JPH0420582B2 - - Google Patents
Info
- Publication number
- JPH0420582B2 JPH0420582B2 JP62144945A JP14494587A JPH0420582B2 JP H0420582 B2 JPH0420582 B2 JP H0420582B2 JP 62144945 A JP62144945 A JP 62144945A JP 14494587 A JP14494587 A JP 14494587A JP H0420582 B2 JPH0420582 B2 JP H0420582B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- amino acids
- yeast extract
- phytic acid
- alum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 229940037003 alum Drugs 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 12
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 10
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 235000002949 phytic acid Nutrition 0.000 claims description 10
- 229940068041 phytic acid Drugs 0.000 claims description 10
- 239000000467 phytic acid Substances 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 229940024606 amino acid Drugs 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229940050271 potassium alum Drugs 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は調味料の製造方法に関し、特に加熱調
理しても嫌味、異味がない旨味調味料の製造方法
を提案するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing seasonings, and particularly proposes a method for producing umami seasonings that have no unpleasant or off-taste even when cooked.
グルタミン酸ソーダ、イノシン酸ソーダ等のア
ミノ酸類は古くから旨味調味料として使用されて
いる。また近時これらと酵母エキスとを混合して
なる調味料が市販されている（例えば三菱化成製
のコクベース）。
Amino acids such as sodium glutamate and sodium inosinate have been used as flavor seasonings for a long time. Recently, seasonings made by mixing these with yeast extract have been commercially available (for example, Kokubase manufactured by Mitsubishi Kasei).
然るところアミノ酸は熱に弱く、加熱によつて
変質し、嫌味、異味が現れ、また後味が悪いもの
となり、更にコクがなくなる等の問題があつた。 However, amino acids are sensitive to heat and deteriorate when heated, giving rise to unpleasant tastes, off-tastes, a bad aftertaste, and a loss of richness.
本発明は斯かる問題点を解決するためになされ
たものであり、嫌味、異味がなく後味が良く、コ
クがある旨味調味料を提供することを目的とす
る。 The present invention has been made to solve these problems, and aims to provide a flavor seasoning that has no unpleasant taste or off-taste, has a good aftertaste, and is rich in flavor.
本発明に係る調味料は、酵母エキス及びアミノ
酸を主成分とする調味料の製造方法において、酵
母エキス及びアミノ酸を含む液に生ミヨウバン及
びフイチン酸を添加して加熱する工程を含むこと
を特徴とする。
The seasoning according to the present invention is characterized in that the method for producing a seasoning containing yeast extract and amino acids as main components includes a step of adding raw alum and phytic acid to a liquid containing yeast extract and amino acids and heating the mixture. do.
生ミヨウバン及びフイチン酸は嫌味、異味の成
分又は渋味、苦味成分と反応してこれを変質させ
て取除く。
Raw alum and phytic acid react with unpleasant, off-taste components, or astringent and bitter components to alter and remove them.
以下本発明を具体的に説明する。 The present invention will be specifically explained below.
本発明の調味料の製造方法は酵母エキス及びア
ミノ酸を主成分とし、他に必要に応じて低塩類、
その他の調味料を加えて溶液中に生ミヨウバン
KAl（SO4）2・12H2O及びフイチン酸C6H16O24P6
を微量添加して48〜93℃で加熱する工程を含むも
のである。48℃より低い場合は十分な効果が得ら
れず、また長時間を要する。93℃を越えるとアミ
ノ酸の分解が著しくなり好ましくない。 The method for producing the seasoning of the present invention uses yeast extract and amino acids as main ingredients, and in addition, low salts and
Raw alum in solution with other seasonings
KAl(SO 4 ) 2・12H 2 O and phytic acid C 6 H 16 O 24 P 6
The process includes the step of adding a small amount of and heating at 48 to 93°C. If the temperature is lower than 48°C, sufficient effects will not be obtained and it will take a long time. If the temperature exceeds 93°C, decomposition of amino acids will be significant, which is not preferable.
ここに生ミヨウバンとはカリミヨウバンとも称
するものである。なお、これを焼成して得られる
焼ミヨウバンを用いても本発明の目的を達成でき
ない。 Here, raw alum is also called potassium alum. Note that even if burnt alum obtained by baking this alum is used, the object of the present invention cannot be achieved.
実施例 １
水1000部 酵母エキス10部 アミノ酸10部
味醂５部 低塩醤油５部 果糖20部
生ミヨウバンKAl（SO4）2・12H2O1部
フイチン酸0.5部
を混合し、65℃で５分加熱した後90℃まで昇温
し、その後冷却した。Example 1 1000 parts of water 10 parts of yeast extract 10 parts of amino acids 5 parts of mirin 5 parts of low-salt soy sauce 20 parts of fructose Raw alum KAl (SO 4 ) 2.12H 2 O 1 part 0.5 part of phytic acid was mixed and heated at 65°C for 5 minutes. After heating, the temperature was raised to 90°C, and then cooled.
これにより低塩分のそう菜用旨味調味料ができ
たが、従来有した嫌味、異味が全くなく、後味が
よく、コクがある調味料が得られた。またこの調
味料は調理時に再度加熱されるが、これによつて
も味の変質は生じなかつた。 As a result, a low-salt seasoning for soybeans was produced, which had no unpleasant taste or off-taste, had a good aftertaste, and was full-bodied. Also, this seasoning was heated again during cooking, but the taste did not change even after this.
実施例 ２
水100部 酵母エキス20部 アミノ酸20部
味醂５部 醤油100部 果糖20部
生ミヨウバン１部 フイチン酸0.5部
を混合し、60℃で20分間加熱し、更に80〜90℃で
10分間加熱した。Example 2 100 parts of water, 20 parts of yeast extract, 20 parts of amino acids, 5 parts of mirin, 100 parts of soy sauce, 20 parts of fructose, 1 part of raw alum, and 0.5 part of phytic acid were mixed together, heated at 60°C for 20 minutes, and further heated at 80-90°C.
Heat for 10 minutes.
これにより、焼鳥、うなぎ蒲焼用たれができ
た。なお冷却後エチルアルコール２部を混合する
と味に幅がでる。 As a result, the sauce for yakitori and eel kabayaki was created. If you mix 2 parts of ethyl alcohol after cooling, the taste will vary.
実施例 ３ 水1000部 酵母エキス10部 アミノ酸10部 塩化カリウム１〜２部 生ミヨウバン１部 フイチン酸0.5部 を混合し、80〜93℃で20分加熱した。Example 3 1000 parts water, 10 parts yeast extract, 10 parts amino acids 1-2 parts potassium chloride 1 part raw alum Phytic acid 0.5 part were mixed and heated at 80-93°C for 20 minutes.
これによりすまし汁用の調味料ができた。 This created a seasoning for soup.
なお上述の実施例ではいずれも酵母エキスとア
ミノ酸とを等量添加することにしたがこれは前述
の市販品を使用したからであり、両者の混合量は
これに限るものではない。また生ミヨウバンとフ
イチン酸の添加量についても夫々１部、0.5部に
限るものではない。 In each of the above-mentioned Examples, equal amounts of yeast extract and amino acids were added, but this is because the above-mentioned commercial products were used, and the mixing amount of both is not limited to this. Furthermore, the amounts of raw alum and phytic acid added are not limited to 1 part and 0.5 part, respectively.
以上のように本発明によれば生ミヨウバン及び
フイチン酸の働きにより、嫌味、異味がなく、後
口がよく、またコクがある旨味調味料が実現でき
る。またフイチン酸の働きにより防腐効果も得ら
れる。
As described above, according to the present invention, due to the action of raw alum and phytic acid, it is possible to realize an umami seasoning that has no unpleasant taste or off-taste, has a good aftertaste, and is full-bodied. It also has a preservative effect due to the action of phytic acid.
Claims (1)
料の製造方法において、酵母エキス及びアミノ酸
を含む液に生ミヨウバン及びフイチン酸を添加し
て加熱する工程を含むことを特徴とする調味料の
製造方法。1. A method for producing a seasoning containing yeast extract and amino acids as main components, the method comprising the step of adding raw alum and phytic acid to a liquid containing yeast extract and amino acids and heating the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62144945A JPS63309161A (en) | 1987-06-09 | 1987-06-09 | Production of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62144945A JPS63309161A (en) | 1987-06-09 | 1987-06-09 | Production of seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63309161A JPS63309161A (en) | 1988-12-16 |
| JPH0420582B2 true JPH0420582B2 (en) | 1992-04-03 |
Family
ID=15373841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62144945A Granted JPS63309161A (en) | 1987-06-09 | 1987-06-09 | Production of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63309161A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6367521B2 (en) * | 2013-02-27 | 2018-08-01 | 三菱商事フードテック株式会社 | Method for masking unpleasant taste of carbohydrates using yeast extract |
| WO2023053997A1 (en) * | 2021-10-01 | 2023-04-06 | 株式会社Ｊ－オイルミルズ | Method for producing oil with broiled freshwater eel flavor, method for producing food with broiled freshwater eel flavor, and method for imparting broiled freshwater eel flavor to edible oil/fat |
-
1987
- 1987-06-09 JP JP62144945A patent/JPS63309161A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63309161A (en) | 1988-12-16 |
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