WO2010050429A1 - Agent for enhancing flavor of stewed vegetables - Google Patents

Agent for enhancing flavor of stewed vegetables Download PDF

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Publication number
WO2010050429A1
WO2010050429A1 PCT/JP2009/068325 JP2009068325W WO2010050429A1 WO 2010050429 A1 WO2010050429 A1 WO 2010050429A1 JP 2009068325 W JP2009068325 W JP 2009068325W WO 2010050429 A1 WO2010050429 A1 WO 2010050429A1
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WO
WIPO (PCT)
Prior art keywords
acid
stewed
vegetable
enhancing
vegetables
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PCT/JP2009/068325
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French (fr)
Japanese (ja)
Inventor
勝又忠与次
徳永税
仲久木裕子
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キリン協和フーズ株式会社
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Priority to JP2010535777A priority Critical patent/JPWO2010050429A1/en
Priority to CN2009801372259A priority patent/CN102159094A/en
Publication of WO2010050429A1 publication Critical patent/WO2010050429A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates to a vegetable stew feeling enhancer, a vegetable stew food and drink, and a method for enhancing the vegetable stew feeling of food and drink.
  • cooking can be done by cooking such as stewing, frying, or steaming.
  • foods and drinks whose main cooking process is “boiled”, such as vegetable soup, curry, stew, etc. are simmered for a long period of time, resulting in a well-balanced and strong flavor unique to each vegetable.
  • Patent Document 1 Like vegetable bouillon (see Patent Document 1) obtained by extracting from vegetable raw materials including onions, mushrooms, and shiitake mushrooms, it can be obtained by devising a combination of ingredients or by adding edible fats and brewed liquor to vegetables and heating them. As in the method of adding the composition to foods and drinks (see Patent Document 2), contrivances such as adding oils and fats to vegetables and heating are performed, but the effects are weak or the operation is complicated, etc. There is a problem. Japanese Patent No. 3153553 JP-A-8-154620
  • An object of the present invention is to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing vegetable stew feeling.
  • the present invention relates to the following (1) to (4).
  • a method for producing a vegetable stew sensation enhancer characterized by heating in the presence of an amino acid or peptide and uronic acid.
  • a method for enhancing the feeling of stewed vegetables in foods and drinks comprising adding the agent for enhancing the feeling of stewed vegetables of (2) above to stewed foods and drinks.
  • the present invention it is possible to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing the vegetable stew feeling.
  • flavors such as richness and sweetness obtained by simmering vegetables for a long time are enhanced, that is, foods and beverages with enhanced vegetable simmering feeling are easily manufactured without labor and cost. can do.
  • the vegetable stew feeling enhancer according to the present invention comprises amino acids or salts of these metal salts, inorganic acid salts, organic acid salts, etc., or peptides such as gelatin, lactalbumin, ovalbumin, myoglobin, and the like, together with uronic acid, and heating. Can be obtained. Further, it may be obtained by adding uronic acid to a food or drink material containing various amino acids or peptides, mixing as necessary, allowing the amino acid or peptide and uronic acid to coexist, and heating.
  • Any amino acid may be used, but those having an amide side chain such as asparagine and glutamine, those having a hydroxyl group such as serine and threonine, basic ones such as lysine and arginine, and sulfonium such as taurine Those of the system are preferably used.
  • metal salts of amino acids include sodium salts and potassium salts of amino acids.
  • inorganic acid salts of amino acids include hydrochlorides and sulfates of amino acids.
  • Examples of organic acid salts of amino acids include acidity of amino acids. Examples include amino acid salts and citrate salts.
  • the food or drink material containing an amino acid or peptide may be any material that contains an amino acid or peptide and can be used for the production of food and drink, such as seafood, poultry, dairy products, eggs and their products, wheat, Examples include grains such as rice and corn, beans such as soybeans, root vegetables such as onions and sweet potatoes, microbial cells or cultures such as baker's yeast and lactic acid bacteria, etc.
  • a protein hydrolyzate prepared in this manner is preferably used.
  • protein hydrolysates include hydrolysates such as animal proteins and plant proteins, and hydrolyzed products of microorganism cultures.
  • animal proteins include seafood, birds and meat, dairy products, eggs and proteins derived from the products.
  • plant proteins examples include proteins derived from soybeans, wheat, corn and the like.
  • Animal protein hydrolyzate and plant protein hydrolyzate can be obtained by subjecting animal protein and plant protein, respectively, to normal hydrolysis treatment with enzymes such as protein hydrolase such as alcalase and acids such as hydrochloric acid and sulfuric acid. it can.
  • enzymes such as protein hydrolase such as alcalase and acids such as hydrochloric acid and sulfuric acid. It can.
  • a commercially available product may also be used.
  • Examples of the hydrolyzed product of the microbial culture include a self-digested product, an enzyme-decomposed product, and an acid-decomposed product of the microbial culture.
  • yeast belonging to the genus Saccharomyces such as Saccharomyces cerevisiae is preferably used, and yeast extract is preferably used as the hydrolyzed product of the microorganism culture.
  • a commercially available yeast extract may be used.
  • Microorganisms may be cultured using any method such as a solid culture method using a solid medium or a liquid culture method using a liquid medium, and the cultured medium may be collected as is or collected from the cultured medium.
  • the obtained microbial cells can be used as a culture.
  • the microorganism culture may be used for the next treatment as it is, or if necessary, an aqueous solution of an inorganic salt such as water, sodium chloride, potassium chloride or calcium chloride, a buffer solution such as a phosphate buffer or a citrate buffer.
  • the suspension may be used as a microorganism culture for the subsequent treatment.
  • the autodigestion treatment, enzyme treatment or acid decomposition treatment of the culture may be performed according to conventional methods.
  • a method of self-digesting a microorganism culture a method of heating the microorganism culture at 35 to 50 ° C. for 6 to 72 hours can be mentioned.
  • protease, amylase, cell wall lytic enzyme, deaminase, nuclease and the like are added to the microorganism culture at a final concentration of 0.01 to 5% by weight, preferably 0.1 to 3% by weight. And the reaction is carried out at the optimum reaction temperature and pH of each enzyme.
  • hydrochloric acid, sulfuric acid, or the like is added to the microorganism culture to a final concentration of 0.5 to 10 mol / L, preferably 2 to 5 mol / L, and 100 to 140
  • the treated product obtained after the hydrolysis treatment of the microorganism culture may be allowed to coexist with uronic acid as it is, or a solid-liquid separation operation such as centrifugation or filtration is performed to remove insoluble solids as uronic acid. You may coexist. Further, a concentrate, a dried product or the like obtained by further performing a concentration treatment, a drying treatment or the like may coexist with uronic acid.
  • the uronic acid coexisting with an amino acid or a peptide may be any sugar as long as it has an aldehyde group or a carbonyl group and one carboxyl group, such as galacturonic acid, glucuronic acid, mannuronic acid and iduronic acid. Although galacturonic acid or glucuronic acid is preferably used. Further, derivatives of these lactones, esters, amides, and salts thereof may be used.
  • Uronic acid may be prepared from uronic acid-containing substances such as fruits, vegetables, tea, beans, cereals, algae, yeasts, molds and mushrooms, animal milk, cortex, bones, muscles, etc. by a conventional method.
  • a commercially available product may be used.
  • Pectin, pectinic acid, alginic acid, hyaluronic acid, heparin, heparan sulfate, fucoidan, chondroitin sulfate, chondroitin, and dermatan sulfate may be used, but it is preferably used after being hydrolyzed with an acid or the like.
  • Amino acids or peptides and uronic acid are water, aqueous solutions of inorganic salts such as sodium chloride, potassium chloride and calcium chloride, buffers such as phosphate buffer and citrate buffer, alcohols such as ethanol and glycerol, or mixtures thereof. You may coexist in.
  • the amount of uronic acid coexisting with the amino acid or peptide is preferably 0.01 to 1000 parts by weight, preferably 0.01 to 500 parts by weight, per 1 part by weight of the total amount of amino acids constituting the amino acid or peptide (hereinafter also referred to as the total amino acid amount). Is more preferably 0.01 to 100 parts by weight, and particularly preferably 0.1 to 50 parts by weight.
  • the total amount of amino acids in the food and drink material is such that 5-8 mol / l hydrochloric acid is added to the material and heated at 110-120 ° C. for 20-24 hours so that the amino acid or peptide is completely decomposed into amino acids. After being hydrolyzed, etc., it can be used as an amino acid analyzer and calculated as the total weight of individual amino acids.
  • the temperature at which the amino acid or peptide and uronic acid are coexisted and heated is preferably equal to or higher than the temperature at which the food or drink material is usually boiled to prepare a boiled food or drink.
  • 150 ° C. preferably 100 to 140 ° C., more preferably 110 to 130 ° C.
  • the heating time varies depending on the heating temperature, but is usually 30 minutes to 1 month, preferably 1 to 24 hours, more preferably 1 to 8 hours, and further preferably 3 to 8 hours.
  • the pH during heating is usually pH 6-9, preferably pH 6-8, more preferably pH 6.5-8. You may adjust pH so that it may become the said pH range with the acid or alkali which can be accept
  • a heat-treated product obtained by heating in the presence of an amino acid or peptide and uronic acid can be used as the vegetable stew feeling enhancer of the present invention as it is, but further, decolorization treatment, solid-liquid separation treatment, concentration treatment, drying
  • the treatment such as treatment may be performed alone or in combination to be used as the vegetable stew feeling enhancer of the present invention.
  • the vegetable stew feeling enhancer of the present invention if necessary, inorganic salts such as sodium chloride, potassium chloride, calcium chloride, carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, fatty acid, sodium glutamate, glycine, Amino acids such as alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, seasonings such as soy sauce, miso, meat extract, poultry extract and seafood extract, spices, herbs, etc. You may contain various additives which can be used for food-drinks, such as spices, dextrin, excipients, such as various starches.
  • the vegetable stew feeling enhancer of the present invention may have any shape such as liquid, powder or granule.
  • Examples of the method for enhancing the feeling of stewed vegetables according to the present invention include, for example, a method of adding the agent for enhancing the feeling of stewed vegetables according to the present invention as a part of a raw material when producing stewed vegetables and foods,
  • the method of adding when cooking by cooking, microwave cooking, etc., the method of adding at the time of eating, etc. are mention
  • the amount of the vegetable stew feeling enhancer of the present invention added to the vegetable stewed food or drink varies depending on the vegetable stewed food or drink to be added, but is, for example, 0.01 to 10 parts by weight with respect to 100 parts by weight of the vegetable stewed food or drink.
  • a vegetable stew feeling enhancement method of the present invention in addition to using the vegetable stew feeling enhancer of the present invention, a method of cooking by adding uronic acid to a food or drink material containing amino acids or peptides, and cooking. There is also a method in which uronic acid is added to a vegetable stewed food or drink and heated.
  • the amount of uronic acid to be added is preferably 0.01 to 1000 parts by weight, more preferably 0.01 to 500 parts by weight, more preferably 0.01 to 100 parts by weight with respect to 1 part by weight of the total amino acid in the food or drink material or the vegetable stewed food or drink. Part is more preferable, and 0.1 to 50 parts by weight is particularly preferable.
  • Conditions such as heating temperature and pH are the same as the conditions for preparing the vegetable stew feeling enhancer of the present invention.
  • Example 1 7.5 g of galacturonic acid and 50 g of a commercial soy protein hydrolyzate (manufactured by Kyowa Hakko Foods) are dissolved in 250 ml of water, the pH of the solution is adjusted to pH 8.0 with sodium hydroxide, and the solution is heated to 90 ° C. For 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder A. Moreover, powder B was obtained by performing the same operation except not using galacturonic acid.
  • a commercial soy protein hydrolyzate manufactured by Kyowa Hakko Foods
  • the total amount of amino acids in 1 g of the commercially available gelatin hydrolyzate used was calculated according to the above method and found to be 534 mg.
  • the sensory evaluation was evaluated according to the following criteria, with the consomme soup to which each powder was not added as a control and a control evaluation score of 3 points in each evaluation item.
  • the consomme soup obtained by adding the reaction product of protein hydrolyzate and uronic acid had a strong feeling of boiling.
  • Example 2 7.5 g of galacturonic acid and 50 g of yeast extract (manufactured by Kyowa Hakko Foods) were dissolved in 250 ml of water, the pH of the solution was adjusted to pH 8.0 with sodium hydroxide, and the solution was heated at 90 ° C. for 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder E. Moreover, the same operation was performed except not using galacturonic acid, and the powder F was obtained.
  • the total amount of amino acids in 1 g of the yeast extract used was calculated according to the above method and was 335 mg.
  • minestrone was prepared by a conventional method using whole tomato, garlic, onion, bouillon and the like.
  • beef stew was prepared using beef, tomato, celery, apple, ginger, parsley, potato, carrot, onion, bouillon and the like.
  • the sensory evaluation was evaluated according to the following criteria, with each of the evaluation items to which no powder was added as a control.
  • the consomme soup, minestrone, and beef stew obtained by adding the heated reaction product of yeast extract and galacturonic acid all had enhanced feeling of vegetable stew.
  • the consomme soup, minestrone and beef stew obtained by adding only galacturonic acid by the same method were all unsuitable as food and drink.
  • Example 3 10 g of galacturonic acid and 50 g of each amino acid listed in Table 3 were dissolved in 440 ml of water and adjusted to pH 8 with hydrochloric acid or sodium hydroxide.
  • the solution was heated at 90 ° C. for 5 hours. After the heat treatment, the solution was cooled and adjusted to pH 6.5 with hydrochloric acid. The resulting solution was spray dried to obtain a powder.
  • Corn potage was prepared by a conventional method using butter, whole corn, onion, chicken bouillon, fresh cream and the like.
  • the tomato sauce was prepared by a conventional method using garlic, onion, whole tomato, carrot, shallot and the like.
  • kimchi soup was prepared using pork, soup stock, radish, shimeji mushroom, Chinese cabbage, carrot and kimchi.
  • the foods and drinks to which the powder of the heat reaction product of amino acid and galacturonic acid was added had an enhanced feeling of stewed vegetables as compared to the additive-free food.
  • Example 4 Seasoning such as pork, onion, potato, carrot, soy sauce, sugar, mirin, sake, and galacturonic acid or glucuronic acid were placed in a container and boiled for 30 minutes on low heat to prepare meat potatoes.
  • meat potato (control) was prepared in the same manner except that galacturonic acid or glucuronic acid was not used.
  • the sensory evaluation was performed by eight panelists on the feeling of stewed meat potatoes (especially the rich sweetness obtained from each vegetable). The results are shown in Table 4.
  • Table 4 shows the evaluations selected most by the panelists in each test section.
  • the meat potato cooked with galacturonic acid or glucuronic acid added had an enhanced feeling of stewed vegetables compared to the non-added potato.
  • Example 5 Prepare curry by putting about 300g of raw materials including beef, flour, onion, apple, garlic, tomato, potato, carrot, curry powder, garam masala, 500ml water and 0.7g galacturonic acid in a container and simmering for 30 minutes on low heat did.
  • curry was prepared by the same method except that galacturonic acid was not used.
  • Table 5 shows the evaluations selected most by the panelists in each test area.
  • the curry prepared by adding galacturonic acid had an enhanced feeling of vegetable stew.
  • the present invention can be used in the field of producing foods and drinks that are stewed with vegetables such as curry, stew, and consomme soup, that is, vegetable stewed foods and drinks.

Abstract

Provided are an agent for enhancing the flavor of stewed vegetables, a food or drink having an enhanced flavor of stewed vegetables and a method for enhancing the flavor of stewed vegetables. A method for producing an agent for enhancing the flavor of stewed vegetables characterized by comprising heating an amino acid or a peptide in the coexistence of uronic acid; an agent for enhancing the flavor of stewed vegetables which is produced by the aforesaid method; a stewed vegetable food or drink which contains the aforesaid agent for enhancing the flavor of stewed vegetables; and a method for enhancing the flavor of stewed vegetables of a stewed vegetable food or drink characterized by comprising adding the aforesaid agent for enhancing the flavor of stewed vegetables to the food or drink.  The method for enhancing the flavor of stewed vegetables of a food or drink can be carried out by adding uronic acid to a food or drink material containing an amino acid or a peptide such as an animal or vegetable protein hydrolyzate or a hydrolyzate of a microbial culture and then heating the mixture.

Description

野菜煮込み感増強剤Vegetable stew feeling enhancer
　本発明は、野菜煮込み感増強剤、野菜煮込み飲食品、および飲食品の野菜煮込み感増強方法に関する。 The present invention relates to a vegetable stew feeling enhancer, a vegetable stew food and drink, and a method for enhancing the vegetable stew feeling of food and drink.
　野菜は、種類によっては、煮込む、炒める、蒸す等の加熱調理を行うことにより調理感のあるものとなる。特に、野菜スープ、カレー、シチュー等の、「煮込み」を主たる調理工程とする飲食品は、長時間煮込むことにより、各野菜に特有の風味がバランスよく強くなり、その結果、濃厚感、甘味等の野菜の風味の感じられるもの、すなわち煮込み感のあるものが得られる。 Depending on the type of vegetables, cooking can be done by cooking such as stewing, frying, or steaming. In particular, foods and drinks whose main cooking process is “boiled”, such as vegetable soup, curry, stew, etc., are simmered for a long period of time, resulting in a well-balanced and strong flavor unique to each vegetable. Can be obtained, that is, those with a savory feeling.
　しかし、煮込み感を得るために長時間煮込むには手間やコストがかかるため、工業的製造のみならず、家庭においても煮込み感の強い飲食品を簡便に製造できることが望まれるところである。 However, since it takes time and cost to simmer for a long time in order to obtain a simmering feeling, it is desired that foods and beverages having a strong simmering feeling can be easily manufactured not only in industrial production but also at home.
　玉葱、マッシュルームおよび椎茸を含む野菜原料から抽出して得られる野菜ブイヨン（特許文献１参照）のように、素材の組み合わせを工夫したり、野菜に食用油脂と醸造酒類を加えて加熱して得られる組成物を飲食品に添加する方法（特許文献２参照）のように野菜に油脂を添加して加熱する等の工夫が行われているが、いずれも効果が弱かったり、操作が複雑である等の問題がある。
特許第３１５３８５３号公報 特開平８－１５４６２０ Like vegetable bouillon (see Patent Document 1) obtained by extracting from vegetable raw materials including onions, mushrooms, and shiitake mushrooms, it can be obtained by devising a combination of ingredients or by adding edible fats and brewed liquor to vegetables and heating them. As in the method of adding the composition to foods and drinks (see Patent Document 2), contrivances such as adding oils and fats to vegetables and heating are performed, but the effects are weak or the operation is complicated, etc. There is a problem.
Japanese Patent No. 3153553 JP-A-8-154620
　本発明の目的は、野菜煮込み感増強剤、野菜煮込み感の増強された飲食品、または野菜煮込み感増強方法を提供することにある。 An object of the present invention is to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing vegetable stew feeling.
　本発明は、以下の（１）～（４）に関する。 The present invention relates to the following (1) to (4).
（１）アミノ酸またはペプチドとウロン酸とを共存させて加熱することを特徴とする野菜煮込み感増強剤の製造方法。 (1) A method for producing a vegetable stew sensation enhancer characterized by heating in the presence of an amino acid or peptide and uronic acid.
（２）上記（１）の方法により製造される野菜煮込み感増強剤。 (2) A vegetable stew feeling enhancer produced by the method of (1) above.
（３）上記（２）の野菜煮込み感増強剤を添加してなる、野菜煮込み飲食品。 (3) A vegetable stewed food or drink obtained by adding the vegetable stew feeling enhancer of (2) above.
（４）上記（２）の野菜煮込み感増強剤を野菜煮込み飲食品に添加することを特徴とする、飲食品の野菜煮込み感増強方法。 (4) A method for enhancing the feeling of stewed vegetables in foods and drinks, comprising adding the agent for enhancing the feeling of stewed vegetables of (2) above to stewed foods and drinks.
　本願は、２００８年１０月２８日に出願された日本国特許出願２００８-２７６３０８号の優先権を主張するものであり、該特許出願の明細書に記載される内容を包含する。 This application claims the priority of Japanese Patent Application No. 2008-276308 filed on Oct. 28, 2008, and includes the contents described in the specification of the patent application.
　本発明により、野菜煮込み感増強剤、野菜煮込み感の増強された飲食品、または野菜煮込み感の増強方法を提供することができる。 According to the present invention, it is possible to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing the vegetable stew feeling.
　本発明によれば、野菜を長時間煮込むことにより得られる濃厚感や甘味等の風味が増強された、すなわち野菜煮込み感の増強された飲食品を、手間やコストをかけることなく、簡便に製造することができる。 According to the present invention, flavors such as richness and sweetness obtained by simmering vegetables for a long time are enhanced, that is, foods and beverages with enhanced vegetable simmering feeling are easily manufactured without labor and cost. can do.
　本発明の野菜煮込み感増強剤は、アミノ酸もしくはこれらの金属塩、無機酸塩、有機酸塩等の塩、またはゼラチン、ラクトアルブミン、オボアルブミン、ミオグロビン等のペプチドをそのままウロン酸と共存させ、加熱して得ることができる。また、各種アミノ酸またはペプチドを含有する飲食品素材に、ウロン酸を添加し、必要に応じて混合してアミノ酸またはペプチドとウロン酸とを共存させ、加熱して得てもよい。 The vegetable stew feeling enhancer according to the present invention comprises amino acids or salts of these metal salts, inorganic acid salts, organic acid salts, etc., or peptides such as gelatin, lactalbumin, ovalbumin, myoglobin, and the like, together with uronic acid, and heating. Can be obtained. Further, it may be obtained by adding uronic acid to a food or drink material containing various amino acids or peptides, mixing as necessary, allowing the amino acid or peptide and uronic acid to coexist, and heating.
　アミノ酸は、いずれのアミノ酸を用いてもよいが、アスパラギン、グルタミン等のアミド系側鎖を有するもの、セリン、スレオニン等の水酸基を有するもの、リジン、アルギニン等の塩基性のもの、タウリン等のスルホニウム系のものが好ましく用いられる。アミノ酸の金属塩としては、アミノ酸のナトリウム塩、カリウム塩等があげられ、アミノ酸の無機酸塩としては、アミノ酸の塩酸塩、硫酸塩等があげられ、アミノ酸の有機酸塩としては、アミノ酸の酸性アミノ酸塩、クエン酸塩等があげられる。 Any amino acid may be used, but those having an amide side chain such as asparagine and glutamine, those having a hydroxyl group such as serine and threonine, basic ones such as lysine and arginine, and sulfonium such as taurine Those of the system are preferably used. Examples of metal salts of amino acids include sodium salts and potassium salts of amino acids. Examples of inorganic acid salts of amino acids include hydrochlorides and sulfates of amino acids. Examples of organic acid salts of amino acids include acidity of amino acids. Examples include amino acid salts and citrate salts.
　アミノ酸またはペプチドを含有する飲食品素材としては、アミノ酸またはペプチドを含有し、飲食品の製造に用いられる物であればいずれでもよく、魚介類、鳥獣肉、乳製品、卵およびその製品、小麦、米、トウモロコシ等の穀類、大豆等の豆類、タマネギ、サツマイモ等の根菜類等、パン酵母、乳酸菌等の微生物の菌体もしくは培養物等があげられるが、これらの飲食品素材から常法に準じて調製される蛋白質の加水分解物が好ましく用いられる。 The food or drink material containing an amino acid or peptide may be any material that contains an amino acid or peptide and can be used for the production of food and drink, such as seafood, poultry, dairy products, eggs and their products, wheat, Examples include grains such as rice and corn, beans such as soybeans, root vegetables such as onions and sweet potatoes, microbial cells or cultures such as baker's yeast and lactic acid bacteria, etc. A protein hydrolyzate prepared in this manner is preferably used.
　蛋白質の加水分解物としては、動物蛋白質、植物蛋白質等の加水分解物、微生物の培養物の加水分解処理物等あげられる。 Examples of protein hydrolysates include hydrolysates such as animal proteins and plant proteins, and hydrolyzed products of microorganism cultures.
　動物蛋白質としては、魚介類、鳥獣肉、乳製品、卵およびその製品等に由来する蛋白質等があげられる。 Examples of animal proteins include seafood, birds and meat, dairy products, eggs and proteins derived from the products.
　植物蛋白質としては、大豆、小麦、トウモロコシ等に由来する蛋白質等があげられる。 Examples of plant proteins include proteins derived from soybeans, wheat, corn and the like.
　動物蛋白質加水分解物および植物蛋白質加水分解物は、それぞれ動物蛋白質および植物蛋白質を、アルカラーゼ等の蛋白質加水分解酵素等の酵素や塩酸、硫酸等の酸による通常の加水分解処理に供して得ることができる。また、市販の物を用いてもよい。 Animal protein hydrolyzate and plant protein hydrolyzate can be obtained by subjecting animal protein and plant protein, respectively, to normal hydrolysis treatment with enzymes such as protein hydrolase such as alcalase and acids such as hydrochloric acid and sulfuric acid. it can. A commercially available product may also be used.
　蛋白質を酵素処理する場合、温度、pH、時間等の条件は、各酵素によって異なるため、各酵素の至適反応温度、至適反応pHで処理するのが好ましい。 When a protein is treated with an enzyme, conditions such as temperature, pH, time, and the like vary depending on each enzyme, and thus it is preferable to treat the protein at the optimum reaction temperature and optimum reaction pH.
　蛋白質を酸処理する場合、例えば、蛋白質を0.1～1mol/lの酸の存在下で、85～100℃で、0.5～24時間、好ましくは2～5時間加熱処理する方法があげられる。 In the case of subjecting a protein to acid treatment, for example, there is a method in which the protein is heat-treated at 85 to 100 ° C. in the presence of 0.1 to 1 mol / l acid for 0.5 to 24 hours, preferably 2 to 5 hours.
　微生物の培養物の加水分解処理物としては、微生物の培養物の自己消化処理物、酵素分解処理物、酸分解処理物等があげられる。微生物としては、サッカロミセス・セレビシエ等のサッカロミセス属に属する酵母が好ましく用いられ、微生物培養物の加水分解処理物としては、酵母エキスが好ましく用いられる。酵母エキスとしては市販のものを用いてもよい。 Examples of the hydrolyzed product of the microbial culture include a self-digested product, an enzyme-decomposed product, and an acid-decomposed product of the microbial culture. As the microorganism, yeast belonging to the genus Saccharomyces such as Saccharomyces cerevisiae is preferably used, and yeast extract is preferably used as the hydrolyzed product of the microorganism culture. A commercially available yeast extract may be used.
　微生物の培養は、固体培地を用いる固体培養法、液体培地を用いる液体培養法等のいずれの方法を用いて行なってもよく、培養後の培地をそのまま、または培養後の培地から集菌して得られる菌体を培養物として用いることができる。 Microorganisms may be cultured using any method such as a solid culture method using a solid medium or a liquid culture method using a liquid medium, and the cultured medium may be collected as is or collected from the cultured medium. The obtained microbial cells can be used as a culture.
　微生物の培養物はそのまま次の処理に用いてもよいし、必要に応じて、水、塩化ナトリウム、塩化カリウム、塩化カルシウム等の無機塩水溶液、リン酸緩衝液、クエン酸緩衝液等の緩衝液等に懸濁し、該懸濁液を微生物の培養物として次の処理に用いてもよい。 The microorganism culture may be used for the next treatment as it is, or if necessary, an aqueous solution of an inorganic salt such as water, sodium chloride, potassium chloride or calcium chloride, a buffer solution such as a phosphate buffer or a citrate buffer. The suspension may be used as a microorganism culture for the subsequent treatment.
　培養物の自己消化処理、酵素処理または酸分解処理は、それぞれ常法に従って行えばよい。 The autodigestion treatment, enzyme treatment or acid decomposition treatment of the culture may be performed according to conventional methods.
　たとえば、微生物の培養物を自己消化処理する方法としては、微生物の培養物を35～50℃で6～72時間加熱する方法があげられる。 For example, as a method of self-digesting a microorganism culture, a method of heating the microorganism culture at 35 to 50 ° C. for 6 to 72 hours can be mentioned.
　また、微生物の培養物を酵素分解処理する方法としては、微生物の培養物にプロテアーゼ、アミラーゼ、細胞壁溶解酵素、デアミナーゼ、ヌクレアーゼ等を終濃度0.01～5重量％、好ましくは0.1～3重量％となるように添加し、各酵素の至適反応温度、至適pHで反応させる方法があげられる。 As a method for enzymatically decomposing a microorganism culture, protease, amylase, cell wall lytic enzyme, deaminase, nuclease and the like are added to the microorganism culture at a final concentration of 0.01 to 5% by weight, preferably 0.1 to 3% by weight. And the reaction is carried out at the optimum reaction temperature and pH of each enzyme.
　また、微生物の培養物を酸分解処理する方法としては、微生物の培養物に塩酸、硫酸等を終濃度0.5～10mol/L、好ましくは2～5mol/Lとなるように添加し、100～140℃、好ましくは110～120℃で、0.5～8時間、好ましくは2～5時間加熱する方法があげられる。 As a method for acidolytic treatment of a microorganism culture, hydrochloric acid, sulfuric acid, or the like is added to the microorganism culture to a final concentration of 0.5 to 10 mol / L, preferably 2 to 5 mol / L, and 100 to 140 There may be mentioned a method of heating at 0 ° C., preferably 110 to 120 ° C., for 0.5 to 8 hours, preferably 2 to 5 hours.
　微生物の培養物の加水分解処理後に得られる処理物はそのままウロン酸と共存させてもよいし、遠心分離、ろ過等の固液分離操作を行ない、不溶性の固形物を除去したものをウロン酸と共存させてもよい。また、さらに濃縮処理、乾燥処理等を行って得られる濃縮物、乾燥物等をウロン酸と共存させてもよい。 The treated product obtained after the hydrolysis treatment of the microorganism culture may be allowed to coexist with uronic acid as it is, or a solid-liquid separation operation such as centrifugation or filtration is performed to remove insoluble solids as uronic acid. You may coexist. Further, a concentrate, a dried product or the like obtained by further performing a concentration treatment, a drying treatment or the like may coexist with uronic acid.
　アミノ酸またはペプチドと共存させるウロン酸としては、ガラクツロン酸、グルクロン酸、マンヌロン酸、イズロン酸等の、アルデヒド基またはカルボニル基、および１個のカルボキシル基を有する糖であればいずれの糖であってもよいが、ガラクツロン酸またはグルクロン酸が好ましく用いられる。また、これらのラクトン、エステル、アミド、さらにこれらの塩等の誘導体であってもよい。 The uronic acid coexisting with an amino acid or a peptide may be any sugar as long as it has an aldehyde group or a carbonyl group and one carboxyl group, such as galacturonic acid, glucuronic acid, mannuronic acid and iduronic acid. Although galacturonic acid or glucuronic acid is preferably used. Further, derivatives of these lactones, esters, amides, and salts thereof may be used.
　ウロン酸は、果実、野菜、茶、豆類、穀類、藻類、酵母、カビ・キノコ類、動物の乳、皮質、骨、筋等のウロン酸含有物から常法により調製して用いてもよいし、市販の物を用いてもよい。ペクチン、ペクチン酸、アルギン酸、ヒアルロン酸、ヘパリン、ヘパラン硫酸、フコイダン、コンドロイチン硫酸、コンドロイチン、デルマタン硫酸を用いてもよいが、酸等により加水分解処理して用いることが好ましい。 Uronic acid may be prepared from uronic acid-containing substances such as fruits, vegetables, tea, beans, cereals, algae, yeasts, molds and mushrooms, animal milk, cortex, bones, muscles, etc. by a conventional method. A commercially available product may be used. Pectin, pectinic acid, alginic acid, hyaluronic acid, heparin, heparan sulfate, fucoidan, chondroitin sulfate, chondroitin, and dermatan sulfate may be used, but it is preferably used after being hydrolyzed with an acid or the like.
　アミノ酸またはペプチドとウロン酸は、水、塩化ナトリウム、塩化カリウム、塩化カルシウム等の無機塩の水溶液、リン酸緩衝液、クエン酸緩衝液等の緩衝液、エタノール、グリセロール等のアルコール、またはこれらの混合物中で共存させてもよい。 Amino acids or peptides and uronic acid are water, aqueous solutions of inorganic salts such as sodium chloride, potassium chloride and calcium chloride, buffers such as phosphate buffer and citrate buffer, alcohols such as ethanol and glycerol, or mixtures thereof. You may coexist in.
　アミノ酸またはペプチドと共存させるウロン酸の量は、アミノ酸またはペプチドを構成するアミノ酸の総量（以下、総アミノ酸量ともいう）1重量部に対して、0.01～1000重量部が好ましく、0.01～500重量部がより好ましく、0.01～100重量部がさらに好ましく、0.1～50重量部が特に好ましい。 The amount of uronic acid coexisting with the amino acid or peptide is preferably 0.01 to 1000 parts by weight, preferably 0.01 to 500 parts by weight, per 1 part by weight of the total amount of amino acids constituting the amino acid or peptide (hereinafter also referred to as the total amino acid amount). Is more preferably 0.01 to 100 parts by weight, and particularly preferably 0.1 to 50 parts by weight.
　飲食品素材中の総アミノ酸量は、アミノ酸またはペプチドがアミノ酸に完全に分解されるように、例えば該素材に5～8mol/lの塩酸を添加し、110～120℃で、20～24時間加熱する等して加水分解した後、アミノ酸アナライザーに供して個々のアミノ酸の重量の合計値として算出することができる。 The total amount of amino acids in the food and drink material is such that 5-8 mol / l hydrochloric acid is added to the material and heated at 110-120 ° C. for 20-24 hours so that the amino acid or peptide is completely decomposed into amino acids. After being hydrolyzed, etc., it can be used as an amino acid analyzer and calculated as the total weight of individual amino acids.
　アミノ酸またはペプチドとウロン酸とを共存させて加熱する温度は、通常該飲食品素材を煮込んで煮込み飲食品を調製する際の温度と同等、またはそれより高い温度であることが好ましく、通常90～150℃、好ましくは100～140℃、さらに好ましくは110～130℃である。加熱する時間は、加熱温度により異なるが、通常30分間～1ヶ月間、好ましくは1～24時間、より好ましくは1～8時間、さらに好ましくは3～8時間である。 The temperature at which the amino acid or peptide and uronic acid are coexisted and heated is preferably equal to or higher than the temperature at which the food or drink material is usually boiled to prepare a boiled food or drink. 150 ° C., preferably 100 to 140 ° C., more preferably 110 to 130 ° C. The heating time varies depending on the heating temperature, but is usually 30 minutes to 1 month, preferably 1 to 24 hours, more preferably 1 to 8 hours, and further preferably 3 to 8 hours.
　加熱時のpHは、通常pH6～9、好ましくはpH6～8、より好ましくはpH6.5～8である。pHは、上記の飲食品に許容し得る酸またはアルカリにより、上記pH範囲となるように調整してもよい。 The pH during heating is usually pH 6-9, preferably pH 6-8, more preferably pH 6.5-8. You may adjust pH so that it may become the said pH range with the acid or alkali which can be accept | permitted in said food / beverage products.
　アミノ酸またはペプチドとウロン酸とを共存させて加熱して得られる加熱処理物を、そのまま本発明の野菜煮込み感増強剤とすることができるが、さらに脱色処理、固液分離処理、濃縮処理、乾燥処理等の処理を、単独でまたは組み合わせて行って本発明の野菜煮込み感増強剤としてもよい。 A heat-treated product obtained by heating in the presence of an amino acid or peptide and uronic acid can be used as the vegetable stew feeling enhancer of the present invention as it is, but further, decolorization treatment, solid-liquid separation treatment, concentration treatment, drying The treatment such as treatment may be performed alone or in combination to be used as the vegetable stew feeling enhancer of the present invention.
　本発明の野菜煮込み感増強剤は、必要に応じて、塩化ナトリウム、塩化カリウム、塩化カルシウム等の無機塩、フマル酸、リンゴ酸、酒石酸、クエン酸、脂肪酸等のカルボン酸、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、醤油、味噌、畜肉エキス、家禽エキス、魚介エキス等の調味料、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等の、飲食品に使用可能な各種添加物を含有してもよい。 The vegetable stew feeling enhancer of the present invention, if necessary, inorganic salts such as sodium chloride, potassium chloride, calcium chloride, carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, fatty acid, sodium glutamate, glycine, Amino acids such as alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, seasonings such as soy sauce, miso, meat extract, poultry extract and seafood extract, spices, herbs, etc. You may contain various additives which can be used for food-drinks, such as spices, dextrin, excipients, such as various starches.
　本発明の野菜煮込み感増強剤は、液状、粉状、顆粒状等のいずれの形状を有するものであってもよい。 The vegetable stew feeling enhancer of the present invention may have any shape such as liquid, powder or granule.
　本発明の野菜煮込み感増強剤を、カレー、シチュー、コンソメスープ、コーンスープ、キムチスープ等の野菜を素材として煮込む飲食品、すなわち野菜煮込み飲食品に添加することにより、野菜を長時間煮込むことにより得られる濃厚感、甘味等の風味が増強された、すなわち野菜煮込み感の増強された飲食品を製造することができる。 By adding the vegetable stew feeling enhancer of the present invention to foods and beverages that are cooked using vegetables such as curry, stew, consomme soup, corn soup and kimchi soup, that is, by simmering vegetables for a long time It is possible to produce a food or drink with enhanced flavor, sweet taste and other flavors obtained, that is, enhanced vegetable stew feeling.
　本発明の野菜煮込み感増強方法としては、例えば、本発明の野菜煮込み感増強剤を、野菜煮込み飲食品を製造する際に素材の一部として添加する方法、製品となっている野菜煮込み飲食品を加熱調理、電子レンジ調理等で調理する際に添加する方法、喫食の際に添加する方法等があげられる。 Examples of the method for enhancing the feeling of stewed vegetables according to the present invention include, for example, a method of adding the agent for enhancing the feeling of stewed vegetables according to the present invention as a part of a raw material when producing stewed vegetables and foods, The method of adding when cooking by cooking, microwave cooking, etc., the method of adding at the time of eating, etc. are mention | raise | lifted.
　本発明の野菜煮込み感増強剤の野菜煮込み飲食品への添加量は、添加する野菜煮込み飲食品によって異なるが、例えば、野菜煮込み飲食品100重量部に対して、0.01～10重量部である。 The amount of the vegetable stew feeling enhancer of the present invention added to the vegetable stewed food or drink varies depending on the vegetable stewed food or drink to be added, but is, for example, 0.01 to 10 parts by weight with respect to 100 parts by weight of the vegetable stewed food or drink.
　本発明の野菜煮込み感増強方法としては、本発明の野菜煮込み感増強剤を用いる以外に、アミノ酸またはペプチドを含有する飲食品素材にウロン酸を添加して、加熱調理する方法、製品となっている野菜煮込み飲食品にウロン酸を添加して加熱する方法もあげられる。 As a vegetable stew feeling enhancement method of the present invention, in addition to using the vegetable stew feeling enhancer of the present invention, a method of cooking by adding uronic acid to a food or drink material containing amino acids or peptides, and cooking. There is also a method in which uronic acid is added to a vegetable stewed food or drink and heated.
　添加するウロン酸の量は、飲食品素材中または野菜煮込み飲食品中の総アミノ酸量1重量部に対して、0.01～1000重量部が好ましく、0.01～500重量部がより好ましく、0.01～100重量部がさらに好ましく、0.1～50重量部が特に好ましい。 The amount of uronic acid to be added is preferably 0.01 to 1000 parts by weight, more preferably 0.01 to 500 parts by weight, more preferably 0.01 to 100 parts by weight with respect to 1 part by weight of the total amino acid in the food or drink material or the vegetable stewed food or drink. Part is more preferable, and 0.1 to 50 parts by weight is particularly preferable.
　加熱温度、pH等の条件は、本発明の野菜煮込み感増強剤を調製する際の条件と同様である。 Conditions such as heating temperature and pH are the same as the conditions for preparing the vegetable stew feeling enhancer of the present invention.
　以下、実施例により本発明をさらに具体的に説明する。但し、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these.
（実施例１）
　7.5gのガラクツロン酸および50gの市販の大豆タンパク質の加水分解物（協和発酵フーズ社製）を水250mlに溶解させ、溶液のpHを水酸化ナトリウムでpH8.0に調整し、該溶液を90℃で5時間加熱した。溶液を冷却後、塩酸でpH6.5に調整し、噴霧乾燥して粉末Ａを得た。また、ガラクツロン酸を用いない以外は同様の操作を行って、粉末Ｂを得た。 Example 1
7.5 g of galacturonic acid and 50 g of a commercial soy protein hydrolyzate (manufactured by Kyowa Hakko Foods) are dissolved in 250 ml of water, the pH of the solution is adjusted to pH 8.0 with sodium hydroxide, and the solution is heated to 90 ° C. For 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder A. Moreover, powder B was obtained by performing the same operation except not using galacturonic acid.
　なお、使用した大豆タンパク質の加水分解物1gに6mol/lの塩酸7mlを添加し100℃で22時間加熱し、アミノ酸アナライザーに供し総アミノ酸量を算出したところ、306mgであった。 In addition, 7 ml of 6 mol / l hydrochloric acid was added to 1 g of the soy protein hydrolyzate used, heated at 100 ° C. for 22 hours, and subjected to amino acid analyzer to calculate the total amino acid amount, which was 306 mg.
　また、市販の大豆タンパク質の加水分解物のかわりに市販のゼラチン（ブタ由来）の加水分解物（協和発酵フーズ社製）を用いる以外は同様の操作を行って、ガラクツロン酸とゼラチンの加水分解物との加熱反応物の粉末Ｃを得た。また、ガラクツロン酸を用いない以外は同様の操作を行って、粉末Ｄを得た。 In addition, a hydrolyzate of galacturonic acid and gelatin was carried out in the same manner except that a commercially available gelatin (pig-derived) hydrolyzate (manufactured by Kyowa Hakko Foods) was used instead of the commercially available soy protein hydrolyzate. The powder C of the heated reaction product was obtained. Moreover, powder D was obtained by performing the same operation except not using galacturonic acid.
　なお、使用した市販のゼラチンの加水分解物1g中の総アミノ酸量を、上記方法に準じて算出したところ、534mgであった。 The total amount of amino acids in 1 g of the commercially available gelatin hydrolyzate used was calculated according to the above method and found to be 534 mg.
　一方、塩化ナトリウム、上白糖、オニオンエキスパウダー、セロリパウダー、グルタミン酸ナトリウムおよび乳糖を含有するコンソメスープの素15ｇに熱水を加えて全量1Lとしてコンソメスープを調製した。 On the other hand, hot water was added to 15 g of consomme soup containing sodium chloride, sucrose, onion extract powder, celery powder, sodium glutamate and lactose to prepare a consomme soup with a total volume of 1 L.
　粉末Ａ～Ｄを、それぞれコンソメスープ1Lに1gずつ添加して溶解させ、得られたコンソメスープの野菜煮込み感（タマネギおよびセロリ由来の風味を総合したもの）の強弱について、9名のパネラーにより7点評点法で官能評価を行った。 9 grams of powder A to D were added to 1 L of consomme soup and dissolved, and the strength of the resulting consomme soup in the vegetable stew (combined with onion and celery flavor) was determined by 9 panelists. Sensory evaluation was performed by the score method.
　官能評価は、各評価項目において、各粉末を添加していないコンソメスープをコントロールとし、コントロールの評価点を3点として以下の基準で評価した。 The sensory evaluation was evaluated according to the following criteria, with the consomme soup to which each powder was not added as a control and a control evaluation score of 3 points in each evaluation item.
７点：コンロトールより非常に強い
６点：コントロールよりかなり強い
５点：コントロールより強い
４点：コントロールよりわずかに強い
３点：コントロールと同程度
２点：コントロールよりわずかに弱い
１点：コントロールより弱い
　結果を第１表に示す。なお、評価点は9名のパネラーの平均値である。 7 points: very strong than the control 6 points: considerably stronger than the control 5 points: stronger than the control 4 points: slightly stronger than the control 3 points: about the same as the control 2 points: slightly weaker than the control 1 point: more than the control The weak results are shown in Table 1. The evaluation score is the average of 9 panelists.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　第１表に示すとおり、蛋白質加水分解物とウロン酸との加熱反応物を添加して得られたコンソメスープは煮込み感の強く感じられるものであった。 As shown in Table 1, the consomme soup obtained by adding the reaction product of protein hydrolyzate and uronic acid had a strong feeling of boiling.
　なお、同様の方法でガラクツロン酸のみを1g添加して得られたコンソメスープはコンソメスープとして不適格なものであった。 Note that the consomme soup obtained by adding 1 g of galacturonic acid only by the same method was not suitable as a consomme soup.
（実施例２）
　7.5gのガラクツロン酸および50gの酵母エキス（協和発酵フーズ社製）を水250mlに溶解させ、溶液のpHを水酸化ナトリウムでpH8.0に調整し、該溶液を90℃で5時間加熱した。溶液を冷却後、塩酸でpH6.5に調整し、噴霧乾燥して粉末Ｅを得た。また、ガラクツロン酸を用いない以外は同様の操作を行って、粉末Ｆを得た。 (Example 2)
7.5 g of galacturonic acid and 50 g of yeast extract (manufactured by Kyowa Hakko Foods) were dissolved in 250 ml of water, the pH of the solution was adjusted to pH 8.0 with sodium hydroxide, and the solution was heated at 90 ° C. for 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder E. Moreover, the same operation was performed except not using galacturonic acid, and the powder F was obtained.
　なお、使用した酵母エキス1g中の総アミノ酸量を、上記方法に準じて算出したところ、335mgであった。 The total amount of amino acids in 1 g of the yeast extract used was calculated according to the above method and was 335 mg.
　また、ホールトマト、ニンニク、タマネギ、ブイヨン等を用いて常法によりミネストローネを調製した。また、牛肉、トマト、セロリ、リンゴ、ショウガ、パセリ、ジャガイモ、人参、タマネギ、ブイヨン等を用いてビーフシチューを調製した。 Also, minestrone was prepared by a conventional method using whole tomato, garlic, onion, bouillon and the like. In addition, beef stew was prepared using beef, tomato, celery, apple, ginger, parsley, potato, carrot, onion, bouillon and the like.
　粉末ＥおよびＦを、それぞれ、実施例１で調製したコンソメスープならびに上記ミネストローネおよびビーフシチュー1kgにそれぞれ1g添加し、それぞれの煮込み感（コンソメスープについては、特にタマネギおよびセロリ由来の風味を総合したもの、ミネストローネについては、特にニンニクおよびタマネギ由来の風味、ならびにこれらの野菜由来の濃厚な甘味を総合したもの、ビーフシチューについては、セロリ、ショウガ、パセリおよびタマネギ由来の風味、ならびにこれらの野菜由来の濃厚な甘味を総合したもの）の強弱について、9名のパネラーにより官能評価を行った。 1 g of each of powder E and F was added to 1 kg of the consomme soup prepared in Example 1 and the minestrone and beef stew, respectively, and the feeling of simmering (for the consomme soup, especially the onion and celery-derived flavors combined) Minestrone, especially the flavors derived from garlic and onion, and the rich sweetness derived from these vegetables; for beef stew, the flavors derived from celery, ginger, parsley and onion The sensory evaluation was performed by nine panelists on the strength and weakness.
　官能評価は、各評価項目において、各粉末を添加していないものをコントロールとして以下の基準で評価した。 The sensory evaluation was evaluated according to the following criteria, with each of the evaluation items to which no powder was added as a control.
+++：かなり感じられる
++ ：感じられる
+ ：やや感じられる
± ：感じられない
　各試験区においてパネラーがもっとも多く選択した評価を第２表に示す。 +++: I feel quite
++: feel
+: Slightly felt ±: Not felt Table 2 shows the evaluations most selected by the panelists in each test section.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　第２表に示すとおり、酵母エキスとガラクツロン酸との加熱反応物を添加して得られたコンソメスープ、ミネストローネおよびビーフシチューはいずれも野菜煮込み感が増強されていた。なお、同様の方法でガラクツロン酸のみを添加して得られたコンソメスープ、ミネストローネおよびビーフシチューはいずれも、それぞれの飲食品として不適格なものであった。 As shown in Table 2, the consomme soup, minestrone, and beef stew obtained by adding the heated reaction product of yeast extract and galacturonic acid all had enhanced feeling of vegetable stew. The consomme soup, minestrone and beef stew obtained by adding only galacturonic acid by the same method were all unsuitable as food and drink.
（実施例３）
　10gのガラクツロン酸および第３表記載の各アミノ酸50gを水440mlに溶解させ、塩酸または水酸化ナトリウムでpH8に調整した。 (Example 3)
10 g of galacturonic acid and 50 g of each amino acid listed in Table 3 were dissolved in 440 ml of water and adjusted to pH 8 with hydrochloric acid or sodium hydroxide.
　pH調整後、該溶液を90℃で5時間加熱した。加熱処理後、溶液を冷却し、塩酸でpH6.5に調整した。得られた溶液を噴霧乾燥し、粉末を得た。 After pH adjustment, the solution was heated at 90 ° C. for 5 hours. After the heat treatment, the solution was cooled and adjusted to pH 6.5 with hydrochloric acid. The resulting solution was spray dried to obtain a powder.
　バター、ホールコーン、タマネギ、チキンブイヨンおよび生クリーム等を用いて常法によりコーンポタージュを調製した。また、ニンニク、タマネギ、ホールトマト、人参、エシャロット等を用いて常法によりトマトソースを調製した。また、豚肉、だし汁、大根、シメジ、白菜、人参およびキムチ等を用いてキムチスープを調製した。 Corn potage was prepared by a conventional method using butter, whole corn, onion, chicken bouillon, fresh cream and the like. Moreover, the tomato sauce was prepared by a conventional method using garlic, onion, whole tomato, carrot, shallot and the like. Moreover, kimchi soup was prepared using pork, soup stock, radish, shimeji mushroom, Chinese cabbage, carrot and kimchi.
　実施例１で調製したコンソメスープ、および上記コーンポタージュ、トマトソースおよびキムチスープ1kgに粉末をそれぞれ1g添加し、得られた飲食品の煮込み感（コンソメスープについては、特にタマネギおよびセロリ由来の風味を総合したもの、コーンポタージュについては、特にコーン由来の濃厚な甘み、トマトソースについては、トマト由来の風味および各野菜から得られる濃厚な甘味、キムチスープについては、各野菜から得られる濃厚な甘味）の強弱について、以下に示す基準に準じて7名のパネラーによって官能評価を行った。 1 g of powder was added to 1 kg each of the consomme soup prepared in Example 1 and the above corn potage, tomato sauce, and kimchi soup (for the consomme soup, the flavor derived from onion and celery was particularly For the combined corn potage, especially corn-derived rich sweetness, for tomato sauce, tomato-derived flavor and rich sweetness obtained from each vegetable, for kimchi soup, rich sweetness obtained from each vegetable) The sensory evaluation was conducted by 7 panelists according to the following criteria.
+++：かなり感じられる
++ ：感じられる
+ ：やや感じられる
± ：感じられない
　各試験区においてパネラーが最も多く選択した評価を第３表に示す。 +++: I feel quite
++: feel
+: Somewhat felt ±: Not felt Table 3 shows the evaluations most selected by the panelists in each test section.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　第３表に示すとおり、アミノ酸とガラクツロン酸との加熱反応物の粉末を添加した飲食品は、それぞれ無添加のものと比較して野菜煮込み感が増強されていた。 As shown in Table 3, the foods and drinks to which the powder of the heat reaction product of amino acid and galacturonic acid was added had an enhanced feeling of stewed vegetables as compared to the additive-free food.
（実施例４）
　豚肉、タマネギ、ジャガイモ、ニンジン、醤油、砂糖、みりん、清酒等の調味料、およびガラクツロン酸もしくはグルクロン酸を容器に入れ、弱火で30分間煮込んで肉じゃがを調製した。 Example 4
Seasoning such as pork, onion, potato, carrot, soy sauce, sugar, mirin, sake, and galacturonic acid or glucuronic acid were placed in a container and boiled for 30 minutes on low heat to prepare meat potatoes.
　また、ガラクツロン酸もしくはグルクロン酸を用いない以外は同様の方法により肉じゃが（コントロール）を調製した。 In addition, meat potato (control) was prepared in the same manner except that galacturonic acid or glucuronic acid was not used.
　得られた肉じゃがの煮込み感（特に、各野菜から得られる濃厚な甘味）について、8名のパネラーにより官能評価を行った。結果を第４表に示す。 The sensory evaluation was performed by eight panelists on the feeling of stewed meat potatoes (especially the rich sweetness obtained from each vegetable). The results are shown in Table 4.
　基準は、実施例２および３と同様の基準を用いた。各試験区においてパネラーが最も多く選択した評価を第４表に示す。 The same standard as in Examples 2 and 3 was used. Table 4 shows the evaluations selected most by the panelists in each test section.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　第４表に示すとおり、ガラクツロン酸もしくはグルクロン酸を添加して調理した肉じゃがは、無添加のものと比較して野菜の煮込み感が増強されていた。 As shown in Table 4, the meat potato cooked with galacturonic acid or glucuronic acid added had an enhanced feeling of stewed vegetables compared to the non-added potato.
（実施例５）
　牛肉、小麦粉、タマネギ、リンゴ、ガーリック、トマト、ジャガイモ、ニンジン、カレー粉、ガラムマサラなどを含む原材料約300g、500mlの水および0.7gのガラクツロン酸を容器に入れ、弱火で30分間煮込んでカレーを調製した。 (Example 5)
Prepare curry by putting about 300g of raw materials including beef, flour, onion, apple, garlic, tomato, potato, carrot, curry powder, garam masala, 500ml water and 0.7g galacturonic acid in a container and simmering for 30 minutes on low heat did.
　また、ガラクツロン酸を用いない以外は同様の方法によりカレー（コントロール）を調製した。 In addition, curry (control) was prepared by the same method except that galacturonic acid was not used.
　得られたカレーの煮込み感（特に、各野菜から得られる濃厚な甘味）について、実施例２～４の基準に準じて11名のパネラーにより官能評価を行った。 The sensory evaluation of the feeling of stewed curry (particularly the rich sweetness obtained from each vegetable) was performed by 11 panelists according to the criteria of Examples 2-4.
　各試験区においてパネラーが最も多く選択した評価を第５表に示す。 Table 5 shows the evaluations selected most by the panelists in each test area.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　第５表に示すとおり、ガラクツロン酸を添加して調理したカレーは、野菜煮込み感が増強されていた。 As shown in Table 5, the curry prepared by adding galacturonic acid had an enhanced feeling of vegetable stew.
産業上の利用の可能性Industrial applicability
　本発明は、カレー、シチュー、コンソメスープ等の野菜を素材として煮込む飲食品、すなわち野菜煮込み飲食品の製造分野において利用できる。 The present invention can be used in the field of producing foods and drinks that are stewed with vegetables such as curry, stew, and consomme soup, that is, vegetable stewed foods and drinks.
　本明細書で引用した全ての刊行物、特許及び特許出願をそのまま参考として本明細書に組み入れるものとする。 All publications, patents and patent applications cited in this specification shall be incorporated into this specification as they are.

Claims (4)

  1. アミノ酸またはペプチドとウロン酸とを共存させて加熱することを特徴とする野菜煮込み感増強剤の製造方法。 A method for producing a vegetable stew sensation enhancer characterized by heating in the presence of an amino acid or peptide and uronic acid.
  2. 請求項１記載の方法により製造される野菜煮込み感増強剤。 A vegetable stew feeling enhancer produced by the method according to claim 1.
  3. 請求項２記載の野菜煮込み感増強剤を添加してなる、野菜煮込み飲食品。 A stewed vegetable food and drink comprising the enhancer of stewed vegetable according to claim 2.
  4. 請求項２記載の野菜煮込み感増強剤を野菜煮込み飲食品に添加することを特徴とする、飲食品の野菜煮込み感増強方法。 A method for enhancing the feeling of stewed vegetables in foods and drinks, comprising adding the agent for enhancing the feeling of stewed vegetables according to claim 2.
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JP2012085607A (en) * 2010-10-22 2012-05-10 Kirin Kyowa Foods Co Ltd Cooking feeling imparting agent and method for manufacturing the same
JP2015188344A (en) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 flavor improving agent
JP2015188345A (en) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 Flavor improving agent and production method thereof
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012085607A (en) * 2010-10-22 2012-05-10 Kirin Kyowa Foods Co Ltd Cooking feeling imparting agent and method for manufacturing the same
JP2015188344A (en) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 flavor improving agent
JP2015188345A (en) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 Flavor improving agent and production method thereof
JP2015188346A (en) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 flavor improving agent
JP2021180651A (en) * 2020-05-19 2021-11-25 合肥工▲業▼大学HeFei University of Technology Processing method of low-sodium-salt sauce-marinated poultry meat product
JP7136498B2 (en) 2020-05-19 2022-09-13 合肥工▲業▼大学 Process for processing poultry meat products braised in reduced-salt sauce

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