WO2009123298A1

WO2009123298A1 - Method for production of flavoring material for imparting aged flavor

Info

Publication number: WO2009123298A1
Application number: PCT/JP2009/056923
Authority: WO
Inventors: 長崎浩明; 廣瀬貴子; 高木伸昌
Original assignee: 味の素株式会社
Priority date: 2008-03-31
Filing date: 2009-03-27
Publication date: 2009-10-08
Also published as: CN101983017B; CN101983017A; JP5678658B2; KR20110007155A; JPWO2009123298A1

Abstract

Disclosed is a flavoring material for imparting an aged flavor to a food or beverage. The flavoring material can be produced by the oxidation reaction of an amino acid source and/or a peptide source and a sugar source.

Description

Description Method of producing seasonings that give a sense of maturity Technical Field

The present invention relates to a method for producing a seasoning capable of imparting a high-titer and high-quality ripening feeling to food and drink and use of the seasoning. Background art

In recent years, seasonings that give a rich taste have been widely used for the purpose of full-fledged seasoning of food and drink. From a full-fledged point of view, processed foods manufactured in a short period of time are desired to have sufficient aging. Proteins that can be given a general rich taste, such as protein hydrolysates, animal extracts and yeast extracts, and seasonings obtained by heat reaction of these with sugars, etc., are used in various foods.

For example, a seasoning technology having a good mouth-to-mouth flavor flavor is known, which is characterized in that a sugar extract or an amino acid as necessary is added to a yeast extract containing a sulfur-containing compound and heated. 1)

In addition, a seasoning technology having a good flavor-like flavor, characterized by heating an aqueous solution containing 5′-nucleotide-containing yeast extract, glutathione yeast extract, monosaccharide, dextrin and salt, etc. Is known (see Patent Document 2).

From the standpoint of aging, the development of technology for obtaining a feeling of aging in a short period of time is being promoted for the production of soy sauces by adding mirin and sweet sugar.

For example, after adding sweet saccharides to soy sauces, a method of making a maple that flows along the wall surface while exposed to air (see Patent Document 3), add mirin or sweet saccharides to soy sauce, and mix. , A method of manufacturing a maple that is put into an open container and stirred with a predetermined power required for stirring (see Patent Document 4), prepared by mixing sugar and / or mirin with soy sauce, and then stored in the container, and then in the container There is known a production method (see Patent Document 5) in which aging is performed by forcing air into a bubble to bring it into contact with foamy air. Japanese Unexamined Patent Publication No. 0 4-6 6 0 6 9

Patent Document 2

JP 2 0 0 3-1 6 9 6 2 7

Patent Document 3

JP 2 0 0 3-6 1 6 0 8

Patent Document 4

JP 2 0 0 1-1 4 5 4 7 0

Patent Document 5

[Patent Document 1] Japanese Patent Laid-Open No. 2 0 0 5-2 8 7 4 3 3 Disclosure of Invention

However, the invention of Patent Document 1 described above was aimed at obtaining a seasoning having a good roasted meat flavor-like flavor rather than imparting a sense of maturity. Therefore, it was necessary to heat the sulfur-containing compound and the sugar at a high temperature of 70 to ˜180. There was also a restriction of no fat.

Further, Patent Document 2 described above was not intended to give a sense of maturity but to obtain a seasoning having a good meat flavor-like flavor. Therefore, it was necessary to heat-react with 5′-nucleotide-containing yeast extract, glutathione-containing yeast extract, monosaccharide, dextrin, and salt.

In addition, Patent Document 3, Patent Document 4, and Patent Document 5 described above are all intended to obtain a ripening feeling, and are characterized by the use of soy sauce. Therefore, if the taste and flavor derived from soy sauce are desired, but the taste and flavor derived from soy sauce are not necessary for the purpose of aging the food and drink, the balance of the taste and flavor of the food is lost. There was a problem that general-purpose use was difficult.

In view of the above background, an object of the present invention is to provide a seasoning that can impart a ripening feeling of food, which originally had to be created over a long period of time, in a simple and versatile manner. 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) Oxidation reaction of amino acid source and / or peptide source and sugar source excluding soy sauce In the seasoning manufacturing method including the steps, the oxidation reaction includes a gas supply step of oxygen-containing gas and / or a stirring step, and the oxidation reaction conditions are 2 Ot: 50 or more and 0.5 hours or more 48 A method for producing a seasoning characterized by being less than time.

(2) The method for producing a seasoning according to the above-mentioned invention (1), wherein the amino acid source and / or peptide source is a yeast extract or a protein hydrolyzate produced through a decolorization and no- or deodorization step.

(3) The seasoning according to the above invention (1), wherein the oxygen supply conditions are air supply amount of 10 ml / min or more, 300 ml / min or less, air supply time of 1 hour or more and 48 hours or less as air per 100 g of seasoning Manufacturing method.

(4) The method for producing a seasoning according to the above invention (1), wherein the oxygen supply condition is stirring power in a state of contact with air and the stirring power is 0.1 W or more and 200 W or less per lkg of seasoning

(5) The above-mentioned invention characterized in that the amino acid source and / or peptide source is preheated at 50 to 100 hours, 0.5 hours to 24 hours before mixing with the sugar source. 1) to (4) A method for producing the seasoning according to the above.

(6) A seasoning produced by the method according to any one of the inventions (1) to (5).

(7) The present invention is characterized in that the seasoning produced by the method according to any one of (1) to (5) is mixed so as to be from 0.01% to 99% with respect to the food and drink. Food and drink.

(8) A ripening sensation imparting agent produced by the method according to any one of (1) to (5) above.

Note that the present invention includes an arbitrary combination of these components, and an expression in which the expression of the present invention is replaced between a composition and a device.

ADVANTAGE OF THE INVENTION According to this invention, the seasoning which can provide a high-quality and high-quality ripening feeling with respect to food-drinks can be provided. BEST MODE FOR CARRYING OUT THE INVENTION

The aging feeling in the present invention relates to the rich taste, which is a concept centered on flavor and taste, and among the rich tastes, those with a solid, broad and thick thickness are defined as having an aging feeling. Here, in the present invention, the unity means that the taste is not ridiculous and is in order. In the present invention, the term “spread” refers to a state in which the flavor and taste spread in the oral cavity, and the term “thickness” in the present invention refers to a state in which a tasty taste is felt as a base of taste. Point to.

The raw material of the amino acid source and peptide source in the present invention is not particularly limited as long as it is a nitrogen source that can be used in foods and drinks, and the object can be achieved even with amino acids and peptides. However, yeast hydrolysates, protein hydrolysates such as fermented seasonings and amino acid solutions, livestock meat extracts, seafood extracts, fish sauces, etc. are preferred from the viewpoint of being inexpensive and readily available in large quantities. Here, the yeast extract includes baker's yeast extract, beer yeast extract, torula yeast extract and the like, and is not particularly limited as long as it is suitable for food. Examples of yeast extract extraction methods include, but are not limited to, autolysis, enzymatic decomposition, and hydrothermal decomposition.

The protein hydrolyzate is not particularly limited as long as it is suitable for edible use, but a fermented seasoning or an amino acid solution is more preferable because it has a unique flavor and is rich in amino acid sources and peptide sources. In the present invention, the fermented seasoning refers to a protein hydrolyzed by mixing protein such as soybean or wheat and liquid koji, solid koji, or degrading enzyme. In the present invention, a ripening feeling can be imparted even if the nitrogen source is soy sauce, but there is also a taste and flavor peculiar to soy sauce, which is not preferable when it is desired to improve only the aging feeling.

Here, soy sauces are manufactured by any of the following methods: main brewing, mixed brewing, and mixing. Is defined in the Japanese Agricultural and Forestry Standard (JAS).

In the present invention, the following fermented seasonings are particularly mentioned as raw materials for suppressing the taste and taste other than aging.

Examples of production method 1 of a preferred fermented seasoning include: (1) A step of inoculating a raw material containing defatted soybeans with microorganisms capable of hydrolyzing protein to produce solid koji, (2) Specific to the obtained solid koji It includes a step of adding mash to make the concentration of sodium chloride, hydrolyzing the protein, and a salt concentration that does not inhibit the hydrolysis of the protein. 1 4 A method for producing a seasoning characterized by allowing moromi to act for 4 hours. When the fermented seasoning prepared by this method is used as an amino acid source and / or peptide source, it is less likely to have a different flavor or taste, and the aging value is particularly well balanced. Is also very good.

Examples of preferred fermented seasonings include microbial cultures such as koji molds and yeasts with enhanced glutaminase activity, in the presence of protein degrading enzymes, salt-free or salt concentration of 3% (by volume) or less And a method for producing a seasoning characterized by acting on proteins such as wheat gluten under the above conditions. If the fermented seasoning prepared by this method is used as an amino acid source and a peptide source, it is difficult to produce a different flavor or taste, and the aging feeling is particularly strong and well balanced, which is very preferable.

As an example of a preferred fermented seasoning 3, in the process of producing solid seasoning using koji mold using defatted soybean as the main raw material and producing the seasoning liquid, bacteriocin-producing lactic acid bacteria culture solution or its essence is added at the time of koji making Next, the koji obtained was mixed with 1.8 to 3.0 times (by weight) the salt weight of a salt concentration of 13 to 17% by weight of salt solution to form moromi. 3 to 40 to 100, and a method for producing a seasoning characterized by hydrolysis for 11 to 19 days. When the fermented seasoning prepared by this method is used as an amino acid source and a Z or peptide source, it is very preferable because it is less likely to have a different flavor or taste, and particularly has a strong aging value and good balance. ,

The amino acid solution is obtained by hydrolyzing various proteins such as soybean and wheat in the presence of an acid such as hydrochloric acid.

The sugar source in the present invention is not particularly limited as long as it can be used for food and drink. Examples of the sugar source include sucrose, glucose, fructose, xylose, isomerized sugar, etc. Among them, the use of sucrose and glucose is preferable because the ripening feeling becomes stronger. The ratio of the sugar source used is not particularly limited as long as the desired seasoning can be obtained. For example, the sugar source is not less than 0.01 part by weight and not more than 10 parts by weight with respect to 1 part by weight of the amino acid source or peptide source. It can be as follows.

If the ratio of the sugar source is less than this, it is not preferable because the potency of aging is weak.

If the ratio of the sugar source is more than this, it is not preferable in that a bad smell (flavor) such as koge odor or a bitter taste is developed.

In the present invention, it is also important to oxidize the amino acid source and Z or peptide source with the sugar source. There is no particular limitation on the oxidation reaction. For example, after the amino acid source, peptide source, and sugar are introduced into a temperature-controllable device such as a cooking pot, air is added to these raw materials. Oxidation reaction can be performed by supplying a gas containing oxygen or stirring. The air supply mentioned here includes a method of directly injecting gas into the mixed liquid using an air hose or the like, and a method of injecting gas into the head space in a sealed container. Regarding gas supply, the amount of air supplied as air per 100 g of seasoning is preferably 10 to 30 ml / min, air supply time is preferably 1 hour to 48 hours, and seasoning 100 g More preferably, the air supply amount is 30 to 120 m / min, and the air supply time is 2 to 12 hours. In this case, it is calculated assuming that 21% oxygen is contained in the air. In addition, performing the oxidation reaction by stirring means, for example, stirring vigorously with a homogenizer, a homomixer, a disperser mixer, etc., so as to embed the gas in the seasoning liquid. The stirring power is preferably 0.1 W or more and 20 W or less per kg of seasoning, and more preferably 0.3 W or more and 50 W or less per kg of seasoning. If the air supply and agitation are weak, sufficient sensation cannot be obtained. On the other hand, if it is too strong, an unusual taste such as an egg taste or an unusual flavor is observed, and only a portion of the rich taste becomes stronger and the balance becomes unfavorable.

In the oxidation reaction of the present invention, the temperature and time conditions are 20 or more and 50 or less, preferably 0.5 hours or more and 48 or less hours, and 20 X: more than 50 or less and 3 hours or more 2 4 Less than the time is more preferable. When the temperature is 20 or less in the oxidation reaction, the aging feeling is weak and the production takes time, resulting in industrially costly problems. In addition, when the temperature is 6 O: or higher in the oxidation reaction, unpleasant tastes such as burnt odor (flavor), eda, and bitterness are manifested. In addition, it is preferable to preheat only an amino acid source such as yeast extract or protein hydrolyzate or a peptide source before the oxidation reaction with an amino acid source or a peptide source and a sugar source, since the aging feeling becomes stronger. The preheating conditions are 50 ° C. or more and 1 O O t: or less, preferably 0.1 hours or more and 24 hours or less, more preferably 50 or more and 90 or less, and more preferably 0.5 hours or more and 6 hours or less. When the preheating conditions are lower than this and for a short time, the aging feeling is weak and the production takes time, resulting in industrially costly problems. In addition, when the preheating conditions are higher than this or for a long time, an unpleasant odor (flavor) such as kogemure odor, an unpleasant taste such as a yag taste, or a bitter taste is unfavorable.

In the present invention, it has been found that the components contributing to the ripening feeling increase by conducting an oxidation reaction or by preheating only the amino acid source and the peptide source. In the present invention, the decoloring step and the deodorizing step include a method of contact treatment with activated carbon, a resin such as ion exchange, alumina, etc., a method of steam distillation or membrane treatment, or any other method.

The seasoning obtained in the present invention can be widely used in foods and drinks such as soup, sauce, sauce, soup, fermented food, etc. Especially when used in soup, sauce, etc., it has a rich taste that cannot be imparted unless it is aged for a long time. Is preferable in that it can be reproduced with very high quality. The ratio of the seasoning obtained in the present invention to the food or drink is not particularly limited, but generally it is mixed so that the seasoning is between 0.01% and 99% with respect to the food and drink. Can do. Preferably, it can be mixed so that the seasoning is 0.05% or more and 20% or less with respect to the food or drink, more preferably 0.1% or more and 5% or less with respect to the food or drink. Can be mixed so that: If the proportion of the seasoning is too low, it is difficult to obtain the effect, which is not preferable. If the proportion of seasoning is too high, there is no problem in terms of aging, but usually sufficient effects can be obtained even if it is not added so much.

Moreover, in this invention, the ripening feeling imparting agent used for food-drinks can also be obtained. Here, the form of the ripening sensation imparting agent is not particularly limited, but powders, liquids, pastes, and the like are preferable in terms of storage stability and ease of use.

(Example)

Hereinafter, the present invention will be further described with reference to examples. However, the technical scope of the present invention is not limited by these examples.

(Example 1: Difference in the effect of seasonings on noodle soup due to differences in amino acid source and / or peptide source)

1. Selection of amino acid source and / or peptide source

The following were used as amino acid sources and / or peptide sources.

'Soy Sauce (Dark Mouth Soy Sauce, Higeta Soy Sauce Co., Ltd., Total Nitrogen: T 1 N = l. 6%)

· Amino acid solution (Tanguchi “Taste Solution” manufactured by Ajinomoto Co., Inc.)

• Yeast extract (yeast extract N O .1, manufactured by Ajinomoto Co., Inc.)

• Fermented seasoning (“Koji Base”, manufactured by Ajinomoto Co., Inc.)

• Decolorizing and deodorizing fermented seasoning (100 parts by weight for “Koji Base” and 2 parts by weight of activated carbon (“Hokuetsu BA” manufactured by Ajinomoto Fine Techno Co., Ltd.) After stirring for 24 hours, activated carbon is filtered off. The value of absorbance at 545 nm was 0.7 for the original fermented seasoning, whereas this decolored deodorized fermented seasoning had decreased to 0.2. )

2. Manufacture of seasoning liquid that has undergone oxidation reaction

Each amino acid source and / or peptide source and water were adjusted in a 300 ml beaker so that various amino acid sources and / or peptide sources 1 80 m 1 (total nitrogen: T 1 N amount was 2.9 g. Soy sauce used in 1 8 Om 1 is T 1 N amount 2.9 g, so there is no water adjustment), granulated sugar 32 g, mirin 18 g (manufactured by Takara Shuzo Co., Ltd., “Yukara Motomi Rin Junmai”) Were mixed and heated at 80 for 10 minutes to prepare a seasoning liquid. Then, adjust the seasoning liquid to 3 and use a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm x length 2 Omm) from the bottom of the beaker container. Then, air supply of 3 Om 1 Z per 100 g of the seasoning liquid was performed at 30 for 24 hours.

3. Sensory evaluation of the seasoning liquid after oxidation

The above-mentioned seasoning liquid, which was oxidized using various amino acid sources and peptide or peptide sources as raw materials, was added to mentsuyu (“Nenbentsu Yunomoto” manufactured by Nenben Co., Ltd.) at 1% for sensory evaluation. The sensory evaluation is as follows: Mokumi (solid, spread, thickness), aging, and noodle soup without seasoning as a control (0 points): 0: None, 1: Slightly strong, 2: Strong, 3: Very Strong, as n = 1 0.

Also, after making soy sauce (Daiguchi Soy Sauce, Higeyu Soy Sauce Co., Ltd.) 1 8 Oml, granulated sugar 32 g and mirin 18 g are mixed and heated at 80 ° C for 10 minutes to create a seasoning liquid Stored in a breathable pet bottle for 24T: The samples stored for 0 days (immediately after storage) and for 14 days were also evaluated as a reference in order to see the general ripening effect of the maple. The results are shown in Table 1. table 1

Addition of seasoning to noodle soup due to differences in amino acid source and / or peptide source

From the sensory evaluation results in Table 1, especially when amino acid solutions, yeast extracts, and fermented seasonings are used, the kokumi titer is stronger, and the expression of off-flavors can be suppressed if the taste is different, resulting in the necessary aging feeling. It was shown that. Furthermore, the system using the decolorized deodorized fermented seasoning that had been treated with activated carbon was shown to have a strong kokumi titer and a strong aging feeling.

In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid, which was oxidized using various amino acid sources and / or peptide sources, to the noodle soup, but added 1% to the demiglace sauce instead of the noodle soup. The sensory evaluation when added and the sensory evaluation when the seasoning was diluted 5 times with water were also conducted, and it was found that the same tendency was observed.

(Example 2: Difference in the effect of seasoning on the noodle soup depending on the temperature and time oxidation reaction conditions)

1. Manufacture of seasonings with different temperature and time oxidation conditions In a 300 ml beaker, mix fermented seasoning ("Koji Base", Ajinomoto Co., Inc.) 1 5 5 0 g, granulated sugar 3 0 0 g, water 1 5 0 g, 8 to 10 minutes A seasoning liquid was prepared by heating. After that, adjust the seasoning liquid to 30 and against the seasoning liquid from the beaker — from the bottom of the container, from the air compressor to the silicon tube (outer diameter 6 mm, inner diameter 4 mm), ceramic air stone (outer diameter 17 mm x long) 20 mm) was used to supply air at a rate of 30 m 1 / min per 100 g of the seasoning liquid at a temperature condition of 20 to 70 and a time condition of 1 to 24 hours.

2. Sensory evaluation of the seasoned liquid after oxidation

The above-mentioned seasoning liquid, which was oxidized by changing the temperature conditions and time, was added to Mentsuyu (“Nenbenyu Yunomoto” manufactured by Nimben Co., Ltd.) at 1% for sensory evaluation. The sensory evaluation is as follows: for the richness (coarseness, spread, thickness), aging, and the control of the noodle soup with no seasoning liquid added (0 points), 0: none, 1: slightly strong, 2: strong, 3: very Strong, performed as n = 1 0.

The results are shown in Table 2.

Table 2

Differences in the effect of seasoning on the noodle soup due to differences in temperature and time oxidation conditions

The sensory evaluation results in Table 2 showed that the temperature range of the oxidation reaction was 20 to 50, and the heating time was 3 to 24 hours. In order to obtain a matured sensation with a high titer in a short time, 40 is preferably around 4 hours, and it has a high quality with no unusual flavor. A seasoning was obtained.

In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid, which had been changed in the oxidation reaction conditions, to the noodle soup, but the sensory evaluation when adding 1% to the demiglace sauce instead of the noodle soup A sensory evaluation was also conducted when the seasoning was diluted 5 times with water, and it was found that the same tendency was observed.

(Example 3: Difference in the effect of addition of seasoning to noodle soup due to differences in the amount of oxygen and time of oxidation reaction)

1. Production of seasoning liquids with different oxygen content and time oxidation reaction conditions

In a 3000 ml beaker, 1550 g of fermented seasoning (“Koji Base” manufactured by Ajinomoto Co., Inc.), 300 g of granulated sugar and 150 g of water were mixed and heated at 80 for 10 minutes to prepare a seasoning liquid. After that, adjust the seasoning liquid to 3 Ot: From the bottom of the beaker container, add a silicon tube (outer diameter 6 mm, inner diameter 4 mm) and ceramic air stone (outer diameter 17 mm x length 20 mm) to the seasoning liquid. It was carried out at a temperature of 30 t: in an amount of 0 to 400 m 1 / min per 100 g of the seasoning liquid and a time of 1 to 12 hours.

2. Sensory evaluation of the seasoning liquid after oxidation reaction

The above-mentioned seasoning liquid, which was oxidized by changing the air supply conditions and time, was added to noodle soup (“Nimbetsu Yunomoto” manufactured by Ninben Co., Ltd.) for 1%, and sensory evaluation was performed. The sensory evaluation is as follows: for the rich taste (unified, spread, thickness), aging, and noodle soup with no seasoning added as a control (0 points), 0: none, 1: slightly strong, 2: strong, 3: very As strong, we went with n = 10.

The results are shown in Table 3.

Table 3

Difference in the effect of seasoning on the noodle soup due to the difference in the amount of air supply and time of the oxidation reaction

From the sensory evaluation results in Table 3, the air supply amount of the oxidation reaction is effective at 10 to 300 ml Z min per 100 g of seasoning liquid, and from 3 0 to: 1 2 O m 1 min is more preferable It has been shown. It was shown that the oxidation reaction time was effective from 1 hour to 48 hours, and that from 2 hours to 12 hours, the aging feeling became stronger.

In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid, which had been changed in the oxidation reaction conditions, to the noodle soup, but the sensory evaluation when adding 1% to the demiglace sauce instead of the noodle soup A sensory evaluation was also conducted when the seasoning was diluted 5 times with water, and it was found that the same tendency was observed. .

(Example 4: Difference in the effect of seasoning on the noodle soup due to differences in the oxidation reaction conditions due to stirring) 1. Production of seasoning liquid with different oxidation reaction conditions by stirring

3 0 0 0 ml In a beaker, fermented seasoning (“Kojibesu” manufactured by Ajinomoto Co., Inc.) 1 5 5 0 g, granulated sugar 3 0 0 g, water 1 5 0 g The seasoning liquid was prepared by heating for 10 minutes. Then, the seasoning liquid was adjusted to 30, and the homogen spa (TK Ropomix, manufactured by Tokushu Kika Kogyo Co., Ltd.) was used for the seasoning liquid at a temperature of 3 O t: and the stirring speed was 0 to 5 0 0 Stirring was performed at 0 rpm with a stirring time ranging from 1 to 5 hours.

2. Sensory evaluation of the seasoned liquid after oxidation

The above-mentioned seasoning liquid, which was oxidized by changing the rotation conditions and time of stirring, was added to Mentsuyu (“Nenbentsu Yunomoto” manufactured by Nimben Co., Ltd.) at 1% for sensory evaluation. The sensory evaluation is as follows: for the body taste (coarseness, spread, thickness), aging, and the control of noodle soup without adding seasoning liquid (0 points), 0: none, 1: slightly strong, 2: strong, 3: very Strong, performed as n = 1 0.

The results are shown in Table 4. Table 4

Difference in the effect of seasoning on the noodle soup due to differences in the oxidation reaction conditions due to stirring

3500, 3. 0 2. 2 3. 0 2. 7 56 x 3hour

5000rpm 2. 3 1. 5 2. 5 2. 2 Eg taste 56 x 3hour The sensory evaluation results in Table 4 confirm that a stirring device such as a homomixer or disperser can be used as the air supply method. It was. It was shown that the maturation feeling was enhanced when the number of rotations of stirring was 1500 to 3500 rpm and the stirring time was 1 to 5 hours. Furthermore, it was shown that the aging feeling became stronger when the stirring time was 3 hours to 5 hours. In addition, when the number of rotations was too high, or when stirring for a long time, unpleasant results such as eda taste were observed, which was not preferable.

In addition, the sensory evaluation was performed by adding 1% of the above-mentioned seasoning liquid, which had been changed in the oxidation reaction conditions, to the noodle soup, but the sensory evaluation when adding 1% to the demiglace sauce instead of the noodle soup The sensory evaluation when the seasoning was diluted 5 times with water was also carried out, and it was found that the same tendency was observed.

(Example 5: Difference in the effect of seasoning on the noodle soup depending on the sugar source)

1. Production of seasonings with different sugar sources

In a 300 ml beaker, fermented seasoning (“Koji Base”, Ajinomoto Co., Inc.) 1 80 ml, various sugar sources (sucrose 35 g, glucose 23 g, fructose 20 g and xylose (15 g) were mixed and heated at 80 for 10 minutes to prepare a seasoning liquid. The amount of sugar source added here is different because all sugar sources are adjusted to have an equimolar number. Then adjust the seasoning liquid to 3, and from the bottom of the beaker container to the seasoning liquid, from the air compressor to the silicon tube (outer diameter 6 mm, inner diameter 4 mm), ceramic air stone (outer diameter 17 mm x length 2 O mm) was used, and an air supply of 3 O m 1 minute per 100 g of the seasoning liquid was performed at a temperature of 30 for 12 hours.

2. Sensory evaluation of seasoning liquid

The seasoning liquid with a different sugar source was added to noodle soup ("Nenbentsu Yunomoto" manufactured by Ninben Co., Ltd.) at 1% for sensory evaluation. The sensory evaluation consists of controlling the noodle soup without adding seasoning liquid (0 points) for the richness (coarseness, spread, thickness) and aging. 0: None, 1: Slightly strong, 2: Strong, 3: Very strong, n = 10

The results are shown in Table 5.

Table 5

Differences in the effects of seasonings on noodle soup due to differences in sugar sources

From the sensory evaluation results in Table 5, it was shown that when sucrose or glucose is used as the sugar source, there is no off-flavor or off-flavor, and a more preferable aging feeling is enhanced.

(Example 6: Difference in the effect of adding seasonings to noodle soup due to differences in preheating conditions) 1. Production of seasonings with different preheating conditions

In a 300 ml beaker, fermented seasoning ("Koji Base" manufactured by Ajinomoto Co., Inc.) 1 5 5 0 g was preheated. The preheating conditions were a temperature of 50 to 90 ° C. and a time of 0.5 to 6 hours. Thereafter, the pre-heated fermented seasoning was mixed with 30 g of granulated sugar and 1550 g of water, and heated at 80 to 10 minutes to prepare a seasoning liquid. Then adjust the seasoning liquid to 40, and adjust the air conditioning pressure from the bottom of the beaker container to the seasoning liquid: from the soda to the silicon tube (outer diameter 6 mm, inner diameter 4 mm), ceramic air stone (outer diameter 17 mm). The air was supplied at 30 m 1 / min per 100 g of the seasoning liquid at a temperature of 40 ° C. for 4 hours. 2. Sensory evaluation of seasoning liquid

The above-mentioned seasoning liquid, which had been preheated and then subjected to an oxidation reaction, was added to Mentsuyu (“Nenbentsuyu no Moto” manufactured by Nimbeng Co., Ltd.) at 1% for sensory evaluation. The sensory evaluation is as follows: for the richness (coarseness, spread, thickness), aging, and noodle soup without seasoning as a control (0 points): 0: None, 1: Slightly strong, 2: Strong, 3: Very Strong, performed as n = 1 0.

The results are shown in Table 6.

Table 6

Difference in the effect of seasoning on noodle soup due to differences in preheating conditions

From the sensory evaluation results in Table 6, the preheating temperature of the amino acid source and / or peptide source is 7 Ot: ~ 8 O t: and the heating time is 1 hour to 2 hours. Indicated.

In addition, the sensory evaluation is 1% higher than the above-mentioned seasoning liquid with modified oxidation reaction conditions. Sensory evaluation was carried out by adding it, but sensory evaluation when 1% was added to demiglace sauce instead of noodle soup and sensory evaluation when the seasoning was diluted 5 times with water were also carried out. It turned out that the tendency of was seen.

(Example 7: Effect of adding seasoning of the present invention to food and drink)

In Example 6, the seasoning having a preheating condition of 70 t: 2 hours was designated as “Invention product 6 (70 × 2)”. Commercial soba soup ("Zaru soba soup" manufactured by Kikkoman Co., Ltd.), Demigrass sauce ("Demigrass sauce" manufactured by Heinz Japan Co., Ltd.), Sukiyaki sauce ("Sukiyaki sauce" by Ebara Food Industry Co., Ltd.), Grilled meat sauce ("Golden" Sensory evaluation was performed when the product 6 (70 X 2) of the present invention was mixed to 0.2 g to 3 g and 100 g of sauce, respectively. The sensory evaluation is as follows: For the body taste (coarseness, spread, thickness) and aging, various commercially available products without seasoning liquid are used as controls (0 points). 0: None, 1: Slightly strong, 2: Strong, 3: Very good N = 1 0.

The results are shown in Table 7 to Table 10.

Table 7

Effect of adding the product of the present invention when the soba soup is on the market

(*: Kado means that the flavor and taste are felt apart, and that it makes the flavor and taste unfavorable by making the flavor and taste unique.) Table 8

Effect of adding the product of the present invention when the control is a commercial demiglace sauce

3.0 2.9 2.2 3.0 2.5 It is preferable because it suppresses the soy sauce strength. From the sensory evaluation results in Table 7 to Table 10, the product of the present invention has a good balance of cohesiveness, spread, and thickness in various foods while suppressing undesirable cadence. It has been shown that a preferable aging feeling is imparted by giving.

(Example 8: Effect of adding various concentrations of the present invention seasoning to food and drink)

In Example 6, the seasoning in which the preheating conditions were 7 O and 2 hours was defined as “Invention product 6 (70 × 2)”. Functionality when the product 6 (70 X 2) of the present invention 6 (70 X 2) is added to a commercially available soba soup (straight type “Soba soup” by Yamaki Co., Ltd.) so that it becomes 0.0 g to 20 g Z soup Evaluation was performed (salt content and water content were adjusted to the one with the highest amount added). The sensory evaluation is as follows: for richness (coarseness, spread, thickness) and aging, control soba soup without adding seasoning liquid (0 points), 0: none, 1: slightly strong, 2: strong, 3: very N = 1 0.

The results are shown in Table 11.

Table 1 1

Effect of addition of various concentrations of the product of the present invention when the control is commercially available soba soup

1 2. 1 2. 2 2. 1 2. 1 Mild, rich, soy sauce *

5 2. 3 2. 2 2. 3 2. 3 Mild, strong and strong, soy sauce *

10 2. 7 2. 1 2. 8 2. 4 Mild, strong, soy sauce *

20 2. 8 2. 0 2. 9 2. 5 Mild, strong, strong soy sauce

(*: Kado means that the flavor and taste are felt apart, and the unique flavor and taste are strong.

The result of sensory evaluation shown in Table 11 shows that the product of the present invention is effective at various concentrations in foods.

In addition, it is preferable that the seasoning is mixed with the food and drink so that the concentration is 0.05% to 20%.

More preferably, the seasoning is 0.1% or more and 5% or less for food and drink.

It was shown that they can be mixed so that they are below. Industrial applicability ''

ADVANTAGE OF THE INVENTION According to this invention, the seasoning which can provide a high-quality and high quality aging feeling to food-drinks can be provided.

Claims

The scope of the claims

1. In a method for producing a seasoning comprising a step of oxidizing a amino acid source and / or a peptide source and a sugar source excluding soy sauce, the oxidation reaction includes a step of supplying a gas containing oxygen and / or a step of stirring, The method for producing a seasoning is characterized in that the oxidation reaction condition is 20 or more and 5 Ot: or less, and 0.5 hour or more and 48 hours or less.

2. The method for producing a seasoning according to claim 1, wherein the amino acid source and / or peptide source is a yeast extract or a protein hydrolyzate produced through decolorization and Z or deodorization steps.

3. The method for producing a seasoning according to claim 1, wherein the oxygen supply conditions are an air supply amount of 10 m 1 min or more, 300 ml Z min or less, and an air supply time of 1 hour to 48 hours per 100 g of seasoning.

4. The method for producing a seasoning according to claim 1, wherein the oxygen supply condition is stirring power of 0.1 W to 200 W per kg of seasoning under stirring in contact with air.

5. The amino acid source and the Z or peptide source are preheated at a ratio of 50: 100 or less and 0.5 hours or more and 24 hours or less before mixing with the sugar source. Or 4. A method for producing the seasoning according to 4.

6. A seasoning produced by the method according to any one of claims 1 to 5.

7. A mouthpiece characterized by mixing the seasoning produced by the method according to any one of claims 1 to 5 so as to be 0.01% or more and 99% or less of the food and drink.

8. A ripening sensation agent produced by the method according to any one of claims 1 to 5.