JPS60168363A - Seasoning composition or food - Google Patents

Abstract

PURPOSE:A seasoning composition having a seasoning width spreading in the oral cavity, good body, good palatability, and wide utility, containing three components of potassium, a glutamic acid, and a sugaralcohol. CONSTITUTION:A seasoning composition containing potassium, a glutamic acid, and a sugaralcohol in a molar ratio of potassium: glutamic acid of 1-20:1 and in a molar ratio of sugaralcohol: (total of potassium, glutamic acid, and sugaralcohol) of 0.1-0.75:1. One or more of sorbitol, mannitol, maltitol, xylitol, etc. are used as the sugaralcohol, and about >=40wt% potassium chloride as a potassium source calculated as number of moles based on total potassium source is preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a highly palatable and versatile seasoning composition or food.

Kelp extract, so-called kelp dashi, is widely used in Japanese cuisine, such as sumashi soup, soba soup, udon soup, tempura soup, rice porridge, etc.Kelp leaves and components of kelp soup stock are known as Ikeda (Tokyo Chemical Society Journal 30, 820 (1908)). ), Daiyuki et al. (Journal of the Japan Society of Fisheries Science, 27,598 (1982): same journal, Flame 7,60
1 (196I) 2 Dosai, Tosai, 317 (1973>: Same magazine, 39.323 (1973) L Sato et al. (Journal of the Japanese Society of Fisheries Science, 46,749 (1980)), the individual nitrogen compounds, sugars, inorganic components, etc. There are examples of research on the ingredients, and their contents have been clarified.Ikeda, who has been a frequent user of kelp soup stock, found that the ingredient that gives it the ``umami'' flavor is glutamate, and that ``umami'' is the taste of -valent glutamate ions. It has been reported that sodium 1 ml of glutamate was commercialized as ``Ajinomoto'' and has been widely used as a general-purpose seasoning Il:I until now.

Ike II (mentioned above) states in his paper that kelp stock is boiled in this way to crystallize it, and that by repeating this procedure of boiling down the mother liquor, most of the mannitol, salt, potassium chloride, etc. are removed. However, the mother liquor that remains at the end dries in a vacuum oven without forming any crystals. If absolute alcohol is added to the mother liquor, no precipitation occurs and two liquid phases are formed.

Therefore, it is difficult to estimate how easily the substances contained in this mother liquor are soluble in water.

All of the flavor components of kelp gather together in this mother liquor, and even if you refine the ingredients that precipitate as crystals, you won't be able to get the flavor you want. '', and states that the ingredients in kelp stock, such as mannitol, salt, and potassium chloride, are not the flavor components of kelp stock.

The present inventors noticed that monosodium glutamate alone does not improve the flavor of kelp soup stock, and came to the conclusion that there may be flavor components other than glutamic acid in kelp soup stock.As a result of extensive research, Manni does not have the taste of kelp soup stock alone! J) discovered that when KCl 1 glutamate was present in a specific ratio, the taste of kelp stock was obtained without the flavor of kelp, and that viscous alcohols (or It may be a sugar alcohol obtained by hydrogenating raw materials mainly consisting of starch and viscosity), K
K II 2 P 04 , K 21- instead of C1
We discovered that any potassium salt such as IPO4, potassium glutamate, or glutamate can be used, such as sodium glutamate, potassium glutamate, magnesium glutamate, calcium glutamate, ammonium glutamate, arginine glutamate, lysinglutamate, or glutamic acid itself. Furthermore, this composition has a complex and mouth-spreading flavor in dishes other than udon soup, tempura soup, sumashi soup, etc., in which kelp soup stock is originally used, such as hamburger steak, fried chicken, beef steak, consommé soup, Chinese soup, and stir-fried vegetables. It has a rich flavor, is highly palatable as a seasoning, and is versatile.It was discovered that foods containing this composition have a complex taste that spreads throughout the mouth, but are rich and highly palatable as a food. We have now completed the present invention.

That is, in the present invention, the molar ratio of potassium, glutamic acid, and alcohol is potassium:glutamic acid = 1 to 20:1.
and sugar alcohol: (total number of moles of potassium, glutamic acid, and sugar alcohol) = within the range of 0.10 to 0.75:1 Seasoning group 5- Acid or food.

The present invention will be specifically explained below.

In the present invention, the molar ratio of potassium, glutamic acid, and alcohol is potassium:glutamic acid = 1 to 20:1.
and sugar alcohol: (potassium, glutamic acid, sugar alcohol) = 0.1 to 0.75:1 distribution. Also,
Preferably, the molar ratio of potassium, glutamic acid, and sugar alcohol is such that potassium:glutamic acid = 2.5 to 20:1 and sugar alcohol: (potassium, glutamic acid, sugar alcohol) = 0.25 to 0.75:1. Potassium chloride is preferably blended as potassium, and more preferably potassium chloride is blended in an amount of 40% or more of the number of moles of potassium. Examples of the viscous alcohol include sorbitol, mannitol, maltite, and i.silitol.The potassium used in the present invention includes, for example, KCI, potassium L-glutamate, and other organic and inorganic potassium salts, and any manufacturing method may be used. KCl-0- may be any natural product, potassium hydroxide, potassium carbonate 18, etc., neutralized with hydrochloric acid, etc., and may be in any form such as liquid, paste, granule, crystal, or solid.

The method for producing glutamic acid used in the present invention is not particularly limited, such as fermentation or acid decomposition, and may be in any form such as liquid, paste, powder, granules, crystals, solid, etc. Glutamic acid alone, or sodium salt of glutamic acid, Any salt such as potassium salt, calcium salt, magnesium salt, arginine salt, lysine salt, etc. may be used.

The product of the present invention can be used for powder mixing, mixing liquid and powder, powder snow drying method,
It can be manufactured by any method such as granulation, dissolution, or mixing.
Also liquid, paste, powder, granule? It may be of any shape, such as solid, crystal, or solid.

The product of the present invention can be used in combination with or mixed with any taste material or food material, including nucleic acid taste substances such as sodium inosinate, sodium guanylate, vegetable protein hydrolysates, animal protein hydrolysates, and yeast extracts. acid, etc.
It can be used in combination with enzymatically decomposed flavoring agents, animal and plant extracts, seafood extracts, etc. In particular, when used in combination with kelp extract, the flavor of kelp extract is easy to spread, so by adding a small amount of kelp extract to flavor ("I"), the taste itself is not the product of the present invention. A highly kelp-like seasoning or food can be obtained.

Experimental Example 1 Using potassium chloride as potassium, sodium glutamate as glutamic acid, and mannitol as viscous alcohol, the taste properties were evaluated for three combinations.

The evaluation method was to apply 15g of the composition of the three types to 0.1
A sample dissolved in 5% saline solution 1i was used as a sample, and 5 well-trained taste panels conducted a sensory test for umami, 11' taste, bitterness, complex taste, and taste.

As shown in Table 1, the molar ratio of potassium:glutamic acid is
The sample with (above 20) = 1 has a strong unique bitterness derived from potassium, a complex taste, and a weak taste, resembling potassium chloride.

Potassium:glutamic acid=(lower than 1): The sample with 1 has a strong umami derived from glutamic acid, a weak taste peculiar to potassium, and a taste similar to that of monosodium glutamate. A sample in which potassium:glutamic acid = 1 to 20:1 and mannitol - (total of potassium, glutamic acid, mannitol) = (below 0.10) = 1 has a weak taste of 11゛ derived from mannitol. The taste is similar to potassium chloride.

Potassium:glutamic acid = 1 to 20:l, and mannitol = (total of potassium, glutamic acid, mannitol) = (0.75, so the sample with Jl: 1 has a strong sweetness derived from mannitol, The taste is similar. Potassium: Glutamine i=1:20:1
, and 7 days! (Total of potassium, glutamic acid, and mannitol) = 0.10 to 0.75:l Samples have a complex taste and a strong taste, which is completely different from potassium chloride, monosodium glutamate, and 9-mannitol alone. It's the taste. Furthermore, potassium:glutamine@=2.5-20:l and mannitol=
(1 ton of potassium, glutamic acid, and mannitol) = 0
．． Samples with a ratio of 25 to 0.75:1 have a very complex taste and have a medium taste.

Therefore, potassium: glutamate di[, ~20:1 and mannitol: (total of potassium, glutamate, mannitol) = 0.10 to 0.75:1 have an iXli taste, and have a medium taste. The optimum range for obtaining the seasoning f1 composition or food, more preferably potassium:glutamic acid = 2.5 to 20:1 and mannitol = (total Ml of potassium, glutamic acid, mannitol) = 0.25
The range of 0.75:1 is the optimum range for obtaining a seasoning composition or food with a complex taste and a rich taste.

-10- Table 1 Samples and sensory evaluation results -13- ○O: Complex taste, especially strong in taste O: Complex taste, strong in taste X: Complex taste, weak in taste -14- Experimental Example 2 According to the formulation shown in Table 2, potassium was prepared using one or more mixtures of potassium chloride, monopotassium phosphate, and dipotassium phosphate as potassium, sodium glutamate as glutamic acid, and mannitol as sugar alcohol. , the molar ratio of glutamic acid and mannitol is potassium:glutamic acid = 1 to 20:1 and mannitol = 1. Total of potassium, glutamic acid and mannitol = 0.10 to 0.7.
They were mixed in a ratio of 5:1 and the taste was evaluated.

The evaluation method was to use as a control a composition in which 15 g of a combination of potassium chloride, monopotassium glutamate, and mannitol was dissolved in 0.15% saline solution, and one or two of potassium chloride, monopotassium phosphate, and dipotassium phosphate were used as a control. Mixture of more than one species, MSG.

A sample of a composition containing a combination of mannitol containing the same number of moles of potassium as the control and dissolved in 1 i of 0.15% saline was evaluated by five well-trained taste panels to evaluate umami, sweetness, bitterness, and complex taste. A sensory test was conducted regarding the taste.

The results are shown in Table 2. Sample 1 using only monopotassium phosphate I1 and dinonolium phosphate as potassium ions
．． Sample 5 with potassium chloride than 2.3.4
．． 8.7.8.9.10. Samples 6 and 8 have a moderate taste, with a strong complex taste, especially when the number of moles of potassium chloride is 40% or more of the number of moles of total potassium. IO has a more moderate taste, with a strong complex taste.

Therefore, by using a small amount (at least potassium chloride) as the potassium ion, and more preferably by using the number of moles of potassium chloride or 40% or more of the number of moles of potassium, it is possible to increase the number of potassium ions.
41 A seasoning composition with a strong taste and a rich taste can be obtained.

Table 2 (g) ○OO: Complex taste, very strong in taste OO: Complex taste, particularly strong in taste 0: Complex taste, strong in breadth of taste Experimental example 3 Potassium chloride as potassium Using monosodium glutamate as glutamic acid and mannitol, sorbitol, xylitol, maltite, 17-glucose, fructose, lactose, sucrose, dextrin, and starch syrup as sweet substances, the ratio of potassium, glutamic acid, and mannitol was determined according to the distribution in Table 3. Potassium:glutamic acid = 1 to 20:1 and mannitol = (total of potassium, glutamic acid, and mannitol 1 t) = o, 1o to 0
．． Potassium chloride, sodium glutamate, and mannitol were mixed in a ratio of 75:1. A sweet substance was added as a substitute for mannitol so that the taste intensity was the same as that of mannitol, and the taste was evaluated.

The evaluation method is potassium chloride, sodium glutamate,
15 g of mannitol composition was dissolved in 1 t of 0.15% saline solution, and a mixture in which mannitol was substituted with 11° tastant was dissolved in 0.15% saline solution at 1°C to prepare a sample. A panel of 5 members evaluated umami, 1]° taste,
A sensory test was conducted for bitterness, complexity, and taste.

The results are shown in Table 3. 11 Sample control 1.2.3 using sugar alcohols mannitol, sorbitol, maltite, and xylit as taste substances and hydrogenation 18- Sample 10 with starch syrup had a complex taste and a medium to strong taste. However, Sample 4 using glucose, fructose, lactose, sucrose, dextrin, and water bait
．． 5.6.7. R, 9, had a weak complex taste and no taste.

Therefore, by using sugar alcohols such as mannitol, nruvit, maltite, and xylit as the 1F tastant, it is possible to obtain a seasoning composition with a strong complex taste and a rich taste.

Table 3 00: Complex taste, particularly strong O: Complex taste,
Strong taste ×: Complex taste, weak taste Experimental example 4 Potassium chloride as potassium, glutamic acid as monosodium glutamate, potassium glutamate, calcium glutamate, magnesium glutamate, ammonium glutamate, lysinglutamate, arginine glutamate, sugar alcohol Using mannitol as, the ratio of potassium, glutamic acid, and mannitol is potassium:glutamic acid = 1 to 20:1, mannitol: (total of potassium, glutamic acid, and mannitol) = 0, 1
Potassium chloride, glutamate, and mannitol were mixed according to the formulation in Table 4 so that the ratio was within the range of 0 to 0.7E5:l, and the taste properties were evaluated.

The evaluation method was as follows: 15 g of a combination of one or more of potassium chloride, mannitol, and glutamate was dissolved in 0.15% saline solution as a sample, and a well-trained panel 5 was used. By name, umami,
A sensory test was conducted regarding taste, bitterness, complex taste, and taste.

The results are shown in Table 4. Glutamate, salt of -21- or a mixture thereof also had a complex or strong taste.

Therefore, glutamate includes sodium, potassium,
It is possible to use glutamate with any cation such as calcium, magnesium, ammonium, lysine, arginine, etc.

In addition, when glutamic acid was used, it was observed that it had a slightly sour taste, but it had a strong complex taste and had a mixed taste.
It is also possible to use glutamic acid.

Table 4 22- The present invention will be explained in detail below with reference to Examples.

Example 1 Seasoning compositions A, B, C, and D were prepared by uniformly mixing each component according to the compositions shown in Table 5 below.

Table 5 MSG: Monosodium L-glutamate monohydrate Kcl: Potassium chloride Next, for each of these seasonings 1.1, 20 trained panelists evaluated zumashi soup and kelp soup. A comparative test was conducted.

Preparation of control sample: Wipe the surface of 30 g of Rishiri kelp with a tightly wrung out cloth, place in distilled water at 3°C, and heat to 50°C. After standing still for 40 minutes, remove the cloth and use it to make kelp soup stock. Take the kelp stock to 2℃, heat it again, boil it, then add the bonito flakes 2
Add 0g and stop heating. After letting it stand for 2 minutes, filter the bonito flakes and use it as a mixed stock. The mixture was heated at 1.5° C. by adding 12 g of common salt and 4.5 g of soy sauce, and after boiling slightly, the heat was turned off and the soup was used as a control for evaluation.

Preparation of evaluation sample: After heating distilled water at 7° C. to boil, add 70 g of dried bonito flakes, stop heating, let stand for 2 minutes, and then filter. 1.5J of this bonito soup! The mixture was divided into 4 portions, 7.5 g of the seasoning composition, 12 g of salt, 4.5 g of soy sauce were added to each portion, heated, and after slightly boiling, the heat was removed and the soup was used as a sample for evaluation.

The results of the sensory evaluation are shown in Table 6. The soup made with compositions A or D had a more complex taste and weaker taste than the control, and was not preferred by the palate, while the soup made with compositions B and C had the same complexity and taste as the control. It had a medium strength and was comparable in terms of taste.

Table 6 Example 2 Seasoning compositions A, B, C, and D were prepared by uniformly mixing each component according to the compositions shown in Table 7 below.

25- Table 17 Next, for these seasoning compositions, trained panel 2
0 people evaluated udon noodle as 2 with konbu dashi.
A point comparison test was conducted.

Preparation of control sample: Wipe the surface of 90 g of Rishiri kelp with a tightly wrung out cloth, place in distilled water from step 3, and heat to 50°C. After standing still for 40 minutes, remove the cloth and use it to make kelp soup stock.

Add 12g of table salt, 601ml of light roasted soy sauce, 26g of dried bonito flakes, and 14g of mackerel to kelp stock at 2°C, heat over medium heat, turn off the heat and let stand for 2 minutes. After standing still, it was filtered to make udon soup, which was used as a control sample for evaluation.

-26 = Evaluation J1+ - Preparation of rimple: 12 g of salt in distilled water at 2°C
1 light mouth 9 i'llll G 01,5, bonito flakes 2
Add 6g of mackerel, 14g of mackerel flakes, and 60g of the seasoning composition, heat over medium heat, and after boiling, turn off the heat and let stand for 2 minutes. After being allowed to stand, the mixture was filtered for 3 times to form udon noodles, which were used as samples for evaluation.

Table 8 shows the results of the official evaluation. The udon soup using Composition A or D had a more complex taste and weaker taste than Funtrol, and was not preferred.

The udon soup using Composition I(,C) had the same complexity and strength of taste as the control, and was comparable in terms of palatability.

Table 8 Example 3 Kayaku rice A, B, C, D, and E were prepared by cooking according to the compositions shown in Table 9 below.

Table 9 Next, Panel 2 was trained on these boiled rice dishes.
A two-point comparison test was conducted by 0 people with Kayaku Rice A as a control and Kayaku Rice B, C, D, and E.

Preparation of Kayaku rice: Slice the carrot into 3 cm long pieces. Blanch the konjac and cut it into 3 cm long pieces. Pour boiling water over the aburage to remove the oil, then cut it in half lengthwise and into thin strips. Cut the burdock root into cubes, put it in water to remove the scum, and then drain the water.

Rehydrate the shiitake mushrooms, cut off the shiitake mushrooms, and cut into thin slices. Cut the chicken into small pieces, season with a little salt and sake. Add the rice, stock, ingredients, and seasonings, stir everything, and cook normally in an automatic rice cooker. Once it is cooked, steam it well, mix everything well, and add takikomi rice A, B,
C, D, and E were obtained.

The sensory evaluation results are shown in Table 1O. Takikomi rice n, D
, E had the same complexity and taste intensity as the control A, and was also comparable in terms of palatability. However, Takikomi Gohan E
Compared with Control A, the umami, complex taste, and taste were weaker, and it was not preferred in terms of palatability.

Table 10 Example 4 Chawanmushi A, 13. Cooked according to the composition not shown in Table 11 below. C, D, and E were prepared. A two-point comparison test was conducted by a panel of 20 people trained on these chawanmushi.

Preparation of chawanmushi: Boil 4 tons of distilled water and add 4 tons of bonito flakes
After boiling slightly, turn off the heat, leave for 2 minutes, and filter to obtain 1% bonito stock.

After cooling 1% bonito stock, add beaten egg, salt,
Add 30% of light soy sauce, MSGlKCl, and Manet and mix thoroughly while stirring to prevent bubbles from forming. 20g chicken fillet 1 kamaboko for 1 steamed bowl
After adding 3g of fresh shiitake mushrooms, add 10011 of dashi and egg mixture, and boil in a steamer at 80-85°C.
After heating for 5 minutes, add a pinch of mitsuba to make chawanmushi.

Table 11 The sensory evaluation results are shown in Table 12. Chawanmushi A, which contains all of the amounts of MSG, KCI, and manilla, is MSG.

Compared to Chawanmushi B which does not contain KCl or mannitol, it had 11 tastes, umami, complex taste, and strong flavor (much more palatable. Also, 1 out of Kko1, mannitol, and MSG)
Chawanmushi C and D with the highest ingredients.

Chawanmushi A had a more complex taste and a stronger taste than E, and was preferred in terms of palatability.

Table 12 Example 5 Hamburg steak A, 13. was prepared according to the composition shown in Table 13 below. C, D, and E were prepared and a two-point comparison test was conducted by a panel of 20 people trained on these hamburgers.

Table 13: Preparation of hamburger steak: Add salt and seasoning to ground beef and pork, mix thoroughly, then fry 500g of onions in oil in a frying pan until 400g, add cooled onions, and add bread crumbs moistened with milk. Mix. Furthermore, add egg and mix well, then add gourd, mannitol, etc. to 33-MSG1, mix well, and knead. Approximately 70 g of the kneaded mixture was molded into shapes and baked in a frying pan to obtain hamburgers A to E.

The sensory evaluation results are shown in Table 14. Hamburger A, which contains all of MSG, Kl, and mannitol, has a stronger sweetness, umami, complexity, and flavor range than Hamburger B, which does not contain any of them.
It was liked by taste. Also, hamburger C including Mannit, KCI, MSG, hamburger D and K including Mannit
(1 = 1. Contains MSG b) Hamburger A was more preferred than Hamburger E because of its complex taste and taste.

Table 14 - Example 6 Seasoning composition A was obtained by uniformly mixing each component according to the composition shown in Table 15 below.

A stir-fried vegetable was prepared using this seasoning composition, and a two-point comparative evaluation was performed using the stir-fried vegetable prepared using MSG as a control.

Table 15 Preparation of seasoning composition stir-fried vegetables: Cut the ingredients shown in Table 16 into appropriate sizes, fry in a frying pan, add 4 g of seasoning composition A or 4 g of MSG, and stir-fry vegetables A.

B was prepared.

Table 16 Table 17 shows the sensory evaluation results for stir-fried vegetables. Vegetable stir-fry A using seasoning composition A has a more complex taste than vegetable stir-fry B using MSG.
It had a strong taste and was well liked.

Table 17 371

Claims (1)

[Claims] 1. The molar ratio of potassium, glutamic acid, and viscous alcohol is potassium:glutamic acid = 1 to 20:1 and sugar alcohol: (total number of moles of potassium, glutamic acid, and sugar alcohol) = 0.1 to 0. .75:1. 2. The molar ratio of potassium, glutamic acid, and sugar alcohol is potassium:glutamic acid = 2.5 to 20; 1 and sugar alcohol co(total number of moles of potassium, glutamic acid, and sugar alcohol) = 0, 25 to 0.75:1. The seasoning composition or food according to claim 1, which is within the range. 3. The seasoning composition or food according to claim 1, wherein at least potassium chloride is used as the potassium ion. 4. The number of moles of potassium chloride is 40 the number of moles of potassium
% or more, the seasoning composition or food according to claim 1. 5. Claims 1 to 1, characterized in that one or more selected from sorbitol, mannitol, maltite, and xyli-soto are used as the sugar alcohol.
3. Seasoning compositions or foods manufactured by the company listed in Item 3.