WO2011132802A1

WO2011132802A1 - Composition providing a meat-like flavor

Info

Publication number: WO2011132802A1
Application number: PCT/JP2011/060344
Authority: WO
Inventors: 直生荒木; 和寛林; 若林　秀彦
Original assignee: 味の素株式会社
Priority date: 2010-04-23
Filing date: 2011-04-21
Publication date: 2011-10-27
Also published as: JP2013138614A

Abstract

The disclosed composition is versatile and provides a strong meat-like flavor. By weight, said composition contains between 0.11 and 5 parts creatine and between 0 and 0.05 parts creatinine per part sodium glutamate.

Description

Meat-like taste-imparting composition

The present invention relates to a method for imparting a meat-like taste to food.

The taste of meat quality is important for soup stock, and is an indispensable element for any cooked product in Japanese, Western or Chinese. However, meat-like taste is often imparted by seafood and livestock meat extracts, etc., and the supply of raw materials is unstable. Materials and compositions that can impart a fleshy flavor without reducing or using these extracts. Is waiting for development.
As a material that can impart a meat-like taste, substances such as creatine and creatinine contained in muscles are known, and meat-like taste (for example, see Patent Document 1) and improvement of dashi flavor (for example, patents) The effect of granting (see Literature 2) has been studied.

For example, Patent Document 1 describes a method for enhancing the flavor by adding a small amount of creatine and / or creatinine to an amino acid-based taste substance such as sodium glutamate, a nucleic acid-based substance, or a seasoning liquid. In the prior art, creatine is mainly present in the muscles of higher animals than fish, creatine is present in an amount of 0.1 to 0.6%, and creatinine is present in an amount of 0.01 to 0.1%. There is a description. Moreover, in the said invention, when adding 5% or more of creatine with respect to sodium glutamate (MSG), there also exists description that the bitter taste of creatine will be felt and it will become delicious.
However, it has been found that even if creatine and creatinine are added to the numerical range of this patent document, the effect of taste is weak. In addition, as described in the present invention, there is no description or suggestion about the influence of creatine and creatinine on each other as can be seen from the description that almost the same results were obtained with creatine and creatinine.

Patent Document 2 includes specific amounts of histidine, sodium glutamate, and the like, 5′-sodium inosinate, creatine, creatinine, lactic acid, potassium ions, sodium ions, hydrochloric acid ions, and phosphate ions, respectively, with respect to histidine. There is a description of a method for imparting the taste of boiled dried dashi to foods characterized by this.
However, the present invention is not suitable for versatility because various raw materials are essential. Moreover, since it is a method of imparting the taste of boiled dried dashi, it does not impart a meat-like taste and is a bitter taste compared to a meat-like taste.

JP-A-50-155668 JP 63-263060 A

As described above, in the conventional methods, compositions such as creatine and seasonings containing creatinine existed, but there are problems such as weak effects or strong bitterness, and appropriately imparts a meaty taste. It did not reach.
Under the above background, an object of the present invention is to provide a food composition that can be used for general purposes and has a strong meat-like taste improving effect.

As a result of intensive studies to solve the above problems, the present inventors have completed the present invention. The present invention includes the following inventions.
(1) When sodium glutamate is 1 part by weight, creatine has a blending ratio of 0.11 part by weight to 5 parts by weight, and creatinine is 0 part by weight to 0.05 parts by weight. Taste imparting composition (2) When 1 part by weight of sodium glutamate is used, the blending ratio of creatine is 0.2 to 3 parts by weight, creatinine is 0.004 to 0.015 parts by weight Taste imparting composition (3) When sodium glutamate is 1 part by weight, creatine is 0.21 part by weight or more and 3 parts by weight or less, creatinine is 0.0041 part by weight or more, Taste imparting composition according to invention (1) to invention (3) characterized by containing a taste imparting composition (4) sodium chloride characterized by being a blending ratio of 0124 parts by weight or less Composition (5) Taste imparting composition according to invention (1) to invention (4), characterized in that it contains at least one of histidine and inosinic acid (6) invention (1) to invention (5) ) The taste-imparting composition according to claim 1

It should be noted that the present invention includes any combination of these components, and those in which the expression of the present invention is replaced between methods and apparatuses.

According to the present invention, it is possible to provide a method for imparting a meat-like taste to food.

First, the present inventor selected a material that can strongly impart a meat-like taste. And sensory evaluation was conducted for each kind of meat such as livestock meat such as chicken, fish such as tuna, and various parts such as meat and skin, and it was newly found that swordfish broth has an effect this time. Furthermore, the present inventor has proceeded with confirmation of an important meat quality-like taste imparting component in the swordfish broth. Specifically, the solid phase extract of swordfish broth was prepared, and the components were confirmed using high performance liquid chromatography with sensory evaluation as an index.
The present inventor conducted extensive research to search for substances exhibiting meat-like taste effects using HPLC and other chromatographic techniques with meat-like taste as a sensory index. Regarding the ingredients, it was found that creatine and creatinine are involved. However, quantitative measurement of creatine and creatinine was carried out by the Jaffe method (alkaline pyruvate method, AOAC OFFICIAL METHODS OF ANALYSIS (1995) MEAT AND MEAT PRODUCTS Chapter 39, p.23), and swordfish broth was used using the quantitative results. Reproduction of fish stock and livestock meat stock was carried out on aqueous solution, soup, and extract, but the taste of the meat quality is reproduced to some extent, but it is far from the original stock of meat stock and reproduction of the amount of creatine and creatinine It was found that the taste of meat-like taste was not reproduced by itself.

Therefore, as a result of further earnest research, the present inventor has found that when the blending amount of creatine and creatinine is reproduced, only weak bitterness is felt, and as a result of further investigation, the creatine and creatinine are made to have a specific blending ratio and glutamic acid. It has been found that it is important to add sodium. It has also been found that certain coexisting components such as sodium chloride, sucrose, IMP, histidine, GMP, sodium lactate, methionine are also important. As a result, the problem has been solved, and the present invention has been completed based on these findings.

The taste-imparting composition in the present invention contains sodium glutamate, creatine, and creatinine. When the ratio of creatine and creatinine is 1 part by weight of sodium glutamate, the content of creatine is 0.11 part by weight or more and 5 parts by weight or less. It is a taste imparting composition containing 0 part by weight or more than 0 part by weight and 0.05 parts by weight or less.
As the concentration deviates from this, the effect is weak when the concentration is low, and the bitterness or astringency becomes strong when the concentration is high. Furthermore, when sodium glutamate is 1 part by weight, when creatine is contained in an amount of 0.2 to 3 parts by weight and creatinine is 0.004 to 0.015 parts by weight, the titer is stronger. This is preferable because the meat-like taste is improved. Furthermore, when sodium glutamate is 1 part by weight, the titer is even stronger when 0.21 part by weight or more and 3 parts by weight or less of creatine and 0.0041 part by weight or more and 0.0124 part by weight or less of creatinine are included. It is preferable because the taste of meat quality is improved. The taste-imparting composition of the present invention has the effect of imparting a meat-like taste to food and drink by adding it to food and drink, and improving the meat-like taste of the whole food and drink.

The meat-like taste used in the present invention was specifically evaluated by “Atsumi” and “Hirogari”. In addition, in this invention, it was confirmed that the flavor of meat quality is also improved by improving "Atsumi" and "Hirogari". “Atsumi” used in the present invention means the titer of taste 4 to 8 seconds after being placed in the oral cavity, and “Hirogari” is 4 to 8 seconds after being placed in the oral cavity. It means the taste in the later oral cavity and the spread of flavor.

In the present invention, creatine is 1-methylguanidinoacetic acid, which is a kind of amino acid. In vivo, it is abundant in muscle and metabolized to 4-phosphocreatine (creatine phosphate) by the action of creatine kinase. Commercially available creatine includes monohydrates, anhydrides, and creatine salts such as creatine phosphate, and any of these may be used. In particular, a monohydrate and an anhydride are preferable because of easy availability.

In the present invention, creatinine is a metabolite of creatine phosphate. In addition, commercially available creatinine includes anhydrides and salts such as creatinine hydrochloride, and any of them may be used. In particular, an anhydride is preferable because it is easily available.

In the present invention, the concentration at the time of eating refers to the concentration at the time of eating after cooking. In this invention, it is preferable to include a taste imparting composition in the food at the time of eating so that it may become 1 ppb or more and 1 weight% or less. If the taste imparting composition is less than this in the food, the effect of addition is weak, and if it is more than this, the bitterness or astringent taste becomes strong, which is not preferable.

As long as the raw material of the taste imparting composition used in the present invention can be used for foods and drinks, those having various histories such as synthetic products, extracts, fermented products, and heat reactions of various materials can be used. Moreover, when using the raw material of these taste imparting compositions, the addition of the raw materials to the taste imparting composition, the addition after dilution with water or a solvent, the yeast extract or the meat extract, There is no restriction | limiting in particular in utilization forms, such as mixing with the taste imparting composition in forms, such as a seafood extract and a protein hydrolyzate.

When adding the taste imparting composition of the present invention to food, forms such as dry powders, pastes, solutions and the like can be mentioned, and the use form is not limited. In addition, the timing of addition to foods and seasonings is not only used as a raw material before the production of foods and seasonings, but also has a meat-like taste imparting effect at any time during production, after completion, immediately before eating, during eating, etc. Obtainable.

Further, in the present invention, there is no particular limitation on foods and beverages to which meat-like taste is imparted. However, processed foods and seafood extracts, processed meat products and livestock meat extracts, particularly processed food products using chicken processed products and chicken extract, There is a remarkable effect, specifically, Western-style dishes such as chicken consomme soup, beef consomme soup, curry, beef stew, white stew, steak, hamburger, cutlet, Chinese soup, dumplings, grilled rice, fried rice, fried rice Chinese dishes, Japanese-style dishes such as clear soup, meat potato and chikuzenni, various seasonings such as Worcester sauce, demiglace sauce, ketchup, various sauces, flavor seasonings such as seafood soup and chicken soup, rice balls Cooked rice such as pilaf is preferred in terms of imparting a meaty taste.

Hereinafter, the present invention will be further described with reference to examples, but the technical scope of the present invention is not limited by these examples. In this example, all sensory evaluations were performed using a well-trained specialized panel.

(Example 1 Determination of important components by an omission test with a fish soup seasoning solution)
<Preparation of seasoning solution>
First, the following table lists the major categories of fish soup flavoring components (nucleic acid flavoring substances, organic acid flavoring substances, sugar flavoring substances, inorganic salt flavoring substances, amino acid flavoring substances). A mixture of one or more kinds of water as in 1 was used as a control fish stock seasoning solution.

The control fish stock seasoning solution prepared based on Table 1 was diluted 75 times and added to a concentration of creatine 71 mg / 100 g and creatinine 0.83 mg / 100 g. The control fish stock seasoning solution (cretiatin, creatinine Additive). Moreover, 11 kinds of control omission fish broth seasoning solutions were prepared by removing the 11 components in Table 1 one by one to obtain omission fish broth seasoning solutions. Furthermore, to 11 types of omission fish broth seasoning solutions, those added to concentrations of creatine 71 mg / 100 g and creatinine 0.83 mg / 100 g, respectively, are added to the omission fish broth seasoning solution (creatine and creatinine added products). ).
By setting the difference in taste potency of meat-like taste between the control fish broth seasoning solution and the control fish broth seasoning solution (creatine and creatinine added products), various omission fish broth seasoning solutions and various omission fish broth seasonings The difference in taste potency of the meat quality of the solutions (creatine and creatinine added products) was evaluated.
Specifically, three well-trained panels evaluated the taste strength of meat-like taste with “Atsumi” and “Hirogari”, and a control fish stock seasoning solution and a control fish stock seasoning solution (creatine , The difference in taste potency of meat-like taste of creatinine-added product) is small, and the difference between various omission fish broth seasoning solutions and various omission fish broth seasoning solutions (creatine and creatinine-added products) is small, or Slightly small or equivalent was marked with x, a slightly large difference was marked with △, and a big difference was marked with ◯. The sensory evaluation results are shown in Table 2.

From the results shown in Table 2, since the taste titer of NaCl, MSG, sucrose, IMP, His, and especially NaCl and MSG is particularly severe, NaCl, MSG, sucrose, IMP, His, and especially NaCl and MSG. However, by coexisting with creatine and creatinine, it was confirmed that the effects of creatine and creatinine were enhanced.

(Example 2 Determination of important components by an omission test with chicken stock seasoning solution)
<Preparation of seasoning solution>
First, the following table shows the major categories of chicken stock taste ingredients (nucleic acid-based taste substances, organic acid-based taste substances, sugar-based taste substances, inorganic salt-tasting substances, amino acid-based taste substances). A mixture of one or more kinds of water as in 3 was used as a control chicken stock seasoning solution.

A control chicken broth seasoning prepared based on Table 3 was dissolved in 2.5% by weight and added to a concentration of creatine 71 mg / 100 g and creatinine 0.83 mg / 100 g. And creatinine added product). Moreover, seven kinds of control omission chicken broth seasonings were prepared by removing 7 components in Table 3 one by one and dissolved in 2.5% by weight to obtain an omission chicken broth seasoning solution. Furthermore, to the seven types of omission chicken broth seasoning solutions, those added to a concentration of creatine 71 mg / 100 g and creatinine 0.83 mg / 100 g respectively are added to the omission chicken broth seasoning solution (creatine and creatinine addition products) ).
Various omission chicken broth seasoning solutions and various omission chicken broth seasonings, with the difference in taste strength between the control chicken broth seasoning solution and the control chicken broth seasoning solution (creatine and creatinine added products) as 1. The difference in taste potency of the meat quality of the solutions (creatine and creatinine added products) was evaluated.
Specifically, three well-trained panels evaluated the taste strength of meat-like taste with “Atsumi” and “Hirogari”, and the control chicken broth seasoning solution and control chicken broth seasoning solution (creatine , The difference in taste potency of meat-like taste of creatinine-added products) is small, and the difference between various omission chicken broth seasoning solutions and various omission chicken broth seasoning solutions (creatine and creatinine-added products) is small, or Slightly small or equivalent was marked with x, a slightly large difference was marked with △, and a big difference was marked with ◯. The sensory evaluation results are shown in Table 4.

From the results of Table 4, since the taste titer of IMP, GMP, MSG, lactic acid (salt), methionine, His, and especially IMP, GMP, MSG, lactic acid (salt) is particularly severe, IMP, GMP, It was confirmed that MSG, lactic acid (salt), methionine, His, especially IMP, GMP, MSG, and lactic acid (salt) coexist with creatine and creatinine to enhance the effects of creatine and creatinine.

(Example 3 Evaluation of blending ratio of creatine and creatinine in seasoning solution system)
In order to confirm whether or not the optimum blending ratio of creatine and creatinine exists in the seasoning solution system in the presence of MSG, creatine is 14.2, 21.3, 28.4, 42.6, 71, 142, 213, 284, 426, 606, 1010, 1420 (mg / 100 g), creatinine is 0.83, 1.25, 1.66, 2.50, 4.15, 8.3 (Mg / 100g) was added in combination. Creatine and creatinine-free products were used as control products, and meat-like tastes, specifically “Atsumi” and “Hirogari”, were evaluated with a score of 10 on a 1-point scale. Evaluation was performed by six trained panels, and the average of the six persons was used as the sensory evaluation result. The sensory evaluation results were expressed not only by mere amounts of MSG, creatine and creatinine but also by creatine content and creatinine content when MSG was 1 part by weight in order to see the blending balance.
The sensory evaluation results for “Atsumi” are shown in Table 5, the sensory evaluation results for “Hirogari” are shown in Table 6, and the overall evaluation results for meat-like taste are shown in Table 7. Comprehensive evaluation results are “Atsumi” and “Hirogari” both 7 points or more ◎, both 6 points and below 7 points ○, one is 6 points or more and one is lower than 6 points, both Those lower than 6 points were rated as x. Free comments were also collected during sensory evaluation.

As a result, when MSG was 1 part by weight, the preferred range was 0.11 part by weight or more and 5 parts by weight or less, creatinine 0 part by weight or more and 0.05 parts by weight or less. Particularly preferable ranges were 0.2 to 3 parts by weight of creatine and 0.004 to 0.015 parts by weight of creatinine when MSG was 1 part by weight. Further preferable ranges were from 0.21 to 3 parts by weight of creatine and from 0.0041 to 0.0124 parts by weight of creatinine when MSG was 1 part by weight. When MSG is 1 part by weight, creatinine is 0.14 parts by weight, 0.35 parts by weight, 1.05 parts by weight, 2.11 parts by weight, 3.00 parts by weight, and 5.00 parts by weight. In the case of 0 parts by weight, the score of the sensory evaluation results for “Atsumi” and “Hirogari” was high, but the bitterness other than the meaty taste was felt from the free comment, so that point is somewhat undesirable It was a result.

(Example 4 Confirmation of meat-like taste enhancing effect by the presence of sodium chloride)
Sodium glutamate (MSG) 0.2% solution is sample A, creatine 213 (mg / 100 g) (1.1 for MSG1) and creatinine 0.83 (mg / 100 g) (for MSG1) 0.0041) was added to sample B, and sample A was added with sodium chloride (NaCl) to 0.22%, sample C was added to sample C, and creatine was 213 (mg / 100 g) to sample C. Sample D was added with 0.83 (mg / 100 g) of creatinine for sensory evaluation. The sensory evaluation is for meat-like taste, specifically “Atsumi” and “Hirogari”, with sample A and sample C as two control products, sample A for sample B and sample C Sample D was evaluated in 10-point scales in increments of 1 point. Evaluation was carried out by 5 trained panels, and the average of 5 persons was used as the sensory evaluation result. Table 8 shows the formulation outline and sensory evaluation results of Samples A to D.

From the results shown in Table 8, the sample solutions containing MSG, creatine, and creatinine all have 5 or more points, and the presence of sodium chloride further enhances the meaty taste (“Atsumi” and “Hirogari”). It has been found. On the other hand, it was also confirmed that the samples A and C in which creatine and creatinine do not exist did not give a meat-like taste regardless of the presence or absence of MSG and NaCl.

(Example 5 Confirmation of addition effect of creatine and creatinine to meat-based flavor seasoning)
A 1% solution of a meat-based flavor seasoning (chicken flavor) having an MSG content of 11.7% was used as a control flavor seasoning solution, and creatine was 102 mg / 100 g (based on MSG1). 0.87) and 1.2 (mg / 100 g) of creatinine (0.01 with respect to MSG1) were added as the flavor-condiment solution of the present invention, and the sensory evaluation was compared. In the sensory evaluation, the taste of meat-like taste, specifically, “Atsumi” and “Hirogari” were evaluated with a score of 10 for each of the control flavor seasoning solutions at 2 points. Evaluation was performed by six trained panels, and the average of the six persons was used as the sensory evaluation result. The taste of meat-like taste was also evaluated. (Very preferable: A, preferable; O, not preferable; x). The sensory evaluation results are shown in Table 9.

From the results in Table 9, it was found that the addition of creatine and creatinine to meat-based flavor seasonings enhances meat-like tastes such as “Atsumi” and “Hirogari”. It was also found that the aftertaste is very favorable. Therefore, it was confirmed that the taste-improving effect of “Atsumi” and “Hirogari” was also found in the meat-based flavor seasoning.

The present invention relates to a method that can be used for general purposes and impart a strong meat-like taste.

Claims

Taste imparting, characterized in that when sodium glutamate is 1 part by weight, creatine has a blending ratio of 0.11 part by weight or more and 5 parts by weight or less, and creatinine is 0 part by weight or more and 0.05 parts by weight or less. Composition
When the sodium glutamate is 1 part by weight, the creatine content is 0.2 to 3 parts by weight and the creatinine is 0.004 to 0.015 parts by weight. Taste imparting composition
When 1 part by weight of sodium glutamate is used, the creatine content is 0.21 parts by weight or more and 3 parts by weight or less, and creatinine is 0.0041 parts by weight or more and 0.0124 parts by weight or less. Taste imparting composition
4. A taste-imparting composition according to claim 1, which contains sodium chloride.
5. A taste imparting composition according to claim 1, comprising at least one of histidine and inosinic acid.
A food containing the taste-imparting composition according to any one of claims 1 to 5 in an amount of 1 ppb to 1% by weight.