KR20110007152A - Flavor composition capable of imparting cooked flavor - Google Patents

Abstract

Provided is a seasoning composition for imparting a heating cooked food. The solution is to contain the seasoning composition in a specific amount of inosinic acid or a salt thereof, alanine and sucrose with respect to sodium glutamate.

Description

Flavor composition capable of imparting cooked flavor

The present invention relates to a seasoning composition for imparting a heating sensation to food and beverages such as chicken consomme soup, and a food and beverage using the seasoning composition.

Chicken bouillon and chicken consomme become the base of Western-style cooking and are used for various dishes. As a rice-rice which the chicken soy sauce is heated, cooked, and expands as it goes, "depth of central America" and "diffusion" are mentioned. As for the provision of such netting, a technique realized by chicken bone raw material and extraction conditions is known (Patent Document 1).

On the other hand, the technique which makes amino acid, a sugar, etc. a component as a method of improving the refinement and flavor of a food is known (patent document 2, patent document 3).

Patent Document 1: Japanese Patent Application Laid-Open No. 08-242806 Patent Document 2: Japanese Unexamined Patent Publication No. 2002-10768 Patent Document 3: Japanese Unexamined Patent Publication No. 2004-350554

However, the invention of the above-mentioned Patent Document 1 has a problem that the native chicken is an essential raw material for producing high quality chicken bone extract, and the manufacturing conditions are also limited.

Moreover, the said patent document 2 aims at suppressing the acidity generate | occur | produced by use of the acidulant and pH adjuster used for the improvement of storage property. For this reason, even if it is refinement | refining, the subject of object, the objective, and the structure of a raw material were different from the provision of a cooking sense of heating. Moreover, in the said patent document 3, it aims at giving acidity with a deep taste, and the subject and the structure of a raw material differed from provision of a cooking sense of heat.

Under the above background, the present invention is to provide a seasoning composition or the like that can be used more conveniently and universally and can impart a heating cooking feeling.

MEANS TO SOLVE THE PROBLEM The present inventors completed this invention, as a result of earnestly examining in order to solve the said subject. The present invention includes each of the following inventions.

(1) A seasoning composition comprising sodium in glutamate 1 in weight ratio of 0.76 or more and 1.5 or less, alanine of 0.72 or more and 1.5 or less and sucrose 5 or more and 9 or less.

(2) The above item (1), wherein the phosphoric acid or its salt is 0.95 or more and 1.78 or less by weight of phosphate ions relative to sodium glutamate 1, and the potassium or its salt is 1.48 or more to 2.77 or less by weight of potassium ions relative to sodium glutamate 1 Seasoning composition, characterized in that it further comprises.

(3) The seasoning composition according to item (1) or (2), further comprising histidine.

(4) A food or drink characterized by adding the seasoning composition according to any one of items (1) to (3).

(5) A food and drink characterized in that the seasoning composition according to any one of items (1) to (3) is added in an amount of 0.1% by weight or more and 10% by weight or less with respect to the food and drink.

In addition, the present invention includes any combination of each of these structures, and a substitution of the expression of the present invention between a method, an apparatus, and the like.

For example, according to the present invention, in the weight ratio of sodium glutamate 1, 0.76 or more and 1.5 or less of inosinic acid or its salt, 0.72 or more and 1.5 or less of alanine, and 5 or more and 9 or less of sucrose. A manufacturing method is provided. Moreover, according to this invention, the food-drinks using the said seasoning composition, or its manufacturing method are provided. Moreover, according to this invention, the imparting agent of the heating cooking feeling for food-drinks using the said seasoning composition, etc. are provided.

According to the present invention, it is possible to provide a seasoning composition that gives a heating cooking feeling to food and drink.

ADVANTAGE OF THE INVENTION According to this invention, the seasoning composition which provides heating cooking feeling to food-drinks, such as chicken consomme soup, and the food-drinks using the seasoning composition can be provided.

The seasoning composition according to the present invention is characterized by containing inosinic acid or a salt thereof in an amount of 0.76 or more and 1.5 or less, alanine in a content of 0.72 or more and 1.5 or less and sucrose 5 or more to 9 with respect to sodium glutamate 1. More preferably, the sodium glutamate 1 is contained by weight ratio of 0.76 or more and 1.25 or less, alanine of 0.76 or more and 1.25 or less, and sucrose 5 or more and 7 or less. As this concentration is exceeded, it is not preferable because the bitter taste increases and the taste fades.

What is important in the present invention is heating sensation such as "depth of Central America" and "diffusion" even when formulated (reconstructed) according to the analytical values obtained by general analysis of chicken consomme soup (analysis of amino acids, organic acids, nucleic acids, sugars, inorganic salts). Could not be reproduced. The inventors of the present invention have newly found that the problem cannot be solved even by simple omission test or reconstitution of the raw ingredients of chicken consomme soup. By changing to another formulation, it discovered that the seasoning composition which gives the taste of heating aging, such as "depth of central America" and "diffusion," was obtained and completed this invention.

In the seasoning composition according to the present invention, in addition to sodium glutamate, inosinic acid or a salt thereof, alanine, sucrose, phosphoric acid or a salt thereof is 0.95 or more and 1.78 or less, and potassium or a salt thereof is 1.48 or more and 2.77 or less. It is preferable from the viewpoint of rice milling. Phosphoric acid or its salt is preferable because it is this compounding, since a phosphate ion part contributes to rice refinement from a viewpoint of "depth of Central America." Potassium or its salt is preferable in this formulation because the potassium ion moiety contributes to the net taste from the viewpoint of "depth of Central America".

In the seasoning composition in this invention, when it contains histidine other than sodium glutamate, inosinic acid, or its salt, alanine, and sucrose, it is preferable from a viewpoint of refinement | finishment. It is preferable that histidine is 0.1 or more and 0.4 or less with respect to sodium glutamate 1 by weight ratio. If the concentration exceeds the concentration, the arin taste is increased or the taste is faint.

As a raw material of the seasoning composition used in this invention, if it can be used for food-drinks, the thing of various histories, such as a synthetic product and a fermented product, can be used. In addition, when using such a raw material, it is added directly to a seasoning composition of a raw material, dilution using water, a solvent, etc., mixing with a seasoning composition in the form of a yeast extract, a meat extract, a fish extract, a protein hydrolyzate, etc. There is no restriction in particular.

Moreover, there is no limitation in particular in the form of the seasoning composition of this invention, For example, it can use in the form of dry powder, a paste, a solution, etc.

In the present invention, the provision of a heating cooking feeling to food and drink refers to giving a taste of a maturation feeling such as "depth of Central America" or "diffusion" that increases with heating of food and drink, and specifically, the present invention. In the present invention, the same taste can be provided without having to undergo a aging process by heating the food and beverage for a long time. In addition, "depth of Central America" means the intensity | strength of the net after 3-5 second after putting an evaluation sample in an oral cavity, and "diffusion" means the diffusion intensity of the net in oral cavity.

In addition, in the present invention, there is no particular limitation on the food and drink to which the heating cooking is imparted, but there is a more remarkable effect in the food using the meat extract, especially the chicken extract, specifically, chicken consomme soup, curry, beef stew, white stew Western style dishes such as steak, Chinese cuisine, Japanese cuisine, Worcester sauce, demi-glace sauce, ketchup, various seasonings such as miso soup, Japanese simmered food such as Nikujaga and Chikuzenni From cooking, tempura such as tempura and pork cutlet, and rice such as rice balls and pilaf are preferable in terms of providing heating cooking feeling such as "depth of Central America" and "diffusion".

(Example)

Hereinafter, although an Example further demonstrates this invention, the technical scope of this invention is not restrict | limited by such an Example. In addition, in this Example, sensory evaluation was performed in the aqueous solution system, unless it mentions specially, and was performed using five trained panelists.

(Reference Example 1: Ingredient Analysis and Omission Test of Chicken Consomme Soup)

The chef made the following chicken consomme soup.

At first, chicken bone 5000g, breeder 5000g, carrot 600g, onion 600g, celery 200g, tomato 1000g, and salt 10g were heated in 30 kg of water at 90 ° C. for 6 hours to prepare chicken bouillon.

In addition, 2000g chicken minchi, carrot 150g, onion 300g, celery 100g, tomato 750g, tomato paste 40g, egg white 400g, the above-mentioned chicken bouillon 8000g was heated for 90 hours, for 4 hours to prepare a chicken consomme soup. Hereinafter, this is called chef's table chicken bean soup.

The amino acid, organic acids, nucleic acids, and sugar content of this Chef Table chicken consomme soup were analyzed by HPLC method, and the inorganic salts were analyzed by atomic absorption method to quantify each component.

Where HPLC conditions are

<Per analysis>

Column: Asahipak NH2P-50 4E 5 μm × 4.6 mm ID × 250 mm

Eluent: A 90% acetonitrile, B 70% acetonitrile

Flow rate: 1ml / min

Fluorescence detection: Ex330nm, Em470nm

<Nucleic Acid Analysis>

Column: Inertsil NH2 5 μm 4.6 mm ID × 250 mm

Eluent: 10% acetonitrile 90% 20 mM potassium phosphate (pH 2.1)

Flow rate: 1ml / min

Detection: UV 254nm

Organic acid analysis

Column: Packed column for Gelpack Hitachi HPLC GL-C61 OH-S 7.8 × 300

Eluent: 3 mM perchloric acid pH 2.65

Flow rate: 0.5ml / min

Detection: UV / VIS 440nm

<Amino Acid Analysis>

L-8800 type Hitachi high speed amino acid analyzer,

The condition of atomic absorption method

Inductively Coupled Plasma Luminescence Assays (see: Points of Component Analysis for Nutrition Labeling, Central Law Publications, 2007)

Was carried out.

Moreover, based on the obtained analysis value, the compound (referred to as an analysis value reproduction compound hereafter) which reproduces an analysis value was created. Recipes for blended ingredients and contents are listed in Table 1.

In addition, in the recipe of Table 1, the comparative recipe which removed each kind of raw material one by one was created. And the evaluation test which estimated the required raw material was performed by carrying out the comparative evaluation of the comparative recipe which remove | eliminated the analysis value reproduction compounded product and each raw material one by one. Sensory evaluation was carried out by a two-point comparison using chef table chicken consomme soup as a control. Sensory evaluation evaluated by (circle): the raw material of very high importance, (circle): the raw material of high importance, (triangle | delta): the raw material of low importance, and x: raw material. A result is described in the column of the sensory evaluation result of Table 1.

From the sensory evaluation results of Table 1, it was assumed that the inosinate, glutamate, alanine, histidine, sucrose, potassium salt, and phosphate from which the results of "◎" and "○" were obtained were important components.

(Reference Example 2: Comparison of sensory evaluation between chef table chicken consomme soup and analytical value reproduction formulation and important ingredient formulation)

Sodium inosine 0.0090g / dl, sodium glutamate 0.0550g / dl, alanine 0.0150g / dl, histidine hydrochloride 0.0086g / dl, sucrose 0.1400g / dl, potassium chloride 0.2041g / dl and potassium dihydrogen phosphate 0.265g / dl The compound which melt | dissolved in water was created and made this an important component compound.

Next, sensory evaluation was performed about the chef table chicken consomme soup, the analysis value reproduction formulation, and the important component formulation. The sensory evaluation was evaluated by ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Table 2.

From the sensory evaluation results of Table 2, the analysis value reproduction formulation and the key ingredient formulation can reproduce the basic taste such as the rich and salty taste of the chef table chicken consomme soup, but the complex taste such as `` depth of Central America '' and `` diffusion '' Was found not to be reproduced. In addition, it was confirmed that there was no difference in evaluation between the analysis value reproduction formulation and the important component formulation.

(Reference Example 3: Change in Rice Net by Change in Content of One Component in an Important Ingredient Mixture)

Table 3 shows the evaluation of the blending ratio of each of the important components when the sodium glutamate is 1 part by weight and the netting of the respective components.

The compounding ratio of each component at the time of making an important component compounding compound into the compound 1 and making sodium glutamate 1 part by weight was changed, and the sensory evaluation of "depth of central America" and "diffusion" was performed. The sensory evaluation was evaluated by ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Tables 4-9.

From the sensory evaluation results of Table 9 in Table 4, it was confirmed that "depth of Central America" and "diffusion" are not fully provided even if the single component in an important component blend is increased or decreased.

(Example 1: Change in netting by change of content of plural components in important component blends)

The compounding ratio of the multiple components at the time of using sodium glutamate as 1 weight part was changed, and the sensory evaluation of "depth of Central America" and "diffusion" was performed. The sensory evaluation was evaluated by ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Tables 10-13.

From the sensory evaluation results in Table 10 and Table 13, "depth of Central America" is given by the increase of sweeteners (alanine and sucrose) and inosinic acid, and "diffusion" by reduction of inorganic salts (potassium dihydrogen phosphate and potassium chloride). Was given. In addition, when the increase in sweetness (alanine, sucrose) and inosinic acid, and the reduction of inorganic salts occur simultaneously, it was confirmed that the synergistic effect of "depth of Central America" and "diffusion" was more synergistic.

(Example 2: Confirmation of the optimal formulation of the plural components in the important component blend)

The compounding ratio of the multiple components at the time of using sodium glutamate as 1 weight part was changed, and the sensory evaluation of "depth of Central America" and "diffusion" was performed. The sensory evaluation was evaluated by ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Table 14.

From the sensory evaluation results of Table 14, it was confirmed that the compounding of the formulations 50, 51, 54, 55 is more suitable for the provision of "depth of Central America" and "diffusion" than the above results.

(Example 3: Confirmation of the addition effect of various compounded products in a curry sauce)

1. Creation of curry roux

After heating 35 parts by weight to 100 ℃, 40 parts by weight of wheat flour was added and heat-mixed for 140 ℃, 20 minutes. After the heating was stopped, 10 parts by weight of curry powder, 5 parts by weight of salt, 5 parts by weight per granule, and 5 parts by weight of seasonings (sodium glutamate, Worcester sauce, tomato paste) were added, and the mixture was cooled to prepare a curry roux.

2. Making Curry Sauce

85 g of hot water was added to 15 g of the curry roux, and the mixture was boiled at a time while adjusting the water content and the salt content so as not to change, and the various blends were added to 0.5% of the curry sauce.

3. sensory evaluation

The sensory evaluation of the curry sauce which added various blended products was performed. Sensory evaluation evaluated by (circle): the addition effect is very high, (circle): addition effect is high, (triangle | delta): low addition effect and x: do not know an addition effect. The results are shown in Table 15.

From the sensory evaluation result of Table 15, the heating cooking feeling provision effect of "depth of Central America" and "diffusion" was confirmed by adding mix | blending 50 to a curry.

(Example 4: Confirmation of the addition effect of the various compounding products in a white sauce)

1. the writing of a white roo

After heating 35 parts by weight of unsalted butter to 100 ° C., 40 parts by weight of wheat flour were added and mixed by heating at 120 ° C. for 20 minutes. After stopping the heating, 4 parts by weight of salt, 5 parts by weight per granule, 1 part by weight of seasonings (sodium glutamate, pepper) and 15 parts by weight of fresh cream were added, and the mixture was cooled to prepare a white roux.

2. Creating White Sauce

80 g of hot rouge was added to 20 g of the white roux, and the mixture was boiled at a time while adjusting the water content and the salt content so as not to change, and various blends were added so as to be 0.5% with respect to the white sauce (white roux).

3. sensory evaluation

The sensory evaluation of the white sauce which added various blended products was performed. Sensory evaluation evaluated by (circle): the addition effect is very high, (circle): addition effect is high, (triangle | delta): low addition effect and x: do not know an addition effect. The results are shown in Table 16.

From the sensory evaluation results of Table 16, the effect of providing heating cooking feeling of "depth of Central America" and "diffusion" was confirmed by adding the formulation 50 to the white sauce.

According to this invention, it is possible to provide the seasoning composition which provides heating cooking feeling to food-drinks, such as chicken consomme soup, and the food-drinks using the said seasoning composition.

Claims (5)

A seasoning composition comprising sodium glutamate 1 in weight ratio of 0.76 or more and 1.5 or less, alanine of 0.72 or more and 1.5 or less, and sucrose 5 or more and 9 or less. The method of claim 1, further comprising phosphoric acid or a salt thereof in an amount of 0.95 to 1.78 by weight of phosphate ion relative to sodium glutamate 1, and potassium or a salt thereof in an amount of 1.48 to 2.77 by weight of potassium ion relative to sodium glutamate 1. Seasoning composition characterized in that. The seasoning composition according to claim 1 or 2, further comprising histidine. Food and drink characterized by adding the seasoning composition of any one of Claims 1-3. A food and drink characterized by adding the seasoning composition of any one of Claims 1-3 with respect to food-drinks 10 weight% or more.