JP6630279B2 - Fried taste enhancer - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a flavor enhancer for fried food and a method for producing fried food, which can increase the umami and taste of the fried food.

Fried food is a cooking method of heating with high-temperature oil.At the same time as heating, the moisture on the surface of the food is replaced with oil, so the flavor of the food, the flavor of the oil, and the flavor of the burn due to the high temperature are combined, making it unique. It is a food that can be tasted. On the other hand, deep-fried foods may have a long time after cooking, or may have a high oily feeling depending on the manner of cooking, and may have a lack of thickness and richness in flavor, or may be persistent and difficult to eat.
Therefore, there is a demand for a deep-fried fried food while making use of the flavor of the food material and maintaining the unique flavor of the fried food.

  Patent Documents 1 to 3 disclose kokumi imparting agents using imidazole dipeptides such as carnosine and anserine and sulfone group-containing compounds such as taurine. Further, Patent Document 4 discloses that a yeast-decomposed extract in which the fraction of a peptide having a molecular weight of 10,000 or more is 10% or more and the fraction having a molecular weight of 2,000 or less occupies the meat or fish and shellfish, It is disclosed that the taste of the soup is enhanced. Patent Document 5 discloses a seasoning obtained by decomposing meaty proteins. However, even with these components, the flavor unique to the fried food is given a rich thickness and richness, and it is insufficient to obtain a fried food without persistence.

JP-A-7-203895 JP-A-7-265008 JP-A-8-289760 JP 2005-102549 A US2007707333 (A1)

  It is an object of the present invention to provide a taste enhancer and the like that can easily obtain a deep-fried fried product while maintaining the unique flavor of the fried product while utilizing the flavor of the foodstuff.

  In order to achieve the above object, the present inventors have applied various components to fried foods and made repeated studies. As a result, it has been found that a mixture of taurine and a peptide having a specific molecular weight derived from an animal or vegetable protein extract gives a deep flavor to the fried food, and that a fried food with a high taste can be easily obtained by using this. The present invention has been completed.

That is, the present invention provides a taste enhancer for fried food containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal or vegetable protein.
In addition, the present invention provides a mixture of 0.001 to 0.5 parts by mass of taurine and a peptide mixture having a molecular weight of 800,000 to 10,000 derived from an extract of animal or plant protein, based on 100 parts by mass of ingredients. The present invention provides a method for producing fried frying after attaching 001 to 0.5 parts by mass.

FIG. 1 is a diagram showing an HPLC chart of an extract obtained from chicken breast. FIG. 2 is a diagram showing an HPLC chart of an extract obtained from chicken thigh.

Taurine used in the method for producing a taste enhancer and fried food of the present invention is a component found in bile of cattle, and is contained in shellfish, squid, octopus meat, nervous tissue, and the like. Taurine can be used either as extracted from an organism or as synthesized, but is preferably obtained by extraction. Taurine may use a commercial item.
The amount of taurine in the taste enhancer of the present invention is preferably 0.001 to 0.5 part by mass, more preferably 0.01 to 0.3 part by mass, based on 100 parts by mass of the ingredients of the fried food. Parts. For example, in a case where 10 g of a taste enhancer is adhered as powdered flour to 100 g of ingredients and a fried product is produced, the amount of taurine in 10 g of the flavor enhancer is preferably 0.001 to 0.5 g, and flour is powdered. The amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass. Similarly, when the taste enhancer is a seasoning or a clothing material, the amount (concentration) of taurine in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried food of the present invention, 0.001 to 0.5 part by mass, preferably 0.01 to 0.3 part by mass of taurine is adhered to 100 parts by mass of ingredients of the fried product.

  Peptides derived from animal or vegetable protein extracts (extracted extracts) used in the method for producing a taste enhancer and fried food of the present invention include: meats such as cows, pigs, chickens; fishes such as sardines and salmon; Peptides extracted from animal proteins such as molluscs such as octopus, octopus, etc., or cereals such as soybean, wheat, rice; potatoes such as potatoes; and vegetable proteins such as root vegetables such as carrots and burdock Among the peptides obtained by extraction from E., it is a peptide having a molecular weight of 800,000 to 10,000 dalton by gel filtration. Even if it is derived from animal or vegetable protein, if it is hydrolyzed or a peptide having a molecular weight of less than 10,000 daltons by gel filtration, the effect of the present invention is obtained because the bitterness specific to the peptide becomes stronger. I can't. On the other hand, if the molecular weight by gel filtration exceeds 800,000 daltons, the taste becomes less likely to be felt and the preparation becomes more difficult, which is disadvantageous in terms of cost.

As the above-mentioned animal or plant protein, it is preferable to use a protein-rich site in an animal or a plant. For example, as the animal protein, muscle, epidermis, etc., and as the plant protein, seed, fruit, etc. It is preferable to use In particular, animal proteins are preferable, and fibrous proteins such as muscle fibers are most preferable.
For the extraction from animal or vegetable protein as a raw material, a known protein extraction method of extracting with an alcohol or an acid can be used. For example, the raw material can be minced by a method such as shredding or crushing, and extracted using an alcohol solution such as 50-90% ethanol or an acid solution such as 10-500 mM acetic acid. From the protein extract thus obtained, the target peptide having a molecular weight of 800,000 to 10,000 is obtained. In addition, as the animal protein or the plant protein, a single type of animal or plant may be used, or a plurality of types of animal or plant may be used in combination. Further, a raw material may be used in combination with an animal protein and a vegetable protein.

As a method for obtaining a peptide having a target molecular weight, a method of fractionating from the above protein extract by a known method such as gel filtration, ultrafiltration, or centrifugation can be used. Includes, in addition to peptides having a molecular weight of 800,000 to 10,000 (10,000 or more and 800,000 or less), a fraction having a molecular weight of more than 800,000 and less than 10,000, which is inevitably mixed in the preparative operation. Acceptable as long as the effects of the present application are not hindered.
The “mixture of peptides” in the present invention is derived from extracts from animal or plant proteins, and is a mixture containing peptides having mutually different molecular weights. More preferably, it is a mixture having a plurality of peaks in a molecular weight range of 10,000 to 800,000 when a molecular weight distribution is analyzed by gel filtration.
The molecular weight of the peptide constituting the “mixture of peptides” is preferably 500,000 to 50,000, more preferably 500,000 to 100,000.

In the “mixture of peptides” in the present invention, the ratio of peptides having a molecular weight of 800,000 to 10,000 in the molecular weight determined by the gel filtration method may be 80 to 100% by mass relative to the total mass of all peptides. Preferably, it is 90 to 100% by mass, more preferably 100% by mass. Similarly, the “mixture of peptides” in the present invention is such that the ratio of peptides having a molecular weight of 500,000 to 50,000 (or 500,000 to 100,000) in the molecular weight determined by the gel filtration method is expressed by the total mass of all peptides. It is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and still more preferably 100% by mass.
Specific conditions of gel filtration HPLC for analyzing the molecular weight will be described later in Examples.

The amount of the peptide in the taste enhancer of the present invention is preferably 0.001 to 0.5 part by mass, more preferably 0.01 to 0.2 part by mass, based on 100 parts by mass of the ingredients of the fried food. Parts. For example, in a case where 10 g of the taste enhancer is adhered to 100 g of the ingredients as a ground powder to produce fried food, the amount of the peptide in 10 g of the taste enhancer is preferably 0.001 to 0.5 g, and the ground powder is The amount (concentration) of the peptide in 100% by mass of the taste enhancer is preferably 0.01 to 5% by mass.
In the method for producing fried foods of the present invention, 0.001 to 0.5 parts by mass, preferably 0.01 to 0.2 parts by mass, of the peptide is attached to 100 parts by mass of ingredients for fried foods.

  Mixing ratio of taurine and peptide in the taste enhancer of the present invention (mass ratio, former: latter) and use ratio of taurine and peptide in the method for producing fried food of the present invention (mass ratio, former: latter) Is preferably from 100: 1 to 1: 100, and more preferably from 10: 1 to 1:10.

  The taste enhancer of the present invention is preferably added with one or more selected from acidic amino acids, hydrocarbon amino acids, glycine, and salts thereof, in addition to the above components, because a deeper taste can be obtained. . The acidic amino acid is an amino acid having a group capable of releasing a proton such as a carboxyl group in a side chain, and examples thereof include aspartic acid and glutamic acid. The hydrocarbon amino acid is an amino acid having a hydrocarbon group in a side chain, and includes alanine, valine, leucine, isoleucine and the like. These amino acids (acidic amino acids, hydrocarbon amino acids, glycine, or salts thereof) may be used alone or in a combination of two or more. Among them, it is preferable to mix at least one selected from aspartic acid, glutamic acid, alanine, glycine and salts thereof.

The amount of the amino acid in the flavor enhancer of the present invention is preferably 0.001 to 0.5 part by mass, more preferably 0.01 to 0.2 part by mass, based on 100 parts by mass of the ingredients of the fried food. It is blended so as to be parts by mass. For example, when the flavor enhancer 10g is adhered to the ingredients 100g as ground powder to produce fried food, in 10g of the flavor enhancer that is ground powder, the amount of the amino acid is preferably 0.001 to 0.5g. The amount (concentration) of the amino acid in 100% by mass of the flavor enhancer, which is powdered flour, is preferably 0.01 to 5% by mass. In the method for producing fried food of the present invention, 0.001 to 0.5 part by mass, preferably 0.01 to 0.2 part by mass of the amino acid peptide is attached to 100 parts by mass of ingredients of the fried product.
Mixing ratio of taurine and amino acid in the taste enhancer of the present invention (mass ratio, former: latter) and use ratio of taurine and amino acid in the method for producing fried food of the present invention (mass ratio, former: latter) Is preferably from 100: 1 to 1: 100, and more preferably from 10: 1 to 1:10.

  In the taste enhancer of the present invention, in addition to the above-described taurine, peptide, and amino acid, other known components can be appropriately blended according to the form in which the taste enhancer is applied to deep-fried foods.

  When the flavor enhancer of the present invention is used as a seasoning for fried foods, it can be produced by blending components that are blended with known seasonings such as water, oils and fats, sake, mirin, soy sauce, salt, sugar, and spices. When the flavor enhancer of the present invention is used as flour for frying, it can be produced by blending components known in flour such as flour such as flour; starch; and sugars. When the flavor enhancer of the present invention is used as a clothing material for fried foods, flour such as flour; starch; saccharides; egg powder; thickener; Nutrient components such as vitamins; coloring agents; fats and oils; swelling agents; and other components blended in known clothing materials. The amount of the other components may be adjusted so that the amount of taurine, peptide and amino acid in the above-mentioned taste enhancer of the present invention can be mixed, but generally, 95 to 99 in 100% by mass of the taste enhancer. About 0.9% by mass.

When a fried product is produced using the taste enhancer of the present invention, it may be carried out by a usual production method according to the form of the taste enhancer. For example, when a flavor enhancer for a seasoning for fried food is used, the flavor enhancer is put on a bowl or the like, and the ingredients are passed through the bowl, etc., and then attached, or the clothing is attached as it is and the oil is fried. . In addition, when using a flavor enhancer of powdered flour for frying, the powdered flour is sprinkled on the ingredients and adhered to the ingredients, or the clothing is further adhered and fried. Also, when using a flavor enhancer for fried clothing, apply the seasoning liquid or powdered flour as it is or as necessary, then apply the clothing by spraying the clothing, or apply the clothing liquid to water. What is necessary is just to adhere the dissolved batter liquid and fry it.
As the ingredients of the fried food, various known ingredients that are fried can be used without particular limitation, for example, beef, pork, meat such as chicken, kiss, shrimp, squid, seafood such as octopus, Vegetables such as potatoes, eggplants, pumpkins, carrots, onions, mushrooms and the like can be mentioned.

  The flavor enhancer of the present invention may be an additive that is used by adding it to known seasonings for fried foods, powdered flour, clothes, and the like. The taste enhancer, which is an additive, is composed of only a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 or a mixture of taurine and a mixture of a peptide having a molecular weight of 800,000 to 10,000 which is further compounded with the amino acid. There may be. Further, in the method for producing fried food of the present invention, a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 and the aforementioned amino acid to be blended as desired may be sequentially adhered to the ingredients in any order. And a mixture containing them may be simultaneously attached. The frying is preferably performed by heating the oil to a temperature of 130 ° C. or higher, more preferably by heating to 160 ° C. to 200 ° C.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

(Reference Examples 1 to 3) Production of Chicken-Derived Peptide 100 g of chicken breast was cut into pieces of about 3 mm square with scissors, and further ground using a homogenizer. To this, 100 mL of 70% ethanol was added, and the mixture was shaken (60 rpm) for 60 minutes to perform extraction. After the extraction operation, the solution was filtered through a 0.45 μm filter to collect a filtrate.
The gel filtration HPLC chart of this filtrate is shown in FIG. The range of the molecular weight of 800,000 to 10,000 is sampled as Reference Example 1, the range of 500,000 to 50,000 is sampled as Reference Example 2, and the range of more than 800,000 is sampled. It was set to 3.

The gel filtration HPLC was performed under the following conditions.
As a column, TSK-GEL G3000SWXL + TSK-GEL G2000SWXL (manufactured by Tosoh Corporation) was used. The mobile phase used was 20 mM phosphate buffer (pH 7.0) containing 0.3 M NaCl. The measurement was performed at 25 ° C., the flow rate was 0.5 mL / min, and the absorbance at 280 nm was detected using a DAD (diode array detector) as a detector.
The peptides of Reference Examples 1 to 3 were fractionated by calculating the molecular weight fraction from a calibration curve prepared by using a molecular weight marker in gel filtration HPLC under the same conditions, and using a fraction collector. After collecting the fraction of each molecular weight fraction, it was made into a powder using a freeze dryer. Glutamate dehydrogenase (MW: 290,000), lactate dehydrogenase (MW: 142,000), enolase (MW: 67,000), myokylase (MW: 32,000), cytochrome manufactured by Oriental Yeast Co., Ltd. C (MW: 12,400) was used.

(Reference Examples 4 to 6) Production of Chicken-Derived Peptide In the same manner as in Reference Example 1, extraction was performed using 200 g of chicken thigh to obtain a filtrate. A gel filtration HPLC chart of this extract is shown in FIG. The range of the molecular weight of 800,000 to 10,000 of this chart is sampled as Reference Example 4, the range of 500,000 to 100,000 is sampled as Reference Example 5, and the range of less than 10,000 is sampled. 6.

(Production Examples 1 to 12)
The ingredients shown in Table 1 were uniformly mixed to produce the fried clothing materials of Production Examples 1 to 12, respectively. The fried clothing materials of Production Examples 1 to 12 are comparative examples in that Production Example 1 does not contain taurine and Production Example 7 does not contain a peptide having a molecular weight of 800,000 to 10,000, and the other examples are examples.

(Evaluation test 1)
20 pieces of chicken thigh pieces (25 g / piece) were prepared, and the respective garments of Production Examples 1 to 12 were weighed so that the amount of the garment attached per 100 g of the meat was 10 g, and the whole meat was weighed. It was dusted and attached well. The chicken thigh to which the clothing material adhered was fried in salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. The flavors of the freshly fried (five minutes after raising from the oil) and the fried food left for 1 hour at room temperature (about 25 ° C.) were evaluated by ten panelists according to the evaluation criteria shown in Table 2. . Table 1 shows the average points.

(Production Examples 13 to 20)
With the composition shown in Table 3 below, the fry clothing materials of Production Examples 13 to 20 were produced. The fried clothing materials of Production Examples 13 to 20 are the same as the fried clothing materials of Production Examples 17 to 20 except that the peptide contained in Production Examples 17 to 19 has a molecular weight of more than 800,000 and the peptide contained in Production Example 20 Are comparative examples in that the molecular weight is less than 10,000, and the others are examples.
(Evaluation test 2)
200 parts by mass of water was mixed with 100 parts by mass of each fry clothing material to produce a batter solution. This batter solution was entangled with 100 g of beaten pork loin meat, and bread crumbs were further adhered thereto. The mixture was fried with salad oil heated to 170 ° C. for 6 minutes to produce a tonkatsu.
The flavors of freshly fried tonkatsu (after 5 minutes from the oil) and tonkatsu left at room temperature (about 25 ° C.) for 1 hour were evaluated by ten panelists according to the evaluation criteria shown in Table 4. Table 3 shows the average scores.

(Production Examples 21 to 30)
With the composition shown in Table 5 below, the fried clothing materials of Production Examples 21 to 30 were produced. The fried clothing materials of Production Examples 21 to 30 are all examples.
(Evaluation test 3)
In the same manner as in Evaluation Test 1, chicken fried chicken was produced using the fried clothing materials of Production Examples 21 to 28. The flavors of freshly fried (five minutes after raising from the oil) and fried for one hour at room temperature (about 25 ° C.) were evaluated by ten panelists according to the evaluation criteria shown in Table 2. . Table 5 shows the average scores. Table 5 shows the results of Production Example 4 again.

  From the results shown in Tables 1 and 3, according to the taste enhancer of the example in which taurine and a peptide having a specific molecular weight are blended, the flavor of the ingredients is utilized, and while maintaining the unique flavor of fried food, the body taste and the overall taste are improved. It can be understood that the typical flavor can be improved. Further, from the results shown in Table 5, it is found that a further deep taste can be obtained by further blending one or more of acidic amino acids, hydrocarbon amino acids, glycine and salts thereof.

The flavor enhancer of the present invention can be added to a normal seasoning for fried food, flour or a batter, or used as a normal seasoning for fried food, batter or a batter, etc. By simply producing the fried product by the method, it is possible to obtain a fried product that has a rich taste and does not easily feel the persistence of oil. ADVANTAGE OF THE INVENTION According to the manufacturing method of the deep-fried food of this invention, the deep-fried food which has a full-bodied taste and is hard to feel the persistence of oil, etc. can be easily obtained. The full-bodied taste means that the taste and aroma are thick, the flavor spread in the mouth lasts long, and has a deep taste.

Claims (7)

A taste enhancer for fried food containing a mixture of taurine and a peptide having a molecular weight of 800,000 to 10,000 derived from an extract of animal protein that is animal muscle .   The taste enhancer according to claim 1, wherein the peptide is a peptide having a molecular weight of 500,000 to 50,000.   The taste enhancer according to claim 1 or 2, further comprising one or more selected from acidic amino acids, hydrocarbon amino acids, glycine, and salts thereof.   The flavor enhancer according to any one of claims 1 to 3, which is a seasoning, flour, or a batter for fried foods.   The taste enhancer according to claim 4, wherein the amount of the taurine is 0.01 to 5% by mass. The taste enhancer according to claim 4 or 5 , wherein the amount of the peptide is 0.01 to 5% by mass.   0.001 to 0.5 parts by mass of taurine and a mixture of peptides having a molecular weight of 800,000 to 10,000 derived from an extract of animal protein, which is animal muscle, based on 100 parts by mass of ingredients. A method for producing fried food which is fried after attaching 5 parts by mass.

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