JPH0453495B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an alcoholic liquid seasoning, and more specifically, by incorporating a very small amount of thaumatin, the amount of thaumatin that is normally used in processed foods can be reduced to 70%.
This invention relates to a novel alcoholic liquid seasoning that provides a sufficient effect with addition of % or less. Traditionally, in the meat and fish processing industry, meat,
For the purpose of improving the aroma, bacteriostasis, and flavor of fish meat, alcoholic beverages such as sake, mirin, honnaoshi, wine, siery, rum, and brandy, fermented seasonings containing ethyl alcohol based on these alcohols, and salted versions thereof. Alcoholic liquid seasonings such as fermented seasonings are used, as well as pickles, side dishes, sauces,
It is also widely used in processed foods such as confectionery to improve odor, bacteriostasis, and flavor, and is usually kneaded into the ingredients of processed foods at an additive usage rate of 1 to 8%, or sprinkled or applied on the surface. Demand is expanding, especially due to consumer preferences for natural products. It can also be used for seasoning processing, Japanese style,
It can also be used in restaurants, restaurants, etc. to improve the flavor of various dishes such as Chinese and Western cuisine, as well as to improve the taste such as hidden taste and richness.
Consumption is also increasing at home. However, the amount of conventional seasonings containing ethyl alcohol, such as alcoholic beverages and fermented seasonings, is limited due to economic considerations and the pungent odor of ethyl alcohol, and it cannot be said that they are sufficiently effective. In particular, it is expensive to use valuable high-quality wines with good flavor, such as Cierrie, Madeira, brandy, and mirin, so we recommend using other inexpensive fermented seasonings or ethyl alcohol-containing seasonings synthesized from amino acids, sugars, etc. Since it had to be diluted with water or ethyl alcohol, there was a limit to the flavor improvement. On the other hand, Thaumatococcus danielli is native to West Africa.
Thaumatin, obtained from the fruit of Benth, has recently attracted attention as a protein-based natural highly sweet substance. Thaumatin is a sweet substance that is 2,000 to 3,000 times sweeter than sugar.The presence of trace amounts of thaumatin also produces flavors such as extracts of beef, chicken, and bonito, peppermint, coffee, chiyocholate, and orange. In addition, it is said to have a so-called masking effect, enhancing the flavor of mutton and chicken used in sausages, hamburgers, etc., and reducing the fish odor of seafood paste products. ing. However, in order to obtain a harmonious widening effect, it is necessary to devise a method.Moreover, thaumatin is an extremely expensive extracted plant protein, and its sweetening effect and flavor enhancing effect are 0.01~
Because it needs to be used at a very low concentration of 0.000001%, in the general market thaumatin is diluted in powder form using an appropriate bulking agent devised according to each application. ing. Therefore, when using thaumatin, since thaumatin has a special taste unlike sugar etc.
Depending on the food, these bulking agents are not only useless, but may also cause problems in terms of physical properties and flavor, so it is necessary to select a combination of bulking agents that suit the purpose of a fairly complex composition. In addition, since thaumatin is a relatively low-molecular protein, it is stable only in a dry state, so its use as a diluent filler is limited to powder form, which limits the types of fillers that can be used. I couldn't get into the situation. Moreover, in many cases, such bulking agents have been synthetic. Therefore, depending on the target food, there are disadvantages such as suppressing the strong flavor or intensifying the undesirable flavor.For example, if used in beef extract, the taste will be strong but the flavor unique to beef will be lost. There were problems such as weakening of the power, making it difficult to use. In order to solve the above-mentioned drawbacks, the present inventors conducted extensive research and found that ethyl alcohol-containing liquid seasonings (including alcoholic beverages, unsalted and salted fermented seasonings),
Synthetic alcohol-containing seasonings (hereinafter the same)
We have found a way to add a small amount of thaumatin to.
That is, the present invention provides a novel alcoholic liquid seasoning which is made by blending a minute amount of thaumatin into an alcoholic liquid seasoning containing ethyl alcohol. According to the present invention, flavor enhancement as a seasoning,
A synergistic effect is achieved, significantly improving the flavor of processed foods and cooked products to which it is added, resulting in a better and more harmonious flavor than when thaumatin is used alone, while reducing the traditional use of seasonings. The addition rate of at least 1 to 8% in the conventional method is 0.7 to 6.
% is sufficient, it is possible to reduce the usage rate of ethyl alcohol-containing seasonings and alcoholic beverages in conventional processed foods to 70% or less, which is economical, and by lowering the usage rate, the generation of the pungent odor of ethyl alcohol can be avoided. can be suppressed. In particular, in the present invention, the balance of natural and fermentation-derived organic acids, sugars, etc. contained in alcoholic beverages and fermented seasonings is improved by adopting ethyl alcohol-containing liquid seasonings that are mainly brewed liquors or fermented seasonings. It can cover the disadvantages of use and make an extremely harmonious alcoholic liquid seasoning. In addition, thaumatin has an ethyl alcohol concentration of 10~
It is easily dissolved in a 60% (by volume) solution, making it a particularly easy-to-use liquid seasoning, and, for example, when dissolved in a fermented seasoning containing ethyl alcohol, the solubility of thaumatin in ethyl alcohol and The buffering effect and antiseptic properties of the seasoning provide storage stability, prevent thaumatin from deteriorating during use, and prevent thaumatin from coagulating and precipitating. In the present invention, alcoholic liquid seasonings are preferably alcoholic beverages and fermented seasonings (unsalted or salted) containing 10 to 60% by volume of ethyl alcohol.
Specifically, there are sake, mirin, honnaishi, wine, ciely, and their distillates such as brandy, rum, and their salted products, as well as various amino acids, organic acids, fragrances, and extracts as necessary. , antioxidant substances, browning substances, sugars, salts, etc., or a suitable combination of these may be added depending on the type and purpose of the processed food. Due to the above-mentioned synergistic effect, the alcoholic liquid seasoning of the present invention can greatly reduce the amount added to processed foods. For example, conventional mirin (salted) [specific gravity 1.151, ethyl alcohol content 13.4%,
Extract content 43.9%, total sugar 42.1, straight sugar 38.9, amino acids
1.13, salinity 2.1], the conventional raw material 100
Compared to using 5 parts of mirin for each part,
The mirin containing thaumatin of the present invention contains only 2
In other words, sufficient effects can be obtained with only 40% of the conventional usage rate. The blending ratio of thaumatin is preferably 0.0001 to 0.1% by weight, but desirably a range of 0.01 to 0.001% by weight is most suitable for use. If too much thaumatin is added, the sweetness inherent to thaumatin will suppress other natural and fermentation-derived flavors, which is not desirable. Of course, even if thaumatin is used alone, it will have a slight flavor improvement effect due to the unpleasant odor of meat and fish, but by combining it with an appropriate amount of ethyl alcohol-containing liquid seasoning, thaumatin can be easily absorbed as described above. It is easy to use, has a long shelf life, and
The synergistic effect with natural and fermented ingredients contained in alcohol-containing liquid seasonings, such as alcoholic beverages and fermented seasonings, combined with the permeability of ethyl alcohol, provides a strong synergistic effect with a good flavor. Examples will be described below. Example 1 100 parts of frozen surimi, 3 parts of salt, 5 parts of starch,
Kamaboko was manufactured using a standard composition of 1 part sugar, 1 part monosodium glutamate, and 5 parts mirin. On the other hand, to the standard formulation excluding 5 parts of mirin, (1) 5 parts of kicking wine was added, and (2) thaumatin was added.
Add 3 parts of 0.001% aqueous solution, (3) Thaumatin 0.0005
A sensory test of 10 people compared the flavor of kamaboko prepared by adding 2 parts of Kutsuking wine dissolved in 10%. As shown in Table 1, the results showed that the kamaboko made with the mixed liquid seasoning of Kutsuking wine and thaumatin was found to be superior in flavor, and compared to liquid seasonings currently sold on the market, it was found to have a pleasant odor and aroma. It has become clear that there are features that can be improved.

[Table] Example 2 60 parts of pork lean meat, 40 parts of beef lean meat, 20 parts of pork fat, 3 parts of salt
Salami sausage was produced using a standard composition of 1 part rum, 0.2 parts saltpeter, 0.3 parts sugar, 0.3 parts koshiyo, 0.1 part nutmeg, 0.1 part sage, and 0.1 part garlic. In contrast, to the standard formulation excluding 1 part of rum, (1) 1 part of Cierie was added, and (2) thaumatin was added.
Add 1 part of 0.001% aqueous solution, (3) Thaumatin 0.001%
Ten sensory testers compared the flavor of salami sausages made by adding 0.6 parts of Cierry liquor dissolved in the following ingredients: As shown in Table 2, the results show that the salami sausage using a liquid seasoning mixture of Shierry and thaumatin has the best flavor, and the liquid seasoning that combines alcohol and thaumatin is suitable for the purpose of improving flavor and odor. There is.

[Table] Example 3 Conventional mirin (salted) already mentioned in the above explanation
A yakiniku sauce was produced as shown in Table 3 by replacing mirin (salted) containing thaumatin with 0.0005% thaumatin dissolved in it and replacing it with the mirin and sake in the general combination of the following hot sauce-style yakiniku sauce. We compared the flavor with a commonly used sauce.

【table】

[Table] When evaluating the flavor, we found that the mirin containing thaumatin (salted) of the present invention had enhanced high-quality natural flavors such as beef extract, scallop extract, and squeezed lemon juice, and had an outstanding taste. A flavorful sauce was obtained, and there was no need to add saccharides such as sugar, which was necessary in general formulations, and the flavor could be improved and the cost of saccharides could be saved.

Claims (1)

[Scope of Claims] 1. An alcoholic liquid seasoning made by blending a minute amount of thaumatin into an alcoholic liquid seasoning containing ethyl alcohol. 2. The alcoholic liquid seasoning according to claim 1, wherein the blended amount of thaumatin is 0.0001 to 0.1% by weight. 3. The alcoholic liquid seasoning according to claims 1 and 2, wherein the alcoholic liquid seasoning contains 10 to 60% by volume of ethyl alcohol.