is composed of an activated carbon or an adsorption resin and a flow of weakly basic anion exchange resin to form an ion exchange resin treatment process (SV, space velocity). ) Natural kokumi seasoning, characterized in that it is produced from the process of decolorizing in the adsorptive resin by treating within the range of 0.5 ~ 1.5 (㎥ / hr). A food and drink prepared by adding the natural kokumi seasoning according to claim 1 or 2. A powder type natural cocoumi condiment characterized by adding a seasoning additive to the natural cocoumi condiment according to claim 1 or 2 and heating the mixture at 80 to 100 ° C. for 1 to 5 hours.

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