JPH053765A - Seasoning preparation - Google Patents

Abstract

PURPOSE:To obtain a powdered seasoning preparation suppressing decomposition of 5-ribonucleotides caused by phosphatase in foods and simultaneously avoiding defects of an offensive smell and formation of coating film during dissolution. CONSTITUTION:A 5'-ribonucleotide, fats and oils having <=50 deg.C melting point, powdered base and a polyol are granulated by blending granulation or extrusion granulation to give a powdered seasoning preparation having stability to enzymolysis.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdery seasoning preparation which is composed of 5'-ribonucleotides, an oil / fat having a melting point of 50 ° C. or lower, a powdered base material and a polyol and which is stable against enzymatic degradation.

[0002]

2. Description of the Related Art 5'-Inosine acid, 5'-guanylic acid, and other 5'-ribonucleotides have umami and have a strong synergistic effect with sodium glutamate.
Today, it is used in foods in various fields as an umami seasoning, and as a component that, when used in a complex seasoning, softens saltiness and the like to give a mild taste.

However, while these 5'-ribonucleotides are chemically stable under the conditions that normally occur during the production of foods, they are easily decomposed by phosphatases widely present in food materials. It has a drawback that the taste is lost. As a method for avoiding decomposition by phosphatase, (1) heating the raw material to inactivate the phosphatase and then adding 5'-ribonucleotides (Japanese Patent Laid-Open No. 62-5)
(1969) (2) Making 5'-ribonucleotides into sparingly soluble salts such as calcium salts (Japanese Patent Publication No. 43-24942 and Japanese Patent Publication No. 44-10154) (3) 5'-ribonucleotides Coating with oils and fats (JP-A-63-44864, JP-A-1-1041)
No. 40) has been proposed.

[0004]

The above method (1) cannot be applied to foods such as miso which are greatly affected by heating. The above method (2) is
Water-soluble 5'-ribonucleotides are not covered.
Further, in the above method (3), in order to maintain the state of the powder or granular material at room temperature, fats or waxes having a relatively high melting point (55 ° C. or higher) are actually used. For this reason, defects such as an offensive odor and the formation of a film upon dissolution occur. For example, when 5'-ribonucleotides coated with a high melting point oil or wax is used in a state of being dissolved in boiling water, a hard film of oil or wax is formed on the surface when the temperature drops, and it is considered as a food product. It becomes a problem in appearance.

Further, for example, in the case of kamaboko or the like, since the flavor is originally light, the odor of fat or wax having a high melting point has a bad influence which cannot be ignored.

[0006]

Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventor selected from 5'-ribonucleotides, low melting point oils and fats (melting point 50 ° C. or lower), powdered base materials and polyols. By suppressing the decomposition of 5'-ribonucleotides by phosphatase,
At the same time, they found that when used in foods, they could achieve an odorless state in which no film was formed upon dissolution, and completed the present invention.

That is, the present invention relates to a powdery seasoning preparation which comprises 5'-ribonucleotides, oils and fats having a melting point of 50 ° C. or lower, a powdered base material and a polyol and is stable against enzymatic degradation. The 5'-ribonucleotides in the present invention are salts of 5'-inosinic acid or 5'-guanylic acid (sodium salt, potassium salt, ammonium salt, lysine salt, histidine salt, arginine salt, calcium salt, aluminum salt, barium salt). Salts, magnesium salts, and mixtures thereof).

The fats and oils in the present invention may be any of animal oils, vegetable oils, and mixtures thereof, as long as they have a melting point of 50 ° C. or lower, and are not particularly limited, and examples thereof include palm oil and soybean hydrogenated oil. Further, as will be described later, one of the main effects of the present application is to obtain a seasoning formulation that is stable against enzymatic decomposition without an offensive odor by using a low-melting oil or fat, but the flavor of the food to be added is aroma. When it is desirable to impart, seasoning oil having a flavor sensation extracted by using a physical operation such as heat extraction of ingredients such as flavored vegetables, livestock meat and seafood using vegetable oils and fats, animal oils and fats. (Flavor oil), natural flavors extracted from animal and plant materials, synthetic flavors by organic synthesis, etc., melting point 50 ° C
The following may be included in the fats and oils.

Further, depending on the use, it is possible to add seasoning oil, natural or synthetic flavors, etc. to fats and oils to impart aroma to foods. Substances are preferable, and more specifically, hydrophilic proteins such as gelatin, casein, sodium caseinate, whey protein, albumin, starch, alginate, acacia, guar gum,
Xanthan gum, pectin, protein partial hydrolyzate of carboxymethyl cellulose, dextrin, starch hydrolyzate such as oligosaccharide, glutamic acid, hydrophilic amino acids or salts thereof represented by lysine, sugars represented by lactose, acetic acid, citric acid, It contains an organic acid such as succinic acid or adipic acid or a salt thereof, and any salt used in ordinary foods such as sodium chloride or potassium chloride, or a mixture of two or more thereof, or at least one of these. An edible composition may be mentioned.

As the polyol in the present invention, nontoxic glycols such as glycerin and propylene glycol,
And sugars or sugar alcohols. The powder seasoning preparation in the present invention is preferably 1 to 70% by weight.
Oil and fat, 30 to 90% by weight of powdered base material, and 0.1
A composition comprising -10% by weight of polyol, wherein the total 1-70% by weight of 5'-ribonucleotides is included in the powdered substrate.

In order to fully realize the effects of the present invention,
The content of 5'-ribonucleotides is preferably 3 to 50% by weight. Further, more preferably, the powdery seasoning preparation has a maximum particle size of 10 mm or less and an average particle size of 0.3 mm or more and 5 m.
m or less. As the method for producing the seasoning preparation of the present invention, the oil and fat component, the powdered base material, and 5′-ribonucleotides are mixed and wrought, and then the polyol is added and mixed, and then granulated by mixing granulation, extrusion granulation, or the like. To do.

[0012]

【Example】

[0013]

Example 1 and Comparative Example 1 Dextrin (DE = 7)
37 parts by weight 5'-sodium inosinate 15 parts by weight,
15 parts by weight of 5'-sodium guanylate and 30 parts by weight of palm oil (melting point 37 ° C) are kneaded. 1.5 mm after adding 3 parts by weight of glycerin to the kneaded mixture and further kneading
Extrusion was performed from a φ screen to obtain a powder seasoning preparation. The maximum particle diameter is 3.4 mm or less, and the average particle diameter is 1.
It was 1 mm. (Sample) 300 g of miso without addition of commercially available 5'-ribonucleotides
As a sample or Comparative Example 1, a 1: 1 mixed powder of sodium 5'-inosinate and sodium 5'-guanylate was added and dispersed so as to be 0.2% in terms of 5'-ribonucleotide. It was stored at 5 ° C, and the residual rate of 5'-ribonucleotides was measured over time.

The results are shown in Table 1. (Method for measuring the residual rate of 5'-ribonucleotide) To the above sample, 140 g of water was added to 40 g of the sample, and the mixture was heated with stirring. After reaching 80 ° C, the mixture was left for 10 minutes. After the heating was completed, the solution was centrifuged and further filtered through a membrane filter to obtain a sample for liquid chromatography.

The measurement conditions of the liquid chromatography are as follows: column Asahipak GS320 column temperature 60 ° C. moving bed 0.06M Na ₂ HPO ₄ buffer pH = 5.0 ・ flow rate 1.0 mm / min ・ detector 254 nm UV ・ sample The measurement results of the residual ratio of the amount of 20 μl 5′-ribonucleotides are shown in Table 1.

The residual ratio immediately after addition of the mixed powder of Miso or the sample is 100%.

[0017]

Example 2 and Comparative Example 2 Dextrin (DE = 7)
37 parts by weight, 5'-calcium inosinate 5 parts by weight,
10 parts by weight of 5'-calcium guanylate, 15 parts by weight of sodium glutamate and 30 parts by weight of palm oil (melting point 37 ° C) are kneaded. After adding 3 parts by weight of glycerin to the kneaded product and further kneading, the mixture was extruded from a screen of 1.5 mmφ to obtain a seasoning preparation. The maximum particle diameter was 3.4 mm or less, and the average particle diameter was 0.9 mm.
(Sample) 300 g of miso without addition of commercially available 5'-ribonucleotides
To the sample or, as Comparative Example 2, a mixed powder of 5'-calcium inosinate and 5'-calcium guanylate in a ratio of 1: 2 was added so as to be 0.2% in terms of sample 5'-ribonucleotides. After being dispersed, it was stored at 5 ° C. and the residual rate of 5′-ribonucleotides was measured with time. The method for measuring the residual rate is the same as in Example 1.

Table 2 shows the measurement results of the residual rate of 5'-ribonucleotides.

[0019]

Example 3 and Comparative Example 3 Dextrin (DE = 7)
37 parts by weight, 5'-sodium inosinate 15 parts by weight,
15 parts by weight of 5'-sodium guanylate and 30 parts by weight of hydrogenated soybean oil (melting point 15 ° C) are kneaded. After adding 3 parts by weight of glycerin to the kneaded mixture and further kneading, 1.5
Extrusion was performed from a screen of mmφ to obtain a seasoning preparation. The maximum particle size is 3.4 mm or less, and the average particle size is 1.
It was 2 mm. (Sample) In water at 25 ° C., as a sample or Comparative Example 3,
A 1: 1 mixed powder of 5'-sodium inosinate and 5'-sodium guanylate was added so as to be 0.5% in terms of 5'-ribonucleotide, and 5'-in the liquid was gradually stirred while stirring. The elution rate of ribonucleotides was measured.

Liquid chromatography was used to measure the elution rate. The conditions are the same as the method for measuring the residual rate in Example 1. Table 3 shows the measurement results of the elution rate of 5'-ribonucleotides. The sample has less elution of 5'-ribonucleotides than the mixed powder.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

[Table 3]

[0024]

EFFECTS OF THE INVENTION The powder seasoning preparation of the present invention has the above-mentioned constitution so that when added to foods containing phosphatase such as miso, the 5'-ribonucleotides undergo enzymatic decomposition during storage. It suppresses and simultaneously achieves the drawbacks of the conventional coating method, that is, the generation of offensive odor and the avoidance of film formation.

Claims (1)

Claims 1. 5'-ribonucleotides, melting point 50 ° C.
A powdery seasoning preparation which is stable against enzymatic decomposition and comprises the following fats and oils, a powdered base material, and a polyol.