KR102627549B1 - A seasoning for enhancing spicy feeling - Google Patents

Abstract

[Problem] The object of the present invention is to provide a seasoning that can enhance the sense of spice, that can be easily produced, and that can be widely used.
[Problem to be solved] A seasoning containing (A) methionol and 2-phenylethanol and (B) a protein hydrolyzate containing no fraction with a molecular weight exceeding 30,000.
[Selectivity] None

Description

Seasoning for enhancing spice sensation {A SEASONING FOR ENHANCING SPICY FEELING}

The present invention relates to seasonings for enhancing spice sensation, and more specifically, to seasonings containing specific flavorings and protein hydrolysates, food and beverages containing the seasonings, methods for producing the same, and methods for enhancing spice sensation. It's about.

Spices are widely used in food and beverages due to their unique flavors. It is known that spices and the aromatic components contained therein have a flavoring effect, an odor-reducing effect, a pungency effect, etc., and are effective in correcting the taste and aroma of food to a more highly palatable one. For example, techniques for improving the flavor of spices in food and beverages include those described in Patent Documents 1 and 2.

Patent Document 1 describes that adding methionol and 2-phenylethanol to food and beverages enhances the spice flavor derived from the spice and/or aroma component.

Patent Document 2 states that a sugar peptide obtained by hydrolyzing a material containing wheat proteins with Koji bacteria has the effect of improving taste, especially the rich flavor of the first and middle tastes, in food and beverages. What can be granted is listed.

For example, the spice used in curry products is an ingredient that determines the color, aroma, and spiciness, and when blended in multiple quantities, it gives the taste a richness and depth. However, ingredients that further enhance the comprehensive sense of spice accompanied by the depth are known. There is not.

International Publication No. 2013/133051 Japanese Patent Publication No. 5141248

The purpose of the present invention is to provide a seasoning that can enhance the sense of spice (the aroma of spices and/or aroma components). Another object of the present invention is to provide food and beverages with enhanced spice flavor and a method for producing the same.

As a result of intensive studies to achieve the above object, the present inventors have found that various spice sensations in food and beverages can be enhanced by using a combination of methionol, 2-phenylethanol, and a protein hydrolyzate containing a specific molecular weight fraction. , led to completion of the present invention.

That is, the present invention is as follows.

[1] A seasoning containing (A) methionol and 2-phenylethanol and (B) a protein hydrolyzate containing no fraction with a molecular weight exceeding 30,000.

[2] The seasoning according to [1], wherein (B) is a hydrolyzate of wheat protein and/or soy protein by Koji bacteria enzyme.

[3] The seasoning according to [1] or [2], wherein the weight ratio of (A) and (B) in the seasoning is 1:1 to 1:50,000.

[4] The seasoning according to any one of [1] to [3], further containing spices.

[5] The seasoning according to any one of [1] to [4] for enhancing the flavor of spice.

[6] The seasoning according to any one of [1] to [5] for curry.

[7] A method for producing food or beverages, including the step of adding (A) methionol and 2-phenylethanol and (B) a protein hydrolyzate containing no fraction exceeding 30,000 molecular weight to the food or beverage.

[8] The production method according to [7], wherein the production method according to [7] is added to food and beverages in an amount of (A) 0.01 ppm or more and 7 ppm or less and (B) 0.001 wt% or more and 0.2 wt% or less.

[9] Food or drink obtained by the production method described in [7] or [8].

[10] The food or drink described in [9], where the food or drink is a curry food.

[11] A method for enhancing spice sensation, comprising the step of allowing (A) methionol and 2-phenylethanol and (B) a protein hydrolyzate containing no fraction exceeding 30,000 molecular weight to coexist with spices.

By the present invention, it becomes possible to enhance the spice flavor simply and effectively. As a result, the amount of spice added can be reduced in the production of food, drinks, etc. containing spice.

In addition, it is known that spices, especially spices with a flavoring effect/spicy effect, are weak to heat, but since the spice enhancement effect by the composition of the present invention is maintained even after heating, it can be used at an industrial scale where the heating load is larger compared to the laboratory scale. Even in the production of food, etc., the reduction of the flavor effect/favor action is suppressed, and it becomes possible to effectively enhance the flavor.

The present invention provides a seasoning containing (A) methionol and 2-phenylethanol and (B) a protein hydrolyzate containing no fraction with a molecular weight exceeding 30,000 (hereinafter also referred to as the seasoning of the present invention).

(A) Methionol and 2-phenylethanol

Methionol is a known compound with CAS registration number 505-10-2, and includes 3-Hydroxypropyl Methyl Sulfide, 3-Methylmercaptopropyl Alcohol, 3- It is also called methylthio-1-propanol (3-Methylthio-1-propanol). 2-Phenylethanol is a known compound with CAS registration number 60-12-8, and is also called β-phenylethyl alcohol, phenethyl alcohol, etc.

Methionol and 2-phenylethanol contained in the seasoning of the present invention may be obtained by appropriately using known methods such as extraction from natural products or chemical synthesis, or may be commercial products.

The mixing ratio of methionol and 2-phenylethanol in the seasoning of the present invention is not particularly limited as long as one of them is not 0, but is preferably 1:100 to 100:1 in weight ratio, more preferably It can be set in the range of 1:50 to 50:1, particularly preferably 1:10 to 10:1. By setting the mixing ratio within this range, the spice enhancement effect can be effectively obtained.

(B) Protein hydrolyzate

Protein hydrolysates contain peptides, amino acids, etc. obtained by hydrolyzing fish, livestock, grains and beans, or processing by-products of the foods.

In the present invention, the protein hydrolyzate containing no fraction with a molecular weight exceeding 30,000 refers to a protein hydrolyzate that substantially does not contain a fraction with a molecular weight exceeding 30,000 after removing the fraction with a molecular weight exceeding 30,000 by ultrafiltration, etc., which will be described later. It is a decomposition product.

Substantially containing no fraction with a molecular weight exceeding 30,000 means that the content of the fraction exceeding 30,000 is usually 10% by weight or less, preferably 5% by weight or less, and more preferably 2% by weight or less. As (B) in the present invention, a protein hydrolyzate with a molecular weight of 30,000 or less and a content of fractions exceeding 30,000 is 0 is most preferable.

Moreover, the molecular weight is preferably 1,000 or more, and more preferably 3,000 or more.

The protein-containing material may be any raw material containing protein. Examples include vegetable protein and animal protein, but vegetable protein is preferred. In general, vegetable protein refers to protein contained in grains such as soybeans, wheat, and rice, vegetables, etc.; however, examples of vegetable proteins in this specification include seed proteins such as wheat protein, soybean protein, and corn protein. and wheat protein or soy protein is preferred. Among these, wheat gluten is preferable as a commercially available vegetable protein.

Hydrolysis is not particularly limited as long as it is a method that can hydrolyze the protein, but from the viewpoint of enhancing flavor, hydrolysis using an enzyme such as an enzyme obtained by culturing microorganisms (liquid koji) or a commercially available enzyme preparation is preferable. And hydrolysis by yeast enzyme is more preferable. Examples of the koji fungus include Aspergillus orijae, Aspergillus soya, Aspergillus niger, etc., and Aspergillus orijae is particularly preferable. Liquid koji is a product in which koji bacteria are aerobically cultured in a liquid medium. Solid koji is, as is commonly used in the production of soy sauce, etc., a raw material such as soybeans is treated by steaming, etc., and then the surface of the raw material is inoculated with koji bacteria and cultured.

After hydrolysis, the protein hydrolyzate in the present invention has a molecular weight of 30,000 by one or more methods selected from ultrafiltration membrane, reverse osmosis membrane, dialysis membrane, ion exchange chromatography, gel filtration chromatography, and affinity chromatography. It can be manufactured by a method including a step of removing excess fractions, and preferably a method including a step of removing them with an ultrafiltration membrane.

When hydrolysis treatment is performed using enzymes, one or more enzymes may be appropriately used. Additionally, the pH at that time can be adjusted by adding an acid or alkali permitted in food and beverages. The processing time when enzymatically hydrolyzing vegetable proteins or raw materials containing them varies depending on the conditions related to hydrolysis, such as the type of proteolytic enzyme used, the amount used, temperature, and pH, but if it is too long, decomposition or Since browning may progress and adversely affect quality, for example, the time required for hydrolysis is usually 10 to 100 hours, preferably 20 to 50 hours.

The protein hydrolyzate obtained in this way is decolorized and purified by decolorization using activated carbon or ultrafiltration, separation and purification by membrane separation using various chromatography or dialysis membranes, and concentration treatment such as membrane concentration or reduced-pressure concentration. , concentration, etc. Additionally, if the protein hydrolyzate is dried and powdered by a method such as spray drying, freeze-vacuum drying, etc., it can be made into a powdered seasoning with excellent storage stability without adding salt or the like.

The total content of (A) and (B) in the seasoning of the present invention is not particularly limited and may vary depending on the content of other components such as additives, but is usually 0.00001 to 100% by weight. In this specification, when (A) or (B) is a liquid, the concentration, content, etc. can be converted to the weight of solid content.

In addition, the total content of (A) and (B) in the seasoning of the present invention may vary depending on the addition ratio of the composition of the present invention to food or drink, but is usually 50 to 50,000 ppm for (A) and 1 ppm for (B). to 95%, preferably (A) 100 to 10,000 ppm and (B) 5 to 65%, more preferably (A) 1,000 to 5,000 ppm and (B) 10 to 35%.

In the seasoning of the present invention, the weight ratio ((A):(B)) of the total amount of (A) and (B) is usually 1:1 to 1:50,000, preferably 1:1 to 1:5,000, 1:1 to 1:500 is more preferred. If the weight ratio is within the above range, it is suitable for enhancing spice sensations such as flavor, spiciness, and depth.

The seasoning of the present invention can be produced by mixing various ingredients that can be used in food and beverages, such as (A) and (B) and, if necessary, additives, using a method known in the art. Examples of additives include buffers, preservatives, antioxidants, colorants, flavoring agents, and pH adjusters that can be used in foods. As a buffering agent, for example, sodium acetate, etc., as a preservative, for example, sodium nitrite, as an antioxidant, for example, L-ascorbic acid, etc., as a coloring agent, for example, safflower pigment, etc., as a coloring agent, for example, sodium nitrite, etc. , for example, peppermint oil, etc., and examples of pH adjusters include sodium lactate, etc.

The active ingredients of the seasoning of the present invention (A-1) methionol, (A-2) 2-phenylethanol, and (B) may be contained individually in two or three seasonings, and both may be contained in one seasoning. It may be contained in When the seasoning of the present invention is prepared as three individual seasonings, such as a seasoning containing (A-1), a seasoning containing (A-2), and a seasoning containing (B) (i.e., combined use of seasonings), the above The mixing ratio of (A-1), (A-2), and (B) is the ratio of the weight of each component contained in each seasoning. Also, in this case, the timing of adding these to food, drinks, etc. to enhance the flavor may be simultaneous or separate, and either may be added first.

In this specification, “spice” refers to plant leaves, stems, bark, roots, flowers, buds, seeds, fruits, pericarp, or extracts thereof, with the purpose of imparting a special flavor to food or beverages. It means that it is used as. In addition, “spice sensation” refers to the aroma imparted to food, drinks, etc. by the odor effect of spices, such as flavor, depth, etc., and the action that stimulates the human nose or tongue, such as spiciness.

“Flavor” is the scent that comes from the spices and passes through the nasal passages.

“Spiciness” is a persistent stimulus felt in the mouth derived from spices.

“Heaviness” is the sensation that makes you feel the taste of food or drink in depth when you hold it in your mouth.

The seasoning of the present invention can be used to enhance the taste of spice. The enhancement of the spice sensation can be evaluated by various sensory evaluation methods. Sensory evaluation is performed by a sufficiently trained expert panel, for example, on foods and drinks containing spices to which the seasoning of the present invention has been added (for example, processed foods with the flavor of spices such as curry soup). , food and beverages containing spices without adding the seasoning of the present invention are compared, and the enhancement of the spice sensation is evaluated using flavor, spiciness, and depth as indicators. Evaluation criteria are, for example, “The effect is very clear compared to the control,” “The effect is clearer compared to the control,” “The effect is clear compared to the control,” and “The effect is clear compared to the control.” It is not clear, etc., and the effect may be expressed in numbers, etc.

The seasoning of the present invention may additionally contain spices. The spice is not particularly limited as long as it is a spice whose flavor, spiciness, depth, etc. are enhanced by the seasoning of the present invention, but examples include cardamom, lemongrass, Laurier, coriander, clove, nutmeg, mace, and allergy. Spice, cinnamon, fennel, cumin, ginger, red pepper, black pepper, white pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery, mint, garden cress, dill, marjoram. , seaweed, tameric and celery. Among these, cardamom, lemongrass, laurier, coriander, clove, nutmeg, allspice, cumin, ginger, red pepper, black pepper, white pepper, basil, and thyme are preferred, while cardamom, lemongrass, clove, and allspice are preferred. is more preferable.

In addition, in the present invention, spice is a concept that also includes “fragrance component”, which is a compound having an aroma contained in the spice. It is known that the aroma of a spice is characterized by the composition of the aroma components contained in the spice. For example, cardamom has linalool, α-terpineol, β-terpineol, α-pinene, and α-pinene. -Terpinyl acetate, linalyl acetate, limonene, cineol, etc., and Laurier contains linalol, α-terpineol, α-pinene, β-pinene, α-terpinyl acetate, linalyl acetate, limonene, cineol, etc. Coriander contains linalol, α-terpineol, α-pinene, β-pinene, limonene, γ-terpinene, etc., clove contains eugenol, etc., and nutmeg and mace contain linalol and α-terpinene. It is known to contain ol, α-pinene, β-pinene, α-ferrandrene, β-ferrandrene, limonene, α-terpinene, γ-terpinene, etc. as fragrance components. The aroma component whose flavor, spiciness, and depth are enhanced by the seasoning of the present invention is not particularly limited, but examples include linalyl acetate, α-terpinyl acetate, linalol, cineol, eugenol, limonene, α-terpineol and α-terpinene, etc. can be mentioned.

The spice sensation may be obtained by using the above spices alone or in combination. When the seasoning of the present invention contains spices, the spice may be added in an amount of 0.1 to 100 times or 1 to 10 times the total amount of (A). If it is within the above range, the spice sensation such as flavor, spiciness, and depth of the spice can be enhanced.

The form of the seasoning of the present invention is not particularly limited, and examples include powder, liquid, and paste.

The seasoning of the present invention further includes food raw materials (amino acid-based umami seasoning (e.g., sodium glutamate, etc.); nucleic acid-based umami seasoning (e.g., sodium inosinate, etc.); food additives (e.g., citric acid, etc.); amino acids (e.g., glycine, Alanine, etc.); Protein hydrolyzates other than (B); Extracts derived from livestock, poultry, seafood, vegetables, and yeast (e.g., chicken extract, pork extract, beef extract, yeast extract, etc.); Heated browning reaction of amino acids and sugars (aminocarboxylic acid) One or more types of processed food using the Bornyl reaction or Maillard reaction; processed food using raw meat as an ingredient; processed food decomposed by enzymes, etc.; processed food mixed with peptides that have the function of imparting a rich taste, etc.) (Preferably 1 to 100 types) may be mixed to prepare a natural seasoning or flavor seasoning. “Natural seasoning” refers to amino acid-based umami seasoning (e.g., monosodium glutamate, etc.); Nucleic acid-based sweet seasoning (e.g., sodium inosinate, etc.); food additives (e.g. citric acid, etc.); amino acids (eg, glycine, alanine, etc.); protein hydrolyzate; Extracts derived from livestock, poultry, seafood, vegetables, and yeast (e.g., chicken extract, pork extract, beef extract, yeast extract, etc.); Processed foods using a heated browning reaction (aminocarbonyl reaction or Maillard reaction) between amino acids and sugars; Processed foods made from raw meat; Processed foods decomposed with enzymes, etc.; It is a seasoning containing one or more types (preferably 1 to 100 types) of food raw materials such as processed foods mixed with peptides that have the function of imparting a rich taste. Examples of natural seasonings include liquid, paste, powder, and granular forms. Additionally, “flavor seasoning” is a seasoning obtained by adding sugar, salt, etc. to a natural seasoning, and is used to impart the scent, flavor, and taste of flavor raw materials to food and beverages. Examples of the form of the flavor seasoning include liquid, paste, powder, and granular forms.

When the seasoning of the present invention is in the form of a natural seasoning or flavor seasoning, the content of (A) and (B) in the seasoning is usually (A) 50 to 50,000 ppm and (B) 1 to 85% by weight, preferably (A) 100 to 10,000 ppm and (B) 5 to 65% by weight, more preferably (A) 1,000 to 5,000ppm and (B) 10 to 35% by weight.

Among the above seasonings, the seasoning of the present invention is preferably used as a seasoning for curry, and by adding it to various foods with a curry flavor, it can enhance the comprehensive sense of spice such as the curry flavor, spiciness, and depth of taste of the food. . For example, it may be added when cooking curry or to prepared curry, or it may be mixed in advance and used in a roux such as solid, granular, paste, liquid, or flake used when cooking curry. there is. Additionally, the seasoning of the present invention may be provided as a seasoning to be mixed into curry sauce during or after cooking curry by filling and sealing it in a container as is or with additives described later.

When the seasoning of the present invention is in the form of a curry seasoning, it is usually added in an amount of about 0.01 to 0.5% to the final food or drink. The content of (A) and (B) in the curry seasoning may vary depending on the addition ratio to food or beverages, but is usually (A) 50 to 50,000 ppm and (B) 1 to 95% by weight, preferably ( A) 100 to 10,000 ppm and (B) 5 to 65% by weight, more preferably (A) 500 to 5,000ppm and (B) 10 to 35% by weight.

The seasoning of the present invention is useful because it makes it possible to simply and effectively enhance the flavor of spice. In addition, since the effect of enhancing the spice sensation by the seasoning of the present invention is maintained even after heat treatment (e.g., 3 hours at 100° C. in a pot), the seasoning of the present invention can be used in food and beverages containing spices (particularly curry spices). When added to the like, food and beverages having a sufficiently high spice flavor can be produced even when the heating load is large. Since the heating load increases in the production of food and beverages on an industrial scale, the seasoning of the present invention is particularly useful.

In addition, the present invention relates to a method for producing food or beverages comprising the step of adding at least (A) and (B) to food or beverages (hereinafter also referred to as the manufacturing method of the present invention), particularly to beverages containing spices with enhanced spice flavor. Provides a method for manufacturing food. By adding (A) and (B), the flavor of spice in food and beverages can be enhanced. Therefore, the food or drink produced by the production method of the present invention (hereinafter also referred to as the food or drink of the present invention) is stronger than the conventional food or drink without adding (A) and (B) even if the spice content is the same. It has a sense of spice. In addition, when manufacturing food or beverages having a flavor equivalent to that of conventional foods or beverages without the addition of (A) and (B), it is possible to reduce the spice content, thereby reducing raw material costs compared to before. In addition, it is known that spices, especially spices with a flavoring effect/spicy effect, are weak to heat, but since the flavor-enhancing effect of (A) and (B) is maintained even after heating, it is used in food and beverage products on an industrial scale where the heating load is large. Even in the manufacture of things, it becomes possible to reproduce the target quality.

The form of the food or drink of the present invention is not particularly limited, but examples include final food or drink that can be eaten as is, food or drink that is appropriately diluted before consumption to prepare the final food or drink, etc.

The addition ratio of methionol and 2-phenylethanol in (A) to food and drinks is the same as the mixing ratio in the seasoning in the present invention described above.

The addition ratio of (A) and (B) to food and drinks is usually 1:1 to 1:50,000, preferably 1:1 to 1:5,000, more preferably 1:1 to 1:500. You can set it in . By setting the addition ratio within this range, the spice enhancement effect can be effectively obtained.

The amount of (A) and (B) added to the food or drink is not particularly limited as long as the spice enhancing effect is obtained without damaging the original flavor of the food or drink, and may vary depending on the form of the food or drink of the present invention. When producing a final food or drink that can be eaten as is, the spice flavor is effectively enhanced by adding the total content in the final food or product to be less than or equal to:

(A); Usually 0.01 ppm or more, preferably 0.1 ppm or more, more preferably 0.2 ppm or more, even more preferably 0.5 ppm or more, usually 7 ppm or less, preferably 5 ppm or less, more preferably 3 ppm or less, even more preferably 2 ppm or less, particularly preferably 0.75 ppm or less, and

(B); Usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.02% by weight or more, even more preferably 0.03% by weight or more. The upper limit can be used within the range that does not impair the taste of food or drink, but is usually 0.2% or more. Weight% or less, preferably 0.15% by weight or less, more preferably 0.1% by weight or less.

In addition, when preparing a food or drink that is appropriately diluted before eating to prepare a final food or drink (for example, curry roux, etc.), the amount of (A) and (B) added to the food or drink that is appropriately diluted before eating is The total content of (A) and (B) in the final food or drink can be increased according to the dilution rate so that it is within the above range. For example, when manufacturing a food or drink that is diluted 10 times when eaten, the spice enhancing effect can be effectively obtained by adding (A) and (B) to the food or drink at 10 times the above content.

(A) and (B) may be added at any stage in the process of manufacturing food or beverages containing spices, and may be added before, simultaneously with, or after addition of the spices. Additionally, the timing of adding (A) and (B) to food or beverages may be simultaneous or separate, and either may be added first.

The step of adding (A) and (B) to food or beverages can be appropriately performed by adding the seasoning of the present invention to food or beverages. In this case, the production method of the present invention includes a step of adding a composition for enhancing the flavor containing at least (A) and (B) to food or beverages.

In addition, the amount of the seasoning of the present invention added to food or beverages may vary depending on the content of (A) and (B) in the seasoning or the content of other ingredients, but the spice enhancing effect is achieved without damaging the original flavor of food or beverages. There is no particular limitation as long as it is obtained, and it is usually about 0.00001 to 10% by weight.

The seasoning of the present invention may be added at any stage in the process of manufacturing food or beverages containing spices, and may be added before, simultaneously with, or after the addition of spices. In addition, the seasoning of the present invention can be used as two or three individual seasonings, such as a seasoning containing (A-1), a seasoning containing (A-2), a seasoning containing (B), or a combination of any of the above. When the seasoning of the invention is prepared (i.e., combined use of seasonings), the timing of adding these two or three seasonings to food or beverages may be simultaneously or separately, and either may be added first.

Steps other than the step of adding (A) and (B) to food or beverages can be performed by known methods using raw materials commonly used in the production of the food or beverage. However, when the food or drink does not contain spices, the production method of the present invention further includes a step of adding spices. Additionally, even when the food or drink is a food or drink that usually contains spices (for example, processed foods with the flavor of spices, etc.), a step of adding spices may be additionally included to enhance the flavor of the spices. In this case, the spice may be added at any stage in the process of manufacturing the food or drink, and may be added before, simultaneously with, or after the seasoning of the present invention is added. In addition, when adding a plurality of spices, the timing of adding them to food or beverages may be simultaneous or individually, and the order of addition is not particularly limited.

The amount of spice added is not particularly limited as long as a spice sensation is recognized in the above sensory evaluation, and can be set appropriately depending on the type of spice. For example, when the food or drink is curry soup, spices such as cardamom are added to a concentration of about 2 ppm (in this specification, the concentration of spices is calculated based on the dry weight of the spice added to the food or drink, etc.). Adding it gives a sense of spice.

The content ratio of (A) and (B) and spices in the food or drink of the present invention can be appropriately set depending on the type of spice.

When (A) and (B) are added by adding the seasoning of the present invention to food or drink, the content ratio of the seasoning of the present invention and the spice in the food or drink of the present invention can be appropriately set depending on the type of spice.

The food or drink of the present invention is not particularly limited as long as it can contain spices, but for example, it is a processed food or beverage. Examples of processed foods include the following: curry, curry soup, retort curry, etc., which can be heated by heating means such as hot water or a microwave oven as needed, or prepared curry foods in a form that can be eaten as is; Food bases used to cook curry, such as curry roux or curry powder; Boiled dishes such as stew, hayashi rice, and stroganoff; Potage soups such as corn soup, consommé soup, seaweed soup, and soups such as yam goong; Gratins such as gratin, doria, lasagna, etc.; Fried foods such as croquettes, tempura, karaage, fried potatoes, and potato chips; Grilled or stir-fried meat dishes such as grilled meat, steak, hamburger, chicken skewers, etc.; Grilled or stir-fried dishes of seafood, such as grilled fish and chili sauce for shrimp; Grilled or stir-fried vegetables, such as grilled vegetables or stir-fried vegetables; Processed rice foods such as fried rice and pilaf; Pasta such as spaghetti, noodles such as ramen and fried noodles; Foods that use noodles, such as dumplings, shumai, and pizza; Confectionery such as snacks, pancakes, and cookies; Spice (single item); roux such as hayashi rice roux, stew filling, etc.; Yuzu pepper, Huajiaoian, and other seasoning combinations; Sauces such as Worcestershire sauce, medium sauce, and thick sauce, oyster sauce, chili sauce, Tabasco sauce, white sauce, and brown sauce; Dressings such as French dressing; Seasoned soups such as seasoned broth for grilled meat and seasoned soup for kabayaki; soups such as udon soup; Oils such as sesame oil and ray oil; Consommes such as solid consomme and liquid consomme; And, spicy seasonings such as shichimi red pepper powder, doubanjang, and red pepper paste. Examples of beverages include soft drinks, fruit juice drinks, sports drinks, and nutritional drinks. Since the effect of enhancing the spice sensation by adding (A) and (B) is significant, the food or drink of the present invention is preferably a processed food, and more preferably a curry food such as curry, curry soup, or retort curry, or curry. It is a food base and spice (single item) used to cook curry, such as roux or curry powder.

Additionally, the present invention provides a method for enhancing the flavor of spices, including a step of allowing (A) and (B) to coexist with spices. By using the method for enhancing the spice sensation of the present invention, it is possible to enhance the spice sensation simply and effectively.

The process of causing (A) and (B) to coexist with the spices is not particularly limited as long as they coexist, and may be carried out by (a) directly mixing (A) and (B) with the spices, or (b) (A) and (A) and (B) can be carried out by adding it to food or drinks containing spices. In either case, the spices may be mixed with (A) and (B) at a content ratio that achieves the spice-enhancing effect as described in the production method of the present invention. Additionally, the order of mixing (A) and (B) and spices is not particularly limited. For example, in the case of (b) above, mixing (A) and (B) with spices may be performed at any point, for example, (A) and (B) in the production method of the present invention above. It may be added to food or beverages in the same process as the addition to food or beverages, or (A) and (B) may be added to food or beverages containing spices after manufacturing the food or beverages, before or during eating.

The step of mixing (A) and (B) with spices may be performed by mixing the seasoning of the present invention with spices. In this case, the step of mixing the seasoning of the present invention with the spice is carried out (a) by directly mixing the seasoning of the present invention and the spice, or (b) by adding the seasoning of the present invention to food or beverages containing the spice. can do. In any case, as described in the production method of the present invention above, the seasoning of the present invention and the spice may be mixed so that (A) and (B) and the spice are contained in a content ratio that provides a spice enhancing effect. . Additionally, the order of mixing the seasoning and spices of the present invention is not particularly limited. For example, in the case of (b) above, mixing of the seasoning and spice of the present invention may be performed at any point, for example, (A) and (B) in the production method of the present invention above can be added to food or drink. The seasoning of the present invention may be added to food or drinks as in the adding process, or the seasoning of the present invention may be added to food or drinks containing spices after production, before or during eating.

[Example]

Hereinafter, the present invention will be further described in terms of examples, but the technical scope of the present invention is not limited by these examples. Additionally, unless otherwise specified, the sensory evaluation in this example was conducted using a fully trained expert panelist who has been working in the food industry for more than 10 years. In this specification, unless otherwise specified, % and ppm represent weight % and weight ppm.

Test example 1

Confirmation of the effect of addition of protein hydrolyzate to curry

Indian curry-based curry sauce (“Premium Chicken Curry Filling” manufactured by Shinjuku Nakamuraya Co., Ltd.) was increased by 1.2 times with water, heated to 90°C or higher, and then mixed with the flavoring ingredients listed in Table 1 (hereinafter abbreviated as flavorings) or Table 2. Evaluation was performed by adding the hydrolyzate described in .

E-HVP stands for enzymatic hydrolyzate of vegetable protein, HVP stands for hydrochloric acid hydrolyzate of vegetable protein, and HAP stands for hydrochloric acid hydrolyzate of animal protein.

Protein hydrolyzate is produced by conventional methods, such as high-temperature hydrolysis of protein raw materials (soybeans, corn, wheat, gelatin) with concentrated hydrochloric acid, neutralization with alkali to pH around 5, filtration of the decomposition residue, and concentration, and spraying. It is a dry powder.

Wheat gluten enzymatically decomposed seasoning A is made by enzymatically decomposing wheat gluten with Aspergillus oryzae culture medium for more than 20 hours according to the method described in the first paragraph of Example 1 of WO2006/104022, and then adjusting the molecular weight to 30,000 with an ultrafiltration membrane. It is a dry powder obtained by spray drying the excess fractions removed.

Wheat gluten enzymatically decomposed seasoning B is a dry powder obtained by enzymatically decomposing wheat gluten with an Aspergillus oryzae culture medium for more than 20 hours and then spray-dried according to the method described in the first paragraph of Example 1 of WO2004/096836. .

“Wheat Base” (powder) is a dried powder obtained by spray drying “Wheat Base” (manufactured by Ajinomoto Corporation), an enzymatically decomposed seasoning of defatted soybeans.

The spices were mixed at a ratio of A-1:A-2=6:1 and added to the sauce to achieve the concentration shown in Table 4. Hydrolysates were selected from materials with different hydrolysis methods and derived proteins, and were added to the curry sauce to achieve the concentrations shown in Table 5.

As shown in Table 3, the sum of the three items of "flavor", "spiciness", and "heaviness", which are the same as when the spices of curry sauce are increased, are considered as "spice sensation", and are ranked in 10 levels by a panel of 5 experts. Sensory evaluation was conducted. The comparison was made with a product without any additives. The results of the sensory evaluation of the fragrance alone are shown in Table 4, and the results of the sensory evaluation of the hydrolyzate alone are shown in Table 5.

Neither the flavoring nor the various protein hydrolysates achieved a balanced or significant enhancement of the three points of “flavor,” “pungency,” and “heaviness.” It was confirmed that flavorings mainly enhance the flavor but have little depth, and protein hydrolysates tend to enhance the depth but not the flavor. Among the protein hydrolyzates that were effective, wheat gluten enzymatically decomposed seasoning A had a good effect.

Test example 2

Confirmation of the effect of addition of methionol, 2-phenylethanol and protein hydrolyzate complex to curry

Using the same curry sauce as in Test Example 1, the curry sauce mixed in the same ratio (6:1) and added so that the concentration of the flavoring agent was 1.03 ppm and the concentration of the hydrolyzate was 0.022% was evaluated using the same evaluation method as Test Example 1. tested. The effects of sensory evaluation are listed in Table 6.

It was confirmed that by combining the protein hydrolyzate with the fragrance, the effect of the protein hydrolyzate alone was weak or the function that was not being exerted was clearly enhanced. In particular, Wheat Gluten Enzyme-Degraded Seasoning A exerts a synergistic effect, comprehensively enhancing the “spicy sensation” (flavor, spiciness, and depth) by combining flavorings and specific protein hydrolysates, and also synergistically enhancing the spice sensation. It has been confirmed. On the other hand, it was found that "A-1000" and corn hydrolyzate hydrolyzate, when combined with fragrance, made it difficult to feel the effects found in the individual fragrance.

Test example 3

Identification of the optimal addition amount of flavoring and wheat gluten enzymatically decomposed seasoning A

Using the same curry sauce as Test Example 1, the curry sauce mixed in the same ratio (6:1) and adding the concentration of the protein hydrolyzate in the amount shown in Table 7 was tested using the same evaluation method as Test Example 1. . Sensory evaluation is listed in Table 7.

By combining flavor and wheat gluten enzymatically decomposed seasoning A, the effect was greater than that of the single product. In addition, it was confirmed that the effect of enhancing the spice sensation is different depending on the mixing ratio, and that when a large amount of flavoring is added, the synergistic effect due to combination with protein hydrolyzate becomes smaller. It was confirmed that combining flavoring and wheat gluten enzyme decomposition seasoning A exerts a synergistic effect in curry.

Test example 4

Effect of addition to commercial curry

To determine whether the "spice feeling" would be enhanced by adding a mixture of flavor and wheat gluten enzyme-decomposed seasoning A to other commercial curries, 1.03 ppm of flavor and 0.05% of wheat gluten enzyme-decomposed seasoning A were added to each curry sample shown in Table 8. After addition, a sensory evaluation was conducted by a panel of five experts based on the following evaluation criteria. The results of the sensory evaluation are listed in Table 8.

Evaluation criteria: Confirmation that the spice flavor of commercial curry is enhanced by adding the mixture.

◎: The effect is very clear for additive-free products.

○: The effect is clear for additive-free products.

The mixture of flavoring and wheat gluten enzyme decomposition seasoning A had an enhancing effect on all curries in terms of “flavor,” “spiciness,” and “heaviness.” The effect was particularly strong in Asian curries, etc., and the spice sensation was noticeably enhanced.

Test Example 5

Evaluation of compatibility with spices

In order to easily understand the effect of the added spice, commercially available curry flakes were mixed based on the formulation in Table 9 below and heated for 10 minutes to prepare curry soup. As shown in Table 10, a recognizable amount of each spice was added, 1.03 ppm of flavoring agent and 0.05% of wheat gluten enzymatically decomposed seasoning A were added, and a sensory evaluation was conducted by a panel of all products regarding the effect of enhancing the sensation of each spice. It was carried out. The spices used in the examples were selected from spices commonly used in Indian and Asian curries, which were easily available in the market. Sensory evaluation was conducted by three expert panels based on the following evaluation criteria.

For the evaluation, a sample to which each spice was added (1 time the amount shown in Table 9) was used as a control, and in addition to the control, flavoring and wheat gluten enzymatic decomposition seasoning A were added as described above to evaluate whether the spice sensation was enhanced. At that time, a sample containing 5 times the amount of each spice added in Table 10 was also used as a comparative control and evaluated according to the evaluation criteria below. The results of the sensory evaluation are listed in Table 10.

Evaluation criteria: Enhancing the unique flavor of each spice added.

◎◎: Effect greater than 5 times that of spice additives

◎: Equivalent to 5 times the spice additive

○: Effect of adding more than 1 time of spice and less than 5 times of spice

In the curry soup to which any spice was added, the effect of enhancing the sense of spice was confirmed by the addition of spices and wheat gluten enzymatically decomposed seasoning A. The spice enhancement effect was strongest when cardamom, lemongrass, allspice, and clove were added.

According to the present invention, since the spice sensation is effectively enhanced, it becomes possible to obtain a spice sensation equal to or greater than that before reduction even in foods and drinks in which a certain amount of spice has been reduced, without damaging the spice flavor in the production of food and beverages, etc. Costs can be reduced.

Claims (11)

A seasoning for enhancing the flavor, containing (A) methionol and 2-phenylethanol, and (B) a hydrolyzate of wheat gluten by a yeast enzyme containing no fraction with a molecular weight exceeding 30,000. , the weight ratio of (A) and (B) in the seasoning is 1:1 to 1:5,000, and the yeast is Aspergillus oryxane, seasoning. The seasoning according to claim 1, wherein the weight ratio of (A) and (B) in the seasoning is 1:1 to 1:500. The seasoning according to claim 1 or 2, further comprising spices. The seasoning according to claim 1 or 2, which is for curry. A method for producing food or beverages comprising the step of adding (A) methionol and 2-phenylethanol and (B) a hydrolyzate of wheat gluten by a yeast enzyme containing no fraction exceeding a molecular weight of 30,000 to the food or beverage. , a production method in which the yeast fungus is Aspergillus oryzae and is added to food and beverages so that (A) 0.33 ppm or more and 3 ppm or less and (B) 0.01 weight% or more and 0.15 weight% or less. The production method according to claim 5, wherein the yeast is added to the food or drink so that (A) 0.5 ppm or more and 2 ppm or less and (B) 0.022% by weight or more and 0.05% by weight or less. The manufacturing method according to claim 5 or 6, wherein the food or drink is a curry food. Food or drink obtained by the production method according to claim 5 or 6. The food or drink according to claim 8, wherein the food or drink is a curry food. A method for enhancing spice sensation, comprising the step of allowing (A) methionol and 2-phenylethanol, and (B) a hydrolyzate of wheat gluten by a yeast enzyme containing no fraction with a molecular weight exceeding 30,000 to coexist with spices, A method for enhancing spice sensation, wherein the yeast is Aspergillus oryzae, and the weight ratio of (A) and (B) is 1:1 to 1:5,000. The method of claim 10, wherein the weight ratio of (A) and (B) is 1:1 to 1:500.