JPH0253456A - Salty taste enhancer - Google Patents

Abstract

PURPOSE:To obtain a salty taste enhancer capable of preventing taste from weakening in reducing salt by hydrating black-KOJI (mold) and yellow-KOJI (mold), digesting and hydrolyzing the KOJIs and blending the resultant hydrolyzate solution with other ingredients. CONSTITUTION:A salty taste enhancer containing a hydrolyzate solution obtained by mixing black-KOJI prepared using black-KOJI mold having the ability to produce citric acid with yellow-KOJI prepared by using yellow-KOJI mold, hydrating the resultant mixture, digesting and hydrolyzing the mixture. In addition to the black-KOJI and yellow-KOJI, a grain raw material, as necessary, may be further added to the above-mentioned enhancer. Rice, wheat, barley, soybean, defatted processed soybean, rice bran, gluten, etc., can be used ae the grain raw material. In adding the grain raw material, up to 80wt.% of the yellow-KOJI can be replaced therewith. The KOJIs are normally digested and hydrolyzed at 40-60 deg.C for 2-7 days. After the digestion and hydrolysis, insoluble substances can be removed by operation, such as filtration, to afford the objective hydrolyzate solution.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a salty-salty taste enhancer. Specifically, although it does not have a salty taste itself, when common salt is present, the concentration of the salt enhances the salty-salty taste felt by the wood. This invention relates to a salty and spicy taste enhancer that has the effect of enhancing the taste.

[Problems to be solved by the prior art and the invention 1 When reducing the salt content of foods containing salt, the common method is to reduce the salt content; This had the disadvantage that the flavor was unsatisfactory. Therefore, in order to prevent the taste from becoming dull when reducing salt intake, there is a method of adding monosodium glutamate and spices (Teiya Eguchi et al.
"Food and Science" 25th Anniversary Special Issue, pages 1-3, 19
(1984) has been proposed, but this method merely enhances the taste, and because it also adds the unique flavor of monosodium glutamate and the stimulation of spices, the effect of enhancing the salty-spicy taste is not clear and is not fully satisfactory. It's not something that lasts.

[Means for Solving the Problems] Therefore, the present inventors conducted intensive studies on a salty-spicy flavor enhancer that can prevent the taste from becoming dull when salt is reduced.As a result, the present inventors developed koji made using black koji molded with black koji mold and yellow koji mold. The present invention was completed based on the discovery that the object could be achieved by using a decomposed liquid obtained by mixing yellow koji and digesting the mixture.

That is, the present invention can be obtained by mixing black koji made with black koji mold having citric acid-producing ability and yellow 1 made with yellow koji mold, and hydrolyzing and digesting the mixture with or without adding grain materials. The present invention provides a salty-salty taste enhancer characterized by containing a decomposition liquid containing a decomposed liquid.

Degradation obtained by mixing black koji made with black koji mold and steamed noodles made with yellow koji mold used in the present invention and hydrolyzing and digesting the mixture with or without addition of grain materials. The method for producing the liquid is disclosed in Japanese Patent Application No. 62-8582.
Although it is described in detail in the specification of No. 9, it will be briefly described below.

First, the method for making black koji requires using bacterial strains with high citric acid production ability, such as Aspergillus niger (Aspergillus niger).
rgillus niger), Aspergillus awamori, etc., in advance by roasting, crushing 90%, soaking, and watering.
Inoculate W-quality raw materials such as rice, wheat, barley, Takahashi, and corn starch that have been processed by steaming, etc., and use the koji lid method and ventilation!
! Black koji is obtained by producing it using koji production methods such as pruning.

Next, the method for making koji for steamed noodles involves using yellow koji mold, such as Aspergillus sojae (Aspar3i
11us so, 1ae), Aspergillus tamarii, Aspergillus oryzae
ryzae) etc. into grain raw materials, and make noodles by a koji making method such as the koji lid method or the ventilation koji method. to get steamed noodles. Grain raw materials include soybeans, defatted processed soybeans, protein-containing raw materials such as sugar and gluten, rice, wheat, barley, corn, Takahashi,
A mixture of carbohydrate materials such as starch is used, and the process of roasting, 30% crushing, crushing, sprinkling, and steaming is used, which is ideal for making koji. In addition, it is desirable to select the mixing ratio of protein-containing raw materials and carbohydrate raw materials so that the steamed noodles grow well and produce sufficient salty-spicy flavor enhancing ingredients during the digestion and decomposition process. For example, in a system of wheat and soybeans, wheat 1 It is desirable that the weight ratio of soybean to soybean is 0.4 to 4.

Next, the black koji obtained by the above-mentioned koji making method and steamed noodles are mixed and digested. It is desirable that the citric acid concentration in the moromi during digestion and decomposition is 1% (weight/volume) μ or more, so for Black 1, use an amount that makes the citric acid concentration in the moromi 1% (weight/volume) or more. In addition, the amount of steamed noodles used is 1 part black koji to 1 part yellow go,
A weight ratio of a to 4 is desirable.

In addition to the black koji and steamed noodles, grain raw materials can be added as needed. Here, the grain raw materials include rice, wheat, barley, Gao Liang, and corn.

Soybeans, defatted processed soybeans, 11. Various substances such as gluten can be used alone or in combination. When grain raw materials are added, up to 80% (weight ratio) of steamed noodles can be substituted. Digestion and decomposition of koji may be carried out by conventional methods, usually at 40 to 60°C, preferably at 50 to 55°C for 2 to 7 days.
Preferably it is carried out for 3 to 5 days.

After the digestion and decomposition, insoluble matter can be removed by operations such as filtration to obtain a decomposition solution.

In the present invention, the decomposed liquid thus obtained can be added directly as a salty-spicy taste enhancer at a predetermined ratio depending on the salt concentration of the target food. The addition amount may be such that the decomposition liquid is added in an amount of 0.025 to 25% (volume/weight) to 0.1 to 10% (weight/weight) of the salt content of the target food. However, when attempting to enhance the salty-spicy taste when the target food material is weak in taste or the flavor of the seasoning liquid is weak, the original taste of the food is affected by the taste of the decomposition liquid itself, mainly during digestion and decomposition. The taste of the resulting by-products and even the sour taste caused by citric acid may impair the taste. In such a case, if you extract the salty-salty taste enhancing effect from the decomposition liquid obtained as described above and use this as a salty-salty taste enhancer, the above-mentioned taste etc. will be removed. Therefore, the salty-salty taste enhancing effect can be expressed without impairing the original taste of the food. Methods for extracting both components, which have a salty-spicy flavor enhancing effect, include a method using activated carbon or a method using an organic solvent. In the method using activated carbon, activated carbon is added to the decomposed liquid obtained by the above method and stirred, or the decomposed liquid is passed through a column packed with activated carbon, and both components, which have the effect of enhancing salty taste, are adsorbed on the activated carbon. After this, desorption may be performed using a suitable eluent, for example, 60% (volume/volume) ethyl alcohol. In addition, it is desirable that the eluate contains as little impurity as possible other than the salty taste enhancing effect. The thus obtained eluate containing the fraction having a salty-salty taste enhancing effect may be used as a salty-spicy taste enhancer as it is, or may be used as a salty-spicy taste enhancer by adding operations such as concentration. In particular, it is preferable to increase the concentration of the fraction having a salty-spicy flavor enhancing effect by performing operations such as concentration, since it is easier to use. The amount added to food is 0.025 if the eluate is eluted in the same volume as the decomposition solution treated with the salt content of the target food from 0.1 to 10% (weight/weight). ~25% (volume/weight),
If an operation such as concentration is added, the amount to be used may be determined according to the concentration ratio. For example, if it is concentrated 10 times,
The amount used is 0.0025 to 2.5% (volume/weight).

On the other hand, in the method using an organic solvent, the organic solvent may be added to the decomposition liquid obtained by the above method and stirred well, and then the organic solvent may be separated, and the organic solvent in the eluate may be further removed. The organic solvent used is preferably an organic solvent that is approved as a food additive, but n-hexane, diethyl ether, ethyl acetate, etc. can also be used.

After removing the organic solvent from the eluate, it may be dissolved in water or an aqueous ethyl alcohol solution to form a salty-spicy taste enhancer, or it may be completely dried to form a solid salty-spicy taste enhancer. The amount added to the food product is 0.025 to 0.025 when the eluate is dissolved in the same volume as the processed decomposition solution for the salt content of the target food from 0.1 to 16% (weight/weight). 25% (volume/weight)
When used in solid form, the amount to be used may be determined depending on the concentration ratio.

For example, from 100 mA+ of the decomposed solution obtained by the above method, 1
If g of solid material is obtained, it will be concentrated 100 times,
The amount used is 0.00025-0.25% (weight f/weight)
becomes.

The salty-spicy taste enhancer thus obtained can be used in salt-containing foods such as pickles, tsukudani (tsukudani), side dishes, boiled foods, soups, and processed foods using basic seasonings.

[Example] Next, the present invention will be explained by examples.

Production Example 1 Seimen Black 9: Add 30 g of roasted and cracked wheat and 15 mj of water to a 500 mA + Erlenmeyer flask, steam at 120°C for 30 minutes, and after cooling, remove Aspergillus niger, which is generally used for citric acid production. It was inoculated and made into black koji at 30°C for 3 days.

Yellow 9: Add 9 g of roasted and cracked wheat, 21 g of defatted soybeans and 30 mA' of water to a 500 m 11 Erlenmeyer flask,
After steaming at 120℃ for 30 minutes and cooling, Aspergillus
Soya soya (IFo 30112) was inoculated and rotten for 2 days at 28°C to prepare steamed noodles.

Digestion and decomposition The koji prepared as above were mixed in the proportions shown in Table 1, 10g of each was placed in a 100ml Erlenmeyer flask, 30ml of water was added, and the koji was digested and decomposed at 50°C for 3 days. went. After digestion and decomposition, insoluble matter was filtered to obtain a salty-spicy taste enhancer.

Table 1 shows the results of examining the citric acid concentration and salty taste enhancing effect of the obtained salty taste enhancer. The salty and spicy taste enhancement effect is
A sample prepared by adding 1.0% (volume/volume) salty taste enhancer to the purified salt solution to a final salt concentration of 2.0% (weight/volume) and a control product without adding salty taste enhancer. A panel of five people evaluated whether the product felt saltier than the control product by comparing it with a 2.0% (weight/volume) purified salt solution.

In addition, in the table, - indicates that the saltiness level 9 is the same as the control product, but it is slightly saltier than the control product, and + indicates that the saltiness level is considerably saltier than the control product.

Table 1 As can be seen from Table 1, black koji is not mixed, or even if it is mixed, the amount is small, and the citric acid concentration in the digested decomposition product is 1% (weight/volume) or more. In the absence of the salty taste enhancement effect, it was not observed, or even if it was observed, it was only slight. In addition, the effect of enhancing the salty and spicy taste was slight even in the case of noodles that did not use steamed noodles, so it was found that the mixed digestion and decomposition of black koji and steamed noodles was the condition for producing the effect of enhancing the salty and spicy taste. Furthermore, the salty-spicy flavor enhancement effect is observed when the weight ratio of steamed noodles is 0.25 to 4 to 1 of black koji;
It has been found that a weight ratio of 1 part black koji to 90.6 to 4 parts yellow is preferable.

Manufacturing example 2 Koji making Black koji: Black koji was obtained in the same manner as in Production Example 1.

Yellow 9: Add the raw materials in the proportions shown in Table 2 to a 500ml Erlenmeyer flask, steam at 120°C for 30 minutes, cool, inoculate with Aspergillus sojae (IFO30112), culture at 28°C for 2 days, and make steamed noodles. A-I was obtained.

Table 2 Digestion and decomposition 2g of black koji prepared as above and 8g of steamed noodles A-I
30 mJ in mN Erlenmeyer flask! After adding water,
Digestion was performed at 50°C for 3 days. After digestion and decomposition, insoluble matter was filtered to obtain a salty-spicy taste enhancer.

The effect of the obtained salty-spicy taste enhancer was investigated in the same manner as in Production Example 1. The results are shown in Table 3.

Table 3 As can be seen from Table 3, the salty and spicy taste enhancers A-H were found to have a salty and spicy taste enhancing effect, but among them, the salty and spicy taste enhancers B-G were particularly effective. In other words, 1 part wheat to 0 soybean
．． It was confirmed that a mixture of raw materials at a weight ratio of 4 to 4 is desirable for making koji for steamed noodles. This was also observed in the case of other carbohydrate raw materials and protein-containing raw materials.

Manufacturing example 3 Koji making Black koji and steamed noodles were obtained in the same manner as in Production Example 1.

Digestion and decomposition Using the koji prepared as above, A: 2 g of black koji and 8 pieces of steamed noodles.
30+nJ of water in g! B: Add 30 m2 of water to 2 g of black koji, 4 g of steamed noodles, and 4 g of defatted processed soybeans obtained by sprinkling 120% (weight/weight) water per weight of defatted soybeans and steaming at 120°C for 1 hour. Added, C: 1 each of those using bran instead of defatted soybeans in the above step
00mj! The mixture was placed in a large Erlenmeyer flask and subjected to digestion and decomposition at 50°C for 3 days.

After digestion and decomposition, insoluble matter was filtered to obtain salty and pungent taste enhancers A to C.

The citric acid concentration and the salty-spicy taste enhancing effect of the obtained salty-spicy taste enhancer were investigated in the same manner as in Production Example 1. The results are shown in Table 4.

Table 4 As is clear from Table 4, the effect of enhancing the salty and spicy taste does not decrease even when grain raw materials are used instead of steamed noodles. This was also observed when other grain raw materials were used.

Production Example 4 30g of black koji and yellow 93 obtained by making koji in the same manner as Production Example 1
0g to 500mj! Pour into an Erlenmeyer flask and add 180 m of water.
After adding J to the mixture and carrying out digestion and decomposition at 50°C for 3 days, the mixture was filtered to obtain a decomposition solution. 5 g of activated carbon was added to the obtained decomposition liquid 1001.
The mixture was stirred and mixed day and night to adsorb the fraction having a salty-spicy flavor enhancing effect onto activated carbon. The activated carbon was then collected by centrifugation, and the activated carbon was washed three times with 100 mg of water. Add 100 nl of an aqueous solution containing 60% (volume/volume) ethyl alcohol to the washed activated carbon and mix for 2 hours to liberate both components, which have a salty taste enhancing effect compared to activated carbon, into a 60% ethyl alcohol aqueous solution, thereby creating a salty taste enhancer. I got it.

This salty and spicy taste enhancer was concentrated under reduced pressure to lomi+ to obtain a 10-fold concentrated salty and spicy taste enhancer. The salty and spicy taste enhancing effect when using the obtained 10 times concentrated salty and spicy taste enhancer at 0.1% (volume/volume) was investigated in the same manner as in Production Example 1, and it was found that it had a sufficient salty and spicy taste enhancing effect. Was. Furthermore, even when chromatographic fractionation using an adsorbent other than activated carbon was employed, a salty-spicy taste enhancer with similar effects was obtained.

Production Example 5 100 mI of decomposed liquid obtained by the same method as Production Example 4
! and n-hexane 100mI! 300mj! After the mixture was placed in a volume separating funnel and allowed to rise for 10 minutes, n-hexane was collected. This operation was repeated three times, and both components having a salty-spicy flavor enhancing effect were extracted into n-hexane 30G+nil. Then,
The obtained n-hexane was washed twice with 300 ml of water, concentrated under reduced pressure to completely remove n-hexane, and diluted with water for 1
0ffflj! A 10-fold concentrated salty taste enhancer was obtained. The salty and spicy taste enhancing effect of the obtained 10 times concentrated salty and spicy taste enhancer was examined in the same manner as in Production Example 4, and it was found to have a sufficient salty and spicy taste enhancing effect. Furthermore, salty-spicy taste enhancers having similar effects were obtained when organic solvents other than n-hexane, such as diethyl ether and ethyl acetate, were used.

Example 1 A 2.0% (weight/volume) solution of silk salt was added with 0.5 to 8% concentration of the 10-fold concentrated salty and pungent taste enhancer obtained in Production Example 4, and the salty and pungent taste enhancing effect was evaluated by sensory testing ( The investigation was conducted by 10 men and 10 men. In addition, as a control product, 2.0 to 3.0
A purified salt solution in increments of 0.1% (wt/vol) up to 0.1% (wt/vol) was used. In addition, the concentration of the salty-salty taste enhancer was converted to the concentration before concentration. The results are shown in FIG.

As is clear from FIG. 1, the salty and spicy taste enhancer exhibited a salty and spicy taste enhancing effect when added up to 8% (volume/volume).

However, if more than 5% (volume/volume) is added, an unpleasant taste will be felt, which is undesirable, so it is desirable to add up to 5% (volume/volume).

Example 2 In Example 1, the same test as in Example 1 was conducted using the purified salt concentrations shown in Table 5, and the optimum usage amount of the salty-spicy taste enhancer at each purified salt concentration was determined. The results are shown in Table 5. In addition, the control product was 0.0% depending on the concentration of silk salt.
Purified salt solutions ranging from 0.02% to 0.5% (weight/volume) were used.

As can be seen from Table 5, the amount of salty taste enhancer used increases in proportion to the refined salt concentration. In addition, a clear effect was seen with the addition of the salty-spicy taste enhancer up to a concentration of silk salt of 10% (weight/volume), but when the concentration of purified salt exceeded 12% (weight/volume), the effect of adding the salty-spicy taste enhancer was reduced. It has decreased significantly.

Example 3 100 pieces of kelp were prepared in a conventional manner using the seasoning solution shown in Table 6.
I made tsukudani using g.

Table 6 Table 7 Note) A: Regular product.

B: Product with reduced salt concentration to 75%.

C: A salty-salty taste enhancer was added to the product itself. When Product A and Product B were compared, Product B had a dull taste. Also,
When Product B and Product C were compared, Product C clearly had an increased salty taste and a strong taste, approaching the taste of Product A.

Example 4 Bonzu was made by the conventional method using the recipe shown in Table 7.

Note) A: Regular product.

B: Product with a salt concentration of 273.

C: Product B with a salty-spicy taste enhancer added Medium dashi soup: Add 15cm cubes of whole kelp to 9001 water, heat, remove kelp just before it boils, and when it boils, add 30g of bonito flakes and simmer for about 1 minute. After the liquid was left to stand for a while, product A and product B, which were obtained by filtration, were compared, and product B had no strong taste. Also, when comparing product B and product C,
Product C clearly had an increased salty taste and a strong taste, approaching the taste of Product A.

Example 5 Somen soup was prepared in a conventional manner using the recipe shown in Table 8.

Table 8 was.

Example 6 A combination vinegar for sushi was prepared by a conventional method using the recipe shown in Table 9.

Table 9 Note) A: Regular product.

B: Product with a salt concentration of 273.

C: Product B with a salty-spicy taste enhancer added *Dashi stock: Obtained in the same manner as in Example 4.

Product C clearly has more salty taste than Product B, has a sharp taste, and is close to the taste of Product A. Note) A: Regular product.

B: Product with reduced salt concentration to 70%.

C: Product B obtained by adding a salty-salty taste enhancer Product C had a clearly stronger salty-salty taste than Product B, had a strong taste, and was close to the taste of Product A.

Example 7 Chicken meat Bo
g, konjac <40g, bamboo shoots 40g 1 carrot 30g,
It was prepared by boiling 40 g of lotus roots and 60 g of taro using the seasoning liquid shown in Table 10.

Table 1 O Note) A: Regular product.

B: Product with a reduced salt concentration of 70% C: Product B with a salty-spicy taste enhancer added *Dashi stock: Obtained in the same manner as in Example 4.

When product A and product B were compared, product B had a dull taste. Also, when comparing product B and product C, product C
The salty taste clearly increased and the taste became more solid, approaching the taste of Product A.

[Effects of the Invention] By using the salty-spicy taste enhancer of the present invention, the salt content can be reduced without changing the taste of the food, thereby providing a food that is useful for preventing adult diseases such as hypertension caused by salt. can. Furthermore, if used in Okawa's low-salt diets and special nutritional foods, where salt intake is suppressed, it is possible to provide foods that taste almost the same as regular foods.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows the results of the salty-spicy taste enhancement effect in Example 1.

Claims (1)

[Claims] (1) Decomposition obtained by mixing black koji made with black koji mold that has citric acid-producing ability and yellow koji made with yellow koji mold, and hydrolyzing and digesting the mixture with or without adding grain materials. A salty and spicy taste enhancer characterized by containing a liquid.