WO2016047570A1 - Taste-enhancing agent for fried food - Google Patents
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- WO2016047570A1 WO2016047570A1 PCT/JP2015/076604 JP2015076604W WO2016047570A1 WO 2016047570 A1 WO2016047570 A1 WO 2016047570A1 JP 2015076604 W JP2015076604 W JP 2015076604W WO 2016047570 A1 WO2016047570 A1 WO 2016047570A1
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- the present invention relates to a deep-fried food taste enhancer and a method for producing a deep-fried food, which can increase the umami and depth of the deep-fried food.
- Deep-fried food is a cooking method that heats with high-temperature oil. At the same time as heating, the moisture on the surface of the food is replaced with oil, so the flavor of the food, the flavor of the oil, and the scorching flavor due to the high temperature are combined. It is a food product that can be enjoyed.
- deep-fried foods may have a high oily feeling depending on how they are cooked, depending on how they are cooked, resulting in lack of flavor and thickness, and may be persistent and difficult to eat. Therefore, there is a demand for deep-fried fried foods that utilize the flavor of ingredients and maintain the unique flavor of fried foods.
- Patent Documents 1 to 3 disclose kokumi imparting agents using imidazole dipeptides such as carnosine and anserine and sulfone group-containing compounds such as taurine. Further, in Patent Document 4, a yeast-degrading extract in which a fraction of a peptide fraction having a molecular weight of 10,000 or more is 10% or more, and a fraction having a molecular weight of 2000 or less occupies most of the meat or seafood, except for the liquid, It is disclosed to enhance the taste of dashi. Patent Document 5 discloses a seasoning obtained by decomposing meat protein. However, these ingredients are not sufficient to give a rich and rich feeling to the characteristic flavor of the deep-fried food, and to obtain a deep-fried food with no persistence.
- This invention makes it a subject to provide the flavor enhancer etc. which can obtain the deep-fried food easily, utilizing the flavor of foodstuffs and maintaining the characteristic flavor of deep-fried food.
- the present inventors applied various components to fried foods and repeated studies. As a result, it has been found that a mixture of taurine and a peptide having a specific molecular weight derived from an animal or vegetable protein extract gives depth to the flavor of fried food, and when this is used, a tasty fried food can be easily obtained, The present invention has been completed.
- the present invention provides a fried taste enhancer containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein. Further, the present invention relates to a mixture of 0.001 to 0.5 parts by mass of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from animal or vegetable protein extracts. Provided is a method for manufacturing a deep-fried fried food after attaching 001 to 0.5 parts by mass.
- FIG. 1 is an HPLC chart of an extract obtained from chicken breast.
- FIG. 2 is a diagram showing an HPLC chart of an extract obtained from chicken thigh.
- Taurine used in the method for producing a taste enhancer and fried food according to the present invention is a component found in bile of cattle and is contained in shellfish, squid, octopus meat, nerve tissue, and the like. Taurine may be extracted from organisms or synthesized, but is preferably obtained by extraction. A commercially available product may be used for taurine.
- the amount of taurine used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.3 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part.
- the amount of taurine in the 10 g of taste enhancer is preferably 0.001 to 0.5 g.
- the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
- the taste enhancer is a seasoning or a clothing material
- the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
- 0.001 to 0.5 parts by mass, preferably 0.01 to 0.3 parts by mass of taurine are attached to 100 parts by mass of the ingredients of the fried food.
- Peptides derived from animal or vegetable protein extracts (extract extracts) used in the method for producing a taste enhancer and fried food of the present invention include cattle, pigs, chickens and other livestock meats; Peptides obtained by extracting from animal proteins such as mollusks such as octopus, octopus, etc., or grains such as soybeans, wheat and rice; potatoes such as potato; plant proteins such as root vegetables such as carrot and burdock Among peptides obtained by extraction from the above, peptides having a molecular weight of 800,000 to 10,000 daltons by gel filtration.
- the effect of the present invention can be obtained because the bitterness peculiar to the peptide becomes strong if it is hydrolyzed or if the molecular weight by gel filtration is less than 10,000 daltons. I can't. Moreover, when the molecular weight by gel filtration exceeds 800,000 daltons, it becomes difficult to feel the taste and it is difficult to prepare, which is disadvantageous in terms of cost.
- animal or plant protein it is preferable to use a protein-rich site in animals or plants.
- animal protein muscle, epidermis, etc.
- plant protein species, fruit, etc.
- fibrous protein such as muscle fiber is most preferable.
- a known protein extraction method using alcohol or acid can be used.
- the raw material can be subdivided by a method such as shredding or crushing, and extracted using an alcohol solution such as 50 to 90% ethanol or an acid solution such as 10 to 500 mM acetic acid. From the protein extract thus obtained, a target peptide having a molecular weight of 800,000 to 10,000 is obtained.
- animal protein or vegetable protein you may use the thing of a single kind of animal or a plant, respectively, and you may use the thing of a plurality of kinds of animals or plants in combination.
- animal protein and vegetable protein can also be used as a raw material in combination.
- a method for fractionating the protein extract by a known method such as gel filtration, ultrafiltration, or centrifugation can be used.
- a fraction having a molecular weight of more than 800,000 which is inevitably mixed in a fractionation operation, includes fractions of less than 10,000. It is permissible as long as the effect of the present application is not disturbed.
- the “mixture of peptides” in the present invention is derived from extracts from animal or plant proteins, and is a mixture containing peptides having different molecular weights.
- the molecular weight distribution is a mixture having a plurality of peaks in the range of 10,000 to 800,000 when the molecular weight distribution is analyzed by gel filtration.
- the molecular weight of the peptide constituting the “mixture of peptides” is preferably 500,000 to 50,000, more preferably 500,000 to 100,000.
- the ratio of peptides having a molecular weight of 800,000 to 10,000 in the molecular weight determined by gel filtration is 80 to 100% by mass with respect to the total mass of all peptides. More preferably, it is 90 to 100% by mass, and still more preferably 100% by mass.
- the ratio of peptides having a molecular weight of 500,000 to 50,000 (or 500,000 to 100,000) in the molecular weight determined by gel filtration is the total mass of all peptides. The amount is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and still more preferably 100% by mass. Specific conditions of gel filtration HPLC for analyzing the molecular weight will be described later in Examples.
- the amount of the peptide used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part.
- the amount of peptide in the taste enhancer 10 g is preferably 0.001 to 0.5 g.
- the blending amount (concentration) of the peptide in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
- 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of peptide are attached to 100 parts by mass of ingredients of fried food.
- the proportion of taurine and peptide in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and peptide used in the method for producing fried food of the present invention (mass ratio, former: latter) are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.
- the taste enhancer of the present invention is preferable because, in addition to the above components, when one or more selected from acidic amino acids, hydrocarbon amino acids, glycine, and salts thereof are blended, a deeper taste can be obtained.
- An acidic amino acid is an amino acid having a group that releases a proton such as a carboxyl group in the side chain, and examples include aspartic acid and glutamic acid.
- the hydrocarbon amino acid is an amino acid having a hydrocarbon group in the side chain, and examples thereof include alanine, valine, leucine, and isoleucine.
- These amino acids may be used alone or in combination of two or more. Among these, it is preferable to blend one or more selected from aspartic acid, glutamic acid, alanine, glycine and salts thereof.
- the amino acid used in the taste enhancer of the present invention is preferably used in an amount of 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts per 100 parts by mass of the ingredients of the deep-fried food. It mix
- the amount of amino acids in the 10 g of taste enhancer being a flour is preferably 0.001 to 0.5 g.
- the blending amount (concentration) of the amino acid in 100% by mass of the taste enhancer that is a dusting powder is preferably 0.01 to 5% by mass.
- 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of amino acid peptide is attached to 100 parts by mass of ingredients of the fried food.
- the proportion of taurine and amino acid in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and amino acid used in the method for producing fried food of the present invention (mass ratio, former: latter) are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.
- the taste enhancer of the present invention can be appropriately blended with other known ingredients according to the form in which the taste enhancer is applied to fried food.
- the flavor enhancer of the present invention When used as a seasoning for deep-fried foods, it can be produced by blending ingredients such as water; fats and oils; sake; mirin; soy sauce, salt; sugar;
- the taste enhancer of the present invention When the taste enhancer of the present invention is used as a flour for fried foods, it can be produced by blending ingredients such as flour such as wheat flour; starch;
- flour such as flour; starch; sugar; egg powder; thickener; salt, powdered soy sauce, fermented seasoning and other seasonings;
- Nutritional components such as vitamins; coloring agents; fats and oils; swelling agents and other components blended in known clothing materials can be blended to produce.
- the amount of other components may be adjusted so that the amount of taurine, peptide, and amino acid in the above-described taste enhancer of the present invention can be blended, but generally 95 to 99 in 100% by mass of the taste enhancer. About 9% by mass.
- ingredients of the fried food known various ingredients that are considered to be deep-fried can be used without particular limitation, for example, livestock such as cows, pigs, chickens, fish and shellfish such as kisses, shrimps, squids, octopus, Vegetables such as tubers, eggplants, pumpkins, carrots, onions, mushrooms and the like.
- the taste enhancer of the present invention may be an additive used by adding to a known seasoning for fried foods, dusting or clothing.
- the taste enhancer which is an additive, is composed of only taurine and a mixture of peptides having a molecular weight of 800,000 to 10,000, or a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000. There may be.
- a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 and the above-mentioned amino acids to be blended as desired may be sequentially attached to the ingredients in any order. Alternatively, they may be attached simultaneously as a mixture containing them.
- Oil cooking is preferably carried out by heating the oil to a temperature of 130 ° C. or higher, more preferably 160 ° C. to 200 ° C.
- the gel filtration HPLC was performed under the following conditions.
- TSK-GEL G3000SWXL + TSK-GEL G2000SWXL manufactured by Tosoh Corporation
- a phosphate buffer solution 20 mM (pH 7.0) containing 0.3 M NaCl was used. The measurement was performed at 25 ° C., the flow rate was 0.5 mL / min, and the detector used DAD (diode array detector) to detect the absorbance at 280 nm.
- fractionation of the peptides of Reference Examples 1 to 3 was carried out using a fraction collector by calculating a molecular weight fraction from a calibration curve prepared with molecular weight markers in gel filtration HPLC under the same conditions. The fraction of each molecular weight fraction was collected and then powdered using a freeze dryer. Protein molecular weight markers include glutamate dehydrogenase (MW: 290,000), lactate dehydrogenase (MW: 142,000), enolase (MW: 67,000), myoxase (MW: 32,000), cytochrome, manufactured by Oriental Yeast Co., Ltd. C (MW: 12,400) was used.
- Production Examples 1 to 12 The ingredients shown in Table 1 were mixed uniformly to prepare the fried dressings of Production Examples 1-12.
- the fried dressings of Production Examples 1 to 12 are comparative examples in that Production Example 1 does not contain taurine, and Production Example 7 does not contain a peptide having a molecular weight of 800,000 to 10,000, and the others are examples.
- Tonkatsu was produced by entwining this batter solution with 100 g of pork loin that had been pulverized, adhering bread crumbs, and oiling with salad oil heated to 170 ° C. for 6 minutes. Freshly fried tonkatsu (after 5 minutes from the oil) and the flavor of tonkatsu left at room temperature (about 25 ° C.) for 1 hour were evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The average points are shown in Table 3.
- the taste enhancer of the present invention is added to a normal seasoning for fried foods, flour or clothes, or used as a normal seasoning for fried foods, flour or clothes, etc.
- a normal seasoning for fried foods, flour or clothes or used as a normal seasoning for fried foods, flour or clothes, etc.
- the rich taste means that the flavor fragrance is thick, the flavor spread in the mouth lasts long, and has a deep taste.
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Abstract
A taste-enhancing agent for a fried food according to the present invention comprises taurine and a mixture of peptides having a molecular weight of 800,000-10,000, said mixture of peptides being derived from an animal or vegetable protein extract. A method for producing a fried food according to the present invention comprises sticking, to 100 parts by mass of a food material to be fried, 0.001-0.5 parts by mass of taurine and 0.001-0.5 parts by mass of a mixture of peptides having a molecular weight of 800,000-10,000, said mixture of peptides being derived from an animal or vegetable protein extract, and then frying. The taste-enhancing agent is usable as, for example, a seasoning for a fried food, a dusting powder or a batter material.
Description
本発明は、揚げ物の旨味や味の深みを増大させることができる、揚げ物の呈味増強剤及び揚げ物の製造方法に関する。
The present invention relates to a deep-fried food taste enhancer and a method for producing a deep-fried food, which can increase the umami and depth of the deep-fried food.
揚げ物は、高温の油で加熱する調理法であり、加熱と同時に、食材表面の水分が油に置換されるため、食材の風味と油の風味と高温による焦げの風味が相俟って、独特の味わいが得られる食品である。他方、揚げ物は、調理後時間が経過したり、調理の仕方によっては油感の高いものができてしまい、風味に厚み、濃厚感が足りなくなったり、しつこくて食べにくくなったりすることがある。
そのため、食材の風味を活かし、揚げ物独特の風味も維持しながら、深い味わいを有する揚げ物が求められている。 Deep-fried food is a cooking method that heats with high-temperature oil. At the same time as heating, the moisture on the surface of the food is replaced with oil, so the flavor of the food, the flavor of the oil, and the scorching flavor due to the high temperature are combined. It is a food product that can be enjoyed. On the other hand, deep-fried foods may have a high oily feeling depending on how they are cooked, depending on how they are cooked, resulting in lack of flavor and thickness, and may be persistent and difficult to eat.
Therefore, there is a demand for deep-fried fried foods that utilize the flavor of ingredients and maintain the unique flavor of fried foods.
そのため、食材の風味を活かし、揚げ物独特の風味も維持しながら、深い味わいを有する揚げ物が求められている。 Deep-fried food is a cooking method that heats with high-temperature oil. At the same time as heating, the moisture on the surface of the food is replaced with oil, so the flavor of the food, the flavor of the oil, and the scorching flavor due to the high temperature are combined. It is a food product that can be enjoyed. On the other hand, deep-fried foods may have a high oily feeling depending on how they are cooked, depending on how they are cooked, resulting in lack of flavor and thickness, and may be persistent and difficult to eat.
Therefore, there is a demand for deep-fried fried foods that utilize the flavor of ingredients and maintain the unique flavor of fried foods.
特許文献１～３には、カルノシンやアンセリンのようなイミダゾールジペプチド、タウリンのようなスルホン基含有化合物を用いるコク味付与剤が開示されている。また、特許文献４には、分子量１万以上のペプチド分画の比率が１０％以上で、分子量２０００以下の分画が大半を占める酵母分解エキスが、畜肉又は魚介類を煮出ししただし液について、だしの呈味を強化することが開示されている。また、特許文献５には、肉質蛋白質を分解した調味料が開示されている。しかしながら、これらの成分によっても、揚げ物特有の風味にコクのある厚み、濃厚感を与え、しつこさのない揚げ物を得るには不十分であった。
Patent Documents 1 to 3 disclose kokumi imparting agents using imidazole dipeptides such as carnosine and anserine and sulfone group-containing compounds such as taurine. Further, in Patent Document 4, a yeast-degrading extract in which a fraction of a peptide fraction having a molecular weight of 10,000 or more is 10% or more, and a fraction having a molecular weight of 2000 or less occupies most of the meat or seafood, except for the liquid, It is disclosed to enhance the taste of dashi. Patent Document 5 discloses a seasoning obtained by decomposing meat protein. However, these ingredients are not sufficient to give a rich and rich feeling to the characteristic flavor of the deep-fried food, and to obtain a deep-fried food with no persistence.
本発明は、食材の風味を活かし、揚げ物独特の風味も維持しながら、深い味わいを有する揚げ物を容易に得ることができる呈味増強剤等を提供することを課題とする。
This invention makes it a subject to provide the flavor enhancer etc. which can obtain the deep-fried food easily, utilizing the flavor of foodstuffs and maintaining the characteristic flavor of deep-fried food.
上記の課題を達成するために、本発明者らは、種々の成分を揚げ物に適用し検討を重ねた。その結果、タウリンと動物性又は植物性蛋白の抽出物由来の特定の分子量のペプチドとの混合物が、揚げ物の風味に深みを与え、これを用いると味わい深い揚げ物食品が簡便に得られることを見出し、本発明を完成した。
In order to achieve the above-mentioned problems, the present inventors applied various components to fried foods and repeated studies. As a result, it has been found that a mixture of taurine and a peptide having a specific molecular weight derived from an animal or vegetable protein extract gives depth to the flavor of fried food, and when this is used, a tasty fried food can be easily obtained, The present invention has been completed.
即ち本発明は、タウリン及び、動物性又は植物性蛋白の抽出物由来の分子量８０万～１万のペプチドの混合物を含有する揚げ物の呈味増強剤を提供する。
また本発明は、具材１００質量部に対して、タウリン０．００１～０．５質量部、及び動物性又は植物性蛋白の抽出物由来の分子量が８０万～１万のペプチドの混合物０．００１～０．５質量部を付着させた後、油ちょうする揚げ物の製造方法を提供する。 That is, the present invention provides a fried taste enhancer containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein.
Further, the present invention relates to a mixture of 0.001 to 0.5 parts by mass of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from animal or vegetable protein extracts. Provided is a method for manufacturing a deep-fried fried food after attaching 001 to 0.5 parts by mass.
また本発明は、具材１００質量部に対して、タウリン０．００１～０．５質量部、及び動物性又は植物性蛋白の抽出物由来の分子量が８０万～１万のペプチドの混合物０．００１～０．５質量部を付着させた後、油ちょうする揚げ物の製造方法を提供する。 That is, the present invention provides a fried taste enhancer containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein.
Further, the present invention relates to a mixture of 0.001 to 0.5 parts by mass of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from animal or vegetable protein extracts. Provided is a method for manufacturing a deep-fried fried food after attaching 001 to 0.5 parts by mass.
本発明の呈味増強剤及び揚げ物の製造方法で用いるタウリンは、牛の胆汁中から発見された成分であり、貝類、イカ、タコの肉や神経組織等に含まれている。タウリンは生物から抽出したものでも、合成したものでも使用することができるが、好ましくは抽出して得られたものである。タウリンは、市販品を利用してもよい。
本発明の呈味増強剤におけるタウリンは、その使用量が、揚げ物の具材１００質量部に対して、好ましくは０．００１～０．５質量部、より好ましくは０．０１～０．３質量部になるよう配合する。例えば、具材１００ｇに呈味増強剤１０ｇを打ち粉として付着させ、揚げ物を製造する場合、呈味増強剤１０ｇ中、タウリンの配合量は好ましくは０．００１～０．５ｇであり、打ち粉である呈味増強剤１００質量％中のタウリンの配合量（濃度）は好ましくは０．０１～５質量％である。また、呈味増強剤が、調味料や衣材である場合も同様に、呈味増強剤１００質量％中のタウリンの配合量（濃度）は好ましくは０．０１～５質量％である。
本発明の揚げ物の製造方法においては、揚げ物の具材１００質量部に対して、タウリンを０．００１～０．５質量部、好ましくは０．０１～０．３質量部付着させる。 Taurine used in the method for producing a taste enhancer and fried food according to the present invention is a component found in bile of cattle and is contained in shellfish, squid, octopus meat, nerve tissue, and the like. Taurine may be extracted from organisms or synthesized, but is preferably obtained by extraction. A commercially available product may be used for taurine.
The amount of taurine used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.3 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, in the case of producing fried food by attaching 10 g of a taste enhancer to 100 g of ingredients as a flour, the amount of taurine in the 10 g of taste enhancer is preferably 0.001 to 0.5 g. The amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass. Similarly, when the taste enhancer is a seasoning or a clothing material, the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.3 parts by mass of taurine are attached to 100 parts by mass of the ingredients of the fried food.
本発明の呈味増強剤におけるタウリンは、その使用量が、揚げ物の具材１００質量部に対して、好ましくは０．００１～０．５質量部、より好ましくは０．０１～０．３質量部になるよう配合する。例えば、具材１００ｇに呈味増強剤１０ｇを打ち粉として付着させ、揚げ物を製造する場合、呈味増強剤１０ｇ中、タウリンの配合量は好ましくは０．００１～０．５ｇであり、打ち粉である呈味増強剤１００質量％中のタウリンの配合量（濃度）は好ましくは０．０１～５質量％である。また、呈味増強剤が、調味料や衣材である場合も同様に、呈味増強剤１００質量％中のタウリンの配合量（濃度）は好ましくは０．０１～５質量％である。
本発明の揚げ物の製造方法においては、揚げ物の具材１００質量部に対して、タウリンを０．００１～０．５質量部、好ましくは０．０１～０．３質量部付着させる。 Taurine used in the method for producing a taste enhancer and fried food according to the present invention is a component found in bile of cattle and is contained in shellfish, squid, octopus meat, nerve tissue, and the like. Taurine may be extracted from organisms or synthesized, but is preferably obtained by extraction. A commercially available product may be used for taurine.
The amount of taurine used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.3 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, in the case of producing fried food by attaching 10 g of a taste enhancer to 100 g of ingredients as a flour, the amount of taurine in the 10 g of taste enhancer is preferably 0.001 to 0.5 g. The amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass. Similarly, when the taste enhancer is a seasoning or a clothing material, the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.3 parts by mass of taurine are attached to 100 parts by mass of the ingredients of the fried food.
本発明の呈味増強剤及び揚げ物の製造方法で用いる動物性又は植物性蛋白の抽出物（抽出エキス）由来のペプチドは、牛、豚、鶏等の畜肉類；鰯、鮭等の魚類；イカ、タコ等の軟体動物類等の動物性蛋白から抽出して得られたペプチド、又は、大豆、麦、米等の穀類；ジャガイモ等のイモ類；ニンジン、ゴボウ等の根菜類等の植物性蛋白から抽出して得られたペプチドの内、ゲル濾過による分子量が８０万～１万ダルトンのペプチドである。動物性又は植物性蛋白由来であっても、加水分解を行ったものや、ゲル濾過による分子量が１万ダルトン未満のペプチドであると、ペプチド特有の苦味が強くなるため、本発明の効果は得られない。また、ゲル濾過による分子量が８０万ダルトンを超えると、味が感じられにくくなる上、調製がしづらくなるため、コスト的にも不利になる。
Peptides derived from animal or vegetable protein extracts (extract extracts) used in the method for producing a taste enhancer and fried food of the present invention include cattle, pigs, chickens and other livestock meats; Peptides obtained by extracting from animal proteins such as mollusks such as octopus, octopus, etc., or grains such as soybeans, wheat and rice; potatoes such as potato; plant proteins such as root vegetables such as carrot and burdock Among peptides obtained by extraction from the above, peptides having a molecular weight of 800,000 to 10,000 daltons by gel filtration. Even if it is derived from animal or vegetable protein, the effect of the present invention can be obtained because the bitterness peculiar to the peptide becomes strong if it is hydrolyzed or if the molecular weight by gel filtration is less than 10,000 daltons. I can't. Moreover, when the molecular weight by gel filtration exceeds 800,000 daltons, it becomes difficult to feel the taste and it is difficult to prepare, which is disadvantageous in terms of cost.
上記動物性又は植物性蛋白としては、動物又は植物における、蛋白質を多く含む部位を用いることが好ましく、例えば、動物性蛋白としては、筋肉、表皮等を、植物性蛋白としては、種、実等を用いることが好ましい。特に動物性蛋白が好ましく、筋肉繊維等の繊維状蛋白が最も好ましい。
原料となる動物性又は植物性蛋白からの抽出には、アルコール又は酸を用いて抽出する、公知の蛋白抽出方法を用いることができる。例えば、原料を細断、破砕等の方法で細分化し、５０～９０％エタノール等のアルコール溶液、又は、１０～５００ｍＭ酢酸等の酸溶液を用いて抽出することができる。こうして得られた蛋白抽出物から、目的物である分子量８０万～１万のペプチドを得る。また、動物性蛋白又は植物性蛋白としては、それぞれ、単一種類の動物又は植物のものを用いても良いし、複数種類の動物又は植物のものを組み合わせて用いても良い。また、動物性蛋白と植物性蛋白とを組み合わせて原料とすることもできる。 As the animal or plant protein, it is preferable to use a protein-rich site in animals or plants. For example, as an animal protein, muscle, epidermis, etc., as a plant protein, species, fruit, etc. Is preferably used. Animal protein is particularly preferable, and fibrous protein such as muscle fiber is most preferable.
For extraction from animal or vegetable protein as a raw material, a known protein extraction method using alcohol or acid can be used. For example, the raw material can be subdivided by a method such as shredding or crushing, and extracted using an alcohol solution such as 50 to 90% ethanol or an acid solution such as 10 to 500 mM acetic acid. From the protein extract thus obtained, a target peptide having a molecular weight of 800,000 to 10,000 is obtained. Moreover, as animal protein or vegetable protein, you may use the thing of a single kind of animal or a plant, respectively, and you may use the thing of a plurality of kinds of animals or plants in combination. Moreover, animal protein and vegetable protein can also be used as a raw material in combination.
原料となる動物性又は植物性蛋白からの抽出には、アルコール又は酸を用いて抽出する、公知の蛋白抽出方法を用いることができる。例えば、原料を細断、破砕等の方法で細分化し、５０～９０％エタノール等のアルコール溶液、又は、１０～５００ｍＭ酢酸等の酸溶液を用いて抽出することができる。こうして得られた蛋白抽出物から、目的物である分子量８０万～１万のペプチドを得る。また、動物性蛋白又は植物性蛋白としては、それぞれ、単一種類の動物又は植物のものを用いても良いし、複数種類の動物又は植物のものを組み合わせて用いても良い。また、動物性蛋白と植物性蛋白とを組み合わせて原料とすることもできる。 As the animal or plant protein, it is preferable to use a protein-rich site in animals or plants. For example, as an animal protein, muscle, epidermis, etc., as a plant protein, species, fruit, etc. Is preferably used. Animal protein is particularly preferable, and fibrous protein such as muscle fiber is most preferable.
For extraction from animal or vegetable protein as a raw material, a known protein extraction method using alcohol or acid can be used. For example, the raw material can be subdivided by a method such as shredding or crushing, and extracted using an alcohol solution such as 50 to 90% ethanol or an acid solution such as 10 to 500 mM acetic acid. From the protein extract thus obtained, a target peptide having a molecular weight of 800,000 to 10,000 is obtained. Moreover, as animal protein or vegetable protein, you may use the thing of a single kind of animal or a plant, respectively, and you may use the thing of a plurality of kinds of animals or plants in combination. Moreover, animal protein and vegetable protein can also be used as a raw material in combination.
目的とする分子量のペプチドを得る方法は、ゲル濾過、限外濾過、遠心分離等の公知の方法によって、上記蛋白抽出物から分取する方法を用いることができるが、本発明における「ペプチドの混合物」には、分子量が８０万～１万（１万以上８０万以下）のペプチドに加え、分取操作上、不可避的に混入する分子量８０万超、１万未満の分画を含むことも、本願の効果を妨げない限り許容される。
本発明における「ペプチドの混合物」は、動物性又は植物性蛋白からの抽出物に由来するものであり、分子量が相互に異なるペプチドを含む混合物である。より好ましくは、ゲル濾過により分子量の分布を分析したときに、分子量が１万以上８０万以下の範囲に複数のピークを有する混合物である。
「ペプチドの混合物」を構成するペプチドの分子量は、好ましくは５０万～５万、更に好ましくは５０万～１０万である。 As a method for obtaining a peptide having a target molecular weight, a method of fractionating the protein extract by a known method such as gel filtration, ultrafiltration, or centrifugation can be used. In addition to peptides having a molecular weight of 800,000 to 10,000 (10,000 to 800,000), a fraction having a molecular weight of more than 800,000, which is inevitably mixed in a fractionation operation, includes fractions of less than 10,000. It is permissible as long as the effect of the present application is not disturbed.
The “mixture of peptides” in the present invention is derived from extracts from animal or plant proteins, and is a mixture containing peptides having different molecular weights. More preferably, the molecular weight distribution is a mixture having a plurality of peaks in the range of 10,000 to 800,000 when the molecular weight distribution is analyzed by gel filtration.
The molecular weight of the peptide constituting the “mixture of peptides” is preferably 500,000 to 50,000, more preferably 500,000 to 100,000.
本発明における「ペプチドの混合物」は、動物性又は植物性蛋白からの抽出物に由来するものであり、分子量が相互に異なるペプチドを含む混合物である。より好ましくは、ゲル濾過により分子量の分布を分析したときに、分子量が１万以上８０万以下の範囲に複数のピークを有する混合物である。
「ペプチドの混合物」を構成するペプチドの分子量は、好ましくは５０万～５万、更に好ましくは５０万～１０万である。 As a method for obtaining a peptide having a target molecular weight, a method of fractionating the protein extract by a known method such as gel filtration, ultrafiltration, or centrifugation can be used. In addition to peptides having a molecular weight of 800,000 to 10,000 (10,000 to 800,000), a fraction having a molecular weight of more than 800,000, which is inevitably mixed in a fractionation operation, includes fractions of less than 10,000. It is permissible as long as the effect of the present application is not disturbed.
The “mixture of peptides” in the present invention is derived from extracts from animal or plant proteins, and is a mixture containing peptides having different molecular weights. More preferably, the molecular weight distribution is a mixture having a plurality of peaks in the range of 10,000 to 800,000 when the molecular weight distribution is analyzed by gel filtration.
The molecular weight of the peptide constituting the “mixture of peptides” is preferably 500,000 to 50,000, more preferably 500,000 to 100,000.
本発明における「ペプチドの混合物」は、ゲル濾過法により決定される分子量において、分子量が８０万～１万のペプチドの割合が、全ペプチドの合計質量に対して８０～１００質量％であることが好ましく、より好ましくは９０～１００質量％、更に好ましくは１００質量％である。同様に、本発明における「ペプチドの混合物」は、ゲル濾過法により決定される分子量において、分子量が５０万～５万（又は５０万～１０万）のペプチドの割合が、全ペプチドの合計質量に対して８０～１００質量％であることが好ましく、より好ましくは９０～１００質量％、更に好ましくは１００質量％である。
分子量を分析するためのゲル濾過ＨＰＬＣの具体的な条件は実施例において後述する。 In the “peptide mixture” in the present invention, the ratio of peptides having a molecular weight of 800,000 to 10,000 in the molecular weight determined by gel filtration is 80 to 100% by mass with respect to the total mass of all peptides. More preferably, it is 90 to 100% by mass, and still more preferably 100% by mass. Similarly, in the “peptide mixture” in the present invention, the ratio of peptides having a molecular weight of 500,000 to 50,000 (or 500,000 to 100,000) in the molecular weight determined by gel filtration is the total mass of all peptides. The amount is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and still more preferably 100% by mass.
Specific conditions of gel filtration HPLC for analyzing the molecular weight will be described later in Examples.
分子量を分析するためのゲル濾過ＨＰＬＣの具体的な条件は実施例において後述する。 In the “peptide mixture” in the present invention, the ratio of peptides having a molecular weight of 800,000 to 10,000 in the molecular weight determined by gel filtration is 80 to 100% by mass with respect to the total mass of all peptides. More preferably, it is 90 to 100% by mass, and still more preferably 100% by mass. Similarly, in the “peptide mixture” in the present invention, the ratio of peptides having a molecular weight of 500,000 to 50,000 (or 500,000 to 100,000) in the molecular weight determined by gel filtration is the total mass of all peptides. The amount is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and still more preferably 100% by mass.
Specific conditions of gel filtration HPLC for analyzing the molecular weight will be described later in Examples.
本発明の呈味増強剤におけるペプチドは、その使用量が、揚げ物の具材１００質量部に対して、好ましくは０．００１～０．５質量部、より好ましくは０．０１～０．２質量部になるよう配合する。例えば、具材１００ｇに呈味増強剤１０ｇを打ち粉として付着させ、揚げ物を製造する場合、呈味増強剤１０ｇ中、ペプチドの配合量は好ましくは０．００１～０．５ｇであり、打ち粉である呈味増強剤１００質量％中のペプチドの配合量（濃度）は好ましくは０．０１～５質量％である。
本発明の揚げ物の製造方法においては、揚げ物の具材１００質量部に対して、ペプチドを０．００１～０．５質量部、好ましくは０．０１～０．２質量部付着させる。 The amount of the peptide used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, in the case of producing fried food by attaching 10 g of a taste enhancer as a dust to 100 g of ingredients, the amount of peptide in the taste enhancer 10 g is preferably 0.001 to 0.5 g. The blending amount (concentration) of the peptide in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of peptide are attached to 100 parts by mass of ingredients of fried food.
本発明の揚げ物の製造方法においては、揚げ物の具材１００質量部に対して、ペプチドを０．００１～０．５質量部、好ましくは０．０１～０．２質量部付着させる。 The amount of the peptide used in the taste enhancer of the present invention is preferably 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts by mass, based on 100 parts by mass of the ingredients of the deep-fried food. Blend to be part. For example, in the case of producing fried food by attaching 10 g of a taste enhancer as a dust to 100 g of ingredients, the amount of peptide in the taste enhancer 10 g is preferably 0.001 to 0.5 g. The blending amount (concentration) of the peptide in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of peptide are attached to 100 parts by mass of ingredients of fried food.
本発明の呈味増強剤におけるタウリンとペプチドの配合割合（質量比，前者：後者）、及び、本発明の揚げ物の製造方法によけるタウリンとペプチドとの使用割合（質量比，前者：後者）は、それぞれ、１００：１～１：１００であることが好ましく、より好ましくは１０：１～１：１０である。
The proportion of taurine and peptide in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and peptide used in the method for producing fried food of the present invention (mass ratio, former: latter) Are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.
本発明の呈味増強剤は、上記の成分に加えて、酸性アミノ酸、炭化水素アミノ酸、グリシン及びこれらの塩から選択される１種以上を配合すると、更に深い味わいが得られるようになるため好ましい。酸性アミノ酸は、側鎖にカルボキシル基等のプロトンを放出する基を有するアミノ酸であり、アスパラギン酸、グルタミン酸などが挙げられる。炭化水素アミノ酸は、側鎖に炭化水素基を有するアミノ酸であり、アラニン、バリン、ロイシン、イソロイシンなどが挙げられる。これらのアミノ酸（酸性アミノ酸、炭化水素アミノ酸、グリシン、又はそれらの塩）は、一種を単独で用いても良いし、２種以上を併用することもできる。以上の中でも、アスパラギン酸、グルタミン酸、アラニン、グリシンおよびその塩から選択される１種以上を配合するのが好ましい。
The taste enhancer of the present invention is preferable because, in addition to the above components, when one or more selected from acidic amino acids, hydrocarbon amino acids, glycine, and salts thereof are blended, a deeper taste can be obtained. . An acidic amino acid is an amino acid having a group that releases a proton such as a carboxyl group in the side chain, and examples include aspartic acid and glutamic acid. The hydrocarbon amino acid is an amino acid having a hydrocarbon group in the side chain, and examples thereof include alanine, valine, leucine, and isoleucine. These amino acids (acidic amino acids, hydrocarbon amino acids, glycine, or salts thereof) may be used alone or in combination of two or more. Among these, it is preferable to blend one or more selected from aspartic acid, glutamic acid, alanine, glycine and salts thereof.
本発明の呈味増強剤における上記アミノ酸は、その使用量が、揚げ物の具材１００質量部に対して、好ましくは０．００１～０．５質量部、より好ましくは０．０１～０．２質量部となるように配合する。例えば、具材１００ｇに呈味増強剤１０ｇを打ち粉として付着させ、揚げ物を製造する場合、打ち粉である呈味増強剤１０ｇ中、アミノ酸の配合量は好ましくは０．００１～０．５ｇであり、打ち粉である呈味増強剤１００質量％中のアミノ酸の配合量（濃度）は好ましくは０．０１～５質量％である。また、本発明の揚げ物の製造方法においては、揚げ物の具材１００質量部に対して、アミノ酸ペプチドを０．００１～０．５質量部、好ましくは０．０１～０．２質量部付着させる。
本発明の呈味増強剤におけるタウリンとアミノ酸の配合割合（質量比，前者：後者）、及び、本発明の揚げ物の製造方法によけるタウリンとアミノ酸との使用割合（質量比，前者：後者）は、それぞれ、１００：１～１：１００であることが好ましく、より好ましくは１０：１～１：１０である。 The amino acid used in the taste enhancer of the present invention is preferably used in an amount of 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts per 100 parts by mass of the ingredients of the deep-fried food. It mix | blends so that it may become a mass part. For example, when producing fried food by adhering 10 g of a taste enhancer to 100 g of ingredients as a flour, the amount of amino acids in the 10 g of taste enhancer being a flour is preferably 0.001 to 0.5 g. In addition, the blending amount (concentration) of the amino acid in 100% by mass of the taste enhancer that is a dusting powder is preferably 0.01 to 5% by mass. In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of amino acid peptide is attached to 100 parts by mass of ingredients of the fried food.
The proportion of taurine and amino acid in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and amino acid used in the method for producing fried food of the present invention (mass ratio, former: latter) Are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.
本発明の呈味増強剤におけるタウリンとアミノ酸の配合割合（質量比，前者：後者）、及び、本発明の揚げ物の製造方法によけるタウリンとアミノ酸との使用割合（質量比，前者：後者）は、それぞれ、１００：１～１：１００であることが好ましく、より好ましくは１０：１～１：１０である。 The amino acid used in the taste enhancer of the present invention is preferably used in an amount of 0.001 to 0.5 parts by mass, more preferably 0.01 to 0.2 parts per 100 parts by mass of the ingredients of the deep-fried food. It mix | blends so that it may become a mass part. For example, when producing fried food by adhering 10 g of a taste enhancer to 100 g of ingredients as a flour, the amount of amino acids in the 10 g of taste enhancer being a flour is preferably 0.001 to 0.5 g. In addition, the blending amount (concentration) of the amino acid in 100% by mass of the taste enhancer that is a dusting powder is preferably 0.01 to 5% by mass. In the method for producing fried food of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass of amino acid peptide is attached to 100 parts by mass of ingredients of the fried food.
The proportion of taurine and amino acid in the taste enhancer of the present invention (mass ratio, former: latter) and the proportion of taurine and amino acid used in the method for producing fried food of the present invention (mass ratio, former: latter) Are preferably 100: 1 to 1: 100, more preferably 10: 1 to 1:10.
本発明の呈味増強剤は、前述したタウリン、ペプチド、アミノ酸に加えて、呈味増強剤を揚げ物食品に適用する形態に合わせて、適宜公知のその他成分を配合することができる。
In addition to the aforementioned taurine, peptide, and amino acid, the taste enhancer of the present invention can be appropriately blended with other known ingredients according to the form in which the taste enhancer is applied to fried food.
本発明の呈味増強剤を揚げ物用の調味料として用いる場合、水；油脂；酒；みりん；醤油、塩；砂糖；香辛料等、公知の調味料に配合される成分を配合して製造できる。本発明の呈味増強剤を揚げ物用の打ち粉として用いる場合、小麦粉等の穀粉；澱粉；糖類等、公知の打ち粉に配合される成分を配合して製造できる。本発明の呈味増強剤を揚げ物用の衣材として用いる場合、小麦粉等の穀粉；澱粉；糖類；卵粉；増粘剤；食塩、粉末醤油、発酵調味料やその他の調味料；香辛料；香料；ビタミン等の栄養成分；着色料；油脂；膨張剤等、公知の衣材に配合される成分を配合して製造できる。その他成分の配合量は、上記の本発明の呈味増強剤中のタウリン、ペプチド、アミノ酸量を配合できるように調整すればよいが、一般的には呈味増強剤１００質量％中９５～９９．９質量％程度である。
When the flavor enhancer of the present invention is used as a seasoning for deep-fried foods, it can be produced by blending ingredients such as water; fats and oils; sake; mirin; soy sauce, salt; sugar; When the taste enhancer of the present invention is used as a flour for fried foods, it can be produced by blending ingredients such as flour such as wheat flour; starch; When the taste enhancer of the present invention is used as a fried food material, flour such as flour; starch; sugar; egg powder; thickener; salt, powdered soy sauce, fermented seasoning and other seasonings; Nutritional components such as vitamins; coloring agents; fats and oils; swelling agents and other components blended in known clothing materials can be blended to produce. The amount of other components may be adjusted so that the amount of taurine, peptide, and amino acid in the above-described taste enhancer of the present invention can be blended, but generally 95 to 99 in 100% by mass of the taste enhancer. About 9% by mass.
本発明の呈味増強剤を用いて揚げ物を製造する場合、上記の呈味増強剤の形態に応じて、通常の製造方法により行えばよい。例えば、揚げ物用の調味料の呈味増強剤を用いる場合、呈味増強剤をボウル等に張り、これに具材をくぐらせる等して付着させ、そのままか衣材を付着させて油ちょうする。また、揚げ物用の打ち粉の呈味増強剤を用いる場合、打ち粉を具材にまぶして付着させ、そのままか更に衣材を付着させて油ちょうする。また、揚げ物用の衣材の呈味増強剤を用いる場合、具材をそのままか必要に応じて調味液や打ち粉を付着させた後、衣材をまぶして付着させるか、衣液を水に溶かしたバッター液を付着させ、油ちょうすればよい。
揚げ物の具材としては、揚げ物とされる公知の各種の具材を特に制限なく用いることができ、例えば、牛、豚、鶏等の畜肉類、キス、エビ、イカ、タコ等の魚介類、イモ、ナス、カボチャ、ニンジン、タマネギ、キノコ類等の野菜類等が挙げられる。 What is necessary is just to perform by a normal manufacturing method, when manufacturing a fried food using the taste enhancer of this invention according to the form of said taste enhancer. For example, when using a seasoning enhancer for fried foods, apply the seasoning enhancer to a bowl or the like and attach it by passing ingredients, etc. . In addition, when using a flour-enhancing taste enhancer for fried foods, the dusting powder is applied to the ingredients and adhered, and then the clothes are adhered as it is and oiled. In addition, when using a flavor enhancer for fried foods, add the seasoning liquid or dusting powder as it is or if necessary, and then sprinkle the clothes or attach the liquid to the water. The melted batter liquid may be attached and oiled.
As the ingredients of the fried food, known various ingredients that are considered to be deep-fried can be used without particular limitation, for example, livestock such as cows, pigs, chickens, fish and shellfish such as kisses, shrimps, squids, octopus, Vegetables such as tubers, eggplants, pumpkins, carrots, onions, mushrooms and the like.
揚げ物の具材としては、揚げ物とされる公知の各種の具材を特に制限なく用いることができ、例えば、牛、豚、鶏等の畜肉類、キス、エビ、イカ、タコ等の魚介類、イモ、ナス、カボチャ、ニンジン、タマネギ、キノコ類等の野菜類等が挙げられる。 What is necessary is just to perform by a normal manufacturing method, when manufacturing a fried food using the taste enhancer of this invention according to the form of said taste enhancer. For example, when using a seasoning enhancer for fried foods, apply the seasoning enhancer to a bowl or the like and attach it by passing ingredients, etc. . In addition, when using a flour-enhancing taste enhancer for fried foods, the dusting powder is applied to the ingredients and adhered, and then the clothes are adhered as it is and oiled. In addition, when using a flavor enhancer for fried foods, add the seasoning liquid or dusting powder as it is or if necessary, and then sprinkle the clothes or attach the liquid to the water. The melted batter liquid may be attached and oiled.
As the ingredients of the fried food, known various ingredients that are considered to be deep-fried can be used without particular limitation, for example, livestock such as cows, pigs, chickens, fish and shellfish such as kisses, shrimps, squids, octopus, Vegetables such as tubers, eggplants, pumpkins, carrots, onions, mushrooms and the like.
本発明の呈味増強剤は、揚げ物用の公知の調味料、打ち粉又は衣材等に添加して用いる添加剤であっても良い。添加剤である呈味増強剤は、タウリン、分子量８０万～１万のペプチドの混合物のみからなるものや、タウリンと分子量８０万～１万のペプチドの混合物に更に前記のアミノ酸を配合したものであっても良い。また、本発明の揚げ物の製造方法においては、具材に対して、タウリンと分子量８０万～１万のペプチドの混合物と所望により配合する前記のアミノ酸を任意の順序で順次付着させても良いし、それらを含む混合物等として同時に付着させても良い。油ちょうは、油の温度を１３０℃以上に加熱して行うことが好ましく、より好ましくは１６０℃～２００℃に加熱して行う。
The taste enhancer of the present invention may be an additive used by adding to a known seasoning for fried foods, dusting or clothing. The taste enhancer, which is an additive, is composed of only taurine and a mixture of peptides having a molecular weight of 800,000 to 10,000, or a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000. There may be. In the fried food production method of the present invention, a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 and the above-mentioned amino acids to be blended as desired may be sequentially attached to the ingredients in any order. Alternatively, they may be attached simultaneously as a mixture containing them. Oil cooking is preferably carried out by heating the oil to a temperature of 130 ° C. or higher, more preferably 160 ° C. to 200 ° C.
以下、実施例を挙げて、本発明を更に詳細に説明するが、本発明は以下の実施例より何ら限定されるものではない。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
（参考例１～３）鶏由来のペプチドの製造
鶏胸肉１００ｇをハサミで３ｍｍ角程度に細断し、更にホモジナイザーを用いて粉砕した。これに１００ｍＬの７０％エタノールを加え、６０分間振盪（６０ｒｐｍ）して抽出を行った。抽出操作後、０．４５μm のフィルターで濾過して濾液を収集した。
この濾液のゲル濾過ＨＰＬＣのチャートを図１に示す。このチャートの分子量８０万～１万の範囲を分取して参考例１とし、５０万～５万の範囲を分取して参考例２とし、８０万超の範囲を分取して参考例３とした。 (Reference Examples 1 to 3) Production of chicken-derived peptide 100 g of chicken breast was cut into 3 mm square pieces with scissors and further pulverized using a homogenizer. To this was added 100 mL of 70% ethanol, and extraction was performed by shaking (60 rpm) for 60 minutes. After the extraction operation, the filtrate was collected by filtration through a 0.45 μm filter.
A chart of gel filtration HPLC of this filtrate is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 1, the 500,000 to 50,000 range is taken as reference example 2, and the range of more than 800,000 is taken as a reference example. It was set to 3.
鶏胸肉１００ｇをハサミで３ｍｍ角程度に細断し、更にホモジナイザーを用いて粉砕した。これに１００ｍＬの７０％エタノールを加え、６０分間振盪（６０ｒｐｍ）して抽出を行った。抽出操作後、０．４５μm のフィルターで濾過して濾液を収集した。
この濾液のゲル濾過ＨＰＬＣのチャートを図１に示す。このチャートの分子量８０万～１万の範囲を分取して参考例１とし、５０万～５万の範囲を分取して参考例２とし、８０万超の範囲を分取して参考例３とした。 (Reference Examples 1 to 3) Production of chicken-derived peptide 100 g of chicken breast was cut into 3 mm square pieces with scissors and further pulverized using a homogenizer. To this was added 100 mL of 70% ethanol, and extraction was performed by shaking (60 rpm) for 60 minutes. After the extraction operation, the filtrate was collected by filtration through a 0.45 μm filter.
A chart of gel filtration HPLC of this filtrate is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 1, the 500,000 to 50,000 range is taken as reference example 2, and the range of more than 800,000 is taken as a reference example. It was set to 3.
上記のゲル濾過ＨＰＬＣは下記条件にて行った。
カラムとしてTSK-GEL G3000SWXL＋TSK-GEL G2000SWXL （東ソー社製）を使用した。移動相は、０．３ＭＮａＣｌを含むリン酸緩衝液２０ｍＭ（ｐＨ７．０）を用いた。測定は２５℃で行ない、流速０．５ｍＬ/分、検出器はＤＡＤ（ダイオードアレイ検出器）を用い２８０ｎｍにおける吸光度を検出した。
また、参考例１～３のペプチドの分取は、同条件のゲル濾過ＨＰＬＣにおいて分子量マーカーにより作成した検量線から分子量画分を計算し、フラクションコレクターを用いて行った。各分子量画分のフラクションを回収した後、凍結乾燥機を用いて粉末にした。タンパク質の分子量マーカーとして、オリエンタル酵母工業（株）社製のグルタミン酸脱水素酵素（MW:290,000）、乳酸脱水素酵素（MW:142,000）、エノラーゼ（MW:67,000）、ミオキラーゼ（MW:32,000）、シトクロムC（MW:12,400）を用いた。 The gel filtration HPLC was performed under the following conditions.
As the column, TSK-GEL G3000SWXL + TSK-GEL G2000SWXL (manufactured by Tosoh Corporation) was used. As the mobile phase, aphosphate buffer solution 20 mM (pH 7.0) containing 0.3 M NaCl was used. The measurement was performed at 25 ° C., the flow rate was 0.5 mL / min, and the detector used DAD (diode array detector) to detect the absorbance at 280 nm.
In addition, fractionation of the peptides of Reference Examples 1 to 3 was carried out using a fraction collector by calculating a molecular weight fraction from a calibration curve prepared with molecular weight markers in gel filtration HPLC under the same conditions. The fraction of each molecular weight fraction was collected and then powdered using a freeze dryer. Protein molecular weight markers include glutamate dehydrogenase (MW: 290,000), lactate dehydrogenase (MW: 142,000), enolase (MW: 67,000), myoxase (MW: 32,000), cytochrome, manufactured by Oriental Yeast Co., Ltd. C (MW: 12,400) was used.
カラムとしてTSK-GEL G3000SWXL＋TSK-GEL G2000SWXL （東ソー社製）を使用した。移動相は、０．３ＭＮａＣｌを含むリン酸緩衝液２０ｍＭ（ｐＨ７．０）を用いた。測定は２５℃で行ない、流速０．５ｍＬ/分、検出器はＤＡＤ（ダイオードアレイ検出器）を用い２８０ｎｍにおける吸光度を検出した。
また、参考例１～３のペプチドの分取は、同条件のゲル濾過ＨＰＬＣにおいて分子量マーカーにより作成した検量線から分子量画分を計算し、フラクションコレクターを用いて行った。各分子量画分のフラクションを回収した後、凍結乾燥機を用いて粉末にした。タンパク質の分子量マーカーとして、オリエンタル酵母工業（株）社製のグルタミン酸脱水素酵素（MW:290,000）、乳酸脱水素酵素（MW:142,000）、エノラーゼ（MW:67,000）、ミオキラーゼ（MW:32,000）、シトクロムC（MW:12,400）を用いた。 The gel filtration HPLC was performed under the following conditions.
As the column, TSK-GEL G3000SWXL + TSK-GEL G2000SWXL (manufactured by Tosoh Corporation) was used. As the mobile phase, a
In addition, fractionation of the peptides of Reference Examples 1 to 3 was carried out using a fraction collector by calculating a molecular weight fraction from a calibration curve prepared with molecular weight markers in gel filtration HPLC under the same conditions. The fraction of each molecular weight fraction was collected and then powdered using a freeze dryer. Protein molecular weight markers include glutamate dehydrogenase (MW: 290,000), lactate dehydrogenase (MW: 142,000), enolase (MW: 67,000), myoxase (MW: 32,000), cytochrome, manufactured by Oriental Yeast Co., Ltd. C (MW: 12,400) was used.
（参考例４～６）鶏由来のペプチドの製造
参考例１と同様に、鶏腿肉２００ｇを用いて抽出を行い、濾液を得た。この抽出物のゲル濾過ＨＰＬＣのチャートを図２に示す。このチャートの分子量８０万～１万の範囲を分取して参考例４とし、５０万～１０万の範囲を分取して参考例５とし、１万未満の範囲を分取して参考例６とした。 (Reference Examples 4 to 6) Production of chicken-derived peptide In the same manner as in Reference Example 1, extraction was performed using 200 g of chicken thigh meat to obtain a filtrate. A gel filtration HPLC chart of this extract is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 4, the 500,000 to 100,000 range is taken as reference example 5, and the range less than 10,000 is taken as a reference example. It was set to 6.
参考例１と同様に、鶏腿肉２００ｇを用いて抽出を行い、濾液を得た。この抽出物のゲル濾過ＨＰＬＣのチャートを図２に示す。このチャートの分子量８０万～１万の範囲を分取して参考例４とし、５０万～１０万の範囲を分取して参考例５とし、１万未満の範囲を分取して参考例６とした。 (Reference Examples 4 to 6) Production of chicken-derived peptide In the same manner as in Reference Example 1, extraction was performed using 200 g of chicken thigh meat to obtain a filtrate. A gel filtration HPLC chart of this extract is shown in FIG. In this chart, the molecular weight range of 800,000 to 10,000 is taken as reference example 4, the 500,000 to 100,000 range is taken as reference example 5, and the range less than 10,000 is taken as a reference example. It was set to 6.
（製造例１～１２）
表１に示す成分を均一に混合して、製造例１～１２のから揚げ用衣材をそれぞれ製造した。製造例１～１２の揚げ用衣材は、製造例１がタウリン、製造例７が分子量８０万～１万のペプチドを含有しない点で比較例であり、それら以外は実施例である。 (Production Examples 1 to 12)
The ingredients shown in Table 1 were mixed uniformly to prepare the fried dressings of Production Examples 1-12. The fried dressings of Production Examples 1 to 12 are comparative examples in that Production Example 1 does not contain taurine, and Production Example 7 does not contain a peptide having a molecular weight of 800,000 to 10,000, and the others are examples.
表１に示す成分を均一に混合して、製造例１～１２のから揚げ用衣材をそれぞれ製造した。製造例１～１２の揚げ用衣材は、製造例１がタウリン、製造例７が分子量８０万～１万のペプチドを含有しない点で比較例であり、それら以外は実施例である。 (Production Examples 1 to 12)
The ingredients shown in Table 1 were mixed uniformly to prepare the fried dressings of Production Examples 1-12. The fried dressings of Production Examples 1 to 12 are comparative examples in that Production Example 1 does not contain taurine, and Production Example 7 does not contain a peptide having a molecular weight of 800,000 to 10,000, and the others are examples.
（評価試験１）
鶏腿肉の細片（２５ｇ／個）を２０個ずつ用意し、製造例１～１２の各衣材を、肉１００ｇあたりの衣材の付着量が１０ｇになるよう計量して、肉全体にまぶしてよく付着させた。衣材の付着した鶏腿肉を、１７０℃に熱したサラダ油で４分間油ちょうして、鶏肉のから揚げを製造した。揚げたてのから揚げ（油からあげて５分後）、及び室温（約２５℃）に１時間放置したから揚げの風味を、それぞれ１０名のパネラーに、表２に示す評価基準で評価してもらった。その平均点を表１に示す。 (Evaluation Test 1)
Prepare 20 pieces of chicken thighs (25g / piece) and weigh each clothing material of Production Examples 1 to 12 so that the amount of clothing material applied per 100g of meat is 10g. It was well adhered by dusting. The chicken thighs to which the clothing material was attached were oiled with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. Freshly fried (after 5 minutes from oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 1.
鶏腿肉の細片（２５ｇ／個）を２０個ずつ用意し、製造例１～１２の各衣材を、肉１００ｇあたりの衣材の付着量が１０ｇになるよう計量して、肉全体にまぶしてよく付着させた。衣材の付着した鶏腿肉を、１７０℃に熱したサラダ油で４分間油ちょうして、鶏肉のから揚げを製造した。揚げたてのから揚げ（油からあげて５分後）、及び室温（約２５℃）に１時間放置したから揚げの風味を、それぞれ１０名のパネラーに、表２に示す評価基準で評価してもらった。その平均点を表１に示す。 (Evaluation Test 1)
Prepare 20 pieces of chicken thighs (25g / piece) and weigh each clothing material of Production Examples 1 to 12 so that the amount of clothing material applied per 100g of meat is 10g. It was well adhered by dusting. The chicken thighs to which the clothing material was attached were oiled with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. Freshly fried (after 5 minutes from oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 1.
（製造例１３～２０）
下記表３に示す配合で、製造例１３～２０の揚げ物用衣材を製造した。製造例１３～２０の揚げ用衣材は、製造例１７～２０の揚げ用衣材が、製造例１７～１９に含まれるペプチドの分子量が８０万超である点及び製造例２０に含まれるペプチドの分子量が１万未満である点で、それぞれ比較例であり、それら以外は実施例である。
（評価試験２）
各揚げ物用衣材１００質量部に対して、水２００質量部を混合してバッター液を製造した。打ち粉をした豚ロース肉１００ｇに、このバッター液を絡め、更にパン粉を付着させ、１７０℃に熱したサラダ油で６分間油ちょうして、とんかつを製造した。
揚げたてのとんかつ（油からあげて５分後）、および室温（約２５℃）に１時間放置したとんかつの風味を、それぞれ１０名のパネラーに、表４に示す評価基準で評価してもらった。その平均点を表３に示す。 (Production Examples 13 to 20)
With the formulation shown in Table 3 below, fried food materials for Production Examples 13 to 20 were produced. The fried dressings of Production Examples 13 to 20 are the same as the fried dressings of Production Examples 17 to 20 in that the molecular weight of the peptides contained in Production Examples 17 to 19 exceeds 800,000 and the peptides contained in Production Example 20 These are comparative examples in that the molecular weight is less than 10,000, and other examples are examples.
(Evaluation test 2)
A batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. Tonkatsu was produced by entwining this batter solution with 100 g of pork loin that had been pulverized, adhering bread crumbs, and oiling with salad oil heated to 170 ° C. for 6 minutes.
Freshly fried tonkatsu (after 5 minutes from the oil) and the flavor of tonkatsu left at room temperature (about 25 ° C.) for 1 hour were evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The average points are shown in Table 3.
下記表３に示す配合で、製造例１３～２０の揚げ物用衣材を製造した。製造例１３～２０の揚げ用衣材は、製造例１７～２０の揚げ用衣材が、製造例１７～１９に含まれるペプチドの分子量が８０万超である点及び製造例２０に含まれるペプチドの分子量が１万未満である点で、それぞれ比較例であり、それら以外は実施例である。
（評価試験２）
各揚げ物用衣材１００質量部に対して、水２００質量部を混合してバッター液を製造した。打ち粉をした豚ロース肉１００ｇに、このバッター液を絡め、更にパン粉を付着させ、１７０℃に熱したサラダ油で６分間油ちょうして、とんかつを製造した。
揚げたてのとんかつ（油からあげて５分後）、および室温（約２５℃）に１時間放置したとんかつの風味を、それぞれ１０名のパネラーに、表４に示す評価基準で評価してもらった。その平均点を表３に示す。 (Production Examples 13 to 20)
With the formulation shown in Table 3 below, fried food materials for Production Examples 13 to 20 were produced. The fried dressings of Production Examples 13 to 20 are the same as the fried dressings of Production Examples 17 to 20 in that the molecular weight of the peptides contained in Production Examples 17 to 19 exceeds 800,000 and the peptides contained in Production Example 20 These are comparative examples in that the molecular weight is less than 10,000, and other examples are examples.
(Evaluation test 2)
A batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. Tonkatsu was produced by entwining this batter solution with 100 g of pork loin that had been pulverized, adhering bread crumbs, and oiling with salad oil heated to 170 ° C. for 6 minutes.
Freshly fried tonkatsu (after 5 minutes from the oil) and the flavor of tonkatsu left at room temperature (about 25 ° C.) for 1 hour were evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The average points are shown in Table 3.
（製造例２１～３０）
下記表５の配合で、製造例２１～３０のから揚げ用衣材を製造した。製造例２１～３０のから揚げ用衣材は、何れも実施例である。
（評価試験３）
評価試験１と同様にして、製造例２１～２８のから揚げ用衣材を用いて鶏肉のから揚げを製造した。揚げたてのから揚げ（油からあげて５分後）、および室温（約２５℃）に１時間放置したから揚げの風味を、それぞれ１０名のパネラーに、表２に示す評価基準で評価してもらった。その平均点を表５に示す。なお、表５には製造例４の結果を再掲する。 (Production Examples 21 to 30)
Fried garments were produced from Production Examples 21 to 30 with the composition shown in Table 5 below. The fried dressing materials of Production Examples 21 to 30 are all examples.
(Evaluation Test 3)
In the same manner as in Evaluation Test 1, chicken fried chicken was produced using the fried chicken materials of Production Examples 21 to 28. Freshly fried (after 5 minutes from the oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 5. Table 5 shows the results of Production Example 4 again.
下記表５の配合で、製造例２１～３０のから揚げ用衣材を製造した。製造例２１～３０のから揚げ用衣材は、何れも実施例である。
（評価試験３）
評価試験１と同様にして、製造例２１～２８のから揚げ用衣材を用いて鶏肉のから揚げを製造した。揚げたてのから揚げ（油からあげて５分後）、および室温（約２５℃）に１時間放置したから揚げの風味を、それぞれ１０名のパネラーに、表２に示す評価基準で評価してもらった。その平均点を表５に示す。なお、表５には製造例４の結果を再掲する。 (Production Examples 21 to 30)
Fried garments were produced from Production Examples 21 to 30 with the composition shown in Table 5 below. The fried dressing materials of Production Examples 21 to 30 are all examples.
(Evaluation Test 3)
In the same manner as in Evaluation Test 1, chicken fried chicken was produced using the fried chicken materials of Production Examples 21 to 28. Freshly fried (after 5 minutes from the oil) and left at room temperature (about 25 ° C) for 1 hour, so the flavor of fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 . The average score is shown in Table 5. Table 5 shows the results of Production Example 4 again.
表１及び表３に示す結果から、タウリンと特定の分子量のペプチドの配合した実施例の呈味増強材によれば、食材の風味を活かし、揚げ物独特の風味も維持しながら、コク味及び総合的な風味を向上させることができることが判る。また、表５に示す結果から、酸性アミノ酸、炭化水素アミノ酸、グリシン及びこれらの塩の一種以上を更に配合することにより、更に深い味わいが得られることが判る。
From the results shown in Table 1 and Table 3, according to the taste enhancing material of the examples in which taurine and a peptide having a specific molecular weight are blended, the flavor of the food is utilized and the flavor unique to the deep-fried food is maintained, while the richness and the comprehensiveness are maintained. It can be seen that the typical flavor can be improved. In addition, the results shown in Table 5 indicate that a deeper taste can be obtained by further blending one or more of acidic amino acids, hydrocarbon amino acids, glycine and salts thereof.
本発明の呈味増強剤は、揚げ物用の通常の調味料、打ち粉又は衣材等に添加したり、揚げ物用の通常の調味料、打ち粉又は衣材等として用いたりして、通常の方法で揚げ物を製造するだけで、コク味を有し、油のしつこさ等も感じさせにくい揚げ物を得ることができる。本発明の揚げ物の製造方法によれば、容易に、コク味を有し、油のしつこさ等も感じさせにくい揚げ物を得ることができる。コク味とは、味香りに厚みがあり、口中に広がった風味が長く続き、深い味わいを有することをいう。
The taste enhancer of the present invention is added to a normal seasoning for fried foods, flour or clothes, or used as a normal seasoning for fried foods, flour or clothes, etc. By only producing the fried food by the method, it is possible to obtain a fried food that has a rich taste and is difficult to feel oily persistentness. According to the method for producing fried food of the present invention, it is possible to easily obtain a fried food that has a rich taste and is less likely to feel oily persistence. The rich taste means that the flavor fragrance is thick, the flavor spread in the mouth lasts long, and has a deep taste.
The taste enhancer of the present invention is added to a normal seasoning for fried foods, flour or clothes, or used as a normal seasoning for fried foods, flour or clothes, etc. By only producing the fried food by the method, it is possible to obtain a fried food that has a rich taste and is difficult to feel oily persistentness. According to the method for producing fried food of the present invention, it is possible to easily obtain a fried food that has a rich taste and is less likely to feel oily persistence. The rich taste means that the flavor fragrance is thick, the flavor spread in the mouth lasts long, and has a deep taste.
Claims (7)
- タウリン及び、動物性又は植物性蛋白の抽出物由来の分子量８０万～１万のペプチドの混合物を含有する揚げ物の呈味増強剤。 Taste enhancer for deep-fried foods containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from animal or vegetable protein extracts.
- 前記ペプチドが、分子量５０万～５万のペプチドである、請求項１に記載の呈味増強剤。 The taste enhancer according to claim 1, wherein the peptide is a peptide having a molecular weight of 500,000 to 50,000.
- 更に酸性アミノ酸、炭化水素アミノ酸、グリシン及びこれらの塩から選択される１種以上を配合する、請求項１又は２に記載の呈味増強剤。 Furthermore, the taste enhancer of Claim 1 or 2 which mix | blends 1 or more types selected from acidic amino acid, hydrocarbon amino acid, glycine, and these salts.
- 揚げ物用の調味料、打ち粉又は衣材である、請求項１～３のいずれか１項に記載の呈味増強剤。 The taste enhancer according to any one of claims 1 to 3, wherein the flavor enhancer is a seasoning for fried food, a dusting powder, or a clothing material.
- 前記タウリンの配合量が０．０１～５質量％である、請求項４に記載の呈味増強剤。 The taste enhancer according to claim 4, wherein the amount of taurine is 0.01 to 5% by mass.
- 前記ペプチドの配合量が０．０１～５質量％である、請求項４又は５の呈味増強剤。 The taste enhancer according to claim 4 or 5, wherein the amount of the peptide is 0.01 to 5% by mass.
- 具材１００質量部に対して、タウリン０．００１～０．５質量部、及び動物性又は植物性蛋白の抽出物由来の分子量が８０万～１万のペプチドの混合物０．００１～０．５質量部を付着させた後、油ちょうする揚げ物の製造方法。
0.001 to 0.5 parts of a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein and 0.001 to 0.5 parts by weight of taurine with respect to 100 parts by weight of ingredients The manufacturing method of the deep-fried food which oils after attaching a mass part.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201580042312.1A CN106572686A (en) | 2014-09-22 | 2015-09-18 | Taste-enhancing agent for fried food |
| JP2016550160A JP6630279B2 (en) | 2014-09-22 | 2015-09-18 | Fried taste enhancer |
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| JP2014-192751 | 2014-09-22 | ||
| JP2014192751 | 2014-09-22 |
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| PCT/JP2015/076604 WO2016047570A1 (en) | 2014-09-22 | 2015-09-18 | Taste-enhancing agent for fried food |
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|---|---|
| JP (1) | JP6630279B2 (en) |
| CN (1) | CN106572686A (en) |
| TW (1) | TW201613485A (en) |
| WO (1) | WO2016047570A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141858A (en) * | 1984-12-13 | 1986-06-28 | Ajinomoto Co Inc | Method of improving flavor of food and drink |
| JPH07203895A (en) * | 1994-01-21 | 1995-08-08 | Ajinomoto Co Inc | Agent for application of full-bodied taste |
| JP2005058106A (en) * | 2003-08-13 | 2005-03-10 | Masao Tanihara | Edible composition |
| JP2005102549A (en) * | 2003-09-29 | 2005-04-21 | Japan Tobacco Inc | Yeast extract increasing gustatory of bouillon |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08289760A (en) * | 1995-04-21 | 1996-11-05 | Ajinomoto Co Inc | Agent for imparting thick taste |
| AU754448B2 (en) * | 1998-07-29 | 2002-11-14 | Fuji Oil Company Limited | Soybean protein hydrolysates, their production and use |
| US7160567B2 (en) * | 2002-09-24 | 2007-01-09 | Proteus Industries, Inc. | Process for retaining moisture in cooked food with a peptide |
| CN100343277C (en) * | 2003-04-25 | 2007-10-17 | 味之素株式会社 | Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith |
| PL1703807T3 (en) * | 2003-12-16 | 2012-03-30 | Proteus Industries Inc | Food product and process for reducing oil and fat content in cooked food |
| US7452563B2 (en) * | 2005-06-20 | 2008-11-18 | Redpoint Bio Corporation | Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt |
| JP2011182723A (en) * | 2010-03-10 | 2011-09-22 | Tablemark Co Ltd | New seasoning composition |
-
2015
- 2015-09-18 CN CN201580042312.1A patent/CN106572686A/en active Pending
- 2015-09-18 TW TW104131010A patent/TW201613485A/en unknown
- 2015-09-18 JP JP2016550160A patent/JP6630279B2/en active Active
- 2015-09-18 WO PCT/JP2015/076604 patent/WO2016047570A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141858A (en) * | 1984-12-13 | 1986-06-28 | Ajinomoto Co Inc | Method of improving flavor of food and drink |
| JPH07203895A (en) * | 1994-01-21 | 1995-08-08 | Ajinomoto Co Inc | Agent for application of full-bodied taste |
| JP2005058106A (en) * | 2003-08-13 | 2005-03-10 | Masao Tanihara | Edible composition |
| JP2005102549A (en) * | 2003-09-29 | 2005-04-21 | Japan Tobacco Inc | Yeast extract increasing gustatory of bouillon |
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| TW201613485A (en) | 2016-04-16 |
| JP6630279B2 (en) | 2020-01-15 |
| CN106572686A (en) | 2017-04-19 |
| JPWO2016047570A1 (en) | 2017-06-29 |
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