JPH0823916A - Seasoning material of new body taste and seasoning of body taste - Google Patents

Abstract

PURPOSE:To readily obtain a food and beverage both having a taste imparted with a thickness and body or enhance these imparted taste characteristics. CONSTITUTION:(a) This seasoning material having body taste contains gelatin and paramyosin (or a low-molecular fraction of natural essence besides gelatin and paramyosin). (b) This functional substance (seasoning material) for providing the thickness and body is produced by heating gelatin, paramyosin and the low-molecular fraction in water. (c) This food and beverage provided with the thickness and body or having the enhanced thickness and body is produced by adding at least one of gelatin, paramyosin and the low-molecular fraction of natural essence of to a food and beverage and its raw material and heating the food and beverage or its raw material in the presence of these three components.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention utilizes the phenomenon that "atsumi" and "koku" -providing substances are produced by heating a low molecular weight fraction of gelatin, paramyosin and natural extracts in water. The present invention relates to seasoning materials and kokumi seasonings having a function of imparting "and body".

[0002]

2. Description of the Related Art As a base for various dishes, meat extract,
Natural extracts such as chicken extract, seafood extract and vegetable extract are widely used for commercial use. The functions of these natural extracts are said to give foods a complex taste and breadth, give "atsumi" and "koku", and make up for the lack of taste of food materials.

However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitute products using a part of these natural extracts are produced and manufactured.
It is commercially available. In addition, basic stocks such as bonito flakes, niboshi, dashi kelp and shiitake mushrooms, and flavor seasonings in which these natural ingredients are mixed with salt, sugar, umami seasoning, amino acid and the like are also widely used. Since these commercially available processed products and substitutes of natural extracts are composed mainly of low molecular weight substances such as amino acids such as sodium glutamate, nucleic acids, and organic acids, they are also natural extracts. By comparison, the taste is simple,
It has the drawback of being blurred.

Conventionally, in order to make up for such drawbacks, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract and the like, a rich taste,
Although a complex taste is imparted and the taste is improved, HVP and HAP have a decomposed odor, and yeast extract has a flavor peculiar to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, which was not satisfactory. In particular, such a seasoning has a drawback that natural materials such as beef broth and bonito soup stock lack "atsumi" and "koku", a natural feeling and a complex feeling.

[0005]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a novel method for imparting “atsumi” and “body” of natural materials such as beef broth and bonito soup stock to food and drink. An object of the present invention is to provide a seasoning material, a rich flavor seasoning, and a method for imparting "atsumi" and "koku".

[0006]

[Means for Solving the Problems] As a result of earnest efforts to solve the above problems, the present inventor has found that when gelatin and paramyosin are heated in various extract seasonings, "atsumi" and " The production of a high-molecular component having a new "Atsumi" and "Koku" imparting function, which is caused by the reaction of three parties of low molecular weight fractions of gelatin, paramyosin and natural extracts. (See Experimental Example 1 below), and the present invention has been completed based on such findings.

The "atsumi" and "koku" referred to in the present invention are the taste qualities of natural materials such as beef broth and bonito soup stock, and express the extension and depth of the aftertaste. Such taste quality is shown above,
Amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and seasoning materials such as HVP, HAP and yeast extract cannot be reproduced.

The present invention will be described in detail below.

The first embodiment of the present invention relates to a novel rich seasoning ingredient containing gelatin and paramyosin. Such a rich seasoning can be put into the distribution as it is.

As is well known, paramyosin is a substance which can be obtained by extraction from various animals, but any of its origins can be used in the present invention. Paramyosin is a protein that is present in invertebrates such as shellfish and insects, and is present by binding to myosin in muscle, and it also accounts for about 5 to 50% of the protein in muscle of invertebrates. As is well known.

As gelatin, acid-processed gelatin, alkali-processed gelatin, water-soluble gelatin, enzyme-decomposed gelatin and the like are known, and any of them can be used for the purpose of the present invention.

[0012] A second embodiment of the present invention is a novel seasoning which is characterized in that, in addition to gelatin and paramyosin, it also contains a low molecular weight fraction of the extract of natural extract and / or its substitute. Regarding the material. Such a rich seasoning ingredient can also be put into distribution in this form.

Gelatin and paramyosin are as described above.

The low molecular weight fraction of the extract of the natural extract is, in short, a low molecular weight fraction capable of giving a high molecular substance having a function of imparting "atsumi" and "koku" when heated in water with gelatin and paramyosin. For example, in the case of beef extract, a gel filtration column "Toyopearl HW-5"
Molecular weight of about 10,000 as measured by "5F"
The following fractions. Such a low molecular weight fraction may be obtained by fractionating from a natural extract, but unfractionated beef extract, meat extract seasoning such as pork extract and chicken extract, skipjack extract, mackerel extract, scallop extract and clam extract. It can also be used in the form of natural extracts such as seafood extract seasonings and yeast extracts.
Furthermore, the form of a blended extract containing a natural extract,
Alternatively, a natural extract substitute such as a mixture of amino acids or a mixture of a natural extract and a natural extract substitute can be used.

A third embodiment of the present invention is prepared by heating a low molecular weight fraction of the extract of (1) gelatin, (2) paramyosin and (3) natural extract and / or its substitute in water. The present invention relates to a novel rich flavor seasoning.

Such a rich seasoning, that is, a rich seasoning having a function of imparting "atsumi" and "koku" peculiar to natural materials such as beef broth and bonito soup stock is prepared by, for example, the following method. It is possible to obtain. Paramyosin and gelatin are dissolved in a seasoning solution such as bonito extract and beef extract, and heated under conditions suitable for producing a polymer substance having a "atsumi" and "koku" imparting function. Such conditions are, for example,
It is heating at 50 to 150 ° C. for 1 to 5 hours. At this time, the addition concentration of paramyosin is, for example, 0.01 to 10% (addition) to the solution, and the addition concentration of gelatin is 0.01 to 10% (addition). Further, during heating, the solid content concentration of the extract seasoning solution is adjusted to, for example, 5 to 80% to carry out the reaction, but it is not particularly limited to this concentration. Further, gelatin is, as is well known, since collagen is boiled with water and irreversibly changed to be water-soluble, and therefore, as gelatin in the case of producing the rich seasoning of the present invention by heating, Needless to say, it may be in the form of collagen, or may be in the form of connective tissue of animal having collagen, tendon, cartilage itself or an extract thereof.

The reaction solution after heating may be used as it is, or may be appropriately subjected to a method such as dialysis, ultrafiltration or ethanol precipitation to recover a high molecular weight fraction, that is, a protein-centered fraction. The seasoning material is manufactured. In the former case, that is, the seasoning solution after the heating reaction becomes a seasoning solution in which "Atsumi" and "Koku" are enhanced in the state as it is.

The thus-obtained substances that give "Atsumi" and "Koku" are added to Japanese food stocks such as bonito flakes, chicken, fish and shellfish, konbu, beef, shiitake and other soups, Western food soup stock, such as beef, chicken, pork, fish and shellfish, added to Chinese food tan, such as beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake, Chinese cabbage. It was clarified that the addition of "Atsumi" and "Koku" to these soups such as celery and the like to enhance their taste function. Further, as described above, when added to processed products and substitutes of the above natural extracts, especially HVP, HAP, yeast extract which can be used as an amino acid mixture at a relatively low cost, or when added to low-quality inexpensive beef extract. Also, when added to the basic stock material or conventional flavor seasoning or used in combination with it, the whole taste is summarized,
"Atsumi" and "koku" are added or enhanced, and taste is enhanced, and these can be improved to high quality (the fourth embodiment of the present invention).

The concentration of the substance that gives "Atsumi" and "Koku" is the food and drink products to which this substance is added and used.
Although the range of optimal usage differs depending on the seasoning etc.,
Those skilled in the art can very easily determine an appropriate amount to be used by a simple preliminary trial. According to the experience of the present inventor, for example, by adding so that the concentration in the liquid may be 0.005% to 2% (based on the weight of the solid matter), "atsumi" and "Koku" was added, the whole taste was adjusted, and the blurring of the taste could be suppressed.

In a fifth embodiment of the present invention, the food or drink or the raw material thereof is provided with (1) gelatin, (2) paramyosin and
(3) A low molecular weight fraction of natural extract and / or at least one of its substitutes is added and (1)
To (3) relating to foods and drinks having "Atsumi" and "Koku" characterized by being produced by adding or enhancing "Atsumi" and "Koku" by heating in the presence of all three types .

It is clear from the properties of the present invention described above that the food and drink having such "atsumi" and "koku" include so-called seasoning materials themselves.

Further, regarding the method for producing a food or drink having "atsumi" and "koku", the food or drink or its raw materials is (1) gelatin, (2) paramyosin and
(3) A low molecular weight fraction of natural extract and / or at least one substitute thereof is added and, in the presence of all three types, these three types have "atsumi" and "koku" imparting functions. There is no particular limitation except that the heating is performed under the condition that the substance is generated, and the conventional method for producing food and drink can be appropriately applied.

According to such a production method, "atsumi" and "koku" can be added to the existing food or drink, or "atsumi" and "koku" that have already been added can be enhanced. . In addition, when food and drink are produced by heating them from raw materials of food and drink, if there is no waiting, this heating process also causes heating to generate the substance having the above-mentioned "atsumi" and "koku" imparting function. be able to.

"Atsumi" and "Koku" according to the present invention
As described above, the substance having the imparting function is (1) gelatin, (2) paramyosin, and (3) a low-molecular-weight fraction of the extract of the natural extract and / or three types of alternatives thereof are heated in water. To generate. Therefore, in the method for producing a food or drink having "Atsumi" and "Koku" according to the present invention, a substance having at least "Atsumi" and "Koku" imparting function is produced in the existing food or drink or the raw material of the food or drink. It is premised that a certain amount of water is included or added.

Further, it is not necessary to add all of the above three kinds, and if they are already present in the existing food or drink or the raw material of the food or drink, they can be used as they are. However, it goes without saying that at least one of these three must be added again.

[0026]

[Examples] Hereinafter, a method for obtaining a substance imparting "atsumi" and "koku" peculiar to natural materials and its addition effect will be described with reference to Examples. Of course, the technical scope of the present invention is not limited to these examples.

[0027]

[Example 1] Method of Johnson et al. (Scienc)
Paramyosin 50 prepared by e., 130, 160 (1959))
mg and pork skin gelatin (acid-processed gelatin) 50 mg were dissolved in 100 ml of a commercially available beef extract seasoning solution, and heated in a pressure cooker at 90 ° C. for 6 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time was 15
I adjusted it to%. The reaction solution after heating was dialyzed to obtain 95 mg of a high molecular fraction (fraction molecular weight 10,000), that is, a protein-centered fraction. Repeating this operation a total of 5 times yields approximately 0.5 g of the same fraction.
Obtained.

The substance thus obtained was added to a commercial consomme soup and sensory evaluation was carried out. The compounding ratio was as follows. That is, water (hot water) was added to 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Inc.) and 0.5 g of the seasoning powder of the present invention to make a total amount of 1 L.

As a control, additive-free consomme soup was prepared, and two kinds of soups were subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 1.

[0030]

[Table 1]

[0031]

Example 2 Paramyosin 50 prepared from scallop
mg and pork skin gelatin (acid-treated gelatin) 50 mg were dissolved in a commercially available skipjack extract seasoning solution 50 ml, and heated under pressure (121 ° C.) for 6 hours. The solid content concentration (dry weight) of the extract seasoning solution at this time was 45
I adjusted it to%. The reaction solution after heating was dialyzed to obtain 108 mg of a high molecular weight fraction, that is, a fraction centered on protein. By repeating this operation a total of 6 times, 0.6 g of a similar fraction was obtained in total.

The substance thus obtained was added to a commercially available consomme soup and sensory evaluation was carried out. The compounding ratio was as follows. That is, 20 g of commercially available consomme granules (manufactured by Ajinomoto Co., Inc.) and 0.5 g of the seasoning powder of the present invention
Water (hot water) was added to make a total amount of 1 L.

As a control, non-added consomme soup was used. A sensory evaluation was carried out by 20 taste panels by the two-point comparison method for the two types of soups. Table 2 shows the results.

[0034]

[Table 2]

[0035]

Example 3 Paramyosin 50 prepared from scallop
mg and beef bone gelatin (alkaline-treated gelatin) 50
Dissolve mg in 50 ml of a commercial yeast extract seasoning solution,
Heating was performed at 5 ° C. for 6 hours. At this time, the solid content concentration (dry weight) of the extract seasoning solution was adjusted to 45% to carry out the reaction. The reaction solution after heating was dialyzed to obtain 125 mg of a high molecular fraction, that is, a protein-centered fraction.

The substances thus obtained were added to the Karelau solution and sensory evaluation was carried out. The compounding ratio was as follows. That is, 100 g of water (hot water) was added to 1.5 g of curry powder, 8.0 g of lard, 6.0 g of soft flour, 1.7 g of salt and 0.1 g of the seasoning powder of the present invention, and the mixture was heated and stirred.

As a control, an additive-free Karelou solution was prepared, and two kinds of Karelou solutions were subjected to the same sensory evaluation as in the method of Example 1. The results are shown in Table 3 below.
Shown in

[0038]

[Table 3]

[0039]

Example 4 0.5 g of paramyosin was added to 1 L of commercially available consomme soup and heated at 95 ° C. for 3 hours (the present invention). For comparison, a target soup was obtained by the same treatment except that paramyosin was not added.

The results of sensory evaluation of the both in the same manner as in the example are shown in Table 4 below.

[0041]

[Table 4]

[0042]

[Example 5] Paramyosin (0.5 g) was added to 1 L of commercially available consomme soup, and the mixture was heated at 95 ° C for 3 hours (the present invention). For comparison, a target soup was obtained by the same treatment except that paramyosin was not added.

The results of sensory evaluation of the both in the same manner as in the examples are shown in Table 5 below.

[0044]

[Table 5]

[0045]

[Effects of the Invention] By the method described above, it was possible to obtain a seasoning material imparting a rich taste by heating paramyosin and gelatin in various extract seasonings.

Claims (5)

[Claims] 1. A method for producing a seasoning material using gelatin and paramyosin as raw materials. 2. The novel kokumi seasoning material according to claim 1, characterized in that, in addition to gelatin and paramyosin, it also contains a low molecular weight fraction of natural extract and / or its substitute. 3. A novel rich seasoning produced by heating the material of claim 2 in water. 4. A natural extract processed product, a natural extract substitute, a basic broth ingredient or a flavor seasoning, which is blended with the rich flavor seasoning according to claim 3. 5. A food or drink or raw material thereof, to which at least one of (1) gelatin, (2) paramyosin, (3) low molecular weight fraction of natural extract and / or its substitute is added, and 3 "Atsumi" by heating in the presence of all seeds
And foods and drinks having "Atsumi" and "Koku" characterized by being produced by adding or enhancing "Koku".