WO2009119892A1

WO2009119892A1 - Flavor composition capable of imparting cooked flavor

Info

Publication number: WO2009119892A1
Application number: PCT/JP2009/056788
Authority: WO
Inventors: 林和寛; 伊賀まゆこ; 菅野由美子; 城口泰典; 増沢拓也
Original assignee: 味の素株式会社
Priority date: 2008-03-27
Filing date: 2009-03-25
Publication date: 2009-10-01
Also published as: CN101980618A; CN101980618B; KR20110007152A; JPWO2009119892A1; MY158174A

Abstract

Disclosed is a flavor composition capable of imparting a cooked flavor to a food or a beverage. The flavor composition comprises sodium glutamate and further comprises inosinic acid or a salt thereof, alanine and sucrose in specified amounts relative to the amount of sodium glutamate.

Description

A seasoning composition that provides a cooking feeling

The present invention relates to a seasoning composition that imparts a cooking feeling to foods and beverages such as chicken consomme soup and foods and beverages using the seasoning composition. Background art

Chicken bouillon and chicken consomme are the basis for Western-style cooking.

Used for cooking. Examples of flavors that grow as chicken consomme is heated and cooked include "thickness of contents" and "hirogari". Regarding the provision of such a taste, a technology that is realized by the raw material and extraction conditions of chicken breasts is known (see Patent Document 1).

On the other hand, as a method for improving the taste of food, amino acids, sugars, and the like are known as constituents (see Patent Document 2 and Patent Document 3).

Patent Literature 1

Japanese Laid-Open Patent Application No. 0 8-2 4 2 8 0 6

Patent Document 2

JP 2 0 0 2-1 0 7 6 8

Patent Document 3

JP 2 0 0 4-3 5 0 5 5 4 · Disclosure of Invention

However, the invention of Patent Document 1 described above has problems such as using native chicken as an essential raw material for producing a high-quality chicken extract and restricting the production process conditions.

Further, Patent Document 2 described above aims to suppress acidity generated by the use of acidulants and pH adjusting agents used for improving storage stability. For this reason, even when it comes to taste improvement, the issues, purpose, and composition of ingredients differ from the provision of a cooking feeling. Further, in Patent Document 3 described above, the purpose is to impart a sour taste with a rich taste, and the problem and the composition of the raw materials are different from the provision of a cooking feeling. In view of the above background, the present invention is to provide a seasoning composition and the like that can be used more simply and for general purposes and can give a cooking feeling.

The inventors of the present invention have completed the present invention as a result of intensive studies to solve the above problems. The present invention includes the following inventions.

(1) It is characterized in that it contains 0.76 or more and 1.5 or less inosinic acid or a salt thereof, 0.72 or more and 1.5 or less, alanine and 5 or more and 9 or less sucrose with respect to sodium glutamate 1 by weight ratio. Seasoning composition.

(2) Further, phosphoric acid or its salt is 0.995 or more by weight of phosphate ion with respect to sodium glutamate 1. 1.78 or less, and potassium or its salt is 1.48 or more by weight of potassium ion with respect to sodium glutamate 1. 2. The seasoning composition according to the above-mentioned invention (1), comprising 77 or less.

(3) The seasoning composition as described in (1) or (2) above, further comprising histidine

(4) Food / beverage products characterized by adding the seasoning composition described in the above inventions (1) to (3)

(5) The food / beverage product characterized by adding 0.1% by weight or more and 10% by weight or less of the seasoning composition according to the invention (1) to (3) to the food / beverage product

Note that the present invention includes any combination of these components, and those obtained by replacing the expression of the present invention between methods and devices.

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

ADVANTAGE OF THE INVENTION According to this invention, the seasoning composition which provides a heat cooking feeling with respect to food-drinks can be provided. BEST MODE FOR CARRYING OUT THE INVENTION

The seasoning composition in the present invention is 0.76 or more and 1.5 or less, and alanine is 0.72 or more and 1. or less with respect to sodium glutamate 1 by weight ratio. 5 or less, characterized by containing 5 to 9 sucrose. More preferably, inosinic acid or a salt thereof is 0.76 or more and 1.25 or less, alanine is 0.76 or more and 1.25 or less, and sucrose is 5 or more and 7 or less with respect to sodium glutamate 1 by weight ratio. It is characterized by that. Beyond this concentration, the bitterness increases and the taste blurs.

What is important in the present invention is that, even if it is blended (reconstituted) according to the analysis values obtained in the general analysis of chicken consomme soup (analysis of amino acids, organic acids, nucleic acids, saccharides, inorganic salts) The taste of the heat-ripening sensation such as “Hirogari” could not be reproduced. The present inventors have newly found that the problem cannot be solved even by simply performing a mission test of chicken consomme soup or reconfiguring the raw material ingredients, and as a result of earnest research, the inventors have found that the mixing ratio of a specific ingredient is The present inventors completed the present invention by discovering that a seasoning composition imparting a taste of heat aging such as “thickness of contents” and “hirogari” can be obtained by changing to a composition different from chicken consomme soup.

In the seasoning composition of the present invention, in addition to sodium glutamate, inosinic acid or a salt thereof, alanine, and sucrose, phosphoric acid or a salt thereof is 0.95 or more and 1.78 or less in terms of phosphoric acid, potassium Or it is preferable from a viewpoint of taste that the salt contains 1.48 or more and 2.77 or less in conversion of potassium. Phosphoric acid or a salt thereof is preferable because the phosphate ion portion contributes to taste from the viewpoint of “thickness of the contents”. Potassium or a salt thereof is preferable because the potassium ion portion contributes to taste from the viewpoint of “thickness of the content”.

In the seasoning composition of the present invention, it is preferable from the viewpoint that the taste is persistent when it further contains histidine in addition to sodium glutamate, inosinic acid or a salt thereof, alanine and sucrose. The histidine is preferably 0.1 or more and 0.4 or less with respect to sodium glutamate 1 by weight. Excessive concentration is not preferable because the taste increases and the taste tends to blur.

As long as the raw material of the seasoning composition used in the present invention can be used for foods and drinks, those having various histories such as synthetic products and fermented products can be used. When using these raw materials, add them directly to the seasoning composition, dilute with water, solvents, etc., seasoning in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as mixing into the composition.

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

Giving a cooking feeling to foods and drinks in the present invention specifically gives a taste of aging such as “thickness of contents” and “hirogari” that increases with heating of foods and drinks. Therefore, the present invention is characterized in that the same taste can be imparted without a aging step by heating a food or drink for a long time. “Content thickness” means the taste intensity 3 to 5 seconds after the evaluation sample is placed in the oral cavity, and “Hirogari” means the taste spread intensity in the oral cavity.

In the present invention, there is no particular limitation on foods and drinks to which a feeling of cooking by heating is provided, but there is a more remarkable effect in food and drink using livestock meat, especially chicken extract, specifically, chicken consomme soup, Western-style dishes such as Riki, Beef Stew, White Stew, Steak, etc. Boiled dishes, fried foods such as fried chicken and tonkatsu, and cooked rice such as rice balls and pilaf are preferred in terms of imparting a feeling of cooking such as “thickness of contents” and “hirogari”.

EXAMPLES The present invention will be further described in the following examples, but the technical scope of the present invention is not limited by these examples. In this example, sensory evaluation was conducted in an aqueous solution system unless otherwise specified, and was conducted using 5 trained panelists.

(Reference Example 1: Component analysis and mission test of chicken consomme soup) The following chicken consomme soup was prepared by a chef.

First, 5,000 g chicken fry, 5000 g claw chicken, 600 g carrot, 600 g evening onion, 200 g celery, 200 g tomato l OOO g, 10 g salt in 90 kg water at 90 ° C for 6 hours. Created a bouillon.

In addition, chicken mince 2000 g, carrot 150 g, evening onion 300 g, celery 100 g, tomato 750 g, tomato base 40 g, egg white 400 g, the above chicken bouillon 8000 g heated at 90 ° C for 4 hours We made chicken consomme soup. Hereinafter, this is referred to as chef's chicken consomme soup.

The chef's chicken consomme soup was analyzed for amino acids, organic acids, nucleic acids, and sugars by the HPLC method, and inorganic salts by the atomic absorption method to quantify each component.

Here, the condition of the H PLC method is Sugar analysis>

Column Asahipak NH2P-50 4E m X 4.6mm ID X 250mm

Eluent: A 90% acetonitrile, B 70% acetonitrile

Flow rate: 1 ml / min

Fluorescence detection: Ex330nm, Em470nm

Column Inertsil NH2 5 u m 4.6mmID X 250mm

Eluent: 10% acetonitrile 80% 20 mM potassium phosphate (ρΗ2 · 1)

: 1 ml / min

Detection: UV254nm

Column Gel Pack Hitachi HPLC packed column GL-G ⁶ 10H- S 7.8 X 300

Eluent: 3mM perchloric acid pH2.65

Flow rate: 0.5ml / min

Detection: UV / VIS440nm

L-8800 Hitachi High-Speed Amino Acid Analyzer

The conditions of the atomic absorption method are

Inductively coupled plasma optical emission spectrometry (see also Component Analysis for Nutrition Labeling, Central Code Publishing, published in 2007)

I went there.

Furthermore, based on the analytical values obtained, a compound that reproduces the analytical value (hereinafter referred to as the analytical value reproduction compound) was created. Table 1 shows recipes for ingredients and contents of the compound. In addition, in the recipe in Table 1, a comparative recipe was created in which one type of each ingredient was removed. A mission test was performed to estimate the necessary ingredients by conducting comparative evaluations of the analytical value reproduction blended product and a comparative recipe in which each ingredient was removed one by one. The sensory evaluation was performed by a two-point comparison using chef chicken consomme soup as a control. The sensory evaluation was evaluated based on the following: ◎: Raw material with very high importance, ○: Raw material with high importance, Δ: Raw material with low importance, X: Raw material with no importance. The results are shown in the column of sensory evaluation results in Table 1. 1

Analytical value reproduction formulation recipe and sensory evaluation result of mission test Ingredient name Content (g / dl) Sensory evaluation result Sodium inosinate 0.0090 ◎ Taurine 0.0200 X Sodium ispartate 0.0156 X Threonine 0.0140 X Serine 0.01 20 X Sodium glutamate 0.0550 ◎ Proline 0.0080 X Daricin 0.0150 △ Alanine 0.0150 〇 Cystein 0.0020 X Valine 0.0090 X Methionine 0.0050 X Isoloicin 0.0060 X Leucine 0.01 10 X Tyrosine 0.0070 X Phenylalanin 0.0080 X Lysine hydrochloride 0.0025 X 'Histidine hydrochloride 0.0086 〇 Arginine 0.0090 X Quenic acid 0.0600 X Malic acid 0.0300 X Lactic acid 0.5800 X Acetic acid 0.0666 X Pyroglutamic acid 0.0370 X Sucrose 0.1400 〇 Mannose 0.0130 X Fructose 0.4740 X Glucose 0.4100 △

Phosphorus dihydrogen phosphate 0.2654 ◎

Potassium chloride 0.2041 〇

Calcium chloride 0.0134 X

Magnesium chloride 0.0820 X From the sensory evaluation results in Table 1, the results of “◎” and “◯” were obtained. Inosinate, dalmudate, alanine, histidine, sucrose, potassium salt, and phosphate are important components. I guessed minutes.

(Reference Example 2: Sensory evaluation comparison of chef's chicken consomme soup, analysis value reproduction formulation and important component formulation)

Sodium inosinate 0.0090 g / d 1 and sodium glutamate 0. 05 50 gZd 1 and alanine 0. 0150 gZd 1 and histidine hydrochloride 0. 0086 g Zd l and sucrose 0.1400 g / d 1 and potassium chloride 0. A blended product in 2041 gZd 1 and potassium dihydrogen phosphate 0.265 g / d 1 was prepared and used as an important component blend.

Next, sensory evaluation was performed on the chef's chicken consomme soup, the analytical value reproduction blended product, and the important component blended product. The sensory evaluation was based on the following: ◎: very strong, ◯: strong, △: weak, X: not felt. The results are shown in Table 2.

Table 2

Sensory evaluation comparison of chef's chicken consomme soup, analytical value reproduction blend and important ingredient blend

Based on the sensory evaluation results in Table 2, the analysis value reproduction combination product and the important component combination product are chef chicken Although basic tastes such as umami and saltiness of consomme soup can be reproduced,

It was found that complicated tastes such as “Hirogari” could not be reproduced. In addition, it was confirmed that there was no difference in evaluation between the analytical value reproduction blended product and the important component blended product.

(Reference Example 3: Change in taste due to changes in the content of one component in the product containing important ingredients) In the product containing important ingredients, the blending ratio of each important ingredient and the presentation of individual ingredients when sodium dartrate is 1 part by weight. Table 3 shows the taste evaluation.

Table 3

Changes in taste due to changes in the content of one ingredient in a compound containing important ingredients

Sensory evaluation of “thickness of contents” and “hirogari” was performed by changing the blending ratio of each component when blending 1 of the important ingredients and 1 part by weight of sodium glutamate. The sensory evaluation was based on ◎: very strong, ◯: strong, △: weak, X: not felt. The results are shown in Table 4 to Table 9.

Table 4

Changes in taste due to changes in the content of inosinate in important ingredients

Table 5

5 Changes in taste due to changes in phosphate content in important ingredients

0 Table 6

Changes in taste due to changes in the content of potassium salt in important ingredients

(The potassium concentration of dipotassium hydrogen phosphate was kept constant, and the potassium concentration of potassium chloride was changed to change the total potassium concentration.)

Table 7

Changes in taste due to changes in alanine content in important ingredients

Table 8

Changes in taste due to changes in histidine content in important ingredients

Table 9

Changes in taste due to changes in sucrose content in important ingredients

From the sensory evaluation results in Table 4 to Table 9, it was confirmed that “thickness of contents” and “expansion” were not sufficiently given even if the single component in the combination of important ingredients was increased or decreased.

(Example 1: Changes in taste due to changes in the content of multiple components in the combination of important components) The blending ratio of multiple components when sodium glutamate is 1 part by weight is changed. The sensory evaluation of “thickness of contents” and “hirogari” was performed. The sensory evaluations were as follows: ◎: very strong, ○: strong, △: weak, X: not felt. The results are shown in Tables 10 to 13. Table 1 0

Sweet substances in important ingredients (alanine, skull)

change of

Table 1 1

Changes in taste due to changes in the content of inorganic salts (potassium dihydrogen phosphate, potassium chloride) in products containing important ingredients

Table 1 2

Changes in taste due to changes in beta content of sweet substances and inosinates in important ingredients

Table 1 3

Changes in taste due to changes in the content of sweet substances, inosinates, and inorganic salts in important ingredients

Table 10 From the sensory evaluation results in Tables 1 to 3, the increase in the amount of sweet substances (alanine, sucrose) and inosinic acid increases the “thickness of the content” to the inorganic salt (dihydrogen phosphate, potassium chloride). It was confirmed that “Hirogari” was given due to the decrease. In addition, it was confirmed that the increase in sweetness (alanine, sucrose) and inosinic acid, and the decrease in inorganic salts occurred at the same time, and the synergistic effects of “thickness of contents” and “spreading” were confirmed. It was.

(Example 2: Confirmation of optimum blending of multiple components in important component blended product)

Sensory evaluation of “thickness of contents” and “hirogari” was performed by changing the blending ratio of multiple components when 1 part by weight of sodium glutamate was used. The sensory evaluation was based on the following: ◎: very strong, ○: strong, △: weak, X: not felt. The results are shown in Table 14. Table 1 4

Changes in taste due to changes in multiple ingredients in important ingredients

From the sensory evaluation results shown in Table 14 above, it was confirmed from the above results that the blends 50, 51, 54, and 55 were optimal for imparting “thickness of contents” and “hirogari”.

(Example 3: Confirmation of additive effects of various compounds in curry sauce)

1. Create a curry

After heating 35 parts by weight of lard to 100 ° C., 40 parts by weight of flour was added and mixed by heating at 140 ° C. for 20 minutes. After heating was stopped, 10 parts by weight of curry powder, 5 parts by weight of salt, 5 parts by weight of granulated monosaccharide, and 5 parts by weight of seasonings (sodium glutamate, Worcester sauce, tomato paste) were added and mixed to prepare a curry roux. .

2. Create curry sauce

85 g of hot water was added to 15 g of the above-mentioned curry roux, adjusted so that the amount of water and the amount of salt did not change, and boiled briefly, and various formulations were added to 0.5% of curry sauce.

3. Sensory evaluation

The sensory evaluation of curry sauce to which various blended products were added was performed. The sensory evaluation was based on the following: ◎: very high additive effect, ○: high additive effect, △: low additive effect, X: unknown additive effect. The results are shown in Table 15. Table 15

Effect of various compounds added to power race sauce

From the sensory evaluation results shown in Table 15, the effect of imparting a feeling of heat cooking of “thickness of contents” and “hirogari” was confirmed by adding 50% of curry to curry.

(Example 4: Confirmation of additive effect of various blended products in white rice sauce)

1. Creating Whiteloo

After heating 35 parts by weight of salt-free butter to 100 ° C., 40 parts by weight of flour was added and heated and mixed at 120 ° C. for 20 minutes. After the heating was stopped, 4 parts by weight of salt, 5 parts by weight of granulated sugar, 1 part by weight of seasonings (sodium glutamate, pepper) and 15 parts by weight of fresh cream were added, mixed and cooled to make a whistle.

2. Create white sauce

Add 80 g of hot water to 20 g of the above-mentioned Whitele, adjust it so that the amount of water and salt does not change, and boil it to make a variety of ingredients into a white sauce. It added so that it might become 0.5% with respect to it.

3. Sensory evaluation

Sensory evaluation of white sauce to which various blended products were added was performed. The sensory evaluation was evaluated based on the following: ◎ ··· very high addition effect, ○: high addition effect, Δ: low addition effect, X: unknown addition effect. The results are shown in Table 16.

Table 1 6

Effect of adding various compounds to white sauce

From the sensory evaluation results in Table 16, the effect of imparting the cooking feeling of “thickness of contents” and “hirogari” was confirmed by adding 50% of the mixture to white sauce. Industrial applicability

ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products using the seasoning composition which provides heat-cooking feeling with respect to food / beverage products, such as a chicken consomme soup, and the seasoning composition can be provided.

Claims

The scope of the claims

1. It is characterized in that it contains 0.76 or more and 1.5 or less inosinic acid or its salt, 0.72 or more and 1.5 or less, alanine and 5 or more and 9 or less sucrose with respect to sodium glutamate 1 by weight ratio. Seasoning composition.

2. Further, phosphoric acid or its salt is 0.995 or more by weight of phosphate ion to sodium glutamate 1. 1.78 or less, and potassium or its salt is 1.48 or more by weight of potassium ion to sodium glutamate 1. The seasoning composition according to claim 1, comprising 77 or less.

3. The seasoning composition according to claim 1 or 2, further comprising histidine.

4. A food or drink comprising the seasoning composition according to claim 1 to claim 3.

5. A food or drink comprising the seasoning composition according to claims 1 to 3 added to the food or drink in an amount of 0.1 to 10% by weight.