KR20090106418A - Flavor-improving agent - Google Patents

Abstract

A process for producing a flavor-improving agent characterized by comprising heating yeast extract together with a sinigrin-containing material such as a plant belonging to the family Brassicaceae (for example, horseradish), a method of improving the flavor of a food or a drink by using this flavor-improving agent, and so on. The flavor-improving agent as described above is appropriately usable as an agent for imparting stewed meat flavor to a food or a drink prepared by stewing such as a sauce or a soup to thereby create a characteristic and rich flavor or a flavor with fullness obtained by stewing meat, for example, beef, pork, chicken or mutton, i.e., the stewed meat flavor.

Description

Flavor improver {FLAVOR-IMPROVING AGENT}

The present invention relates to a flavor improver, food and drink, their production method and a flavor improvement method.

Food and beverages, such as stew, which have a process of boiling when using meat as one of the raw materials, have a unique and stable deep taste (so-called `` solid '') obtained by boiling meat. It is desirable to have a flavor) or a solid flavor (hereinafter, referred to as stewed meat flavor).

When making these foods and drinks at home, it is possible to carry out a process such as baking the surface of the meat before boiling so as not to lose the taste of the meat during cooking. This preprocessing is often omitted. As a result, in the industrially manufactured foods, the meat boiled flavor may not be sufficiently obtained.

Therefore, there is a demand for development of a method capable of efficiently giving flavors of easily boiled meat efficiently.

Until now, as a method of imparting meat flavor (meat flavor), for example, sugars and amino acids are added to yeast extract containing glutathione or gulutamylcysteine and heated in the absence of fat. Method of using seasonings obtained by heating (see patent document 1), 5'-nucleotide-containing yeast extract, glutathione-containing yeast extract, method of using seasonings obtained by heating an aqueous solution or water suspension containing monosaccharide, dextrin and salt (Patent Document 2). ), A method of using seasoned oil obtained by adding fats and oils to meat and heat treatment, adding and stirring amino acids and carbonyl compounds (see Patent Document 3), and obtaining β-alanine derivatives and amino acids by heating in a solvent. How to use chicken flavor (see patent document 4) and the like There is off.

However, neither method is able to give the freshness of the soup when firing the meat, or the fresh flavor of the soup when the chicken is boiled, but it is not too early to give the `` taste '' and the profound flavor. .

Patent Document 1: Patent Publication No. 2903659

Patent Document 2: Patent Publication No. 3742584

Patent Document 3: Patent No. 2902980

Patent Document 4: Japanese Patent Application Laid-Open No. 11-215967

<Start of invention>

Problems to be Solved by the Invention

An object of the present invention is to provide a flavor improving agent, a food or drink with improved flavor, a method for producing these, or a method for improving flavor.

The present invention relates to the following (1) to (9).

(1) The manufacturing method of the flavor improving agent characterized by coexisting and heating a yeast extract and a cinigreen content.

(2) The method according to the above (1), wherein the shinnigreen content is a plant of a plant belonging to the cressaceae.

(3) The method of (2), wherein the plant of the cress is a plant belonging to the genus of Horseradish ( Armoracia ).

(4) The method of horseradish the above (3), a plant belonging to the horseradish (Armoracia rusticana), plants belonging to the genus (Armoracia).

(5) The flavor improving agent manufactured by the method in any one of said (1)-(4).

(6) A food and drink obtained by adding the flavor improving agent of the above (5).

(7) The flavor improving method of adding the flavor improving agent of said (5) to food-drinks.

(8) The manufacturing method of the food-drinks characterized by heating by adding a yeast extract and a cinigreen-containing substance to a food-drinks material.

(9) Food and drink manufactured by the method of said (8).

Effect of the Invention

According to this invention, the flavor improving agent, the food-drinks with which the flavor was improved, these manufacturing methods, or the improvement method of a flavor can be provided.

Best Mode for Carrying Out the Invention

Although the yeast extract used for this invention can be manufactured by providing the culture obtained by cultivating a yeast to processes, such as a self-extinguishing process, an enzyme digestion process, an acid decomposition process, commercially available yeast extract can also be used.

Belonging to the genera of yeast As the saccharide in MRS three Levy cyano (Saccharomyces cerevisiae) yeast belonging to the genus as a saccharide, such as MRS (Saccharomyces), Candida Li poly urticae (Candida lipolytica) Candida (Candida), such as yeast, torulra spokes la del Brewer ekki (Torulaspora delbrueckii) a yeast belonging to the genus torulra spokes La (Torulaspora), such as, Cluj Vero My process Thermococcus tolreo lance (Kluyveromyces thermotolerans) Raney such Cluj Vero My process in (Kluyveromyces) yeast, blood hyaluronic membrane belonging to the Pacific yen (Pichia membranaefaciens), etc. Yeast belonging to the genus Pichia .

Cultivation of yeast can also be performed using either method, such as the solid culture method using a solid medium, the liquid culture method using a liquid medium, and the like.

When cultured using a solid medium, the cells grown in the solid medium may be used as a culture as it is together with the solid medium, or the cells obtained by aggregation by a method such as scraping off the solid medium may be used as a culture.

When cultured using a liquid medium, the culture solution may be used as a culture as it is, or a solid solution may be separated from the culture solution by centrifugation, filtration, or the like, and the cells may be used as a culture.

The culture of yeast may be used as it is for the next treatment, or the suspension is prepared by suspending the aqueous solution of inorganic salts such as water, sodium chloride, potassium chloride, calcium chloride, buffers such as phosphate buffer, citric acid buffer, and the like, if necessary. It can also be used for the next treatment as a culture.

As a method of self-extinguishing a culture of yeast, the method of heating a culture of yeast at 35-50 degreeC for 6 to 72 hours is mentioned.

After the self-extinguishing treatment, the obtained treated product may be used as a yeast extract as it is, or a solid-liquid separation operation such as centrifugation or filtration may be performed to remove an insoluble solid material as a yeast extract.

Examples of enzymes used for enzymatic digestion of yeast cultures include proteases, amylases, cell wall lytic enzymes, deaminase, nucleases and the like. These enzymes may be used alone or in combination.

These enzymes are added to the culture of yeast so as to be 0.01 to 5% by weight, preferably 0.1 to 3% by weight.

Although the temperature, pH, and reaction time of an enzyme reaction differ with each enzyme, it is preferable to make it react at the appropriate reaction temperature and appropriate reaction pH of each enzyme.

Examples of the acid in the acid decomposition treatment include hydrochloric acid and sulfuric acid.

These acids are added to the culture of yeast so as to be 0.5 to 10 mol / L, preferably 2 to 5 mol / L, and 0.5 to 8 hours at 100 to 140 ° C., preferably 110 to 120 ° C., preferably Heat 2 to 5 hours.

After the acid decomposition treatment, the obtained treated product may be used as a yeast extract as it is, or a solid-liquid separation operation such as centrifugal separation or filtration may be performed to remove an insoluble solid material as a yeast extract.

The yeast extract may be coexisted with the cinigreen content as it is, or may be coexisted with the cinigreen content after making the yeast extract concentrated by the conventional method, dried product obtained by the drying process, and the like.

As the cinigreen-containing substance, cinigreen may be used as it is, or plants of plants containing cinigreen, such as a cress plant, may be used.

As cinigrin, metal salts, such as potassium salt and sodium salt, and potassium salt are used normally. It may also be a hydrate.

Plants belonging to the rapeseed include horseradish (also known as horse radish: Armoracia rusticana ), horseradish ( Armoracia ), wasabi ( wasabia japonica ), wasabia ( Brassica juncea ), cauliflower (Brassica oleracea var.botrytis), cabbage (Brassica oleracea var. gemmifera), broccoli (Brassica oleracea var.italica) such as rapeseed (Brassica), a Japanese radish (Raphanus sativus) plant belonging beet etc. (Raphanus) genus etc. Although it is mentioned, the plant which belongs to horseradish genus is used preferably, and horseradish is used more preferably.

As a plant, the site | parts, such as a root, a stem, a leaf, a seed, are used, for example, but various processed materials obtained by processing these parts physically, chemically, or biologically can also be used.

As a physical or chemical processing method, the processing method, such as drying treatment, such as sun drying, hot air drying, and freeze drying treatment, grinding | pulverization treatment, extraction treatment, is mentioned, for example, A drying process is mentioned preferably. As a physical or chemical processed material, a dry processed material, a grinding processed material, an extraction processed material, etc. are mentioned, A dry processed material is mentioned preferably.

Fermentation etc. are mentioned as a biological process, Fermentate etc. are mentioned as a biological process material.

When the yeast extract and the cinigrin-containing coexist, water-soluble solvents such as water, aqueous solutions of inorganic salts such as sodium chloride, potassium chloride and calcium chloride, buffers such as phosphate buffer and citric acid buffer, alcohols such as methanol, ethanol and glycerol, or It can also coexist in solvent, such as these mixtures.

What coexisted with yeast extract and cinigrin-containing thing (henceforth coexistence thing) may contain an inorganic salt, an acid, an amino acid, a nucleic acid, etc. as needed.

Examples of the inorganic salts include sodium chloride, potassium chloride and calcium chloride.

Examples of the acid include carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid and fatty acids.

Examples of amino acids include sodium glutamate, glycine, and alanine.

Examples of the nucleic acid include sodium inosinate, sodium guanylate, and 5'-ribonucleotide disodium which is a hybrid thereof.

Although there is no restriction | limiting in particular in both amounts when heating by coexisting a yeast extract and a cinigrin containing thing, Cinigrin is preferably 0.01-15 weight part with respect to 100 weight part of soluble solid content in a yeast extract, 0.1-10 weight It is more preferable that it is denier, and it is still more preferable that it is 1-10 weight part.

The content of the soluble solids in the yeast extract is suspended in water as needed, and the insoluble solids are removed by solid-liquid separation such as centrifugation and filtration, and drying methods such as air drying and drying at 100 to 110 ° C for 3 to 4 hours. It can quantify by measuring the weight of solid content obtained by drying with.

It is preferable that pH of a coexistence thing is pH3-7, and it is more preferable that it is pH4-6.

The pH of the coexistence may be adjusted so as to be in the pH range by an acid that is acceptable for food and drink such as hydrochloric acid, acetic acid, lactic acid, citric acid, phosphoric acid, or an alkali that is acceptable for food and drink such as sodium hydroxide and potassium hydroxide. have.

The heating of the coexistence is usually 30 minutes to 1 month, more preferably 30 minutes to 24 hours, still more preferably 30 minutes to 10 hours, particularly preferably 30 minutes at 30 to 180 ° C, preferably 60 to 120 ° C. To 5 hours.

Although the thing obtained by heating a coexistence material on the said conditions (henceforth a heat processing material) can also be used as the flavor improving agent of this invention as it is, the heat processing material, such as decolorization processing by activated carbon, an ultrafiltration membrane, etc., centrifugal separation, filtration, etc. The decoloring liquid, supernatant, filtrate, concentrate, etc. which are obtained by processing, such as concentration processing, such as solid-liquid separation processing and vacuum concentration concentration, can also be used as the flavor improving agent of this invention. In addition, the dried product obtained by performing a drying treatment such as freeze drying, reduced pressure drying, spray drying, etc., in addition to the heat treated product or the decoloring liquid, supernatant, filtrate, concentrated liquid and the like, may be used as the flavor improving agent of the present invention.

The flavor improving agent of this invention may contain various additives which can be used for food-drinks, such as an inorganic salt, an acid, an amino acid, a nucleic acid, a sugar, a natural seasoning, a spice, an excipient, as needed.

Examples of the inorganic salts, acids, amino acids, and nucleic acids include the above inorganic salts, acids, amino acids, and nucleic acids.

Examples of the sugars include sucrose, glucose and lactose.

Natural seasonings include soy sauce, soybean paste, meat extract, poultry extract, fish extract, protein hydrolysates and the like.

Spices include spices, herbs, and the like.

Examples of excipients include dextrin and various starches.

The flavor improving agent of the present invention may have any shape such as liquid, powder, granule, or the like.

The flavor improver of the present invention is preferably used as a meat boiled flavor imparting agent for imparting flavors of beef, pork, chicken, lamb, etc., preferably beef, to food and drink. The flavor improving agent of this invention can also be used as a seasoning.

The meat boil flavoring agent of the present invention may be used to give meat boiled flavor to a food or drink having no meat boiled flavor, or may be used to further enhance the meat boiled flavor of a food or drink having a meat boiled flavor. .

As a flavor improvement method of this invention, the provision method of the meat boiled flavor is mentioned, for example.

There is no restriction | limiting in particular as a flavor improvement method of this invention except adding the flavor improving agent of this invention, The manufacturing method of the food-drinks used normally can be used.

For example, the method of adding the flavor improving agent of this invention as a part of a raw material at the time of manufacturing food-drinks, the method of adding the food-drinks which become a product when cooking by heating cooking, a microwave cooking, vacuum cooking, etc., feeding. When adding, the method etc. are mentioned.

As the food-drinks which become the object of the flavor improvement method of this invention, although any food-drinks may be mentioned, the food-drinks considered to have the meat boiled flavor are preferable.

For example, seasonings such as oden broth, soups such as hot pot soup, meat sauce, demi-glace sauce, sauces such as bechamel sauce, potages, soups such as consomme soup, miso soup (pork soup, etc.), dares, and other seasonings. And food and drink having a process of boiling during the production of cooked foods such as beef stew, curry, ramen, and boiled food.

Moreover, even the food-drinks which do not have the process of boiling at the time of manufacture of sausage, ham, meat dumpling, gyoza, hamburger, etc., the food-drinks which are considered to have a boiled flavor are mentioned.

Although the addition amount of the flavor improving agent of this invention to food-drinks can be suitably determined according to the food-drinks to which it is added, it is 0.01-10 weight part normally, Preferably it is 0.1-5 weight part with respect to 100 weight part of food-drinks. .

Although yeast extract and cinigreen content may coexist and heat both, and may be used for manufacture of the flavor improving agent of this invention, you may add and coexist to the food-drink material used for manufacture of the food-drinks which have a heating process.

As a manufacturing method of the said food-drinks, for example, in the manufacture of said food-drinks, it is a normal sound except including the process of adding a yeast extract and a cinigrin-containing thing to a food-drinks material, and coexisting and heating them. Food production methods are used.

Although there is no restriction | limiting in particular in the addition amount of yeast extract, It is preferable to add yeast extract by the amount which becomes 0.01 to 10 weight part as soluble solid content of the said yeast extract, and it is 0.1-5 weight part with respect to 100 weight part of food-drinks raw materials. It is more preferable to add as much.

Although the addition amount of cinigreen content is not specifically limited, either, It is preferable to add cinigreen by the amount which is 0.01-15 weight part with respect to 100 weight part of soluble solid content in the yeast extract to add, and it adds by the amount which is 0.1-10 weight part It is more preferable to add, and it is still more preferable to add it by the quantity used as 1-10 weight part.

The conditions, such as heating temperature and pH in a heating process, are the same as the conditions at the time of coexisting and heating the yeast extract and cinigrin-containing thing mentioned above.

Examples of the present invention are shown below.

Example 1

8 g of yeast extract (yeast extracts and L, manufactured by Kyowa Hakko Foozu Co., Ltd.) and shinny so that the amount (parts by weight) of cinigreen relative to 100 parts by weight of the soluble solids in the yeast extract is the value shown in Table 1. The green was dissolved in 192 ml of water.

In addition, since the yeast extract used here was obtained by manufacturing a yeast extract from yeast according to a conventional method, removing insoluble solids and spray-drying, the weight of the said yeast extract was handled as it is as a weight of soluble solid content.

The pH of the resulting solution was adjusted to pH 4 with hydrochloric acid, and the solution was heated at 105 ° C for 2 hours. After the heat treatment, the solution was cooled and filtered through a nonwoven fabric to obtain a filtrate.

Consomme, including sodium chloride, white sugar, animal and plant protein hydrolysates, lactose, sodium glutamate, soy powder, onion powder, 5'-ribonucleotide disodium, powdered lactic acid, white paper powder, disodium succinate, carrot powder, celery powder Hot water was added to 15 g of the soup to make the total amount 1000 mL, to prepare a consomme soup.

3 g of the filtrate prepared in 1000 mL of the above consomme soup was added, and the sensory evaluation was carried out based on the following criteria for the meat boiled flavor of each consomme soup by 16 test participants.

+++: Feels pretty

++: felt

+: Slightly felt

±: not felt

Table 1 shows the assessments chosen by the test participants most in each trial.

As shown in Table 1, the consomme soup obtained by coexisting yeast extract and cinigreen, and adding the liquid obtained by heating, felt the meat boiled flavor.

Example 2

Dry matter of dried horseradish (root) commercially available (about 1 to 1.5 mm granular), concentrated extract of cauliflower and dry matter of celery (stem and leaf) (about 1 to 1.5 mm granular) 8 g and yeast extract 8 g were placed in a container, and 184 ml of water was added and mixed well.

The pH of the solution in the vessel was adjusted to pH 4 with hydrochloric acid or sodium hydroxide and maintained at 105 ° C. for 2 hours.

After 2 hours, the mixed solution was cooled, filtered through a nonwoven fabric, and 3 g of the obtained filtrate was added to the consomme soup adjusted in Example 1.

About the boiled flavor of each obtained consomme soup, the sensory evaluation was performed by the 16 test participants according to the method and standard of Example 1.

In addition, Cinigrin content, such as used horseradish, was provided to the liquid chromatography which made tetratrimethylammonium bromide the mobile phase for the extract obtained by hydrothermal extraction from these, and was detected and quantified by wavelength 230nm.

The results are shown in Table 2.

As shown in Table 2, the consomme soup obtained by adding the liquid obtained by coexisting and heating a yeast extract and a cress plant felt the meat boiled flavor.

Example 3

In Example 1, the filtrate obtained by using 8 g of yeast extract and 0.8 g of cinigrin is lyophilized to prepare a flavor improver.

Example 4

In Example 2, 5.2 g of 5'-ribonucleotide disodium was added to a filtrate obtained by using 8 g of yeast extract and 8 g of horseradish (root), and a meat boiled flavoring agent was added. Manufacture.

According to this invention, the flavor improving agent, the food-drinks with which the flavor was improved, these manufacturing methods, or the improvement method of a flavor can be provided.

Claims (9)

A method for producing a flavor improver, wherein the yeast extract and the cinigrin-containing coexist. The method of claim 1 wherein the cinigrin content is a plant of a plant belonging to the cress. The method of claim 2, wherein the cress is a plant belonging to the genus Armoracia . The method of claim 3 wherein the plant belonging to the genus Armoracia is a plant belonging to the horseradish ( Armoracia rusticana ). The flavor improving agent manufactured by the method in any one of Claims 1-4. Food and drink which add the flavor improving agent of Claim 5. The flavor improving method of Claim 5 is added to food-drinks, The flavor improvement method characterized by the above-mentioned. A method for producing a food and drink, wherein the yeast extract and the cinigreen-containing substance are added to the food and drink material and heated. Food and drink manufactured by the method of Claim 8.