HK1147652B - Flavor improving agent - Google Patents

Description

Flavor modifier

Technical Field

The present invention relates to a flavor improving agent, a food or drink, and a flavor improving method.

Background

Food and drink (hereinafter referred to as "stewed food and drink") such as stewed dish (stew) and stewed Sauce (Demiglace Sauce) having a step of stewing animal materials such as livestock meat and plant materials such as wild vegetables during cooking are well-balanced in various flavors such as sweetness and umami by performing the stewing step for a long time, and as a result, food having a stewed feeling (cooked Write む feeling) that can give a feeling of body, mellowness, and continuation of taste is obtained.

However, such authentic stewed food and drink having a stewed feeling requires a long time for production and increases the production cost in industrial production. In addition, it is desired that authentic stewed foods and drinks can be produced in a short time even at home.

In order to obtain a cooked feeling, a calf soup stock (fond devauo), a meat jelly (gland de verade), or the like may be added to a cooked food or drink, but these materials are troublesome to produce and expensive.

Therefore, it is desired to develop a method for easily producing a food or drink having a stewed taste.

It is known that a chicken essence obtained by heating and reacting a β -alanine derivative with an amino acid in a solvent can impart a flavor of soup generated when chicken or chicken bones are stewed or a roasted feeling generated when chicken or chicken bones are fried (see patent document 1), but cannot impart a sufficiently stewed feeling.

Patent document 1: japanese laid-open patent publication No. 11-215967

Disclosure of Invention

The purpose of the present invention is to provide a flavor-improving agent, a stewed food or drink with improved flavor, a method for producing the same, or a method for improving the flavor of a stewed food or drink.

The present invention relates to the following items (1) to (8).

(1) A method for producing a flavor-improving agent, comprising a step of heating an amino acid or a peptide in the presence of an amino sugar.

(2) The production method according to the above (1), wherein the heating is performed at 90 to 150 ℃ under a condition that the pH is 6 to 9.

(3) A flavor improving agent produced by the method of (1) or (2).

(4) A stewed food or beverage to which the flavor improving agent described in the above (3) is added.

(5) A method for improving the flavor of a stewed food or drink, characterized by adding an amino sugar to a stewed food or drink containing an amino acid or a peptide and heating the mixture.

(6) The method according to the above (5), wherein the flavor improvement is a stew sensation enhancement.

(7) A method for producing a stewed food or drink, comprising the step of adding an amino sugar to a food or drink material containing an amino acid or peptide and heating and cooking the food or drink material.

(8) A food or drink produced by the method of (7) above.

Effects of the invention

According to the present invention, a flavor improving agent, a stewed food or drink with improved flavor, a method for producing the same, or a method for improving flavor of a stewed food or drink can be provided.

Detailed Description

The flavor improving agent of the present invention can be produced, for example, by adding an amino sugar to a food or beverage raw material containing an amino acid or peptide, mixing the amino sugar and the amino sugar together if necessary, and heating the mixture.

The amino acid or peptide and the aminosugar may be present in water, an aqueous solution of an inorganic salt such as sodium chloride, potassium chloride, calcium chloride, a buffer such as phosphate buffer, citric acid buffer, an alcohol such as ethanol, glycerol, or a mixture thereof.

The amino acid may be any one as long as it is an amino acid generally contained in a raw material of a food or beverage, and examples thereof include basic amino acids such as arginine, lysine, and histidine, acidic amino acids such as glutamic acid and aspartic acid, glycine, and proline. The amino acid may be a salt of the amino acid such as a metal salt, an inorganic acid salt, or an organic acid salt.

The peptide may be any one as long as it is usually contained in a raw material of a food or drink, and it is preferable to use isolated and purified peptides such as gelatin, whey protein, ovalbumin, myoglobin, and the like, protein hydrolysates such as animal protein hydrolysates, vegetable protein hydrolysates, and the like.

Examples of the animal protein include proteins derived from fish, shellfish, livestock meat, dairy products, eggs, and products thereof.

Examples of the vegetable protein include proteins derived from soybean, wheat, and corn.

Animal protein hydrolysates and plant protein hydrolysates can be obtained by subjecting animal proteins and plant proteins to a usual hydrolysis treatment with an enzyme such as a proteolytic enzyme such as alkaline protease (Alcalase) or an acid such as hydrochloric acid or sulfuric acid. Further, commercially available products may be used.

When proteins are treated with enzymes, conditions such as temperature, pH, and time vary depending on the enzymes, and therefore, it is preferable to carry out the treatment at the optimum reaction temperature and the optimum reaction pH for each enzyme.

When the protein is subjected to acid treatment, examples thereof include: a method comprising heat-treating a protein at 85 to 100 ℃ for 0.5 to 24 hours, preferably 2 to 5 hours, in the presence of 0.1 to 1mol/l of an acid.

The food or beverage material containing an amino acid or peptide may be any material that contains an amino acid or peptide and can be used for producing a food or beverage, and examples thereof include: fish and shellfish, livestock and fowl meat, dairy product, egg and its product, cereals such as wheat, rice, and corn, beans such as soybean, root vegetables such as onion and sweet potato, etc. Examples thereof include cells and cultures of microorganisms such as baker's yeast and lactic acid bacteria.

Examples of the food or beverage raw material include various processed products obtained by subjecting these food or beverage raw materials to physical, chemical, or biological treatment, for example, a hydrolyzed product obtained by hydrolyzing with an acid or an enzyme.

The amino sugar may be any sugar in which a hydroxyl group is substituted with an amino group, or a salt thereof. Examples thereof include: glucosamine, galactosamine, mannosamine, lactosamine, fucosamine, rhamnosamine, isorhamneamine, neuraminic acid, muramic acid and the like, and glucosamine, galactosamine and the like are preferred.

Further, the amino group of the amino sugar may be substituted with an acyl group such as an acetyl group, a sulfuric acid group, a glucosyl group or the like. Examples thereof include: n-acetylglucosamine, N-acetylgalactosamine, N-acetylneuraminic acid, N-glycolylneuraminic acid and the like.

The salt of the amino sugar may be a hydrochloride, a sulfate, a phosphate, or the like.

The aminosugar can be prepared from materials containing aminosugar such as animal skin, bone, cartilage, connective tissue matrix, body fluid, arthropod crustacean, shell, etc. by conventional method, and can also be used in commercial products. The amino sugar-containing substance may be used as it is, but is preferably used after hydrolysis treatment with an acid or the like.

The amount of the amino sugar to be present together with the amino acid or peptide is preferably 0.1 to 100 parts by weight, more preferably 0.1 to 10 parts by weight, based on 1 part by weight of the total amount of amino acids constituting the amino acid or peptide (hereinafter also referred to as the total amino acid amount).

The total amino acid content in the food or beverage material can be calculated as follows: for example, the raw material is added with 5 to 8mol/l hydrochloric acid, heated at 110 to 120 ℃ for 20 to 24 hours, and hydrolyzed to completely decompose amino acids or peptides into amino acids, and then the total weight of the amino acids is calculated by an amino acid analyzer.

The temperature at which the amino acid or peptide and the amino sugar are heated in the coexistence is preferably the same as or higher than the temperature at the time of producing a stewed food or drink by stewing the food or drink raw material, and is usually 90 to 150 ℃, preferably 100 to 140 ℃, and more preferably 110 to 130 ℃. The heating time varies depending on the heating temperature, and is usually 30 minutes to 1 month, preferably 1 to 24 hours, more preferably 1 to 8 hours, and further preferably 3 to 8 hours.

The pH during heating is usually 6-9, preferably 6-8, and more preferably 6.5-8. The pH can be adjusted to the above pH range by an acid or an alkali which is acceptable in the above food or drink.

The heat-treated product obtained after the heat treatment may be used as the flavor improving agent of the present invention as it is, or may be further subjected to a decoloring treatment, a solid-liquid separation treatment, a concentration treatment, a drying treatment, or the like, singly or in combination, to obtain a flavor improving agent.

The flavor improving agent of the present invention may contain, as necessary, various additives usable for foods and drinks, such as inorganic salts such as sodium chloride, potassium chloride and calcium chloride, carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid and fatty acids, amino acids such as sodium glutamate, glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, seasonings such as soy sauce, doenjang, meat extract, poultry extract and fish and shellfish extract, spices such as spices and herbal spices, dextrin, and various kinds of starch as excipients.

The flavor improving agent of the present invention may have any form such as a liquid form, a powder form, and a granule form.

The flavor improving agent of the present invention containing various additives can be used as a seasoning.

By adding the flavor improving agent of the present invention to a stewed food or a drink, the flavor obtained by stewing a food or a drink raw material for a long time, such as the richness, the mellowness, and the lingering of the taste of the stewed food or a drink, can be enhanced. That is, the flavor improving agent of the present invention is suitably used as a stewed feeling enhancer that enhances a stewed feeling when added to a stewed food or drink.

As the stewed food or drink, food or drink materials derived from animals or fish and shellfish, preferably meat, bones, and the like derived from animals, which are cooked by stewing, can be preferably cited. Examples thereof include: sauces, gravies, soups (fond), broth, etc.

Examples of the flavor improving method of the present invention include: a method of adding the flavor improving agent of the present invention as a part of raw materials in the production of a stewed food or drink; a method of adding a stewed food or drink to be made into a product when cooking is performed by heating cooking, microwave oven cooking, or the like; and a method of adding the composition to a food.

The food or drink to be subjected to the flavor improving method of the present invention may be, in addition to the stewed food or drink, a long-lasting food or drink preferably having a rich texture, mellowness or taste, such as ham, sausage, meat bun, dumpling or hamburger.

The amount of the flavor improving agent of the present invention added to the stewed food or beverage varies depending on the stewed food or beverage, and is, for example, 0.01 to 10 parts by weight per 100 parts by weight of the stewed food or beverage.

The flavor improving method of the present invention may include, in addition to the use of the flavor improving agent of the present invention: a method of adding an amino sugar to a raw material for a food or beverage and heating the same, and a method of adding an amino sugar to a stewed food or beverage to be produced into a product and heating the same.

The amount of the amino sugar to be added is preferably 0.1 to 100 parts by weight, more preferably 0.1 to 10 parts by weight, based on 1 part by weight of the total amino acids in the food or drink raw material or the stewed food or drink.

The conditions such as heating temperature and pH are the same as those in the preparation of the flavor modifier of the present invention.

Hereinafter, examples of the present invention will be described.

Example 1

6.8g of a gelatin hydrolysate obtained by heat-treating a gelatin derived from a pig in the presence of hydrochloric acid and 1.2g of glucosamine hydrochloride (manufactured by Kyowa fermentation Co., Ltd.) were dissolved in 15ml of water, and then the pH was adjusted to 7 with sodium hydroxide and the solution was heated at 110 ℃ for 6 hours to obtain solution 1.

The same operation as in the preparation of solution 1 was carried out except that heating was not carried out, to obtain solution 2.

To 1g of the used gelatin hydrolysate, 7ml of 6mol/l hydrochloric acid was added, the mixture was heated at 100 ℃ for 22 hours, and the total amino acid amount was calculated by an amino acid analyzer to obtain 456 mg.

On the other hand, onion, beef, red wine, cream and wheat flour are fried to make a brown oil paste, and salt, pepper, soy sauce, sauce and the like are mixed thereto, followed by stewing for 1 hour to prepare a stewed sauce.

To 100g of this sauce, 0.5g of solution 1 and solution 2 were added, and the resulting sauce was subjected to sensory evaluation by 9 panelists, using the sauce to which solution 1 and solution 2 were not added as a control for each item shown in table 1.

The average value of the evaluation results of the members of the evaluation group is shown in table 1.

Each symbol in table 1 indicates the following evaluation result.

- - -: much weaker than the control

- -: is weaker than the control

-: slightly weaker than the control

+ -: the same degree as the control

+: slightly stronger than the control

++: is stronger than the control

+++: much stronger than the control

TABLE 1

As shown in table 1, the sauce obtained after adding the solution 1 obtained by allowing the hydrolysate of gelatin to coexist with glucosamine hydrochloride and heating was superior to the control (no addition) in any of the rich feeling, the mellowness, and the continuation of the taste, and was satisfactory as the sauce having an enhanced cooked feeling.

In addition, as a result of adding 30mg of glucosamine hydrochloride to the stew sauce instead of the solution 1 and the solution 2, any of the items in table 1 of the obtained stew sauce was comparable to the control.

The same operation as in the preparation of the above-mentioned stew sauce (stew for 1 hour) was carried out except for stew for 4 hours to obtain a stew sauce (stew for 4 hours). In addition, a stewing time of 4 hours is a time for obtaining a necessary and sufficient quality as a stewed sauce.

As a result of sensory evaluation by 9 evaluation group members regarding the stewed state including the overall richness, mellowness, lingering taste and the like and the degree of satisfaction as the stewed sauce obtained by adding solution 1 to the stewed sauce (stewed for 1 hour), and the stewed sauce (stewed for 4 hours), both of the stewed state and the degree of satisfaction were evaluated as "strong" as compared with the stewed sauce (stewed for 1 hour), and the strengths of both were substantially equal.

Example 2

100g of isolated soy protein (フジプロ ME, manufactured by NOT-DIY OIL PRODUCTION CO., LTD.) was dissolved in 900ml of water, and after reaction at 50 ℃ for 20 hours with the addition of alkaline protease (manufactured by ノボザイムズ Co., Ltd.), the enzyme was inactivated at 85 to 90 ℃. The reaction solution was centrifuged to obtain a supernatant as a hydrolysate of soy protein isolate.

The total amino acid amount in 1g of the hydrolysate of soy protein isolate used was calculated according to the method described in example 1, resulting in 704 mg.

To 50g of the hydrolysate of the isolated soy protein, 10g of glucosamine hydrochloride (manufactured by Kyowa fermentation Co., Ltd.) and 250ml of water were added, and the mixture was adjusted to pH 8 with sodium hydroxide, heated at 90 ℃ for 5 hours, and the resulting solution was spray-dried to obtain powder 1.

Powder 2 was obtained by the same operation except that glucosamine hydrochloride was not used.

On the other hand, 15g of broth essence containing sodium chloride, white granulated sugar, beef extract, onion extract powder, sodium glutamate and lactose was added to hot water, and the total amount was adjusted to 1L to prepare broth.

The clear soup 1L was added with 1g of powder 1 and powder 2, and the clear soup without the addition of powder 1 and powder 2 was used as a control, and sensory evaluation was performed by 9 evaluation group members with respect to the stewed feeling including the overall rich feeling, the mellowness, the lingering taste, and the like, and the satisfaction as the clear soup.

The average value of the evaluation results of the members of the respective evaluation groups is shown in table 2. The symbols have the same meanings as those in table 1.

TABLE 2

As shown in table 2, the broth obtained by adding powder 1 obtained by heating a hydrolysate of soy protein isolate in the presence of glucosamine hydrochloride had a stronger stewed feeling than the control.

In addition, as a result of adding 160mg of glucosamine hydrochloride to the broth instead of powder 1 and powder 2, any of the items in table 1 of the resulting broth was about the same as the control.

Example 3

After 4g of beta-lactoglobulin (シグマ Co.) and 1g of glucosamine hydrochloride (Kyowa fermentation Co., Ltd.) were dissolved in 250ml of water, the pH was adjusted to 7 with sodium hydroxide, and the mixture was heated at 125 ℃ for 6 hours to obtain solution 3.

Solution 4 was obtained by the same operation except that glucosamine hydrochloride was not used.

Solution 5 was obtained by the same operation except that β -lactoglobulin was not used.

To each of the clear soups 1L prepared in example 2, 25ml of solutions 3 to 5 were added, and the clear soups to which the above solutions were not added were used as controls, and the cooked feeling including the overall richness, the mellowness, and the lingering of taste and the like and the satisfaction as clear soups were subjected to sensory evaluation by 2 evaluation panelists.

The average of the evaluation results of the 2 evaluation group members is shown in Table 3. The symbols have the same meanings as those in table 1.

TABLE 3

As shown in table 3, the broth obtained by adding solution 3 obtained by heating β -lactoglobulin in the presence of glucosamine hydrochloride had a stronger stewed feeling than the control, and was a satisfactory broth.

Example 4

Solution 6 was obtained in the same manner as that of preparation of solution 1 in example 1 using galactosamine hydrochloride (キシダ chemical Co., Ltd.) instead of glucosamine hydrochloride.

25ml of solution 6 and solution 1 prepared in example 1 were added to clear soup 1L prepared in example 2, and clear soups to which solution 1 and solution 6 were not added were used as controls, and the cooked feeling including the rich feeling, the mellow degree, the lingering taste, and the like, and the satisfaction as clear soups were subjected to sensory evaluation by 12 panelists.

The evaluation results are shown in Table 4. The symbols have the same meanings as those in table 1.

TABLE 4

As shown in table 4, the broth obtained by adding solution 1 obtained by allowing glucosamine hydrochloride and a hydrolysate of gelatin to coexist and heating and solution 6 obtained by allowing galactosamine hydrochloride and a hydrolysate of gelatin to coexist and heating was satisfactory as compared with the control, and both had a strong stewed feeling.

Example 5

After the beef and the onion are fried, 600ml of water is added, and the mixture is stewed for 30 minutes. Further, 80g of commercially available beef paste and 1g of glucosamine hydrochloride were added thereto, and the mixture was stewed for 30 minutes (at 90 ℃ C. or higher) to prepare beef paste.

Also, beef stew (control) was prepared in the same manner except that glucosamine hydrochloride was not added.

The sensory evaluation was conducted by 14 evaluation group members with respect to the above-mentioned stewed meat feeling including the comprehensive richness, mellowness and continuation of taste and satisfaction as stewed meat.

The average values of the evaluation results of the respective panelists are shown in table 5. The symbols have the same meanings as those in table 1.

TABLE 5

As shown in table 5, the beef stew obtained by adding glucosamine hydrochloride and cooking with heating had a stronger stewed feeling than that of the beef stew without the glucosamine hydrochloride, and was evaluated as a very delicious beef stew.

Example 6

Amino acid 4g and glucosamine hydrochloride (1 g, manufactured by Kyowa fermentation Co., Ltd.) shown in Table 6 were dissolved in 250ml of water, and then the pH was adjusted to 7 with sodium hydroxide or hydrochloric acid, and the mixture was heated at 125 ℃ for 6 hours to obtain a solution.

To 100g of each of the boiled sauces prepared in example 1, 0.5g of the above-described solution was added, and sensory evaluation was performed by 9 panelists for each item shown in table 6 using the boiled sauce to which no solution was added as a control.

The results are shown in Table 6. The symbols have the same meanings as those in table 1.

TABLE 6

As shown in table 6, the sauce obtained by adding the solution obtained by heating the amino acid and glucosamine in the presence of each other had a stronger stewed feeling than the control (no addition), and was satisfactory.

Industrial applicability of the invention

According to the present invention, a flavor-improving agent, a stewed food or beverage with improved flavor, a method for producing the same, or a method for improving flavor can be provided.

Claims (4)

1. A method for producing a stewing sensation enhancer, comprising a step of heating an amino acid or peptide and an amino sugar at 90 to 150 ℃ under a pH of 6 to 9 in the coexistence of 0.1 to 100 parts by weight of the amino sugar relative to 1 part by weight of the total amount of amino acids constituting the amino acid or peptide.

2. A stewed sensation-enhancing agent produced by the method of claim 1.

3. A stewed food or drink to which the stewed feeling enhancer according to claim 2 is added.

4. A method for enhancing a cooked sensation of a cooked food or drink, characterized by adding the cooked sensation enhancing agent according to claim 2 to the cooked food or drink.