JPH0461621B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a complex seasoning consisting of a nucleic acid seasoning, monosodium glutamate (MSG) and potassium glutamate, or a seasoned food containing the three.
More specifically, the present invention relates to a seasoning or a seasoned food whose taste quality, particularly in the presence of salt, which is an actual use form, is almost the same as that of MSG alone without any change in taste potency. A synergistic effect on taste has been found between monosodium glutamate and nucleic acid taste substances such as inosinic acid, sodium inosinate, guanylic acid, sodium guanylate, or mixtures thereof, such as sodium 5'-ribonucleotide. Since then, compound seasonings containing these ingredients have become widely popular. By the way, although the compound seasoning is certainly economical and has excellent flavor, the quality of the flavor is not as good as MSG.
Slightly different from single ingredients, depending on the type of food, for example, Chinese food, especially Chinese soups, spice mixtures, and Western-style dishes did not necessarily yield satisfactory results. The present inventor researched the taste quality of seasonings made of MSG and nucleic acid-based taste substances, and found that although the taste quality belongs to the same umami category as MSG alone, there is a slight difference between the two, and that MSG alone He admitted that it had a slightly sweeter taste compared to the original. Furthermore, although this tendency cannot simply be said to be a linear relationship, it becomes stronger as the concentration of the nucleic acid taste substance increases, or even if the concentration ratio of the nucleic acid taste substance and monosodium glutamate is constant, it becomes stronger as the concentration increases. I found out. Therefore,
The present inventors have improved the quality of the sweet taste produced by adding monosodium glutamate to foods or seasonings containing nucleic acid-based taste substances. The quality of taste in the lower range (0.4g/dl to 1.2g/dl)
If it can be made substantially the same as that of MSG,
We came up with the idea of creating a new seasoning that is versatile and has excellent flavor, and we conducted extensive research to create this seasoning. As a result, the inventors found that the above object could be achieved by appropriately blending potassium glutamate with sodium glutamate, and completed the present invention. In the present invention, foods or seasonings containing nucleic acid-based taste substances refer to broth and/or broth extracted from foods or seasonings containing nucleic acid-based taste substances, such as chicken, beef, pork, fish, dried sardines, and bonito flakes. Or, it is a food or seasoning used as it is, or a food or seasoning to which one or more selected from inosinates and guanylates is added, and the form thereof may be any form such as powder, granule, solid, liquid, etc. The raw materials used in the present invention are monosodium glutamate and potassium glutamate, and the seasoning composition in which (number of moles of monosodium glutamate): (potassium glutamate) = 0 to 3.5:1 has the same taste quality as sodium glutamate. However, even when used in foods or seasonings containing nucleic acid-based taste substances,
The taste quality is different from those using monosodium glutamate. (Number of moles of monosodium glutamate):
(Number of moles of potassium glutamate) = 3.5 to 10:1
Foods or seasonings that do not contain nucleic acid-based taste substances have the same taste quality as monosodium glutamate, but foods or seasonings that contain nucleic acid-based taste substances have the same taste quality as monosodium glutamate. The strength is the same or the taste quality is different, and the taste quality of seasonings containing monosodium glutamate and potassium glutamate is almost the same as that of foods or seasonings that do not contain nucleic acid taste substances. It is. (Number of moles of monosodium glutamate): (Number of moles of potassium glutamate) = 10 or more: The seasoning composition of 1 has the same taste quality as any food or seasoning as monosodium glutamate. The seasoning according to the present invention is used in foods or seasonings containing nucleic acid-based taste substances, but when the intensity of umami is kept constant, the seasoning according to the present invention is better than when only monosodium glutamate is used. but
This is advantageous because the amount of Na is small, and as a result, it is possible to lower Na intake. The seasoning of the present invention may be in any form, including powder,
May be granules, crystals, solids, liquids, pastes, etc.
There are also no restrictions on the manufacturing method. The present invention will be specifically explained below. In the present invention, (number of moles of sodium glutamate): (number of moles of potassium glutamate) = 3.5
Blend at ~10:1. The method of producing glutamic acid used is not particularly limited, such as a fermentation method or an acid decomposition method. In addition, the raw materials used in the following experimental examples and examples are sodium glutamate monohydrate and potassium glutamate monohydrate, and other raw materials having properties that are normally obtained were also used. Experimental Example 1 The taste properties of products containing potassium glutamate and sodium glutamate in various ratios were evaluated. In the evaluation method, 2 g of each composition in terms of glutamic acid was dissolved in 1 part of 0.7% saline containing 0.004% sodium inosinate as a sample, and a panel of 20 well-trained people evaluated the sodium glutamate in terms of glutamic acid. A 2 g solution of 0.004% sodium inosinate dissolved in 0.7% saline was used as a control for sensory evaluation using a three-point discrimination test method. As shown in Table 1, when potassium glutamate in the composition was more than 25%, it could be taste-distinguished from monosodium glutamate, but when it was less than 20%, it could not be distinguished. That is, the composition has the same taste quality as monosodium glutamate when potassium glutamate is at least 20% or less.

[Table] Experimental Example 2 Taste properties were evaluated when compositions containing potassium glutamate and sodium glutamate in various ratios were added to a saline solution containing a nucleic acid taste substance. The evaluation method uses 2g of each composition in terms of glutamic acid.
A sample was prepared by dissolving sodium inosinate, sodium guanylate, or a mixture thereof in 0.7% saline solution 1 containing 0.004%, and a well-trained panel of 20 people determined that 2 g of sodium glutamate (in terms of glutamic acid) was dissolved in inosinic acid. A control solution in which sodium, sodium guanylate, or a mixture thereof was dissolved in 0.7% saline solution 1 containing 0.004% was subjected to sensory evaluation for umami strength, salty strength, and sweetness strength. As shown in Table 2, when potassium glutamate in the composition was 10% or more, the sweetness was weaker than that of the control, and the taste quality was similar to that of monosodium glutamate alone.

[Table] From Experimental Examples 1 and 2, monosodium glutamate has the same taste as when monosodium glutamate is added to foods or seasonings containing nucleic acid taste substances such as sodium inosinate and sodium guanylate. The composition of potassium glutamate is (moles of sodium glutamate): (moles of potassium glutamate) = 3.5
~10:1. The seasoning composition according to the present invention is effective for foods or seasonings containing nucleic acid-based taste substances such as sodium inosinate, sodium guanylate, sodium inosinate and sodium guanylate, and sodium 5'-ribonucleotide. It is also effective for foods or seasonings containing nucleic acid-based taste substances derived from natural materials such as chicken, beef, pork, fish, dried sardines, and bonito flakes. The present invention will be explained in more detail in the following examples. Example 1 Seasoning A consisting of a composition of 80% sodium glutamate and 20% potassium glutamate was mixed uniformly by adding fine powder of sodium glutamate to crystals of potassium glutamate, and then adding 1 to 4 ml of water per mixture. % added, mixed, fluidized and prepared. Table 3 shows the taste quality and palatability of Seasoning A and monosodium glutamate. I looked into it with a spice seasoning base. Table 3 Spice Seasoning Base Prescription White Petzuparcose 4 (%) Black Petzpurcose 4 Onion Course 4 Garlic Course 1.6 Paprika Course 2 Laurel Powder 0.2 Thyme Powder 0.2 Yeast Extract Powder 3.0 Sodium Inosinate Heptahydrate 1.0 servings Salt 80 total 100 (%) Preparation of test sample Add the above spice seasoning base 0.8g/
Add to hot water so that the concentration is dl, and then add seasoning A.
It was added and dissolved to a concentration of 0.1 and 0.3 g/dl. Preparation of control sample Add 0.8 g of the above spice seasoning base/
In addition, 0.1% and 0.3% of sodium glutamate were added and dissolved to give a DL concentration. Test method For the combination of control sample and test sample, 20
A sensory test was conducted using a two-point comparison method using a human panel.

[Table] The results are shown in Table 4. Seasoning concentration is 0.1, 0.3%
In both cases, there was no difference in the intensity of umami between seasoning A and monosodium glutamate, but the flavor with seasoning A was weaker than that with monosodium glutamate, and had a stronger salty taste. Seasoning A was preferred over monosodium glutamate. Example 2 Spice seasoning bases X and Y were obtained by mixing each raw material according to the formulation shown in Table 5.

【table】

[Table] For A, B, C, D, and E shown in Table 6, fine powder of sodium glutamate was added to potassium glutamate crystals and mixed uniformly, and then 1 to 4% of water was added to the mixture. , mix;
A composition was prepared by fluidized drying.

[Table] Spice seasoning bases X and Y respectively
Hot water was added to give a concentration of 0.8 g/dl, and seasonings A, B, C, D, and E were added and dissolved in concentrations of 0.1 and 0.3 g/dl. As a control, 0.1 to 1.0% monosodium glutamate was added and dissolved in Spice Seasonings X and Y. For the sensory evaluation, a three-point discrimination test was conducted by 20 well-trained panelists using spice bases X and Y with added monosodium glutamate as a control, and spice bases with seasonings A to E added. Furthermore, a three-point discrimination test was conducted using spice base Y to which monosodium glutamate was added as a control, and spice base Y to which seasonings A to E were added. Table 7 and Sheet 8 show the results of the sensory evaluation. Seasoning A with a blending ratio of potassium glutamate of 5%
When added to either spice base X or Y, it was not identified as monosodium glutamate, and exhibited the same taste quality as monosodium glutamate regardless of the presence or absence of a nucleic acid-based taste substance. Seasonings B and C in which the blending ratio of potassium glutamate is 10 to 20%,
When D is added to the evaluation spice base There was no discernible significant difference from when 3 to 5 times the amount of monosodium glutamate was added to the evaluation spice base excluding the taste substance, and the taste quality was the same as that of monosodium glutamate. However, B, C, and D have no difference in taste from monosodium glutamate in Spice Base Y, which does not contain nucleic acid-based taste substances. Seasoning E, which contains 25% or more of potassium glutamate, has no effect on the taste even if nucleic acid-based taste substances are present.
Even without it, there was a difference in taste from monosodium glutamate.

[Table] *: Identifiable at 5% significance level

【table】

[Table] Example 3 Seasoning A consisting of 90% sodium glutamate and 10% potassium glutamate was prepared by the following method. Fine powder of sodium glutamate was added to the potassium glutamate crystals and mixed uniformly. Then add 1 to 4 liters of water per mixture.
% added, mixed and fluidized to dryness. The taste quality of seasoning A and MSG was confirmed by the following method. Preparation of Gara Soup Base 500g of chicken bones and 500g of pork bones were added with 8 parts of water, boiled for 3 hours, and then filtered to prepare the soup base of 6. This gala soup contained 0.007% inosinic acid. Preparation of test sample Add salt to the above glass soup base to a concentration of 0.8 g/dl, and add 0.1 and 0.3 of seasoning A.
It was added and dissolved at a concentration of g/dl. Preparation of control sample Add salt to the above glass soup base to a concentration of 0.8 g/dl, and further add 0.5 to 1.5 g/dl of MSG.
It was added to the desired concentration and dissolved. Test method A sensory test was conducted using a panel of 20 people using a three-point discrimination test method for the combination of control sample, reference sample, and test sample.

[Table] From the test results, the test sample was distinguished from the control sample. From the above, in the glass soup base, Seasoning A had the same potency as MSG alone within the normal usage range, but the taste was not the same. According to the panel's comments, the distinguishing factor was the intensity of sweetness, with the control sample being sweeter than the test sample, and the test sample being closer to the taste of monosodium glutamate alone, and more preferable in terms of taste. Example 4 Seasonings B, C, and B were blended in the proportions shown in Table 10.
D, E, F, and G were added to a glass soup base prepared in the same manner as in Example 1 at a concentration of 0.2 g/dl, and salt was further added and dissolved at a concentration of 0.8 g/dl. As a control, Garasup・
Sodium glutamate was added to the base at 0.2g/dl and salt was added at 0.8g/dl.

[Table] The sensory test was conducted using a three-point discrimination test method by a trained panel of 20 people. The results are shown in Table 11. The soup to which seasoning B containing 5% potassium glutamate was added had no difference in taste from the control to which monosodium glutamate was added. Soups containing seasonings C, D, E, F, and G containing 10% or more of potassium glutamate had different tastes from the control;
It was pointed out that only the sweetness of E was weaker than the control, and that the soups containing seasonings F and G containing 25% or more potassium glutamate were weaker in sweetness; It was pointed out that the taste quality was significantly different.

【table】

Claims (1)

[Claims] 1. In seasonings or seasoned foods containing nucleic acid taste substances, monosodium glutamate and potassium glutamate (number of moles of monosodium glutamate): (number of moles of potassium glutamate) = 3.5 to
A seasoning or a seasoning food characterized by containing it in a ratio of 10:1.